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Enjoying Life One Bite at a Time!

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Beer Cheese Bread

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If you were to ask someone what there weakness was, as far as food goes, more than likely they would spit off an answer without any thought.  A carbaholic. A dairy lover. A sweet phene. The list goes on.  Well, for me, my answer wouldn’t be so simple.  I’m a carb loving, sweet phening, dairy loving, comfort food craving girl and the list just simply goes on.  I love food, what can I say? 

I’ve never met a carb I didn’t like.  Now take any piece of bread or pasta dish and top it, stuff it or mix it with cheese and I’m one happy girl.  I’ve always been this way.  Growing up, I remember going up to a salad bar getting my salad, veggies and such but while I was there I would pile my plate high with extra cheese and add a few pieces of buttery, garlic bread.  When I sat down to eat, I couldn’t have been happier.  Things definitely haven’t changed much.  I still try to get my carb fix on a daily basis.

I’ve never been one to turn down an extra bread stick, slice of bread, or cheese stick.  I’m a sucker.  Now when we’re talking homemade breads and rolls.  Um wow.  I think I could literally eat my weight in the stuff and, quite possibly go into a carb induced coma!  I love homemade breads, yeast and non-yeast I love them all.  A homemade bread that is stuffed not only with sharp cheddar goodness, but beer as well?  You’ve definitely got a winner! 

I’ve seen various recipes for beer cheese bread floating around the internet for quite some time.  Yes, I think I’m about the last person on earth who hasn’t tried the infamous beer cheese bread.  But that has changed, I’ve tried it and I LOVE it.  Beer. Cheese. Carbs.  Umm, how could this not be good?  An it’s a cinch to through together; no yeast, no proofing or anything.  Just combine this ingredients, stir and bake.  The end result is a bread that is fluffy, cheesy, slightly sweet and oh. so. good. 

This particular bread is a quick bread.  It’s an incredibly easy recipe, and it’s the perfect recipe for an inexperienced baker.  Spencer can cook all sorts of things on the stove top or grill but he’s never baked a cookie, pastry, or bread from start to finish.  He made this bread!  And it turned out perfectly.  And no, he wasn’t intimidated or nervous.  Just a few ingredients, some simple directions and in the end you get a delicious bread. 

We initially enjoyed this with a bowl of white chicken chili and it was amazing.  Throughout the week we enjoyed it with various other things, as well as tested it out in a grilled cheese sandwich.  Let me tell ya folks, that sandwich was awesome!  Cheesy beer bread surrounding more gooey cheese?  Yes please!  However you decide to enjoy this bread, just be sure to enjoy it.  I waited way too long to try this and I’m kicking myself for it.  Don’t make the same mistake I did…make this now!  Oh, and if you’re not a beer person or you just don’t have any on hand Sprite or 7-Up works too!  I can’t wait to try this recipe using additional add-ins and playing around with the flavor! 

Beer Cheese Bread

Ingredients:

3 Cups flour
1 Tbsp baking powder
1 Tsp Kosher salt
1/4 Cup sugar
3/4 Cup shredded cheddar cheese
2 Green onions, thinly sliced
12 Oz beer
1/4 Cup butter, melted

Directions:

Preheat oven to 375.  Spray a loaf pan with non-stick cooking spray and set aside.

Combine flour, baking powder, salt, sugar, cheese and green onions in a large bowl and stir gently to combine.  Slowly add the beer and stir gently to combine, trying not to overwork the batter.

Once all ingredients are incorporated, pour the batter into the prepared pan.  Drizzle the melted butter over the top of the bread.  Place in a preheated oven and bake for 50 minutes, until bread is cooked through and golden brown.  Remove the bread from the oven and allow to rest and cool for 10 minutes before removing from pan.

