Strawverry Shortcake Cake Pops

Every chef needs one of these, a Babycakes cake pop maker. This is the most fun I have ever had. My mother-in-law gave this to me for Christmas. Why yes I do have awesome in-laws for several reasons.

The possibilities are endless with this little gem. One day on a lovely Sunday afternoon I needed dessert, an easy one to be exact. I had strawberries and cool whip, but no shortcake. Thanks to this little gadget I was able to whip up some vanilla cake pops super quick and it made for a fun dessert.

(I halved this recipe)

Ingredients:
1 1/2 Cups of all purpose flour ( I substituted in half whole wheat flour)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup milk

1 pound strawberries
1 container of cool whip

Directions:
Combine flour, baking powder and salt. Set aside
In a separate bowl, beat together butter and sugar until light and creamy. Beat in eggs and vanilla.
Combine dry ingredients with the wet and follow instructions for your cake pop maker to bake.

Top with sliced strawberries and cool whip for a refreshing fun dessert. It's a great one for the kids.

Stay tuned for a review and giveaway of some great Mediterranean tasty goods!

Egg Rolls and Chicken Wrapped Pies

In my last post we talked about stir fry. This week let's talk about the egg rolls. I have a really hard time eating egg rolls from restaurants after eating these. My mother has always made them and now that I can make them, I would prefer to not have any other kind. It would be an easy recipe to make your own with the ingredients that you love. Here is what I love in mine.

Ingredients:
2 chicken breast cooked and shredded ( I used one rotisserie)
1 pkg egg roll wrappers
1 carrot julienned
1/2 cup celery diced
1 medium head cabbage finely chopped
3 green onions thinly sliced
1/2 cup of tofu (drained and chopped)
1 cup bamboo shoots
1 teaspoon seasoned salt (to taste)
1 teaspoon accent (to taste)
salt and pepper to taste

Directions:
Combine all ingredients and season to taste. Place a little over a tablespoon amount in center of wrapper, wet edges of wrapper with water and follow folding instructions as pictured on package. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

WAIT!! What do you do with the leftover egg roll wrappers? You make Chicken Wrapped pies! You will probably also have celery and carrot left over. Throw it in with this recipe and you will feel very clever using your leftovers in such a tasty new way!





1- Place egg roll wrappers in cupcake tin.

2- Make chicken pot pie filling as shown here.

3. Then place 1-2 tablespoons of mixture in wrapper and fold over. Bake until crispy and delicious!
Here is the exact recipe that I adapted for my own: Chicken Pot Pie Bundles

Enjoy!

Crock pot Sunday Chicken

I recently learned of crock pot liners. Why hasn't anyone told me? I used to loathe my crock pot because it just doesn't clean up very easily. Enter crock pot liners and I am hoping to use that handy appliance daily. Between the crock pot liners and this easy recipe, I should be able to amazing things around here. This is tasty. It reminds me a bit of chicken marsala.

Ingredients:
1 pound of chicken cut into bite size chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
12 oz fresh sliced mushrooms
2 stalks of celery diced

Directions:

Place chicken in the crock pot and cover with the remaining ingredients. Cook on low for 8 hours. Serve over rice, noodles, or mashed potatoes. Serve and enjoy! You can make it your own by adding carrots, peas, or whatever you love.

Healthy Summer Salad

First off, let's give credit where credit is due. I stole this from Amanda's cookin, and I would do it again because this salad is a good find. The only thing I might change is the cheese next time. I liked the smoked gouda, but I wouldn't mind switching it up either. So if you want to impress your friends, try it!

Summer Vegetable Quinoa Salad

1 15-oz can chicken broth
1 cup uncooked quinoa
1 1/2 cups frozen corn, cooked and cooled
1 medium cucumber, halved lengthwise and sliced
1 package grape tomatoes, halved
1/2 cup diced smoked gouda cheese
1/2 cup diced red onion
1/4 cup minced fresh parsley, packed (I didn't have this and it was still yummy)
1/4 cup extra virgin olive oil
1/4 cup seasoned rice vinegar
2 tablespoons white wine vinegar
1/2 teaspoon mayonnaise
salt, to taste
freshly ground black pepper, about 4 turns

Directions:
Cook quinoa in chicken broth by bringing to a boil and then reduce heat to low and simmer for 10-15 minutes covered. Remove from heat and cool completely. I placed in fridge while preparing the rest.In a separate bowl, whisk together olive oil, both vinegars and mayonnaise. Add salt to taste and pepper. Whisk to combine. Pour half of dressing over remaining ingredients and taste before adding more. Chill in fridge for at least two hours before serving. This was great the next day and the next! Serve and enjoy!

