Saturday, April 30, 2011

Apple Banana Crazin Muffins

Mix dry ingredients:
1 1/2 cups sugar
3 cups whole wheat flour
3 1/2 cups oatmeal
1 1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 cups Crazins
1 1/2 cups nuts (optional)

Mix wet ingredients:

1 1/2 cups oil
3 mashed bananas
1 1/2 cups chopped apples (about one large apple)
2 eggs
2 tsp. vanilla.

Combine dry and wet ingredients together. Bake in a muffin tin at 350 degrees for 25 minutes. Makes about 2-3 dozen.

Thursday, April 28, 2011

simply the best baked onion rings!

I got this recipe from my sister after I discovered I do, in fact, like onion rings. I would always eat the breading- as a kid- but never the onion. A couple of months ago- I was out and about- and STARVING. I went to go get the kids from my parents and my dad was eating Sonic onion rings. They looked so good- I was starving and all- so I ate one. Then another. I have craved them since which is bad for my eating style. When my sister gave me this recipe, I was so excited to try it that day, and it has been happily ever after....

2 peeled onions
3/4 c. flour
2-3 egg whites- I use egg beaters but you can use regular eggs if you don't care about the 5 grams of fat per egg :)
3/4 c. bread crumbs
2 tsp. italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 tsp. salt

Preheat the oven to 400. Spray a baking sheet with cooking spray. Slice the onions width wise and break them apart into rings. Put the flour in one bowl, the eggs into a second, and the bread crumbs and all the seasonings into a third bowl. Dip each onion ring into the flour, then the eggs, and then the bread crumbs. Place them on the baking sheet and then repeat the next onion ring. Bake them all for 20 minutes or until crispy.

Sunday, April 24, 2011

got peeps?

I did a dessert where I used 1 peep on top of each rice crispie cupcake. Very cute. I wanted to use lots of spring colors- blue, pink, purple, and yellow so I needed to buy lots of them. I had a ton left over and decided instead of eating them all- which I usually do- no judging please- I decided to make some rice crispie treats with them. They turned out way better than I thought it would- even though I thought the mixing of all those colors would be gross- I somehow had more blue than anything and they were pretty enough to eat. Most everyone has their recipe for rice crispies but here it is anyways! I reduce the butter and have had no problems.

6 cups rice crispies
1-2 tbsp. butter
30 individual peeps

Melt the butter and peeps in a medium pan- use cooking spray! Put the cereal in a large bowl and add the melted marshmallow. Stir until blended and pour into a greased 8x8 pan. Take a piece of wax paper and spray with cooking spray. Use the sprayed side and pat the rice crispies down.

Saturday, April 23, 2011

Green Chili Chicken Enchiladas

I am LOVING this enchilada recipe!!! I like making this sauce- so YUMMY!!! I have issues with chunks- one of my favorite things is the blender- problem solved.

4 c. chicken; cooked and cut into bite-size pieces
2 c. cooked rice- I add leftover Cafe Rio rice
2 c. shredded cheese
8-10 tortillas

Green Chili Sauce:
1/2 yellow onion; big slices
2 tbsp. flour
1 1/2 c. chicken broth
1 small can of green chilies- OR if you have any Anaheim peppers you want to use, go here. I love getting peppers now that I know what to do with them!
1 1/2 c. sour cream
8 oz. cream cheese

In a medium saucepan, saute the onions over medium heat until soft. Whisk the flour and broth together and cook for 3 minutes. Add the green chilies. Bring to a slow simmer and continue to simmer for about 5 minutes, whisking occasionally. Add the sour cream and the cream cheese, whisk until blended. Remove from heat and pour into your blender- my favorite part! Blend until smooth.

Preheat your oven to 350. Spray a 13x9 baking pan with cooking spray and put a thin layer of the sauce in the bottom.

To a large mixing bowl, add the chicken, rice, and 1-2 cups of the enchilada sauce- depending on how saucy you like it- and mix well. Put 1/4 to 1/2 cup of the mixture into each tortilla one at a time. Roll and place seam down in the pan. Repeat until all the chicken mixture is used up. Pour the rest of the sauce over the top. Sprinkle with the cheese evenly over top. Bake 40 minutes; covered with foil until bubbly throughout. Take the cover off and bake 5-8 more minutes.

Cafe Rio Rice

I make this using my large rice cooker and usually double the recipe so I can freeze them in 2 cup serving size containers. I don't know how long it would stay good in the freezer- we go through a lot of rice here!

This is the single batch:

3 c. water
4 tsp. chicken bouillon
4 tsp. garlic- minced
1/2 bunch cilantro
1/2 bunch green onion
1 small can diced green chilies
3/4 tsp. salt
3 c. long grain rice

Spray your rice cooker with cooking spray. Blend cilantro, green chilies, and green onion together in a food processor. Add all the ingredients into the rice cooker and stir. Hit the cook button and that's all. Stir before serving.

Tuesday, April 12, 2011

Homemade Teriyaki Sauce

I use this for a marinade for chicken or beef.  I use the pre cut stir fry beef pieces and add some of the sauce for 30 minutes and then broil it.  It's also great on grilled veggies.

1 cup teriyaki sauce
3/4 cup white sugar
3/4 tsp-1tsp minced garlic ( I always eyeball it, it's never the same amount)

Mix all your ingredients together in a small saucepan, bring to a boil then reduce to a simmer.  Easy peasy!

Shoyu Chicken

I'm going Hawaiian on ya'll.. My hula teacher used to make this for us when we had big dance shows to get ready for, I love it.  This is such an easy dish to make and the chicken is fall off the bones tender.  It's so so good, and it goes well with any vegetable! 

4 or 5 frozen chicken thighs (bone-in but skinless, it has to be bone-in because there is so much more flavor in it.) TIP: to help take the skin off the semi-frozen thigh, run cold water on it while taking the skin off.
1 cup soy sauce (Kikkoman is the best)
1 cup of pineapple juice ( I usually buy the 6 pack of 6 oz. and that works fine)
1/2 cup of water
3/4 brown sugar
1 tsp minced garlic ( I always use the preminced stuff so I don't smell the garlic on my fingers forever)
sticky rice
your choice of vegetable

Mix the soy sauce, juice, water, sugar, and garlic in a large pot.  Add your chicken thighs. Heat to a boil and then reduce to a low simmer.  Cook for 30-40 minutes on low.  Serve with some rice, pour a little of the sauce over your rice.  Enjoy!

Spinach Artichoke Dip

Here is that recipe from the party last week.

  • 2 c. grated parmesan cheese

  • 14 oz. can artichoke hearts (drained)

  • 1 c. cream cheese

  • 2 t. minced garlic

  • 1 box frozen spinach (thawed)

  • 2/3 c. sour cream

  • 1/3 c. mayo.
Mix all and bake at 375 for 30 minutes.

Monday, April 11, 2011

Potato Tacos

lb ground beef
1 onion diced
2 baking potatoes
seasoned pepper to taste
seasoned salt to taste

Brown the meat. Halfway through, add the diced onion. Allow these to cook together while you work on the potatoes.
Peal and cut your potato into chunks. Boil until nice and tender.
Drain the meat.
Drain the potatoes.
Combine the meat and potatoes.
Add seasoned pepper (it's a real spice found in the spice isle) and seasoned salt to taste.

I love serving them in corn tortillas that have been crisped up on the stove. I top it with queso fresco, but of course you can add any of your regular taco toppings.

Here is a visual of what your potato taco guts will look like:

The stove is always littered with meat and potatoes when I make these. I need a bigger pot.