Recipe source: Shugary Sweets

DB: Flourless Black Bean Brownies

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I am very fortunate that I do not have picky eaters in my house.  I have a special place in my heart for those people that have to be short order cooks in order to satisfy every single person in their house.  Ya’ll are better than me, because I’m not sure I could do that day in and out.  I get that there are days where you’re just not in the mood for this or that, and I’ll either adjust the menu or make something else to ensure everyone is happy.  But if that was a daily occurrence then there would be some hungry people in my house!

I’m lucky in that Spencer will try anything, at least once.  Even if his initial reaction is a cringed nose and a funny look.  At least he’ll give it a try.  Tucker is even a pretty good eater; he has no problem with chicken, steak fish or whathaveyou but he also gobbles up some veggies.  Some of the veggies he enjoys are some that even adults turn their nose up to. Asparagus? Yes, he eats it and enjoys it!  Smoothies, granola, fruits and yogurt.  Yes, he likes it all. 

So when it comes to getting my family to eat healthy I don’t have to find creative ways to sneak veggies in here and there to ensure their getting their daily dose!  Whew!  So when I hear all these stories about all the people hiding veggies in sweets, drinks and so on it’s “foreign” to me.  But apparently this epidimic is far more common that I knew because there’s a whole cookbook dedicated to creatively incoporating vegetables into meals.  So I count my blessings that I’ve got good eaters, but at the same time I’ll definitely test out  and compare some recipes that are typically indulgent versus those that are healthy.  For instance regular, chewy fudgy brownies versus flourless black bean brownies that claim to be just as chewy, fudgy and rich as the “original” version. 

You’re thinking…this can’t be done.  This is impossible.  A brownie that is pretty healthy and that has vegetables, black beans to be exact that is just as good, full of chocolate, fudgy even?  It can’t be done.  It can’t be so.  Well folks, I’m here to tell you it can be done.  And it is so.  This is the first time I’ve ever tried, let alone made one of my favorite desserts and filled it with veggies.  It’s also a first time tasting and baking something that is gluten-free.  And I must say, I’m impressed.  It’s good, I mean I definitely think this recipe could hold it’s own next to a traditional brownie.  I was skeptical in the beginning.  But by the time it was all said and done, I was a believer.  These are the real deal.  Even if you don’t have to fool your kiddos or loved ones into eating their veggies, these brownies are definitely worth a try. 

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host.  She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Flourless Black Bean Brownies

Ingredients:

1 1/2 Cups black beans (1 15oz can drained and rinsed)
3 1/2 Tbsp cocoa powder
1/2 Cup quick cooking oats
1/4 Tsp salt
1/3 Cup maple syrup or agave
2 1/2 Tbsp sugar (or 2 stevia pakcets)
1/4 Cup coconut or vegetable oil
2 Tsp vanilla extract
1/2 Tsp baking powder
2/3 Cup chocolate chips
Sea salt for topping, optional

Directions:

Preheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray and set aside.

Place black beans, cocoa powder, oats, salt, syrup (or agave) sugar, vegetable oil, vanilla and baking powder in a food processor, blend until mixture is smooth.  Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine. 
Pour the mixture into the prepared pan, top with additional chocolate chips (if desired), sprinkle with one teaspoon sea salt (if desired) and place in a preheated oven.  Bake brownies 15-18 minutes, until cooked through.  Remove from oven and allow to cool at least 10 minutes before cutting. 

Recipe source: barely adapted from Chocolate Covered Katie

SRC: Homemade Kahlua

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For this month’s secret recipe club I was assigned Jane’s blog, the healthy beehive.  Jane is a midwesterner who has been transplanted in Colorado.  She enjoys living in Colorado, loving life and living a healthy lifestyle.  Her belief is that a healthy lifestyle can be maintained withouth giving up all of those foods you love.  Her recipes reflect her mindset and she delivers tasty recipes that are healthy but leaving you longing for anything.  Let me just say that I found myself scouring through her recipes just trying to narrow down my options; bread, sweets, appetizers, drinks and main courses, she’s got it all.  I found myself torn between two recipes that couldn’t be more opposites; homemade kahlua and Ciabatta bread.  Yes, complete opposites.

As the time ticked by I knew I needed to decide on what recipe I wanted to make today for the reveal day.  I went back and forth I don’t know how many times, but I finally decided on homemade kahlua.  Yes, like the coffee liquor you buy from the store.  I’m always intrigued when I see a recipe for something that is typically storebought that most people wouldn’t even think about making at home.  I definitely think Kahlua is one of those things that most people wouldn’t even dream of making at home.

Believe it or not this is actually very simple to make.  Even better, it only consist of 3 items and most people probably have all of these ingredients already in their home.  The process of making this is so simple, a matter of minutes really.  Simply combine the coffee and sugar and place over medium heat to allow the sugar to dissolve, just like making a simple syrup.  After the sugar has dissolved, the mixture is cooled then combined with vodka.  That’s it!  After these few simple steps you’re on your way to mudslides, white Russians and maybe even a pick-me-up to add to your morning coffee to get you through a stressful day…ha! 

Homemade Kahlua

Ingredients:

3 Cups strong brewed coffee
3 Cups sugar, or sugar substitute
3 Cups vodka

Directions:

Place coffee and sugar in a saucepan over medium heat.  Keep mixture over heat, stirring occasionally until the sugar has dissolved.  Remove from heat  and allow to cool.

Place coffee mixture and vodka in a large jar and stir to combine.  Store in the refrigerator.

*I went ahead an premixed some White Russians with this mixture!

Recipe source: The Healthy Beehive, adapted from Chickens in the Road

Caramel Coconut Chocolate Chip Skillet Cookie Pie

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Do you ever have those days where you’re craving two things; say a brownie and a cookie?  And your craving can’t be quenched unless you have at least one of each of those things?  You know; the kind of craving that is strong that you give into the urge of either running to the store and buying those two things or running into the kitchen and baking a batch of cookies and a batch of brownies to quench that craving?  We’ve all been there, right?

Well, sometimes that craving is so strong that even the thought of having to wait through the mixing and baking of the two individual recipes is enought to literally do you in.  So, what’s a girl to do in a situation like this?  Well, take the two things she’s craving and combine them into one delicious treat that takes no time to mix and hardly any time to bake.

With the cravings of cookies and pie in full force, Diane over at Created By Diane did just that.  She combined the deliciousness of a pie and filled it with delicious cookie flavors.  So she made a crust for the cookie pie by making a huge sugar-coconut cookie and then topped it with goodies that you would typically find mixed in an actual cookie.  Genious!  Right?

You’ve got all the goodness of a pie.  The crust.  Slightly flakey, slightly crispy and the perfect golden color.  That perfect crust is then filled with ooey gooey deliciousness that you typically find all mixed in a good ol’ cookie.  Coconut is not only mixed into the actual crust, but it’s sprinkled over the crust as well.  Along with chocolate chips.  Yum!  And bits of caramel that melt and hold all that good stuff together.

This cookie is one of those “one pot” wonders.  Everything is mixed together in the skillet.  That’s right; no stand mixer or no hand mixer needed.  Just a skillet and a whisk is all it takes to make this yummy treat.  It’s starts by melting the butter then added the sugar, eggs and vanilla and the remaining dry ingredients, followed by the coconut.  Which I could pop it in the oven at this point and enjoy each and every bite.  But really, why stop there?  Then the cookie crust is spread out evenly in the pan to form a perfect shell for the rest of the ingredients. 

Once the dough is spread out evenly, it’s then sprinkled with the cutest mini chocolate chips you’ve ever seen.  Along with the mini chocolate chips, bits of caramel are added along with a generous helping of sweetened shredded coconut.  Now honestly, I could probably take a fork and dig in at this point.  But don’t worry, I practiced self-restraint and popped it in the oven and waited a whole 15 minutes for it to bake.  And let me tell ya, folks it’s worth the wait.

It really doesn’t sound like it could get much better, does it?  But wait.  It can.  Once the cookie pie is cool enough to handle.  Slice up this puppy, pop it in the microwave if it’s completely cooled, then drizzle it with caramel ice cream topping.  Oh yes…I did.  And let me tell you it’s absolutely mind blowing.  It’s crunchy, soft, chewy, gooey caramel and delicious chocolate with the perfect amount of crispy, slightly crunchy coconut.  This skillet cookie pie is simply delicious and dangerous.  Dangerous due to the fact that I always have the ingredients on hand and that it takes absolutely no time to put together.  I loved the combination of these ingredients but I can’t wait to play with different variations!

Caramel Coconut Chocolate Chip Skillet Cookie Pie

Ingredients:

1/2 Cup (1 stick) unsalted butter
1 Cup sugar
1 1/2 Tsp vanilla
1 1/2 Cups flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Egg
1/4 Cup + 1 Tbsp caramel bits
1 1/2 Cups coconut, divided
1/4 Cup + 1 Tbsp mini chocolate chips
Caramel sauce, for serving

Directions:

Preheat oven to 350.

In a medium bowl sift flour, baking soda and salt and set aside. 

Place a 12 inch cast iron skillet over medium heat.  Once the skillet is hot, reduce heat to medium-low and add the butter.  Once the butter has melted, add the sugar and stir to incorporate.  Remove skillet from heat and add the flour mixture and stir to combine.  Add the egg stir.  Once ingredients are incorporated add 1 cup of coconut to the batter and stir to combine. 

Evenly spread the batter over the bottom of the skillet.  I used my hands to help flatten the dough.  Bring the dough about half way up the sides of the skillet.  Sprinkle 1/4 cup of the caramel bits over the dough, followed by 1/4 cup of the mini chocolate chips and then the remaining 1/2 cup of coconut.  Sprinkle the remaining caramel bits and chocolate chips over the coconut.

Place skillet in the oven and bake for 15 minutes.  Be sure not to over bake, otherwise the cookie will dry out. 

Cut into slices and drizzle each slice with caramel topping before serving.

Recipe source: adapted from Created by Diane

Caribbean Jerk Salmon Bowls

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It’s officially Spring, Ya’ll!  March 20, 2013 is the very first day of spring!  Are you excited?  Hello sunshine, where have you been all of these cold, snowy and rainy months?  Hello mid 70’s, crisp air, light breezes and slightly chilly nights.  My how I’ve missed you.  It’s roll down the windows, sit on the patio, open the windows in your house type weather.  I love it! 

So on this official first day of Spring I wanted to share with you a recipe that is not only incredibly delicious but it’s packed full of all of the beautiful colors that come around when Spring finally shows it’s lovely face.  Pink, yellow, green and hints of purple.  Yes, this bowl is as pretty as a picture…but tastes so much better than any picture ever would! 

This is one of those meals that has it all.  Sweet. Spicy. Tangy. Tart. Crunchy. Chewy. Starchy.  It’s packed full of flavor and texture and it’s a meal that’s layered with flavor.  It starts with a combination of rice and black beans that are seasoned with lime juice and salt and pepper.  The salmon is coated with a rub that is sweet and spicy with the slightest cumin undertone.  The salmon is broiled to perfection, and remains delicate and moist.  The salmon then gets layered on top of the rice mixture, followed by the pineapple salsa.  This salsa is out of this world.  The tangy and tart pineapples, combined with the sweet red onion, spicy jalapenos and fresh cilantro.  Truly amazing.  With each bite you get the spice from the rub, but that heat is quickly cut by the sweetness from the pineapple salsa.

This recipe is spring and summer in a meal.  It encompasses all of the bright, fresh flavors we’re all so accustomed to eating in the spring and summer and combines them perfectly in a single dish.  It’s delicious, full of flavor, light, refreshing and a cinch to pull together.  While I thoroughly enjoyed the pineapple salsa, the original recipe calls for mango and avocado salsa and that sounds equally mind blowing.  The next time I make these, and it will be very soon, we’ll enjoy the mango and avocado salsa, produce permitting! 

So what are you waiting for?  Make this delicious jerk salmon bowl, mix up a drink and go sit on your patio and enjoy the spring air!         

Caribbean Jerk Salmon Bowls

Ingredients:

1 lb salmon filet
2 Tsp vegetable oil
1 1/2 Tsp cumin
1/2 Tsp chile powder
1/2 Tsp all-spice
1/4 Tsp cayenne pepper
1/8 Tsp cinnamon
1/2 Tsp brown sugar
Kosher salt and freshly ground black pepper, to taste
2 Cups cooked rice, white or brown will work
1 (15oz) can black beans, drained and rinsed
Juice of 1/2 lime
Pineapple salsa, recipe follows

Directions:

Preheat broiler.

In a small bowl combine cumin, chile powder, all-spice, cayenne pepper, cinnamon, brown sugar, salt and pepper.  Stir to combine, it will form a paste, and set aside.

Line a baking sheet with foil and spray liberally with non-stick cooking spray.  Place the salmon on the foil.  Coat the salmon evenly with the rub, then place the seasoned salmon under the broiler until cooked through, about 10 minutes.  Once the salmon is cool enough to handle, break into bite-size pieces (I used 2 forks to flake the salmon filet).

Meanwhile, combine the rice, beans, and lime juice and stir to combine.  Season with salt and pepper, taste and adjust seasonings if needed and set aside.

To serve, divide the rice evenly among the serving dishes and top with salmon and pineapple salsa, and extra cilantro, if desired.

Pineapple Salsa

Ingredients:

2 1/2 Cups fresh pineapple, chooped
1/2 Cup red onion, finely diced
1/3 Cup chopped cilantro, plus more for serving
1/2 Jalapeno, seeds and ribs removed, finely diced
Kosher salt
Juice from 1/2 lime

Directions:

Combine all ingredients in a medium bowl and stir to combine.  Season with salt and allow to rest for at least 20 minutes before serving.  Taste, and adjust seasonings if needed.

Recipe source: Pink-Parsley originally from Pinch of Yum

“Nice to Meet You” Blog Hop

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It’s blog hop time again! Thank you so much to all of those who has linked up on Nice to Meet You.

Let’s get started…

Do you want to find more blogs to read? Do you want to meet fellow bloggers? I do! That’s why my friend Brenna and I created Nice to Meet You {Blog Hop}. Let’s make some connections with people who likes blogging, just like us!

• Grab the Blog Hop button and add it to your blog.

Cream Cheese Pound Cake

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Pound cakes are classic.  A cake recipe that has been a staple in kitchens for many generations.  Growing up theres not a church event that comes to mind that didn’t have at least half a dozen different types of pound cake there.  I believe pound cakes were ever so popular in our grandparents and great grandparents generation.  They were a “go to” dessert anytime something sweet was needed; and I think one of the main reasons they were so popular is because when pound cakes initially came around the measurments were easy…a pound of butter, a pound of sugar and so on.  There was no need for a written recipe because the measurements were so simple. 

The popularity of the pound cake faded away for a brief period but I believe over the past few years it’s been making a comeback.  The measurements have changed slightly, but the pound cake is making a return.  With it’s return it’s not only bringing back the classic, buttery flavor, it’s also bringing an abundance of new flavors and twists.      

This particular pound cake recipe does not stray too much from the more traditional cake and flavors.  Pretty much the only difference this particular recipe has is the addition of cream cheese.  The flavor of the cream cheese is subtle but the flavor is evidient.  This cake has that rich buttery flavor that we all associate with pound cakes, but it also has a slight tang from the cream cheese.  The tang and the rich buttery goodness compliment one another so well. 

I adore the flavor of pound cakes and I could enjoy slice after slice, warmed slightly with nothing on it.  But if you are looking to add a little more flavor to this already delicious cake fresh strawberries go perfectly with it, as well as vanilla ice cream or even a dollop of fresh whipped cream.  I’ve got a little strawberry lover in my house, so we chopped up some strawberries for him to enjoy with his cake.  As you can tell, he couldn’t fight it any longer…he had to help himself to a slice or 3 of strawberries!

Cream Cheese Pound Cake

Ingredients:

3 Cups all-purpose flour
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1 1/2 Cups (3 sticks) unsalted butter, room temerpature
1 (8oz) package cream cheese, room temperature
3 Cups sugar
6 Large eggs, room temperature
1 Tbsp vanilla
Zest of a lemon

Directions:

Preheat oven to 350.

Spray a 10 inch bundt pan with non-stick cooking spray and coat with flour.  Set aside.

Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.

Place butter and cream cheese in a large bowl and beat on high until creamy and smooth.  Add the sugar, one cup at a time, beating well after each addition.  After all of the sugar is added increase mixing spead to medium-high and beat mixture until light and fluffy, about 3-5 minutes.  Add the eggs, one at a time, being sure to mix well after each addition.  Add the vanilla and zest and mix to incorporate. 

Gradually add the flour and mix until incorporated, being sure not to over mix.  Once all ingredients are thoroughly incorporated, pour the batter into the prepared pan.  Place the cake in the preheated oven and bake for 1 hour to 1 hour and 20 minutes.  Until cake is golden brown and a toothpick inserted comes out clean. 

Place the cake on a cooling rack and allow to cool for 20 minutes in the pan.  Using a knife, carefully scrape the sides of the cake pan to help release the cake from the pan, then invert onto a cooling rack and allow to cool completely. 

*Allowing the cake to cool in the pan for 20 minutes will preven the cake from caving in.

Recipe source:  Joy of Baking

Roasted Poblano Beef Stew

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Before I start, I have to say that I know technically Spring is here.  I must also say that you honestly couldn’t tell by the weather that we’ve had lately.  It’s been a roller coaster of temperatures with highs in the 30’s and 40’s some days and in the 70’s the next.  With the temperatures jumping all over the place it’s hard to figure out what to wear let alone cook. 

On those days that only reach the 30’s and 40’s cozy, comfort food is a must…regardless what the forcast is for the following day.  I’ve got plethora of “cold weather” recipes stock piled that I look forward to seeing those cool, crisp days in the forcast.  When I see that forcast pop up and see a cool day in the forcast I immediately start filing through my recipes trying to figure out which one I want to try. 

Last weekend we were able to enjoy a beautiful, spring-like day on Saturday and then Sunday was extremely cold and rainy.  Since it was going to be cold on Sunday, and I knew I would have a little more time than usual to prepare a meal I knew exactly what I wanted to make.  I had been eying stalking this beef stew on My Baking Addiction since she had posted the recipe and I was just waiting for the perfect time to make it.

When I saw this stew it immediately called my name.  A soup packed full of roasted poblano peppers, tender chunks of been and cilantro.  How could this possibly be anything but amazing, right?  I honestly think my mouth was watering from roasted poblano.  I have a weakness for those things!  They have a smokey flavor, they’re not overly spicy and add the perfect amount of pepper flavor to any recipe.  As I continued reading through the recipe, it was like I was reading a list of my favorite foods.  Mushrooms? Check. Cilantro? Check. Tender pieces of beef perfectly seared? check. And the goodness just kept going.

This soup is amazing and full of so many complex flavors that compliment one another beautifully.  The beef is seared to create a wonderful crust on the outside while the center remains juicy and tender.  That alone is perfect for me, but then the beef is simmered with the remaining ingredients and not only do all of the flavors combine and develop beautifully, the meat continues to get more and more tender.  The stew has the perfect amount of richness, but also smokiness, a hint of spice, and the perfect amount of bright, earthy flavor from the cilantro.  I served this soup with a loaf of crusty bread, and it was the perfect meal to enjoy on a cold, rainy day! 

Roasted Poblano Beef Stew

Ingredients:

5 Poblano peppers
1 (2 1/2-3 pound) boneless beef chuck roast, cut into 1 inch cubes
2 Tbsp olive oil
1 Medium onion, chopped
3 Cloves garlic, minced
1 Lb baby bella mushrooms, cleaned and sliced
2 Tbsp unsalted butter
2 Cups (32 Oz) beef broth
1 (14.5oz) can diced tomatoes
1/2 Cup fresh cilantro, roughly chopped
2 Tsp worcestershire sauce
1 Tbsp chili powder
1 Tsp salt
1 1/2 Tsps ground cumin
1/4 Tsp red pepper flakes
1/2 Tsp freshly ground black pepper
2 Large potatoes, peeled and cut into 1 inch cubes

Directions:

Turn broiler on high.  Place poblanos on a baking sheet and place under the broiler (about 4 inches from the heat), and broil until skins are blistered.  Being sure to rotate throughout the broiling process to ensure the peppers are evenly cooked.  Once the skins are blistered, remove from oven, place peppers in a bowl and cover with plastic wrap and allow to stand for 20 minutes.

Peel and discard the charred skins.  Remove the stems and seeds and coarsely chop the peppers.

Meanwhile, place a large Dutch oven over medium-high heat, and brown beef roast in batches (searing a nice crust on the outside. I cooked each piece to medium wellness), about 2 minutes per side.  Remove beef and keep warm.  Once all the beef is browned, reduce heat to medium.  Place onions in the pan and saute until tender, about 3 minutes.  Add the garlic and cook an additional 30 second to 1 minute, until fragarent.  Add butter and mushrooms and saute mushrooms for 5 minutes.   

Add broth, tomatoes, cilantro, worcestershire, chili powder, salt, cumin, red pepper flakes, pepper, poblanos, and beef and stir to combine.  Bring the mixture to a boil.  Once a boil is reached, reduce heat, cover and simmer for 1 1/2 hours, until beef is tender.  Add potatoes and cook for an additional 20-30 minutes, until potatoes are tender. 

Ladel soup into bowls and top with additional cilantro, if desired.

Recipe source: Adatped from My Baking Addiction originally from Taste of Home

Salad With Garlic Lime Chicken and Goat Cheese

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There are times where I want nothing more than a big, juicy steak, a loaded baked potatoe, garlic bread and then throw a salad in there for good measure.  But, then there are times when I want a big green salad loaded with fresh veggies and sometimes a piece of grilled or baked chicken.  Lately I’ve been having more of those salad craving times than steak cravings.  I guess I’m in need of some leafy greens!

Now, while I love a plain ol’ salad with some delicious dressing, there are times where I try to dress things up and put a new spin on things.  That spin can involve something as small as a new topping; like sliced pecans, almonds, or various types of fruit or something as big as chicken or maybe even steak.  Just something that kind of livens things up, and gives us a change from the same ol’ same ol’.   

This salad is incredibly simple but huge on flavor.  The chicken is incredibly moist and full of so much flavor; the garlic, salt, and pepper add so much and I mean those classic flavors that are amazing.  And then the lime juice adds the perfect amount of tartness.  The flavor from the chicken compliments the fresh mixed greens, tomatoes and the tangy goat cheese.  I then topped this with my creamy avocado dressing, which really pulls all the flavors together and makes for a delicious, flavorful and healthy meal that is completely satisfying.      

Salad with Garlic Lime Chicken and Goat Cheese

Ingredients:

For the baked chicken-
2 boneless, skinless chicken breasts
1 Clove garlic, minced
Juice from a lime
1 1/2 Tbsp olive oil
Salt and pepper, to taste
1/4 Tsp onion powder

For the salad-
6 Oz mixed greens
1/2 Cup grape tomatoes, halved
3-4 Tbsp crumbled goat cheese
Creamy avocado dressing, for serving

Directions:

Combine garlic, lime juice, olive oil, salt, pepper and onion powder in a small bowl and whisk to combine.  Place chicken in a bag and add the marinade, seal the bag and rotate chicken to coat.  Place in the refrigerator and allow to marinate for at least 30 minutes.

