Oven Roast Beef

This always turns out fabulous! This is such an easy recipe with minimal ingredients but has such a great flavor. I serve this meat without any gravy's or extra salt. It is perfect as-is. Although, depending on the size of your roast, you may want to check on it after an hour and a half, so you won't overdue it. This will allow you to gage how much time your roast actually will need. I usually follow this recipe to a T and it turns out perfecto. But everyone has a different preference in how they like their meat cooked. I served this with whipped sweet potatoes and soy roasted brussels sprouts. Definitely one of my favorite kind of dinners.

Ingredients:

• 3 lbs bottom or rump roast
• 2 cloves garlic, cut into thin slivers
  
• 2 tbsp olive oil
• kosher salt
  
• pepper

1. One hour prior to cooking, remove the roast from fridge and let roast sit out at room temp.
   
2. After an hour, preheat oven to 400 degrees.
3. Cut 10 to 15 small incisions on all sides of roast. Stuff garlic slivers into each incision.
4. Drizzle and rub olive oil on all sides of roast. Rub a good amount of kosher salt and pepper on all sides as well.
5. Place roast on roasting pan, fatty side up {so fat will drain down roast}. Cook for 30 minutes at 400 degrees. Then, after 30 minutes, turn heat down to 250 degrees and cook for another 2 and a half hours, or until preferred doneness.

Enjoy!

Soy Roasted Brussels Sprouts

And.....another brussels sprouts recipe. I can't help it, I crave these little guys more than I ever thought I would. It really was just a few years ago that I could tell you I didn't even like brussels sprouts. My-oh-my how our tastebuds really do change {this gives me hope for my kids}. This recipe was simple and, of course, turned out perfect. The soy sauce replaced the salt I normally use on the brussels {since they are best salty}. It was a great alternative for me, since I find myself salting these little guys like crazy sometimes. I paired this recipe with a rump roast and whipped sweet potatoes. It was a little plate of heaven.

Ingredients:

• 1 lb brussels sprouts, washed, trimmed and quartered
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 1/4 tsp pepper

1. Preheat oven to 400 degrees.
   
2. Spread brussels sprouts across large baking sheet. Drizzle with olive oil, soy sauce and pepper. With your hands, toss well to saturate.
   
3. Place in preheated oven and bake for 10 to 15 minutes, or until brussels start to carmelize and brown.
4. Serve warm.

Enjoy!

Whipped Sweet Potatoes

Yum, yum, yum. These sweet potatoes were light and perfectly whipped. This recipe went perfectly with my rump roast and soy roasted brussels sprouts tonight. They were absolutely delish.

Ingredients:

• 3 to 4 large sweet potatoes, peeled and cubed
  
• 1/4 cup whipping cream
• 1/4 cup softened butter
• 1 tsp kosher salt
• 1/4 tsp pepper

1. Place potatoes in a large pot and cover potatoes with water. Bring water to a boil and boil potatoes for 20 to 25 minutes, or until potatoes are soft.
2. Drain well.
3. Using an electric mixer, whip potatoes for a few minutes. Add butter, whipping cream, salt and pepper. Whip together until blended and creamy.

Enjoy!

Grilled Cream Cheese, Turkey and Cranberry Sandwich

We had such an amazing Thanksgiving with our family this year with a total of 52 family members together {yes, I said 52. And, it is all family.}. Our parents house was filled with aunts, uncles, cousins, sisters, brothers, children...it was a great day. We had 5 turkeys, stuffing, mashed potatoes, sweet potatoes, cranberry sauce, green beans, green salad, deviled eggs, gorgonzola and cream cheese celery sticks, pumpkin cookies and pie after pie after pie....I am getting hungry just talking about it. It was a great Thanksgiving to be very thankful for. With so much food, this made for lots and lots of leftovers {thank goodness}. We have been eating turkey all weekend! So, yesterday, I decided to do something a little different with my daily turkey intake {no wonder I've been so tired lately}. I love the standard cream cheese, cranberry and turkey sandwich, so I decided to grill mine this year {which I have never done}. I loved it. I gobbled it down so fast I could have eaten two. I highly suggest you try this, if you have not. It really is the best thing since grilled cheese...gobble, gobble.

Ingredients:

• 2 slices of sourdough bread {per sandwich of course}
• thick slices of turkey
• cream cheese
• fresh cranberry sauce or canned cranberry sauce {they are both great for sandwiches}
• softened butter
• pepper

1. Preheat medium skillet over medium-high heat.
   
2. Generously spread butter on one side of each bread piece. On one slice, spread a good amount of cream cheese on non-buttered side. Top with turkey slices and sprinkle turkey with a dash of pepper.
   
3. On the other slice of bread, spread a good amount of cranberry sauce across non-buttered side. Top cranberry sauced slice on top of turkey {butter side out}.
   
4. Grill until lightly browned and flip over, continue grilling until both sides are lightly browned and warmed through.
   

Enjoy!

Crock Pot Beef Bolognese Sauce with Rigatoni

It's that special day of the week that doesn't allow me to sit for a minute - the lovely and wonderful Monday. As crazy as this day can get, I secretly love it. It's the non-stop, on-the-go-chaos that I wouldn't change for the world. Of course, with it being Monday the Crock Pot surely makes its way out of hibernation and back onto the countertop. I decided to make this recipe that I received by email from the Real Simple magazine that I subscribe to. I changed it up a bit and it turned out delish. This makes a great big pot {that we like for leftovers}. But, if you aren't cooking for many and you don't want a ton of leftovers, you may want to halve the recipe amounts. I am thinking lasagna might be good with the extra I served this on a bed of rigatoni noodles with a green salad and my quick and easy crostini's {see recipe in appetizers}. It was a perfect meal to fuel us up for our busy week. I am thinking lasagna with my leftover sauce for later in the week...this Monday just keeps getting better and better...


Ingredients:

• 1 large yellow onion, peeled and finely chopped
  
• 2 celery stalks, washed and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tbsp olive oil
• 1 1/2 lb ground sirloin
• 1/2 cup milk
  
• 2 {28 oz} cans diced tomatoes, undrained
  
• 1 {28 oz} can crushed tomatoes, undrained
  
• 1 {6 oz} can tomato paste
• 1/3 cup chopped fresh basil
  
• 4 tsp kosher salt
• 1/2 to 1 tsp pepper {I like to use 1 full tsp}
  
• 1/2 tsp nutmeg
• 1 {or 2} pkg rigatoni noodles
  
• shredded parmesan, if desired
  

1. In a large skillet over medium-high heat, combine olive oil, chopped onion, chopped carrot and chopped celery stalks. Saute for 10 minutes, stirring frequently until tender.
   
2. Add the sirloin to skillet and cook, stirring frequently until no longer pink.
   
3. Add the milk to the skillet and mix together. Cook for another 3 to 5 minutes, stirring.
   
4. Transfer mixture to 5 quart {or larger} Crock Pot. Combine diced and crushed tomatoes, tomato paste, basil, salt, pepper and nutmeg. Stir generously.
   
5. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours
6. Prepare rigatoni noodles as indicated on package 15 to 20 minutes prior to serving. Top with shredded parmesan, if desired.

Enjoy!

Chicken Piccata with Artichoke and Capers

This is a simple and healthy way to make chicken piccata without using the butter and flour {that chicken piccata recipes normally call for} and still have great flavor. Of course, I normally buy regular chicken breasts to butterfly and pound them, but I was lazy today, so I decided to buy the pre-cut 'thinly' sliced chicken breasts at the market so I wouldn't have to deal with the mess and fuss. It turned out great, as it had a great lemony flavor and tasted perfect served on a nice bed of cappellini noodles.

Ingredients:

• 6 thinly sliced boneless chicken breasts
• 1/2 cup chicken stock
• 3/4 cup lemon juice
• 1/2 cup olive oil
• 1 {12 oz} jar quartered artichoke hearts, drained
• 1/4 cup capers, rinsed
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1 pkg cappellini noodles
• freshly chopped parsley, to garnish

1. Combine all ingredients {minus cappellini noodles, 2 Tbsp olive oil and parsley} in a large gallon-size ziploc bag. Mix together to saturate chicken. Zip tightly and refrigerate for 3 hours {or more}.
2. Prepare cappellini noodles 10 minutes prior to serving. Cook as indicated on package. Drain and set aside to keep warm.
3. In a large stovetop skillet over medium-high heat, heat 2 Tbsp olive oil. Remove chicken pieces from bag and cook pieces 2 to 3 minutes on each side.
4. Pour remaining ingredients from ziploc bag into the skillet with the chicken pieces and stir. Cover and cook until heated through and chicken pieces are no longer pink {about 5 to 10 minutes}.
5. Serve chicken and artichoke mixture on top of a bed of cappellini noodles. Sprinkle with fresh chopped parsley to garnish.

Enjoy!

Sauteed Brussels Sprouts with Pecans

Once again I was craving brussels sprouts, so I decided to make this side dish for dinner tonight. These brussels turned out great. I found a similar recipe in my Sunset magazine, which inspired me to saute the sprouts this time and add the pecans {which I loved}. It is a quick and easy side dish that is perfect for the fall season.

Ingredients:

• 2 cups brussels sprouts, trimmed and quartered
  
• 1/2 cup pecans halves or pieces
  
• 1 1/2 Tbsp olive oil
  
• 1 Tbsp butter
• 1 tsp garlic, minced
  
• 1/4 tsp kosher salt
• 1/8 tsp pepper

1. In a large stovetop skillet over medium-high heat, combine oil, butter, garlic, salt and pepper and heat until bubbling. Add pecans and toss for 3 to 5 minutes.
   
2. Add brussels sprouts. Saute for 5 to 10 minutes or until tender and slightly browned.
3. Serve. Season with a dash of salt and pepper, if desired.
   

Enjoy!

