Dulce de Leche Brownies

Anything caramel related is a hit in our house. Nate could just eat caramel by the spoonful. I saw the idea for these brownies over at Let's Dish, but I just simplified it by using a box brownie mix. This recipe is super simple and makes your kitchen smell divine. Fall is officially here and I feel like I should be baking almost daily! Now we just need some crisp cold weather!

Ingredients:
your favorite brownie box mix (plus the eggs, oil, water it requires) or you could use your favorite homemade brownie recipe
1 cup dulce de leche (usually found in the Latin aisle of the store)

Preparation:
Line an 8x8" baking dish with tin foil and spray with cooking spray. Pour in half of your brownie mixture, and spread out evenly. Dollop half the dulce de leche on top of the brownie mixture in several small drops. Take a knife and swirl the dulce de leche. Pour on the other half of the brownie mix and smooth with a spatula. Put on the remaining dulce de leche in small dollops, and swirl again. Bake according to brownie mix directions. Mine called for a 350 degree oven and it took a little over 40 minutes to bake. Allow to cool a bit, slice and serve!

Stuffed Garlic Bread

This was such a hit! This may be the only way Nate wants garlic bread anymore. It is seriously so good. Total comfort food. You could totally add some diced pepperoni, green peppers, onions, or olives and make it a meal and just serve a green salad with it. I know we'll be making this time and time again.

Ingredients:
1 loaf of french bread
butter, melted
garlic bread seasoning
freshly shredded mozzarella cheese

Preparation:
Using a sharp bread knife cut diagonal slices into the bread. Don't cut all the way through. Once you've finished going one direction, cut diagonally the other direction. Again, don't cut all the way through the bread. Wrap bottom of the bread with tin foil and place on a baking dish. Use a pastry brush and brush butter in all the crevices of the bread. Then sprinkle with garlic bread seasoning, and finally with some cheese. Bake at 375 degrees for 8-12 minutes or until cheese is nice and melted. Enjoy warm!

Picture Updated 01/03/13

I shared this recipe over at Six Sisters' Stuff, Weekend Potluck, and Farm Girl Friday.

Amazing Potato Rolls/Spudnuts

Here's a dough recipe from Katie that can be made either into rolls or into donuts. It's definitely a keeper recipe, she's been making it since Zak was a baby. Katie says the potatoes in the roll keep the rolls soft and moist so that left overs are nearly as yummy as hot out of the oven! I know bread is such comfort food and so I don't think there can ever be enough bread and roll recipes in your repertoire.


Dissolve in 1/2 c. lukewarm water... 3 pkg. yeast
In a separate bowl, mix 2 min..........1 c. hot water
1 c. shortening
1 c. sugar
2 c. mashed potatoes (or instant reconstituted)
1 T. salt
Add....................................3 c. water (potato water is good)
yeast from above
6 eggs
1 1/2 c. dry milk
If you are making donuts then add....1 t. nutmeg
2 T. lemon juice
1 T. lemon rind
And finally add................................14 cups of flour (or enough flour until it cleans the sides of the bowl)

Knead 5 minutes until smooth. Place in lightly greased/oiled bowl and turn to grease top. Allow to raise until double in bulk. (About an hour)
Make sure to cover with damp towel. Punch dough down and roll out into desired shape. Bake at 350 for approx 10 minutes until golden brown.

If you are making spudnuts: Roll out to 1/2" thickness on lightly floured surface and cut with lightly floured doughnut cutter. Place on lightly
greased pan until double in bulk (approx. 30 minutes). Fry in 375 degree oil about 1 minute per side. Drain on paper towel. Glaze while still
warm. Drain on cooling racks with wax paper beneath. Makes approx. 120 spudnuts.

Frankly, I have never made these into doughnuts because the rolls are so delicious! I use this recipe for my ham and cheese roll ups. That is because the left overs are also very tasty the next day! It is also very excellent for cinnamon rolls. Enjoy!

Asian Marinated Steak

I love Asian food and my husband Nate loves steak and so this was a hit with both of us! It is definitely still warm enough to grill and we're taking full advantage! Everything tastes better on the grill. This marinade recipe is a combination of a lot of our favorite Asian flavors. We marinated the steaks for an hour and the flavor was just right. I also think this would taste great on some nice thick cut pork chops.

