Wednesday, April 16, 2014

Brown Sugar Chicken Wings with Creamy Roasted Red Pepper Dip

It's spring break around here and I shipped all 3 of my girls to Granny and Papa's house.  Disneyland may claim to be the "Happiest Place On Earth", but for my kids, Granny and Papa's house beats out Disneyland for the title hands down.  It's amazing how much less laundry I have with them gone.  It's also amazing how peaceful it is around here.  I only here "MOM!!" about once every 30 seconds instead of every. Single. Second.  I better enjoy it while it lasts, they'll be home before I know it.

These Brown Sugar Chicken Wings are pretty tasty little buggers.  And the sauce, well, you had me at Roasted Red Pepper!  YUM!

2 pounds chicken wings
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon onion powder
Salt and pepper, to taste

Creamy Roasted Red Pepper Dip:
1/3 cup roasted red pepper
2 ounces cream cheese
2 tablespoons sour cream
1/4 teaspoon salt

Preheat oven to 425. Line a baking sheet with foil. In a large bowl, combine olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste; mix well. Add in the wings and stir until well coated.  Place on the baking sheet and bake for 20 to 25 minutes (until cooked through), turning the wings over half way through the cooking time. While the wings are cooking, combine roasted red pepper, cream cheese, sour cream and salt in the bowl of a food processor.  Process until smooth(ish).

Recipe adapted from Damn Delicious.

Monday, April 14, 2014

Smashed Potatoes

We love potatoes around here.  The kids will never complain about eating potatoes.  In any form.  These Smashed Potatoes are one of kids' favorite ways, if not the favorite way, to have their potatoes.

2 pounds red potatoes
1/4 cup butter, melted
1/4 cup Parmesan cheese, freshly grated

Place potatoes in a large pan and cover with water.  Bring to a boil and boil until tender.  Remove potatoes from pan and place on a foil lined baking sheet.  Smash potatoes (I use my potato masher) between 1/2 and 1 inch thick.  Drizzle with melted butter, then sprinkle with salt and Parmesan cheese.  Bake at 400 for 10 minutes.

Recipe from The Royal Cook - an original!

Friday, April 11, 2014

Creamy Cucumber Dill Salad

This Creamy Cucumber Dill Salad is my husbands all time favorite salad to eat in the summer.  Being the best. Wife. Ever.  That I am, I decided to make if for him a little earlier in the year than I usually do.  He sure was pleased when he walked in to Creamy Cucumber Dill Salad on the table at dinner.  Now if I could only I could get him to tell me I'm as wonderful as I tell him I am. :)

1 large cucumber, peeled and sliced thin
1 small sweet onion, sliced thin
1/2 cup sour cream
1 tablespoon vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dill

Place onion and cucumber slices in a medium sized bowl.  Combine remaining ingredients in a small bowl and mix well.  Pour the dressing over the cucumbers and mix until coated.  Refrigerate until ready to serve.

Recipe from Mom, Mommy, Mama, Granny.

Wednesday, April 9, 2014

Quinoa Berry Breakfast Bowls

I seem to go through phases with my breakfast.  I find something that I really like and eat it every day, or nearly every day for weeks.  Quinoa Berry Breakfast Bowls is the latest of my breakfast loves.

¾ cup steel cut oats
pinch of salt
¼ cup quinoa
3 cups water
¾ cup milk
½ teaspoon vanilla extract
2 tablespoons maple syrup
Nuts and berries for topping

In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring. Rinse quinoa well in a fine-mesh sieve. Drain and add quinoa to the oats, stir, then partially cover and simmer for 10 more minutes. Add ½ cup milk and vanilla. Stir gently to combine and cook for an additional 10 minutes. Spoon into serving bowls and top with remaining milk, maple syrup, nuts and berries.

Recipe from Mom Advice.

Linked on The Weekend re-Treat.

Monday, April 7, 2014

Cheesy Broccoli Soup

My favorite thing about cold weather (I'll be honest, there aren't many things I actually like about the cold weather) is all the food that comes along with it.  Soups, stews and baked goods.  This Cheesy Broccoli Soup is great for a quick meal on a cool day.

1/4 cup butter, melted
1 clove garlic, minced
1/4 cup flour
2 cups chicken stock
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup broccoli, cut into bite sized pieces and steamed
2 1/2 cups sharp cheddar cheese

In a large pan melt butter over medium-low heat. Add minced garlic and let cook for 1 minute. Whisk in flour and cook for 5 minutes, just until golden brown. Slowly add in chicken stock, half-and-half, salt, pepper and nutmeg. Stir together and let cook until thickened, about 5 minutes, stirring occasionally. Add in the broccoli and cheese and stir until just combined.

Recipe adapted from I Heart Nap Time.

Linked on The Weekend re-Treat.

Friday, April 4, 2014

Healthy Applesauce Oat Muffins

I'm always looking for healthy things to give my kids for snacks that they'll actually eat without complaining.  These Healthy Applesauce Oat Muffins were eaten by the kids without a single complaint.  My daughter walked down the stairs while they were baking and commented that something smell really good.  They even stay nice and moist until the next day.

1 cup rolled/old-fashioned oats
1 cup unsweetened applesauce
1/2 cup milk
1 large egg
1 teaspoon vanilla
4 tablespoons butter or coconut oil, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dried cranberries or raisins, optional

Preheat the oven to 375. Line a 12-cup muffin pan with paper liners. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir until just combined. Pour the batter evenly among the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins to a rack to cool completely.

Recipe from Mel's Kitchen Cafe.

Linked on The Weekend re-Treat.

Wednesday, April 2, 2014

Chocolate Raspberry Brownies

Brownies are my all time favorite dessert.  I usually go for a plain brownie, but once in a while like to mix it up a little a try something a little different.  Like these Chocolate Raspberry Brownie.  They were a hit!

1 1/2 cups butter, melted
3/4 cup cocoa powder
3 cups sugar
6 eggs, beaten
1 1/2 teaspoons vanilla
3/4 teaspoon salt
2 1/4 cups flour

Raspberry Buttercream Layer:
1 cup butter, softened to room temperature
1 teaspoon vanilla
3/4 cup seedless raspberry jam
4 cups powdered sugar

Chocolate Layer:
2 cups milk chocolate chips
3/4 cup butter

Preheat oven to 350. In a large mixing bowl, whisk together melted butter and cocoa. Add sugar, eggs, vanilla and salt. Mix well and stir in flour just until mixed. Spread onto a greased 12x17-inch cookie sheet and bake for 25 to 30 minutes. Cool completely. For the raspberry buttercream, mix butter, vanilla, jam and powdered sugar until light and fluffy. Frost brownies, then put them in the freezer for 20 minutes. For the chocolate layer, melt chocolate chips and butter in the microwave for 1 minute. Mix well and heat in 30 second intervals, mixing well after each interval, until completely melted.  Spread on top of the frosting layer and return to the freezer for another 20 minutes to set.

Recipe adapted from Six Sisters' Stuff.

Linked on Weekend re-Treat and Link Party Palooza.
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