Pesto Chicken and Veggies

I feel like I'm always searching for new recipes to try and make my own, especially recipes that make for a healthy and easy meal. This recipe is inspired by juliasalbum.com but I tweaked a few things to make it my own. It's loaded with protein and veggies and the addition of pesto and sun-dried tomatoes bring a wonderful flavor to the dish. Enjoy!

Ingredients: 

• 1 lb chicken tenders or breast cut into strips
• 1 lb asparagus, washed and bottoms trimmed off
• 1 cup cherry or grape tomatoes cut in half
• 1/3 cup sun-dried tomatoes, drained and cut into strips
• 5 tablespoons basil pesto
• 2 tablespoons olive oil
• salt

Directions: 

1. Place the chicken tenders in a large ziplock bag and season with salt and rub 2 tablespoons of the pesto on the chicken. Allow the chicken to marinate in the fridge for a few hours.  

2. Using a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Place the chicken in the skillet and cook for about 10 minutes, flipping a few times until no longer pink in the center. Once cooked, remove the chicken from the skillet to a plate. 

3. In the same skillet, add in the asparagus and sun-dried tomatoes and cook 5-10 minutes, until the asparagus is tender. Remove from the skillet and place on the plate with the chicken. 

4. Next, add the sliced tomatoes into the skillet and cook for about 5 minutes. Add the chicken back into the pan along with 3 tablespoons of pesto, stir well. Last add the asparagus and sun-dried tomatoes back into the pan and stir until heated through.  

5. Once everything is heated, serve and enjoy! 

Bell Pepper Tacos

The new year is here and I know many of us are looking for healthier and lighter meals to get back on track. I decided to give a twist to one of my husband's favorite meals, tacos. I took our normal method of making them and threw the fillings in a bell pepper. This is a great and healthy alternative to your traditional taco. You still get the crunch factor with the bell pepper and crushed tortilla chips and the inside is loaded with traditional taco flavor. The nice thing about this is you can change it up to fit your diet, whether it's gluten free, vegetarian, paleo, etc. you can make it to your liking. Below is my method but go for what your favorite fillings are. Enjoy!

Ingredients

• 1 pound ground beef
• 1 taco seasoning packet (I use McCormicks) 
• 1/2 cup grape tomatoes, sliced in half
• 3/4 cup shredded lettuce
• 1/2 cup diced avacodo
• 3 large bell peppers

Optional Toppings

• shredded cheese
• salsa
• sour cream
• cilantro  
• sautéed onions
• crushed tortilla chips

Directions

1. Preheat the oven to 400 degrees. Slice your bell peppers in half and remove the stems and seeds. Roast in the oven for 10 minutes. 
2. While the bell peppers are roasting, brown your meat and cook the taco seasoning according to the package. 
3. Remove the bell peppers from the oven and fill each bell pepper with the seasoned meat. Place back in the oven for an additional 10 minutes. 
4. Once stuffed bell peppers are done baking, remove from oven and top with the toppings of your choice.  
5. Serve and enjoy! 

Christmas Blondies

Christmas time is a big baking time for me. I enjoy mixing up treats to give out to neighbors, teachers, and friends. With many to share with, I enjoy having a few quick and easy treat recipes that I can throw into the holiday baking mix. These blondies are definitely one of my favorite go to recipes. Everything can be made in one mixing bowl and baked in one pan. The hardest part is not eating them all. They are loaded with chocolate chips and M&M's, which is a hit for all ages. Bake some up, place them in treat bags, and start handing them out for everyone to enjoy. Happy Holidays!

Ingredients

• 1/2 cup softened butter (I prefer using salted butter but you can use unsalted. Add in 1/2 teaspoon if you use unsalted.)
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 1/2 cups all purpose flour (I prefer unbleached)
• 3/4 cup semi sweet chocolate chips
• 3/4 cup M&M's Christmas Mix

Directions

Preheat your over to 350 degrees. Grease a 9 x 13 baking dish.

Using a stand mixer (or hand held mixer) beat together the butter and brown sugar until creamy. Add in the eggs and vanilla and beat until combined. Next, add in your flour and baking powder (if using unsalted butter, add in your salt at this time) mix until blended. Remove your bowl from the mixer and stir in the chocolate chips and M&M's. Make sure to stir these in and not use the mixer.

Pour the batter into the baking dish and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan. Cut into 24 squares and enjoy.