Thai Green Curry Chicken with Peanuts

I was headed out of town for a few days, so I wanted to make a dish for my husband that he would enjoy while I was away. Of course, my boys were not that into this dish, so I made them a big pasta dish that they always prefer - penne pasta with homemade marinara sauce. Oh, the day my kids ask me to make them Thai Curry Chicken, I will literally fall over in shock. That will be one happy day for me. My kids are definitely missing out, because this dish was fantastic {as my husband would say}. He claims this is one of his new favorite dishes. It is full of health, has a great light flavor {that isn't overwhelming}, and the chicken is tender, tender, tender. The best part about this dish is making your own curry paste from fresh lemongrass, cilantro and ginger, rather than buying it. This dish is simply pure health and goodness {and makes for great leftovers}.

Ingredients:

• 1 large yellow onion, peeled and chopped
• 3 stalks fresh lemon grass, sliced and chopped*
• 1 cup fresh cilantro
• 2 jalapenos, seeded and chopped
• 1/4 cup chicken broth
  
• 1/4 cup fresh ginger, chopped
• 4 tsp garlic, minced
• 1 Tbsp ground coriander
• 2 tsp lime juice
• 2 tsp sugar
• 1 can coconut milk
• 1 1/2 tsp kosher salt

• 8 to 12 boneless chicken thighs, rinsed
  
• 2 red bell peppers, seeded and cut into strips
• 1/2 cup dry-roasted peanuts
• 1/4 cup chopped fresh cilantro or basil
• salt and pepper, to taste
• 3 cups white jasmine rice
  

1. To make the green curry paste: In a food processor, combine chopped onion, chopped lemongrass, 1 cup chopped cilantro, chopped jalapenos, chicken broth, ginger, coriander, lime juice, sugar, coconut milk and kosher salt. Puree until curry is creamy.
2. Place chicken thighs, bell pepper strips and curry paste in 5 quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours.
   
3. Prepare jasmine rice as indicated 30 minutes prior to serving.
4. Combine peanuts to Crock Pot during last 30 minutes of cooking. Stir and cover.
   
5. Serve chicken and curry over jasmine rice. Top with chopped fresh cilantro or basil. Season with salt and pepper to taste.
   

Enjoy!

{Tip!} *To prepare Lemongrass, you want to chop only the inner tender core. To do this, you want to peel off and discard a few layers of the exterior leaves. You will only use about 4 to 5 inches of the lower part of the stalk. Since the actual 'blades' of the stalk are rough and hard, you only want to make sure to use the inner heart of the Lemongrass, which is tender and white. Thinly slice the 'heart' of the lemon grass, then mince, crush or purify in your food processor.

Crock Pot Three Bean Vegan Chili

This is a great recipe one of my very dear friends gave to me. She is one friend whose taste buds I trust very much. Every recipe and restaurant recommendation she has ever given me has always been amazing, as they always become one of my {and my husband's} favorites. Not to mention, every meal she has cooked us has always been to die for. This is a chili recipe she shared with me that comes from a vegan cookbook. It is a keeper. The cinnamon and ground all spice in it gives it a unique, sweet flavor. And, the red pepper flakes gives it just the perfect amount of spice. I topped this chili with a slice of my favorite corn bread and sprinkled green onions to top for color and flavor. This was a great, hearty chili that was full of protein - it is the perfect 'meatless' chili.

Ingredients:

• 1 large yellow onion, peeled and chopped
  
• 2 red bell peppers, sliced into 1 inch cubes
• 1 tbsp vegetable oil
  
• 1 {14 oz} can black beans, rinsed and drained
• 1 {14 oz} can red kidney beans, rinsed and drained
• 1 {14 oz} can white kidney "cannellini" beans, rinsed and drained
• 1 {28 oz} can diced tomatoes, undrained
• 1 {6 oz} can tomato paste
  
• 2 cups vegetable stock
• 1 tbsp red wine vinegar
  
• 2 tsp garlic, minced
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
  
• 1 tsp dried oregano flakes
• 1 tsp kosher salt
  
• 1/2 tsp ground allspice
• 1/2 tsp cinnamon
  
• 1/4 tsp crushed red pepper flakes

• Topping ideas: Corn Bread and/or Chopped Green Onions

1. In a skillet over medium-high heat, heat vegetable oil. Add chopped onion pieces and red bell pepper cubes. Saute until soft.
   
2. Add sauted onion and red bell peppers to a 5-quart Crock Pot {or larger}. Combine all other ingredients and stir well. Cook on Low for 6 to 8 hours. Or, High for 3 to 4 hours.
   
3. Top with corn bread, green onions or whatever you like.

Enjoy!

Broiled Mint Lamb Chops

When I was little, I remember my Grandmother Virginia preparing the most amazing meals {and cakes}. One meal that was most memorable was her lamb with homemade mint jelly sauce. She had the most amazing mint garden, I can still remember the smell {and beauty} of it like it was yesterday. If only I could re-create it. So, with that memory, I decided to make lamb chops with a mint sauce. Although, it was not the same recipe as hers, it still had that wonderful familiar taste of lamb and mint that to me, is the most wonderful combination. These chops were full of mouthwatering-goodness while reminding me of those wonderful moments with my grandmother and it made me smile.

