Samoa Bars

Man or woman, adult or child...who doesn't love Girl Scout cookies? It's incredible how, over the years, my favorites have remained the same:

• Tagalongs (aka Peanut Butter Patties...cookies topped with peanut butter and covered in chocolate...the red box)
• Samoas (aka Caramel deLites...caramel, toasted coconut and chocolate drizzle...in the purple box) and
• Lemonades (in the yellow box)

The only sad part is when I realize another year has passed and I haven't crossed paths with someone who knows someone-who knows someone-whose kid is selling these treats for their troop. Hence my attempt at recreating the flavors of one of my favorite cookies. Thanks to Martha, here's a non-Girl Scout combination of Samoa flavor.

Ingredients

3 cups (or 12 oz.) graham cracker crumbs

(*Note: you can either purchase whole graham crackers and grind them in a food processor, or you can spend a little extra and buy the pre-packaged crumbs. Talk about easy...)

1/4 cup granulated sugar

3/4 cup unsalted butter, melted

1 cup semisweet chocolate chips

1 (14 oz.) can sweetened condensed milk

1 1/2 cups sweetened shredded coconut

Directions

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the graham cracker crumbs, sugar and melted butter until combined.

3. Press it evenly onto the baking sheet to form a crust.

4. Bake for 10 minutes, rotating if parts start to cook too fast.

5. Remove from the oven and let cool for 20 minutes.

6. Once cooled, sprinkle with chocolate chips.

7. Pour the condensed milk over the top and spread so it covers the crust completely.

*Note: you'll want to leave a small edge of crust uncovered so the condensed milk doesn't drop off the bars.

8. Then sprinkle with coconut.

9. Return the baking sheet to the oven and cook for 10 to 15 minutes, or until the coconut starts to brown.

10. Remove from oven and cool completely. Then trim the edges off and cut into bars.

Chile Chicken Posole

What is posole, you might ask? Generally, it's a Mexican stew consisting of meat, corn and vegetables, though myriad recipes for posole exist. Just imagine the different combinations you can make with pork, beef, chicken, and endless veggies. I like this version from Food Network because of my recent hominy-and-spicy-peppers binge, and I love the flavor of cilantro in the broth. I'll spare you the scary details about the origins of posole (from approximately 1500 AD)...it would kill your growing appetite and possibly end visitors to the blog altogether...but trust me on this recipe. And let me know if you find some changes to further enhance it.

Ingredients
1 lb. boneless, skinless chicken breasts
1 tsp. dried thyme
Salt and black pepper
Olive oil
1 large onion
1 jalapeno pepper
2 cloves garlic
3 (6 oz.) cans whole green chiles
1 cup fresh cilantro
4 cups chicken broth
2 (15 oz.) cans hominy
Optional: for garnish, sliced avocados, radishes, sour cream or tortilla chips


Directions
1. Dice chicken breasts into small cubes. Season with 1/2 tsp. dried thyme, salt and pepper.
2. In a large pot, heat olive oil over medium heat. Saute chicken until just cooked, and set aside.
3. Roughly chop the onions and garlic. Remove seeds from the jalapeno and roughly chop. Saute in the pot until soft.
*Note: don't worry about finely chopping this stuff. It's going in the food processor.
4. Transfer mixture to a food processor. Add the chiles, cilantro and remaining 1/2 tsp. of thyme. Puree until smooth.

5. Return puree to the pot and cook over medium heat until it darkens to a deep green and gets thick.

6. Meanwhile, drain the hominy and set aside.
7. Once the puree is thickened, add the chicken broth, hominy and diced chicken. Cover and simmer for 10 minutes so flavors can blend.
8. Garnish with desired toppings and enjoy!

Breakfast Burritos

I didn't realize how behind I've been on posting until I saw this recipe lingering in my "to do" folder from September. Inspired by a recommendation from a friend to eat at Big City Burrito in Denver on my drive out west, I attempted my own homemade version of their burrito. Wrapped individually in foil and stored in airtight bags in the freezer, they were a great heat-and-go breakfast to get me through the beginning of my first semester. I'd recommend these to anyone who thinks they don't have time for breakfast. Just prep them on the weekend and store in the freezer...they will last for weeks.


