Chile-Chicken Posole

This recipe is delicious (I think I say that with all my recipes :)) It is loaded with super tasty and filling hominy. If you have never tried hominy now is the perfect time, it's a form of corn but it is wayyy tastier!

***Note: I boiled my chicken beforehand with salt pepper and thyme and then added it to the pan and cooked for 10 mins.
1 lb. skinless, boneless chicken breast, diced
1 tsp. dry thyme
Kosher salt and freshly ground pepper
2 tbsp. vegetable oil
1 lg. white onion
1 jalepeno pepper, chopped, remove seeds for less heat
2 cloves garlic, minced
3 6 oz cans green chiles, chopped
4 c. low fat, low sodium chicken broth
2 15 oz. cans hominy (found by the canned corn)
baked corn tortilla chips for dipping
and lots of cheese to top!

1. Season the chicken with 1/2 tsp. thyme, and salt and pepper to taste; set aside
2. Heat the vegetable oil in large saucepan over medium heat. Add the onion, jalapeno and garlic, cook until soft. Transfer to a blender, then add the chiles, and remaining thyme and puree until smooth. Return to sauce pan and cook over medium heat, stirring, until the sauce thickens and turns deep green, about 5 mins.
3. Add the broth, hominy and chicken to the sauce pan. Cover and simmer until the chicken is tender. Garnish with cheese and corn chips.
Happy cooking,
Chaeli

P.S. I LOVE YOU

Dear little cooking blog,
I have not forgot about you. In fact I think about you everyday, every meal. I still love you, but life has got the best of me. Ever since I was in the hospital July 12th I believe it was, things have been pretty hectic around here and healthy nice meals have taken a back seat. Now add in working A LOT on ebay and school and homework now in the mix... The hours, the days fly by. I promise I will be back, soon, maybe not as often but I will be back !!
In the meantime...
Happy cooking,
Chaeli

Super Spicy Chili Mac

Nom Nom Nom is all I have to say!

1 lb. lean ground beef
1 onion chopped fine
1 red bell pepper, seeded and chopped fine
6 garlic cloves minced
1 tsp. minced canned chipotles in adobo sauce
2 c. elbow macaroni
3 cans ro-tel tomatoes, or 28oz can of tomato sauce
1 1/2 c. chicken broth
1 16oz. can red kidney beans, drained and rinsed
salt and pepper
1 c. shredded pepper jack cheese

1 Cook beef. Add onion and bell pepper and cook until soft. Stir in garlic and chipotle and cook until fragrant.

2 Add macaroni, tomatoes, broth, and beans to pot and bring to boil. Reduce heat to low and simmer, until pasta is tender. Season with salt and pepper, top with cheese.

Happy cooking,
Chaeli

Fish Stick Tacos

This easy recipe takes 20 mins MAX from start to tummy :) Best part only cost $1.76 a serving (Makes 4 servings)

8 6" corn tortillas
1 11oz. box of frozen breaded fish sticks
1/2 tsp. chili powder
1/4 c. reduced fat mayo
1/4 tsp. chipotle chili (canned in adobo sauce)
2 tbsp. lime juice
5 c. coleslaw mix
salt
1 c. salsa

1 Pre heat oven to 475. Line baking sheet with foil (if you don't want to clean a mess) Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until sticks are crispy, 11-13 mins.

2 While sticks are baking; stir together mayo, chipotle, lime juice, and coleslaw mix in a bowl season with salt.

3 Warm tortillas in microwave (only takes seconds). Spread slaw mixture on each tortilla. Add two-3 fish sticks and top with a spoonful of salsa. Repeat with all tortillas. Serve!

*You can also use flour tortillas and make burritos serving each with 4-5 sticks, one burrito per person.

Happy cooking,
Chaeli

Crispy Beef with Broccoli

For the beef marinade:
1 1/2 tsp. soy sauce
1 tsp. cornstarch
pepper to season the beef

For the stir fry:
2 tsp. water
2 tsp. balsamic vinegar

To Prepare:
1 lb. beef top sirloin or flank steak; sliced into thin strips
1 1/2 lbs. broccoli; cut into bite sized florets
1 tbsp. canola oil
1 tbsp. minced garlic (6 cloves)

1 In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 mins at room temp. or a couple hours in refrigerator.

2 In small bowl, using for mix together ingredients for the stir fry.

3 In a wok or large pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook, 3 mins. Remove broccoli and pat dry.

4 Discard water in pan and dry it well. Place over high heat and when hot add canola oil. Add the garlic and fry for 30 secs. Toss in the steak strips, fry 1-2 mins or until done.

