Browned Butter Pecan Shortbread:Recipe Recap
Yeah...that's what I'm going with.
This is a recipe recap of one of the first recipes I posted. Gotta love a good shortbread cookie, especially when it has browned butter and toasted pecans in it!
For the recipe, go to my original post Browned Butter Pecan Shortbread.
What recipes do you have up your sleeve for the this weekend? Let me know in the comments, I'd love to check them out! Have a great weekend.:)
Amber
If you want to stay up to date with my latest recipes and posts, come on over and join me on Facebook and Pinterest!
Slow Cooker Chipotle Enchilada Sauce
I have an obsession with making things from scratch, especially staples that you would normally just buy at the store. Homemade chicken broth, tortillas, baking mix, sauces and condiments, you get the idea.
Yesterday I decided to throw some things together and see how a homemade enchilada sauce would turn out. Let me tell you - I will never buy the canned sauce again! This is so easy to get started in the morning, and when it's done you have a delicious smoky and spicy enchilada sauce that will give you the best enchiladas ever. I love using it in my Cheesy Chipotle Chicken Enchildas. Yum!
This recipe makes quite a bit, so you can get two meals out of it or freeze the leftovers for dinner another night.
Homemade Chipotle Enchilada Sauce
Yield: 5 cups Printable Recipes
16-oz chicken broth
32-oz fire roasted tomatoes
2 onions, diced
5 cloves garlic
4 chipotle peppers in adobo sauce (seeds removed)
2 tbsp adobo sauce (from the the can of peppers)
1 1/2 tbs cumin
1 tsp chilli powder
1 tsp salt
pinch of sugar
Slice open the chipotle peppers and remove the seeds. Place the tomatoes, onion, garlic, chipotle peppers, adobo sauce, cumin, chilli powder, salt, sugar and chicken broth in your slow cooker. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the chipotle peppers, then using an immersion blender, puree the sauce until smooth. You can also use your blender to puree the sauce. Now get ready for the best enchiladas ever! Store the sauce in glass mason jars in the fridge. Can be kept in the fridge up to 2 weeks, or will keep in the freezer for up to 4 months.
Recipe Note: This sauce is a little spicy, so if you want to tame it down for little mouths, reduce the amount of chipotle peppers and adobo sauce you use.
FREEZER DIRECTIONS: Cool the sauce completely. When it's completely cool, ladle into quart sized freezer bags which are placed standing up in a glass measuring cup. Gently squeeze the air out. Lay flat and freeze. Thaw for 24 hours and reheat on the stove top or by microwaving slowly. You can also reheat by placing the the frozen enchilada sauce in your slow cooker. Turn on low and cook until heated through.
\
If you'd like to stay up to date on all the latest recipes and posts, I'd love for you to join me on Facebook and Pinterest!
Shared with Buns In My Oven on What's Cooking Wednesday
Turtle Rice Crispy Treats
Did you know there's a surefire way to make any treat better? It's called caramel...and chocolate...and pecans; otherwise known as turtles!
Any dessert that's layered with delicious homemade caramel, melty milk chocolate, and crunchy pecans is right up my alley. I decided to whip up some rice crispy treats this weekend - I'm all about the no-bake desserts lately - but I couldn't just stop there.
Nope, not content to let a good thing be...I decided to make it just a leeeeetle bit more special. I wanted Turtle Rice Crispy Treats, and the result was so good and so easy. Next time you want to fancy up your crispy treats, try 'em this way. You won't be sorry.
Turtle RiceCrispy Treats
Yield: 12 bars Printable Recipe4 tbsp salted butter
6 cups mini marshmallows
1 tsp vanilla
5 cups rice crispy treats
Caramel:
2/3 cup salted butter
1/2 cup brown sugar
1/8 cup milk
Topping:
1 cup milk chocolate chips
1/2 cup chopped pecans
In a large pot, melt the butter over medium heat. Add the marshmallows and stir until the marshmallows have melted. Add the vanilla extract. Stir in the crispy rice cereal, one cup at a time, until well combined. Press the mixture into a greased 9x9 baking pan.
Make the caramel: In a small saucepan add the butter, brown sugar, and milk. Bring to a boil and cook until caramel begins to thicken and pull away from the pan.
Pour the caramel sauce over the rice crispy treats. Sprinkle the chocolate chips over the caramel, followed by the chopped pecans. Place in the refrigerator until the chocolate sets back up. Serve and try not to drool. Enjoy!
Amber
Berry Green Smoothie
Don't get me wrong, I love a good salad, but there comes a point (for me anyway) when you feel like one more forkful of lettuce will make you start mooing.
Enter the green smoothie. You can pack as much of your greens in as you want, add some fruit and a few other goodies and you're good to go. I love adding Kefir and Chia seeds into my smoothies. Kefir is amazing for getting probiotics, minerals, vitamins, and amino acids - all good for your immune system.