Ingredients
1 package Hillshire Farms kielbasa sausage
2 large Yukon gold potatoes
2 bell peppers
1 white onion
1 can hominy
1 can diced green chiles
4 cloves garlic
16 oz. shredded pepperjack cheese
1 dozen eggs
1/4 cup milk
1/4 cup sour cream + extra for garnish
Ranch dressing and salsa for garnish
Olive oil
Salt and black pepper (and any other seasonings you prefer)
1 package large tortillas
*Note: though I generally prefer corn tortillas, I would recommend flour tortillas for this recipe because they hold together much better.
**Note: I originally used medium tortillas, but it was really hard to fill them and then roll them while keeping everything inside.


Directions
1. In a large mixing bowl, whisk together the eggs, sour cream and milk until well-combined. Season with salt and black pepper. Set aside.
2. Cube the potatoes and season generously with olive oil, salt and pepper.
3. Heat up a large skillet and add potatoes, cooking until they start to turn golden brown.
4. Meanwhile, dice the sausage, onion and bell pepper, and place in the hot skillet along with the potatoes. Season with salt and pepper.

5. Drain the hominy and pat dry. Also, mince the garlic. Add to the large skillet, along with the green chiles, and cook until the hominy is soft, stirring occasionally.
6. Meanwhile, in a separate medium skillet, cook the scrambled eggs until set.
7. Add the scrambled eggs to the large skillet and stir to combine. Take off the heat.
8. Cover with the cheese and stir until cheese melts.

9. Now, assemble the burritos. Lay your tortillas out and drizzle each with salsa and Ranch dressing (or any other condiments you'd like).
10. Place two heaping spoonfuls of the skillet mixture on top of the tortilla.

11. Roll the tortillas by folding in the two ends, then rolling length-wise.

12. Immediately wrap in foil and place in a large Ziploc bag.
13. Store in the freezer. To reheat, simply remove from the foil and microwave for 2-3 minutes for a hot, hearty breakfast.


*Note: these can be adjusted in many ways. You can add ham and bacon for a meatier bite, or you can leave the meat out altogether and replace it with beans for a vegetarian option. Also, you can use corn, squash, or any other veggies you want in order to change up the flavors and textures. This is a more southwest version with some spice, which I like, but go crazy and make it your own!

Homemade Calzone

I remember the first time I heard about calzones. I was in high school, and while over at a friend's house, we ordered pizza from a local place around the corner. After trying my very first calzone, I was hooked! I love that they're like little (or big!) pockets of pizza.


So I attempted to make my own after finding a recipe online. I used a trusted pizza dough recipe and threw in my own toppings. Here's how I did it:


Ingredients
For the crust:
Check out this tried-and-true pizza dough recipe


For the filling:
1/2 white onion, thinly sliced
2 cloves garlic
3-4 baby bella mushrooms, thinly sliced
1 small can black olives
1/4 lb. small pepperoni, from the deli counter
1 cup grated cheese (I used an Italian blend)
1 (15 oz.) can Hunt's tomato sauce
Olive oil
Salt and pepper
Dried Italian seasoning (or dried oregano, basil, thyme, etc.)


Directions
1. Preheat the oven to 375 degrees.
2. Make the pizza dough according to directions.
*Note: I added some dried herbs into mine to add a little color.
3. Meanwhile, slice and prepare the vegetables and garlic.
4. Once the dough has had time to rise, roll it out into a long rectangle.
*Note: do this on a baking sheet lined with parchment paper, or it will be difficult to move the finished calzone into the oven. 

5. Spread the desired amount of tomato sauce along the middle of the dough, leaving approximately 1/2" on each end and 1-1/2" inches on the sides.

6. Add the toppings on top of the tomato sauce, followed by the cheese, creating a mound in the center.

7. Now, to create the braided top, cut 1/2" strips from the tomato sauce to the end on both of the long ends of the dough. 
*Note: don't cut all the way to the filling, or it will spill out.