Christmas Muddy Buddies

During the holidays I love baking even more. I find great joy in sharing what I make. Whether it's through hosting or putting together a gift, baking shows my joy for the season. Now there are times when I need something easy. Muddy buddies definitely are easy and tasty. Throw in holiday M&M's and they become a Christmas treat. I basically follow the recipe on the Chex box but add a little more powder sugar because I think it needs it for the coating of the cereal. Mix it up someday to share with others or keep for yourself. Enjoy!

Ingredients: 

• 9 cups of Rice Chex
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup of butter
• 1 teaspoon of vanilla
• 1 3/4 cups powdered sugar
• 1 cup M&M's

Directions: 

1. In a large mixing bowl measure out the cereal. 
2. In a medium microwave safe bowl combine the chocolate chips, peanut butter, and butter.  Microwave on high for one minute. Give it a good stir until well combined. If the chocolate chips are not completely melted microwave for an additional 20 seconds and stir again. The mixture should be smooth.
3.  Add in the vanilla to the chocolate peanut butter mixture and stir. Pour the mixture over the cereal and stir with a rubber spatula until the cereal is well coated.
4. Place all the cereal in a 2 gallon ziplock bag or divide it among two 1 gallon bags.  Add in the powder sugar, if using two bags make sure you divide the powdered sugar. You can do a cup per bag to make the measuring easier. Make sure the bag(s) is sealed and shake until the cereal is coated with the powdered sugar. 
5. Empty the cereal out of the bag onto a large rimmed cookie sheet to cool. Sprinkle in the M&M's once cooled. Store in an airtight container. Enjoy! 

Pumpkin Chocolate Chip Cookies

Chocolate chip cookies are my all time favorite cookie but when you add pumpkin in the mix, I have a new Fall favorite. These cookies are light and have more of a cake consistency but are loaded with pumpkin flavor. We can't keep our hands off of them at my house. I will for sure be making them again.  

Ingredients:

• 2 cups all purpose flour  
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon  
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon milk
• 1 teaspoon baking soda
• 2 cups semi sweet chocolate chips

Directions: 

1. Preheat the oven to 350 degrees. Grease a cookie sheet and set aside.
2. In medium mixing bowl, whisk together or stir with a fork the flour, baking powder, cinnamon, salt, nutmeg, and cloves. Set aside. 
3. In a large mixing bowl, whisk together the pumpkin, sugar, vanilla, vegetable oil, and egg until well combined. Whisk in the milk and baking soda.
4. Add the flour mixture in with the pumpkin mixture. Mix until well combined. Stir in the chocolate chips.
5. Using a tablespoon, scoop out the dough and place on the cookie sheet. Space each cookie about 2 inches apart. Bake at 350 for 10 - 12 minutes. You want the cookies to be set (lightly brown and firm).  
6. Remove from the oven and let cool on the cookie sheet for a minute before transferring to a wire rack or countertop. Allow to cool and store in an airtight container for up to 5 days. Enjoy! 

Mini Pumpkin Muffins with Chocolate Chips

Pumpkin bread is one of my favorite Fall treats. The cooler weather inspires me to make it often. I was wanting to make some to share at my PTA board meeting and thought a mini muffin would be easier to share. It's still my simple recipe that was inspired from Sally's Baking Blog but baked in a mini muffin tin. The muffins I brought, and I didn't bring all of them because it makes 48 muffins, were well received so I came home with none. Hope you enjoy them as much I and my fellow PTA board members did. 

Ingredients

• 1 3/4 cup all purpose flour
•  1 teaspoon baking soda
• 2 teaspoons cinnamon  
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 cups pumpkin purée  
• 1/2 cup orange juice (pulp free) 
• 1/4 cup vegetable oil
• 3/4 cup semi sweet chocolate chips

Directions

• Preheat the oven to 350 degrees and line a mini muffin pan with liners and set aside (I had to do two rounds of baking because I only own 1 mini muffin pan and this recipe makes 48 mini muffins).
• In a large mixing bowl whisk together the first 6 ingredients. Once well combined, add in both sugars and whisk together.  
• Next, whisk in the remaining ingredients minus the chocolate chips. 
• Then, using a large spoon, mix in the chocolate chips.  
• Using a tablespoon, scoop the dough into the liners and bake for about 10-12 minutes or until a toothpick inserted comes out clean.  
• Remove from the pan from the oven. Carefully (I use a butter knife to help lift the muffins) remove the cupcakes from the pan and allow them to cool on the counter. Store in an airtight container for up to 5 days. Enjoy!

