Creamy Crockpot Chili

Don't worry I have not forgotten or left you all.  I had a shift of priorities for a short time and am back to bring you this 

{AMAZING, fall, rainy day recipe}

I am cooking this deliciousness in my crockpot, as I type, watching the rain drip down my outside window.  I cannot wait to feed this to the family tonight for dinner.  I have previously made this for a church function and out of over 20 chili's to chose from-mine was the first to go!

Creamy Crockpot Chili:

1 lb ground beef (or turkey)
1 small onion
2 bell pepper
1 can diced tomatoes (do NOT drain)
1 can black beans
1 can kidney beans
1 can pinto beans
1 8oz package cream cheese (or 1 cup)
1 Tablespoon chili powder
1 teaspoon dried red pepper flakes (or less if you don't like kick to it)
salt and pepper


Chop onion and brown meat with onion in a skillet.  Dice bell peppers.  Open and drain all cans of beans.  Add all ingredients to crockpot and set on low for 4-6 hours.  The chili will seem very dry when you first add all the ingredients together, but don't worry-juices will be produced at it cooks in the crockpot.

The cream cheese really adds an incredible flair-one that I had never tasted before and it makes it the perfect comfort food!  So Yum!!

I hope you enjoy this as much as a do.  Especially on a rainy day like today!

Vanilla Cupcake

I have been working for awhile to make the perfect cupcake.  Since moving too close to Georgetown Cupcake-I knew I was going to have to take the cupcake plunge to perfecting the cupcake because I just can't do $2.75 per cupcake.  Just not going to happen {ok, maybe on an extremely special occasion-like my birthday, yep, I spoiled myself}

I had looked at many recipe's-some having ingredients I had never even heard of-and I knew that was not going to work.

But I am here to tell you that I have done it.  Follow all the tips and tricks I give because I give them for a reason-because of failed attempts in the past. Some of the steps seem a little bit particular, but I promise it is not difficult!

{i know you will enjoy these as much as i do}

Vanilla Cupcake
adapted from: i am baker-tweeked by moi

6 egg whites (at room temperature)
1 cup milk (at room temperature)
2 teaspoons vanilla extract
2 teaspoons almond extract

2 1/4 cups cake flour
2 cups sugar
4 teaspoons baking powder
1 teaspoon salt

1 1/2 cubes of unsalted butter (softened)


Pre-heat oven to 350 degrees and line 2 muffin tins with 24 cupcake liners.

Wisk together the egg whites, milk, vanilla extract, almond extract and set aside.

With an electric beater, or kitchen aid whisk-blend all the dry ingredients together for about 30 seconds.

Cut 2 tablespoons of butter off at a time and add to the dry ingredients and beat the dry ingredients and butter well together.  Beat after each 2 tablespoons added.

Add half of the milk and egg mixture to the dry ingredients and beat on high for 1 1/2 minutes.  Add the rest of the milk mixture and beat on high for 1 minute.

Cook for 15-17 minutes (until toothpick comes out clean).  You do not want to overcook-they get dry.  They may not look done on the top because they may still have a wet look to them so make sure to test them with a toothpick.

Cool completely before frosting these cupcakes with the most delicious frosting EVER {and trust me-I have been hunting for that perfect frosting recipe-I am a hard frosting critic}

Vanilla Creamcheese Frosting

1 1/2 sticks unsalted butter
6 oz. creamcheese
3 Tablespoons milk
2 teaspoons vanilla extract
7-8 cups powdered sugar

Beat the butter and creamcheese together.  Add the remaining ingredients and mix for about 1 minute {test the frosting to see if it is the consistency you would like-if it's too thick add a LITTLE milk, if its too thin add some powdered sugar}

Here's the little secret:  Once you have the consistency you would like-whip this frosting for 5 minutes! Yes, just do it.  Thank you Georgetown Cupcakes for that little tip.  You have changed my world with frosting!  It makes the frosting so light and fluffy and basically heavenly.

