Chicken, White Bean and Green Chile Corn Chowder

Chicken, white beans, corn and green chile in a warm cream based soup was the perfect meal for a weekend camping trip into cooler weather. I made this soup at home and reheated it for lunch when we were ready to eat it. I couldn't resist a small bowl straight out of the slow cooker though. This soup is a great combination of spicy flavors.

This recipe is adapted from the Creamy White Chicken Chili that has become a family favorite over the past year or so. I really enjoyed this variation and I especially liked that I was able to toss everything in the slow cooker without prepping a single thing in advance. I used a large 6 quart Crock-pot when I made this soup. If yours isn't quite that large, I recommend halving this recipe or you can make this by simmering on the stove-top in a large stockpot.

Chicken, White Bean and Green Chile Corn Chowder
Yields: 8-10 servings

2 lbs frozen chicken breasts, I used 3 large boneless skinless chicken breasts
2 yellow onions, chopped into 1/2" pieces
6 cloves garlic, minced
6 cups cooked great northern beans, or 4 cans
2 cups frozen corn kernels
1 1/2 cups chopped roasted green chili, frozen green chili works as well
3 cups water
1 tablespoon chicken base or bouillon, I used Better than Bouillon Chicken Base
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoon cumin
2 teaspoon oregano
1 1/2 cup sour cream
1/2 cup heavy cream

In a large crockpot (or a large stockpot on the stove), combine all ingredients EXCEPT for the sour cream and heavy cream. Stir a bit to combine the spices with all of the liquids and then cover with the lid. Simmer on low for 6-7 hours, just until the chicken is tender and can be easily shredded.

When the chicken is cooked through, remove to a plate and shred with tongs, leaving it in bite-size chunks. Place the chicken back in the crockpot and turn off the slow cooker. Place the sour cream and heavy cream in a small bowl and add about 1/2 a cup of the soup broth. Whisk together until smooth. Pour the cream mixture into the rest of the soup and stir to combine. Serve immediately. Enjoy!

Click here for printable recipe

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ONE YEAR AGO TODAY: Red Wine and Honey Salad with Fruit

Pineapple Coconut Sour

Pineapple juice, coconut vodka and lime are all it takes to create this refreshingly tart summer drink. While I was writing the post for the Basil Cucumber Gimlet last month, I linked to the The Cellar Bar at Zinc Bistro in Albuquerque, NM. At that time, I saw a listing on their menu for a drink that included pineapple juice. It sounded delicious and I realized that might be a great way to use the coconut vodka that I already had in the house.

This is not an overly sweet drink. I like to make mine fairly tart with the lime juice. Like a great many other recipes, drink recipes are infinitely adjustable. Start with just under an ounce of lime juice and add more slowly. If you prefer it sweeter, simply add a bit more pineapple juice.

Pineapple Coconut Sour

Ice
4 ounces pineapple juice
2 ounces coconut vodka, Pearl and Ciroc vodkas are both excellent
juice of one fresh lime, about 1 ounce lime juice, adjust to taste

Place several ice cubes in a shaker or a jar with a lid. Add the pineapple juice, vodka and lime juice and close tightly. Shake for a few moments until well chilled and then pour over fresh ice cubes. Garnish with a wedge of lime. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Grilled Ono

Chocolate Cherry Almond Brownies - Gluten Free or Not

After picking up a bunch of cherries this past week, I wanted to bake them into something richly chocolate. I didn't want to try a new recipe though and I wanted to use ingredients that were already in my house. I remembered my childhood brownie recipe as being very simple and all made in a single pot. This is a simple one-pot brownie recipe that never disappoints. As proven by my own past, even a child can make these. I've converted the original recipe to make it gluten free and I have listed both versions below.

The cherries kept the brownies incredibly moist. The bars almost begged for a quick reheat with ice cream on top. I've made these twice now and served them both plain and with ice cream on top. I really loved these brownies! Everyone who tasted these brownies loved them as well and commented on the unexpected and subtle flavor of the fresh cherries.

Chocolate Cherry Almond Brownies - Gluten Free or Not

1/2 cup butter
2 cups chocolate chips, plus 1/2 cup reserved
1/2 cup light brown sugar
1/2 cup sugar
4 eggs
1 teaspoon almond extract
2/3 cup brown rice flour *
1/3 cup potato starch *
1 teaspoon xantham gum *
1/2 teaspoon kosher salt
3/4 cup pitted and chopped cherries
1/2 cup sliced almonds
* If you do not need a gluten free version of this recipe, simply substitute 1 cup AP flour for the items marked with an *.

Preheat oven to 325 degrees. Line a 9x13 pan with parchment paper or line it with foil and grease it very well with butter. In a small bowl, combine the flours, xantham and salt and then set aside. Melt the butter in a medium size saucepan, then add the chocolate chips and stir with a wooden spoon until they are melted. Remove from the heat, add the sugars and stir to combine.

Add the almond extract and the eggs, one at a time, stirring between each addition. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan. Add the chopped cherries and the reserved chocolate chips.

Spread the mixture into the bottom of the prepared pan and then sprinkle the top with the almonds. Bake for 28-32 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before slicing. Enjoy!

Click here for printable recipe

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ONE YEAR AGO TODAY: Strawberry and Peach Jam Ice Cream

Homemade Spicy Barbecue Sauce

Spicy barbecue sauce with enough heat to bite the back of your throat and just barely sweet enough to balance that heat, this is the sauce I was craving. My family loves spicy barbecue sauces. I've played with a few recipes this year. I found this delicious Homemade Barbecue Sauce a few months ago and we love it. It was not the spicy sauce I was searching for though, so the hunt continued.

