Wednesday, February 29, 2012

Garlic Cheese Breadsticks

Anytime Nate and I order pizza, I always ask him to order some cheese breadsticks too. I'd rather have the breadsticks and marinara dipping sauce than the pizza. They are the ultimate in comfort food.

1 ball of pizza dough (I used this awesome recipe)
1 Tbsp. butter
garlic bread seasoning
shredded mozzarella cheese

Sprinkle a little cornmeal on your pizza pan. Stretch out pizza dough to fit pan. Brush top of the dough with melted butter. Sprinkle with garlic bread seasoning and top with cheese, and then a bit more garlic bread seasoning. You could totally leave off the cheese and just have plain breadsticks. They would be really good. Bake in a 500 degree oven for 7-11 minutes. Slice into strips, then cut strips in half. Enjoy hot with some marinara dipping sauce!

Monday, February 27, 2012

Steak House Pork Chops

You'll love this marinade. It is so easy and it uses ingredients you already have on hand. Nate and I both really enjoyed these pork chops with a simple green salad. Easy peasy dinner! I got this idea from one of my favorite food blogs, Mel's Kitchen Cafe. I've had this recipe saved for a year or so, I can't believe I waited so long to try it. It is so so good!

4 boneless, skinless pork chops
1/4 cup olive oil
2 1/2 Tbsp. low sodium soy sauce
1 tsp. steak seasoning (I used homemade steak seasoning, but you could use something like Montreal steak seasoning)

Combine olive oil, soy sauce, and steak seasoning in a gallon sized ziploc bag. Add pork chops. Marinate in the refrigerator for 4-6 hours. Grill pork chops until no longer pink inside and enjoy!

Lime Rickey

This is by far my favorite fun drink. We don't drink a lot of pop in our house, so making drinks like these is reserved for special occasions. Last night we hosted a game night so I busted out the lime rickeys! There are several different ways to mix these, this is the way that Nate and I make them.

grape juice
diet 7up

Add some ice to the glass. Take a lime wedge and squeeze it into the bottom of your glass. Then throw the wedge into the glass. Pour in some grape juice, you want to fill about 1/8 to 1/6 of the glass with grape juice. Fill the rest of the glass with diet 7up and enjoy! Feel free to play around with the ratios of juice to pop, make it the way you like it.

Sorry, I was out of ice for this photo.

Thursday, February 23, 2012

Smoky Chicken Marinade

Awesome! This marinade is awesome. I have to admit, I was a bit nervous to use liquid smoke in a marinade, but it turned out really really well. I saw this idea on Allrecipes, I just adjusted the amounts a little bit. Make this really soon!

1/3 cup olive oil
1/3 cup reduced-sodium soy sauce
1 1/2 Tbsp. lemon juice
1-2 tsp. liquid smoke flavoring (depends on your preference, I used 1 tsp. and the chicken had a nice, subtle smoke flavor)
1 Tbsp. dijon mustard
1 tsp. ground black pepper
1 tsp. garlic powder
2 boneless, skinless chicken breasts

Mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder in a gallon sized ziploc bag. Marinate chicken in the refrigerator for 3 hours. Cook chicken with your preferred method. I baked mine, but it would be amazing grilled.

Quick and Easy Breadsticks

I love breadsticks so much. They are such a comfort food. However, I rarely make breadsticks. It's just too many carbs. I've been craving breadsticks for a while now so I indulged. I served these with some baked chicken and some asparagus-such a yummy dinner! I got this recipe from Jamie Cooks It Up.

1 1/2 cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3 1/2- 4 cups flour
1/4 cup butter
3/4 cup grated Parmesan or mozzarella cheese (I only used about half this amount)
garlic bread seasoning

Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet). Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier! Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle some garlic bread seasoning all over the dough, and then the Parmesan cheese. With a pizza cutter cut the dough into strips and then cut strips in half. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown. Enjoy warm!

Shredded Beef Enchiladas

These were hands down the best enchiladas I've ever made. They were so good! Both Nate and I loved this dinner and can't wait to have it again. They are also so simple to make. We also used low calorie tortillas and went light on the cheese, we were able to keep each enchilada at about 200 calories.

shredded beef (I used this awesome recipe)
1 green pepper, diced
1/2 onion, diced
olive oil
tortillas (corn or flour, whichever you prefer)
sliced olives
mild green enchilada sauce (or red if you prefer)
shredded cheese
hot sauce

In a skillet, heat a tablespoon of olive oil over medium high heat. Once hot add diced pepper and onion and saute for a few minutes or until onions are translucent. Then add cooked veggies to shredded beef and combine. Pour a small amount of enchilada sauce into bottom of glass baking dish. Heat tortillas so they are more pliable and easier to work with. Place some cheese and meat on the tortillas, keeping it on the bottom third of the tortillas so it rolls up nicely. Placed rolled enchilada into baking dish. Repeat until all your enchiladas are done. Then pour a small amount of enchilada sauce over the tops of the enchiladas. Add a bit more shredded cheese along with some sliced olives and hot sauce if you'd like. Bake at 375 degrees for about 20 minutes or until cheese is thoroughly melted and tortilla edges are golden brown. Serve hot!

Shredded Mexican Beef - Slow Cooker

Okay, Nate called this beef "addicting." It is really really good. I've been looking for a great shredded beef and this easily fits the bill. I used this beef in enchiladas last night and they were by far the best enchiladas I've ever made. This recipe also makes a ton, so I am freezing half of it for another meal. Nate can't wait to have it again, he's already given me a lot of suggestions on how he wants it used, quesadillas, taquitos, nachos, etc! I got this recipe over at Real Mom Kitchen. I followed her recipe exactly, something I don't do very often. Next time I will add a bit more chili powder and cumin, just for an extra kick of flavor.

1 (2.5 lb) chuck roast
1 3/4 cups beef broth
Juice of 1 lime
1 1/2 Tbsp. chili powder (next time I will add 2 Tbsp.)
1/2 Tbsp. cumin (next time I will add 1 Tbsp.)
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper

Place roast in a slow cooker along with beef broth. Squeeze lime juice over roast. In a bowl, combine the remaining ingredients. Sprinkle spice mixture over roast. Cover and cook on low for 8-10 hours. Remove roast from slow cooker and shred removing any fat. Return meat to crock pot and cook for 30 minutes more. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.

Sunday, February 12, 2012

Asian Marinated Pork Chops

Okay, this is another easy and yummy marinade. It calls for hoisin sauce, which I had never used before, but I'm so glad we tried it. It's a nice gentle marinade, you get great flavor without it being overly salty (like some Asian marinades are) or masking the flavor of the meat itself. Both Nate and I gobbled this right up, it was so good, and it helped that Nate cooked these pork chops perfectly! I got the idea over at For the Love of Cooking, and just tweaked a couple things. I also think this marinade would be great on chicken.

2 thick cut, boneless pork chops*
2 cloves of garlic minced
1 Tbsp. olive oil
1 tsp. sriracha sauce (as Asian hot sauce that you can find in the Asian aisle of any grocery store)
1 Tbsp. hoisin sauce
1/4 tsp. powdered ginger
3 tsp. soy sauce

Add everything but the meat to a gallon sized ziploc bag. Seal and shake well to combine. Add your pork chops , make sure they get evenly coated. Marinate for 2 hours in the refrigerator. Grill or cook on the stove top and enjoy!

*I made three pork chops so that Nate could have leftovers. Also, if you happen to use a thinner pork chop, you won't need to marinate them as long.

Festive Rice Medley

Oh this rice is so good! It was the perfect side dish last night. I love the subtle flavor that the paprika gives and I love the freshness the veggies give to the dish. You need to make this rice and soon! I got the idea over at Taste of Home and adapted it to our preferences. So good!

1 cup rice, uncooked (I use basmati, it's the best, but use what you've got)
1/2 green pepper, diced
1/2 red pepper, diced
2 Tbsp. green onions, diced (I used 3 small green onions)
1 clove garlic, minced
1/4 - 1/2 tsp. smoked paprika (I really recommend using the smoked, not the regular)
olive oil

Cook rice. Here is how I prepare mine and it is perfect every time. While the rice is cooking chop your veggies. In a large skillet, heat a small amount of olive oil over medium heat. Once hot add red and green peppers, and saute for 2-3 minutes. Add minced garlic and continue to cook for another 2 or so minutes. Then add cooked rice, paprika, and green onions to the skillet. Combine well, and add any additional salt you might need. Cook for a couple minutes or until rice is all heated through. Serve warm. Enjoy!

Wednesday, February 8, 2012

Crock Pot Chicken Fajitas

This is another super simple weeknight meal. I sincerely love my crock pot. I use it all the time. Nate loves Mexican food, especially fajitas. This recipe is such an easy way to make fajitas. Just throw everything in the crock pot at lunch time and you'll have a great meal for dinner!