To frost with a cute little poof on the top, put the frosting in a large plastic bag {or if you are fancy and have a decorating bag-use that}.  Cut a hole in the tip of the ziplock bag and squeeze the frosting in a spiral motion.  Start on the outside of the cupcake and swirl your way toward the middle.  Lift up and it will leave that cute little peak on top.

roasted salmon&garden veggies

I am a "grilled salmon snob"-I usually only like salmon if it was cooked up on the grill.  

But then I saw something on Pinterest-of course-that sparked the idea for this amazing and unbelievably healthy salmon and veggies {better than any restaurant} dinner.

And I was totally shocked when my 11 month old devoured the salmon!  {Seriously?  What baby loves fish?}

What made this soo yummy-just as good, if not better than grilled- was the roasting process crisped the outside of the salmon to perfection, leaving the inside moist and fall apart with each bite.  Cooking the salmon together with all of the veggies and spices added so much flavor too, that this is on the list to be had again!

look at these beauties-roasting away

One of the great parts about this dinner is you can use however much "stuff" you would like-as long as it fits in your roasting pan of course.  Use as much salmon and veggies as you'd like, and coat it in however many spices you would like as well.

Ingredients:

Salmon

lemon

bell pepper of any kind

zucchini

red potato

olive oil

salt 

fresh ground pepper

rosemary or dill

Slice your veggies and lemon (saving 1 lemon for zesting).  Toss veggies in olive oil, salt, pepper and spices.  Arrange veggies on your roasting pan (I just used a cookie sheet with sides).  Nestle the salmon in the middle of the veggies and generously season with salt and pepper.  For the remaining touch, squeeze fresh lemon juice of the top of the salmon and veggies, and with the whole lemon left, zest some of the peel over the top of the salmon (the peel will crispen and look black while cooking-but don't worry.  It's what adds some great flavor!)

Place oven rack 4" away from your oven broiler (as picture above).  Turn oven onto broil and broil for 15-20 minutes.  Do not overcook. 

I was so excited to eat dinner that I didn't even take any pictures of the final product!  But, let me tell you, it was A-Mazing!

happy, healthy eating 
xoxo

25th post + Giveaway

In honor of this being my 25th post, I would like to do a 

{$25 giveaway}

How to Enter:

1. Leave a comment on any PREVIOUS blog post {compliments or suggestions}

2. You will be entered to win for every comment you leave {BUT you you will only be entered to win with only one comment per post-no more!}

As this blog has been a new {fun} project of mine, a little feedback would be appreciated-so I am bribing you to know what you think!

The winner will get to choose a $25 gift card to Target or Home Depot.

Comments must be made by Thursday night-August 15, 2013-Midnight E.T.

I will be emailing the winner Friday morning.

Also, I am experimenting and trying to use Pinterest as my only publicity-so if you see something you like-PIN IT!

Salad Dressing in a Jar

{Salad dressing can be so expensive, and so unhealthy}

So I'd like to introduce 5 new homemade salad dressings that are super easy with no unusual ingredients that you might read on a salad dressing bottle.  And the best part is-they are super yummy!!

Just put all the ingredients in the jar and

{SHAKE it up!}

Apple Cider and Herb

1 1/2 cups olive oil

1/2 cup apple cider vinegar

1 teaspoon fresh garlic

1 tablespoon italian seasoning

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon cracked pepper

Salad Ideas: {this one as of late has been my new favorite...so yummy!} lettuce, bacon, feta cheese, tomato, avocado and if you want to make it a meal, top it with chicken!

Greek Yogurt Poppyseed

1 1/2 cups plain greek yogurt

3/4 cup white vinegar

2 tablespoons sugar

1/2 tablespoon poppy-seeds

Salad Ideas: spinach, hard-boiled egg, bacon, sliced mushrooms, choice of cheese.

Raspberry-Poppyseed Divine

1/3 cup Raspberry Vinegar

1/4 teaspoon salt

1/2 cup sugar

1 Tablespoon dry minced onion

1 cup canola oil (I haven't tried it with olive oil yet, but it might be good too!)

1 Tablespoon poppy-seeds

Salad Ideas: Mix lettuce and spinach, mozzarella cheese, almonds, and strawberries.

