Chipotle Maple Chicken

Ingredients:

• 3 boneless skinless chicken breasts, sliced in half horizontally (Will make 6 fillets.)
• 1/4 cup olive oil
• 2 tablespoons butter (I only used one.)
• 2 teaspoons cornstarch
• 1/4 cup water
• 
  Marinade/Glaze
• 1/2 cup pure maple syrup (not the imitation breakfast kind)
• 1/4 cup orange juice
• 1/4 cup apricot preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 
  Spices
• 1 OR 1 1/2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/4 teaspoon oregano
• 1/4 teaspoon pepper
• 1 teaspoon orange zest

Directions:

1. Whisk together all of the Marinade/Glaze ingredients in a medium bowl. Take 1/4 of the Marinade/Glaze and place in Ziploc bag with chicken and 1/4 cup olive oil. Reserve the remaining Marinade/Glaze in the bowl for the glaze.  
2. Next, mix together all of the spices in a small bowl. Take 1/2 teaspoon of the spices and add to the glaze in the reserved medium bowl.  Add the rest of the spices to the Ziploc bag with the chicken.  Marinate chicken for 2-6 hours.  
3. When ready to cook, let the chicken sit at room temperature for 15-30 minutes. Preheat the grill to medium-high heat (400-425).  Drain chicken from the marinade and pat dry. Grill the chicken for 3-4 minutes per side or until chicken is cooked through. 
4. Meanwhile, while grilling chicken, whisk together reserved glaze, 2 teaspoons cornstarch and 1/4 cup water together in a small sauce pan. Add butter, place covered saucepan on stove, and bring to a simmer.  Once simmering, remove lid and whisk until thickened. Brush cooked chicken with glaze and serve any extra as a sauce for rice or over potatoes/vegetables. (I served mine with rice pilaf and roasted Brussels.  The glaze was awesome on both!!)

*www.carlsbadcravings.com

30-Minute One Pan Mediterranean Chicken with Roasted Red Pepper Sauce

Ingredients:

Puree:

2/3 cup chopped roasted red peppers (jarred)

1 teaspoon Italian Seasoning

4 tablespoons olive oil

3 teaspoons minced garlic (about 2 large cloves)

1/2 teaspoon salt

1/4 teaspoon pepper

Spice Rub:

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon paprika

1 teaspoon Italian Seasoning

Everything Else:

3 boneless, skinless chicken breasts, split in half horizontally into 6 fillets

1-1.5 pounds fingerling or mini yukon gold potatoes, unpeeled, halved lengthwise

olive oil for cooking

1/4 teaspoon salt

1/3 cup heavy cream

3/4 cup chicken broth

heaping handful of spinach, chopped

feta cheese (optional)

thinly sliced fresh basil (optional)

       

Directions:

1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender.  Pulse til smooth.  Transfer to small bowl and set aside.
2. Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes. (Be sure to cut them so that they are all pretty equally sized.  Test there doneness after the 5 min.  If they are still pretty hard, microwave for another minute or so.) 
3. Meanwhile, whisk together all of the spice rub ingredients in a medium bowl. Remove 1 teaspoon (you use these reserved spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil.  Massage oil/spice mixture onto chicken until evenly coated.
4. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
5. To the remaining juices/oil in the now empty skillet, add potatoes over medium-high heat and saute 1 minute. Add roasted red pepper puree, heavy cream, chicken broth, and reserved teaspoon of spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
6. Add chicken back to skillet and heat through. Garnish with feta and fresh basil (optional).

*Chicken can be substituted for thighs, too!

*Adapted from www.carlsbadcravings.com and www.lecremedelacrumb.com

Quick and Easy Restaurant-Style Blender Salsa

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can original Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium-size handful of cilantro, washed
• juice of 1 lime

Directions:
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Season to taste.

