Recipes

B.L.T. Tacos

March 15, 2016

I literally can’t even with this week.

Mainly, I can’t deal with Instagram.

Who the hell do they think they are trying to mess with the algorithm?

Have you heard? If not, brace yourself.

They are planning on changing the way that you view your feed. Instead of the chronological order in which you currently see it they are doing to change it up so that you see the posts so that most popular ones appear first. I get it, IG stays that we miss 70% of our feed so this will help us see what we want to see. But no, just no. I like what I see, the way I see it. Don’t touch it.

I like FB, but part of the reason I really truly hate it is that they rank things for you and present to you what they think you want. I’m sure there are load of smart people that work there and they have this all figured out, but, again, no…

Part of the reason that I love Instagram is that it is a mix of the things I love… food pictures, baby pictures, dog pictures, kids clothing consignment. I just like to randomly scroll through it. But if they now edit what I see and how I see it I am going to be turned off by the whole damn thing.

I know that writing a ranty post about it is silly, but my week is crazy and this is just the icing on the damn cake.

Hey, Instagram… YOU DON’T KNOW ME.

In other news, my current approach to cooking is ‘just do it’ I’m all sorts of Nike right now, except when it comes to physical exercise since I have no time for it. And don’t even give me some BS about making time for it. I projected out my work week and I’m prob going to be close to 60 hours so don’t even.

Anyway, just do it…

Just cook up some bacon. Just cut up a tomato. Just toss some lettuce on a tortilla. Just slap your bacon on there. Just toss some tomato on there. Just, drown your sorrows in ranch dressing.

I used a thick cut pepper bacon and let me tell you, da bomb. Get some.

Just make these and just enjoy Instagram while you still can.

B.L.T. Tacos

Makes 8 Tacos (4 servings)

Ingredients

1 pound of bacon, thick cut is suggested
2 large tomatoes
8 tortillas
lettuce, I used mixed greens
ranch dressing

Process

Cut bacon slices in half. Cook bacon in batches until desired doneness. Place on a paper towel lined plate to absorb excess drippings.
Cut tomato in thin wedges.
Place a bit of lettuce, 3-4 pieces of bacon, a few wedges of tomato on a tortilla. Spoon a bit of ranch dressing on each taco. Enjoy.

Oreo Pudding Chocolate Chip Cookies

March 4, 2016

Soft, pillow cookies that are studded with chocolate chips and Oreo Cookie chunks is what makes these Oreo Pudding Chocolate Chip Cookies irresistible.

These are some of the most addicting cookies out there. They are soft, chocolate, and have a great texture from the Oreo cookies chunks in the cookie.

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Bacon and Chilies Egg Bake Tacos

March 1, 2016

It’s Tuesday! How’s your week going so far?

So far, so good over here.

I’m loving work so I every day is great since I’m working on things that I love. Which sorta makes up for Autumn having a meltdown every day at daycare drop off. Ugh.

At least they told me that she partnered up with another girl and they have been insuperable during the day. Yes!

The week is busy for both of us but this upcoming weekend is going to be really busy. We have a bunch of plans including checking out the Dragon Boat festival at the community where my dad lives on Saturday. Then we have an epic trip to Ikea planned so I can get my beloved hangers. (OCD much?!?!) And there is a Strawberry Festival that I am trying to squeeze in too!

No matter how you busy yourself this weekend, you should make these Bacon and Chilies Egg Bake Tacos.

I believe that you should consume as many tacos as possible so you should start the day with tacos to do just that.

Everything about this is delicious… eggs, cheese, bacon, and chilies.

When in doubt, make tacos for breakfast.

Bacon and Chilies Egg Bake Tacos

Makes 8 tacos

Ingredients

4 slices of bacon
1/4 Cup diced red onion
4 eggs
1 Cup whole milk
1/2 Cup shredded cheddar cheese
4 ounce can of diced green chilies
1 teaspoon salt
1/2 teaspoon pepper
16 corn tortillas

Process

Preheat oven to 350 degrees.
Cut the bacon into 1/2 pieces. Cook over medium heat until golden brown and the fat has rendered off. Remove all but 1 Tablespoon of fat.
Turn the heat down to low and add the diced onion. Cook for about 5 minutes, until just softened.
In a large bowl, beat the eggs, milk, shredded cheese, green chilies, salt, and pepper. Add the cooked bacon and onion to the egg.
Pour into greased 8×8 pan. Bake for 35 minutes, or until the center of the pan is no longer jiggly.
Slice in half and then into 4 equal segments in the other direction to create 8 pieces. Serve on warmed corn tortillas with your choice of toppings like sour cream, salsa, guacamole, hot sauce, etc.

