Cinnamon swirl bread

Did you know that cinnamon is loaded with anti-oxidants? It also can reduce inflammation and help repair tissue damage? Now that I gave you some feel goods about whats packed inside this scrumptious bread .. you can feel okay about loading it up with butter.. just kidding.. okay no not really.

So this was my very first attempt at homemade bread. There is something about yeast and kneading and all the other things that go along with baking breads. But this recipe was very simple and turned out really good. The smell while this bread bakes just makes your mouth water. We sliced it up fresh out of the over and slathered with butter. SO good!

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This is my helper… What would I do with out her?

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Recipe as follows:

Ingredients:

  • 2 tablespoons sugar
  • 1 cup warm water
  • 2½ teaspoons yeast or one packet
  • 2½ cups bread flour or regular white flour will do just fine (add extra as needed)
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons cinnamon
  • ½ cup white sugar

Directions:

  1. Mix the 2 tablespoons sugar with warm water in a large bowl. Add the yeast and Let stand until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as needed until the dough forms a large, soft ball. Flour a work surface and knead bread for 5-10 minutes.
  2. Place the dough in a lightly oiled bowl and brush the top with a little extra oil. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour ( I stuck it in my oven after letting it preheat to 200 then turning it off). It should be very puffy. Divide the dough in half and punch it down.
  3. Preheat the oven to 350 degrees. Roll each half into a large rectangle.For thicker softer rolls in the bread, roll thicker.. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Dont skimp here.. be generous we want all those antioxidants! Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
  4. Bake on a cookie sheet or for about 30 minutes, or until it sounds hollow. Let it cool about 15 minutes before slicing and slathering with butter!

Enjoy!! xoxo.

Recipe Source:  adapted from Pinch of Yum 

Traditional Lasagna

I am not sure what it is about lasagna.. It is my favorite comfort food. I mean who does not love lasagna? Well I can name one person but Ill keep that a secret for now. This lasagna is very simple and is a easy mid week meal.

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Recipe as follows:

Ingredients:

  • 1 LB ground beef
  • 2 2/1 cups shredded low moisture mozzarella cheese
  • 1 15 oz container ricotta cheese
  • 1/2 cup fresh grated Parmesan cheese
  • 1/4 cup fresh parsley
  • 1 egg, beaten
  • 1 Jar of your favorite pasta sauce
  • 1 cup water
  • 8 oven ready lasagna noodles

Directions:

1. Pre-heat oven to 350°F.

2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

3. Drain meat; return to skillet, add in pasta sauce, Adding 1 cup water to empty sauce jar.Stir until blended. Pour 1 cup meat sauce onto bottom of 13×9-inch baking dish topping with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil and bake about 1 hour. Remove foil and bake another 25 minutes until sauce is bubble and cheese it browned. Let stand 10 minutes before cutting and serving

Enjoy!! xoxo.

Recipe Source:  adapted from Barilla Pasta box 

Baked chicken with creamy mushroom sauce

The perfect comfort food.. creamy..mushroomy.. chickeny.. spell check is going crazy so those must not be real words.. but they should be. This skillet is simple, baked chicken in a creamy sauce is something the whole family will love!

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Recipe as follows:

Ingredients:

  • 6-8 bone in skin on chicken thighs
  • salt and fresh cracked pepper to taste
  • 3 garlic cloves, minced
  • 3 Tablespoons butter
  • 1 8oz package mushrooms
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F, season chicken thighs with salt and fresh cracked pepper.

2. Melt 2 Tablespoons butter in a large oven proof skillet over medium high heat. Place chicken thighs skin down once pan is hot and butter has melted and cook until golden brown 3-5 minutes per side, then set aside.

3. Melt 1 Tablespoon butter in the same skillet adding your mushrooms and garlic cook about 3- 5 minutes until browned and tender. Add in chicken broth, dried spices and salt and pepper. Add chicken back to skillet and pop in the oven about 25-35 minutes until your chicken is completely cooked through.

