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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Friday, January 30, 2015

Big Game Flatbreads

Football season is a great time to try out all those appetizer, pizza, and wing recipes that I pin all year long! I love it! With the Big Game just right around the corner I thought I was share some yummy flatbread recipes that would be a great addition to your upcoming football party. A few months ago I shared some of my favorite flatbread pizza recipes that I cooked with my family at my parents house for our weekly Sunday dinner. We use my parents pizza oven often and I can't wait to see what yummy things we come up this week during the game.


Krusteaz flat breads are so easy to use and bake in about 10 minutes! They have 3 different flavors: Whole WheatItalian Herb and Garlic & Onion. I used the whole wheat for my veggie pizza, the italian herb for my buffalo chicken, and the garlic and onion for my BBQ chicken flatbread. They are so versatile and so yummy.

Here are some more yummy flatbread pizza recipes. Like the Grilled Flatbread Pepperoni PizzaLittle Guilt Grilled Flatbread and Thai Chicken Flatbread with Homemade Light Peanut Sauce .




Now that you have the game day pizza covered. Now onto the appetizers! Not only are they good for flatbreads but they can be made into Turnovers and Bruschetta for little appetizer bites. Or you can pair them with dips like this White Bean & Parsley, Hot Reuben or Hot Caesar dip. So yummy with warm flatbreads. 



If you want something a little different then the normal pizza try these Classic Cuban Focaccia SandwichesFamily-Friendly Flatbread Tacos or Meatball Calzones to serve as your main dish instead!


Hope this helps you out with creating the perfect food for you to celebrate and watch the Big Game! Enjoy!




*Disclosure: This is a sponsored post by Krusteaz. I have been compensated for this recipe post.



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Thursday, January 29, 2015

Italian Meatballs


Spaghetti and meatballs is one of my oldest sons favorite meals. Actually almost any type of pasta is a hit with all my kids! So pasta recipes have become an almost weekly occurrence in our home. I always like to switch up the type of meat in my pasta dishes. Grilled chicken and grilled sliced sausage is a regular but I try to throw in meatballs whenever I can. This recipe for meatballs is very simple and easy. Throw it in your Sous Vide Supreme and they are cooked to the right consistency to make it an easy week night meal! 



Italian Meatballs

2 pounds extra lean ground beef
4 eggs, beaten
1 teaspoon salt
2 Tablespoons garlic, minced
2 Tablespoons dried sweet basil
3 Tablespoons dried parsley
1 teaspoon oregano
1/3 cup grated Parmesan cheese
Italian bread crumbs

In a bowl mix together ground beef, eggs, salt, minced garlic, basil parsley, oregano, and parmesan cheese. Once it is all combined well together grab some bread crumbs and slowly add some until the mixture is firm enough to form balls. Form about 1 inch balls. Put the meatballs onto a cookie sheet or tray and place them in the freezer for a hour or two.

 Remove them and place the meatballs into the cooking pouches and vacuum seal them. Fill the SousVide Supreme water oven and preheat to 57 degrees C/135 degrees F. Submerge the pouch to cook for atlas one hour. If you make larger meatballs cook for 3 to 4 hours. Remove them once they are done. Grab a cast iron skillet and drizzle some olive oil and sear the meatballs quickly turning it just to brown each side. Serve with your favorite Italian red sauce and spaghetti noodles.



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