Thursday, May 31, 2012

roasted/grilled cream cheese stuffed mini bell peppers..

i was looking for something different to make with our grilled steak and i came across this recipe here.. and i was intrigued.. i poked around a bit and found another recipe here.. and decided to try them out last night.. now i know today is not wednesday and i already asked you to take my word for it yesterday.. but seriously people take my word for it these are amazing.. if i could i would shake you and rant and rave you must try these they are so simple yet so good! ok.. i am calm now and  i won't shake anyone.. but for me, pretty please try these.. i grilled thin beef chuck boneless steaks, made horseradish roasted potatoes.. (recipe tomorrow) and these little stuffed mini bell peppers for dinner.. it was perfect.. not to filling.. yet very satisfying!!

roasted/grilled cream cheese stuffed mini bell peppers

prep time: 10 minutes
cooking time: 30-45 minutes (depending on cooking method)
servings: 4

8 mini bell peppers
6 oz. 1/3 less fat cream cheese, softened
1 tblsp. fresh herbs (i just went out in my garden and snipped chives, thyme, oregano and tarragon), chopped fine
2 garlic cloves, minced
salt and pepper
1 tblp. olive oil

cut your peppers in half and remove seeds and membrane.. combine softened cheese, herbs, garlic, salt and pepper.. (i used a fork then used the fork to stuff them).. fill each half of a pepper.. until done.. i used a grill pan over medium low heat.. i brushed the pan with olive oil and placed my peppers on the grill pan and let them cook for about 30-40 minutes over medium low heat.. the bottoms got a little charred and the entire pepper got soft and the cream cheese slightly melty and hot.. they were really good.. you can grill them on your outdoor grill i just was cooking steaks and didn't think i would have enough room and i think if you laid these on foil lined baking sheet that you have sprayed with pam and cooked them in a 325 degree (f) oven it would work too!! i bet a george forman would be idea.. shell said she didn't care if i even cooked them raw with the cream cheese they were good!!  so i hope you get to make them and you enjoy them as much as we did..

I have updated the recipe and added bacon that post here..

Wednesday, May 30, 2012

lemon monkey bread revisited..

i had mentioned before that i made this wonderful lemon bread for easter and it was a smashing success.. i was busy on easter i never got to take a picture of it and said when i do finally make it again i will post better pictures.. it's so easy and so good!! i was cleaning out my fridge a few weeks ago and i set on the counter a tube of refrigerator biscuits and i am cleaning away and i am not sure what happened but the top exploded off and hit the ceiling and i had biscuits all over.. it was rather funny.. well i had 2 tubes and figured that must be the universe telling me to make this lemon bread with the other tube..

my brother in law, jimmy really enjoyed it so i decided i would make some for him.. i had to get it out of my kitchen or i would have ate the entire thing.. it's that good..

lemon monkey bread

prep time: 15 minutes
coking time: 20-25 minutes
servings: 1 loaf


1  cans of pillsbury grand refrigerated biscuits, cut into 1/4's
zest of 1 lemon
1 tblsp. sugar
1 tblsp. butter, melted


1/4  cup powdered sugar
1/2 tbls. thawed lemon juice concentrate (or the juice of 1/2 a lemon)

put cut biscuits in a zip lock bag.. pour melted butter and shake up to coat everything evenly.. mix lemon zest and sugar together in a small bowl.. add sugar/lemon mixture to ziplock and mix everything up so it's coated evenly in lemon/sugar.. add to a greased loaf pan (i used pam) and bake at 350 degrees (f) for 20-25 minutes or until top is golden brown.. remove from oven.. allow to slightly cool and remove from loaf pan.. combine glaze ingredients and drizzle over lemon bread and serve..

notice in this picture somethings nose in the far right.. hmm wonder what that could be..

well looky here.. who is that!!

it would appear my grandoggy wanted some lemon bread!!!

take my word for it wednesday.. vacations are ahhhmmaazing!!

