Peach Tea Bread: Holiday Recipe Club

   Today is my last day of work until August!  Sometimes I really love being a teacher.  This is the first time we've ever gotten out this early and while many of my co-workers are looking forward to the pool and vacations I'm most looking forward to cooking, canning, and baking!

    Today is also my first time joining in The Holiday Recipe Club which is run by Erin at Big Fat Baker.  The hop today is in honor of the Queen's Diamond Jubilee!  Queen Elizabeth II is only the second British monarch to celebrate her Diamond Jubilee and for that we're going to celebrate!  In case you are wondering, the Diamond Jubilee marks Queen Elizabeth II's 60th year on the throne. 

     When looking at the list of possible ingredients the one that stood out the most was tea.  Who doesn't think of tea when they think of the royal family?  The bonus to this ingredient is that a generous co-worker just gave me two pouches of loose leaf tea last week and I've been looking for ways to incorporate it into my baked goods.

      I wanted to make a sweet tea bread fit for the Queen.  Most tea breads don't actually have tea in them but I decided it was time to change that.  If you've ever been to a tea before you know that they most commonly serve black tea with milk and sweet pastries.  I've gone to several teas while cruising with my parents and it's one of mine and my mother's favorite thing to do on the ship.  Everyone dresses up and has conversation over tea.  It's fabulous; we should really adopt this practice in the United States.

     I decided to make a peach tea bread with my new pouch of Blue Sky Blend black tea.  This tea blend has both floral and citrus notes.  I steeped some of the tea with water and milk and then made the batter for my bread out of it.  I also crushed up some of the tea leaves and added them to the batter.  This bread smelled sweet and citrusy in the oven.   When it came out it was a deep golden color.  The bread was very moist and had a creamy fruit flavor in addition to the dried peaches.  It's very different from any other bread I've had before and both my husband and I really enjoyed it.  It's great plain but even better with cinnamon butter on top.  I enjoyed a slice (or three) with a cup of tea!

Peach Tea Bread (adapted from The Kitchn)
1 T. Blue Sky loose leaf tea (or any other fruity black tea)
3/4 c. low fat milk
1 c. chopped dried peaches
2 1/4 c. flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1 T. Blue Sky loose leaf tea, crushed (or any other fruity black tea)
1/3 c. vegetable oil
3/4 c. brown sugar
1 egg
1 t. vanilla
1 t. lemon juice

1.  Preheat the oven to 400 degrees.  Spray a loaf pan with cooking spray.  Set aside.

2.  Boil water in a kettle. Pour 1/4 cup of boiling water over 1 tablespoon of tea leaves in a small saucepan. Let them steep for three minutes and then add the milk.  Simmer over medium low heat for about 10 minutes.

3.  In a small bowl pour boiling water over top of the dried peaches and let them soften while the tea is steeping.

4.  In a large bowl combine the flour, baking powder, baking soda, salt, nutmeg, and crushed tea leaves.

5.  In a medium bowl mix the oil, brown sugar, egg, vanilla, and lemon juice.

6.  Take the tea milk off the stove and strain to remove the tea leaves.  Mix the milk with the other wet ingredients.

7.  Drain the dried peaches.  Mix them into the wet ingredients then pour the wet ingredients into the dry and fold together just until combined.

8.  Pour the batter into the prepared loaf pan.  Bake for 15 minutes at 400 degrees then reduce heat to 325 and continue baking for 30-35 minute or until a toothpick inserted in the center comes out clean.

9.  Cool completely on a wire rack before slicing.

This post linked to: 
Crazy Sweet Tuesday,  Tempt My Tummy Tuesday, Totally Tasty Tuesdays

Parmesan Roasted Broccoli

     It's hard to find good vegetables in the winter.  I'm always struggling to find a fresh vegetable to make with dinner and often times I'll make frozen vegetables in the steamer bags.  One thing I do enjoy making in the winter is roasted vegetables.  So many different vegetables can be roasted and then tossed with a variety of seasonings.  My favorite vegetables to roast are broccoli, cauliflower, and potatoes.

