The Laziest Peach Pie Cake

The Laziest Peach Pie Cake

So this cake is typically called a dump cake, but I just can’t deal with making a cake with such a horrible name.

For real it’s horrible.

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Dump. Dump. Dump.

Who thought that was a good idea?!?!

So I am calling it a lazy cake. It’s basically that.

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Plus, I didn’t exactly just dump all of the ingredients together. I know that most recipes just call for dumping the ingredients in layers, but I had read from a lot of blogs that this was a hit or miss method as the areas that were not touching the fruit or moisten by butter are dry and cakey. Boo!

So I just gave it all a good stir to make sure the cake was moistened and then I slapped this sucker in the oven. Once it was done, we dug in with some whipped cream. I think ice cream would be great as well.

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Hopefully you have all the ingredients for this cake in your pantry right now. If not, you better get to the store and pick up the few things you need for this Lazy Peach Pie Cake.

I really love fresh peaches and using them in baked goods, but I was impressed with how well the cake came out with the canned fruit. Adding in a bit of cinnamon and vanilla extract jazzes is up too.

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Be lazy, make this cake, enjoy!

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The Laziest Peach Pie Cake

Makes 12 servings

Ingredients

  • 1 29-ounce can sliced peaches in heavy syrup, undrained
  • 1 (18.25 ounce) box yellow cake mix
  • 1 teaspoon vanilla bean paste, or 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • 3/4 Cup butter, at room temperature

Process

  1. Preheat 375 degrees.
  2. Spray a 9×13 baking pan.
  3. Dump the peaches in the bottom of the pan. DO NOT DRAIN. Cut the peaches to make small pieces.
  4. Sprinkle the cake mix evenly over the peaches. Add the vanilla extract and cinnamon. Mix gently to moisten the cake mix. Do not leave dry lumps behind- they will stay dry and lumpy!
  5. Cut the butter into thin slices and evenly dot on top the whole pan.
  6. Bake for 35-40 minutes, until the cake is golden brown.
Posted in Baking, Food and Drink | Tagged , , , , , , , | 2 Comments

Ranch Chicken Enchiladas with Green Chile Sauce

Ranch Chicken Enchiladas

Let’s talk stupid blog things.

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I’ve been blogging long enough to have seen plenty of stupid blog things. Since I really o this blog for fun (let’s be real here, I’m not making the big bucks!) so I don’t get sucked into all the dumb stuff I see, and have discussed with fellow bloggers, but I have experienced my fair share of it.

Numero Uno… getting asked to do something for free. Oh, this one is my favorite! Sure, I admit that I have done thing plenty of times (I’m an idiot) but it has only been when I felt the ever precious exposure would be worth it. But for real, can brands please get it out of their heads that bloggers like to do work for free? Can you pay your bills with product? Oh, you mean your cable company doesn’t except samples of sausage/wine/cheese?  Mine either! That’s so weird.

Numero dos… for the bloggers that are getting paid, having to chase down money is their favorite way to spend their time. Imagine having to do that for 7 months?!?! That is what it took for a blogger I know to get paid from a brand. That’s some bullshit right there!

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Numero tres…those stupid pictures of the grocery store aisle of the product my fellow bloggers are working with. Guys, I didn’t know where to find that cereal, pasta, olive oil, but damn it! I do now Thanks. I really enjoyed that photo of your local Walmart. I hate them, my fellow bloggers hate taking them. Who thought this was a good idea. I’d like to give them a talking to!

Numero cuatro… when brands want you to come up recipes but nothing you come up with is good enough. There are really only so many recipes using ham at breakfast that are ‘new’ so if you shoot down like 5 ideas, just give one. Come on.

Numero cinco… well this is more about food trends, than blogging, but ugh. I can’t get on all these food trends. Smoothie bowls… nope. I need to enjoy my smoothie on the go while I drive to work while listening to CNN on Sirius. Monster Milkshakes… Sorry, I am trying to keep my weight in check. I don’t need to consume 6,000 calories of milk, ice cream, chocolate, and donuts. Plus, they are so fucking messy. Avocado Toast… I like my avocado with chips and a margarita, not on toast. (But maybe I should make it and get a super popular blog/IG post?!?!!?)

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That list could go on and on, but I have more important things to do like share this banging recipe for Ranch Chicken Enchiladas with Green Chile Sauce.

I love enchiladas. They are such a good, comforting dinner. A real treat.

Plus, they are so simple. The chicken is super easy to prepare, and then you just roll it up in tortillas, make a quick sauce and toss it back in the oven to melt the cheese on top.