many many months ago we starting planning a trip to san diego for memorial day.. now over the course of 6 -7 months the trip changed several times.. due to conflicts with someones schedule, etc.. what ended up happening is we drove with tina and lo in their car.. no kids were able to make it and we hooked up with paul and carey on sunday for lunch!! we had so much fun.. the weather was beautiful.. sunny.. a little breezy at times making it cool when needed.. we left vegas at 2:17 p.m. (yes i checked) and arrived in SD around 7:45 p.m. we would have gotten there sooner but friday night traffic was a bear.. now if you know me, if i am anything i am prepared.. i spent several nights researching local restaurants... downloading and printing menus.. maps.. etc.. so we would have an idea of what we wanted to do and where we wanted to eat.. well when we arrived in sd pete declares let's have sushi.. i was like wha??????? i didn't research sushi i don't have any menues.. i don't have any maps.. i have to askk... why oh why sushi.. so i quickly google sushi in the point loma area.. a few pop up but of course i have no idea how to get to any of them.. LIGHTBULB.. dohhh we all have gps' on our phone.. lo calls a buddy who lives in sd and he suggests sushiya.. i google it... read the reviews and get the address.. we stick in the address to the gps and within minutes arrive at our destination, we drive around it's a pretty busy parking lot but find a spot right up front.. score.. we put our name in it's only a 15 minute wait.. this is perfect.. we were all starving no one had eaten lunch and the honey roasted nuts, salami and cheese were not working for us any longer.. well 45 minutes later.. and after i declared to pete i thought i was withering away we were seated.. the food was very good..  after dinner tina and lo take us to our condo and they go to theirs.. (we were staying at my parents place..) the next morning we get up.. head over to ocean beach.. again find a parking spot right up front.. we decide to eat at a place called shades ocean front bistro...tina and i order bloody mary's.. very good but ohh so spicy.. pete orders calamari and eggs.. hmm that's interesting and i order chiquillas and eggs.. ohh emm gee.. it was so good.. a little spicy.. the eggs were cooked perfect..

i have found my new favorite breakfast.. after breakfast we head over to the swap meet.. i picked up about 15 old silver spoons i am going to make herb tags with.. i can't wait.. we left the swap meet got lost and ended up old town.. and thought well ok let's stay..again a great parking spot!! first thing we spot are these hats..

tina and lo are big giants fans and they are going to a game next month.. apparently there is a player they call the panda bear and one called the giraffe.. so they bought these cute hats for their daughters (or maybe lo) to wear to the game.. we walk about 10 feet and find a cute little bar outside.. order a beer and people watch.. we then walk around a bit.. find another outside bar.. order a beer and people watch.. again walk around and shop and what do you now we end up in front of a very fun looking restaurant called rockin baja.. we go in order appetizers and you guessed it a beer... pete and i had lobster bites.. they are sooo good.. they also had a salsa bar and tina and lo got ahi poke which they really enjoyed!! we then left there and drove down to ocean beach.. we ended up at a place called south beach bar and grill.. where we immediately ordered

wha?? we were parched!! tina, lo and pete all ordered fish tacos..

they all agreed the best fish tacos they have ever had.. tina got wahoo and mahi mahi and pete got shark...

i ordered a steamer bucket of clams and mussels and oysters rockefeller.. it was all very very good!! (for those wondering lo was our designated driver)..

we walked around a bit stopped in at nick's at the pier and had a night cap and headed home..

the boys got up around 4:00 a.m. and went down the marina and got in a 1/2 day fishing excursion and tina and i headed down to ocean beach again.. we ended up this time at two towers cafe right on the water.. we started our morning with

a bloody mary for tina and a mimosa for me.. we then ordered breakfast burritos and if you ask them nicely they will serve them with suasage gravy.. yes it was as good as it sounds!! after breakfast we hit up some shops got some really cute things for the kids.. met paul and carey for lunch at nati's mexican cantina.. the guys were done fishing by then.. they caught about 10 and were able to meet us there too.. we had a nice lunch and visit with paul, carey and my neice kelley and her boyfriend.. the guys were tired we headed back to our respective condo's for a nap and to re-energize.. dinner was at seaport village at habor house.. where we had a wonderful view.. i had lobster bisque.. my fav and lo and pete had she crab bisque.. very good dinner.. tad on the expensive side for the portion size but let's face it your paying for the view.. location location location.. we shopped a bit.. called it an early night and headed back to our condos..sadly we got up and left the next day.. but not before pete and i headed down to, once again, ocean beach and had breakfast at newbreak cafe.. love this little place.. a spectacular vacation..