Caramel Apple Bites

One of my favorite treats are caramel apples. There are many different variations from sticking to a classic apple dipped in caramel to adding chocolate and candy. When I came across this twist from www.thekusilife.com I knew I had to give them a try. They are easy to make and very delicious. I ended up making them for a movie night at a friend's house. They were the perfect bite size treat to munch on during the movie. Everyone loved them. I made mine gluten free to accommodate a friend. Snyder's Pretzels make a great gluten free option that I think taste better than the original. Enjoy!

Ingredients:

• 2 large green apples
• 1 cup cold water
• 1 tablespoon lemon juice
• 1 bag of Rolo candies, unwrapped
• 60 mini pretzel twists (I used gluten free but you can use regular)

Directions:

Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside. Dice up the apples into bite size pieces. Place the apples in a bowl with the water and lemon juice. Allow the apples to soak for a few minutes to help prevent browning. Remove the apples from the water and pat dry with a paper towel or dry them using a salad spinner. Next, place the pretzels on the lined cookie sheet in a single layer. Place a Rolo on top of each pretzel. Carefully place the cookie sheet in the oven and bake for 3 minutes to allow the Rolo to soften but not melt. Remove the cookie sheet from the oven. Place an apple piece on top of each Rolo and press down slightly. Allow the bites to cool completely. You can place the cookie sheet in the refrigerator to speed the cooling process, about 10 - 20 minutes. Take the bites out of the refrigerator 5 minutes before serving. Store in an airtight container. Best if eaten the same day. Enjoy!

S'more Bites

Let's face it, anytime of year is the perfect time for s'mores, whether it is sticking to the classic s'more over a campfire or trying a new twist on a s'more. I love these little s'more bites because they are pretty easy to put together, they make a ton, and they stay good for up to a week. Spend 30 minutes making them and you get to enjoy them for a few days, unless you are bringing them to a gathering. They will be gone in a snap. Hope you enjoy them as much as my friends and I do. Enjoy!

Ingredients:

• 8 graham crackers
• 1/4 cup of powdered sugar
• 6 tablespoons of butter, melted
• 2 Hershey milk chocolate candy bars
• 12 large marshmallows

Directions:

Preheat the oven to 350 degrees. Lightly grease a 24 cup mini muffin pan with butter. Place the graham crackers in a food processor or in a large resealable plastic bag and finely crush into crumbs. In a bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Divide the crumb mixture evenly among the cups in the muffin pan, about a teaspoon or two per cup. Press the crumbs to make a shallow cup. Bake 4-5 minutes or until the edges are slightly bubbly. While the crumbs are baking, break the candy bars into rectangles and cut the large marshmallows in half crosswise (best to do this with a wet knife). Remove the pan from the oven and place a chocolate in each cup. Add one marshmallow, cut side down, to each cup. Place back in the oven and bake 1-2 minutes or until the marshmallows are slightly softened. Cool the pan on a wire rack for 15 minutes and then carefully remove the cups from the pan. Cool completely before eating. They can be stored in a single layer in an airtight container for up to a week. Enjoy!

Perfect Brownies

I am a sucker for brownies. They are easy to make, great for a gathering, and delicious to eat. My neighbor recently had a birthday that we celebrated together as a group. I was asked to bring a treat to share. I decided to stick with my go to brownie recipe since it makes 24 brownies, enough for a group. However, I wanted to change it up a bit. I felt like my go to recipe needed an extra kick, so I added in a small amount of espresso powder to help enhance the chocolate flavor in the brownies. It made a huge difference and I don't think I'll ever make brownies again without espresso powder. 

Ingredients:

• 1 cup (2 sticks) butter (I prefer salted. If using unsalted, add in 1/4 teaspoon of salt)
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 3/4 cup cocoa
• 1 teaspoon instant espresso powder
• 1 cup all-purpose flour (sifted or stirred with a fork before adding into the batter)
• 1/2 teaspoon baking powder

Directions

Preheat the oven to 350 degrees. Grease a 13x9x2 inch baking pan (I let the butter sit out for a 10 minutes and use the butter wrapper to grease the pan). Using a large saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the sugar. Next, add in the eggs one at a time and whisk well after each egg. Then, add in the cocoa and espresso powder and whisk until all lumps are gone. Last, mix in the flour and baking powder until well blended. Pour batter into the pan and bake about 30 minutes or until toothpick inserted in the middle comes out clean. Let cool completely in the pan before cutting and serving. Enjoy!

