Spicy Mexican Bean and Vegetable Soup

This is a spicy tomato based soup, loaded with fresh vegetables, sausage and two kinds of beans. This soup came together in well under an hour and it was a delicious and simple meal to start our vacation. Arizona weather is all over the place these days. From 100+ days to the slightly chilly weather (just to clarify, anything under 65 qualifies as chilly for me!) at night, I realized today that I made everything from ice cream to soup this past week. Apparently, I can't decide what I'm in the mood for either.

I randomly decided to toss in a good amount of my favorite Mexican Spice Blend and I'm so glad that I did. I absolutely loved the heat and can't believe I hadn't thought of adding it to more soups this past year. I already have several ideas for dishes next winter, as I'm thinking that this will likely be the last of our hot soups this year.

Spicy Mexican Bean and Vegetable Soup

1 lb hot sausage

29 ounces petite diced tomatoes

16 ounces tomato sauce

1 1/2 cups cooked black beans or 1 can

1 1/2 cups cooked light red kidney beans or 1 can

3 ears corn or 1 can

6 baby zucchini, about 3 cups 1/4" slices

4 cups baby spinach

8 cups beef broth or 8 cups water plus 1 heaping tablespoon Better than Bouillon (or beef bouillon)

2 tablespoon Mexican Spice Mix (reduce to 1 tablespoon for a less spicy version)

1 teaspoon granulated garlic or garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Optional: shredded cheese of your choice; Parmesan or Pecorino Romano work well, as does a Mexican Cheese blend

In a large pot over medium heat, cook and crumble the sausage. Add all remaining ingredients EXCEPT the zucchini and spinach. Bring to a boil, reduce heat and simmer for about 10 minutes and then add the zucchini. Simmer about 10-15 more minutes, or just until the zucchini is barely tender. Add the spinach and stir to wilt. If desired, serve topped with the cheese of your choice. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Oatmeal - How do you like to eat it?

Monster Cookie Ice Cream Sandwiches

Chewy peanut butter oatmeal chocolate chip cookies layered on each side of a scoop of pure vanilla ice cream. These sandwiches are a perfect summer dessert, or snack, or meal all by themselves. The chewy cookie stays soft next to the ice cream, even straight from the freezer. These ice cream sandwiches are the very best thing about Monster Cookies!

I almost always make these sandwiches with Blue Bell Natural Vanilla Bean Ice Cream**. Just a handful of ingredients and I can pronounce all of them. I rarely plan far enough ahead to make my own ice cream for these. Although, one memorable batch last year was made using Chocolate Peanut Butter Chocolate Chip Ice Cream.

Monster Cookie Ice Cream Sandwiches

Monster Cookies*
Ice Cream

Place the cookies in the freezer for at least two hours before assembling the sandwiches. When you are ready to assemble, let the ice cream thaw on the counter for a few minutes. It should be scoop-able, but still firm. Scoop about a 1/3 cup of ice cream onto one cookie and top with another one. Press gently between your hands to spread the ice cream between the cookies. Return the cookies to the freezer for at least a couple hours prior to eating. (Although, if you can resist them that long, you are stronger than I am!) Enjoy!

Tips for freezer storage: These can be stacked in a large airtight container and they will keep well that way. They can also be wrapped individually in foil. I do not recommend storing them in ziplocs or sandwich bags, they will absorb some of the plastic smell and I really didn't like that. For what it's worth, the no one else in my family was bothered by it.

* I prefer these cookies without the m&ms when they are going to be made into ice cream sandwiches. I usually make half the batch without the m&ms just for this purpose.

** For what it is worth, Blue Bell does not know who I am. I simply like their ice cream!

Click here for printable recipe

ONE YEAR AGO TODAY: Bacon, It's What's For Dinner

Monster Cookies

Crisp and chewy at the same time, these cookies are loaded with many great cookie flavors. Oats, peanut butter, chocolate chips and even a drop of maple syrup all combine to make my grandmother's Monster Cookies. Does anyone not have a monster cookie recipe from their grandmother? My best friend and I compared our grandmother's recipes a few years ago and laughed when they were almost identical. I thought these cookies were exclusive to my own family and in the past few years, I've seen these all over the internet. If you haven't tasted them before, you are missing out on one of the best cookies ever.