Tuesday, May 29, 2012

baked talaipia sliders

for the memorial day weekend pete, tina, angelo and i went to san diego..we had so much fun.. i  will post about that trip tomorrow.. let's just say 90% of all the money spent was on food and alcohol.. the food was amazing.. the company wonderful.. we really had a nice time..

today's recipe is from last weekend.. i made these little guys on saturday while pete and jake worked on the boat.. i can't wait until the boat is ready for the lake because i am already ready.. so while the boys worked hard outside i decided to make them baked fish sliders.. to get us in the "sea" mood! jake said they might be the best fish sandwich he has ever had.. if i do say so myself they were pretty scrumptious..

and very very easy!!! the tarter sauce was pretty darn good too..that recipe can be found here...  i used talapia but any white fish would do.. like sole, cod or haddock..

baked talapia sliders

prep time: 10 minutes
cooking time: 25 minutes
servings: 4


1 1/2 pounds talapia fillets (i bought a bag of individually frozen and thawed them out)
1 cup italian seasoned bread crumbs
1 tsp. grated parmesan cheese
olive oil
salt and pepper
1/4 head of purple cabbage, shredded
8 slider buns

preheat oven to 375 degrees (f).. take a baking sheet line with foil and spray with pam.. in a shallow dish (i used a pie plate) combine bread crumbs and parmesan cheese.. salt and pepper each fillet.. lightly brush each fillet with olive oil then dredge through bread crumb/cheese mixture. coat well.. shake off any excess bread crumbs and place on the prepared baking sheet.. repeat with all fillets.. spray the top of the fillets with pam.. bake for about 10 minutes and remove from oven and turn over and bake another 10 minutes.. your looking for the fish to flake when poked into with a fork..

in the meantime while that is cooking.. cut up or shred your cabbage into strips.. make your tarter sauce.. i then took my slider buns and brushed them with olive oil and toasted on a flat non stick skillet until lightly golden brown.. when the fish is done.. remove from oven.. spread your tater sauce on the top and bottom of each bun.. add your fish (i cut mine in half to fit on the bun) then your cabbage and top with the top of the bun.. soooooooooooo good!! :)

Thursday, May 24, 2012

panzarotti aka pizza pocket..

i was watching the sandwich king on the food network.. and saw this recipe here...  and thought that is to simple it can't taste good.. but i had some dough and pepperoni and thought i'll give it a try.. it was soooooooooo good.. so simple.. no sauce just dough, cheese and pepperoni.. i made 2 pepperoni panzarotti's, one with pepperoni, ham and salami and cheese and last but not least one with turkey and swiss.. kinda like the stromboli i made here.. they were all good but i have to say my favorite was the pepperoni.. now a traditional panzarotti is deep fried.. and i wasn't about to do that... so i baked mine in a 500 degree oven on a pizza stone.. worked out perfect.. i recommend eating these right out of the oven.. you could have a panzarotti party and make up several different kinds or have each person make their own.. but if you do that i would be in charge of the oven.. a 500 degree (f) isn't anything to mess around with .. :)

(I made these the other night and served them with buffalo-apricot chicken wings.. recipe found here.. 
sorry the picture is dark we ate kinda late..)

panzarotti aka pizza pocket

your favorite dough like mine here... or store bought..
10 ounces thinly sliced pepperoni
2 cups shredded mozzarella (i used part skim)

preheat your oven to 500 degrees (f) with your pizza stone in the oven.. cut your dough into 4 equal parts.. then roll out each dough on a floured surface... place 2  dough rounds on to a piece of parchment paper .. layer some mozzarella and then some pepperoni.. fold in half, making sure to cover your filling.. use a fork to seal/crimp the edges.. brush the tops with olive oil and then pick up parchment and pizza pockets and slide gently onto pizza stone, about 2 minutes into baking pull out parchment paper (it might catch fire if you don't).. continue baking until lightly brown.. about 6-7 minutes total.. then repeat with other 2 rounds... cut in half and eat.. if you don't cut in half while your eating it all the cheese and pepperoni slide to the bottom, it's not a bad thing but might not be what you want..  know what i mean vern??? and if you prefer serve with marinara i didn't and it was scrumdillicious!! 

