Almond Chicken

So this is another favorite at home. It's almost like fried chicken but better! I found this a while back looking for something different. I've been meaning to try it with pecans or even pistachios, but I haven't gotten to that just yet. The chicken does not get dried out, which is what I was worried about the first time.

Almond Chicken

Ingredients:

1 c unblanched almonds - ground
1-1/2 tsp Paprika
2 large eggs
4 chicken breasts
4 Tbsp Olive Oil
1 Tbsp Butter melted

Directions:
1. Mix almonds and paprika in a bowl.
2. Salt and pepper chicken. Dip Chicken in eggs (beaten) and then in Almond mixture.
3. Put chicken on a plate or cookie sheet and set in fridge for minimum 1 hour.
4. Heat up oilve oil and butter in frying pan. Toast chicken on both sides until medium brown and creates a crust.
5. If you have a wire rack or something like it. I use a grill flat basket for this. Put it on the cookie sheet to keep the chicken off the bottom of the pan to keep it out of drippings when cooking in the oven.
6. Bake at 350*F for about 30-45 mins, or until chicken is done cooking.

Merry Christmas!!

I'd like to wish you all a very Merry Christmas!

From my family to yours, I hope its filled with friends, family and cheer!

And from my dog Khione (pictured above), I hope it's a relaxing and lazy day!

Honey Wheat Zucchini Muffins

I have all this zucchini from the summer that I shredded up and froze and have been wondering what to do with it... I found an answer when our Bagel group at work had a bake sale to rise money for a Adopted Family program in town to help with gifts and helping with bill paying. I had made a lot of cookies and sweets but there are people at work that usually like some healthier option so I figured give this a shot and see how it goes and I think it turned out pretty good.

Ingredients:
1 c Wheat flour
2/3 c Flour (white/bleached)
1/2 c sugar
1 tsp cinnamon
1-1/4 tsp baking powder
1/4 tsp salt
1-1/3 c zucchini (shredded)
1/2 c milk
2 Tbsp Vegetable oil
2 Tbsp Honey
1 large egg

Topper:
1 Tbsp sugar
1/4 tsp cinnamon


1. Mix Flours, sugar, cinnamon, baking powder and salt together.
2. Add in Zucchini, milk, vegetable oil, honey and egg and mix well.
3. Fill Muffin pans about 1/2 full to 3/4 full.
4. Sprinkle Cinnamon/Sugar mixture for topping on top of each.
5. Bake 400*F for about 15 mins

Makes about a dozen muffins.

Double Chocolate Chip Mini Cheesecakes

How can you go wrong with cookies and cheesecake... especially if you combine them?!?! I thank Nestle Toll House for putting this recipe on display when chocolate chips were on sale. Here is another treat for your upcoming holiday gatherings.

First, you'll need to make some cookie dough. You'll end up with some extra cookie dough from this, so you just might have to make some cookies. See the cookie recipe at the end of this blog.

Double Chocolate Chip Mini Cheesecakes

Ingredients:
1-1/2 c chocolate chip cookie dough
2 - 8 oz packages of cream cheese
3/4 c sugar
2 Tbsp flour
2 large eggs
1 tsp vanilla
3/4 c chocolate chips

1. Line 24 muffin cups with paper liners. Place 1 Tbsp of cookie dough in each.
2. Bake the cookie above at 325*F for about 10 mins (or until cookie has spread to edge of the cup)
3. Beat cream cheese, sugar and flour in large mixer bowl.
4. Add eggs and vanilla, mix well.
5. Stir in 1/2 c of chocolate chips into batter.
6. Fill the rest of the paper liner with cookie in bottom 3/4 of the cup.
7. Bake at 325*F for 13-15 mins
8. Remove from pan and let cool on cooling rack and then refrigerate for at least 1 hour.
9. Melt the 1/4 c remaining chocolate chips in a baggie. Start with 30 seconds then continue 10 sec intervals until melted.
10. Drizzle chocolate over top of mini cheese cakes before serving.


Nestle Toll House Cookie Dough (if you didn't know its on the chocolate chip bag)
2-1/4 c flour
1 tsp baking soda
1 tsp salt
1 c (2 sticks) butter, softened
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
2 large eggs
2 c choclate chips

1. Combine flour, baking soda and salt in a small bowl.
2. Beat butter, sugar, brown sugar and valilla in a large mixer bowl until creamy.
3. Add eggs, one at a time.
4. Gradually beat in flour mixture.
5. Stir in chocolate chips.

