Grilled Chicken with Spicy Thai Peanut Sauce

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Am I a fan of peanut butter? Well, who isn't?

Do I love peanuts? Absolutely.

Can I survive an Easter season without peanut butter eggs? Never.

But peanut sauce? No thank you.

I've never been one to gravitate towards peanut sauce. Not on noodles, not on chicken and definitely not with pork. However, Chris is a huge fan of the stuff and something I learned that comes with marriage is compromise. So I gave it a go.

First of all, I don't really know what's in peanut sauce. Except peanut butter of course. I did a few Google searches and didn't see one that looked exceptionally great, so I decided to make up my own. Chris said it was fantastic and I even found myself dipping my chicken in it. It's not overly peanut buttery, and the soy sauce and lime add hints of flavor that I can't describe but work really well. This sauce is definitely a keeper. Enjoy!

Printable Recipe

Ingredients

• 1 lb. boneless, skinless chicken tenders
• Salt and pepper, to taste
• 3/4 cup reduced-fat creamy peanut butter
• 1/2 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup canola oil

Combine peanut butter, soy sauce, lime juice, red pepper flakes and canola oil in a medium bowl. Whisk until well combined. Add additional lime juice or oil if it needs some thinning.

Sprinkle chicken with salt and pepper. Heat grill to medium-high heat. Grill chicken until done, about 3-4 minutes per side. After flipping the first time, spread a thin layer of the peanut sauce over top of the chicken.

When chicken is done, remove it from heat and serve with peanut sauce for dipping.

Source: SK Original

Chile con Queso

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Give me queso any night of the week and you'll immediately be my best friend. Better yet, give it to me for lunch along with a large margarita on the rocks. I'll probably ask you to move in with us.

Have you ever dipped soft pretzels in queso? Well, I'd be lying if I didn't say it is pretty much the best thing ever. Warm tortillas are a close second and typical tortilla chips round out the list in third. Not by much though. You can never go wrong with a fresh and salty tortilla chip.

Queso isn't hard to make at all and it's an appetizer that I'm sure most people will love.  Chile con Queso gets spruced up with tomatoes, jalapenos and serrano peppers so there's a great depth of different flavors jam-packed into it. Can't go wrong with that. Enjoy!

Printable Recipe


Ingredients

• 2 tbsp. unsalted butter
• 1/2 cup chopped yellow onion
• 2 serrano chiles, seeds and stems removed, diced
• 1 jalapeño pepper, seeds and stems removed, diced
• 2 cloves garlic, minced
• 2 tbsp. all-purpose flour
• 1 cup whole milk
• 1/2 cup chopped cilantro
• 1 (15 oz.) can diced tomatoes, drained (about 1 cup)
• 12 oz. cheddar cheese, grated (about 3 cups)
• 12 oz. Monterey Jack cheese, grated (about 3 cups)
• 1/2 cup light sour cream

Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeño, and cook for about 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds.

Whisk the flour into the pan and cook for about 30 seconds. Slowly pour the milk into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes.

Reduce the heat to low, and add the grated cheeses a 1/4 cup at a time, stirring after each addition, until it is completely melted. Repeat until all of the cheese has been added. Stir in the sour cream until completely combined. Serve immediately with tortilla chips. Leftovers (if you have any!) can be refrigerated for up to 5 days, and then reheated when you’re ready to serve.

Source: Brown Eyed Baker

Puffy Oven Pancake

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If you thought regular pancakes were easy enough as-is, think again.

My favorite cookbook of all time is my bonus edition Betty Crocker Holiday Cookbook. It has pretty much every recipe I could possibly want in it. And everything I have tried from it has turned out amazing. Including this oven pancake.


Pancakes are easily one of my favorite guilty breakfasts, and this version did not disappoint. My pancake didn't turn out as fluffy as they normally would since I chose to use half whole wheat flour and half all-purpose flour, but it still tasted just like a pancake and it was super enjoyable. If you have problems flipping normal pancakes like a majority of us do, give this a try. 

For these, all you do is mix the ingredients in a large bowl and then let them bake in a pie plate. The end result is a light and fluffy (and LARGE) pancake. I'm not a huge maple syrup fan, so I just sprinkled on some powdered sugar and had some banana slices on the side. Perfection in my opinion. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter or margarine
• 2 large eggs
• 1/4 cup white flour
• 1/4 cup whole grain flour
• 1/2 cup reduced-fat milk
• 1/4 tsp. salt
• Lemon juice and powdered sugar or cut-up fruit, if desired

Preheat oven to 400 degrees F.