    I came across this recipe on Pintrest.  The picture alone made me drool.  It's simply broccoli and garlic roasted in the oven then tossed with lemon, pine nuts, and cheese.  It is fabulous.  I tried a piece directly out of the oven and before I knew it I had eaten a handful of roasted broccoli!

    While I already love roasted broccoli the thing I liked best about this recipe is the bright lemon flavor paired with the bite of Parmesan which is then finished off with a crunch of pine nuts.  The combination is simple but so tasty.  This is a great winter time vegetable side dish.

Parmesan Roasted Broccoli  (adapted from Ina Garten)

2 pounds of broccoli
4 garlic cloves, minced
2 T. olive oil
1 1/2 t. kosher salt
1 t. ground black pepper
1 t. grated lemon zest
1 T. lemon juice
1/2 t. red pepper
2 T. toasted pine nuts
1/4 c. grated Parmesan cheese

1.  Preheat the oven to 425 degrees.

2.  Cut the broccoli into florets.  Place the broccoli on a baking pan in a single layer.

3.  Add the garlic and the olive oil to the broccoli.  Toss to coat.  Sprinkle with salt, black pepper, and red pepper.

4.  Roast for 20-30 minutes or until the broccoli is tender and browned.  Remove the broccoli from the oven then toss with one tablespoon of olive oil, the lemon zest, lemon juice, pine nuts, and Parmesan.  Serve hot.

This post linked to: 
Meatless Mondays,  Making You Crave Monday, Mouthwatering Monday,

Giveaway Winners!

     I ended up running not one but two giveaways this week and I have selected the winners.  The winner of the Tropical Traditions Coconut Oil is:

Laura DayMay 31, 2012 8:02 PM

The bread looks good, but I'm not a big fan of poppy seed :) I like your colorful background. 

     The other giveaway was for the Cook'n Recipe Organizer and the winner of this software is:

BarbaraMay 29, 2012 10:46 AM

I liked Cook'n Recipe Organizer on Facebook

     Congratulations to both winners!  I will be e-mailing you to find out your information and get you your prizes. 

Linguini with Tex-Mex Pepper Cream Sauce

     While I always enjoy our bi-monthly recipe swap I was super excited this week because the theme is noodles.  If you know anything about me you know that I absolutely love any type of pasta.  I received my recipe from Kate of Kate's Recipe Box.  The recipe was for Linguini with Tex-Mex Pepper Cream Sauce.  It looked interesting and I was intrigued by the Mexican and Italian ingredients combining.

      The sauce is simple to make while the pasta is cooking.  The vegetables are sauteed and then put into a food processor.  Everything is mixed together and it makes a gorgeous orange colored sauce with flecks of green in it. We enjoyed the taste as well.  It's creamy and has a lot of cheesy flavor but then finishes off with some heat from the green chilies.  Both Frank and I enjoyed it and agreed that it was a nice change from ordinary pasta sauce.

Linguini with Tex-Mex Pepper Cream Sauce (adapted from Kate's Recipe Box)
1 T. olive oil
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 t. salt
1 t. pepper
3 garlic cloves, minced
1 c. low fat sour cream
1/4 c. cilantro, chopped
1 (4 oz) can diced green chiles
3/4 c. cheddar cheese, shredded
1/4 c. pepper jack cheese, shredded
1/4 t. red pepper
1/2 t. oregano
1 lb. linguini

1.  Cook the pasta according to the package directions.


2.  In a large skillet heat the olive oil over medium high heat.  Add the onion, green and red peppers, salt, and pepper.  Cook for 5-6 minutes or until the vegetables are tender.  Add in the garlic and cook for an additional minute.

3.  Place the vegetable mixture in a food processor along with the sour cream, cilantro, green chiles, and cheddar cheese.  Process until smooth.



4.  Pour the puree back into the skillet and add the drained pasta.  Toss to coat.  Add the pepper jack cheese, red pepper, and oregano.  Stir until the cheese is melted.

