I try to make things when we are invited somewhere, or when we have friends over. That way I’m not just making myself sick on all the goodness! We recently had a crawfish boil and invited friends over, so I made this chocolate chip pie I had been eyeing. I was unsure of how it would come out because it just didn’t seem to call for much. But I didn’t need to worry, it was delicious! Even my ultra-picky daughter ate it. She popped a pecan into her mouth and as she was doing it she said “what’s this? caramel?” and she ate it before I could tell her. When she found out she ate a pecan she was amazed, her response was “but it was so good!” well yeah, kid! The pie was great eaten as is, but even better heated up with some ice cream and chocolate syrup on top!

Chocolate Chip Pie

Chocolate Chip Pie

Recipe by Bakerella, originally from Nestle

Ingredients:

1 9-inch deep dish pie shell, unbaked
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1.5 sticks butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Method:

Preheat oven to 325.

In the bowl of the mixer, beat the eggs until foamy. Beat in the flour and sugars, then the butter.

Stir in the chocolate chip morsels and pecans and spoon into pie shell. Bake 55-60 minutes, then cool on wire rack. Serve warm, with optional ice cream.

I think I’ve made and posted something similar before, but this recipe blows that one (just chicken breasts and salsa) out of the water. It is incredibly easy to prepare, in fact I made it one morning when I was running really late and it didn’t set me back too badly time wise! You can even use frozen chicken breasts, without defrosting. Do yourself a favor and make it soon, you’ll love it too!

Easy Slow-Cooker Mexi-Chicken

Easy Slow-Cooker Mexi-Chicken
Recipe by Jennifer D.

Ingredients:
3 boneless, skinless chicken breasts (frozen ok)
1 jar favorite salsa (I used one with corn & black beans in it)
1 can black beans, rinsed and drained (optional)
1 packet taco seasoning
1 block cream cheese

Method:

Spray crockpot bowl with nonstick spray. Place chicken breasts in the bottom (it is fine if they are frozen). In a bowl, mix together the salsa and taco seasoning. Pour the rinsed and drained black beans over the chicken, then pour the salsa mixture over that. Cover and cook on LOW for 8 hours. When only 30 minutes remain, add the cream cheese. When done, shred the chicken with forks and stir to mix everything together well. Serve as tacos or nachos (or whatever other way you want!).

My mother-in-law is always talking about how much she loves orange chicken so Mrs. Aubrita I hope you try this and like it!  Sure, it’s not the same as what you would get in a restaurant, those places usually deep fry and use things like corn syrup to make the sauces.  This was a very light version, but it was so flavorful!  I think it’ll definitely satisfy the craving when you don’t want to use those calories for the real deal.

Orange Chicken with Asparagus

Orange Chicken with Asparagus
Recipe from Fitness

Ingredients:
1 tbsp sesame oil
4 oz. chicken, sliced into 1/2 inch strips
1 clove minced garlic
1/4 tsp red pepper flakes
2 cups chopped asparagus (I used frozen and thawed)
1 can Straw mushrooms
1 tsp reduced-sodium soy sauce (I ignored that and used Tabasco brand)
1 tsp honey
1 tsp sesame seeds
juice and zest of one orange
brown rice or fried rice for serving with

Method:

In a large skillet, heat the sesame oil over medium heat.  Saute’ the chicken, garlic and red pepper flakes for 7 minutes or until cooked through.  Add the asparagus and mushrooms, cook three additional minutes.  In a small bowl, whisk together the soy sauce, honey, sesame seeds and juice and zest of the orange.  Add to the skillet and cook another minute.  Serve with the rice.

Unfortunately I did have to wait a while, I just didn’t have anything to make a dip for. Then came Mardi Gras. I was so excited to make it and let me tell you, it didn’t disappoint! This dip is delicious and SO easy! But be forewarned, it makes a LOT. I ended up letting the guys eat the leftovers at their poker night. Problem solved. But before I did that, I was brainstorming and was thinking this would be great stuffed in chicken breasts. Just a thought.  Alternately, if you want to make a smaller amount, maybe just buy one of those small tubs of dip (if you’re a dip junkie you know what I mean) and just use three links of boudin.

I served the dip with the Town House crackers that are pretzel on one side.

Boudin Dip

Boudin Dip
Recipe from Amy D./Kim M.

