Quick Bread Two Ways: Pumpkin Spice and Strawberry for What's Baking?

    This month the What's Baking challenge, hosted by Jenna of Jenna's Cooking Journey, was to make a quickbread.  I love making quickbreads and do it quite often.  This challenge came at the perfect time because one of my friends recently had a baby and to help her out I wanted to take her some freezer meals and some quick breakfast items.  I thought making her a few quick breads that she could freeze and then take out and eat whenever she needed something for breakfast was the perfect idea.

     I'm always looking for base recipes that can be mixed up and then turned into different flavors.  I've done this many times with muffins and knew there had to be a recipe like this for quick breads.  Sure enough I found a great one that can be made into just about any flavor of quick bread.

     I had just bought a 2 pound container of strawberries so I made one of the breads strawberry and for the other I made pumpkin spice bread.  The strawberry bread turned out moist and sweet.  The pumpkin bread was filled with spices and turned a gorgeous orange color.  I can't wait to try making other flavors!

Quick Bread (recipe adapted from Allrecipes)
3 c. flour
1 1/2 c. sugar
1 T. baking powder
1 1/2 t. baking soda
1 1/2 t. salt
12 T. butter, melted
3 eggs

For the strawberry bread:
1/2 c. milk
1 1/2c. strawberries, diced
1 t. vanilla

For the pumpkin spice bread:
1 1/2 c. pumpkin puree
1/2 c. milk
1 T. pumpkin pie spice

1.  Preheat the oven to 350 degrees.  Spray mini loaf or regular sized loaf pans with cooking spray.

2.  In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.  Mix well.

3.  In a small mixing bowl combine the melted butter and the eggs.

4.  Pour the egg mixture into the dry ingredients and mix until a dry dough forms.  Divide the dough in half (or into 4 if you want more flavors-variations above are for the half the dough).

5.  Add the strawberry bread ingredients to half the dough and mix well.  Add the pumpkin spice bread ingredients to the other half of the dough and mix well.

6.  Pour the bread into 16 mini loaf pans or 4 regular sized loaf pans.  Cook the mini loaves for 20-25 minutes or the regular loaves for 45-50 minutes.  When a toothpick inserted into the middle of the loaf comes out clean it is cooked.

7.  Remove from the oven and cool on a wire rack.

**If freezing wrap the loaves in plastic wrap and then with foil.  Place in a freezer bag.  Quick breads can be frozen for up to 3 months.  To defrost simply place on the counter for 3 hours or in the refrigerator overnight.**

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

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo

     In the summer I have a difficult time with lunches.  It's often to hot to cook and I don't want leftovers.  I've been tired of sandwiches and cold salads as well.  So when I was perusing my saved recipes I saw these cheesy zucchini fries with sriracha mayo.

     While the zucchini fries are baked, the oven isn't on for too long.  Plus dipping them in the cool sriracha mayo helps on a hot day. The fries are crisp with a light, cheesy taste.  The mayo is cool and spicy.  It's the perfect summertime lunch but it would also be a wonderful appetizer.

Crispy Baked Cheesy Zucchini Fries with Sriracha Lime Mayo (adapted from Tracy's Culinary Adventures)
For the zucchini fries:
2 T. flour
1 large egg
1 c. breadcrumbs
1/4 c. grated Parmesan cheese
1 t. kosher salt
1 t. black pepper
1/2 t. garlic powder
1/4 t. red pepper 
1 medium zucchini

For the sriracha lime mayo:
3 T. mayonnaise
1 1/2 t. Sriracha 
1 t. lime juice
1/2 t. salt
1/2 t. black pepper

 
1.  Preheat oven to 425 degrees. Line a baking sheet with foil.

2.  Place the flour in a shallow dish.  Beat the egg in a second shallow dish.  Mix the breadcrumbs, Parmesan, salt, pepper, garlic powder, and red pepper in a third shallow dish.

3.  Slice the top and bottom off the zucchini. Cut into about 3-inch long pieces that are about 1/2 inch thick.

4.  Dredge the zucchini through the flour and shake off the excess.  Then dip the zucchini in the egg mixture and dredge in the breadcrumb mixture, pressing to coat completely. Place the fries on the baking sheet.

5.   Bake for 20 minutes, or until the coating is golden brown and crisp.

6.  While the fries are baking, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo and marinara sauce. These are best served while hot.