5.  Serve topped with cilantro.

This post linked to:
Foodie Friday, Shine on Friday, Foodie Friday 2, Seasonal Inspiration,

Foodie PenPal May

I'm excited to be participating in Foodie PenPals again this month.  It's so fun waiting for my package to arrive in the middle of the month.  This month Julia, who lives in New York City, sent me my Foodie PenPal package.  When she found out I'm a city girl living in a small town she asked me what I missed most from the city.  My reply was that I really miss the amazing selection of Asian ingredients because I love making Asian food but it's very difficult to get many of the ingredients in my small town. 

When I saw the package from New York sitting on my kitchen table I couldn't wait to open it!  I knew it was from Julia and I was hoping there were some fun Asian ingredients inside.  I certainly wasn't disappointed!  Inside my package was an Asian bean sauce which I have a fish recipe for.  I can't wait to make it soon!  There were also Chinese noodles which I use often.  One of my favorite things was the chili sauce which is great for spicing up my favorite Asian dishes.  There were also a pair of chopsticks inside with a really cute design on them!  We don't have any chopsticks so they will be fun to use when I make the Chinese noodles.

    In addition to all of the above I receives a package of dried shitakes!  These are one ingredient I really miss because they are so versatile and can be used in almost anything!  They are also extra delicious in soups.  Finally Julia wanted to give me a little piece of her own Greek heritage so she put a Greek chocolate bar inside the package as well.  It was unusual with a flowery taste to it but it was delicious!  I ate about half of it and turned the other half into a fabulous chocolate glaze to put on a cake.   There was also a card which depicted Manhattan and a wonderfully detailed note from Julia as well.  I love everything in my package and have found recipes for each ingredient.  I'm looking forward to using them soon.  Thank you Julia!

Lighter Butter Chicken

     Lately we've been trying to eat healthier at our house.  Every year winter comes and I stay inside and gain weight.  With spring on the horizon the stores are starting to stock more fresh fruits and vegetables and it's easier to eat healthier.  This recipe is an easy one for the winter time because it doesn't include vegetables and the spices are warm and fragrant.

     I'll admit that I've never had Butter Chicken before but I've been seeing it more and more on blogs lately.  When Jessi from Gourmet Day to Day posted a light and weeknight friendly version I finally went for it.  This dish easily came together in less then a half hour.

     The sauce on the chicken is creamy with sweet and spicy elements.   I served it over top of couscous and the sauce went well with it.  It smelled wonderful as it was cooking.  The sauce is thick and I definitely couldn't tell it was light.  This will be on our weeknight menu again soon.


Lighter Butter Chicken  (slightly adapted from Gourmet Day to Day)
1 T. olive oil
1 small onion, chopped
2 T. garlic, chopped
1 T. ginger, chopped
2 T. tomato paste
1 T. brown sugar
1 T. cumin
1 T. garam masala
1 t. red chile flakes
1 t. salt
1 lb. boneless, skinless chicken breasts, cut into cubes
1/4 c. plain Greek yogurt
1/2 c. water
couscous for serving

1. In a large skillet heat the olive oil over medium high heat.  Add in the onion, garlic, and ginger.  Cook for 5 minutes or until the onion is golden.

2.  Add the tomato paste, brown sugar, garam masala, red chile flakes, and salt then cook for 2 additional minutes.

3. Stir in the chicken cubes and mix well to coat. Add the yogurt and water then cook until the chicken is completely cooked, about 10 minutes.

4.  Serve hot over couscous or rice.

This post linked to:
 Cast Party Wednesday, What's Cooking Wednesday, Frugal Food Thursday,
Full Plate Thursday, It's A Keeper Thursday,

Cook'n Recipe Organizer Review and Giveaway!

     As a cooking blogger I am constantly finding recipes I want to make and saving them, printing them, and storing them everywhere!  When the opportunity arose to receive a copy of the Cook'n Recipe Organizer I was thrilled!  Anything that can help me better organize and sort my recipes is a plus!

