Wednesday, April 25, 2012

Traditional Slaw Salad

I love Cole Slaw and was introduced to Broccoli Slaw last year - not bad! I found the recipe below on a bag of Broccoli Slaw and tried it out. It's pretty good!

(I know this isn't some fancy recipe, and it came off the back of a bag of shredded broccoli, but remember that this is a place to compile recipes)

Like all Cole Slaws, you could definitely add raisins, golden raisins or dried cranberries to the mix.

1/4 cup mayonnaise
1 1/4 cup vinegar (I used cider vinegar)
2 tsp sugar
salt and pepper to taste
12 oz Cole Slaw or Broccoli Slaw mix

Blend together first 4 ingredients in a large bowl. Add slaw mix and gently toss until coated. Cover and refrigerate until ready to serve.

Sunday, April 15, 2012

Skinny Buffalo Chicken Dip

This dip made the rounds of my friends and is still very popular. It's so addictive that it's earned the name "Crack Dip".

This is a more scale-friendly recipe than the original, but still just as tasty! Another Pinterest find!

4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken (I use canned chicken in water and drain and chop as needed)

Mix the first 5 ingredients together until smooth. Add the chicken and mix until combined. You can either put it in a baking dish and bake for 20 min or until bubbling OR put this in the crock pot on low for 3-4 hours. Serve warm.

Original recipe from

Deluxe Cheeseburger Salad

When I was a Pampered Chef consultant, this recipe came out. I was a bit skeptical. It sounds so weird. But I had to try it so that I could offer it to my hosts for their shows. It's really great! It tastes just like a cheeseburger!

You could definitely substitute ground chicken, turkey or even pork for the ground beef. And I skipped the toasted buns when I made it other times. If you want something crunchy, maybe try it with tortilla or pita chips. You can also make it a deconstructed salad by putting everything in separate bowls and let people build their salad the way they like it.

sesame seed hamburger bun tops
small red onion, divided
plum tomatoes
3/4 lb 95% lean ground beef
1/2 cup sliced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese


  1. Preheat oven to 425°F. Slice bun tops into 1/4-in. strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8–10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.
  2. Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.
  3. Cook ground beef in Sauté Pan over medium-high heat 5–7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Meanwhile, chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well using Small Mix ‘N Scraper®.
  4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.
Original recipe from The Pampered Chef.

Sunday, April 8, 2012

Asparagus with Lemon Vinaigrette

A friend told me about a recipe he found in a grocery store magazine for a lemon vinaigrette for asparagus and it sounded amazing. I decided to give it a shot for Easter dinner and it was fantastic!

1/4 cup Extra Virgin Olive Oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh Thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt or sea salt
pinch fresh cracked pepper
2 pounds fresh asparagus stalks, washed and trimmed

In a jar, combine olive oil, lemon juice, Thyme, garlic, salt and pepper. Cover and shake vigorously until combined. Store in the refrigerator and serve at room temperature.
Steam asparagus until crisp-tender; do not overcook! 
Drizzle vinaigrette over asparagus to coat lightly.
Makes 4-6 servings.

Easy Brown Sugar Glazed Carrots

Found these for Easter dinner.

16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste

In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Serves 4 to 6.

Chocolate Stout Cupcakes with Dark Chocolate Truffle Center and Vanilla Bean Frosting

Found these for my dad's birthday. Added the truffle center that I saw in another cupcake recipe because I'm just that awesome!

This was my first time using a real vanilla bean for something. It has an amazing aroma and was pretty easy to use!


box chocolate cake mix
1/2 cup vegetable oil
3/4 cup stout beer

1/2 cup butter, softened
cups powdered sugar
1/3 cup milk
vanilla bean


  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  3. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cut an "X" in the top of the cupcakes and insert a truffle into the center. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  4. In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.
Original recipe from Betty Crocker.

Overnight Blueberry French Toast

Got this recipe from my friend, Ren. Need to tweak it a bit next time, but it's still tasty!


  • 12 slices day-old bread, cut into 1 inch cubes
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter

  1. Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
  3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350F.
  4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.
Original recipe from

Wednesday, April 4, 2012

Spicy Honey-Roasted Chicken and Sweet Carrots

Both of these recipes were crazy easy and very delicious. I hated carrots as a kid, but have learned to love them as an adult.

I cooked my chicken in the Deep Covered Baker (remember, we talked about that earlier) and when it was done, I took it out of the oven and put the cover on it till the rest of dinner was done. Perfection!

Spicy Honey-Roasted Chicken (recipe from

  • 1 (6 pound) whole roasting chicken
  • 1/2 cup honey
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter, melted

  1. Preheat oven to 400F. Rinse and pat dry the chicken; place in roasting pan.
  2. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
  3. Roast the chicken in the preheated oven until the skin begins to brown, 30 min. Baste the chicken with juices in the roasting pan.
  4. Reduce heat to 350F, and roast until no longer pink at the bone and the juices run clear, about 1 to 1 1/2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180F. 
  5. Remove the chicken from the oven, cover and allow to rest in a warm area for 10 minutes before slicing.

Sweet Carrots (recipe from

  • 1 1/2 cups baby carrots
  • 2 teaspoons brown sugar
  • 1 teaspoon butter or stick margarine
  • 1 teaspoon white wine vinegar or cider vinegar
  • 1/8 teaspoon salt
  • 1 teaspoon minced chives

  1. Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until tender. 
  2. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Tuesday, April 3, 2012

Easy Garlic Chicken

Another recipe found on Pinterest. It was pretty good, but keep your eyes open for a Take 2 version sometime in the future. 

Original recipe found on

boneless skinless chicken breasts
  • teaspoons olive oil
  • garlic cloves, minced
  • tablespoons brown sugar

  • Directions

    1. Preheat oven to 500°F and lightly grease a casserole dish.
    2. In small sauté pan, sauté garlic with the oil until tender.
    3. Remove from heat and stir in brown sugar.
    4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
    5. Add salt and pepper to taste.
    6. Bake uncovered for 15-30 minutes.
    7. Broil on high until garlic and brown sugar topping start to brown and caramelize.