Chicken Cordon Bleu with a Creamy Wine Sauce

Chicken tender enough to slice with a fork, salty Black Forest ham and the mild melting flavors of Havarti cheese makes this a perfect dinner for family night or for a fancier company meal. This is one of my favorite ways to prepare chicken. I've made numerous versions of Cordon Bleu in the past, including Green Chile Chicken Cordon Bleu and the Chicken Cordon Bleu Eggrolls I made last month.

This is classic Chicken Cordon Bleu and it is always a success. I wanted to make a new sauce to go with the chicken and I found this simple white wine sauce on allrecipes.com. I adapted it slightly and we really liked the combination of the chicken, ham and cheese along with the lightly flavored wine sauce. Served both with and without the sauce, this chicken dish has been enjoyed by every person to whom I've ever served it.

Chicken Cordon Bleu

CHICKEN Ingredients:
4 boneless skinless chicken breasts, sliced thin to create 8 fillets (directions are below)
4 ounces black forest ham, about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts)
4 ounces Havarti or Swiss cheese, about 4 large slices cut in half (they should be about the same size as the flattened chicken breasts)
1/4 cup AP flour, I used a combination of brown rice flour and tapioca starch this time and that worked great as well
1 teaspoon paprika
kosher salt, to taste
freshly ground black pepper, to taste
4-6 tablespoons butter

SAUCE Ingredients:
3/4 cup white wine
1 1/4 teaspoon chicken base, I used Better Than Bouillon
1 1/4 cup heavy cream
1 tablespoon arrowroot or cornstarch
dash of paprika

Prep the four chicken breasts by rinsing them, trimming any fat and then slicing lengthwise to create 8 uniform chicken fillets. Place two breasts in a gallon size ziploc bag and use a meat mallet to pound them to a uniform thickness of approximately 1/4".

Place a slice of ham on the chicken and then a slice of cheese over the ham. Roll the chicken to create bundles and then secure with toothpicks or kitchen twine. Mix the flour, paprika, salt and pepper in a small bowl and then use the flour mixture to coat the chicken bundles on all sides.

Preheat the oven to 350. While the oven is heating, heat half the butter in a large skillet over medium high heat. Cook four chicken bundles at a time, turning as needed, until the chicken is browned on all sides. Remove browned chicken to an oven-proof baking dish and set aside. Add the remaining butter to the skillet. Cook the rest of the chicken and then transfer it to the baking dish. Bake until the chicken is cooked through and no longer pink. Be careful not to overcook it. This took about 10 minutes for me. When the chicken is finished in the oven, tent with foil and set aside until ready to eat.

In a small saucepan, over medium heat, warm the wine and the chicken base. Whisk to combine. In a small cup, whisk the arrowroot into the cream until smooth. Drizzle the cream into the saucepan very slowly, whisking until combined. Continue cooking over medium heat, stirring the mixture until it thickens. Pour the cream sauce over the chicken when ready to serve. Enjoy!

Click here for printable recipe

Blueberry Banana Coconut Chia Smoothie

With some coconut water left in the fridge after making Coconut Lemon Sours, I couldn't resist trying it out in a smoothie. I loved this! Light and refreshing, this was a a great snack. You can adjust the thickness as desired by adding more or less water.

Blueberry Banana Coconut Chia Smoothie

6 ounces coconut water
2 small bananas, frozen if possible
1 cup blueberries, frozen
3 large strawberries
Optional: 1 tablespoon chia seeds

Layer ingredients into the blender and puree until smooth. If needed, add a bit more water. Enjoy!

Recipe makes (2) 10 ounce smoothies

Click here for printable recipe

Coconut Lemon Sour

Several weeks ago, I was out with some friends and tried a Coconut Lemon Sour at PF Chang's. I absolutely loved that drink and I was determined to recreate it at home. We chatted with the bartender a while, in an attempt to figure out the exact amounts. Light and crisp, just sweet enough for me and still a bit tart from the lemon, I'll be making this all summer long. 

Without the hassle of going out or the crazy expense of a mixed drink at a restaurant, this is my answer to summertime thirst. I've made this for several people now and my sister insisted I post it here for her. So, here you have my favorite drink!

I am also including the non-alcoholic version I have made for my kids. They loved having a fun coconut drink (my middle son declared it "ten thumbs up") and they thought it was a very exciting treat!

Coconut Lemon Sour
slightly adapted from this recipe found at Quizlet

2.5 ounces Coconut Water
1.5 ounces Coconut Vodka, Pearl and Ciroc vodkas are both excellent
1 ounce Fresh Lemon Juice - adjust as desired, I prefer it a bit tart from the lemon
1 ounce Simple Syrup*

Combine all ingredients in a shaker (or small mason jar) with ice and shake several times, or just until chilled.  Pour over fresh ice and garnish with a wedge of lemon if desired. Enjoy!

* To make simple syrup for mixed drinks: Combine 1/2 cup water and 1/2 cup white sugar in a jar and shake until the sugar is dissolved. This will keep in the refrigerator until you need it again. It will be much thinner than traditional simple syrup and will mix smoothly into the drinks. 

Virgin Coconut Lemon Sour

6 ounces Coconut Water
2 ounces Lemon Juice
2 ounces Simple Syrup

Combine all ingredients in a shaker (or small mason jar) with lots of ice and shake until chilled.  Pour over fresh ice and garnish with a wedge of lemon if desired. Enjoy!

Click here for printable recipe

Chinese Chicken Salad with Ginger Sesame Dressing

Sweet oranges, roasted chicken and toasted almonds along with crispy cucumbers, lettuce and cabbage are tossed in a ginger sesame dressing. The combination of flavors and textures was a treat and even my boys devoured this salad. Admittedly, their favorite part was the oranges, but who could blame them?