*www.onegoodthingbyjillee.com

Freezer Breakfast Burritos

INGREDIENTS:

• 2 cups frozen tater tots
• 2 tablespoons olive oil
• 8 links breakfast sausage, casing removed (Another option: buy precooked sausage and dice.  Use as little or as much as you desire.  2-3 was plenty for me.)
• 8 large eggs, lightly beaten
• 1/3 cup half and half
• Kosher salt and freshly ground black pepper, to taste
• 1 (16-ounce) can refried beans (Another option: a 15-0z. can of black beans, drained and rinsed)
• 8 (8-inch) flour tortillas (10-inch will give you more room.)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 Roma tomatoes, diced
• 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cook tater tots according to package instructions; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.  (I suggest "cooking" the precooked sausage as well, just to get a nice browning on them.  There won't be any fat to drain or reserve.)
4. With the sausage still in pan, add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.  (I also add the cheeses and black beans into the eggs while they cook.  It makes it easier for assembly.  If you prefer, wait until step 5 to add the cheese.  If you are using refried beans, wait until step 5.)
5. Spread refried beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. (If not using refried beans, place tater tots in center of tortilla, add egg mixture (with whatever you mixed inside of them) on top, then top with tomatoes and cilantro.)  Fold in opposite sides of each tortilla, then roll up, burrito-style.  Place, seam-sides down onto preparing baking sheet; cover.
6. Place into oven and bake until heated through, about 12-15 minutes.
7. Serve immediately. *TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave on half power for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

*www.damndelicious.net

Corn Flake-Crusted Ranch Chicken

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1/4 cup butter, melted
• 1 (1 ounce) packet Ranch dressing seasoning mix (or make your own!)
• 1 cup crushed Corn Flakes (I like to roughly food process them.)
• 1/2 cup grated Parmesan cheese

Directions:

• 1
  Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.
• 2
  Combine the Ranch seasoning mix, the crushed Corn Flakes, and Parmesan cheese into a large freezer baggie.
• 3
  Shake well to mix all together.
• 4
  Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
• 5
  Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.
• 6
  Bake chicken for 40- 45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

*www.life-in-the-lofthouse.com

Eeeeeasy! 30-Minute Maple Dijon Chicken Skillet

This is so good and sooooooo easy!

Ingredients:

• 2 large boneless skinless chicken breasts, sliced horizontally to create 4 thin fillets
• olive oil for cooking
• 1 pound fingerling (any color!) potatoes, unpeeled, halved lengthwise (You can also use baby Yukons too.)
• 1/4 teaspoon salt
• 3 tablespoons water

Spice Rub

• 1 teaspoon salt
• 1 teaspoon dry basil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon dry thyme

Dijon Maple Sauce

• 3 garlic cloves, minced
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons pure maple syrup
• 1/3 cup heavy cream
• 3/4 cup chicken broth
• 3 cups baby spinach (I just used 1 heaping handful and then roughly chopped.)

Garnish (optional)

• Feta cheese
• Fresh parsley
• crumbled bacon
• (I didn't bother with the parsley or bacon.)

Directions:

1. Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes. (Be sure to cut them so that they are all pretty equally sized.  Test there doneness after the 5 min.  If they are still pretty hard, microwave for another minute or so.) 
2. Meanwhile, whisk together all of the spice rub ingredients in a medium bowl. Remove 1 tablespoon (you use these reserved spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add chicken and massage with spices until evenly coated.
3. Heat 1 tablespoon olive oil in a 12 inch skillet over medium-high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
4. To the remaining juices/oil in the now empty skillet, heat 1 tablespoon additional olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth, and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
5. Add chicken back to skillet and heat through. Garnish with feta, bacon, and fresh parsley (optional).

*www.carlsbadcravings.com

{No Churn} Chocolate Nutter Butter Ice Cream

So so so so so so good.  Softest, yummiest ice cream ever. 

Ingredients:

• 2 c. whipping cream or heavy cream
• 1 (14 oz.) can sweetened condensed milk {about 1 cup}
• 3/4 c. chocolate syrup
• 1 c. coarsely crumbled Nutter Butters {about 10 cookies}
• 1/4 c. marshmallow fluff {optional}
• 2 T. creamy peanut butter {optional}

Directions:

1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
2. Gently stir in sweetened condensed milk and chocolate syrup.  Fold in Nutter Butters.
3. In a small bowl, stir together marshmallow fluff and peanut butter until well combined.  Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife.  {This step is optional.  For a less pronounced peanut butter flavor, omit this step.}
4. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.

*www.thekitchenismyplayground.com

My Notes: 

To see which way would be easier, I actually tried making the ice cream in the ice cream maker.  

1. Prep ice cream maker according to manufacturer's directions.  

2. Combine cream, condensed milk, and chocolate syrup.  Pour in ice cream maker and allow it to mix for about ten minutes.  