Ingredients:
1 1/2 lbs. steak
1/2 cup low-sodium soy
1/2 cup pear juice (I just simply buy one little 4 oz. bottle from the baby section of the store)
1 heaping tsp. sriracha hot sauce (more if you like lots of heat, you can find this in the Asian section of most any grocery store)
1/2 tsp. worcestershire sauce
1-2 Tbsp. brown sugar
1/4 tsp. granulated ginger
1/4 tsp. chili powder
1/4 tsp. pepper (we love Lawry's seasoned pepper)
1/2 tsp. dried onion
2 cloves minced garlic

Preparation:
Whisk together all the marinade ingredients, making sure they are well combined. Pour over steaks. I like to use a gallon sized ziploc bag for my marinades. Fill 'em up and then set them in a dish or bowl in case of leaks, and you're set! Let marinate in the fridge for 1 hour and then grill to your desired doneness. Let steaks rest for 5 minutes then serve and enjoy! These would be great served with some fried rice and spicy broccoli, or sliced and serve over a salad. Enjoy!




This was recipe was part of a guest post I did over at Lovely Little Snippets.

Guest Posting

Hey, just wanted to let everyone know that we will be guest posting over at Lovely Little Snippets tomorrow. I'm sharing a super tasty recipe that you'll really enjoy. So be sure and stop by!

Pizza Bread

Sooo amazing! This was absolutely divine. I'm so glad I have another batch of pizza dough in the freezer. I'm definitely going to have to make this again soon. It's so easy to make too. I'll probably have this be one of the meals Nate makes for me after my foot surgery next week. You can use whatever fillings you'd like, and the dough get's this nice crust on the outside and is soft on the inside, so good! I tried grating my own whole milk mozzarella, and it was so good, I don't know if I can use the pre-shredded stuff again. Make this asap, you'll love it!

Ingredients:
1 ball amazing pizza dough
melted butter
garlic bread seasoning
freshly shredded whole milk mozzarella
pizza toppings of your choice (I added green pepper, onion, Hormel's turkey pepperoni our favorite!, and Canadian bacon)

Preparation:
Roll pizza dough out into a rectangle. You don't want it to be too thick or you'll have trouble getting the middle cooked. Brush a really light coat of melted butter over the dough and then sprinkle garlic bread seasoning over the top. Add your mozzarella cheese, then your pizza toppings. Carefully roll up the dough lengthwise, making sure your toppings stay inside. Cover a cookie sheet with tin foil and spray with non-stick spray. Transfer your pizza bread onto the middle of the cookie sheet. I find it's easiest to make the pizza bread on a cutting board and then I can easily roll it onto the cookie sheet. Brush a small amount of butter over the top of the bread and sprinkle with some garlic bread seasoning. Bake at 375 degrees for 20-25 minutes or until a nice golden brown. Slice and serve hot with our favorite pizza sauce for dipping!

Cinnamon Toast Crunch Cupcakes

I'm sure you're all aware by now of my husband's love for all things cinnamon-sugar. Well, Nate also loves breakfast cereal. So this recipe was a fun combination of those two. I saw the idea over at Mormon Mavens in the Kitchen. These were easy to make and they made my kitchen smell heavenly while they cooked! Enjoy!

Ingredients:
Cake-
3 eggs
1/3 cup vegetable oil
1 tsp. vanilla
1 box vanilla cake mix (not white cake mix)
3/4 cup sour cream
1 1/2 tsp. cinnamon (I highly recommend McCormick's Saigon cinnamon)
1/3 cup Cinnamon Toast Crunch cereal, crushed

Frosting-
8 oz. cream cheese, softened
1 stick (1/2 cup) butter, softened
1 tsp. vanilla
3 cups powdered sugar
2/3 cup Cinnamon Toast Crunch cereal, crushed into a fine powder


Preparation:
Preheat oven to 350 degrees and line cupcake tins with liners. In a large bowl, gently combine eggs, oil, buttermilk and vanilla. Mix in sour cream. Add cake mix and cinnamon and mix until smooth. Stir in 1/3 cup crushed cereal. Fill cupcake liners 2/3 full with cupcake batter and bake for 15-18 minutes, or until edges are a light golden brown or an inserted toothpick comes out clean. For the frosting, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick. Pipe onto cooled cupcakes and top with a Cinnamon Toast Crunch square.