Chinese Chicken Salad with Ginger Sesame Dressing
recipe adapted from Cinnamon Spice and Everything Nice

SALAD Ingredients:
1-2 teaspoons olive oil
4 cups romaine lettuce, or other crisp lettuce, thinly sliced or choppped
6 cups Napa cabbage, or Savoy cabbage, thinly sliced
3 cups cooked chicken, chopped or very thinly sliced
1 medium cucumber, peeled and cut into thin bite size pieces
2 navel oranges, peeled and cut into bite size pieces or sectioned like this
1/4 cup sliced almonds, toasted
1 tablespoon sesame seeds, toasted

DRESSING Ingredients:
2 teaspoons fresh ginger, minced or grated on a microplane
2 tablespoons brown sugar
1 1/2 teaspoons hot chili sauce, I used Sriracha
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 scant tablespoon toasted sesame oil
2 tablespoons light flavored olive oil

Whisk together the dressing ingredients and then set aside. Heat an empty large frying pan over medium low heat and toast the sesame seeds. Remove to a separate dish and set aside when lightly browned. Toast the almonds next, tossing them frequently until they are browned as well.

Add just a drizzle of oil to the pan and saute the cabbage just a few minutes, until it is barely wilted and still crisp. It will turn a brighter green color. Remove to a large bowl and toss with tongs to cool it a bit. (Otherwise, it will continue to cook a bit more in the bowl.) In a separate bowl, toss the chopped chicken with a small amount of dressing to coat it lightly.

Add the chicken to the bowl with the cabbage, along with the lettuce, cucumber and oranges. Drizzle with dressing and then toss well to coat everything. Sprinkle with sesame seeds and almonds just before serving.

Click here for printable recipe

Round Roast with Balsamic Onion Sauce

Tender beef is cooked until it is falling apart and then topped with a simple sauce made from lightly caramelized onions, balsamic vinegar and beef broth. This recipe is all about the sauce. I've included both oven and crock-pot directions below for cooking the roast, or you can simply cook your roast however you like best and then top it with this richly flavored sauce.

Round Roast with Balsamic Onion Sauce

1.5 - 3 lb beef round roast
1 tablespoon olive oil
1 small onion, sliced very thin
1 clove garlic, minced
1 cup beef broth, divided (or 1 cup water, plus 1 teaspoon Better Than Bouillon beef base)
1 tablespoon Worcestershire
1 tablespoon balsamic vinegar
1 teaspoon arrowroot or cornstarch
Kosher salt, to taste (I didn't add any at all)

Oven Directions: Preheat oven to 325 degrees. Place the room temperature roast in a dutch oven, along with about a cup of water. Cook covered for approximately 3 hours. The cooking time will vary depending on the size of the roast.

Crockpot Directions: Place the roast in the crockpot along with about an inch of water. Cook on high for a few hours, reduce to low and continue cooking until it is falling apart. I actually placed my roast in the crockpot frozen and cooked it for approximately 11 hours total. A room temperature roast should be finished cooking in 8-10 hours, depending on the size of the roast.

When the roast is tender enough to fall apart, gently shred all of the meat with tongs and toss in the juices remaining in the pot. The meat should absorb the juices and should stay warm and tender that way. Keep pot covered with lid or keep the meat in the crockpot on warm/low until ready to eat.

In a small saucepan, warm the oil over medium heat. Add the onion and cook for about 10-15 minutes, stirring occasionally. When the onions are tender and slightly browned, add the garlic and toss it with the onions while sauteing it for about a minute. Add 3/4 cup of beef broth, Worcestershire and the vinegar. Bring to a simmer.

Whisk the arrowroot into the remaining 1/4 cup of broth until smooth. Pour this mixture into the saucepan and simmer on low for just a few minutes until the sauce is slightly reduced. Pour over the cooked roast beef and toss to combine. Enjoy!

Click here for printable recipe

Chocolate Peanut Butter Banana Smoothie

Similar to the PB Banana Ice Cream I made last year, this smoothie was made rich and creamy from the bananas. This was much more like a milkshake than our usual smoothies. My kids were so excited when I handed them these drinks with chocolate drizzled on top. I loved the flavor and the banana was not nearly as strong as I thought it might be. Still not a fan of bananas? Substitute ice cream for a real milk shake treat.

Chocolate Peanut Butter Banana Smoothie

1 1/2 cups milk
3 bananas, frozen
2-3 tablespoons creamy peanut butter
2-3 tablespoons chocolate sauce, plus more to drizzle

Layer ingredients into the blender and puree until smooth. Adjust the chocolate flavor to your preference. Pour into glasses and then drizzle the top with an additional teaspoon of chocolate sauce.

Recipe makes (3) 10-12 ounce smoothies

Click here for printable recipe

Potato Pancakes

I've been hearing about Latkes from my sister ever since she married my brother in law and he started making them for her during Hanukkah several years ago. When she first told me about them, I figured, how hard could it be? HA! Let's just say that I will eventually attempt them again, but not for a while.

In the meantime, I spied a container of leftover mashed potatoes in the refrigerator and decided to try a simplified version. They turned out great and my boys and I enjoyed them for breakfast along with some eggs and fresh fruit. They were especially delicious when topped with some pear sauce that I had in the pantry. I'll share the pear sauce recipe this fall when pears are in season.

Traditionally, latkes are fried in oil. However, I was feeling somewhat lazy this morning. I simply heated the pancake griddle and made them that way. As soon as they were browned on the bottom, they flipped easily, without any oil at all. The trick was not to mess with them once you have dropped them onto the griddle and flattened them slightly. Simply let them cook on one side, flip and press them to the thickness you want and then cook the second side.

Potato Pancakes

2 cups leftover mashed potatoes
2 eggs
1/4 cup arrowroot or cornstarch (AP flour would probably work fine as well)
pinch of salt, should not need much because the potatoes are already flavored

Using a couple tablespoons of the mixture at a time, drop the pancakes onto a hot griddle. Flatten them out a bit, using the back of a large spoon and let them cook until browned. Flip them over with a spatula and press down slightly. Cook the second side until browned. Remove from the griddle and serve warm. Top with apple sauce or pear sauce if desired. Enjoy!

