Southwestern Egg Rolls (Baked)

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Anytime we order an appetizer sampler at Chili's, Jason always chooses Southwestern Egg Rolls as one of the choices. They're crunchy, a tad spicy, and stuffed with southwestern flavor. Chili's includes chicken in theirs, which you could add to these, but we didn't think it needed it. The corn, beans, spinach, cheese, and spices pack a punch that won't leave you wishing for meat. And, since they're baked and use an egg roll wrapper over a tortilla, these won't completely throw off your calorie intake for the day.

Serve these up as an appetizer or make them a meal! They're especially delicious dunked in ranch dressing or salsa.

Yum!

 

 

Southwestern Egg Rolls {Baked}

2 cups frozen corn, thawed

1 15-ounce can black beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese (I used Mexican blend)
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)

Combine all the ingredients, except the egg roll wrappers, in a large bowl and mix well.

Working one at a time, place an egg roll wrapper on a work surface with a pointed end toward you. Place about ¼ cup of filling in the bottom center of the wrapper. Fold the tip closest to you over the filling, then roll once. Fold the sides in over the filling and continue rolling until a small area of the last point is left. Dip a finger in water and use it to moisten the remaining point. Roll tightly to seal. Repeat with the remaining filling and wrappers.

Heat oven to 425º. Lightly coat a baking sheet with cooking spray. Place the egg rolls, seam side down, onto the baking sheet. Lightly mist the tops of the egg rolls with cooking spray. Bake for about 15 minutes, turning halfway through baking to brown both sides.

Serve warm with your choice of dipping sauce.

Source: Cook Like A Champion

I'm linking up to Whipperberry Friday Flair! and The Country Cook Weekend Potluck

Lemon Bliss Cake

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Somehow, I've made it this far in life without a bundt pan. I kept marking (aka pinning) bundt cakes that looked amazing yet had no pan to make them in! I added it to my Christmas list and my sister in law gifted me with one (thanks, Laura!).

This was the first recipe I made it in and man, is it good. Jason is a lemon addict so I knew he'd love it when I scanned through the ingredients. Unlike some cakes, this one is very moist thanks to the glaze and is tangy and sweet. For this non-baker, this recipe was a cinch to throw together and came out perfect.

Psst ~ don't have a bundt cake? You can also use a 10" tube pan!

If you're on the hunt for a non-chocolate Valentine's dessert for your sweetie, this would be a great choice!

 

 

Lemon Bliss Cake

For the cake:

1 cup unsalted butter

2 cups sugar

1 teaspoon salt (decrease to 1/2 teaspoon if using salted butter)

4 large eggs

2 teaspoons baking powder

3 cups all purpose flour

1 cup milk

finely grated rind of 2 lemons

3/4 teaspoon lemon extract (optional, for extra lemon oomph!)

For the glaze:
1/3 cup freshly squeezed lemon juice

3/4 cup sugar

Preheat the oven to 350°F. Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan.

Beat together the butter, sugar, and salt, first till combined, then till fluffy. Add the eggs one at a time, beating well after each addition.

Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind and lemon extract. Spoon the batter into the prepared pan, smoothing the top with a spatula.

Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean. 

While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.

Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up. 

Poke the hot cake all over with a cake tester or toothpick.

Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Allow the cake to cool before slicing.

Source: King Arthur Flour

"The Lorax" Themed Party

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One of the awesome perks of my job is planning events that are kid friendly. I'm a big theme person; give me a theme and I will gladly run with it. Thanks to Pinterest, the possibilities are endless! I recently hosted a family movie night, and we watched The Lorax {my first time to see it and man, it's cute!}. Of course like any non-profit, my budget is limited so I tried to be creative yet cheap.

Anything Dr. Seuss is fun to work with as a theme since everything is so colorful and whimsical. Which is good, I guess, since Lorax themed partyware has not been produced so you're on your own.

I opted for basic yellow tablecloths with orange plates/napkins and decorated simply with orange balloons adorned with the Lorax face.

Eh, his face is a bit spread out... poor guy :)

Helium is at an all-time high but children dig balloons. And they do make a room more festive. I got the face cut-outs here for FREE: http://www.thepartyanimal-blog.org/lorax-birthday-party-theme/

I also did a photo wall with the trees and had mustaches to use. I downloaded the mustaches (from the link above) and just taped it to a yellow straw I ordered for the cotton candy. While most young children won't ham it up in a "photo booth" like adults, it still gives the opportunity for a fun family picture.