Today, I decided to try again. I had a very long list of ingredients that I wanted to try this time. As I was adding things to the sauce and tasting as I went along; I suddenly realized that I had exactly what I wanted. I stopped there and very happily asked my husband to taste the sauce. He was thrilled with it. I will be quadrupling this recipe next time I make it and freezing the extra to have for future meals. This is a pretty spicy sauce as it is written; however, if you like more heat, feel free to increase the Tabasco and cayenne. I served this sauce over pulled pork and it was an instant hit.

Homemade Spicy Barbecue Sauce
Yield: 12 ounces

1 cup ketchup,  I used Heinz original
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon Tabasco sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Combine all ingredients in a small saucepan over medium low heat. Stir to combine and simmer 5 minutes. Use warm or let cool, pour into a jar and refrigerate until needed. Enjoy!

Click here for printable recipe

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ONE YEAR AGO TODAY: Brown Sugar Cinnamon Applesauce

Cheesy Potato Egg and Spinach Mini Quiches

These miniature quiche cups are layered with roasted red potatoes, cheese, baby spinach and eggs. I actually made the potatoes in advance when I was roasting some others for a different meal. So, the assembly took just minutes, making this an almost ridiculously easy meal.

Served with some fresh fruit or a salad, this is a light summer meal that I'll be repeating soon. These little egg cups were a huge hit the other night for dinner. I saved one to reheat later and it was just as delicious the following day.

Cheesy Egg Potato and Spinach Mini Quiches

5-6 small red potatoes, diced into very thin slices and cut bite size
2 cups Monterrey Jack cheese
1 cup baby spinach leaves
10 eggs
1/4 cup milk
butter, to grease the pan
1-2 tablespoons olive oil
kosher salt, to taste
freshly ground black pepper, to taste
Optional: Mexican Seasoning, to taste

Preheat the oven to 425 degrees. Place the potatoes in a mixing bowl and drizzle with oil. Toss to coat and sprinkle generously with salt, pepper and the optional Mexican spices. The very thin pieces took barely 20 minutes to soften and slightly crisp. Toss once halfway through baking. Remove from the oven and set aside.

Set the oven to 350 degrees. Grease a 12 cup muffin tin very thoroughly with butter. Layer half of the potato pieces into the bottom of the cups. Sprinkle about half of the cheese over the potatoes and then layer a couple spinach leaves over the cheese in each cup. Whisk together the eggs and the milk, season with salt and pepper. Pour a scant 1/4 cup of the egg mixture into each muffin tin, distributing as evenly as possible. Top with the rest of the potatoes and a light sprinkling of cheese.

Bake for 20-22 minutes until the eggs are cooked through and the tops are lightly browned. They will be puffy and rounded when they come out of the oven and will sink back to level as they rest. Enjoy!

Click here for printable recipe

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ONE YEAR AGO TODAY: Cucumber Salad with Spicy Tomato Vinaigrette

Creamy Parmesan Pasta with Basil and Spinach

Warm pasta tossed with fresh basil and spinach in a very light cream sauce is an example of seasonal eating at it's best. Inspired by the basil that is flourishing in our garden, this was a fun twist on pesto pasta and it still contained a fabulous load of flavor from the fresh basil.

While I absolutely loved this pasta, my kids were less than impressed. Both of my older boys would have been happier without the greens and my youngest happily removed all green items from his plate before he ate the rest of his pasta. I'm calling this recipe a keeper though, because I have every intention of making this again, just for myself!

Creamy Parmesan Pasta with Basil and Spinach
recipe loosely adapted from Everyday Food

8 ounces short pasta, I used brown rice fusilli
2 large garlic cloves, minced
2 generous handfuls baby spinach, about 4 cups
1/2 cup fresh basil leaves
1/4 cup heavy cream
1/3 cup freshly grated Parmesan
kosher salt, to taste
freshly ground black pepper, to taste
1/2 cup reserved pasta water

Bring a large pot of water to a boil. Add the pasta, the minced garlic and a generous pinch of salt. Cook the pasta just until tender and then scoop out 1/2 a cup of the pasta water. Set the water aside and then drain the pasta.

Pour the cream into the bottom of the same pot and warm it over medium heat. Once it is warm, add the pasta and about 1/4 cup of the reserved water back into the pot and toss gently to coat the pasta well. Add the basil and spinach leaves and toss to wilt. Season generously with salt and pepper and cook over medium low heat for a couple minutes, tossing constantly. Stir in Parmesan and remaining water as needed in order to achieve a creamy sauce that coats the pasta. Taste and adjust seasonings as desired. Enjoy!

Click here for printable recipe

Catching Fireflies is giving away a $43 gift card to one of my readers! I had a great time browsing through all the categories in their store. There are so many fun and unique items that I have already put on my own wish list. Earth Friendly Gifts, Summer Fun, Office Fun, Weddings, Babies, Kids, and a whole section devoted to Great Gift Ideas and so much more. Naturally, the Kitchen items caught my eye and I am now dreaming of the Food Face Plates for my own kids. I love them!

All you have to do to enter the giveaway is comment on this post. The giveaway ends on Sunday, July 1st at 9:00 pm Pacific Time. Winner will be announced on Monday morning, July 2nd! GIVEAWAY CLOSED. Winner announcement here!

ONE YEAR AGO TODAY: Herbed Zucchini Bake

Sauteed Spiced Zucchini with Chicken Bits

Last week, I made these Chicken Bits again for dinner and while I was taking them off the stove, I decided to cook this zucchini in the same skillet. It was an excellent spur of the moment decision. The zucchini picked up plenty of flavor just from the oil and the spices left in the pan. I will be doing this same thing again next time I make this chicken.

