Lemon Bars

I love Pinterest.  I love it for a lot of reasons.

#1.  I have my dream home all planned out.
#2.  I have my Christmas list totally picked out.
#3.  I have my birthday list totally picked out.
                and last, but not least...
#4.  I have collected about 1,000 recipes...most of which have been really good.

Last month, I had a bridal shower to go to at my work.  What bridal shower is not complete without lemon bars?  I love all things lemon...and these fit right in.  I adapted this recipe from one I found on Pinterest.  I'm glad I used this recipe- there's something about using fresh lemon juice that just makes it "that much better."  Thankfully, I saved a few at home, because they were all gone! 
 

{Lemon Bars}

recipe adapted from here

For the crust:

3/4 pound unsalted butter; at room temperature

3/4 cup granulated sugar

3 cups flour

1/4 teaspoon kosher salt

For the filling:

6 large eggs; at room temperature

3 cups granulated sugar

2 Tablespoons finely grated lemon zest

1 cup freshly squeezed lemon juice (about 7 small lemons)

1 cup flour

Confectioners' sugar for dusting

Butter a 9x13 baking pan, then line the bottom & sides with parchment paper (optional, but makes for easy removal from the pan.)

For the crust:

Cream the butter & sugar until light in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour & salt; and with mixer on low, add to the butter mixture until just combined.

Dump the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into the bottom of the prepared pan. 

Chill the pan while you preheat the oven to 350 degrees.

Bake the crust for 15-20 minutes, until very lightly browned.  Let cool.  Leave the oven on.

For the Filling:

Whisk together the eggs, sugar, lemon zest, lemon juice & flour.  Pour over the crust and bake for 35-45 minutes, until filling is set. 

Let cool to room temperature.  Cut into squares or triangles and dust with confectioners' sugar. 

Store any leftovers in a covered container in the refrigerator. 

Makes about 24 squares.

Enjoy!

Buffalo Chicken Tacos

I hit a home-run the other day.  I received a pat on the back & an "atta-girl."  I made Buffalo Chicken Tacos.  I usually associate chicken wings with 3 things: guys, beer & football.  I'm not a huge fan of eating meat off the bone- something about it just grosses me out.  So I don't particularly LOVE chicken wings.  When I found this recipe...I immediately knew it'd be a big hit.  I'd like it because it was chicken off the bone, and my hubby would love it because well...he's a guy, he was drinking beer & of course he watching football.  We both really enjoyed these tacos!

{Buffalo Chicken Tacos}
recipe via here

Ingredients

1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing - NOT red hot sauce) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas

Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly
Cheddar Cheese

Heat a large skillet over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, remove from heat toss with ⅓ cup buffalo wing sauce.

Warm tortillas.  Top with all toppings.  Drizzle with small amout of ranch dressing. 

Enjoy!

Cream Cheese Rippled Pumpkin Bread

So weird!  Earlier this week, I was trying to figure out a few new outfits on Polyvore.  I was headed to the mall & my take on shopping lately: if I can't make an "outfit" out of it....I'm not buying it.  That way, I won't end up with all these random shirts/tops that really don't go together.  So anyways...sorry to all of you if it left you scratching your heads!

We have had a busy couple of weeks!  We travelled for 2 weeks, and then we had my hubby's family in town.  Needless to say...lots of eating out!  My hubby is now in North Dakota for the week.  I have to admit: last night, after working for 12 VERY long hours...I came home, made some classic Kraft Mac n' Cheese & collapsed on the couch! 

While Todd's family was here, I did manage to make this bread.  Very Fall. Very Good. Very comforting.  The recipe makes 2 loaves...we ate one & I brought one to work.  The one I brought to the ER was gone in minutes!

{Cream Cheese Rippled Pumpkin Bread}
Recipe compliments of Lickthebowlclean.blogspot.com
Recipe makes 2 loaves

Cream Cheese Filling:

8 ounce package cream cheese; room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 Tablespoons all purpose flour

Pumpkin Bread:

1 cup toasted pecans
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter; melted & cooled
1-15 ounce can pure pumpkin
1/2 cup water
1 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour 2 9x5' loaf pans.