For food, I went with 1) inexpensive 2) kid friendly 3) easy for a crowd. You guessed it, pizza! For dessert, we had cupcakes. I ordered a mix of chocolate and vanilla and asked for all orange frosting. I made these cute cupcake toppers to put on each - just printed them on cardstock, cut, and taped to a toothpick. Also found at the link above!

 

 

No movie night is complete without popcorn. Our church has a popcorn popper so we not only had fresh buttery popcorn but the smell to go with it :) We usually use bags (they're cheaper!) but I wanted little boxes for the event. The bags are hard for small hands to use, plus they spill when set down. Boxes stand upright and are easier for children.

 

The trees in The Lorax look JUST like cotton candy to me.

 

 

So though we didn't need anything else, I had to add cotton candy to the line-up. I ordered yellow striped paper straws from Amazon to use as the tree trunks. To make the "trees" stand up, I covered a box with wrapping paper and punched holes in the top. Add a fluff of cotton candy to a straw and you're good to go!

 

 

There you have it! Relatively easy, inexpensive, yet festive Lorax themed movie night. Huge thanks to Nicole @ The Party Animal for the downloads!

 



Monte Cristo Poppers

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I never had to look at the menu at Bennigans; my choice was always the Monte Cristo Sandwich. Slices of turkey, ham, cheddar, and swiss put between bread, deep fried, and served with a healthy sprinkling of powdered sugar and a side of raspberry preserves. It was like heaven on a plate. I think most Bennigan's went belly up but they seem to be expanding again through franchising (and I noticed that on their website, they now have quite the presence in South Korea and Mexico!). Unfortunately, none in my area yet.

The good news is that I don't really need them anymore. These poppers give the texture and flavor of the Bennigan's version, and they are so darn easy to make! This recipe will quickly whip up 32 poppers for you to snack on or feed to a crowd.

Now, though there is a "recipe" please know that this is a wing-it sorta dish. Your main objective is to squish as much meat/cheese inside the biscuit dough and it still completely close before frying. The method you use it up to you (though I included mine below). The original recipe calls for a full pound of each meat and cheese but I didn't come close to using all that so I think you're more realistic to aim for 1/2 pound of each. Unless you know your family will make sandwiches with whatever is left. :)

Monte Cristo Poppers
1 package (8 count) of flaky biscuits (like Pillsbury Grands)
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced deli turkey
1/2 lb sliced swiss Cheese
1/2 lb sliced cheddar Cheese 
Powdered Sugar
Raspberry Preserves
Oil, for frying

With your hands or a rolling pin, flatten out a biscuit and then cut it into fourths. Take each fourth and flatten it until a small circle. Repeat until you've trimmed them all down (making 32 total small circles).

Stack up a slice of turkey, ham, cheddar, and swiss and tightly roll them together. Cut the roll into 3-4 pieces, or about 1/2 inch long.

Place a roll of meat/cheese in the center of a small biscuit circle and wrap the dough up around it until it's tightly closed. Repeat until all 32 are stuffed and rolled.

Add enough oil to heavy bottomed pot for it to be about 2 inches deep. Heat to about 350 degrees and then add poppers, a few of a time, and fry until they are browned all over. This only takes a few minutes.

Remove with slotted spoon onto a paper towel lined plate and sprinkle with powdered sugar while still warm. Serve with raspberry preserves.

Source: Oh, Bite It

Linking up to Whipperberry Friday Flair Party and The Country Cook Weekend Potluck

Chicken Tortilla Casserole

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In Texas, there is a staple casserole that is often served to company, potlucks, and taken to grieving/celebrating families: King Ranch Casserole. Also known as, Chicken Sopa, Chicken Tortilla Casserole, Mexican Chicken, or Enchilada Casserole. To be honest, all the names cover about the same type of dish.