Grilled Romaine Hearts

Summer is for grilling. At least it is at my house. When it is 115 degrees outside, using the stove or oven seems like suicide. We often do the usual grilled steak or chicken, some fresh fruit of a sort, and a starch or grain. I found this little recipe in the Parade newspaper insert. I thought it tasted fresh with the lemon and warm crisp of the lettuce. I will say my husband did not care for it: "This is different, I don't know about warm lettuce!"

Ingredients:
2 Tbs extra-virgin olive oil
1 Tbs fresh lemon juice
1 small garlic clove minced
1/2 tsp Dijon mustard
1/8 tsp. worcesteshire
1/4 tsp. freshly ground black pepper
3 Tbs. freshly grated paremesan cheese
Olive oil spray
2 hearts of Romaine lettuce

Directions:
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcesteshire, and pepper. Stir in the parmesan cheese.

Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the hearts, then cut the hearts lenghthwise down the middle leaving the ends intact so each half holds together.Spray them lightly with oilive oil spray.

Grill until grill marks from and the lettuce wilts slightly, about 6 minutes turning once or twice. Serve drizzled with above vinaigrette. Yum!

Easy Mint Cake

Mint is always a good idea in my book. This cake is light on the mint side, but refreshing enough to make your day. This is also a great cake to make for someone. I made two. One for my big belly and one for the dental office I took my toddler to. Enjoy!

Crème De Menthe Cake

Ingredients:
1 white cake mix
3 1/2 TBS crème de mentheliquor
1 tub of cool whip
1 jar of chocolate ice cream topping (I used hot fudge)

Mix cake mix as directed on box. Add 2 Tablespoons of crème de menthe liquor. Mix and bake as directed. Spread hot fudge while cake is still warm and allow to cool. Mix remaining 1 1/2 Tablespoons of crème de menthe to cool whip, mix, and spread on top. Place in fridge until cool and keep in fridge in between servings. Let me know if it rocks your world like it does mine. Didn't think it would be that easy? Stay tuned! There is more where that came from!

Creamy Baked Mac n Cheese

Sometimes you just have to have a big bowl of macaroni and cheese. The Kraft kind will work once in a great while, but a big bowl of this recipe could be a regular at my household. I researched recipes and took what I loved from each one and came up with this. It was yummy in my large pregnant tummy.

Ingredients:
3 cups uncooked elbow macaroni shells
6 thick slices of bacon cooked and cut into small pieces.
2 cups milk
1 cup cottage cheese
1 cup sharp cheddar cheese
1 cup Colby cheese
1 cup Cotija cheese (found with other Mexican food dairy products)
1 tsp cumin
salt and pepper to taste
1 can of Campbell's condensed cheese soup
2 Tbs butter
3/4 cup bread crumbs

Directions :
Blend milk, cottage cheese, cumin, salt and pepper, and soup in blender. Pour over dry noodles in casserole dish. Stir in bacon and half of each shredded cheese leaving the rest for the top. Add remaining cheese to the top. Combine butter and bread crumbs and spread as the final topping. Bake at 350 degrees for 45-60 minutes. Serve and enjoy!

A Story About a Ham

This is a story about a ham. I bought this ham at Costco as I had been eyeing it for several weeks after a tasty sample. Tis the season for sales on spiral sliced ham. I am trying to be a bit more economical about my meal selections as I realize that come March food prices are going to go up due to inflation. This ham made my week! Let me explain how.

First, it made a lovely Sunday meal with the delicious glaze provided, along with funeral potatoes and green beans as sides.






The next night it became a delicious Hawaiian pizza with fresh pineapple (also from Costco) and sliced up ham. I used the ready-made Boboli pizza crust. I highly recommend this brand for homemade pizza.





However, this was my favorite. Maybe it was because I had a cold, or because it was extra cold in Arizona this week, but this soup not only hit the spot, but became my new favorite.

