Jalapeno Popper Bagel

I might have a slight addiction to any food or dish that is based off of the jalapeño popper. I think I am close to 50 recipes on this site that fall into that category. I just can not help myself, I love jalapeño poppers.

I am pretty sure I could eat this bagel everyday for lunch. My original plan was to eat half a bagel for lunch, but after eating one half I had to have another. A creamy, cheesy and spicy bagel was a lunch I looked forward to everyday. I could not wait for lunch time so I could enjoy this most delicious bagel.

Jalapeno Popper Bagel

Ingredients:

• 8 ounces cream cheese, softened
• 2 ounces white cheddar cheese, shredded
• 4 ounces Monterey jack cheese, shredded and divided
• 2 jalapeños, diced
• 1 teaspoon garlic powder
• 5 slices turkey bacon, cooked and crumbled
• black pepper, to taste
• 3 bagels, halved

Directions:

1. Preheat the oven to 350º F.
2. In a large bowl, stir together the cream cheese, white cheddar cheese, 1/2 of the Monterey jack cheese, jalapeños and garlic powder. Fold in the crumbled bacon and season with black pepper.
3. Place the bagels cut side up on a baking sheet and spread with the cream cheese mixture. Top each bagel with the remaining Monterey jack cheese.
4. Bake for 10-12 minutes or until the cheese is melted and bagels are warmed through.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 429
Total Fat		24.3g
Saturated Fat		14.3g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		83mg
Sodium		798.7mg
Total Carbohydrates		39.1g
Dietary Fiber		1.7g
Sugars		4.6g
Protein		15.8g
Calcium		8.8%
Iron		0.3%
Potassium		19mg
Vitamin A		6.4%
Vitamin C		14.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Delish.

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Dulce de Leche Brownies

 

What's more delicious than a chocolatey brownie? A chocolatey brownie filled with yummy dulce de leche. I've said it before and I will say it again, dulce de leche is better than caramel. I will find any excuse to use dulce de leche. I've even used it in my coffee.

Once I ate one of these brownies, I did not want to share, they were so good! This pan did not last very long in my kitchen. I just may have had two of these a day, I just could not resist them.

Dulce de Leche Brownies

Ingredients:

• 1 1/4 cups all purpose flour
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate chips
• 1 cup unsalted butter, cut into 1 inch cubes
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla extract
• 13.4 ounce can dulce de leche

Directions:

1. Preheat the oven to 350º F. Butter the sides and bottom of a metal 9x13 inch pan. Line the pan with parchment paper and butter the parchment paper.
2. In a medium bowl, whisk together the flour and cocoa powder.
3. Place the butter and chocolate chips into a a double boiler or in a bowl over simmering water. Heat, stirring occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the hot water. Add in both sugars and whisk until completely combined. Remove the bowl from over the water. The mixture should be at room temperature.
4. Add in 3 eggs and whisk just until combined. Add in the 2 remaining eggs and whisk just until combined. Add in the vanilla and stir just until combined.
5. Sprinkle the flour mixture over the chocolate. Use a spatula and fold the dry ingredients into the wet ingredients until there is just a trace amount of flour mixture still visible.
6. Pour half of the brownies mixture into the prepared pan and smooth the top using a spatula. Place small dollops of dulce de leche onto the brownie batter, keeping it away from the sides of the pan or it will burn. Spoon the remaining brownie batter over top of the dulce de leche. Using a spatula, smooth the brownie batter into an even layer covering the dulce de leche.
7. Bake for 30 minutes or until an inserted toothpick comes out with a few moist crumbs, rotating the pan halfway through the baking time. 
8. Remove the brownies from the pan and place on a cooling rack and allow to cool to room temperature before cutting.

Enjoy!!!

*Adapted from Brown Eyed Baker.

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Make Again Monday: One Pot Tortellini and Sausage in Tomato Cream Sauce

 

I do not know what my kids have against tortellini, but neither of them like it. It's pasta filled with cheese, what's not to love? They both like ravioli, which is also pasta filled with cheese. I will never understand some of their food choices.

With this pasta I have made it with whole tomatoes and diced tomatoes with chilies, both ways are delicious.

To see the recipe and original post click here.

Enjoy!!!

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Sloppy Joe Casserole

 

This sloppy joe casserole and I went on a journey together.  My girls and I were making it for dinner and I did not completely read the ingredient list and cooked a whole box of pasta. Besides most recipes I make are a pound of meat to a pound of pasta. When it was time to add the pasta I put in the 8 ounces the recipe called for. However, my girls and I did not think it was enough pasta for the amount of meat. So we decided to add it all. I did not want to have to figure out how to use up some cooked pasta so using it all my my life easier. Well, it turns out we all agreed 16 ounce was too much pasta for the casserole. So next time I make it I will use 10 ounces. 

When making this casserole I used the sloppy joe mixture included with the recipe, but if you have a favorite sloppy joe recipe, definitely use it in this casserole. This casserole is meant to be a sloppy joe, just with pasta and not a bun. A delicious way to enjoy a sloppy joe with less mess.

