Wednesday, February 3, 2016

Round Up: Sexy Chocolate

It's February and that means love is in the air! If you are a chocoholic, this is the month for you as chocolate is everywhere due to Valentine's Day. Here's a round of up of some of my favorite chocolate recipes that is sure to get you in the mood...

Monday, February 1, 2016

Korean Scallion Pancakes

We love mixing things up at our house by putting an ethnic spin on classic dishes. Breakfast for dinner is a staple meal and this time, we channeled our love of Korean cuisine in a fun take of "steak & eggs." With the help of our favorite Krusteaz buttermilk pancake mix, we made Scallion Pancakes that were light, fluffy and savory with the addition of garlic powder and fresh green onions or scallions...

It's easy to make sweet pancakes, but I highly recommend making some savory pancakes too! The pancake mix makes for a great blank canvas to take on any seasonings and spices for a savory twist. For my Korean scallion pancakes, I used garlic powder and fresh scallions to add flavor and color. They're delicious as a unique side dish or even as a main meal. For our Korean spin of steak and eggs, we enjoyed them with beef bulgogi and a fried egg. Be sure to grab this Krusteaz pancake coupon for additional savings for $0.50 off any one pancake or waffle mix!

Scallion Pancakes

Prep time: 5 minutes
Total time: 10-12 minutes

Servings: 4-8 pancakes

1 cup Krusteaz Buttermilk Pancake Mix
2/3 cup water
1 teaspoon garlic powder
1/4 cup thinly sliced scallions or green onions

Get the full recipe on Krusteaz's website HERE!

Friday, January 29, 2016

Round Up: Tasty Touchdowns

Are you ready for some football?! The Superbowl is a big event at our house, especially with a husband who loves his sports lol. We have had some themed Superbowl parties in the past but our favorite theme would have to be BBQ ribs. Whether it's pork or beef, we are equal opportunity BBQ lovers! If you're thinking about preparing ribs for the upcoming Superbowl, here are some of our most loved BBQ rib recipes with some pork chops and even salmon thrown in the mix!

Wednesday, January 27, 2016

Tequila & Lime Steak Fajitas

With our busy family schedules, often times I find our menu rotates around the same meals or same types of cuisines - anyone else in the same rut? So every now and then, I'll throw in a twist to their favorite, just to keep them on their toes and their tastebuds in check! These Tequila & Lime Steak Fajitas were a hit with my husband who loves fajitas. A little kick of tequila in the marinade, it amps up the flavor and makes for an easy weeknight meal...

This is a nice spin on the typical fajita recipes I've tried. Using tequila and lime juice really helps tenderizes the flank steak while imparting a bit of flavor. Using a mix of red, yellow and green bell peppers makes it a colorful dish too. You can serve this with your favorite fajita garnishes and toppings, but we especially liked sour cream and chihuahua cheese on ours!

Tequila & Lime Steak Fajitas
recipe adapted from Juan-Carlos Cruz/Food Network

4 limes, juiced
1/4 cup tequila
1 teaspoon chili powder
4 cloves garlic, minced
1 pound flank steak, sliced into thin strips
2 teaspoons + 2 tablespoons canola oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, sliced
salt and pepper to taste
tortillas, warmed for serving
fresh cilantro, minced (optional)
sour cream for serving (optional)
shredded chihuahua cheese for serving (optional)

In a gallon sized storage bag, combine the lime juice, tequila , chili powder, and garlic. Add the steak strips to the bag, seal and marinate in the refrigerator for at least 1 hour. Remove steak from marinade and discard marinade.

In a large non-stick skillet over medium heat, add the oil. When hot, about 2 minutes, add the bell peppers and onion, sauté until tender but slightly crisp, about 4 minutes. Transfer mixture to a bowl and cover with plastic wrap to keep warm.

In the now empty skillet, add the remaining 2 tablespoons oil. Saute steak in the sauté pan for about 5 minutes or until cooked through. Add bell pepper mixture to the pan to warm through, and season with salt and pepper to taste.

Divide steak amount warmed tortillas and garnish with fresh cilantro, sour cream and/or cheese if using.

Tuesday, January 26, 2016

Round Up: Cajun Mardi Gras

Mardi Gras is just around the corner and if you plan on celebrating, do so deliciously with the flavors of Cajun Country! Here's a round up of 10 recipes perfect to incorporate into a Mardi Gras inspired Superbowl party or to make on Mardi Gras - Tuesday, February 9th...

Monday, January 25, 2016

Smothered Chicken & Mushrooms

Happy Monday! Hope you had a great weekend and was able to enjoy it either indoors, much like the east coast with the recent snow storm... or perhaps outdoors, much like the west coast. For us in the Midwest, it was a mild winter weekend where we craved comfort food to warm us up. I've been testing some recipes lately and enjoyed this crockpot dish for Smothered Chicken & Mushrooms. Creole seasoned chicken is lightly fried and blanketed in a savory mushroom and tomato sauce with bacon, mushrooms and garlic before slow cooking for a few hours. The result is a flavorful, hearty and comforting dish to keep you warm through the winter!

This is an easy dish to prepare with little effort since I left our crockpot to do most of the work! Season the chicken breasts and fry lightly for a bit of color. Next, sauté bacon, mushroom and garlic for some depth of flavor. The last step is combining tomato sauce and cream of mushroom soup to create a gravy that smothers the chicken, imparting serious flavor and richness. Leave it to your crockpot to let the magic happen over a few hours before dinner...

Smothered Chicken & Mushrooms
recipe adapted from Creole Contessa

1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper

8 chicken thighs or breast, bone-in, skinless
1/2 cup flour
2 tablespoons + 1/4 cup olive oil, divided
4 slices of bacon, diced
3 cloves garlic
8 oz sliced mushrooms
1 small can cream of mushroom soup
1 cup tomato sauce
1/2 bunch fresh parsley, minced to garnish

In a shallow dish, combine the Creole seasoning, garlic powder, onion powder, black pepper and set aside.
Place chicken in a large bowl and coat with 2 tablespoons of olive oil and the seasoning blend, mix well. Lightly flour chicken and set aside.
Heat remaining 1/4 cup of olive oil in skillet over medium heat and brown chicken in batches, for about 3 minutes on each side, transfer to slow cooker, repeat.
Add bacon, mushroom and garlic to pan, saute for about 5 minutes. Add cream of mushroom and tomato sauce and mix well. Pour mixture over chicken in slow cooker. 
Cook on low for 4-5 hours on high or 6-8 hours on low. Transfer chicken to serving dish and garnish with parsley on top if desired. Serve over hot rice or potatoes.

Friday, January 22, 2016

Round Up: Slow Cooker Favorites

Happy Friday! We're coming down to the end of January but it certainly is still a brisk winter for many. Our slow cooker has been doing a lot of work in the kitchen to make dinners easy and convenient. Have you used yours recently? Here are 6 great cold weather slow cooker meals that will not only be comforting, but keep your bellies warm.

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