Chipotle Chicken Skewers

22 Wednesday May 2013

Posted by in Meats

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Chipotle Chicken Skewers 2

These chicken skewers are amazing. Don’t let the chipotle chiles scare you away; they’re really not too hot with this chicken. After the first bite we ALL said yummm!!! The dipping sauce, (which I forgot to put in the picture) is a must! This is one yummy dish to share with company!

You can go to Mel’s Kitchen Café to see more about her recipe.

Ingredients

Chicken Skewers:
    • 2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
    • 1/4 cup packed light brown sugar
    • 2 tablespoons fresh cilantro, minced
    • 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
    • 2 teaspoons adobo sauce
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 12 bamboo or metal skewers
Creamy Dipping Sauce:
  • 3/4 cup lowfat sour cream
  • 1/4 cup lowfat mayonnaise or Greek yogurt
  • 1/4 cup lime juice, from 2-3 limes
  • 1/8 teaspoon garlic powder
  • 2 tablespoons cilantro leaves, minced
  • 2 green onions, finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
  2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
  3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
  4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

Recipe Source: adapted slightly from America’s Test Kitchen Healthy Cookbook

 

 

Craftsy FREE Class Day! HURRY!

18 Saturday May 2013

Posted by in Uncategorized

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free_class_day_250x250

Here’s a Freebie ~ Craftsy is offering you a FREE Class ~ I love Craftsy classes.

Today, Craftsy is hosting Free Class Day to benefit Donors Choose.  Today only, New Members can choose one free course from a selection of favorite Craftsy classes, up to a $39.99 value!

If you haven’t taken a Craftsy class yet, today is your chance to sign up for your first by choosing from classes in quilting, sewing, knitting, cake decorating, and more.

If they meet their goal of giving away 10,000 classes, Craftsy will donate $5,000 to Donors Choose to fund arts education.

The post {FREE} Craftsy Class appeared first on The Seasoned Homemaker.

 

Frozen Mocha Frappuccino

17 Friday May 2013

Posted by in Drinks

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Mocha Frappuccino

I give this recipe for Homemade Frozen Mocha Frappuccino ★★★★★. Many coffee shops charge nearly five dollars for this tasty treat, making it an  expensive everyday habit. Making a frappuccino or two from your own kitchen  requires few ingredients and can be adjusted according to your taste.

Full of Rich Chocolate Flavor, try it today! You deserve it!!!

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Ingredients

  • 1 cup strong coffee, frozen into cubes
  • 1/2 cup milk or cream
  • 1-3 tablespoons sugar, to taste
  • 2 tablespoons chocolate syrup
  • Optional-whipped cream, mini chocolate chips, more chocolate syrup

Instructions

  1. Place milk in blender and add coffee cubes. Blend until crushed, add chocolate syrup and sugar to taste. Blend again. Pour into glass and top with whipped cream, drizzle with more chocolate syrup and garnish with sprinkles or mini chocolate chips.

Source: Chocolate, Chocolate and More

fmf

Stove Top Baked Beans

13 Monday May 2013

Posted by in Sides

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stove top baked beans

A richly flavored stove top baked bean recipe combining molasses, bacon, ketchup and brown sugar, then slowly simmered in a sweet-and-savory sauce.  The recipe cooks quickly on the stove and makes enough for a picnic or barbecue. The flavor is like you have baked them for hours.

Ingredients

    • 1/3 cup sautéed onion
    • 2 (15 ounce) cans pork and beans
    • 1/4 cup brown sugar
    • 1/4 cup molasses
    • 1/4 cup ketchup
    • 2 teaspoon yellow mustard
    • 5 slices cooked bacon

Directions

  1. Fry bacon and drain on paper towel. Remove grease from pan except 2-3 tablespoons to saute onions.
  2. After onions have softened, combine all ingredients.
  3. Crumble bacon and add to beans.
  4. Bring to a simmer, and keep it at a simmer for half on hour, or until it is thickened to your liking. Stir occasionally to keep the beans from burning.

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Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

09 Thursday May 2013

Posted by in Cookies

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No-Bake Candy Bars

This is a wildly popular Pinterest recipe it has been repinned over a half a million times. I made these today for the first time, and I will be making these for our new healthy snack. They are easy, delicious, and full of healthy, whole ingredients such as coconut oil, oats, honey & dried fruit. The taste is a cross between fudge and the ever-popular chocolate peanut butter cookies.

These are rich, so one batch should go a long way. After one bite you can’t believe they have no sugar. LOVE THESE!!!

1 cup peanut butter

2/3 cup honey

1/2 cup coconut oil (no substitutes–this gives these creamy texture and coconut flavor)

2 cups oats (regular–not quick or instant)

1 1/4 cups mini chocolate chips

3/4 cup dried cranberries (I used about 1/4 cup cranberries and 1/3 cup chopped pecans)

Line a 11 x 13 pan with parchment paper; set aside.