Hot Ham Dips

Nate says this is one of his new favorite sandwiches. I'd say it's a keeper recipe then! They were warm and comforting, and enjoyed while he watched the Green Bay vs. Bears game. I do think these make good football food. I saw this idea over at Plain Chicken, and I served them on homemade pretzel buns. You could easily serve these on some nice rolls or slider buns. Try these for your next football party. Enjoy!

Ingredients:
melted butter
pretzel buns, split (or you could use rolls)
shredded cheddar cheese
sliced ham
1 can (14.5 oz.) beef broth
1/2 tsp. garlic powder

Preparation:
Place rolls on a baking sheet and brush cut sides with butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is thoroughly melted.
In a large saucepan, combine beef broth and 1/2 tsp garlic powder. Bring to a boil and then reduce heat to low. Place ham into broth. Heat ham for 30-60 seconds, until warm. Using tongs, place ham on rolls. Serve immediately with remaining broth for dipping.

Pretzel Rolls

I've been wanting to make these rolls forever! I love soft pretzels, love them! That was one of the conditions of us buying season tickets to BYU football. I told Nate that he would need to buy me a soft pretzel at every game. These rolls are so good. I really enjoyed them. I found the recipe at My Life as a Mrs. I followed the recipe exactly and had great success. I made mine bun size to use for sandwiches, but if you wanted to serve them as rolls, just shape them smaller. I hope you enjoy her recipe as much as I did!

Ingredients:
1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling (I only had kosher salt, but I'm definitely going to be buying some pretzel salt!)

Preparation:
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

Baked Tacos

Nate loved these! He was seriously complimenting me all throughout dinner. These instantly became a family favorite for us. Nate says he can't eat regular tacos ever again. I am so pleased these lived up to expectations. I've had this idea from Lynn's Kitchen saved for months. I honestly don't know why I didn't try them sooner! They were a hit for our family and I'm sure you'll enjoy them too.

Ingredients:
1 lb. lean ground beef
1 can fat free refried beans
4 oz. tomato sauce
1 envelope + 1 Tbsp. taco seasoning (Nate likes the Taco Bell brand)
1/3 cup water
1 green bell pepper, diced
1/2 medium yellow onion, diced
shredded cheese
taco shells (I used the stand and stuff kind)
toppings of your choice, salsa, shredded lettuce, sour cream, etc.

Preparation:
In a large skillet brown and crumble ground beef, halfway through cooking add the diced pepper and onion. Once beef is cooked add the envelope of taco seasoning and water. Reduce heat to medium and allow water to and seasoning to be absorbed. Then add the beans, tomato sauce, and 1 Tbsp. taco seasoning. Mix thoroughly. Once mixture is well combined and heated through, spoon into taco shells. I used 10 of the stand and stuff shells and had some beef mixture left over. Place filled taco shells in a 9x13" baking dish. Sprinkle shredded cheese over the top. Bake in a 400 degree oven for 10-12 minutes or until shells are warm and cheese is melted. Serve immediately with toppings of your choice. Enjoy!

Buffalo Chicken Bites

Football season is here! That means it's time to break out the new appetizer and finger food recipes I've been wanting to try. My husband is a big fan of buffalo chicken and I've got lots of buffalo recipes saved for him. I saw this recipe over at Sweet Pea's Kitchen. Nate loved these! After his second bite he told me that it was a keeper recipe for sure! Love when I hit a home run! Enjoy.

Ingredients:
3 cups cooked and finely shredded chicken (I made it easy and used a rotisserie chicken from Costco)
1/4 - 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened (I used fat free)
1 3/4 cups shredded cheddar cheese
1/4 cup green onions, chopped
1 cup all-purpose flour
4 eggs, lightly beaten
3-4 cups corn flakes, crushed

Preparation:
Preheat oven to 350˚F. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Place flour in one bowl, eggs in another, and corn flakes in another. Using a cookie scoop, scoop out some chicken mixture, roll into a ball then dip in flour, then egg, and then corn flakes. Place the finished bites on a tin foil lined baking sheet. Repeat with remaining chicken mixture. My size cookie scoop made just over 35 buffalo chicken bites. Bake at 350 degrees for 20-25 minutes. Serve with some extra hot sauce and ranch dressing. Enjoy!

Instructions for freezing:
If freezing place the dipped and uncooked chicken balls onto a parchment lined baking sheet and freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. When ready to bake, place the frozen chicken balls on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.





I shared this over at The Chicken Chick.

