strawberry summer cake

What to do when you have a 1/2 gallon bucket of fresh-from-the-farm strawberries?  Besides prolifically thanking the in-laws, you gorge yourself and make cake.  I saw this cake recipe from my favorite food blogger and promptly made it because I knew it would be delicious.  Shocker--it was!

 {my only regret with this cake--it could have used more strawberries!}

{served with powdered sugar and some whipped cream}

strawberry summer cake
from smitten kitchen

makes 8-16 servings (depending on how you slice it)

6 tablespoons unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons sugar
1 large egg (local)
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries (local), hulled and halved

1. Preheat oven to 350. 
2. Butter a 9- or 10-inch spring-form or cake pan.
3. Whisk flour or flours, baking powder and salt together in a small bowl. 
4. In a larger bowl, beat butter and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. 
6. Pour into prepared pie plate. 
7. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). 
8. Sprinkle remaining 2 tablespoons sugar over berries. 
9. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes.
10. Let cool in pan on a rack. 
11. Cut into wedges. Serve with powdered sugar and/or lightly whipped cream.

Next time I make this (and I know that I will), I will definitely put an impossible amount of strawberries on it.  I spaced mine prettily, but next time I will show no hesitancy.

What are you doing with this year's strawberries?

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KY Derby | country ham balls

Kentucky has a great country ham scene, and why not highlight it with this delicious recipe?  Not only is it easy and delicious, the meatballs can be made ahead of time then baked when you need them!

 {country ham balls}

 {these are so delicious!  I have made them several times over the last 6 months, and they are always a favorite!}

country ham balls
adapted from Sterling Bits

makes 24-36 balls (depending on how you roll them)

2 pounds local country ham, diced into 1/4 inch pieces
2 pounds local pork sausage
1 1/2 cup bread crumbs
2 local eggs, beaten
2 cups brown sugar
1 1/2 tablespoon mustard
1 cup white wine vinegar

1. Mix country ham, sausage, bread crumbs, and eggs together until well combined.
2. Roll out meat mixture to golf-ball sized meat balls.  At this point, the meatballs can be cooked or frozen for future use.
3. When ready to bake, preheat oven to 350.
4. Meanwhile, combine brown sugar, mustard, and vinegar in a pot.  Boil until rolling and allow to boil for 2 minutes.
5. Place meatballs in a 9x13 casserole dish and pour hot sauce over meatballs.
6. Bake for 20 minutes, turning balls at least once, or until done.
7. Serve.

I hope that these and the other recipes that I shared this week will inspire your Derby party!

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KY Derby | Kentucky champagne

I'd never heard of Kentucky champagne until we did a wedding at my job that asked for it.  It's a cocktail made from bourbon and Ale-8 (Ale-8 is a soda made in Kentucky).  I thought I'd give it a try one day, and it's one of my favorite cocktails because it is so easy and delicious!  If you don't have access to Ale-8, then ginger-ale would be a good substitute.

 {Kentucky champagne}

 {getting everything ready to make the drinks}

 {just bourbon and Ale-8}

 {pretty it up with cute straws and mint}

Kentucky champagne**

makes 6 drinks

4 1/2 oz bourbon, your favorite
6 pack of Ale-8
ice
pretty straws
mint (optional for garnish)

1. Place ice and 3/4 oz bourbon in the bottom of a glass.
2. Open 1 Ale-8 and pour over ice and bourbon.
3. Stir with straw a few times.
4. Serve garnished with mint.

This is a good option for those non-bourbon drinkers (like me) although you want to get into the spirit of the Derby and drink bourbon.  How do you like to drink your bourbon?

 **Please drink responsibly because this recipe does contain alcohol!

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KY Derby | bread pudding with bourbon vanilla sauce

Every Southern woman needs to have a delicious bread pudding recipe under her belt (or so I've heard) especially any woman who throws a KY Derby party!  This dessert can be made ahead of time which is one less thing you have to worry about!