White Bean Soup
(adapted from epicurious)

Ingredients:

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
2 (14- to 15-ounce) can stewed tomatoes (with Italian seasonings)
2 cups cups reduced-sodium chicken broth
2 (19-ounce) cans white beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 baby arugula I used a small 5 oz container, but wish I had more. You can also use baby romaine if you prefer that taste.


Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

So easy! So delicious! Let me know if this becomes your ham story! I know it will repeat itself for me next year! Serve and Enjoy!

Easy Burritos

How yummy do these canned pinto beans look? Pretty gross right?















How about this canned hamburger with some yummy fat floating on the top? They definitely don't look very pretty on my shelf aesthetically, but they are pretty tasty when I put them in these little burritos. I especially love them because they make for great food storage and make some meals super quick and easy like this one.

This is my first attempt at canning. It was easier than I thought. I did ground beef, beans, and chicken. I only have two jars left and can't wait for the fall when I can do more. Sometimes I like to do a fancy meal requiring a lot of work and ingredients. Sometimes I like to just heat and serve and feel good that I am saving us money. This is a great way to do it.

Easy Burritos

1 pound of hamburger
1 Mexican green onion diced
1 packet of ranch salad dressing mix
1 packet of Burrito seasoning
1 cup of cheddar cheese
1 cup of Monterrey Jack cheese
Burrito size flour tortillas
1 can of red enchilada sauce
3 cups of refried beans (or 1 jar of pinto beans mashed and heated)


Directions:
Brown hamburger with diced onion. While hamburger is cooking heat beans in a separate pan. When hamburger is cooked add both seasoning packets. Allow to simmer for 10 minutes. Warm tortillas and spread with beans first. Next add hamburger mixture and top with cheddar cheese. Roll into burritos. Pour enchilada sauce over the top and add remaining Monterrey Jack cheese. Bake at 350 degrees until cheese is melted. Serve with lettuce and sour cream. Enjoy!





It looks a lot better in a burrito and tastes yummy too!

Teriyaki Lettuce Wraps

This is my version of a lettuce wrap. It is very easy and such a refreshing meal in the summer. What do you eat when it is 105 degrees outside? Better yet where do you live that it is 105 or hotter? That genius would be me, and for the most part I love Arizona. However, sometimes it is so hot I have no idea what to eat. This is where cool crisp lettuce sounds like the perfect choice.

Ingredients:
1 head of Romaine Lettuce
1 Rotisserie Chicken or 1 fryer chicken baked and shredded
1/2 pkg of Chinese Rice sticks (follow cooking directions on package)
1 cup diced fresh mushrooms
2 green onions diced
1 can water chestnuts (diced)
1 bottle of Yoshida's teriyaki sauce
salt and pepper to taste

Directions:
Remove chicken and shred from whole chicken. I cooked my own in a portable roaster I plugged in outside to avoid heating the house. Saute onions and mushrooms in olive oil and then add chicken and water chestnuts. Pour 1/4 cup of Yoshida's teriyaki sauce into mixture. Remove from heat and prepare lettuce by removing whole leaves, rinsing and drying. Prepare Chinese rice sticks. Add mixture to Romaine lettuce leaf and top with Chinese rice sticks. Serve and enjoy!

Fall Hamburger Soup

I love soup season! This is one of my favorites.

Ingredients:

2 lbs hamburger
1 can tomatoes
2 Quarts water
3 cups diced potatoes
3 medium carrots diced
2 Tbs. parsley
3/4 cups celery
1 Tbs sugar
1 large onions
2 Tbs. green pepper
1 bay leaf
1 tsp garlic powder
1 tsp Worcestershire
6 whole allspice
2 tsp salt
1 tsp white pepper

Directions:
Brown hamburger in large pot. Add remaining ingredients and simmer until vegetables are tender. Serve and enjoy!

Why the white pepper? According to Ochef.com A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma. As with any spice, if you grind the pepper as you use it, it will have lots more flavor than if it was ground in a factory months ago and sat on the shelves in the grocery store before it sat on your shelf. So the question of how much to use is very much a matter of personal preference.

Savory Crockpot London Broil

It was just one of those meals that was just really satisfying for a Sunday afternoon. I love the crockpot. It is perfect for cooking in Arizona.