     I started by watching the how to videos and I'm so glad I did.  The step by step instructions were easy to follow and very helpful.  There are some really cool features included in this software.  My favorite features are:

• Capture Internet recipes with one click
• Create and Organize cookbooks with your choice of chapters
• Menu Planning
• Create grocery lists based on recipes or weekly menus
• Grocery Lists are organized by department
• Search for recipes on the web
• Analyze Nutritional Value
• Create your own cookbook

     The nutritional value analyzer is really cool because instead of me sitting and trying to figure out the calories and fat for 10-15 minutes this software does it for me instantly.  The recipe capture feature is also really cool.  It doesn't work with every recipe on the web but what it does is put the title, ingredients, instructions, the site where it came from, and even pictures into your organizer for future reference.   Then a grocery list can be generated from recipe.

     The menu planning feature is also fun to play.  With this feature you can customize daily, weekly, or monthly menus.  Within each of these you can plan for one meal a day or three meals a day.  After you are finished planning simply click on the grocery list and it will print out both your menu plan and the grocery list for it.

      To learn more about this software or to purchase it you can go to their website http://www.dvo.com/ or you can win a copy with my giveaway!  One lucky reader will win a copy of the Cook'n Recipe Organizer software!  This giveaway is open internationally.  The giveaway will run through June 2, 2012.  Winner will be chosen at random and contacted via e-mail on June 3, 2012.   
To enter please like Cook'n Recipe Organizer on Facebook 
To earn a second entry follow Hezzi-D's Books and Cooks on GFC.
To earn a third entry follow Cook'n Recipe Organizer on Twitter.

Leave a separate comment for each entry along with your e-mail address.


Disclaimer: I received the product above for free.  But my opinions are 100% mine.

Lemon Poppy Seed Bread and Tropical Traditions Giveaway!

     I recently received a quart of coconut oil from the wonderful people at Tropical Traditions.  I've never cooked with coconut oil before so I took baby steps when using it.  The oil is in a solid form but can be melted into a liquid so it's very versatile.   I first used it in my Nanaimo bars to thin out the chocolate topping which paired perfectly with the coconut no bake cookie crust. Then I seemed to be stumped on what to make next until I made a visit to a nearby baking store.

     This past weekend I went to visit my parents in Pittsburgh and my mother took me shopping at Make-A-Cake, my favorite baking store!  I spent over $40 in the store and inspiration struck when I put a large bag of poppy seeds into my basket.  I immediately thought of lemon poppy seed cake or bread and knew I could use the coconut oil in the bread.

      When making the bread I used half butter and half coconut oil.  The coconut oil smelled amazing and gave the bread a light flavor of coconut in addition to the lemon and vanilla.  The bread was moist and flavorful.  The glaze on top is tart which is a fabulous contrast to the sweet lemon poppy seed bread.  I can't wait to make these into muffins and share them at work!

Lemon Poppy Seed Bread  (adapted from Annie's Eats)
4 T. butter, softened
1/4 c. coconut oil, melted
1 c. sugar
2 large eggs
zest of 1 lemon
juice of 1 lemon
1 t. vanilla
1 c. vanilla yogurt
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. poppy seeds

For the glaze:
1/2 c. powdered sugar
2 T. lemon juice 

1.  Preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.

2.  In a large mixing bowl cream the butter, coconut oil, and sugar until light and fluffy.  Beat in the eggs one at a time, stirring well after adding each one.  Stir in the lemon zest, lemon juice, and vanilla.

3.  In a medium mixing bowl combine the flour, baking powder, baking soda, salt, and poppy seeds.  Mix well to combine.

4.  Add half of the flour mixture to the butter mixture and mix well.  Add in the yogurt and stir well.  Then add the remaining flour mixture and stir until just incorporated.

5.  Pour the batter into the prepared loaf pan.  Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool on a wire rack.

6.  In a small bowl combine the powdered sugar and lemon juice.  Mix well.  Spread the thick glaze over top of the bread and allow to drip down the sides.  Let the glaze set for 15 minutes and then serve.

Now for the giveaway! 

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America's source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

One lucky reader will win one quart of Tropical Traditions Coconut Oil.  This giveaway is open to readers in the US and Canada.  This giveaway will run through June 1, 2012.  Winners will be chosen at random and will be contacted via e-mail on June 2. To enter tell me what recipe you would make with coconut oil.  To earn a second entry subscribe to Tropical Traditions Newsletter.  To earn a third entry follow Hezzi-D's Books and Cooks on Google Friends Connect.  To earn a fourth entry follow Tropical Traditions on Twitter @troptraditions.  