Ingredients:

• 1 cup olive oil
• 1 cup fresh mint, rinsed and chopped
  
• 4 tsp garlic, minced
  
• 1 tbsp kosher salt
• 1 tbsp ground cumin
• 2 tsp cayenne pepper
  
• 2 tsp ground coriander
  
• 1 1/2 tsp pepper
• 4 lamb chops
• salt and pepper to taste
  

1. In a medium mixing bowl, combine olive oil, chopped mint, garlic, salt, cumin, cayenne pepper, coriander and pepper. Mix together. Pour into a gallon-size ziploc bag or large bowl.
2. Add lamb chops to mint mixture. Zip and shake bag or rub to saturate. Place in fridge to marinate for 30 minutes, or longer.
3. Remove from fridge and preheat broiler.
   
4. Arrange chops on broiler pan or baking sheet. For medium-rare chops, broil 5 minutes on each side. For medium, broil chops 7 to 8 minutes on each side. For medium-well, 10 minutes on each side.
   
5. Transfer chops to a serving platter and drizzle with the extra pan juices .
   

Enjoy!

Diced Sweet Potatoes with Garlic and Onion

Delicious! I like to bake these until the sweet potatoes and onions caramelize. I paired this side dish with mint lamb chops and lemon swiss chard. Dinner was a mouthwatering hit.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1 inch cubes
• 2 tbsp olive oil
  
• 1 small sweet yellow onion, peeled and diced
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• salt to taste {I like them salty}
  

1. Preheat oven to 400 degrees.
   
2. Place cubed sweet potatoes on a large baking sheet. Combine diced onion, minced garlic, salt and pepper. Drizzle with olive oil and toss well, until evenly saturated with all ingredients.
3. Place in oven and bake for 30 to 35 minutes, or until soft and potatoes and onions start to caramelize. Season with extra salt, if desired.

Enjoy!

Lemon Swiss Chard with Feta and Walnuts

Lemon + chard = love. Like I have said before, we are big fans of swiss chard in this house. Adding lemon to this amazing veggie is a quick and easy way to add amazing flavor, as the chard seems to just soak up the lemon. I like to make these greens so many different ways, but I do have to say anything with chard and lemon is my favorite. Not only is it quick and easy, it is so nutritious and makes for a great side dish with just about anything. With the added walnuts and feta, it is absolutely a perfect compliment to almost any entree. Yum, yum.

Ingredients:

• 2 heads swiss chard, cut {or torn} into large 3 inch pieces
  
• 1/4 cup olive oil
• 1/4 cup lemon juice
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta

1. In a large pot or wok over medium-high heat, combine olive oil, lemon juice, salt and pepper and cook for two minutes or until bubbles begin to form.
2. Add chopped chard to pot and cover for 10 minutes, stirring occasionally.
3. Add walnuts and stir. Simmer for 2 to 3 minutes or until chard is soft and wilted {like cooked spinach}.
4. To drain the excess juice, pour chard mixture into strainer and strain. Transfer chard mixture to serving dish and sprinkle with feta crumbles to top.

Enjoy!

Crock Pot Macaroni Goulash with Ground Turkey

Happy Crock Pot Monday! This is a great comforting recipe for your Crock Pot. So easy, so good and your kids will love it, too.

Ingredients:

• 1 1/4 lbs ground turkey or turkey breast
• 1 medium yellow onion, peeled and diced
• 1 cup thinly sliced mushrooms
• 1 cup frozen corn
• 1 {28 oz} large can diced tomatoes, undrained
• 1 {14.5 oz} can tomato sauce
• 1 tbsp oregano
• 1 tsp dried basil
  
• 1 1/2 tsp kosher salt
• 1/2 tsp pepper
• 1 {16 oz} box macaroni noodles, cooked
  

1. In a large skillet over medium-high heat, brown turkey. Drain.
   
2. Combine browned turkey and all other ingredients in Crock Pot, minus the macaroni noodles. Cover and cook on Low for 4 to 6 hours.
   
3. Prepare noodles as indicated on box. Stir in cooked macaroni 15 minutes before serving. Mix together and serve.

Enjoy!

Mahi Mahi Tacos with Jalapeno Lime Sauce

Let me just say, these tacos are so fabulous! They were gone in a blink of an eye. The sauce is amazing, although, it definitely has a spice to it. If you want to dilute the 'spiciness', halve the jalapeno and/or cayenne pepper amounts. You can always add more as you go. My husband and I loved it, but it was definitely too spicy for the kiddos. I will be making these again very, very soon....

