7 Layer Dip

I don't know how you are, but I like having something in the fridge I can snack on during the day.  (My husband likes that too!)  This is a favorite at our house.  When I was assembling the layers, my mother came over and asked, "Did you do something different with it?"  Nope- I like the good old fashioned seven layer dip.  Some things don't need to be changed.

RECIPE

30 oz can re-fried beans

1 TBL water

3 avocados

1 TBL lime juice

1/4 tsp garlic powder

1/2 tsp Kosher salt

1 C. sour cream

1/2 C. mayonnaise

2 TBL taco seasoning

1 1/2 C. shredded cheese (I used pepper jack & cheddar)

4 green onions, chopped

1-2 Roma tomatoes, chopped

2.25 oz can sliced olives, drained 

*Mix the beans and water together and spread in an 8X8 clear pan or round dish.  Mash the avocados together with the lime juice, garlic powder and salt- spread over the beans.  Mix the sour cream, mayo and taco seasoning together and spread over the avocado layer.  Spread cheese, then green onions, tomatoes and olives.  Cover and chill until ready to serve.

Tips:

• Don't get fat free sour cream- it won't hold up as well.
• I didn't use all the olives- the whole can was too much for our taste.  I saved the rest for enchiladas.
• I put mine in a cheesecake pan so I could take the pictures without having the sides covered.  It turned out really cool.  It would work for a party if it gets eaten quickly.  I just lined the sides of the cheesecake pan with wax paper.  I lightly coated the paper with cooking spray to make it stick to the pan.  Layer the dip and when ready to serve, carefully pop the side off and peel the wax paper away.  It worked perfectly.  (Didn't think to take pictures cause I wasn't sure if it would work.)

Oatmeal Crasin White Chip Cookies

This is one of SC (Sous Chef) Fara's favorite cookies.  I like them because they're semi healthy for a cookie! (which really means that I eat all of them in a shorter amount of time since I tell myself they're healthier)  Hope you enjoy them too.

RECIPE

3/4 C. butter flavored Crisco

1/2 C. sugar

1 C. brown sugar, packed

2 eggs

1/2 tsp vanilla

1/4 tsp Almond Extract

1 1/2 C. flour

2 C. quick oats

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp Kosher salt

1/2 C. chopped Craisins

1 C. white chocolate chips 

* In a large bowl, combine the flour, oats, powder, soda, salt and craisins.  In another large bowl, beat Crisco, sugars, eggs, vanilla and almond extract together.  Add the flour mixture and beat until well combined.  Mix in the white chocolate chips.  Take 1 TBL of dough and roll into a ball- place on a greased cookie sheet (I have a cookie scooper- which I love, makes this process so easy).  Use 1 1/2-2 TBL dough if you like larger cookies.  Bake at 375 for 7-8 minutes (turning half way thru).  They should just barely be browned on top.  Transfer to a cooling rack.  Makes 4 dozen cookies.  (Freeze what you won't eat in 2 days or think of someone who could use a 'pick me up')

Tips:

• I accidentally bought the cherry flavored craisins, which worked, but make sure you get plain dried craisins.
• Just do a rough chop on the craisins.  They're sticky once you cut into them, so putting them in the flour mixture helps to keep them separated. 
• Be careful NOT to buy vanilla flavored white chocolate chips.  There's a lot of flavors in the cookie already- it's overboard to add another.
• Freeze the remaining white chocolate chips to make cookies in the future- these are perfect for Christmas with the red and white chunks.

Fried Chicken with Lemon Sauce

So this is my all time favorite Lemon Chicken recipe.  SC (Sous Chef) Cortney and I prefer it with fried chicken, but you can make it healthier by pouring the sauce over grilled, broiled or baked chicken. 


RECIPE

1/2 C. sugar
1 C. chicken broth
2 tsp lemon zest
1/3 C. lemon juice (bottled)
1/4 C. light corn syrup
1 TBL Rice Vinegar
1/2 tsp Kosher salt
1/4 tsp fresh cracked pepper
1 large garlic clove, minced
2 TBL cold water
2 TBL cornstarch

* Mix cornstarch and water together and set aside.  In a medium saucepan, bring remaining ingredients to a boil, stirring constantly (but slowly).  Reduce heat and simmer for 3-4 minutes.  Turn up the heat so the sauce comes back to a boil.  Mix the cornstarch again to get rid of any clumps and add it to the sauce.  Stir constantly and simmer until it thickens- a couple minutes.  Toss it with some Fried Chicken Nuggets (see recipe on Sept 18th post) and serve with rice.  Garnish with crushed red pepper flakes- optional (I like a hint of heat).

