Chubby @ Heart: February 2013

Tuesday, February 19, 2013

Artichoke Spinach Pasta

1 (12 oz) pkg bow-tie pasta

1 Tbsp butter

2 cloves garlic minced

1 (8 oz) pkg light cream cheese

1/2 cup milk

1/2 cup fresh squeezed lemon juice

1/4 tsp red pepper flakes

1 (14 oz) can artichoke hearts

10 oz chopped frozen spinach (I used 1/2 bag fresh baby spinach)

1/2 cup Parmesan cheese

Additional Parmesan cheese for garnish

Cook pasta according to directions. In medium sauce pan over medium high heat saute garlic and butter until golden brown. Add in chunks of cream cheese and stir until melted. Slowly stir in milk, sour cream, lemon juice, and salt. Stir in Parmesan cheese, artichokes and spinach. (If fresh, let cook until spinach leaves are wilted) Drain Pasta and add in artichoke mixture. Toss to coat. Serve with additional Parmesan Cheese. (I used feta because I didn't have any fresh grated Parmesan cheese.)

Raisin Bran Wheat Muffins

1 1/4 Cup Wheat Flour

1 Tbsp. Baking Powder

1/4 tsp. salt

1 egg

1 Cup Milk

1/3 Cup Sugar

1/4 Cup Vegetable oil

2 Cups. Bran Flakes

Preheat oven 400 F. Mix oil, egg, and milk with cereal and let stand to soften. Mix in the rest of the ingredients together except for flour and mix well. Add in flour and mix again. Divide evenly into 12 muffin cups. Bake for 15-20 minutes.

I make this at the beginning of the week and separate the left overs into seal-able baggies. Every morning I put one baggy, still sealed, into the microwave for 10-15 seconds. The sealed bag helps keep in the moisture, keeping the muffins soft. (BE CAREFUL OPENING THE BAGGIE, STEAM IS VERY HOT).

Easy Chicken & Dumplings

Slow cooker or oven

4 boneless, skinless chicken breasts

2 cans cream of chicken soups

1 onion cut into thin wedges

2 stalks celery slivered

2 carrots diced

1 tsp thyme

2 cups water

1 pkg biscuit dough torn into 4th's

Put ingredients in slow cooker or pot except for dough. Cook on high for 3-4 hours. Low for 6-8 hours. Place dough pieces in cooker approx 30-45 minutes before serving. Cover and allow dough to cook thoroughly.

Or oven 300°F for 2-3 hours. Place dough and turn oven up to 375°F and allow dough to cook for 20-30 minutes before serving.

Pepper Jack Spinach Chicken

2-3 boneless skinless chicken breast

1 cup shredded pepper jack cheese

1 cup frozen spinach, thawed and water drained. ( I used fresh spinach)

2 Tbsp olive oil

2 Tbsp Cajun spice (I used the blackened seasoning found here.)

1 Tbsp bread crumbs

Salt and pepper to taste

-tooth picks

Normally I halve my chicken breasts length wise, but for recipe I leave them whole. You can always halve them after they are cooked. I do however cut them lengthwise but not all way through. I unfold the breasts and place in a seal-able plastic bag and tenderize them with the meat mallet. When tenderized, I proceed to fill with spinach and pepper jack cheese. Pinch seams together and hold with toothpicks. Be sure to count the amount of toothpicks so here are no accidents while eating. Rub with olive oil and sprinkle Cajun spice and bread crumbs. If there was any left over shredded cheese sprinkle that over top as well. Bake covered, @ 350°F for 45 minutes to 1 hour. Or until chicken is cooked thoroughly. Enjoy.

Salsa Verde Enchiladas

2 Tbsp Olive Oil

8 cloves Garlic, minced

2 (15.5 oz) cans of Cannellini Beans, drained

1 cup chicken broth (1 bullion cube)

Salt to taste

1 cup cooked, shredded chicken

12 (6 in) whole wheat tortillas

2 cups store bought salsa Verde

1 1/2 cup shredded pepper jack cheese

Cilantro for garnish

( I reduced the garlic by 1/2, and I didn't have any Cannellini beans, so I used Kidney & Red beans. Next time I will probably used Great Northern because I typically have those on hand. I also used 6 regular flour tortillas instead of the 6 in wheat.)

Preheat oven to 375°F. In a medium sauce pan, saute on medium heat olive oil and garlic until golden brown. Stir in drained beans. Add in chicken broth and cook for approx 7 minutes while stirring and mashing beans. Season with salt to taste. Add shredded chicken. Place 1/4 cup in each tortilla shell, roll, and place in a 9x13 pan. Pour Salsa Verde and shredded pepper jack cheese over top and bake 20-30 minutes. Or until cheese and sauce are bubbly. Serve with fresh cilantro.

