Monday, December 11, 2017

Overnight Sourdough Waffles

Overnight Sourdough Waffles: Savory Sweet and Satisfying

Sourdough bread is one of my favorite kinds of bread. So when I came across a waffle recipe that incorporated that sourdough flavor I was intrigued. Plus I liked the idea of making the batter the night before.

These waffles came out like a waffle should, crispy on the outside and soft on the inside. Plus they had that great sourdough flavor.
Overnight Sourdough Waffles

Ingredients:
  • 1/2 teaspoon instant yeast
  • 2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 2 eggs, yolks and whites separated
Directions:
  1. In a large bowl whisk together the yeast, flour, sugar and salt
  2. Add in the milk and stir to combine.
  3. Add in the melted butter and stir to combine.
  4. Add in the vanilla and stir to combine.
  5. Cover the bowl with plastic wrap and let sit out at room temperature overnight.
  6. In the morning preheat the waffle maker.
  7. Meanwhile, add the egg yolks to the batter and stir to combine.
  8. In another bowl, beat the eggs whites until stiff peaks form.
  9. Gently fold the egg whites into the batter.
  10. Prepare the waffles according the waffle makers instructions.
Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 519

Total Fat

26.6g

Saturated Fat

15.5g

Polyunsaturated Fat

0.5g

Monounsaturated Fat

6.9g

Trans Fat

0g

Cholesterol

158mg

Sodium

388.7mg

Potassium

235.4mg

Total Carbohydrates

53.4g

Dietary Fiber

2g

Sugars

9.3g

Protein

13.1g

Vitamin A 19.7% Vitamin C 3%

Calcium 13.91% Iron 2.45%

*Nutritional information will vary depending on the brands you use.


*Adapted from Real Mom Kitchen.
Read more ...

Friday, December 8, 2017

Snickerdoodle Latte

Snickerdoodle Latte: Savory Sweet and Satisfying

Snickerdoodle cookies are a delicious cookie and one that my family likes a lot. However snickerdoodle cookies and I do not get along. I have made countless batches of snickerdoodle cookies trying every tip, trick and recipe I can find, but the cookies always come out flat. They taste like a snickerdoodle cookie should, they just don't have the softy, pillowy look. So awhile back I temporarily quit making snickerdoodles.

Now that I have found this recipe for a latte inspired by the snickerdoodle cookie, I may just have to try making the cookies again. So if you have any tips or tricks for making the prefect looking and tasting snickerdoodle cookies let me know. I would love to hear them.

Now about this latte, if you are a fan of lattes and snickerdoodle cookies, then this drink is for you. It has the right amount of sweetness and cinnamon flavor and is super easy to make.


Snickerdoodle Latte

Ingredients:
  • 1 1/2 cups milk
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup strong brewed coffee, hot
Directions:
  1. In a saucepan heat the milk just until it reaches a simmer.
  2. Remove from the heat and whisk in the brown sugar and cinnamon until well combined.
  3. Pour the hot coffee into a mug and then pour in the milk mixture, spooning out any remaining foam.
Enjoy!!!


Nutrition Facts

Serves: 1

Amount Per Serving

Calories 243

Total Fat

3.8g

Saturated Fat

2.3g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

15mg

Sodium

191.3mg

Potassium

683.3mg

Total Carbohydrates

42.7g

Dietary Fiber

0g

Sugars

42g

Protein

12.2g

Vitamin A 15% Vitamin C 4.5%

Calcium 38% Iron 2.5%

*Nutritional information will vary depending on the brands you use.


*Adapted from House of Yumm.
Read more ...

Thursday, December 7, 2017

Toffee Dip

Toffee Dip: Savory Sweet and Satisfying

I love everything about this dip, absolutely everything! It only requires 3 ingredients and a few minutes of time to prepare this super delicious dip. Apples have never tasted so good!

Toffee Dip

Ingredients:

  • 8 ounces cream cheese, softened
  • 4 ounces toffee bits
  • 3/4 cup brown sugar

Directions:

  1. In a medium bowl, add in all of the ingredients and stir until well combined.
  2. Serve with sliced apples or other fruit.
  3. Store any leftover dip in an airtight container in the refrigerate.
Enjoy!!!


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 302

Total Fat

18.3g

Saturated Fat

11.1g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

46.3mg

Sodium

200.5mg

Potassium

24.1mg

Total Carbohydrates

31.7g

Dietary Fiber

0g

Sugars

30.2g

Protein

2.7g

Vitamin A 5.33% Vitamin C 0%

Calcium 4.17% Iron 0.71%

*Nutritional information will vary depending on the brands you use.


*Adapted from Making Life Blissful.
Read more ...