California Chocolate Bark

February 26, 2016

My life is so hectic now.

I’m currently 1,368 miles from my husband, dogs, and 98% of my stuff. I’m in FL and he is in MA and he won’t be down here for another few weeks. I miss him like crazy. As does Autumn. But at least the time us flying by and fast approaching for when he will be down here. (Side note: major props to military spouses. damn, a month is tough, I can’t imagine a deployment!)

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Roasted Butternut Squash & Goat Cheese Dip

February 24, 2016

Let’s be honest here, I approach award show season like how I approach the Super Bowl…

I’m in it for the food and booze.

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Pulled Chicken Tostones Bites

February 23, 2016

Post Contains Affiliate Links. Read my full disclosure HERE

Wanna know what will mess up your Monday night?

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Ricotta Cheesecake Parfaits

February 22, 2016

So, it’s been one week since Autumn, Bunny, and I have moved to the Tampa area from Boston.

It’s been a whirlwind of a week but has gone pretty dang well!

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Chicken Fajita Soup

February 16, 2016

AHHHH I’m in Florida!!!!

It’s the best/scary/awesome all rolled into one.

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Pancake Breakfast Sandwiches

February 9, 2016

We interrupt our regularly scheduled program of Taco Tuesday recipe posts for an awesome breakfast sandwich recipe to celebrate National Pancake Day and National Hot Breakfast month with Krusteaz!

I think that there is something secretly programmed in toddlers and kids to love carbs and breakfast.

Serve them breakfast-y carbs and you have instant love.

I’ve well documented how much Autmn loves waffles, but really she loves pancakes too. And muffins. Oh man, she loves muffins. But, she isn’t yet a fan of French Toast?!?!?

Side story: this weekend, Price made a box of Krusteaz Wild Blueberry Muffins and Autumn eat 5 of them that day. I got up early with her and she had half a waffle, then he got up and made muffins for us, and she didn’t stop eating them ALL DAY LONG. This creature took over and she had to consume them all! Okay, not them all since the mix makes 12, but you get the point.

So we make a big deal out of breakfast and often do breakfast for dinner since it’s easy, affordable, and just plain delicious!

I have become quite amazing at making breakfast sandwiches. Yes, I will toot my own horn here. It’s true. I rock them. I make them all different ways with bread, bagels, waffles, english muffins, different meats, cheeses, and sauces. I mean, there are even all different ways to just prepare the egg for it… scrambled, over-medium, over-well, poached. Endless combinations!

So when I discovered today is National Pancake Day I knew that I would have to make a breakfast sandwich with pancakes. It’s also National Hot Breakfast Month. I seriously love whoever has created these fun holidays!

I used Perfect Pancake Pan to make uniform sized pancakes and eggs. I love it. Also, you don’t have to worry about messing up the flip since you flip the whole pan in 1 quick movement! Plus, it’s dishwasher safe so I really do love it. I can’t handle doing stuff by hand. I’ve honestly contemplated throwing things out just because of that.

I used sausage but you can easily use bacon, if you prefer that. Just cut your bacon slices in half to make them better fit on the sandwich. And you’re good to go!

I served these awesome breakfast sandwiches with some roasted potatoes and some clementines. I wanted to eat some strawberries with them but had forgotten I gave the last of them to the rabbit. woes me! ha!

Change things up! Stack up your breakfast and make it into a sandwich!

Pancake Breakfast Sandwiches

Makes 4 sandwiches, plus extra pancakes

Ingredients

2 Cups Krusteaz Buttermilk Pancake Mix (COUPON HERE!)
1 1/3 Cups water
butter, for pan
4 eggs
16 ounces of breakfast sausage, divided in 4 equal patties
4 slices of cheddar cheese

Process

Start by preparing the pancake batter,
Over medium heat, on a well buttered surface, create 4″ diameter pancakes (approx 1/3 Cup batter) and cook. Alternatively, use a Perfect Pancake Pan to ensure you create uniform pancakes, follow pan’s directions to cook pancakes.
While your pancakes are cooking, cook your sausage in a separate skillet over medium heat.
When the pancakes are done, cook your eggs. (I suggest over-medium to over-well).
Assemble the sandwiches by layering 1 pancake, the sausage, egg, slice of cheese, and then topping off with another pancake. Enjoy!