As always, this chicken was an enormous hit with my entire family and the zucchini was deemed delicious by both my husband and myself. I really liked the way the zucchini flavors complimented the chicken so well. My boys have decided that they are about done with squash for the year and luckily, our garden is almost done in this heat as well. Served with Roasted Red Potatoes, Chipotle Dipping Sauce and Homemade Ketchup, this was a fun dinner that we all enjoyed.

Sauteed Spiced Zucchini

recipe for Chicken Bits
2 medium size zucchini, sliced into thick rounds
kosher salt, to taste
freshly ground black pepper, to taste
additional olive or coconut oil, as needed

Cook the chicken bits as directed in the above recipe. Remove the chicken to a separate dish and cover to keep warm. Add the zucchini to the hot skillet and toss to coat. Add a tablespoon or so of oil to the skillet, if needed, in order to coat all of the zucchini. Sprinkle generously with salt and pepper and cook over medium high heat until just barely tender. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Homemade Lemon Lime Soda

Roasted Red Potato Re-Do

One of the first posts I wrote was for Roasted Red Potatoes and we have enjoyed them and many other roasted potato recipes as regular side dishes with many of our meals. Over the past year, I've run across several tips for soaking the cut potatoes in ice water for 15-20 minutes prior to baking and I finally got around to trying it. It worked so well, I am posting this updated version to show what I did differently.

These soaked potatoes actually turned out both lighter and fluffier on the inside and crispier on the outside. These potatoes were so delicious, the kids have already asked for the "new" potatoes again. For a real treat, serve these with Homemade Ketchup!

Roasted Red Potato Re-Do

2 lbs red potatoes

3-4 tablespoons olive oil

kosher salt, to taste

freshly ground black pepper, to taste

any additional seasonings, as desired

Preheat oven to 400 degrees. Scrub the potatoes well. Cut into wedges and then place in a large bowl filled with ice water. Let them soak for 15-20 minutes and then drizzle with olive oil and toss well to coat. Sprinkle in 1/2 tablespoon seasoning and toss to coat. On two large baking sheets, lined with silpat mats or greased with oil, spread out the fries. Sprinkle the remaining 1/2 tablespoon (or more to taste) of seasoning over the fries.

Bake for 40-45 minutes, turning the fries over halfway through the cooking time. Depending on your oven, you might also want to rotate the trays, top to bottom and bottom to top. Enjoy!

Remove from the oven and serve immediately. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cashew Chicken Salad with Grapes

Spicy Stuffed Bell Pepper Meatballs

My family eats a lot of stuffed bell peppers. Traditional style or deconstructed, Mexican or Italian flavors; the kids and my husband tend to just love them. These meatballs are another awesome way to use the bell peppers that abound this time of year.

These meatballs are loaded with all of our favorite stuffed bell pepper ingredients. As easy to make as meatballs can possibly be, these were a hit with every member of my family.

Spicy Stuffed Bell Pepper Meatballs
recipe makes about (60) bite-size 1" meatballs or (30) larger meatballs

1 lb ground beef
1/2 cup cooked rice
1/2 green bell pepper, fine dice
1/2 yellow onion, fine dice
1 egg
1/2 cup panko or breadcrumbs
1/2 cup shredded cheese, I used a Mexican cheese blend
8 ounce tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
14 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
3/4 teaspoon Italian seasoning
1 teaspoon olive oil

Preheat the oven to 350 degrees. In a skillet over medium high heat, warm a small drizzle of olive oil. Add the diced peppers and onions. Saute for a few minutes, until they are softened. Remove from the heat. Stir together the tomato sauce, Worcestershire and all of the spices then set aside.

Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add the  rice, onion and pepper mixture, panko, egg and cheese. Add about 1/2 of the tomato sauce mixture and stir gently with a wooden spoon. 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 cover to keep warm. Serve with the remaining tomato sauce drizzled on top or as a dip. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Cavatappi with Sunburst and Grape Tomatoes

Butter Tart Squares - Gluten Free or Not

Butter Tart Squares were described by Beth as The Ultimate Canadian Food and The First Bite of The Rest of Your Life. I could not resist baking something that was described in such a unique way. This dessert lived up to it's reputation. The crust is a buttery shortbread, the center is a gooey, sweet mixture of nuts and fruit topped by a crisp caramelized layer of brown sugar crust.

Butter Tart Squares - Gluten Free or Not
recipe adapted from Of Muses and Meringues

Crust Ingredients:
1/2 cup butter, softened
2/3 cup brown rice flour *
1/3 cup potato starch *
1/2 cup sugar

Filling Ingredients:
2 tablespoons butter, melted
1 cup light brown sugar
2 eggs
2 tablespoons brown rice flour *
1/2 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup raisins
1/2 cup chopped pecans or walnuts

* If you do not need a GF version of this dessert, substitute 1 cup AP flour in the crust and 2 tablespoons AP flour in the filling for the items marked with an *.

Preheat oven to 350 degrees. Line a 9" square pan with parchment paper or grease it very well with butter. To make the crust, beat the butter and the sugar together until smooth. Add the flour and stir just until combined. Press into the prepared pan and then bake for 15 minutes.

Here's a tip for pressing shortbread crusts into baking pans. I tear an extra section of parchment paper and lay it on top of the dough. Use that paper to press the pan into the crust. Your hands will stay clean and the dough will spread smoothly across the pan.

While the crust is baking, mix together the filling ingredients. Stir the brown sugar into the melted butter and then add the remaining ingredients. Bake at 350 degrees until top springs back when lightly touched, approximately 22-25 minutes. Let cool completely before before cutting into squares. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: Honey Whole Wheat Bread with Soft Wheatberries

Bell Pepper and Zucchini Skillet with Spicy Sausage

Garden fresh squash, peppers and onions are seasoned simply with spicy sausage and then tossed with roasted red potatoes for a very simple and hassle-free dinner. This meal came together in minutes and with minimal fuss. I loved the flavors together and I will definitely be saving this in my quick dinner file. There wasn't a single bite of this meal leftover.

