barbacoa beef

We've always loved going to Chipotle and getting the barbacoa beef, but we don't live near one anymore.  This recipe has just as much flavor and is so easy!  We didn't even need all of the add-ons of sour cream, salsa, and cheese - it had enough flavor on its own.

These beef was great in tortillas, over a bed of salad greens, or on top of rice.  Heck, I was eating it straight from the slow cooker.  This is a new favorite at our house - I'm sure it will be at yours, too!

Slow-Cooker Barbacoa Beef
from Gooseberry Patch's 101 Super-Easy Slow-Cooker Recipes

• 3 to 4 pound beef chuck roast
• 3 bay leaves
• 1 cup cider vinegar
• juice of 2 limes
• 3 chipotle peppers in adobo sauce
• 4 cloves garlic
• 1 T. ground cumin
• 1 T. dried oregano
• 1 1/2 t. salt
• 1 1/2 t. pepper
• 1/2 t. ground cloves
• 1 cup chicken broth
• flour tortillas
• Garnish: shredded Colby Jack cheese, shredded lettuce, guacamole

Place roast and bay leaves in a large slow cooker.  In a food processor or blender, combine vinegar, lime juice, peppers, garlic, and seasonings.  Process on high until smooth.  Pour vinegar mixture and broth over roast.  Cover and cook on low setting for 6 to 8 hours, until roast is very tender.  Shred beef with 2 forks; return to juices in slow cooker.  Serve on tortillas with desired toppings.  Serves 8.

skillet lasagna

This recipe is one of those great finds that I'm so thankful I tried!  I was looking for something easy and fast for a weeknight dinner, but I also wanted something full of flavor.  This fit the bill perfectly.  We love it with spicy tomato basil pasta sauce, but you could use whatever flavor you like best. 

Skillet Lasagna
from Gooseberry Patch's Foolproof Family Recipes

• 1 lb. ground beef
• 1 onion, diced
• 26-oz. jar pasta sauce, divided
• 16-oz. container cottage cheese
• 8-oz. package lasagna noodles, uncooked and broken 
• 8-oz package shredded mozzarella cheese
• Garnish: grated Parmesan cheese

In a large deep skillet over medium heat, brown beef and onion; drain.  Pour half of pasta sauce over beef; do not stir.  Drop cottage cheese by spoonfuls over sauce.  Layer uncooked noodles over cottage cheese.  Spread with remaining sauce; do not stir.  Cover and simmer over low heat for 20 minutes.  Check to see if there is a lot of liquid in the pan; if so, leave uncovered and cook 15 minutes longer, or until noodles are tender.  If there isn't a lot of liquid, cover pan and cook 15 minutes longer, or until noodles are tender.  Sprinkle mozzarella cheese over top; cover and remove from heat.  Let stand 5 minutes.  Top with Parmesan cheese just before serving.  Serves 6.

ranch pasta dinner

Mommy's Kitchen once posted a recipe that immediately caught my eye - Chicken Bacon Ranch Pasta.  It looked and sounded so delicious that I knew I had to try it.  I tweaked it a bit for my family, but the basic concept is the same.  We loved it!  And it was so, so easy and quick...the perfect weeknight meal.

Ranch Pasta Dinner

• 8 ounces whole grain egg noodles, uncooked
• 4-6 slices bacon, diced.
• 1 onion, diced
• 1 green pepper, diced
• 1 boneless, skinless chicken breast, cut into small pieces
• 2 T. flour
• 1 packet (1.0 oz.) dry ranch dressing and seasoning mix
• 2 cups milk
• 1 cup shredded cheddar cheese or cheddar cheese blend

Cook pasta according to package directions.  Meanwhile, cook bacon in a skillet over medium-high heat until crispy; remove and keep warm.  Saute onion and green pepper in bacon grease until tender; remove and keep warm.  Saute chicken in remaining bacon grease until cooked through.  Stir in flour and ranch mix.  Add in cooked vegetables, milk, and cheese.  Cook until mixture starts to thicken.  Add the cooked pasta and bacon to mixture and stir to combine.  Serves 6.

bean and pasta soup

It's officially September which means I can officially start posting soups.  I have been craving soups for weeks, but the weather has just been too hot to justify anything simmering on the stove.  Today, the weather was...hot...but it's September, so it's okay!

