Saturday, March 31, 2012

Warm Jalapeno Crab Dip - Ahhhhhhh


Warm Jalapeno Crab Dip

Did some say Jalapeno and Crab? I love both of these. This sounds amazing, I love warm dips and especially one with these two ingredients in them. Found this over at Ladies Home Journal and of course it caught my attention right away. So excited to share this with you.



Friday, March 30, 2012

Pizza Crust Donuts - Super Easy!





Pizza Crust Donuts

 Doesn't get much easier and cheaper than this, plus it is bite size which is so much easier and less messy to deal with.



Banana Caramel Cream Dessert



Banana Caramel Cream Dessert

I just wanted to share a quick post with you on a delicious recipe I just found. 

Have you ever had Banana Cream Pie? If not, it is amazing. I love it. When I came across this site on Glorious Treats I was hooked immediately, especially when I saw the graham crackers crust which is another favorite of mine.  Aren't her pictures beautiful? She has a great picture tutorial on her site as well. 

I have a brand new beautiful Trifle bowl I am going to make this in instead of small cups for Easter and layer the top with freshly cut bananas. 

BLT Chicken Avocado Sliders with Provolone




BLT Chicken Avocado Sliders with Provolone


Welcome back to Wyoming. We got some rain last night and a beautiful sunny day today. Tonight we are getting rain again which is good because the plants and grass need it.  Kids last day at school today and now they are off for Spring Break. I am so excited for the road trips we are about to go on! I will also have my beloved computer with me for sanity. 

Thursday, March 29, 2012

No Bake Energy Bites





No-Bake Energy Bites


OK, my last post was a little bit on the "Would you like to have a heart attack today list" so I thought I would balance it out (guilty conscience I guess) and post these good for you No-Bake Energy Bites. I feel it is my duty to share these great recipes when I find them (especially when I lead you to the dark side on some of my others)! So here is to healthier eating. For now. 

I am excited at the fact that my kids will love these and can eat a good breakfast on the go snack or a quick snack after school. I love anything that is bite size. They are easy to eat, less mess and fun to make. 

So here you go. These were found on the wonderful blog Gimme Some Oven. How cute it that name? Please take a look at their site. Thanks to them I might live a few extra years. 

Wednesday, March 28, 2012

Baked Tortellini - Easy Family Meal


Baked Tortellini


Today was so warm! I am loving it and can't wait to get back out into the open dirt road to visit some of our Wyoming Wild Horses. Aren't they beautiful? At least once a week I go out looking for them and have so missed doing that during the winter. 



I am a very lucky Mother to be a Stay at Home Mom. I have worked MANY years in the Corporate world and I love that I can now stay home and I am grateful for that. Last night my 6 year old son woke up at 3:00 with a bad stomach ache and without going into detail we were up all night. Finally around noon we got to go back to sleep and get some rest. I needed something that I could make for dinner that was fast and just a quick few ingredients at the store. This is perfect.



Cinnamon Cream Cheese Rolls




Cinnamon Cream Cheese Rolls

These little rolls of perfection are so easy to make. Would you believe me if I told you that they are on a regular piece of bread flattened with a rolling pin and the ends cut off? That's right, a piece of bread flattened with a rolling pin. That simple. Here's how you do it. Very very easy.  You also can make them and freeze them. When you are ready take them out and pop them in the oven. 

Tuesday, March 27, 2012

Caramelized Chicken with Jalapeno Cream Sauce



 


Caramelized Chicken with Jalapeno Cream Sauce


Welcome back to Wyoming. We had some strange weather here today. This morning was beautiful and sunny, then all the sudden a nasty dust storm with dark clouds pounded through then it rained sideways. After that it snowed for a while and then cleared up and this is a picture from my backyard. Crazy Wyoming weather. 




That was OK with me because I was in the kitchen cooking all day for several different posts. One of which is the Caramelized Chicken with Jalapeno Cream Sauce. Oh my goodness, this sauce has such and amazing flavor to it, I have never made anything like it.  My husband loves Jalapenos and this was a huge hit with him. You can serve the chicken over rice, noodles, vegetables or just eat it plain. I took a few pictures of the process for you. 



Ingredients

4 Chicken Breasts
2 Jalapenos
2 T. Butter
1 Heaping T. of any Flour
2 Minced Cloves of Garlic
1 12 oz. can of Evaporated Milk
1/4 Cup Milk
Salt and Pepper
1 T. Canola Oil
1/4 Cup Parmesan Cheese
1 Shallot (optional)


Directions:

Heat a large skillet over medium-high heat and add 1 tablespoon of Canola Oil. Once the oil is hot, add the chicken breasts (make sure they are completely dry first) then cook for about 8-10 minutes each side until chicken is caramelized and golden. 


Finely chop two jalapenos with the seeds taken out.While the chicken is cooking heat a small sauce pan over medium heat and add the two tablespoons of butter. Once butter is sizzling add the jalapenos and minced garlic. You can also add shallots if you want as well. I didn't this time.  Stir the jalapenos to coat and cook for about 2-3 minutes, stirring occasionally. 



Once you start to smell the jalapenos (DO NOT stick your face over the jalapenos, very bad idea) whisk in the flour and stir continuously to create a roux. Cook for about two minutes. 


Add the can of Evaporated Milk and 1/4 cup of milk and reduce heat to medium-low.


