Quote Friday

Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do.

So throw off the bow lines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.

Jalapeno Cornbread Poppers

I have heard so many great things about jalapeno poppers,

 and I've NEVER tried them.

I saw this recipe that incorporated cornbread AND jalapeno poppers and it just seemed perfect.

Now, I have to warn you...the heat from the jalapenos can be intense, be sure to take out all the seeds and get as much of the veins out as you can.

I accidentally left some of the veins in and the HEAT was too much for me.

So warning....these are not for the faint of heart!

What you’ll need for approx. 24 Jalapeno Cornbread Poppers:

12  Med/Large fresh Jalapenos

1 Box of Cornbread Mix 

1 1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkling)

1 Cup Corn, fresh or canned is just fine

Directions:

Slice each jalapeno down the center and carefully remove all the seeds and veins..set aside.

In a medium bowl, mix up the Cornbread batter according to the box instructions, 

add in the Corn and 1 cup of the Cheddar.

Fill each Jalapeno half with some batter! 

Sprinkle them all with the remaining 1/2 cup of Cheddar.

Place on baking sheet and put in the oven at 350 F for 15-20 minutes,

or until cornbread is firm and cooked through. 

They will be puffed cheesy....and delicious!

Source: http://www.ohbiteit.com

Caprese Lasagna Roll ups

Caprese Lasagna Roll Ups

This recipe for Caprese Lasagna roll ups is a winner!

The cheese mixture is full of flavor, fresh tomatoes added to any dish make it better, and the basil on top is just perfection.

When you make the marinara sauce it is the perfect blend to hold it all together.

This recipe has a few different steps going on, but once it comes together it is sure to be a wonderful addition to your recipe book!

It is one of my favorites!

You will need:

8 lasagna noodles, uncooked

14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided

3/4 cup Ricotta cheese

1 large egg white

1/3 cup freshly, finely shredded Parmesan cheese 

freshly ground black pepper

3 - 4 medium Roma tomatoes, thinly sliced 

1/4 cup chopped fresh basil, plus more for garnish

1 cup marinara sauce, recipe follows

Simple Marinara Sauce

2 Tbsp extra virgin olive oil

1/4 cup finely chopped yellow onion

2 cloves garlic finely minced

1 (28 oz) can crushed tomatoes

salt and freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees. 

Cook pasta according to directions listed on package to al dente.

 Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.

{while that is going I would make the marinara sauce so that it has plenty of time to simmer}

Simple Marinara Sauce

Heat olive oil in a medium saucepan over medium high heat. 

Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. 

Pour in crushed tomatoes and season with salt and pepper to taste. 

Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling.

For the cheese filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. 

Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. 

Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. 

Snugly roll lasagna noodles to opposite end. 

Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish.

 Align lasagna roll ups, seam side down in dish. 

Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking).

 Sprinkle top with remaining 2 oz. shredded Mozzarella. 

Bake in preheated oven 30 minutes. 

Remove from oven, plate pasta and garnish with plenty of basil ribbons. 

Serve warm.

Source: http://www.cookingclassy.com

Quote Friday

A Grandmother is a little bit parent,

a little bit teacher,

and a little bit best friend.

Snickerdoodles

 snickerdoodles


I got this recipe from one of my friends and what a perfect recipe it is!
It makes the PERFECT snickerdoodles that will disappear so quickly after you make them.
Seriously, they are THAT good!

You will need:

Mix: 

3 1/2 cups flour 
1 Tbsp baking powder 
2 tsp baking soda 
1/4 tsp salt 
1/4 tsp cinnamon

In a separate bowl mix: 
1 cup butter 
2 cups sugar 
2 eggs 
1 Tbsp light corn syrup 
2 1/2 tsp vanilla

Preheat oven to 375

Combine wet and dry ingredients. 
Roll each ball of dough in cinnamon sugar mixture. 
Bake for 8-10 minutes depending on how gooey you like them. 

Enjoy your amazing cookies!

Source: Danielle Butters

Lasagna Soup

Lasagna Soup

I LOVE lasagna, so when I saw this recipe for Lasagna Soup, I knew I had to try it.

It's a wowzers too!

This is my new go to soup recipe on a chilly day.

For the soup:

2 tsp. olive oil

1 lb. hamburger meat

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

additional cheesy yum:

2 c. shredded mozzarella cheese

To Make:

Heat olive oil in a large pot over medium heat. Add meat, breaking up into bite sized pieces, and brown for about 5 minutes.

 Add garlic, oregano, and red pepper flakes. Cook for 1 minute. 

Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. 

Bring to a boil and then reduce heat and simmer for 30 minutes. 

Add uncooked pasta and cook until al dente. 

Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. 

You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. 

Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Enjoy your amazingness!

 Source: http://www.afarmgirlsdabbles.com

CPK Tequila Lime Pasta

CPK Tequila Lime Pasta

Say hello to my new FAVORITE dish.

I mean, I am obsessed.

I always order this when we go to California Pizza Kitchen, because well...it is just THAT good.

So far we've made this dish 3 times within the month.

The recipe I found calls for spinach fettucine and the first time around I had a hard time locating it in my store, so I just used regular fettucine.

Then I ended up finding spinach fettucine and we tried it, but i didn't like it nearly as much.

It took away from the flavor of the dish and I wasn't a fan.

So, I recommend using regular fettucine.

