Wednesday, May 28, 2014

Baked Chicken Chimichangas

A while ago I went to a Mexican restaurant and had a chicken chimichanga. Every time I pass that restaurant I think about it. The tortilla was crispy. The chicken inside was flavorful and moist. Now I can't go in every time I crave one cause I would be there everyday, so I had to make them myself.
This recipe is all of the things that my chimichanga from the restaurant was but better because of the rich, creamy sauce over the top. I put lettuce on top because its good with an extra crunch and some cheese cause you can't ever have too much cheese. I may never go back to the restaurant for those chimichangas again!

Baked Chicken Chimichangas
Recipe Source:

2 cups Chicken, cooked and shredded
1 cup Salsa
1/2 teaspoon Oregano
1 teaspoon Onion Powder
1 teaspoon Cumin
1 cup Cheddar Cheese, shredded
8- 10inch Uncooked Tortillas
2 Tablespoons Butter, melted

1/4 cup Butter
1/4 cup Flour
1- 15.5oz can Chicken Broth
1- 4oz can Green Chilies
3/4 cup Sour Cream
1 teaspoon Salt
1. Preheat the oven to 400 degrees. In a medium bowl combine the salsa, oregano, cumin and mix until combined. Add in the chicken and cheese and stir. Line an 11x15 pan tin foil and brush with melted butter.
2. Cook your tortillas. Place a 1/3 cup of the chicken mixture in the center of your tortilla. Fold opposite sides of your tortilla in and then roll up and place with the seam down on your prepared pan. Bake for 25 minutes or until crispy.
In a medium saucepan, over medium heat, melt the butter and whisk in the flour. Add in the chicken broth and the green chilies. Whisk until thickened. Remove from heat and stir in the sour cream and salt. Return to heat and stir until warmed through.

Monday, May 26, 2014

Homemade Root Beer

This is a must have for your summer barbeques. Its always requested so I oblige cause its so easy to make. Its sweet, bubbly, and way better than anything store bought!

Homemade Root Beer
Recipe Source:

3 cups Granulated Sugar
1 1/2 gallons Cold Water
1oz Rootbeer Extract
2lbs Dry Ice
In 2 gallon container combine the sugar, cold water, and rootbeer extract. Mix until the sugar is dissolved. Place in the dry ice and let sit for about an hour before serving.

Friday, May 23, 2014

Hamburger Gravy

So hamburger gravy... Do you remember having this in elementary school? Its one of those nostalgic things I think. Like these Lunch Lady Peanut Butter Bars. Its just delicious cause it reminds you of something from your childhood. Except this is delicious because its meaty, creamy, and its seasoned way better than it was in elementary school. I served it on creamy homemade mashed potatoes. Its an easy weeknight meal that may remind you of your childhood!

Hamburger Gravy
Recipe Source:

1lb Ground Beef
2 cups Beef Broth
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Pepper
3 Tablespoons Flour
1/4 cup Milk

Brown the hamburger in a large skillet. Don't drain the fat. Add in onion powder, salt, pepper, and stir. Sprinkle the flour over the top to absorb the fat. Add in the beef broth and milk. Stir until well combined. Bring to a boil then turn to low and let simmer until thickened.

Wednesday, May 21, 2014

S'more Krispie Treats

I love anything s'more related and when I'm in the mood for a rice krispie treat I always look for a new version. These might be my favorite version that I've found. Its crispy, chocolaty, and it has that yummy toasted marshmallow fluff on top to make it even more sweet and delicious. A perfect summer dessert when you're in the mood for s'mores and there's no fire pit to make them!

S'more Krispie Treats
Recipe Adapted From:

3 Tablespoons Butter
4 cups Mini Marshmallows
5 cups Rice Krispies
1 cup Golden Grahams
1/2 cup Mini Chocolate Chips

4oz Semisweet Chocolate
1 cup Marshmallow Fluff

1. Grease a 9x13 pan. In a large pot melt the butter over medium heat until melted. Add in the marshmallows and stir until melted.
2. Add in the Rice Krispies and Golden Grahams. Stir until the cereal is completely coated. Add in the mini chocolate chips and quickly stir and press into the prepared pan.
3. Melt the semisweet chocolate in the microwave at 50% power for 30 seconds at a time, stirring until melted. Spread over the Rice Krispie treats. Refrigerate until the chocolate is solid.
4. Spread the marshmallow fluff over the chocolate and then using a kitchen torch brown the marshmallow. Cut into bars and serve.

Monday, May 19, 2014

Strawberry Lemon Cookie Bars

When I hear sugar cookie bars I think of something dry and crumbly. Maybe that's because I've never had one before... So when I saw this recipe I decided to give it a try. It was soft, moist, almost brownie like. It tastes just like a soft lemon sugar cookie with strawberries. Delicious. Perfect for any occasion!

Strawberry Lemon Cookie Bars
Recipe Source:

3 1/4 cups & 2 Tablespoons Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
1 cup Granulated Sugar
1 1/2 cups Butter
2 Tablespoons Lemon Juice
1/2 teaspoon Lemon Extract
2 Eggs
1 cup Diced Strawberries

1 1/2 cups Powdered Sugar
1 Tablespoon Lemon Juice

1. Preheat oven to 350 degrees and line a 9x13 pan with tin foil and grease.
2. In a large bowl add in flour, baking soda, and salt and whisk. In the bowl of a mixer combine the sugar and butter and beat together until light and fluffy. Add in the eggs, lemon juice, and lemon extract and mix until combined. Add in the flour mixture and mix until combined. Fold in the strawberries.
3. Press the dough into the prepared pan. Bake for about 45 minutes. Let cool.
Whisk together the powdered sugar and lemon juice. Drizzle over the bars.