Tips:

• The sauce will seem like it's too thin, but the chicken and rice soak it up.
• I used 1 1/2 C. uncooked rice for this amount of sauce, brown or white.
• I sliced up the lemon I grated and put it in for the picture- I don't normally do that, but it turned out really pretty.  If you're trying to impress a guest, add it for looks (just be careful not to get a seed in the sauce)!  OR you can squeeze the lemon and use it for part of the juice needed.  SC Cortney and I have found that the bottled juice is more potent, giving the sauce a better flavor- (I save the lemon and use it for smoothies or something else so it doesn't go to waste.). 
• Rice Vinegar is sweeter- it's worth buying cause it will keep in your cupboard forever and it makes a difference for Chinese sauces.  If you're in a pinch and don't have it, substitute regular white vinegar, but only use 1/2 TBL.
• I tried using the same recipe, but substituting orange for the lemon and it didn't turn out that great.  Still working on that perfect orange chicken sauce.
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Fried Chicken Nuggets

This post is going to be more like a tutorial on how I fry chicken.  I need to do this first so I can post an awesome Lemon Chicken recipe on Friday.  These nuggets are good all by themselves too.  I like this recipe because it's simple.  Mixing the flour in with the ice water creates less of a mess- bonus!  Let's get started.........

Start your ice water first so it can get as cold as possible.  Start heating your oil to 375 degrees.  I have an electric fryer which makes things easy.  If using a pot, you need a few inches of oil. 

Get 2 boneless skinless chicken breasts and cube them into 1" pieces.  You don't want a ton of small pieces cause you'll end up frying chicken all night long- did that ONCE :)

Dry the chicken with a paper towel, then take a handful of flour and toss it with the chicken.....then set aside.

  

Grab a large bowl and whisk 1 egg and 1 C. ice water together like below.  (Don't worry about getting ice in too.)

Next, add 1/4 tsp baking soda, 1 tsp salt, 1/4 tsp pepper and 3/4 cup flour- mix until most of the flour is incorporated.  You'll still have little chunks of flour.....

Add another 1/4 C. flour, but only stir 2-3 times.  It should look like this.....(it feels wrong not to mix it more!)

Take some tongs and pick up one piece of chicken, dunk it in the batter, tap it against the side to remove any excess and gently place it in the fryer.  (*Use a different pair of tongs for stirring and removing the nuggets-otherwise you'll fry batter to the tongs making them super hard to clean up).  Stir the nuggets around so both sides cook.  When the outside is golden brown.....

......transfer to a cooling rack (I put mine on a cookie sheet so the oil can drip off).  I keep mine in a warm oven until all the chicken is done frying- just preheat the oven to the lowest temp setting, then turn it off to create a warming zone.

Pretty simple.  You can check the biggest piece to make sure the chicken is cooked through- I've found that by the time the batter is golden brown, the chicken is always cooked perfectly.

You can lightly salt them at this point if you're going to eat them as chicken nuggets.

RECIPE

2 boneless chicken breasts

1 C. ice water

1 egg

1/4 tsp baking soda

1 tsp Kosher salt

1/4 tsp pepper

1 C. flour (plus another handful)

Canola or Peanut oil for frying

* Make your ice water and set aside while you heat oil to 375 degrees.  Cube the chicken into 1" pieces.  Pat dry with a paper towel and toss with a handful of flour.  In a large bowl, whisk egg and ice water together.  Add 3/4 C. flour, salt, pepper and baking soda- stir until almost all of the flour is incorporated.  Add another 1/4 C. flour and only stir 2-3 times.  Dip each chicken piece in batter, tap it against the side of the bowl to remove any excess batter, and place in the oil.  Fry until the pieces are golden brown.  Transfer to a cooling rack or paper towel.  Lightly salt (optional).

Pumpkin Chocolate Chip Muffins

I love these pumpkin muffins.  I eat way too many when I make them, so I force myself to give some away or freeze them.  They are a little piece of FALL in muffin form!



RECIPE

4 eggs
2 C. sugar
15 oz canned pumpkin
1 1/2 C. oil
3 C. flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 bag milk chocolate chips

* In a large bowl, whisk flour, soda, powder, cinnamon, and salt together then set aside.  In another large bowl beat eggs, sugar, pumpkin and oil until well combined.  Add flour mixture and beat until all the flour is incorporated.  Fold in chocolate chips.  Line each muffin cup and fill about 2/3 full.  Bake at 400 for 15-17 minutes (when a toothpick comes out clean).  Transfer to a cooling rack and let cool completely before eating.  Makes 18-24 (depending on how much you fill them).