Spaghetti Salad

Since I tried pasta salad for the first time this summer, I've made a couple different variations. I enjoy pasta salad as long as there isn't too much dressing on it. So if you need to, go ahead and add more Italian dressing to this dish, I won't be offended. Nate and I are headed to a family function and I thought this would be a good little dish to bring along. I am really pleased with the flavors. I first saw the idea over at Miss Information and just adapted it for our tastes. Enjoy!

Ingredients:
16 oz. angel hair pasta
6 oz. fat free Italian dressing (again, add more if you like a really strong dressing taste)
McCormick Salad Supreme seasoning to taste (I think I added 1/2 Tbsp.)
1 green bell pepper, diced
1/2 small red onion, diced
1/2 can of diced tomatoes (or you can use fresh, I just don't like raw tomatoes)
1 small can of sliced olives
olive oil

Preparation:
Boil pasta until al dente. Rinse noodles with cold water and drizzle with a tiny amount of olive oil, toss well. Your noodles should be cool. Mix pepper, onion, olives, noodles, Italian dressing, and salad seasoning. Taste as you go, and add more seasoning and dressing as needed. Add tomatoes in last and gently mix those in. Refrigerate salad until serving.

German Chocolate Cake Cookies

Sorry for being so absentee lately! I had foot surgery and then was out of town for a week. Things should be getting back to normal now though. I made these cookies for our trip with Nate's family. Several of them love German chocolate cake and so I figured these cookies would be a hit. Everyone really enjoyed them. I found this recipe over at Crumbs and Chaos. I used a cookie scoop to portion these out and I ended up with nearly 6 dozen small cookies.

Ingredients:
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar, packed
1 tsp. vanilla extract
2 eggs
1 3/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1 tsp. salt
2 cups milk chocolate chips
1 cup chopped pecans
1 1/2 cups shredded coconut

Preparation:
Preheat oven to 350°. Cream butter and sugar together until light and fluffy. Add eggs and vanilla; mix until well combined. Add flour, cocoa powder, baking soda and salt. Stir until everything is fully incorporated. Mix in chocolate chips, pecans and coconut. Put tablespoon sized balls of dough on cookie sheets and bake for 10-12 minutes.

Crock Pot Sante Fe Chicken

This recipe comes from Alisha. She said it was super good and fast and easy to make. This recipe and photo comes from Chef In Training, which is an awesome recipe blog, be sure and check it out. Enjoy!

Ingredients:
1 1/2 pounds chicken
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans
8 oz frozen corn
1/4 cup fresh cilantro chopped
1 (14.4 oz) can chicken broth
3 scallions chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper
salt and pepper to taste

Preparation:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Baked Cinnamon Sugar Donuts

These are so good, and so easy to make! Honestly, I'd rather make donuts than cookies for Nate. They are just so quick and easy! Cinnamon sugar is one of Nate's favorite dessert flavors, he loves cinnamon rolls, churros, etc. I knew these would be a hit with him. I saw this idea over at Crumbs and Chaos, the same site where I found these cookies 'n cream donuts. If you're looking for an easy dessert, give these a try!

Ingredients:
Donuts-
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted

Topping-
1 stick butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cinnamon


Preparation:
Preheat oven to 325 degrees. Generously spray a donut pan with cooking spray.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix well until combined.
Fill your donut pan 3/4 full and bake for 8-10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make topping, mix together the sugars and cinnamon in a small bowl.
Dunk one side of each donut in melted butter to completely coat and the swirl around in the cinnamon sugar mixture to coat.

Baked Turkey Tenderloin

So good! We LOVE turkey at our house. It is my personal favorite, and this recipe is an awesome way to prepare turkey. I've never made a turkey tenderloin, but it was so fast and so easy. We'll definitely be doing this again and again. For you local folks, I got my turkey tenderloins at Harmon's. This was a really easy Sunday dinner that we made with some yellow rice and green beans. Can't beat that! The rub comes from Weber's Real Grilling book, I totally recommend this book, everything we've made out of it has been amazing. Their rubs are fantastic!

Ingredients:
2 (0.5 lb.) turkey tenderloins
olive oil
4 tsp. onion powder
4 tsp. garlic powder
1 Tbsp. kosher salt
2 tsp. chili powder
2 tsp. freshly ground black pepper

Preparation:
Mix together all the seasonings. I keep mine in a small tupperware container, then you can use the leftovers in other poultry dishes too. Drizzle a bit of olive oil on both sides of the turkey tenderloins, and then sprinkle some of the rub on both sides of the turkey. Place tenderloins in a prepared baking dish. Bake at 400 degrees for about 30 minutes or until internal temperature reaches 165 degrees. Let rest for 5 minutes before slicing. Enjoy!




