Category: RECIPES

CHILE RICE CASSEROLE

Chile Rice Casserole

2 1/2 cups water
1 cup rice
2 cups Sour cream
Salt to taste
2 cups grated Monterey Jack cheese
4 ounces Green chiles, diced
3 tablespoons Butter or margarine
1/4 cup Parmesan cheese

  • In a medium-sized saucepan, bring the water to a boil. Add 1/2 teaspoon salt.
  • Add the rice, cover pan, and slowly simmer over low heat until the liquid is absorbed, approximately 30 minutes. Let the rice cool. 
  • Mix the cooked rice with the sour cream, chiles and salt.
  • Mix together the 2 cheeses.
  • In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. 
  • Sprinkle with half the grated Jack cheese mixture on top and then add the rest of the rice.
  • Top with the remaining Monterey Jack cheese mixture.
  • Dot with butter.  I also added a chopped tomato for color. 
  • Bake uncovered in a preheated 350 degree oven for 30 minutes.Serves 8.

    CHOCOLATE CARAMEL COOKIE BARS

    CHOCOLATE CARAMEL COOKIE BARS
    2 cups flour
    1/2 cup self-rising flour
    dash salt
    1 teaspoon cinnamon
    2 sticks butter, softened
    3/4 + cup packed brown sugar
    3/4 cup sugar, divided 1/4 + 1/2
    2 eggs
    1 teaspoon PURE vanilla extract
    1 cup Kraft caramels
    4 tablespoons milk
    7 ounces unsweetened chocolate
    1 cup Heath Bar Crunch pieces
    PURE

    • Preheat oven to 350 degrees.
    • Spray 15×10 jelly roll pan with PURE.
    • Cream the butter in electric mixer.
    • Add brown sugar until well blended.
    • Add 1/2 cup sugar, vanilla and eggs, blending again until uniform in consistency.
    • Gradually add the flours, cinnamon and salt until well blended.
    • Press cookie dough into jelly roll pan.
    • In a double boiler melt together the milk, caramels and chocolate until smooth.
    • Spread the caramel chocolate over the cookie layer.
    • Bake 20-25 minutes or until cookie portion is set.

    Alexis’ Mini Apple Bundt Cakes

    Alexis started a new job at a hospital a few weeks ago and is starting to fit in with her coworkers. You know how it is when you start a new job. You start to figure out who you like and those you realize, “Man, he wasn’t just having a bad day….he’s always an a**hole!”

    Anyway, the other day she wanted to surprise them by bringing in a breakfast treat. She took the Zucchini Bread recipe from the Better Homes & Gardens New Cookbook (10th Ed. 1984) and changed it into something entirely different.

    Alexis’ Mini Apple Bundt Cakes
    Yields: 4 dozen

    1 1/2 cups all-purpose flour
    1 tsp cinnamon, fresh grated
    1/2 tsp baking soda
    1/4 tsp salt
    1/4 tsp baking powder
    1/4 tsp nutmeg, fresh grated
    1 cup sugar
    1 cup fuji apple, peeled and finely grated
    1/4 cup canola oil
    1 egg
    1/4 tsp lemon peel

    Garnishes: Agave nectar and powdered sugar

    Mix the first 6 ingredients together in a mixing bowl. In another bowl, mix the sugar, apple, oil, egg and lemon peel together.

    Mix the two bowls together just long enough to get them combined. Then walk away and let it sit for 10 minutes (The walk away tip courtesy Alton Brown’s waffle recipe).

    Preheat your oven to 350f. Using a greased mini bundt pan (or a cup cake tin), fill each cup a little over half full with the batter.

    Bake on the middle rack for 20 minutes or until a toothpick/cake tester comes out clean. Remove to a cooling rack and let rest for 10 minutes.

    Drizzle with agave nectar.

    Sprinkle with powdered sugar.

    And then try to hide them from your family until they are cooled because they tend to disappear quickly even if you ARE cooking them for SOMEONE ELSE!

    If you follow my blog at Nibble Me This, you know I am NOT a sweets kind of guy. I don’t eat much pie or cake. These little beauties were good and I MIGHT have taken one or four before Alexis started packing them up 🙂 But in my defense, you get to pop a whole (mini) bundt cake into your mouth, how could I resist that?

    (Side note: If you have a round grill or know someone who does, enter my cast iron grate giveaway on my blog. It should be delivered by Christmas if you win and makes a ‘GRATE’ gift for the griller in your life. It’s over a $100 value and is one of my favorite grill tools.)