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Check out this Fun Infographic HERE!

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A SUPER FUN BREAKFAST NIGHT GIVEAWAY FROM KRUSTEAZ

Krusteaz wants you to enjoy Hot Breakfast Month with some fun Breakfast Night goodies!

· Two boxes of each of the following mixes: Buttermilk Pancake, Belgian Waffle, Blueberry Pancake, and Wild Blueberry Muffin

· Some fun kitchen items like a pancake spatula, a pancake griddle pan, a squeeze bottle for pancake art and an Krusteaz apron

· Breakfast Night inspiration including sample Breakfast Night recipes

ENTER HERE!!!

The giveaway runs for a week, ending on February 16th at midnight. Open to US residents.

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This is a sponsored post from Krusteaz, but all opinions are my own.

Post contains affiliate links.

Buffalo Chicken Tacos

February 2, 2016

There are so many things going on right now, I don’t even know where to begin!

“Begin at the beginning and go on till you come to the end; then stop.”

I have just 9 days left at work before moving. It’s scary and wonderful at the same time. I’ve been here for over 9 years and I love where I am and what I do, but it’s time for some change.

The tickets for Autumn and I to move on 2/15 are booked.

My dad is flying up tomorrow to get our loaded up car to drive to CT to stay at my sister’s, then he will take the Auto Train from VA to FL arriving on Friday. And then my brother and dad will unload the car and assemble Autumn’s crib while my brother is on vacation. My family just effing rocks!

And that bag of poop with a spray tan, wearing a toupee didn’t win in Iowa. So that’s pretty awesome.

Plus, I have these bangin’ Buffalo Chicken Tacos for you today!

And I didn’t purposefully make them for the ‘Big Game’! I just made them because I was really craving some buffalo chicken and ta-da, I made some tacos. Duh! It’s Taco Tuesday! Double duh!

Did you know that the NFL owns the rights to “Super Bowl” and retailers and TV shows reference it as “The Big Game”, “Game Day”, etc so they don’t have to pay the NFL? I find it silly and awesome. There should be a drinking game for how many times the hosts of Food Network’s The Kitchen day “The Big Game”. Love it!

Anyway, these took about 15 minutes to whip up, which is perfect for a lunch or quick dinner. Or to even throw together for your friends while you watch “The Big Game!!!”

I made my own blue cheese dressing since I really like to make most of my own dressings, but you can make things even easier for yourself and just grab your favorite blue cheese dressing.

You can’t go wrong with buffalo chicken!

Buffalo Chicken Tacos

Makes 4-6 Tacos

Ingredients

1/2 Tablespoon oil (just enough to coat the surface of the pan)
2 chicken breasts, cut into thin strips
2 Tablespoons butter
1/2 Cup cayenne pepper hot sauce, such as Frank’s
4-6 flour tortillas
greens
pickled onions (make at least 1 hour ahead of time!)

For the Blue Cheese Dressing

1/3 Cup blue cheese crumbles
1/4 Cup mayo
1/4 Cup sour cream
1-2 Tablespoons milk
salt and pepper to taste

Process

Heat the oil in a skillet over medium-high heat until shimmering, add the chicken. Stir occasionally to brown on all sides. When chicken is almost cooked through, add the butter and the hot sauce. Simmer for 1 minute.
While the chicken is cooking, make the blue cheese dressing. Combine all of the ingredients together in a bowl.
Serve tacos by filling a tortilla with some greens, chicken, blue cheese dressing, and pickled onions.

Chipotle Tofu Tacos with Jalapeno Cashew Crema

January 26, 2016

How ready are you for the Super Bowl????

I’m so totally stoked since The Pats are out. #sorrynotsorry

The Super Bowl is happening on my last weekend in Boston so I am ready to enjoy it with Price. And that means with plenty of food and beer. And we’ll probably be packing in the basement while it’s on the wall from the ceiling projector.