This post linked to:
Meatless Mondays, Mouthwatering Mondays, Mrs. Happy Homemaker,  Mangia Mondays,

Uncontrollable by S.R. Johannes

Uncontrollable is the second book in "The Nature of Grace" series by S.R. Johannes. Untraceable, the first book in the series, has won and been nominated for several awards including Winner of the 2012 IndieReader Discovery Award (YA), 2012 Georgia Author of the Year (YA Nominee), and a finalist in The Kindle Book Review's "Best Indie Book of 2012 (YA)".

Kirkus reviewed Untraceable as "A thrilling story is a dramatic entanglement of mystery, deception and teen romance.  The action flows like a brisk mountain stream interspersed with rapids, holding suspense to last page."

If you like a page turner, you will love this series!

Head over to Mundie Moms for a Big Uncontrollable Launch Party with tons of prizes and then over to SR Johannes blog for even more.

To continue on with the blog tour, check out the line up! Where SR talks about anything from marketing to writing to her books to personal interviews and giveaways.

Book Summary

As 16-year-old Grace recovers from tragedy, her science class is chosen by Agent Sweeney at the U.S. Fish & Wildlife Service to help with research on the new "Red Wolf Reintroduction Program". 

While she’s excited about helping with the conservation of the endangered wolves, Grace knows this means being outdoors in the worst winter recorded, in a place she no longer feels comfortable. It also means working closely with Wyn (her ex) and his annoying girlfriend (Skyler), a girl whose idea of getting close to nature is picking silk plants and growing fake plants. 

After a couple of wolves show up dead, Grace almost quits. However, when a fellow project team member goes missing, Grace continues the assignment under a renewed suspicion that someone might be sabotaging the conservation program. She quietly begins to hunt for clues. 

Little does she know, she is being hunted too. 

On Sale Now! 

Uncontrollable is on sale in paperback and ebook at all major booksellers including Amazon, iBooks/Apple (coming soon),  Smashwords, and B&N. If you haven't read Untraceable, you can get it in paperback and ebook at all major booksellers including Amazon, Apple, Smashwords, and B&N.

Author Bio

S.R. Johannes is the author of award-winning and Amazon bestselling Untraceable (a teen wilderness thriller) and new tween paranormal, On The Bright Side. She has also published short novelettes as well as a teen romance anthology with 16 other authors titled, In His Eyes.  Uncontrollable, the sequel to Untraceable, is scheduled for September 2012.

S.R. Johannes is a winner of the 2012 IndieReader Discovery Awards (Young Adult) and was also recently nominated for 2012 Georgia Author of the Year (Young Adult). Untraceable was also recently named a Finalist in The Kindle Book Review's Indie Book of the Year (YA)

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 dog, British-accented husband, and the huge imaginations of their little prince and princess, which she hopes- someday- will change the world. 

Connect!

Follow S.R. online on her website, Twitter, Facebook, and Pinterest

You can also sign up for her newsletter to keep up on author or book news.

Caramel Apple Crumble Bars #SundaySupper

     I love apples.  I love the different colors, the different flavors, and even the different textures of the apples.  So when I heard that this week we were having an Autumn Apple Party for #SundaySupper I couldn't wait to get started!  What a better way to welcome fall then to start cooking with apples?

     The hardest part of choosing a dish was picking out the apple that I wanted to use.  Before I could decide on the dish I had to find my apple and see how sweet or tart it was.  When I went to the market last weekend the McIntosh apples were calling my name.  The brilliant red color of the skin with hints of green were just gorgeous.  I went home and ate one, savoring the tartness of the apple.  

      In the end I decided on a caramel apple bar because the tartness of the apple would be wonderful with the sweetness of the caramel and oatmeal cookie.  First I put the apples into a pan with butter and sugar and cooked them down until they are caramelized.  Then I made the oatmeal sugar cookie base of the bars. 

      The cookie layer is baked in the oven and then when it is taken out caramel is poured over top and then is covered by the caramelized apples.  The oat topping is sprinkled over top of everything and then the bars are baked.  There is nothing quite like the smell of apples and cookies baking in the oven together.  I couldn't wait for them to be finished so I could sneak a bite.