 

 

 

 {bread pudding with sauce (top) and without sauce (bottom) but much better with sauce}

 {realized after I ate the bread pudding that I forgot to take a picture with the Maker's Mark bottle--oops!}

 {just wanted to share that the bread pudding should look like this before going in the oven or it won't work!}

bread pudding

makes 12 servings

2 sticks butter

1 1/2 cups sugar

4 cups milk

4 eggs

1 teaspoon ground cinnamon

3 teaspoons vanilla, divided

20 oz white bread (bakery kind not store kind), cut into 1 inch cubes and toasted until dry

1/4 cup bourbon (I used a small 50 mL bottle of Maker’s Mark)

3/4 cup cream

1 cup brown sugar

1. Melt 1 stick butter and sugar together just until sugar is dissolved.
2. Add milk.  If butter hardens, gently heat until it melts again. 
3. Allow mixture to cool so eggs don’t cook!  Beat eggs and whisk into milk mixture. 
4. Add cinnamon and 2 teaspoons vanilla. 
5. Pour custard over bread cubes in a large bowl. 
6. Preheat oven to 350. 
7. Allow bread to sit and absorb custard for 8-10 minutes or until most bread cubes are soggy.  There should still be a good amount of custard not absorbed. 
8. Pour everything into a greased 9x13 casserole dish. 
9. Bake until golden brown on top about 50-55 minutes. 
10. Make bourbon sauce: add bourbon, 1 stick butter, 1 teaspoon vanilla, cream, and brown sugar to a saucepan.  Bring to a rolling boil for 1 minute then remove from heat.  Cool and store in a pint jar. 
11. Serve bread pudding with bourbon sauce and try not to die from the deliciousness! 
12. Store bread pudding in the fridge and heat before serving.

I'm a purist--bread pudding should not have nuts or fruit in it!  How do you like your bread pudding?

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coffee cupcakes

April 12th is Coffee Cake Day.  I know I am a day late, but any excuse to make cake (even late) is good enough for me!  Plus, to have cupcakes instead of cake?  Even better since I can control myself more with cupcakes (honestly--it's worse to say you ate two cupcakes than two pieces of cake; it sounds like more!}

 {lovely glazed tops}

 {loved the crumb topping!}

coffee cupcakes
from damn delicious

makes 12

Cupcakes
1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 large eggs

Crumb topping
1/3 cup sugar
1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour

Glaze
1/4 cup confectioners' sugar
1 teaspoon milk

1. Preheat oven to 375. 
2. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
3. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. 
4. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. 
5. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. 
6. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. 
7. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. 
8. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. 
9. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. 
10. Allow glaze to set before serving.

Surprisingly, coffee cake is not made with coffee.  Have you ever had coffee cake?  Do you like it?  These went like hot cakes at work!

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grilled cheese | roast beef and smoked gouda

I love Gouda; it's one of my favorite cheeses.  When I saw this recipe, it was different so I wanted to try it.  I was so obsessed with this sandwich, I had it four times--in one week!

 {roast beef and smoked gouda}

 {making the sandwich--the caramelized onions are what makes this delicious!}

 {serve with a delicious bowl of soup for an easy meal}

one year ago:  beef and broccoli

roast beef and smoked gouda
from running to the kitchen

makes 4 sandwiches

2 large onions, sliced
4 tablespoons butter, divided
2 tablespoons fresh sage, coarsely chopped
8 slices of sourdough bread
1 pound sliced roast beef
8 slices smoked Gouda

1. Melt 2 tablespoons of the butter in a large skillet over medium heat.  Once the butter is melted, add the onions and caramelize until browned.  Turn off heat and add sage.  Allow to sit for about 3 minutes.
2. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
3. Layer one slice of cheese on each slice of the bread.
4. Next lay the roast beef on top of the cheese.
5. Spoon some of the onions (you may have extra) on top of the roast beef.
6. Top the other slice of bread/cheese.
7. Grill according to your tastes: panini press, on top of the stove, or in the toaster oven.  Here is a tutorial on each method.
8. Serve and enjoy!