Click here for printable recipe

Mojo Chicken Burrito Bowls

Everyone in my family is a fan of Chipotle's burrito bowls. As a result, we've gotten into the habit of making different versions of them at home for a quick and easy (and delicious!) weeknight dinner. Simply choose your favorite ingredients and layer them onto your plates. This is a great way to use bits of leftovers in the fridge as well.

Mojo Chicken Burrito Bowls

Romaine lettuce (or your favorite crisp variety), roughly chopped
Rice, brown or white
Black beans, or your favorite variety
Mojo Chicken, chopped or shredded into bite size pieces
Corn, fresh, frozen or canned is fine
Tomatoes, chopped
Cheddar or pepper jack cheese, shredded
Chopped avocados
Salsa
Sour Cream or Southwestern Po'dunk Sauce
Smoked Chipotle Tabasco sauce (this is my husband's personal favorite and it does make a difference)

Layer the lettuce, rice, beans and chicken onto plates and then top with your favorite ingredients. Enjoy!

Click here for printable recipe

Mojo Chicken - In the Oven or In the Crock-Pot

Marinating chicken overnight with fresh jalapenos, garlic, oranges and limes meant that this chicken was full of great flavors. I love using my broiler for quick and easy dinners, however this chicken would be great grilled as well. We had this chicken for dinner along with the Cinnamon Chile Roasted Potato Bites.

For this meal, I used the Mojo Marinade that I made a couple weeks ago. I mentioned earlier that I had quadrupled the batch and frozen the extra marinade in Ziploc bags. For those of you that had asked about freezing the marinade, I simply combined the frozen marinade and some frozen chicken in a gallon size Ziploc in the fridge overnight. The marinade and the chicken thawed together in the refrigerator, allowing the marinade to work it's flavors throughout the meat.

I'm including crock-pot directions here as well. I really liked how well the marinade was absorbed into the chicken in the crock-pot. I used that shredded chicken to make enchiladas later and they were delicious.

Mojo Chicken - In the Oven or In the Crockpot

1 recipe Mojo Marinade
2 lbs boneless skinless chicken thighs, although any cut of chicken will work great with this marinade

Combine the marinade and the chicken in a large Ziploc bag or airtight container. Place in the refrigerator and marinate at least 8 hours, preferably 24 hours. Turn occasionally to ensure that the meat is well coated and all parts have a chance to absorb the flavors.

Oven Directions: When ready to cook, preheat the oven to broil and line a large baking sheet with foil. Spread the chicken pieces out across it. Broil the chicken for 6-7 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5-6 minutes or so, just until the chicken is almost done. (These are the directions for cooking boneless skinless chicken thighs. If you are using a different cut of meat, adjust accordingly.)

If your pieces are thicker, they will take a little longer. Broil just until the meat is no longer pink and the juices run clear. Enjoy!

Crock-Pot Directions: Place frozen chicken pieces in the crock-pot. Cook on high for a few hours, until softened, but still raw. Drain excess liquid from the crock-pot and then add the marinade. Cook on low for a few more hours until the chicken can be shredded. Toss the shredded chicken with the marinade until all the juices are absorbed into the chicken.

Click here for printable recipe

Simple Homemade Chocolate Sauce

I wanted something similar to Hershey's syrup; something that I could use to make an occasional chocolate milk treat for my boys and use as an ice cream topping. Over the past few years, I've made numerous chocolate sauces. Complicated cream sauces and basic melted chocolate sauces and yet, none of them were quite what I was hoping to make.

I ran across this recipe the other day and bookmarked it to try next. This is exactly the chocolate sauce what I wanted! This sauce is not overly sweet and it is smooth and rich in flavor. This is better than the Hershey's syrup that I remember. I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight!

Simple Homemade Chocolate Sauce
recipe slightly adapted from Liberal Simplicity

1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon kosher salt
1/2 cup cold water
1 1/2 teaspoons vanilla

In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.

Recipe makes 14oz and can easily be doubled if desired.

Click here for printable recipe

Strawberries and Cream Biscuits - Gluten Free or Not

Light and flaky, slightly rich and sweet from the cream and the berries, my family went nuts over these biscuits. I've already made them twice and I'm certain that I'll be making these again in the near future. I converted these to a gluten free version that my entire family would be able to enjoy and I was impressed! The texture, the crumb, the flavor, everything was as I hoped for the perfect biscuit. I am simply thrilled to have such an easy option for a treat now.

Whether you choose to make these biscuits in a Gluten Free version or not (I'm including both versions), these are almost unbelievably easy to make. I've never made a biscuit without butter before this and had no idea how very simple they would be. Simply mix together the dry ingredients and add the cream. Stir to combine. Knead for just a few seconds. Really, it is that easy!

Strawberries and Cream Biscuits - with Gluten Free options included
recipe adapted from Anecdotes and Apples 

Makes 8 large biscuits or 18 small bite size biscuits.

2 cups AP flour (OR 1 1/4 cup brown rice flour, 3/4 cup tapioca starch and 1/2 teaspoon xantham gum)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cup heavy cream (add about 1/4 more for the AP flour version, but ONLY as needed)
1/2 - 3/4 cup strawberries, chopped small (about 4-6 berries)

Preheat oven to 425 degrees. Line a baking sheet with parchment or a silpat mat and set aside. Do not skip this step. The berries will burn on the bottom of the biscuits while cooking, if the baking sheet is not lined. In a medium bowl, whisk together the dry ingredients and set aside.

