Wednesday, February 22, 2017

Lemon Chicken Orzo Soup

  • 6 cups chicken broth
  • 2 cups diced cooked chicken
  • 2 Meyer lemons (2/3 cups juice)
  • 2 teaspoons garlic
  • ½ cup chopped onion
  • 2 medium diced carrots
  • 2 egg yolks
  • 6 oz. orzo
  • salt and pepper to taste

  1. In a 4 quart saucepan saute onion, carrot with garlic and a tablespoon of oil.
  2. Add in chicken broth and orzo bring to a boil.
  3. Time 9 minutes.
  4. Remove a cup of broth and whisk egg yolks into it and slowly add mixture to soup while stirring.
  5. Add in lemon juice and chicken.
  6. Cook 2 more minutes.

One Pot Stuffed Pepper Casserole


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 cup rice
  • 1 cup chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup shredded Wisconsin cheddar cheese
  • 1/2 cup shredded Wisconsin Monterey Jack cheese-or your favorite combination


  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in bell peppers until tender, about 3-4 minutes
  3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
  4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately.

Sunday, January 8, 2017

Peanut Sauce

I love to serve this with chicken over rice or noodles and my kids gobble it up!

1 1/2 cups chicken broth
1 Tbsp. minced ginger (or 1/2 tsp. dry)
1/3 cup soy sauce
2/3 cup crunchy (or smooth) peanut butter
4 Tbsp. honey
2 tsp. hot chili paste (I've omitted this when I've been in a pinch)
4 cloves garlic, minced

*garnish with green onions and crushed peanuts

Combine the ingredients and bring to a boil. Add chicken. When serving with noodles, I pour the whole mixture over the noodles and stir to combine. When serving with rice, I put a scoop of rice on each plate with a spoonful of the peanut chicken mixture on top.

Sticky Toffee Pudding Cake

    We made this for New Year's dessert and it was heavenly! I 1 1/2 the recipe and baked it in a 9x13 and it turned out great. Recipe via Mel's Kitchen Cafe
    About 8-10 medjool dates, pitted and finely chopped
    3/4 cup boiling water
    3/4 tsp. baking soda
    1/2 tsp. vanilla extract
    3/4 cup sugar
    6 Tbsp. butter, softened
    2 large eggs
    1 1/4 cup all purpose flour
    1 tsp. baking powder
    1/4 tsp. salt
    3/4 cup packed brown sugar
    8 Tbsp. butter
    1/2 cup heavy whipping cream
    pinch of course, kosher salt
    1/4 to 1/2 cup chopped pecans (optional)
    Additional whipping cream for drizzling (optional)
    Preheat the oven to 350 degrees. Lightly grease 6-8 ramekins or a 8x8 or 9x9 inch pan with butter or cooking spray
    In a medium bowl, stir together the chopped dates, boiling water, baking soda and vanilla extract. Let the mixture sit for 15 minutes. 
    In a separate bowl, cream together the sugar and butter with a mixer until well-combined and fluffy, 2-3 minutes. Add the eggs and mix. 
    In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, and mix until just combined. Fold in the date mixture (no need to drain) until combined - don't overmix!
    Fill the ramekins or pan with the batter. Bake for 18-22 minutes (22-25 if you're using a square baking pan) until a toothpick inserted comes out clean and the top springs back to the touch. Don't overbake or the cake may be dry. 
    Let the cakes cool completely in the pans (or served warm if you prefer) 
    For the sauce, combine the sugar, butter, cream and salt in a saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth and combined (about 5-7 minutes)
    Turn the cakes out of the ramekins, drizzle with sauce and sprinkle with pecans (optional); drizzle with a teaspoon of heavy whipping cream if desired (I skipped this step, but I bet it would be delicious!)

Thursday, January 5, 2017

Grandma's Potato Rolls

I remember my grandma making these rolls for family get togethers. I made them for Thanksgiving this year and they were just as delicious as I remember!

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water
  • 1 cup scalded milk, cooled
  • 1/2 cup prepared mashed potatoes
  • 1/4 cup vegetable shortening
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 egg, beaten
  • 4 1/2 cups all-purpose flour

  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  1. Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  1. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  1. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  1. Grease 2 baking sheets.
  1. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
  2. ***I remember my grandma cutting them out into 4" circles, brushing with a little butter/olive oil mixture and then folding them over to make half circles - so that's what I did and they were perfectly imperfect and a hit.

  1. Preheat oven to 400 degrees F (200 degrees C).
  1. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Salted toffee chocolate chip cookies

I love a good classic chocolate chip cookie, but if you're looking for a twist on the original and an ABSOLUTELY to die for cookie - you've got to try this one. My friend Jazmine has brought them to me a couple times and I finally had to make them for myself. So so good!

1/2 lb unsalted butter
1 1/4 cups brown sugar
3/4 cup white sugar
1 tsp. vanilla
2 eggs
3 cups flour
1 1/2 tsp salt
1 tsp baking soda
1 cup Heath toffee pieces
2 xl Symphony bars chopped (I used Guittard milk chocolate chips)
flaked sea salt

Preheat oven to 350. Cream butter and sugars until light and fluffy, add vanilla and eggs and mix. In a separate bowl combine flour, salt and baking soda. With the mixer on low, add dry ingredients and mix until just combined. Mix in toffee and chocolate until combined (do not overmix!) Using a small ice cream scoop, scoop 12 cookies on a sheet pan and top with a little sea salt. Pop in the freezer for 30 minutes - then bake for 15-18 minutes until the edges are light and brown.

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