Pumpkin Chocolate Chip Bread

Today is the first day of Fall and what better way to celebrate it than with pumpkin chocolate chip bread. During the season, I find myself making this twice a month. It becomes a staple in our household. It goes great with the cooler mornings, leaves turning colors, and pumpkins lining our front door step. Fall is certainly my favorite time of year and this bread is perfect for it. My recipe was inspired by www.sallysbakingaddiction.com. Enjoy!

Ingredients:

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1 1/2 cups pumpkin puree
• 1/4 cup vegetable oil
• 1/2 cup orange juice (pulp free)
• 2/3 cup semi-sweet chocolate chips

Directions:

Adjust the oven rack to the lower third position. Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan with a thin layer of butter or non-stick spray. Set aside. In a large mixing bowl, combine the first 6 ingredients with a fork. Next, stir in both sugars. Then mix in the eggs and pumpkin puree until well combined. Add in the vegetable oil and orange juice until combined. Last, using a rubber spatula, fold in the chocolate chips. Pour the batter into the prepared pan and bake for 60-65 minutes. Half way through the baking process loosely cover the bread with aluminum foil. This will help keep the top from getting too brown. The bread is done when a knife inserted in the middle comes out clean. Allow the bread to cool completely in the pan. Once cooled, slice and enjoy. I keep mine wrapped in foil in the fridge for up to one week but you can store it in airtight container on the counter. Enjoy!

 

Asian Chicken Lettuce Wraps

I am on a kick right now to have lower carb meals for dinner. When I came across this recipe from damndelicious.net I was sold. PF Chang's lettuce wraps have been a favorite of mine for years. Never did I think to try making something similar at home and wow, they are quick, easy, and healthier than the restaurant version. I knew my toughest critic would be my husband because when it comes to Asian food he loves nothing more than PF Chang's. He was instantly sold on the homemade version and looks forward to me making them again. I have adapted the recipe a bit to my style. Hope you give them a try. Enjoy!

Ingredients:

    1 tablespoon olive oil
    1 pound ground chicken
    3 garlic cloves, minced
    1 small onion or 1/2 of a large onion, diced
    1/4 cup hoisin sauce
    2 tablespoons soy sauce
    1 tablespoon rice wine vinegar
    1/2 tablespoon Sriracha
    1 (8 ounce) can water chestnuts, drained and roughly chopped
    2 green onion, thinly sliced
    Salt and pepper, to taste
    1 head butter lettuce or romaine

Directions:

In a large skillet heat the olive oil over medium heat. Add in the ground chicken and season with salt and pepper. Cook the chicken until browned, about 7 minutes. Crumble the chicken as it cooks. Once browned, add in the garlic and onion and cook about 2 minutes or until onions become translucent. Stir in the hoisin sauce, soy sauce, rice wine vinegar, and Sriracha. Cook an additional 2 minutes. Add in the water chestnuts and green onion and cook an additional 1-2 minutes. If needed, season with salt and pepper. Serve by scooping a spoonful or two into the the center of a lettuce leaf. Enjoy!

Mini Chocolate Chip Cookies

Who doesn't love a chocolate chip cookie and in a mini size?! I can never get enough of these classic cookies. They will always rank high on my favorite cookie list. They are also easy to make and it is rare I don't have the ingredients on hand. Through the years I have always stuck with the recipe from Hershey. It is on the back of the chocolate chip bag and by now I have it memorized. It is a simple recipe loaded with goodness. I make mine in the mini size by scooping out the dough with a 1/2 tablespoon and placing on the cookie sheet. They come out perfect every time. Enjoy!

Ingredients:

• 1 cup (2 sticks) butter, softened (I prefer using salted butter)
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (only if using unsalted butter)
• 2 cups (12-ounce package) of semi-sweet chocolate chips

Directions:

Heat oven to 375 degrees. In a stand mixer or large bowl, beat the butter and both sugars until creamy. Add in the vanilla extract and eggs and beat well. Mix in the flour one cup at a time. Last stir in the baking soda and salt, if needed. Scoop out the dough using a 1/2 tablespoon and and place the dough on an ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly on the cookie sheet before removing to a counter or wire rack. Cool completely and store in an air tight container.

