Slow Cooked Chicken Enchilada Chili Over Rice

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Slow Cooked Chicken Enchilada Chili Over Rice

Bok Choy Salad

A few weeks ago, we had bok choy in our Bountiful Baskets. I thought this would be one of those weird ingredients that we sometimes get that I end up throwing out. Then I found this recipe for Bok Choy Salad. (I can't remember where I found it.) I thought it looked good and I had nothing to lose since I probably would just end up throwing it away if I didn't try this. I've never had bok choy before but it tastes a little like cabbage. I was pleasantly surprised with this salad. So if you ever have bok choy and you don't know what to do with it, this is a great salad!

Printable Recipe

Bok Choy Salad
1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sugar
1 Tbsp soy sauce
2 Tbsp butter
1/3 cup slivered almonds
1/4 cup sesame seeds
2 (3 oz) pkg ramen noodles, crushed
1 medium head bok choy, chopped
3 green onions, sliced

For the dressing, whisk together vinegar, olive oil, sugar, and soy sauce. Set aside.

Melt butter in a large skillet. Add almonds, sesame seeds, and ramen. Saute until golden. Remove from heat.

Place bok choy and green onions in a large bowl. Sprinkle with noodle mixture and dressing. Toss to coat evenly.

Past Recipes:
One year ago: Costa Vida Sweet Pork Burritos
Two years ago: Butter and Garlic Shrimp Penne
Three years ago: Texas Chili Pile-On

Chile Colorado Burritos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chile Colorado Burritos

Strawberry Cupcakes

My baby girl turned 3 this week! I know... it's so sad. My baby is growing up. When I asked her what she wanted for her birthday, she said, "Pink cu-cakes and a pwesent!" She's so hard to please :):) I made these strawberry cupcakes for her and they were delicious! They were mini cupcakes so they were perfect for my tiny little girl. And did I mention they're my new favorite cupcake? They kind of tasted like strawberry shortcake in a cupcake. Yum!

Printable Recipe

Strawberry Cupcakes
1 lb strawberries, washed and hulled
1/4 cup water
1 box white cake mix
3 egg whites
1/3 cup canola oil

frosting:
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
4- 4 1/2 cups powdered sugar
1/4 cup reserved strawberry puree

Preheat oven to 350. Line 2 24-count mini muffin tins with cupcake liners.

Reserve about 10 small strawberries for garnish. Place remaining strawberries in a blender with the water. Puree until smooth. This should equal 1 3/4 cups. If not, add enough water to equal that amount. Set aside 1/4 cup of the puree for the frosting.

Beat together cake mix, egg whites, canola oil, and 1 1/2 cups strawberry puree for 2 minutes or until mixed well. Fill muffin tins about 3/4 of the way full. Bake for 8-12 minutes or until golden and toothpick is inserted and comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter. Add powdered sugar and strawberry puree. Mix on low for 1 minute. Increase speed to medium and beat until fluffy, about 30 seconds. Frost cupcakes and place in refrigerator. Cut each reserved strawberries into about 5 slices. Place strawberry slices on top of cupcakes.

Makes about 48 mini cupcakes

Recipe adapted from Sandra Lee and Delish

Past Recipes:
One year ago: Vanilla Cake with White Chocolate Buttercream Frosting
Two years ago: Butterfly Cake
Three years ago: Porcupine Meatballs

Saucy Asian Meatballs

Printable Recipe

Saucy Asian Meatballs

Meatballs:
1 1/2 lb ground beef
1/2 lb ground pork
2 tsp sesame oil
1 cup panko breadcrumbs
1/2 tsp ground ginger
1/2 tsp salt
2 eggs
3 tsp minced garlic
1/2 cup thinly-sliced green onions

Asian Sauce:
1 1/3 cup hoisin sauce
1/2 cup rice vinegar
4 garlic cloves, minced
1/4 cup soy sauce
2 tsp sesame oil
2 tsp ground ginger

optional garnish: toasted sesame seeds and sliced green onions

Preheat oven to 400. Line a baking sheet with foil and spray with cooking spray. In a large bowl, mix together meatball ingredients until well-combined. Shape into 1 inch meatballs and place on  prepared baking sheet. Bake for 20 minutes, rotating pan halfway through baking time.

In a large skillet, combine all ingredients for the sauce. Heat through. Pour the sauce over the cooked meatballs. Garnish with toasted sesame seeds and green onions. Serve as an appetizer or serve as a main dish over rice.

Serves 8

Recipe adapted from Gimme Some Oven

Past Recipes:
One year ago: Avalanche Bars
Two years ago: Chicken Enchiladas with Roasted Tomatillo Salsa
Three years ago: Chicken with Italian Dressing

M&M Coconut Blondies

I made these yummy bars for Valentine's Day but you could make them any time. Just use different colored M&Ms and they're perfect for any time of the year.

Printable Recipe

M&M Coconut Blondies
10 Tbsp unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut
1 1/4 cups M&Ms
extra M&Ms

Preheat oven to 350. Line an 8x8 baking dish with foil and spray with cooking spray.

Heat butter in a small saucepan over medium heat until it browns and starts to smell nutty. (Do not let it burn.) Let the butter cool until just barely warm.

In a large mixing bowl, combine browned butter and sugars. With a wooden spoon, stir in egg, vanilla, and salt. Stir in flour, coconut, and M&Ms until mixed well.

Pour the batter in prepared pan and smooth on top. Sprinkle additional M&Ms on top. Bake for 25-30 minutes. Let cool before cutting into squares.

Makes 16 bars

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Red Velvet Brownies with White Chocolate Buttercream Frosting
Two years ago: Sesame-Grilled Asparagus Rafts
Three years ago: Crock Pot Chicken

Kung Pao Chicken

My family loved this recipe. It had a little bit of a kick to it but it wasn't too spicy. If you want more heat add more crushed red pepper but this was the perfect amount of heat for my kids. The only complaint I had is there weren't any leftovers. Maybe next time I'll double it.

Printable Recipe

Kung Pao Chicken
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp cornstarch
2 tsp sesame oil
2 Tbsp vegetable oil
4 green onions, chopped
2 large garlic cloves, minced
1-2 tsp fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 Tbsp seasoned rice vinegar
3 Tbsp soy sauce
1 tsp sugar
1/2 cup roasted peanuts
cooked white rice

Combine chicken with cornstarch in a medium bowl and toss until evenly coated. Combine the vinegar, soy sauce, and sugar in another bowl and set aside.

Heat a large skillet or wok with sesame oil and vegetable oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove chicken and set aside.

Add the green onions (leaving a few for garnish), garlic, ginger, and red pepper flakes to the wok and stir fry for 30 seconds, stirring constantly. Add the vinegar/soy sauce mixture to the pan along with the chicken and peanuts. Coat evenly with sauce and heat through. Serve over rice and top with remaining green onions.

Serves 4-6

Recipe adapted from For the Love of Cooking

Past Recipes:
One year ago: Chicken Tikka Masala
Two years ago: Lindt Truffle Chocolate Cupcakes
Three years ago: Chicken Roll-Ups