Wednesday, May 23, 2012

take my word for it wednesday.. i'm a bubble head.. and pollo sarrandeado..

well it's another wednesday and another take my word for it kind of days.. this is when i share with you a recipe where i really want you to try it, but i have flubbed up the photo.. forgotten to take a photo, etc.. well this week it's flubbed up the photo.. i had every intention of taking a well lit nice photo in the back yard.. dinner was done fairly quickly and the sun was shinning and the photo's would have come out, well i hope they would have... but instead i sat on the couch and watched tv and by the time finally got off my rear end and went outside to take the photo the sun was going down :( but i really want you to try this recipe it's yummy.. there is a place in boulder city called Toto's and it has bar far the best mexican food around.. i love it!! and one of their signature dishes is pollo sarrandeado which is chicken in a spicy cream sauce.. i have ordered pollo sarrandeado from other restaurants and it's made entirely different and NOT good.. blah yuck!! we've been going to Toto's since before we moved to boulder city so about 12 years and i have really only ordered a few things.. one being the pollo sarrandeado.. i have googled it many times over the years and never found a recipe even similar.. now while my recipe is good and a little like it it's in no way as good as theirs.. i am not sure what it about theirs but it's the best chicken dish i have ever had.. i will have to keep going back and next time maybe snoop a little.. each time we go i'll ask for the name of an ingredient.. but in the meantime enjoy this recipe it's very very good.. just not as good as Toto's!!

(the picture is horrid but don't let that deter you from trying this recipe)

pollo sarrandeado
prep time: 15 minutes
cooking time: 30-45 minutes
servings: 4

1 bag of chicken tenders, i sliced mine up into strips
1 cup non fat 1/2 and 1/2
1/2 cup low fat sour cream
1/2 cup non fat plain greek yogurt
3-4 chipotle peppers in adobo sauce
2 tblsp. maggi chicken bouilon granules
1 tblsp. chili powder
1 tsp. cumin
1 clove garlic, minced
olive oil
cilantro for garnish
i took my chicken strips and cooked them in my iron skillet over medium high heat with a little olive oil, two twirls around the pan, until no longer pink (you don't want to cook them all the way through as they will simmer in the sauce too).. in a food processor or blender puree 1/2 and 1/2, sour ceam, yogurt, chipotle peppers, chicken bouilon, chili powder cumin and garlic until smooth.. pour over chicken once the chicken is cooked through and drop the heat to medium low and let simmer for about a 1/2 an hour to 45 minutes..taste and adjust seasoning if you like it a little hotter.. i served with tortillas.. we like to put the strips in a tortilla and eat like a soft taco.. i also served it with refried beans..

(I had never had canned refried beans until i ordered a breakfast burrito once from a restaurant.. they were icky.. it's so simple to make your own why buy canned?)

refried beans

prep time: 5 minutes
cooking time: 1 hour
servings: approx. 4

1 large can of pinto beans (we like sun vista)
1 slices of bacon cut into lardons
cheese (optional)

cut up your bacon and cook in an iron skillet until tender but not crispy.. add pinto beans juice and all.. simmer for about an hour or until most of the liquid is evaporated.. about 10 minutes before serving, mash with a potato masher.. i keep some beans still whole because I really don't totally creamy smooth beans.. just unappealing to me.. top with cheese if desired.. if your in a hurry i also make my beans by taking a can of pinto beans.. drain and reserve juice.. heat up a 1/2 tblsp. of oil in a large iron skillet over medium heat.. about 1 minute.. then add your beans.. (watch out they will pop and spit from the oil) cook for about 1-2 minutes then take your potato masher and mash beans.. cook another 15-20 minutes over low heats.. if they start get to dry add a little bit at a time of your reserved bean liquid until they reach your desired consistency.. and if you don't want to use the oil at all use  non stick pan and add your beans to a hot pan and "refry" that way!! :) super simple!!

Tuesday, May 22, 2012

sweet and spicy apricot-buffalo chicken wings with blue-cheese yogurt dipping sauce

chicken wings are one of my (many) weaknesses.. pete and i meet our friends tina and lo just about every friday night at buffalo wild wings.. aka bww or bdub.. we've been doing it for many years..every once in awhile we try a new place or once pete said we needed to expand our pallet and eat at restaurants with different ethnic themes.. but eventually we always end back at bww.. now on the rare occasion we don't go, which is when one of us are out of town or have a family commitment, i still want wings.. (actually even sometimes when we do go on friday night i make wings on saturday too i love them.. wings, pizza and a beer.. good lawdy..) anyway.. i used to fry mine i had a fry daddy for about a month and i put in the garage, thinking i would dump the grease later.. well pete took it to mean i didn't want it anymore and donated it.. he has done this quite often and donated the WRONG things.. *sigh* we now have  rule you can NOT donate unless you have clear instructions to do so.. we have lost our rainbow vacuum, shelby's prom dress, i could go on but i won't.. smh.. then i went through a phase where i would take about a cup of flour and a tablespoon of cayenne pepper in a ziplock, toss my wings in the bag and shake'em up and fry'em in my iron skillet.. those were wicked good.. but now since we are somewhat health conscience.. i bake them and they come out crispy and moist..just plain yummy.. the sauces differ all the time.. i love bbq sauce on mine.. or honey and cayenne.. sometimes a little spicy asian.. i've been known to make mango habanero or sweet n spicy jalapeno sauces too.. but this time i went pretty basic.. as in real basic.. as in so simple it's ridiculous.. it's franks buffalo sauce and some of my apricot preserves!! yep that's it.. how simple is that and it was sooooooooooo good!

as for dipping sauces i am a blue cheese all the way kinda girl.. no ranch or any of that other stuff for me.. chunky blue cheese is the way to go!! the chunkier the better.. i am always trying out new recipes at home and the one i am totally loving right now was inspired by this one here.. it's so simple but so flavorful.. i think this one will be around for a bit before i try another one..

oven baked crispy chicken wings

prep time: 5 minutes
cooking time: 1 to 1.5 hours
servings: 4


1 bag of party chicken wings (they usually come 24 in a bag) the ones i have been getting lately have been so meaty.. for a while they were so skinny no meat at all so kind of pay attention when buying them), defrosted
1 bottle franks buffalo wing sauce (not the hot sauce but now there is buffalo sauce)
2 tblsp. apricot jam (recipe found here..) you can use store bought i just happened to have made some jam recently..
spray pam

preheat your oven to 450 degrees (f).. make sure to defrost your wings.. i take a foil lined baking sheet and use a rack over the foil, i don't want my chicken wings cooking in their own juices.. i want them up and away from it.. i spray the rack with pam then place my wings on the rack then spray the wings with pam.. put in the oven and cook for about 30 minutes.. once they start to get crispy brown on the one side flip them over.. usually about 30 minutes, depends on how meaty or lack there of they are.. once you flip them over.. spray that side with pam and bake another 30 minutes or so.. check on them you want them a crispy light golden brown..(might take longer again depending on their size and your oven..) while they are cooking and you have about 15-20 minutes left on the wings.. heat up your sauce.. over medium high heat in a medium sauce pan heat up your buffalo sauce and apricot jam until a nice thick consistency..reduce heat to simmer.. (or whatever sauce your going to use go ahead and heat that up now.. )  once the wings are done remove from rack and put in a large silver mixing bowl.. add your sauce on top of the wings and then in a swirling motion with the bowl coat your wings.. remove from bowl to a plate and serve..

chunky blue cheese yogurt dip

prep time: 15 minutes
servings: 2 cups


1/4 cup finely chopped shallot
1 clove of garlic, minced
juice and zest of 1 lemon
7 ounces low fat greek plain yogurt
1/2 cup low fat sour cream
4 ounces of crumbled blue cheese
5-7 dashes of tobasco
1 tsp. salt
1 tsp. pepper
3 tblsp. minced fresh chives.. (i totally forgot this step but usually do it just not when taking photos i guess.. :/)

place all ingredients (except chives) in the bowl of a food processor fitted with  steel blade.. pulse the processor 12 times, until the mixture is almost smooth but still a bit chunky.. add the chives and pule two more times.. transfer to a serving bowl and cover with plastic wrap and chill for at least 2 hours before serving..