Ingredients:
Six links boudin
One large tub French Onion Dip (get a good one, no cheap junk)
green onions
crackers for serving

Method:
In a large skillet/pot, boil the boudin as per package instructions. Remove from water and allow to cool a few minutes until okay to handle. Cut a slit in each link and scrape the filling into a large bowl. Mix with one tub of onion dip and green onions. Taste for seasonings (it will depend on your boudin if you will need to add additional seasonings or not). Serve warm.

After about a week I decided I wanted some so I went online to find a recipe.  I found one on Cooking Light and it sounded interesting, a little different.  I didn’t buy all of the different types of mushrooms it called for and just used a packet of regular button mushrooms, and it worked just fine.  It was so delicious, it was one of those things that I couldn’t wait until lunch the next day to eat some leftovers!

Chicken Spaghetti

Chicken Spaghetti
Recipe adapted from Cooking Light

Ingredients:
8 ounces uncooked spaghetti (I used whole grain)
kosher salt
extra-virgin olive oil
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
1/2 tsp. pepper
2 tbsp butter
1 pkg. mushrooms
2 tsp minced garlic
2 tbsp all-purpose flour
1 1/4 cups fat-free, low-sodium chicken broth
1 1/4 cups reduced fat milk
4 oz. cubed Velveeta cheese
3 oz. reduced fat cream cheese
2 oz. shredded Gruyère cheese (about a half cup)
1.5 cups frozen peas, thawed
1/3 cup finely chopped chives
Bread crumbs for topping

Method:

Preheat oven to 350 degrees.

Cook pasta in boiling salted water until al dente (or to your liking).  Reserve 1 cup of pasta water and set aside, drain the rest of the water off of the pasta and rinse with cold water.

In a large saucepan over medium heat, add 1 tbsp oil and chicken, season with salt and pepper and saute’ until the chicken is cooked through.  Remove the chicken, add the butter and the mushrooms and garlic.  Lightly salt the mushrooms and saute’ three minutes, or until softening.  Add the flour and stirring constantly, saute’ for one minute.

Gradually add the reserved pasta water, broth and milk to the pan, stirring constantly and bring back to a boil.  Reduce heat and cook for one minute, until it thickens slightly.  Stir in the Velveeta and cream cheese, remove from heat and continue stirring until smooth.  Add the Gruyère, stir in well.  Add the pasta, chicken, peas and chives and toss to coat and mix well.  Scrape mixture into a greased oven-safe 9×13 baking dish then sprinkle bread crumbs over the top.

Bake until the bread crumbs start to brown and is heated through.

Before cooking, I did a little research that told me that scallops need to be dry before cooking. They emit a lot of water, particularly previously frozen kind, which is what I used. I thawed them, rinsed and patted dry, then I set a little stack of paper towels on a plate, placed scallops on it, put more towels on top with another plate sitting on top to push some of that water out. Worked perfectly and the scallops got a nice sear. We really loved this dish, I’m going to be making it again soon, and maybe trying some other recipes as well.

Seared Scallops with White Beans and Spinach

Seared Scallops with White Beans and Spinach
Recipe from Women’s Health

Ingredients:
2 strips bacon, chopped into pieces
1/2 onion, chopped
1 clove garlic, minced
2 cans white beans (cannellini or Great Northern), rinsed and drained
4 cups baby spinach
1 lb. large sea scallops
Salt and pepper to taste
1 tbsp butter
juice of 1 lemon

Method:

In a medium saucepan, cook the bacon over low heat. Once crisp, add the onion and garlic, cook until softened. Add the beans and spinach and cook until the spinach has wilted. Keep warm.

Over medium-high heat, heat a large cast-iron skillet. Blot your scallops dry with a paper towel and season on each side. Add the butter to the pan and sear the scallops on each side, about three minutes each until they have a nice caramelized crust.

Add the lemon juice to the beans and serve topped with scallops.

Down the road from the camp is a store that sells fresh boudin and cracklins.  He had some “cracklin crumbs” which are basically what is left after all the big chunks of cracklins are gone.  He likes to put it in cornbread.  He took those and created something so delicious that when he came home from hunting, he had to go buy the stuff to make more!  These were phenomenal and would be a huge hit for a Super Bowl Party.  Just sayin’. 

