Sunday, April 20, 2014

It Must be Spring

The last month of school always means an amazing level of busy for me.  Add to that a late Easter, a wedding anniversary, and other celebrations, and there hasn't been a whole lot in the way of innovative cooking happening here.


I did have a chance to make some muffins for our fellowship time in Sunday School today.  These Orange Coconut Cobbler Muffins seemed within the realm of "Eastery", and sounded pretty good too.

I followed the recipe almost to a "T", only adding a bit of shredded coconut to the streusel topping.  This batter is VERY thick until you add in the oranges.  I was a little worried at first, but they came out with great texture and flavor.

Tuesday, April 15, 2014

For Forty


My hubby hit the forty milestone this month.  We really had a great time celebrating with family and friends.  We also really enjoyed eating this Salted Caramel Chocolate Peanut Butter Pie.  Holy smokes it's rich!   So good though.


What I learned:
1. Salted peanuts are fine.  I hate the little things on Spanish peanuts.
2. The unwrapped mini Reese's work fine for the peanut butter layer.
3. Don't let the peanut butter goo overflow behind the crust.  It makes serving the pie nearly impossible. Ask me how I know.
4. Dark chocolate on top is good too.
5. You're going to want ice cream or whipped cream or something to break up the sweet. Wow.

Monday, April 14, 2014

From Dip to Soup


This is another twist on a familiar favorite, but in a new format--Spinach and Artichoke Dip Tortellini Soup.

I don't know how much like spinach and artichoke dip it tastes, but it certainly tastes good!  It went together pretty fast, and was delicious with tortilla chips crumbled in.

Wednesday, April 9, 2014

C3


There's nothing earth-shattering about this Cashew Chicken Casserole (C3), and that's probably why it's delicious.

The beauty of this recipe is its straight-forward, simple flavors with a few veggies thrown in for crunch.  It's not complicated to prepare, but you do need to allow enough time for it to refrigerate and absorb some of the liquid.  I assembled mine (except for cracker mixture and cashews) before work, and then slipped it in the oven when I got home.  I used the baking time to settle in at home, put away our "stuff" from the day, and prep some fresh fruit to go along with our dinner.

Monday, April 7, 2014

Salsa Verde!

I found it!  Didn't you know I was looking for it?  The perfect chicken taco recipe.


Here's why these Crock Pot Salsa Verde Chicken Tacos were so delicious:
1. Crock Pot!  'nough said.
2. No fancy prep work. Dump in the ingredients and go.
3. Flavor without heat.  We all really loved the flavor, including my spice averse little.  Add salt though, you're gonna need it.
4. A million ways this could be used--tacos, burritos, nachos, salads, etc.



Sunday, April 6, 2014

Chicken Parmesan Pizza

More than anything, I love to mess with familiar flavors in new formats.  You may have noticed.


Which is why I really followed the spirit of this recipe for Chicken Parmesan Pizza, but then added my own spin.  I want easy and quick, not labor intensive.

I started by cooking some frozen chicken patties, to which I added jarred spaghetti sauce, dried basil, parmesan and Italian blend cheeses, and a frozen Schwan's pizza crust.  From there, it was really just assembly.

 This was absolutely delicious when I got the right combo bite.  I would love to try it with fresh basil and mozzarella.  Maybe next go 'round?

Thursday, April 3, 2014

Making This Up As I Go Along

We are barely into the month and I've already deviated from my plan twice in three days.  And to top it all off, I'm making up my own recipes too.


Lucky for me, this making it up as I go along thing is working out pretty well so far.  My made up recipe was a Breakfast Calzone. Holy yumtastic!

I started with frozen pizza dough just to keep things simple.  For the filling, I scrambled three eggs (to which I added just a few dried minced onions, a sprinkle of white cheddar, and some seasoning salt), some mild and white cheddar cheeses, browned sausage from the freezer, and a little dash of salsa.  I closed the dough around the fillings, gave it a brush with milk and baked it for about 12 minutes.

The crust got nice and crispy and filling worked together awesomely.  I'm keeping this one in my back pocket for other occasions.  I'll also definitely try it with other fillings too!