Monday, February 27, 2017

Peppermint Bark Ice Cream

Peppermint Bark Ice Cream: Savory Sweet and Satisfying

I have always been a fan of peppermint bark, but it never seems to last long in my house since my girls are fans of it too. This year however, I purposely bought 2 extra bars and told the family not to eat them, I needed them for a recipe.

It took me awhile to make this ice cream, but the wait was well worth it. Simple vanilla ice cream full of delicious peppermint bark pieces.

Peppermint Bark Ice Cream
Ingredients:
1 cup half and half
3/4 cup granulated sugar
2 cup heavy whipping cream
1 tablespoon vanilla extract
2- 3.5 ounce bar peppermint bark, regular or dark

Directions:
Place freezer safe container for storing the ice cream in the freezer.

In a medium bowl whisk together the half and half and sugar until the sugar dissolves. Stir in the heavy cream and vanilla.

Pour the mixture into your ice cream machine and churn according to manufacturer's directions.

While the ice cream is churning, break the peppermint bark into small pieces. During the last 5 minutes of the churning time add the peppermint bark pieces.

Take the storage container out of the freezer and transfer ice cream into it. Cover and freeze.

Enjoy!!!
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Friday, February 24, 2017

Warm Vanilla Trés Leches Drink

Warm Vanilla Trés Leches Drink: Savory Sweet and Satisfying

With all the hot chocolate I have been making lately, I decided to take a break from the chocolate drinks and make a warm drink that did not involve chocolate.

I am so glad I did, because this drink was so amazing. It was warm, creamy and relaxing. I actually felt so relaxed and calm after this drink, I guess the whole idea of drinking warm milk before bed may actually help someone fall asleep.

Warm Vanilla Trés Leches Drink
Ingredients:
14 ounces sweetened condensed milk
2 cups half and half
1 1/2 cups milk
1 tablespoon vanilla extract
whipped cream
maraschino cherries

Directions:
In a medium saucepan combine the condensed milk, half and half, milk and vanilla. Heat over medium heat just until the mixture starts to simmer, stirring often.

Pour the mixture into mugs, top with whipped cream and a maraschino cherry.

Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 551

Total Fat

23.9g

Saturated Fat

13.5g

Polyunsaturated Fat

0g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

79.4g

Sodium

229.2g

Potassium

165.2g

Total Carbohydrates

64.5g

Dietary Fiber

0.2g

Sugars

64.3g

Protein

14.9g

Vitamin A 16.8% Vitamin C 6.5%

Calcium 52.6% Iron 0.1%

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


*Adapted from House of Yumm.
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Thursday, February 23, 2017

Chile Relleno Soup

Chile Relleno Soup: Savory Sweet and Satsifying

I think I have only ever had chile rellenos once at a Mexican restaurant. I am a creature of habit when it come to ordering Mexican food. It is always the nachos and nothing but the nachos. So when I came across a recipe for chile relleno soup, I knew I had to try it. The flavors of a chile relleno in a soup turned out to be creamy, cheesy, and slightly spicy. 

Chile Relleno Soup
Ingredients:
5 poblano peppers
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium yellow onion, diced
1 jalapeño, finely diced
6 cloves garlic, minced
1/2 cup all purpose flour
2 cups low sodium chicken broth
2 cups half and half
2 tablespoons dried cilantro
1/2 teaspoon black pepper
6 ounces cream cheese, cut into cubes
shredded Mexican cheese

Directions:
Rinse the poblano peppers and dry them. Place them on a foil covered baking sheet. Turn on the broiler and roast the peppers until charred and blistered, about 5 minutes. Rotate the poblano peppers until all sides are charred and blistered. Remove the peppers from the oven and place in a container and seal or a bowl covered tightly with plastic wrap. Set aside to cool.

In a medium pot add in the butter and olive oil. Heat over medium heat until the butter has melted. Add in the onions and jalapeños and sauté until softened. Add in the garlic and cook stirring often for about 2 minutes, or until the garlic is fragrant.

Reduce the heat to low and sprinkle the flour over the vegetables. Cook for 2 minutes, then slowly whisk in the chicken broth and half and half. Add in the cilantro and black pepper and simmer on low heat stirring occasionally.

