foxykitchen

ramblings from my little kitchen

Chicken Taco Salad

This is a super quick and easy supper.  I have really been craving mexican with this pregnancy, so lucky for matt we get to eat it a lot!

Ingredients:

2 diced chicken breasts

bag of frozen peppers and onions (or freshly sliced, but this is all i had on hand)

1 tsp chipotle seasoning mix- i used Knorr, but there are many available

2 tsp cilantro

1 clove garlic- finely chopped

1/4-1/2 tsp cayenne  pepper

2 TBS mayonnaise and greek yogurt

salt and pepper

1 TBS oil

lettuce of choice

garnish- sour cream, pepper jack or cheddar cheese, avocado, and salsa (my version below)

fried tortilla shells (i got mine at taco bell)-  you could do it yourself if you are really fancy.

 

1- heat oil in large skillet, meanwhile sprinkle diced chicken breasts with salt, pepper, and cayenne.  Saute chicken until slightly browned.

2- add garlic and sliced veggies and continue to cook for a few minutes until chicken is completely cooked through.  mix in mayo and greek yogurt to act as salad dressing and sprinkle with cilantro.

3- fill salad shells with lettuce and top with chicken mixture.  garnish to your liking with sour cream, salsa, cheese and avocado.

4- scarf!  serve leftovers the next morning with a poached egg- amazing.

 

homemade salsa:

2 cans rotel tomatoes

1 small onion diced finely

1 small jalapeno diced very finely

1 TBS chopped fresh cilantro

salt, pepper, cayenne pepper, cumin

mix all ingredients, add spices according to taste.  i like just a dash of each because i like the taste of the cilantro and tomatoes. and the rotel has a kick- especially if you get medium or hot!

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Marsala Risotto

Risotto is easy, it just takes a little time.  The fun part is it’s a meal on its own.  Last night I made this served with a yummy green salad and a piece of veggie sausage.  Try it sometime.  It is way better than rice and a fun change from pasta.

Ingredients:

2 cups chicken stock

1 cup marsala wine

1 cup arborio rice

1/2 onion

1 TBS olive oil

1TBS butter

1/4 cup parmesan cheese

1/2 cup frozen peas

1/4 cup fresh parsley

Directions:

1- Heat olive oil in medium sized pan and add diced onion.  season with salt and pepper and saute until onion is softened. 

2- Add rice and cook for 2 minutes over medium heat. Start warming stock/wine mixture in another pot.

3- Add 1 cup of stock/wine at a time allowing the rice to soak up liquid contents with each addition.  Constantly stir the rice.  This step takes about 30 minutes.  Don’t get mad.  Just turn on some rap music and have a dance party with your toddler, or by yourself.  No judgement.

4- Add the peas and allow them to warm through.  Then put the butter and cheese in the pan and stir rapidly, almost whisking to create a little volume.  Finish with fresh parsley.  

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Carmelita Bars

When I first started experimenting in the kitchen, I made these.  Then I made them for everyone I know, then I made more for me. I also gained 10 pounds.  Scrumptious.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter, at room temperature
1½ cups light brown sugar
2 cups quick-cooking oats
14 ounces caramel candies, unwrapped
½ cup evaporated milk
1 cup semisweet chocolate chips
1 cup chopped pecans

Directions

1- Preheat oven to 350. Butter a 9×13-inch baking dish.

2- In a medium bowl, whisk together the flour, baking soda and salt.

3- Cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.

4- Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes.

5- While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.

6- Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.

7- Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.

8- Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.

9- serve with vanilla ice cream.

10- run 10 miles

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Crepe Fakeout

i love crepes.  I think I probably had one every night we were in paris.  I am usually lazy after dinner, so this is a great way to pretend you are in Paris.  The best part?!  It takes less than 5 minutes. 

Ingredients:

plain tortillas (white or wheat)

nutella

banana

shredded coconut

1TBS butter

chocolate ice cream

Directions:

Spread nutella on half of tortilla, top with coconut and banana slices. place crepe into hot buttered pan and fold in half. cook on each side for about 2 minutes until ingredients are warmed through.  Serve with a scoop of chocolate ice cream!  YUM!