If you have to bake extra cookies - 375*F for about 8-10 mins

Oreo balls... to die for!

With Christmas and Holiday Parties upon us this season, despite no snow in Nebraska and it doesn't feel like Christmas outside, I submit to you this easy quick and special treat! 

If I have a choice of cookies to eat Oreos are not my first choice... They just seem too sweet... but my first year here in Nebraska I was introduced to Oreo balls at a jewelry party... I've made them a few time since then and they are always gone before you know it! So easy and NO baking involved!

Oreo Balls


Ingredients:
1 - 15.5 oz package of Oreos
1 - 8 oz package of cream cheese
Colored sugar or white sugar

Directions:
1. Crush Oreos


2. Mix in cream cheese


3. Form into about teaspoon size balls.

4. Roll in colored (or white) sugar

5. Chill and serve! ENOY!

I have done this with and without a food process... if you have a food processor i say use it! If not it will still work and still be good.

Quiche....first time for everything

To continue on with this week of Holiday specials,  today the idea was breakfast and I took a shot over this weekend to try out some quiche! Easy and quick, always my favorite type of recipes, along with ones you can customize to your taste. So to celebrate the Christmas season, and those gathering before us, enjoy these ideas for gatherings and even Christmas morning, or any other morning! 

I've never made a quiche before, but I knew I had a pie crust still from Thanksgiving. So what sounded good on a chilly Saturday Morning... making a quiche. I've never done it before, so there's a first time for anything.

For the pie crust, go back to my post from a few days ago and follow it through the entire baking.

So I decided to look up what type of recipes I could find. And if anyone knows me, I always tweek it so this is what i came up with and it turned out pretty good!

Tomato Sausage Quiche

Ingridents:
1/2 lb meat - I used pork sausage and cooked it with garlic, salt and pepper.
1/2 c diced tomatoes - I used cans because I didn't have fresh.
1/4 c onions diced
5 large eggs
1/4 c milk
1/2 c shredded cheese
Baked pie crust

1. Beat eggs and mix in milk, tomatoes, onions, meat and cheese.
2. Pour into pie crust, make sure to get the meat evenly distributed.

3. Bake at 350* F for about 40 - 45 mins.

 ENJOY!

Let me know what kind of ingredients you use.

Just make sure you don't over do how much you put in the mix and you drain items as well, so you reduce too much moisture.

Easy as Pie... Pie Crust

So for this week, and since I'm back to blogging... I've decided to make a special week of Holiday treats! With the holidays upon us,  you probably have a gathering or 2 you'll be attending, why not take something different. Today's pie crust is inspired for Christmas dinner desert! 

So it was just before Thanksgiving and it had been a while since making a pie, at least 4 years so I didn't remember what pie crush I used before, so I as in search of a new one. This one I found on Pinterest and it is easy and makes 4 crusts that can be refridgerated and frozen... PERFECT! Especially since I only planed on making 2 pies.

So on to the easy pie crust!

Ingredients:
4 cups Flour
1 Tbsp Sugar
1 Tbsp Salt
1-3/4 c Vegetable shorting (I used butterd crisco sticks)

1 Tbsp vinegar
1 egg
1/2 c water


Directions:
1. Mix flour, sugar and salt in a medium bowl. Cut in shorting with a fork or pastry blender. If you have a food processor you can use it as well by just pulsing it, I did it by hand with a pastry blender.

2. In a separate bowl, mix vinegar, water and egg. Add to flour mixture stiring in with a fork until moistened.









3. Divide into 4 even balls molded by hand.

4. These can now be wrapped in plastic or in a freezer bag.

To continue to the baking when you need a baked crust see below, otherwise use it with recipes that call for refrigerated pie dough. 





On to the BAKING!
1. Get the pie pan that you will use out and ready to go.
2. These are perfect for about a 9" to 10" pie pan without being too thin.
3. If you're pulling this out of the fridge let it come near room temp so it doesn't crack entirely when rolling out.

So roll out the dough with a rolling pin, or if you don't have a rolling pin a glass on its side I've used before. 


I found that squishing, yes a technical baking term, with my hands out to about the size I needed then using the rolling pin to get it thinner works best for me.

