Beer Bread

I tried a new recipe today and it was wonderful!  It was delicious with some butter on it and it was even better in my potato soup!

 

 

 

Beer Bread

3 cups flour, sifted (not packed)
3 tsp baking powder
1 tsp kosher salt
1/4 cup granulated sugar
1 12 oz bottle of beer (I used Budweiser)
1 stick of butter
Optional: 6 oz of grated cheese (I used Colby Monterrey Jack)

Preheat oven to 375*

In a medium bowl and using a wire whisk, sift together all dry ingredients.

Add cheese (if using).  Add beer and stir with a wooden spoon until well mixed.

Spray a loaf pan with cooking spray and pour bread batter into the pan.

Pour melted butter over the top of the beer bread batter.

Bake for 1 hour.

Remove from oven and allow to cool for 15 minutes before removing from pan.

Oven Baked Fajitas

This recipe has been on Facebook and a coworker friend Sheila told me how good it was.  I love Mexican and this is a healthy version so I knew I had to try it.  I made a few changes to the original recipe so here is my version.

Oven Baked Fajitas

2 pounds boneless skinless chicken tenders, cut into chunks
4 tbsp. extra virgin olive oil
1 1/2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried cilantro
seasoned salt (I use Penzey's 4S, but Lawry's would work too)
2 cans Rotel
2 medium onions, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
2 cloves garlic, finely minced

Directions:

Heat the oven to 400 degrees.  Place the chicken strips into a 13x9 baking dish (sprayed with Pam cooking spray).  Sprinkle the chicken liberally with the seasoned salt.

In a small bowl combine the oil and spices.  Drizzle over the chicken and stir to coat. Next add the Rotel, peppers, onion, and garlic.  Stir to combine. 

Bake uncovered 25-35 minutes until the chicken is done and the veggies are tender.


I served with some low calorie tortillas, sour cream, and shredded cheese.  Just watch the amount to keep your calories down.

Healthy Coconut Chicken

This is the year I start eating  healthy....again.  Okay, this is the year I start and stick with it.   (keeping fingers crossed.) 

I did some meal prepping today so I can have some quick and easy lunch, supper, and snack options.  I tried a new recipe.  Well, I didn't have a recipe....I just sort of made it up.  And the results were very good.  I'm calling it Healthy Coconut Chicken.

Here are the ingredients I used:

Healthy Coconut Chicken

1 cup brown rice flour
salt
pepper
paprika
garlic salt
cayenne pepper
organic coconut oil (I bought mine at SAMS)
Silk Pure Almond Light

In a pie plate, mix 1 cup (approx.) brown rice flour and the spices. (I didn't measure, just dumped some in!)

Dip chicken in the almond milk.  Then dip in the flour mixture.  Put a big spoonful of coconut oil in a fry pan and melt.  Then add the chicken.  Cook until done.

*Brown rice flour is higher in protein and has a higher level of B vitamins.  Also lots of fiber.

**Click here to read what Dr. Oz says about coconut oil: http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oil

Quick and Easy Fudge

When I had my Christmas goodies baking day I made this fudge, in several different variations....one with pecans, one with walnuts, and one with peppermint on top. 

Quick and Easy Fudge

Cooking spray and foil
3 cups milk chocolate chips
1 can sweetened condensed milk

Line an 8x8 inch square baking pan with aluminum foil.  Spray the foil with cooking spray. 

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until its all melted and smooth. (If using nuts, stir in at this time.)  Pour into the prepared pan and spread to even out the surface.  (If using peppermint, sprinkle on the crushed peppermint candies.) Refrigerate for 2 hours.  Lift the foil out of the pan and peel off the fudge.  Cut into small squares.

*you can also add a few tablespoonfuls of peanut butter to the chips and sweetened condense milk

**I made this with different brands of milk chocolate chips, and the batch made with Ghiradelli was the best.

Fettuccine Alfredo

Fettuccine Alfredo is a family favorite but I'd never made it until my niece Kallen requested it for her birthday dinner.  I got the recipe from a coworker who also likes to cook and he said it was THE BOMB.  He wasn't kidding, it was very good!

