Wednesday, April 21, 2010

tarragon chicken salad...

Are you a chicken salad lover?
I am.
I love chicken salad... especially homemade chicken salad.
Especially for lunch

I actually made it two ways...
Well, I made it *one* way, then divided it, and added
a couple of more things to one half.
The one on the right has Dijon mustard and onions
added to it.
They we're both equally delicious... yum.

A "certain someone" followed me out on the deck
and stalked my lunch.

Seriously Buzz?
Don't be givin' me the stink eye.
You're not getting any of my chicken salad.

It's super easy to make.
Here's what you'll need.

~2 cooked chicken breasts, chopped... I used a rotisserie chicken
~1/2 cup Mayonnaise
~1/3 cup sour cream
~1 Tablespoon Dried Tarragon
~1/2 teaspoon salt
~1/2 teaspoon pepper
~2 stalks celery, chopped
~1/2 cup red grapes, halved

~1/4 cup onion, chopped... optional
~1 Tablespoon Dijon Mustard... optional
~1/4 cup chopped pecans... optional

Whisk the mayo, sour cream, dried tarragon, salt, and pepper

(and Dijon mustard, if you're adding it) together in a bowl.
In another bowl, stir together the chicken, celery,
(onions & pecans,if adding them) and grapes.
Pour the mayo mixture over the chicken and mix well.
Refrigerate for a couple of hours before serving.
This will allow the Tarragon flavor to intensify.
Yum. Yum. Yum.

Serve on top of your favorite whole wheat toast or salad.

Now, if you'll excuse me, I've got to go fight a
"certain someone" for my lunch.

Peace out.

Monday, April 19, 2010

dr. pepper chocolate cake...

Ooooooo... you're gonna loooooove this.

It's got some really good stuff in it.

It practically melts in your mouth, it's so moist.

It's super easy to make too... I didn't even use my hand mixer.
I just used a little good old fashioned elbow grease.

Make it today... you won't regret it. Promise.

For the cake you'll need...

~1 1/2 cups Dr. Pepper Soda
~1/2 cup vegetable oil
~1 stick butter, salted
~4 Tablespoons Dark Cocoa Powder
~2 cups sugar
~2 cups All-Purpose Flour
~1 teaspoon baking soda
~2 whole eggs
~1/2 cup buttermilk

For the frosting...

~1 stick butter, salted
~4 Tablespoon Dark Cocoa Powder
~8 Tablespoon Milk
~4 cups confectioner's sugar (powdered sugar)

To make the cake...

Preheat oven to 350 degrees and grease or spray a 13 x 9 baking pan.
Combine the Dr. Pepper, oil, butter, and cocoa powder in a saucepan
over medium heat. When it comes to a simmer, mix well and turn off the heat.

Mix the sugar, flour, and baking soda in a medium to large bowl.
Stir in the chocolate mixture from the saucepan into the flour mixture.
*Don't over mix.*

In a separate small bowl, lightly beat the eggs and buttermilk together,
then add them to the chocolate flour mixture.
Stir just until blended. *Be careful not to over mix.*

Pour into your greased baking pan and bake for about 30 to 40 minutes or until
a toothpick inserted into the center comes out clean. *Be careful not to over bake.*

While the cake cools make the frosting...

In a saucepan, combine butter, cocoa powder, and milk over medium
heat, stirring occasionally until melted and smooth.

Add in the powdered sugar one cup at a time, stirring until combined after
each addition until smooth.

Pour over warm cake.

You can enjoy this cake anytime of the day... it goes well with your morning
coffee, or with a big glass of milk as an afternoon snack. It also pairs nicely
with a glass of red for dessert.


Sunday, April 11, 2010

caramelized onion & blue cheese sauce...

Now that Old Man Winter has finally left the building and
grill season is in full swing, you've got to give this sauce a try
next time you're grilling burgers or steaks.
I mean, you've got to.
You simply must.
No excuses.
You'll be glad you did.
And your taste buds will sing and thank you.
Your thighs... um, well, maybe not so much.
But what they don't know won't hurt them... right?

OK, lets make this wonderful goodness...

You're gonna need an onion (yellow is best), cream, and blue cheese.

