Cuban Black Beans

I was making dinner for Taylor and decided to do a 

Caribbean themed dinner.

I might these beans and the crispy fish.

The beans started from bagged, beans.

I had never used those before and you do have to soak them for a while,

but it was well worth it for taste and texture.

INGREDIENTS

1 lb. Black Beans

¼ C Olive Oil

1 large Onion, chopped

1 medium Green Bell Pepper, chopped

6 cloves Garlic, minced

5 C Water

1 (6oz.) can Tomato Paste

1 (4oz.) jar Diced Pimentos, drained

1 Tbsp Vinegar

2 tsp Salt

1 tsp White Sugar

1 tsp Black Pepper

STEP 1

Soak beans 8 hours or overnight in water. 

Enough water to cover

STEP 2

In 8 hours, or the next day. Drain beans.

Heat Oil in a pot over medium heat, sauté Onion, Green Pepper, and Garlic

until tender.

STEP 3

Stir drained Beans, Water, Tomato Paste, Pimentos, and Vinegar into Onion mixture.

Season with Salt, Sugar, and Pepper.

Bring to a boil. Cover, Reduce heat, and simmer 1 ½ hrs stirring occasionally,

until beans are tender.

ENJOY!

It isn't hard recipe, just takes a lot of time.

Can be eaten plain, or with Cheese, Salsa, 

Recipe From: momtoellis

Crispy Baked Fish

This fish recipe = delicious.

It has a little kick to it, so you might want to adjust to your liking.

Taylor put pomegranate on his,

so I tried it, and it not only makes it look prettier,

it adds another dimension of flavor and taste.

INGREDIENTS

 1 lb Tilapia Fillet (or other white fish)

¼ C Milk

½ tsp Vinegar

1 Tbs Brown Mustard

½ C Cornmeal

1 tsp Onion Powder

1 tsp Paprika

½ tsp Thyme

½ tsp Pepper

½ tsp Cayenne Pepper

Suggested: Garnish with Pomegranate and Lemon

STEP 1

Mix together Milk, Vinegar, and Brown Mustard in a shallow bowl

Set aside and let sit for 15 minutes.

STEP 2

In a separate shallow bowl, mix together Cornmeal, Salt, Onion Powder,

Garlic Powder, Paprika, Thyme, Pepper, and Cayenne Pepper

STEP 3

Dip Fillet into Milk Mixture, and then Corn Mixture.

Place on an oiled Baking Dish.

STEP 4

Broil Fish 4 inches from heat, for 4 minutes per side, or until cooked thoroughly.

STEP 5

Serve immediately topped with Pomegranate and Lemon.

Recipe adapted from: Mama's Kitchen

Butternut Squash Soup with Spinach and Mushrooms

This is yummy and healthy.

But, I would recommend serving it with something more hardy if wanting it for dinner.

Also, I don't know why this is typing in double space. 

INGREDIENTS

1 medium Butternut Squash, (Peeled, seeded, and chopped into small squares)

2 C Mushrooms, chopped

1 small Onion, diced

3 Cloves Garlic, diced

1 quart Vegetable Broth

Olive Oil

A couple handfuls of Fresh Spinach

Salt and Pepper to taste

STEP 1

Saute Onions and Mushrooms in Olive Oil. Set Aside

STEP 2

Saute Butternut Squash (the smaller the cubes the faster it cooks) and garlic

until soft. Add Vegetable Broth and bring to a simmer.

Remove from heat and either blend with an immersion blender, or place in a normal blender

and blend until smooth. 

STEP 3

Place back into pot and stir in Onion/Mushroom mix, desired amount of Spinach,

and Salt and Pepper to taste.

ENJOY!!!

Adapted From: Harvest Food Blog

Apple and Chicken Salad

This Salad is yummy and filling

 and was the perfect match to a Butternut Squash Soup.

INGREDIENTS

salad:

1 Tbsp Olive Oil

2 Chicken Breasts, boneless/skinless

10 oz. Lettuce or Mix of your choosing

1 Apple, sliced thin into chips

1 C Walnuts

2 oz Feta Cheese

1-2 Roma Tomatoes, diced

dressing:

¼ C Balsamic Vinegar

1 Tbsp Garlic, minced

½ tsp. Salt

½ tsp. Pepper

¾ C Olive Oil

STEP 1

Preheat oven to 350 degrees.