Thursday, May 15, 2014

Apple Barbeque Chicken, Slow Cooker

I wanted something different besides barbeque chicken sandwiches with bottled barbeque sauce. When I came across this I was intrigued and it turned out amazing. Sweet, vinegar-y, moist, and tender. A great sandwich for a busy week night or any night really!

Apple Barbeque Chicken, Slow Cooker
Recipe Adapted From:

4 Chicken Breasts
1 large Onion
2 Tablespoons Salt
1 Tablespoon Pepper
2 Tablespoons Olive Oil

Cooking Liquid
3 cups Fresh Apple Juice, its in the fridge section
1/2 cup Apple Cider Vinegar
1 1/2 Tablespoons Sea Salt
1 Tablespoon Pepper
3/4 cup Ketchup
1 Tablespoon Molasses
3 teaspoons Worcestershire Sauce
7 Garlic Cloves
3 Tablespoons Dijon Mustard
3 Tablespoons Honey

BBQ Sauce
3 cups strained cooking liquid
1/2 cup Brown Sugar
3/4 cup Ketchup

1. Sprinkle the chicken breasts with salt and pepper. Slice the onion and place the rings on the bottom of the slow cooker and set the chicken on top. 
2. In a medium bowl combine all of the cooking liquid ingredients and stir until combined. Pour on top of the chicken. Cook on low for 8-9 hours.
3. Remove the chicken from the slow cooker and shred.
4. Using a couple slices of bread soak up the grease on top of the cooking liquid and throw away the bread. Strain the liquid and transfer 3 cups to a saucepan. Add the brown sugar and ketchup. Bring to a boil over medium heat. Cook for about 10 minutes until thickened. Combine the chicken and the sauce. Heat through and serve.

Tuesday, May 13, 2014

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

Cinnabon Cinnamon Rolls
Recipe Source:

3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Friday, May 9, 2014

Chicken Salad Sandwiches

I have never been a fan of chicken salad. I dont like all of the things people put in them. But my husband LOVES chicken salad. So I decided to try and make some myself and it was amazing! I put mine on these Lion House Rolls I made the other day. So good!!

I only put grapes and celery in mine but feel free to add in almonds or whatever else you enjoy in your chicken salad. Just be sure to adjust the amount of celery and grapes to compensate cause the chicken ratio is just about perfect!

Chicken Salad Sandwiches
Recipe Adapted From:

2 cups cooked Chicken, shredded
1 1/2 cups Red Grapes, halved
2 1/2 cups Celery, chopped
1/2 cup Miracle Whip
2/3 cup Mayonnaise
1/4 teaspoon Garlic Powder
1/2 teaspoon Salt

1. In a small bowl combine the miracle whip, mayo, garlic powder, and salt. Mix well.

2. In a large bowl combine the chicken, grapes, and celery. Add the dressing and stir to combine. Refrigerate for and hour or two before serving. Serve on rolls, croissants, or bread.

Wednesday, May 7, 2014

Lion House Rolls, Guest Post at Sawdust and Embryos

I am doing my monthly guest post over at Sawdust and Embryos.
Go over and see how easy it is to make soft and fluffy homemade rolls.
You won't ever be satisfied buying them at the store again! Click here to get the recipe!

Sunday, May 4, 2014

Caramel Popcorn Cookies and Secret Recipe Club

Have you ever heard of popcorn cookies? I hadn't. Well not until I was assigned the spectacular blog Food Babbles for the Secret Recipe Club this month. The authors name is Kate, she is a mom to 3 and she has lots of great people in her life who influence her cooking and baking, which is probably why all of her stuff is amazing!

I went on a search of her blog and found so many things to try, Salted Caramel Chocolate Cake, Cannoli Roulade, Dark Chocolate Espresso Chocolate Chip Brownies, and Lemon Curd Ice Cream, just to name a few. There are many many more recipes I will be going back to try!

I finally decided on these Caramel Popcorn Cookies because my Maycie's number one requested treat is caramel popcorn and I needed to do something different for my sake. As different as I thought this cookie would be it was delicious! Sweet, chewy, and caramel-y. I made them the way the recipe was written here and then I made a few changes to make them taste more caramel-y. Either way they are worth making, so go over to Food Babbles and check it out, you won't regret it!!

Caramel Popcorn Cookies
Recipe Adapted From:

1/2 cup Brown Sugar
1/2 cup Butter, Room Temp
1 1/2 cups Caramel Popcorn, chopped and divided
1 large Egg
2 teaspoons Pure Vanilla Extract
3/4 cup All-Purpose Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Quick Oats

1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or silpat mats.

2. In the bowl of a stand mixer, beat the brown sugar and butter on medium until light and fluffy. Add in 1/2 cup of the chopped popcorn and the egg. Beat until combined. Stir in the vanilla with a wooden spoon.

3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Add into the wet ingredients stir with your wooden spoon until just combined. Add in the quick oats and 1 cup of the chopped caramel popcorn and stir again until just combined.

4. Using a small cookie scoop put them on your prepared cookie sheet. Bake for 8-10 minutes. Let cool for 5 minutes on the cookie sheet and then move to a wire rack to continue to cool.

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