All of the seasonings in this dish come from the spicy sausage. You can change the flavor of the dish, simply by changing the flavor of the sausage. I've made this using Italian sausage as well and it is also delicious that way. I love using sausage or bacon in our meals, because those meats are always ready to use in the refrigerator. It doesn't require much meat at all to impart a great deal of flavor to the dish.

Red Potato, Bell Pepper and Zucchini Skillet with Spicy Sausage
Yield: 4 servings

1/2 lb hot sausage
2 medium size zucchini or other summer squash, sliced about 1/3" thick
1 large red bell pepper, chopped into bite size pieces
1 medium yellow onion, chopped into bite size pieces
2-3 large red potatoes, diced into bite size pieces and then roasted* (about 3 cups worth)
kosher salt, to taste
freshly cracked black pepper, to taste

In a large skillet, over medium heat, cook and crumble the sausage.When the meat is browned, add the bell pepper and onions and stir to coat. Cook for a few minutes, just until the onions are almost tender. Add the roasted potatoes, and stir to combine. Add the zucchini, sprinkle with salt and pepper to taste, stir and saute for just a few minutes until the zucchini is warm and barely tender. Enjoy!

* For this meal, I used roasted potatoes that I'd made a couple days ago. I love having them ready to use in the refrigerator. I make a tray or two of these potatoes almost every week. This way I can toss them into breakfasts and dinners without the hassle of roasting every time I need them.

Click here for printable recipe

ONE YEAR AGO TODAY: Pasta with Baby Pattypans

Simple Skillet Chicken

I am still shocked by just how crispy and flavorful this chicken was. Perfectly tender chicken that was almost falling off the bone is possible with just salt, pepper and a large skillet. The best part of the meal was how incredibly easy this chicken was to make. I was running late getting started with dinner and realized that my original plan was going to need to be changed.

With no time to marinate, dredge in flour or even rub spices or sauces onto the meat, I remembered hearing about this cooking method ages ago. And it worked! Not only did it work, this was fantastic chicken. My kids absolutely picked their plates clean and my middle son requested that I make this again very soon.

Simple Skillet Chicken

4 bone-in chicken thighs or drumsticks

kosher salt
freshly cracked black pepper

Warm a non-stick skillet over medium heat. Generously sprinkle salt and pepper in the hot skillet and then place the chicken pieces in the skillet skin side down. Season the visible side of the chicken pieces with salt and pepper and then cover and let them cook without touching them for about 10 minutes. Turn the chicken over. The skin should be super crispy and deeply browned. If it is not, increase the heat and let it cook a couple more minutes before turning it.

Turn the chicken and let the other side brown for another 5-10 minutes, depending on the size of the pieces. Mine were done at 5 minutes. Remove to a plate and loosely cover with foil until ready to serve. Enjoy!

Side note: While incredibly easy and definitely worth the cleanup, I made a mess of my stove making this chicken. I didn't realize the chicken would basically be frying in the skillet (without any oil). My advice is to keep the skillet covered as fully as possible while turning the pieces.

Click here for printable recipe

ONE YEAR AGO TODAY: Dehydrated Apple Slices

Southwestern Chicken Lasagna

Chicken, black beans and cheese covered in enchilada sauce and then layered with Spanish rice and soft tortillas. Topped with plenty of cheese, this was a richly flavored dish full of Southwestern flavors. Inspired by one of my family's favorite meals, Mexican Lasagna, this is a great way to use leftover chicken.

If you don't have leftover chicken, a rotisserie chicken would work great in this recipe. My kids came close to fighting over these leftovers. I'm thrilled that I already have a second pan of this in the freezer for a meal next month.

Southwestern Chicken Lasagna

2 cups cooked rice
3 cups cooked chicken, chopped into 1/2" pieces
1 1/2 cups ripe tomatoes, diced small or 14 ounce can petite diced tomatoes
1 medium onion, chopped into 1/2" pieces
3 large cloves garlic, minced
1 1/2 cups cooked black beans or 14 ounce can black beans
3 tablespoons Mexican Spice Mix or taco seasoning
1 1/2 cups frozen corn
1 cup salsa
3 cups red or green chile enchilada sauce, I used green chile sauce
1 tablespoon butter
8 white corn or flour tortillas, cut into 6 pie-shaped wedges.
16 ounces shredded cheese, I used a Mexican cheese blend

In a large skillet, melt the butter over medium high heat. Add the onions and saute for a minute or two. Add the garlic and saute until the onions are translucent. Add the tomatoes, beans and Mexican spices. Stir to combine. If using fresh tomatoes and homemade beans, add 1/2 cup of chicken broth or water. Simmer for a few minutes. Remove from the heat, add the rice and stir to combine.

Pour 1 cup of enchilada sauce into the bottom of a deep 9x13 dish, place a layer of tortilla slices across the sauce and then layer half of the rice mixture on top of the tortillas. Spread the chicken pieces across the rice and top with a couple handfuls of  the cheese.

Place a second layer of tortilla wedges across the cheese and pour the salsa on top of the tortillas. Spread the rest of the rice over the tortillas and the corn on top of that. Sprinkle cheese over the top of that layer and top with tortilla wedges. Pour the rest of the enchilada sauce over the top of the tortillas and sprinkle the rest of the cheese over the top. *

Cover with foil and bake for 30 minutes. Remove the foil and bake until the cheese is melted and the dish is bubbling. Let rest at least 10 minutes before serving. If you want to be able to slice the servings, instead of scooping them, let it rest an addition 10-20 minutes before serving. Enjoy!