AP FLOUR DIRECTIONS
Add 1 1/4 cup of cream and stir just until combined, about 30 seconds. Add in the berries and lightly stir again. Dump the dough out (leaving behind any flour left in the bowl) onto a floured countertop. Use the remaining 1/4 cup of cream to moisten the flour left in the bowl and then add it to the dough on the counter. Lightly knead the dough for just a few moments, until it is smooth.

Pat the dough into a flat circle, about 3/4" thick. Use a cookie or biscuit cutter to cut the biscuits out and place on the LINED baking sheet. Bake until golden brown, approximately 13-15 minutes*.

GLUTEN FREE DIRECTIONS

Add 1 cup of cream and stir just until a dough forms, maybe 30 seconds or so. Drizzle in a bit more cream as needed, up to another 1/4 cup or so. Add in the berries and stir lightly or mix with your hands to combine. Gently knead the dough in the bowl or on a floured countertop for less than a minute. This will be sticky dough. I found it simpler to leave it in the bowl and knead it just barely. Wheat free doughs lack the gluten that makes them elastic, so this will feel and look different from other biscuit dough you might have worked with in the past.

Dump the dough onto a floured countertop and gently pat into a flat circle. Use a cookie or biscuit cutter to cut the biscuits out and place on the LINED baking sheet. (Alternatively, you can use a large scoop to mound the batter onto a LINED baking sheet and then simply shape the biscuits gently with your hands.) Bake for 13-15 minutes*, until golden brown. Enjoy!

* The baking times vary a good bit, depending on how many berries you include and how large you make the biscuits. More berries makes for a wetter dough and it might take as long as 16-18 minutes, to cook the bigger biscuits.

Click here for printable recipe

Roasted Carrots with Garlic and Onion

We have had so many fresh bunches of baby carrots from our local farmer's market; I've been roasting them at least once a week. A while ago, my friend, Kara, mentioned adding cayenne to the spices when she roasts carrots and I couldn't wait to try it. They weren't really spicy, but the cayenne brought out a deeper flavor. The whole family enjoyed these carrots.

Roasted Carrots with Garlic and Onion

1-2 pounds new baby carrots, ends trimmed to 1" and scrubbed well
extra virgin olive oil
new baby onion or 2-3 green onions sliced very thin
2 large cloves garlic, minced
kosher salt, to taste
cayenne pepper, to taste

Preheat the oven to 400 degrees. Place the clean carrots in a large mixing bowl and drizzle with oil. Toss with your hands to coat thoroughly. Add the onions, garlic and spices. Toss well to coat the carrots with the little bits of onion, garlic and spices. Spread the carrots across a silpat lined or foil lined baking sheet and top with any onions or garlic remaining in the bowl. Sprinkle with additional salt if desired.

Bake for 15 minutes, or until the carrots are tender when pressed with a fork. Enjoy!

Click here for printable recipe

Marsala Mashed Potatoes

As I was making mashed potatoes to go along with the Chicken Marsala, I decided to add some of the broth from the marsala mixture and then top them with the mushrooms. These were seriously delicious. I will be making these exact same potatoes next time I make the chicken marsala. I loved the flavor combination and the mushrooms piled on top were our favorite part.

Marsala Mashed Potatoes

3 pounds red potatoes, peeled and roughly chopped
4 tablespoons butter, softened
1/2 cup broth from the Chicken Marsala skillet, adjust according to how thick the potatoes are
2 tablespoons heavy cream
kosher salt
freshly ground black pepper
Optional: Marsala Mushroom mixture

Place the potatoes in a medium size saucepan and fill with water. Add some salt and bring to a boil. Reduce heat and simmer until the potatoes are fork tender. Drain and place back in the saucepan over very low heat.

Mash with a potato masher just until smooth. Add the soft butter and the broth from the chicken marsala mixture. Stir to combine and add salt and pepper to taste. Stir in just a splash of cream and top with some of the mushroom mixture.

Click here for printable recipe

Chicken Marsala

Tender chicken and richly flavored mushrooms sauteed in a marsala wine sauce made for a truly fantastic dinner. Served along with Marsala Mashed Potatoes and a garden salad, this meal rivals the Twisted Chicken Piccata that my family already adores. Just writing this post and looking at the photos has made me crave this dish all over again.

When I saw Tricia's post last month, I immediately added mushrooms to my grocery list. I love the world of food blogging for all of the new recipes I find to try. I've eaten Chicken Marsala at a couple different restaurants and I've been less than impressed. However, this looked and sounded so delicious when Tricia posted it, I could not resist giving it another chance.

Hearing from friends that have already made and enjoyed so many dishes is much more fun than simply flipping through a cookbook. I have more recipes pinned than I am likely to try this year, but I still continue to pin new things. This meal was so delicious; I stashed the leftovers in the back of the fridge and didn't share them with my children at all.

Chicken Marsala
recipe slightly adapted from Tyler Florence via Saving Room For Dessert

3 lbs boneless skinless chicken breasts
1/2 cup white or brown rice flour (feel free to substitute AP flour for the rice flour)
1/2 cup arrowroot or cornstarch
freshly ground black pepper
kosher salt
1/4 cup extra virgin coconut oil
4 ounces prosciutto, thinly sliced and halved
16 ounces crimini or baby bella mushrooms
2/3 cup Marsala wine
2/3 cup chicken stock
4 small shallots, sliced
3 garlic cloves, minced
3 tablespoons butter
2 tablespoons finely chopped fresh Italian parsley

Cut the chicken breasts in half, as needed, depending on their size. Pound them to about 1/4" thickness and set aside. Mix together the flours, starch, salt and pepper in a large mixing bowl. Set aside. Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, dredge each breast in the flour mixture and then shake off excess. Saute the chicken breasts in batches, being careful not to crowd the pan too much. Place the cooked chicken pieces on a platter in a single layer and tent with foil to keep warm.