    PICKLED CARROTS

    Pickled Carrots

    (makes 2 cups)
    3/4 cup warm water
    1/2 cup distilled white vinegar
    4 tablespoons sugar
    2 tablespoons salt
    1 pound carrots (peeled and cut to match stick size)
    • Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
    • Place the carrots in a container and cover with the pickling liquid.
    • Let pickle for at least and hour and store in the fridge for up to a week.

    aprons 3

    Easy Apple & Blackberry Cake

    Easy Apple & Blackberry Cake
    1 12 ounce bag blackberries, picked over, halved and rinsed
    1 Granny Smith apple, peeled, cored and diced
    1/2 cup brown sugar
    1 teaspoon orange zest
    1/4 cup orange juice
    1 + 1/8 teaspoon cinnamon, divided
    2 JUMBO eggs
    1 cup + 1 tablespoon sugar
    1 stick unsalted butter, melted and cooled
    1 teaspoon vanilla
    1/4 cup sour cream
    1 cup flour
    1/4 teaspoon kosher salt
    • Preheat the oven to 325 degrees.
    • Mix together the brown sugar, cinnamon and orange zest until well blended.
    • Mix together blackberries, apple pieces, brown sugar mixture and orange juice.
    • Pour into a 13×9 casserole dish or a 10″ pie plate. 
    • Using a mixer, beat eggs for 2 minutes.
    • Add 1 cup sugar, melted butter, vanilla, and sour cream.  Beat until well blended.
    • Add flour and salt.
    • Pour batter over fruit, covering fruit entirely.
    • Mix the remaining 1 tablespoon sugar and 1/8 teaspoon cinnamon together; sprinkle cinnamon sugar over the batter.
    • Bake at 325 degrees for 50 minutes or until a toothpick inserted comes out clean.
    • Serve warm or at room temperature.

    Save Room for Dessert…Chocolate Pudding Pie

    On our Thanksgiving dessert table there was a sweet potato pie, a chocolate cake, a platter of Italian cookies, a tray of pralines, and a chocolate pudding pie, as requested by my husband.  This is an easy pudding recipe, as there are no eggs to temper.  It’s also super creamy, and oh so delicious.  I made my own pie crust, but a frozen crust will work perfectly fine.  My sister requested that I make the pie again for our Christmas dessert table, and as she says, “I don’t even like pie, but this was out of sight!”

    CHOCOLATE PUDDING PIE
    1 1/3 cups sugar
    1/2 cup cocoa
    1/3 cup cornstarch
    1/8 teaspoon salt
    2 cups half & half
    2 cups milk
    2 ounces semi-sweet chocolate, chopped
    1 tablespoon + 1 teaspoon vanilla extract
    1 pre-baked 9″ pie crust
    Whipped cream, for garnish

    • Combine sugar, cocoa powder, cornstarch, and salt in a medium-sized saucepan.
    • Over medium heat, whisk in the 2 cups of half & half until the mixture is smooth, then add the 2 cups of milk.
    • Continue stirring mixture over medium heat until mixture comes to a boil and thickens; this will take about 10 minutes.
    • Turn off heat, and add chopped semi-sweet chocolate and vanilla, stirring until chocolate melts.
    • Pour the pudding into the prebaked crust and refrigerate until pudding sets, about 2 hours.
    • Slice and serve with whipped cream, if desired.

    SALTED CHOCOLATE COOKIE DROPS

    This recipe was inspired by my good friend Barbara’s candy recipe for Salted Chocolate over at Kitchen Comforts.
    SALTED CHOCOLATE COOKIE DROPS
    • 2 1/2 cups all-purpose flour
    • 1/2 cup Hershey’s cocoa
    • 1 teaspoon baking soda
    • 1 1/4 cups unsalted butter, softened
    • 1 1/2 cups (packed) brown sugar
    • 1/2 cup sugar
    • 1/2 teaspoon sea salt
    • 1 Heath bar, chopped into bits
    • 1 1/2 teaspoon vanilla extract
    • 10 ounces milk chocolate, chopped into small chips
    1. Sift the flour, cocoa and baking soda together.
    2. Preheat oven to 350 degrees.
    3. Beat the butter on medium speed until soft and creamy. Add the sugars, salt and vanilla extract and beat for 2 minutes more.
    4. Add the flour mixture and mix just until well blended.
    5. Add chocolate pieces and mix only to incorporate.
    6. Line baking sheets with silicone mats.
    7. Roll into 1 inch balls.
    8. Press down slightly as you place them on the baking mat about an inch apart.
    9. Bake for 10-12 minutes.
    10. If needed press down slightly with the back of the spatula as you remove them from the oven.
    11. Cool for 5 minutes before removing from mats.
    Makes about 4-6 dozen cookies.

    Fire Roasted Acorn Squash Soup

    It’s Fire Day Friday and the day after Thanksgiving, so naturally you’d expect me to write about the turkey I smoked yesterday, right?


    Brined in bourbon and maple syrup and then smoked with hickory/cherry wood, it was a spectacular bird. However, I want to tell you about the soup we made instead. I’m used to making a great turkey but this was my first time ever cooking acorn squash.


    Fire Roasted Acorn Squash Soup
    adapted from: Acorn Squash Soup

    I set up Alexis’ Big Green Egg for indirect heat and got it settled in at 350f. While it was preheating, I halved the acorn squash and removed the seeds. (Note: Keep the seeds, toss with some oil, salt and cinnamon then roast for a tasty treat or garnish.)