This soup is a simple one to make, and it tastes delicious.  It goes perfectly with sandwiches for a light lunch.

Bean and Pasta Soup

Adapted from Gooseberry Patch Christmas Five

• 2 T. olive oil
• 2 zucchini, cut in half lengthwise and thickly sliced
• 1/2 t. dried basil
• 1/2 t. minced garlic
• 2 10-1/2 oz. cans condensed chicken broth
• 1 14-1/2 oz. cans diced tomatoes, undrained
• 1/2 cup elbow or twist macaroni, uncooked
• 15 oz. can kidney beans, rinsed and drained

 Over medium heat, heat oil in a 4-quart saucepan.  Add zucchini, basil, and garlic and cook until vegetables are crisp-tender.  Add broth, one soup can full of water, and tomatoes.  Heat to boiling.  Add macaroni.  Reduce heat to low.  Cook 10 minutes or until macaroni is tender, stirring occasionally.

crispy chocolate log

This is one of my favorite dessert snacks because it's so easy to make and tastes absolutely amazing.

I got this recipe back in high school.  Our Spanish teacher was also the cheerleading coach (and a rather unlikely one at that), so she would sell baked goods to her Spanish classes in order to raise money for the cheerleaders.  As a Spanish student, I gained probably 5 pounds that year, just due to my consumption of these crispy chocolate treats alone.  I managed to track down the parent who donated the goodies and persuade her to give me the recipe.

This is one of those easy-to-make recipes that is perfect to individually wrap and then put in lunch boxes or take on road trips.  I encourage you to serve them chilled...there's just something wonderful about biting into a chewy rice crispy layer before hitting the cool candy bar center.

In order to make these lower fat, try cutting the margarine down by half and cutting down or completely omitting the peanut butter.  It won't turn these into health food, but it will leave you with a much lighter dessert without compromising the flavor.

 

Crispy Chocolate Log

• 1/4 cup margarine
• 1/4 cup peanut butter
• 1 bag large marshmallows
• 5 1/2 cups crisped rice cereal
• 1 1/3 cups chocolate chips
• 3/4 cups butterscotch chips

Line a large cookie sheet or jelly roll pan with parchment paper and spray heavily with cooking spray; set aside.

In a microwave-safe mixing bowl, combine margarine, peanut butter, and marshmallows.  Microwave on high 2-3 minutes until margarine is melted and marshmallows have expanded.  Stir to combine.  Add crisped rice cereal, stirring until thoroughly coated.  Spread evenly into pan.

In a microwave-safe bowl, combine chocolate and butterscotch chips.  Microwave on high 2-3 minutes (stirring at least every minute) until melted; stir.  Spread evenly over top of crisped rice mixture.

Lift up a long end of the parchment paper, and roll dessert like a jelly roll until it forms a log.  Arrange so that the seam is down, and then chill for at least one hour, or until chocolate center is set.  Cut into slices.  Makes 15 servings.

the perfect biscuit

Finding the perfect biscuit recipe is a lot like finding a husband.  There's a lot of good ones out there, but it's hard to find the one.

I found my husband years ago...as of last weekend, I think I've also found the perfect biscuit!


Here's what I love about it:

• It's fast to whip up.  The dough comes together in a matter of minutes!  So many biscuit recipes require complicated sifting or hours of rising...not this one.  When I want breakfast, I want it now, and this recipe lets me have it.
• It takes simple ingredients...stuff I've already got in the pantry.  My favorite feature is that it calls for butter and not shortening.  Butter equals tons of flavor.  Shortening just means bigger hips.
• The biscuits rise beautifully and separate easily.  Time to pull out the jam!

The recipe comes from one of my favorite Gooseberry Patch cookbooks - Country Baking.  They are so good that I have to share!