Place pie plate in oven and allow butter to melt. Remove from oven and spread the butter around and up the sides of the pie plate. 

Meanwhile, in a medium bowl, beat eggs slightly with a wire whisk or hand beater. Beat in the flour, milk and salt just until mixed (do not over beat or pancake may not puff). Pour into pie plate.

Bake for 25-30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.


Source: Bonus Edition Betty Crocker Cookbook

Eggplant Bruschetta

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Before Chris and I met, the only things on his cooking repertoire were his infamous pasta salad, tuna melts and grilled chicken. Fast forward four years, and he's making this eggplant bruschetta one night when I was at my kickboxing class. This is just one example of how far he has come in the kitchen. He loves being adventurous and trying new things (dare I say even more than I do!) so I'm always excited to try the new recipes he comes up with.

This bruschetta was refreshing and healthy. It would be a perfect side dish to grilled chicken or a piece of steak. I'd even consider popping these babies on the grill next time to get a little char and add some of that smoky flavor. Either way, these are a great summer side dish and will help keep your waistline in check. Enjoy!

Printable Recipe

Ingredients

• 1 large eggplant
• Salt and pepper, to taste
• Olive oil
• 2 large tomatoes, diced
• 2 tsp. garlic powder, or more to taste
• 2 tsp. Italian seasoning, or more to taste
• 3/4 cup Parmesan cheese

Preheat oven to 400 degrees F.

Slice the eggplant into 1/2-inch pieces.

Arrange the eggplant pieces on a baking sheet. Coat each piece with olive oil and a sprinkle of salt and pepper. Sprinkle with garlic powder and Italian seasoning. Pile each eggplant slice with a spoonful of tomato pieces. Top with a generous amount of Parmesan cheese.

Bake for 15-20 minutes or until eggplant is tender and cheese is melted. Serve immediately.

Source: Chris Original

Reduced-Fat Oreo Layer Dessert

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Did any of you have "dirt" growing up?

No, I don't mean the dirt outside. I know we all used to play in the mud and climb trees and get dirty, but I hope no one actually ate the stuff.

What I'm referring to is the dessert with crushed Oreos layered with whipped cream and chocolate pudding. And then we'd put gummy worms in it to make it look like dirt. Don't you remember that? Well I do and I thought it was the best.

This one is a grown-up version of the classic we used to have as kids. The only thing that makes it grown-up is that some cream cheese and powdered sugar are mixed in one of the layers and it's also sans gummy worms. Oh, and we used all reduced-fat ingredients, so it's a little bit healthier. Chris made this for me for my birthday, so I requested no worms (I mean, I did turn 27 so I figured it wasn't really necessary), but you can feel free to add them for some nostalgia. Enjoy!

Printable Recipe

Ingredients

• 1 pkg. of reduced-fat Oreos
• 1/2 cup butter, melted
• 1 large box of instant sugar-free chocolate pudding
• 2 (8 oz.) tubs lite cool whip
• 1 (8 oz.) package 1/3 reduced-fat cream cheese, softened
• 1 cup powdered sugar

Make chocolate pudding according to package directions and let it set in the fridge.

Crush the whole package of cookies either with a food processor, or in a bag with a rolling pin. Save 1/2 cup to sprinkle on top of dessert when it's done. 

Mix remaining crumbs and melted butter together. Pour crumb mixture into a 13x9 pan. Press crumbs into the bottom of the pan to make a crust. 

In a mixing bowl, blend cream cheese until nice and smooth and then add powdered sugar; mix well. Fold in 1 tub of cool whip. 

Top Oreo crust with cream cheese mixture, then pudding, then your last 8 oz. tub of cool whip. Sprinkle remaining Oreos on top. 

Cover and refrigerate until ready to serve.

Source: Adapted from House 344

Lofthouse Sugar Cookies

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This month's Secret Recipe Club assignment was Jennifer's blog over at Mother Thyme. As soon as I typed in her URL I instantly fell in love! Her pictures are gorgeous and she makes everything look so appetizing. I definitely had a tough time narrowing down which recipe I wanted to make. Luckily I was hosting a bridal luncheon for my bridal party and I had previously decided I wanted to make cookies to use as place cards. As soon as I saw this recipe for Lofthouse Sugar Cookies, I was sold.

