Sunday, May 30, 2010

Turkey Guacamole Wraps


Here are two pictures of the same type of wrap. One I made and the other my hubbie made. Our tastes are different - he loves to mix together multiple flavors, whereas I like just a couple. But that is what is great about wraps. You can add anything you specifically get for the wrap or anything you have on hand. With just a few basic ingredients, you can please everyone.

1 small, ripe avocado, peeled and chopped
2 Tablespoons mayonnaise
1 1/2 teaspoons lime juice
1/4 teaspoon garlic, minced
2 flour tortillas
1 cup chopped spinach
1/4 pound sliced turkey lunch meat

In a blender, mix the avocado, mayonnaise, lime juice and garlic, until smooth. Spread over each tortilla. Top with the spinach and the turkey. Add more ingredients if you like. My hubbie added sprouts, salsa, and tomatoes to his. Roll up and enjoy!

Friday, May 28, 2010

Fruit Salsa

Where I grew up there is a restaurant called, Moxie's. One day I tried this chicken with a fruit salsa. It was so good I have never forgotten it. To this day, I still remember that salsa combined with chicken. Well, I was visiting at that time and the next time I went back, the menu had changed. No more fruit salsa with chicken. So, after years of salivating at the memory, I took things into my own hands. And yes, it was delicious! No more dreaming for me. I do not like cilantro (I know, the horror some of you feel right now) but you could totally add chopped cilantro to this salsa.

1/2 of a honeydew, diced
1/2 of a cantaloupe, diced
1 pineapple, diced

Mix the ingredients together and refrigerate for a couple of hours before serving. This will allow the fruit to get juicy and the flavors to mix together. If you are going to add cilantro, add it right along with the fruit so it can add it's flavor too.

Spoon over Grandpa's Wahlen's Chicken Marinade barbequed chicken and enjoy your tastebuds coming to life!

Wednesday, May 26, 2010

Honey Lime Pork Burritos

We LOVE burritos in our house. But I was getting tired of the same old kind we always eat. Then my sister in law and brother invited us over for dinner and served us Honey Lime Chicken Enchiladas. They were amazing! So I made my own version of it using pork. The reason I switched to pork? Well, every time I cook chicken in the crockpot, even on low, I'm gone too long for work and the chicken is really over cooked. But a pork is bigger and takes longer to cook. Hence, no over cooking but deliciousness guaranteed.

2 - 2 1/2 pound pork roast
2/3 cup honey
1/2 cup lime juice (4 limes)
2 teaspoons chili powder
4 cloves garlic, minced
1 jar of green salsa
2 cups rice, cooked but still hot
10 tortillas, burrito size
1 - 2 cups of cheese (depends on how much you want on the top)

Place the pork roast in the crockpot.

Mix together the honey, lime juice, chili powder, garlic and green salsa. Pour over the pork roast. Cook on low for 6 - 8 hours. Shred the pork using two forks and stir well in the crockpot.

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. Evenly distribute the pork mixture and rice onto the 10 tortillas. Roll up and place seam side down in the prepared pan. Sprinkle the cheese over the top of the burritos. Put in the oven just until the cheese melts.

Another way you could also make these is, do not include the green salsa in the crockpot mixture. Instead, pour it over the burritos, then sprinkle with cheese and bake for about 5 minutes in the oven, or until salsa is hot and cheese is melted.

Monday, May 24, 2010

Sausage Potato Soup with Squash and Asparagus

I like to make potato soup whenever I have leftover potatoes. It's the best way to use them up but to add a totally different flavor to them. My hubbie isn't a huge fan of soup, so I always add lots of yummy stuff so that he enjoys it too. This time I used some leftover veggies and added sausage to beef it up. I also like that I can make the soup thinner or thicker, depending on my mood.

1 pound of sausage (I used maple flavored)
4 baked potatoes
1 1/2 (or more) cups of milk
2 cloves of garlic, minced
2 cups of butternut squash
2 cups asparagus, already cooked

Cook the sausage in a skillet until completely cooked.

Meanwhile, mash the potatoes in a large stockpot. Add the milk and stir. If you want the soup thinner, add more milk. Stir in the garlic, squash, asparagus and sausage. Cook until heated through. Enjoy!

Saturday, May 22, 2010

Chocolate Chip Cookie Dough Cupcakes

From the Bee Party - here is the recipe for the Chocolate Chip Cookie dough cupcakes. Making the cupcakes so the dough is still gooey is tough. Don't give up on your first try. They still turn out yummy even if the dough is completely cooked. I would like the dough to still be gooey but the local bakery, where I first tried a cupcake like this, their dough is cooked through, not gooey at all. So I also guess it's what you like. This recipe makes 36 cupcakes.

1 1/2 cup butter
2 cups sugar
4 teaspoons vanilla
6 eggs
3 Tablespoons oil
2/3 cup buttermilk
3 1/2 cups flour
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 recipe of chocolate chip cookie dough

Frosting:
2 sticks of butter (1 cup)
6 cups powdered sugar (sometimes, I need more)
1/2 cup milk
1 teaspoon vanilla

Preheat the oven the 350 degrees. Line cupcakes pan with cupcake papers.

