A Favorite Breakfast of Mine

I have been having this breakfast every morning lately.
It is a great way to start the day!

Lovely Oats Breakfast

1/4 cup oats
1 Tablespoon Almond Butter
1-2 teaspoons agave nectar
Sprinkle of cinnamon

Mix together and enjoy.

I have this with a cup of coffee with coconut creamer and 1/2 pack of stevia.
If I feel like I need it, I have a little fruit with it.  Most mornings I don't though.

Note:  As part of my morning regimen of vitamins, I also have a tablespoon of
flax oil.  So that helps to keep me full as well, so if you need to increase the
almond butter and/or oats.

Kickin' Kale Quesadilla's

I was perusing the world wide web tonight,
and I saw a recipe for vegan quesadilla's,
but I didn't have the ingredients,
so I decided to make my own version,
and it was absolutely delicious!

Kickin' Kale Quesadilla's

1 Stacy Tortilla
1 slice of Vegan Cheese
3 mushrooms, sliced
1 green onion, sliced
1 leaf of kale torn

Put the tortilla in a frying pan and add cheese.
Add mushrooms, green onion, and kale.
Cook until brown on one side,
flip and turn off heat.

Serve with guacamole on the side.
Delish!

Well Hello Again.....

Well hello again.....

I am revamping my food blog,

so to speak.

I am back to my vegan ways,

and have been cooking up a storm, 

and decided to post my recipes here

for my own reference 

and quite possibly for yours.

I'm going to put the same recipe I put on my home blog

on Friday because I love it SO much

and really wanted to have it here for reference.

Dawn's Smooth and Delicious Cottage Chai Latte

1/2 Cup Vanilla Almond Milk

1/2 Cup Original Almond Milk

1 Chai Tea Bag

1 Stevia Packet

Sprinkle of Nutmeg

Heat Almond Milks in pan on stove over medium heat.

Stir with a whisk until heated thoroughly

and frothy, 

but NOT boiling.

Put tea bag in cup,

Add hot (NOT BOILING) Almond Milk

and steep Chai Tea Bag in Almond Milk

until you achieve the desired strength.

For me, about 4 or 5 minutes.

Add Stevia packet 

and sprinkle nutmeg into mug.

Enjoy while writing your next blog

post which is what I am doing with mine =)

I am loving the new recipes I'm finding 

and am so glad I am back to eating so healthy.

It truly rocks this girl's world!!!

So there we have it,

the start of something beautiful?

Yes I think so.

There are so many recipes I want to put on here,

and links of some GREAT blogs I've found with vegan recipes.

Happy, Healthy Eating ~~

Homemade Granola ~~ Get-Out-of-Town Good!!

I am a granola bar junkie, but the commercial kind are not so great for us, so what's a girl to do? Yep make your own. I have actually made several different kinds and I'm always in the market for a new one to try, but this one is one of my fav's ~~ so give it a try. Go on don't be scared :0)

It's YUMMMY!!!



2 cups old-fashioned rolled oats
½ cup raw sunflower seeds
1 cup sliced almonds
½ cup oat bran or wheat germ
½ cup honey or agave nectar
¼ cup packed dark brown sugar
1-ounce unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds, almonds, and oat bran onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.

Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

These are so yummmmy!! My hubby loves to take these in his lunch. So go on give them a try!!

Mushroom Miso Soup ~~ Go on try it ~~ it's good!!!

I love Miso soup. I first had it in a Japanese restaurant a few years ago. I generally cannot eat soups cooked in restaurants, they almost always have MSG in them. And I cannot eat Chinese out at all, but I found a Japanese restaurant in my area that not only has MSG free items on their menus, their Miso Soup is one of them. It was wonderful.

Well what exactly is Miso and where do you find it? Miso is fermented soy, and it is wonderful for you if you have hormone fluctuations. It helps to keep them stable. That is definitely a plus for me. And you can find it your local health food store. You can also get red, white or yellow. They are all delish. The red has the strongest flavor.

So onto this lovely soup.