I prefer a hot sandwich over a cold one any day (unless it's made to be cold like egg salad or chicken salad).  Are you a classic grilled cheese person, or do you like to experiment?

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chicken tetrazzini

I won't lie--there are some dishes that intimidate me.  Tetrazzini was one of them along with anything "surprise".  I grew up with the dreaded meal in school, and it was never anyone's favorite.  I finally decided to give it a try myself since I found this easy recipe that sounded delicious.  I must say, it didn't disappoint!  I even shared with a self-proclaimed tetrazzini enthusiast at work, and she loved it too!

 {a beautiful casserole if I may say so!}

 {a close up}

chicken tetrazzini
from myrecipes.com

makes 8 servings

10 ounce uncooked linguine
3 tablespoons butter
1/4 cup all-purpose flour
1 cup unsalted chicken stock 
1 (12-ounce) can evaporated low-fat milk
1/2 cup grated Parmesan cheese, divided
2 oz cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion 
1 1/2 tablespoons minced garlic (about 6 cloves)
1 teaspoon dried thyme
1/2 cup dry white wine
1 pound shredded cooked chicken breast
1 cup frozen green peas
Cooking spray 
1/2 cup bread crumbs
1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Cook pasta according to package directions; drain but keep pot for later.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. 
4. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese, cream cheese, salt, and pepper.
5. Reheat pasta pot over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, onion, garlic, and thyme; saute until cooked through.  Add wine; cook 1 minute. 
6. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. 
7. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
8. Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta. 
9. Bake for 30 minutes or until browned and bubbly. 
10. Top with parsley.
11. Serve and enjoy! 

This casserole is worth the two dirty pans.  Plus, I made this on a Sunday for dinner on Monday, and it was perfection.  The Hubby loved it and asked me to make it again!

How do you feel about tetrazzini?  Will you give it another try if you haven't had it in a while?

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white bean and thyme stew

Cold winter days call for hearty, vegetable and bean heavy stews.  This was a vegetarian recipe, but The Hubby requires some meat so I added sausage slices.  This would be a great vegetable/bean side dish for another main course like a roast.  I served it with the sausages and rice for a complete meal.

 {white bean and thyme stew}

one year ago:  black bean cookies

white bean and thyme stew

makes 8 servings

1 large onion, diced

1 1/2 cups carrots, sliced

1/2 butternut squash (local), cut into 1 inch cubes (about 2 cups)

4 garlic cloves (local), minced

2 cans Northern beans, drained and rinsed

3/4 cup chicken or vegetable broth

1 1/2 teaspoon dried thyme

2-14 oz cans diced tomatoes

1 bay leaf 

1 pound sausages (local), sliced (optional) 
Parmesan cheese, topping

1. Mix everything together in a crock-pot.
2. Cook on high for 6-8 hours or until squash is tender.
3. Serve with cheese if desired. 

I love the thyme in this recipe.  I feel thyme is an under-used spice especially in my house because The Hubby didn't like it at all.  He loved this stew too, so I guess I can add thyme to the list of foods-Hubby-loves-now which is alright by me!

 

Do you use thyme?

 

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chocolate almond quinoa cake

My grandmother found this recipe and made this cake a few years ago which has become a family favorite ever since.  I had never made it since my grandmother always did.  I was craving a chocolate cake, and so I finally had an excuse to make it myself.  This cake is a perfect balance of almonds and chocolate; you would never know this had quinoa in it!  This cake is so delicious and nutritionally/protein packed that you really have no excuse NOT to eat this healthy chocolate cake!

 {chocolate almond quinoa cake}

{I didn't think about it at the time, but next time, I'm adding toasted coconut for an almond joy flavor!}

chocolate almond quinoa cake
from The Daring Gourmet

makes 8-16 slices (depending on how you slice the cake)

2 cups cooked quinoa, loosely packed
4 egg yolks
⅓ cup milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup butter, melted
¼ cup coconut oil
1½ cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 egg whites
½ teaspoon cream of tartar
1 cup ground almonds

For Chocolate Almond Glaze:
4 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons hot water
Slivered almonds for decoration

1. Preheat the oven to 350. 
2. Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.
3. In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.
4. In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form.  More details and pictures on how to make a meringue.
5. Using the rubber spatula, gently fold the egg whites into the cake batter.
6. Pour the batter into the cake pan (DO NOT GREASE PAN) and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
7. Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
8. To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving, overnight is the best.
9. Enjoy!