Monday, May 21, 2012

easy homemade refrigerator apricot jam

i love apricot jam.. it brings back such fond memories of my childhood.. every may we would all go outside and pick apricots and then my dad would make jam all afternoon.. we would have jars and jars of it.. i would wait patiently until it was cool enough to eat.. i can remember it being night and after dinner making a piece of toast and sitting in the backyard with my feet in the pool enjoying my toast with slighly warm apricot jam.. such a great memory..

the first year we moved into the house we live in now we had an apricot tree and i made over 40 jars of apricot jam.. the following year the tree died *super sad face*  however, as luck would have it... a few weeks ago tina called and said her tree was bursting with apricots and there was no way she could use them all.. so pete and i went over and brought home 3 large bags of apricots.. i immediately made jam.. i also made apricot chopped bbq pork, recipe here.. and buffalo apricot chicken wings (recipe to come), apricot chutney (recipe to come also).... i was inspired for the jam by this recipe here.. i saw it on pinterest and since i hadn't made it in 10 years i decided to go with someone elses recipe.. i chose not to "can" mine in the traditional sense..that whole canning process scares the bajeebies outta me.. ha so i made refrigerator jam.. it will keep in the fridge about 6 months to a year..but seriously it won't be around that long.. i made 12 jars and i am already down to 6..

easy refrigerator apricot jam

prep time: 20 minutes
cooking time:
servings: 12 - 16 oz. jars


2 lbs. of apricots (about 8 to 9 cups)
3 1/2 cups sugar
1/4 cup water
juice of 1 lemon plus zest

halve the apricots and remove pits..cut apricots into chunks.  in a large heavy bottomed pot over medium high heat combine apricots, sugar and water, bring to a boil, stirring constantly.. for about 10-15 minutes..

then turn the heat to medium low..cook until thickened.. about an hour.. half way into it add your lemon juice and zest.. you'll know its done when it coats the back of a spoon.. also as the apricots cook, you can skim off the foam with a spoon and save in a clean glass jar.. it settled into an incrediable syrup..(if you don't want to skim the foam you don't have too) your looking for the jam to become 2 or 3 shades darker and smooth and thick with some chunks..

remove apricots from heat and ladle into clean sterilized jars.. when they become room temperature, put the lids on and then place in the fridge.. after a few hours it will be ready to's so dang yummy you might not be able to wait the few hours.. i do think next time i am going to add either a jalepano or chipolte peppers for some kick, but only to half the batch..

Friday, May 18, 2012

homemade baked beans.. perfect for that bbq this weekend..

it's no secret i love to bbq.. i love to eat bbq.. i love to have bbq's.. and the weather has been perfect for just that.. we celebrated mother's day with an afternoon bbq.. we had spicy apricot chopped pork.. recipe found here.. and bbq chicken recipe found here... and we had baked beans.. i heart baked beans!!! always have.. my mom during the summer when i was growing up would grill burgers and serve with it "big johns beans and fixens"..

(photo found on the web)

when i would see this can of beans out i knew dinner was going to be good.. in the bottom part was the beans and the top was a separate can of "special sauce".. i was so enthralled with this special sauce.. i wouldn't let my mom buy any other baked beans because in my mind if it didn't have this separate can of sauce it wasn't going to be any good.. now that i am an adult i realize the special, life altering sauce was basically ketchup, brown sugar and some seasonings..but back then it held magical summer powers.. and we would eat outside as a family on the back patio then go for a swim after dinner and getting to stay up ohh so very late.. (well 9:00 but it felt like really late..) this can of beans holds so many great memories.. ha kinda funny if you think about.. but when i grew up and moved out of the house at the ripe ole age of 19 i wanted to make dinners like my mom made.. and serving burgers on the back patio with big john's beans was just one way i could accomplish this task.. unfortunately about a year after marriage i couldn't find them anymore :( i was so sad.. i know what your thinking this chick is c r a z y.. but these beans meant alot to me.. *awkward smile* :/ .. now faced with the prospect of never having that feeling that baked beans obviously gave me i had to resort to making my own.. and i've been doing that ever since.. it's evolved, morphed, changed over the last 27 years many many times.. and this version here is what i've been making lately.. but check back with me by the end of the summer i am sure it will have change again..