Leave a separate comment for each entry along with your e-mail address.  

Disclaimer:  Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

This post linked to:
Mangia Mondays, Making You Crave Mondays,  Mouthwatering Mondays,
Tempt My Tummy Tuesday, Crazy Sweet Tuesday, Sweets for a Saturday,

Challah Bread for Daring Bakers

     May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.  I was really excited to get started because Challah is one of the breads of my list of breads to make.

     I immediately jumped in the weekend after the challenge was posted.  I went with the honey white Challah bread.  The dough was very sticky even after I kneaded in additional flour but I kept working with it.  The dough rose when it was supposed to.  When I went to put it into three strands I had a very difficult time.  By the time I had braided it the strands were seeping into each other.  I cooked the bread and when I took it out you couldn't even tell that it had been braided.  It tasted wonderful but it didn't have the look so it was back to the drawing board.

      My second attempt at Challah was with the Easy Challah Bread.  As the name states it was easy to make and the dough was much less sticky this time around.  When I braided the strands they stayed seperate and the loaf cooked up beautifully.  It was golden brown and crunchy on the outside but soft and fluffy on the inside.  The bread was slightly sweet and delicious as toast.  I'm looking forward to making Challah rolls for sandwiches this summer and trying a few different recipes soon.

Easy Challah (from templedavid.org)

2 c. flour

½ c. warm water

1 t. rapid rise yeast (half a package)

¼ c. sugar

1 large egg

1 t. salt

1 T. butter, melted

     1.       In a large bowl mix the flour, sugar, and salt.

     2.      In another large bowl combine the water and yeast.  Let the yeast sit for 5 minutes or until foamy.

     3.     Add 1 cup of the flour mixture to the yeast mixture and beat until well combined.  Cover with a towel and let stand for 30 minutes.

     4.      Add the egg to the dough and mix well.  

     5.      Add in the remaining flour and mix until the flour is well incorporated.  Remove the dough from the bowl and knead for 10 minutes.  Transfer to an oiled bowl.  Cover and let rise for 1 hour.

     6.      Punch the dough down and knead for 2-3 minutes.  

     7.      Divide the dough into 3 parts.  Roll each part into a long strand.  Braid the three strands together, tucking under the ends.

     8.      Place the braided loaf on a greased cookie sheet.  Cover with a towel and allow to rise for 1 hour.

     9.      Preheat the oven to 400 degrees.

     10.  Brush the loaf with the melted butter.  Bake at 400 for 10 minutes.  Reduce the oven temperature to 375 degrees and bake for an additional 25-30 minutes or until the loaf is golden brown.                       

  

     11.   Cool on a wire rack.

This post linked to: 
Not Baaad Sundays, Scrumptious Sundays, Sundae Scoop Sundays, 

Ugly to Start With by John Michael Cummings

    Jason Stevens is a boy growing up in Harper's Ferry, West Virginia in the 1970's.  His family doesn't have a lot of money and he is often treated unfairly by the people he cares about.  The book is actually a collection of true short stories that are combined under one main character, Jason.  The stories chronicle  different periods of time in his life and how he survived them.

     The earlier chapters of the book deal with Jason and his family.  The family is embarrassed by their small house and rarely do they let anyone inside.  Whenever anyone does get inside the entire family is tense and jumpy.  Jason's father is verbally abusive and takes out his shortcomings on Jason. There's a chapter that deals with Jason's friends, one of whom is homosexual and another who is mentally retarded. 

      In each chapter another issue comes in to play and we find how Jason reacts to it.  The issues run the gauntlet from family problems and infidelity to sexuality and racism.  I found that the way Jason acts in each of these situations is very realistic though not consistent.  He often acts one way in one situation but then does a complete 180 in another situation.  This is most likely because each chapter is a story from a different person.

