Saturday, January 28, 2012

Sticky Fingers Wrap

Sometimes I'm just looking for a quick lunch/dinner that I don't have to plan ahead to far.  This recipe is just that.  A tasty quick meal when you don't feel like slaving over a huge meal.

Sticky Fingers Wrap
From: Life as a Lofthouse
Prep Time: 5 min
Cook Time: 20 min

6 Tbsp Franks original Hot Sauce
3/4 cup brown sugar
4 Tbsp water
8 breaded chicken fingers (I bought a bag of frozen ones)
flour tortillas
shredded cheddar cheese
1 Tomato, chopped

1. If using frozen chicken fingers, start by baking them according to package directions.

2. In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 min.

3. Place cooked chicken fingers in a large Tupperware. Pour in the sauce - seal shut with lid and shake to coat all chicken fingers with sauce. (I actually just put the chicken in the pan with the sauce to save on cleaning another dish.)

4. Place two sauce - coated chicken fingers onto the tortilla.  Add desired amount of cheese, lettuce, tomatoes and any other desired toppings.  Wrap and serve. Can serve with ranch for dipping.

Tuesday, January 24, 2012

Kit Kat Cracker Bars


Bill and I both like Kit Kats so I was drawn to this recipe.  The people who commented on the recipe on Tasty Kitchen said they thought the bars were really good but that they didn't taste like Kit Kats.  I have to agree, they are very delicious - additively so, but they don't taste very similar to Kit Kats.  Bill said he liked them and thought they tasted very similar to Scotcheroos. I think that next time I will cut down on the butterscotch chips or maybe cut them out all together if I don't happen to have them at home.

Kit Kat Bars
From: Chloe from Tasty Kitchen
Prep Time: 10 min
Cook Time: 30 min

2 sticks Butter
1/2 cup Milk
1 Cup Milk
1/2 cups white Sugar
2 cups Graham Cracker Crumbs
1 box (16oz) Club Crackers
1 cup Chocolate Chips
1 cup Butterscotch Chips
2/3 cups Peanut Butter

1. Melt butter in a medium saucepan. Add milk, brown sugar, and white sugar. Bring that to a boil and add graham cracker crumbs. Reduce heat to low and cook for 5-6 minutes.

2. Put a layer of Club crackers on the bottom of a 9 x 13 pan. Pour half of the graham cracker mixture over that. Add another layer of crackers, then the other half of the graham cracker mix, followed by a third layer of crackers.

3. Melt chocolate chips, butterscotch chips, and peanut butter. Use to frost the bars by spreading it evenly over the top layer. Chill. Cut

Saturday, January 21, 2012

Corn Ooh La La

These pictures do not do it justice, and please excuse the rim of the container, I guess I forgot to wipe down the edges before I cooked it!

A Coworker of mine told me about this recipe she makes at all their Holiday dinners.  Since I'm a sucker for corn, I decided I would make it for our Christmas Eve dinner.  It was quite tasty, perfect comfort food! Although I think next time (and there will be a next time) I will let it cook a little bit longer so it gets just a bit more crispy! 

Corn Ooh La La
From: Renee
Prep Time: 15 min
Cook Time: 30 min

3 cans corn
1 cup sour cream
2 Tbsp flour
2 Tbsp green onion
2 Tbsp Green Pepper
4-8 strips of Bacon, chopped
2 Tbsp Butter
Parsley (for garnish)

1. Saute Bacon, green onion, and green pepper.

2. Add butter and flour, mix.  Then add sour cream.  Mix, then add corn.  Stir until all mixed.

3. Place in a large baking dish. Place in oven at 350 for 30-40 minutes or until it looks crispy and not watery.  Garnish with bacon and parsley if desired.

Tuesday, January 17, 2012

Taco Corn Bread Casserole

A Mexican casserole that includes corn bread?  Sign me up!  This was very easy to make and was very good comfort food!  I did the meat a little bit different because she had already prepared taco meat and I didn't (my changes are in the recipe below), but I think it turned out great!

Taco Corn Bread Casserole
From: Debbie Does Dinner (via Pinterest)
Prep Time: 15 min
Cook Time: 35 min

1 package corn bread mix
1 egg
1/3 cup milk
1 lb ground beef
1 packet taco seasoning
1/3 cup salsa
1 can black beans, drained and rinsed
1 cup sour cream, light
1 cup shredded cheese - I used Mexican 4 cheese
1/2 cup onion, chopped
1 cup shredded lettuce
1 can black olives, sliced (optional)
1 avocado, cubed (optional)

1. In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8x8 pan sprayed with cooking spray.  Bake at 350 degrees for 15 minutes.

2.  While corn bread is baking, brown taco meat.  Add taco seasonings, 1/2 cup of water and salsa and black beans.  Let simmer until corn bread is done baking. Add more salsa if desired.

3. In a separate bowl, combine sour cream, 3/4 cup cheese, and onion.  When corn bread is done baking take out of oven and spread meat mixture over bread, then spread sour cream mixture over beef.

4. Put dish back in the oven and bake for 20 minutes or until heated through.  Sprinkle with tomato, lettuce, cheese, and olives and avocado if desired.