*This dish can be refrigerated and/or frozen at this point. Simply thaw completely and add 10-15 extra minutes to the covered cooking time.

Click here for printable recipe

ONE YEAR AGO TODAY: Strawberry Vanilla Ice Cream

Kitchen Tip: How To Make a Homemade Cherry Pitter

Last year, I was staring down a pile of cherries and wishing that I owned a cherry pitter. After making a gigantic mess and spending a ridiculous amount of time pitting them with a paring knife, I decided to buy one before the next year. I was lucky enough to borrow one from a friend in the meantime and while it did an awesome job of pitting the cherries, it sprayed cherry juice all over us and the kitchen counters.

After looking around online for different cherry pitter options, I found this link with instructions for making your own homemade cherry pitter. You know I had to try it. For $.10 and a used fork from goodwill, I have my own awesome cherry pitter that works better than any of the other cherry pitters I have tried in the past.

It took me less than a minute to make the pitter. The only tool required is a small pair of pliers. Simply bend the tines of the fork as pictured and you'll have your own homemade cherry pitter. It is incredibly easy to use as well. The learning curve was just a few cherries and then it is a very quick process to pit the cherries. You simply hook the tip of the fork into the top or bottom of the cherry and pressing your thumb against the cherry, slide the pit out with the cherry pitter.





ONE YEAR AGO TODAY: Oven Baked Marinated Chicken Thighs

Italian Balsamic Chicken Stir Fry

Fresh vegetables and chicken, quickly cooked in a hot stir fry is one of my favorite meals to make and serve. This dish is a fun twist on the usual Asian or Mexican flavors that I would typically think of for skillet meals. I added corn as a base for this stir fry, because I had fresh corn waiting to be used. If you don't have corn, simply serve it over rice and enjoy it that way. My kids enjoyed this meal with the corn and over rice.

My friend Donna was the inspiration for this dish. The blog that she and her husband Chad write, The Slow Roasted Italian, turns one year old today! HAPPY ANNIVERSARY to The Slow Roasted Italian! I wanted to create a recipe that would combine one of my favorite meals, the stir fry, with some of Donna's favorite Italian flavors.

All three of my boys asked for seconds at dinner, so this meal was definitely a success. The only change I will make next time is that I will slice the peppers and onions thinner, in order to have them cook more quickly.

Italian Balsamic Chicken Stir Fry

1 1/2 lb chicken thighs or breasts, diced into 1/2" pieces
1 tablespoon arrowroot or cornstarch
1 small red pepper, sliced very thin
1 small green pepper, sliced very thin
1 small onion, sliced thin
Optional: 2 ears of corn, kernels removed
1 medium summer squash, I used pattypan, crookneck or zucchini would work as well
1/4 cup garlic scapes, roughly chopped into 1/2" pieces (substitute 1-2 cloves of garlic if scapes are not available)
2-3 tablespoons light flavor olive oil, preferably not extra virgin (lighter oils will have a higher smoke point)
kosher salt, to taste
freshly ground black pepper, to taste
1/4 cup balsamic vinegar
1 tablespoon honey

Prep all ingredients prior to turning on the stove. Whisk together the balsamic and the honey, set aside. In a large bowl, sprinkle the arrowroot over the chicken pieces and toss well to coat. Once everything is ready to cook, heat 2 tablespoons of olive oil in a very large skillet over medium high heat.

Add the chicken pieces to the hot oil and season with salt and pepper. Toss to coat with oil and then let cook for 1-2 minutes, just until it begins to brown. Toss with tongs and continue cooking the other sides of the meat. When the meat is barely cooked through, remove to an empty bowl.

Add the peppers and onions to the oil left in the pan and quickly toss with tongs or a wooden spatula. Continue tossing and cooking for a couple minutes, just until the vegetables are barely tender and still crisp. Remove cooked vegetables to the same bowl waiting with the chicken and add the squash, garlic and corn (if desired) to the skillet. Add a drizzle of oil if needed and quickly stir fry (tossing and stirring constantly) just until the squash starts to soften.

Add everything back into the skillet and pour in the balsamic sauce. Cook just barely a minute or two, until all the pieces are coated with the sauce. Enjoy!

Click here for printable recipe

ONE YEAR AGO TODAY: My Favorite Poppyseed Dressing

Strawberry Rhubarb Brown Sugar Crunch

Fresh fruits tossed together with citrus and cinnamon sugar, then baked in between layers of a brown sugar and oat crust, this is my favorite way to bake fruit  desserts. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, this is simply a fruit crisp with both a top and bottom crust layer. Don't be intimidated by the crust layers or the topping, no cutting in cold butter is required. Melted butter is poured into the topping and it forms perfect crumbs to top this dessert.

I tried rhubarb for the first time at a friend's house earlier this year. (Thanks, Rachael!) I absolutely loved the rhubarb and strawberry combination that she made at that time. Remembering her delicious dessert, I decided to adapt my favorite fruit crunch recipe to include some fresh rhubarb that I found at my local market this past weekend. Tangy, sweet and just a tiny bit tart from the rhubarb. I loved this dessert so much; I have now added rhubarb to my garden list for next spring.


Strawberry Rhubarb Brown Sugar Crunch - Gluten Free and Regular Versions

2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon arrowroot or cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice
1 1/3  cups brown rice flour *
2/3 cup tapioca starch *
1 teaspoon xantham gum *
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted
* If you do not need a gluten free version of this recipe, simply substitute 2 cups AP Flour for the items with an *.

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt and arrowroot. Stir to coat and add the orange juice. Stir again and set aside.

In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.

Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

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ONE YEAR AGO TODAY: Making Healthy Snacks Easier

Pepperoncini Lime Vinaigrette

This tangy dressing is perfect for a light summer salad. The finely diced pepperoncinis give a slight bite and the dill compliments them nicely. I served this dressing over a simple tossed garden salad.