Chia seeds are full of omega-3 oil, anti-oxidants, and are great for dieting. The tiny seeds can be made to taste like whatever you want, and they keep you feeling full for hours. So what's stopping you? Grab some greens, some frozen berries and jump on the green smoothie bandwagon. You're waist and our lips will thank you.
Yield: 1 serving Printable Recipe
2 cups fresh spinach leaves (you can use any greens you like: kale, chard, collard, etc.)
1 cup frozen berries (blueberries are my favorite)
1/2 cup plain Kefir yogurt
1/2 banana
1/4 - 1/2 cup water, juice or almond milk
2 tbsp chia seeds
Directions:
Place the berries, yogurt, banana, and spinach in a blender. Add your preferred liquid and pulse until smooth. Use as much or as little as you need to reach your desired consistency. If you want your smoothie a little more "frozen", you can add some ice cubes to the blender and pulse until your smoothie is slushy. Add your chia seeds and pulse for a few seconds to combine. Serve immediately and enjoy!
Amber
White Chocolate Sprinkle No-Bake Cookies
These ingredients can range from flour and sugar, to say...dirt...or dog food.
Luckily his last idea involved something that's edible by humans - sprinkles and white chocolate; two more of his favorite things. We mixed the sprinkles into the cookies and had to put extra on top of course...just to make sure there was an adequate ratio of cookie to sprinkle.
These cookies turned out really good and disappeared in no time. The kid might be onto something here. Enjoy!
Amber
White Chocolate Sprinkle No-Bake Cookies
Yield: 12 cookies Printable Recipe
1/4 stick unsalted butter
3/4 cup granulated sugar
1/4 cup milk
1/2 cup white chocolate chips
1 tsp vanilla extract
1 1/3 cups quick cooking oats
1-2 tablespoons multi-colored sprinkles
Place the butter, sugar, and milk in a medium saucepan and bring to a boil over medium heat. Continue to cook for 1 minute longer. Remove from heat and stir in the vanilla extract and white chocolate chips. Stir until mixture is smooth and the chocolate has melted. Stir in the oats. Now mix in the sprinkles and gently stir to combine. If you stir too much the sprinkles will melt. Drop by tablespoons onto waxed paper, and top with additional sprinkles. Allow to cool before serving.
5 Healthy Soup Recipes
Today we're going to talk about soup folks. I love soup. There's just something about a bowl of warm, silky, soup that makes you feel like you just got a giant, cuddly, grandma hug.
(Because grandma hugs are the best. You know...they're squishy and smell like cookies...and stuff)
Soup makes you feel all warm and happy and reminds you to just stop, take a breath, and relax. That's my relationship with soup anyway. Now, if you're the open-a-can-and-dump-it-in-a-bowl kind of soup eater...you probably think I'm a few bricks short with all this talk of soup love.
I've got a secret...that's because you're not eating REAL soup! Ooh, yeah...I want a bowl of artificial flavors, preservatives, and fake squishy (not in the good grandma way) meat.
Said no person ever.:) Seriously, if you don't get my love of a good, homemade soup, then you need to dust off that pot, whip out that spoon, and try your hand at one of these soup recipes.
The added bonus? These soup recipes are full of healthy ingredients and low on calories. That's what we're looking to do this time of year, right? You can also make most of them in your slow-cooker, making them a super easy AND healthy dinner choice. Have I won you over yet? How about a few photos to get you going? Here's a collection of some of my favorite healthy soup recipes.
Happy soup eating!
Amber
Ham & Cheese Potato Skins: A Tasty Kitchen Recipe
I don't know about you but sometimes a girl needs a good, salty snack. If you make it crispy and throw in some gooey, melty cheese...then you've got my attention!
I'm talking about potato skins folks. Is there any vegetable more versatile than the trusty ol' spud?
French fries, hash browns, mashed potatoes, smashed potatoes, baked, roasted, fried, grilled...okay, I think you get the idea. Potatoes are amaaaaaazing. There's just something so comforting about a potato dish, any way you make it, that makes a not-so-good day seem a little bit better.
These potato skins are really easy to make and they taste so good. They'd make a great snack for your next football party, or throw in some scrambled eggs, add a side salad, and you've got yourself one delicious brunch! The best part? It's a super kid-friendly recipe! My six year old gobbled these right up...with his usual (small-lake-sized) side of ketchup. That kid loves his ketchup.
This potato skin recipe is another super yummy find from Tasty Kitchen, shared by TK member Dax Phillips. Now, head on over to the Tasty Kitchen Blog to check out my full step-by-step post, and you can grab the recipe while you're at it. Then after you make these, you can thank me when your taste buds do a happy dance. Enjoy!
Subscribe to:
Posts (Atom)
Posts