It usually looks something like this: shredded chicken, Rotel tomatoes, lots of cheese, tortillas, maybe some veggies, usually canned cream soup. Neither my husband or I can tolerate anything containing cream soup so this dish is skipped when we're served it and is definitely never found on our menu. And while it probably doesn't sound all that appetizing to those who've yet to try it, it really is. It's creamy, cheesy, a bit spicy, and loaded with chicken and tortillas. It's Texas comfort food and a crowd pleaser.

I knew there had to be better ways of making it, that didn't required canned cream soup, and thankfully The Homesick Texan figured it out. Well, actually a friend of hers did - and she calls this dish Racetrack Casserole. But I'm calling it Chicken Tortilla Casserole because it best represents what it tastes like to those who've never had it.

While I thought this would be just a cheap, easy, filler weeknight meal it became a quick favorite at our house. It tasted fresh, it had bright colors, but it still had that cheesy chicken-y kicked up taste we loved. The icing on the cake is how ridiculously easy it is to throw together.

Here it is, straight from the oven. The picture is taken in artificial light so it's not great but I wanted you to see how un-cream soup casserole it looks:

You totally want to grab a fork and dig in, right?

Unlike some of the more soup based casseroles, this doesn't run all over your plate or need to be scooped out. It actually slices up quite well. It's also very versatile; you can use toss in other veggies, use leftover turkey, throw in some hatch chiles, add black beans, or do what I did - add a layer of finely diced black olives because you found a can hiding in your pantry. I just added the olives while layering the dish. As written, this is not overly spicy so kick it up if you dig the spicy stuff.

Chicken Tortilla Casserole

For the chicken:

1 3-pound chicken
1 sprig cilantro
1 jalapeño, cut in half
1/2 tablespoon kosher salt
1 teaspoon black peppercorns

Or
1 3-pound rotisserie chicken, shredded
1/4 cup chicken broth

For the casserole:
1 tablespoon vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and stemmed, diced
5 jalapeños, seeded and stemmed, diced
4 cloves garlic, minced
1 (10-ounce) can tomatoes and green chiles, such as Ro-Tel
1/2 cup chopped cilantro, plus more for garnishing
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried thyme
Salt
10 corn tortillas, quartered
2 cups (8 ounces) shredded Monterey Jack
2 cups (8 ounces) shredded cheddar
Salsa, sour cream and guacamole, for serving

If making your own chicken: place the chicken in a large pot and cover with 1-inch of water. Add to the pot the cilantro, jalapeño, salt and peppercorns. Bring the pot to a boil and then turn the heat down to low. Simmer uncovered for 45 minutes. Remove the chicken with tongs from the water and when cool enough to handle, remove the skin and shred the chicken. Toss the chicken with 1/4 cup of the cooking broth (reserving the rest of the broth for another use), then taste and add salt if needed.

If using rotissserie chicken meat, just add 1/4 cup of chicken broth to the shredded meat and set aside.

Preheat the oven to 350°F and lightly grease a 9x13 baking dish or a large cast iron skillet.

In a Dutch oven, heat the oil on medium-low heat. Add the onions, bell pepper, and jalapeños and while occasionally stirring cook until soft, about 10 minutes. Add the garlic and cook for 30 more seconds. Add to the skillet the shredded chicken with broth, tomatoes, cilantro, chili powder, cumin and thyme, and stir until well combined. Turn off the heat, taste and adjust seasonings. Add salt to taste.

To assemble the casserole, line half of the tortillas along the bottom of the baking dish or skillet. Evenly spread on top half of the chicken mixture, half of the Monterey Jack and half of the cheddar cheese. Repeat the layering with the tortillas and chicken, then topping with the rest of the cheese.

Bake uncovered for 20-30 minutes or until brown and bubbling. Garnish with chopped cilantro and serve warm with salsa, sour cream, and guacamole.

Source: The Homesick Texan

I'm linking up to Stone Gable Tutorial, Tips, and Tidbits!, Whipperberry Friday Flair Party, and The Country Cook Weekend Potluck

Cinnamon Roll Rice Crispy Treats

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So, last week we went on a staff retreat and I brought snacks (this recipe, plus this and this).

We met for hours, breaking only for an a-ma-zing dinner in Asheville, and returning back to meet some more. We actually met until midnight ~ no lie. And it was pretty awesome. But this post isn't about our staff retreat, it's about these rice crispy treats.

