This is the easiest thing ever!
- 1 box Oreos
- 1 bag mini marshmallows
- 1/2 stick butter
Send the Oreos through the food processor until fine. Melt butter + marshmallows in microwave 1 min + 1 min (2 min in a row will make them puff up over the edge!), then fold the Oreo crumbs into the marshmallows/butter. You can flatten out like a bar, roll into balls, or make into coal shapes!
Sorry I’m a bit late posting this; things have been kind of rough around here lately!
Anyway, I saw a recipe online for this soup, and it sounded pretty good. I didn’t have the ingredients it called for, so I made my own version! The one that inspired me was served in a bread bowl, and I think that’s the only way this could be improved. So tasty and perfect for a cold winter’s day!
Philly Steak Chowder
- 1 box steakumms
- 1 bell pepper, any color, thinly sliced
- 1/2 white onion, thinly sliced
- 1T garlic powder
- 1t black pepper
- 1/4t salt
- 1T olive oil
- 2T flour
- 2c cold milk
Heat the oil in a large, heavy-bottomed pot. Sautee the peppers and onions until soft but not translucent. Add the steakumms a few slices at a time, cooking thoroughly. Sprinkly the flour over the onion/pepper/beef mixture, and stir until you cannot see the flour. Immediately add the cold milk, stirring quickly. Bring to a boil, then remove from heat, stirring occasionally. Enjoy!
I won’t lie, I hate chicken. But every once in awhile I get a craving for chicken salad, and I inevitably make too much. Then I give it away to my neighbors! This recipe is similar to the one I made when I was a chef at the local grocery chain. It’s quick, simple, and makes A LOT.
Lemon Pepper Chicken Salad
- 3 whole chicken breasts, boneless
- 1T cumin
- 1T garlic powder
- 1/8t cayenne
- 2c water
- 1/2-1c sour cream
- 1/2-1c mayo
- 3T lemon pepper seasoning
- Salt to taste
Cook the chicken + water, cumin, garlic, and cayenne on high in your slow cooker for 4 hours or until internal temp of meat reaches 165F at the fattest part of the breast. Remove from slow cooker, shred while still hot. Cool to 40F within two hours. Once cooled, combine sour cream, mayo, chicken, and lemon pepper seasoning. Start with 1/2 c each sour cream/mayo, add more as needed to desired consistency. I like my salad a little drier because I put it on toast or on a bed of lettuce. Some folks like to dip crackers in it or put it on a wrap, and creamier chicken salad is better for those meals. Plus the chicken will absorb some overnight, and it’s better to have dry chicken salad and add more mayo than to have chicken mayo soup! Salt to taste and enjoy!
I know that Halloween is all about Candy CANDY CANDY, but I like for the kids to get something else too, something that will enhance their minds rather than just rot their teeth. Something educationally healthy! I know, I’m a nerd. Either way, I gave Squeaks a bib and two Halloween outfits, and JI got a decorated box full of Halloween books.
I had an abundance of fresh produce that was about to turn, so I decided to use it all up in one meal. I went with pasta, as it lends itself to many different flavors and textures, and is very simple to make.
First, I cooked the pasta and set it aside. I used radiatori so that the ridges on the noodles would catch all the tasty goodness of the vegetables. Next, I chopped up tomatoes, red peppers, and banana peppers, and then I added a heaping spoonful of minced garlic. I tossed those into the pot I used for boiling the pasta, added a little salt, pepper, and olive oil, and sauteed until the tomatoes were just starting to break down. At this point I added some sliced black olives and a green onion. I didn’t want those to get cooked too much, which is why I added them near the end. Finally I put the pasta back into the pot and stirred everything together for a few minutes, until the pasta was heated through. I served it with a huge hunk of crusty garlic bread and a sprinkling of parmesan. Even JI, Mr. Picky, enjoyed the meal!
You can add chicken to the dish if you’re into that kind of thing, or you can eliminate the cheese if you want to make it vegan. There are tons of options for this dish!
A couple years ago, my mom gave me this really strange and complicated recipe for jalapeno popper dip. She picked it up while on vacation somewhere, and thought I would like it. Well it hung on my fridge for awhile, in fact it’s still there, until last week when I decided to give it a try. Unfortunately, though the recipe was clearly written, the steps were complicated and there was a high probability for failure. Anything that involves cooking mayo is a potentially disastrous endeavor! So I created my own using similar ingredients, and it came out perfectly!
Jalapeno Popper Dip
- 8oz cream cheese
- 1/2 cup mayo
- diced pickled jalapenos to taste (I used about 1/4 cup), drained
- 1/3 cup panko breadcrumbs
- 1/2 cup shredded cheddar
Combine cream cheese, mayo, and diced jalapenos. Microwave for ONE minute. Stir well.
Combine bread crumbs and panko, cover the cream cheese mixture completely. Microwave 2-4 minutes or until cheese is melted and bubbly.
Serve with a michelada and heavy duty tortilla chips for dipping!
I love love love zucchini… but only if it is in something, like zucchini bread, or fried. The other day I found myself in possession of two small zucchinis, and since I didn’t feel like making bread, I decided to fry it. Also, I’m trying to get JI to try new foods, and I thought maybe he’d be more interested in something that looked like a chip than bread with green flecks… I was wrong. He ate one teeny nibble and hated them. Whatever! I got to eat the rest!
Whenever I fry, I used the standard breading procedure: flour, egg wash, breadcrumbs. For the zucchini, I seasoned my flour with generic Italian seasoning, mixed one egg with 4T milk, and ran two cups of Italian croutons through the food processor. Dip, dip, dip! I deep fried them for 2 minutes – if you don’t have a deep fryer, you could easily heat oil in a deep pan and use that instead; make sure you have enough to cover the slices. Set on a paper towel to drain, but serve immediately because they get cold quickly! I like to dip mine in ranch. Yum!