Continue to stir until mixture starts to thicken. (6-8 minutes) then add in Parmesan cheese and reduce heat to even lower. Once you have reached the desired thickness turn off the stove. Stir every so often and you will start to see it thicken. If it thickens to much add a tiny bit of milk at a time to get the consistency you want. Season with Salt and Pepper to taste. This is when you will realize the amazing taste you just created. You can see in the picture the chunks of jalapenos. I chose to eat them with chunks. If you don't want the chunks you put them in the food blender and chop up the jalapenos, shallot and garlic in the first step but I personally like it with the chunks. 



I served it over noodles and a side of bread.  I topped it with a sprinkle of Parmesan cheese and a little pepper. You can do rice, veggies, etc. Your choice. The sauce is what makes all the difference and it isn't hot (spicy). It has just a little kick to it but barely any at all. It is perfect and I hope you love it.

Thanks so much for stopping by! I appreciate all your support.
Dori




Monday, March 26, 2012

Buttermilk Blueberry Breakfast Cake



Buttermilk Blueberry Breakfast Cake

Forgive me, I can't help it, I had to post it.  I just saw it (Darn you Pinterest, we have a love hate relationship) I'm hungry and it looks so good! Found this at Alexandra Cooks. She has a great list of recipe. Check out her site, beautiful photography.

How could I deny that beautiful piece of cake.  If I only have Blueberries right now it would be in my oven. You can bet that I will tomorrow though. 


Buttermilk-Blueberry Breakfast Cake

Serves 6-8
½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to see if it is done.  If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.


I know I know, I shouldn't be posting things like this so late at night when a snack like that looks so good. I will try to have some control next time but for now I must have it.

Thanks for stopping by!
Dori



Mediterranean Cucumber Cups


Mediterranean Cucumber Cups - Beautiful!
(only 15 minutes to make)

I ran across these beautiful Cucumber Cups at The Three Little Piglets (such a cute name) this morning and stopped in my tracks when I saw these. Not only do I wish I had one right now to eat but the presentation and photography is beautiful. She has a wonderful blog and I encourage you to please check it out. Please click on her link. Great recipes. 

You should know by now that I might just have to add some crumbled up Bacon. I love Bacon!! Sorry Pigs, I can't help it.
MEDITERRANEAN CUCUMBER CUPS
Yields: About 15 Cucumber Cups
Ingredients
2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper
Directions
In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.
Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
How easy it that? Yay for easy recipes!
I see these ingredients on my shopping list today. Thanks for stopping by.
Dori




Cowboy Brownie Bites - All the way from Wyoming

 


Cowboy Brownie Bites
Brought to you from the beautiful wide open spaces of Wyoming.

I love Wyoming, we have some of the best Summers anywhere. The winters may be rough but it is so worth it when the weather turns warm and you get to explore the great outdoors again. The skies are so blue, the air is so clean and I wouldn't want to live anywhere else except maybe on a Ranch somewhere in Wyoming.  We have big plans for this Summer with a trip to Disneyland (trying to gear myself up for that one) and then back to Wyoming to the Grand Tetons for camping.  There might not be many places prettier than the Grand Teton Mountains, not to mention all the awesome Fossil hunting, oh how we love to find Fossils.  


Now back to these delicious Cowboy Brownie Bites. They are soooo good and even better warm out of the oven. Make these your own, have a brownie bar and let your kids decorate their brownies with different items, they will have a blast. When I made these today my kids devoured them. I was able to grab a few to send off with my husband tonight at work. They are really simple to make.

Ingredients

Cowboy Brownie Bites
Adapted from Baked Perfection

Makes 40 brownies

1 box of your favorite brownie mix (I used Ghirardelli's Double Chocolate)
1/2 cup Reeses peanut butter chips
1/2 cup semi-sweet chocolate chips
¼ cup Caramel ( I just bought the store bought in a jar Kroger's brand)
¼ Heath Toffee Bar Bits - Right by the the other chips.
1/4 Cup Powdered Sugar sifted slightly on top.

Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the “goodies”.

While brownies are still warm spoon and drizzle a little bit of caramel on top of each brownie. Sprinkle some toffee and top with semi-sweet chocolate chips and peanut butter chips. I then drizzle a tiny bit more caramel and a tiny touch of the toffee. Cool completely in pan.

 

Not quite sure why I have chocolate syrup in the picture! 
Guess you could add that to if you wanted too!


Spoon Brownie mix into a greased mini muffin tins. 


Bake at 350 for 13-15 minutes (ovens may vary, I did 13) Use a toothpick to pull them out after they have cooled slightly. 


I make a small indention to help hold the goodies.


Here are the goodies. mmmmmm


Once they are decorated you can move them to a clean plate for a pretty presentation.


The delicious finished Cowboy Brownie Bite.


Hope you enjoyed this recipe and will come back often for more delicious recipes from the wonderful state of Wyoming. 

Thanks for stopping by!
Dori

Sunday, March 25, 2012

Salisbury Steak with Caramelized Onion Gravy

Salisbury Steak with Caramelized Onion Gravy

This just look amazing. I love Salisbury Steak and I don't have a good recipe for it until now. My husband always asks me to buy him the frozen Hungry Man Salisbury Steak meals and I think those are the nastiest things ever created. I have been on the look out for a great Salisbury Steak recipe so now I am super excited to make this dish for him. I found this recipe on One Perfect Bite.  Great comments, and some really good looking recipes. Enjoy!

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:

Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper

Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.


Just wanted to share this great recipe with you. Hope you are having a wonderful day and enjoying the warm weather. It is cloudy here in Wyoming today but it is warm and the kids are out playing in the dirt. Yay for them!
Thanks for stopping by!
Dori