I shared this recipe over at Mandy's Recipe Box and Chef in Training.

We're hoping to adopt, check our profile out at http://adoption.com/profiles/nksmithfamily-1800 and feel free to pass it along!

Cookies 'n Cream Donuts

Nate bought me some donut pans a few months back and I finally got around to using them! I feel bad it took me so long. I made these donuts from Crumbs and Chaos last night and they were a hit. I thought they would be because Nate loves anything cookies 'n cream flavor. They are so quick and easy to make too!

Ingredients:
2 cups flour
3/4 cup sugar
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup + 2 Tbsp. buttermilk
2 eggs
1 tsp. vanilla
10 oreo cookies
vanilla frosting

Preparation:
Preheat oven to 325 degrees. Generously grease donut pans. Roughly chop 6 of the oreo cookies. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add buttermilk, eggs, vanilla and melted butter. Stir well. It will be a really thick batter. Add in chopped cookies, stir gently. Fill each donut well about 3/4 full.
Bake 10-12 minutes. I let the donuts cool for 20 or so minutes before frosting. I microwaved some store bought vanilla frosting and then drizzled it over the donuts. Chop remaining 4 oreo cookies and sprinkle over top of frosted donuts. Enjoy!

Tortilla Chip Crusted Chicken

Dinner tonight was so good! It was just plain awesome. I've had this idea for a while now and I finally got around to making it. Now I have to admit, Nate made the chicken tonight. I told him what I wanted and he did an amazing job. We'll definitely be having this again and again. We ate this chicken over salad with pico de gallo, tortilla strips, shredded cheese, and olive (on mine at least). Next time I think we'll add some corn and black beans. Enjoy!

Ingredients:
2 chicken breasts
1 cup flour
1 egg
1 cup crushed tortilla chips (not powder fine, but small enough pieces to stick)
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Preparation:
Combine all the seasonings in a tupperware dish. You'll definitely want to save the leftover seasoning, it is so so good on chicken! Put flour in one bowl, whisk the egg in another, and put the crushed tortilla chips in another bowl. Add some of the seasoning to each of the bowls, you want every layer to be flavorful (this is why the tortilla chips are . Sprinkle a tiny amount of seasoning directly on chicken. First coat chicken in a light layer of flour, then dip in egg, then coat in crushed tortilla chips. Place chicken on a prepared baking sheet and bake at 400 degrees for 32-35 minutes or until cooked through. Let rest for 5 minutes and then serve. I recommend slicing and serving on a salad, so good!






I shared this recipe over at Six Sisters' Stuff, Mandy's Recipe Box and Chef in Training.

Nate's Spicy Asian Glaze

My husband is the best. He's really cute and is very supportive of all my cooking endeavors. Nate is also awesome with the grill. Last night we were having some grilled teriyaki chicken and he decided to up the ante and make his chicken spicy. So he came up with this glaze and even took some pictures for me. He's the best. Enjoy!

Ingredients:
1/4 cup soy
1 Tbsp. Sriracha hot sauce
1 Tbsp. corn starch
1-2 tsp. red pepper flakes
1 tsp. Lawry's seasoned pepper (regular pepper is fine)
1/8 cup water
squeeze of lime juice

Preparation:
Combine sriracha, red pepper flakes, pepper, and lime juice. In a separate bowl whisk together corn starch and water. Once whisked, slowly add to rest of glaze, stirring well to combine. Brush glaze on chicken during the last few minutes of cooking time.

Chicken Lollipops

If you know me, then you know I love finding new recipes. I am a terrible sleeper and I often watch cooking shows late at night. One night there happened to be a barbecue competition on. I thought Nate might have some interest in some of the grilling recipes so I set it to record. One of the contestants was this crazy lady from Canada who calls herself Diva Q. She made these chicken lollipops and Nate was really intrigued by the idea and so we had to make some for ourselves. I hate barbecue sauce, so we did some with barbecue sauce for Nate and a few without for me. They do take a little bit of prep work, but they made for a really fun dinner.