Dixie's Sky High Biscuits
from Gooseberry Patch's Country Baking

• 3 cups all-purpose flour
• 4 1/2 t. baking powder
• 3/4 t. cream of tartar
• 2 T. sugar
• 1/2 t. salt
• 3/4 cup butter
• 1 egg, beaten
• 1 cup milk

Combine flour, baking powder, cream of tartar, sugar and salt.  Cut in butter until mixture is coarse and crumbly.  Add egg and milk, stirring quickly until just mixed.  On lightly floured board, knead briefly.  Roll to about one-inch thickness. Cut the dough with a round biscuit cutter.  Place on a greased cookie sheet.  Bake at 400 degrees for 12 to 15 minutes.  Makes about 1 1/2 dozen.

triple chocolate cake

What would a dinner party be without dessert?

Well...it wouldn't be a party.  It would just be dinner.

Sad face. :-(

This is one of the best desserts to serve at a dinner party because it is just as easy as it is delicious.  Your guests will think you slaved in the kitchen all day long...don't correct them. :-)

The ingredients - chocolate cake mix, chocolate instant pudding mix, 1 cup of sour cream, 4 eggs, 1/2 cup vegetable oil, 1/2 cup water, 2 cups chocolate chips, and cocoa.

Most used word in previous sentence = chocolate!

This recipe makes a ton of glaze.  Being the chocoholic that I am, I use every single bit of it.  I fill up the middle of the cake like it's a moat.  In my opinion, that's what the hole in the middle of the cake is for. 

Take it from me...this cake is good.  You should definitely make it.  Soon.

Just a few final thoughts - 1) You should refrigerate leftovers because of the egg substitute in the glaze.  2) Refrigeration is an excellent thing - this cake tastes even better when it's served cold!

Triple Chocolate Cake
18.25 oz. package chocolate cake mix
3.9 oz. package chocolate instant pudding mix
1 cup sour cream
4 large eggs
1/2 cup vegetable oil
1/2 cup water
2 cups (12 oz.) semisweet chocolate chips
cocoa powder

Combine first six ingredients in a large bowl; beat for a minute until blended.  Stir in chocolate chips.  Spoon batter into a well-greased 12 cup Bundt pan that has been dusted lightly with cocoa.  Bake at 350 for one hour or until cake begins to pull away from the sides of the pan.  Cool in the pan on a wire rack for 15 minutes; remove cake from the pan and cool completely on a wire rack.

Chocolate Glaze
3 (1 oz.) unsweetened chocolate baking squares, melted
1 1/2 cups powdered sugar
1/2 cup egg substitute
1/4 cup hot water
1/4 cup softened butter

Combine melted chocolate, sugar, and water; beat at medium speed with an electric mixer until blended.  Gradually add egg substitute and beat until mixture cools.  Add butter, 1 tablespoon at a time, beating until blended.  Spoon glaze over top of cake.

heavenly warm corn dip

"Yum!" was my husband's first word when he bit into this unique dip.  After several more dips, he exclaimed, "This is SO addicting!" - and then he dipped some more!  This dip is addicting.  It's got a nice creamy texture and spicy flavor that go wonderfully with corn chips.  My favorite aspects of this dish, though, have to be that it's great for the health conscious and literally takes only 3 minutes to make.  Next time we have a potluck or get-together, I know what I'm bringing!

Heavenly Warm Corn Dip

from Gooseberry Patch's Homestyle in a Hurry

• 8 oz. package cream cheese, softened
• 10 oz. can diced tomatoes with chilies, drained
• 15 1/4 oz. can yellow corn, drained
• 15 oz. can shoepeg corn, drained
• 2 t. ground cumin
• 2 t. chili powder
• 1 t. garlic powder
• salt to taste

Mix all ingredients together in a microwave-safe bowl.  Microwave on high until heated through and cheese is melted, 2 to 3 minutes.  Stir to blend; serve warm.  Makes 8 to 12 servings.

lightened up "pioneer woman" spaghetti and meatballs

See that plate up there?  It's full of possibly the most delicious spaghetti and meatballs I've ever had.  And that's not even spaghetti!  (It's spaghetti squash - part of my effort to "lighten" things up.)  I loved that beautiful pile of deliciousness!