I only make these cookies a couple times a year, because I absolutely can not eat just one (or two or three). However, one of my brothers has a special birthday today, as does his beautiful wife, and in honor of them both, I made and shipped these Monster Cookies to them last week.

Happy Birthday, Karl and Heather!

Gluten Free without even knowing it, these cookies were free of wheat before that was the cool thing to be. The oats and the peanut butter hold them together perfectly. (If you are baking them with allergies in mind, be sure to purchase certified gluten free oats.)

Monster Cookies
recipe makes about 3 dozen 3" cookies

1/3 cup butter, room temperature
1 cup, plus 2 tablespoons brown sugar
2/3 cup white sugar
2 eggs
1 rounded teaspoon baking soda
1/2 teaspoon vanilla
1 teaspoon maple syrup (I used the fake stuff for years and it works fine as well if you don't have maple)
1 cup crunchy peanut butter
3 cups old fashioned rolled oats
1/3 cup semi-sweet chocolate chips, slightly heaped
about 1/3 cup m&m candies, reserved for topping

Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.

Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Click here for printable recipe

ONE YEAR AGO TODAY: Bacon, It's What's For Dinner

Summer Vegetable Pasta Skillet

Fresh broccoli, zucchini and mushrooms were the highlights of this dish. With more vegetables than pasta in this meal, it was completely filling without the weight of a heavy pasta dish. This was a very tasty meal that took less than 30 minutes to get on the table.

We arrived at our cabin mid-day Saturday and the meat I’d planned to cook for dinner was still frozen. I decided to use some of the fresh vegetables that were sitting on our counter instead. Once I tasted the dish, I quickly jotted down notes, so that I’d remember what I’d done. This is definitely a meal that will be made repeatedly. All of my kids devoured this, vegetables and all, and one of my boys ate two huge servings.

Summer Vegetable Pasta Skillet

2 cups broccoli cut into florets and stem thinly sliced

2-3 cups summer squash, I used green and yellow zucchini, crookneck and Mexican grey squash, sliced into round about 1/4” thick

5 oz small button mushrooms, cut into quarters

1/2 small onion

2 cloves of garlic

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Freshly cracked black pepper, to taste

2 tablespoons olive oil

29 oz crushed tomatoes

8-10 ounces pasta, I used a fusilli shaped corn variety

1 tablespoon fresh lemon juice

Freshly shaved or grated Parmesan cheese

Cook the pasta according the directions on the package. Drain and set aside. Do not rinse the cooked pasta. In the bottom of a large cold skillet, combine the olive oil, garlic and all of the spices. Set burner to medium high and warm the oil mixture, stirring as needed. When the mixture is fragrant, after about 1 minute, add the onions and saute until tender and slightly browned.

Add the broccoli to the skillet. Saute about 2 minutes and add the mushrooms. Add the squash and saute just until crisp and barely tender. The vegetables should be very bright in color by this point. Add the crushed tomatoes and bring to a low simmer. Simmer just until the sauce is warmed through. Add the lemon juice and stir again. Add the cooked pasta to the skillet and toss well to coat. Sprinkle individual servings with Parmesan just before serving. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Hawaiian Muffins

Kitchen Tip: How to Store Chipotle Peppers in Adobo Sauce

Did you know that chipotle peppers are simply smoked or dried jalapeno peppers? Adobo is a Spanish sauce made from stewing the chipotles with tomatoes and a handful of other spices. Canned chipotles in adobo are an easy way to add a lot of great smoky flavor to Mexican food. There are easy to find in most grocery stores and I love the convenience!

If you made the above Red Potato and Bacon Quiche with Chipotle Peppers last week,

and then made this Chopped Salad with Bacon Ranch Chipotle Dressing this week, you just might still have some peppers left in your refrigerator.

So, here's a tip. Line the remaining peppers on a parchment lined baking sheet and place them in your freezer. Flash freeze them for a few hours and then store the frozen peppers in a freezer ziploc bag or airtight container. You will be able to just remove one or two peppers as you need them later. They will still be pliable when frozen and they will thaw within minutes of removing them from the freezer.

Frozen Chipotle Peppers in Adobo Sauce - lovely, aren't they?