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I didn’t cook the chicken in my slow cooker but you could. I did it in the oven since I wanted it ASAP but you could do the chicken in a slow cooker by cooking it on low for 8-10 hours or on high for 4-6. You would get the same result- delicious shred-able chicken.

Other than that, the rest is super simple to make, even the sauce. Just give it a try!

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Guys, let’s make all my Taco Tuesday recipes super trendy! My tacos can be as popular as smoothie bowls… right!?!?! I swear after you eat these enchiladas you will agree!!

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Ranch Chicken Enchiladas with Green Chile Sauce

Makes 8 enchiladas

Ingredients

  • 1 1/2 pounds of chicken breast
  • 1 packet of ranch dressing mix
  • 1 Cup chicken broth
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 2 Cups of chicken broth
  • 1 Cup sour cream
  • 4 ounce can of green chiles
  • 4 ounce of shredded cheddar cheese
  • salt and pepper
  • 8 flour tortillas

Process

  1. Preheat your oven to 400.
  2. In a dutch oven, combine the chicken, packet of ranch dressing mix, and 1 Cup of chicken broth. The chicken should mostly be covered by the broth. Cook for 30 minutes, or until chicken is cook through.
  3. Place chicken on a cutting board to cool to be able to shred it. Once cool, shred the chicken with forks or by hand.
  4. While the chicken cools, make the sauce. In a small sauce pan over medium heat, melt the butter. Add the flour and mix well to make a hue. Add 1/2 Cup of chicken both. Mix well to break up clumps. Add the rest of the broth and mix well to break up clumps. Simmer for 3-4 minutes to thicken. Mix in the sour cream and green chiles. Add salt and pepper to taste.
  5. Place a little bit of the sauce (1/4 Cup) in the bottom of a 9×13 baking pan. Evenly coat the bottom.
  6. Evenly divide the chicken among the tortillas. Fold the tortillas over the chicken and then roll up to create a tube. Place all into the pan.
  7. Cover with the sauce and then evenly cover with the shredded cheese.
  8. Place under the broiler for a few minutes to melt the shredded cheese on top.
  9. Serve and enjoy!
Posted in Cooking, Food and Drink | Tagged , , , , | 5 Comments

Our Disney World Anniversary Trip: Animal Kingdom Theme Park

Enjoying a Visit to Disney’s Animal Kingdom

It had been just over 20 years since I had been to Disney and over 25 for Price, so when we were trying to figure out what were going to go to celebrate our belated honeymoon/first anniversary we quickly considered Disney. It just seemed like the prefect situation as it’s close by and something we had never done before.  The first Anniversary is paper, surprisingly we didn’t spend as much as we thought we would.

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We worked with Victoria, a great Disney travel agent at Hi-Ho Vacations to help book and plan out our trip. It was no-cost to us and it was comforting to know that we had someone comparing prices and looking for the best discounts to get us the best deal. We compared a few different resorts and got the best deal by staying at the Coronado Springs Resort with Park Hopper Passes and the Disney meal plan.

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Before we knew it our anniversary was here and we were checking into the Coronado Springs Resort.

Leading up to that moment, Victoria sent us information on different plan options for us to book. There were several we could consider at different price points. As well, she sent information on the different parks, restaurants, and attractions we wanted to see.  It’s Disney, so the options were endless.

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Here’s to one year, and many more!

Now that we live in Florida, Disney is no longer a “maybe next year” or “in our lifetime we will go” now it’s less than a 2 hour drive and Voila, Mickey Time!!  We got up early and drove in, around the park, around the complex, and finally to our destination, the Coronado Springs Resort.  No lie, the magic is all around you and it better be, because people come from around the world to see something we hopped in our cars and drove to.  We checked in which was very pleasant.  This is Disney! So of course checking in is an experience.  “There are your magic bands… This is where we are… your room is here… pool… restaurants… buses to any one of our parks located here…” I could go on and on but we were given so much information and every question we asked was answered.

Mickey Meltdown Meter – 0%

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After getting our stuff set up in our room in Casitas 4, we headed over to the closest bus stop (#2) to get to the Animal Kingdom theme park. A short wait and then a bus ride later, we were at the park for some much needed fun.

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We didn’t really have a plan, aside from dinner, when we got there so we wandered around checking out the animals a bit since it was just fun to be there. We ended up heading over to the Tree of Life since pretty much centrally located in the resort on Discover Island. Plus, it’s just so cool. The central location basically screams “um yeah, I’m the Tree of Life”

On our way there, we noticed we were perfectly timed up with heading in to the “It’s Tough to be a Bug! show. We didn’t know what the show was about but decided to just wing it and head in. It was geared more to younger kids with the animation and he characters from It’s a Bug Life, but it was fun to learn about bugs. Plus, the special effects were just cool. I recommend it for anyone.