Wednesday, December 6, 2017

Crock Pot Sicilian Chicken Soup

Crock Pot Sicilian Chicken Soup: Savory Sweet and Satisfying

This soup requires a little bit of work to prepare and 8 hours to cook. The result is a delicious and filling soup that is packed with fresh vegetables, potatoes, noodles and shredded chicken.

Crock Pot Sicilian Chicken Soup

Ingredients:

  • 2 boneless skinless chicken breasts
  • 8 cups water
  • 4 heaping tablespoons low sodium chicken broth base
  • 1 yellow onion, finely diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 1 red bell pepper, diced
  • 2 medium russet potatoes, peeled and diced
  • 14.5 ounces no salt added diced tomaotes
  • 2 1/2 tablespoons dried parsley
  • 5 cloves garlic, minced
  • 2 teaspoons black pepper
  • 8 ounces ditalini pasta, cooked and drained
  • 2 cups shredded parmesan cheese

Directions:

  1. In a crock pot, add the chicken breasts, water, chicken base, onion, celery, carrots, potatoes, diced tomatoes, garlic, parsley and 2 teaspoons black pepper.
  2. Place the lid on the crock pot and cook on high for 6 hours.
  3. Remove the chicken breasts, shred and return to the crock pot.
  4. Place the lid back on the crock pot and cook for an additional 2 hours.
  5. Remove the lid of the crock pot and using a potato masher, mash the soup a few times, about 2-3 times.
  6. Stir in the noodles and season with additional black pepper, if desired.
  7. Top each serving with some parmesan cheese.
Enjoy!!!


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 310

Total Fat

7.3g

Saturated Fat

2.8g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

72mg

Sodium

805.5mg

Potassium

310mg

Total Carbohydrates

31.2g

Dietary Fiber

2.9g

Sugars

4.9g

Protein

33g

Vitamin A 74.64% Vitamin C 46.05%

Calcium 23.26% Iron 6.49%

*Nutritional information will vary depending on the brands you use.


*Adapted from Dash of Sanity.
Read more ...

Tuesday, December 5, 2017

Jalapeño Cream Cheese Empanadas

Jalapeño Cream Cheese Empanadas: Savory Sweet and Satisfying

I never thought about making empanadas, until I saw this recipe for jalapeño cream cheese empanadas. Then I could not wait to make some.

These empanadas are so delicious, the crispy, flaky crust is stuffed with chicken, cream cheese, and fresh jalapeños. Plus these empanadas are baked, not fired.

Jalapeño Cream Cheese Empanadas

Ingredients:

  • 2 teaspoons olive oil
  • 1 1/4 pounds boneless skinless chicken breasts
  • black pepper
  • 2 jalapeños, diced
  • 5 ounces cream cheese, softened
  • 3/4 teaspoons cumin
  • 2 sheets puff pastry
  • 1 egg
  • 2 tablespoons water
  • pico de gallo

Directions:

  1. Add the olive oil to a medium skillet and heat over medium-high heat.
  2. Season the chicken breasts with black pepper on both sides and add to the skillet. Cook until completely cooked and golden brown on both sides, about 4 minutes per side.
  3. Remove from the skillet and set aside to cool, then shred.
  4. Meanwhile, roast the jalapeño over a gas flame or under the broiler of the stove.
  5. Once the jalapeño is blackened on all sides place it in a sealable container or plastic bag and close.
  6. Let sit and steam for 2-3 minutes.
  7. In a large bowl mix together the chicken, jalapeño, cream cheese and cumin together. Set aside.
  8. Remove the skin, seeds and membrane and finely dice.
  9. Preheat the oven to 400º F. Line a baking sheet with a silpat.
  10. Place 1 puff pastry sheet on a floured surface and roll out with a floured rolling pin until the sheet is 1 inch longer both horizontally and vertically.
  11. Place a 4-inch bowl on the pastry sheet and cut out circles.
  12. Repeat the process with the other puff pastry sheet.
  13. Gather all of the scraps together and roll out to the same thickness as the circles.
  14. Cut out enough circles to make 9 all together.
  15. In a small bowl whisk together the egg and water.
  16. Place about 2 heaping tablespoons of the filling onto each pastry sheet circle.
  17. Brush the bottom edge of the circle with the egg wash and fold the top half of the circle over the filling. Use a fork to seal the two sides together, by pressing down on the dough with the fork.
  18. Brush the top of each empanada with the egg wash and cut a slit in the top.
  19. Place the empanadas on the prepared baking sheet and bake for 20-25 minutes or until they are golden brown.
  20. Serve with pico de gallo on top.


