Wednesday, March 4, 2015

Slow Cooker Thai Peanut Chicken


I use my slow cooker on a regular basis and it has become one of my favorite tools in my kitchen. When life gets crazy slow cooker meals are always the way to go to be able to still get a warm meal on the table for you and your loved ones. When I was at build your blog conference a few weeks ago I was able to sit and listen to an event given by Taste of Home magazine where he talked about when they publish magazines the ones that feature slow cooker recipes are always their top sellers. He also talked about how popular Sriracha is and using ingredients that are popular and in season when creating new recipes! Then when I got home and saw a package from Peanut Butter & Co. to participate in their mystery ingredient challenge I laughed when I opened to find that Sriracha was my mystery ingredient! I knew then that I should pair this popular food item with the peanut butter and create a slow cooker meal! 


Slow Cooker Thai Peanut Chicken

3-4 large chicken breasts
1 onion, diced
1 cup chicken broth
1 lime (juiced)
1/3 cup soy sauce
1 teaspoon cumin
1/2 teaspoon red curry paste
Garnishes: 
Sriracha
scallions, chopped optional
cilantro, chopped optional
peanuts, chopped optional
cooked white or brown rice

Throw top 8 ingredients in a crockpot and cook on low for 6-8 hours or high for 3-4 hours. Serve on top of rice and garnish with Sriracha, scallions, cilantro, and peanuts. 




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Monday, March 2, 2015

Thin Mint Ice Cream Pie



Why do I love girl scout cookie season so much....I ask myself that question every year. I always eat way too many girl scout cookies and so does the rest of my family. Before I knew that it was "that time of year" my husband walked in with a large box full of every single kind of girl scout cookies. I think I may have loved him more that day then the day I married him haha kidding but honestly it totally made my day! I could not wait to start eating/experimenting. And with St. Patricks day right around the corner and with all things green on my mind I knew just what I wanted to make. A ice cream pie with a thin mint crust. And that is how this recipe came about. And boy was I glad that I made this cake for my families dessert! SO happy march and happy pre-St. Patricks day!



Thin Mint Ice Cream Pie

2 (9 ounce) boxes of Thin Mint Cookies
2 Tablespoons butter, melted
1.5 quart container of Mint Chocolate Chip Ice Cream, softened
1 (8 ounce) container cool whip topping, thawed
hot fudge optional
Andies mints, chopped optional

In a food processor add 1 box of Thin Mint cookies and melted butter. Combine well. Grab a pie tin and lightly spray with cooking spray. Use the Thin Mint cookie mixture and press down firmly all over creating a crust. Spread evenly about half of the container of mint ice cream over the crust. Take 1 sleeve of Thin Mint cookies and break into a few pieces leaving some chunks still. Sprinkle over the mint ice cream. Add the other half of the ice cream and spread over the cookies. Then top with the cool whip. Cover and place in the freezer for at least 3 hours. When you are ready to slice it take it out of the freezer and you can top with the extra Thin mint cookies, hot fudge, and chopped Andies mints.


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Wednesday, February 25, 2015

Copycat Chipotle Chicken Burrito Bowl



Arizona is known for some pretty amazing Mexican food. The kind of Mexican food that is not always the healthiest. It usually contains a certain amount of grease but all in all it is still delicious. When I think about Chipotle I think about the healthy Mexican food that is is. This recipe is something yummy and a little lighter then the normal Mexican meal. 


Copycat Chipotle Chicken Burrito Bowl
7 ounce can chipotle peppers in adobo sauce
2 tablespoons ancho chili pepper powder
Small red onion, coarsely chopped
3 cloves of garlic
1 teaspoon cumin
1 teaspoon oregano, dried
1 tablespoon salt
1 teaspoon pepper
1/2 cup canola oil
5 pounds boneless skinless chicken thighs, trimmed


For Salad
Chipotle chicken (recipe above)
White or brown rice, cooked
1 can black beans, drained and rinsed
1 can corn, drained
Romaine lettuce, chopped
Tomatoes, diced
Avocado, pitted and sliced
Monterey jack cheese, grated
Sour cream 

For the instructions head over to Wayfair! 




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Tuesday, February 17, 2015

National Pancake Day

Happy National Pancake Day!!! What a yummy thing to be celebrating! Today I am going to be joining Krusteaz and other Bakers Dozen members for a twitter party at 4 pm EST where we will be taking about our favorite pancake recipes and pancake art creations! What a fun way to spend part of the day talking about such a yummy thing that my whole entire family enjoys! I will have to admit that we enjoy pancakes at least once a week! My two year old daughter asked for pancakes almost every single morning and depending on how the morning is going depends on how often I make her sweet little face pancakes! She is secretly my favorite and can get almost anything so we have them a little too often! I have decided to collaborate a few of my favorite pancake recipes for you all to enjoy!