Sloppy Joe Casserole

Ingredients:

• 10 ounces penne pasta
• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1 pound ground turkey
• 3 cloves garlic, minced
• 2 cups ketchup
• 1/4 cup brown sugar
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 2 tablespoons Worcestershire sauce
• black pepper, to taste
• 8 ounces colby jack cheese, shredded

Directions:

1. Preheat the oven to 375º F and spray a 2 quart casserole with cooking spray.
2. Cook the pasta according to the package directions and drain well.
3. Meanwhile, in a large skillet over medium-high heat, add in the olive oil and onions. Sauté until almost softened. Add in the ground turkey and cooke until completely cooked and crumbled.
4. Add in the garlic, ketchup, brown sugar, chili powder, paprika, Worcestershire sauce and black pepper. Let simmer 2-3 minutes, stirring occasionally.
5. Add the cooked and drained pasta to the skillet and stir to mix well.
6. Transfer half of the sloppy joe mixture into the prepared baking dish and top with half of the cheese. Add in the remaining sloppy joe mixture and top with the remaining cheese.
7. Bake for 15-20 minutes or until warmed though and the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 396
Total Fat		13.5g
Saturated Fat		6.4g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.5g
Cholesterol		49.8mg
Sodium		907.4mg
Total Carbohydrates		56.8g
Dietary Fiber		1.1g
Sugars		22.8g
Protein		13.7g
Calcium		21%
Iron		5.3%
Potassium		778mg
Vitamin A		21%
Vitamin C		14.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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Banana Oatmeal Pancakes with Peanut Butter Syrup

Lately I have not been making very many special breakfasts. I have been taking advantage of sleeping in on that days that I can. So by the time I finishing my morning workouts and shower, I do not feel like making anything. Also, it is usually around 10 and by the time I make something and eat it I would not not want lunch until later and then would not be hungry for dinner at our normal family dinner time. So, I opt for a quick and easy breakfast. 

The other day I was sick of what has become my usual breakfast and actually made a special breakfast. Not only were these pancakes delicious, but I felt like it was a somewhat healthy breakfast with the oats and whole wheat flour in the pancakes. The peanut butter syrup was not only delicious but a welcome change from regular maple syrup.

Banana Oatmeal Pancakes with Peanut Butter Syrup

Ingredients:

Banana Oatmeal Pancakes

• 1 cup old fashioned rolled oats
• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 medium ripe banana, mashed
• 1 egg
• 2 tablespoons dark brown sugar
• 2 cups whole milk
• 3/4 cup vanilla extract
• 2 tablespoons unsalted butter, melted and slightly cooled

Peanut Butter Syrup

• 1/2 cup maple syrup
• 1/4 cup peanut butter

Directions:

1. Place the oats in a mini food processor and blend until the texture of coarse flower.
2. In a large mixing bowl, combine the ground oats, both flours, baking powder and soda. Set aside.
3. In a separate bowl, stir together the mashed banana, egg, sugar, vanilla and half and half.
4. Pour the wet ingredients into the dry and stir just until combined. Add in the melted butter and just until combined.
5. Preheat the griddle and then add a bit of butter and allow to melt.
6. Scoop out 1/4 cup of batter and drop onto the griddle. Cook until browned, about 3-4 minutes. Flip the pancakes over and cook on the other side until browned, about 2-3 minutes. Continue with the rest of the batter.
7. While cooking the pancakes, in a small saucepan add in the maple syrup and peanut butter. Stir over low heat until heated through and well combined. 

Enjoy!!!

Notes:

Yields 16 pancakes

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 382
Total Fat		10.8g
Saturated Fat		4.3g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.2g
Cholesterol		42.5mg
Sodium		301.4mg
Total Carbohydrates		50.7g
Dietary Fiber		3.1g
Sugars		22.55g
Protein		10.5g
Calcium		17.8%
Iron		9.8%
Potassium		224.7mg
Vitamin A		2.2%
Vitamin C		1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

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Make Again Monday: Chicken Divan with Cream Cheese

Simply put, this is chicken and broccoli coated in a creamy cheese sauce. The original recipe calls for fresh broccoli, but I have used frozen broccoli instead and it works just fine. You could also cook the frozen broccoli before adding it if desired.

To see the recipe and original post click here.

Enjoy!!!

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Crock Pot Orange Chicken

 

I like making Chinese food at home, but I have never tried making the chicken in a crock pot. I wish I could say it made it easier by not having to cook the chicken in batches in a skillet, but with this recipe you have to brown the chicken, just not cook it through. Thankfully my crock pot also works like a stove, so I was able to brown the chicken in the crock pot and then add the sauce and let it cook.

This crock pot orange chicken still has that tangy flavor in the delicious sauce like it would if you cook the whole thing on the stove.

Crock Pot Orange Chicken

Ingredients:

• 3 boneless boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 2 tablespoons canola oil
• 1 teaspoon rice wine vinegar
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon sesame oil
• 3/4 cup orange marmalade
• 3 tablespoons brown sugar
• pinch black pepper

For Serving

• cooked rice

Directions:

1. In a medium  bowl, stir together the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar and black pepper. Set aside.
2. In a ziplock bag, add in the cornstarch and chicken. Seal the bag and shake to coat the chicken well. Add the canola oil into a skillet or a crock pot that is also a stove and heat over medium-high heat. Add in the chicken and brown on all sides, do not completely cook.
3. Transfer the chicken into the crock pot if cooked in a skillet.
4. Pour the sauce over the chicken and stir to coat. 
5. Cover the crock pot and cook on low for 4-5 hours or high for 2-3 hours.
6. Serve the chicken over rice.

Enjoy!!!

Notes:

Rice not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 483
Total Fat		9.5g
Saturated Fat		0.6g
Trans Fat		0g
Polyunsaturated Fat		2.3g
Monounsaturated Fat		4.7g
Cholesterol		131.2mg
Sodium		401.6mg
Total Carbohydrates		54g
Dietary Fiber		0.1g
Sugars		36.1g
Protein		45.7g
Calcium		0.2%
Iron		0.7%
Potassium		25.6mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Recipe Critic.

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