Cracklin’ Stuffed Jalapeno Peppers

Cracklin’ Stuffed Jalapeno Peppers
A Cooking With Christen original recipe

Ingredients:

1 dozen jalapeno peppers, halved and seeded
1 block cream cheese, softened
3/4 crushed FRESH cracklin’ crumbs
1 tbsp hot sauce of your choice
sharp cheddar cheese to top

Method:

Preheat oven to 375 degrees.  Mix the cream cheese, cracklin’ crumbs and hot sauce until evenly distributed.  Spread onto each jalapeno half, top with shredded cheese and place on a baking sheet.  Bake until the cheese is melted and starting to turn golden.    Serve warm.

I ended up using a recipe from Martha Stewart and it is SO easy.  I really love browned butter, it gives food a nutty taste and is so decadent.  This frosting was super simple to put together, just make sure you put it on the cake quickly, it sets really fast and will end up looking a little gloppy.  Hence the picture of one side of my cake!    It was a huge hit despite that, I made it for Thanksgiving and my mother-in-law asked me to make it again for Christmas and for her upcoming birthday.  I don’t know about you, but I’d call that a success!

Browned Butter Frosting

Browned Butter Frosting
Recipe from Martha Stewart

Ingredients:
4 tbsp butter
1 cup sifted confectioners sugar
1 tsp vanilla extract
1-2 tbsp milk, depending on desired thickness

Method:

In a small saucepan, cook the butter over medium heat, stirring often.  It will start to bubble and brown, let it get a good golden brown and then remove from heat, around ten minutes.

In a bowl, combine the sugar, vanilla, butter (leave as much sediment in the saucepan as you can), and 1 tbsp milk.  Mix until smooth, you may add more milk if needed.  Use immediately.

This recipe was basically like a deconstructed cabbage roll, made into a casserole. I messed up and forgot to cover it while baking, so it didn’t look pretty at all – I didn’t even take a picture of it.  I somehow miraculously got my four-year old to taste it, she was not a fan though I think it was because it was too spicy for her – it does have some heat.  My husband and I were huge fans though and will definitely be making this more often!

Cajun Cabbage with Rice
Recipe adapted from Allrecipes

Ingredients:
1 tbsp vegetable oil
1 lb. ground beef
1 green bell pepper, chopped (I forgot to buy one and it was fine without)
1 onion, chopped
2 cloves garlic, chopped
1 can Rotel/diced tomatoes with green chilis
1 8oz can tomato sauce
1/2 cup long grain rice, uncooked
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 small head cabbage, chopped
2 cups shredded Colby cheese (it called for one cup, I wanted more!)

Method:

Heat the oven to 350.

In a nonstick pan, heat the oil and add the ground beef.  Cook until brown, breaking up into small bits.  Add the bell pepper, onion and garlic, cook until soft.  Once the vegetables are soft, add the Rotel, tomato sauce and seasonings, then stir in the rice.

Empty into a greased 9×12 casserole, spreading evenly.  Top with the shredded cabbage, then the shredded cheese and cover.  Bake for 65 minutes or until the rice is tender.

I’ve tried a few recipes over the years and they were all fine but this one is the recipe I’ve been looking for, but didn’t know it.  It’s heavenly.  It’s thick, creamy, velvety….I could go on and on.  Make sure you have some nice bread to sop up every last bite, we used crescent rolls because I’m a crescent roll freak.  This soup is SO good that even my super picky daughter ate a few bites and declared it yummy!

Broccoli Cheese Soup

Broccoli Cheese Soup
Recipe adapted from Allrecipes

Ingredients:
1 stick butter
1 onion, chopped
1/4 cup cooking sherry
2 16-oz pkgs. frozen broccoli, or fresh (I used 2 heads fresh)
4 cans chicken broth
1 2-lb. loaf Velveeta cheese, cubed
2 cups milk (I used 1% but who are we kidding with all this cheese and butter?!)
1 tbsp garlic powder
2/3 cup cornstarch
1 cup water

Method:
In a large pot, melt the butter over medium heat.  Add the onions and a sprinkle of salt and start to saute’.  Add the cooking sherry and cook until the onions are soft.  Add the broccoli, toss to mix in all the onions, then add the cans of chicken broth.  Simmer uncovered until the broccoli is soft, it may take a little while longer with fresh broccoli.

Once the broccoli is soft, slowly start adding in the cheese cubes, stirring well, until it is all added and melted.  Add the milk and garlic powder and mix in well.  Watch your heat now because the cheese will easily stick to the bottom of the pot, stir often.

In a bowl, mix together the cold water and cornstarch and add to the soup.  Bring up to a low boil then reduce the heat, the soup will thicken.  Once it’s ready you’ll want to turn it off so it doesn’t stick.