Ingredients:

• 1 lb Mahi Mahi, rinsed
  
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 1 tsp kosher salt

For Jalapeno Lime Sauce:

• 1/2 cup greek yogurt
• 1/2 cup mayonnaise
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 2 tbsp fresh lime juice
  
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
  
• 1/2 tsp dried dill weed
• salt to taste, if desired

Toppings:

• 8 to 12 fajita size flour tortillas, warmed
  
• 1/4 head cabbage, shredded
  
• 1/4 head purple cabbage, shredded
• cilantro

1. For the Mahi Mahi: In a food processor {or blender}, combine 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp chili powder, sliced jalapeno pepper and 1 tsp kosher salt. Puree mixture and pour into a large gallon size ziploc. Add Mahi Mahi steaks to marinade in bag. Shake bag while also using hands to rub mixture to saturate fish. Place in fridge for at least 30 minutes to marinate.
2. For Jalapeno Lime Sauce: In food processor or blender, combine 1/2 cup greek yogurt, 1/2 cup mayo, sliced jalapeno pepper, 2 tbsp fresh lime juice, 1 tsp cayenne pepper, 1 tsp chili powder, 1/2 tsp ground cumin and 1/2 tsp dried dill weed. Puree until consistency is slightly liquified. Season with salt to taste, if desired.
   
3. Remove Mahi Mahi from fridge and slice fish into 1 to 2 inch strips. Heat a non-stick stovetop skillet to medium-high heat. Drizzle a small amount of oil in skillet and heat for 1 minute. Add Mahi Mahi to skillet and cook for 8 to 10 minutes, or until fish flakes easily with a fork and is cooked through.
4. Place 3 to 4 fish strips on each warmed flour tortilla. Top with shredded cabbage, then drizzle with the lime sauce and top with cilantro.
   

Enjoy!!

Black Beans with Garlic and Lime

Black beans are so good plain, I forget to spice them up at times. I decided I wasn't going to leave them out tonight. I made mahi-mahi tacos with spanish rice and of course, black beans. I added a little spice and flavor to them and they turned out great. Such an easy and quick way to dress them up a bit.

Ingredients:

• 1 {16 oz} can black beans
• 1 tsp garlic, minced
• 1 tsp fresh lime juice
• 1/4 tsp cayenne pepper
• 1/8 tsp kosher salt
• 1 tbsp cilantro, chopped

1. In a medium saucepan, combine black beans, garlic, lime juice, cayenne pepper and salt. Bring to a boil. Reduce heat to Low and cover. Simmer for 5 to 7 minutes.
2. Top with chopped cilantro to serve.

Enjoy!

Asparagus and Ham Frittata

I love, love, love quiches and frittatas for breakfast. My Mom always made quiches for us growing up, we would eat them for breakfast, lunch or dinner. They were always one of my favorites. I had some asparagus and ham that I wanted to use, so I decided to put this together this morning. So easy and so good, it is my kind of recipe. I enjoyed a frittata slice with a large glass of orange juice this morning and I am a happy girl.

Ingredients:

• 1 cup asparagus, trimmed and sliced into 1 1/2 inch pieces
• 1 cup ham steak, cut into 1/2 inch cubes
  
• 8 eggs
• 1/4 cup milk
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 cup swiss and/or gruyere shredded cheese {I use them both together}
• pepper to top

1. Preheat oven to 350 degrees.
   
2. Grease a 9 inch round or tart pan {I prefer a tart pan}
3. Spread half of the asparagus and ham cubes evenly across greased pan.
4. In a medium mixing bowl, beat eggs. Combine the eggs with the milk, salt, 1/4 tsp pepper and shredded cheese. Mix together.
   
5. Pour egg mixture in the pan covering the asparagus and ham cubes. Add the remaining asparagus and ham pieces evenly to top. Sprinkle a small amount of extra pepper.
   
6. Bake uncovered in oven for 25 to 35 minutes, or until eggs are cooked through. To test, insert a toothpick in the center, it should come out clean.
   

Enjoy!

7-Layer Pie Bake

Yay for game day! We are getting ready to watch the Oregon Duck vs Stanford Cardinal game and of course this calls for a 7-layer dip. Since it is pouring outside {which I am loving right now}, I decided to make a warmed 7-layer 'pie', as I loved the idea of making a 7-layer dip in a pie dish. The game hasn't even started and we've already devoured half of it. It is absolutely delicious. Of course, don't forget to serve this dip with tortilla chips or you will have a big mess on your hands.
Go Ducks!

Ingredients:

• 3/4 lb ground sirloin or beef
• 1 {16 oz} can refried beans
• 1 cup sour cream
• 3/4 packet taco seasoning
• 1 cup guacamole
• 1 cup salsa
• 3/4 cup shredded mexican cheese
• 1/4 cup sliced black olives
• 2 green onions, chopped
• salt and pepper

1. Preheat oven to 375 degrees.
2. In a large skillet over medium-high heat, brown beef until fully cooked. Season with salt and pepper.
   
3. In a 9-inch pie dish, spread refried beans evenly across bottom of dish. Sprinkle refried beans evenly with browned beef.
   
4. In a small mixing bowl, stir together the sour cream and taco seasoning until blended. Spread sour cream mixture evenly over the browned beef to cover.
5. Spread guacamole evenly on top of sour cream mixture.
6. Pour salsa over guacamole and spread evenly. Sprinkle with shredded cheese on top of salsa.
   
7. Sprinkle with black olives and place in preheated oven uncovered for 15 to 20 minutes or until cheese is melted and it is warmed through.
   