I took most of this cake to work, and everyone said that it was delicious.  I even had one person say that it was "stupid good" which is a compliment, I guess :o)

How about you?  Do you try "healthy desserts" like this cake?   I do since it make me feel less guilty when I have a slice (or two)!

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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Pumpkin Bacon Sauce

If you are looking for more of a "grown-up" Halloween dinner, this recipe for pumpkin bacon sauce will not disappoint!

Fall=pumpkin everything. That’s a fact. However pumpkin doesn’t always mean sweets like cookies, cakes, and breads (although I love those too!). Pumpkin works just as well in savory dishes! I always make it a point to make a new savory pumpkin recipe every year, and so far, I’ve never been disappointed. So grab some pumpkin and local bacon and head to the kitchen!

 {Pumpkin Bacon Sauce}

 {Serve the sauce over whatever you prefer be it pasta, rice or steamed veggies like cauliflower!}

 {Want a bite?  Head to the kitchen and get cooking!  This was done in under 30 minutes!}

Two years ago:  Lazy Pizza Dough

Pumpkin Bacon Sauce
adapted from Created by Diane

1/2 pound bacon (local), diced
1/2 medium onion (local), diced
4 cloves garlic (local), minced
12 oz tomato sauce
1 cup pumpkin puree
1 cup broth
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1 cup Greek plain yogurt
Pasta, cooked (rice, steamed cauliflower, etc)

1. Fry bacon until crispy.
2. Turn heat down, and add onions and garlic. 
3. Cook onions and garlic until transparent and fragrant. 
4. Add tomato sauce, pumpkin, broth, nutmeg, and pepper flakes, stirring to combine. 
5. Allow to simmer 10-5 minutes or until thickened. 
6. Turn off heat and add yogurt. 
7. Season to taste with salt and pepper. 
8. Serve over cooked pasta. 

The Hubby loved this! Several co-workers were lucky that I was able to sneak some out of the house! Not a bad word to say about this recipe, and I even brought steamed cauliflower to serve it with at work instead of pasta. Everyone was surprised at how delicious a savory pumpkin recipe can be! Won’t they be even more surprised when I bring a Pumpkin and White Bean Stew for our potluck on Halloween? It’s just as delicious!

Do you use pumpkin for more than just sweets? Comment below with some of your favorite recipes because I am always looking for more ideas (and I don’t think I have all of my pumpkin-eating out of my system)!

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Fried Apples

Apple season is in full swing here in the Bluegrass!  Orchards like Reed Valley and Evan's have stands at the local farmer's market where you can try different types of apples and buy them for ridiculously low prices!

Take advantage by making this quick and easy recipe for one of my favorite apple dishes--fried apples!

 {Fried Apples with ice cream}

 {Apples from Reed Valley Orchard--some were galas (yellow) and pixie crisps (red)}

 {Cooked apples}

 {Showcasing the wonderful KY Proud products that went into this delicious dessert!}

One year ago: Cauliflower Rice
Two years ago: Pumpkin Bars

Fried Apples

Makes 8 servings

8 apples (local), cored and sliced into 1/2 inch wedges
3 plus 1/2 cups cider (local)
4 tablespoons cornstarch
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Place apples and 3 cups cider in a large pan on medium heat.
2. Cook apples until fork-tender, about 15 minutes.
3. Meanwhile, mix remaining 1/2 cup cider, cornstarch, and spices together.
4. Once apples are done, remove them with a slotted spoon and turn the pan up to medium-high.
5. Add spice cider mixture and heat until thickened.
6. Add cooked apples back to spiced sauce and stir to coat the apples.
7. Serve.