     Both my husband and I adored these cookies.  There was a nice crunch to the cookie, the caramel was soft and sweet, then the apples added a bit of sweet and sourness to the bars.  The oat topping just added a little extra crunch to the bars.  I took these to a party last weekend and they were gone before any of the other desserts.  I'll be making these again soon!

Caramel Apple Crumble Bars (adapted from Annie's Eats)
For the filling:
2 T. butter
5 medium apples, peeled, cored, and sliced
3 T. sugar
1 t. cinnamon
1/2 t. nutmeg
For the caramel:
9 oz. caramel candies, unwrapped
2 T. half and half
1 t. sea salt
For the dough:
1 1/2 c. flour
1 c. oats
1/3 c. sugar
1/3 c. brown sugar
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1 stick (8 tablespoons) butter
1/2 c. applesauce
1 egg yolk
1 t. vanilla

1.  Preheat the oven to 375 degrees.  Line a 9 x 9 baking dish (or an 11 x 7 baking dish) with parchment paper.

2.  In a medium skillet melt the butter over medium heat.  Stir in the apple slices, sugar, cinnamon, and nutmeg.  Cook, stirring occasionally, under the apples are golden brown and caramelized, about 20 minutes.  Remove from heat.

3.  In a medium mixing bowl combine the flour, oats, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.  Stir well to blend.

4.  Add the butter pieces to the flour mixture and cut into the flour using a pastry cutter.  Stir in the applesauce, egg yolk, and vanilla, mixing well.

5.  Place two-thirds of the dough mixture into the bottom of the prepared pan.  Press down into an even layer.  Bake for 12-14 minutes or until it is a light golden brown.

6.  While the cookie layer is baking, combine the caramels and half and half in a medium saucepan over medium heat.  Melt the caramels, stirring frequently, until the mixture is smooth.  Add in the sea salt and stir.  Remove from heat.

7.  Once the cookie layer is baked, pour the caramel over top of it.  Layer the cooked apples on top of the caramel.  Crumble the remaining dough over top of the apple slices.

8.  Bake for 22-25 minutes or until the top is golden brown.  Place on a wire rack to cool.  Allow to cool completely before cutting.

Soups, Salads, Starters and Breads

• Cinnamon Apple Chips- Shockingly Delicious
• Apple Celery Salad- In the Kitchen with Audrey and Maurene
• Mini Apple Pumpkin Pancakes – The Daily Dish Recipes
• Overnight Apple Cinnamon French Toast- In the Kitchen with KP
• Curried Apple and Leek Soup-Soni’s Food for Thought
• Endive Spears Topped With Apple, Blue Cheese and Hazelnut Salad- The Hand That Rocks the Ladle
• Homemade Apple Jam – My Trials in the Kitchen
  
• Caramel Apple Butter Cheesecake Dip- Chocolate Moosey
• Caramel Apple Bread – famfriendsfood
• Apple Pie Bread Baker Street
• Apple, Bacon & Brie Popovers- I Run for Wine
• Apple and Almond Brie Puff Pastry- Family Foodie
• Apple, Leek and Gruyere Tarts- There and Back Again

Main Meals

• Slow Cooker Honey Apple Pork Loin- The Meltaways
• Apple-Glazed Meatballs- The Messy Baker
• Apples & Buttons (Ham, Apples and Dumplings)- Cindy’s Recipes and Writings
• Skillet Pork with Sweet Spiced Apples- Mama Mommy Mom
• Chicken Apple Meatloaf with Tarragon Tomato Sauce – Diabetic Foodie
• Baked Tilapia Apple Crisp- Daddy Knows Less
• Pork Tenderloin with Calvados Cream Sauce Sustainable Dad
• #SundaySupper Pulled Pork Sandwich With Pickled Red Onions Kwistin’s Favorites

Sides

• Harvest Rice- Webicurean
• Wild Rice with Apples, Dried Cranberries, and Walnuts – Ruffles and Truffles
• Apple Topped Sweet Potato Mash- Momma’s Meals
• Warm Spice Pecan Raisin Apple Chutney- Sue’s Nutrition Buzz