Ingredients:
for the meat-
2 lbs. chicken drummettes (we used drumsticks instead of wings)
1/8 cup barbecue rub
1/8 cup chipotle rub

for the glaze-
1/2 cup sriracha hot sauce
1/2 cup sweet barbecue sauce


Preparation:
With a paring knife, cut around the thin tip of each chicken drummette. Separate the skin and tendons attached to the narrow end of the drummette and push the meat down toward the thick end. You now have a “lollipop.” Repeat procedure for the rest of the drummettes.
Generously sprinkle the drummettes with the barbecue rub and chipotle rub .
Wrap a small amount of tin foil around the exposed bone so it doesn't burn.
Grill the chicken over medium-high heat for approximately 30 minutes, rotating often. Baste with glaze during the last 5 minutes of cooking. Internal temperature of chicken should reach a minimum of 165 degrees. Enjoy!




These are the ones we did without barbecue sauce.

Grilled Corn on the Cob

Yum, I love corn on the cob. It is one of those quintessential summer foods. I remember growing corn in our garden growing up, and I also remember swearing that when I grew up I would never make my kids work in the garden. Oh goodness. So if you're growing corn in your garden and making your kids do the weeding, here is a yummy recipe for you and for them. :)

Ingredients:
2 ears of fresh corn
salt
pepper
butter, softened
herbs of your choice (I used a little parsley and Italian seasoning)

Preparation:
Carefully peel down each layer of corn husk to expose your ear of corn. Remove and discard silk. Mix your softened butter and herbs and generously rub all over corn kernels, sprinkle with salt and pepper. Fold corn husks back up to encase corn. Wrap entire ear in a sheet of tin foil. Grill over medium heat for 20-30 minutes or until corn is cooked through. Unwrap, and slice of husks and tip of corn cob and serve warm!

Cajun Roasted Potatoes

Here's an easy variation for you on roasted potatoes. We've been grilling tons this summer with our new grill. I'm always on the hunt for new side dishes. So if you like a little heat, here is a fun dish for you.

Ingredients:
4 medium yukon gold potatoes (or 2 large russet potatoes)
1/2 - 1 tsp. Cajun seasoning (depends on how hot you like it)
salt to taste
olive oil

Preparation:
Wash and chop potatoes into bite sized pieces. Drizzle olive oil over potatoes and season, mixing well. Spread out evenly into a baking dish. Bake at 400 degrees for about 45 minutes, turning halfway through, or until fork tender.



Sorry about the dark picture. Nate and I didn't end up eating dinner until about 9:30pm.

Baked Sweet and Sour Chicken

Here's another recipe from Becca, and she said it turned out awesome! I like that it's baked not fried, be sure and try this. It's another good one from Six Sisters' Stuff.

Ingredients:
Chicken:
3-4 boneless chicken breasts
salt & pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Preparation:
Preheat oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Chinese Fried Rice

Okay, Becca has been busy cooking up a storm! She sent me this recipe for fried rice that she saw over at Six Sisters' Stuff. How can you go wrong with fried rice?! Both Becca and her whole family loved it!

Ingredients:
3 cups cooked white rice
3 Tbl. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


Preparation:
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

Optional: You could add diced ham and green onions to this depending on your preference.

Beefy Queso Bake

This is total comfort food for Nathan. He loves Mexican food and I'm always on the lookout for new ways to fix Mexican food. I knew he'd love this dish. It's definitely not health food, but every now and then you need a little comfort food. I saw this idea over at The Country Cook. Nate loved it, he rated it a 10 out of 10. Enjoy!

Ingredients:
1 pound ground beef
1 packet taco seasoning and the water it calls for
4 large flour tortillas (8-inch size)
1/2 cup queso (we like the Tostito's brand salsa con queso)
1 green pepper, diced
1/2 medium onion, diced
1 1/2-2 cups shredded cheese

Preparation:
Brown and crumble ground beef. Add diced vegetables, taco seasoning, and water. Simmer until the liquid is absorbed. Once ready, add 1/2 cup queso. Stir well and then heat through. Spray your baking dish with non-stick spray. Place a tortilla in the bottom of the baking dish. Spread 1/3 of the meat mixture over the tortilla. Top with a little shredded cheese. Lay another tortilla down, followed by meat mixture, and then cheese. Repeat once more then top with last tortilla. Top with remaining cheese. Bake uncovered at 350 degrees for 15-20 minutes or until cheese is melted and edges of the tortillas are a light golden brown. Let stand for 5 minutes and then slice and serve hot! Serve with salsa, pico de gallo, sour cream, salad, etc.