I ended up writing all the names of my bridal party on them...

Moist and delicious is an understatement for these cookies. Cake flour really makes them light and fluffy and the sour cream makes them extra moist. I know most of us typically go to the grocery store and buy the pre-packaged sugar cookie dough in the refrigerated section, but even though those are addicting, this homemade version definitely gives them a run for their money. They are SO good. In my opinion, even better than the store-bought ones. Next time definitely try these out before you buy the pre-made cookie dough. They won't disappoint and you'll feel so much better serving these to your family or guests! They'll gobble them up. These are definitely my new go-to Christmas cookies. Enjoy! 

...then I used them as place cards for my bridal luncheon. Very cute personal touch!

Printable Recipe

Ingredients

• 3 cups cake flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 2 tbsp. light sour cream
• 1 tsp. vanilla

In a medium bowl combine cake flour, baking powder and salt and set aside.

Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture until combined.

Chill dough for at least one hour in refrigerator.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Flour your work surface and using a floured rolling pin, roll out the dough so it is about 1/4 to 1/2-inch thick. Use a cookie cutter to cut out the cookies and place on the lined baking sheet about 2 inches apart.

Bake in preheated oven for 8-10 minutes or until the edges just begin to brown. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.

Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups confectioners' sugar
• 3 tbsp. low-fat milk
• 1 tsp. vanilla
• Food coloring (optional)

Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.

Source: Adapted from Mother Thyme

New Phase...

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Today....


          I'll be getting my nails done and dropping off last minute decorations at 
          the reception site.


Tonight....


          I'll be practicing walking down the aisle with my Dad and going out to 
          dinner with my family and closest friends.


Tomorrow....


          I'll be waking up bright and early, getting my hair and makeup done, 
          slipping into my beautiful white wedding dress, and making the way down 
          the aisle towards my groom.


For all time....

          I will remember this day and all the people who were there to celebrate 
          with me. 

I can't wait to begin this new phase of my life with my best friend. Thanks to everyone who has helped make this day so special, especially my Mom, Dad and my wonderful (as of tomorrow) husband!

Photo credit: Flutterphoto

Banana Muffins with Cream Cheese Filling

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What happens when you get a new camera for your birthday and need to test it out ASAP?

These muffins. That's what happens.

I've been shooting pictures for this blog with my Point and Shoot camera for over a year and a half now, and I really wanted a new, professional-type of camera. Chris got me a Nikon D5100 for my birthday this year and I couldn't be more happy! It's definitely going to take some getting used to, but I can already see a huge change in my pictures. If anyone has any tips, I'm more than happy to take some advice!

As for these muffins, well I'm sure you can see for yourself. They're healthy and packed with a ton of banana flavor with bursts of cream cheese filling and icing. Can't go wrong with that. It's a great morning treat. I also found a quick substitute for buttermilk since I didn't have any on hand, so I made sure to include that below. Enjoy!

Printable Recipe

Ingredients


Cream Cheese Filling

• 4 oz. cream cheese, softened
• 1/2 cup sugar
• 1 egg

Muffin Batter

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup sugar
• 2 bananas, mashed
• 1/2 cup buttermilk
• 1/4 cup oil
• 2 eggs
• 2 tsp. vanilla extract

Preheat oven to 375F. Grease a 12-cup standard muffin pan.

In a small bowl, beat together cream cheese, sugar, and egg. Put bowl in refrigerator while you make the muffin batter.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar; set aside.

In a medium bowl, whisk together bananas, buttermilk, oil, eggs, and vanilla.

Pour wet ingredients into the large bowl filled with flour mixture then stir with wooden spoon just until the mixture is combined.

Spoon enough batter into muffins cups so that they are just under halfway full. Add one spoonful of cream cheese mixture into each cup, then top with remaining muffin batter. Muffin cups will end up being almost completely full. Set aside the remaining cream cheese mixture.

Bake for 20-25 minutes at 375F. Check after 20 minutes, muffins are done when a toothpick inserted into center comes out clean.

Meanwhile, heat the leftover cream cheese mixture in a small saucepan over medium heat. Whisk constantly so that eggs do not scramble. Cook for a few minutes or until the mixture is heated through.

Drizzle cream cheese icing over top of the cooked muffins. Eat immediately!