Tips:

• I filled the cups about 1/4" from the top of the liner- it might seem like too much batter, but they'll bake up perfectly.
•  Make sure you freeze the extras so they stay fresh- they're really good right out of the freezer.  They make less of a mess too (for those of you that have little fingers at home :) 

* Adapted from a Taste of Home recipe.

Mini Cheesecakes

My family and I made 700 of these for my sisters wedding.  I don't recommend making 700 mini cheesecakes- EVER.  We informed Sous Chef Erin that she will be catering her wedding!

These little cheesecakes are amazing.  They're the perfect size- you pop the whole thing in your mouth and let your taste buds have a cheesecake party.  Aren't they beautiful........

RECIPE

1 1/4 C. crushed graham crackers (one package)

1/4 C. sugar

1/3 C. butter, melted

16 oz cream cheese

14 oz can sweetened condensed milk

3 eggs

1/4 C. lemon juice

1 can cherry pie filling

* Put the mini cupcake liners in a mini pan.  Using a food processor, grind the graham crackers until a fine crumb.  In a large bowl, melt the butter- then add the sugar (and mix) then add the cracker crumbs and mix well.  Spoon 3/4 tsp into each cup (use the back of the measuring spoon to press it down-see tips.)  Using the food processor again, whip the cream cheese, eggs and lemon juice together until creamy.  While it's still running, slowly pour in the sweet n condensed milk; scrape down the sides, and blend one last time.  Fill each cup until it's 2/3 full.  Bake at 300 for 15-17 min.  Transfer them to a cooling rack and let them cool to room temperature, then refrigerate.  Top with cherry pie filling before serving.  Makes about 70 mini cheesecakes.

Tips:

• These freeze really well.  I'll freeze what we don't eat the first night then pull some out during the month for a little snack.
• You will have to buy a mini pan if you don't have one.  They're aren't that expensive.  You'll have three batches total.  When the first batch is baking, get the liners out and separated and scoop the crumb mixture in- have as much done as possible so you can get the second batch in ASAP.
• I ran out of liners and found that the crumb bottom fell apart when removing the cheesecake from the pan.  Liners are a must- especially if you're giving them away.
• The cream filling has a low viscosity, so pour some into a smaller cup to have better control.  Wipe the edge off after each pour.  I just use my finger to wipe the extra up and put it back in the cup.
• Make sure you grind the graham crackers long enough-there's a picture with the Cheesecake Jell-o post that shows what it should look like.
• I used the measuring spoon to press the crumb mixture into the liner/pan:      
  
  
  
  
  
  
  
  
• The tops of the cheesecakes will crack when done baking.  I tried to take a picture, but by the time I got my camera out, the tops had already 'fallen'.  (The cream filling puffs up when baking, then 'falls' as it cools, creating a little valley for the filling to sit in.)  This was the best picture I got:
  
  
  
  
   
   

Jalapeno Poppers

I've been on a Jalapeno Popper adventure this last week.  I've always wanted to make them, and decided it was time with football season here.  I'm not a huge bacon fan, so the traditional jalapeno wrapped in bacon didn't appeal to me.  I try not to deep fry as often as possible- so I went with a baked version.  I learned a few things so read the whole post before you make them.  (and may the Boise Broncos win!)

RECIPE

18 jalapenos

 7 bacon strips

8 oz cream cheese

1 C. Monterey Jack cheese, shredded

1 C. Pepper Jack cheese, shredded

2 tsp lime juice

1/4 tsp chili powder

1 tsp salt

1/4 tsp pepper

1/4 C. bread crumbs
 1/4 C. Panko crumbs

* Set the cream cheese out so it can soften.  Cook the bacon in a large skillet until crispy.  Move to a paper towel and let it cool while you wash, dry and cut the jalapenos.  PUT GLOVES ON!!  I liked the stems left on the jalapenos-it creates a little 'handle' (which helps when you dip them in crumbs & later when you eat them) and makes them look pretty.  I cut the stems first to make sure they wouldn't break, then used a spoon to scoop out the veins and seeds.  This process took a little time- give yourself an hour to make these.  Place the jalapeno 'boats' on a cookie sheet lined with foil.  In a large bowl, whip the cream cheese for 1 minute.  Add the lime juice, seasonings and cheeses and mix well (it will be a little stiff).  I used a spoon to fill the jalapenos.  (Read the tip below).  Dip the cream cheese side in bread or Panko crumbs, lightly spray the tops with Pam and bake at 350 for 20 minutes.

