{white chocolate orange cookies}

My friend Brook showed up on my doorstep with these cookies one lovely evening, and I've been thanking her ever since.  :)  They are my new favorite cookie, and I love them just as much substituting the orange for lemon or lime.  They are divine!!!

White Chocolate Orange Cookies

1 c. butter

½ c. white sugar

½ c. brown sugar

1 egg

2 ¼ c. flour

¾ t. baking soda

½ t. salt

2 T. grated orange peel (about 2 large oranges)

1 ½-2 c. white chocolate chips

Mix butter and sugar until creamy.  Beat in egg.  Add the rest of the dry ingredients and mix.  When you get a dough consistency, mix in the orange peel and chocolate by hand.  Bake 10-12 minutes at 350 degrees.  Cool on a wire rack.

*You can substitute lemon or lime instead of the orange.

{south of the border sandwiches}

This sandwich is TO DIE FOR good.  It has so many of my favorites flavors, textures, and ingredients in it, and I love it.  I also love it for a couple of other reasons--my kids will eat it (at least the turkey and cheese), and it's super fast and easy.  I served it with homemade oven fries, and two days later, I'm still craving it!  The sauce is absolutely divine--I used light mayo and sour cream to make it more figure friendly--and I even dipped my fries in it.  YUM! Emma and I are eating gluten free, so I just used a loaf of homemade gluten-free bread, and it was delicious!

 South of the Border Sandwiches

(recipe source)

1 loaf French bread, cut into 3/4" thick slices

½ cup olives, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
1/3 cup lite mayonnaise
1/3 cup nonfat sour cream
1/3 cup green onions, chopped
1 pound sliced turkey
2 medium tomatoes, thinly sliced
2 ripe avocados, sliced
¾ cup cheddar cheese, shredded
¾ cup pepper jack or Monterey Jack cheese, shredded

Directions:
Preheat oven to 350 degrees.

In a bowl, combine olives, chili powder, cumin, and salt; set aside 2 Tablespoons of this mixture. Add the mayonnaise, sour cream, and green onions to the remaining olive mixture.

Place bread on an ungreased baking sheet and spread 1 Tablespoon of the mayonnaise mixture on each slice. Top with slices of turkey and tomatoes. Spread with another Tablespoon of mayonnaise mixture (I didn't add this because I didn't think it needed it). Top with avocados and cheeses. Sprinkle with the reserved 2 Tablespoons of olive mixture. Bake @ 350 for 15 min. Makes 8-10 servings.

{northern cornbread}

Wow!  It's been a long time since I've posted a recipe!  I just finished completely re-doing my recipe binder(s), and I am thrilled.  I discovered a few long lost recipes, got rid of recipes we didn't like or didn't use, and added a ton of new favorites. 

Today I'm sharing an old favorite.  It's definitely chili weather, and it's something our family loves and eats often.  The perfect complement to chili is cornbread, and I am forced to choose between two wonderful choices--Southern Cornbread (in right side column), and Northern Cornbread.

Northern Cornbread is a little more cake-y and sweet, and very delicious.  Serve it warm with butter, or dip it in your chili--either way, you will want more!

Northern Cornbread

Preheat oven to 425 degrees.

Whisk together:

1 ¼ c. cornmeal

¾ c. flour

4 T. sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

Whisk in separate bowl:

2 large eggs

2/3 c. milk

2/3 c. buttermilk

Add the wet ingredients to the dry and stir just until moistened. Fold in 2-3 T. butter or oil.  Bake for 20-25 minutes in a 9x9 square pan, or 10-12 minutes in a 12-cup muffin tin.

{salsa and black bean tacos}

One of my family's favorite meals is Salsa and Black Bean Pasta.  It is so yummy, and super easy, so we have it pretty often.  This week though, we had already had a lot of pasta, and the kids were wanting something a little different.  I already had this planned for the menu, so I switched it up and turned it into a taco.  The kids loved it, and it's perfect for summer! With only 4 ingredients, it's super easy and takes less than 30 minutes from start to finish. 

Fresh Salsa and Black Bean Tacos

1 lb. ground beef

1 lb. fresh salsa 

1 can black beans, drained and rinsed

salt and pepper to taste

corn tortillas OR taco shells

In a large skillet, brown the ground beef, then drain if necessary.  Add the fresh salsa ( get mine at our local grocery store deli) and black beans; heat through. I like making my own taco shells out of corn tortillas.  They really are quick and easy, and I love the taste of them.  Just heat a little oil in the bottom of a large skillet, then place the tortillas in the oil until they are lightly browned.  Remove from oil with tongs, and drain on paper towels.  You can either eat them like a tostada (make them a little crisper), or fold them in half like a taco.  You could certainly use taco shells though!  Fill your taco shell with the meat mixture, then top with your favorite toppings.  We like cheese, tomatoes, cilantro, green onion, lettuce and avocado.  YUM!

 

Enjoy!

{lemon garlic chicken...crockpot recipe!}

My husband has an allrecipes app on his iphone that I just love, and he found this recipe a few days ago. It is SO yummy, and was a huge hit with everyone. I am in love with anything crockpot--the perfect way to cook on a busy day!

LEMON GARLIC CHICKEN

1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
2 pounds skinless, boneless chicken breast halves
2 T. butter
1/4 c. water
3 T. fresh lemon juice
2 cloves garlic, minced
1 tsp. chicken bouillon granules
1 tsp. chopped fresh parsley
1 package cream cheese (you can use 1/3 less fat or fat free)

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.

3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

4. About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth.

Ladle the sauce over rice or pasta, then place your chicken on top!

{disappearing brownies}

My cute piano students gave me this recipe, after they tempted me during our last lesson by telling me all about them. They didn't disappoint--they are SO yummy! It's not your traditional brownie, using butterscotch instead of cocoa to flavor them, but it still has chocolate chips in them for all the chocolate lovers! I'm sorry I don't have a picture...they disappeared before I could. :)

One other note---I doubled the recipe, and used a 9x13 pan. I didn't alter the cook time.

Disappearing Brownies

1/2 c.butterscotch chips
1/4 c. butter
1/3 c. packed brown sugar
3/4 c. all-purpose flour
1 egg, beaten
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 c. miniature marshmallows
1 c. semi-sweet chocolate chips
1/4 c. chopped walnuts or pecans (optional)

In a medium microwave-safe bowl, microwave butterscotch chips and butter on high for 30-45 seconds or until smooth when stirred. Stir in brown sugar; cool slightly. Add flour, egg, baking powder, vanilla, and salt; mix well. Fold in marshmallows, chocolate chips, and nuts. Spread batter into a greased 9-inch square baking pan. Bake at 350 degrees for 25 minutes or until center is almost set.

{black bean & cilantro wraps}

This is my new favorite go-to lunch. It's super fast, easy, and I always have the ingredients on hand. It's also low in calories, but high in taste!

Black Bean & Cilantro Wraps

corn tortilla
black beans, rinsed and drained
tomatoes, chopped
cilantro, chopped
shredded cheese (I use low-fat mozzarella)

Layer the beans, cilantro, and cheese on top of the corn tortilla. Place in your oven or toaster oven until the cheese is melted and the tortilla is a little crisp. Remove from oven, sprinkle with tomatoes, roll up, and enjoy!