Thursday, February 27, 2014

Foodie Friends Friday Linky Party #85

Welcome to the Foodie Friends Friday 

Nothing but NOODLES Pasta Party!!

Easter Egg Hunt Cupcake Tutorial

These Easter themed cupcakes are fun and so easy to do!  The basket in the background is one my mom crocheted around cool whip container. It's has a plastic canvas handle and pom pon bunny face on front. Bet you didn't know I still had this mom!! 

Easter Egg Hunt Cupcake Tutorial

Your favorite frosting recipe (see mine here)
Kelly Green and Leaf Green Paste colors
#233 Frosting Decorating Tip
Decorating Bag (I use disposable ones)
Small Easter egg shaped candies (Cadbury chocolates, jelly beans, Whopper style eggs (my fav!))

Tint your frosting.  Use just a small amount of paste to color the frosting. It doesn't take much and if you put too much in you can't go back! Add icing to decorator bag fitted with decorator's tip.  

Monday, February 24, 2014

Southwestern Chicken and Rice

Southwestern Chicken and Rice

olive oil
2/3 cup diced red pepper
2/3 cup diced green pepper
2/3 cup diced onion
1-1/4 pounds skinless boneless chicken breasts (can use boneless thighs) cut into 1 inch pieces
1-1/2 teaspoons taco seasoning
1 cup instant brown rice*
1 cup salsa
1-3/4 cups chicken broth
1 can black beans, rinsed and drained
3/4-1 cup whole corn, drained
2 cups shredded Mexi-blend cheese, cheddar, Chihuahua cheese

Drizzle some olive oil in the bottom of skillet.  Cook veggies until almost done. 

Friday, February 21, 2014

Iowa Food Blogger Giveaway -- $225 Visa Gift Card

I had a chance last fall to meet up with many of these fine foodies!! So many great bloggers from my great state of IOWA!! We put all our awesomeness together to present to you an...

Thanks to...

Jennifer @ Jeni Eats.
Kristen @ Iowa Girl Eats
...and me!

22 chances to's so easy!!  All you have to do is like our FB pages and join us on Pinterest! Each one is an entry!

a Rafflecopter giveaway

Wednesday, February 19, 2014

Smoky Baked Cauliflower Bites

Smoky Baked Cauliflower Bites

1 head cauliflower, washed and cut into cut bite size pieces
1-2 Tablespoons olive oil
smoked paprika (approx 1 teaspoon)
good pinch of salt
1 Tablespoon bacon grease (optional)

Mix together all but the cauliflower.
Add cauliflower and toss until coated.
Heat jelly roll pan (cookie sheet with sides) in a 350 degree oven.  Add bacon grease from fridge and let it melt.  Swirling to cover the bottom of the sheet (or I used a baking stone.) The cauliflower will shrink so it's OK if they touch a little.
Bake for 35-40 minutes flipping half way through the cooking until they are soft and caramelized.

Monday, February 17, 2014

Coffee Cream Brownies (with Gluten Free Option)

Grab a big glass of milk or a cup of coffee.  This dessert deserves a drink!

Coffee Cream Brownies (with Gluten Free Option)                         Printable Recipe

1/2 cup butter, cut up
3 ounces unsweetened chocolate broken into pieces.
3 eggs
1-1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup flour (OR 1 cup Jules GF Flour)

2 Tablespoons whipping cream
3 - 4 teaspoons instant coffee*
2 Tablespoons softened butter
1-1/4 cup powdered sugar

1/3 cup whipping cream
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees.  Line 8 x 8 inch baking dish with parchment paper.  Leave paper hanging up and over edges.  I only used one piece.  It is mostly used to get the bottom off and the whole brownie lifted out for cutting.  In small glass bowl melt the unsweetened chocolate and butter, 15 seconds at time, stirring in between.  Allow to cool.
Whisk together eggs, sugar, and vanilla extract.
Add melted chocolate mixture to eggs and mix.
Dump in flour and whisk until flour is completely incorporated.
Should be a nice smooth ribbon of liquid chocolate!
Spread into baking dish.  Bake for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely.
Combine whipping cream and instant coffee.
Add butter and powdered sugar and beat until incorporated.  You can use a little more whipping cream if you need to get it thinner but don't use too much or it will be too thin.
Smooth onto brownies reaching the edge as best you can and keeping the layer even.
In small glass bowl heat up chocolate chips and whipping cream. 15 seconds at a time, stirring in between. 
When you start to stir it will look gloppy and grainy. 
Keep stirring and it will be smooth and glossy.  
Spread on top of coffee cream layer out to the edges.
I swirled the top a little to make it look pretty.  Allow to cool or put in the fridge to set up quicker.
Here is a little side view of it in the fridge.
Use parchment paper and take brownies out of the pan to a cutting board.  Use a long knife to cut with, cleaning it off  in between cuts. 
Store in airtight container.  I put wax paper in between the layers even though the chocolate was set up.
*At 3 teaspoons mine did not have enough coffee flavor for me so I will add another teaspoon next time.

Monday, February 10, 2014

Teriyaki Chicken Kabobs

I love to grill and do so no matter the time of year.  You can't beat the flavor!  If the weather is not playing nice (like a downpour) I will use the grill pan indoors or you could leave the chicken off the sticks and cook them in a cast iron skillet.  

Teriyaki Chicken Kabobs (serves 3-4)                                   Printable Recipe

1/4 cup soy sauce* (or use my soy-free Fauxy Sauce)
1/4 cup water
1/4 cup Mirin (sweet cooking rice wine)
2 Tablespoons honey
1" knob of ginger (microplaned or chopped small)
2 pounds boneless skinless chicken breasts cut into chunks
bamboo skewers (soaked in water**)

Mix together soy sauce, Mirin, water, honey, and ginger for the marinade.  If your honey does not want to dissolve you can heat the liquid a little bit but be sure to cool it before you add your chicken. Cover and marinade for several hours.  

Thursday, February 6, 2014

Foodie Friends Friday Linky Party #82

Welcome to the Foodie Friends Friday 


Oatmeal Caramelitas (with Gluten Free Option)

Oatmeal Caramelitas

Oatmeal Caramelitas (with Gluten Free Option) 

1-1/2 cups old fashioned oats (use GF)
1/2 cup dark brown sugar
1 cup flour (I used Jules GF Flour)
3/4 teaspoon baking soda
12 Tablespoons butter (cold)
1/2 cup caramel topping
2 Tablespoons flour (I used Jules GF Flour)
1/2 cup chopped pecans
1/2 cup semi sweet or milk chocolate chips