Cake Batter Blondies

 I've recently set a goal to make one dessert on Sunday that hubs and I can enjoy after dinner throughout the week.  The recipe I made last night was cake batter blondies.  Originally found on Pinterest.  I picked this recipe for the week because I didn't have to buy any ingredients and this is a eat what we have in the house week.  So, it worked out perfectly!  I enjoyed the crunchy edged of this dessert and hubs enjoyed the gooey center.  It was best of both worlds...ENJOY! 

Cake Batter Blondies

Courtesy of Girl Meets Life. 

Ingredients:
1 box yellow cake mix
1/4 cup canola oil
1 egg, beaten
1/4 – 1/2 cup milk
1/4 cup rainbow sprinkles 1/2 cup white chocolate chips (optional)
*Instead of using yellow cake mix and sprinkles, I used confetti cake mix


Directions: 
Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

Tilapia Tacos with Peach Relish

I guess you can say we've been on a fish taco kick these past few weeks.  I think this is the third time we've made them and the third recipe I've tried.  I will say that this recipe is my favorite so far.  Probably because the fish was fried on the skillet in a little oil instead of baked in the oven like the recipe suggested.  Hubs dipped them in egg and coated them in bread crumbs.  They tasted like fish sticks.  YUM!  That paired with the fresh salsa and a little bit of sour cream made for an amazing dinner.  Enjoy! 

Tilapia Tacos with Peach Relish

                       Cooking Light Recipe from My Recipes 
Ingredients

Salsa:
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced


Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas


Preparation
To prepare salsa, combine first 8 ingredients in a medium bowl.
Let stand 30 minutes at room temperature.
Preheat oven to 375°.
Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.
Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

Parmesan Crusted Chicken (OMG Chicken)

I'm always in search of a good and fast chicken recipe that will go with a variety of sides.  This recipe was titled OMG chicken on Pinterest, how could I pass that up? I have to say that I completely agree with the title of the recipe.  This chicken was one of the best I've made in a while. The only change I made is noted in red below.  Enjoy!! 

Parmesan Crusted Chicken 

Courtesy of Enchanted Cook

serves 4

Oven 425 degrees F

Ingredients:

1/2 cup Hellmann's or Best Food's Real Mayonnaise

1/4 cup shredded Parmesan cheese

4 boneless skinless chicken breasts, about 1 1/4 lbs. total weight or about 5 ounces per breast

4 teaspoons Italian seasoned dry bread crumbs (I used crushed Ritz crackers)

Directions: 

1. Place mayo and cheese in a small bowl and mix. 

2. Lay chicken breasts on baking sheet (I line my baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly atop each.

3. Next evenly sprinkle bread crumbs atop each. 

4. Place in oven and bake for 20 minutes or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Philly Cheesesteak Sloppy Joes

I’ve seen a few other bloggers rave about this recipe, which I found on Pinterest.  I have to admit, I completely agree with all the reviews.  This dinner was very simple.  With hubs and I both in the kitchen, it took us less than 15 minutes to make.  I cooked the meat, he cut the veggies and toasted the buns. We decided to melt the cheese directly on the meat mixture with a cover on top of the pan.  It was very quick that way and from there we just scooped it up and put it on the buns.  I could have eaten two servings (which hubs did...shhh) and have the meat mixture for lunch today.  Try this recipe ASAP! 

Philly Cheesesteak Sloppy Joes

Courtesy of Pass the Sushi

Ingredients:

1 tbs olive oil
1 lbs ground beef
1 medium onion, sliced
1 green pepper, sliced
2 tbs steak sauce
1 cup beef stock
S&P
1 tbs butter
4 hamburger rolls
4 slices provolone or American cheese.



Preparation:

Pre-heat oil in a large skillet over medium high heat until shimmering. Add ground beef and brown 5 minutes, breaking into chunks. Toss in the onions and pepper and saute for 3 to 4 minutes. Slowly add the steak sauce and beef stock. Simmer until sauce reduces by half, about 5-10 minutes. Reduce heat to low.

In another medium skillet, or on a flat griddle, melt 1 tbs butter over medium heat. Toast rolls.

Serve mixture over rolls with a slice of cheese melting on top.

Mexican Chicken Casserole

A+ dinner.  

Quick (20 minutes). 

 Lots of leftovers. 

 Filling.  

My kind of meal. 

Mexican Chicken

Adapted from Paula Deen 

Ingredients 

1 10 3/4 -ounce can cream of chicken soup 

2 10 3/4 -ounce cans cheddar cheese soup 

1 10-ounce can rotel with green chilies 

1 whole rotisserie chicken shredded 

11 1/2-ounce package flour tortillas 

2 cup shredded mexican cheese blend

1 package of taco seasoning 

Directions

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken and the taco seasoning. 

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Avalanche Bars

It's been far too long since I've posted a sweet recipe on this blog.  I've definitely been enjoying sweets throughout this pregnancy but I haven't been baking as much.  I'm usually too tired to do anything after dinner.  