And here is my favorite Buttermilk syrup recipe


ENJOY!!!! 

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Friday, February 13, 2015

Valentines Sugar Cookie Bars




Sugar cookies are a favorite in our home. I think I actually make them more than chocolate chip cookies. They have been my favorite since I was a little girl and they are my husbands favorite too! The only downfall is that they are one of the most time consuming cookies out there. Well with Valentines Day coming up this week I am cooking and baking my husbands favorite meals and treats this week to show him how much I adore him! Unfortunately I just got home from a fun girls weekend to Disneyland where lots of party'n and little sleep happened. But I knew that I wanted to have sugar cookies waiting for my husband when he got home. So sugar cookie bars to the rescue! These can be cut into squares or really any shape that you want! The good thing about these is that you can cut them into shapes when they are still warm and they are perfectly shaped cookies. Sometimes I use certain cookie cutters that spread and don't end up looking the shape that I want in the end. So these work perfect for that too! I cut these into hearts and frosting them with pink frosting and Valentines sprinkles and there ya go! Yummy and easy Valentines sugar cookies! Check out my other sugar cookie recipes here and here.


Valentines Sugar Cookie Bars

1 1/2 c sugar
1 cup butter
8 ounces cream cheese, softened
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
3 1/4 c flour

Cream sugar, butter and cream cheese until smooth.  Add egg, vanilla, and almond extract.  Combine flour and baking powder in medium mixing bowl.  Add flour mixture to creamed sugar mixture until blended.  Spread into pampered chef bar pan.  Bake at 350 for 20 minutes or until looks done and dough is no longer shiny looking.  The edges can get to crispy if cook too long so make sure not to over cook.


Frosting:

1/2 c butter
4 1/2 c powdered sugar
1/4 c milk
1/2 tsp vanilla

pink or red food coloring. 

Combine all ingredients in a medium sized bowl and use a hand mixer to mix all together. Apply when cookies are cooled.



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Wednesday, February 4, 2015

Comfort Food

Comfort food should be a regular thing added to your weekly menu in my opinion. Every persons description of what exactly comfort food differs from where they are from to what they were raised on. I have collected using Foodie some recipes that I consider comfort food.


Check out Comfort Food for the Soul

by Madeitateitlovedit at Foodie.com


*Disclosure: This is a sponsored post by Mode Foodie.

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Monday, February 2, 2015

Tomato Basil Soup and the Perfect Grilled Cheese



Tomato soup and a grilled cheese is totally comfort rainy day food to me! Since I live in Arizona rainy days don't come very often but when they do happen I almost always mix this meal into the day! Bonus is that it is very kid and family friendly so my whole family eats it! This tomato soup just slides right down your throat and is so yummy. I paired this soup with a buttery grilled cheese with Kerrygold cheese inside it and it is rich and good! 



Tomato Basil Soup

5 tomatoes, peeled, seeded and diced
4 cups tomato juice
14 fresh basil leaves
1 Tablespoon sugar
1 teaspoon oregano
1/2 cup butter
1 cup heavy cream
salt and pepper

Place tomatoes and juice in a large pot over medium heat. Simmer for 30 minutes. Add the sugar ad oregano. Sit well. Then puree the tomato mixture along with the basil leaves, and return the puree to the pot. Place the pot over medium and add the butter. Stir until the butter is melted. Then slowly add in the heavy cream. Season with salt and pepper. Do not boil.



The Perfect Grilled Cheese
Your choice of bread
Kerrygold Garlic & Herb Butter
Kerrygold Dubliner Cheese


Preheat oven to 350 degrees F. Grab you favorite bread and generously butter it. Grab a cast iron skillet and place on a medium heat stovetop. Lay one piece of bread butter side down in your hot pan. Let the garlic butter sizzle and top your bread with shredded Kerrygold cheese. Lay down your other piece of bread butter side up and press the sandwich down with your spatula. But don't press down too hard. Check to see if your side down is golden brown or whatever color you would like it it to be and flip everything over. Press is dow with your spatula and cook until the bottom slice looks like the top slice. Once you are happy with the color finish it off in the oven on a baking sheet. Let bake for about 5 minutes or until all the cheese is melted. Take out of the oven and slice and enjoy!



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