4. Once chicken is cooked remove from over and over low heat stir in heavy cream and Parmesan and simmer about 5 minutes. Serve chicken immediately, topped with mushroom cream sauce.

Enjoy!! xoxo.

Recipe Source:  adapted from Damn Delicious 

Orange Julius {Copy-Cat}

This past Sunday was so relaxing. Hubby, myself and my mini’s all had a relaxing day in. One thing that I am just not very good at is fixing up some snacks that dont come from a box or a pouch or just a whole fresh orange to take on the go. But.. Since I had nothing else to do I decided to whip up a tasty treat for everyone! Hope you enjoy as much as we did!

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Recipe as follows:

Ingredients:

  • 1/2 frozen OJ pouch about 6 oz
  • 1 Cup water
  • 1 Cup milk
  • 1/4 cup sugar
  • 1 Teaspoon vanilla
  • 2 scoops vanilla ice cream
  • 10 Ice cubes

Directions:

1. Place all ingredients in blender and blend until all blended and smooth. Pour into glasses and enjoy!

Enjoy!! xoxo.

Recipe Source:  adapted from The Frugal Girls 

Brown butter Sage mashed sweet potatoes

OMG! These potatoes are so so so yummy! I never thought of myself as a sweet potato fan but these mashed sweet taters have switched me to a regualr potato to a sweet potata gal. These are a must try!

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Recipe as follows:

Ingredients:

  • 2 LBS sweet potaotes
  • 1/4 Cup butter
  • 1 Tablesppon chopped fresh sage and more for garnish if you desire
  • salt and pepper to taste

Directions:

1. Peal and cut potatoes in about 1 inch cubes and boil about 20 minutes or until tender with a fork.

2. While potatoes are boiling lets make the sage butter. melt your butter in a small saucepan swirling occasionally until fragrant and turns a deep carmel color. Now this a very delicate situation. watch it carefully so it does not burn.

3. Remove the butter from heat and add your chopped sage stir a bit.

4. Drain sweet potatoes and mash, slowly add in sage/butter. Season with salt and pepper to your liking. serve immendiatly.

Enjoy!! xoxo.

Recipe Source:  adapted from American Heritage Cooking 

Mexican style rice

I needed a side dish to go along with my fabulous tacos and I wanted to give this recipe a try from For the love of cooking.

This rice is AAAAmazing! Its the perfext addition to any mexican meal you may be whipping up! 

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Recipe as follows:

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup long grain rice, uncooked
  • 1/4 of a small white onion, finely diced
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • 1/2 tsp cumin
  • Dash of cayenne pepper
  • 1/2 cup tomato sauce
  • 1 3/4 cup chicken broth

Directions:

1.Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic, stirring constantly until fragrant about 30 seconds. Usually I will remove my pan from the heat as garlic will burn fast and become bitter.

2. Add in the tomato sauce, chicken broth, once stirred: Turn the heat up to high until it boils. Reduce to low, cover and simmer about 20 minutes. Remove from heat let the rice sit COVERED about 5 minutes then fluff with a fork.

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

Shredded Beef Tacos

My family are taco people.. I mean the LOVE tacos! So when I came across this recipe I knew that I would have to whip it up. As I am not a big beef eater these really surprised me.. The meat totally melts in your mouth and has a ton of flavor.

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I must say my hubby was happy guy when he came home to homemade tacos and ice cold beer!

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Recipe as follows:

Ingredients:

  • 2 teaspoons olive oil
  • 2 lbs chuck roast ( trim the fat)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder ( more if you like)
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon coriander
  • salt and pepper to taste
  • 2 cups beef broth
  • 1 6oz can whole green chilies
  • 1/2 jalapeno, seeded and de-veined and chopped
  • 6 garlic cloves minced

Other ingredients:

  • Four tortillas
  • Sharp cheddar cheese ( shredded for topping)
  • ciliantro
  • Salsa
  • Fresh guacamole

Directions:

1.Heat oil in dutch oven over medium heat, season your chuck roast with seasons evenly and roast 2-3 minutes on each side until browned and seared.

