Chicken Creole with Chile Cream Sauce

1 1/4 pounds skinless, boneless chicken breast halves

2 teaspoons Creole or Cajun seasoning

1 tablespoon olive oil

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup water

1 can (4.5 ounces) chopped green chiles

1 teaspoon lime juice

1/4 cup sour cream

• Season the chicken with the Creole seasoning.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on both sides.
• Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
• Stir in the sour cream and cook until the mixture is hot and bubbling.

Ref: Campbells Kitchen


Amy's dinner night for our weekly BBF dinner date! She made this tasty little dish and reports it was super easy to make and I will report it was super delicious and tangy to eat!

Bahama Penne & Seared Mahi-Mahi

Ingredients:
1 box Dreamfields Penne Rigate
1/2 cup lime juice
1/2 cup dry white wine
1-1/2 cups fresh pineapple chunks (1/2-inch pieces), divided
1 cup chopped fresh mango (1/2-inch pieces), divided
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 mahi-mahi or grouper fillets (8 to 10 ounces each)
4 tablespoons olive oil
2 small Thai red hot peppers or jalapeño peppers, finely chopped
4 cloves garlic, minced
1 can (15 ounces) black beans, rinsed, drained
Chopped cilantro, optional

Directions:

1. For salsa, place lime juice, wine, 1 cup pineapple, 1/2 cup mango, green onions and cilantro in bowl of food processor or blender container. Pulse to coarsely chop and blend.
2. Wash mahi-mahi fillets; pat dry. Place 1/2 cup salsa in glass dish (or food-safe plastic bag); reserve remaining salsa. Add fish; turn to coat with salsa. Refrigerate, covered, 30 minutes.
3. Meanwhile, cook pasta according to package directions. Drain and return to pan.
4. Heat oil in large nonstick skillet over medium-high heat until hot. Add peppers and garlic; cook until sizzling, about 1 minute. Remove fish from salsa; pat dry. Place fish in skillet. Cook about 2 minutes until browned; turn and cook 2 minutes to sear on both sides. (Reduce heat if browning too quickly.) Pour reserved salsa around fish. Continue cooking 4 minutes or until cooked through (fish flakes easily when tested with fork). Remove fish from skillet; set aside. Add beans to skillet; cook until sauce is desired consistency, stirring occasionally. Remove from heat.
5. Add pasta to skillet; toss to combine. Add remaining pineapple and mango; toss to combine. Place fish on pasta; sprinkle with cilantro, if desired.

Makes 6 servings.

Nutrition information (1/6 of recipe): 483 calories; 27 g protein; 31 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 55 mg cholesterol; 159 mg sodium; 11 g total dietary fiber.

REF: Dreamfrields Foods

Spicy Black Bean Stuffed Peppers

Spicy Black Bean Stuffed Peppers

(serves 2)

* 2 small peppers- any kind you’d like
* 1/2 medium sized onion, diced
* 1 clove garlic, minced
* 1 TBSP olive oil
* 1, 15 oz can black beans, drained and rinsed
* 1/4 cup water
* 2 tsp cumin
* 2 tsp chili powder
* 1/2 tsp smoked paprika
* 1/2 tsp salt
* pinch cayenne pepper for a little heat
* 1/2 cup sweet corn
* 1/2 cup shredded Colby Jack cheese, or any cheese you like
* fresh cilantro, salsa, and sour cream for serving

1. Preheat oven to 400°F. Cut a slit through the entire length of each of your peppers. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
2. Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
3. Add garlic and stir constantly for 30 seconds, until fragrant.
4. Stir in your black beans along with the water.
5. Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
6. Stir in corn. Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
7. Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.

Artichoke Crusted Chicken

INGREDIENTS
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese
Salt
Pepper

DIRECTIONS
Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. Set aside.

Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed. Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. Do not take your eyes off them — broiling can lead to burning faster than you can imagine. When the cheese is melted and bubbling and the tops are golden, remove and serve.

Ref: www.sugarlaws.com

Spring Roll Party

Spread:
creamy peanut butter
hoisen sauce

warm water

Dipping sauce:
soy sauce
lime juice
sriracha sauce
ginger
garlic
honey
serano pepper grated
rice wine vinegar

rice wrapper

Stuffing Extras:
udon noodle
cucumber
radishes
lettuce
cabbage
pea sprouts
avocado
mung bean
mint
basil
lime slices
prawns
chicken

All the sauces are suggested ingredients and to measure them out to your own personal taste. Layout your spring roll stuffing on the table, pass around the sauces, roll and enjoy!

Ref: Marion!


Marion came to visit and hosted an awesome spring roll party! She covered the table with Freezer Paper (so the spring roll wrappers won't stick) and created a beautiful display of options to make your own spring rolls. Such a fun party idea! Beautiful evening with friends, spring rolls and mojitos!