    I roasted the halves cut side down for 35 minutes while I was also roasting some sweet potatoes.

    Then when the turkey was getting close to being done later that day, I made the soup. I could have done this stove top, but it was a gorgeous day with a record high temp of 74f so I could not resist being out on the deck. (NOTE: I don’t know what the heck happens at the 2:21 minute mark, skip to 3:15)

    Saute the onions and celery over medium high heat for 5-8 minutes, until softened.

    Stir in the flour. Add the dill, curry powder, cinnamon, cayenne, and mediterranian seasoned sea salt.

    Whisk in the chicken stock and bring to a simmer.

    Whisk in the evaporated milk and bring back to a simmer.

    Stir the the acorn squash and heat through.

    Let cool slightly and then process in small batches in a blender. I tried just using an immersion blender but found that I had to use a real blender to get the texture I wanted.

    Season one last time with salt/pepper to taste.

    Garnish with roasted seeds and parsley.

    The soup was rich and had a velvety texture. The down side to it was that it was filling and put a dent in how much I could eat when the main course and sides hit the table.

    Balsamic Sauteed Chicken Breasts

    I needed something in a hurry. 

    I had this awesome Butternut Squash Bake that I was making but needed something to go along with it. 

    With nothing thawed.

    My brother saved the day by bringing home a whole bunch of fresh boneless chicken breasts from Sam’s Club.  So chicken it was!
    These were very simple but incredibly delicious.  Great for dinner when you’re in a hurry!  Very healthy and low calorie too! We ate these with a delicious Butternut Squash Bake!
    Balsamic Sauteed Chicken Breast Recipe
    1/2 cup chicken broth
    1/2 cup balsamic vinegar
    1 tbsp. honey
    1 tbsp. sugar
    5 (6 oz) boneless chicken breasts (not too thick)
    Salt and pepper
    2 green onions, chopped
    • Combine broth, vinegar, honey and sugar. 
    • Spray non stick pan with cooking spray.  
    • Salt and pepper chicken breasts and brown in pan.
    • Cook 4 – 5 minutes on each side until there is a nice brown.  
    • Add balsamic mixture, scraping to loosen bits on the bottom.  
    • Add green onion.  
    • Bring to a boil and cook until reduced to about 1/2 cup.  About 4 – 5 minutes.  If chicken isn’t quite done, cover and cook before sauce reduces. 
    • Serve sauce over the chicken. 
    Check out more great recipes at Debbi Does Dinner Healthy!

    CHICKEN SPINACH TOSS

    CHICKEN SPINACH TOSS
    1/4 pound bacon, diced
    2 cups rotisserie chicken pieces
    1 avocado, sliced
    1 large bunch spinach
    1 large green onions, sliced
    1 orange, cut into pieces
    1/2 cup pomegranate pieces
    Juice of 1 lemon
    1 batch Champagne Salad Dressing
    Homemade Parmesan Cheese Bread 

    • Wash spinach leaves and dry well.
    • Toss with the onions, oranges and pomegranate seeds.
    • Sprinkle lemon juice over spinach mix and refrigerate.
    • Brown the bacon pieces until crisp.
    • Add chicken pieces until heated through.
    • Slice avocados, plate them and season with salt and pepper.
    • Pour desired amount of dressing over the spinach mix and toss well. 
    • Top with chicken bacon mixture.
    • Enjoy!

    Giving Thanks ~ Oatnut Sourdough Herb Dressing

    This week I’m sharing a “new” scratch recipe for my Oatnut Sourdough Herb Dressing. My brother has been after me for years to always make it the same way (my late father’s recipe) I always have (tradition) and write it down, so this one is for him and to see if he really does read my blog! LOL! We use this recipe for both Thanksgiving and Christmas and I always make enough to freeze for weekday meals too. It’s a great way to use up stale bread. Sometimes I will collect the stale bread into a wrapper in the freezer until I have enough to make a large batch.


    Oatnut Sourdough Herb Dressing
    10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
    1/2 loaf sourdough French bread, cut into bite size chunks
    1 large sweet onion, chopped fine
    1 small bunch celery (leaves and all), chopped fine
    1/2 bag baby carrots, chopped fine
    1 box mushrooms, chopped fine
    1 tablespoon sea salt
    1 tablespoon white pepper
    2 sticks unsalted butter
    4 cups hot water
    2 tablespoons Better than Bouillon Chicken base
    2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
    4 teaspoons minced garlic, Jar

    • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
    • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
    • Chop all the vegetables.
    • In a large cast iron pan melt 1/4 cup of the butter.
    • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
    • Whisk together the water, better than bouillon chicken base and all of the seasonings.
    • Add the melted butter.
    • In a large pan toss the bread slices together.
    • Add the sauteed vegetables and toss again.
    • Add the liquid mixture and toss again until well absorbed.
    • Fold entire mixture into at least a 9×13 baking dish.
    • Bake uncovered 1 hour.
    • At this point I use a small portion for our dinner that night and freeze the rest.
    • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.