Make sure the pan you'll be using fits and have an over hand of about an inch to 1-1/2 inches.

You'll end up with something like this

 Pinch around the top to give it a fancy feel to it.

 If you are baking it first I recommend poking holes with a fork so it does not bubble up on you.

This crust can be baked "filled" with beans or pie weights or "blind" without any weight in it, which is why I was drawn to this recipe.


Bake at 375*F for about 10 mins. It will have a toasted look to it (as least in my oven at about 10 mins...


Now you have an awesome and easy pie crust to try.

Noodle Kugle

Now many of you are probably wondering "What is noodle kugle"… trust me I didn't make up the name.

So let's turn to google: Kugel (קוגל kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked Ashkenazi Jewish pudding or casserole, similar to a pie, most commonly made from egg noodles (Lokshen kugel) or potatoes, though at times made of zucchini, apples, spinach, broccoli, cranberry, or sweet potato. It is usually served as a side dish on Shabbat and Yom Tov.

Growing up in Orange Schools in the Cleveland area in Ohio, it was a very high populated area by folks that are Jewish. It was a great place to experience so many new meals and traditions in their religion and the culture. I experienced many new dishes and I loved, but above all from a lady named Janet who was the cook for Kiwanis meetings in Pepper Pike…. it took a while and many requests but Janet gave my mom the recipe…. and now I love sharing it with so many people. Some people have a hard time with it being a sweet dish instead of savory, but I think its both. Just be open to something different and so good!

So bringing back the blog again, I give to you my most favorite dish ever….. Noodle Kugle.


Noodle Kugle

8 oz medium width egg noodle
6 Tbsp melted butter
1 pint (16 oz) Cottage Cheese (recommended small/medium curd)
4 eggs beaten
1/2 c apricot nectar
1/2 pint (8 oz) sour cream

Topping
2 c crushed corn flakes
6 Tbsp sugar
6 Tbsp melted butter

1. Boil noodles and drain.
2. Mix in a Large bowl cottage cheese, eggs, apricot nectar and sour cream.
3. When noodles are cooked mix into large bowl with above.
4. Put into a 9x13 casserole dish (or pan).



















5. Take about 4 cups of corn flakes out of the box and crush in a plastic bag. Easiest way I've found is with a rolling pin or a glass rolling on its side. This should roughly give you about the 2 cups crushed, give or take a bit.
5. In a separate small bowl mix the topping items. Distribute evenly across the top of the main mixture.


6. Bake at 350*F for 45-60 mins. In my oven roughly 50 mins or so is good. Make sure you look for that the mixture has become solid and not runny and the top is crispy but not burnt.

Best served hot. Reheats well.

Life has been crazy!

Well it has been a while I know. I have been cooking up a storm, but life gets in the way sometimes. We have had friends visit and other friends move to Sidney for work. Life is starting to slow down again and its getting into the holiday season hopefully I can get back on track and start posting again.

Look forward to some Pumpkin Cupcakes, Apple Cream Cheese Treats, Hubbard Squash Soup and so much more!

Amish White Bread

I don't make a lot of bread, but I wanted to start making bread at home more so I started looking at bread machines (just to do the dough part). Someone at work posted they were getting rid of one for $20! Sweet! So I got a hold of them, and better yet they were just ready to part with it (since they had it posted for a while) and I got it for FREE! So worth it!
I finally made so bread this last weekend and it tastes like home! Growing up around Amish Country you get the taste of sweet amazing variety of home made breads, at least in Holmes County and Berlin, Ohio!
I found an "Amish White Bread" recipe and made the dough in my bread machine and its awesome! If you are wanting yo make bread at home, I want to suggest investing in a bread machine even if its only for doing the dough.

Ingredients:
1 c warm water
1/3 c sugar
3/4 Tbsp Active Dry Yeast (I buy it in a jar, also known as bread machine yeast)
3/4 tsp salt
2 Tbsp Vegetable oil
3 c flour

Directions:
**Make sure you do this all in the right order (for the bread machine).
1. Dissolve sugar and yeast in the water in the bottom of the pan. Let it sit for about 5-10 mins until it bubbles.
2. Add vegetable oil
3. Add flour and salt
4. Set bread machine on dough cycle.
Mine beeps when its done with cycle 1 (knead and rise), I let it go both cycles so it kneaded and raised 2x.
5. You can make it either in 1 loaf pan and it will get really tall, or cut it in half and make 2 like I did.
6. Cut in half (if doing 2) in a greased loaf pan and Shape into loaf(s). Make a slit down the top (to be more professional looking and help it expand). Let rise in pans for a bit before baking.
7. Bake at 350*F for about 30 mins for 1, about 25 mins for 2 smaller ones.
8. Let cool about 5-10 mins before eating and ENJOY!