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Then we wandered some more taking it all in.

Plus, we didn’t prepare and make FastPass+ reservations with our Mickey Bands to sign up for up to three events, shows, rides, etc.  And we didn’t know which ones to pick from that worked around our dinner reservations. Thankfully we didn’t really need to use it right away since there were plenty of attractions with short rides.

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Checking out the monkeys in in the Asia part of the park!

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Again, the lines were short and quick so we didn’t need to use our Magic Band Fast Pass Reservations for the Dinosaur ride in Dinoland, USA section of the park.

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Ultimately, we needed to head back over towards the Africa section of the part, as our dinner reservation was in that area.

We took a quick stop off to visit the Gorilla Falls Exploration Trail before dinner. It was so fun to check out all the animals they had on display. We learned to much from the cast members in the area. We learned the grooming and social habits of the Angola colobus monkeys (pictured above and below). I think they have nicer hair than me they groom it to much!

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There were so many animals in there to check out and learn about

Plus, it was nice to walk around in the shade under the canopy holding hands enjoying all the sights. So romanical.

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We walked all over and worked up a real appetite so we couldn’t wait for our dinner reservation at the Tusker House Restaurant, which featured a great buffet. This was one of those places we researched from what Victoria sent us weeks before our trip. It had great reviews for the selection and quality of food.

We were so, so hungry by that point that we immediately dug right in. Who wouldn’t be hungry!?! Our Fitbits were telling us that we both crushed our 10k step goal wandering around the park.

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We got to take some pictures with Safari Mickey, Goofy, Donald, and Daisy. It was so silly but wonderful. Even as an adult they come over to make your night special.

Also, there were a few outlets here so I was able to charge my nearly dead phone for some juice. Finding outlets to be able to charge your phone around the theme park was tough so I was happy to get some time to give it a decent charge.

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Our next be adventure took us on Safari! An after dinner safari, sure why not!?!

We went on the Kilimanjaro Safari ride that loaded up groups into jeeps to go on a safari. The guide set up the experience to to guide us on a 2 week Safari, when in reality it was about 20 minutes long.

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Why did the Rhino cross the road?

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Rhino does what Rhino wants!

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There were some natural barriers to keep animals away from the jeep, but for the most part they could roam all over. It was so cool to animals in the ‘wild’.

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Both of us were so impressed with the amount and variety of animals we saw on our safari. We have been to plenty of zoo’s before but have never had seen animals like this before. They were active, playful, and were happy to just go about their business while we drove around.

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We used one of our three FastPass+ reservations for the safari. At this point we found out how to easily use the magic band  by signing up for reservations at kiosks around the park. So long 55 minute wait, let’s go to the front!!

While we didn’t do it, Disney set up a new Nocturnal Encounters experience which allows you to check the African Safari out at duck/night so you can check out the animals when they are more active. The animals were so close you just wanna reach out and touch them. BUT DON’T!

After dinner we also went on the Kali River Rapids, which was so much fun. Plus, it was just so refreshing to get wet on that hot June night.

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Since we didn’t drink at dinner we decided that we needed to grab a drink to enjoy while we walked around the park. We stopped off at walk up bar at the Thirsty River Bar and Trek Snacks as we crossed over into the Asia section of the park. We split the Khumbu Icefall ($8.50), which was a frozen drink make of Cruzan Guava Rum Blended with Coconut and Raspberry Puree, and the Himalayan Ghost($9.50), which was Snow Leopard Vodka, Guava, and Odwalla Lemonade.

As expected, alcoholic drinks are pricey, but can be hard to come by, depending on what park you are in.  Understandably, no vendor in the Magic Kingdom has alcohol, which we learned the hard way the following day.

Mickey Meltdown Meter – 20%

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We headed over to the Tree of Life with our drinks to enjoy the Nighttime Awakenings light show that is illuminated on the tree. We just missed one show so we snuck to the front of the viewing area to get the best spot for the next show. So worth the 10-15 minute wait between the shows, especially with our frozen drinks on the hot Florida night.

By then we had been on our feet for hours and hours so we were so ready to head back to the room to crash.

In the end, my Fitbit read I had taken 20,671 steps for the day and had covered 8+ miles, which is pretty impressive all around, especially since we did the majority of our steps/distance for the day while at Disney, not at home.