8. Sprinkle with green onions to top.
   

Serve with tortilla chips.

Enjoy!

Crock Pot Simple Dark Chocolate Fondue

Thank goodness for chocolate! This is so heavenly and so easy, my son made this one. This is such a great way to end the week and start the weekend.

Ingredients:

• 3 {1.75 oz) dark chocolate candy bars, broken into squares
  
• 1/4 cup whipping cream
• 2 tbsp milk
  

Put ingredients in a mini 'Little Dipper' Crock Pot. Cover and cook for 1 hour, stirring every 15 minutes until melted and smooth.

{Tip!} Serve with strawberries, bananas, {or any fruit}, marshmallows, bite-sized pieces of pound cake, pretzels or Biscotti.

Enjoy!

Cheesecake with Raspberry topping

We decided to go out for dinner tonight, which was a nice break from the kitchen. But I had to post this cheesecake recipe that I made. It was the best cheesecake ever! This could not have turned out any better. It was absolutely perfect and with the raspberry topping, it was to die for.

Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup butter, melted
  
• 4 {8 oz} packages Philadelphia cream cheese {Philadelphia cream cheese gives it a richer taste}
  
• 1 1/2 cups white sugar
• 1/2 cup whipping cream
• 4 eggs
• 1 cup sour cream
• 1 tbsp vanilla

---------------

• 1 package frozen raspberries
• 1/4 cup white sugar

1. Preheat oven to 350 degrees. Lightly grease all sides of a 9 inch springform pan or waterbath cheesecake pan {preferred}. Make sure pan is tightly locked.
   
2. In a mixing bowl, combine graham cracker crumbs with melted butter and mix. Press onto bottom of springform pan or waterbath.
   
3. In a large mixing bowl, mix the cream cheese and sugar together, until smooth. {Do not over mix}. Blend in whipping cream and eggs one at a time. Mix until blended. {Again, do not over mix}.
4. Mix in sour cream and vanilla and blend until smooth {not overmixing}.
   
5. Pour mixture on top of graham crust in pan and spread evenly.
   
6. Place in oven on middle rack. If you are not using a waterbath, place a pan filled with water directly underneath cheesecake on rack below cake. {This will help prevent cracking}.
   
7. Bake in preheated oven for 1 hour.
8. After 1 hour, remove from oven and let cool for 15 minutes. Then, gently use a knife to loosen the cheesecake around the rim of the pan. {This will help to prevent the cake from cracking while cooling}.
9. Let cool completely {about 30 to 60 minutes more} before placing in fridge.
   
10. Chill in refrigerator for 12 hours or more {preferably overnight} before serving.
11. Remove from refrigerator 1 hour prior to serving for optimal flavor. Use a knife to loosen cheesecake around rim.
    
12. Remove from springform pan. Top with warmed raspberry topping, if desired. {Recipe below..}
    

Raspberry Topping recipe:

1. In a medium pot over medium heat, combine 1 package frozen raspberries and sugar. Stir together until raspberries are melted and warmed. Top cheesecake when serving.
   

Enjoy!

{Tip!} Your cheesecake is done when it has a little jiggle in the middle, just as a custard would. Although, there should be no liquid or wet spots in the center.

Lime Chicken Enchiladas

It's casserole Wednesday and I decided to {once again} follow my craving and make enchiladas today. I feel like I have been globe trotting in the kitchen this week. Sunday, it was Greece. Tuesday, Asia. Today, Mexico...and these lime enchiladas were soooo good. My very best friend shared this recipe with me and I am so glad she did. I love you my bestie! You are simply the best. We enjoyed this recipe with tortilla chips and a green salad. Mmm, mmm, good.

Ingredients:

• 2 to 2 1/2 lbs chicken breasts
• 4 cups chicken broth
• 1/2 cup white wine
• 1 medium yellow onion, diced
• 3 tsp garlic, minced
• 3 tsp kosher salt, divided
  
• 2 tsp white pepper
• 2 tsp dried oregano
• juice of 3 limes, divided

------------

• 1 {10.75} can cream of mushroom soup
• 1 {16 oz} sour cream
• 1/2 cup half and half
  
• 1/2 tsp pepper
• 1/4 tsp vegetable oil
• 1 cup shredded mexican cheese
  
• 12 to 15 corn tortillas

1. In a large pot, combine the chicken, chicken broth, white wine, onion, garlic, 2 tbsp kosher salt, white pepper, oregano and juice from 2 limes. Bring to a boil, reduce heat and cover. Simmer for 45 minutes, or until chicken is tender and cooked through.
   
2. Strain chicken and onions, discarding broth {or refrigerate for another use}. Cool chicken, then shred. Making sure onions are mixed into chicken shreds.
3. In a mixing bowl, stir together the cream of mushroom soup, sour cream, half and half, remaining 1 tbsp kosher salt, 1/2 tsp pepper and remaining juice from 1 lime.
   
