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Sunday, August 17, 2014

Sunday cure for what ails you....

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chicken burrito bowl

Just a quick pop in to say "Heyyyy...." since I haven't been here in a couple of days. So sorry:/ Sad panda:/ Life has been sketchy and busy and stressful the past week, to say the least. And today I've got a craaaaazy headache that just wants to pound out the life of my eyeballs. So yeah...life. It's messy and not so fabulous sometimes isn't it?! Despite the pretty styled pictures you see....there's a real life happening behind them and I have no qualms about sharing that with you:)

I wanted Chipotle in a bad way this afternoon, but didn't want to get out of my PJ's and deal with other people when I have this headache. So I improvised and made my own:) And dammit if it wasn't super delish! Spicy and sweet all mixed together...the perfect lunch for today. And just so you know, right after this I'm crawling back under the comforter and closing my eyes....in the hopes that my head will feel better soon. But you all feel free to go about your day and have a lovely Sunday! If you're on Instagram....leave a comment with your  name and I'll pop over to see what you've been up to this weekend!

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Burrito Bowl Recipe:




  • 1 Pkg chicken breast - thawed & diced

  • 2 Cups brown rice - cooked

  • 1 Avocado

  • 1 Tsp lemon juice

  • 1 Can black beans

  • 1 Tomato - diced

  • 1/2 cup corn - cooked

  • 2 Tbs olive oil

  • 1 Tbs garlic powder

  • 1 Tsp cayenne pepper

  • 1 Splash sriracha sauce


Cook your chicken and then let cool. After it's cooled, combine olive oil, garlic powder, cayenne pepper and sriracha sauce in a plastic bag. Add your cooked chicken and shake the bag,  completely coating the chicken. Let it marinate while you cook your brown rice.

While cooking the rice, take this moment to cut up your avocado and add lemon juice to make a guacamole. After rice is cooked, assemble your bowl as you wish! I add the rice first, then the chicken, then I heap on the guacamole, black beans, tomato and corn. If you wish, you can add a dollop of sour cream and some shredded cheese to top it all off.

Enjoy and have a great new week!

Jenn

 

Saturday, August 9, 2014

Cheddar Bay Biscuits + memories from the 80's.

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cheddar bay biscuits


Hey there! Happy Saturday! Sorry bout the stretch of non-blogging days. This past week has been exhausting and I just didn't have the time or energy to put anything together. I work about 35 minutes from home and the commute each evening has been heinous. Sometimes I wasn't getting in the door till 7pm. By then, I'm too tired to cook and the light is waning big time. So yeah....that's my excuse and I'm sticking to it!


When I was a kid, one of our favorite dinners out was a Red Lobster. It was a real treat and considered a special occasion to go there! That was the Eighties and although the restaurant is still going strong, I honestly haven't eaten in one in almost 10 years. But I remember those cheddar bay biscuits that they always put on the table first and how yummy they were! I'm a sucker for any carb-laden food and if you add cheese to it? I'm done! Sold!!!!


I got this recipe from a friend I worked with a few years ago. She served them at a baby shower and I immediately asked for the recipe so I could go home and make them that next weekend. Here it is, 8 years later and I'm just getting around to trying them myself. Better late than never right??! It's a very simple recipe and I hope you enjoy them as much as I do!!


Have a great weekend everyone <3


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CHEDDAR BAY BISCUIT RECIPE:


1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)
1 1/2cups shredded cheddar cheese
1/2 cup milk
2 tbsp butter
1 tbsp oregano (you can omit or use less)
3/4 tsp garlic salt

1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.

2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.

3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.

4. In a bowl, melt butter and mix with oregano and garlic salt.

5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.

6. Transfer into a plate and serves immediately.




Sunday, August 3, 2014

Peach & blueberry cobbler with salted caramel sauce.

peach blueberry cobbler


Whoa! It's August. When did that happen??? It just goes faster and faster every year it seems. I guess that's normal no?! So I got these fabulous Georgia peaches from my sister last weekend. They picked them up on their way back from visiting Universal Studios & Diagon Alley in Orlando, FL!!! I had every intention of making something with them by Wednesday...but as things go, the week got away from me and before I knew it they were starting to look a little....wrinkly. I discovered that wrinkly peaches don't really photograph well...but boyyyyy are they juicy!!


I was going to make little hand pies {don't they sound cute?!} but I ran outta time this weekend, so instead I decided to do a cobbler thing. I have a couple of recipes for cobbler but this one is a variation of a peach buckle recipe from Art Smith. You know...Oprah's former chef. Now let me just put it out there that I'm not partial to anything Oprah. Don't get me wrong...she's a great and generous woman. But she just gets on my nerves at times. Maybe she was just too overexposed before she ended her show but.... anyway! {look at all those followers clicking "unfollow"....sorry} But back to Art Smith. I bought his cookbook a few years ago and just fell in love with it. Such down home, southern cooking. Comfort food. Which I love! My variation on the recipe is I added blueberries, caramels and replaced the buttermilk with half-n-half. I didn't have buttermilk and didn't wanna go to the store. Don't judge me. I also picked up a jar of Smuckers salted caramel sauce the other day when I was at the store and just because I think everything should be dipped in caramel....I drizzled a little over the cobbler. Again, don't judge too much;)


So enjoy this lovely cobbler with a little ice cream and cup of coffee! This August you will see those hand pies I talked about! I've got a bag of cherries and I think they'll be perfect for my individual little pies:) I'm also going to tackle a pavlova and share a cool, bourbon slushie recipe! I've got a list people...and that list is filled with some pretty awesome deliciousness...so get ready;)


P.S.... I discovered this time around, that next time I lay down newspaper as a background...I should reaaallllyyyy look at the headlines and not use the part of the paper that talks about murder, robbery and beatings:/ I don't know about you, but that just doesn't jive well with peaches and caramels in my opinion. My bad.


P.P.S.... My kitchen assistant was suuuuper involved this time around. So you'll get a few behind the scenes shots of the little dude.


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Peach & Blueberry Cobbler


{A Variation of Art Smith's recipe}


Filling:




  • 2 pounds ripe peaches, peeled, pitted and sliced. {5 cups}

  • 1/2 cup {packed} light brown sugar

  • 1/4 cup all-purpose flour

  • 2 tbsp unsalted butter, cut up

  • 1/4 tsp ground cinnamon


Topping:

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/8 tsp salt

  • 6 tbsp {3/4 stick} unsalted butter, at room temperature

  • 1/2 cup granulated sugar

  • 1 large egg, at room temperature

  • 1/2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1/2 cup buttermilk


Position the rack to the center of the oven and preheat to 350*F. Lightly butter an 11x81/2 inch glass or ceramic baking dish.

To make the filling, toss the peaches {and blueberries in my case}, brown sugar, cinnamon, flour and butter in a medium bowl. Transfer to the baking dish.

To make the topping, whisk the flour, baking powder, baking soda and salt in a medium bowl to combine. Beat the butter and sugar in a medium bowl with a hand-held mixer on high-speed until light in color and texture, about 3 minutes. Beat in the egg, vanilla and almond extract. On low-speed, add the flour in 3 additions, alternating with 2 additions of the buttermilk, beginning and ending with the flour, and mix until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread the batter over the peaches.

*Optional -- place store-bought caramels into the batter, covering the top.

Bake until a toothpick inserted in the center of the topping comes out clean, about 45 minutes. Cool and serve either warm or cold with desired ice cream or cool whip!

Enjoy:)

 

Saturday, August 2, 2014

Hello....

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chocolate, childhood, the seventies,



My name is Jenn....and I've been obsessed over chocolate since 19seventysomething......


Have a great day:)


J