Note: If you don't have buttermilk, grab a 1/2 cup measuring cup and add 1/2 tbsp. of white vinegar and then fill the remaining with low-fat milk. Let it sit for 5 minutes and you have yourself some buttermilk!

Source: Adapted from CC Recipe

Funfetti Cake Balls

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Cake balls seem to be the rage these days and it's fun coming up with different combinations. The last time I made some, I made Oreo Truffles and they were beyond a huge hit. Since funfetti seems to be a cake flavor everyone loves, I decided to try it in cake ball form at our last BBQ and they did not disappoint. My best friend's birthday was the following week, and instead of making her a cake, she requested more of these. That good!

Oh, and you don't even have to be good at making them either. I mean, seriously...just take a look at my pictures. All weird circle-ish shapes with a few bumpy spots here and there. But this is one time that presentation doesn't matter because people will gobble them up regardless.

Basically all you need to do is grab a cake flavor (homemade or store bought...I won't tattle if it's the latter), cook it, crumble it, add some frosting and then form your balls. Wilton makes chocolates that are easy to melt and perfect for coating and they also come in a variety of flavors and colors. I decided to use them this time around, but if you can't find any you can also use regular chocolate morsels melted over a double boiler with a tablespoon or two of shortening (to loosen it up). Either way, I doubt you will have one person say they aren't a fan. And with all the flavor combination possibilities, I know you'll find something everyone loves. Enjoy!

Printable Recipe

Ingredients

• 1 package Funfetti Cake mix
• 3 eggs
• 1 cup water
• 1/3 cup canola oil
• 1 package Funfetti frosting
• 2 packages Wilton chocolate melts
• Sprinkles, for topping (optional)

Preheat oven to 350 degrees F. Spray a 13x9 inch pan with cooking spray. Set aside.

Combine cake mix, eggs, water and oil in a large bowl. Stir for two minutes until well mixed. Spread evenly in greased pan and cook for 32-36 minutes or until cooked through. Remove from oven and allow to cool.

Once cooled, crumble cooked cake in a large bowl. Add 3/4 of a container of frosting and stir until well combined. If the mixture is not holding together, add more frosting until it sticks.

Line two baking sheets with parchment paper. Roll the cake mixture into small balls and place on the baking sheets. Once all the balls are formed, place in the refrigerator for 30 minutes.

After 30 minutes, prepare a double boiler. Heat water in a small saucepan and place a larger Pyrex glass bowl on top. Make sure the bowl is not touching the water. Add chocolate to the bowl and stir until melted. Remove from heat and continue stirring.

Remove cake balls from the refrigerator, one sheet at a time. Drop the balls into the chocolate one at a time. Using a fork, gently toss the ball around until it is fully coated. Pick up the ball so it is resting on the fork, and gently tap the fork against the side of the bowl to remove the excess chocolate. Using a toothpick, gently slide the ball back onto the parchment paper to cool. Immediately top with sprinkles, if using.

Place the finished balls back in the refrigerator to harden. Store in the refrigerator until ready to eat.

Source: SK Original

Zucchini Fritters

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Zucchini season is upon us, and I know a lot of you will be venturing out to your local farmers' market to see what kinds of fresh produce they have in store for you this year. I recently found two farmers' markets by my house, so I know I want to start frequenting them more often. I usually buy all my fruits and vegetables in the local grocery store, but there's just no comparison if you can buy them fresh at the farmers' market. No comparison, I tell ya.

Last year when we went, I came home with things such as tomatoes, beets, peppers, some fresh herbs, corn and some freshly made bread topped with sliced tomatoes and onions. This year, I'm definitely going to pick up some zucchini as well. I never really eat the stuff unless I go to my parents' house and my mom makes some, so these zucchini fritters were somewhat of a new thing for me. They were SO good, though. And you wouldn't believe it, but they're made mostly with vegetables and not packed with a lot of filler. I highly recommend trying them out and I'm sure you could also sneak one by your kids. Enjoy!

Printable Recipe

Ingredients

• 1 medium zucchini
• 3 tbsp. onion, grated
• 1 egg
• 3 tbsp. all purpose flour
• 1/8 tsp. baking powder
• 1/8 tsp. salt
• 2-3 tbsp. butter, for frying
• Desired toppings: cheese, sour cream, onions, etc.

Grate zucchini into large bowl. Squeeze excess water out of zucchini (this should be about 1 cup).