Line a baking sheet with aluminum and spray with cooking spray.

Brush Chicken Breasts with oil and season.

Bake 20-30 minutes, or until cooked thoroughly.

Let cool for at least 10 minutes

STEP 2

Prepare the salad by tossing the remaining ingredients together

 and top with the chicken.

Add desired amount of dressing.

STEP 3

To make the dressing whisk together dressing ingredients until mixed.

ENJOY

Ann's Sweet and Sour Chicken

I know, I know.

I go through spurts of cooking and then months of not cooking. :P

Apologies for the pictures and the amount of steps, it's tastier and way easier than it looks. 

This is from my Aunt Ann in the family cook book.

It was delicious!

You can never fail cooking the family favorites.

INGREDIENTS

4-6 Chicken Breasts

1 tsp Garlic Salt

½ tsp Pepper

1 C Flour

1 Egg

Oil

¾ C Sugar

½ C Vinegar

½ C Chicken Broth

3 ½ Tbsp Ketchup

1 Tbsp Soy Sauce

STEP 1

Heat oven to 325 degrees.

In a small bowl beat egg.

In a shallow dish mix together Garlic Salt, Pepper and Flour.

STEP 2

Heat a shallow layer of Oil in a frying pan.

Dip each Chicken Breast into egg and then into Flour mixture to coat.

Place into frying pan and brown the outside, about 1 minute per side.

STEP 3

Once browned place in a 9x13 baking dish.

STEP 4

In a saucepan, combine Sugar, Vinegar, Chicken Broth, Ketchup and Soy Sauce.

Bring to a boil and pour over chicken in baking dish.

STEP 5

Bake uncovered for 1 hour or until cooked thoroughly. 

Done! Enjoy!

Alison's Minestrone Soup

This recipe is from my family cookbook "Meals & Memories".

I decided to pull it out and make something.

I decided on my cousin Alison's recipe for Minestrone Soup,

and it was not a let down.

So yummy and warm!

Perfect to warm my freezing body with the cold weather coming in quickly.

INGREDIENTS

1 C Chopped Onion

½-1 C Zucchini, quartered lengthwise & sliced

1 C Frozen Green Beans

½-1 C Celery, chopped (I didn't include this, because I don't like celery)

4 Cloves Garlic, minced

4 C Vegetable or Chicken Broth

2 (15 oz) Cans Red Kidney Beans, drained and rinsed

2 (15 oz) Cans White Beans, drained and rinsed

1 (15 oz) Can Diced Tomatoes

½-1 C Carrots, diced

2 Tbsp Fresh Parsley

1 ½ tsp Dried Oregano

½ tsp Dried Thyme

3 C Hot Water

4 C Fresh Baby Spinach

½-1 C Small Pasta

STEP 1

In a large pot, saute Onion and Garlic until the onion is Translucent.

STEP 2

Add all ingredients except for Pasta and Spinach.

(Zucchini, Green Beans, Celery, Broth, Kidney and White Beans, Diced Tomatoes, Carrots, Parsley, Oregano, Thyme, and Water)

Bring to a boil and reduce heat to low.

Simmer for 20 minutes.

STEP 3

Add Pasta ad cook until Pasta is al dente, about 15-20 minutes.

Add spinach 4-5 minutes before pasta is finished.

Add about 1 tsp. Salt at the end to taste.

DONE! ENJOY! 

Pumpkin Snickerdoodle Bars

Okay, I have not really done pumpkin stuff yet, and it's sad!

I saw this recipe on Pinterest, and usually I don't do them,

or try to find another version, but this looked so good!

Moist, Pumpkin and Cinnamon, it tasted like Fall.

INGREDIENTS

½ C Butter

1 Large Egg

1 C Light Brown Sugar

¾ C Pumpkin Puree

1 Tbsp Vanilla Extract

2 tsp Pumpkin Pie Spice

1 ¼ C Flour

3 Tbsp Sugar

2 tsp Cinnamon

STEP 1

Line an 8x8 inch Baking Pan with Aluminum Foil and spray with Cooking Spray.