Do you have a projector? If not, you should get one. It makes watching everything from the news to movies to sporting events that much more awesome. I mean, how can you not love watching Al Roker broadcast the weather in life size form on your wall?!?!?

Anyway, since I’m all about tacos with my Taco Tuesday posts I am making them left and right. I think they are great for breakfast, lunch, and dinner. And snacks in between. ha! So, I have the best arsenal of taco recipes right now. Just you wait!

Honestly, one of my favorite taco, or taco bowl, options is tofu. I sometimes just get bored with ground meat or chicken. And there are days when I have not planned out in advance properly to slow cook some carnitas. So tofu to the rescue.

It takes on so much flavor that it’s the perfect sponge for fun spicy flavors. But what if your toddler has yet another cold, you have something that has been lingering for 2 weeks now, and you just can’t even… You turn to Nasoya’s TofuBaked tofu.

I was able to whip up these tacos in practically no time by using the Chipotle seasoned tofu. It made me think that these would be perfect to serve for a party, especially a Super Bowl party as they are easy to assemble, are affordable, and everyone loves tacos.

I served the tacos with the most delicious jalapeno cashew crema and quick pickled onions. Both will change your life. Don’t be scared off with the cashew crema. It is legit awesome. You won’t miss typical sour cream from the consistency and flavor from it. It’s my new dip and dressing for everything in life.

Now, you absolutely can make these delicious tacos with ‘regular’ extra firm tofu. BUT, I swear by this TofuBaked from Nasoya. Seriously. Save yourself the effort and time of draining, drying, and seasoning up that tofu for these tacos. Yes, you can totally do that. It’s really not that hard, but I am at the point in my life when I take logical shortcuts when I can. #momlife

And this totally is one of them!!!

Besides these tacos, you can make awesome salads with this Chipotle Nasoya TofuBaked tofu, or any of their other varieties. In fact, I am going to have a salad topped off with the tofu today at lunch. I swear! I’ll even IG it. It just makes things easier at work when I don’t need to worry about how I will be adding protein.

I swear you’ll be adding tofu to your tacos all the time now!

Chipotle Tofu Tacos with Jalapeno Cashew Crema

Makes 8 tacos, Crema Recipe makes 2 Cups

For the Tacos

2 8oz packages of Nasoya TofuBaked Chipotle Tofu
16 corn tortillas
olive oil
Serve with argula, torn cilantro leaves, sliced grape tomatoes

For the Crema

2 cups raw, unsalted cashews, soaked for 3 hours, drained
1 jalapeno, stemmed & seeds removed
1 tablespoon lime juice
Salt, to taste
Freshly ground black pepper, to taste

For the quick pickled onions

1 red onion
1/4 Cup apple cider vinegar
1 Tablespoon sugar

Process

Begin by making the crema as this needs 3 hours to prep. In a bowl, cover the cashews with water and let soak for at least 3 hours. Drain. Combine the drained cashews and jalapeno in a food processor or blender and pulse until a paste forms, scraping down the sides as needed. With the machine running, slowly, add in the lime and 3/4 – 1 Cups water until creamy, about 1 minute. Season to taste with salt and freshly ground black pepper. Set aside and store in a sir tight container for up to 1 week.
Make the pickled onions at least 1 hour prior to serving. Peel, then halve the onion, then slice into 1/4″ thick (max) slices. Combine the sugar and vinegar together in a bowl or in a large mason jar until the sugar is dissolved. Add the onion slices, stir as needed to completely cover. Set aside and store in a sir tight container for up to 1 week.
To make the tacos, slice each piece of TofuBaked into 4 long strips. Quickly heat in lightly oiled pan over medium heat. (The tofu is already prepared so you are just warming through.)
Over high heat, warm the tortillas in a skillet until warm, soft, and there is some slight char on the tortillas. I suggest using a cast iron grill pan. Or warm directly over a gas burner flame. Spray or lightly coat with oil.
Assemble the tacos by layering 2 warm tortillas together, lay down some arugula, then the warmed tofu, add a few slices of the pickled onion, and sprinkle with the tomatoes and cilantro. Then drizzle the crema over it all.

Crema adapted from Chef Marcela Valladolid, Quick Pickled Onions sourced from Bon Apetite

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This post is sponsored by Nasoya, but all opinions are expressly my own.