Preheat oven to 350.

Spray a rimmed baking dish with non-stick cooking spray.  Place chicken in the prepared baking dish and place in oven. Bake for 25-30 minutes, or until juices run clear.  Remove from oven and allow, tent with foil and allow to sit for 5-10 minutes.  Slice chicken.

To assemble-
Divide lettuce evenly on two plates.  Place the sliced chicken on the lettuce and evenly divide the tomatoes and goat cheese between the two plates.  Top with dressing and enjoy.

Recipe source: A Lynsey Original      

Marshmallow Reeses Blonde Brownies

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So how many of you are ready for daylight savings time?  You know, I don’t really mind the time change whenever we get to gain an hour because I’m all for an extra hour of sleep!  But when the time comes to “spring forward” and I have to give up an hour…I dread it.  I love that it gets darker later, but I just don’t like giving up that precious hour of sleep.  So, I guess you can tell that I’m not ready and I’m not looking forward to it. 
Since we’ll be running on less sleep starting on Sunday, we need a fun and delicious way to perk up and have some energy.  What better way to get a little boost than to enjoy a bar (or five) loaded with peanut butter, marshmallows and chocolate?  I couldn’t think of anything better!  Can you?

 
 So let’s talk about these bars a little, shall we?  I love these bars for so many reasons.  The first being that they are a dessert, I’m a sucker for anything sweet.  I mean anything.  Secondly they have that whole sweet salty thing going on with the salty peanut butter and the sweet marshmallows and chocolate chips, and you know that I love that combo!  They involve chocolate, and I mean who doesn’t love chocolate!  I could keep going but I’ll end with this; they have Reeses Pieces in them.  And Reeses Pieces rank pretty close to the top of the list of my all time favorite candy!   
These bars are delicious, moist and packed full of flavor.  They are incredibly easy to put together and they are so addicting.  There are times where I will half a recipe, just so we don’t have tons of excess sweets laying around the house, but this isn’t a recipe that I would recommend halving because they will disappear just about as quickly as you can pull them out of the oven and cut them.  Not only did I love them, but my boys did as well.  I couldn’t get them cut fast enough for them.  These bars have quickly become a favorite in our house and I’m sure they’ll do the same in yours!  So if you need a pick-me-up with the time change going on, be sure to try a batch of these!    

Marshmallow Reeses Blonde Brownies

Ingredients:

1/2 Cup butter
1 Cup brown sugar
1/2 Cup peanut butter (crunchy or creamy)
2 Eggs
1 Tsp vanilla
2 Tsp baking powder
1/2 Tsp salt
1 1/2 Cups flour
1 Cup chocolate chips
1 1/4 Cups mini Reeses pieces
1 Cup marshmallow cream
3/4 Cup miniature marshmallows

Directions:

Preheat oven to 350.  Line a 9×13 pan with parchment paper and set aside.

Sift baking powder, salt and flour together over a medium bowl and set aside. 

Combine butter, brown sugar and peanut butter in a large bowl and beat on high to cream, about 2-3 minutes.  Add the eggs, one at a time, mixing well after each addition.  Add the vanilla and mix to incorporate.  Slowly add the flour mixture to the butter mixture and mix on low to incorporate.

Add the Reeses pieces and chocolate chips and stir to incorporate.  Divide the mixture in half, spread half of the batter evenly in the prepared pan.  Drop the marshmallow cream, by the spoonfuls, onto the dough then sprinkle the marshmallows over the cream.  Gently drop the remaining batter, by the spoonfuls, onto the marshmallow cream and gently press to spread the batter, trying to cover all of the marshmallow cream. 

Place the bars in the preheated oven and bake for 25-28 minutes.  Remove from oven, allow to cool for 30 minutes in the pan, then remove to a cooling rack and allow to cool completely before cutting.  Store in an airtight container.

Recipe source: barely adapted from Inside Bru Crew Life

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