Preheat oven to 350 degrees.

STEP 2

Melt Butter in Microwave for about 1 minute on high power in a 

large, microwave-safe bowl.

STEP 3

Add Brown Sugar, Pumpkin, Vanilla, Pumpkin Pie Spice, and lastly the Egg.

Whisk until smooth. 

Add flour and stir until just mixed. (Do not over mix!)

Pour into prepared pan and smooth the top.

STEP 4

In a small bowl mix together Sugar and Cinnamon. 

Sprinkle evenly over Pumpkin mix.

STEP 5

Bake for 25-27 minutes.

It is done when a toothpick is inserted and comes out clean, or a couple of crumbs.

Allow to cool before enjoying. 

DONE!

Enjoy your Pumpkin Treat!

Recipe Adapted From: Averie Cooks

Mom's Mint Brownies

I remember my mom making these when I was little.

Just last week a helped out with a bake sale for a service project in school.

I made these, I was selling them so I didn't get to eat any,

BUT they sold out first!

Well, now a week later with the craving for mint brownies not going away

I finally made them for myself. 

Which means they not only look delicious but after re-trying them.

They. Are. Delicious.

DIRECTIONS

Grease a 10x15 inch Pan.

Heat oven to 350 degrees

BROWNIES

1 C Butter

2 C Sugar

4 Eggs

2 tsp. Vanilla

1 1/2 C Flour

1 tsp. Salt

2/3 C Cocoa

Cream together Butter, Sugar, Eggs, and Vanilla. Add Flour, Salt, and Cocoa. Mix well.

Spread batter into greased pan and cook for 20 minutes.

Cool in fridge.

MINT FILLING

While brownies are cooling, prepare the mint filling.

1 lb. Powdered Sugar

6 Tbsp Butter, melted

3 Tbsp. Evaporated Milk

1/2-1 tsp. Mint Extract (I used one, and it is pretty minty)

2-3 drops Red or Green Food Coloring

Combine all ingredients and mix. Mixture will be very thick. Spread filling onto cooled brownies and place back into fridge. 

CHOCOLATE GLAZE

3 Tbsp Butter

3 Tbsp Water

3 Tbsp Cocoa

1/2 tsp Vanilla

1 1/2 C Powdered Sugar

Melt Butter in a saucepan over medium-low heat. 

 Stirring constantly, being careful to not boil, add Cocoa and Water.

Remove from heat to cool slightly.

Blend in Vanilla and Powdered Sugar.

Pour Glaze over cooled brownies, let set. ENJOY!

Recipe from: Blue Sage Bites

Cinnamon Roll Cake

I made this the night before.

The next morning we had a breakfast with friends,

popped it in the microwave for a few seconds and....

oh my goodness

sweet, moist, every bite delicious.

Tastes like cinnamon rolls but a whole lot easier to make.

INGREDIENTS

cake:

3 C Flour

1/4 tsp. Salt

1 C Sugar

4 tsp. Baking Powder

1 1/2 C Milk

2 Eggs

 2 tsp. Vanilla

1/2 C Butter, melted

topping:

1 C Butter, softened

1 C Brown Sugar

1 Tbsp. Flour

1 Tbsp. Cinnamon

glaze:

1 C Powdered Sugar

5 Tbsp. Milk

1 tsp. Vanilla

STEP 1:

Grease a 9x13 pan, heat oven to 350 degrees.

Mix together all Cake Ingredients except for the melted Butter.

(Flour, Salt, Sugar, Baking Powder, Milk, Eggs, and Vanilla)

Once Combined well, slowly mix in melted butter and pour into prepared pan.

STEP 2:

In a large bowl cream together all of the topping ingredients.

(Butter, Brown Sugar, Flour, and Cinnamon)

Drop mixture evenly over batter in the pan and swirl with a knife to spread out.

STEP 3:

Bake for 35-40 minutes, slightly browned and a toothpick comes out clean.

STEP 4:

For the Glaze.

In a medium bowl mix together ingredients.