Vanilla Cupcakes with Oreo Buttercream Frosting

A good friend of mine recently had knee surgery. She is not ready for meals but I wanted to do something to cheer her up. I decided to try out a new cupcake recipe and make her my official taste tester, a job she is always wanting when I try a new recipe. I kept running across Oreo buttercream frosting recipes on Pinterest and decided to come up with a cupcake and my own frosting to top it. Well needless to say I am in love with this cupcake. Filled with flavor and an added bonus of an Oreo on the bottom of the cupcake and then topped with a delicious buttercream that is filled with Oreo crumbs. It is a sweet treat delight. Hope you give it a try. Enjoy!

Ingredients

For the cupcakes:

• 1/2 cup (1 stick) butter, softened (add 1/4 tsp of salt to the recipe if using unsalted)
• 1 cup sugar
• 2 extra large eggs
• 2 teaspoons vanilla
• 3/4 cup milk (I used 2%)
• 1/4 cup sour cream (I used full fat)
• 1 1/2 cups flour
• 1/2 tablespoon baking powder
• 12-18 Oreo halves

For the frosting:

• 1 cup (2 sticks) butter, softened
• 4 cups powdered sugar
• 1/2 teaspoons vanilla
• 1/2 tablespoon milk
• Oreo cookies, finely crushed

Directions

For the cupcakes:

Preheat the oven to 350 degrees. Line a muffin tin(s) with 12-18 cupcake liners. Twist Oreos in half and place the half with the cream filling in the bottom of each cupcake liner with the cream filling facing up. Reserve the other half of the cookies for the frosting. In large mixing bowl or stand mixer, cream the butter and sugar together. Add in the eggs and vanilla and beat well. Scrape down the side of the bowl as needed. In a medium bowl combine the flour and baking powder. Measure out the milk. Alternately add the dry ingredients and the milk to the batter. Begin and end with the dry ingredients. Last mix in the sour cream. Fill the cupcake liners 3/4 of the way full. Bake for 13-15 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cook before frosting.

For the frosting:

Using a food processor, finely crush the reserved Oreo halves and set aside. In a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, cream the butter on medium speed for about 2-3 minutes. Reducing the speed to low, add in the powdered sugar one cup at a time. Add in the vanilla and milk (you can add more milk if frosting is too stiff but add a dash at a time) and mix until combined well. Last mix in the crushed Oreos. Frost cupcakes to your desire. Enjoy! 

Cashew Chicken

I love Asian inspired food but it is not something I always make. When I am in the mood for Asian food I lean towards take out. I came across this dish from frugallivingmom.com and adapted it to my own cooking style. It is loaded with flavor and pretty simple to make. And if you are lucky to enough to have leftovers it makes a great lunch the next day. Enjoy!

Ingredients

• I tablespoon apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil (if you don't have sesame oil on hand you can substitute olive oil)
• 1 pound boneless skinless chicken breast cubed (I find it easier to cube the chicken if you place the raw chicken in the freezer for about an hour before you cut it)
• 2 teaspoons cornstarch
• 1 tablespoon of olive oil, divided
• 1/2 small onion diced
• 2 cloves garlic minced (you can substitute 3/4 teaspoon of garlic powder)
• 16 oz. broccoli crowns, fresh or frozen
• 1/2 cup of cashews (I prefer the pieces, salted or lightly salted)

Directions

In a small bowl whisk together the apple cider vinegar, soy sauce, brown sugar, and sesame or olive oil and set aside. In a large nonstick pan heat up 1/2 tablespoon olive oil. Add in the onion and cook for about 2-3 minutes. Next add in the broccoli and cook with the onion for about 5-6 minutes. Then add in your garlic and cook for about 2 minutes. Remove the veggies from the pan and set aside. Add in 1/2 tablespoon olive oil to the pan. Toss the diced chicken with the cornstarch and cook in the pan. Cook the chicken until no longer pink in the middle, about 8-10 minutes. Add the veggies back into the pan and stir. Pour the vinegar and soy sauce mixture into the pan and stir. Allow the mixture to heat through, about 2 minutes. Last add in the cashews and stir. Serve over rice. Enjoy!