Here are some more recipes to help use up those peppers:

Chipotle Chicken Marinade
Chipotle and Lime Egg Salad
Chipotle Salmon
Vegetarian Four Bean and Chipotle Chili
Chipotle Corn and Caramelized Onion Potato Salad
Chipotle Lime Rice
Chipotle Ranch Chicken Bites with Broccoli
Bacon and Egg Chipotle Taco Salad
Chipotle Dipping Sauce
Spicy Chicken Tamale Pie
Spicy Three Bean Chili with Beef and Bratwurst

ONE YEAR AGO TODAY: Classic Chocolate Chip Cookie

Basil Cucumber Gimlet

At first glance, the Basil Cucumber Gimlet is not something that would have appealed to me. However, my sister brought some cucumber infused gin when she came to visit me for the weekend and she made this fantastic drink. She discovered it at Zinc earlier this year and has mastered making it at home. I knew right away this drink recipe was meant to be shared.

With the flavors and aroma of the cucumbers, basil and lemon, this drink is completely refreshing. This recipe is extremely flexible. Shake, taste, adjust and pour!

Basil Cucumber Gimlet
recipe from my sister, Jenny - inspired by The Cellar Bar at Zinc
serves 2

Ice
3 large basil leaves
4-8 ounces cucumber infused Seagram's gin
2-4 ounces simple syrup*
4-8 ounces tonic water or club soda

Fill a drink shaker, or a quart size mason jar, with ice and add the basil leaves. Add the gin and about 2 ounces of syrup and shake well. Pour into two glasses and top with tonic water or club soda, to taste. I preferred mine with club soda, while the rest of my family preferred the tonic water. However you make them, the ratio is approximately half gin to half tonic water or club soda. I liked mine a bit sweeter, with an extra splash of simple syrup as well. Garnish with a basil leaf before serving. Enjoy!

To Infuse the Gin: About a week before you want to use it, thinly slice a European cucumber and place the slices into a bottle of Seagram's gin. An inexpensive bottle of gin, such as Seagram's, works well for an infusion like this one. For 750 mil of gin, use about half a cucumber. If you prefer to infuse just a small amount, place 8 ounces of gin in a glass jar and add 5-8 very thin slices of cucumber. Place the gin with the cucumber slices in the refrigerator or in the cupboard and let it rest for about a week to ten days.

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 thinner than traditional simple syrup and will mix smoothly into the drinks.

Click here for printable recipe

ONE YEAR AGO TODAY: Glazed Lemon Cookies

Chicken and Bok Choy Stir Fry

Saucy bites of chiken are tossed with crisply tender bok choy and a diced jalapeno in a flavorful soy sauce glaze. When I saw this recipe in the latest issue of Everyday Food, I immediately added Bok Choy to my grocery list. This was a hit with every member of the family. It's amazing how a great sauce will make even my pickier eaters devour every bite on their plates.

There was almost no heat from the jalapeno in this recipe, it simply added another layer of flavor to this dish. I am planning to use two peppers next time (and there will definitely be a next time) that I make this. I think that a bit of real heat would be a great addition to this dish.

Chicken and Bok Choy Stir Fry
recipe adapted from Everyday Food

1 lb boneless skinless chicken thighs or breasts, diced into 1/2" pieces
1 rounded tablespoon arrowroot or cornstarch
6 cups sliced bok choy, about 1 head
1-2 jalapenos, seeded and diced
2 tablespoons olive oil
1 tablespoon finely minced fresh ginger
2 large garlic cloves, minced
1/4 cup soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar

In a small bowl, combine the soy sauce, vinegar and brown sugar. Set aside. In a medium bowl, toss the chicken pieces with the arrowroot. In a large skillet over medium-high heat, warm the oil and add the garlic and ginger. Saute just until fragrant, about 1 minute.

Add the chicken, toss in the garlic and ginger to coat. Spread the pieces across the bottom of the skillet. Sear the pieces and turn as needed. Cook, stirring occasionally, until lightly browned and barely cooked through, about 6-7 minutes.

Add the bok choy and jalapeno and cook, tossing with tongs or stirring constantly for about a minute, just until the bok choy is wilted. Add the soy sauce mixture and toss well to coat. Cook for about 2 minutes, just until the sauce is thickened. Serve over rice if desired. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cheesy Scrambled Eggs with Spinach a.k.a. Power Eggs

Southern Peach Cobbler

Several years ago, I made it my mission to find a great peach cobbler recipe. I had made several that weren't bad at all, but I wanted a truly perfect one. It was a hardship alright, but we ate a LOT of peach cobbler than year. I think I tried a new recipe every week for at least 2 months. When I finally found this recipe, I made it several times in a row, before putting a huge star on it and saving it in my recipe binder. I've now been making this recipe for a few years and it is always a huge hit.