8. Wrap the calzone by criss-crossing the strips diagonally, alternating sides and overlapping the previous piece.

9. Brush with olive oil and sprinkle with salt and pepper.

10. Bake for 30-40 minutes, until the dough is golden brown.

Sopapilla

Readers beware: if you don't like butter...or cream cheese...or sugar...topped with cinnamon and sugar, don't read on.


(...but why wouldn't you like that stuff?)


This recipe is easy and so good! You have to try it, for dessert or a sweet (and sinful!) addition to breakfast.


Ingredients
3 cans Pillsbury butter crescent rolls
2 (8 oz) packages cream cheese, at room temperature
1 cup granulated sugar + extra for sprinkling
1 tsp. vanilla
1/4 cup butter, melted
Cinnamon


Directions
1. Preheat oven to 350 degrees.
2. Cover the bottom of a 9x13" casserole dish with 1 1/2 cans of crescent roll dough.
3. In a medium mixing bowl, combine the softened cream cheese, sugar and vanilla.
4. Spread the mixture over the dough in the casserole dish.
5. Cover with the remaining 1 1/2 cans of crescent roll dough.
6. Spread the melted butter over the top with a pastry brush, and sprinkle generously with cinnamon and sugar.
7. Bake for 20-30 minutes.

Crispy Roasted Chicken and Vegetables

I'll never forget the Christmas I got my Le Creuset dutch oven. It opened up a new world of possibilities for cooking, and it has already held many a soups, stews and roasts in its short lifetime.


This is a recipe I came up with by combining a roast recipe and some of my favorite vegetables. Crispy, juicy chicken, soft vegetables...great winter meal.


Ingredients
4 skin-on, bone-in chicken thighs
1 sweet potato
3-4 large carrots
1/2 white onion
1 large turnip
2 parsnips
Olive oil
Salt and black pepper
Lawry's seasoning salt
Dried sage
1 package Lipton onion soup mix


Directions
1. Preheat the oven to 425 degrees.
2. Cover the bottom of a dutch oven or heavy-bottomed pot with a thin layer of olive oil and heat until just smoking.
3. While the oil heats, pat dry the chicken thighs with a paper towel.
4. Season the chicken thighs on the skin side with salt, black pepper, Lawry's seasoning salt and dried sage.

5. When the olive oil is ready, place the chicken skin-side down.
*Note: it should sizzle. This ensures that the chicken skin gets crispy.

6. Cook the chicken until the skin is a golden brown. Remove and set aside.

7. While the chicken is cooking, prepare the vegetables. Peel the skin from the sweet potatoes, turnips, carrots and parsnips. Dice into large pieces, and dice the onion.
8. Once the chicken is removed, toss the diced vegetables into the olive oil that the chicken cooked in. Add more salt and pepper, as well as the onion soup mix. Toss until the vegetables are coated in oil and seasonings.

9. Return the chicken to the pot, placing skin-side up on top of the vegetables.
10. Roast uncovered for 45 minutes, or until the vegetables are fork tender, but not mushy.

Crockpot Rotel Chicken

I have a passion for cooking. You all know this. But cooking for one + way-past-full-time grad school + budget = hard to find good recipes! I saw this on Pinterest and thought it met my new dinner criteria.


It's definitely easy...just throw it in the crockpot and leave for the day. Just make sure to season it well with salt and pepper. 


Ingredients
2 lbs. boneless, skinless chicken breasts
8 oz. cream cheese
1 can black beans
1 can whole kernel corn
1 can Rotel tomatoes with chiles
Salt and black pepper
Rice (I like the frozen brown rice you can find in the freezer section at the grocery store)


Directions
1. Drain the beans and corn.
2. Add to the crockpot, along with chicken, cream cheese and Rotel.
3. Cover and cook on low for 6 to 8 hours.
4. Turn off the heat and shred the chicken slightly with a fork. Cover and let sit for 30-45 minutes.
5. Meanwhile, prepare the rice.
6. Pour the chicken mixture over the rice and season generously with salt and black pepper.