4. Preheat oven to 400 degrees and lightly grease a 9 x 13 inch casserole dish or baking pan.
   
5. In a skillet over medium-high heat, heat vegetable oil. Soften each tortilla in the oil, turning once {only a few seconds on each side}. Line a plate with paper towels and pat each tortilla dry of oil.
6. Fill each tortilla with chicken and onions. Roll each tortilla into an enchilada and place into the lightly greased pan.
   
7. Sprinkle with the mexican shredded cheese evenly and bake uncovered for 20 to 25 minutes, or until cheese is melted and heated through.
   
8. Serve immediately.
   

Enjoy!

Spicy Cashew Chicken and Broccoli

This is a fabulous stir fry recipe that is quick, easy and has a great spice to it. I serve this recipe over jasmine rice and it is oh-so-good. Makes for great leftovers, too.

Ingredients:

• 1 1/2 lbs boneless, skinless thinly sliced chicken breasts, sliced into 2 inch strips
• 2 to 3 broccoli crowns, chopped into florets
• 1 bundle scallions {about 6 to 8 scallions}, cut into 2'' pieces
  
• 1 tsp chopped or ground ginger
• 1 tbsp garlic, minced
• 1/4 tsp kosher salt
  
• 1/4 cup hoisin sauce
• 2 tsp Asian chili paste
• 3 tbsp sesame oil, divided
  
• 1/3 cup whole cashews
  
• 2 cups jasmine rice

1. In a medium pot or rice maker, prepare jasmine rice as indicated on package.
   
2. Coat a large pot or wok over medium-high heat with 2 tbsp sesame oil. Add garlic, ginger and kosher salt and cook while stirring for 1 minute, until fragrant.
3. Add chicken pieces and saute for 6 or 7 minutes, or until chicken is no longer pink.
4. Add broccoli florets and scallions and toss together with the chicken. Turn heat down to medium. Cover and cook until broccoli is tender {about 7 to 10 minutes}.
   
5. In a medium bowl, combine hoisin sauce, Asian chili paste and 1 tbsp sesame oil. Stir together until blended. Stir into pot and mix together with chicken, broccoli and scallions. Let flavors blend for another 10 minutes, turning heat to Low. Stir in cashews.
   
6. Serve over rice.

Enjoy!

Simple Mixed Green Salad with Chicken and Raspberries

Ingredients:

• 1 {5 0z} bag mixed baby greens, washed
  
• 1 1/2 cups cooked shredded chicken {I use pre-cooked rotisserie chicken from the market}
• 1/4 to 1/3 cup raspberry or dark cherry vinaigrette
  
• 1 cup fresh raspberries, washed
• 3/4 cup glazed or candied walnuts {I prefer Emerald Original Glazed Walnuts}
  
• 1/2 cup gorgonzola or blue cheese crumbles
• pepper
  

1. In a large salad bowl, combine baby greens and shredded chicken. Drizzle dressing over salad and toss well.
2. Combine raspberries, walnuts and cheese crumbles. Lightly toss again and serve. Sprinkle with pepper to taste, if desired.
   

Enjoy!

{Tip!} For salad dressing, I love Nordstrom's Dark Cherry Balsamic Vinaigrette dressing - you can buy it by the bottle in their cafe. Of course, it's not as easy to get my hands on it, so I also use Marie's Raspberry Vinaigrette dressing. They are both on the sweeter side, so you may want to use a little less dressing if you want less of a sweeter taste. Or, use whatever dressing you fancy.

Crock Pot Chicken with Sun Dried Tomatoes

Happy Crock Pot Monday! Thank goodness for my Crock Pot today...not only does my house smell amazing, but I'm guaranteed the 'witching hour' won't be visiting my house tonight. =) This is an elegant recipe with great flavor. The chicken is so tender and moist; I serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 2 tbsp olive oil
  
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 2 tbsp lemon juice
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Season with salt and pepper. Transfer chicken to slow cooker.
2. Add broth, wine, 1 tbsp garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!

Greek Steak Kabobs

I was craving greek food so I decided to create a wonderful greek meal for our Sunday night dinner. I was lucky to have a special little helper in the kitchen tonight, as Lucia helped me measure out the oil, spices and cheese. With her help, everything turned out amazing! We paired these skewers with rice pilaf, falafel, a greek green salad and Tzatziki sauce. But, these steak skewers were by far the best. I recommend dipping these skewers in the Tzatziki sauce. {If you don't want to make it, I recommend the Tzatziki sauce at Trader Joe's}. χαρούμενος φαγητό!

Ingredients:

• 3 to 4 lbs NY Strip Steak, cubed
  
• 3 red peppers, cut into 1 inch squares
  
• 1 cup olive oil
• 1/2 cup lemon juice
• 3 tsp minced garlic
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp dried rosemary
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup feta cheese crumbles
• skewer sticks

1. In a large gallon-size ziploc bag, combine the olive oil, lemon juice, garlic, basil, thyme, oregano, rosemary, salt, pepper and feta cheese crumbles. Stir or zip bag and shake to mix together.
   
2. Add steak slices to bag. Zip tight and shake again, saturating each steak bite. Place in fridge for 3 hours or more to marinate. {I like to place another plastic bag around the ziploc bag to double protect from leaking. I use a plastic shopping bag from the market}.
3. When ready to prepare, remove marinated steak from fridge and preheat outdoor grill to medium-high heat.
   