I wanted a nice, warm and light soup on this ridiculously cold evening. I found a recipe that is similar to this one, but it used dried mushrooms and seaweed, so I modified not having either ingredient, and this is what I came up with. Delish!!!

Mushroom Miso Soup

3 cups veggie broth
2 tablespoons white miso
4 large button mushrooms

Warm broth in a medium pan and add miso. Stir until dissolved. Add mushrooms and cook for about 10 minutes.

Easy and delish. This is a low calorie, light and lovely soup.

I fixed a tofu sandwich with vegenaisse and romaine lettuce and had a lovely supper.

If you are watching your weight, this is a lovely soup and surprisingly filling when eaten with a tofu sandwich.

Hope you enjoy ~~

Happy and Healthy eating,
Dawn

Porridge, lovely Porridge ~~ A GREAT way to start your day!!!

This is one of my favorite breakfast concoctions. It keeps me satisfied for a long time and it is yummy!!

Yummy Breakfast Porridge

1/3 cup Bob's 5 Grain Plus Flaxseed Hot Cereal (or you can use oatmeal, but use 1/2 cup)
1 scoop Vanilla Protein Powder (I use Amplify Whey Powder)
1 tsp Agave Nectar (or honey)
1/4 - 1/2 cup milk (I use Soy, but Skim is fine)
Blueberries or Banana as desired

Make cereal according to package directions (I make mine in the microwave). When it is finished, add protein powder and milk and put in microwave for 20-30 seconds. Add Agave Nectar and blueberries or banana. Enjoy!!!

* Note: I also add a teaspoon Almond butter sometimes, but it's not necessary, but it is oh so yummy!!!

Fig-Fig Bars.....YUMMMEEE Fig Newton Escq....

Since my heart scare about a month ago, I have been following a very strict eating plan. I have been looking for yummee recipes to help me follow this eating style while not feeling deprived or hungry. This recipe fits the bill.

If you like Fig Newton Bars, you will dig these.

FIG-FIG BARS:

Filling:
8 ounces dried figs
4 ounces pitted dates
2 tbsp. silvered or chopped almonds
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water
1 tbsp. lemon juice
¼ tsp pumpkin pie spice

Snip off the figs' stems, and put them, the dates, and the almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

Crust:
1 cup regular or quick oats, ground in blender until fine
1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F. Combine the dry ingredients in a mixing bowl. Stir in the wet ingredients, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional):
Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

Cool. Cut into 16 squares.


Makes 16 bars. Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Enjoy!!!

New Recipe Tuesday ~~ Twice-Baked Potatoes

Well, this New Recipe Tuesday is just going splendidly; three for three with today's addition:

Twice-Baked Potatoes

Now I know your probably wondering what is so great about these. Well, let me just tell you, I have not always been a big fan of the TBP. Sometimes there a little dry and have a weird consistancy. Well not these. This is a fab recipe that I tweaked to fit our liking. So please give this one a try ... you will not be sorry!!!

3 Large Baking Potatoes
1/4 - 1/2 cup butter, softened (I use Fleishman's Butter with Olive Oil ~~ delish)
1/2 - 3/4 cup milk (I use skim)
5 pieces bacon, cooked and cumbled
1/4 of a sweet yellow onion
1 Tbl minced chives (more or less to your liking)
salt and pepper to tast
1 -2 cups shredded cheddar cheese (I use monterey and cheddar blend)

Scrub and pierce potatoes. Bake at 400 degrees for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. This is an important step and one I had never done before. It gives you more room to scoop and fill. Scoop out hte pulp, leaving thin shells.

In a large bowl, mash the pulp with butter. Stir in the milk, mix. Add the bacon, onion, chives, salt pepper and 1/2 cup or so of cheese.
Spoon into potato shells about half full and add a bit of cheese. Fill to the top and add a little more cheese to cover the top.

Bake, uncovered, at 375 degrees for 20 minutes and enjoy. YUMMEE!!!!!

Happy Eating,
Dawn

Summer Raspberry Plastic Cup Freeze

This is a recipe I found online and modified. I love to take an existing recipe and mix it up, and that's what I did with this one. Mixed it all up!!! Hope you enjoy!!