Lemon Cupcake with Blackberry Frosting

From the moment I made and tasted this cupcake I was in love. The cupcake is very light and fluffy with a hint of lemon and the frosting is bursting with blackberry flavor. This cupcake makes a perfect treat for summertime. I adapted my recipe from bakerbynature.com and found it to be rather simple to make. The frosting might sound intimidating but it really is easy to do. The ingredients and directions are below and I hope you will give it a try. Enjoy!

Ingredients

For the cupcakes:

• 1 3/4 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sour cream
• 1/2 cup milk (2% or whole)
• 2 teaspoons vanilla extract
• 2 large egg whites, at room temperature
• 1 stick butter, melted (if using unsalted add in 1/4 teaspoon salt)
• 1 cup granulated sugar
• 1 tablespoon of lemon juice

For the frosting:

• 1 cup fresh blackberries plus more for topping on each cupcake
• 2 tablespoons lemon juice
• 2 sticks (1 cup) butter, very soft (if using unsalted add in 1/2 teaspoon of salt)
• 4 cups confectioners sugar

Directions

For the cupcakes:

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. In a medium bowl combine the flour, baking powder, and baking soda. Using a large stand mixer or a large bowl with a hand held mixer, beat the butter and sugar for about 2 minutes or until well combined. Beat in the egg whites until well combined. Scrape down the side of the bowl. Slowly add in the dry ingredients until just combined. Next, mix in the sour cream, milk, vanilla and lemon juice at low speed until just combined. You do not want to over mix. Fill each cupcake liner 2/3 - 3/4 of the way full. Bake about 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely before frosting.

For the frosting:

In a small saucepan, combine the blackberries and lemon juice. Bring to a simmer over medium heat. Stir constantly until the blackberries have become soft enough to mash, 6-7 minutes. Once the mixture can coat the back of a spoon remove from heat. Place a fine-mesh strainer over a small bowl and push the puree through. Allow the puree to cool before using. While it is cooling, place the butter in a large stand mixer with paddle attachment or using a hand mixer and beat the butter for about 2 minutes. Scrape down the side of the bowl as needed. Add in the blackberry puree and beat until combined. Scrape down the sides and add in the confectioners sugar, one cup at a time. Beat at low speed after adding in each cup. Once all the sugar has been added, beat at medium speed for 2 minutes. Frost the cupcakes to your desire and top with a blackberry. The cupcakes can sit out for a day and then store in the refrigerator and take out 30 minutes prior to serving. Enjoy!

One Pan Salsa Chicken

During the week I enjoy a one pan meal. Something easy to make with little mess to clean up. I came up with this salsa chicken recipe when I was low on time but wanted something full of flavor and packed with protein. You can pair this recipe with a side of rice or throw it in some tortillas. If you are trying to keep it extra healthy throw it on top of a head of lettuce. Enjoy! 

Ingredients

• 2 chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder (for less of a kick you can do 1/8 of a teaspoon) 
• olive oil
• 1 cup corn, frozen or fresh
• 1 can black beans, drained
• 1 16 oz jar of salsa, you'll want a thick and chunky jarred salsa

Directions

In a small bowl combine the salt, garlic powder, onion powder, paprika, black pepper, and chili powder. Rub the mixture all over the chicken breast. Coating the bottom of a large nonstick skillet with olive oil heat the skillet over medium heat. Cook the chicken breast about 7 minutes a side or until no longer pink in the center. Flip the chicken a few times throughout the cooking. Remove the chicken from the skillet and cut up into bite size pieces. Place the chicken back in the skillet and add in the black beans, corn, and salsa. Stir and cook until heated through. Serve with rice, tortillas, on a head of lettuce, or whatever you desire. Enjoy!

Oatmeal Raisin Cookies

Today I am sharing one of my favorite cookies from childhood. I love a classic cookie and oatmeal raisin cookies are a true classic. They are simple to mix up and they get eaten very quickly. The recipe is below and I have to give credit to Quaker Oats. Their recipe is the one I grew up with and why change a good thing. Enjoy!

Ingredients

• 1/2 cup plus 6 tablespoons butter, softened
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar  
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon  
• 3 cups oats (quick or old fashioned, uncooked) 
• 1 cup raisins

Directions

Preheat the oven to 350 degrees. In a large mixing bowl beat the butter and both sugars until creamy. Scrape down the sides of the bowl. Then add the eggs and vanilla and beat well. Next add in the flour, baking soda, and cinnamon and mix well. Stir in by hand the oats and raisins until well combined. Using a tablespoon, scoop out the cookie dough and place on an ungreased cookie sheet. Bake for 13-15 minutes or until lightly brown. Cool on cookie sheet for one minute and then remove to a wire rack or counter top. Store in an airtight container up to 5 days. 