Use apples that you would eat plain; I personally don't like Granny Smith apples, so I used one of my favorites, Gala, along with a new favorite, Pixie Crisp.

You know that picture with the melting ice cream?  Yeah, it didn't last long!  The ice cream went with it perfectly!  My mom and I also bought almond croissants from Le Matin French Bakery and had fried apples with that too.  I'm pretty sure you can have fried apples with anything and for any meal.

I'm so happy to join the Dead Easy Desserts challenge this month hosted by franglais kitchen and maison cupcake

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Orange-Mustard Glazed Pork Chops

I'm all about a quick, easy and delicious dinner.  I was cleaning out the fridge and noticed a half jar of orange marmalade so I went on the ever-knowledgeable Pinterest and found this delicious recipe using the marmalade and mustard.  It was brilliant!

 {Orange-Mustard Glazed Pork Chops}

 {Pork chops seared and ready for the oven}

 {Pork chops finished and ready to eat!}

 {Serve with steamed broccoli for an easy weeknight meal!}

One year ago:  Brined Pork Chops

Orange-Mustard Glazed Pork Chops
adapted from Cooking Light

Makes 4 servings

1 tablespoon canola oil
4 (6-ounce) bone-in pork loin chops (1 inch thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons orange marmalade
2 tablespoon whole-grain mustard
1 teaspoon dried thyme
1 medium onion, cut into 1/2-inch wedges
2 tablespoons fresh lime juice

1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. 
3. Mix marmalade, mustard, thyme, and lime juice together.
4. Sprinkle pork with salt and pepper. 
5. Add pork to pan; cook 5 minutes or until browned. 
6. Turn pork; add onion to pan.
7. Pour orange-mustard mixture over pork; bake at 425° for 20 minutes or until a thermometer registers 140°. 
8. Serve pork with a spoonful of syrupy glaze and onions. 

 Pinterest saves the day!  Woohoo!  Do you use Pinterest?  If so, follow me for all the latest recipes and an archive of past recipes to browse and save your day!

PS--Don't forget to enter the giveaway which ends Sunday!

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White Wine and Herb Chicken

Who doesn't like a white wine, herb, and garlic dish with chicken and Parmesan rice?  I thought so!  I practically drank this sauce from a glass and inhaled the chicken.  Leftovers?  Claimed by me!

 {White Wine and Herb Chicken}

 {top view}

White Wine and Herb Chicken

Makes 4 servings

1 tablespoon olive oil
2 pounds chicken thighs, boneless and skinless
Salt and pepper
3/4 cup white wine
1 small onion, diced
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons butter
3 tablespoons flour
2 cups cooked rice
1/2 cup Parmesan cheese

1. Heat oil in a large saute pan.
2. Sprinkle salt and pepper on chicken.
3. Sear chicken until golden brown on one side; place in crock-pot.
4. Add wine to hot pan and scrap the bottom to get the bits that are stuck.
5. Add wine, onions, garlic, and herbs to crock-pot.
6. Cook on low 6-8 hours or until chicken is done.
7. Remove all liquid from the crock-pot and turn it off.
8. Heat butter in a pan and add flour to make a roux.  Add chicken liquid and cook until thickened.
9. Heat rice in a pan and add Parmesan cheese.
10. Serve chicken over rice.

I had to make this twice (darn right?) because I completely forgot to take pictures the first time.  I sacrificed myself, and it was completely worth it!

PS--Don't forget to enter the giveaway which ends Sunday!

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Jalapeno Cheese Stuffed Chicken

Jalapenos + cheese + bacon + chicken = winning combination and two thumbs up in the hubby's eyes.  I must say, he might not come up with the healthiest recipes in this world, but he does make being bad taste so good!

