Monday, October 23, 2017

Slow Cooker Cilantro Lime Chicken Tacos

Friday, March 24, 2017

Lava Cakes

These work great in little glass ramekins.


Monday, March 6, 2017

Salted Caramel Popcorn

  • ½ cup unpopped popcorn kernels (about 16 cups popped corn)
  • 1 cup salted butter
  • 1 cup light brown sugar
  • ⅓ cup light corn syrup
  • 1½ - 2 tsp kosher or sea salt, divided
  1. Preheat oven to 300°
  2. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
  3. Pop popcorn kernels using air popper into a large bowl.
  4. In a small saucepan melt butter, brown sugar, corn syrup and 1 tsp salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring.
  5. Pour caramel mixture over popcorn and stir to coat evenly.
  6. Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 tsp - 1 tsp depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes.
  7. Allow popcorn to cool on a parchment lined counter.
You can add in 2 cups of nuts to the un-coated popcorn if desired. Coat with caramel as states.

Wednesday, January 18, 2017

Italian White Bean, Cabbage, and Sausage Soup

Yield: 8-10 servings

1 pound hot or regular breakfast sausage
1 small onion, diced
1 small cabbage, sliced into bite size pieces, about 4 cups worth (I used about 7 cups)
1 14 ounce can of diced tomatoes
2 15 ounce cans of drained great northern beans
6 cups chicken broth
1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme

Cook and crumble the sausage in a large pot with the diced onions, over medium high heat.  Add the cabbage, beans, tomatoes, broth and spices.  Stir to combine and bring to a simmer for about 5 minutes to soften the cabbage.  Enjoy!

(Note:  Make sure you use a good seasoned sausage.  The first time I made it I used a sausage that was seasoned real good but not hot and it turned out great.  The second time I made it I just had a plain sausage and I ended up adding a lot of spices to make it taste better)

Zucchini Noodles with Cilantro Lime Chicken

Serves 4
Prep Time: 25 minutes/Total time: 25 minutes

3 medium zucchini (about 1 1/2 pounds)  (I used 7 small ones)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1" pieces
1/2 teaspoon cumin (I used 1 tsp. cumin)
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes (I diced up 5 roma tomatoes)
2 teaspoons seeded, minced jalapeno  (I just use one large jalapeno chopped fine/no seeds)
juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped

Using a spiralizer or mandolin, make zucchini noodles and set them aside.  (You can also slice the zucchini thinly if you don't have the gadgets for making zucchini noodles)

Heat a large skillet over medium-high heat.  Add 2 tablespoons of the olive oil and the chicken.  Cook until golden brown, stirring occasionally.  Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper, Cook and stir 1 more minute.  Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat.  Add the remaining 2 tablespoons oil, zucchini noodles, tomatoes, jalapenos and cilantro and lime juice.  Saute for 1 minute.  Remove from the heat and add the cooked chicken.  Stir gently and serve hot.

Monday, December 12, 2016

Best Ever Peppermint Bark

18 oz. white chocolate (I use baking chips but you can chop up a bar)
7 oz. dark chocolate (I use baking chips but you can chop up a bar)
6 Tbsp. heavy whipping cream
3/4 tsp. peppermint extract
6 crushed candy canes

Cover a large cookie sheet with parchment paper or foil. Mark off a 12×9 inch rectangle on the foil (or eyeball it)
In a double boiler, melt 12 oz of the white chocolate chips until 110 degrees F. No double boiler or candy thermometer? No problem! Take 2 sauce pans, one slightly larger than the other and put about an inch of water in the bottom of the bigger one. Put the smaller one inside the larger one. Make sure the water doesn’t touch the bottom of the small one. Heat the water on medium until it simmers. Put white chocolate into smaller pan and place pan inside larger one. Don’t stop stirring. Remove from heat when the white chocolate is ALMOST all the way melted. If you wait until it is all melted, you’ve gone too far and it will burn. Don’t worry, it will melt the rest of the way once off the stove.
Pour white chocolate onto the baking sheet. Spread it evenly within the rectangle. Sprinkle 1/4 cup of the candy cane bits on top. Cool in refrigerator for 15 minutes while you do step 4.
In a double boiler or a heavy bottomed pan over low heat, melt dark chocolate together with the cream and peppermint extract. Stir constantly. Chocolate can burn so do not over cook. Remove from heat once melted. Pour it onto the baking sheet and spread evenly. Cool for 25 minutes.
Repeat step 2 with the remaining white chocolate. Spread evenly on top of the dark chocolate. Evenly distribute the remaining candy can bits on top. Refrigerate 20 minutes. Cut the peppermint bark into squares and refrigerate to store.

Bean and Bacon Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 30 minutes
  • Bean soaking time: 8 hours
  • Yield: Serves 6 to 8
In this recipe we are making the bean soup starting with dry beans that we soak overnight. If you don't have time to soak beans overnight, you can put the beans into a pot of water, bring the water to a boil, remove from heat, and let sit for hour, and then drain. Pre-soaking the beans will help them cook faster.
If you would rather work with canned beans, use 3 to 4 15-ounce cans of drained white beans and cook them in step 3 for only 15 minutes, not an hour.


  • 1 pound dry Great Northern white beans, covered with a couple inches of water and soaked overnight
  • 5 ounces of bacon, cut into 1/2-inch wide pieces or a ham bone
  • 2 cups chopped onion (1 large onion)
  • 3/4 cup chopped celery (about 2 ribs of celery)
  • 3/4 cup chopped carrots (1 large carrot)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 6 cups chicken stock
  • 2 bay leaves
  • 1 Tbsp fresh thyme
  • 2 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 3 Tbsp tomato paste
  • 1/2 teaspoon paprika
  • 1 ounce bacon (1 to 2 slices), cooked and crumbled for garnish (optional)
  • 2 Tbsp chopped fresh parsley for garnish (optional)


1 Drain the beans: Drain the beans that have been soaking in water. (If you haven't already soaked the beans, and you don't have time to do so overnight, you can put them in a large pot of water, bring to a boil, remove from heat and let sit for an hour, then drain.)
2 Cook the bacon and vegetables: Put the bacon into a large (5 to 6 quart) thick-bottomed Dutch oven on medium high heat. Let the bacon cook for a minute or two to start rendering out some of its fat, then add the chopped onion, celery, and carrots. Lower the heat to low, cover and cook for 12 to 15 minutes, until vegetables are completely cooked through and softened. Add the garlic and cook a minute more.
3 Add beans, stock, seasonings, simmer: Add the drained beans to the pot. Add the stock, the bay leaves, thyme, salt and pepper. Increase heat to high to bring to a simmer, then lower the heat to maintain a simmer, partially covered, for 1 hour or until the beans are very soft.
4 Purée half the soup: Remove the bay leaves. Using an immersion blender, purée most of the soup. You don't want the soup to be perfectly smooth, but you want to purée enough of it so that the beans create a creamy base.
Add more salt and pepper to taste.
Garnish with crumbled cooked bacon and chopped parsley.
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