Once the poblano peppers have cooled, remove them and peel of the charred skin. Cut the stems off and cut the peppers in half and remove the seeds. Discard the charred skins and the seeds. Chop the peppers into medium sized pieces and add them to the soup. Add in the cream cheese and simmer on low for 15-20 minutes or until the cream cheese has melted and the soup is warmed through.

Serve and top with shredded Mexican cheese.

Enjoy!!!

Notes:
You can also roast the peppers over an open flame on a gas stove or in a preheated oven.


Nutrition Facts

Serves: 6

Amount Per Serving

Calories 395

Total Fat

31.3g

Saturated Fat

17.3g

Polyunsaturated Fat

0.6g

Monounsaturated Fat

4.3g

Trans Fat

0g

Cholesterol

81.7g

Sodium

242.4g

Potassium

70.4g

Total Carbohydrates

15.9g

Dietary Fiber

1.4g

Sugars

5.3g

Protein

10.2g

Vitamin A 16.27% Vitamin C 37.64%

Calcium 23.46% Iron 1.64%

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


*Adapted from Creative Culinary.
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Wednesday, February 22, 2017

Cheesy Jalapeño Lime Chicken Enchiladas

Cheesy Jalapeño Lime Chicken Enchiladas: Savory Sweet and Satisfying

I was a little nervous making these enchiladas for my husband. You see, he is not a fan of Mexican food. Burritos, enchiladas, nachos and tacos are just not his preferred meals. However, I was hoping that with a spicy lime sauce he might like them, plus he does like tortillas.

Well, after one bite my husband declared that they were really good, he really liked them. I was shocked, I mean, yes they are really good, but for him to say it, was surprising. I think he was even surprised by how much he liked them.

Cheesy Jalapeño Lime Chicken Enchiladas
Ingredients:
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1 cup low sodium chicken broth
1 teaspoon olive oil
1 cup frozen corn
1 red bell pepper, diced
2 1/4 cups shredded Monterey jack cheese, divided
3/4 cup shredded cheddar cheese
10 flour tortillas

Jalapeño Lime Sauce
2 tablespoons unsalted butter
1 tablespoon olive oil
2 jalapeños, seeded and diced
1/4 cup all purpose flour
14 ounces low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 tablespoons lime juice
1/2 cup sour cream

Directions:
In a large skillet heat olive oil over medium-high heat. Add the chicken and cook for about 3-5 minutes or until the chicken is golden brown on one side. Flip the chicken and add the chicken broth. Cover the skillet and reduce the heat to medium and simmer for 10-15minutes or until the chicken is completely cooked and tender enough to shred. Remove the chicken from the skillet and let rest for 5 minutes, then shred. Discard any remaining broth in the skillet.

While the chicken is cooking, prepare the Jalapeño Lime Sauce. In a medium saucepan add the butter and olive oil. Heat over medium heat until the butter has melted. Add in the diced jalapeño and cook for 2 minutes. Sprinkle in the flour and stir and cook for 3 minutes. Reduce the heat to low and slowly whisk in the chicken broth until the mixture is smooth. Stir in the spice and bring the mixture to a boil and simmer until the mixture has thicken slightly, stirring constantly. Remove from the heat and stir in the lime juice and the sour cream.

In the same skillet the chicken was cooked in, heat 1 teaspoon olive oil over medium high heat. Add in the corn and bell pepper and sauté for 1-2 minutes. Remove from the heat and add in the shredded chicken, 3 tablespoons of the Jalapeño Lime Sauce and 1 1/2 cups Monterey jack Cheese.

Preheat the oven to 350º F. Spread 1/4 cup of the Jalapeño Lime Sauce on the bottom of a lightly greased 9x13 baking dish. Divided the chicken filling evenly between the tortillas and roll the tortillas up tightly and place in the baking dish. Top the enchiladas with the remaining Jalapeño Lime sauce and then sprinkle on the remaining Monterey jack cheese and cheddar cheese. Bake uncovered for 30 minutes.

Enjoy!!!


