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Apr 20, 2014

Peenya Kowlada Smoothie




Peenya Kowlada Smoothie
with Strawberries

This is one of the perfect summer smoothies out there! It is delicious, sweet, & can be made lots of different ways!
It originally isn't made with strawberries so when it's mixed, its a creamy light yellow color, but I like strawberries & I like pink....so, i throw some in & wah-la....a delicious light pink smoothie!
Feel free to skip the strawberries, coconut, or anything else & come up with a fun new recipe. But if you want to stick with the recipe for a fabulous drink.....then here you are!

You will need:
12 ounces pineapple juice
1 Tbsp dried, unsweetened coconut
2 scoops pineapple sherbert
1 scoop frozen yogurt
1 scoop (5-6 inch thick frozen) bananas
1 scoop (4-5) strawberries

Apr 14, 2014

Cafe Rio Sweet Pork




Living out in the Midwest, we don't have the luxury of Cafe Rio.
So, I found this copycat recipe to make and it did the trick!
I broke it down into steps and remember to marinate it overnight for best results!
Then just toss it into the crock pot the next day and let the wonderful aroma fill your house.
To make it a low carb way, I have a photo below, just place it on a bed of chopped romaine!
Enjoy!

INGREDIENTS

step 1:
2 pounds pork (rib meat or loin)
¾ cup coke
¼ cup brown sugar

step 2:
1 cup coke
¼ cup water
½ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon chili powder

step 3:
¾ cup coke
¾ cup brown sugar
¼ teaspoon chili powder
1 4 ounce can diced green chiles
10 ounces mild red enchilada sauce


INSTRUCTIONS

Step 1: Place pork in a zip lock bag. Add coke and brown sugar and seal bag. Chill at least 1 hour or overnight.

Step 2: Add pork to slow cooker and discard marinade. Add coke, water, garlic salt, onion salt, and chili powder. Cover and cook on high 3 hours. Drain slow cooker and shred pork with two forks.

Step 3: Blend coke, brown sugar, chili powder, green chills, and enchilada sauce together in blender. Pour sauce into slow cooker. Cook 30 minutes longer. Serve with rice if desired.

{You can make it a low carb version as well and place it on a bed of chopped romaine}

Recipe adapted from: http://lecremedelacrumb.com/


Apr 11, 2014

Homemade White Castle Sliders



Whenever my husband and I are on a road trip and see a White Castle we ALWAYS stop.
I don't know what it is about those sliders, but we just love them.
Now everyone knows they're not the best tasting burgers, but there is something so addicting about them.
So, since we haven't been on a road trip is some time, I found this recipe and decided to give it a shot.
I am SO glad that I did, because they really did come out just like White Castle's!
The secret is the onion flakes, it really makes them taste the same.
Looks like we'll be having them a lot more!!


Ingredients:
1/2 - cup dried onion flakes
2 - pounds ground chuck- 80/20 ground beef
1/2 - teaspoon seasoned salt
6 - slices cheddar cheese or American cheese slices
12 - small party rolls (Martin's Potato Bread Party Rolls or Sara Lee Rolls)
dill pickle slices

Directions:
Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty.

Sprinkle with seasoned salt. At this point you can use a drinking straw and poke holes throughout the meat. That is what they do with the original white castle sliders.

Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty.

Top with cheddar cheese, return to oven for 2 more minutes.  Remove from oven, let set 5 minutes then cut into patties.

Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom.

Top each slider with a pickle slice then the bun lid. Serve immediately. Makes 12- 15 sliders depending on how big you cut them.

Recipe Source: www.mommyskitchen.net

Apr 8, 2014

Chipotle Chicken and Corn Chowder



This is my new FAVORITE soup.
It is seriously OUT. OF. THIS. WORLD.
and I'm usually not too crazy over soup.
I'm really picky, but I made this up the other night and I went back for seconds AND thirds.
and then the next day I had it for lunch!
I just couldn't get enough of the chipotle chiles mixed with the peppers and spices.
The potato made it a little hearty, but the corn and chicken balanced it out.
I seriously cannot wait to make this again!

INGREDIENTS:
1 can chipotle chiles in adobo sauce
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

DIRECTIONS:
Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.

Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.

Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.

Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.

Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.

Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.


                                                                                     Recipe Source: Brown Eyed Baker

Mar 14, 2014

S'mores Bars


I made these S'mores bars because I was reminiscing of summer and having bon fires on the beach with friends and making s'mores.
This winter has been such a DREADFUL one and I don't know about you, 
but I'm SO ready for some warmer weather.
I'll even take temperatures in the 40's at this point!
One another note, these s'mores bars are irresistible and hard to only have one!

You will need:
1/2 cup butter melted
1 1/2 cup graham cracker crumbs
2 cups brown sugar
2/3 cup salted butter (softened)
2 eggs
2 1/2 cup flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup mini marshmallows

Place on top of dough before baking:

1 Milk Chocolate Candy Bar (broken into pieces)
1 Graham Cracker (broken into pieces)
1/2 cup marshmallows

To Make:
Pre-heat oven to 325 degrees.
Combine melted butter and graham cracker crumbs into a small bowl with a fork.
 Then line a 13x9 with foil and press down crust. Set aside.

