Make Again Monday: Jalapeño Popper Macaroni Salad

 

I forgot just how much this recipe makes. The two boxes of pasta should have been a clue, but I had jalapeños to use and just enough for this recipe.

When I make it again, I am going to half the recipe or maybe even quarter it. I also want it to be a little bit creamier. Over the years I have come to love my pasta salads nice and creamy and this one was a tad bit dry for my taste.

To see the recipe and original pst click here.

Enjoy!!!

Read more ...

Strawberry White Chocolate Ice Latte

I have made this Iced Strawberry Latte before and decided to add some white chocolate. White chocolate is one of my favorite latte flavors. The latte did not have a big coffee flavor, but it was still delicious and I enjoyed every last sip of it. Next time I will tweak it to make the coffee flavor a bit more prominent. 

Strawberry White Chocolate Ice Latte

Ingredients:

• 4-5 tablespoons strawberry simple syrup
• 3/4 cup milk
• 1/2 cup cold brew coffee
• coffee ice cubes
• 1/4 cup half and half
• 3 tablespoons white chocolate chips

Directions:

1. Add the strawberry syrup, milk and coffee to a glass and stir to mix. 
2. Add in coffee ice cubes.
3. In a microwave safe container, add in the half and half and chocolate chips. Microwave in 30 second increment, just until the chocolate chips are melted and incorporated with the half and half.
4. Use a frother to froth the half and half, then pour on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 398
Total Fat		18g
Saturated Fat		11.2g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		2.9g
Cholesterol		44.1mg
Sodium		166.5mg
Total Carbohydrates		46.8g
Dietary Fiber		0.8g
Sugars		45.9g
Protein		10g
Calcium		35.3%
Iron		1.2%
Potassium		501.4mg
Vitamin A		7.7%
Vitamin C		31.5%
*Nutritional information will vary depending on the brands you use.

Read more ...

Dried Cherry Toasted Almond Chicken Salad

Normally when a recipe calls a certain amount of cups of cooked shredded chicken I always just go with 1 chicken breast equals 1 cup. Most times that does not make a difference in the finished product if there is a bit more chicken. However with this salad it did make a difference and I ended up with a drier chicken salad than I like. The next day when I tried it I  had to add a bit more mayo and sour cream. But of course I did not think to take new pictures since I had taken pictures the day before. So I guess I will have to make this delicious salad again sooner than later so I can take new pictures.

Dried Cherry Toasted Almond Chicken Salad

Ingredients:

Dressing

• 1/3 cup plain nonfat greek yogurt
• 1/3 cup mayonnaise
• 1 1/2 teaspoons lemon juice
• 3 teaspoons honey
• 1 tablespoon everything bagel seasoning
• 1/4 teaspoon black pepper

Chicken Salad

• 1/3 cup sliced almonds
• 3 cups shredded boneless skinless chicken breasts
• 1/2 cup finely diced celery
• 1/2 cup dried cherries, roughly chopped
• 3 green onions, sliced
• 1 teaspoon dried parsley

Directions:

1. In a large bowl, stir together the yogurt, mayonnaise, lemon juice, honey, everything bagel seasoning and black pepper until well combined.
2. Add the sliced almonds to a dry skillet and toast over medium-low heat, tossing occasionally until golden, about 5-7 minutes. Remove from the heat and allow to cool.
3. To the bowl with the dressing add in the chicken, celery, dried cherries, onions, parsley and cooled almonds. Mix well.
4. Cover and refrigerate until ready to serve.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 322
Total Fat		11.6g
Saturated Fat		0.9g
Trans Fat		0g
Polyunsaturated Fat		3.3g
Monounsaturated Fat		4g
Cholesterol		3.7mg
Sodium		172.9mg
Total Carbohydrates		17.6g
Dietary Fiber		2g
Sugars		11.9g
Protein		35.5g
Calcium		5.8%
Iron		3.4%
Potassium		148.9mg
Vitamin A		12.8%
Vitamin C		7.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simply Scratch.