(Powdered Sugar, Milk, and Vanilla)

Drizzle over cooked cake until the top is covered.

ENJOY!!!!

It's hard not to when it's so good. :)

Recipe From: Chef in Training

Strawberry Summer Salad

This is easy, delicious, and I made it as a dinner for one.

So you will have to judge the amounts for yourself, and how many you're feeding.

But it is dang delicious.

INGREDIENTS

6 med-small Strawberries, sliced

1/4 C Walnuts, chopped

1/2 can of shredded Chicken 

3-4 leaves Kale, de-ribbed and torn into bite sized pieces

Basalmic Vinaigrette

STEP 1

Put Kale and Chicken in a bowl,

add desired amount of Basalmic and massage into leaves and chicken.

This helps tenderize the Kale so it's easier to eat.

STEP 2

Add the rest of the ingredients and enjoy.

YUMMY!

Clean Eating: Easy Crock-Pot Thai Chicken

Okay, so I really like this recipe.

It's easy and yummy, and it is a healthy Thai dish.

The last time I made Thai… It was not. 

But, I wish it had a little more flavor,

I'll have to try and add some more spices or something next time.

Any suggestions?

Also, this makes a lot, so I froze half of it for later. :)

INGREDIENTS

1 C unsweetened Almond Milk

1 Tbs Apple Cider or White Vinegar

Juice of 1 Lemon

2 Tbsp. Cumin

2 tsp. Curry

2 tsp. Ground Cinnamon

1 Tbsp. Garlic Powder

2 Tbsp. Onion Powder

1 Tbsp. Garam Masala

2 tsp. Chili Powder

1 tsp. Coriander

2 tsp. Ground Ginger

2 (15oz.) Cans Light, Unsweetened Coconut Milk

5 Large boneless, skinless Chicken Breasts

1(6oz.) Can Tomato Paste (no sugar added)

1 (28 oz.) Can Diced Tomatoes (no sugar added)

Fresh Cilantro for Garnish if desired

STEP 1

Put all ingredients into Crock Pot and mix.

STEP 2

Cook on high for 4-6 hours until cooked thoroughly, stirring occasionally.

STEP 3

Once cooked Shred chicken and serve over Brown Rice or Quinoa

Recipe From: The Gracious Pantry

Clean Eating Breakfast 'Cereal'

I was skeptical about this recipe,

but I actually liked it,

I do mostly like though that it is pretty healthy.

And super duper easy to make.

I especially like it topped with some fresh fruit.

INGREDIENTS

2 tbsp. Honey

2 tbsp. Sugar

2 tbsp. Coconut Oil

1 tsp. Cinnamon

1 tsp. Vanilla

⅛ tsp Salt

4 C dry traditional Oats

½ C Raw Almonds, Chopped

STEP 1

In a small microwave safe bowl, stir together Honey, Sugar, Oil, Cinnamon, Vanilla and Salt

In a different large microwave safe bowl, combine Oats and Almonds

STEP 2

Microwave sugar mixture for about 1 minute or until it bubbles.

Pour over Oat mixture and mix until evenly coated.

STEP 3

Place oats in microwave and cook for 3 minutes. Stir well. Continue cooking for 2 more minutes.

Stir well.

STEP 4

Pour pats out onto a cookie sheet to cool.

STEP 5

Enjoy! Store the left-overs into an air-tight container.

Lasts 1 week in dry storage, 4 weeks in fridge.

Recipe From: The Gracious Pantry

Clean Eating Chicken Marinara with Zucchini Noodles

Another Clean Eating recipe to try.

I actually really like the Zucchini noodles,

and I kind of want to get the proper tool to make them 

look like actual noodles.

INGREDIENTS

1 jar healthy Marinara

2 Chicken Breasts

2-3 medium Zucchini

Parmesan Cheese, to taste

STEP 1

Heat oven to 350 degrees

Empty jar of sauce into baking dish, add chicken and spoon sauce over

STEP 2

Bake for about 40 minutes or cooked thoroughly.

STEP 3 

While Chicken is cooking make Zucchini noodles with your special tool,

or do like me and just sliver it with a vegetable peeler.