baked beans:

prep time: 15 minutes
cook time: 1-2 hours
servings: 4


1 slice of bacon cut into lardons
1/2  small onion, minced
1 (16 oz) can of pinto beans, drained and rinsed
1/4 cup ketchup (or sometimes i use chili sauce)
1 to 2 tblsp. of brown sugar (depending on how sweet you like it)
1/2 tblsp. worcestershire sauce
1 tsp. liquid smoke
1 tsp. tobasco
1 tsp. mustard
1/2 tsp. pepper

preheat your oven to 325 degrees (f).. meanwhile cook your bacon in a small non stick pan over medium high heat until just cooked through (you don't want it crumbly).. remove bacon from pan and transfer to a paper towel lined plate.. remove most of the bacon drippings but a small amount.. cook onions until tender.. remove onions and transfer to the plate with the bacon.. in a casserole dish add your beans, bacon, onions and all the remaining ingredients and mix well.. cover and bake between 1-2 hours.. check on it the after an hour..(sometimes i am craving really sweet beans so i add more brown sugar or brown sugar and honey.. sometimes spicy and i add more tobasco..) i love to take fresh baked rolls and open one up and spoon my beans into the center and eat them that way.. make some this weekend.. grill up some burgers.. and sit on your back patio and create memories!

Thursday, May 17, 2012

asian infused steak flautas with spicy cole slaw and creamy siracha dipping sauce

ever since i made these flautas here.. i have been thinking about what else i could put in a flour tortilla and crisp up in the oven.. and well skirt steak marinated in asain flavors with a spicy cole slaw and siracha dipping sauce seemed logical.. and let me tell you it was soo good.. we fought over who got to take the left overs for lunch.. i won.. boooyah.. many many years ago.. when i was first married my dad's secretary gave me a recipe which i probably made once a week for the first year i was married,  then forgot all about it until recently.. this recipe is not actually it but it was inspired by the flavors of that dish.. the recipe for that dish was to take boneless skinless chicken or top sirloin steak and cube it up then marinade it a bottle of teriyaki glaze for a few hours then cook in a non stick skillet until cooked through.. meanwhile you take a flour tortilla and fry it up flat in oil, like a tostada and put your meat on top of it then top with sour cream and cheese.. it was so good.. and i fully intend on making something similar in the near future..but until then i came up with these tasty little guys.. they would be great if you made them with smaller flour tortillas and served as an appetizer.. either way you must make these and let me know what you think!!


1 tblsp. chili oil
1 tblsp. sesame oil
2 tblsp. rice wine vinegar
2 cloves garlic, minced
1/2 tbls. ginger, minced
1/4 cup low sodium soy sauce
1/2 tbls. sweet n spicy chili sauce

combine all together and mix well.

Take 2 skirt steaks about 12 oz. each and slice into strips and put in a ziplock bag then pour your marinade over the steak.. close tight and kinda squish the meat around in the bag so it all gets evenly coated.. marinade for a min. of 1 hour up to 24 hours. The longer the better.. remove from bag and discard marinade.. cook meat in a non stick pan over medium high heat until cooked through.. i like my meat with a little pink.. while it's cooking make your cole slaw and spicy dipping sauce..

spicy cole slaw

1/2 bag of pre shredded cole slaw mix
1 jalapeno, diced small
2 green onions, top and bottom, diced small

combine all ingredients.. i added about 1/4-1/2 cup of the dipping sauce to the coleslaw also.. it was so good i wanted it on everything ha..

creamy siracha dipping sauce:

1/2 cup low fat sour cream
1/2 cup nonfat plain greek yogurt
1/2 tblsp. fish sauce
1 tblsp. low sodium soy sauce
1/2-1 tblsp. siracha (or more.. depending on how hot you want it)
1/2 tblsp. splenda

combine all ingredients.. i had made alot so i used about a 1/4-1/2 cup in the cole slaw then reserved the rest for dipping..


6 flour tortillas

zap your tortilla's for about 20 seconds to make them easier to work with.. heat your oven to 375 degrees (f).. line a baking sheet with foil and spray it with pam.. take your tortilla add meat and cole slaw and roll up with both ends open.. place on baking sheet seam side down.. then spray the tops with pam and bake until crispy.. about 25-30 minutes.. remove from baking sheet when done.. serve immediately with dipping sauce..