I found this recipe at Allrecipe and have adapted it to make a slightly thicker crust. I love it. I seriously LOVE this peach cobbler. I actually freeze 3-4 cobblers worth of peaches each year, just so we can enjoy this taste of summer year round. I made the cobbler pictured above back in January, when I was craving peaches like mad. I simply waited to share it until you could find your own lovely peaches to use! Our friends brought over a basket of peaches from their tree last night and I decided it was time to post this recipe. My favorite fruit season has arrived!

Southern Peach Cobbler
recipe slightly adapted from Allrecipes.com

Peach Filling Ingredients:
8 fresh peaches, peeled, pitted and sliced into thin wedges - about 8-10 cups of slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons arrowroot or cornstarch

Topping Ingredients:
2 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon kosher salt
12 tablespoons butter, chilled and cut into pieces
1/2 cup boiling water

Cinnamon Sugar Topping Ingredients:
1/3 cup white sugar
2 teaspoons cinnamon

Preheat oven to 425 degrees. Place a LARGE baking pan covered in foil on the lowest rack in the oven. This cobbler overflows a bit every single time I make it. The baking pan will catch the drips and prevent a huge mess in the oven!

In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside. In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into a large 9x13 baking dish.

Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Blend in the chilled butter, using a pastry blender or your fingertips. Stir in the boiling water, just until combined.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar mixture. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Penne with Sauteed Vegetables

Corn, Tomato and Zucchini Skillet

Bright red tomatoes, green bell peppers, yellow corn, green and yellow zucchinis all come together to make a colorful and flavor packed summer side dish that is perfect for an easy weeknight dinner. With some cooked chicken thrown into the mix, this could easily be a complete meal by itself.

If you have ever had a vegetable garden you likely understand just how prolific squash plants can be when they are flourishing. (Good grief, I posted over twenty squash recipes before the end of June last year!) This year, I am thrilled to already have Roma tomatoes in my kitchen and little pear shaped sunburst tomatoes as well. When I saw that we had a couple beautiful red tomatoes this morning, I immediately knew that this skillet was going to happen tonight.

Corn, Tomato and Zucchini Skillet

2 small yellow or green zucchini, sliced into 1/4" rounds
2 ears of corn (cooked), kernels removed, about 1 1/2 cups of corn
2 small Roma tomatoes, seeded and chopped
small handful of grape or pear tomatoes, halved
1/2 green bell pepper, cut into thin 2-3" matchsticks
1-2 teaspoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1-2 tablespoons finely chopped fresh oregano (I used Mexican oregano)

In a large skillet, warm the oil over medium heat. Add the peppers and saute for a couple minutes, stirring occasionally. Add the zucchini and saute another minute or two, until barely softened. Add the corn and tomatoes and stir to combine. Season with salt and pepper and saute for an additional 1-2 minutes. Add the oregano, toss well and taste. Adjust seasonings as desired. Saute just until everything is warm and the vegetables are still crisp and barely tender. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Peanut Butter Chocolate Chip Banana Muffins

I Want To Marry You Cookies - Gluten Free or Not

Warm butter is blended together with sugars to create a rich toffee flavor that is irresistible in a chocolate chip cookie. These cookies almost melt in your mouth. The best part of making these? Everything happens in a single pot.

I've played with this recipe off and on over the past few months, in an attempt to create a truly delicious gluten free chocolate chip cookie. All of the different versions tasted good, but nothing wowed me until this cookie came out of the oven. I am admittedly very picky about gluten free baked goods. Perhaps it is because I am able to eat the traditional flour versions as well, but I know immediately if something is different. This cookie is fantastic. The texture and the taste are both everything I look for in a cookie.

I pulled these from the oven right at 10 minutes for the smaller cookies and 12 minutes for the larger ones. They were barely crisp around the edges and soft and chewy throughout. If you prefer a crunchier cookie, just let them cook a minute or two longer. After a couple days, these cookies were still perfectly soft and chewy. They froze great and were just as good a week or two later when I thawed them for a special treat.