IF you don't have a Bread Machine:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 
4. Baking is still the same as above. 

Sauteed Red Cabbage

I don't often go crazy on just a side dish, but since we had some Koren Spare Ribs (pre-marinaded from the store which isn't often, but these are good and I haven't figured it out yet) and had half a head of red (purple) cabbage left in our bi-weekly veggie box from Ricky and Lucy's, I decided to try something new.

Ingredients:
1/2 head of red cabbage
2-3 green onions 
2 tbsp of butter
1/2 - 1 tsp Rice wine vinegar
1/2 tsp of kosher salt
1/2 - 1 tsp sugar


Directions:
1.Core and chop the red cabbage and chop the green onions (just the white part)
2. In a pan put the butter on medium high to get it the butter started melting. Then add the cabbage and onion to toss it to coat it all in butter.
3. Add in the rice wine vinegar (about half to start with) mix around, then toss in the salt and toss around, and add in about half the sugar.
4. TASTE IT! If you think its a little bitter, add a little more sugar, if you think its too sweet add more rice wine vinegar. Go with your gut and what you like. I liked it being a little crunchy still, but that's up to you!

**The above measurement of rice wine vinegar, sugar and salt are approximate, I didn't measure it precisely so its an estimate. Just add a little bit, taste and adjust. That's how I cook for the most part (unless its baking).

Cooking isn't a since, Baking is. It's about how the food tastes and how you feel about it. Go with your gut and keep trying new things!

Roasted Chicken in the Crock-pot

So if you like the grocery store roasted chicken you can pick up, you will like this even better! I did a lot of searching for a make in the crock-pot chicken and finally found a combination of spices that just are perfect! And better yet it cooks while you're busy all day at work and you come home to an amazing smelling house! And you won't have to cook then!

So if you're ready for a super easy and "fast" roasted chicken in your crock-pot... here we go! 

Crock-pot Roasted Chicken
Ingredients:
1 whole chicken (Frying or Roasting doesn't matter)
1/2 an onion cut into thirds
4 cloves of garlic peeled and cracked (smashed)

2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp ground cayenne pepper
1/2 tsp black pepper (fresh ground about 12 grinds)
pinch of chili pepper (or 2)

Directions:
1. Take all the 'giblets' out of the chicken and rinse with water. Pat dry.
2. Mix all the spices in a bowl together
3. take 1/2 tsp of the spice mix and toss in the cavity of the chicken and put the onion and garlic in the cavity of the chicken.
4. Take some cooking spray or oil and just wipe the crock-pot with oil, it makes clean up easier. Then put the chicken in the crock-pot.

5. Evenly take the seasoning mix and cover it all over the chicken.
6. Set the crock-pot on Low for 10 hours (I find that compared to the 8 it retains a lot more moisture in the chicken.
7. 10 hours later its DONE! Fall off the bone good!
 

Let me know what you think when you try it!

Banana Bread

 You might have your own recipe for Banana Bread. I am not a fan of the cake like breads, so I found one that said "moist banana bread" and again tweaked it a bit. This one does take more bananas than others, but I believe it takes less flour than the others. I don't but nuts in it, but of course you can. This doesn't last long around the house when I make it. Seeing it just came out of the oven and I've already had 2 pieces. So we should get on with it, I present to you my moist banana bread for your approval... anyone remember "Are You Afraid of the Dark?" 

Banana Bread
Ingredients:
2 c Flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter (1 stick)
3/4 c brown sugar
2 eggs beaten
6 medium bananas


Directions:
1. Preheat oven to 350*F

 2. Peel all the bananas and mash them up. I use a pastry blender to mash them.

3. Cream together butter and brown sugar. I use a hand mixer for this, it just seems quicker than getting a stand mixer out.

