Tuesday, July 31, 2012

Chicken with Spinach & Sun Dried Tomatoes in a Creamy Chipotle & Adobo Sauce




Today we have one of my favorite dinner recipes. It may not be pretty but it is tasty! A cream based spicy sauce is mixed with sun dried tomatoes and fresh spinach to wilt it, then combined with tender pieces of chicken breast.

So although this recipe has a long name, it is super simple to make. The level of spiciness is up to you. As the recipe is now, it has a little bit of heat. I like to add another pepper with extra Adobo sauce to really spice it up. If you are unsure, start with the called for amount then add more if you'd like. Remember, it is a lot easier to add heat than it is to take it away.

The second time I made this I added in sun dried tomatoes for a little extra flavor, but if you find yourself not having any at the last minute, it tastes great without them too.


Wednesday, July 25, 2012

Chinese Cabbage Salad


 Holy cats. This Chinese Cabbage Salad is super delicious. My picture didn't turn out anywhere near as pretty as Jamie's at Jamie Cooks It Up! but trust me on this one. Even the super picky eaters loved it and came back for seconds and thirds. Enjoy!


Chinese Cabbage Salad
Makes approx 15 servings

  • 2-2 1/2 pounds nappa cabbage, washed and cut very thinly
  • 5 green onions, sliced thin
  • 1 cup shredded carrots (optional)
  • 3 packages ramen noodles, crushed (throw them in a Ziploc and hammer them with something heavy)
  • 1/2 C. butter
  • 1/4 C. sliced almonds
  • 1/4 C. sesame seeds
  • Dressing:
  • 3/4 C. peanut oil (or 3 T peanut butter + canola oil to equal 3/4 C) *I used the substitution and it turned out amazing. I am gonna use this from now on instead of actual peanut oil
  • 1/2 C. sugar
  • 1/4 C. rice vinegar
  • 2 T soy sauce

1.  Combine the cabbage, green onions and carrots in a large serving bowl. Set aside (or in the fridge).

2. In a large saute pan, combine the butter, almonds and sesame seeds. Cook, stirring frequently, until everything becomes lightly browned. Set aside to cool.

3. Prepare the dressing: Combine the dressing ingredients in a sauce pan over medium heat. Once combined, bring heat up to medium high and bring to a rolling boil. Boil for one minute and remove from heat. Let cool.

4. To serve: Combine all ingredients right before serving. Layer the cabbage down first, then crunchy topping, then the dressing.

Recipe from Jamie Cooks It Up!

Wednesday, July 4, 2012

Tuesday, July 3, 2012

Mexican Chicken Haystacks


Oh My Goodness! This is seriously so good. My picture didn't do it justice but please take my word on it. Layer some of your favorite tortilla chips, in my case we used  baked cheddar tortilla chips, and layer it with rice, lots of tasty add ins and the most delicious and flavorful sauce ever. You have got to try this one!

The original recipe used a crock pot for this. I am not a fan of using a crock pot so I just cooked it on the stove top. I prefer this because chicken has a tendency to get a weird texture to it when it sits in a crock pot all day long. Also a plus is that it is done and ready to eat much more quickly.

Mexican Haystacks
Makes several servings

  • 4 chicken breasts, cooked and cut into chunks or slices
  • 2 cans beans, your choice, rinsed and drained (I used white beans)
  • 2 cans Rotel tomatoes (I used fresh chopped tomatoes)
  • 1 to 2 Tablespoons minced garlic
  • 1 can corn, drained
  • 1 can diced green chilies
  • 1 package dry Hidden Valley Ranch Dip
  • 8 oz cream cheese, softened
  • 1 cup milk
  • 1/2 cup water
  • 1 cup sour cream
  • 2 teaspoons cumin
  • 1 tablespoon  chicken bouillon
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • Fresh Cilantro
  • Shredded Cheese
  • Tortilla Chips
  • Rice, prepared

1. If you haven't already, season and cook the chicken breasts. Cut into chunks or strips. Set aside. 

2. In a large sauce pan, combine the minced garlic, dry ranch mix, cream cheese, milk, water, sour cream, cumin, bouillon, pepper, and garlic salt. Use a whisk to combine it thoroughly. After heated through, add the chicken, beans, green chilies, and corn. Stir.

3. On the plate, lay down a later of chips then a layer of rice. Top with the chicken and sauce mixture. Add tomatoes, cheese, and cilantro. Serve and enjoy!

Recipe slightly adapted from Our Family Treat

Dutch Apple Pie



Long time no see! My apologies for the long break between posts. Summer is busy and time seems to slip away so quickly. As my apology to you, I have an amazing recipe for a delicious Dutch Apple Pie. The crumb topping on this baby makes all the difference. Serve however you prefer, warm with ice cream or whipped cream, or maybe chilled from the fridge. Enjoy!


Dutch Apple Pie
Makes one pie

  • 1 homemade pie crusts or 1 ready-made pie crust
  • 5 1/2 cups peeled cored sliced cooking apples
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Topping:
  • 3/4 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup butter or 1/3 cup margarine, room temperature

1. Preheat oven to 375°F.

2. Fit pie crust into pie plate.

3. In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg. Pile into crust.

4. Prepare topping:In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled. Sprinkle evenly over apples.

5. Bake at 375°F for 50 minutes. (If your crust gets too brown early on, cover the edges of the pie crust with tin foil and continue baking)

Recipe from Food.com