Tuesday, February 5, 2013

Ham Fried Rice

1 1/2 cup uncooked Jasmine rice (or 3 cups cooked)

1/2 cup cubed ham

1/2 diced onion

2-3 Tbsp vegetable oil

2 eggs

1/2 cup soy sauce

2 Tbsp sugar

1/2 bag frozen peas & carrots

Start off by cooking rice as instructed. Store, covered, in refrigerator for minimum of 1 hour until cooled. Left over rice from the night before works great too. Cube ham and dice onion. In a large frying pan or wok, heat oil. Saute onions, then add cooled rice, and ham. Let fry for 5-7 minutes. With spatula, slide the rice mixture to one side of the frying pan. Crack eggs on the empty side of the frying pan and proceed to scramble them. When scrambled, combine the eggs and rice mixture. In a small bowl, mix soy sauce and sugar. Add soy sauce mixture and frozen peas and carrots to the frying pan and mix. Cover and let fry for another 2-3 minutes, stirring occasionally, until soy sauce is well incorporated.

Egg Rolls

1 pkg egg roll wraps

1/2 cup vegetable oil

1/2 head cabbage, cleaned, shredded

1 large carrot shredded

1 tsp garlic salt

1 Tbsp soy sauce

hamburger or shredded pork, pre-cooked (optional)

Combine ingredients in medium mixing bowl. Spoon carefully and divide evenly into egg roll wraps. Roll as the package directs. Deep fry in oil for 1-2 minutes each side or until golden brown. Or bake at 400 F until golden brown.

Sweet N Spicy Chili Sauce

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water

1 Tbsp minced garlic

1 Tbsp Siracha / Hot sauce (optional)

1 Tbsp cornstarch with 1 Tbsp water

1/2 Tbsp fish sauce (or salt)

1 Tbsp crushed red peppers

Add sugar, water, vinegar in sauce pan on medium high heat. Bring to boil while stirring with a whisk. Add garlic, crushed red peppers, and hot sauce. (I leave out the hot sauce because it is spicy enough for my taste.) Let simmer with a gentle bubble to let flavors blend for 1-2 minutes. Meanwhile, disolve cornstarch in water. Turn the heat up to rapid bubble and add cornstarch mixture while constantly stirring. Turn down the heat and continue stirring while it thickens. Add fish sauce or salt. Stores well in an airtight container in the refrigerator. (When I make it, I triple the recipe and use an old salad dressing or bbq sauce container. Then we have some ready in the fridge whenever we want.)

Baked Sweet and Sour Chicken

2 large boneless, skinless, chicken breasts

1 cup all-purpose flour

2 eggs, beaten

Sauce:

3/4 cup sugar

1/2 cup vinegar

1 tsp garlic salt

4 Tbsp ketchup

1 Tbsp soy sauce

Preheat oven to 400 F. Cut chicken into 1inx1in cubes. Dip in egg and the coat with flour. Place on a tin foil lined baking sheet. Cook for 15 minutes at 400 F, then broil for an additional 5 minutes until golden brown. (Some of the flour may not be absorbed by the egg. That is okay and actually preferred.) Meanwhile, while chicken is cooking, prepare sauce. In a large pot combine sugar, vinegar, garlic salt, ketchup, and soy sauce. When you start to broil the chicken, start heating the sauce mixture and bring to a boil. Take chicken out of oven and put into pot. Toss to coat the chicken with the sauce. The remaining flour that did not get absorbed by the egg will help to thicken the sauce.

Similar to Baked Orange Chicken

Baked Orange Chicken

2 large chicken breasts

2 eggs beaten

1/2 tsp hot sauce

1/2 tsp pepper

2 tsp garlic salt

1 cup all-purpose flour

Sauce:

4-5 Tbsp sweet n spicy chili sauce Found Here

1/2 cup mayo

1/2 cup orange juice

zest of 1/2 orange

Green onions for Garnish

Preheat oven to 400 F. Cut chicken into 1inx1in cubes. Dip in egg and the coat with flour. Place on a tin foil lined baking sheet. Cook for 15 minutes at 400 F, then broil for an additional 5 minutes until golden brown. (Some of the flour may not be absorbed by the egg. That is okay and actually preferred.) Meanwhile, while chicken is cooking, prepare sauce. In a large pot combine chili sauce, orange zest, mayo, and orange juice. When you start to broil the chicken, start heating the sauce mixture and bring to a boil. Take chicken out of oven and put into pot. Toss to coat the chicken with the sauce. The remaining flour that did not get absorbed by the egg will help to thicken the sauce.

Similar to Baked Sweet N Sour Chicken.

Choco Swirlies

We have been on a little bit of a Despicable Me kick around our house! ABSOLUTELY love that show! :) The other day we were playing around with extras on the DVD menu and discovered the recipes for the girl scout cookies the orphans sell in the movie! I was MORE than excited.. and thought I would share. As I make them I will add a picture of the real thing.

INGREDIENTS:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup butter, softened

1 cup granulated sugar

1/4 cup brown sugar

2 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

1 1/4 cup white chocolate, coarsely chopped and divided

DIRECTIONS:

In a large mixing bowl, beat together butter and sugars. Beat in eggs and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Gradually add flour mixture to butter mixture starting at low speed and gradually working up to medium speed until completely combined but do not over-mix.

Stir in chocolate chips and 1 cup of white chocolate. Chill for 1 hour.