Stir in onion, egg, flour, baking powder and salt until combined.

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick. Cook 1 minute until bottoms are deep brown and flip. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Source: Lauren's Latest

Roasted Chicken with Balsamic Vinaigrette

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As soon as I saw this recipe in Giada's cookbook I knew I had to make it. Chris always puts Balsamic Vinegar on his salads and sliced tomatoes, so I knew this was a recipe he'd really enjoy. I was totally right (I mean, obviously!).

I've only made roasted chicken a handful of times, and it has never turned out exactly right. Either I take it out too early and have to put it back in, some of it gets a little too "crisp," or the chicken is dry and bland. This chicken must be magic because even though I didn't have time to marinate it for the suggested amount of time, it turned out so moist and flavorful. I thickened up the sauce at the end with some cornstarch and it turned out wonderfully. Enjoy!

Printable Recipe

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup Dijon mustard
• 3 garlic cloves, minced
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 cup olive oil
• 4 boneless and skinless chicken breasts
• 1 tbsp. parsley
• 1 tbsp. cornstarch
• 2 tbsp. water
  

In a 13x9 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt and pepper. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Combine the cornstarch and water in a small bowl. Add the cornstarch to the liquid. Boil until the liquid reduces by half and thickens slightly, about 5 minutes.

Pour the sauce over the chicken. Sprinkle the parsley over the chicken and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.


Source: Giada De Laurentiis "Everyday Italian," page 169

Cheesy Egg Scramble

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This right here is pretty much my go-to on Saturday and Sunday mornings. I might replace the ham with bacon. Or take out the peppers and add some diced tomatoes. Or I might add some mushrooms or use a different type of cheese. But overall, this is what you'll find me with.

Egg scrambles are so much easier than omelets and you get basically the same results. Although it's not as pretty, it's all still there. So why bother yourself with all that hassle when you can just scramble it all up and get the same tasting breakfast? Hope you enjoy this breakfast as much as I do!

Oh, and don't forget the ketchup and hot sauce on the side. I can never have my eggs without ketchup.

Printable Recipe

Ingredients

• Cooking spray
• 6 eggs
• Pepper, to taste
• Low-fat milk
• 1/2 onion, chopped
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 4 pieces deli ham, chopped
• 1/4 cup reduced-fat Cheddar cheese, shredded

Crack eggs in a medium bowl and add pepper, to taste, and a splash of milk. Whisk until combined. Set aside.

Spray medium skillet with cooking spray and heat to medium. Add onion, peppers and ham. Cook until onions are translucent, about 4 minutes. Remove from skillet and set aside.

Heat the same skillet to medium and coat with additional cooking spray. Add egg mixture and allow to set. Add onions, peppers and onions and stir to combine. Continue stirring until eggs are completely set.

Sprinkle the top with Cheddar cheese. Cover with a lid and remove from heat. Allow to stay covered until the cheese is completely melted, about 2 minutes. Serve immediately.

Source: SK Original

Whole Wheat Blueberry Muffins

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My mom and I like to go on shopping excursions every once in a while, and now that the wedding is coming up in two weeks (eek!) we have a lot more (legitimate) reasons to spend a little cash. Any excuse to hang out with my parents isn't going to be ignored either.

After we shopped 'til we dropped (almost literally), we went back to my house for some coffee and a snack. I had made these muffins for myself for breakfast, and my mom decided she wanted to try one. I told her she probably wouldn't like them because they aren't traditional blueberry muffins we all love. Instead, they're packed with whole wheat flour, a Splenda sugar blend and coconut milk. Not the best combination, but they're healthy and satisfied my craving.

Needless to say, she took a bite and laughed.

I get that these muffins aren't for everyone, but if you're trying to eat healthier I recommend you give them a try. I've been having them for breakfast, and they're the perfect snack to grab on the go and they will curb your appetite until at least lunchtime. You could always add more blueberries if you want some more flavor, but I enjoyed them exactly how they were. My mom, on the other hand...not so much. Luckily we had grabbed some chocolate covered macaroons on our way out of the mall, so she got the tasty treat she was hoping for. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar (I used Splenda sugar blend)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup regular or coconut milk
• 1/2 cup unsweetened applesauce OR Smart Life butter, slightly melted
• 1 cup frozen blueberries

Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce OR slightly melted butter together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Source: Adapted from All Recipes