Butterscotch Cinnamon Pecan Swirl Cake

Holy Moly! If this doesn't sweeten up your hump day I don't know what will. Seriously. This recipe should be a deadly sin! I found this recipe at: 

http://www.artandthekitchen.com/2013/11/cinnamon-roll-swirl-cake.html 

I wanted cinnamon rolls but I didn't want to have to roll it or wait for the dough to rise....I just wasn't In the mood. But still my craving existed. Anyone who knows me well, knows I have THE biggest sweet tooth. It's no joke. I DONT mess around. :)  Boy, did this recipe hit the spot though. I never said it was healthy or anything though. That's why I mentioned earlier it being a deadly sin! 

So, I changed a few things about this recipe, of course to "make it my own." You should try and let me know how it turns out. :) bonus you don't even have to pull out your mixer! 

Cake batter

3 cups AP flour (I used organic) 

4 tsp baking powder 

1/2 tsp salt 

1/2 cup brown sugar or 1 cup white granulated sugar 

1 1/2 cups milk (I used organic) 

2 tsp vanilla extract 

2 eggs (I used organic) 

1/2 cup butter, melted (I used organic) 

Topping

1 cup brown sugar 

2 tbs butterscotch pudding (3.5 oz box will do just measure out what you need) 

P.s. You could add any pudding mix, chocolate, white chocolate, lemon ? It's endless. 

2 TBS AP flour

1 tsp cinnamon 

1 cup butter softened (almost melted)

1/4 cup chopped pecans 

Sweet Glaze  

1 cup powdered sugar 

2 TBS Milk or heavy cream 

Splash of vanilla extract 

Directions: 

Preheat oven to 350 degrees. 

Mix all cake batter ingredients, EXCEPT for the butter!!! 

Slowly add butter in until well combined. 

Pour into a greased 13X9 baking dish. 

Mix together all the topping ingredients until well combined. 

Spoon the topping onto cake batter in Globs then swirl into cake with a butter knife. 

Bake at 350 degrees for 25-30 minutes or until fully baked through. I wouldn't exceed 35 minutes. 

Mix together your sweet glaze ingredients. Set aside until cake is done. 

Let cake cool for 10 minutes. 

I used a fork and just drizzled the glaze over top the cake... Perfection in its finest form. 

Roasted Vegetable Salsa

My favorite time of year is in full flourish. Fresh fruits and veggies are becoming more and more available. I watch Racheal Ray a lot. She's on at 9am and I'm up about 8 am with the little one. But she fascinates me all the time with her tips and tricks. Smart smart lady! I saw one episode last week where she made a chunky guacamole with tomatoes onion cilantro...the whole nine yards but she threw all the vegetables plus the avocado halves on her grill just to get those awesome beautiful black marks you see when you pull em' off the grill, not to mention the irresistible smoky flavor the veggies absorb ....wow. Yummy. Genius! Guaranteed it's a little more work than your normal side dish but I think it'd be well worth it.

I love salsa! I recently found out I love avacado. Not guacamole, just sliced avacado. I've made my kind of salsa many many times. Kids love it, the husband loves it but sometimes it can be super raw tasting...you know what I mean, like so fresh it's raw tasting and you can basically taste all the acidity from the veggies and nothing else. Usually the onion will overpower the tomato for me. Because we love our onion.....but why not roast all the veggies, first in the oven (since I don't have a grill) ??? I mean duh. Right? So I looked around on Pinterest a bit to see what other people were saying on this particular way of making salsa. Needless to say I'm way behind after finally making my salsa this way. Above average ! 

Ingredients:

1 sweet onion 

4 medium to large tomatoes 

4 garlic cloves (or more if you like) 

1 jalapeño-seeds removed if you want just flavor and not heat. 

Bunch of cilantro 

1/2 tsp cumin

1 lime 

Olive oil 

Preheat your oven to 450 degrees. You want it nice and hot! Wash your veggies and split the tomatoes a little to breath. Rub all the veggies with olive oil and put on a cookie sheet covered with foil. Sprinkle with salt. 

Roast for 15 min or until soft and lightly charred. 

Let the rest for 10 min and you'll be able to peel back the skins. Remove skins for both tomato and jalapeño. 

Place all ingredients in a food processor toss in your fresh cilantro, cumin, salt, pepper, and lime juice. 

Pulse until it meets your favorite consistancy !! Refrigerate and let those flavors BLEND! 