Desserts

• Double Apple Pot Pie- What Smells So Good?
• Apple Walnut Coffee Cake- The Girl in the Little Red Kitchen
• Apple Streusel Cobbler- Big Bear’s Wife
• Apple & Moroccan Cinnamon Gooey Sticky Buns- Crispy Bits & Burnt Ends
• Spiced Caramel Apple Pie-Chelsea’s Culinary Indulgence
• Apple Pear Kuchen for #SundaySupper (Apfel Birnen Kuchen)- Galactosemia in PDX
• Apple Strudel - Magnolia Days
• Old Fashioned Apple Crisp with Caramel Sauce-Noshing with the Nolands
• Apple Cheesecake- Vintage Kitchen
• Caramel Apple Crumble Bars- Hezzi D’s Books and Cooks
• Apple Cake with Cream Cheese Frosting- From Fast Food to Fresh Food
• Cinnamon Apple Dessert Chimichangas- Juanita’s Cocina
• Nutella Apple Quesadilla- Dinners, Dishes, and Desserts
• Apple Crisp Ice Cream- Cravings of a Lunatic
• Bavarian Apple Torte- The Lovely Pantry
• Streusel Apple Crumb Pie + Pie Freezer Kits- Meal Planning Magic
• French Apple Cobbler with Cinnamon-Maple Whipped Cream Weekend Gourmet
• Chunky Apple-Apricot Bread Pudding- Comfy Cuisine
• Apple Butter Spice Cake – Home Cooking Memories
• Apple Pie and Custard- Happy Baking Days
• #GlutenFree Deep Dish Carmel Apple Pie- Cooking Underwriter
• Apple Brownies That Skinny Chick Can Bake
• Country Apple Dumplings- Mom’s Test Kitchen
• Apple-Gingersnap Cookies- Tora’s Real Food
• Apple and Cranberry Turnovers- Flour on my Face
• Applesauce Chocolate Chip Bundt Cake with Caramel Glaze- Hip Foodie Mom
• Caramel Frosted Apple Cookies- No One Likes Crumbley Cookies
• Apple and Pecans Cake- Basic N Delicious
• Apple Pull Apart Monkey Bread- Gotta Get Baked

Beverages
• Spiced Apple Ale Small Wallet Big Appetite
• Apple Chia Tea- Pippi’s in the Kitchen Again

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite apple recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

This post linked to:
Scrumptious Sundays, Crazy Sweet Tuesdays,Sweets for a Saturday,

Pumpkin Butterscotch Cupcakes with Cinnamon Frosting

     I love looking at other food blogs which is why I really enjoy participating in the Blogger's Choice recipe swap.  It allows me to look at one food blog and chose any recipe I'd like to recreate.  This month the blog I was given was Peace, Love, and French Fries. 

    I had a good time looking through this blog.  There were several recipes I pinned but I went to a party at my mom's this past weekend and the recipe that was calling my name was the pumpkin butterscotch cupcakes.  They just sounded like the perfect fall dessert.

    The cupcakes are made with pumpkin puree and then butterscotch chips are added in for additional flavor.  I halved the recipe and it still made 48 mini cupcakes!  When the cupcakes were in the oven the smell of pumpkin and spices brought fall into my kitchen.

    Once the cupcakes came out of the oven I topped off with cinnamon cream cheese icing.  The entire cupcake is delicious and bite sized so you can eat even more!  The spices in the cupcake compliment the cinnamon in the frosting.  It's a tasty and festive fall dessert.


Pumpkin Butterscotch Cupcakes with Cinnamon Frosting (adapted from Peace, Love, and French Fries)
For the cupcakes:
1 c. sugar
1/4 c. vegetable oil
1/4 c. yogurt
1/3 c. water
2 eggs
1 t. nutmeg
1 t. baking soda
1/2 t. baking powder
1 t. salt
1 t. cinnamon
1 3/4 c. flour
1 c. pumpkin puree
2/3 c. butterscotch chips

For the frosting:
4 oz. cream cheese
4 T. butter, softened
2 c. powdered sugar
1 t. vanilla
2 t. cinnamon



1.  Preheat the oven to 350 degrees.

2.  In a large bowl combine the sugar, oil, yogurt, water, and eggs.  Mix well to combine.

3.  In a medium bowl combine the nutmeg, baking soda, baking powder, salt, cinnamon, and flour.  Mix well.

4.  Slowly mix the dry ingredients into the wet ingredients.  When the mixtures are combined stir in the pumpkin puree and the butterscotch chips.

5.  Pour the batter into a mini muffin tin lined with cupcake liners.  Fill the muffin cups almost to the top.

6.  Bake for 11-14 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove from the oven and transfer to a wire rack to cool.

8.  To make the frosting combine the cream cheese and butter in a medium mixing bowl.  Beat with an electric mixer on medium speed until smooth.

9.  Gradually add in the powdered sugar and beat until smooth.  Add in the cinnamon and vanilla.  Beat for an additional minute.

10.  Pipe the frosting onto cool cupcakes.

This post linked to: 
Foodie Friday,  Foodtastic Friday, Shine on Friday, Sweets for a Saturday,

Guest Posting at DJ's Sugar Shack: Black and White Mini Coffee Cakes

     Today I am guest posting over at DJ's Sugar Shack!  Since she is always whipping up sweet little treats I wanted to continue with the theme.  I'm sharing an amazing black and white mini coffee cake recipe.  These tasty bundles are great for breakfast or for dessert.

     These little coffee cakes are spiced with pumpkin pie spice and have both chocolate chips and cinnamon chips in the middle of them.  They are then glazed with both milk chocolate and white chocolate.  Want to see the recipe?  Head on over to DJ's Sugar Shack to see the entire post along with the recipe!

Roasted Red Pepper and Goat Cheese Pasta

      Well it's finally happened.  Summer is over and I'm back to work.  After having 11 fabulous weeks off to rest up and relax I'm back to the grind.  This week is just for the teachers getting back to school so I haven't seen my students yet.  I've been getting my room ready and going to meetings to learn about our new math series and other important issues.  I'm anxiously awaiting my students first day of school.  As a special education teacher I'm lucky enough to have my students for up to 5 years so I really get to know them and their families well.

     But being back to school also means less time to cook dinner during the week.  On the nights I have aerobics I really need a meal that's ready in under 30 minutes.  I saw this roasted red pepper pasta on Nicole's blog a few weeks ago and tagged it to make once I started back to school.

     It is super fast and can be on the table in 15 minutes.  The sauce is thick and tastes like red peppers and goat cheese.  It's delicious and doesn't have too much fat in it.  It made plenty and I had enough left over to take some with me for lunch the next day at work.

Roasted Red Pepper and Goat Cheese Pasta (adapted from Prevention RD)
12 oz. fettuccine
15 oz. can fire roasted diced tomatoes (I used Muir Glen)
4 oz goat cheese
12 oz. jar roasted red peppers, drained
1 T. olive oil
1 zucchini, sliced into 1/4 inch pieces then quartered
3 T. red onion, chopped
4 garlic cloves, minced
1 t. fresh oregano
1/2 t. salt
1 t. black pepper

1.  Cook the fettuccine according to the package directions.  Drain and keep warm.

2.  In a food processor combine the tomatoes, goat cheese, and roasted red peppers.  Process until smooth.

3.  Heat the olive oil in a large skillet over medium heat.  Add the zucchini, red onion, and garlic cloves.  Saute for 3-4 minutes or until they are just beginning to soften.  Add in the oregano, salt, and pepper.  Mix well.

4.  Add the red pepper sauce to the skillet and simmer for 5 minutes or until it is heated through.  Dump the cooked pasta into the skillet and toss to coat.

5.  Serve hot.

This post linked to: 
Tasty Thursday,  Fantastic Thursdays, Full Plate Thursdays, Tastetastic Thursday,

Mexican Side Salad with Cilantro Lime Dressing

     My brother and his girlfriend came for dinner this weekend which was a nice treat.  They live 2.5 hours away so we don't get to see them that often.  When they come I usually let my brother choose what they want to have for dinner.  I then make the dinner and they bring the wine.  It's fun having them here even if it's just for a few hours.

     This time around I went for a Mexican theme and was totally stumped on side dishes.  After throwing around some ideas with my fabulous food blogging friends, I went with a simple side salad with cilantro lime dressing.  The salad was a simple combination of lettuce, tomato, peppers, onions, and corn.

      The dressing is what really made the salad stand out.  It's best when it sits in the refrigerator for several hours before serving so that the flavors blend together.  The dressing is a little bit sweet with a lot of flavor from the lime juice and cilantro.  A few drops of hot sauce give it just a hint of heat.  This will definitely be my go to Mexican style dressing from now on.