4. Thread steak and red pepper slices on skewers. {One steak piece, two pepper slices; repeat...}. Place skewers in a shallow platter or pan and drizzle the leftover marinade on top of the skewers evenly.
   
5. Grill skewers 4 to 6 minutes each side, or until desired doneness.
   

Enjoy!

Beef Stroganoff Casserole with Pappardelle

I have been craving beef stroganoff for weeks, so, I decided to make it my 'Casserole Wednesday' recipe for this week. It was perfect. I served it with roasted carrots and corn and my craving was satisfied.

Ingredients:

• 1 lb ground beef or sirloin
• 2 cups sliced mushrooms
• 1 medium onion, thinly sliced
• 1 {26 oz} can cream of mushroom soup
  
• 1 cup sour cream
• 1 {8 oz} cream cheese, sliced into squares
• 1/2 cup milk
  
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp pepper, divided
  
• 1 {16 oz} package pappardelle noodles - or - 1 {16 oz} package egg noodles
  

1. Preheat oven to 350 degrees. Lightly grease a 9 x 11 casserole dish. Cook noodles according to package directions. Drain and spread noodles in casserole dish.
   
2. In a large pot over medium-high heat, saute onions and mushrooms until soft and onions are translucent. Add onions and mushrooms to noodles in casserole dish.
3. In the same pot over medium-high heat, brown ground beef, seasoning with kosher salt and 1/2 tsp pepper. Saute until no longer pink. Drain fat from skillet.
   
4. Add cream of mushroom soup, sour cream, cream cheese, milk and 1/2 tsp pepper to the ground beef, stirring well until blended and cream cheese has melted.
5. Combine ground beef mixture with noodle mixture in casserole dish. Stir until well blended. Spread noodle mixture evenly across casserole dish.
6. Cover with foil and bake for 30 minutes, or until heated through.

Enjoy!

{Tip!} Serve with a veggie side, such as corn or roasted carrots.

Coconut Almond Chicken

Yum. Yum. Yum. This is my new favorite chicken recipe. Not only did my husband love it, both my son and daughter loved it as well. My husband requested my thai coconut chicken recipe for dinner tonight, but I didn't have enough time to put it together. So, I decided to get creative and I came up with this amazing recipe to curb his coconut craving. I have to say, I give myself a big pat on the back as I am so proud of these chicken cutlets. They turned out even better than I had imagined they would. They are so flavorful and tasty; I wish I had doubled the recipe for leftovers.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 {13 oz} can sweetened coconut milk {only using 1/2 of the can}
  
• 1 1/4 cup almond meal {you usually can find it at Trader Joe's or Whole Foods}
• 1 tbsp garlic salt
• 1 tsp kosher salt
• 1/4 tsp pepper
• 1/2 cup sweetened coconut flakes or shreds
  
• olive oil
  

1. Preheat oven to 400 degrees. Lightly grease a shallow baking sheet.
   
2. Rinse chicken. In a medium mixing bowl, pour {1/2 can} coconut milk.
   
3. In a large mixing bowl, combine almond meal, garlic salt, kosher salt, pepper and coconut flakes. Mix well.
   
4. Soak each chicken piece in the coconut milk, saturating all sides. Then, roll each saturated piece in the almond meal mixture, pressing the almond mixture to coat generously to each chicken piece.
   
5. Place each chicken piece on the greased baking sheet. Bake {uncovered} for 25 to 30 minutes, or until chicken pieces begin to brown.
   
6. Remove baking sheet from oven. Drizzle olive oil across the top of each chicken piece and place back in oven for another 5 to 7 minutes to crisp and brown.

Enjoy!

Roasted Parmesan Zucchini and Yellow Squash

I love summer squash and zucchini, as I have for many years. It is delicious, easy and perfect. It makes for a great side dish with almost any meal and takes such little time and effort to prepare and cook. Not to mention, it always tastes wonderful. I like to make zucchini so many different ways, this is just one way we like to enjoy it.

Ingredients:

• 2 zucchini
  
• 2 yellow squash
• 2 tbsp olive oil
• 1/2 to 1 tsp kosher salt {I like them salty, so I use 1 tsp}
• 1/8 tsp pepper {I actually use 1/4 tsp pepper, but it might be a bit too much for some}
  
• 1/4 cup shredded parmesan

1. Preheat oven to 400 degrees.
2. Wash and cut ends off of each zucchini and squash. Cut each zucchini and squash lengthwise, into fourths. Then, slice each piece in half, crosswise. {You should have 8 large-chunk pieces from each squash}.
   
3. Spread pieces across a large baking sheet. Drizzle olive oil, salt and pepper over all pieces. Using your hands, toss generously to saturate and mix evenly. Arrange pieces evenly across pan.
4. Bake in preheated oven for 10 to 15 minutes, or until squash is tender to your liking. To serve, sprinkle shredded parmesan to top all pieces while warm.
   

Enjoy!