Lower the heat under the pan to medium and add the prosciutto. Saute for a couple minutes, and then add the garlic and shallots. Saute for a few more minutes and then add the mushrooms. Cook until their liquid is evaporated. Season with salt and pepper and then add the wine to the pan. Deglaze (scrape the bottom of the pan clear) and boil for a few seconds. Add the chicken stock to the mixture in the pan and bring to a low simmer. Simmer just a few minutes, to reduce the sauce slightly and then stir in the butter until melted.

Return the chicken breasts to the skillet and simmer for a few minutes, just until the chicken is heated through. Season with salt and pepper. Plate the chicken and top with mushrooms and sauce. Garnish with fresh parsley. Enjoy!

Click here for printable recipe

Southwestern Po'dunk Sauce

Quick and easy, this was a simple dipping sauce that I made the other night to go along with our Cinnamon Chile Roasted Potato Bites. It was gone all too quickly and the kids asked me to make more of it for next time.

Southwestern Po'dunk Sauce
thanks to Alexis for the original, most awesome "Potato-Dunking" name

1/4 cup mayo
1/4 cup sour cream
1 tablespoon white wine vinegar
2 teaspoons Mexican Spice mixture

Whisk together all ingredients and then chill in the refrigerator until ready to eat. Serve with spicy potato bites for a great snack.

Click here for printable recipe

Cinnamon Chile Roasted Potato Bites

Loaded with spices, these were delicious bites of crispy potatoes. They will be soft enough to eat after 25 minutes or so, however I left mine to roast for close to 50 minutes in order to make them crispier. Soft or crispy, they are delicious both ways. I doubled this recipe and made a batch of sweet potato bites and a batch of yukon gold potato bites. We liked them both, but the sweet potato ones were a favorite for all of us. The leftovers also made an excellent breakfast the following morning with some scrambled eggs.

Cinnamon Chile Roasted Potato Bites
recipe adapted from Cinnamon Spice and Everything Nice

3 tablespoons olive oil, plus more for greasing the baking sheet
5 cups potatoes, diced into small bite size pieces, about 3/4" in size
1 1/2 teaspoons chile powder, I used NM Red Chile
1 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
dash of two of cayenne pepper
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with silpat mat and lightly grease with oil. If you do not have a silpat mat, grease a large baking sheet very well with oil.

Combine all the spices in a small bowl, mix together and set aside. Place the potatoes in a large mixing bowl and drizzle generously with 3 tablespoons of oil. Sprinkle with spices and toss well to coat thoroughly. Spread the potatoes across the greased baking sheet and roast, stirring every 20 minutes, until browned and slightly crispy. Increase the heat to broil for 5 or so minutes at the end if they aren't crispy yet. Enjoy!

Click here for printable recipe

Spiced Apple Butter Pork Roast

This was pronounced "two thumbs up" by both of my older boys and all three of them requested seconds. All of the adults at the table enjoyed this roast as well. The pepper does not add heat to the dish, so much as a depth of flavor to balance the sweetness of the apple butter. This was a very simple, 5 minute meal to prep and get into the oven.

I have had apple butter set aside to combine with pork roast or pork chops for quite a while. I can't believe that it took me so long to finally try this. We all loved it.

Spiced Apple Butter Pork Roast

1 1/2 - 2 lb pork loin roast
1 cup apple butter
3/4 teaspoon cayenne pepper
kosher salt, approximately 1 - 1 1/2 teaspoons
1 tablespoon olive oil

Preheat the oven to 350 degrees. Rub kosher salt all over the pork roast. Warm the oil in a skillet over medium heat. Brown the roast on all sides and then set aside. Mix the pepper into the apple butter and then generously rub and cover the roast on all sides with the mixture. Place in a baking dish and roast until internal temperature is 145 degrees.

Cooking time was 70-80 minutes, however I did allow the uncooked roast to rest at room temperature for about an hour prior to cooking it. If you are cooking a cold roast straight from the fridge, it will take a little while longer. Enjoy!

Click here for printable recipe

Apple Butter in the Crock-pot

Several years ago, I started making fruit jams, jellies, butters and sauces at home and discovered just how simple they are to make and how much better they taste than store-bought. Apple butter is my middle son's favorite jam. Lucky for me, it is the easiest of all fruit jams to make.

I used a jar of apple butter in a recipe last week and realized that I'd never shared that recipe. I'm sharing this recipe today, so that I can share a great use for this apple butter tomorrow. I've made a few different versions of apple butter; this one is my favorite. The apple flavor is not overpowered by loads of different spices and it isn't too sweet for my tastes.

When made on the stove-top, apple butter takes a considerable amount of time and effort. With a crockpot, all the hassle is removed. Simply toss in the ingredients and walk away. It really is that easy and it is the only way I make apple butter now. My favorite part of making apple butter is the fragrance in my home as it is simmering all day long.

Apple Butter in the Crock-pot

6 lbs apples, peeled and roughly chopped, I've used Gala, Fuji and Honeycrisp apples in the past
3 cups white sugar
2 teaspoons cinnamon
1/4 teaspoon kosher salt

Place the apples in the crockpot and top with the sugar, cinnamon and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and cover again. Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. I use an immersion blender right in the crockpot. However, you can also transfer the apple mixture to a blender and puree it that way.

Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.

When the apple butter is finished, transfer it immediately into sterile canning jars. Fill the jars to 1/4 inch from top. Seal them and process 5 minutes in boiling water bath. If you prefer not to use a hot water bath, pour melted wax over the top of the hot jars, let that cool completely and then place the lids on top.

Click here for printable recipe

Vanilla Ice Cream, Philadelphia Style

Did you know that Philadelphia style ice cream is simply ice cream made with no eggs? I tried a couple of impressively rich ice creams (made with eggs) last summer that my family just loved. However, we are not used to ice creams that rich, so they are not frequently made in my home. Besides, I'll be honest, I really like to make things simpler and not more complicated in the kitchen wherever possible.