Nutrition Facts

Serves: 9

Amount Per Serving

Calories 321

Total Fat

20.4g

Saturated Fat

10.3g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

0.2g

Trans Fat

0g

Cholesterol

56.8mg

Sodium

289mg

Potassium

18.8mg

Total Carbohydrates

23.4g

Dietary Fiber

2g

Sugars

2.2g

Protein

12.5g

Vitamin A 2.91% Vitamin C 1.44%

Calcium 1.6% Iron 9.75%

*Nutritional information will vary depending on the brands you use.


*Adapted from Cooking for Keeps.
Read more ...

Monday, December 4, 2017

Crock Pot Loaded Mashed Potatoes

Crock Pot Loaded Mashed Potatoes: Savory Sweet and Satisfying

I have made plain mashed potatoes in the crock pot before and you can find that recipe here, but I liked the idea of using the crock pot to make mashed potatoes loaded with delicious ingredients, like cheese and bacon.

When making these mashed potatoes you can peel the potatoes or leave the skins on. I choose to leave the skin on the potatoes. Mainly because I did not feel like taking the time to peel them, but the skin is where the majority of the potatoes nutrients are so I feel better when I leave the skin on potatoes.

Crock Pot Loaded Mashed Potatoes

Ingredients:
  • 5 pounds red potatoes
  • 3/4 cup low sodium chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 3 tablespoons cream cheese
  • ground black pepper, to taste
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1/3 cup chopped green onions
Directions:
  1. Peel the potatoes, if desired and slice into 1-inch pieces.
  2. Place the potatoes into a crock pot and add the chicken broth, garlic powder and onion powder.
  3. Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours.
  4. Remove the lid of the crock pot, add the butter and mash the potatoes until your desired consistency is reached.
  5. Stir in the sour cream, cream cheese, bacon, cheese and green onions. Season with black pepper.
Enjoy!!!

Notes:
Dried minced onions may be substitute for the onion powder. Chives may be substituted for the green onions.


Nutrition Facts

Serves: 10

Amount Per Serving

Calories 424

Total Fat

24.6g

Saturated Fat

13.3g

Polyunsaturated Fat

0.1g

Monounsaturated Fat

1.5g

Trans Fat

0g

Cholesterol

94.4mg

Sodium

651.6mg

Potassium

1046.6mg

Total Carbohydrates

37.6g

Dietary Fiber

4g

Sugars

3.7g

Protein

16.8g

Vitamin A 9.47% Vitamin C 45.21%

Calcium 18.8% Iron 8.12%

*Nutritional information will vary depending on the brands you use.

*Adapted from Real House Moms.
Read more ...

Friday, December 1, 2017

Baked Jalapeño Poppers

Baked Jalapeño Poppers: Savory Sweet and Satisfying

I have finally done it!!! I made jalapeño poppers! It is definitely long overdue for me to make these. I have made so many recipes inspired by the taste of these delicious jalapeños, which you can find here

Now these jalapeño poppers are baked and not fried. But that does not mean they do not taste amazing, because they most certainly do. 

Baked Jalapeño Poppers

Ingredients:

  • 12 jalapeños, about
  • 8 ounces cream cheese, room temperature
  • 2 tablespoons sour cream
  • 1/4 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup bread crumbs

Directions:

  1. Preheat the oven to 350º F. Line a baking sheet with aluminum foil.
  2. Cut the jalapeños in half lengthwise and remove the seeds and the white pith.
  3. In a medium bowl stir together the cream cheese, sour cream and garlic powder until well combined.
  4. In a small shallow bowl combine the melted butter and the bread crumbs.
  5. Fill each jalapeño half with some of the filling.
  6. Dip the tops of the jalapeños into the bread crumbs and gently push down so the bread crumbs stick.
  7. Place the jalapeño poppers on the prepared baking sheet.
  8. Bake for 25 minutes, or until the filling is bubbly and the bread crumbs are lightly browned.

Enjoy!!!

Notes:
Depending on the size of the jalapeños you may need more or less of them. You may also need more of the bread crumb mixture.


Nutrition Facts

Serves: 12

Amount Per Serving

Calories 195

Total Fat

13.8g

Saturated Fat

8.9g

Polyunsaturated Fat

0g

Monounsaturated Fat

0.9g

Trans Fat

0g

Cholesterol

44.2mg

Sodium

186.7mg

Potassium

138.6mg

Total Carbohydrates

11.3g

Dietary Fiber

3.8g

Sugars

1.7g

Protein

7g

Vitamin A 7.5% Vitamin C 0.17%

Calcium 13.33% Iron 3.37%

*Nutritional information will vary depending on the brands you use.


*Adapted from Cassie Craves.
Read more ...