5 Pour in the stir fry sauce, stir. Add the broccoli; toss.
Serve over rice.

Happy cooking,
Chaeli

Meatless Monday: Vegetable Ribbon Pasta

Serves 4

1 lb. pappardelie pasta ( I couldn't find this so I had to use boring fettucini, use the widest noodle you can find)
3 tbsp. butter
3 lg. carrots, halved thinly sliced
1 lg. onion
Salt and pepper
4 zucchini thinly sliced
1 c. heavy cream ( you can make your own with butter and whole milk)
2 tbsp. fresh chopped tarragon
*optional, toasted pecans chopped

1 Cook the pasta until al dente, reserving 1 c. of pasta water

2 In skillet, melt the butter, add the carrots and onion, season with salt and pepper and cook stirring until crisp-tender. Add the zucchini and cream bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened. Stir in the tarragon. Add the reserved pasta water and pecans, toss.

Happy Cooking,
Chaeli

Mint frosted brownies

--I think my favorite combo of all time is mint and chocolate! You just can't go wrong--
**Recipe will make 24-32 regular cupcake sized brownies**
**I doubled it and used 2 boxes brownie mix and it made 24 regular sized and 24 mini brownies as well**
INGREDIENTS:
1 box - Betty Crocker regular brownie mix
1 container - BC fluffy white frosting
green food coloring - about 3-4 drops
1 to 2tsp - Mint extract (add a little at a time and taste test after each add until you achieve the perfect taste)
1 box - Junior Mints
paper cup liners for the cupcake pan

STEP 1:
Preheat oven to 350 degrees and mix brownie batter according to package directions


STEP 2:
Line cupcake pan with paper cups and fill about 3/4 full. Bake for 15-19 minutes. Mine took the full 19, big and small. Remove when done and let cool completely


STEP 3:
Mix together the container of frosting, food coloring and mint extract in a bowl and frost! I used my small star decorating tip...



STEP 4:
Place a Junior Mint in the center of each one! I used 2 on the big ones and 1 on the mini brownies.


(You can't really tell but they are a minty green color!)


ENJOY!
:)Courtney

The best coffee cake ever.

Does anyone else think it's weird that Coffee cake doesn't have "coffee" in it?! This is great either way!

For the cake:
1 1/2 stick butter, softened
2 cups sugar
3 cups flour, sifted
4 tsp. baking powder
1 tsp. salt
1 1/4 c. whole milk
3 whole egg whites, beaten until stiff

For the topping:
1 1/2 stick butter, softened
3/4 c. flour
1 1/2 c. brown sugar
2 tbsp. cinnamon
1 1/2 c. pecans, chopped

1 Pre heat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

2 Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat. Fold in beaten egg whites with a spatula. Spread in a well greased baking pan.

3 In a separate bowl, combine topping ingredients, smash up until crumbly. Sprinkle all over top.

4 Bake for 40-45 mins or until firm. Serve warm.


Happy baking,
Chaeli

Ham & Egg fried rice

Serves 4
4 c. cold cooked long grain rice(I used brown)
1 ½ tbsp. canola oil
1 ½ c. chopped onion
1 tbsp. minced garlic
1 c. thinly sliced green beans
¾ c. diced ham
¼ c. low sodium soy sauce
2 ½ tsp. dark sesame oil
¼ tsp. freshly ground pepper
2 lg. egss lightly beaten
¼ c. sliced green onions

1 Break up rice with hands to remove large clumps if necessary

2 Heat a wok over high heat. Add canola oil to wok, swirling to coat. Add onion, and garlic. Stir fry 1 min. Add beans and ham; stir fry 2 mins or until browned.