This spaghetti and meatballs is actually Pioneer Woman's recipe (click here for original recipe), but I made a few tweaks to lighten it up.  Instead of 3/4 pound beef and 3/4 pound ground pork, I used 1 pound ground turkey and 1/2 pound Jimmy Dean natural sausage (love that stuff!).  I considerably lessened the amount of olive oil used.  I also used oatmeal instead of the bread crumbs...nothing like a little fiber!  And finally, I have a tendency to eat spaghetti squash instead of spaghetti, just to make it a little less carbs. 

Spaghetti and Meatballs
A lightened-up version of the Pioneer Woman classic!

Meatballs:

• 1 lb. ground turkey
• 1/2 lb. sausage
• 3 cloves garlic, minced
• 3/4 cup oatmeal
• 2 eggs
• 3/4 cup grated Parmesan
• 1 t. dried parsley
• 1/4 t. salt
• ground pepper, to taste
• splash of milk
• 2 T. olive oil

Sauce:

• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz. can whole tomatoes
• 28 oz. can crushed tomatoes
• 1/2 cup red wine
• 1/4 t. salt
• 1 t. sugar
• ground pepper to taste
• 1 t. dried parsley
• 1 t. oregano

To make the meatballs, combine meat, garlic, oatmeal, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine. Add salt, pepper, sugar, parsley, and oregano. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer. Serve over cooked spaghetti!

chocolate oatmeal bars

Around here, we love anything we can make in the microwave (two small kids = zero time for gourmet cooking).  And if it has chocolate in it, even better!  

My daughter and I made these oatmeal bars together so that we could have a stash of delicious quick snacks.  It took us less than 10 minutes, and the results were worth it. 

Chocolate Oatmeal Bars

• 2 cups quick-cooking oats
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, melted
• 1/4 cup corn syrup
• 1 cup (6 oz.) semisweet chocolate chips

In a bowl, combine oats and brown sugar.  Stir in butter and corn syrup.  Press into a greased 9-inch square microwave-safe dish.  Microwave, uncovered, on high for 4 minutes, rotating halfway through cooking time.  Sprinkle with chocolate chips and wait for a few minutes for the chocolate to melt.  When the chocolate chips are glossy, spread evenly over top.  Refrigerate for 15-20 minutes before cutting. 

blueberry buckle

I'm sharing one of our new favorite desserts.  Actually, if I'm being honest, we usually eat this for breakfast. :)  This blueberry buckle is amazing - the batter looks and tastes like a sugar cookie batter.  Then you swirl in blueberries and toss on a streusel topping...it's "oh my word" delicious!  It's also a quick fix and made with simple ingredients you probably already have in the pantry.  It's perfect as a coffee cake or a dessert..or even breakfast!

  Serve warm and enjoy!

Blueberry Buckle
from Gooseberry Patch's Country Baking

• 1 1/4 cup sugar, divided
• 1/2 cup butter, softened and divided
• 1 egg
• 1/2 cup milk
• 2 1/3 cup flour
• 2 t. baking powder
• 1/2 t. salt
• 2 cups blueberries
• 1/2 t. cinnamon

Mix 3/4 cup sugar, 1/4 cup butter and egg; stir in milk.  Sift together 2 cups flour, baking powder, and salt; add to batter.  Blend in blueberries.  Spread batter into a greased 9"x9" pan.  In a medium bowl, combine remaining sugar, flour, butter, and cinnamon.  Place crumb topping over blueberry mixture.  Bake at 375 degrees for 35 to 40 minutes.  Makes 9 servings.

veggie purlieu

One pot meals get me so excited.  If there's anything I love more than cooking, it's not having to deal with a sink full of dirty dishes when I get done.  Is anybody with me on that? :)

While perusing Gooseberry Patch's Everyday Simple Suppers cookbook, I came across the most intriguing-sounding one pot meal - purlieu (pronounced "pearl-ew").  It sounded so delicious, chock full of meat, seasonings, and rice.