Cilantro, Lime, Black Bean & Sweet Corn Basmati

It seems like their are so many types of rice out there these days....brown, white, jasmine, basmati, wild rice ....the list goes on quite a bit. My personal favorite BASMATI !!! So light, so tender, yet gritty and super delicious. If you haven't tried it yet. Do it! Salt, pepper and butter...that's all you'll ever need.....except when you have Mexican night and you want to vamp things up a little and leave out your traditional Spanish rice. :) this is exactly what this recipe is all about. Simplicity in its finest form. 

Ingredients:

1 TBS butter 

1-2 cups basmati rice

(I used 2 pkgs of boil in a bag boxed rice) 

1-2 TBS fresh lime juice 

3/4 cup fresh cilantro 

1 can sweet corn 

1 can black beans 

Salt and pepper to taste 

Directions: 

Boil your rice in hot water for the amount of time directed on box or container. 

In the meantime open your can of corn and black beans....rinse your beans under cold water. Mix corn and black beans together then set aside. Chop fresh cilantro and cut your lime in half then set aside. 

When your rice is completely cooked, pour into your favorite bowl. Add your butter, corn and black beans, cilantro, and lime juice. Add salt and pepper. Stir all together and serve along side your favorite Mexican dish....whew! That was easy! Olé! 

Baked Italian Chicken

I was on Pinterest the other day and I get a lot of my inspiration from there these days. I don't know about you guys but I certainly love fast and easy when it comes to cooking dinner. In my last blog post I explained how marrying into an Italian family will often makes its way onto the kitchen table 8 times out of 10. And most of those meals are more on the unhealthy side because bread and pasta are usually in the mix. 

My family loves chicken in just about every way you can cook, bake or fry it. I only purchase Smart Chicken or any chicken that's antibiotic and hormone free. There are a few good brands out there and yes they are more on the pricey side but so worth it. Although it's not a MUST to complete this recipe but I highly recommend it. 

Ingredients:

Olive oil

Chicken breasts(I purchased 4 lg breasts)

Jar of pre made Pesto

2 or 3 large vine ripe tomatoes 

Big block of Mozzarella or 1 lg package of shredded mozzarella 

Directions:

-Preheat your oven to 400 degrees

-Place your chicken breasts in a 9X13 glass dish, sprinkle with Salt...Pepper

-Slather pesto liberally on top of each chicken breast 

-top with two thick slices of tomato 

-top with freshly shredded mozzarella 

Drizzle with a little olive oil and bake in oven for 30 minutes, or until chicken juices run clear and no longer pink.

Wow! The mozzarella just covers everything like a blanket!! And the pesto just Marrys all the flavors together. Seriously, sooooo easy and so quick!!! 

I decided to serve some roasted potatoes on the side. Totally up to you on what side you would like to pair with this.  A nice salad...whatever is up your alley ! 

Buon Appetito! 

 

 

 

Baked Shells, Pesto, And Meat Sauce

Marrying into an Italian family, my husband will always request a baked pasta of some sort. This recipe is always a winner whether it's a night you have some company over or just a family night in with the kids. 

If your boyfriend/husband is anything like mine he wants double the meat in whatever the meal is. In this case I used a ground mild Italian sausage and ground beef. The sausage is a must for that Italian taste that you crave in a dish like this one. Effortless flavor! 

Now you can make your own tomato sauce if ya like but i happen to be pretty fond of Prego myself lol! I buy the BIG jar and it's perfect for this meal. Same with the pesto. All store bought. Quick, easy and just as yummy. You also can use any favorite cheese of your choice. I used mozzarella and Parmesan. I know usually it's easier and quicker to buy the packaged shredded cheese and go on....but I highly recommend buying a mozzarella and Parmesan block and grate your own cheese. It really puts this dish on a whole other level!!!! Something about freshly grated cheese people!!! It's a weakness of mine. Hope you guys enjoy! 

Ingredients: 

1 tbsp olive oil 

1 small sweet onion

6-7 large basil leaves or 1 Tbs dried basil

1 lb ground beef

1 lb mild Italian sausage 

1 BIG jar of Prego (flavored with meat) 

1/4 cup store bought Pesto 

1 lb dry pasta shells 

1 1/2 cups fresh mozzarella cheese

1/2 cup Parmesan cheese

-preheat oven to 400 degrees 

-Start by adding oil to your pan and chopping your onion. Toss in a pre heated skillet. Sautée just until tender. Brown your beef/sausage with onion until no longer pink...and drain. 

-Return to stove and add the full jar of Prego. Turn heat to med low. Chop Basil leaves or add dried basil to skillet and stir. 

-Boil your pasta shells in a pot with boiling water and a pinch of salt for 9 minutes (al-dente) ...drain. Add back to the pot pasta was cooked in. 