{sometimes I have a hard time finding raspberry vinegar-you can substitute with red wine vinegar}

Healthy Ranch

1 cup plain greek yogurt

1/2 cup milk 

1 packet of dry ranch dressing mix (not dip)

Salad Ideas: Lettuce, cucumbers, broccoli, tomatoes and carrots all chopped.

Italian

1/4 cup vinegar

2/3 cup olive oil

1 packet dry italian dressing mix

Salad Ideas: I actually like to marinate my chicken in this dressing mix.  It is so flavorful!!  Marinate chicken and either grill it up or cook it in the oven and then dice it and add it to your favorite salad!

{Happy Summer Salad Eating!} yum!

xoxo

  

BBQ Chicken Salad

My hubby actually came up with this idea.  One night I was desperate for a dinner idea-I had chicken, lettuce, canned foods of various kinds and sauces that always seemed to sit in the fridge.  My creative juices weren't flowing, but thanks to the hubs we had an incredible meal that night.  We have since then added some more favorite ingredients to our favorite summer salad!!

The other night when my brother and sister in law were visiting we decided to go hiking around dinner time.  Instead of packing your typical "sandwich" meal, I packed a few of our favorite salad ingredients in a cooler and after we were done hiking, we had the most tasty, refreshing meal!  It was perfect!

Salad (Serves 4-6):

3 large boneless, skinless chicken breast 
1/4 cup barbecue sauce
2 heads of Romaine Lettuce (washed and dried)
1 can black beans (drained and rinsed)
1 can sweet corn (drained)or 1 cup thawed frozen corn
chopped green onion
2 tomatoes
1 avocado
crispy tortilla strips

Dressing

1 cup of your favorite ranch dressing
1/2 cup of your favorite bbq sauce


Grill up your chicken breasts, basting it with BBQ sauce during the last 5 minutes of cooking. Cube the grilled chicken and top on washed lettuce with other favorite remaining ingredients.  

For the dressing, mix ranch and bbq sauce together and pour over salad!


{yuumy!}-get your eat on.

Fresh Strawberry Pie

Just ate some of this pie tonight.  My brother and sister-in-law are staying with us, so of course I get to host and impress.  This Strawberry Pie was perfect for the occasion of a Monday night, "sit around the table" and catch up, laugh and converse with each other. What makes this pie different than any other pie you have ever tasted?

{its fresh}


I am not a huge pie crust maker.  There are other people who do just as good of a job (thank you Marie Calendar's Pie Crusts).  It's only about $3 for TWO crusts-totally worth my time to not make crust.  The secret to this amazing pie is not in the crust...

The fruit filling is divinely delicious.  You cannot have good fruit pie if you use fruit filling from a box or a can.  

DON'T EVER DO IT!!  

Especially not once I give you the yummiest fruit filling recipe there is.

The Pie

Pie crust
2 pounds strawberries
Fruit pie filling (see below)
Whip cream

Bake your pie crust and cool completely.  Cook your fruit pie filling and cool completely.  Wash, cut and dry 2 pounds of strawberries (halves work best).  Layer strawberries at the bottom of the pie crust. Pour 1/4 of the fruit pie filling over the first layer.  Layer with more strawberries.  Pour half of the remaining fruit filling over the pie.  Place the remaining strawberries on the pie and cover the entire pie with the remaining fruit filling.  Refrigerate until ready to serve.  Before serving, cut slices and top with whip cream.



Fruit Pie Filling

1/4 cup water
1 cup sugar
1 cup mashed {straw}berries (I puree mine in a blender or food processor)
3 Tablespoons cornstarch
3 teaspoons lemon juice

Cook in a medium saucepan on medium heat-stirring constantly-until thick. Wait until cool to pour over fruit pie. 


There are many {best} parts about this pie, but do you want to know one of the best parts of this pie-you can make this with any of your favorite fruits.

My 2 favorites are {strawberries and peaches}.

I think I am going to go help myself to some more of this decadently, scrumptious, fresh fruit pie.  Mmmmm.....