 {Jalapeno Cheese Stuffed Chicken}

 {Chicken wrapped and ready for the oven!}

 {Jalapeno Cheese Stuffed Chicken top view}

Jalapeno Cheese Stuffed Chicken

Serves 6

1-8 oz package of cream cheese, softened
2 jalapenos, finely diced (scoop the seeds out of one to reduce the heat if you want)
3 cloves garlic, minced
2 pounds chicken thighs, boneless and skinless
1 pound bacon

1. Preheat oven to 450.
2. Mix jalapeno, cream cheese, and garlic together until well combined; season to taste with salt and pepper.
3. Take each chicken thigh and lay it out.
4. Evenly divide the jalapeno cream cheese mixture amongst the chicken thighs.
5. Roll up the chicken thighs around the cheese and wrap with 3 slices of bacon; secure with a toothpick.
6. Place chicken in a greased baking dish.
7. Bake for 30-40 minutes or until chicken is done (at 160 degrees) and bacon is crispy. 

Does your spouse help with cooking and/or coming up with recipes?

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July 4th: Frozen Berry Cake

What's the 4th without a themed cake?  I threw my hat into the ring with this re-vamp of a family favorite that was a bit more cumbersome to make!  Plus this is much healthier than the old version because it uses real fruit purees!

 {Frozen Berry Cake}

 {Greek Gods Honey Vanilla yogurt is my absolute favorite!  I really loved it in this cake, but please use your favorite!}

 {Strawberry and Blueberry Filling}

 {Baked and cooled crust}

 {Add blueberry filling and freeze until solid}

 {Add strawberry filling and freeze until solid}

 {Frozen Berry Cake side view}

One year ago:  Grilled Corn
Two years ago:  Triple Berry Summer Buttermilk Cake

Frozen Berry Cake

Makes 15 servings

2 cups flour
1/2 cup brown sugar
6 oz pecans, finely chopped
1 cup butter, melted
20 oz frozen blueberries, slightly thawed
20 oz frozen strawberries, slightly thawed
1 cup sugar, divided (optional--might need more)
6 cups vanilla Greek yogurt. divided
pinch of salt
Whipped cream (optional)

1. Preheat oven to 350.
2. Whisk flour, brown sugar, and nuts together; add butter and stir until combined.
3. Press crust into the bottom of a 9x13 casserole dish.
4. Bake for 20 minutes; cool completely.
5. Place blueberries in a food processor and puree; add yogurt and a pinch of salt.  Add sugar to taste; I only used about 1/2 cup for each berry.
6. Repeat with strawberries.
7. Once crust has cooled, pour blueberry filling over it and freeze until set.
8. Pour strawberry filling over blueberry filling and freeze until set.
9. Place in fridge about 1 hour before serving to make it easier to cut.
10. Serve with whipped cream. 

Another cake that I didn't take ANY leftovers home!  This will be a refreshing and cool treat for the family after all that grilling, running around, swimming, and setting off fireworks!

Have a safe and happy 4th of July!

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July 4th: Baked Beans

This week is going to be CRAZY for me!  Not only is it month-end, but it's also a holiday on Friday!  In honor of July 4th, I'll be sharing some awesome recipes to make on July 4th to help you enjoy your holiday!  First up, this delicious and amazingly easy baked bean recipe made in the crock-pot!  Bonus--it's vegetarian!

 {Baked Beans}

 {Baked Beans side view}

One year ago:  Garlic Scape Pesto
Two years ago:  Quark (savory yogurt sauce)

Baked Beans
from the lemon bowl

Makes 8 servings

1-15 oz can cannelloni beans, drained and rinsed (also known as white kidney beans)
1-15 oz can great Northern beans, drained and rinsed
1-32 oz can pinto beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1/3 cup brown sugar
1/3 cup molasses or sorghum
1/3 cup ketchup
2 tablespoons yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

1. Mix beans and onions together until combined and place in a crock-pot.
2. In a separate bowl, mix remaining ingredients until well combined.
3. Add sauce to beans and mix until combined.
4. Cook on HIGH for 6-8 hours or until beans are tender.
5. Season to taste with salt and pepper.
6. Serve.

The hubby was obsessed with this recipe, and he asked me to make it once a week "until he tires of it"!  This will be an easy throw-it-together-and-forget-about-it on that holiday that you want to spend in front of the grill, around the pool or setting off fireworks!

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