Slow Cooker Pulled Pork Cuban Sandwiches- SRC

January 25, 2016

Get ready to sink your teeth into these babies!!!

But first let’s recap this weekend!

Since Price was gone this weekend in FL for interviews and to set up my dad’s house for our arrival in less than 3 weeks, it was just me and Autumn. I ditched the dog at the dog walker’s house so that I didn’t have to juggle him, Autumn, and the snow that really wasn’t here in Boston. So Autumn asked for the dog the whole weekend, which was heart breaking, but I’m sure that if she knew that having him around would have meant long walks in the cold in the baby carrier she wouldn’t have minded his little vacation.

Autumn and I did a whole lot of nothing. It was great. It was a live in your PJ’s and not wear a bra sort of weekend. Plus, we baked some brownies and a cake. And played with play-doh, thankfully we did not eat that. I had a friend over for dinner on Saturday after she went to bed and I’m just thankful that our constant laughter didn’t wake up Autumn.

As well, did a lot of snapping and chatting with a friend who is going through so tough times. Which, reminds me, hey dudes, how about not beating the shit out of your wives so you don’t get arrested? Good idea, right?! RIGHT!

Okay, now that that’s over, let’s get back to these awesome Cuban Sandwiches.

I picked this recipe out for this month’s Secret Recipe Club post because it sounded to easy and delicious. I mean, Rebecca had so many great recipes on her site, Making Miracles, so it was not a quick decision. I poured over a lot of recipes on her site, like her Blueberry Coffee Cake Muffins, Reese’s Krispie Popcorn, and Pizza Quesadillas. But I just had to try making my own Cuban Sandwiches.

Cubans Sandwiches are such great sandwiches!! I’ve had some really great ones but my most memorable one was when Price and I were on our Babymoon in the Florida Keys and we had one from Cuban Coffee Queen, shack like stand in Key West. It was totally awesome! We sat on benches in the sun while some random chickens ran around at our feet as we ate our sandwiches. ha!

I never considered making Cubans before seeing this recipe on Rebecca’s blog, but it seemed easy so I just figured I’d give it a try. Plus, I’m so glad I tried it since I love trying something new. It makes me feel great to learn something new.

There are just 3 basic processes to the make this sandwich- make pulled pork in the slow cooker (simple!), assemble sandwich (simple!), and press & cook sandwich (simple!).

So, I totally forgot pickles at the grocery store and I just couldn’t go back when I realized it while I was unpacking the stuff. I really just couldn’t go back, it would have been my 3rd trip to the grocery store in that Sunday. But I improvised the next day even before having to make another trip to the store, I went to the cafe in my office building and hit up the salad bar to get pickles. ha!!!

Once you’ve made these Slow Cooker Pulled Pork Cuban Sandwiches you will be hooked. So, now whenever you have a major craving for a Cuban Sandwich you will be able to satisfy it yourself!

Slow Cooker Pulled Pork Cuban Sandwiches

Makes 10-12 sandwiches

Ingredients

For the roast

1 2-pound pork shoulder or butt
4 cloves garlic, finely minced
1 Tablespoon olive oil
1 Tablespoon white vinegar
2 teaspoons salt
1 teaspoon oregano or marjoram
1/4 teaspoon black pepper

For the sandwiches

Sliced Swiss cheese (1-2 slices per sandwich, depending on thickness of cheese)
Sliced ham (3 slices per sandwich)
Sliced dill pickles
Rolls (hoagie rolls or something oblong works best)
Yellow Mustard
Mayonnaise
Butter

Directions

For the roast, combine garlic, oil, vinegar salt, oregano, and pepper. Rub the pork with the spice mixture and refrigerate overnight.
Cook in a crock pot on low for 8-12 hours with 1/2 Cup of water. Shred when
To assemble the sandwiches, spread a thin layer of both mustard and mayo on the insides of the sliced roll. Layer cheese, ham, pickles, roast, and another slice of cheese on the bottom of a roll; top with other half of roll.
Press sandwiches in a buttered panini press or under a heavy cast iron skillet until bread is crispy and cheese is melted, about 3-4 minutes on medium-high heat. Cut on an angle and enjoy.

Adapted from Making Miracles

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