Oreo Bark

I know, I know! I haven’t posted in a while. LAY OFF ME! I started a new job, I’ve been traveling and life has just been one crazy whirlwind. But, I am back in full force with a new EASY recipe for you guys. The holidays are right around the corner and I think this recipe is perfect for the holidays. Do any of you have a Pinterest account? I do and let me tell you… it has been sucking the hours out of my day! All I do is pin things here, pin things there. Most of those things are food…LUCKY YOU! I was talking with one of my girl friends earlier today and we were planning a dinner get together this weekend. “You make one dish and an adult beverage and I’ll make another dish and dessert”, I said to her. Well, wouldn’t you know that the perfect recipe fell into my lap within 2 seconds of suggesting this idea to my friend! So, here it is, the moment you’ve all been waiting for. OREO BARK RECIPE!!!

 

Oreo Bark

Preparation: Line an 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

  • 10 oz. Ghirardelli white chocolate chips
  • 15 regular size Oreos, plus 3 more for topping

Instructions:

  1. Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted.  Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
  2. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.
  3. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

VIOLA!!!!

There ya have it, folks! I hope you all enjoy this amazing recipe, just in time for the holidays. I also have fun mixes in a jar recipes coming up, too!!!

 

Happy Kitchening!

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THE AMAZING GRILLED CHEESE!

Why, hello there! We haven’t spoken in quite some time. I’ve been super busy because I got a FULL TIME JOB! Heck yeah!! Go me! It’s hard enough finding a job out there now-a-days, but to find one you actually enjoy… that’s an epic feat. OK, so I am bringing sexy back with this recipe. Do you love jalapeno poppers? I know I do, especially the ones that are double fried. Yeah. Ask your server about it next time. FOR. REAL. Well, since I have an affinity for jalapeno poppers and since I stumbled upon this recipe, I’m putting it out there for you. It is so freakin’ good! So here’s the recipe and some pictures.

Jalapeño Popper Grilled Cheese Sandwich

Servings: makes 1 sandwich

Prep Time: 34 minutes
Cook Time: 6 minutes
Total Time: 40 minutes

Ingredients
  • 2 jalapeno peppers, cut in half lengthwise and seeded
  • 2 slices sour dough bread
  • 1 tablespoon butter, room temperature
  • 1 tablespoon cream cheese, room temperature
  • 1/4 cup jack and cheddar cheese, shredded
  • 1 tablespoon tortilla chips, crumbled
Directions
  1. Place the peppers on a baking sheet with the cut side facing down.
  2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
  3. Place the peppers on a separate plate and let them cool until you can handle them, about 20 minutes.
  4. Remove the skins from the peppers. The skins should easily “pinch” off.
  5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

(That last step should be pretty self explanatory, but for those of you who need a map when it comes to the kitchen, here’s what you do…Butter the pan side of both slices of bread, spread your cream cheese on one piece of bread, place jalapenos on top of that, sprinkle shredded cheese and tortilla chips. Place other piece of bread on top, press down, place on griddle and GO TO TOWN!)

SHAZAAM! If that’s not the best dang grilled cheese you ever done had, I will stop talkin’ like a crazy hick!

Another picture you say? My pleasure!



Holy Moley! So good! I. MUST. EAT. NOW.

Enjoy and happy kitchening!

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Brent’s Chicken Chili

It’s finally Fall here in Atlanta. At least I hope so. But, these past few days sure have felt like Fall and they’ve made me want chili really bad. I was telling my boyfriend last night about the many status updates on Facebook I saw of people making chili for dinner. We got into a long conversation about how when we first started dating 3 years ago we made chili all the time. Well, it’s that time again, folks. CHILI TIME! I’ve been to lots of chili cook offs, I’ve even hosted a few at my house, and you know who wins everytime for the best chili? BRENT! So, without his permission, I am giving you his recipe. Sorry, Brent 😦

(He’ll get over it, because he loves me!)

Brent’s Chicken Chili

Ingredients:

  • 2 large chicken breasts, cubed
  • 1 can black beans, unflavored
  • 1/2 cup jalapeno, chopped
  • 1 can diced tomatoes
  • 1 packet chili seasoning

Directions: In one deep pan, blend the black beans, jalapeno, tomatoes and chili seasoning. Heat on medium/high. Cook the cubed chicken in a separate pan. Stir the black bean mixture every now and then so it doesn’t stick to the pan. After chicken is cooked completely through, mix in with bean mixture. Stir and continue on medium/low heat. Serve hot with crackers, Fritos, sour cream… whatever fixins you want to use.

Have fun and Happy Kitchening!

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Pizza Dip

Hey everyone! I hope everyone has had a great week/weekend. I have a really great recipe for you guys today. It’s super easy and really delicious. My mom used to make this during football season and I figured since Labor day is tomorrow and most people will be having a cookout, this recipe is perfect. You’ll only need 5 ingredients, too. How awesome is that?

So here’s what you’ll need

Ingredients:

  • Cream cheese, 1 block
  • Pizza sauce
  • Pepperoni
  • Black olives, sliced
  • Shredded Mozzarella cheese
  • Fritos Scoops

Directions: In a small rectangular Pyrex dish spread cream cheese into an even layer to coat the bottom of the dish. Pour enough pizza sauce on top of that layer to coat. Sprinkle a generous amount of mozzarella cheese on top of the pizza sauce layer. Layer pepperoni in even lines on top of the mozzarella cheese. Sprinkle black olives and top with more mozzarella cheese. Bake in the oven at 350 degrees for 15 minutes. Serve HOT!

If you’d like, you can sprinkle basil, oregano and garlic salt on the top of the dip. It adds a really great Italian flavor to the dip.

This recipe goes best with scoop style Fritos. I’ve tried tortilla chips but they break too easily. This recipe is super easy and so freakin’ tasty!

Enjoy, Happy Kitchening and have a safe Labor Day!

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Oreo Cupcakes

So, I watched the VMAs last night and that Adele song put me in a tail spin. Not to mention how horrible the music industry is, but that’s a whole other conversation for a different day. Back to the Adele song though. Have you ever wanted to eat your feelings? That song makes me want to eat my feelings. It’s a curl up and cry on the couch over the guy who hurt you so bad even though you’re dating a really awesome guy kinda song. Plus, it makes me want to punch whoever hurt the perfectly gorgeous and talented Adele! So, if you’re like me and you like to eat your feelings, this recipe is perfect for you! Don’t feel ashamed. We all have emotions… LET IT OUT!!!!

Oreo Cheesecake Cupcakes

Ingredients

  • 42 Oreos.  30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Directions:

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup. (use the transparent liners, it’s fun to look at when it’s all in there. See picture)

2. With an electric mixer on medium to high-speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

And there ya have it. Delicious Oreo cheesecake cupcakes! So good for your soul. Eat it up… NOW!

Enjoy and Happy Kitchening (and try not to let your significant other catch you crying while eating these)

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Easy Sinless Enchiladas

Happy Sunday everyone! This is another “Comfort Food Sunday” post and I know you’re going to love it. These enchiladas are HEALTHY! I’m also giving you the recipe for my famous salsa. Why is it famous? Because I said so. Ask anyone of my friends who have tried this salsa and they’ll tell you that it deserves a Nobel Peace Prize. If I catch you calling this recipe your own or putting other ingredients in it just to “spice it up a little”, I will tell you that you will regret your decision… and you will!

So here’s the recipe for the Enchiladas. Did I mention they’re sinless? And also vegetarian?

Cheesy No Sin Enchiladas

Ingredients

  • 8-12 low fat flour tortillas
  • 8 oz block low fat cream cheese
  • 2 cups low fat cheddar cheese, shredded
  • 1 cup sliced green onions

What you’ll need: Large mixing bowl, cooking spray, medium Pyrex casserole dish.

Directions

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese and green onions in a large bowl together. Spoon mixture onto tortilla and wrap tight. You should spoon out enough to fill enchilada. You’ll have too much left over if you don’t. Fill all tortillas and wrap them tight and lay them flat in a medium Pyrex casserole dish.

Now, here’s where the fun comes in, and also why I’m giving you my recipe for salsa…

Mekenzie’s Famous Salsa

Ingredients

  • 1 can whole peeled tomatoes
  • 1 jar sliced jalapenos
  • garlic salt

What you’ll need: Food processor and fork.

Directions

Drain all tomato juice and fill food processor with 5-6 whole peeled tomatoes. Run the food processor to chop up tomatoes. Add two fork-fulls of jalapenos. Trust me on this one. Sprinkle garlic salt over the top, enough to coat the top layer. Again, trust me on this one. Run the food processor until mixture is chunky but smooth.

When you’re done mixing the salsa, pour over the top of enchiladas. Pour enough to coat. Sprinkle remaining cheddar cheese over the top of the salsa and enchiladas. Bake in the oven for 13-15 minutes and enjoy!

WARNING: THESE ARE HIGHLY ADDICTIVE AND CAN CAUSE DELIRIOUS THOUGHTS. But, it’s worth it, because they’re SINLESS!

Enjoy, happy Sunday and HAPPY KITCHENING!

 

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The Best Grilled Cheese EVER!

Did everyone have a good week? I hope so! I was in the car most of Thursday and Friday and our show in Boone went well. I guess kids up there don’t know what real rock and roll music is because they complained we were too loud. Seriously? Anywho… THIS RECIPE… you guys will absolutely die! Grilled cheese sandwiches have always been a really easy treat to make, but a BUFFALO CHICKEN GRILLED CHEESE?!?! I might just die! You won’t need too much for this recipe and you can always substitute certain things. By the way, I kind of have an obsession with buffalo sauce, so that probably explains a lot.

Buffalo Chicken Grilled Cheese Sandwich

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tbsp FRANKS RED HOT SAUCE
  • 1/2 tbsp mayo (optional)
  • 1 tbsp grated carrot
  • 1 tbsp sliced celery
  • 1 tbsp green or red onion, sliced or diced
  • 1 tbsp blue cheese, crumbled
  • 1/4 cup cheddar cheese, grated
  • 1 tbsp butter
  • sliced rye bread

Directions: Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Butter grill side of bread. Put the chicken mixture on the bread, top with cheeses and cook until sandwich is golden brown and cheese is melted.

And there ya have it. This sandwich is like a party in your mouth… and who doesn’t love to party? I’ve found that using rotisserie chicken is pretty easy. It’s much easier than boiling chicken, waiting for it to cool and shredding it.

Enjoy your weekend and if you live here in Atlanta, get outside. It’s beautiful out today! Irene can’t touch this!

 

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Easy Crockpot Chicken Dinner

Hey everyone. I hope your Wednesday is treating you well. I came across this recipe this morning while I was putting my kitchen back together after getting granite installed. Can I get a Hallelujah?!? HALLELUJAH!!!!! OK back to the recipe. I made this dish a while back and it is fabulous! And you know what makes it fabulous? Not just the way it tastes, because it is freakin’ delicious! But, it’s easy breezy! Here is the recipe for Dijon Mustard Crockpot Chicken:

Dijon Mustard Crockpot Chicken

Ingredients

  • 4 to 6 boneless chicken breast halves
  • 2 tbsp dijon mustard
  • 1 can 98% fat free cream of mushroom soup
  • 2 tsp cornstarch
  • dash of black pepper

Preparation

Wash chicken and pat dry, then place in the Crockpot. Combine remaining ingredients and spoon over the chicken. Cover and cook on low for 6 to 8 hours.

Serves 4.

Enjoy and Happy Kitchening
sorry, no picture this time 😦

UPDATE: Someone asked me earlier what some good sides would be with this. Fresh veggies, almond crusted green beans, cous cous or any kind of pasta go great with this dish.

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Taco Tuesday

Every Tuesday I get this weird feeling in my stomach. Most people would call this a craving, but I call it an unrelenting yearning for food. Mexican food to be exact. If I could eat one type of food for the rest of my life it would have to be Mexican food. I probably wouldn’t have much of a stomach left, but I’d enjoy every moment of delightful cheesy, saucy goodness. OK, so let’s cut to the chase. You love tacos, right? Who doesn’t? But, do you like taco salad? This recipe is a twist on your ordinary taco salad. So here goes….

Beef Taco Salad with Chunky Tomato Dressing

Ingredients

For the Meat:

  • 3/4 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 can black beans (15.5 oz), drained and rinsed
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper, plus more to taste
  • 1/3 cup of water

Cooking the meat: Heat a large skillet over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with a spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne pepper and water and stir until well combined. (Not all the liquid should be absorbed). Remove from heat and allow mixture to cool slightly. For convenience, you can make this meat mixture up to 3 days prior to making the entire recipe.

For the dressing:

  • 4 medium tomatoes, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

To make tomato dressing: In a medium bowl combine tomatoes, oil, lime juice, salt and pepper.

For the salad:

  • 2 hearts romaine lettuce, chopped
  • 1/2 cup grated cheddar cheese
  • 2 oz. baked corn tortilla chips (Tostitos)

To make the salad: Place 2 cups of lettuce on each plate. Top each with 1 cup of beef mixture then sprinkle with 2 tbsp of cheese. Pour tomato mixture over the beef and cheese mixture, then crush tortilla chips over the top of the salad.

You can also use chicken, pork or go VEGGIE!

DISFRUTAR! Or enjoy… whichever!

Hope you like this recipe and Happy Kitchening!

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Basil Stuffed Shells

I hope everyone is having a great Monday. Since Monday is always a “get back to real life” day, I figured I’d give y’all a recipe that will lift your spirits. My mom used to make stuffed shells when I was a kid. I hated them when I was really young (because of the ricotta cheese), but once I got older and gained more respect for the art of cooking, I grew to love stuffed shells. These are a little different than the ones my mom used to make. They have basil pesto in them. BASIL PESTO! I could eat the entire jar of this stuff. I made these for dinner last night and they were definitely a hit!

So here’s the recipe:

Basil Stuffed Shells

Ingredients:

  • 12 oz box of jumbo shells
  • 15 oz part skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto
  • 1 large egg
  • 1 jar of pasta sauce (regular flavor)

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked).  Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.).  You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish.  Pack the shells in tightly. If you space them too far apart, they will dry out during the cooking process.  Pour the remaining pasta sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Enjoy and Happy Kitchening

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