Cook noodles by placing in pan over medium-high heat and cook until tender.

It took me about 10 minutes.

ENJOY!

I'll be making this again. :)

Recipe adapted from: The Gracious Pantry

Clean Eating Almond Chia Porridge

Okay, so I am trying to do more of this 'Clean Eating'

I did a 2 week clean eating cleanse before I went to Canada,

and I really did feel better about myself, so I figured I should try to do this as a regular thing.

I found a great blog, the gracious pantry, that is full of clean eating recipes

that I am going to start trying out.

This is the first one, and I really like it. I also like that I can do it easy for breakfast once school starts.

INGREDIENTS

1 C Almond Meal (I ground my own in a blender)

2 tbsp. Chia Seeds

1 C Almond Milk

2 tsp. Vanilla Extract

1/8 tsp. Allspice

1 tsp. Ground Cinnamon

Agave, or Honey

STEP 1

Combine all ingredients in a small pot and heat over medium heat.

Warm until milk is absorbed, you're not cooking it.

STEP 2

Serve with a little sweetener on top with some fruit and a splash of almond milk if desired.

This recipe is for 2 servings. Which was enough for me, but the guys might need all of it.

It's that easy, and healthy and yummy!

Recipe from: The Gracious Pantry

Curry Chicken Wrap

Yum.

Slight hint of curry,

sweetness of cranberries,

mixed with a slight crunch.

It's the perfect wrap.

And it's healthy. :)

INGREDIENTS

1/4 C Celery, finely chopped

3 Tbs dried Cranberries

3 Tbs plain Greek Yogurt

1 Tbs Mayonaise

2 tsp Milk

1 tsp Curry Powder

1/8 tsp Garlic Powder

1/8 tsp Salt

1/8 tsp Pepper

1 Cup cooked Chicken Breast, chopped

1 Tbs slivered Almonds

1 Wrap

STEP 1

In a small bowl mix everything except the Chicken and Almonds together.

Add Chicken and Almonds, gently mix together.

STEP 2

Spoon onto wrap, and wrap up!

I added some fresh Spinach, Avocado, and Tomato.

It was delicious!

Adapted from: Special K

Slow Cooker Pot Roast

It has been way too long since I have had a nice Sunday dinner.

Taylor had a really nice beef roast from the cow he bought with his brother.

I decided it was time to cook it up!

And boy, it was tasty. 

I warn you, this cooks for 8 hours.

So plan ahead. :)

INGREDIENTS

1 Onion, sliced

1/4 C Flour

1 (2 1/2 lb) boneless Beef Chuck Roast

Salt and Pepper to taste

1 package dry Beef Gravy Mix

1 package dry Ranch Dressing Mix

1 package dry Italian-Style Salad Dressing Mix

1 1/2 C Water, or as needed

5 Carrots, peeled and sliced in chunks

STEP 1

Salt and Pepper Roast.

Spread Flour on a flat surface and roll Roast in it.

Pat flour into roast until covered.

STEP 2

Mix together all of the Dry Mixes and Water in a small bowl.

STEP 3

Spray slow cooker with cooking spray.

Line bottom with Onions.

Place in Roast

Pour in Seasoning/Gravy

Put carrots around.

STEP 4

Cook on low for 8 hrs, until gravy thickens and meat is cooked.

ENJOY!

Serve with Garlic Mashed Cauliflower

Recipe Adapted from: All Recipes

Garlic Mashed Cauliflower

Another name used is

"Mock" Mashed Potatoes

But it does taste like cauliflower so don't be deceived.

I for one like cauliflower and think this is really tasty.

Great substitute for mashed potato.

INGREDIENTS

1 medium head Cauliflower, cut into pieces

1 Tbs Cream Cheese, softened

1/4 C grated Parmesan

1/2 tsp Minced Garlic (about 1 clove)

1/2 tsp Salt

1/8 tsp Pepper

Oregano or Chives for garnish

STEP 1

In a pot cook Cauliflower in boiling water for 8-10 minutes

or until well done.
Drain well, pat dry with paper towel.
Careful it's SO hot!

STEP 2

In a food processor or blender blend together Cauliflower, Cream Cheese,

Parmesan, Garlic, Salt and Pepper

STEP 3

Serve Warm :)

Top with dried Oregano or Chives and Butter if desired.

Recipe Adapted From: Food Network

Tissue Paper Flower

So for Tay's birthday I may have gone a little overboard with the present.

I stuck a giant tissue flower on it.

I couldn't resist.

Also, I'm sorry they are bad pictures, it was late.

And sometimes when I get a craft idea in my head, I have to do it or else it drives me crazy.

WHAT YOU NEED

5 sheets of Tissue Paper in desired color

1 twist-tie or thin wire about 2-3 inches long

Scissors

STEP 1

Fold individually each Tissue Paper in half like a hot dog.

Then fold it like a fan in about 1'' folds.

STEP 2

One at a time cut the corners off of the the fans.

Making each color shorter then the other by about an inch.

So the longest one is your bottom, shortest one is the center color on top.

STEP 3

Stack paper on each other so that the folds match up as well as you can make them.

And squish it back together.

STEP 4

Pinch the middle together and wrap the twist tie around. 

Squish the wire flat while bringing out the sides into a circular shape.

STEP 5

Fluff!

Separate the tissue papers from each one layer at a time. Starting from the top.

This creates volume and a more circular look.

Isn't it cute!

Tay loves our tradition of a French Toast Kneader's breakfast.

(and so do I)

Grilled Moroccan Salmon Kababs

Kebabs. Another perfect summer dinner.

For Tay-Tay's birthday a couple weeks ago we did a little bring your own meat

barbecue with friends, and one of them brought salmon kabobs.

I was so jealous and I have been craving them ever since.

Any other good summer dishes I should be trying out?

INGREDIENTS

2 medium Zucchini (green or yellow), sliced into rings

2 medium Bell Peppers, cut into 1'' pieces

1 large yellow Onion, sliced and separated into 1'' pieces

1 lb small mushrooms, or less if pre-sliced mushrooms

2-3 Salmon filets, cut into 1'' cubes (easier to cut when still semi frozen)

About 10 large wood skewers (soaked for at least 30 min. in water)

 1/2 C Olive Oil

1/2 C Lemon Juice

6 Garlic cloves

2 tsp ground Coriander

1/2 tsp ground Cumin

2 tsp Paprika

1/4 tsp Chili Powder

1 Tbsp Salt

1 tsp Pepper

1 bunch fresh Cilantro

1 bunch fresh Parsley

STEP 1

Place Olive Oil, Lemon Juice, Garlic, Coriander, Cumin, Paprika, Chili Powder, Salt, and Pepper

in a food processor, or blender, and pulse until mixed well

STEP 2

Add fresh Cilantro and Parsley, pulse a few times to mix in, but keep a little chunky

STEP 3

Put all Vegetables, Salmon and Marinade into a bag or bowl. Mix together.

Let marinate for 4 or more hours in the fridge.

STEP 4

Take skewers and marinated fish and vegetables.

Slide vegetables onto skewers one at a time.

Place them so they're touching but not squished together.

STEP 5

Cook them on the grill on medium-low heat.

Rotate every couple of minutes until cooked.

About 10-15 minutes.

ENJOY!!!! 

Adapted from: Natasha's Kitchen

Chinese Chicken Lettuce Wraps

Okay, it may have lettuce but it is not healthy

even though I really really want it to be.

It's so good!

Feeds 2-3

INGREDIENTS

3 Tbs Cooking Oil

3 medium sized Boneless Skinless Chicken Breasts

1 can (8 oz.) Water Chestnuts, diced (pea sized pieces)

2/3 C Mushroom, diced (pea sized pieces)

3 Tbs Chopped Onions

1 tsp minced Garlic

4-5 leaves Iceberg Lettuce

SPECIAL SAUCE

1/4 C Sugar

1/2 C Water

2 Tbs Soy Sauce

2 Tbs Rice Wine Vinegar

2 Tbs Ketchup

1 Tbs Lemon Juice

1/8 tsp Sesame Oil

1 Tbs Spicy/Hot Mustard

2 tsp Water

1-2 tsp Red Chile Sauce

STIR FRY SAUCE

2 Tbs Soy Sauce

2 Tbs Brown Sugar

1/2 tsp Rice Wine Vinegar

STEP 1

Heat Oil in large skillet or wok to high.