3 Reduce heat to med. Add cold rice to wok; stir fry 2 mins. Stir in soy sauce, sesame oil, and pepper. Push rice mix up sides of wok. Pour eggs in open space in center of wok. Cook until set. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.
Happy cooking,
Chaeli

Mediterranean wrap

This wrap is stuffed with chicken tenders and couscous with a hint of lemon and a healthy dose of fresh veggies.
Serves 4
½ c. water
1/3 c. couscous, preferably whole wheat
¼ c. lemon juice
3 tbsp. extra virgin olive oil
2 tsp minced garlic
¼ tsp salt, divided
¼ tsp. ground pepper
1 lb. chicken tenders
1 med. Tomato
1 c. chopped cucumber
4 spinach or sun-dried tomato wraps or tortillas

1 Bring water to a boil in small sauce pan. Stir in couscous and remove from heat. cover and let stand, fluff with fork.

2Combine lemon juice, oil, garlic, 1/8 tsp. salt and pepper in a small bowl.
3 Boil chicken tenders until cooked through, cut into bite sized pieces.
4 Stir lemon mixture, chicken, tomato and cucumber together with couscous.

5 Divide mixture onto wraps, roll up like a burrito, cut in half.

Happy cooking,
Chaeli

NO FAIL DISH: Spaghetti with Quick Meat Sauce

The carrots make this spaghetti extra delish and pack it with fiber and beta carotene, its quick and easy. Check out my little helper :)

Serves 4
8 oz. uncooked spaghetti
2tbsp. olive oil
1 lg. onion, chopped
2 carrots, chopped
2 garlic cloves, chopped
¼ lb. ground sirloin( My grocer didn't have sirloin at them time :( I was bummed, if you can find it it is a much leaner choice)
¼ tsp. kosher salt
½ tsp. pepper
1 28 oz. can crushed tomatoes, un drained
½ c. fresh chopped flat leaf parsley
¼ c. grated parmesan cheese

1 Cook pasta according to package. Meanwhile heat oil in large sauce pan over med heat. Add the onions, carrots, and garlic, cook, stirring occasionally for 8-10 mins.

2 Increase the heat, add the sirloin, salt and pepper; cook breaking up sirloin with spoon. When no longer pink add tomatoes, and simmer until sauce thickens. Stir in parsley.
3 Serve pasta with the sauce and sprinkle with cheese.

Happy cooking,
Chaeli

Beef Taquitos

--A delicious idea for a snack or a meal! Serve em' up with sour cream or salsa!--

*Recipe makes 10, I doubled it and we froze the extra*
INGREDIENTS:
1 tbsp - oil
1 onion - chopped
1 garlic clove; minced
1 lb - ground beef
1 cup - salsa; PLUS more for dipping if you choose
2 tsp - chilli powder
1/2 tsp - salt
1/4 tsp - garlic powder
10 - 6" flour tortillas
1/2 cup - monterey or mexican blend cheese; I ended up using like 1 1/2 cups, we love cheese!
Sour cream

STEP 1:
Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stir often. Add the beef and cook, until it is no longer red, about 3 minutes


STEP 2:
Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stir occasionally, for 10 minutes.


STEP 3:
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and flexible, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, and cheese spreading it to an inch from the edges. * I found it easiest to pour the mixture in a line right down the middle and then use a rubber spatula to spread it to the sides*


STEP 4:
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes



ENJOY!
:) Courtney

Popcorn Shrimp

--This a favorite of ours at Red Lobster, but since we don't have one close I decided to make some right at home! They were a hit!--

INGREDIENTS:
1lb - small/bite size shrimp; peeled, deveined, tails off
2 - eggs; slightly beaten
2 cups - bread crumbs
dash of chilli powder
oil for frying
some lemon juice to squeeze over after they are done cooking if you want

STEP 1:
Heat oil over med-high heat


STEP 2:
In a small bowl add eggs and slightly beat them together. In a shallow dish combine bread crumbs and chilli powder. Using a slotted spoon, dip 6-10 shrimp at a time into the egg, then into the crumb mixture. Use a fork to coat completely.


STEP 3:
Add 6-10 shrimp to the oil at a time, using a wooden utensil flip over to evenly brown. They only took about 40 secons total. When they are golden brown remove them and place them on a plate covered with paper towel to cool and let some of the oil drain. If you want to squeeze some lemon juice over them, do this now.



STEP 4:
Transfer to serving platter or plates, serve with cocktail sauce or ketchup!


ENJOY!
:) Courtney

Strawberry Short-Cake Cake!!

I made this for my sisters 18th birthday, anyone who appreciates a good cake will love this!!!
Cake:
1 ½ c. flour
3 tbsp. corn starch
½ tsp. salt
1 tsp. baking soda
9 tbsp. unsalted butter, softened
1 ½ c. sugar
3 whole large eggs
½ c. sour cream, room temp.
1 tsp. vanilla

Icing:
½ lb. cream cheese, room temp.
2 sticks unsalted butter
1 ½ lb. powdered sugar, sifted
1 tsp. vanilla
1 lb. strawberries

NOTE: Use a cake pan at least 2’’ deep. Batter should not fill the pan more than half way.