Blueberry Crumble Bars

I am loving how these crumble bars turned out. They make the perfect pastry dish for a brunch or even a 4th of July celebration. The taste of the blueberries and lemon really pops and makes this a yummy summertime treat. Enjoy!

Ingredients

Crust/Topping

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1 1/2 cups all-purpose flour (I prefer unbleached)
• 1/2 cup butter, cold and cubed
• 1 egg
• 1/8 teaspoon salt

Filling

• 2 cups blueberries (I prefer fresh but you can use frozen)
• 1/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 tsp lemon juice

Directions

Preheat the oven to 375 degrees. Grease a 8x8 inch pan. Starting with the crust/topping ingredients, whisk together the sugar, flour, salt and baking powder in a large bowl. Using a pastry cutter, a fork, or your hands, cut in the butter until it resembles a coarse meal. Mix in the egg until combined.

 

Press half of the dough into the prepared baking pan and bake for 7 minutes.

While the crust is baking, make the blueberry filling. In a medium bowl, stir together the blueberries, lemon, sugar, and cornstarch.

Once the crust is done, spread the blueberry mixture over the warm crust and crumble the remaining dough over the blueberries. It does not need to look perfect. Place back in the over and bake for another 30-35 minutes or until the top turns slightly golden. Once done, allow them to cool for 20 minutes before cutting. Eating them fresh is best but you can store in an airtight container for up to 5 days. Enjoy!

Summer Corn Salad

With summertime comes backyard barbecues and pool parties. I always enjoy having a light and simple side dish to share with others. This corn salad is filled with grape tomatoes, red onion, basil, and of course corn. It pairs well with burgers, fajitas, or whatever you might be grilling up. Also, you can make this salad ahead of time (I recommend at least 3 hours and no more than a day before serving).  Enjoy!

Ingredients

• One bag of frozen corn (for a crowd I recommend a large bag, about 80 oz.)
• 1 small red onion or half of a large red onion, diced
• 1 pint grape tomatoes, sliced in half
• A handful of fresh basil, roughly chopped
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

Cook the frozen corn according to the package. Drain once cooked and place in a medium bowl. Add in the red onion, tomatoes, balsamic vinegar. Stir until combined. Next add in the salt and pepper and stir. Taste and add more salt and pepper, if needed. Last add in the basil and toss. Enjoy!

Lemon Blueberry Cupcakes with Lemon Buttercream Frosting

I came across this recipe from The Recipe Critic about a year ago. I instantly fell in love with a new cupcake recipe. These cupcakes are filled with fresh blueberries and lemon juice. It makes the perfect cupcake for a Summer party or any special occasion. Hope you give them a try. Enjoy!

Ingredients

Vanilla Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt (if using unsalted butter)
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream
• zest of one lemon
• 2 Tablespoons lemon juice
• 1 cup fresh blueberries

Lemon Buttercream Frosting:

• 1 cup (2 sticks) butter, softened
• 2 1/2 cups powdered sugar
• 1/4 teaspoon vanilla extract
• 1 Tablespoon lemon juice
• 1 Tablespoon heavy whipping cream
• extra blueberries, for topping

Cupcake Directions

Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Set aside. In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt, if not using salted butter. Set aside. Using a stand mixer or electric mixer, beat the eggs and sugar until light and creamy, about 2 minutes. Add the butter and vanilla and beat until well blended. Next, beat in the dry ingredients until mixed. Do not over mix. Add the sour cream, lemon zest, and lemon juice and beat until smooth. Then fold in the blueberries. Do not use the mixer. Fill each liner about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool before frosting.

Frosting Directions

Using a stand mixer or electric mixer, beat the softened butter until smooth and creamy, about 30 seconds to a minute. Add in the powdered sugar, vanilla extract, lemon juice, and heavy cream. Beat for 3 minutes, increasing to high speed. Add in more cream if needed for spreading consistency. Frost the cupcakes using a knife or piping bag. Top each cupcake with a blueberry. Store in an airtight container for up to 5 days. Enjoy!