Add chicken breasts and cook on high 4-5 minutes on each side

or until cooked.

Set chicken aside to cool, leave extra oil in pan.

STEP 2

Make Special Sauce. Mix 2 tsp Water with Mustard and Red Chile Sauce. Set aside.

Dissolve Sugar in Water in a small bowl.

Add Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon juice and sesame oil.

Mix together and add Mustard/Chile mixture mix well and refrigerate.

STEP 3

Make Stir Fry Sauce by mixing together Soy Sauce and Brown Sugar together

in a small bowl. Mix in Rice Wine Vinegar.

STEP 4

Chop chicken into pea sized pieces.

Heat skillet to medium-high heat.

Add Chicken, Water Chestnuts, Garlic, Onion, and Mushroom to skillet.

Add Stir Fry Sauce.

Mix together and heat for about 5-6 minutes until heated thoroughly.

STEP 5

Make the wraps!

Take one lettuce leaf and fill with Chicken Mixture.

Top with Special Sauce and enjoy!

Oh don't mind me. Just enjoying my wrap. Yum!

Mediterranean Chicken

So, decided to try out this Delicious Recipe.

Bonus, easy to clean dishes. :)

Plus, Taylor loves Olives and Artichoke Hearts.

Bonus Bonus

Colorful and Healthy!

INGREDIENTS

2 Tbs Olive Oil

Salt and Pepper

4 Chicken Breasts

2 Shallots (or onions-small)

6 cloves Garlic, minced

1 C Chicken Broth

1 Tbs White Wine Vinegar

2 Roma Tomatos, cubed

1 pkg. Frozen Artichoke Hearts, thawed

1 C pitted Kalamata Olives

1 C pitted Green Olives

2 Tbs Oregano, divided

STEP 1

Pre-Heat oven to 375 degrees.

Heat Olive Oil in large skillet over Medium-High Heat

Cook Chicken for 5 minutes on each side.

STEP 2

Remove Chicken Breasts and place in a 9x13 cooking pan

Sautee Garlic and Shallots(Onions) for 3-4 minutes

STEP 3

Pour in Chicken Broth and add White Wine Vinegar

Mix with Garlic/Shallot mixture and scrape off the brown bits on the bottom.

Add in Tomatoes, Artichoke Hearts, Kalamata and Green olives and 1 Tbs Oregano

Simmer/Sautee for 3-4 minutes

STEP 4

Pour into Pan with Chicken Breasts

Cook for 30 minutes

Sprinkle with remaining Oregano and Serve

ENJOY

Adapted from: SouthernBoy Dishes

S'Mores Bars

Anyone else ready for summer?

I am!

It's still a little chilly for camping where I'm from,

but on of my favorite summer treats is a S'mores.

So why not enjoy this while waiting for summer! :D

INGREDIENTS

1/2 C Butter, room temperature

1/4 C Brown Sugar

1/2 C Sugar

1 Egg

1 tsp Vanilla

1 1/3 C Flour

3/4 C Graham Cracker Crumbs

1 tsp Baking Powder

1/4 tsp Salt

2 King-Sized Milk Chocolate Bars (the biggest they sale)

1 1/2 C Marshmallow Fluff

STEP 1

Preheat oven to 350 degrees F

Grease a 9x9 pan

STEP 2

Make Your Crust:

In a large bowl

Cream together Butter, Brown Sugar, Sugar, Egg, and Vanilla

STEP 3

In a medium bowl mix together Flour, Graham Cracker Crumbs, Baking Powder, and Salt

STEP 4

Layer it Up:

Take half of your crust and press it on the bottom of your greased pan.

Layer on the Chocolate

Layer on the Marshmallow Fluff 

followed by the rest of your Graham Cracker Crust

STEP 5

Bake 30-35 minutes, or until golden.

Mine is slightly over cooked, so do it less golden then mine. ;)

Marshmallow may ooze.

ENJOY!

From: Rachel Shultz