Zuppa Toscana.

This is a delicious recipe that is fairly easy to make and filling enough for dinner.  Yum!  Here's what I learned:

1. I used a mandolin slicer for the potatoes.  Made the job very simple!
2. One pound of sausage would be too much.  12 ounces worked well for me.
3. The potatoes cooked in about 10-12 minutes instead of the 20 listed in the recipe.  Keep an eye on them.  If they go too long you will have potato bits instead of slices.
4. Topped it with freshly shredded Parmesan cheese.

 

Recipe can be found here:  Zuppa Toscana

Topsy-Turvy Egg Bake.

What drew me to this recipe was the toasted English muffin topping.  And it didn't disappoint!  Here's what I learned:

1. I used too much broccoli.  But then again I'm not a huge fan of it.
2. Sausage and/or mushrooms would be a nice addition.
3. The recipe as is was just enough for the three of us.  I would double it if your third family member doesn't sit in a high chair.

 Recipe can be found here:  Topsy-Turvy Egg Bake

Chocolate Chip Cookies - another version.

The recipe I have for The BEST Chocolate Chip Cookies is super tasty.  Because of how good it is my search for new chocolate chip cookie recipes was over.  That was until a friend mentioned a delicious recipe she found on Pinterest that actually deserved to be written on a recipe card.  Wait, a recipe card?  Time to try it!  And how many times can I use the word "recipe" in one post?  Keep reading!  Here's what I learned:

1. The recipe says bake for 8-10 minutes tops.  And that would be right.  I say even 7 min 30 seconds.
2. They are sooooo soft and delicious!
3. Make them.

 Recipe can be found here:  Chocolate Chip Cookies

Cheddar Corn Chowder.

I've been told to make this again.  So I guess that means you should try it!  Here's what I learned:

1. Cut the potatoes in small bite sized pieces.  I thought I did and it took twice as long to cook them.
2. It would be great with the addition of sausage, chicken, ham, or bacon.
3. Even the kid liked it.

My pictures are suffering because it is now dark outside by the time we eat.  I hope it still looks appetizing!

Recipe can be found here:  Cheddar Corn Chowder

Chicken Broccoli Alfredo.

I found this recipe during a random search for dinner ideas.  Turned out to be an easy and delicious dinner!  Here's what I learned:

1. Use at least a 1/2 cup of freshly shredded Parmesan cheese.  Makes a gigantic difference.
2. Don't overcook your broccoli like I did.  That's a game changer.
3. I cooked the chicken with seasonings (garlic, Italian, crushed red pepper) in a skillet with a bit of EVVO and butter.
4. Served it over fettuccine.
5. Leftovers aren't as good as the sauce does separate.

Recipe can be found here:  Chicken Broccoli Alfredo

Baked Spaghetti.

I liked it.  I know that doesn't sound very enthusiastic and/or convincing...  But really, it was good. Here's what I learned:

1. Season it up!  It needs it.
2. Makes a ton.
3. If you like olives they would be a yummy addition.
4. Leftovers were great!
5. Half went in the freezer. Guinea pigs are eating it this weekend.  Hope it froze well!

Recipe can be found here:  Baked Spaghetti

Winner Winner Chicken Dinner.

I found this recipe for crispy chicken and pasta on Pinterest (yes, Pinterest again).  I decided to make the crispy chicken portion of it.  Here's what I learned:

1. This is so delicious and pretty simple!
2. I added seasonings (Italian and garlic powder) to the flour mixture.  I recommend doing this.
3. Instead of making the sauce in the recipe I used a jar of Classico's Roasted Poblano Alfredo Sauce and it was good!
4. Served it over pasta of course.
5. Plenty of flexibility to add in whatever suits your tastes.

 Recipe can be found here:  Crispy Chicken

Blue Ribbon Chili.

I thought anything with "blue ribbon" in the title has got to be worth a try.  Here's what I learned:

1. I used Pace medium picante for a little kick.
2. After cooking the beef I put all ingredients into the slow cooker and let it go all day on low.
3. Served it with sour cream and shredded cheese.
4. Makes a ton!  We filled the freezer with leftovers.
5. Overall, pretty good chili and very easy to make!

Recipe can be found here:  Blue Ribbon Chili

Sour Cream Chicken Enchiladas.