4. In a large bowl combine flour, baking soda and salt.

5. Mix into the large bowl the butter and brown sugar mixture and use hand mixer to blend together.

6. Beat eggs in a small bowl.

7. Stir in the bananas and the egg and mix well and until moistened.









8. Now there are 2 ways you can go with this. 1 loaf or 2 loafs, so pay attention to which one you choose below. I do 2 loafs because it seems to "last longer" in our house, though it could be an optical illusion.

Grease the pan (or pans).

1 loaf:  Bake for about 60-65 mins.

2 loafs: Divide the batter evenly between 2 loaf pans. Bake for about 40-45 mins.




Make sure to use a toothpick to check the bread when its near done to come out clean.  Cool in pan for 10 mins before letting cool on a cooling rack.

 

And Eat! 

 Let me know what you think when you try it! Feel free to share and adapt! 

Fruit Desert Pizza

A healthy desert that is good any time! We had a short notice guest, which was awesome and we are always willing to give a home cooked meal to an out of town friend! So to my out of town friends... you have a home cooked meal waiting for you here in Nebraska, and maybe even a fruit pizza!

So the only thing I wish is that I had more time and I would have made the sugar cookie dough myself, so next time, but for now an easy simple desert that is fresh and without a lot of sugar!


Cookie bottom:
1 sugar cookie roll of pre packaged refrigerated stuff. 
Roll out on to a cookie sheet or pizza pan for a more round shape. Make sure its on the thinner side because it will puff up as cookies do.

Bake at 350*F for 16-20 mins.
KEY to all of this is to make sure you let it completely cool (30 mins) before putting on the "icing"

Icing: 
1 - 8 oz package cream cheese
1/3 cup sugar
2 tsp vanilla
Blend together and spread on cooled 'crust' / sugar cookie

Topping:
Choose what ever fruit you'd like. I put on Kiwi, Banana, Green Grapes, Strawberries, Blueberries and Raspberries.


Suggestions:
You could make smaller "pizzas" by smaller cookies and individualize everyone's to their liking.


Know what you're eating,  making it yourself and you'll know what's in your food... it really does taste better. Next time, I'm making my own sugar cookie dough!

Baked Dill and Parsley Tilapia with Swiss Chard and Rice

Always looking for a new fish dish, since I love fish, but KC is a bit picky when it comes to fish, so its something I only make once a month. I got the thumbs up tonight, which trust me I've gotten a "please don't make that again" before, no matter if I liked it or not. Rare, but it happens. To tonight was a thumbs up! "It was good, not fishy tasting".... which for KC that's what I go for.

So tonight was in 3 parts, 1 rice, 2 swiss chard (which I have never made before) and the Baked Dill and Parsley Tilapia.
I suggest this order: If you have a rice cooker start the rice first (ours takes about 45 mins or so) or if you have just the quick rice might wait until closer to the end. Then prep the fish and cut up the swiss chard, start the swiss chard 'stems' then get the fish in the oven, then finish the swiss chard. It ended up with the fish finishing about 2 mins after rice and swiss chard was done.

Baked Dill and Parsley Tilapia
Ingredients: 
4 - 8 oz. skinless tilapia fillets
Salt and Pepper (to taste)
3 Tbsp light mayonnaise
~2 Tbsp dried dill weed
~2 Tbsp dried parsley
Half a lemon

Directions:
Pre Heat Over - 375*F
1. On a metal cookie sheet with a lip, place the 4 fillets flat side (back side) down.
2. Salt and Pepper to taste.
3. This will sound crazy, but its good - Spread the mayo with a butter knife on the fillets evenly.
4. I didn't measure out the dill or parsley, but I shook each over each fillet until covered evenly with both.
5. Take half a lemon and squeeze the lemon over each fillet. If you don't have a lemon laying around use some lemon juice in the mayo before spreading it on, like a teaspoon.
6. Bake in oven for 15 mins.

Swiss Chard
Ingredients: 
1 large bunch of swiss chard, rinsed
2 Tbsp butter
1 quarter sweet onion, dinced
1 tsp ground mustard (since I couldn't find mustard seeds, the woes of a small town)
Salt
Rice vinegar (or sub regular vinegar with a pinch of sugar)

Directions:
1. Cut the stems out of the leaves of the swiss chard, and chop into quarter inch pieces. Dice onions up. Toss in pan on medium high and saute until onions are translucent.  Toss in mustard, and throw in a pinch or 2 or salt and toss.
2. Cut the leaves longways in half and then chop into like 1/4" thick pieces.
3. Throw swiss chard leaves in with onion/stem mixture, toss to coat with the mixture. Let cook a few mins, then turn down to low and cover for about 3 mins.
4. Take off the stove and put into a serving bowl and toss with about 2 Tbsp with rice vinegar.