Mexican Side Salad with Cilantro Lime Dressing (Dressing recipe adapted from Oishii)
For the salad:
1 large head of iceburg lettuce
1 tomato, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/4 onion, chopped
1/2 c. corn
For the dressing:
6 T. extra virgin olive oil
4 T. lime juice
1 T. cilantro, minced
1 T. honey
1/2 t. salt
1/2 t. pepper
dash of hot sauce

1.  Tear the iceburg lettuce into pieces and put in a large bowl.  Toss with the tomato, peppers, onion, and corn.  Refrigerate until ready to serve.

2.  In a small bowl combine the lime juice, cilantro, honey, salt, pepper, and hot sauce.  Mix together.  Slowly whisk in the olive oil to combine.  Taste and season with additional salt and pepper if needed.

3.  Refrigerate the dressing for at least 2 hours before serving or up to 3 days.  

4.  To serve divide the salad into 4 bowls and pour the dressing over top of each. 

This post linked to:
What's Cooking wednesdays,  Whatcha Whipped Up, Recipe Box Wednesday,  Wonderful Food Wednesday, 

Slowcooker Cuban Pork

     I love using my crock-pot on aerobics nights.  It just makes life easier.  The only complaint I have about cooking in the crock-pot is that there is no crunch to anything.  Part of the reason I couldn't wait to make this Cuban Pork is because in addition to the shredded pork, there is a crunchy slaw that goes on top to give it more texture.  There's also a chipotle cream to spice things up.

     The pork smelled wonderful when it was cooking.  The rub that goes onto the pork is a combination of smokey, spicy, and sweet.  Then the pork is flavored by sweet orange juice and sour lime juice along with garlic and onions.  It makes for a sweet and smokey pork.  The pepper slaw adds a much needed crunch and the chipotle cream is both spicy and cool.  The entire combination is wrapped up in a tortilla and it's delicious.  There was also plenty left over for lunch the next day which is always a plus.

Slowcooker Cuban Pork (adapted from Elly Says Opa)
1 (2-3 lb.) pork roast
1 T. vegetable oil
1 T. Dijon mustard
1/4 t. cayenne
1/2 t. allspice
1 t. garlic powder
1 t. cumin
1/2 t. salt
1 t. black pepper
1 T. paprika
1 T. oregano
1 onion, thinly sliced
5 garlic cloves, minced
2 T. honey
1/2 c. orange juice
2 limes, juiced
1/2 c. chicken broth
flour tortillas

For the Pepper Slaw:
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
2 small carrots, sliced into strips
2 T. lime juice
1 T. olive oil
1 t. salt
1/2 t. pepper
1/4 c. cilantro, chopped

For the Chipotle Cream:
1/2 c. light sour cream
1 chipotle in adobo, minced
2 t. lime juice
1 t. salt
1 t. cumin 

1.  Rub the pork roast all over with the mustard and oil. 

2.  In a small bowl combine the cayenne, allspice, garlic powder, cumin, salt, pepper, paprika, and oregano.  Mix well and rub all over the pork roast.  Wrap in plastic and refrigerate overnight.

3.  In the morning heat 1 tablespoon of olive oil in a large skillet over medium high heat.  Place the pork roast in the skillet and brown on all sides.  Remove to the slow cooker.

4.  Place the onions and garlic on top of the pork.  Combine the honey, orange juice, lime juice, and chicken broth.  Pour the mixture into the slow cooker.  Cover and cook on low for 8 hours.  Shred the pork and allow to cook for 15 additional minutes.

5.  Meanwhile, combine all the ingredients for the pepper slaw in a bowl.  Refrigerate until ready to serve.

6.  To make the chipotle cream, combine all ingredients in a food processor.  Mix well until combined.

7.  To serve place a large spoonful of pork in a tortilla.  Place the pepper slaw on top of the pork then top with chipotle cream.

This post linked to:
Totally Tasty Tuesdays, Tempt my Tummy Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, 

Cracker Jacks for Jessica's Virtual Baby Shower!

     One of my favorite things about being a food blogger is belonging to a wonderful community of women that have quickly become my friends.   So many of us talk everyday and share the wonderful things happening in our lives.  When I was asked by Joelen to participate in a baby shower for Jessica at The Jey of Cooking I was thrilled to say yes! 

      I love reading Jessica's posts on Facebook because they are often straight to the point and hilarious.  The girl definitely has a great sense of humor.  She also has a fabulous food blog that I often drool over.  Seriously, she has some amazing desserts on there.

     Jessica already has an adorable little boy and soon will be welcoming a baby girl to the family!  Baby girl is due in mid-October which is right around the same time as The World Series.   As Jessica is a HUGE Chicago Cubs fan, we thought it would be fun to throw her an All-Star Baby Shower.  I know that Jessica has been craving sweets during her pregnancy and I love nothing more then making a sweet treat so I wanted to make something to satisfy her sweet tooth.

     When I think about ball parks and baseballs games one of the first things that comes to mind are Cracker Jacks.  I love the sweetness of the caramel and the saltiness from the popcorn. This recipe brought the Cracker Jacks to a whole new level.  The homemade caramel sauce was amazing.  The Cracker Jacks were crunchy, sweet, salty, and addicting; everything a pregnant lady needs!  Congratulations to Jessica and her family and I can't wait to see the new addition!

Cracker Jacks (adapted from Savory Sweet Life )
3 bags microwaveable kettle corn
2 c. creme brulee whole almonds ( or 2 c. Spanish peanuts)
1 1/2 c. brown sugar
1/3 c. light corn syrup
2 t. sea salt
1/2 c. butter
1 t. vanilla
1/2 t. baking soda

1.  Pop the kettle corn in the microwave according to the package directions.

2.  Open the bags and dump the popcorn into a clean brown grocery bag.  Toss the creme brulee almonds in the bag as well.  Set aside.

3.  Preheat the oven to 300 degrees.  Spray 2 or 3 large cookie sheets with cooking spray.


4.  In a medium sauce pan over medium high heat combine the brown sugar, corn syrup, sea salt, and butter.  Bring to a boil, stirring occasionally, for 5 minutes.

5.  Remove the caramel sauce from the heat and stir in the vanilla and baking soda.    Pour the caramel sauce into the brown paper bag on top of the popcorn.  Using a wooden spoon quickly mix the popcorn so that the caramel sauce is evenly distributed over the popcorn and nuts.


6.  Pour the popcorn onto the prepared baking sheets.  Using the wooden spoon make sure it is in a nice, even layer.

7.  Bake the popcorn in the oven for 45 minutes, stirring the popcorn every 15 minutes.

8.  Remove from oven and allow to cool.  Store in an air tight container.

This post linked to: 
Mouthwatering Mondays, Bulletin Board, Mangia Mondays, Meatless Mondays,  Crazy Sweet Tuesdays,Cast Party Wednesdays,

Beef and Vegetable Enchiladas #SundaySupper

    Once or twice a week we try to eat vegetarian meals.  It's easy when I'm using tofu to make the meal vegetarian but I often get stumped when using beans and other vegetables.  When I saw these enchiladas on Alida's blog I had a duh moment.  I've used beans and corn in my enchiladas before but I never thought to use spinach in a Mexican dish.

     I also had ground beef that I needed to use up this week so I added it to all the vegetables to make a hardy but healthier enchilada.  They were packed with vegetables and the homemade sauce is delicious.  I thought the spinach added a different texture to the enchiladas and also packed extra nutrients.  We enjoyed these and next time I'd like to try them without the beef.  I think the veggies and cheese could easily stand on their own.

   Beef and Vegetable Enchiladas (adapted from Alida's Kitchen)

For the Sauce: 

1 T. olive oil
1 t. ground cumin
1 t. chili powder

3 garlic cloves, minced
1/4 c. flour
1 can (6 oz.) tomato paste
1 ½ c. beef broth
¾  c. water
1 t. black pepper

For the Filling:

¾ lb. lean ground beef

3 garlic cloves, minced

1 1/2 c. shredded cheese, (I used a Mexican blend)
1 can (15 oz.) black beans, rinsed and drained
1 (5 oz) can diced green chilies
10 oz. frozen chopped spinach, thawed and squeezed dry

1 c. frozen corn
1 t. ground cumin

½ t. black pepper

3 scallions, thinly sliced
8 tortillas

1.       Preheat the oven to 400 degrees.  Spray a 9 x 13 baking pan with cooking spray and set aside.

2.        In a large skillet over medium high heat cook the ground beef and garlic until the beef is browned.  Remove from heat and spoon into a large mixing bowl.