I knew that my husband would love this dressing, because he eats pepperoncinis every chance he gets. What I didn't expect was for one of my sons to go crazy over this. He tasted the dressing; then poured it all over his salad and ate every single bite. Between my husband and one son, this dressing disappeared in just a couple of days.

Pepperoncini Lime Vinaigrette
recipe inspired by Everyday Food

1/4 cup finely diced pepperoncinis
3 tablespoons brine, from the pepperoncini jar
1/4 cup olive oil
juice from 1/2 of a medium size lime, adjust to taste
1 large clove garlic, minced
1/2 teaspoon dill leaves
freshly ground black pepper, to taste
kosher salt, to taste

Combine all ingredients in a small glass jar and shake until well combined. Chill in the refrigerator until ready to serve. Enjoy!

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ONE YEAR AGO TODAY: Crock-pot Slow Cooking with Dry Beans

Teriyaki Chicken with Fresh Pineapple

Tender chicken in a sweet and sour sauce is combined with fresh chunks of pineapple. Served with rice, this is a very simple meal to put together and it made everyone in the family happy. All three of my boys happily requested seconds.

I'm happy to have Easy Eats Magazine publish my recipe for Teriyaki Chicken. Click here to read the full recipe.

Jap Chae / Chop Chae with Broccoli and Mushrooms

My middle son's favorite noodle dish of all time is still Jap Chae. (I probably don't need to remind you, but it is my favorite food as well.) While my husband was out of town last weekend with my older son, I wanted to make some favorite foods for the boys that stayed with me. This dinner was a big hit and my son ate two enormous plates full. I have to admit that I just might have enjoyed this version even more than the original. The tiny broccoli florets were a GREAT addition to this dish and my son was in heaven with so many mushrooms on his plate.

Setting a timer for the different steps in this recipe will make it a LOT simpler to throw everything together. Overcooked vegetables will pretty much destroy this meal. I set the timer next to the stove each time I add something to the skillet. It might be overkill, but it works and I never wind up with soggy or burnt vegetables.

Jap Chae / Chop Chae with Broccoli and Mushrooms
Yield: 4 servings

5-6 ounces glass noodles (potato starch noodles)
1 medium yellow onion, sliced very thin
1 small head of broccoli, 2 cups very small florets
5 ounces button mushrooms, 2 cups sliced thin
1 small red bell pepper, very thinly sliced
2 large garlic cloves, minced
3 teaspoons toasted sesame oil, divided
1 tablespoon light flavor olive oil
3 tablespoons soy sauce
1 tablespoon sugar
Optional: 1 tablespoon sesame seeds

Bring a large pot of water to a boil. Add the noodles and remove from the heat. Stirring just a few times, let them sit in the hot water for 10 minutes. Immediately drain and rinse them well under cold running water, massage them gently as you rinse them. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. (In the past, I have also tossed the wet noodles onto a cutting board and roughly chopped them once or twice.) Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil, toss and set them aside.

Please note: This is a FAST stir fry method. Meaning high heat and constantly tossing your ingredients with a wooden spoons or tongs. The entire cooking process will take less than 5-6 minutes, so you need to have everything set to go before you turn on the heat.

In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Set the sliced onions in their own bowl next to the stove. Set the broccoli, bell peppers and garlic in a separate bowl next to the stove. Set the mushrooms in their own bowl next to the stove. Place the cooked and cooled noodles next to the stove as well.

Pour the olive oil into a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your onions. Stir fry them until barely softened, about 1 minute.

Add the broccoli, bell pepper and garlic all at once and stir fry that for about 30 seconds. Add the mushrooms and toss to combine, stir frying that for just 30 seconds more. Add the noodles and the soy sauce mixture, tossing constantly to combine, stir fry for just 2-3 minutes*, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 teaspoons of sesame oil and toss well to coat. Enjoy!

*Side note: I pulled my pan off the heat for about a minute while I added the noodles. I'm new to rapid stir frying like this and I just wanted to make sure it wasn't going to burn before I manged to combine it all thoroughly. Simply add another minute or so to your time if you do the same.

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ONE YEAR AGO TODAY: Homemade Vanilla Ice Cream

Vanilla Bean Coconut Milk Ice Cream

Creamy coconut milk ice cream that is richly loaded with vanilla bean flavor. I've made this very simple ice cream numerous times and it always turns out better than anything you can buy at the store. This ice cream is fantastic on it's own, but with fresh berries and homemade chocolate syrup it was even better. Do I even need to add that everyone loved it?

Vanilla Bean Coconut Milk Ice Cream

(2) 13 ounce cans Thai Coconut milk
3/4 cup sugar
pinch of salt
2 vanilla beans OR 1 tablespoon vanilla extract

Slit the vanilla beans lengthwise and scrape out the seeds. In a small saucepan, whisk together the milk, sugar, salt and vanilla seeds or extract. Bring almost to a boil and barely simmer for a few minutes, just until the sugar is dissolved. Let cool and then chill in the fridge for at least 4 hours. (You can skip the stove step and simply pour the mixture straight into your ice cream maker once you have whisked the sugar into the milk. I have done it both ways several times and they were both excellent. There is a slightly creamier texture to the simmered version, but it is not a big difference. I make both versions and it really just depends on how much time I have.)

Pour the mixture into your ice cream maker and freeze according to manufacturer's directions. When the machine is finished, pour into an airtight container and freeze until ready to eat.

This is a perfect soft serve straight out of the machine. I froze it for a couple hours though before serving it. Two days later it was frozen firm, but still scoop-able straight out of the freezer.

Eating this for lunch is a great option, just add about 27 more berries and some sauce to make it perfect!

