Friday, October 3, 2014

It's Time For a Change

I've had this blog for about 4 1/2 years and I feel like it's time for a change. So I'm starting a new blog... The Traveling Circus. Ideas to make your life feel like less of a circus. In my new blog, I will share tips on travel, saving money, and family life. I'll post all of my new recipes on the new blog and I'll also repost some of my favorites. I'll leave this blog here so you can still view all of my recipes that I've posted. Check out the new blog!

Monday, September 22, 2014

Thai Chicken Wraps with Peanut Sauce

Printable Recipe

Thai Chicken Wraps with Peanut Sauce

Chicken:
1 1/2 lbs boneless skinless chicken breasts
1 tsp garlic powder
1 tsp pepper
1 tsp salt
1 tsp sugar

Peanut sauce:
1/4 cup creamy peanut butter
2 Tbsp canola oil or peanut oil
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 tsp red pepper flakes

Veggie saute:
2 tsp olive oil
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded carrots
1 Tbsp fresh grated ginger
2 cloves garlic, minced

To wrap:
6 12-inch flour tortillas
3 cups hot cooked rice
4 green onions, thinly sliced
chopped roasted salted peanuts

Combine garlic powder, pepper, salt, and sugar in a small bowl. Rub mixture onto both sides of chicken. Grill the chicken or cook in a skillet for about 5 minutes on each side until cooked through. Place on a plate covered with foil. Let chicken rest for 5-10 minutes before slicing into strips.

Combine the ingredients for the peanut sauce in a blender or food processor and blend until smooth. Set aside.

In a large skillet, heat olive oil over medium heat and add the onion, cabbage, carrots, ginger, and garlic. Saute, stirring often, for 4-5 minutes, until the veggies are crisp tender.

Place a scoop of the warm rice on a tortilla. Top with sliced chicken, sauteed veggies, and sprinkle the peanuts and green onions on top. Drizzle with peanut sauce. Roll up tightly.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Thursday, September 4, 2014

Chicken and Sausage Jambalaya

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Thursday, August 28, 2014

Santa Fe Chicken Salad Wraps

Printable Recipe

Santa Fe Chicken Salad Wraps
1 1/3 cup sour cream
2 Tbsp lime juice
1/2 tsp black pepper
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
3 Tbsp chopped cilantro
3-4 green onion, sliced
2 lbs shredded cooked chicken
1 can black beans, rinsed and drained
1 red bell pepper, chopped
1 cup corn

For the wraps:
tortillas
baby spinach or romaine
avocado slices

Combine sour cream, lime juice, black pepper, salt, paprika, cumin, and cilantro. Add green onions and chicken and stir until well combined. Fold in black beans, bell pepper, and corn. Cover and chill until ready to serve. To serve, layer chicken salad, spinach or romaine, and avocado in tortillas. Fold in the ends of the tortilla and roll up.

Serves 6-8

Recipe adapted from Good Life Eats

Friday, August 22, 2014

Thursday, July 24, 2014

Tuesday, June 17, 2014

Southwestern Sloppy Joes with Avocado Slices

Printable Recipe

Southwestern Sloppy Joes with Avocado Slices

1 lb ground beef
1/2 small red onion, diced
1 jalapeno, seeded and died
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
salt and peppet to taste
2 cloves garlic, minced
5 small pearl tomatoes, or 3 roma tomatoes, diced
1/3 cup ketchup
1-2 tsp brown sugar
1 cup frozen sweet yellow corn, thawed
2 Tbsp cilantro, chopped
hamburger buns
avocado slices

In a large skillet over medium heat, cook ground beef with red onion until cooked through. Add spices and cook for about 5 minutes. Add garlic and tomatoes and cook, stirring constantly, for 1 minute. Add ketchup, brown sugar, corn, and cilantro. Heat through. Serve in hamburger buns and top with avocado slices.

Serves 6

Recipe adapted from For the Love of Cooking

Wednesday, June 11, 2014

Thin Mint Gooey Cake Bars

 
Printable Recipe

Thin Mint Gooey Cake Bars
1 box yellow cake mix
1 stick butter, softened
1 large egg
1 cup milk chocolate chips
1 cup Andes Mint pieces
1 can (14 oz) sweetened condensed milk
20 Thin Mint or Grasshopper cookies, broken into pieces

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

In a large bowl, mix together cake mix, butter, and egg until dough forms. Press dough into the bottom of the prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened condensed milk over the top and top with broken pieces of Thin Mint cookies. Bake for 30-35 minutes, or until baked through. Immediately after removing from oven, take a plastic knife and run it along the edges to loosen. Let cool completely before cutting into squares and serving.

Makes 24 bars

Recipe adapted from Picky Palate

Monday, April 21, 2014

Stuffed Pepper Soup

Printable Recipe

Stuffed Pepper Soup
2 lbs lean ground beef
1 onion, diced
2 cloves garlic, minced
8 cups beef broth
2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce

In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.