2. Add beef broth, chilies, jalapeno, and garlic. Place lid over dutch oven and and roast in oven about 2 hours. Check every 30 minutes to see if more broth is needed.

3. Once beef is tender shred with forks. Scoop meat onto tortilla and top with your favorite toppings!

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

Honey Corny Cornbread

So dont hate me for posting a delectable cornbread that is probably the best corn bread I have ever had. Now I must admit that when it comes to any type of bread dish i usually end up making it from a box or already made.. For whatever reason making bread scares me… or maybe its just when I stroll past the bakery I cant resist. You see I am a bread fanatic. I will choose a restaurant solely based on the type of bread they serve.. So with all this nonsense I bring you a sweet honey cornbread!

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Recipe as follows:

Ingredients:

  • 1 Cup flour
  • 1 cup corn meal
  • 1 Tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup honey
  • 1/2 stick melted butter
  • 2 eggs, lightly beaten
  • 1 Cup thawed frozen sweet corn

Directions:

1.Preheat your oven to 350 degrees. Coat your 8×8 baking dish with cooking spray.

2. In a mixing bowl, mix together flour, corn meal, baking powder, sugar and salt.

3. In another bowl whisk buttermilk, Honey, butter, and beaten eggs. Pour your flour mixture into the egg and mix until just combined ( You dont want to over mix and will be a bit lumpy)

4. Bake 30-40 minutes until cooked through. Allow bread to cool before slicing and serving

Enjoy!! xoxo.

Recipe Source:  adapted from The gourmand mom 

Vegetable fried rice

Rice is a big stale in my house.. I mean my husband is Mexican and well rice is a pretty standard side. When I stumbled upon this recipe at for the love of cooking I knew it was going to be the perfect side to something.. I just knew I had to plan my meal around this delectable looking dish.. And it sure did not disappoint.  It tasted so fresh and so much better then take out. This will be my one of my new go to side dishes!

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Recipe as follows:

Ingredients:

  • 1-2 Tablespoons canola oil
  • 6 cups rice ( I used jasmine )
  • 1/2 yellow onion
  • 2 carrots peeled and diced
  • 8 oz container mushrooms ( I used brown button )
  • 3 garlic cloves minced
  • 1 Tablespoon fresh ginger
  • 1/2 cup peas
  • 3 green onion chopped
  • 3 eggs, scrambled
  • 3 Tablespoons soy sauce… I added a bit more but you can taste as you go along..
  • 3/4 Teaspoon white pepper

Directions:

1.Heat canola oil in a wok or large pan. Add onion, green onion and carrots cook about 3/4 minutes until softened. Add mushrooms and cook another 2-3 minutes. Add Garlic and ginger for and stir about 30 seconds then add soy sauce and pepper along with rice and peas. Mix well to combine.

2. Add the cooked scrambled eggs and fold into rice mix and top with fresh green onions and wala! <—-  I think I spelled that wrong .. oh well!

Enjoy!! xoxo.

Recipe Source:  adapted from For the love of cooking 

White Chicken Chili

So easy.. So delish..

My sweet girl and I have been battling really bad coughs so I decided to whip up a super easy dish full of flavor and nutrition! You can play with your toppings and adding a super easy homemade salsa you can find here makes this dish a perfect weeknight meal.

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Recipe as follows:

Ingredients:

  • 6 Cups chicken broth
  • 3 cups shredded chicken
  • 2 cans white chili beans
  • 1 teaspoon cumin
  • salt and pepper to taste
  • Avocado,cilantro, jack cheese and a dollop of sour cream for garnish!

Directions:

1.Combine chicken, broth, salsa Verde, cumin and salt/pepper is a large dutch oven over medium heat. Bring to a boil and reduce heat for another 5-10 minutes.

2. Ladle into bowls and top with your favorite toppings!

Enjoy!! xoxo.

Recipe Source:  adapted from  the back of the S&W bean cans