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ONE YEAR AGO TODAY: Huevos Rancheros, Made Our Way

Zucchini Fried Rice

Gardens are fun inspiration for new food combinations in the kitchen, aren't they? I really enjoyed the zucchini in this version of fried rice. I was in the mood for fried rice and this was a great way to use the morning's harvest. It is always nice to find a different way to serve the zucchini that has been appearing at our table several times a week.

The rice and vegetables alone would make a great side dish with fish or chicken. I chose to serve it even more simply with just eggs, scrambled for the kids and runny on top for the adults. This was a delicious one dish summer meal.

Zucchini Fried Rice

1/2 large red bell pepper, cut into 1/2" pieces
1/2 yellow onion, cut into 1/2" pieces
1 tablespoon olive oil
2 cloves garlic, minced
1" piece ginger, peeled and cut into very thin matchsticks
3 small squash, cut into 1/2" pieces, about 2 cups worth
1 large handful baby spinach, about 2 cups worth
2-4 eggs
1 tablespoon butter
2 cups cooked cold rice, I used Jasmine rice
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce

In a skillet over medium heat, melt the butter and cook the eggs, scrambling them gently, just until set. Remove to a cutting board and set aside. Combine the vinegar, soy sauce and sugar in a small bowl and set aside.

In a very large skillet, over medium high heat, warm the oil. Add the bell peppers and onion and saute for about 2 minutes, stirring constantly. Add the garlic and ginger and toss to combine. Continue tossing and cooking for 2 more minutes, until the peppers are beginning to soften. Add the squash and cook just 2 or 3 minutes, until it is barely softened. Add the cold rice and toss to combine. Cook for 2 minutes or so, just until the rice is warm. Add the spinach and stir or toss to combine. Cook a minute or 2, until the spinach begins to wilt. Add the sauce mixture and stir to coat the rice and vegetables well. Continue stirring, for just a minute, until the liquids are absorbed. Roughly chop the waiting eggs on the cutting board and add them at this point OR skip the scrambled eggs and top the vegetables and rice with a runny egg. Enjoy!

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ONE YEAR AGO TODAY: Zucchini Spice Bread with Walnuts and Olive Oil

Chipotle Dipping Sauce

I originally made this sauce to go with our Southwestern Pinto and Rice Balls. The family loved it so much that I have made it twice more already. As soon as my husband tasted it, he immediately requested that we make Burrito Bowls to eat with this sauce the following night.

This recipe doubles nicely, simply adjust the heat as desired. Take note that the heat in this sauce will increase a LOT after resting in the refrigerator for a day or two. So, do not make a great deal more than you will be able to eat within that time frame.

Chipotle Dipping Sauce

1/4 cup sour cream
1/4 cup mayonnaise
1 chipotle pepper in adobo sauce, finely minced (I use mine straight from the freezer)
generous dash of cumin
kosher salt, to taste, I used about 1/4 teaspoon
1/2 teaspoon white wine vinegar

Finely mince the chipotle pepper and then add all ingredients together in a small bowl. Mix together and taste. Adjust the cumin and salt as desired. The heat will increase dramatically after it chills in the refrigerator. 2 hours chill time will increase it a good amount, 24 hours will take it to a completely different level of heat. At 48 hours, my husband loves this and I no longer can handle the heat. Adding a tiny bit more sour cream will tame the heat if it increases too much for your tastes. Enjoy!

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ONE YEAR AGO TODAY: Snack Tray Lunches

Southwestern Pinto and Rice Balls

These simple meatballs (I can't seem to stop calling them meatballs, whether there is meat in them or not!) made a great meal for the kids and I earlier this week. Simple pinto beans, rice and a handful of spices combined to create a surprisingly delicious lunch. I have seen numerous recipes for bean and rice burgers and I just couldn't imagine what that would taste like. I was fairly suspicious of the combination, so I figured I would have my kids test them out before I made a full dinner around them.

Lighter than regular meatballs and absolutely delicious with the Chipotle Dipping Sauce; these were a huge hit with both the kids and me. My older boys were very disappointed that there weren't more of them. I'm planning to double the recipe and make them again for dinner one night next month.

The Chipotle Sauce turned out so well, I decided it was worthy of it's own post. I have made it twice already and we've served it with veggies and with chips too.

Southwestern Pinto and Rice Balls
makes about 30 small 1" balls

1 can pinto beans, rinsed and drained
1 cup cooked white rice, I used Jasmine rice
1 egg
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon cumin
pinch of cayenne,more to taste
1-2 tablespoons olive oil
Smoked Chipotle Dipping Sauce

Place the rinsed beans in a large mixing bowl. Mash with a potato masher until they form a paste. Add the rice, cumin and cayenne. Stir to combine and taste (just to determine if spicy enough). Add the egg and work with your hands or a large spoon to combine well.

Use a small scoop or a spoon to form the balls and then gently round them with your fingertips. Form all of the balls and place them on a large plate or cutting board. In a large skillet over medium high heat, warm about a tablespoon of oil. Cook the balls in the skillet, until they are lightly browned on each side. This took a couple minutes on each side, turning them 2-3 times each.

If you aren't familiar with cooking things in batches, here is a tip. Start placing your rice balls 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.

After the balls are browned, remove them from the pan and place them on a clean plate. Tent loosely with foil to keep warm. Cook the remaining half of the balls and then serve warm. Enjoy!

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ONE YEAR AGO TODAY: Buttered Garlic Panko Broccoli

Apple Nachos

A few weeks ago, someone I was talking to mentioned apple nachos and I suddenly had a picture of apple slices drizzled in peanut butter dancing through my head. I googled it and stumbled across a lovely photo of apple nachos at Manifest Vegan. I couldn’t resist making a version of them for my kids while we were at our cabin this past week.