I decided to make it a bit more my own by adding veggies - I'm all about sneaking in veggies.  I plopped a green pepper, onion, celery, and a few carrots into my pot.  It took this dish to a whole new dimension.

The result?  A large pot of meaty vegetably goodness and no dirty dishes!

I like the sound of that. :)

Veggie Purlieu
Adapted from Everyday Simple Suppers

• 14 oz. package smoked sausage, cut into 1/4 inch slices
• 4 slices bacon, chopped
• 1 onion, chopped
• 1-2 cups assorted vegetables (I used carrots, celery, and pepper)
• 4 cups chicken broth
• 3 chicken breasts, chopped into bite-size pieces
• 5 oz. saffron yellow rice, uncooked
• 1 1/4 cup white rice, uncooked

Combine sausage, bacon, and onion in a large pot over medium heat.  Saute until onion is translucent.  Add remaining vegetables and broth; bring to a boil.  Stir in chicken; return to a boil again.  Add yellow and white rice; boil for one minute.  Reduce heat to low; cover and cook for 20 minutes.  Remove from heat; let stand covered for 10 minutes.  Serves 8.

chili mac casserole

This recipe reminds me of something I used to eat in school lunches.  Us elementary schoolers affectionately called it "barf-a-roni" and groaned every time it appeared on the menu.  Yet, ironically, our trays were always emptied before being put in the return bin.  Secretly, we loved it.

And who wouldn't love it?  There's macaroni, beans, meat, seasonings, and cheese....oh, the cheese.

So yeah...I've decided to come out of hiding and declare my love for barf-a-roni...ahem, I mean beef-a-roni.  Or, in this case, chili mac casserole.  Whatever you call it, it's pure deliciousness.

Chili Mac Casserole
adapted from Taste of Home's Light and Tasty 2002

• 1 cup uncooked elbow macaroni
• 2 pounds lean ground beef
• 1 onion, chopped
• 2 garlic cloves, minced
• 28 oz. can diced tomatoes, undrained
• 16 oz. can kidney beans, rinsed and drained
• 6 oz. tomato paste
• 4 oz. chopped green chilies
• 1 1/2 t. salt
• 1 t. chili powder
• 1/2 t. ground cumin
• 1/2 t. pepper
• 2 cups shredded Mexican blend cheese

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, beans, tomato paste, chilies and seasonings.  Drain macaroni; add to the beef mixture.

Transfer to a large rectangular baking dish coated with nonstick cooking spray.  Cover and bake at 375 degrees for 25-30 minutes or until bubbly.  Uncover; sprinkle with cheese.  Bake 5-8 minutes longer or until cheese is melted.  Serves 10.

chocolate chess pie

The picture says it all!  This pie tastes like all of the ooey-gooeyness of brownies, and it's positively addicting.  We started eating dinner early just so that we could have a piece of pie sooner.  This pie is the reason my flare jeans now fit like skinny jeans.  And you know what else?  I didn't even have to buy ingredients for it...they are common items I keep in my pantry.  All of those facts make this pie incredibly hard to resist.

I dare you to only eat one slice!  It can't be done!

Chocolate Chess Pie
from Mom's Very Best Recipes

• 1/4 cup baking cocoa
• 1/2 cup butter
• 1/4 cup milk
• 1 1/2 cup sugar
• 3 eggs, beaten
• 1 t. vanilla
• 1/8 t. salt
• 9-inch deep-dish pie crust

In a saucepan over low heat, combine cocoa, butter and milk.  Stir until smooth.  Remove from heat; cool slightly.  Add sugar, eggs, vanilla and salt; beat well.  Pour cocoa mixture into crust.  Bake at 350 degrees for 45 minutes, or until set.  Cool before slicing.  Best when chilled.  Serves 8.

basil parmesan chicken and pasta

 

 

This is a pasta dish I created that my husband loves.  And, because it's fast and easy, it's often a dish we make for company as well. It looks and tastes so much fancier than it is...huge win!  We like it best with tortellini, although I have made it with just about every type of pasta.