1 Sift together flour, salt, baking soda, and corn starch. Cream 9 tbsp. of butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

2 Pour into greased and floured cake pan. Bake at 350 for 45-50 mins or until no longer “jiggly”. Remove from cake pan as soon as you pull it out and place it on a cooking rack.

3 Stem strawberries and slice them in half. Place into bowl and sprinkle with 3 tbsp. sugar. Stir together and let sit for 30 mins. After 30 mins mash the straw berries in two batches. Sprinkle each half with 1 tbsp. sugar and sit for another 30 mins.

4 To make the icing, combine cream cheese, 2 stick butter, sifted powdered sugar, sugar, vanilla and a dash of salt in a mixing bowl. Mix until light and fluffy.

5 Slice cake in half through the middle. Spread strawberries evenly over each half cut side up, pouring on all the juices. Spread icing over top of the strawberries and sides repeat on both layers.




Store in fridge until ready to eat

Happy baking,
Chaeli

Sesame Chicken with Green Beans and Scallion Rice

Serves 4
3tbsp. vegetable oil
1 c. white rice ( I used brown)
2 c. chicken broth
½ lb. green beans
1 lb. chicken tenders/ cutlets; thinly sliced
1 red pepper, seeded and thinly sliced
3 tbsp. tarmari (soy sauce)
3 tbsp. honey
1tbsp. hot pepper sauce
1 tbsp. Dijon mustard
2 tsp. sesame oil
1 bunch scallions finely chopped
2 tbsp. sesame seeds (I forgot these ☹)


1 In a large saucepan, heat 1 tablespoon oil over medium high heat. Add the rice’ toast, stirring for a min. or two. Add 1 ½ c. broth, lower the heat, cover and simmer until tender about 17 mins.

2 In a med. Skillet bring enough water to reach depth of 1 inch to a boil, salt it add the green beans and cook for 2 mins; drain and rinse with cold water.
3 In a large skillet, heat the remaining 2 tbsp. oil over high heat until rippling. Add the chicken and cook until golden, 4-5 mins. Add the bell pepper and cook until softened, about 3 mins. Add the green beans and cook tossing for a min.

4 In a bowl mix together the tamari, honey, hot sauce, mustard and remaining chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
6 Stir in the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with sesame seeds
Happy cooking,
Chaeli

Triple Berry Brownie -- 4th of July style!

Fun, delicious dessert for the 4th!

INGREDIENTS:
1 box Betty Crocker fudge brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup frozen whipped topping, thawed
1 1/3 cups halved fresh strawberries
1 cup fresh blueberries
1/2 cup fresh raspberries

STEP 1:
Preheat oven to 325 degrees -- mix brownies according to box; spray pan with cooking spray and spread brownies into pan. Bake for 20 minutes until toothpick comes out clean. When done, remove from oven and let cool completely either at room temp or in fridge



STEP 2:
In medium bowl, beat cream cheese, powdered sugar and vanilla with electric mixer on high speed until smooth and creamy. Fold in whipped topping; spread on brownie




STEP 3:
Arrange berries how ever you like, chill for 1 hour and store in the fridge!

T-bone steak & corn on the cob

Happy 4th of July!
When I think 4th I think hamburgers, hot dogs, ribs, steak, corn on the cob, pie…
This is as simple as it gets but sure is tasty perfect for a 4th bbq ☺

Steak (we choose t-bone because it was on sale)
Lawry’s Seasoned Salt
McCormick Lemon Pepper
stick of regular (salted) butter
Ears of corn
Salt
Rosemary if you like
1 Soak the corn with husk for 3 hours

2 Poke steak with fork on both sides

3 Sprinkle steak with seasoned salt and lemon pepper on both sides
4 Remove husks from corn; butter and salt and sprinkle with rosemary. Cover with foil.


5 Butter grill pan. put steaks on grill with corn. Depending how high and what kind of grill you use and how done you like your steak will determine the time it takes to cook. I like them well done and it took 15-20 mins. Corn takes about 5mins - 10 mins with turning.



Happy cooking,
Chaeli