Cream together the butter and sugar for 5 minutes. Add the vanilla. Add the eggs, one at a time. Add the oil and buttermilk. Add the flour, baking powder, baking soda and salt in 3 additions and just until combined.

Scoop the batter into the prepared cupcake pans. Roll very small balls of cookie dough and place two or three on the top of each cupcake. Press the balls down at least 1 inch. Bake for 17 - 20 minutes. Cool completely.

Meanwhile, mix together all the frosting ingredients. Frost the cooled cupcakes.

Thursday, May 20, 2010

Strawberry Lemonade Cupcakes

From the Bee Party - here is the recipe for the Strawberry Lemonade Cupcakes. I know I am not the first person to come up with these, but this was my own creation. I used a vanilla cupcake recipe and tweeked it from there. I decided to use lemonade powder but it does make the cupcake sink. So use lemon juice if you are worried about that. This recipe makes 36 cupcakes.

1 1/2 cup butter
2 cups sugar
4 teaspoons vanilla
6 eggs
3 Tablespoons oil
2/3 cup buttermilk
3 1/2 cups flour
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lemonade powder
1 container of strawberries, sliced

Frosting:
2 sticks of butter (1 cup)
6 cups powdered sugar (sometimes, I need more)
1/2 cup milk
1 teaspoon vanilla
1/3 cup of strawberry lemonade powder

Preheat the oven the 350 degrees. Line cupcakes pan with cupcake papers.

Cream together the butter and sugar for 5 minutes. Add the vanilla. Add the eggs, one at a time. Add the oil and buttermilk. Add the flour, baking powder, baking soda and salt in 3 additions and just until combined. Stir in the lemonade powder and sliced strawberries.

Scoop the batter into the prepared cupcake pans. Bake for 17 - 20 minutes. Cool completely.

Meanwhile, mix together all the frosting ingredients. Frost the cooled cupcakes.

Tuesday, May 18, 2010

Bee Birthday Party!

I volunteered to do the "cake" for a friend's little girls first birthday party. It was a Bee theme. And I think it turned out amazing!! My husband made this cupcake tower which made it even better.
For the bee hive, I used the pans to make a huge cupcake that I bought at Bed, Bath and Beyond. All the bees are handmade from marizpan. And I just used the largest circle tip to make the rings around the cake.

The cupcake flavors are: Choc-o-licious, Strawberry Lemonade and Chocolate Chip Cookie Dough.

You can find the recipe for the Choc-o-licous cupcake recipe HERE but you'll have to stay tuned for the other recipes. Don't worry, I'll post them over the next few days.

This was so fun! I'd love to do it again. Give me a theme and I can do anything!

Monday, May 17, 2010

Honey Lime Chicken Salad

I love coming up with new salads. This one is fun because you marinate chicken, barbeque it and then enjoy it on a salad. YUMMY! Plus, it's versatile. You can change the greens, add any toppings you like and vary the cheese. Okay, so you can do that with any salad. But I still think it's fun and delicious!

4 chicken breasts
2/3 cup honey
1/2 cup lime juice (4 limes)
2 teaspoons chili powder
4 cloves garlic, minced
spinach
1 jar green salsa
mozzarella cheese
chips
sour cream
any other toppings you enjoy

Put the honey, lime juice, chili powder and garlic in a large ziploc bag. Squish it around to mix it. Add the chicken. Marinate for 3 hours to overnight.

Remove the chicken from the marinade and barbeque it until completely cooked. Discard the leftover marinade.

Assemble your salad but layering the spinach, chicken, cheese, chips and any other toppings you like. Then use the green salsa as your salad dressing and enjoy!

Thursday, May 13, 2010

Strawberry Ice Cream

Oh-my-goodness! This ice cream is AMAZING! It has the best flavor of any strawberry ice cream I've ever had. Don't try it unless you are prepared to never eat anything but this strawberry ice cream again. It's made using Ben and Jerry's sweet cream base, which is the base for a lot of their ice creams.

1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice of 1/2 a lemon

Sweet Cream Base:
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour.

Prepare the sweet cream base. Mash the strawberries to a puree and stir into the cream base.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

I usually transfer the ice cream to a freezer safe bowl and put it in the freezer for several hours to harden it. Right out of the ice cream maker it's more the consistency of soft serve.

Tuesday, May 11, 2010

Scalloped Potatoes with Ham

When I grew up, my Mom always made scalloped potatoes on the stove top, and they were amazing! No matter how many times I try, I burn, undercooked or overcook my scalloped potatoes every time on the stove top. So I now make them in the oven. And they turn out great every time.

3 Tablespoons butter
3 Tablespoons flour
2 1/2 cups milk
6 medium potatoes, thinly sliced (I always keep the skins on but you can peel them too)
1 cup diced ham
1 (or more) cups of cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray.