 

It does call for wine, but let me share a little secret with you.  We never use cooking wines for cooking.  They are disgusting and overpriced!  Why cook with something that you wouldn't drink?  We buy relatively cheap ($5-7) wines for cooking.  It's a good way to try something new without breaking the bank. 

 

Basil Parmesan Chicken and Pasta 

• 3 chicken breasts, cut into pieces
• 1 t. minced garlic
• 1/2 cup basil-Parmesan pesto
• 2 T. lemon juice
• 2 T. water
• 4 T. white wine
• 1 T. plus 2 t. basil
• 12 to 16 oz. pasta
• 2 cups broccoli florets

Preheat oven to 400 degrees.  Place broccoli on a cookie sheet and drizzle lightly with olive oil and salt.  Roast in oven until crisp-tender and tips are slightly browned (about 20 minutes).  

 

Meanwhile, cook pasta according to package directions. Drain.

 

Heat a large nonstick skillet over medium-high heat.  Spray with cooking spray and cook chicken and garlic for about 2 minutes, or until browned on sides.  Then, pour remaining ingredients in skillet, stirring to mix.  Reduce heat and simmer, covered, for 6-8 minutes or until chicken is done.  To serve, combine pasta, broccoli, and chicken mixture.  Serves 6.

napa valley spotlight - castello di amorosa

We used to live in California, and lately I've been reminiscing about those days.  Sigh.

Once, to celebrate Valentine's weekend, my husband took me to Napa Valley.  We love Napa Valley.  We love the architecture...the vineyards...the cute towns.  Napa Valley was one of our favorite places to go on a day trip.  The funny thing is...we don't really love wine!

Don't get me wrong...we like wine.  We buy wine on occasion and we'll even share a glass of it once every couple of months.  But we are definitely not winos.  We know nothing about pairing food with wine, and we only swirl and sniff in order to make each other laugh.  We never drink red wine (apparently, if you are truly a wine lover, you like it red).  We like it fruity, sweet, and generally drink it out of an Eskimo Joe's cup.

But we love Napa.  And since I cook with wine, I thought I would showcase the winery we visited on this particular occasion. 

Castello di Amorosa

Castello di Amorosa is a relatively new winery to Napa Valley, but it's already made a name for itself.  Why?  Well, take a look.

That's right...that's a winery.  It's recently received fame for being featured on the Bachelor (or so my sister tells me) as well as Disney's Bedtime Stories.  I haven't seen it in either of those productions...but I did get to tour it!

You can't see the castle from the main road.  And when you pull into the drive, you have to drive almost to the top of the hill before you can see it.  When we arrived this weekend, the castle was shrouded in fog.  It was beautiful!

The castle is amazing.  The grounds are huge, complete with vineyards, a pond, jousting grounds, and even servants' quarters!

It's also got a moat...

...and a cat guarding the entrance.

Doesn't my husband look absolutely grand sitting atop his castle?

We took a guided tour of this winery that lasted almost two hours.  We got to see the beautiful grand hall - it has hand painted murals covering the walls and a fireplace that predates Christopher Columbus.

We also got to go into the underground caves that house all of the wine barrels (and a torture chamber!).  In this particular room, we participated in a barrel tasting...

And finally, our tour group was ushered into a beautiful room for a private tasting.

We tried a white, a rose, and all of the dessert wines. 

Man...they were amazing...

...even for non-winos like us.

(I also enjoyed the complimentary bread sticks...)

We had a ton of fun and even found some new wines that we liked.  Our favorites? - all the dessert wines. :-)  My favorite was the La Fantasia - it was a sparkling red wine (yes...red!) that tasted wonderfully of cherries.  My man's favorite was the Il Raggio del Sole, a muscat wine.  I think we're going to have to go back and buy some.