I brought the already shaped treats with me and a ziplock of the icing so I could pipe the icing on once we were there. I didn't want them to get smushed in transit and it lose the pretty swirly design. Priorities, you know.

We're talking... we're dreaming... we're working hard... and by mid-afternoon, I'm focused on these rice crispy treats, chilling on the table next to us.

They soon found themselves on the conference table and I realized I didn't bring a pair of scissors with me to snip off the corner of the bag. My former boy scout colleague saved the day with some fancy keychain contraption that had a teensy pair of scissors on it - just big enough to snip a corner!

So as we discussed the matter at hand, I sat and piped on cream cheese icing swirls on each person's rice crispy treat.

Thankfully, the recipe was a winner and as each colleague took a bite, there was a moment of silence in the room before we all discussed how tasty they were. And then went back to solving the world's problems.

The world's problems are way easier to solve when you're stuffing your face with one of these.

These taste remarkably just like a cinnamon roll, and the cream cheese icing takes it over the top. I came thisclose to leaving the icing at home and not messing with it but I'm so glad I didn't. This twist on the rice crispy treat is so good, it's knocking my previous favorite off the podium. Sorry, cake batter rice crispy treats. It was a good run.

 

Cinnamon Roll Rice Crispy Treats

For treats:

¼ cup (1/2 stick) butter

⅛ tsp salt

2 tsp molasses

2 tsp cinnamon

1 (10.5 oz) bag miniature marshmallows

1 tsp vanilla extract

6 cups rice crispies cereal

 

For icing:

¼ cup butter, softened

4 oz cream cheese, softened

½ tsp vanilla extract

2 cups powdered sugar



Butter a 9×13 baking dish and set aside.

 

Melt butter in a large saucepan over medium heat. Stir in salt, molasses, and cinnamon. Add marshmallows to melted butter mixture and stir constantly until marshmallows have melted.

 

Remove from heat and stir in vanilla.

 

Fold in rice crispy cereal, a cup at a time, and stir until evenly coated.

 

Pour mixture into buttered baking dish.Spread mixture evenly into pan with a buttered spatula or buttered hands.

 

Allow to cool several minutes, then cut while still slightly warm. Use your hands to round the edges of the cut squares (to try and resemble a cinnamon roll).

 

Allow to cool completely in a single layer to avoid sticking to one another.

 

While they cools, make the frosting by whipping together the butter and cream cheese with a mixer until fluffy. Stir in vanilla and then add powdered sugar, one cup at a time, and mix until smooth and fluffy.

 

Pipe icing onto rounded and cooled rice crispy treats. (I spooned all the icing into a ziplock, snipped the corner, and piped straight from the bag)

 

Source: Better in Bulk

Linking up to StoneGable: On the Menu Monday and

Smothered Chile Colorado Burritos ~ Crockpot

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I'd never heard of a Chile Colorado Burrito before ~ it seems to be more a west coast dish than a tex mex dish. Regardless of it's roots, you can't help but love it. Chunks of slow cooked tender beef, enchilada sauce, cheese, beans, and a big flour tortilla. I mean, hello?!

There are a few different versions out there but after reading some reviews, I tweaked it by removing the beef bouillon cubes. Many said it was a bit too salty and since I was already reaching for canned (aka sodium city) enchilada sauce for this one, I didn't need any extra salt on my plate. Some of the reviews also implied that the sauce in the crockpot is not as flavorful after cooking all day so I opted to pick up a small can of enchilada sauce to use on the burritos once the meat was finished. It was flavorful, hearty, and a big dinnertime hit.

Since it's a crockpot meal, you can finish off dinner within a matter of minutes when you get home.

Feel free to make your own enchilada sauce for this!

Smothered Chile Colorado Burritos
1 1/2 to 2 pounds stew meat
1 19 ounce can red enchilada sauce (I used mild - you can easily kick up the heat)
1 10 ounce can of same enchilada sauce
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1-2 cups shredded cheddar cheese

Place beef and 19 ounce can of enchilda sauce in the crockpot and cook on low for 7-8 hours, or until meat is very tender.

When beef is done (it should flake easily when touched with a fork), taste and add salt if needed.

Warm refried beans (microwave works fine) and turn broiler on high.