Summer Raspberry Plastic Cup Freeze

1 (8 oz) pk cream cheese (can use less fat or fat free), softened
1/4 cup honey
1 cup fresh raspberries (or other berries and can use frozen, thawed)
miniture marshmallows (optional)
2 cups whipped cream

Beat cream cheese and honey until smooth, add raspberries and beat until raspberries are kind of mushy (yes very techinal I know =) Add marshmallow if you want and add whipped cream. Mix. Put in plastic cups and put in freezer. These are delish on a hot day. I like mine more without the marshmallows, but the kids dig the mm. Either way ~~ delish.

Enjoy ~~ Happy eating,
Dawn

New Recipe Tuesdays.....Baked Yummee Onion Rings!!!

So these were delish and we are two for two on New Recipe Tuesday keepers!!!

Baked Yummee Onion Rings

1 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
coarse salt and ground pepper
1 medium sweet onion, quartered crosswise and broken into rings
2 tablespoons olive oil

Preheat oven to 450 degrees. In a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. In another medium bowl, whisk together egg, buttermilk, flour and season with salt and pepper.

Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet. Bake, turning once, until onion rings are golden brown, about 14 minutes. Season with salt. Serves 4


Per Serving:
Calories: 241
Fat: 9.2 grams
Protein: 6.8 grams
Carbs: 33.7 grams
Fiber: 2.4 grams


Happy cooking ~~ Dawn =)

New Recipe Tuesdays......What in the Wide World Stuffed Chicken

~~ New Recipe Tuesdays ~~

What in the Wide World Stuffed Chicken

4 (4-oz) chicken breast halves

salt

pepper

dried basil

green bell pepper, minced

red onion, minced

4 part-skim mozzarella cheese stilcks

fat-free Italian dressing

1/8 tsp paprika

1/4 cup dry breadcrumbs

Cooking Spray

Preheat oven to 400 degrees.

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4" thickness using a meat mallet or rolling pin.

Sprinkle chicken breast half with bell pepper and onion, and sprinkle with salt and pepper. Place 1 cheese stick length wise down center. Roll up jelly roll fashio. Brush rolls evenly with Italian dressing.

Combine paprika and breadcrumbs; dredge chicken breast rolls in breadcrumb mixtrue, turning to coat. Place on a baking sheet coated with cooking spray seam side down. Lightly coat chicken rolls with cooking spray.

Bake for 20-30 minutes until done.

Cal 221

Protein 32.6 g

Carb 7.0

Fat 6.5

I served these on a bed of angel hair pasta with red sauce......delish.

Happy eating,

Dawn

Chicken Enchilada Casserole ~~ Can you say YUM?!?!!

So I've made the CEC (Chicken Enchilada Casserole)'s with the Cream of _______ (ya know mushroom, chicken, celery, the whole Campbell's array), but when I make it like that I can't eat it, because of my whole severe aversion allergic reaction to MSG. It keeps me honest in my eating, very little preservatives etc. Note to self: Why is it you are NOT 120 lbs. if it's kept you honest in your eating.....true, bad choice of words.....anyway..... =) Get the feeling I talk to myself?!!! haha

I ran across this CEC recipe in my much loved "The Complete Cooking Light Cookbook", much loved.... a few years ago, and please let me share. Because we had it last night, and yes I shall be having it for lunch today,,, oh yummeeeee and YAY for leftovers!!!!!


CHICKEN ENCHILADA CASSEROLE (Revised and Resnookeld a bit =)

Cooking Spray
1 1/4 pounds skinned, boned chicken breast
1/2 large chopped onion (I use yellow, but whatever floats your boat will work)
2 tsp (or so) minced garlic (I eyeball it. It calls for 4 cloves, but seriously garlic overload for us, so I tone it down a notch)
1/2 cup chicken broth
1 (15-oz) can diced tomatoes
1/2 cup (or so, again I eyeballed it) Salsa (I used Pace Chunky Medium Salsa)
1/4 - 1/2 tsp chili powder (I use 1/4 ~~ what can I say, I am a wimp)
1/2 cup thinly sliced green onions, divided (yes it sounds like a lot, but yummoooeeee)
1 (2 1/4 oz) can black olives, drained (I leave this out because of Dak's aversion to them, come on son, but if you have no aversion please leave them in, they are yummeeoooo)
2 (4.5 oz) cans chopped green chile's, drained

