"The Pioneer Woman" White Chicken Enchiladas

                                                  

My husband took me to meet Ree Drummond, The Pioneer Woman. I made my first recipe from her book. This is how it began... yum!

And this is how it ended... yummy!

Here is the link to her recipe. http://thepioneerwoman.com/cooking/2009/11/white-chicken-enchiladas/ 

I used whole grain tortillas and boneless, skinless chicken breasts. Omitted the jalapeno and the sour cream and used only half of the heavy cream. I also added some salsa to the finished sauce. They were beyond delicious and beautiful too. I loved grilling the peppers and trying a new technique. Meeting Ree was an exciting day and she was as sweet and lovely as she seems when you watch her on her Food Network show. It was one homeschooling home cook mama to another. It was a great day!

Maple Toasted Sesame Dressing

This dressing makes salad a delight to eat! I think that may be all that needs to be said.

Ingredients:

1/3 cup olive oil

1-2 tsp apple cider vinegar (depending on your preference)

2 tsp Dijon Mustard

1 TBSP Maple Syrup

pinch of salt, pepper and garlic powder

1 tsp of toasted sesame seeds

Shake ingredients in a small jar (or whisk in a bowl) until combined. Taste and adjust to your liking. Shake before serving.

White Chocolate Blondies

There's a need for baked goods in my house but there's also a need for that baked good to be something that will not call my name until the last crumb has been eaten! Combined with my husbands recent confession of not loving all things chocolate, I decided to bake him some white chocolate brownies... blondies! And I'm happy to report that they did not talk to me once! They sure did smell delicious though. I introduced them to the vanilla bean ice cream and the two were happily accepted for dessert after our Sunday meal with my lovely in-laws. All was well with the world.

Preheat oven to 350 degrees

Ingredients:

1 stick of butter

1 cup of brown sugar

1 egg

1 tsp vanilla extract

1/4 tsp salt

1 cup of flour

1/4 tsp baking powder

3/4 of a bag of white chocolate chips

Combine the flour, salt and baking powder and white chocolate chips and set aside. Melt the butter in a sauce pan. Pour it into the mixing bowl with the brown sugar and vanilla. Mix on medium for a minute, until smooth and cooled a bit. Add in the egg while still mixing. Remove from mixer and fold dry ingredients into the butter mixture until combined. Pour into a greased 9x9 baking pan. Bake at 350 for 30-32 minutes. Check with toothpick. Do not overbake. Some baking will continue as they cool. 

Snickerdoodle Biscotti

It is a sad sad day when the husband tells me that he really doesn't enjoy chocolate as much as I do. To try and make up for usually including chocolate in my cookies, granola bars and cakes I decided to make a granola bar based on one of his favorite cookies. A snickerdoodle. I'll admit, these aren't lacking in flavor without the addition of chocolate! 

Preheat oven to 325 degrees
Ingredients:
1 cup sugar
6 tbsp. softened butter
1 large egg 
1 large egg yolk (save the white for the topping)
1 tsp. vanilla extract
2 cups all-purpose flour
1 TBSP ground cinnamon
1/2 tsp. of nutmeg
1 tsp. baking powder
¼ tsp. salt

For the topping:
Beaten egg white
¼ cup sugar
1 tsp. ground cinnamon
dash of nutmeg

In a medium bowl, combine the flour, cinnamon, baking powder, and salt. Whisk to blend and set aside. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until lightly and fluffy, 3-4 minutes. Blend in the egg, egg yolk and vanilla until incorporated. With the mixer on low speed, blend in the dry ingredients just until incorporated and a dough is formed. Form the dough into a large square form 1/2 and inch thick and 12 inches wide. Whisk together the ingredients for the topping and brush all over and down the sides of the big square before baking.

Bake at 325 degrees for 40 minutes. Remove from oven, cool for 10 minutes, slice into individual biscottie cookies and then return to the oven for an additional 12 minutes.

My Kitchen's Secret Weapon

I have mentioned in many of my basil recipes that I use basil in a tube that I find in the fresh herb section with the produce. This is an ingredient that I keep on hand and it brings freshness that you just can't get throughout these colder months. Today I spread it very thinly on bread, topped it with thinly sliced and seasoned tomatoes and muenster cheese. A quick but gourmet lunch for the hubby hard at work. I just appreciate this ingredient so much that I wanted to share it with you and now it can be a secret weapon in your kitchen too! 

Pizza Dough Cinnamon Rolls

If there is anything that would make your homemade pizza night be a little bit more yummy, it's using the leftover pizza dough to make these warm and fragrant cinnamon rolls. When I make my pizza dough recipe, it makes enough dough for two very large pizzas. Being that I only need one pizza to feed my little family, I sometimes stear away from baking up the other crust for future pizza and bless my family with some delicious cinnamon rolls for dessert and breakfast the next morning. Have a fun family game night with pizza and cinnamon rolls!

Prepare the pizza crust from my homemade pizza blog post.

Ingredients for the rolls:

1 1/2 cups of brown sugar

cinnamon

1 tsp nutmeg

Ingredients for the icing:
1 1/2 cups of powdered sugar
2 TBSP milk
1/2 tsp vanilla

Roll the dough out into a thin square. Spread with half a stick of softened butter. Spread the brown sugar evenly over the dough, going clear to the very edge. Sprinkle very heavily with cinnamon. Sprinkle the nutmeg. Roll the dough towards you keeping it very tight and even down the edges. Cut the log into thirds. Cut those 3 into thirds to get 9 rolls. Place into a greased 9x9 pan. Cover with a clean towel and raise for an hour. Bake at 350 for 30 minutes. Don't let them get too brown.

Whisk the icing ingredients together until it's a thick syrup consistency. If yours ends up too thin, add more powdered sugar. If it's too pastey, add another splash of milk. Easy! Pour icing over them while they're still warm... Devour! 

Lemon Basil Pasta with Lemon Parmesan Chicken

A light and flavor packed meal that tastes like you're eating at a gourmet restaurant but is so easy it could practically cook itself! My kids loved it and it filled their bellies with great nutrition. What more could a busy cook ask for?!

Ingredients for the marinade:

1/4 cup olive oi

1 tsp each of salt and pepper

1 tsp garlic powder

1 lemon, zested and juiced (catch the seeds)

1 tsp basil paste (a tube in the produce dept. with the fresh herbs)

4 chicken breasts sliced thin

Ingredients for the pasta:

1 box of whole grain pasta- boiled

1 cup olive oil

salt and pepper to taste

2 lemons

3 TBSP basil paste

1 tsp garlic powder

Begin the marinade around lunchtime. Add all the ingredients into a gallon zip lock bag. Massage and shake the bag around. Refigerate. Sprinkle with parmesan cheese and begin baking 20 minutes before you start the pasta.

Prepare pasta and set aside. Heat oil on low in the pasta pan. Whisk in the seasonings. Toss the pasta in the oil. Done. You can dice the chicken and toss or serve it on top of the pasts. Whichever you and your family prefer. A great springtime addition would be asparagus!