On each tortilla, add about 1/2 cup of meat from the crockpot (drain using slotted spoon) and a couple spoonfuls of beans. And some cheese, too, if you want. Roll into a burritos and place on a small baking sheet or baking dish. Pour enchilada sauce from the 10 ounce can over your burrito and sprinkle with cheese. Broil until cheese is bubbly, about 3 minutes.

Enjoy!

Source: Food Pusher

I'm linking up to The Country Cook Weekend Potluck and Addicted to Recipes

Brownie Truffles

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This is your face after eating one of these.

 

For real.

 

I mentioned in a previous post that last week I went on a staff retreat and decided to bring snacks. Partly because I've completely failed in bringing them goodies on a regular basis (word's out about the blog!) and partly because it gave me an opportunity to try out a few "crowd pleaser" snacks that we really don't need sitting around our house. Ahem.

 

These were a HUGE hit. When we got back, they each snagged "just one more" before we all went our seperate ways. If you've made the ever-famous Oreo Truffles, these are made about the same way. While it takes a little bit of work to roll and dip each one, it's definitely worth it (and makes a huge batch!). You can use made from scratch brownies (one of my favorite recipes) or cheat and go with a box mix, doesn't matter. Just make sure they are cooked through but still soft.

 

Keep these in the freezer and let them soften just 5 or so minutes before taking a bite.

 

 

 

 

Brownie Truffles

1 9x13 pan of brownies, baked and cooled (don't overcook!)

4 ounces cream cheese, softened

2 cups semi-sweet chocolate chips

Sprinkles or chopped candy for topping, optional

 

With a spoon, scoop out the cooked and cooled brownies into a large bowl. Leave the hard edge behind. Add the cream cheese to the bowl and mix well.

 

Line a cookie sheet with parchment paper. With your hands, roll the brownie/cream cheese mixture into 1 inch balls and place on the sheet. When the entire bowl is rolled, place the sheet in the freezer to firm up for 30 minutes.

 

Melt your chocolate chips in the microwave until smooth. Using a fork, dip each brownie ball into the chocolate, tap lightly to knock off the additional chocolate, and set back on the parchment paper. Add sprinkles or chopped candy before it sets.

 

Place pan back into freezer to harden before moving to another container. Best kept in freezer and served cold.

 

Source: I Heart Nap Time

Linked up at What's In Your Kitchen Wednesday @ Kitchen Meets Girl , The Country Cook Weekend Potluck, and Addicted to Recipes Scrumptious Sunday Link Party



Recipe Index Update & Super Bowl Ideas!

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Happy Tuesday! I spent HOURS last night updating the recipe index. It had gotten so big that I knew it was pretty much impossible to navigate. Some of the changes:

• Main dishes are now broken down to beef, chicken, pork, turkey, pasta, rice, sausage, seafood, and vegetarian
• Sweets are broken down a bit more
• Beans, potatoes, rice/quinoa as a side dish, and pasta as a side dish are now seperate
• I added a section of Texas Favorites
• I added a section of Quick and Easy meals, which should all be {start to finish} 30 minute meals 

I know it'll help me find what I'm looking for and I hope it helps you, too! Feel free to pass on any suggestions you have in making it even easier to navigate.

 

 

~~~~~~~



I haven't heard much buzz about the Super Bowl this weekend - maybe because I'm fairly removed from the location of the two teams? Buzz or no buzz, more than likely you're hosting or attending a Super Bowl party this Sunday - which typically means bringing a dish to share!

Here are some suggestions from my archives:

Mushroom Swiss Sliders

Everything Shrimp with Scallion Cream Cheese Dip

Creamy Baked Chicken Taquitos
 

Edamole {Edamame + Guacamole} and Fried Wonton Strips

Buffalo Chicken Dip

Crockpot Chex Mix
 

Pretzel Dogs



Here are a few ideas from around the web!
 





Bacon-wrapped Jalapeno Chcken Bites from Salad in a Jar



Spicy Feta Dip with Roasted Red Peppers from A Spicy Perspective



Potato Skins from Closet Cooking
 

Sticky Mustard and Ginger Cocktail Sausages by Girlichef

 

Cranberry, Caramelized Onion, and Goat Cheese Dip by Beantown Baker



Shrimp & Pork Potstickers from Juanita's Cocina

 

Cuban Burgers

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Just a note regarding comments... for whatever reason, Blogger and my laptop don't get along most days and it won't let me reply to comments on the blog. I promise I'm not ignoring you; I read each and every one and so desperately want to respond as soon as I see it but instead, I have to wait until I can jump on my husband's laptop. Weird, right? If someone knows how I could fix this, I'd LOVE to hear from you. Otherwise, forgive me?

~~~~~~

Last spring, we made what seems to have become a yearly trek to the Orlando area. This time, however, my husband couldn't get enough of the Cuban sandwich. Cuban sandwiches are fairly rare back home (at the time, home was Texas but even now in North Carolina it's a rare sight!) and they are so darn tasty. We capitalized on the Cuban influence in Florida and enjoyed them while we could.

If you've never had a Cuban sandwich, they are fairly simple: ham, roast pork, swiss cheese, pickles, and mustard. A Cuban twist on the ham and cheese sandwich, if you will. This burger takes the essence of a Cuban sandwich and smooshes it into burger format. And it's a total win.

The ground pork is heavily flavored with garlic, cilantro, oregano, cumin, and a healthy dose of fresh lime. To that patty, you add the traditional ham, swiss cheese, and pickle but also throw in some dijon mustard and garlic roasted mayo.

Your mouth watering yet?

 

Cuban Burgers



2 cloves garlic, minced
1 handful cilantro, chopped
1 teaspoon lime zest
1/2 teaspoon oregano
1/2 teaspoon ground cumin
salt and pepper to taste
1 1/2 pounds ground pork
4 cloves roasted garlic, mashed
4 tablespoons mayonnaise
4 hamburger buns
4 slices swiss cheese
4 slices smoked ham
dill pickle slices (for topping)
dijon mustard (for topping)

Mix the garlic, cilantro, lime zest, oregano, cumin, salt and pepper into the pork. Form the pork into 4 patties about 3/4 of an inch thick. Grill or pan fry the burgers until cooked, about 3-5 minutes per side. When almost finished, top each patty with a slice of ham and slice of swiss; allow cheese to melt.

Mix the roasted garlic and into the mayonnaise.

To the bun, add dijon mustard, garlic mayo, and pickles. Add patty and enjoy.

Source: Closet Cooking

Linked up at What's In Your Kitchen Wednesday @ Kitchen Meets Girl

Pretzel Dogs

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Mark this day in history ~ I, Aimee _____, used yeast in the kitchen and lived to tell about it.

Since I'm not much of a baker, yeast completely freaks me out. Anything that grows on my kitchen counter is not typically something I want to stick around. But the intrigue of a pretzel dog forced me to give it a shot and while my pretzel dogs aren't nearly as pretty as others, I'm darn proud of them. Good looking or not, they were DELICIOUS.

The pretzel dough tastes exactly like a pretzel at Disney World (except there is no castle in the background, which admittedly makes pretzels at Disney taste better than anyplace else). It's chewy and soft and amazing. I was so impressed with myself.

While intimidating to those of us unexperienced in yeast, they really aren't that complicated. The dough comes together very easily, you let it rise about an hour, divide and wrap your hot dogs, boil quickly in a baking soda mixture, and bake. Not so bad, right?

I don't have a stand mixer so I did the dough by hand and it was very easy. Plus dough is sorta fun to play with :)

This makes a big batch; I made 16 pretzel dogs PLUS 6 pretzel sticks with the leftover dough.

Pretzel Dogs
For the dough:
22 oz (about 4 1/2 cups) all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 3/4 teaspoons instant yeast
1 1/2 cups warm water (about 110 F)
2 oz (4 tablespoons) unsalted butter, melted

10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
pretzel salt or coarse salt

Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes into a rough ball. Knead on low speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.

Preheat oven to 450 F. Line 2 baking sheets with parchment paper.

Combine the 10 cups of water and the baking soda in a large stockpot and bring to a boil.

Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved hot dog - be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you've wrapped all of the dogs.

One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.

Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.

Source: Tracey's Culinary Adventures

Crockpot Chex Mix

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Confession: I've never made Chex Mix before. I've eaten it, sure, but never made it.