Read more ...

Make Again Monday: Sweet and Spicy Coleslaw

At first bite, this coleslaw gives you a nice sweetness, but then, as you swallow the spiciness hits you right in the back of the throat. A good combination of sweet and spicy. Perfect for those summer barbecues and picnics or just an easy side dish to go along with some burgers.

To see the recipe and original post click here.

Enjoy!!!

Read more ...

Chocolate Budino With Espresso Cream

 

Budino is an Italian pudding. It is rich and chocolatey, thick and smooth. Topped with an espresso whipped cream for a decadent dessert.

Chocolate Budino With Espresso Cream

Ingredients:

Chocolate Budino

• 6 ounces dark chocolate chips
• 2 ounces milk chocolate chips
• 1 tablespoon unsalted butter
• 6 egg yolks
• 1/4 cup brown sugar
• 2 tablespoon dark cocoa powder
• 1 cup heavy cream
• 1 cup whole milk
• 1 teaspoon vanilla extract

Espresso Cream

• 1 1/2 teaspoons espresso powder
• 2 tablespoons powdered sugar
• 1/2 cup cold heavy cream

Directions:

Chocolate Budino

1. Place both chocolate chips and butter into a large heatproof bowl. Place a mesh sieve over the bowl and set aside.
2. In a medium saucepan, whisk together the egg yolks, brown sugar, cocoa powder, heavy cream and milk. 
3. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
4. Pour the mixture into the mesh sieve into the bowl with the chocolate. Allow to sit for a few minutes and soften the chocolate.
5. Pour the vanilla into the bowl and stir until all of the chocolate is melted and well mixed.
6. Divide the mixture into 4 jars. Cover the jars and refrigerate until chilled and set, about 3 hours.

Directions:

Espresso Cream

1. In a medium bowl, whisk together the espresso powder and powdered sugar.
2. Pour in the 1/4 cup of heavy cream and whisk until smooth. Pour in the remaining heavy cream.
3. Using an electric mixture, beat the mixture until stiff peaks form.
4. Top the chilled budino with some whipped cream.

Enjoy!!!

*Adapted from With Spice.

Read more ...

Chicken Club Pasta Salad

I am not the biggest fan of the traditional macaroni salad, but I love a good pasta salad. It makes a great summer time lunch. I make a big batch and we have lunch for a good portion of the week. 

Pasta salads can be hit or miss with my kids. It all depends on what is in the salad and the dressing. This salad turned out so yummy and was a bit hit. I am so glad I doubled the recipe, because it did not last long in house. 

Chicken Club Pasta Salad

Ingredients:

• 8 ounces penne pasta
• 12 slices turkey bacon, cooked and crumbled
• 2 cups cooked and cubed chicken breasts
• 1 cup cherry tomatoes, halved
• 4 ounces sharp cheddar cheese, cut into 1/2 inch cubes
• 1 cup ranch dressing

Directions:

1. Cook the pasta according to the package directions according to the package directions. Drain and rinse with cold water.
2. In a large bowl, combine the pasta, bacon, chicken, tomatoes and cheese.
3. Add in the ranch dressing and stir until well coated.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 538
Total Fat		32.5g
Saturated Fat		10g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.4g
Cholesterol		108.9mg
Sodium		910.2mg
Total Carbohydrates		33.6g
Dietary Fiber		0.3g
Sugars		2.7g
Protein		26.3g
Calcium		17.2%
Iron		4.6%
Potassium		233.3mg
Vitamin A		4.4%
Vitamin C		8.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Craving Home Cooked.

Read more ...

Make Again Monday: Chipotle Barbecue Chicken Sandwich

 

Sweet smokey and a tad spicy barbecue chicken is topped with sweet pineapple. The sandwich would be good on its own without the pineapple, but I love how the sweet pineapple complements the barbecue sauce.

To see the recipe and original post click here.

Enjoy!!!

Read more ...