This recipe is hands down, the BEST simple vanilla ice cream I have ever made. I've made this recipe both cooked and uncooked. If you are really in a rush, you can simply stir everything together cold and pour it into the machine. However, simmering it just long enough to dissolve the sugar and then cooling it again truly makes it even better. So, that is how I usually make it. Stir, Simmer, Stir, Chill and Freeze; less than 10 minutes of actual prep time. If I put the mixture together in the morning, and then freeze it in the afternoon, we are easily having this for dessert the same evening.

For this batch of ice cream, I tossed in chopped chunks of Dark Chocolate Coconut Blondies as soon as the ice cream was finished in the machine. I loved the combination of flavors and I will definitely be keeping a few extra blondies from future batches chopped and waiting in the freezer for just this purpose.

Vanilla Ice Cream, Philadelphia Style
recipe from The Perfect Scoop

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 teaspoon vanilla extract
Optional: 2 cups of add-ins - soft brownies, cookies and blondies work great

Pour 1 cup of the cream into a saucepan and add the sugar, salt. Scrape the seeds of the vanilla bean into the pot and then add the vanilla pod to the pot. Warm the mixture over medium heat, just until the sugar dissolves. Remove from the heat and add the remaining cream, milk and vanilla. Stir to combine and chill in the refrigerator.

When ready to churn, remove the vanilla pod, whisk mixture again and pour into ice cream maker. Freeze according to the manufacturer's instructions.

Click here for printable recipe

Swedish Meatballs

This meal has officially been declared a favorite for my entire family. This has already been requested for a birthday dinner (six months in the future!) and I've been reminded twice, lest I forget. These were some of the best meatballs I have ever tasted. The texture is light, not heavy at all; as I typically expect with most dishes like this one. The meatballs were also very easy to form. They held their shape quite well and I didn't have a single one fall apart on me.

My boys (all four of them) ate a ridiculous amount of this meal. Even after doubling the recipe, we still only had a small amount leftover. The sauce is perfect; flavorful and light. The blend of beef broth and cream helps make it much lighter than many other full cream sauces. Meatballs are not typically something I crave, but I am already looking forward to making these again.

Swedish Meatballs
recipe adapted from The View from Great Island

Meatball Ingredients:
1/2 pound ground pork
1/2 pound ground beef
4 tablespoons finely minced onion, I used a food processor to get them to an extremely fine mince (The smaller the pieces, the better the meatballs will hold together.)
2 tablespoons butter
1/2 cup panko breadcrumbs
1/2 cup heavy cream
1 egg beaten
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 teaspoon allspice

Cream Sauce Ingredients:
1 cup beef stock
1/4 cup cream
1 1/2 tablespoon arrowroot, cornstarch or flour
1 1/2 tablespoon butter
1 teaspoon soy sauce
kosher salt
white pepper
1/2 cup fresh parsley, minced
freshly ground nutmeg

In a large glass measuring cup or small bowl, combine the panko breadcrumbs and the cream. Stir to combine and then let rest for 5-10 minutes, until the cream is absorbed. In a large skillet over medium high heat, saute the onions with the butter for about 5 minutes.

While the onion is cooking, place the meat in a large mixing bowl and break it up with your hands. Add the egg, spices, and the breadcrumbs and cream mixture. Add the onions and stir with a wooden spoon or your hands to gently combine. Form into small balls. I used a 1" scoop to make them uniform, and then set aside. (You can refrigerate the meatballs at this point and then brown and bake them right before dinner.)

Preheat the oven to 350 degrees. Wipe out the skillet that you cooked the onions in and add 2 tablespoons of butter. Heat over medium high. When the butter has melted, add the meatballs in batches. The skillet should be hot enough that they sizzle when they contact the pan. I used tongs to place the meatballs into the hot pan and then two forks to turn them side to side. Brown the meatballs on all sides and then transfer to a large baking sheet lined with aluminum foil.

If you aren't familiar with cooking things in batches, here is a tip. Start placing your meatballs in the pan, at the outer edge, next to the handle. Go clockwise around the pan and then fill in the middle. It is easy to remember which ones have cooked the longest that way and by the time you fill in the middle, it is time to start flipping them over and continue around the circle again.

When all of the meatballs have been browned, place the baking sheet in the preheated oven. Bake for 10 minutes. If you cut a meatball in half, it should not be pink. The interior temperature should be 170 degrees.

While the meatballs are baking, heat a small saucepan over medium to medium low heat. Melt the butter and add the flour. Whisking constantly, cook for about a minute, being careful not to let it brown. Once it combines, add the stock and whisk well. Bring to a simmer and let it thicken, this should only take a couple minutes. Add the cream and heat through.

Remove from the heat and season with soy sauce, salt and pepper. Taste and adjust the seasonings. Add the parsley and nutmeg, taste again and adjust as needed. Drizzle sauce over the meatballs right before serving. Enjoy!

Click here for printable recipe

Pineapple Banana Smoothie

Fresh pineapple and bananas blended together so smooth and creamy, this was a great morning treat. I love the ease of making smoothies in the morning. Almost everyday, I toss a smoothie together as I'm cooking breakfast for my kids. That way we all have something to sip on as we are waiting for our meal.

Pineapple Banana Smoothie

1/2 medium size pineapple, approximately 2 cups large pineapple chunks
2 bananas, frozen
1 1/2 cups milk
1 tablespoon honey

Layer ingredients into the blender and puree until smooth. Enjoy!

Click here for printable recipe

BLT Salad and Cinnamon Toast Cake

If you just happen to have leftover hard-boiled eggs in your house this weekend, you might want to try one of my favorite salads. I will be making this Bacon and Egg Garden Salad for lunch on Monday. It is one of my all-time favorites and it is so very simple!

We are keeping our menu very simple this year, so I will also be making my boys' favorite Cinnamon Toast Cake. With just one mixing bowl and a few minutes time, this is the easiest cake I have ever made. I'm posting updated Gluten Free directions here today. I've made GF versions of this cake twice now and been thrilled with both of them. For the original recipe, you can click here.