1 1/2 to 2 pounds round steak
1 1/2 cups chopped onion
8 ounces sliced fresh mushrooms
1 package (about 1.5 ounces) dry stroganoff mix
1 package (about 2.75 ounces) country gravy mix (enough to make 2 cups)
1 can (10.5 ounces) condensed beef broth, undiluted
Dash pepper
1 teaspoon dried parsley flakes
Salt, to taste
2 Tbs. corn starch mixed with cold milk
Preparation:

Cut beef into 1/2-inch pieces. Sear in pan until just cooked. Combine in the slow cooker with the onions and mushrooms. Toss with the stroganoff and gravy mixes. Stir in the beef broth and wine; sprinkle with pepper and the parsley flakes. Add well mixed corn starch for thickening. Cover and cook for 7 to 9 hours; taste and add salt, as desired.
Serve with hot cooked rice, noodles, or potatoes, and a green vegetable or tossed salad.
Serves 4 to 6.







I also made orange glazed rolls with grapefruit zest instead of the standard orange zest. It was refreshing and the perfect touch for this meal.

Thankful Thursday - Firefighter Stir Fry

I am thankful for Firefighters. I bet you are too!:) I am not only grateful for the obvious reasons, but also because now that my husband is a firefighter he is learning to cook! He went from burning mac and cheese from the box to learning how to cook pure deliciousness. This recipe is one of my new favorites straight from the fire station kitchen to your plate!




Firefighter Stir- Fry

Marinade Sauce (Double this mixture)
5 dried Arbol Chile's (located in the Hispanic food section of your grocery store with the other bagged dried chile's)
1/2 cup olive oil
1/2 cup soy sauce
1/2 cup brown sugar
3 cloves of garlic minced

Blend the ingredients in the blender and pour 1/2 of mixture over 1 pound of chicken breasts. Marinade in the fridge for 3-5 hours. Set aside the remaining sauce for completed dish.

For the Rice
2 cups long grain enriched regular rice
1/4 cup olive oil
4 cups water

Pour olive oil in deep, large frying pan. Add rice and heat on high until rice turns to just barely golden brown. Add water, cover, and simmer for approx. 25 minutes. Try to avoid removing lid. This should make the perfect white rice.

While rice is cooking, cook chicken in pan until just brown. Remove chicken from pan and place your favorite stir-fry veggies(broccoli,carrots,peas,water chestnuts) in the pan and steam with a little bit of water until just tender. Add Chicken into vegetables for 2 minutes with remaining sauce. Pour stir fry over serving of rice and add extra sauce if desired. Serve and Enjoy!




Stay tuned for more recipes from the Fire Station kitchen!


What are you thankful for today?

Thankful Thursday

Greetings!
I was gone for 10 days to Utah to see the husband's family. It was very fun. While I was there I was pondering my blog and what I would like others to get out of it. It is evident I am not a gourmet chef, so I am wondering what I have to offer. I give you THANKFUL THURSDAYS starting now!

What is it you ask?

I am hoping since the mood out there is a bit melancholy due to the economy I can provoke moments of gratitude for what we do have. This will help me and perhaps others take a moment to reflect on the daily serving of blessings we get even when we are surrounded with heartache and loss. If you are kind enough to read my posts please share one thing you are grateful for on my THANKFUL THURSDAY posts (if you want to).

Here is our first THANKFUL THURSDAY:

I am grateful for the little things that make a day better. Today while shopping a random person stopped to smile a big smile at me. Something like that at the right time and with obvious sincerity can change my whole day around. It makes me realize how important it is for me to take the time to smile at others.

Since I am talking about "little things" I would suggest a fruit and cheese plate. It is fun, simple, and delicious.

Cheese Plate

1 cup Fresh Raspberries or purple grapes
1 sliced apple of your choice
1/2 cup almonds
1 sourdough baguette
1 tsp sea salt
1 Tbs butter
Cheese of your choice (may I suggest a hard cheese such as Gouda or Cheddar, a semi soft such as bleu cheese, and a soft such as Brie)

Take your sourdough baguette and cut up into slices. Spread with butter and sprinkle with sea salt. Place slices in oven on broil until toasted. Place on large plate along with the other ingredients in their own little section. Be sure to include cute knives, tongs, or forks and take the cheese out of the fridge 30 minutes prior to serving for easier cutting. Serve and Enjoy! My favorite is to spread cheese on the apple or spread the cheese on the toast and top with a berry for each bite!

UPDATE: I just found this blog to have THANKFUL THURSDAYS as well. How fun! I guess I will not claim this to be an original idea.

Take a Dip in the Pool and Have some Dip!

Description:
A very easy appetizer, or snack that never gets old!

Ingredients:
16 oz light sour cream
3/4 jar Real Bacon Bits 50% Less fat
1 cup finely shredded cheddar cheese
1 pkg light or regular Ranch Dip

Directions:
Mix & Serve with Triscuit crackers. (I just made it to serve with the rosemary olive oil Triscuits) Serve and Enjoy!

Honey- Soy Broiled Salmon

I was tired of chicken and my husband had been eating steak every night at the fire station so SALMON it was! Thanks to food network I came up with this tasty catch!
Ingredients

* 1 scallion, minced
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1 teaspoon minced fresh ginger
* 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
* 1 teaspoon toasted sesame seeds (see Tip)

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. Serve and Enjoy!


To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

How about some Fish Tacos?!

Forget all of those other recipes! This is the one you want!

1 pkg of corn tortillas
1 jar of jalapeno ranch dressing
1 jar of your favorite mango salsa
1 can of black beans
1 pkg of chopped cabbage (purple or green)
1 pkg of Fish Fry
2 cups of your favorite fish cut up into inch chunks
2 cups oil
1 cup of shredded cheddar cheese

I used cod fillets. Dip them in water and then into the fish fry mixture and then cook in the hot oil. Place spoonful of warmed black beans on tortilla first, followed by the cabbage, fish, salsa, ranch dressing, and then top with cheese. Serve and Enjoy! It is truly that easy and delicious!

Update:
I forgot to buy the ranch dressing when I made them today and I think I liked it just the same. So if you would like to use less ingredients go for it. Also, if you double up on the tortillas your filling will not fall through. I hate that!

Alfredo and Red Pepper Pasta

I had a red pepper, leftover Alfredo sauce to use up, and a hankering for pasta. This is what I came up with. Too bad the picture sucks (part photographer, part camera's fault)

1 red pepper
1 cup of your favorite Alfredo sauce
1 tbs minced garlic
1 pound chicken
1 tbs Cajun seasoning
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 large tomato
3 cups cooked Bowtie pasta (I used whole wheat)

Take the red pepper and tomato and throw them in the food processor. Meanwhile saute the chicken in garlic with a little bit of oil. Add Alfredo sauce and processed tomato and red pepper to saucepan. When chicken is no longer pink sprinkle with Cajun seasoning, paprika, and salt and broil till outside is crispy and golden brown.(this may be unnecessary, but I like my chicken slightly crunchy in a dish like this. Add chicken to sauce and pour over pasta. Sprinkle with black pepper. Serve and Enjoy!

Pork Tacos-Summer Deliciousness

Pork Tacos

Ingredients:
1 Pork Roast
1 yellow onion
3 cloves of garlic (minced)
1 1/2 cups beef broth
1 cup homemade salsa or your favorite salsa
1 tsp chili powder
salt and pepper if desired

Directions:

Cut roast into smaller chunks and place in deep pot on stove. Combine the remaining ingredients and bring to a simmer. Simmer for 3-4 hours until roast is tender enough to be shredded with a fork. Warm tortillas and add your favorite toppings. I learned from Simply Recipes to add the beef broth and salsa. I also added a touch of salt and vinegar to my lettuce as directed and I must say it is an excellent touch. I sliced up some mangoes, nectarines, and bananas for a light and tasty side dish. I must say this was a lovely summer meal.

Tangy Glazed Turkey Meatloaf

Please excuse the picture, meatloaf never looks super tasty, but this little loaf was delicious! I am more of a turkey burger fan these days than hamburger and was excited that this turned out. I will say turkey burger is a bit tricky to be able to tell if it is done by way of color. I used a meat thermometer for 175 degrees.
1 lb. ground turkey
1/4 cup bread crumbs
1 small onion
1/2 tsp poultry seasoning
2 tbsp catsup
1/3 cup milk
1 egg beaten
salt and pepper to taste

Combine all ingredients in a bowl. Mix well and pat into small loaf pan. Bake at 350 degrees for 40 minutes.

For the Glaze
2 tbs brown sugar
1 tsp dry mustard
1/4 cup catsup
1/4 tsp nutmeg

Mix glaze ingredients and spoon over meatloaf. Bake 20 minutes longer. Serve and Enjoy!