Preheat oven to 350 F.

Roll out half of the dough between two sheets of parchment paper in to a large rectangle approx 1/4-1/2 inch thick. Cut dough in 1/4 inch strips. Gently roll each strip to round out the edges, then coil the strip into a swirl and place two inches apart on parchment paper lined baking sheets.

Sprinkle with remaining white chocolate flakes. Repeat with remaining dough. Bake for 8-10 minutes. Don't over-bake so the cookie is soft not crispy. Slide parchment paper and cookies onto counter top to cool. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Caramel Clumpies

Toffee Totes

Coconutties

Minty Mints

Coconutties

INGREDIENTS:

4 large egg whites

3 cups dried, sweetened and shredded coconut

3/4 cup granulated sugar

2 tsp vanilla extract

1 tsp coconut extract

1/4 cup all-purpose flour

1/2 cup chopped macadamia nuts, divided

1 cup white chocolate chips, divided

DIRECTIONS:

Put egg whites, coconut, sugar, vanilla and coconut extracts and flour in a large heavy pot. Mix well. Cook on low heat for 6-8 minutes, stirring constantly so that it does not stick.

When mixture becomes thick remove from heat and let cool, still stirring occasionally. When mixture cools to room temperature add chopped 1/4 cup of macadamia nuts and 1/2 cup of the white chocolate chips.

Preheat oven to 350 F.

Drop by spoonfuls onto parchment paper lined baking sheets and bake for 12-13 minutes until golden brown. Remove from oven and leave to cool completely on the baking sheets.

Once cool, melt remaining white chocolate chips in a microwave safe dish for one minute on 70% power, stir Cook for 30 seconds more on 70% power and stir again. Drizzle over each cookie and sprinkle with additional chopped macadamia nuts. Enjoy.

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Toffee Totes

INGREDIENTS:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1 cup milk chocolate chips

2 cups milk chocolate covered English toffee bars, coarsely chopped

DIRECTIONS:

Preheat oven to 350 F.

In a large bowl cream butter and sugars together with electric mixer. Beat in eggs and vanilla until light and fluffy. In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Gradually add flour mixture to butter mixture, starting at low speed and gradually working your way up to medium speed until thoroughly mixed but do not over-mix.

Stir in chocolate chips and toffee. Shape into one inch by two inches rectangles and place two inches apart on parchment paper lined baking sheets. Bake 8-10 minutes. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

Caramel Clumpies

INGREDIENTS:

10 Tbsp butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 egg

1/2 tsp vanilla

2/3 cup all-purpose flour

1/2 tsp baking soda

a pinch of salt

2 1/2 cups rolled oats

7 oz. chewy caramels, coarsely chopped

DIRECTIONS:

In a large bowl, beat together the butter and both sugars. Add the egg and vanilla and beat well until light and fluffy. In a separate bowl, whisk together the flour, baking soda and salt. Add the butter, sugar, egg and vanilla mixture and mix well. Finally add the oats and caramels and stir. Chill dough for 1 hour.

Preheat oven to 350 F.

Drop by spoonfuls onto parchment paper lined baking sheets. Bake for 10-12 minutes just until brown but do not over-bake or they will lose their "clumpiness". Slide parchment paper and cookies onto counter top to cool. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE:

INGREDIENTS:

Cookies:

1/2 cup butter, chilled and diced

1 1/4 cups all-purpose flour

2 Tbsp cocoa powder

1/4 cup powdered sugar

Frosting:

4 oz cream cheese, softened

4 Tbsp butter, softened

1 tsp vanilla

2 1/2 cups powdered sugar

8 peppermint disk candies, crushed

blue and pink sprinkles

DIRECTIONS:

Cookies:

In a mixing bowl, whisk together flour, cocoa powder and powdered sugar. Cut in the butter using an electric mixer, a pastry cutter or two knives until the mixture resembles breadcrumbs. Knead lightly until a soft dough forms. Wrap in plastic wrap and refrigerate for 1 hour.

Frosting:

In a medium sized bowl beat cream cheese on medium speed until creamed. Then add butter and mix together on high speed, pausing occasionally to scrape down the sides until well incorporated.

Add vanilla and mix again on medium speed until well incorporated. Add powdered sugar one cup at a time first at low speed and then on high once the powder is absorbed until desired sweetness and consistency is achieved. Refrigerate with cookie dough.

Preheat oven to 400 F

Remove frosting from fridge and set aside. Roll out the dough between two sheets of parchment paper to 1/2 inch thickness.

Remove top layer of parchment paper. Using a star shaped cookie cutter, cut out as many as possible, slide a thin flat spatula under each star, peel away scraps and flip star over onto parchment lined cookie sheet, placing them two inches apart. Gather scraps and repeat.

Bake for 12-15 minutes just until edges begin to darken. Remove from oven and slide parchment paper and cookies onto counter top and let cool completely. Frost cookies and sprinkle with crushed peppermint and colored sprinkles. ENJOY!

TRY ALL OF MISS HATTIE'S COOKIES HERE: