Red Velvet Rice Krispie Treats

20120212-211413.jpg

This man I love…he loves me too. Good ol country boy loves this city girl. He may not understand this whole blog thing I have going on, but he supports me. Friday when I found out y’all had been pinning my recipes I of course had to tell him, then explain. And then he did something that made me realize once again why I’m marrying him…he suggested I make y’all a Valentine’s Day goodie. Duh Nicole!

So I got to researching, easy, kid friendly and can be portioned out and given away (I don’t need it here, ha). Came up with Red Velvet Rice Krispie Treats. I looked online and found a bunch of other recipes and decided to take a little from here and there and give it a try.

Red Velvet Rice Krispie Treats

3 tbsp. butter
1 10.5 oz. bag of mini marshmallows
1 1/2 tsp. vanilla extract
3/4 c. boxed Red Velvet cake mix
6 c. Cocoa Krispies
White candy melts, melted

Melt the butter in a large pan, add in the marshmallows, vanilla and cake mix. Stir with a rubber spatula until melted and mixed throughly. Add in the krispies and stir stir stir. Make sure it’s throughly mixed and then pour into the pan you’d like to use, I’d used a 9×11 nonstick (PLEASE spray your pan with a nonstick spray. Let cool and set, pop those bright red suckers out.

20120212-212025.jpg

Decorate however you’d like, I used white candy melts.

20120212-212242.jpg

Happy Valentine’s Day y’all

20120212-212339.jpg

Advertisements

Oriental Chicken Salad

20120207-201922.jpg

You know something is good when my 2 year old gives up her “tot dog and chutshup” for a salad!

This is pretty similar to Applebee’s Oriental Salad, but it’s not an exact copy and I know exactly is going in to it.

Oriental Chicken Salad

Romaine, chopped
Purple cabbage, shredded
Napa cabbage, shredded
Carrot, shredded or julienned
Green onion, chopped
Sliced almonds, toasted
Chow neon noodles
Chicken, chopped (breaded, grilled…however you’d like)

Dressing
3 tbsp. honey
1 1/2 tbsp. rice wine vinegar
4 tbsp. mayonnaise
1 tsp. Dijon Mustard
1⁄8 tsp. sesame oil
Salt
Pepper

Combine the dressing ingredients and chill while you chop and prepare the salad.

20120207-202753.jpg

Drizzle the salad with the dressing and combine to coat.

20120207-202902.jpg

Enjoy! Very simple, easy, delicious dinner!

Mexican Potato Skins and Easy Homemade Salsa

20120206-194500.jpg

Meal 1 of our Cowboy Chicken leftovers. To rehash, we came home with 3/4 of a chicken and a serving of their Ranchero Beans. I shredded up the chicken and it came to a little over 3 cups. I knew I could make two meals out of that so to begin I made the chicken into a quicker version of my normal Chicken Enchilada filling. Once that was done, I took about a cup and put it in a ziploc for tonight. The rest was used in another meal, we’ll talk about that later on this week.

The beans were mashed with the back of a fork and seasoned with salt and pepper.

Mexican Potato Skins

Potatoes, baked whole (I baked all I had…about 12 varying in size…you’ll see why later on this week, but bake as many as you want)
1 cup Chicken Enchilada filling (recipe below), warmed
Leftover mashed beans, warmed
Cheddar cheese, grated
Cilantro, chopped

Sour Cream
Guacamole
Easy Homemade Salsa (recipe below)

Preheat the oven to 350 degrees.

Once the potatoes are baked and cooled, slice each in half lengthwise. Scoop out the insides leaving about a 1/4 of an inch of the flesh the potato. Save the insides if you’d like, I did, you’ll see why later on this week.

Place the cored out potato boats onto a sheet pan, spray with cooking spray an bake for about 30 minutes.

Pull the slightly browned potato boats out of the oven, spread each with a portion of the bean mixture. Then top each with a drained portion of the Chicken Enchilada filling. Top with the cheddar cheese and chopped cilantro.

Back in the oven they go for 15-30 minutes until the filling is warm and the cheese is melted.

Top with sour cream, guacamole or Easy Homemade Salsa.

Um….YUM!

20120206-194655.jpg

Easy Homemade Salsa

1 14.5 oz. can diced tomatoes, drained
1 14.5 oz. can fire roasted diced tomatoes, drained
2 can original Rotel tomatoes with green chilies, drained
2 cloves garlic, roughly chopped
1/2 onion, roughly chopped
1/2 cup chopped cilantro
3/4 tsp. kosher salt
1/4 tsp. cumin
1/2 lime, juiced
Pinch of sugar

Combine all the ingredients in a blender or food processor.

Enjoy!!!

20120206-195145.jpg

Easy Chicken Enchilada Filling

This process normally is more difficult and involves boiling a whole chicken. If you have chicken that is already cooked and shredded, this process can be used to gain almost the same result.

3 cups shredded chicken
2 tbsp. olive oil
1/2 onion, chopped
2 carrots, chopped
1/2 cup chopped celery with the leaves
1/2 cup tomato sauce
1 tbsp. cumin
1 1/2 tsp. chili powder
1 tbsp. garlic powder
2 tsp. kosher salt
1 tsp. black pepper
Enough water to cover.

Add olive oil to a large pot, warm over medium heat. Add the onions, carrots and celery. Sauté until they begin to soften, add the cumin, chili powder, garlic powder, salt and pepper and cook for about 3 minutes. Add the tomato sauce, the chicken and enough water to cover the chicken. Bring to a boil and simmer until all the liquid is absorbed.

20120206-200120.jpg

20120206-200205.jpg

20120206-200250.jpg

Northwoods Inn Purple Slaw

Growing up, my family went to Clearman’s Northwoods Inn whenever we went to my grandparents’ house. I don’t remember much about this restaurant but the garlic bread and the salads everyone at the table got. The garlic bread has such cult following that the spread is sold in stores in California. Unfortunately, I’m in Texas. I’ve found a few copycat recipes for the spread online but so far, nothing quite matches it. Tonight, I tried a copycat recipe I found for the purple slaw, the original recipe can be found here.

20120205-183521.jpg

Northwoods Inn Purple Slaw

½ cup vegetable oil
½ cup red wine vinegar , plus 2 tbsp. red wine vinegar
3 tbsp. sugar
2 tsp. kosher salt
1 tsp. seasoning salt , such as Lawry’s
¼ teaspoon black pepper
¼ teaspoon onion powder
½ head red cabbage , very thinly sliced

Combine all ingredients except the cabbage, pour over the cabbage and combine. Let sit in the refrigerator for at least 2 hours, overnight if possible.

I let mine sit for 5 hours.

Now I don’t remember what the slaw used to taste like, I remember 20 year later it tasted good in my memories, and that’s saying a lot for a young child to like cabbage. Twenty years later…it’s still good.

Tonight I served it along side a perfectly coooked steak and twice baked potatoes.

I think I’m in heaven!

20120205-183822.jpg

Napa Cabbage, Carrot and Almond Slaw with Honey

Momma, I no feel good.

 

Yep, that’s how my evening started. Twelve minutes til daycare closed and I walked in the door to see my babygirl in one of her teacher’s arms and as soon as she saw me she uttered those words. Bout broke my heart! Shes been battling allergies, cold, congestion, cough, wheezing, pretty much all of it for probably two weeks.

Anyways, when I got home I went into momma mode and gave her a breathing treatment and lots of love and sugars. Because I was so wrapped up in this whole momma thing I forgot to take pictures but I did cook and I did cook in pretty much less than 30 minutes.

Last night I had defrosted two thick cut pork chops and threw those in a ziploc bag with some leftover spicy stirfry sauce found in the fridge. Tonight I took those out of the fridge when I first got home and laid them onto some paper towels to dry them and bring them up to room temperature.

Threw some sliced almonds in a pan on medium low heat to toast, preheat oven to 350 degrees.

Kiss baby

Warm up a cast iron skillet on the oven, place the dried pork chops in. Brown on one side, flip and toss the pan in the oven.

While the pork chops were cooking, I made a quick slaw. I found the recipe in the Rachael Ray Magazine.

As for the pork, I always use a thermometer because pork is so often overcooked and dry, it’s SOOOO much better when cooked to 165 degrees.

In all it all came together in no time. And it was good!

20120202-193636.jpg

Napa Cabbage, Carrot and Almond Slaw with Honey

6 tbsp. extra-virgin olive oil
2 tbsp. plus 2 tsp. apple cider vinegar
1 tbsp. honey
1/2 tsp. Dijon mustard
Salt
2 carrots, shredded
1 head napa cabbage, shredded
3/4 cup sliced almonds, toasted

Combine the oil, vinegar, honey, mustard and 1/8 tsp. salt. Add the cabbage, carrots and almonds, toss to coat.

Yum!

Next time I will not be using olive oil though, a bit too strong for the slaw, I’m going to use a vegetable oil. Regardless it’s very fresh and light.

20120202-194350.jpg