Cinnamon Toast Cake - Gluten Free

Cake Ingredients:
1 1/4 cup brown rice flour
3/4 cup tapioca starch
1 cup sugar
2 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
2 tablespoons butter, melted and semi-cooled

Topping Ingredients:
1/2 cup butter, melted
1/2 cup sugar
1 1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Grease a 9" square pan (8" works as well) and set aside. Whisk together the dry ingredients for the cake. Blend in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).

While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake. I like to pour the topping mostly around the sides first and then lightly across the top. I've found that if I pour it all on the center of the cake immediately, that will cause the cake to fall slightly. Still delicious that way, but not as pretty.

Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!

Click here for printable recipe

I wish you a blessed weekend, however you are planning to spend it. 

Have a very Happy Easter!

Spicy Mexican Un-Stuffed Bell Peppers

The other day I caught a great sale on bell peppers and couldn't resist buying several of them, in order to make my husband's favorite Spicy Italian Stuffed Bell Peppers. However, once I had the peppers in the kitchen, I wanted to make something different. We've been on a Mexican food kick all week, so I changed up our usual stuffed peppers and created this meal. It was the perfect use for more of the hot peppers and the rest of the salsa that I already had in the house.

My husband especially loved this dinner; my oldest son and I thought it was delicious as well. The heat in this dish was a bit much for my non-spice loving son and my toddler. Luckily, we had some leftover Jap Chae in the fridge and they had that for dinner instead.

Spicy Mexican Un-Stuffed Bell Peppers

1 lb ground beef
1 lb pork sausage
2 cups cooked rice, I prefer white, but brown works as well
6 bell peppers, I used 3 red and 3 green, roughly chopped into 1" pieces
1 medium red onion, roughly chopped into 1" pieces
1 small yellow onion, roughly chopped into 1" pieces
1/2 hot yellow pepper, minced, about 1 tablespoon
3 garlic cloves, minced
1 tablespoon olive oil
1 cup Pico De Gallo, or salsa of your choice
2 tablespoons, plus 1 teaspoon Mexican Seasoning, divided
kosher salt, to taste
small handful fresh cilantro, chopped small
2 cups Pepper Jack cheese or Mexican Cheese blend, shredded

In a large skillet, over medium heat, brown and crumble the beef and pork. Season with 2 tablespoons of the Mexican Seasoning as it cooks. When it is finished, remove to medium size bowl. Add the cooked rice and  the salsa. Stir well to combine and then cover to keep warm.

In the same skillet, over medium heat, heat the olive oil. Saute the yellow pepper and garlic until it is fragrant. Add the onions and the bell peppers. Saute for about 5-6 minutes until they start to soften. Increase heat to medium high and season with kosher salt and a teaspoon or so of the Mexican Seasoning. Toss to coat all the pieces and saute a few more minutes until tender, yet still a bit crisp.

Layer the bell pepper mixture onto the plates and then top with a generous amount of the meat and rice mixture. Sprinkle with cheese and cilantro if desired. Enjoy!

Click here for printable recipe

Pico De Gallo - Simple Mexican Salsa

For many years, I have avoided making my own salsas. The recipes seemed complicated, or I just didn't care much for the homemade salsas that I had tried. We are admittedly, somewhat picky about our salsas. Not that we don't quite often enjoy basic store bought salsas too, but most of the homemade versions never tasted quite right to me.

However, tomato season is almost here, so it was time to try again. Being in the desert, our farmer's market sells fresh organic tomatoes almost year round, but I much prefer the price when I am pulling them from our own garden! It won't be long now until we will have an abundance of produce to use in all of our favorite recipes.

I wanted a fresh salsa to go with the Carne Asada I was making for dinner and this turned out to be absolutely perfect with it. My oldest son loved it and has eaten this with almost every meal since then. It was awesome on eggs and on rice; we loved it with our enchiladas as well.

The key here is to very finely dice as many of the ingredients as possible. This let the flavors really meld together without huge chunks of tomatoes or onions to distract from the flavor. I went easy on the cilantro as well, because cilantro has killed many a salsa dish in my own experience. If you love cilantro, go crazy with it and feel free to add just as much as your family likes!

Pico De Gallo
recipe adapted from Simply Simpatico and Tyler Florence

5 medium size tomatoes, (vine ripe and organic, if possible) about 3 1/2 cups chopped very small
1/2 medium size red onion, diced small
2 green onions, very thinly sliced
1 Serrano chile, very finely minced
1 handful fresh cilantro leaves, stems mostly removed, about 2 tablespoons full, chopped very small
6 garlic cloves, minced
1 lime, juiced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

In a medium size mixing bowl, combine all ingredients. Toss thoroughly. Let sit for at least 15 minutes to allow flavors to meld or chill in the refrigerator until ready to serve.

Makes approximately 3 1/2 cups

Click here for printable recipe

Carne Asada Steak Salad or Tacos

Tender grilled slices of Mojo Marinated steaks were piled into tacos or topping a grilled salad. The jalapenos and citrus in the marinade worked perfectly to compliment the rest of the meal. Everyone in my family enjoyed this meal, even my toddler. The rest of the crew made their meals into tacos, while I enjoyed mine as a salad. The steak was so tender; I loved it cooked medium rare. Feel free to cook it to the level of done that you like best. This is definitely a new favorite for all of us. My oldest son requested that I save the tiny bit of steak that we had leftover for his lunch the following day.

Carne Asada Steak for Salad and Tacos

1-2 lb skirt steak
1 recipe of Mojo marinade 
Optional:
White corn tortillas
Pico De Gallo or salsa of your choice
Pepper Jack or Monterrey Jack cheese
1 head romaine lettuce, grilled (see below, if desired) and then chopped into bite size pieces
Avocado, sliced into wedges
Limes, sliced into wedges

Place the steak in a large Ziploc bag or an airtight container of your choice. Cover with the marinade and let rest for 1-6 hours. Avoid letting the steak marinate for over 8 hours, it will run the risk of becoming soft or mushy.