1 lb. chicken, I used 3 boneless, skinless breasts
2 green peppers, julienned (or you could do one red and one green)
1 yellow onion, julienned
1/2 cup salsa
2 tsp. soy sauce
1-2 tsp. Worcestershire sauce
2 tsp. Tapatio hot sauce
1 tsp. seasoned salt
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. seasoned black pepper
1/4 tsp. liquid smoke
juice of half a lime

Combine all ingredients in the crock pot and mix well. Cook on low for 4-6 hours. Remove chicken and cut into bite-sized pieces and add back to crock pot. Mix well and let chicken sit in juices for 30 minutes before serving. Serve in small flour tortillas with a little shredded cheese on top if you like. Enjoy!

I linked this recipe over at Twisted Thursdays, Chef In Training, and Mandy's Recipe Box.

My recipe was featured over at Fantastical Sharing of Recipes!!

We're hoping to adopt, check our profile out at and feel free to pass it along!

Sunday, February 5, 2012

Estroganofe - Brazilian Stroganoff

Okay, so Nate has been asking me to make Brazilian stroganoff for years and years! I know, I'm a slacker! In my defense I did tell him that if he would find me a recipe I would make it. One of Nate's colleagues is married to this cute lady from Brazil. This recipe comes straight from her so you know it's authentic! We had a couple over for dinner last night and both he and Nate served missions in Brazil and loved this dish. They both raved about it, and our guest even took some leftovers home, I was so flattered!

3 lbs. filet mignon (I used tri tip)
3 Tbsp. butter
2 medium onions, finely chopped
1/2 lb. mushrooms, sliced (we don't like mushrooms so I omitted these)
3 cups whipping cream
1 cup ketchup
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. mustard (I used dijon)
2 tsp. cornstarch
salt and pepper to taste

Cut filet mignon into narrow strips. Season with salt and pepper. Brown in butter. When browned add the onions and mushrooms. Do not overcook. Add the ketchup, mustard, and Worcestershire sauce. Cook slowly. When time to serve, dissolve cornstarch in a small amount of cream. Add that and rest of cream to meat mixture. Serve over rice. Muito bom!

Pao de Queijo - Brazilian Cheese Bread

I am seriously wife of the year for making these. As many of you know Nate served and LDS mission in Brazil. He ate these rolls all the time while living there. Last night we had dinner with some friends, and he also served a mission in Brazil. I made Brazilian stroganoff and these rolls and they were such a hit! I got the recipe from Our Best Bites. It's an authentic recipe too. The author happened to serve a mission in the same city as Nate, so these are the real deal! Here is her recipe verbatim.

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp. kosher salt
1/4 cup freshly grated cheddar cheese* (preferably medium or sharp)
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

Ham and Cheese Roll Ups

This recipe was introduced to me by Whitney. Nate and I were over at their house for dinner and games one night and this is what Whitney made. Both Nate and I really enjoyed them. I've made them several times since, I don't know why I haven't posted them before. I know Alisha has made them with pizza fillings and that sounds super good too! Nate has been asking for them for a while now and I finally made them tonight! Enjoy!

1 batch of pizza dough (use this amazing pizza dough recipe)
shredded cheddar cheese
thinly sliced ham
ranch dressing
freshly ground black pepper

Roll dough out into a large rectangle. Evenly spread a small amount of ranch dressing all over the dough. Next sprinkle cheese on top of the dressing (Nate likes quite a bit of cheese). Next add the ham and top that with some black pepper. Proceed to roll up the dough into a long log. Then slice into even sized rolls, just like you would cinnamon rolls. Place the rolls on a prepared baking sheet. Bake at 375 degrees for about 19-22 minutes or until golden brown on top. Serve hot.

Thursday, February 2, 2012

Dorito Crusted Chicken

Nate loves cooler ranch doritos. Loves them! I enjoy making some recipe specifically for Nate. It makes me feel good to cook something that he loves! I have to admit that I also really enjoyed this recipe. It's a nice variation on baked breaded chicken. You can also use whatever type of doritos you like.

2 boneless, skinless chicken breasts
3/4 cup cooler ranch doritos, crushed (you don't want them powder fine, but they need to be small enough to stick0
olive oil
salt and pepper to taste

Brush both sides of the chicken with a small amount of olive oil. Season with salt and pepper. Coat the chicken with the doritos crumbs, you may have to press them onto the chicken to get them to stick. Place the chicken on a prepared baking sheet and bake at 400 degrees for about 30-35 minutes or until cooked through.

Sorry, the photo is definitely not the best, I had a super hungry husband who couldn't wait!