For the Cream Cheese Filling: Beat the cream cheese until smooth in a stand mixer.  Add the sugar and process until smooth and creamy.  Add the eggs; one at a time,  mixing just until incorporated.  Do not over process.  Stir in the flour.  Set aside.

For the Pumpkin Bread:  Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.  In another bowl, whisk together the eggs until lightly beaten.  Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla and (optionally) nuts.  Stir the flour mixture into the pumpkin mixture, being careful not to overmix.  A few streaks of flour are fine.  Divide the batter in half.  Take one halft and divide it between the two pans.  Pour half of the cream cheese filling into each pan, then top with the remaining half of batter.  Smooth the tops and bake an hour, or until a toothpick comes out clean.  Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

Doughnut Muffins

Things have sure changed around our house.  My hubby has been travelling a lot, which has been a really hard adjustment for me.  That's part of the reason I haven't had many recipes to share- cooking for one is SO HARD.  While my hubby was gone- I found myself sitting in my most ugly ripped stained worn comfy sweatpants (I know you all have some)  & watching The Housewives of Beverly Hills & The Rachel Zoe Project off the DVR (never, ever would I think about watching Bravo when my hubby is around- he says it gives him a headache.)  After many hours of watching t.v. & stalking Pinterest...I decided I should make these muffins.  I'm glad I did- I ate them for breakfast all week!  They were good & warm & fall-ish.

{Doughnut Muffins}
compliments of Howto-simplify.com

For the muffins:
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

For the coating:
1/4-1/2 cup butter; melted
1/3 cup sugar
1 Tablespoon cimmamon

Preheat oven to 350 degrees & grease a muffin tin. 
Combine flour, baking powder, salt, nutmeg & cinnamon in a medium bowl.  Combine oil, sugar, egg & milk in a large bowl.  Add dry ingredients & stir to combine.
Bake at 350 degrees for 15-20 minutes.  While muffins are baking, melt butter in a small bowl.  In another bowl, combine the sugar & cinnamon.  Shake muffins out of the muffin tin while the muffins are still hot.  Dip muffins in the melted butter & then into the sugar & cinnamon mixture.  Place on a wire rack & allow to cool.
Enjoy!

I couldn't help it :)

         

Lasagna Soup

I've been trying really, really hard to pretend it feels like fall.  I mean, I'm ready for 50-60 degree weather, football, boots & sweaters.  Yesterday, it was 91 degrees in Denver.  91 Degrees!  So needless to say, I'm not quite ready to bust out all of my saved pumpkin recipes, soup recipes, etc.  We are still outside grilling!
A few weeks ago, I did have the opportunity to try a good fall recipe.  It was a bit on the cooler side, it was Sunday evening & we had just spent the afternoon at the Bronco's game.  I've had this recipe saved for awhile now & I'm glad we tried it!  It was so good.  Sorry the picture is so bad...we were so hungry, I just quick snapped a picture before we devoured it!

{Lasagna Soup}
recipe compliments of  Cassie Craves

{I tried to get a picture of the Ricotta mixture at the bottom of the bowl...didn't work out so well}

Ingredients:

2 teaspoons olive oil
1 pound spicy sausage
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes with garlic and olive oil
5 cups beef broth
1/2 cup tomato basil spaghetti sauce
1 bay leaf
4 ounces campanelle pasta
4 ounces ricotta
1/4 cup grated Parmesan
1/8 teaspoon salt
Pinch of pepper
1 cup shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic and Italian seasoning and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the spaghetti sauce, the broth, and the bay leaf and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.

2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaf. If desired, season with salt and black pepper to taste.

3. In a small bowl, combine the ricotta, the Parmesan, the 1/8 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.

Enjoy!

Block Party! and a few great recipes...