3.       Add 1 cup of cheese, beans, diced chilies, spinach, corn, cumin, black pepper, and half of the scallions to the beef mixture.  Stir well and set aside.

4.       In a medium sauce pan heat the olive oil over medium heat.  Add in the cumin, chili powder, garlic, flour, and tomato paste.  Cook for 1 minute whisking constantly.  

5.       Whisk in the beef broth and water and bring to a boil.  Reduce to a simmer and cook for 10 minutes or until thickened, stirring occasionally.  Remove from heat and stir in the pepper.

6.       Pour half of the enchilada sauce into the filling mixture and stir well to combine.  

7.      Put several large tablespoons of the filling in the middle of each tortilla.  Fold in the sides and roll up.  Place seam side down in the prepared baking dish.  

8.      Sprinkle the enchiladas with the remaining cheese and top with the sauce.  Bake for 15-20 minutes or until hot and bubbly.

Join us around the family table this week for our #SundaySupper Mexican Fiesta - this is a party that you won't want to miss.  We hope to inspire you with these mouthwatering recipes from our talented contributors.  We will be sharing them all day long and would love for you to share your favorite Mexican and Mexican-inspired recipes during our #SundaySupper live chat at 7pm (Eastern).


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

• Chicken Tortilla Soup - The Girl in the Little Red Kitchen  
• Mexican Paint Soup - Crispy Bits & Burnt Ends  
• Jalapeño Popper Dip - Chocolate Moosey
• Vegan Tortilla Soup - Galactosemia in PDX
• Texas Caviar - Ruffles and Truffles
• Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama's Blissful Bites
• Mini Taco Salads -  Big Bear's Wife
• Mexican 7 Layer Dip & Chips - The Daily Dish Recipes 
• Stoplight Salsa Reisipe - Family Foodie

La Comida (the food)

• Tamales - A Family Tradition - Doggie at the Dinner Table  
• Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle 
• Enmoladas (Chicken Mole Enchiladas) - The Meltaways
• Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter  
• Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen  
• Quick and Easy Fiesta Rice - Granny's Down Home Southern Cooking  
• Carnitas - My Catholic Kitchen  
• Tamale Pie - Noshing with the Nolands  
• Eggs Motuleños - The Meltaways
• Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
• Carne Asada - Magnolia Days
• Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
• Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
• Puerco Pibil - girlichef
• BLT Quesadillas with Avocado Mayo - Cindy's Recipes and Writings  
• Chile Rellenos with Roasted Tomato Sauce - Bobbi's Kozy Kitchen 
• Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
• Beef and Vegetable Enchiladas - Hezzi D's Books and Cooks
• Chicken Con Queso - Momma's Meals
• Baked Flautas - Home Cooking Memories
• Chunky Aztec Chocolate Granola - What Smells So Good? 
• Street Tacos Al Pastor - Sustainable Dad
• Shrimp Tacos - Pippi's in the Kitchen Again 
• Chiles Rellenos with Ranchero Sauce - The Little Ferraro Kitchen 
• Zippy Chipotle Shrimp & Mango Tostadas - Sue's Nutrition Buzz 
• Pork Tacos - Tora's Real Food
• Stuffed Sopapillas - Juanita's Cocina
• Chicken Fajitas - Cravings of a Lunatic
• Blue Crab Tacos - Pescetarian Journal
• Huevos Rancheros - Comfy Cuisine

Postres (desserts)

• Chocolate Cinnamon Flan - Vintage Kitchen Notes  
• Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
• Chilli Chocolate Truffles - Happy Baking Days
• Horchata Ice Cream & Churro Brownies - Kwistin's Favorites
• Empanadas - In the Kitchen with Audrey and Maureen 
• Plantain Fritters - From Fast Food to Fresh Food

Bebidas (beverages)

• Beer Margaritas - That Skinny Chick can bake 
• Hatch Chile Margarita - Shockingly Delicious
• Skinny & Spicy Watermelon Margaritas - I Run for Wine
• Refreshing Kiwi Lime Margarita - Mama Mommy Mom
• Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers.

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Scrumptious Sunday, Think Pink Sunday,