 



Plate:
About 1-1/2 cup rice, with about 3 scoops of swiss chard on the rice and top with a piece of tilapia.

All the flavors melded well together. And if you've never had swiss chard before, KC and I both agreed it tasted like brussels sprouts, but those are well liked in our house, though not in many homes. My friend Rachel says its better than brussels spouts... It's worth the try. We tried it because it came in our veggie box from Ricky and Lucy's (local greenhouse in Sidney, NE) so we had it to try, and I'm glad we did.

I hope you like it, as soon as I posted the dinner picture on facebook, my good friend Cassie posted she needed the recipe, so Cassie, I hope you guys love it!

Homemade Flour Tortillas

Before we moved from the "Big City" well Sidney I started realizing how much things cost that I could make myself and know they were fresher than the stuff sitting on the shelf at the store. This one is how a lot of the homemade items started, and it just makes more sense! It's cheaper and it doesn't have the "junk" in it that makes the shelf life longer. So today, I give you a simple and easy flour tortilla recipe that anyone can do!

Flour Tortillas
Ingredients:
4 c Flour
1/8 tsp baking powder
1/2 c vegetable shortening
1-1/2 tsp kosher salt
1 c & 3 tsp Hot water (non boiling)

Directions: 
1. Mix flour, baking powder and shortening in a medium bowl with a fork. Blend until texture of corn meal.
2. In a separate bowl mix hot water and salt
3. Slowly add the water/salt to the flour/shortening mixture. Stir as adding liquid. You want it to be mixed well, but not sticky.
4. Kneed with fist until blended well.
5. Cover and let rest for at least 20 mins.
6. Split into 4 pieces, Divide those into 3 pieces and form into balls (to make 12 tortillas); let rest another 10 mins.
7. Roll out to think, round tortillas without tearing.
8. Cook in a pan on medium high for about 15 seconds on each side. It should puff a little bit, can burn easily so don't walk away.

**NOTES** I sometimes divide into 16 pieces, makes each a little smaller. Also these freeze well! So if you have a day to make a bunch, divide into bags that you would use for say 1 meal or 1 day. I usually go with a half dozen or 8 in a bag. Let cool before freezing.

Not your normal BBQ

Always taking a chance on a new recipe...and being summer, always great times to find a new grill option. I have a love/hate relationship with the Food Network. You may think, love/hate? How do you have a love/hate relationship with the Food Network? Well it's simple, I get a daily email from the Food Network which gives me great new things to try, but hate it because it means well I'm going to have to try it.

So the first BBQ Sauce "Carolina BBQ Sauce" comes from a daily email back in June and from the Neely's on the Food Network. Such an easy recipe for BBQ sauce, that is not your normal sauce. Its a mustard based sauce and had a tang to it that is amazing!!!
The second. "Coffee BBQ Sauce" can also be blamed on the Food Network because it comes from an Iron Chef, Michael Symon (who is from Cleveland) and they made this one day on "The Chew" (the daily show he is on) so I had to try it! Even if you are not a coffee fan, don't worry it doesn't really have a strong coffee taste. 
So if you are looking for a different BBQ Sauce, then this is for you!



Carolina BBQ Sauce
1/2 c yellow mustard
1/4 c apple cider vinegar
1/4 c light brown sugar
1 1/2 Tbsp mustard powder
2 tsp hot sauce
1/2 tsp Worcestershire sauce
Kosher Salt and Pepper
2 Tbsp unsalted butter melted

Whisk yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 tsp of salt and pepper to taste in a bowl, mix thoroughly. Whisk in melted butter. 