      The book is different from most books I've read though it is enjoyable.  It's thought provoking on so many different issues.  It's a little hard to follow at times because because it jumps around so much.

      I also enjoyed this collection because I live fairly close to Harper's Ferry and was able to picture many of the places the author was writing about.   Many of the families in my area are similar to Jason's family and the entire book felt very real to me.

I give this book 3 out of 5 stars.

This post linked to:
Saturday Situation,  Review Party Wednesday, 

Brined, Basted, and Roasted Turkey Breast

     It's true.   I've never cooked a turkey or a turkey breast before.  I guess it's because I go to my parents every year for Thanksgiving so I've never really had to make one.  I usually get one free at the market every year at Thanksgiving time but most years I've given it to my parents.  This year was different though;  I decided to keep it for myself.

      One week I decided I needed to cook all day and make freezer meals.  The only problem was that the turkey breast was taking up a large chunk of freezer space.  On a whim I put it into the refrigerator to make on the weekend.  It just so happened my parents called and asked if they could come and visit so I knew this would be the perfect opportunity to make the turkey breast.

     I won't lie...I was scared to make the turkey.  I did a lot of research and looked through a ton of recipes before finally combining two of the recipes to make the perfect turkey breast.  I used the brine from one recipe and the basting and roasting from another.  It made for a gorgeous golden brown turkey that was moist and delicious.

      I was thrilled with how long the turkey turned out.  My mother said it was cooked perfectly and my husband told me it was wonderful.  It was moist and flavorful and I'll be making this recipe for Thanksgiving this year!

Brined, Basted, and Roasted Turkey Breast (adapted from Betty Crocker)
For the brine:
8 c. water
1/2 c. sugar
3/4 c. salt
For the turkey:
1 whole turkey breast (4-6 pounds)
1/2 c. butter
1/3 c. white wine
1 t. thyme
1 t. salt
1 t. paprika
1 t. black pepper
3 garlic cloves, minced
2 t. cornstarch
2 T. cold water

1.  In a bowl large enough to fit the turkey breast, combine the water, sugar, and salt.  Stir well to combine.  Place the turkey breast in the bowl and cover with plastic wrap.  Refrigerate for at least 12 hours but no more then 18 hours.

2.  Preheat the oven to 325 degrees.

3.  Remove the turkey from the brine and rinse in cold water.  Place the turkey skin side up in a shallow roasting pan.  Roast uncovered for 1 hour.

4.  In a small bowl combine the butter, wine, thyme, paprika, salt, pepper, and garlic.  Brush the turkey with half the butter mixture and roast for 30 minutes.

5.  Brush with the remaining butter mixture and roast for at least another hour or until a meat thermometer reads 165 degrees.

6.  Remove the turkey from the oven and let stand for 10 minutes before carving.

7.  Meanwhile, pour the pan drippings into a measuring cup and skim off the fat.  Add enough water to the measuring cup to make 2 cups.  Pour the drippings into a saucepan and bring to a boil.  Mix the cornstarch and cold water into the drippings and boil for an additional minute or until thickened.

This post linked to: 
Shine on Fridays, Create and Inspire Party,

Creamy Taco Mac

    Last night we had London Broil for dinner.  As usual there was a ton left over for the next day.  I wanted to make something a little different so we made steak quesadillas.  I was having a hard time finding a side dish until I saw this recipe on Pintrest.

    Creamy Taco Mac is a great side dish for tacos, enchiladas, quesadillas, or even a taco salad.  It makes a large portion so if you're only making it for 2 or 3 people I'd cut the recipe in half.  I wasn't too sure if the pasta would end up cooking in the tomatoes but it was tender and perfect.  The black beans add some texture to the dish and the spices make it a truly Mexican dish.  It's an easy side dish to whip up with any main Mexican meal.