This is another Pinterest find.  The family loved it!  Penelope kept saying "mmmmm" as she ate.  Here's what I learned:

1. Make sure to season up your chicken.  The recipe calls for no seasoning whatsoever.  I used chipotle pepper powder, cumin, garlic salt, and a dash of paprika.
2. Next time I may try shredding the chicken or use rotisserie.
3. The filling was enough for 6 tortillas.
4. I folded them like burritos to keep everything inside during the baking process.
5. I put out guacamole, salsa, and black olives for toppings.  Served them with multigrain tortilla chips and black beans.

Recipe can be found here:  Sour Cream Chicken Enchiladas

Mozzarella Sticks.

I heart Pinterest.  And that is where I discovered this recipe for homemade mozzarella sticks.  Here's what I learned:

1. Make sure to follow the directions for the double layer of breading.
2. Next time I will attempt to brush some of the excess breading away.  Once they freeze all of the weird hangers on freeze too and you end up with some pretty crazy looking mozzarella sticks.
3. Didn't care for the buttermilk dipping sauce.  Marinara and ranch are perfect.
4. We ended up freezing a good amount.  I will report back on the results of freezing/thawing/baking/eating.

 

Recipe can be found here:  Mozzarella Sticks

Honey Nut Chicken Sticks.

We love this recipe for homemade chicken fingers.  It's simple to put together and bakes in 15 short minutes!  Here's what I learned:

1. I make a half recipe and it is plenty for the three of us.
2. I use Honey Bunches of Oats or a generic version of it.
3. It really only takes 15 minutes to cook through.  They come out perfectly moist!
4. Serve with your favorite honey mustard, ranch and/or BBQ sauce.
5. I have also used them to make yummy grilled chicken tender and cheese sandwiches.

  Recipe can be found here:  Honey Nut Chicken Sticks

Marinated Olives and Cheeses.

I was in search of a yummy appetizer that pairs well with wine.  Olives + cheese = winner.  Here's what I learned:

1. Definitely make this at least 24 hours ahead of time so the flavors can do their thing.  Give it a stir occasionally.
2. I used mozzarella and sharp cheddar.
3. Definitely take it out of the refrigerator well in advance of serving.  Directions say it should be served at room temp.
4. I set a small jar of tooth picks on the side for easy olive/cheese access.
5. Makes a ton!
6. Daune - if you are reading this, make it.  It's so up your alley.

Recipe can be found here:  Marinated Olives and Cheeses

Chicken Egg Rolls.

This is one of our favorite meals!  Because they do take a little more effort than your everyday dinner we don't make them often.  But when we do it's such a treat!  Here's what I learned...

1. The recipe calls for 1/2 tablespoon of chili paste with garlic.  I usually double that to give it the perfect amount of heat.
2. Since we are on the topic of chili paste with garlic...make sure it's paste.  I have tried using chili sauce with garlic before and it's very mild in flavor.  I have no trouble finding the paste at Target.
3. Don't crowd the wok when frying so they all have a chance to get nice and brown.  It's tempting to dump them all in and be done with it.
4. I serve them with rice and a few dipping sauce options (usually soy and sweet and sour sauces).

Chicken Egg Rolls

20 oz ground poultry (I use 95% lean ground chicken)
3 tablespoons soy sauce
3 teaspoons sesame oil
4 large eggs, scrambled and cooked
4 cups coleslaw mix
1/2 tablespoon chili paste with garlic
green onions to taste (I usually have about 1/2 cup)
1 package egg roll wrappers
Oil for frying

Brown the ground chicken and drain well.  Place in a container with a lid.  Mix together the soy sauce and sesame oil and pour over the ground chicken.  Cover and marinate for at least 30 minutes.

In a wok over medium heat saute the coleslaw mix until limp.  Stir in the chili paste with garlic, green onions, scrambled eggs, and marinated ground chicken.  Let mixture cool before wrapping.

To wrap:  I use egg to moisten all edges of the egg roll wrapper.  Make sure one of the corners of the wrapper is facing you.  Place one heaping spoonful of filling onto the top corner of the wrapper.  Fold the top over the filling and then fold in each side.  Roll it up and wala you have an egg roll.  If that makes no sense look it up on YouTube.  There are plenty of homemade videos that show you how to do it.

To cook:  I fill the wok about 1/3 full with oil and heat it on medium high.  Drop a tiny bit of water into the oil and if it crackles the oil is ready for frying.  They take about 2 minutes per side.  After they are browned on all sides I place them on a paper towel lined plate while I finish the rest.

 

Vanilla Cupcakes w/Cream Cheese Frosting.