Nutrition Facts

Serves: 5

Amount Per Serving

Calories 831

Total Fat

43.8g

Saturated Fat

17.5g

Polyunsaturated Fat

0.9g

Monounsaturated Fat

5.8g

Trans Fat

0g

Cholesterol

148g

Sodium

1,142g

Potassium

264.1g

Total Carbohydrates

60.9g

Dietary Fiber

1.1g

Sugars

3.1g

Protein

47.5g

Vitamin A 31.98% Vitamin C 38.42%

Calcium 55.79% Iron 19.3%

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


*Adapted from Carls Bad Cravings.
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Tuesday, February 21, 2017

Overnight Cranberry Eggnog Coffee Cake

Overnight Cranberry Eggnog Coffee Cake: Savory Sweet and Satisfying

I loved the idea of this coffee cake. I never have come across a coffee cake that is prepared the night before and baked the next morning. I have made plenty of other breakfasts this way but never a coffee cake. It was so nice to be able to wake up, preheat the oven and bake a fresh coffee cake.

The result was a light and tender coffee cake, not your usual heavier and dense coffee cake. Plus it was flavored with eggnog and fresh cranberries, a delicious combination in this coffee cake.

Overnight Cranberry Eggnog Coffee Cake
Ingredients:

Coffee Cake
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup eggnog
1 cup sour cream
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 cup cranberries

Streusel
2/3 cup granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, room temperature
1/2 cup coarsely chopped pecans

Glaze
1/2 cup powdered sugar
4 teaspoons eggnog

Directions:

Coffee Cake
Spray a 9x13 baking dish with cooking spray and set aside.

In a medium bowl, whisk together the flour baking powder and baking soda.

In a large measuring cup, measure out the eggnog, then add the sour cream and vanilla extract and whisk to combine. Or you can do this in a small bowl if you do not have a large enough measuring cup.

In the bowl of a stand mixer add the granulated sugar and butter. Cream together on medium-high speed until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, beating well after each egg. Reduce the mixer to low and add in 1/3 of the flour mixture, followed by 1/2 of the eggnog mixture. Then add in another 1/3 of the flour mixture, followed by the remaining eggnog mixture. Then add in the rest of the flour mixture and mix just until everything is incorporated (batter will be thick). Use a rubber spatula and stir in the cranberries. Transfer the batter into the prepared baking dish and smooth into an even layer.

Streusel
In a small bowl, mix together the sugar, flour and cinnamon. Cut the butter in with a pastry blender or use your fingers, until it is completely incorporated and resembles coarse sand. Stir in the chopped pecans and sprinkle the streusel mixture evenly over the top of the batter.

Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

When ready to bake, remove the pan from the refrigerator and let sit our while the oven preheats. Preheat the oven to 350º F.

Bake for 35-40 minutes or until an inserted toothpick, in the center, comes out clean. Cool on the wire rack for at least 20 minutes.

Glaze
In a small bowl, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the cake and allow to set for 15 minutes. Serve warm or at room temperature. Leftovers can be stored covered at room temperature for up to 4 days.

Enjoy!!!


Nutrition Facts

Serves: 15

Amount Per Serving

Calories 289

Total Fat

14g

Saturated Fat

7.4g

Polyunsaturated Fat

1.2g

Monounsaturated Fat

3.8g

Trans Fat

0g

Cholesterol

66.3g

Sodium

168.1g

Potassium

79.6g

Total Carbohydrates

37.7g

Dietary Fiber

0.8g

Sugars

29g

Protein

3.5g

Vitamin A 8.99% Vitamin C 1.86%

Calcium 5.45% Iron 4.14%

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


*Adapted from Brown Eyed Baker.
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Monday, February 20, 2017

Honey Sriracha Chicken Noodle Bowl

Honey Sriracha Bowl: Savory Sweet and Satisfying

I do not know what it is about food bowls, but I am drawn to recipe where the dinner is served in a bowl. And then when you add noodles to that bowl that are covered in a sweet and spicy sauce it just gets even better.

This noodle bowl was oh so very, very delicious. A little sweet and a little spicy makes for the perfect combination, plus it is full of vegetables and chicken making it a complete meal all in one convenient bowl.