In medium saucepan, melt peanut butter, honey & coconut oil. Remove from heat.

Add oats, chocolate chips, cranberries and nuts. Stir until chocolate chips are melted.

Spread into a 9 x 13 pan. Refrigerate until cool. Lift parchment from pan and the whole piece will come out (be careful not to break it). Cut into squares. Keep refrigerated.

Cream Cheese Chicken Enchiladas

07 Tuesday May 2013

Posted by in Mexican

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chicken enchiladas

These chicken enchiladas are creamy, dreamy, delicious, and yummy! You really need to give this recipe a try. Great for a dinner party or just a great relaxing dinner. These chicken enchiladas are good as any Mexican restaurant. Definitely a crowd pleaser!

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice

Tortillas {I used Mission flour tortillas}

1-2 cups shredded Monterey & Colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9×13 baking dish.

Layer the rice & black beans to your taste…and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down.

Top with 1 cup of the enchilada sauce…

and 1-2 cups of shredded cheese. The more, the merrier so we piled on the full two cups :)

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered…just long enough to brown the cheese.

Source: Pearls, Handcuffs, and Happy Hour

Breakfast Burrito

05 Sunday May 2013

Posted by in Breakfast

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breakfast burritos

Happy Cinco de Mayo! Breakfast burritos are a great and delicious way to start off your day. By following these directions, you can be sure to make a great breakfast burrito that you will want to eat every day!

  • 2 eggs
  • Green peppers, onions, sausage/ham/bacon for dicing
  • Milk or half and half (as needed to make scrambled eggs)
  • Tortilla
  • Cheese

Take two eggs, using a whisk or spoon, beat the eggs until they are properly mixed.

Finely dice some ingredients of your choice: green peppers, onions, ham and/or bacon. Sausage works well too.

Add the diced ingredients into the bowl. Add milk or half and half to give the egg a more fluffy texture. Water also works. Mix everything again.

Scramble mixture over medium heat. Do not overcook.

Take a tortilla of your choice and set it down flat on a plate. At this point add a touch of salsa to give it more of a ‘Mexican’ flavor as well as American cheese. However, this is all up to your taste.

Wrap both sides of the tortilla inward and then roll it up from the bottom. This should ‘seal’ both sides and allow for easy eating. Enjoy!

Wedge Salad

04 Saturday May 2013

Posted by in Healthy, Low Carb, Salad Dressings & Vinaigrettes

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wedge salad

You don’t have to go to a steakhouse restaurant to have a delicious wedge salad. It’s not only fresher at home, but lots cheaper. Play around with your own taste…this is just the classic. You could use store-bought blue cheese dressing or make your own. Hope you enjoy a crisp, fresh and delish wedge. Source: Cook’s Country

Ingredients

  • 4 slices bacon, cooked and crumbled
  • 1 large shallot, sliced into 1/8-inch-thick rings or a red onion
  • 1/4 cup red wine vinegar
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons milk
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head iceberg lettuce (9 ounces)
  • 12 ounces cherry or grape tomatoes, halved

Instructions

  1. Combine shallot and vinegar in bowl and let sit for 20 minutes.
  2. Using fork, remove shallot from vinegar; reserve shallot and 2 tablespoons vinegar. Whisk 3 ounces blue cheese (about 3/4 cup), mayonnaise, sour cream, milk, reserved vinegar, garlic, salt, and pepper together in bowl until combined.
  3. Core the lettuce and cut it into 6 wedges. Start by cutting it in half and then each half into 3 equal wedges.
  4. Arrange lettuce wedges on ­platter and top with dressing, reserved shallot, and tomatoes. Crumble bacon over top and sprinkle with remaining 1 ounce blue cheese. Serve.

 

 

Chicken Salad

02 Thursday May 2013

Posted by in Meats

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kf chicken salad

Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, pecans, onion and celery. Use rotisserie chicken for extra flavor. You can use purple grapes, but green is what I had today.

  • 2 1/2 cups diced cooked chicken
  • 1 cup finely chopped celery
  • 1 cup seedless grapes, halved
  • 1 cup  chopped pecans
  • 1/2 small chopped onion (optional)
  • 1/2 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup Hellman’s Real Mayonnaise
Combine all ingredients; chill

Serve with just about anything crackers, chips, rolls, bread, pineapple, tomato

chicken salad2

Chocolate Covered Bananas

02 Thursday May 2013

Posted by in Desserts

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chocolate covered bananas

If you have leftover melted chocolate, why not make a delicious treat with bananas. Fun and easy and everyone will love them. It’s a great way to start the day!

  • 8 ounces semisweet chocolate, chopped
  • 6 popsicle sticks or wooden skewers
  • 2 bananas, peeled and cut crosswise into thirds
  • 1/3 cup coarsely chopped salted peanuts (or any topping you like)

Place chocolate in a heatproof bowl set over a pan of gently simmering water. Stir just until melted.

Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.

Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

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