Melt the butter in a saucepan. Add the flour and cook, stirring constantly, until smooth and bubbly. Remove from heat.

Stir in the milk. Put back on the heat and heat to boiling, stirring constantly. Boil and stir for 1 minute.

Spread the sliced potatoes in the pan. Pour the sauce over the potatoes. Sprinkle with ham. Cover and bake for 30 minutes. Then uncover and bake for 1 hour longer or until potatoes are tender. Remove and sprinkle with cheese. Put back in the oven for a couple of minutes, until the cheese melts. Enjoy!

Sunday, May 9, 2010

Streusel Muffins

These hail from good old Martha Stewart. I bought her cupcake book and oh my, there are so many fun flavors to try. There is a mix I have bought in the past where you make a streusel type cake and I LOVED it. When I saw this recipe - I just had to try it. It did not disappoint. I put them as a dessert but they would also be great for brunch. Make the streusel topping first and then the batter.

STREUSEL TOPPING
2 1/4 cups flour
3/4 cup packed brown sugar
2 1/4 teaspoons cinnamon
3/4 teaspoon salt
1 1/4 sticks butter

Mix together the flour, brown sugar, cinnamon and salt. Cut in the butter, until combined but still crumbly. Refrigerate 30 minutes before using.

BATTER
2 1/2 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 sticks of butter
1 cup sugar
3 large eggs
1 1/2 teaspoon vanilla
1 1/4 cup sour cream

Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake papers.

Mix together the flour, baking soda, baking powder and salt. Set aside.

Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Scrape down the sides of the bowl if necessary. Stir in the vanilla. Add the flour mixture and sour cream. Stir just until combined.

Divide the batter evenly among the cupcake tins. Sprinkle half the topping over the cupcakes, gentl pressing it into the batter. Sprinkle evenly with the remaining topping.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and then drizzle with the milk glaze.

MILK GLAZE
1 1/2 cups powdered sugar
3 Tablespoons milk

Mix together until smooth. Use immediately.

Friday, May 7, 2010

Twice Baked Potatoes

Twice baked potatoes are a great way to "reuse" leftover baked potatoes. I usually don't make them the same way very often. I use whatever we have around the house. They really are easy to make and then it doesn't seem like you are eating the same thing again.

2 large potatoes, already baked
1/4 cup milk
1/4 cup butter
1/4 cup sour cream
1/2 cup ham or bacon
1 cup cheese (I use whatever we have - cheddar, pepper jack, etc.)
1 Tablespoon chives, onions, or whatever you like

Preheat the oven to 400 degrees.

Cut the potatoes lengthwise about 1/4 of the way from the top. Scoop out the potato from the skin using a spoon, leaving about 1/4 inch of potato shell.

Mash the scooped out potato to your desired consistency. Add the milk, butter, sour cream, meat, cheese and whatever spices you use.

Fill the potato shells with the mashed potato mixture. Place on a cookie sheet and bake for about 20 minutes.

Wednesday, May 5, 2010

Veggie Meatloaf

Adding veggies to your meatloaf is a great way to use up extra vegetables. I was getting really sick of having to throw away vegetables I forgot about because I didn't use all of them up from another meal. So I bought a small white erase board that is magnetic. Then I write all the foods I have in my fridge and I haven't thrown away old veggies, etc for weeks now. Plus, I think adding vegetables makes it much more filling and delicious! When adding vegetables, you want almost the same amount of fresh veggies as you have meat. The vegetables will shrink when cooking so it won't end up seeming like so much.

1 pound hamburger
2 eggs, beaten
4 inch stack of soda crackers, crushed
1/4 cup ketchup
onion to flavor
salt to flavor
leftover veggies (I used zucchini, mushrooms and onions)
ketchup for the top

Mix all ingredients together and form into a loaf shape. Place in a 9x9 pan. Bake for 1 hour at 350 degrees. Rub some ketchup over the top before serving.

Monday, May 3, 2010

Blueberry Coconut Ice Cream

Did you know that Ben and Jerry had an ice cream recipe book? I didn't and it's been out since 1987! Ever since we bought an ice cream maker, I have been searching and searching for yummy ice cream recipes. I have not found any recipes I love - until now! Their cookbook is my one and only go to from now on. For this recipe, I actually combined two recipes together because my hubbie couldn't choose between the two.

1 pint small wild blueberries
1/2 cup sugar
juice of 1/2 a lemon
1 large egg
1/2 cup sugar
2 cups heavy or whipping cream
1 can (15 ounces) coconut cream, such as Coco Lopez

Toss together the blueberries, sugar and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

Whisk together the egg, sugar, cream and coconut cream. Drain the juice from the blueberries and add it to the cream base. Mash the blueberries until pureed and stir into the cream base.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

I usually transfer the ice cream to a freezer safe bowl and put it in the freezer for several hours to harden it. Right out of the ice cream maker it's more the consistency of soft serve.