Creamy Taco Mac (adapted from The Way the Cookie Crumbles)
1 T. olive oil
1 medium onion, chopped
1 red pepper, chopped
1 t. salt
3 cloves garlic, minced
1 t. ground chili powder
1 T. ground cumin
1 t. black pepper
1 T. Penzey's Arizona spice (or just use more cumin and a touch of cayenne)
16 oz. small shell pasta, uncooked
1 (28-oz) can chunky crushed tomatoes
1 (14 oz) can diced tomatoes
2 c. water
1 (15-oz) can black beans, drained
1 (7 oz) container plain Greek yogurt
2 tablespoons cilantro, chopped

1.  In a large skillet heat the oil over medium high heat.  Add in the onion, pepper, and salt.  Cook for 5 minutes or until the onion starts to brown.

2.  Add in the garlic, chili powder, cumin, black pepper, and Arizona seasoning.  Cook for one minute.

3.  Stir in the pasta, crushed tomatoes, diced tomatoes, water, and black beans.  Cover and bring to a simmer.  Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

4.  Scoop about 2 cups of the pasta mixture into a small mixing bowl.  Stir in the yogurt until well blended.  Pour the mixture back into the skillet with the rest of the pasta and mix well.  Continue cooking for 3-5 minutes or until heated through.

5.  Sprinkle with cilantro and serve hot.

This post linked to: 
Frugal Food Thursday, Full Plate Thursday, It's A Keeper Thursday, 

Chicken, Bacon, and Cheese Mini Taquitos

     They call me the chicken and cheese girl.  Before I met my husband I didn't eat fish, I didn't eat seafood, I didn't eat tofu, and I didn't eat hardly any red meat.  I pretty much ate chicken...a lot.  I've changed my tune since then and I eat tofu, I'll have some red meat once a week, I eat tilapia, but I'm still not a fan of seafood. 

      Although I eat a variety of foods now, my favorite thing to make and eat is still chicken and cheese.  My husband on the other hand believes everything tastes better with bacon so this recipe for chicken, bacon, and cheese taquitos was made for the two of us.

      The filling took a little bit of time and effort as the chicken is cooked, then the bacon is cooked, and then the vegetables.   Once everything is cooked the filling of the taquitos is easy.  After they are put together the taquitos are fried to a golden brown.  I loved how crunchy the taco shell became and the inside was pretty tasty too.  The chicken and bacon were balanced out with the peppers and onion then the cheeses gave it a nice flavor.  I really enjoyed these taquitos. 

Chicken, Bacon, and Cheese Mini Taquitos (adapted from Mommy I'm Hungry)
1 lb. chicken breast tenders
5 slices bacon
1/2 onion, minced
1/2 red bell pepper, chopped
2 garlic cloves, minced
4 oz. cream cheese (I used 1/3 less fat)
1/2 c. cheddar cheese, shredded
1 t. black pepper
1/2 t. salt
1/2 t. cumin
1/4 t. red pepper
6 flour tortillas, cut in half
Vegetable Oil

1.  Heat 1 tablespoon of olive oil in a large skillet over medium high heat.

2.  Sprinkle the chicken breast tenders with salt and pepper and place them in the skillet.  Cook for 4-5 minutes on each side or until cooked through.  Remove from heat and cut into bite sized pieces.

3.  Cook the bacon in the same skillet used for the chicken.  Cook until crispy then transfer to a plate covered with paper towels.  Drain for several minutes then crumble the bacon.

4.  Drain all the bacon fat except 1 tablespoon from the pan.  Heat the onion, garlic, and red pepper in the bacon drippings and cook for 5 minutes or until just softened.

5.  In a large bowl combine the chicken, bacon, and vegetables.  Add in the cream cheese and cheddar cheese and mix well.  Sprinkle in the salt, black pepper, red pepper, and cumin.  Mix well.

6.  Cut the tortillas in half.  Spoon about 2 tablespoons of the chicken mixture in the middle of each one.  Roll the tortillas around the filling and seal with a toothpick.

7.  Pour about a half inch of vegetable oil in a skillet over medium high heat.  Add the taquitos in batches of 4.  Turn to brown on all sides.  Remove from the oil and drain on paper towels.  Repeat with remaining taquitos.  Remove toothpicks before serving.

This post linked to: 
Totally Tasty Tuesdays, Tempt My Tummy Tuesdays, 

White Chocolate Brownies: Progressive Picnic!