White sauce ingredients:
5 TB all-purpose flour
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground coriander
2 cups 1% low-fat milk Note: I had some shelf stable milk in my pantry and that worked great as well, so if you don't know what to do with it, this is a GREAT recipe to use it in.
2 large egg whites, lightly beaten

Rest of Ingredients:
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded Monterey Jack cheese
(I used the already mixed cheddar and Monterey Jack cheeses, but I am just cool like that =)
6 (6-inch) corn tortillas, cut in half
1/2 cup fat-free sour cream (optional)
1/2 cup bottled salsa (optional)

1. Preheat oven to 350 degrees.

2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cool. Shred chicken with 2 forks. You can also boil chicken with celery and onions for about 30 minutes and then cool and shred and have chicken broth left over ~~ yummmeeee ~~ this is usually what I do and it works great!!! But if you don't have time for that by all means whatever trips your trigger!!

3. Recoat pan with cooking spray; place over medium heat. Add chopped onion and garlic; saute 5 minutes or until tender. Add shredded chicken, chicken stock, red pepper, and tomatoes; cook 10 minutes or until liquid almost evaporates. Remove from heat. Reserve 1 tablespoon green onions and 1 tablespoon olives for garnish. Stir remaining green onions, remaining olives, and chile's into chicken mixture; set aside.

4. Combine flour, salt, cumin, and coriander in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 7 minutes or until thick, stirring constantly. (It usually doesn't take the full 7 minutes to thicken.) Gradually add hot milk mixture to egg whites, stirring constantly with a whisk.

5. Place cheeses in a bowl; toss well. (Or just open the bag of already combined cheeses if you are a slacker like me =)

6. Spread 1/2 cup white sauce in bottom of a 2 1/2j-quart round casserole dish coated with cooking spray. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, 1/2 cup white sauce, and 1/2 cup cheese mixture. Repeat layers twice, ending with sauce ending with the delectable cheese mixture (combined or bagged =)

7. Bake, covered for 45 - 50 minutes. Remove from oven and top with reserved black olives and green onions (unless your 16 yr old doesn't like black olives, to which you will just top with green onions =) Let stand 10 minutes before serving. Spoon onto serving plates and top with sour cream and salsa if you so desire.

You can also make this ahead and put in fridge until ready to bake, in which case, you will bake it covered for 1 hour.

Whew, I know this one is a little work, but can I just say....... IT'S SO WORTH IT!!!!! YOUR STOMACH WILL THANK YOU!!!!!

And just so you're not freaking out on me, it is so much better for you than the kind with the Cream of _________ soups in them. This one only has 320 calories per serving and 11 grams of fat. Not back for a CEC!!!

Enjoy ~~ and Happy Eating,
Dawn

Delicious Fried Rice

So my hubs and son LOVE Chinese food, but because of my allergy to MSG we cannot eat it out together. Usually that is take out and bring home for them and I get something else. But I do like Chinese food when there is no MSG involved. So I often make Cashew Chicken and Fried rice.

My cashew chicken is so easy you don't really need a recipe. I just double dip chicken breast in egg and milk then flour then egg milk and flour then deep fry. I know so nutritious =)

And for the gravy I use Tamari and water and bring it to a boil and then make a slurry (cornstarch and water) and add to thicken it. It really is just to taste. I don't ever measure the Tamari and water, I just taste it. Soy sauce really doesn't work very good. Tamari is an aged soy sauce with a much richer flavor ~~ it's our fave.

But for the rice I have a recipe that is a combo of things I've tried and this one works well.

STIR FRIED RICE

1 Tbl oil
3 eggs lightly beaten
2 1/4 cups chicken broth
2 Tbl Tamari (can use soy sauce)
2 cups rice
2 green onions chopped

Boil chicken broth, add rice, cook 5 mins (or until broth is absorbed). Move rice to side and add oil. Cook eggs in oil and add soy sauce and green onions at the end. It is really simple and Oh So Good!!! So please enjoy ~~ YUMMEE!!

