It may be getting colder outside, but it’s always time for a good old-fashioned malt!
Put all ingredients in blender and blend until smooth. Pour in glasses and drizzle with additional chocolate syrup, if desired.
This recipe is so simple, it really doesn’t even need to be written down, but it was a huge hit with my whole family, and took very little effort, so I thought I’d share. It’s not only great in tacos, but also an excellent quesadilla filling!
Place chicken in slow cooker and cover with taco seasoning and cream of chicken soup. Cook on low 8-10 hours or until cooked through. In last hour of cooking, shred chicken and return to slow cooker, mixing with sauce.
This has been the year of the small kitchen appliance. There was the Soda Stream. And the waffle maker. Plus the omelette maker. But I’m not sure any small appliance has gotten more use than our new Ninja blender, which I was very excited to get, because I pretty much burned out the motor on our old, faithful Osterizer.
Our favorite thing to make in the blender is smoothies (although it has gotten plenty of use making soups and sauces, too!). And while we may not be into healthy green smoothies, our favorite recipe is easy to make and delicious, and there are so many options…we love trying new combinations of yogurt, fruit, and juice!
Place all items in blender and mix on high until smooth.
I have a confession to make. I’ve bought canned/jarred spaghetti sauce for years, but I don’t really like it. It doesn’t matter which kind we tried, I always thought it was too sweet, and didn’t have enough flavor. So I decided to try making my own. I already make excellent bolognese sauce (which takes all day to cook, so it’s not a an everyday occurrence)…how hard could it be? After tinkering with recipes a bit, I came up something I (and everyone else in the house) really like! Oh, and did I mention that the recipe is super easy? I call that a culinary victory!
In a blender or food processor, combine the first eight ingredients and blend until smooth.
In a large skillet, sauté onion with salt in olive oil until soft. Deglaze the pan with wine. Add tomato sauce and simmer for at least 30 minutes. Serve on your favorite pasta.
I’ve shared our favorite cookie recipe before…now it’s time to take a look at our new twist on it!
Preheat the oven to 325. Line cookie sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the sifted ingredients until just blended. Stir in the baking chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (cookies should be about 3 inches apart). Sprinkle with sea salt.
Bake for 15 to 17 minutes in the preheated oven.. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
If you’re looking for the perfect addition to waffles, pancakes, ice cream, or anything else you think needs a fruit topping, this blueberry sauce is for you!
Combine water and cornstarch in a small saucepan and whisk until smooth. Stir in sugar. Bring to a boil over medium heat; cook and stir until thickened, about 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve warm or cold. Refrigerate leftovers.
I’ve also made this recipe with strawberries, and it’s just as delicious. Instead of waiting for the berries to burst, gently smash the strawberries as the sauce cooks.
Time for a new recipe! I made this a few weeks ago, and it was an even bigger hit than chicken piccata, which everybody here loves, so it’s definitely going in the permanent collection!
Season chicken with salt and pepper. Lightly dredge in flour. Heat large skillet over medium and melt 2 Tbsp. butter with 2 Tbsp. olive oil. Pan fry chicken until brown and cooked through, about three to four minutes per side, and keep warm. Replace butter and olive oil about halfway through, and finish cooking chicken.
After all the chicken is cooked, deglaze pan with wine. Add lime juice, lime slices, rosemary, capers, and salt and pepper, and simmer for several minutes. Pour over chicken and serve with rice.
I tried a new soup recipe last week, but being me, I had to tinker with it the first time I made it. The end result was delicious, and it was a pretty popular dinner, so I know I’ll be making it again!
Place chicken in stock pot and cover with water. Heat to boiling; reduce heat and simmer, about 20 minutes, until chicken is cooked through. Cool enough to chop.
Heat olive oil over medium heat. Add cumin and stir well, heating for about a minute. Add onion, 1 cup cilantro, jalapeños, garlic, and lime juice; sprinkle with salt. Sauté until tender, about five minutes.
Stir in chicken broth and chicken; heat through.
Serve with remaining cilantro, avocado, and queso fresco.
This is one of our family’s favorite recipes, and Turkey’s go-to when he picks his birthday dinner.
Preheat oven to 375.
Split bread dough in two equal portions. Roll each out in a rectangle, about 15×10 inches. Sprinkle each with basil, then top each with half of the ham, salami, and mozzarella. Roll each from the long side; pinch closed. Place each seam side down on a baking sheet; rub with olive oil and sprinkle with parmesan cheese. Bake for about 30 minutes, or until bread is golden-brown. Let stand five minutes before slicing.
One of my favorite things about the cool weather that arrives with fall is the addition of soups to our dinner menus. Sure, you can make soup during the summer, but it’s just not the same when it’s hot outside, right? There’s something really comforting about a warm bowl of soup on a chilly day! Here’s a look at some of our favorite soup recipes: