Monthly Archives: August 2011

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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Comfort Food Sunday

Good morning friends

Today starts the first of many “Comfort Food Sundays”. I’m feeling a little under the weather today so I figured that I would post a yummy soup recipe. I mean, honestly, who gets a cold in August? Anywho, enough about me and my sickness. I want all of you to take a seat and clear your minds because this soup is out of this world. Yeah, yeah Panera Bread has potato soup, too, but it’s nothing like this one. Especially since this one isn’t loaded with calories. I call it Light Loaded Potato Soup and it goes a little something like this…

Light Loaded Potato Soup
Yield: 4 servings

  • 4  (6-ounce) red potatoes
  • 2  teaspoons olive oil (lighter flavor)
  • 1/2  cup chopped onion (yellow)
  • 1 1/4  cups lower-sodium chicken broth
  • 3  tablespoons all-purpose flour
  • 2  cups  1% low-fat milk, divided
  • 1/4  cup  reduced-fat sour cream
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 3  bacon slices, halved (turkey bacon)
  • 1/3  cup  shredded cheddar cheese
  • 4  teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher (or a fork).  Ladle soup into four bowls and top with cheese, green onions, and bacon.
AND THIS IS WHAT YOU GET!!!!!!!! Yummmmm…
This recipe is “souper” easy to make. See what I did there? I hope everyone is feeling on top of their game today. And, even if you’re not feeling under the weather like me, this is also good hang-over food. Very base-y. OK, sorry, I didn’t mean to remind you of last night. Enjoy this recipe, let me know what you think of it and HAPPY KITCHENING!
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Kickoff day!

With football season coming up, there is no more perfect a way to start off my blog. This is my first post and I must say you will absolutely DIE eating this next dish! Some call it Buffalo Chicken Dip. I call it CRACK! I’ve never dabbled with drugs, but I’m pretty sure this is the closest thing I’ll ever get to a total high! IT’S THAT GOOD! Trust me…

So without wasting anymore of your time (drumroll please)….HERE’S THE RECIPE

Happy Kitchening and GO DAWGS!

BUFFALO CHICKEN DIP

Ingredients

  • 1 8oz. package cream cheese, softened
  • ½ cup sour cream
  • 2 cups cooked and shredded chicken
  • ½ cup hot sauce (Franks Red Hot Sauce Buffalo Style)
  • ½ cup shredded Monterey jack cheese

Instructions

Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery. (In my honest opinion, this is great with thick restaurant style tortilla chips. On the Border brand is great!)

Fun tip: Take pictures of your friends’ reactions to this amazing dip and share them with me! I’ll do the same 😉

OH, and one more thing… for those of you who are watching your figure, go for the fat free or low fat options with the cream cheese and sour cream.

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