Fettuccine Alfredo
Source: Matt Awad

1 pkg fettuccine noodles
2 sticks butter
1 cup heavy whipping cream
2 cups freshly shredded Parmesan cheese
1 tsp salt
1/4 tsp black pepper
chopped fresh parsley
Optional: couple cloves minced garlic

In a large sauce pot, cook fettuccine as directed on package.

While fettuccine is cooking, in a 2 quart saucepan,  heat butter and whipping cream over low heat, stirring constantly until butter is melted.  Remove from heat then stir in salt, pepper, and cheese.

Drain fettuccine, return to sauce pot.  Pour sauce over warm fettuccine, stir until fettuccine is well coated.  Sprinkle with parsley.

Pumpkin Dump Cake

I made this recipe a few times this fall and Dan loved it.  The original recipe came from our local TV station and it called for black walnuts.  But I'm not a fan of walnuts so I substituted pecans.

Pumpkin Dump Cake

1 (15 oz) can of pumpkin puree
1 (10 oz) can of evaporated milk
1 cup of light brown sugar
3 eggs (beaten slightly)
3 tsp of pumpkin pie spice
1 box of yellow cake mix
2 sticks of melted butter
1/2 cups of chopped pecans
1/2 cup of toffee bits (but I used more, probably at least 1 cup)

Preheat oven to 350*.  Spray a 9x13 pan with cooking spray.

In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.  Sprinkle the entire box of cake mix on top, followed by pecans and toffee bits.  Pour the melted butter evenly on top.

Bake for 40-45 minutes until center is set and edges are slightly browned.  Can be served with ice cream or whipped cream.

Pasta Salad

This summer I discovered a recipe for a pasta salad that I love.  It's my new go-to recipe when I need to take a side dish to a BBQ,  family gathering, etc.  It's easy to make and really good. 

It's a Pioneer Woman recipe, and the original recipe can be found on the Food Network website.  I've made just a few changes because a few ingredients were not available at our grocery store.

Pasta Salad
Source: Adapted from Pioneer Woman

12 oz bowtie pasta (or other fun shaped pasta)
8 slices thin bacon
1/2 cup mayo
1/2 cup whole milk
4 tbsp. white vinegar
1/2 tsp salt
dash sugar
10 oz grape tomatoes, halved lengthwise (I use a combination of red and yellow)
1/2 pound cheddar cheese cubes or Monterrey jack cheese cubes
ground black pepper
3 green onions, thinly sliced
basil leaves - dried about 1 tbsp. (if you can find fresh the original recipe called for 24 whole basil leaves, chiffonade)

Cook the pasta according to the packet instructions.  Then drain and rinse in cold water until cool.  Set aside.

Cut the bacon into 1/2 inch pieces, sauté until slightly crisp in a large skillet.  Remove to a paper towel lined plate.

For the dressing, mix the mayo, milk, vinegar, salt, and sugar in a small bowl.

Stir together the pasta, dressing, tomatoes, bacon, cheese, and green onions in a large mixing bowl.  Taste for seasoning, adding more salt and paper if needed. Stir in basil.

Orange Jello Cake

Katie's Aunt Marcia makes one of the best jello desserts you will ever try.  The creamy orange-vanilla combination is delicious.

Orange Jello Cake
Source: Marcia Dotson

1  yellow cake mix
1 small package  (4 serving size) orange jello
3/4 cup boiling water
2/3 cup cold water
1 (8oz) can mandarin oranges, drained
1 (8oz) container cool whip
1 small package (4 serving size) vanilla instant pudding


Preheat oven to 350*.  Grease and flour a 13x9" pan.  For cake, prepare and bake following directions.  Cool 25 minutes.

Dissolve jello in 3/4 cup boiling water.  Set aside at room temperature, stir occasionally.

Poke holes in top of warm cake with long tined fork.  Pour jello slowly over cake.  Refrigerate until cool.

For topping, combine oranges, cool whip, pudding mix (unprepared) and 2/3 cup water in large bowl.  Stir until well blended, crushing oranges slightly.  Spread over cake.  Refrigerate until ready to serve.