Wednesday, May 16, 2012

take my word for it wednesday the pork was so good you must repeat it.. round two.. bbq pork pizza

take my word for it wednesday is where i post a recipe that i really really want you try (not that i don't want you try all of them ha but sometimes i want you to take my word it and go for the gusto.. don't think about it just do it.. like today's recipe..) so take my word for it, it's worth making the pork just so you can have this pizza.. it's that good.. i've mentioned once or twice that i love pizza.. i love everything about pizza.. i like cheese pizzas or sometimes I throw things on there that don't seem normal.. bottom line i just love pizza.. when presented with left overs i always think "can that go on a pizza" and this time it worked out beautifully.. chopped bbq pork with cheese, onions and cilantro.. helloooooo.. that's heaven on a plate right there that's what that is.. yessiiirrreeeee indeedy.. wow i just chanelled inner cable guy red neck from deep within.. that's what this pizza does.. strange things i tell ya.. but good things so don't go getten all scared on me.. ha :)

pizza dough (adapted from christine ferrare's big bowl of love) (or in a pinch the store bought pre made dough from vons/safeway's deli is actually really good.. they have a white wheat one that works out perfect)

1 package of active yeast
1 1/2 cup whole wheat flour
1 1/2 cup of all purpose flour
1 tbsp. of agave
1 tsp. of sea salt
1 tbsp. extra virgin olive oil
1 1/4 up warm water, at 110 degrees (any less the yeast won't activate if gets hotter then 130 it will kill the yeast)


1 cup chopped or pulled pork (or chicken) (i used the pork i made here.. spicy apricot chopped pork)
1/4 cup bbq (or more if you like your pizza saucy *and when you say the word saucy kinda wiggle your head back and forth and lift your eye brows*or not? ok nevermind..)
a few slices of red onion
chopped cilantro for garnish
(next time i am throwing on jalepano slices)
1 cup (+ a little more) shredded cheddar/monteray jack mixture

to make the dough.. in food processor bowl add yeast, warm water and agave.. allow mixture to activate.. it will get foamy takes about 3-5 minutes.. insert dough blade add flour and salt. pulse mixture once then add olive oil. pulse mixture until it forms a ball.. it will start to "clean" the side of the bowl, it only takes about 30 seconds to knead the dough.. the dough might be slightly sticky.. coat the dough lightly with olive oil and put in a large bowl, cover with a towel or plastic wrap. once its doubled in size, around 45 minutes or so you are ready to make your pizza.. cut into 4 equal parts for smaller individual pizzas or 2 for larger pizzas.. preheat your oven to 500 degrees (f) with your pizza stone in the oven.. roll out dough on a floured surface to the thickness your family likes.. slide the pizza dough on to a piece of parchment paper or foil brush dough  with bbq sauce.. add 1 cup of cheese and bbq pork.. top with a little more cheese and red onion.. then pick up parchment and pizza and slide gently onto pizza stone, about 2 minutes into baking pull out parchment paper (it might catch fire if you don't).. continue baking until lightly brown and cheese is melted.. about 6-7 minutes total.. but keep an eye on it the thin pizza cooks up pretty fast.. sprinkle with fresh cilantro.. let rest of about a minute or 2 then  slice and serve...

Tuesday, May 15, 2012

heart shaped cinnamon rolls

so i was cruising pinterest.. (yes again don't judge me i can't help it.. he he ) when i saw a picture of a heart shaped cinnamon roll.. well when i went to click for the recipe it said uploaded by user.. so sadly no recipe.. but i knew i could figure it out.. now the first time i tried to make these i bought pillsbury cinnamon rolls.. and guess what you can't use them!! they don't roll out properly for these.. so i bought generic wal mart brand and it was perfect.. also their frosting isn't in the little container it's a bag so you can snip the end off and have total control of where your frosting goes.. these little suckers are just cute.. good for valentines day or when you want that someone special to know they are loved.. i can't wait to make them for the little ones!! because the big kids loved them!! they would also be perfect for a mother's day brunch!!

don't they look yummy in the oven?

 this was before i got the frosting on it.. there are no pictures with frosting they got gobbled up..

<3 shaped cinnamon rolls

prep time: 5 minutes
cooking time: 8-10 minutes
8 rolls


1 can of prepared cinnamon rolls

pop open your can of prepared roll.. unroll 1 cinnamon roll.. roll out and then shape into a heart.. continue with all rolls.. bake according to package directions. mine said 8-10 minutes.. then frost and serve.. they would be really cute for so many occasions.. i am thinking easter brunch next year!!