       I really enjoy the food blogging community and I have fun participating in activities with other food bloggers so when the opportunity arose to participate in a progressive picnic I was all about it!  When I found out my course was dessert I was even more excited.  I had tons of ideas about what type of dessert I wanted to make but in the end when I think of a picnic dessert I think of cookies or brownies because they are easy to pack and easy to eat.

            I didn’t want to make a typical cookie or brownie for the progressive picnic so I searched for something out of the ordinary and came to a decision on white chocolate brownies.  These brownies are perfect for an outdoor picnic.  They are so different from the regular chocolate brownie but are delicious in their own way.  The brownie is thick and starts out tasting cake like but then just melts in your mouth from all the white chocolate in the batter.  A smattering of chocolate chips in the brownies adds another dimension.  These brownies are the perfect ending to a picnic. 

White Chocolate Brownies (adapted from Tartlette)

5 T. butter

6 oz. white chocolate

2 eggs

¼ c. sugar

1 t. vanilla

½ t. salt

1 ¼ c. flour

2 T. milk

½ c. chocolate chips

     1.  Preheat the oven to 350 degrees.  Spray an 8 x 8 baking dish with cooking spray.

       2.  Melt the butter and half of the white chocolate in the microwave checking every 30 seconds until the mixture is melted.  Stir in the rest of the chocolate until it is melted.

    

     3.  In a medium mixing bowl beat the eggs and the sugar until they are pale and thick.

     4.   Add the white chocolate mixture to the egg mixture and mix.  Stir in the salt, flour, vanilla, and milk until just combined.

     5.    Fold in the chocolate chips.  Pour the mixture into the prepared pan.

     6.   Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

     7.  Cool on a wire rack.  Cut into 16 bars.

See what everyone else made for the picnic!
Bacon Wrapped Stuffed Dates at Growing Up Gabel
Red, White, and Blue Sangria at Peace, Love, Recipes
Thai Basil Chicken Lettuce Wraps at Run DMT
Picnic Perfect Potato Salad at What's Cooking with Ruthie
White Chocolate Brownies at Hezzi-D's Cooks and Books

This post linked to:
What's Cooking Wednesdays, Cast Party Wednesday, Crazy Sweet Tuesdays, Sweet Tooth Fridays
Sweets for a Saturday,

Suffocate by S.R. Johannes: 99 cents this week!

It is May 21st and guess what that means?

S.R. Johannes’ Suffocate is out today!

Suffocate is the first novelette in THE BREATHLESS series. It is a 15,000 word young adult thriller that combines the dystopic and science fiction genres.

Here’s a little about the novelette…

“For centuries, the world outside the Biome has been unlivable. Today, marks the first time anyone will attempt to leave the suffocating ecosphere. Eria is not worried because her scientist father has successfully tested the new Bio-Suit many times. It's a celebratory day until something goes horribly wrong. In the midst of tragedy, Eria uncovers a deep conspiracy that affects the very air she breathes. 

If those responsible find out what she knows, they won't stop hunting her until she takes her last breath.”

The 2nd novella in the series, CHOKE, is scheduled for Fall 2012. The 3rd, EXHALE, is scheduled for Winter 2013.

You can purchase Suffocate for only 99 cents at:

Amazon

B&N 

Also you can add it on Goodreads!

And in case you were wondering here is a bit about the author –

S.R. Johannes is author of the Amazon Bestseller Untraceable and a current nominee of the Georgia Author of the Year in the Young Adult category. After earning an MBA and working in corporate america, S.R. Johannes traded in her expensive suits, high heels, and corporate lingo for a family, flip-flops, and her love of writing. She lives in Atlanta Georgia with her goldendoodle Charley (notice he is listed first :), her British-accented husband, and the huge imaginations of their little prince and princess, which she hopes- someday- will change the world.  You can find her hanging out online and visit her at srjohannes.com

 Twitter- https://twitter.com/#!/srjohannes

Facebook- https://www.facebook.com/srjohannes

Pinterest- http://pinterest.com/srjohannes/

Goodreads- http://www.goodreads.com/author/show/5235537.S_R_Johannes