I Want To Marry You Cookies – Gluten Free or Not

adapted from the original I Want To Marry You Cookies

recipe makes about 5 dozen small 2-3" cookies or 3 dozen 3-4" cookies

1 cup butter

1 1/4 cups dark brown sugar

1/2 cup granulated sugar

1 egg

1 egg yolk

2 teaspoons vanilla

1 ¾ cups brown rice flour *

½ cup tapioca starch *

¼ cup potato starch *

1 teaspoon xantham gum *

1 cup old fashioned rolled oats (make sure they are certified GF if baking for persons with allergies)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon cinnamon

2 cups semi-sweet chocolate chips (check to make sure they are certified GF)
* if you are not in need of a gluten free recipe, simply substitute 2 cups AP flour for the items marked with an *

In a large size saucepan, (I use a 4 quart pot) melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for at least 10 minutes.

While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Slowly add the dry ingredients in three stages and stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Chill the mixture for at least one hour, or until the dough is thoroughly chilled.

Preheat the oven to 325 degrees. Scoop the dough unto a parchment or silpat lined baking sheet. (Placing the dough back in the refrigerator in between batches.) Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.

Click here for a printable recipe

ONE YEAR AGO TODAY: Brown Sugar Spice Zucchini Muffins

Baked Italian Herb and Parmesan Meatballs

These meatballs are packed full of fresh herbs, with just a hint of Parmesan thrown into the mix. The flavor is rich and light at the same time. These are some of the best Italian meatballs I have ever tasted.

I have an abundance of great herbs growing in our garden right now, so I used a heaping 1/4" cup total of finely minced fresh herbs. If you don't have all of these herbs at your fingertips, simply substitute according to what you have in your kitchen. I'm certain these meatballs will be delicious with just about an variation of flavors.

I served these meatballs over Simple Sauteed Zucchini and spaghetti noodles. It was an excellent meal that the entire family enjoyed. My kids were disappointed there were not any leftovers the following day.

Baked Italian Herb and Parmesan Meatballs
recipe adapted from The Slow Roasted Italian

recipe makes (60) 1" meatballs or (30) 1 1/2-2" meatballs

2 lbs ground beef
1 cup panko or regular breadcrumbs
1/4 cup Parmesan or Pecorino Romano cheese, finely grated
slightly heaped 1/4 cup of your favorite spaghetti sauce, I used this 5 Minute Basil Marinara Sauce
3 tablespoons very thinly sliced green onions
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely minced garlic chives or an additional garlic clove, minced
1 large garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten

Preheat oven to 400 degrees. Line 2 baking sheets with parchment or silpat mats. Set aside.

Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the rest of the ingredients and stir gently with a wooden spoon and then mix lightly with your hands to combine well without over mixing.

Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for larger ones) place the meatballs on the baking sheet. Round with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays.

Bake the small meatballs for 15-16 minutes, larger ones for 20-25 minutes depending on size. Remove from the oven and place into spaghetti sauce to simmer until ready to eat. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Southwest Chicken Salad with Spicy Ranch Dressing

Chopped Salad with Bacon Chipotle Ranch Dressing

Like many of my salad posts, this recipe is all about the dressing. Smoky Bacon, Spicy Chipotles and our favorite Homemade Ranch Dressing recipe combined to create a brand new favorite for our house. Just a drizzle of the dressing created a smoky spicy taste that we really enjoyed.

In a chopped salad, all of the ingredients are chopped into uniform pieces. The beauty of the chopped salad is that each bite of salad contains more of the individual flavors. My boys frequently ask if I'm making a "chopped salad" instead of a plain version. The kids find a chopped salad much easier to eat than a traditional salad.

The inspiration for this dressing started with my friend, Donna. A few months ago, she was making a spicy dip for vegetables and she mentioned to me that she was including Chipotle peppers in adobo sauce. (Doesn't that sound delicious?) Unfortunately, the recipe she found to try called for an entire can of chipotle peppers in adobo sauce. I gasped when she told me and I asked how spicy it was. She had never tried them before and had no clue how spicy they would make the dip! No one was able to eat that dip. I wanted to come up with something similar that might actually be palatable for my family. This dressing is the perfect mix of spicy heat and cool creamy dressing. If you really enjoy the heat, free free to increase the amount of peppers.