You will need:

1 pound dry fettucine (regular or spinach- whatever you prefer)

1/2 cup chopped fresh cilantro, divided

2 tablespoons minced garlic

2 tablespoons minced jalapeño pepper,

 seeds and veins removed if desired

3 tablespoons butter, divided

1/2 cup chicken broth

2 tablespoons gold tequila

2 tablespoons lime juice (2 limes)

3 tablespoons soy sauce

1 1/4 pounds chicken breast,

cut into ¾-inch pieces

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 green bell pepper, thinly sliced

1 1/2 cups heavy cream

To Make:

1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes, or according to the package instructions. 

Drain, very lightly oil (to keep the pasta from sticking) and set aside.

2. , In a medium saucepan, cook one-third cup of the cilantro (reserve the rest for garnish), garlic and jalapeño with 2 tablespoons of butter over medium heat until aromatic and the garlic is golden, 4 to 5 minutes. 

Stir in the broth, tequila and lime juice. 

Bring the mixture to a boil and cook until thickened to a paste-like consistency, 6 to 8 minutes. 

Remove from heat and set aside.

3. In a small bowl, drizzle the soy sauce over the chicken pieces and set aside to marinate for 5 minutes.

4. Meanwhile, in a large sauté pan, heat the remaining butter over medium heat. 

Add the red, yellow and green peppers, and cook, stirring occasionally, until the vegetables have wilted. 

Stir in the chicken and soy sauce, then the tequila/lime paste and cream.

5. Bring the mixture to a gentle boil and cook until the chicken is cooked through and the sauce is thickened, several minutes. When the sauce is done, stir in the fettuccine and remaining cilantro.

6. Serve the dish family-style or plate on individual serving dishes. Serve immediately.

Source: http://www.latimes.com

Cheesy Honey Mustard Chicken

Cheesy Honey Mustard Chicken 

I found this recipe on pinterest and it is the easiest dish to prepare.

You just throw everything into a 9x13 pan and toss it in the oven to cook!

I don't like a ton of honey, so I cut it down by half of what it called for.

It was a great dish!

You will need:

4 boneless chicken breast

3/4 cup honey

1/2 cup Dijon mustard

1 tsp lemon juice

1/2 tsp paprika

lemon pepper to taste

4 Tbsp bacon, cooked and chopped 

1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 375.

2. Season chicken breasts with lemon pepper. Place in 9×13 baking dish.

3. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes.

4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown (about 10 minutes).

 Source: http://cookbook-recipes.org

Quote Friday

Believe that there's light at the end of the tunnel.

Believe that you  might be that light for someone else.

Parmesan baked potato halves

Parmesan Baked Potato Halves

I love me some melted cheese and I found this recipe that added a little something-something to the standard potato side dish and it was tasty. I think next time I will add more of the yumminess, because i would like them to be completely covered.
It was a great addition to our main dish!

You will need:

6 small potatoes, scrubbed and cut in half

1/4 cup butter

grated parmesan cheese

garlic powder

other seasonings (to personal preference)

Instructions

Preheat oven to 400 degrees.

 Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. 
Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter.

Place potato halves face down on the butter and seasonings.

 Place in preheated oven and bake for 40 to 45 minutes.

 Cool for 5 minutes before removing from pan.

Serve on a plate with a side of sour cream for dipping.

Source: http://www.favfamilyrecipes.com

Greek Chicken Lemon Rice Soup

I love having a stash of great soup recipes, but when I went through my recipe folders I ended up tossing a ton in the trash. Either they required too much work, didn't taste great, or just wasn't my taste. BUT I am SO glad that I found this one. It is a greek lemon chicken rice soup.

It tastes SOOOOO good, it is easy to make, and I LOVE lemon, so next time I will be adding more! I just bought a rotisserie chicken at the supermarket and shredded it for the chicken.

Make with some crusty bread and a side salad and dinner is served!

Ingredients:

6 cups low-sodium chicken broth

3/4 cup long-grain white rice

2 cups cooked chicken, diced (a rotisserie chicken works great for this)

2 large eggs, at room temperature

2/3 cup fresh lemon juice (do not use bottled)

Directions:

Add broth and rice to a large saucepan. Bring to a boil.

Reduce heat to a simmer, cover, and cook 15 minutes or until rice is cooked.

Add chicken to pot.

Remove soup from heat and cover.

In a separate bowl, whisk lemon juice into eggs until frothy.

Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs, whisking continually.

Slowly stir the warmed eggs into the pot of soup.

Serve immediately.

Source: http://whatskpcooking.com

Banana Blueberry Muffins

Banana Blueberry Muffins

I love me a blueberry muffin, so when I saw this recipe for blueberries AND bananas, i knew I had to try it.
They turned out really well and had wonderful flavor. 
Compared to other muffins I've made, these are a more dense variety.
You can add nuts or keep them out, whatever you like!


You will need: 

2 ½ cups sifted flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¼ cups sugar

1 egg, beaten

½ cup orange juice

2 Tbsp butter, room temp.

1 ½ cups (or more) fresh blueberries

½ cup chopped walnuts (optional)

3 ripe bananas, mashed

How to make:

Sift dry ingredients together.

Then add sugar, egg, oj, & butter. 
Whisk together. 
Fold in bananas & blueberries. 



Pour into lined muffin tins & bake at 350 for 20 minutes. 
Remove rack and cool!

Source: Lesliedurso.com

Quote Friday

 we just keep on, don't we?

We move forward with a prayer in our heart and smile on our face...

And know that God will pick up those pieces that we can't.

He will bless our lives with the courage to face a new day,

even in pain.

-Stephanie Nielson

Quote Friday

Take pride in your surroundings, 

use your imagination,

and make your house a home.