I purchased The Hummingbird Bakery Cookbook at a book sale last year.  It has been perched on my shelf making googly eyes at me ever since.  On Sunday it was time for us to officially meet.  While going through the book I wanted to eat the yummy baked treats right off the page!  Here's what I learned:

1. Because it was my first time making the recipe I followed the directions exactly.
2. I even made sure to put the butter out earlier in the day to get it to room temperature.
3. It took them 20 minutes to bake perfectly in my oven.  But I always seem to follow the lower end of the range on baking times.
4. I tried using a fancy frosting piping bag and tip but it was a big ugly mess.  Good old knife and jar of sprinkles worked much better!

Vanilla Cupcakes

1 cup all-purpose flour
a scant 3/4 cup sugar
1.5 teaspoons baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup whole milk
1 egg
1/4 teaspoon pure vanilla extract
edible sprinkles (as opposed to poisonous ones?)
12 hole cupcake pan lined with paper cases

Preheat the oven to 325 degrees.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.  Gradually pour in half the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).  Continue mixing for a couple more minutes until the batter is smooth.  Do not over mix.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the cake bounces back when touched.  Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

When cupcakes are cold, frost and decorate with sprinkles.

Cream Cheese Frosting

2 1/3 cups confectioners' sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, cold

Beat the confectioners' sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.  Add the cream cheese in one go and beat until it is completely incorporated.  Turn the mixer up to medium-high speed.  Continue beating until the frosting is light and fluffy, at least 5 minutes.  Do not overbeat, as it can quickly become runny.  I used a bit of coloring to make the frosting lavender.

Grilled Chicken and Avocado Sandwiches.

Trying to savor every last moment of grilling season.  This gem is from Simply Recipes and it turned out delicious!  Here's what I learned...

1. 1/2 teaspoon chipotle chile powder = very mild in spice.  I would at least double that if you want any sort of heat.
2. Topped our sandwiches with Monterey jack cheese, avocado slices, crispy bacon, and a little bit of mayo.  YUM!

Recipe can be found here:  Grilled Chicken Sandwiches

Nacho Beef Bake.

This is something my husband would never eat.  It's been in the "make when Alan is out of town pile" for a while now.  I invited my guinea pigs over for dinner and here's what I learned:

1. I used Rotel instead of plain diced tomatoes.  Original Rotel is spicy!  Next time I think I will go with mild.
2. I love olives.  Love.  This recipe calls for an entire jar.  I can't believe I am saying this but I think it was too much!  Maybe 1/2 - 3/4 jar next time?
3. Velveeta makes everything better.  Maybe add a few cubes for extra creaminess.
4. The sour cream and tortillas chips on top are a must.

Recipe can be found here:  Nacho Beef Bake

Chipotle Cream Chicken.

This recipes packs a punch!  Heat level can definitely be customized.  Here's what I learned:

1. I debated dicing or not dicing the chipotle peppers.  I went with the recipe and put them in whole.  Much easier and still tasted great!
2. If you don't like spicy try using one pepper instead of two.
3. I added a few spoonfuls of adobo sauce.
4. Served it in tortillas with cheddar cheese, guacamole, and a side of yellow rice and black beans.

Recipe can be found here:  Chipotle Cream Chicken

The BEST Chocolate Chip Cookies.

The title says it all.  I found this recipe many years ago and it changed my cookie making world!  Here's what I learned:

1. If you use a 1/4 cup measuring cup you will have beautiful bakery sized cookies.  Pretty enough to wrap and give as gifts.  One cookie is like a meal.  These suckers will take approximately 13-17 minutes to bake (depending on your oven of course).
2. If you prefer an average sized cookie use a cookie scoop like this:  OXO Good Grips Cookie Scoop.  Works great and they bake in approximately 10 minutes.
3. Use unsalted butter and make sure to melt it.
4. When the edges just start to brown and the middle looks lighter and almost undercooked they are done!

Recipe can be found here:  The Best Big, Fat, Chewy Chocolate Chip Cookies

Champagne Cocktails.

I tried this recipe over the weekend and made exactly as written it's only okay.  But with a few easy changes it's great!  Here's what I learned...

1. Trader Joe's $5 champagne worked well.
2. Skip the lemon juice.
3. Add one extra cube of sugar.
4. Eyeball the cherry juice to fit your tastes.
5. Give it a little stir.  Not too much or it will fizz over the top.
6. Drink and be merry.

Recipe can be found here:  Champagne Cocktail

Everything Bread.

This bread is delicious!!!  I used leftovers for sandwiches.  Here's what I learned:

1. I skipped the caraway seeds because I don't like them.
2. Nothing else to say!

Recipe can be found here:  Everything Bread