We hopped on the bus which dropped us near the hotel room and crashed in our big comfy king sized bed.

Next Up: One day at the Magic Kingdom

 

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8.19-21: Weekend Recap

{Friday Night}

get home later than normal | Price gets home | Dad goes to Build a Burger monthly event for dinner | Autumn goes to bed | get pizza | watch Olympics | go to bed

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{Saturday}

Price gets up and takes out the dogs | up with Autumn at 6.15 | Price gets ready to go fishing | Dad and Price goes fishing | clean the kitchen, fold laundry, play with Autumn, take a long walk with the dogs- during the morning | Autumn has lunch and then takes a nap | blog stuff | Price and Dad get home with fish for dinner | Autumn gets up from her nap | go to The Beach even with Dad and Autumn=- sold out | go to Ikea | meet Price at the lot | home | fish for dinner | Dad goes to luau party | Autumn goes to bed | watch Olympics | bed

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{Sunday}

up early with Autumn | take the dogs for a walk | Price starts pulled pork in the slow cooker | grocery shopping | lunch | nap with Autumn | get a mani/pedi with Autumn | quick stop at Publix | home for dinner- pulled pork with cole slaw | make cupcakes with Autumn for Dad’s birthday | make apple pie | work on Ebook | talk to mom | bed

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Pineapple Jerk Grilled Pork Tenderloin

Pineapple Jerk Grilled Pork Tenderloin

Don’t even get me started on how it’s already half way through August. I can’t even.

It feels like I just moved to Tampa in February, but it’s already been 6 months. It’s just crazy. Time flies when you’re having fun at the beach.

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In years past, hitting August would fill me with panic as it meant that summer was almost over and cooler weather would be setting it. I felt I had not yet had my fill of hot summer days, long nights, the hum of the AC, grilling, cold beers at the patio table, and trips to the beach. I loved fall but summer is when I feel like myself. When I can breathe, even when it’s so hot outside that you can barely breathe.

But now that we are here in Florida I don’t have to fear mid August. I am enjoying it because it doesn’t mean that there will be an option of snow arriving in 2 1/2 months. Yep, earlier recorded measurable snowfall in Boston was October 29th 2005. So yeah, I am glad to be done with that.

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But here’s the thing, no matter where you are or when it gets cold, there always is time to grill. So grill this weekend. Grill in 2 weeks. Shoot! Dust off the snow on the grill!

This Pineapple Jerk Grilled Pork Tenderloin is such a great option too! It’s a nice lean cut of meat that is quick to grill so it’s perfect for a week night meal. Want to enjoy it this week? Then marinate it while at work, once you get home take it out of the fridge to come to room temperature while you prepare the sides (while enjoying a glass of wine!) and heat up the grill. In no time you can have this dinner ready!

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Pork Tenderloin is one of my favorite meats to grill up. Burgers are great. Chicken is great. But there is just something that I love about grilling up a pork tenderloin. I think it really is about giving it that char.

Plus that marinade… oh yeah baby! The pineapple gives it some great sweetness while the jerk spices pack that punch. I couldn’t resist adding in the fresh rosemary either since that goes so well with pork. In all, everything just works so well together

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Fire up your grill to enjoy this super flavorful tenderloin. The pineapple and jerk marinade packs so much flavor! yum!

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Pineapple Jerk Grilled Pork Tenderloin

Makes 4 4-oz servings

Ingredients 

  • 1 1-lb pork tenderloin
  • 1/3 Cup Pineapple Preserves
  • 1 Tablespoon fresh finely chopped rosemary
  • 1 Tablespoon jerk seasoning
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Process

  1. Trim any excess fat from the tenderloin. Place in a large bowl.
  2. Combine the rest of the ingredients and rub on the tenderloin. Let marinade for 1 hour at room temperature. (If you are marinating longer, then keep refrigerated and remove from the refrigerator to come to temperature 1 hour prior to grilling)
  3. Prepare your grill to preheat it to medium heat.
  4. Just prior to putting the tenderloin on the grill, brush the grates with vegetable oil. Place the tenderloin in the center of grate. Discard any remaining marinade.
  5. Cover your grill and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes. The tenderloin is done when an internal temperature of 140 degrees F.
  6. Remove the tenderloin from the grill place on a cutting board. Tent with aluminum foil and rest for 10 minutes. Slice into 1/2″ to 3/4″ thick slices. Serve with your favorite summer sides.
Posted in Cooking, Food and Drink | Tagged , , | 2 Comments