-Your meat sauce should now by warm so now add your 1/4 cup Pesto and stir well. Pour into the pot of cooked shells. Gently toss. 

-Pour half of the pasta mix in a 13X9 casserole dish. Sprinkle with half of the  fresh mozzarella and Parmesan. 

-Pour remaining pasta mix in dish and top it off with more mozzarella and Parmesan

-Pop in the oven for 15 minutes or until the cheese is completely melted and bubbly with a slight browning! 

I served a cucumber and tomato salad on the side with some Italian dressing. You could roast some broccili or add whatever vegetable you might like to get your greens in. Happy to share ! 

If any one has any suggestions or comments feel free to leave them. Much love to all of you ....

 

Lemon Chicken and Orzo Stew

First of all, pardon my picture taking skills...they are far from mediocre but you get the point :) 

It's well into Fall weather now and I sure love it. This light and refreshing stew is sure to warm your week right up. 

I have to say the lemon really brings out the best qualities in this stew. It really awakens the palette while the chicken and fresh vegetables come together to create some vibrantly delicious flavors ! The orzo is a texture bonus!! It's kind of like a life spoonful of sunshine, right at your fingertips! Hope you all enjoy...we sure did. 

Lemon Chicken And Orzo Stew-

Ingredients:

1/4 cup of AP flour 

2 TBS butter

1 TBS olive oil 

3 carrots, peeled and diced 

3 ribs of celery

1/2 large onion 

2 garlic cloves, using your garlic press

Salt 

Pepper 

1 tsp thyme 

2 tsp lemon pepper seasoning

3-4 chicken breasts

4 cups chicken stock 

1 cup water 

2 TBS lemon juice 

2 tsp lemon zest

1/4 cup chopped fresh basil leaves

1-2 cups of Orzo pasta (I used 1 cup and fed 4 people) 

Directions:

You want start out cooking your chicken. Grab a nice big pot and put a TBS or two in there. Turn burner on med-high. Dredge chicken in flour and lemon pepper seasoning. Cook each breast 3-4 min on each side, cooking all the way through. 

Let the chicken cool.

Chop up your vegetables (carrots, onion, celery and garlic) 

Add 1 TBS of butter and leave burner on med/high. Sauté vegetables until slightly soft and translucent. Add in your dried thyme. Then add your chicken stock plus water. 

Bring to a boil and cover with a lid for 15 minutes. 

  

While the vegetables are simmering grab your chicken which should be cooled down by now. Either shred or chop chicken into pieces and add to pot. 

Set your timer for 15 minutes and put lid back on your pot. 

In the meantime boil 3 qrts of water in another small pot. Add your orzo pasta and cook 8 minutes EXACTLY! 

When 8 minutes pass, drain and set aside. 

Now is the time to really taste test...add a little salt, add a little pepper...whatever you think it needs. Now zest your lemon and add in the juice of one lemon half. Stir and taste :) add in your Orzo...stir and taste! :)  disperse into your favorite bowls and top with fresh basil.  

This light stew was such a huge hit in my house. Everybody went back for seconds and not a drop left. That's what I call, DINNER! 

P.S. I served savory butter rolls on the side. You could serve any type of bread with this stew to sop up what's left in your bowl! :) What a winner. 

(Microwave) Jalapeño Peanut Brittle

Excited to be posting my first blog recipe. It's about time !!!  And talk about an easy one to share with all of you. It's made in the microwave and in under 10 minutes! Hope you enjoy it as much as my mother and I do! This special batch I just made is being mailed straight to Huntsville, Arkansas just for her! Let's get down to business...

You will need: 

1 Cup raw peanuts 

1 Cup white granulated sugar 

1/2 Cup white corn syrup

1 large jalapeño, chopped, leave seeds

Dash of salt 

1 tsp vanilla 

2 tsp butter

1 tsp baking soda 

Combine the first (5) ingredients listed in a microsafe glass bowl: peanuts, sugar, corn syrup, jalapeño, and salt. Stir well. Put in microwave (mine was a 1000 wt) for 4:00 minutes. Stir. 

Put back in microwave and cook for 2:00 minutes. Add the 2 tsp butter and 1 tsp of vanilla. Stir and cook another 2:00 minutes. 

Add 1 tsp of baking soda...

Stir well....

Immediately pour onto a buttered cookie sheet with wax paper. Be careful. It's super hot. I had to use my oven mitt each time I pulled out the bowl. 

Let cool and then break into pieces! Hope you all, ENJOY!!! 

Note: please do not put brittle into the refrigerator to help speed up cooling process....the end result is Not a pleasant one. It becomes very chewy.