chicken enchilada quinoa bake

9 Sep

This was super delicious! I topped mine with some cilantro and guacamole! Yum!


chicken enchilada quinoa bake
adapted from tablespoon

2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa
1 1/2 cups shredded cooked chicken breast
1 can black beans
1 can chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
Bake 10 to 15 minutes.
Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.


1 Sep

This was so good I already made it twice! Pretty quick and easy. And definitely yummy!


adapted from pinch of yum

For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water

For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (soba or rice noodles would also work)
2 cups spinach leaves
1-2 cups shredded cooked chicken
sesame seeds for topping

Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked – just enough to barely soften). Drain and rinse with cold water – this removes starch and helps them stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and give it a whirl. When it’s smooth, taste it and adjust to your liking. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken. Stir fry for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around – everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and chicken. Serve sprinkled with sesame seeds.

crisped rice cookies- SRC

1 Sep

another month, another secret recipe club assignment! this month i was assigned searching for dessert! a girl after my own heart with so many dessert recipes to choose from! lemon sticky rolls, cinnamon doughnuts, and inside out smores all looked delicious! ultimately i chose these crisped rice cookies. we had been invited to a barbecue yesterday and these were perfect to bring with us! they were devoured! super yum! everyone raved about them and not a crumb left :) i used a whoopie pie pan and made 18 cookies!



crisped rice cookies
adapted from searching for dessert

– 1/2 cup cookie butter
– 1 cup white chocolate chips
– 1 teaspoon vanilla extract
– 4 cups crisped rice cereal (like Rice Krispies)
– 1/2 cup chocolate chips
– 2/3 cup marshmallow fluff

1. Melt cookie butter and white chocolate in a microwave safe bowl for about 30-40 seconds on high. Be careful not to “burn” or overheat the chocolate. When you are melting chocolate in a microwave you want to heat it, then stir it to help the rest of the pieces melt.
2. Stir in vanilla extract. Measure the crisped rice cereal into a medium bowl. Stir the cookie butter mixture into the cereal until completely coated. Stir in the chocolate chips (the mixture should be cool enough that they should not melt much).
3. Dollop the marshmallow fluff into the bowl in two or three spoonfuls then break it up with a spatula or spoon and stir the mixture to distribute the fluff.
4. Dividing the mixture evenly press it into a lightly greased muffin top pan. Let sit for 1-2 hours before eating if you want them to hold their shape the best. As they sit longer they set up better.

Baked banana donuts

30 Aug

Who doesn’t love donuts? Banana donuts. Yum!


Baked Banana Donuts
adapted from sweetcdesigns


-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 cup butter, softened
-2 eggs
-1 cup sugar
-2 large very ripe bananas
-2 tablespoons vanilla
-1/2 cup milk
-1/2 tsp sea salt

Cream together sugar and butter in a stand mixer.
Add in eggs, mix thoroughly.
Add in vanilla, bananas and milk
Slowly fold in flour, salt, and baking soda- be careful not to overmix.
Pour into Wilton doughnut pan- fill about 1/2 way to top.
Bake for 10-15 minutes, until slightly browned and toothpick comes out clean when inserted.

Raspberry Coconut Cake with Coconut Streusel

23 Aug

What do you do with berries that are getting too mushy to eat? You bake them into dessert! Yum coconuts and raspberries!


Raspberry Coconut Cake with Coconut Streusel
adapted from twopeasandtheirpod


For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sweetened flaked coconut
1 cup raspberries, fresh or frozen

For the Coconut Streusel:
1/4 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sweetened flaked coconut
4 tablespoons cold butter, cut into pieces

1. Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.

2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3. In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.

4. Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.

5. To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.

6. Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.

Julia Child’s Eggplant Pizzas

17 Aug

Got an eggplant in our farm box and decided to try something new with it. These were eh. Too mushy for my liking!


Julia Child’s Eggplant Pizzas (Tranches d’aubergine á l’italienne)
adapted from kalynskitchen

1 globe eggplant, about 8 ounces and 9-10 inches long
about 1 T salt, for drawing water out of eggplant
about 2 T olive oil, for brushing eggplant before roasting
about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
10 large basil leaves, cut in chiffonade strips (optional)
1/3 cup freshly grated Parmesan
1/3 cup finely grated low-fat mozzarella blend
hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:
2-3 tsp. extra-virgin olive oil
3 large garlic cloves, very finely chopped
1 can (14.5 oz.) petite diced tomatoes with liquid
1/2 tsp. dried Italian seasoning
1/4 tsp. dried oregano


Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Vietnamese-Style Lettuce Cups

15 Aug

I picked a few lettuce leaves from our garden. Not enough for a salad unfortunately, so I decided to do some lettuce cups. These were good. Too bad I forgot the radishes!!!…..