Chopped Chicken and Black Bean Salad

6 cups romaine lettuce, sliced thinly and then chopped into 1/2" pieces
1 large cucumber, peeled, sliced thinly and then chopped small
2 large carrots, peeled, sliced thinly and then chopped small
1 cup grape tomatoes, quartered
3/4 cup black beans, room temperature
1 cup frozen or canned corn, warmed just to room temperature
1 1/2 cups cooked chicken, diced very small into 1/2" or smaller pieces
1/2 cup shredded cheddar cheese
Optional: Crumbled bacon

Smoky Bacon Chipotle Ranch Dressing

1 cup Homemade Ranch Dressing
1/4 teaspoon cumin
1 chipotle pepper in adobo sauce, diced finely
3 strips of bacon, cooked, (2-3 tablespoons diced finely)

Stir together the ranch dressing, cumin and diced pepper. Set aside to chill in the refrigerator.

Place 3 strips of bacon (or more, if you are adding it to the salad as well) on a foil lined baking sheet. Place in a cold oven and set temperature to 425. Cook for 20 minutes, or until the bacon is crisp as desired. Remove to paper towels to drain. Finely chop the bacon and add to the dressing. Stir to combine. Serve immediately or place in refrigerator until ready to serve. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Crockpot Pulled Pork

Pineapple Orange Banana Spinach Smoothie

Light enough to be enjoyed all summer long, this was a refreshing citrus flavored smoothie balanced with the tart sweetness of the pineapple and the mild greens for extra health benefits. My whole family loved the last smoothie I posted so much; I decided to add some spinach and make almost the same one again this morning.

With your eyes closed, you might not be able to tell one drink from the other. The citrus in the smoothie hides the spinach flavor very well. I'm sharing this version today, to challenge you once again to try a green smoothie if you still haven't done that. They really are delicious!

Pineapple Orange Banana Smoothie

1 cup orange juice, I used the juice from about 5 small tangelos
1 cup chopped pineapple, frozen
1 banana
5 coconut water ice cubes, or about 1/3 cup of coconut water
3 cups baby spinach leaves

Layer ingredients into blender as listed and puree until smooth. Enjoy!

Makes (3) 10 oz smoothies

Click here for printable recipe

One Year Ago Today: Chicken and Black Bean Enchiladas

5 Minute Basil Marinara Sauce

Fresh basil is in abundance in our garden and the fragrant leaves were the inspiration for this pasta sauce. I snipped handfuls of them this morning, while I was harvesting squash. When I came inside, I decided that a pasta sauce sounded perfect for our lunch.

I served this over brown rice pasta and simple sauteed zucchini. This was such a hit with my kids, there isn't a bite of noodle or zucchini left in the house. Luckily, there is a bit of sauce left for tomorrow. My son has already requested Soft Eggs over Marinara for breakfast. Sounds good to me too!

Basil Marinara Sauce

1/4 cup extra virgin olive oil
2 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/2 cup fresh basil leaves, finely minced (about 2 tablespoons minced)
28 oz crushed tomatoes

In a cold saucepan, combine everything except for the tomatoes. Set the heat to medium and saute for about a minute, just until the pan is fragrant. Add the tomatoes and increase heat to a low simmer. Simmer 5 minutes and then remove from heat. Pour over the pasta or vegetables of your choice. Enjoy!

Click here for a printable recipe

One Year Ago Today: Strawberry Blueberry Banana Smoothie

Simple Sauteed Summer Squash

I serve squash this way several times a week between spring and mid summer. As long as the squash in our garden is in abundance, this is a simple and hassle free way to enjoy it. When the vegetables are garden fresh, a drizzle of olive oil and a dash of salt and pepper is all that they need to be delicious.

I love oven roasted vegetables. However, if I don't need to turn on the oven for anything else, there is little chance I'll want it on just to roast the vegetables for dinner. This is a quick, easy and kitchen-heat free way to enjoy the summer produce.

Simple Sauteed Summer Squash

2-3 medium size zucchini (or whichever squash you like), sliced into rounds about 1/4" thick.
1 tablespoon extra virgin olive oil
kosher salt, to taste
freshly cracked black pepper, to taste

In a large skillet, over medium high heat, warm the oil. Add the squash and season with salt and pepper. Saute, stirring only occasionally, until it is slightly tender and still crisp. It should be very lightly browned. The whole cooking time should only take about 5-7 minutes. Enjoy!