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S’mores Brownie Bars

These are sinful.  I made these a few months back for a friend right after she had her baby.  I think she said she ate half the batch in one sitting.  They are dangerous. Really rich, but really delicious!

crust:
1.5 cups graham crackers
6 tablespoons unsalted butter; melted
2 tablespoons sugar

brownie layer:
8 tablespoons unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup all-purpose flour

topping:
20 large marshmallows; cut in half

Directions
1. Preheat oven to 350 degrees. Line an 8-inch-square metal baking pan with foil and spray lightly with nonstick cooking spray.
2. Combine the graham cracker crumbs, 6 tablespoons of melted butter in a bowl and mix until the crumbs are moistened. Press the crumbs evenly into the bottom of the pan and bake at 350 degrees for 7 minutes. Cool crust.
3. Turn the oven temperature up to 400 degrees and prepare the brownie layer.
4. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth.
5. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Scrape batter into prepared pan and bake for 18 minutes.
6. Let cool completely, then lift out using the foil and place brownies onto a broiler safe pan. Move your oven rack about 6 inches from your broiler and preheat your broiler to low.
7. Layer marshmallows (sticky side down) across the top and toast under the broiler until golden, about 2 minutes. Cool and cut into squares.

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homemade granola

this is super easy and way better than anything from a box.  you can also undercook it, add a little more oil and honey and have sticky gooey granola, yum

2 cups old-fashioned rolled oats

1 cup shredded sweetened coconut
1 cup sliced almonds
1 teaspoon kosher salt
¼ cup canola oil, plus more for greasing the pan
¾ cup maple syrup
¼ cup honey
½ cup dried cherries or cranberries
½ cup dried apricots, chopped

1. Preheat the oven to 275°F.

2. Spread the oats, coconut, and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Stir every 5 minutes. Transfer the ingredients to a large bowl.

3. Increase the oven temperature to 350°F. Lightly grease the baking sheet with oil or spray with vegetable oil spray.

4. Stir the maple syrup, oil, and honey together in a small bowl, pour over the oats, nuts, and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, tossing frequently, until the granola is just crispy and golden brown. Let the granola cool completely on the baking sheet, breaking up any large clumps while it is still warm.

5. When the granola has cooled completely, add the cherries and dried apricots and toss to mix. In an airtight container, this will keep at room temperature for up to 2 weeks.

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Cheeseburger salad

Oh YUM!  I mean I am pregnant, so most food is delicious.  But this was so good I hardly had time to take a breath between bites.  And it is super simple.

Ingredients:

1/2 pound lean ground turkey

1/2 yellow onion, sliced

1TBS olive oil

salt and pepper

1TBS ketchup

1TBS dijon mustard

2tsp BBQ sauce

1TBS pickle juice

romaine lettuce

Diced dill pickles

Cheddar Cheese

White bread

Directions:

Heat olive oil in medium skillet add sliced onion and cook until softened. Add pinch of salt and pepper.  Place ground turkey into pan and add a smidge of salt and pepper again.  Cook for 2 minutes then add ketchup, mustard, BBQ sauce and pickle juice.  Stir until meat is browned and cooked through. Serve over chopped romaine lettuce then sprinkle with tons of cheddar cheese and as much dill pickle as you like.  I turned the white bread into croutons by cooking them over high heat in some melted butter and salt.  But you could just toast it and serve on the side as a scooper to help shovel this delicious meal into your mouth. Enjoy!

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Cheeseburger salad

Oh YUM!  I mean I am pregnant, so most food is delicious.  But this was so good I hardly had time to take a breath between bites.  And it is super simple.  

Ingredients:

1/2 pound lean ground turkey

1/2 yellow onion, sliced

1TBS olive oil

salt and pepper

1TBS ketchup

1TBS dijon mustard 

2tsp BBQ sauce

1TBS pickle juice

romaine lettuce

Diced dill pickles

Cheddar Cheese

White bread

Directions:

Heat olive oil in medium skillet add sliced onion and cook until softened. Add pinch of salt and pepper.  Place ground turkey into pan and add a smidge of salt and pepper again.  Cook for 2 minutes then add ketchup, mustard, BBQ sauce and pickle juice.  Stir until meat is browned and cooked through. Serve over chopped romaine lettuce then sprinkle with tons of cheddar cheese and as much dill pickle as you like.  I turned the white bread into croutons by cooking them over high heat in some melted butter and salt.  But you could just toast it and serve on the side as a scooper to help shovel this delicious meal into your mouth. Enjoy!

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