Serves 8

Recipe adapted from Six Sisters Stuff

Saturday, March 22, 2014

Slow Cooker Bolognese

Printable Recipe

Slow Cooker Bolognese
1 lb Italian sausage
1/2 cup onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 cup water
2 Tbsp sugar
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp fennel seed
1 tsp salt
1/2 tsp pepper

In a large skillet, cook Italian sausage with onion and garlic until browned. Transfer to a slow cooker. Stir in all remaining ingredients. Cover and cook on low heat for 5-7 hours. Serve over spaghetti noodles.

Serves 6-8

Recipe adapted from Six Sisters Stuff

Tuesday, March 11, 2014

Slow Cooker Cheesy Chicken Quesadillas

Printable Recipe

Slow Cooker Cheesy Chicken Quesadillas
1 1/2 lb boneless skinless chicken breasts
1 (14 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
8 oz cream cheese
flour tortillas
shredded cheese

Spray a slow cooker with cooking spray. Add chicken, tomatoes, green chiles, and cream cheese. Cover and cook on low heat for 5-7 hours. Remove chicken; shred and return to crock pot.

To make quesadillas, heat a skillet or griddle over medium heat. Place tortilla on skillet and place cheese on the top of each tortilla. Place a scoop of chicken mixture on top of the cheese, using a slotted spoon to drain any juice. Fold the tortilla over and press down. Cook on both sides until cheese is melted and tortilla is lightly browned. Cut into slices and serve with salsa and guacamole.

Serves 6-8

Recipe adapted from Six Sisters' Stuff

Saturday, March 1, 2014

Tuesday, February 18, 2014

Thursday, February 6, 2014

Easy Chicken Cordon Bleu



Easy Chicken Cordon Bleu
3 large boneless skinless chicken breasts, cut in half length-wise to form two thinner cutlets
12 slices deli ham
1 cup bread crumbs
2 Tbsp butter, melted
12 slices swiss cheese

Parmesan-Dijon Cream Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 tsp chicken bouillon granules
1/2 tsp salt
1 Tbsp djion mustard
1/2 tsp worcestershire sauce
1/4 cup parmesan cheese

Spray a 9x13 baking dish with cooking spray and preheat oven to 350 degreese. In a small bowl, combine bread crumbs and melted butter. Set aside. 

Lay the chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham and top with 2 slices of swiss cheese. Make sure the entire chicken breast is covered. Sprinkle the bread crumbs over the chicken. Bake for 30-35 minutes, or until the chicken is cooked through. 

While the chicken bakes, melt 2 Tbsp butter in a medium saucepan. Stir in the flour, whisking constantly for about 1 minute. Slowly pour in the milk while whisking continuously. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, remove from heat and stir in the dijon, worcestershire sauce, and parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until ready to serve. Serve over chicken.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Wednesday, January 22, 2014

Taco Salad with Cilantro Vinaigrette



Taco Salad with Cilantro Vinaigrette

Meat:
1 1/2 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp onion powder
1/4 tsp paprika
2 tsp chili powder
1/4 tsp black pepper
1 tsp cumin
1/2 tsp garlic powder
1 tsp salt

Salad:
Head of romaine lettuce
1 can black beans, rinsed and drained
1 can corn, drained
1/2 cup cilantro, chopped
2 tomatoes, chopped
1 can sliced olives
2 green onions, sliced
1/4 cup shredded cheese
2 avocados, diced

Cilantro Lime Vinaigrette:
1/2 cup cilantro, chopped
1/4 cup canola oil
1-2 Tbsp lime juice
1 Tbsp red wine vinegar
salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

6 corn tortillas, chopped into bite sized pieces

Preheat oven to 400. Spray a baking sheet with cooking spray. Place chopped corn tortillas on baking sheet. Spray tortillas and sprinkle with salt. Bake for 8-10 minutes; stir and return to oven for an additional 8-10 minutes until tortillas are crisp.

In a large skillet, cook ground beef with onion and garlic; drain. Add spices and cook for 10 minutes.

In a large bowl, combine all ingredients for the salad.

Combine all ingredients for the dressing in a blender and pulse until blended through. 

Combine beef, tortillas, and dressing with the salad. Toss and serve immediately.

Serves 6-8

Recipe adapted from For the Love of Cooking

Monday, January 6, 2014

Caramel Apple Cheesecake Bars

This dessert was so delicious! It was like a mixture of cheesecake and apple crisp with a cookie crust. Yum!

Printable Recipe

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 cup butter, softened

Cheesecake Filling:
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar, plus 2 Tbsp, divided
3 large eggs
1 1/2 tsp vanilla

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Streusel Topping:
1 cup packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, softened

Drizzle:
1/2 cup caramel topping

Preheat oven to 350. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with foil. Bake for 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add eggs, 1 at a time, and vanilla. Mix well. Pour over crust.

In a small bowl, stir together apples, remaining 2 Tbsp sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

In a small bowl, combine all ingredients for the streusel topping. Sprinkle over apples. Bake for 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Refrigerate until ready to serve.

Serves 24

Recipe adapted from The Girl Who Ate Everything

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