Tips:

• I liked mixing the two different crumbs together- you get crunch from the Panko and the beautiful coloring from the bread crumbs.  I didn't think about doing that until I was almost done.  The pictures posted show just bread crumbs vs Panko-hopefully you can see the difference.  Of course, you can do it that way too.
• The longer you bake them, the less heat they'll have.  I baked my first attempt for 30 minutes and I could hardly feel the heat.  
•  The first time I made these, I over stuffed them (see the pictures below).  Half the filling baked out (which is really frustrating when you spend an hour trying to make them perfect).

Jalapeno 'boats'

over stuffed

dipped in crumbs

final product.  (It looks pretty- just wasted half the filling)

I made them again, making sure the filling came to the top of the jalapeno like so:

final product- much better!

Southwest Chicken Chowder

 I love this time of year when it's cool in the morning and evening- that crisp air makes me crave soup.  This chowder is my absolute favorite soup.  It tastes great, if not better, the next day- so I keep it in the fridge and eat it for lunch all week long.  It's packed with flavor and hearty veggies-so grab the biggest bowl you've got!

 RECIPE

2 TBL butter (or oil)

1 boneless skinless chicken breast, cut into bite sized pieces

1 small onion, chopped

1 TBL cumin

1 large sweet potato, cubed

32 oz chicken broth

1 C. heavy whipping cream

1 can cream style corn

1 can black beans, rinse and drained

1 can chopped green chilies

1 tsp salt

1/2 tsp pepper

4 tsp chili powder

2 C. shredded Monterey Jack cheese

1/4 C. instant potato flakes

(cilantro and tortillas chips to garnish)

 * Cut all your veggies and chicken before you do anything else.  In a large pot, saute onion and chicken in butter and cumin.  Cook just until the chicken is browned, but not cooked through.  Add the potatoes and saute 1-2 minutes, then add the chicken broth.  Cover and bring it to a boil.  Reduce heat and simmer for about 5 minutes (you want some resistance when you pierce the potato with a fork.).  Add the cream, corn, beans, chilies, and seasonings.  Bring the soup back to a boil, then add the cheese and stir until it's completely melted.  Mix in the potato flakes and remove from heat.  Garnish with fresh chopped cilantro and tortilla chips.

 Tips:

• So a Yam and a Sweet Potato are NOT the same thing.  I was so careful to make sure I got the right one, and sure enough, I grabbed a Yam.  Yams work just fine, I just prefer the taste of a sweet potato.  (The sweet potato has a white flesh.)  Both have a different texture (you'll notice it when you peel and cut them)- they feel dry-like the moisture was sucked out of them.  Here's what the sweet potato looks like (and peeled)
• 
• I grind the green chilies in my mini chopper cause my kids will pick out the "green things".
• I add potato flakes to thicken the soup.  Winco sells potato flakes in bulk so I always keep a little bag in the cupboard when soup season hits.

Texas Sheet Cake

I'm in a chocolate mood today (well, everyday can include chocolate in my book!)  This is a cross between a brownie and cake- I've heard people call it both.  I'm not sure what I've decided it is.  But I did make up a song for it since I grew up in Texas.  "The cake at night is a big delight...(clap, clap, clap, clap)....deep in the heart of Texas!"  Alright, cheesy moment gone. 

RECIPE

2 C. flour

2 C. sugar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

3/4 C. water

1 stick butter

1/4 C. cocoa

1/2 C. buttermilk

1 tsp vanilla

2 eggs

* In a large bowl, whisk flour, sugar, soda, cinnamon and salt together- set aside.  In a medium saucepan, bring water, butter and cocoa together (stir slowly & constantly).  When the sauce comes to a boil, add to the flour mixture and beat until it's well mixed (it will turn into a chocolate clump).  Add the buttermilk and mix, then vanilla (mix), then one egg at a time and keep mixing until everything is combined.  Spray and flour a cookie sheet and pour the batter in, spreading it with a spoon or spatula.  Bake at 375 for 15-17 minutes, turning half way thru.  Pour the frosting on right after it comes out of the oven:

Frosting

6 TBL butter

1/3 C. milk

1/4 C. cocoa

3 C. powdered sugar

2 tsp vanilla

1/4 C. chopped pecans (optional)

* While the cake is baking, get the frosting ready.  (I use the same bowl and saucepan that I used for the cake....brownie....:)  Measure out the powdered sugar in a bowl.  Bring butter, milk and cocoa to a boil.  Pour it in to the powdered sugar and beat until well combined.  Add the vanilla and mix well.  Pour the frosting over the warm cake and use a spoon to spread it around (work quickly, cause the frosting starts to set as it cools.  You'll notice the 'cracks' in the first picture).  Sprinkle nuts on top.  Let the cake...brownie cool completely before eating.

