Monday, June 16, 2014

Homemade "Almond Joy" Treats

Make your own "Almond Joy"-like treats! These whip up super fast and taste just like the real thing! You also get all the benefits of delicious coconut oil in a nice, sweet treat. This fills about 20 regular sized cupcake liners half full. Next time, I'll be using mini cupcake sized liners.
1 cup of melted coconut oil (coconut oil melts at >75ish degrees, so I popped it in the microwave to make it completely liquid. Took about 1 minute to get everything clear and liquid)
1/2 cup honey
2 cups+ shredded, sweetened coconut
Almonds to top, if wanted. Or you could go "Mounds" style with no nuts!
14 ounces dark chocolate (I used the melt-n-dip kind that comes as wafers in a sealed bowl)
1. Mix the melted coconut oil with the honey and coconut.
2. Spoon the coconut mixture into lined cupcake tins. About 1 large household spoonful each.
3. Top each with an almond if desired.
4. Place in the fridge or freezer for 10 minutes until it turns white.
5. Melt the chocolate as directed on packaging.
6. Spoon the chocolate over top of each liner.
7. Put back in the fridge or freezer til chocolate gets solid.
This is the pre-refrigerated (still liquid) form of the treats
After it comes out of the fridge it should be white like above. Start to top with chocolate
 mmm! mmm! so good!

Wednesday, June 11, 2014

White Chicken Chili

White Chicken Chili
4-6 chicken breasts, chopped into 1/2 inch pieces
1 cup chopped jalapenos
1/2 small white onion, minced
2 tbsp. minced garlic
Olive oil
1/4 cup taco sauce, hot
3 cups chicken broth
4 cans pinto beans - rinse and drain 2 cans

1.  Heat oil in a stock pot over medium heat. When hot, but not smoking, add jalapenos, onion, and garlic. Cook for 1 minute then add chopped chicken. Cook chicken thoroughly.
2. Add taco sauce to chicken to coat well, cook for 1 minute longer.
3. Add chicken broth and pinto beans. Cook until beans are warmed through.
4. Add rice to thicken soup, usually about 2 cups uncooked rice. Continue to simmer, covered, until rice is cooked.
5. Serve with crushed tortilla chips, sour cream, shredded cheese, jalapenos, hot sauce.

Saturday, June 7, 2014

Mexican Chicken Bake

Mexican Chicken Bake
This one is super delicious. We have it at least 2-3 times per month. Adjust to your desired level of spicy, we're on the medium-high end with this recipe.
4-5 Chicken breasts
Dash or two of olive oil (we used jalapeno infused)
2 TBSP minced garlic
2 TBSP Taco Seasoning (or one packet)
1/2 cup jalapeno slices
1 can pinto beans
1 can black beans
1/4 cup hot taco sauce
1/2 cup hot salsa
Shredded cheese of your choice - 1 cup with 1/4 cup reserved
2 cups water - for rice
2 cups rice
Lime juice, if desired
Tortilla chips
1. Cut chicken into bite sized pieces. Preheat oven to 350. Heat olive oil in pan. Add garlic to pan and let cook for 30 seconds. DO NOT LET IT BURN! It gets very bitter if the garlic burns. Add chicken to pan and cook thoroughly.
2. Add taco seasoning and mix well. May need to add a few sprinkles of water if you don't have much liquid. 

3. Dice jalapenos and add to pan. Let cook for a few minutes. Will get very aromatic! Start water for rice.
4. Add beans, sauces, and salsa. Reduce heat to medium low and cover.
5. When the water for the rice comes to a boil, add the rice. Cook as directions stated on package.
6. When rice is nearly done, add cheese to chicken/bean mixture - save 1/4 cup. Continuously stir so it gets to be a melty mess.
7. Transfer rice into a oven safe container that has a lid. (We use a Le Cruset dutch oven)
8. Sprinkle lime juice over rice and stir. Add the cheesy bean and chicken mixture to the top. Spread evenly.
9. Crush tortilla chips over the top of the chicken. Sprinkle remaining cheese on top and cover. Place in oven at 350 for 15 minutes to melt cheese.

Wednesday, June 4, 2014

Loaded Baked Potato Bites

Loaded Baked Potato Bites
These are a yummy side or appetizer to go with any meal.
Makes ~14-16 bites
Instant mashed potatoes - prepared for 4-6 people *or use leftover mashed potatoes*
Olive oil
1/4 cup chopped chives
1 egg, beaten
1/2 cup shredded cheese
Sour cream, cheese and chives to top
1. Heat a few teaspoons of oil in a pan. Combine mashed potatoes with egg, chives, and cheese. Mix well.
2. Add enough olive oil to make a sticky, consistent mixture.
3. Shape into ~ 1-2 inch balls and flatten to 1/2 inch thick.
4. Add to pan and brown on both sides (~1-2 minutes per side on medium).
5. Top with more cheese, sour cream and chives if desired. Enjoy!!