Hopefully everyone is having a great weekend!  Last evening, we had our first annual block party.  We had a great time!  This is what our street looked like:

and:

Even Little Oli had a good time...although this morning he's had a slight hangover: by that I mean like a food coma/hangover.  We watched our little 13 pound dog eat 1 hotdog, 1 cupcake wrapper & he took a cookie right out of a little girls hand!  Who knows what else he got ahold of.  SO needless to say he's a big sluggish this morning. 

We ended the evening with a bonfire in the middle of our street.  It was so much fun!  Can't wait to do it next year!  As for what I brought- they were both new recipes that I will be keeping around.  I enjoyed them both (and a big thank you to Pinterest- which is where I found the links.)

{Peanut Butter Pretzel Bites}
recipe compliments of Foodaphilia

1 cup creamy peanut butter
2 Tablespoons softened butter
3/4 cup powdered sugar
3/4 cup brown sugar
mini pretzels
1 bag semi-sweet chocolate chips

Combine peanut butter & softened butter in a large bowl.  Mix to combine.  Add the sugars & mix again.  At this point if the filling will roll easily into balls without sticking to your hands you're ready to go.  If not, add a little more of each sugar until you've reached a consistency that is easy to roll.

Use a teaspoon measure to scoop the filling.  Roll each portion into a small ball, then sandwich them between two whole pretzels.  When all the balls are rolled & successfully sandwiched, stick the whole tray in the freezer for about 30 minutes (I froze my completely.)

Pour the chocolate chips into a microwave safe bowl & heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer & quickly dip each half-way into the melted chocolate.  Return to the tray & repeat with remaining sandwiches.  When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until ready to serve. 

TIP: line the tray with parchment paper

now on to my favorite:

{Asian Chicken Pasta Salad}

recipe compliments of nobiggie.net

1 box bowtie (farfalle) pasta
4 chicken breasts cooked & shredded (I shredded a rotisserie chicken)
1/4 cup green onions; sliced
1/2 pack sliced almonds; toasted
1 bag spinach
1 small bag peapods
1 can mandarin oranges; drained

Dressing:
NOTE: this recipe MUST be doubled

1/4 cup sesame seeds; toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (or sesame oil)
2 tbsp sugar
1/2 tsp pepper

Cook pasta (a little al dente.)  While pasta is cooking, shred chicken.  Make 1 batch of the dressing.  Combine cooled pasta & chicken in a container: pour dressing over.  Place in fridge overnight (or at least 4 hours.)

Right before serving, toss all together with 1 more batch of the dressing.  Top with a small amount of additional sesame seeds.  Enjoy!

Aspen Recap & a Great Soup Recipe

Wow! Aspen was amazing.  We had a great time just hanging out, watching volleyball, walking around town, eating tons of food & drinking some really good wine (pretty much left over from our last Napa Valley vacation.)  Before I share one of my favorite soup recipes....Sausage Tortillini Soup, I thought I'd share a few photos from our trip.

My hubby & I

 

The girls

Post hiking up Aspen Mountain...we needed a few beers & some FOOD!

Aspen Sunset...

Needless to say we had a busy week! 

Since coming home from Aspen, the mornings have been a bit on the chilly side & it's been a bit dark when I've been waking up for work.  I think it's appropriate to say that fall is in the air!  Soup is such a fall meal for me...it's this time of year I usually bust out a few soup recipes.  This is my absolute favorite!

{Sausage Tortillini Soup}

recipe compliments of Ann Bishop

3 stalks Celery; chopped small

3 stalks Carrots; chopped small

1 package fresh mushrooms; chopped

1/2 onion; diced

1 pound Italian Sausage

1-28oz can petite diced tomatoes; undrained

2-15oz cans chicken broth

1 small package premade cheese tortillini

Parmesan cheese

French Bread

Saute celery, mushrooms, carrots & onion in a large soup pot.  At the same time, brown sausage.  Once cooked, add sausage to veggies.  Add undrained petite diced tomatoes & chicken broth.  Bring to a boil & add tortillini.  Boil until pasta is cooked. 

Top with parmesan cheese (and I also topped with some fresh basil from my garden) & serve with french bread. Enjoy!