Happy Cooking,
Dawn

Spanish Rice with Chorizo ~~ Better known as Yummness in a Bowl ~~

So we tried a new recipe tonight. I heart new recipes (most of the time =)

There is a little history with me and Chorizo (which is Spanish Sausage). My BFF Carrie (Spanish teacher extraordinaire =) told me about it last year. Well, I went and found some at the store and was reading the ingredients (because, well, that's what I do), and lo and behold if it didn't say saliva glands ~~ what? Yes you read that right: saliva glands. Like those things in a pigs mouth that makes their mouth water, kind of saliva glands. Okay so, yeah I don't eat saliva glands.

So Carrie and I have gotten a big laugh out of that, and when her and her hubs eat Chorizo in anything, he'll pat his stomach and say, "MMMMM good saliva glands." There is just something messed up about that but,........moving on =)

Well, needless to say I have never fixed it for my family. Well, I was in the store in the vegetarian section and saw they had soy-chorizo, with NO saliva glands. So I bought it, because frankly I dig me a good vegetarian dish. Well today I was looking through some recipes and found this recipe. So when my BFF came by this afternoon to pick me up and take me to her new, beautiful house, I told her I had a recipe for saliva glands and asked her if she knew they made Chorizo in soy. Well she didn't and frankly I think she thought that was weird. And truth be told, it is kind of weird, because Chorizo is made with pork and well there is no pork in soy, you get it, anyway.......... =)

When I got home I made this recipe and it was actually delish even with the soy chorizo. So whether you use soy or regular chorizo, you should try this one out. It is yummee and spicy, and now you have a good story to tell about your friend in MO and her problem with eating saliva glands......just sayin' =)


Spanish Rice with Chorizo

1/2 package Chorizo Sausage (fully-cooked)
1 small green bell pepper, diced
1/2 small yellow onion, diced
1 1/2 cups instant rice (I use brown ~~ yep just the way we roll around here =)
1/2 can (14 1/2 oz) diced tomatoes, with juice
1 cup chicken broth or water
1 green onions, chopped
Salt and pepper to taste

Squeeze Chorizo out of casing and cook with bell pepper and yellow onion in skillet over medium heat for 5 minutes or until pepper and onion is tender, stirring frequently. Add rice, tomatoes, chicken broth (or water) and green onions. Mix well.

Increase heat to high. Bring to a rolling boil. Reduce heat to low. Cover. Simmer 8 to 10 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Serve with torilla chips.

Side note: Dak likes his served with hot sauce too. (That's a little much for me, but what can I say, the boy likes his hot sauce =)

Enjoy.

Happy cooking,
Dawn

Hubb's Favorite Applesauce Brownies!!!

Go ahead and try these babies. These are my hubs fav!!!!!

He actually brought this recipe home from work. I know. There is a lady that is a tremendous cook and made this and my hubs just couldn't get enough. So he asked for the recipe and she obliged. Thanks Jean!!!

Applesauce Brownies

1/2 cup shortening
1 1/2 cup sugar
1/2 tsp cinnamon
2 Tb cocoa
2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs, unbeaten
2 cups applesauce
1/2 cup nuts (optional, but really are nuts ever optional? not in our house ~~ but they may be totally optional in ya'll's and that's cool =)

Combine all ingredients and beat one minute. Pour into a greased 9"x13" pan.

Topping: (Here's the good part =)

1/2 cup chopped nuts (I use pecans)
1 cup chocolate chips (I usually use organic dark chocolate but any will do. Come on it's chocolate =)
2 Tb sugar
1/4 cup (or so) of applesauce (enough to blend in the sugar)

Sprinkle over the batter. Bake at 350 degrees for 35-40 minutes.

Pour a glass of (soy)milk and grab a fork and the pan (jk-ing ~~ get a plate or your family will look at ya funny =) and enjoy!!!

Try this bit of yumminess tonight!!!

Happy cooking,
Dawn

Easy Smothered Steak

This dish is get-out-of-town good and easy!!!!!