Grilled Chicken

Grilling season is almost over :(  I'm trying to make meals that require grilling to get my fill of it before winter sets in.  This chicken is one of our family favorites.  It's great on kabobs, salads, or fajitas (my personal favorite). 

RECIPE

1 C. sprite

1 C. soy sauce

1 TBL horseradish

1 TBL garlic powder

1 C. oil

3-4 boneless skinless chicken breasts

*Mix all the marinade ingredients together in a large Ziploc bag.  Cut each chicken breast in half to make two 1/2" thick pieces.  Marinade for at least 4 hours, up to 8 hours- turning the bag a few times.  (Don't marinade overnight or the chicken will be too salty).  Let the chicken sit on the counter (in the marinade) one hour before grilling.  Grill about 7-8 minutes on each side, until juices run clear.  Let the chicken sit for 5 minutes before slicing.

If making kabobs, use 2-3 breasts and cut the chicken into 1" cubes then place in marinade.  It only needs to marinade for 4-5 hours since the chicken is in smaller chunks.  Soak your skewers at least 30 minutes before grilling (I put mine in the sink, weigh them down with a plate and put enough water in to cover them.)  Leave a little space between each chicken piece (on the skewer) so it will cook properly.  Grill about 12 minutes, turning every 3-4 minutes.  Check the largest piece to see if it's cook thru.

Tips:

• Half the recipe if you're going to use two chicken breasts.  I always make more so I can save leftovers for salads or burritos.
  

Orange Glazed Zuchinni Bread

So one of my most embarrassing moments happened this summer when I was visiting a friend.  I told her how I started a food blog and blabbered on and on about how I love to cook.  Her daughter brought in some zucchinis and handed them to me.  "Oh, I love zucchini-there's only one thing to do with zucchini and that's zucchini bread.  I have the best recipe.....blah, blah, blah."  When I was all done, my friend said, "I think those are cucumbers."  (Awkward moment of silence.)

This is my favorite cucumber zucchini bread recipe!

RECIPE

2 C. grated zucchini

3 eggs

1 C. sugar

1 C. brown sugar (packed)

1 C. oil

1 TBL vanilla

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 C. flour

1 TBL cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/2 C. chopped pecans (optional)

  * In a large bowl, whisk all the dry ingredients together (from salt down to nuts).  In another large bowl, beat remaining 'wet' ingredients together until well combined.  Pour the flour mixture into the wet mixture and beat just until all the flour is incorporated- don't over mix.  Pour the batter into 4 greased and floured mini bread pans.  Bake at 350 for 40-45 minutes, or until a toothpick comes out clean.  Run a knife along the edge of the pan and let the bread rest (in the pans) while you whisk the glaze together.

Orange Glaze

2 C. powdered sugar

3-4 TBL milk

1 TBL vanilla

1/4 tsp orange extract

*Whisk all ingredients together and pour the glaze over the breads (so they're completely covered).  Let the glaze air dry before carefully transferring to a cooling rack (your fingers will get a little sticky).  Let the breads cool before cutting and eating.

Tips:

• I put the zucchini in a food processor and pulsed it until it was pretty fine.  I had to do 2 batches, scrapping down the sides a few times until everything was chopped uniformly.  I've used a hand grater before- but decided I like the zucchini ground up more.  I think it makes the bread a little more moist when it's chopped that fine.
• Don't overcook the bread- start checking it at 38 minutes.  Mine took 39 minutes.  Cooking it too long dries out the bread.
• You can drizzle the glaze on the bread like the picture above if you want that look.  Half the glaze recipe if you choose to do it that way.  Transfer the bread to a cooling rack before you drizzle the glaze on.  (I prefer full coverage- it keeps the bread really moist :)
• You don't have to put the orange extract in the glaze- I like that hint of orange in mine, but I have family that prefers it without.  If you don't have extract, use 1-2 tsp orange juice. 
• I freeze zucchini after I've chopped it in the food processor.  I pre measure it so I know I have 2 cups.  When you thaw it out to make bread later, you'll notice there's liquid inside the bag from the zucchini.  Don't get rid of that liquid- that's moisture for your bread.