3.  Add cookies.  Allow cookies to blend into mixture for another 5 minutes or so.

4.  Add marshmallow/peanut butter mixture.  (It's easier to "drizzle" if it's microwaved for a few seconds.  If not, I just "dropped" small spoonfuls into maker as it was stirring.)

5.  Allow ice cream to churn until it reaches a "soft-serve" consistency.  (Takes about 30 minutes.)  Once you've practically finished eating the entire thing, transfer what's left to a freezer-safe container and freeze for a couple hours for a slightly firmer consistency.  

*Next time, I'm adding pretzels to the recipe.  Next time, meaning, like, tomorrow.

Cheesy Tortellini Ragu Vegetable Al Forno

Ingredients:

• 1 20 oz. package fresh cheese tortellini – UNCOOKED***
• 1/4 cup milk
• 2 cups freshly grated mozzarella cheese, divided
• 1 cup freshly grated Parmesan cheese, divided
• 
  

Bolognese Sauce

• 2 tablespoons olive oil
• 1 pound lean ground beef (may use 1/2 sausage)
• Salt and pepper
• 1/4 teaspoon red pepper flakes
• 1 yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 8 oz. cremini mushrooms, sliced or chopped
• 1 squash, quartered and sliced (I used a zucchini instead.)
• 1 green bell pepper, chopped (I used a yellow pepper.)
• 6-8 garlic cloves, minced
• 1/2 cup water
• 1 28 oz. can crushed tomatoes in puree
• 1 15 oz. can tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon dried basil
• 2 teaspoons chicken bouillon (2 teaspoons = 2 cubes)
• 1 teaspoons dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 whole bay leaf

Directions:

*Helpful tip: Prior to starting the ragu, chopping all the veggies and opening cans ahead of time makes the process run quickly and smoothly!  The mini food processor is a life saver for this recipe!

1. Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
2. Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash (zucchini), bell pepper, and garlic and cook for 1 minute.
3. Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
4. Meanwhile, preheat oven to 350 degrees F.
5. After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9x13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellini followed by remaining cheeses.
6. Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.

FYI:

• 2 cups of mozzarella cheese makes this dish EXTREMELY cheesy, almost to the point of it being a little "much."  To modify the cheesiness, eliminate the cheese layer in the middle, and only put 1 cup of mozzarella on top.

*www.carlsbadcravings.com

• 
  

Parmesan and Herb Roasted Potatoes

INGREDIENTS:

• 3 pounds baby Dutch yellow potatoes, halved (Yukon Gold potatoes or your favorite roasting potato may be substituted.)
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 1/3 cup parmesan cheese, finely grated
• 2 tablespoons fresh parsley leaves, chopped

DIRECTIONS:

1. Preheat oven to 400 degrees, and line a baking sheet with aluminum foil for easier cleanup.
2. To the baking sheet, add the potatoes in a large mound and evenly drizzle with olive oil. Sprinkle with Italian seasoning, garlic powder, salt, pepper, and toss potatoes with hands to coat evenly. Bake for 5 to 10 minutes. Baking briefly before adding the cheese ensures the potatoes will cook through before the cheese burns.
3. Remove pan from the oven, evenly sprinkle with the parmesan, and bake for another 25 to 30 minutes, or until lightly golden brown, fork-tender, and done.
4. Garnish with parsley before serving. Potatoes are best warm and fresh.

*www.averiecooks.com

The BEST Banana Cake. Ever.

Ingredients:

• 3 large ripe bananas (about 1 and 1/2 cups mashed)
• 3 cups (375g) all-purpose flour (spoon & leveled) (This is so important!)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1.5 cups buttermilk, at room temperature1
• Cream Cheese Frosting
  • 8 ounces full-fat block cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  
  
  Directions:
  1. Preheat the oven to 350°F and grease a 9x13 inch pan.
  2. Make the cake: In a small bowl, mash the bananas with a fork. Set mashed bananas aside.
  3. In a second bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is OK.
  5. Spread batter into the prepared pan. Bake for 45-50 minutes. (Mine took 50 minutes.)  Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  6. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  7. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.

  Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
  
  Additional Notes:

  1. If you don't have buttermilk, you can add 1 Tablespoon fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (whole milk is recommended) to make 1 and 1/2 cups total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe instead of buttermilk.
  2. Cupcakes: I've gotten a few questions about turning this cake into cupcakes. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.

  
  

  *www.sallysbakingaddiction.com