Slice your onion... not too thin, not too thick.
Heat up a little olive oil and about a pat of butter in your pan.
Throw in your onions with a little salt and pepper.
Caramelize the onions... I don't know about you, but I could
just devour these right now! They smell soooooo good!

After they look about right, turn your heat to low.

Add in the cream... I'd say about 1/2 to 3/4 cup.

Then, the blue cheese... about 1/4 cup.
Give it a little stir.

Add a little more fresh ground pepper if you have it
and let it simmer for just a minute or two.
Just until most of the cheese melts nicely.

Now go ahead and put a spoonful on your plate and top
with your burger, then add more on top.
I skipped the bun... but that doesn't mean you have too.

Oh my word. Groovy man. Like totally. For sure.

Give it a try!
Just don't tell your thighs.


Oh, and in case you've been wondering why I've been signing off
as "Rolo" lately... well, that's my nickname. It's been my nickname
since I was like 12. I'll be sharing more on that with you soon.

Wednesday, April 7, 2010

tilapia & mushrooms in a mustard cream sauce...

I've been on a mustard kick lately.
Dijon Mustard... oh yes!
Have you ever just eaten french bread dipped in Dijon Mustard?
No? Well, then I'm here to tell you you're missing out!
Just try it, that's all I'm saying.

Ok, so, yesterday I was saying to myself, "what's for dinner".
I went searching and came across this delightful recipe
(which I changed up a bit to my likin')... and... OH. MY.
Was it ever delicious.
If you're a tilapia lover, a mushroom lover and a mustard lover
then, you'll love THIS too!

Here's what you'll need...

~4 to 6 Tilapia fillets
~Fresh Ground Pepper
~Chicken broth
~White wine (optional)
~8 oz. thinly sliced mushrooms
~Dijon Mustard

Start with 4 (if big) to 6 (if on the smaller side) Tilapia.
Coat them generously with Thyme, salt and pepper...

On both sides.

Warm up a little olive oil in your pan.
Check out my pan... I'd say it's been used a time or two wouldn't you?

Cook on both side for about a minute.

Now... pour in about 3/4 cup chicken broth... or about 1 1/4 cup
if you're not using wine.

However, if you're a wine drinker and love to cook with it, like me,
then here's where you'd pour in a generous 3/4 cup of white wine.
OR, you could skip the chicken broth altogether and just use the white wine!
Oh yeah, baby!
Then, bring to a boil.

After it comes to a boil, add the mushrooms.

About 2 to 3 tablespoons cream.

And finally, about 2 to 3 heaping tablespoons of Dijon Mustard.

Give a little stir so everyone can play nicely together.
Bring back to a boil and simmer a couple of minutes.

Serve with rice or risotto and roasted asparagus.

Yum, yum, yum.

So good.
So easy.
So light.

What more could you want?

Much Love,

Monday, April 5, 2010

amy's slow cooker chicken tacos...

Good Monday morning!

I hope everyone had a wonderful Happy Easter.

If you're like me, you woke up this morning after a day
of baking, cooking, visiting, egg hunting and just plain ol' celebrating,
to what looks like a tornado just plowed through your house.
Well, if you did, that's just a sign that your holiday was a great one!

However, waking up to that kind of madness, on a Monday
morning no less, is no fun.
It makes me want to have a slice of leftover carrot cake with
my coffee and go back to bed.

But I can't. I must forge ahead.
And "ahead" also means thinking about what's for dinner.
*Insert scratching head and squinting eyes*... hmmmmmm,
who wants to think about THAT right now?!

With a quick look in the freezer, I discovered I had some
frozen boneless, skinless chicken breasts... hmmm
With a quick glance in the pantry, I found a can of diced
tomatoes, a can of green chilies and some taco seasoning
Voila! I can make Amy's Slow Cooker Chicken Taco's!
Problem solved! Amen!

That's all you'll need for the main stuff...
toppings like, lettuce, cheese, salsa, sour cream and
maybe a side of rice and/or black beans are optional.

Just throw the chicken (yes, even frozen!), tomatoes, green
chilies and taco seasoning (mixed with 3/4 c. of water of course)
in your slow cooker. Set it on low, put the lid on and walk away!

Super easy! And super yummy!

The chicken literally just falls apart.

Here's mine topped with the good stuff!


Hope you glide through your Monday!