Crisp apple slices are drizzled with melted and gooey peanut butter and then topped with a handful of pecans and just a sprinkling of chocolate and coconut. My kids flipped out over this dessert and talked about it for a couple of days.

Apple Nachos

2 apples, crisp and tart varieties will work best

1/4 cup peanut butter, chunky or creamy will work fine

1/4 cup pecan halves

2 tablespoons chocolate chips

1-2 tablespoons coconut flakes

In a small glass bowl, melt the peanut butter in the microwave until it is smooth and runny. Thinly slice the apples and scatter the pieces across a large plate. Drizzle the melted peanut butter across the slices, top with pecans, chocolate chips and coconut. Serve immediately. Enjoy!

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ONE YEAR AGO TODAY: Lemon and Garlic Broiled Tilapia

BBQ Chicken and Caramelized Onion Enchiladas

A few weeks ago, I was craving BBQ chicken and I was also thinking about the enchiladas my oldest son wanted me to make for dinner. This is the result of that line of thought and I have to say that I am impressed. I really enjoyed this meal. From the spicy sauce to the sweet onions and the tender chicken pieces covered in cheese, everything about this makes me grin.

BBQ Chicken and Caramelized Onion Enchiladas

3 cups leftover BBQ chicken, about 3 breasts or 4 thighs chopped into 1/2” pieces

1/2 cup caramelized onions (chopped small), or 1 large onion sautéed until translucent and lightly browned

1 1/2 cups favorite sweet and spicy barbeque sauce, I used this homemade sauce

1 1/2 cups red or green chile enchilada sauce, I used green chile sauce

16 ounces Monterey Jack cheese, shredded, about 3-4 cups total

6-8 white corn tortillas, flour tortillas would work as well, sliced into wedges as pictured below.

Preheat oven to 350 degrees. Stir together the enchilada sauce and the barbecue sauce and set aside. In the bottom of a 9x13 dish, place about ¼ cup of the sauce and then layer with tortillas. I like to slice my tortillas into triangles, because it makes it much simpler to layer into the dish. It also prevents getting big bites of just the tortillas.

Layer about half of the chicken over the tortillas and top with a couple tablespoons of the onions. Sprinkle with about 1/4 of the cheese and layer again with tortillas. Pour about 1/3 of the sauce over the tortillas, just enough to flavor and coat them. Repeat the layers again with the chicken, onions, cheese and tortillas. Pour the remaining sauce over the top of the dish and sprinkle with the rest of the cheese.

Cover with foil and bake for 20-30 minutes, until the layers are almost bubbling. Uncover and bake for another 10 minutes or so until the dish is bubbling and the smells are filing the kitchen. Let rest at least 10-15 minutes before serving. You can serve it immediately, but it will firm up a good bit after resting. Enjoy!

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ONE YEAR AGO TODAY: Unbelievably Easy Brioche

Scrambled Eggs with Oyster Mushrooms, Caramelized Onions and Garlic Scapes

Soft scrambled eggs, tender oyster mushrooms, sweet caramelized onions and spicy garlic scapes became an instant favorite for breakfast. My husband and I both enjoyed this meal very much and we didn't share a single bite with the kids. As I was writing this recipe, I realized that a few years ago, I had never laid eyes on the last three things in the title of this point. Well, technically, I had enjoyed caramelized onions many times, but I had never made them at home. Since I started making caramelized onions in the crockpot last year, they have appeared in many every day dishes. They are my favorite vegetable to keep in the freezer. Simply thaw what you need and add it to just about any meal.

I couldn’t resist topping our eggs with minced garlic scapes as well. Garlic scapes are the tops of hard neck garlic. They are removed in the spring, in order to allow the garlic bulb to develop instead of just the curly green stem. We were at our cabin this year, when my brother’s garlic scapes were ready to be cut. He brought over a large bag full of them and I’ve been playing with them all week. Garlic scapes are very garlicky when raw, but the heat mellows dramatically when they are heated. I wanted just a tiny bit of a garlic bite to this dish, so I left them raw and tossed a very small amount of minced scapes on top of our eggs.

And last of all, check out these mushrooms! They were grown in a DIY mushroom growing kit that some friends gave to us. They were oyster mushrooms and the flavor was fantastic. I’m so glad that I didn’t simply add them to a sauce or a soup. They were the highlight of this simple dish. If you don’t happen to have oyster mushrooms at your fingertips, use baby bellas or white button mushrooms. This was such a simple and delicious breakfast; I know I’ll be making it again using different mushroom varieties in the future.

Scrambled Eggs with Oyster Mushrooms, Caramelized Onions and Garlic Scapes

1 cup mushrooms, chopped or sliced into bite size pieces

1/4 cup caramelized onions, chopped well

1 garlic scape, chopped very fine, about 1 teaspoon chopped (use chives, if scapes are unavailable)

4-5 eggs, lightly beaten

1 tablespoon olive oil

1 tablespoon butter

Kosher salt, to taste

Freshly ground black pepper, to taste

In a large skillet, warm the oil over medium heat. Add the mushrooms and sauté until just tender (the time will vary depending on the mushroom variety). Add the already caramelized onions and stir to combine. Saute about a minute, just until the onions are warm. Remove mushrooms and onions to a small dish.

Melt the butter in the same skillet over low heat. Add the eggs and gently stir only a few times as they slowly cook. This should only take a few minutes. Sprinkle with just a bit of salt and pepper. When the eggs begin to hold together, add the mushrooms and onions back to the skillet. Stir gently to combine and remove from the heat while the eggs are still a bit wet. They will finish cooking in the pan, in the time it takes to serve them. Top the plates with the garlic scapes just before serving. Enjoy!

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ONE YEAR AGO TODAY: Spicy Honey Chicken Salad