Tonight, I decided that needed to change.  I made a tasty dinner, but didn't have to spend too long cooking.  So, while the meal was baking I decided to whip up these bars from Cookies & Cups (one of my favorite sweet treat blogs).  They were ah-mazing.  I didn't make any changes to the recipe.  I'm looking forward to having them for dessert this week. Hubs said these taste exactly like a nutter butter.  Make sure to enjoy them after they've had some time to set. 

Avalanche Bars

Courtesy of Cookies & Cups

Ingredients: 

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

Directions: 

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

Skillet Glazed Pork Chops

Thank you to Pinterest for another tasty dinner recipe.  Hubs gets credit for putting this meal together.   I knew we had pork chops to make and not a lot of time to prepare dinner.  I think this entire recipe took 20 minutes total.  The only thing we will change next time is adding a little more dijon mustard to take the sweetness of the glaze down a notch.  Nonetheless, still a great dinner.                                                                

                                                               Skillet Glazed Pork Chops
                                                       Recipe Courtesy of Cooks Country


Serves 4

Be careful not to overreduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan. We prefer fresh thyme here, but dried can be substituted.

INGREDIENTS
4 boneless center-cut or loin chops, 3/4 to 1 inch thick
 Salt and pepper
1/2 cup maple syrup
2 teaspoons Dijon mustard
1/4 cup cider vinegar
1 teaspoon minced fresh thyme
1tablespoon vegetable oil


INSTRUCTIONS
1. PREP CHOPS Trim chops and slash through fat and silver skin, making 2 cuts about 2 inches apart on sides of each chop (see Glaze Guidance, below). Pat chops dry with paper towels and season with salt and pepper. Combine maple syrup, mustard, vinegar, and thyme in bowl.

2. COOK CHOPS Heat oil in large skillet over medium-high heat until just smoking. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops and add glaze mixture. Turn heat down to medium-low and cook until internal temperature registers 140 degrees, 5 to 8 minutes. Remove chops to plate and tent with foil.

3. REDUCE GLAZE Return any accumulated juices to skillet and simmer glaze over medium heat until thick and syrupy. Pour reduced glaze over chops. Serve.

Tomato Basil Mozzarella Pasta

One of my all time favorite combinations is tomatoes and mozzarella.  Especially in the summer months.  I've been on a pasta and veggie kick lately.  I enjoy adding different veggies to pasta and have been on the search for more of these spring/ summer recipes.  I enjoyed this meal for dinner, served warm and also as a cook pasta salad for lunch the next day.  Enjoy!

Tomato Mozzarella Pasta 

Recipe Courtesy of Food and Wine 

INGREDIENTS
2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil 3 cloves garlic, minced


DIRECTIONS
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.
Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Fish Tacos

I always make beef tacos but my MIL inspired me to make fish tacos this past week.  I had been loving fish and chips lately and hubs always orders fish tacos while were out.  I found the recipe below at All Recipes.  I really only used it for the sauce, but wanted to share the whole thing with you.  It has amazing reviews, I was just looking for a bit of a healthier version.  I cooked the fish in a skillet with a little bit of oil.  I used hard shells and topped with the sauce.  I served them with white rice but wish I had some black beans to add to it!  Enjoy.  

Fish Tacos

Courtesy of All Recipes.com

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
 
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
 
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
Directions

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Spring Linguini with Basil

With the plethora of recipes on Pinterest and getting daily emails from my favorite cooking magazines, I've decided that I no longer need most of the magazines I receive.  This recipe popped into my inbox from Cooking Light.  The email showcased a variety of spring pasta dishes.  Hubs and I usually make pasta once or twice a week.  I immediately added this recipe to our recipe menu for the upcoming week.  Hubs gets credit for making the dish, but it was as good as it looks.  It also provided a good amount of leftovers.  The only change I made was using shredded parmesan cheese instead of the shaved cheese.  

Spring Linguini with Basil 

Courtesy of Cooking Light

Ingredients

• 9 ounces uncooked fresh linguine

• 1 cup shelled fresh green peas

• 4 teaspoons extra-virgin olive oil

• 1 tablespoon unsalted butter

• 2 tablespoons fresh lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup thinly sliced fresh basil

• 2 ounces shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.

2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.

3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

Basil Pork Chops

Last week I took out pork chops for dinner.  Hubs offered to cook dinner, so I found him a  recipe to make.  Unfortunately, I didn't read the entire recipe and realize it took over an hour to make.  So I frantically searched for a quick recipe for him with good reviews.  Which brought me to the pan fried recipe found below. Hubs made it by the time I was out of the shower and it was pretty darn good.  He cooked it for only 7 minutes and it was a little well done.  He said he would cook it on a lower setting next time or for less time.  Overall...a dinner that is ready in 20 minutes is a 10 in my book! 

Basil Pork Chops

Courtesy of All Recipes

Ingredients

• 1/4 cup packed brown sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons vegetable oil, divided
• 4 (4 ounce) boneless pork loin chops, 1/2 inch thick

Directions

1. In a small bowl, combine the brown sugar, basil, salt and chili powder. Gradually stir in 1 tablespoon oil until crumbly. Rub over both sides of pork chops.
2. In a large skillet, cook pork in remaining oil over medium heat for 7-8 minutes on each side or until juices run clear.