Click here for printable recipe

One Year Ago Today: Chocolate Chip Blondies

Slow Cooked Strawberry Banana Pecan Oatmeal

Closer to a warm muesli cereal than a classic cooked oatmeal, Crockpot Oatmeal is MY favorite way to make oatmeal. My kids can never make up their minds which oatmeal they like best. We eat a lot of oatmeal in this house. Traditional oatmeal, baked oatmeal, crockpot oatmeal, they are all frequently served here. My husband is perfectly content with a classic bowl of oatmeal, but I love everything about the taste and texture of oatmeal cooked slowly in the crockpot.

It might seem like a hassle first thing in the morning, but it really is simple. Stir it all together and then walk away to get ready for your day. An hour later, everyone is hungry and breakfast is ready to eat. The flavors in this oatmeal are perfect together. The softened crunch of the pecans, the sweet bananas, the tartly sweet berries, the tender oats and the brown sugar work together to make this a breakfast treat that the whole family enjoys.

Slow Cooked Strawberry Banana Pecan Oatmeal

3 cups milk
2 cups old fashioned rolled oats
2 bananas, sliced thinly
1 cup strawberries, chopped
1/2 cup pecans, chopped small
scant 1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Optional: additional sliced bananas, berries and pecans for garnish

Place all ingredients in the crockpot. Cook on HIGH for 45 minutes to 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I rarely remember to stir mine and it turns out fine every time. The longer it cooks, the thicker the oatmeal will be.

 * I use a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.

Click here for printable recipe

One Year Ago Today: Roasted Asparagus, Broccoli and Summer Squash

Summertime Salads

In conclusion to my Favorite Foods post I wrote yesterday; these are my favorite salads and dressings. I have so many dressings that are staples in our home; I decided they had earned their own post this year. Enjoy!

 

Homemade Ranch Dressing

My kids reach for this at least once, if not twice, a day to eat with their fresh veggies. This is easily the most popular dressing I make. We have friends that insist I bring it along every time we get together for a meal.

The Best Balsamic Vinaigrette

I just discovered this recipe a couple months ago and I have already made it several times. This dressing is so versatile, I've used it on salads, roasted vegetables, and drizzled it over chicken in a wrap. Just a touch of sweetness with the tang of the balsamic, there are very few recipes on my blog that I dare to label "the Best." This one is worthy of it.

 

Creamy Poppyseed Salad Dressing

This is better than any store bought poppy seed dressing I've tasted. I made this dressing numerous times last fall when peaches were in abundance. The Stone Fruit Salad in this photo was my lunch for days at a time.

Grape and Candied Walnut Salad with Strawberry Balsamic Vinaigrette

Sweet grapes, salty cheese, candied walnuts and baby spinach combined with a tangy sweet dressing to make this a huge hit each time I made it last year.

Bacon and Egg Garden Salad

Hot salty bacon and hard boiled eggs still warm from the pot, topped this basic garden salad of romaine, cucumbers, carrots and tomatoes. This is my favorite salad to make on the weekend.

Carver's Salad with Honey Cider Salad Dressing

I originally made this for our Thanksgiving meal, to go along with the Carver's Salad pictured above. I enjoyed the dressing so much I've made it numerous times since then.

 

Irresistible Mandarin Broccoli Salad

Best. Salad. Ever. With crisp lightly roasted broccoli and savory bacon pieces, sweet oranges and tangy onion tossed in the slightly sweet dressing, this salad will be on my favorites list for a long time. I have made this salad countless times. It is almost indescribably delicious.

Cashew Chicken Salad with Grapes

This is a very simple chicken salad, minimal ingredients and truly delicious. I make this almost every time I have leftover chicken. I love the chicken and sweet grapes with the tangy dressing.

 

Roasted Potato Salad

Roasted baby potatoes that are crisp on the outside and fluffy on the inside combine with hard-boiled eggs, olives and a light pickle flavor to create a classic potato salad with a twist.

First Year Favorites

Today is the one year anniversary of the day I started writing down my recipes here at Barefeet In The Kitchen. After a year of blogging and over four hundred recipes, I have made many dishes that are now true family favorites. (I really did try to narrow this list, I promise!)

All of these recipes have been made at least three times and some of these dishes are on our menu every month. Every single one of these foods makes me very happy when I eat it!