And really, the phrase "made it" is sorta overkill. While there is a recipe to follow, it's fool proof and so simple a cave man could do it.

Sometimes, aren't the most basic dishes the best? Basic or not, Chex Mix rocks. It's crunchy, flavorful, and salty. Being able to toss it into the crockpot is the icing on the cake.

Tomorrow, I'm heading to the mountains (this Texas girl still takes joy in being able to say that!) for a staff retreat. I made this batch to take and share (along with a few other things that I'll be sharing soon!).

Note: with measurements below, this will take your largest crockpot.

Crockpot Chex Mix
9 cups Chex cereal (any mix of rice, corn, and wheat)

1 cup Cherrios cereal

1-2 cups pretzels

1-2 cup nuts

4 Tablespoons butter

2 Tablespoon Worcestershire sauce

1½ teaspoons seasoned salt

¾ teaspoon garlic powder

½ teaspoon onion powder

 

Set crockpot to high and add butter. Cover and let melt. 

 

Once melted, add in Worcestershire, onion powder, garlic powder, and seasoned salt. Stir to combine.

 

Add the rest of ingredients and stir well to coat.

 

Turn down to low.

 

Cook for 2-3 hours, stirring every 45 minutes or so. As the slow cooker gets hotter, you will need to stir more often so the bottom ingredients don’t burn. 

 

Once the Chex mix is toasty brown, pour onto a baking sheet to cool. Store in a sealed bag or covered container.

 

Source: Growing Up Gabel

I'm linking up to The Country Cook Weekend Potluck!

Sour Cream Chicken Enchiladas

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"Injustice anywhere is a threat to justice everywhere."



Dr. Martin Luther King, Jr

Above is one of my favorite quotes from the great MLK, Jr. While it was lovely to have a three day weekend, I hope you'll join me in taking a moment to honor the life and work of a man who greatly shaped the society in which we live in today. His courage inspires me.

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When you're married to a food blogger, you don't get repeat meals often. And while I doubt he minds this very often, there are occasions when, after asking if he's craving anything specific, he'll request something "in the archives" so to speak. Since sour cream chicken enchiladas are pretty much non-existant here, it came as no surprise that he was craving it. And honestly, so was I.

If you haven't had them before, you're missing out. They are creamy, mild in heat, and a bit tangy. Corn tortillas are typically used but I opted for flour this time. Corn made for a very white dish but sort of punctuated the creamy texture we were craving (and are a heck of a lot easier to roll!).

This recipe was originally posted on September 19, 2011.

 

Sour Cream Chicken Enchiladas



For the filling:
Four boneless, skinless chicken breasts OR shredded meat from a rotisserie chicken
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
1/2 medium-sized onion, diced (optional)
*if using rotisserie chicken, omit salt and pepper

For the sour cream sauce:
2 cloves of garlic, minced
2 Serrano chiles, diced
2 tablespoons of butter
2 tablespoons of flour
2 cups of chicken broth
2 cups of sour cream
1 teaspoon of cumin
1/4 cup chopped cilantro
8 fresh tomatillos, husks removed or one 10 oz. can of tomatillos
Dash of cayenne
Salt and pepper to taste

For the enchiladas
12 corn or flour tortillas
1 tablespoon of canola oil
2 cups shredded Monterey Jack cheese
1/2 cup chopped cilantro

Preheat the oven to 350 degrees.

If not using rotisserie chicken, sprinkle the chicken breasts on each side with the salt and black pepper. In a large cast-iron set on medium heat, and cook the chicken breasts on each side for three minutes. Place in the oven and bake for 30 minutes. When the chicken is done, take the chicken out of the oven and let cool. Then shred with two forks. Keep the oven on.

While the chicken is baking, in a pot melt the butter. Throw in the diced Serrano chiles and cook until soft, about three or four minutes. Add the minced garlic and cook for another minute. Add the flour and cook for one more minute. Pour the chicken broth into the pot, and whisking constantly cook until chicken broth has thickened. Stir in the sour cream, cumin, cayenne and cilantro. Remove from heat.

If using fresh tomatillos, place them under the broiler on a foil-lined sheet and cook on each side until blackened, about four minutes per side. Place in a blender or food processor along with the sour cream sauce and puree until smooth. If using canned tomatillos, just skip the broiler step.

Heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. Wrap in a cloth to keep warm as you continue to cook all 12. If using flour, skip this step.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of a casserole dish. Take each corn tortilla and place in the middle about 1/3 cup of shredded chicken, 1 teaspoon of diced onions and 1 tablespoon of cheese.

Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake at 350 for 25 minutes or until top is brown and bubbling.

Serve topped with chopped cilantro. Makes 12 enchiladas.

Source: Homesick Texan

Bacon, Cheddar, and Beer Risotto

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I adore risotto - in any form. There was a time where I was scared of making risotto... I think because it sounds complicated and pretentious. I mean, it is usually served at higher end restaurants... that makes it more elite, right? Nah. It's actually fairly simple if you're willing to babysit the pot for a good 30-45 minutes. To be honest, stirring risotto is somewhat theraputic ~ and you get a bowl of delicious risotto in the end! A win-win!

Traditional risotto is made with a blend of stock and wine. One of my favorite risottos uses chicken stock and white wine. This risotto is a delicious twist on the expected - it uses beer! And what goes better with beer than sharp cheddar cheese and bacon? What you get is a creamy, tangy, and smoky bowl of goodness that will disappear from the pot in record time. It was such a hit in my house that I only got one bowl out of the entire pot {there are only 2 of us here... and this makes 6-8 servings!}

If you haven't made risotto yet, conquer your fear and spend some time in the kitchen. You may even come away more relaxed in the end... and if not, at least you'll have a great meal when you finish!

Bacon, Cheddar, and Beer Risotto
1 tablespoon butter
1/2 small onion, chopped
2 garlic cloves, minced
2 cups uncooked Arborio rice
12 oz bottle of beer
6 cups chicken broth
1/4 cup Parmesan cheese, grated
1.5-2 cups sharp cheddar cheese, shredded
6-8 slices of bacon, cooked and broken into small pieces

In a large stockpot or dutch oven, melt the butter over medium-low heat. Add onions and cook 3-5 minutes, or until translucent. Add the garlic and cook another minute, or until fragrant. Add the rice and stir to combine. Cook for 2 additional minutes, stirring throughout.

Pour in the beer and turn heat to high until the beer begins to simmer. Reduce heat to medium-low and add 1/2 cup of chicken broth. Stir occasionally until the liquid is absorbed and add another 1/2 cup of chicken broth. Repeat this process until all 6 cups of chicken broth have been added and the rice is creamy.

Remove from heat and add cheeses and bacon. Stir until well combined and serve.

Adapted from: Emily Bites

 

Hearty Vodka Sauce

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Creamy and smooth vodka sauce is one of my favorite pasta sauces but sometimes you want something with a bit more umph... more bite... more... hearty. This sauce starts with a basic tomato sauce, brimming with veggies and meat, then topped off with the traditional vodka and cream. What you get is a satisfying and delicious bowl of pasta. Yum!

Psst - let this simmer while you're watching TV, throw the pot in the fridge before bed, and finish it off the next night - you'll have dinner on the table in under 30!

Hearty Vodka Sauce
1 tablespoon extra-virgin olive oil (plus more if needed)
1 pound ground pork (or beef/turkey)
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper

1 cup vodka

1/2 cup heavy cream, at room temperature

1/2 cup grated Parmesan

 

In a large stock pot or dutch oven, heat oil over medium-high heat. Add ground pork and brown. Once browned, remove with slotted spoon and set aside. Next, add onion and garlic and saute until soft and translucent, about 2 minutes (adding more oil if needed). Add celery and carrot, season with salt and pepper, and saute until soft, about 5 minutes. Add reserved browned pork, tomatoes, basil, and bay leaves and reduce the heat to low. Cover and simmer for 1 hour or until thick.

 

Remove bay leaves and taste for seasoning, adding more salt/pepper if needed.

 

{At this point, you can let cool and then move to the fridge until later or finish making the sauce.}

 

Add vodka to the tomato sauce and simmer until the mixture reduces, stirring often, around 20 minutes. Stir in the cream and simmer over low heat until heated through. Stir in the parmesan cheese until melted and well blended.

 

Serve over your favorite penne pasta.

 

Adapted from: Giada De Laurentiis