Coffee BBQ Sauce
1  medium yellow onion (minced)
1 Tbsp Extra Virgin Olive Oil
Kosher Salt
1 1/2 Tbsp Coriander (it called for toasted Coriander Seed, but I couldn't find it anywhere)
1/2 c packed Brown Sugar (used light, instead of the dark it called for)
1/2 c Sherry Vinegar
1 c Strong Coffee (I used what we had on hand, Starbucks Verona Blend)
1 c Ketchup
1/2 c Tomato Juice
1/2 Tbsp Cayenne pepper (called for chipotle powder, but again small town hard to find)

**Note** This will need to simmer for 2 hours, should know this before you start making it at say 9pm at night.... :)
1. Sweat the onion in the olive oil with a good pinch of kosher salt in a 2-quart sauce pan over medium heat until translucent, about 2 mins (you don't want to caramelize).
2. Add coriander, brown sugar, vinegar and coffee and simmer for about 10 mins.
3. Add remaining ingredients and simmer for 2 hours. Strain and discard the solids and let cool.

**Can be stored for up to 1 month covered in the refrigerator.


NOTES:  BBQ Chicken
These also been adjusted a little bit when I made them.We have made these both on the grill on Chicken. Sitting the chicken (thighs and legs) for about 20 mins before putting them on the grill. Heat it up to medium heat, brush the grill with vegetable oil to help it not stick so much. One thing we have learned from "The Chew" is sometimes it works better to have the chicken on one side have the burners off, and then have the other side on medium heat and finish them over the flames. Being on the bone chicken, it will take longer to cook, be sure to cook it to 165*F, it may take about 10-15 mins per side. Patients is key.

Key Lime Cupcakes

I got started baking a while back, mainly because of a friend and throwing her Baby Shower and trying out homemade, non box cake/cupcake mixes. I started to realize at this time that I didn't want continue cooking with the premade box/bag stuff from the store unless I didn't have an option. Slowly I'm getting there and recently starting having an issue with the cost of it and realizing the cost of food more and more, and how more home made makes more sense. It may take a little longer sometimes, but I tell you it is so worth it to have a better taste and control over what you are eating. So today, I share with you Key Lime Cupcakes for the sweet tooth in you.... 

Key Lime Cupcakes with a Cream Cheese/Butter Cream Frosting

Cup Cake - Ingredients

1 cup all purpose flour        
3/4 cup self-rising flour        
1/2 cup (1 stick) unsalted butter, room temperature        
1 1/4 cup sugar        
2 large eggs        
2 1/2 tablespoons fresh lime juice        
1 tablespoon finely grated lime peel    
1/2 teaspoon neon-green food coloring (more depending how green you want them)  
3/4 cup buttermilk

Directions: 

Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner. Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Cream Cheese/Butter Cream Frosting

Ingredients

2 8-ounce package cream cheese, room temperature        

1 cup (2 sticks) unsalted butter, room temperature        

3 cups powdered sugar   

2 tablespoon finely grated lime peel    

2 teaspoon vanilla extract

Directions:

Whip Cream Cheese and Butter together then add powder sugar in 1/2 a cup at a time until mixed. Add lime zest and vanilla. Chill before putting on cupcakes. Easiest way to make the swirl of fosting is take a gallon zip lock bag and cut the corner about 1/2 an inch up after you fill the the bag (you don't want the whole too large). 

**Easiest way to fill the bag is put in a glass and pull it over the side and fill. This will keep from getting frosting in the closure of the bag and start off at the bottom of the bag, less work to get it to the bottom. 

Broccoli & Cauliflower Salad - Top Favorite

I know it's been a while since I've posted a recipe, so we are going to start with definitely a favorite around our house. I have to thank the Food Network for one of my favorite shows, though I don't get to see it a lot, for this recipe, I've just tweaked it some. "Ten Dollar Meals" with Melissa d'Arabian, who I believe was a "Next Food Network Star" winner at some point. She has a lot of great things she has made, but this from the first time making it became a favorite. And you can tweak it to fit your family. 

Broccoli & Cauliflower Salad  - Curiosity of the Food Network

Ingredients
1/2 (to 1 medium) red onion, thinly sliced
6 slices bacon, cut in small pieces, cooked to crisp 
1 head cauliflower (medium about 4-5" across), cut into small florets
3 bunch broccoli, cut into small florets (about the same amount as cauliflower
4 tablespoons sugar
2 tablespoon red wine vinegar
3 teaspoon Dijon mustard
4 tablespoons vegetable oil
1/2 cup mayonnaise
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper



Directions: 
1. Cook Bacon to a crisp. 
I personally bake the bacon at 350*F for about 25-30 mins on a cookie sheet but use my vegetable grill pan to keep the bacon from sitting in the bacon grease as it bakes. 
2. Dice red onion and let sit in an ice bath for min 10 mins, this will take off the 'edge' of the onion taste.
3. Cut of the broccoli and cauliflower into florets (just the tops). You want this to be about the same amount. 
4. To make the dressing its in 2 parts - 
Part 1 - mix the sugar, vinegar Dijon mustard and oil and mix til emulsified If you don't know what how to emulsify the best way I can explain it is how you see the oil and vinegar is separated, you are going to whisk the sugar, vinegar, Dijon mustard and oil together until it looks like one solid liquid.  
5. Part 2 of the dressing is take your emulsified part and mix in the mayo, old bay seasoning and salt and pepper to taste. I usually add about a teaspoon of each salt and pepper.
6. Chop the bacon up, drain the onions of water and toss with the broccoli and cauliflower then toss with the dressing until all is coated. 
7. Chill then serve. 

**Notes**
Don't feel like you are limited to the ingredients above. I've thought of adding cucumbers, tomatoes or corn (off the cob after grilling)...
We have eatten it just after I finished making it, but I personally think its better a little colder, but still good! 
 

Creme Brulee French Toast

Yes its as good as you would think it is....

KC and I went with some friends to Lincoln, NE for the Huskers Spring game, or tried since 2012 was the first time since the 1950s they have ever canceled the game, this time because of so much rain. We went to this little restaurant that was called Two Twins, and we didn't get a chance to go back on Sunday, but the owner was telling us of Creme Brulee French Toast they do on Sundays.  Weeks later on "The Chew" they had an audience member make Creme Brulee French Toast so I had to try it, and still on the first time tweeked it a bit. I posted it on facebook and people I work with said they had "Food Envy" so of course this is a favorite, though I've only made it once.

Ingredients: 
1/2 c unsalted butter
1 c brown sugar
2 Tbsp corn syrup (i use light)
1 loaf sour dough bread (suggestion on recipe was Italian bread, but I think it worked well with sour dough)
8 eggs
2 c half and half
1 tsp Brandy
1 tsp Triple Sec
1/4 tsp salt
1 tsp Vanilla extract

Directions:
1. Melt butter in sauce pan, mix in brown sugar and corn syrup. Stir until sugar is melted. Pour into a 9x13 baking pan.

2. Slice the loaf of bread, day old is better, into equal slices. I did about an inch thick. (Original recipe said to remove the crust, I did not). Place in baking pan into single layer. **Do not over crowd the pan or over 'snug' the bread. I learned from experience, it will "puff" up if it doesn't have room or "breathe" while baking **

3.  Whisk the remaining ingredients together (eggs, half and half, brandy, triple sec, salt and vanilla). Pour over sliced bread. Cover and refrigerate over night.

4. Next Morning: Remove dish from fridge, and bring to room temperature. Preheat oven to 350*F

5. Bake uncovered for 35-45 minutes (ours took about 40 minutes) or until puffed and browned... imagine how 'toasted' pan french toast looks.

6. Enjoy!  Original recipe says to serve with maple syrup and whip cream... its pretty sweet tasting, so that choice is up to you. We ate it without either, though whip cream would be good, we just didn't have any at the time. I don't believe it needs syrup at all, but I'll leave it to your digression.

Roasting Red Peppers

I grew up not being a pepper fan, to find out its really Green peppers and hot peppers I'm not a fan of. I've learned I really do enjoy roasted red peppers, so i took a shot at making my own, and they are awesome!

Ingredients:
4 - Red Bell Peppers
3 Tbsp Olive Oil
1 Tbsp Peppercorns
3 cloves garlic (crushed)

 Directions:
1. Grill peppers til charred on all sides. You can see this in the picture on the grill that the back left pepper is starting to do this. It takes time so be patient. I think the more charred the better, it helps the skin come off easier later.

2. Remove peppers from heat and seal in a paper bag (or plastic bag if no paper bag) for an hour.

3. After the peppers have cooled, you are going to remove the skin, seeds and stem on each to leave just the pepper flesh. The more charred, the easier the skin will come off. You can just gently use the knife to just slide the skin off.

4. Slice the pepper into strips or how ever big of pieces you would like.

5. Place peppers in a sanitized jar with Olive Oil, peppercorns and garlic.

And you now have your own home made roasted red peppers. Below is about 2/3 a jar that the four peppers I did made. Now I just need to learn the art of canning.