When you are ready to grill the meat, let it rest on the counter for about an hour to bring it closer to room temperature first. Preheat the grill to medium high heat. Grill the meat for about 3-7 minutes on each side. Watch closely to avoid over cooking the steak. The cooking time will vary greatly, depending on the thickness of your steak. We grilled ours for just 3-4 minutes on each side and it was perfectly medium rare.

* To grill the lettuce: Slice the romaine in half lengthwise. Rinse to clean and then pat dry. Drizzle all sides of the romaine halves with olive oil and then sprinkle with kosher salt and freshly ground black pepper. Place the lettuce halves cut side down on the hot grill and grill just until slightly browned and then begin to wilt, just a couple minutes at most, then turn over. The halves of romaine were somewhat triangular, so I found it easiest to turn each one three times. When they are done, transfer to cutting board and roughly chop into bite size pieces. While I really liked the warm and enhanced flavor of the grilled lettuce, my husband was not a fan of the flavor at all. I'd been wanting to try grilled romaine for a while and I'm glad I tried it. In the future, I'll toss one half on the grill for myself and leave the other half raw for my family.

Let the meat rest for at least 5-10 minutes prior to cutting it. Slice the steak as thinly as possible across the grain on a diagonal. Cover with foil to keep warm until serving.

To assemble the tacos, warm the tortillas (either in a hot skillet or in a microwave) and then top with slices of the beef, lettuce, pico, cheese and avocado. To assemble a salad, layer the plates with lettuce, beef, pico, cheese and avocados as desired. Garnish with limes. Enjoy!

Click here for printable recipe

Mojo Marinade

Fresh jalapenos, garlic, oranges and limes combined to create one of the best marinades we have ever made. I came home from the farmer's market last weekend with lots of fresh citrus and a bag full of mixed hot peppers. I knew that I wanted a marinade from some of it. When I stumbled onto this recipe, it looked perfect.

This has already been the base of a couple different meals. The photo above is a quadrupled recipe. We made plenty extra this time and froze it for future use. I love the unique twist that the orange provides and the jalapenos were just spicy enough without overtaking all the other flavors in this marinade. I can guarantee that we'll be making this marinade all summer long.

Mojo Marinade
recipe slightly adapted from Tyler Florence

5 garlic cloves, minced
1 jalapeno, very finely minced
1 handful fresh cilantro leaves, about 3 tablespoons finely chopped
1/2 teaspoon kosher salt, adjust as desired
1/4 teaspoon freshly ground black pepper, adjust as desired
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a large bowl, combine the very finely minced garlic, jalapeno, cilantro, salt and pepper. Using a mortar and pestle or your hands, mash together and crush to make a paste. Scrape into a jar and then add the orange and lime juices, vinegar and oil. Shake really well to combine thoroughly. Use as a marinade for beef or chicken. Enjoy!

Recipe makes approximately 1 1/4 cups of marinade.

Click here for printable recipe

Chicken Cordon Bleu Eggrolls

"Wow" - That is the word that actually came out of both of our mouths when we first tasted these. I didn't tell my husband what the flavors would be and when he tasted the first one, he just stared at me. I grinned when he told me that they tasted just like Chicken Cordon Bleu. I wished later that I had tripled the recipe, because they have already been requested again. The ingredient list is simple, yet the flavors come together in a surprisingly flavorful combination. I'm certain these will be made repeatedly in the future. My boys loved them just as much as my husband and I did.

It's the first Sunday of the month and time for the Vintage Recipe Swap. In case you didn't guess already, I am ecstatic with how well this month's recipe turned out. Our recipe this time was for Ham Snails. As I read through the above recipe, I found myself thinking about one of my favorite rolled recipes, Chicken Cordon Bleu made with ham and Swiss cheese. That led to ideas for rolling it differently, which naturally led me back around to eggrolls. My family is hooked on homemade eggrolls. Baked or fried, they are always a hit. This was the perfect excuse to come up with something new.

The ingredients are quite simple and the method is as well. The real time spent is prepping the rolls and then cooking them. Make the dipping sauce a few hours in advance, if at all possible. It is delicious after an hour in the fridge. It is even better after a full day in the fridge.

Chicken Cordon Bleu Eggrolls

recipe makes approximately 1 dozen small eggrolls

1 1/2  cups cooked chicken, diced very small
4 ounces black forest ham, sliced deli thin and then chopped into 1/4" pieces
4 ounces Swiss or Havarti cheese, sliced deli thin and then chopped into 1/4" pieces
1 package spring roll wrappers
1 egg, beaten
2 cups coconut oil, or flavorless oil of your choice
Honey Mustard Dipping Sauce

In a medium size bowl, combine the chicken, ham and cheese pieces and stir to mix thoroughly. Separate the spring roll wrappers and set aside. Beat the egg in a small bowl and set aside as well.

Place a single wrapper on a large plate and scoop a heaping tablespoon of the mixture into the center of it. Roll from the corner in and fold in the sides as you go. Dip a finger in the beaten egg and seal the edge with egg. Set aside on a clean plate. Repeat until all of the eggrolls have been made.

In a heavy weight sauce pan, heat the oil. For my stove, medium high works best. The oil should never be hot enough to smoke, but it should be hot enough to sizzle when you place an eggroll in the oil. Cook the eggrolls in batches, turning them as needed in the shallow oil. Remove the eggrolls using your tongs and set aside to drain slightly on a wire rack over a pan or on a paper towel lined plate.

Let rest for a few minutes before eating. The cheese will be very hot. Serve warm with Honey Mustard Dipping Sauce. Enjoy!


Click here for printable recipe


Click here to see all the great recipes that the other swappers came up with this month!