Honey Sriracha Chicken Noodle Bowl
Ingredients:
1 pound boneless skinless chicken breasts, cut into bite sized pieces
1/3 cup honey
1 1/2 teaspoons sriracha sauce
1/2 cup reduced sodium soy sauce
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2-3 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoon rice wine
1 tablespoon hoisin sauce
1/4 teaspoon black pepper
2 tablespoons cornstarch
1 tablespoon sesame oil
7 cups frozen stir fry vegetables, thawed
16 ounces thin spaghetti
2 green onions, chopped

Directions:
In a medium bowl whisk together the honey, sriracha sauce, soy sauce, water, brown sugar, ground ginger, minced garlic, lemon juice, rice wine, hoisin sauce, black pepper and cornstarch. Measure out 1/4 cup of the sauce and place it in a large ziploc bag. Add in the chicken, close the bag and squeeze the bag to coat the chicken in the sauce. Refrigerate for at least 30 minutes or overnight. Cover the remaining sauce and refrigerate until ready to use.

When ready to cook the chicken, heat the sesame oil in a large skillet over medium-high heat. Remove the chicken pieces from the marinade, add to the skillet and discard the remaining marinade. Cook until the chicken is completely cooked. Add in the thawed vegetables and cook for 2 minutes.

Remove the sauce from the refrigerator and whisk to recombine. Add the sauce to the skillet with the vegetables and chicken and stir to combine. Simmer until the sauce has thickened and the vegetables are tender-crisp. Add in the cooked and drained noodles and toss until everything is evenly coated in the sauce. Taste the sauce and add more sriracha sauce if you want more heat or more brown sugar if you want it sweeter. Serve in bowls and top with green onions.

Enjoy!!!


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 765

Total Fat

7.1g

Saturated Fat

0.5g

Polyunsaturated Fat

1.5g

Monounsaturated Fat

1.4g

Trans Fat

0g

Cholesterol

75.1g

Sodium

1,534.7g

Potassium

250.7g

Total Carbohydrates

133.1g

Dietary Fiber

9.5g

Sugars

39.7g

Protein

41g

Vitamin A 14.33% Vitamin C 8.95%

Calcium 44.69% Iron 26.55%

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


*Adapted from Carls Bad Cravings.
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Friday, February 17, 2017

Cranberry Chicken

Cranberry Chicken: Savory Sweet and Satisfying

The reason I love cranberries so much is because of their tartness. When preparing dishes with cranberries I like the ones where the tartness of the cranberries shines through.

This dish is one of those where the tartness really shines through. The cranberry sauce was nice and tart, just the way I like it. However, not everyone likes cranberries as tart, some prefer them on the sweeter side. So if you like your cranberries on the sweeter side you can always add some granulated sugar to the sauce, as noted in the notes section at the bottom of the recipe.

Cranberry Chicken
Ingredients:
1 pound boneless skinless chicken breasts
black pepper, to taste
1 tablespoons olive oil
12 ounces cranberries
1/3 cup apple cider vinegar
1 tablespoon honey
3/4 ground ginger
1/4 teaspoon allspice

Directions
Remove the chicken from the refrigerator and season both sides with black pepper. In a large skillet heat the olive oil over medium heat. Add in the chicken and cook until golden brown brown on the one side, about 7-10 minutes. Turn the chicken over and cook until chicken is completely cooked and browned on the other side, about 7-10 minutes.

While the chicken is cooking, prepare the cranberry sauce by adding the cranberries, vinegar and honey to a medium saucepan. Cook the mixture over medium-high heat, until the cranberries soften and most of the liquid has been cooked away, about 5-8 minutes, stirring often and smashing the cranberries with the back of the spoon. Remove the sauce from the heat and stir in the ginger and allspice, the mixture will be thick.

When the chicken is done cooking, transfer it to a plate and top with desired amount of cranberry sauce. Let the chicken rest for 5 minutes. Serve the chicken with any remaining cranberry sauce.

Enjoy!!!

Notes:
You can serve the cranberry sauce and chicken separately and let everyone put on their desired amount of cranberry sauce.

For a sweeter cranberry sauce add some granulated sugar along with the cranberries, vinegar and honey.


Nutrition Facts

Serves: 4

Amount Per Serving

Calories 209

Total Fat

5g

Saturated Fat

0.5g

Polyunsaturated Fat

0.4g

Monounsaturated Fat

2.5g

Trans Fat

0g

Cholesterol

75g

Sodium

295.7g

Potassium

102.9g

Total Carbohydrates

15.6g

Dietary Fiber

4.1g

Sugars

7.9g

Protein

26.4g

Vitamin A 1.03% Vitamin C 20.97%

Calcium 0.9% Iron 6.58%

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


*Adapted from Well Plated.
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