Saturday, January 14, 2012

Baked Avocado Fries

I saw these on Pinterest and since I love avocado, I was intrigued.  The only reason I took so long to make them is I wasn't sure if they would be as good as an avocado is by itself.  Then when I made them, turns out I was right, to me it wasn't worth wasting an avocado.  I still wanted to post this though because I think some people would absolutely LOVE these even though I didn't. I'm more of a purist with avocado and I feel like the Panko is too overpowering for me.  I'll stick with Oven Baked Pickle Fries instead!

Baked Avocado Fries
From: More than Mary via Pinterest
Prep Time: 5 min
Cook time: 20 min

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cup panko
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2 in. wedges
grated Parmesan for serving (optional)

1. Preheat oven to 450 degrees

2. Coat avocado slices into the flour, then egg, then panko.  Shake off extra and then place on cookie sheet.  Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450 or until they are golden brown.  Top will Parmesan if desired.

Tuesday, January 10, 2012

Penne with Roasted Asparagus and Balsamic Butter

This is another Pinterest Recipe (what did I do before Pinterest!) that was originally from Food and Wine.  This was really easy to make, although I used a bunch of pans. I ended up cooking some chicken to cut and go with this because Bill always says my veggie pasta dishes can always use chicken.  This was really lite and super delicious. I really liked the flavor or the oven roasted asparagus with pasta.  I preferred it without chicken and Bill liked it with Chicken.  I will definitely make this again!

Penne with Roasted Asparagus and Balsamic Butter
From: Food and Wine via Pinterest
Prep Time: 15 min
Cook Time: 15 min

1 lb asparagus
1 Tbsp olive oil
2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup balsamic vinegar
1/2 tsp brown sugar
1 pound penne pasta
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. Take the ends off the asparagus and cut into 1 inch pieces.  Put the asparagus on a baking sheet and toss with the oil and 1/4 tsp each of salt and pepper.  Roast until tender, about 10 minutes.

2. Cook the penne according to directions on box.  drain pasta.

3. Meanwhile, put the vinegar in a small saucepan.  Simmer until 3 Tbsp remain.  Stir in brown sugar and remaining 1/4 tsp pepper. Remove from heat.

4. Toss pasta with butter, vinegar, asparagus, Parmesan and remaining 1 3/4 tsp salt.  Serve with additional Parmesan.

Saturday, January 7, 2012

Baked Pickle Fries

Lately I have been loving fried pickles and when I saw this recipe I knew I had to make them especially since I had everything in the house and could use some of the pickles I canned this fall.  They turned out great and I added a little bit of hot sauce to some ranch dressing for dipping.  While I do like these for an easy and healthier version of fried pickles, nothing beats a true fried pickle. :)

Baked Pickle Fries
From: Healthy Tipping Point
Prep Time: 10 Min
Cook time: 20 Min

1 jar of pickles
1 egg (beaten)
Dill (I didn't use this)
1 cup panko crumbs

1. Preheat oven to 400 degrees.

2. In food processor combine panko crumbs and dill unless well-mixed. pour onto plate (I omitted this step)

3. Dip slice of pickle in egg then coat in crumbs.  Place pickle on greased cookie sheet.  Repeat.

4. Bake at 400 degrees for 15 minutes, flip and bake for 5 more minutes until golden brown.

Tuesday, January 3, 2012

Black Bean Patties with Corn Relish and Avocado Cream Sauce

I saw this and knew I had to make it ASAP.  Don't be put off by the long list of ingredients and directions, it actually comes together pretty easily and is soooo good!  This recipe makes 10 patties, so I cut it in half for us and it was perfect.

Black Bean Patties with Corn Relish and Avocado Cream Sauce
From: Pennies on a Platter
Time: 40-45 min
Serves: 4-5 (makes 10 patties)

For Black Bean Patties:
2 (14 oz) cans black beans, drained and rinsed
2 roasted red bell peppers from a jar
2 eggs
1 tsp oregano
1 tsp cumin
2 cloves garlic
1/2 chipotle in adobo sauce
1 red onion, finely diced
1/2 - 2/3 cup Panko (or cornmeal or breadcrumbs)
salt & pepper to taste
canola oil

For Avocado Cream Sauce:
1 Avocado, pitted
1/2 cup sour cream (can use light)
Juice of 1 lime
salt & pepper to taste

For Corn Relish:
2 tsp canola oil
2 cups corn
1 clove garlic, minced or pressed
1 jalapeno, minced
1 medium tomato, seeded and diced
juice of 1 lime
2 Tbsp chopped cilantro
salt & pepper to taste

1.  I the bowl of a food processor fitted with blade, process 1 can black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and chipotle pepper until smooth.  Add the onion and pulse to combine.  Add the additional can of beans and the other roasted red pepper, then pulse a e more times until combined, but not completely smooth.

2. Pour black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup panko.  Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands.  Cover and chill in the fridge for 30 minutes.

3. While Black bean mixture is chilling, clean food processor and puree all avocado cream sauce ingredients until smooth.  Scrape sides of bowl as necessary. Set aside until ready to use. Chop tomato, jalapeno, garlic, and cilantro to get ready for corn relish

4. Remove black bean mixture from fridge and shape into 3 inch patties.  Heat canola oil in a large non-stick skillet. Cook patties in batches over medium heat for 5-7 minutes, flipping once.

5.  While patties are cooking, heat canola oil in skillet.  Add corn and cook for 2 minutes.  Add garlic and jalapenos and cook for another minute.  Remove from heat and stir in the rest of the ingredients.

6. To serve, top cooked patties with corn-relish and avocado cream sauce.  Serve immediately.


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