Beefy Baked Ziti

Ingredients

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef or ground sirloin
* 52 ounces Classico® Tomato and Basil Sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream
* 6 ounces mozzarella cheese, shredded
* 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add pasta sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.


Ref: AllRecipes.com


Cheesy and delicious. This was so simple I kept thinking I was going to need to add more spices, but no, this recipe was fantastic. The sour cream confused me, but I went with it and was not disappointed. haha. I did make two minor modifications. While sauteing the onion I added some crushed garlic and When I was layering the casserole dish I sprinkled fresh chopped basil to a layer. Oh and I used Dreamfields Low Carb pasta, but that's a personal preference. :) It called for "Classico" sauce.... I don't know if that's just product placement or what but I'm pretty happy with my Safeway Select brand. haha This was so easy I can see using this recipe for a potluck!

Gridiron Cheddar & Garlic Steak Fajitas

Ingredients:
1 tbsp. olive oil
2 large red, orange or yellow peppers, cut into 2-inch-long strips (about 4 cups)
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, minced
1 skirt or boneless beef sirloin steak, 3/4 inches thick (about 1 1/2 pounds), cut into very thin strips
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 tbsp. lime juice
6 flour tortillas (8-inch), warmed
1 jar (16 ounces) Pace® Chunky Salsa
Toppings: Shredded Cheddar cheese, chopped avocado, hot pepper sauce, sour cream and shredded lettuce
lime wedge


Directions:
Heat the oil in a deep 12-inch skillet over medium-high heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Remove the vegetable mixture from the skillet.

Add the beef and cook until well browned, stirring often. Remove the beef from the skillet.

Stir the soup and lime juice in the skillet and heat to a boil. Return the vegetables and beef to the skillet and cook until the mixture is hot and bubbling.

Spoon about 1/4 cup beef mixture down the center of each tortilla. Top with the salsa and toppings, if desired. Wrap the tortillas around the filling. Serve with the lime wedges, if desired.

Ref: Campbell Kitchen

Delicious and easy. You really can't beat that. And as Amy would say, "Cheese?!! OK!!" haha.

Brookies

Brownie Cookies - "Brookies"


1 package brownie mix

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag semi sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an 1in x1in brownie square. Take another scoop of dough and place on bottom of the brownie square. Seal edges together by pressing and cupping in hand until brownie square is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.

Ref: Bakerella & Picky Palate


So this isn't the cookie dough recipe it was originally listed with. I tried it, I didn't like it. Dough spread out too thin and while they were still AMAZING tasting cookies, I just wasn't a fan of a cookie the size of my head with a small square lump in the middle. Looked like weird cookie tumor. haha But if you want to make amazing chocolate chip cookies, click on Bakerella. So I used the cookie recipe from Picky Palate for her Oreo Stuffed Chocolate Chip Cookies. (The cookie recipe listed above is the one I used from Picky Palate) Which you can find my attempt at that little slice of heaven previously. :D Worked like a charm, just what I was looking for. Also side note, I think I baked the brownies a tad longer than I should have which is why it was a harder lump in the middle and didn't ooze into the middle of the cookie like it should. Still good though, works well with Picky Palate's stiffer cookie batter. :) Oh I also didn't use a cookie scoop. I didn't have one, nor felt the need to own one. Just as easy to use a tablespoon and shape it accordingly. :)

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Ref: http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/

Scuba Diver Cake

Ace of Cakes!! (sort of, lol)

My boyfriend and I are not only are both scuba divers but we also share the same birthday! Mike likes to joke that he's dating me because he'll never get in trouble and forget my birthday... funny boy. Anyways, regardless of the fact we share a birthday, I wanted to make him a fun cake......

This is all about the decor, because with this much effort, not gonna lie, I boxed it. :D Cream cheese frosting is delish and I spread it on wildly leaving the peaks as you can see in the pic. Then I found icing color you SPRAY on, (that's right SPRAY from a can) to create the cool wave effects. :D I found the icing spray color at Michael's. Freaking awesome. I also found at Michael's fun candy molds in sea creatures! And candy pens to make the candy decorating super easy! The diver legs are two thick pretzel sticks dipped in chocolate and I drew the fins with the yellow chocolate pen on wax paper. When they dried, I attached them to the pretzel legs using more chocolate as "glue". :D And Mike's dive fins ARE yellow. The color sharks are attracted to. Yup.

The candy pens were kinda expensive, I think they were like $9.95 or something. BUT all you smart phone users need to download the Michaels app because they can scan coupons straight off your phone! Go green! And yay for people like me who consistently leave their paper coupons at home..... hehe.

The last cake was for a going away/back to school thing for a friend. For those of you that don't know, it's a dive flag. :D Freaking water people, I know. :D