* You can click the picture or the links beside each post for the recipes.

Spicy Chicken and Bacon Stir Fry
Tender chicken, salty bacon and crisp tender peppers are tossed in a fantastic sweet and spicy sauce to make this my most beloved stir fry. My husband made this the first time we had it and it was so delicious that I immediately put it on our menu again for later than same month. I make this more frequently than any other recipe on this site.

Filipino Lumpia
I fell in love with lumpia at first bite many years ago. The flavor is unique and unforgettable. The fact that I can now make them in my own kitchen still makes me grin! Thanks to a new friend for her fantastic recipe, this is the meal I am proudest of this year. I have to practice restraint and not make them constantly now!

Mexican Lasagna
This dish has been a family favorite for a few years now. My kids frequently request it and it is so easy to make ahead of time; I frequently have a pan of this lasagna waiting in the freezer.

Herb Rubbed Pork Roast
Loaded with flavors from all of the spices, with a surprising kick from the peppers and the salt, this is currently my favorite pork roast recipe. It is incredibly tender and it turns out perfectly every time.

Beer and Garlic Grilled Chicken
This marinade has become a staple in our house over the past year. Every person who has tried this chicken has commented on the fantastic flavor. We like to grill a lot of extra chicken each time we make this and then keep it in the fridge for easy lunches.

Vanilla Bean Mashed Sweet Potatoes
Without any added sugars at all, this is one of the best sweet potato dishes I have ever tasted. The potatoes are roasted until they are bursting with rich flavor. The vanilla provides a delicious undertone to the dish and the butter and cream take this to a level I can only compare with a warm mousse. I happily eat this for dessert every time I make it.

Caramelized Brussels Sprouts
If you aren't a fan of brussels sprouts, these just might change your mind. Lightly sweetened with brown sugar and still crisply warm from the stove, these are addictive. I actually crave brussels sprouts now, thanks to this recipe!

Rosemary Bread with Whole Wheat (my version of Macaroni Grill's bread)
This bread is completely addictive when dipped in extra virgin olive oil and cracked pepper. I've made this so many times I have lost count. There is rarely a slice left after a meal.

Zucchini Spice Bread with Walnuts and Olive Oil
The olive oil in this bread gives it a deeper flavor and whole wheat flour improves the texture as well. This bread is richer in flavor than most quick breads and it is not cake-like at all. I can hardly wait to make the first loaf from this year's garden!

Cinnamon Spice Soaked and Baked Oatmeal
Cinnamon and nutmeg are soaked with milk and oats overnight, providing a deeper flavor as well as whole new texture to baked oatmeal. The oats are still separate and chewy, but they manage to hold together quite well.






Delicate Cream Cheese Pancakes
Just two ingredients and these pancakes are ready to cook. These are on our menu at least once a week. With a taste more like crepes than pancakes, I love that they are so incredibly simple to make!







Almond Bars
Delicate, almond flavored shortbread is topped with sliced almonds and drizzled with a sweet almond glaze. There is nothing else I bake that is as frequently requested as these Almond Bars. I quadruple the recipe almost every time I make them, so that I have plenty of them to give away.

Texas Sheet Cake a.k.a. Best Chocolate Cake Ever (with Gluten Free option included)
Served warm, this cake is fabulously gooey and chocolatey. Served cold, it forms an awesome frosting crust layer on top that simply melts in your mouth. However you serve it, definitely plan to share with friends!

I Want To Marry You Cookies
Warm melted butter is blended together with sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth. This is the BEST second day cookie I have ever made. They taste phenomenal warm from the oven and they taste even better the next day.

Almond Shortbread Thumbprint Cookies
Light, buttery, delicate almond flavored cookies with just the right amount of sweetness, filled with homemade jams and then lightly drizzled with icing. These cookies will surprise you by truly melting in your mouth.

Ginger and Honey Roasted Almonds
Ginger and honey give an awesome twist to classic burnt sugar almonds. These are a healthier version with loads less sugar and they turn out even more delicious than the sugared ones everyone loves.I can hardly keep these in the house, they disappear so quickly!

Favorite Green Smoothie
Orange juice, sweet green grapes, a banana and a handful of spinach combine to make this the easiest (and possibly the tastiest) green smoothie I make. If you are new to green smoothies, this is an excellent place to start.






I'll be back tomorrow with my favorite salads and dressings!