Vietnamese-Style Lettuce Cups
adapted from menumusings


2 cloves garlic, finely minced
1 1/2 Tbsp ginger, peeled and finely chopped
1 jalapeno pepper, finely minced
1 Tbsp canola oil
1 pound ground turkey
1 large carrot, peeled and grated
1 shallot, finely chopped
zest of 2 limes
1/4 cup fish sauce
1/4 cup fresh squeezed lime juice
1 tsp granulated sugar
1 tsp sesame oil
1 head of Butter or Bibb lettuce leaves
2-3 radishes, washed and sliced super thin
Fresh cilantro
Fresh lime wedges

1/3 cup soy sauce
1/3 cup rice wine vinegar
2 Tbsp brown sugar
2 green onions, thinly sliced


1. Prep -
In a small bowl, combine the garlic, ginger, and jalapeno pepper.

2. Cook -
In a large wok (or large skillet), heat the oil over fairly high heat.
Add the garlic mixture and stir-fry about a minute.
Add the turkey, carrots, and shallots; and cook, stirring constantly, about 4 minutes until the turkey begins to brown and is no longer pink.
To the meat mixture, add the lime zest, fish sauce, lime juice, sugar, and sesame oil and cook for another 3 – 4 minutes.

3. Make the dipping sauce -
Just combine all the dip ingredients.

4. Serve!
Spoon the meat mixture into lettuce cups. Top with thinly sliced radishes and fresh cilantro. Serve with lime wedges to squeeze over the top. Give everyone a little bowl of dipping sauce, or have one communal bowl!

Crockpot picante chicken and black bean soup

11 Aug

This was really yummy. I also made some homemade tortilla chips to go along with it! The original recipe called for blending an additional can of black beans with broth to get that creamy consistency. After reading the reviews, I opted to put in a can of retried beans instead and save myself the hassle of pulling out the blender!


Crock Pot Chicken and Black Bean Soup
adapted from skinnytaste

1 (15 oz) can black beans, rinsed and drained
1 can fat free retried beans
1 1/2 cups low sodium chicken broth
2 (10 oz) cans Rotel tomatoes with green chilies
1 red bell pepper, minced
4 oz can diced green chiles
1 tbsp ground cumin
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
16 oz (2) skinless chicken breast
1/2 cup chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium haas avocado, sliced

Add black beans, retried beans, and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

Turkey nacho supreme revisited

5 Aug

I made these awhile ago but didn’t get to try it til the next day as leftovers! So I made it again. Yum-o. This time with the tomatoes!




4 Aug

the first monday of the month means a secret recipe club post. this month i was assigned its yummi. Chef Becca is formally trained culinary professional in northeastern Wisconsin. There were a ton of recipes to choose such as this strawberry spinach salad and these nutty chocolate banana hand pies from but we had some bananas turning way brown so it was an easy choice for me!  and i also had some caramel hershey kisses left over from a past baking project!



adapted from itsyummi


1 cup all-purpose flour
1 cup whole what flour
3/4 cup granulated sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 medium (1 cup) ripe bananas, mashed
2 eggs
1/3 cup canola oil or melted unsalted butter
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon caramel flavoring
12 Hershey’s Caramel Kisses, unwrapped



Heat oven to 350°F.

Line a 9×5-inch loaf pan with parchment paper, extending paper up sides of pan, or spray with non-stick spray; set aside.

In a large bowl combine bananas, eggs, oil, milk, caramel flavoring, and vanilla extract. Add flours, sugar, baking powder, cinnamon, and salt to banana mixture; stir just until moistened.

Pour two thirds of the batter evenly into the pan. Place 12 caramel Kisses on top of the batter, spacing them apart as evenly as possible. Pour remaining batter on top of the kisses and spread with a spatula to assure that all of the candy is covered with batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove bread from pan by using the edges of the parchment paper to lift bread from pan, or use a butter knife to loosen sides of bread from the pan and invert pan to remove bread. Allow it to cool completely on a wire rack.


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