Now when I say it is good, I am not talking from personal experience. I cannot eat it, because of the whole allergic to MSG thing, but Dak and hubs LOVE IT!!!!!


1 1/2 lb. round steak
pkg brown gravy mix (powdered)
1 large can cream of chicken soup

Put steak in baking dish (I used a 13"x9") and sprinkle a little of the dry brown gravy mix on top of the steaks and rub it in. I'd say probably about 1/3 of the package or so. Just eyeball it.

Then pour soup down over the top and then pour the rest of the brown gravy package on top. Mix the dry gravy mix in just a little, then bake.

Bake at 300 for 2 1/2 - 3 hours. Delish!!!

Now I'm sure this could be done in a crock pot, but I've never tried it. If you do let me know how long you cook it, and how yummee it turns out!! =)

Happy cooking,
Dawn

Homemade Taco Seasoning

So I am one of those people who are allergic to a lot of pre-made items of convience we now have in our grocery stores. I am highly allergic to MSG ~~ monosodium glutamate. I have severe reactions like slurring of speech (that generally last for days), shaking and severe headache. So I really try to avoid it and can usually tell after a bite or two if it has gotten slipped in unbeknownst to me.

So I have started making my own seasonings and have found that they are much preferable over their grocery store, loaded with preservatives counterparts.

So here goes:

Dawn's Lovely Homemade Taco Seasoning:

1 TB chili powder
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black powder

Mix together and voila ~~ instant, yummeedeliciousgoodforyou, taco seasoning ~~ enjoy!!

Happy cooking,
Dawn

Chicken Taco's ~~ Get-out-of-Town Good!!!

So I do love me some taco's and these are of the chicken variety and go GREAT with the Gauc ~~ oh be still my heart!!!

I got this recipe from "All Recipes" here on the Internet Super Highway. Don't you just love that site? If you haven't been, drive on over there and check it out ~~ so fun!!

Chicken Taco's (again revised Petrii style =)

2 skinless, boneless chicken breasts
1 can (8 oz ~~ the little guy) tomato sauce
1/4 -1/2 cup salsa (we like Pace Picante Medium)
1 (1.25 oz) package taco seasoning (I use homemade and it will follow)
1 tsp cumin (I leave this out if I use homemade, because it is in the homemade version)
2 gloves garlic, minced
1 tsp chili powder (again I leave this out, because it is in the homemade)

I cut chicken in half and place chicken and tomato sauce in medium pan over med heat. Bring to a boil then add salsa, seasoning, cumin (if using), garlic and chili powder (if using) and let simmer 15 minutes.

With a fork, pull chicken meat apart into this strips. Keep cooking covered another 5-10 minutes. You may have to add a bit of water if it starts to get to thick and dry.

When done, put chicken into a tortilla wrap along with lettuce, tomato, cheese, sour cream if you so desire (because I so would) and the guac of course, and roll that baby up and enjoy.

YUMMEE!!!

Happy cooking,
Dawn

Dak's Favorite Fresh Cranberry Orange Cookies

Dak's Favorite Fresh Cranberry Orange Cookies
Ingredients:1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries
Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In medium bowl combine flour, baking soda, salt, and whisk; set aside.
-In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
-Add yolk and beat until fully incorporated.
-Add zest and vanilla and beat until fully incorporated.
-Turn mixer to low speed and beat until just incorporated.
-Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
-Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown)
-Remove from oven and let cool on pans completely, about 10-15 minutes.

Then enjoy with a glass of milk ~~ or in my case soy milk.
And in this house if you want any more than the initial one or two you must take them out and hide them, because when Dak finds them its all over ~~ no more cookies for you =)
Because after all, they are his fav's!!!

~~ Pumpkin Chocolate Chip Bars ~~

Oh my stars, these babies are sooooooo good!! You must give 'em a try . . . go on try 'em . . . you'll like 'em . . . delish!!!

Pumpkin-Chocolate-Chip Squares

From Everyday Food and Martha Stewart Living
Prep: 30 minutes Total: 2 hours 30 minutes

Ingredients
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.