Cream butter and sugar in a large bowl. 
Add in eggs and vanilla and stir until combined.
Mix the baking powder and salt with 1 cup of flour.

 Pour into the butter mixture and stir in the rest of the flour.
 Fold in chocolate chips.
Press dough into pan with a spatula flour on your hands. 
The dough goes right on top of the crust. 
Bake for 30-35 minutes or until lightly browned.
  Test with a tooth pick. The dough should be soft in the center.
Let bars cool.


Then cut up and enjoy!


Recipe source: http://www.iheartnaptime.net/smores-bars/

Quote Friday

        You have no right to destroy what you didn't create.

Mar 11, 2014

Mixed Berry Cobbler



This recipe for Mixed Berry Cobbler had my family raving.
My 5 year old devoured it and kept on asking for more day after day!
I am not a huge fruit/dessert gal, but I have to say....I kept going back for more too!


You will need:
7 cups, combination of berries,
(strawberries, blackberries, blueberries, & raspberries) fresh or frozen

2 tablespoons fresh lemon juice
1/2 cups plus 4 tablespoons sugar, divided
3 tablespoons cornstarch
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
6 tablespoons butter, chilled and cut into pieces
3/4 cups heavy cream


To Make:
Preheat oven to 350°F.
 Combine berries and lemon juice in a bowl. 
Mix 1/2 cup sugar with cornstarch; pour over berries and stir gently. 
Place berries in a 2-quart or 9 x 9-inch baking dish.


Place flour, 3 tablespoons sugar and baking powder in a large bowl. 

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. 
Stir in cream to make a soft dough. 
Drop by spoonfuls over fruit. 


Sprinkle with remaining 1 tablespoon sugar.
 Bake about 55-60 minutes or until top is well browned and juices are bubbly.



Mar 9, 2014

Garlic Herb Soup



Garlic & Herb Soup with Croutons
This is a great soup that is perfect for the St. Patrick's Holiday.
Once you roast the garlic, it isn't overpowering, it turns a really great sweet flavor and the croutons are a great addition to the soup.
Make it and serve a green salad with it for a festive meal!


Soup:
4 medium heads garlic
8 cups water
½ bay leaf
3 tsp kosher salt
½ cup chopped fresh parsley
¼ cup chopped fresh basil
¼ EVOO
Fresh black pepper


Croutons:
2 Tbsp Evoo
1 ½ cups crustless cubed
sourdough bread
2 cloves garlic
2 Tbsp freshly grated parmesan
or parmigiano-reggiano
2 Tbsp minced fresh parsley
Kosher salt


Put garlic heads on pointy ends & press them with the heel of hand so they split open. Discard loose outer skin & separate cloves, leaving them in their skins.

Set aside 3 medium cloves & put the rest in a soup pot with water, bay leaf, & 2 tsp salt.

Bring to a simmer over med. 
Heat & cook uncovered about 20 minutes. 
Remove bay leaf from broth. 
Scoop garlic cloves from broth & cool slightly. 



When cooled enough to handle, squeeze them out of their skins back into the pot.
 While the soup simmers, peel and mince the 3 reserved cloves. 
Mix in minced garlic, parsley, basil, evoo, & remaining 1 tsp salt and pepper; set aside.


For the croutons: heat 1 tsp evoo in skillet over med. heat. 
Add bread crumbs & cook, tossing occasionally, about 5 minutes. 
Transfer to a bowl.

 Add remaining 1 tsp evoo and minced garlic to skillet & cook about 1 minute, stirring frequently. Take care the garlic doesn’t get too brown or it will be bitter. 

Toss the toasted garlic, the cheese, and parsley with  the warm bread. 
Taste one & add salt if needed.

Puree the soup in batches in a blender or in pot with immersion blender. 
Over low heat, stir in herb mixture & croutons & simmer 1 minute.
 The croutons will soften slightly and thicken the soup a little. 
Ladle the soup into serving bowls and serve immediately!

Source: food network kitchens cookbook


Mar 7, 2014

Quote Friday

While our children may struggle with a lot of things,
their love and spirit are PERFECT.

Mar 6, 2014

Cadbury Egg Blondies



Be prepared for your next dessert addiction.
Not only am I addicted to Cadbury Eggs, 
{i STOCK UP when they come out each Spring}
BUT I am now addicted to these Cadbury Egg Blondies.
I made them up and seriously couldn't stop eating them.
They are the perfect spring dessert for a picnic or potluck.
Don't say I didn't warn you on how delicious they are though...

You will need:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted ( 1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2- 1 3/4 cups milk chocolate mini eggs

Instructions:


In a medium sizes mixing bowl sift flour, baking soda and salt together.
Melt butter over medium heat. Once melted add to the bowl of your electric mixer. Cream together with sugars.
Add in vanilla and eggs mix until creamy.
Slowly add in flour mixture until it is incorporated.
Fold in Mini Eggs.
Spread batter into a greased 8×8 baking dish.

Bake at 325 for about 35-40 minutes or until a tooth pick is inserted in the center and comes out clean. 


Let the bars cool for 30 minutes before slicing.

Recipe adapted from: http://www.chef-in-training.com/