In honor of March Madness, I give you my Sweet Sixteen: a collection of sixteen of my delicious desserts. I do say, this sweet sixteen was a lot easier than my bracket. I’m honestly not sure if I even picked any of the 16 teams correctly. I haven’t been paying much attention since Gonzaga was beat, which I shouldn’t be too surprised being that I only picked them because it reminded me of Gorgonzloa cheese.
For this recipe swap I was assigned Christina Cooks. I really wasn’t sure what I was in the mood to cook so I just started browsing hoping something would jump out at me. I clicked the “chicken” tab and scrolled away. My eyes stopped on this recipe upon reading the word “Easy”, followed by “Mexi”…ok you have my attention.
What ever you’ve planned for dinner tonight, cancel it and make this. This really “wowed” me and my husband as well. The flavor combinations are incredible with the lime, pepper, onion, and creamy cheese sauce. I ate a bit like this, but then I also cut the chicken, mixed with the lime salsa and rice and ate it from a crunchy taco shell…delicious!
-2 boneless chicken breasts
-dash chili powder
-dash garlic powder
-dash onion powder
-1 sweet onion, diced
-1 green pepper, diced
-1 tablespoon butter
-1/3 cup heavy cream
-1/2 cup Monterey Jack cheese
1. Preheat oven to 375 degrees, butterfly chicken breasts. Season with chili powder, garlic powder, onion powder, salt and pepper. Squeeze half of a lime over chicken (reserve other half for the salsa) Bake 30 minutes.
2. Combine the diced sweet onion and green pepper, and juice from the other half of lime. Season with salt and a dash of garlic powder.
3. In a sauce pan melt the butter and add the heavy cream. Add cheese and simmer to thicken. Note: If the sauce doesn’t thicken enough for you, add a teaspoon of corn starch. Once sauce has thicken, season with garlic powder, salt, and pepper. Serve immediately over chicken and top with lime salsa. (Optional: Serve in taco shells with brown rice)
Nothing like a hearty breakfast to get you going for the today! And this gets brownie points for being incredibly easy with minimal cleanup required. The chorizo has just enough kick to it without being overly spicy, and the basil and garlic powder really set this apart from any normal eggs ans sausage dish. This would also make a great addition to a brunch menu for entertaining!
So I guess it’s spring now? I wouldn’t know, being that I still have the heater running and the air is still lingering in the 30’s and 40’s. I won’t be greedy and ask for 75 degree weather now…but at least may 60? I can live with the for a while. At least is would be somewhat enjoyable to walk around outside without having to bundle up and the wind still whips right through your jacket. At a time like this I’m really missing Charleston.
-1 chorizo sausage
-4-5 tablespoons milk
-1/4 cup mozzarella cheese
-1/4 teaspoon garlic powder
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 teaspoon basil
1. Preheat the oven to 350. Brown the chorizo in a pan for 5-6 minutes.
2. Crack eggs into a pie dish and pour in the milk. Gently whisk the milk to combine with the egg whites, being careful to not completely break the yolks. Add the chorizo and mozzarella cheese. Sprinkle over top the salt, pepper, garlic powder, and basil. Bake 20 minutes. Server with buttered toast.
As I’m writing this its snowing….yes, snowing again. Funny how when it snows around Thanksgiving and Christmas I absolutely love it, the feeling of the Holiday’s, family, togetherness…its awesome! But now, as its the middle of March, I’m greeting this snowfall with a scowl. On that note, here’s a typically fall dish: Apple Crisp.
I’ve made an apple crisp before, last Thanksgiving when I was still in Charleston and my mom and little brother came to visit. I made a Paula Deen recipe and surprisingly, it was so dry! I followed the recipe exactly, but it wasn’t moist enough. I bought some apples a few weeks ago and decided to give this another go. This recipe I found is the winner. It’s moist, sweet, and caramely. The only thing I changed was doubling the topping amount. I made it as the recipe state and it was no where near a reasonable amount, weird.
-4 apples, peeled and sliced (I used Red Delicious, original recipe called for Granny Smith)
-1/3 cup sugar
-1 teaspoon vanilla
-1 tablespoon water
-1/4 teaspoon nutmeg
-1 1/3 cup flour
-1 1/3 cup rolled oats
-1 1/3 cup brown sugar
-1/2 teaspoon cinnamon
-2/3 cup butter, melted
1. Preheat oven to 350.
2. In a bowl, combine the apple slices, sugar, vanilla, water, and nutmeg. In a different bowl, combine the flour, oats, brown sugar, cinnamon, and melted butter.
3. Place apples in an 8×8 or 9×9 baking dish and cover with the crumb topping. Bake 45 minutes, serve immediately and top with caramel sauce and vanilla bean ice cream.
Since I detest corned beef and cabage, I figured I should make something remotely Irish for this St. Patrick’s Day. What’s more Irish than Bailey’s Irish Cream? I’ve already made a Bailey’s Mousse before, and I wasn’t really in the mood for anything “cakey” like cupcakes. I remember these molten lava cakes I’ve made before and thought how delicious these would be to be infused with some Bailey’s, and whip up a caramel and Bailey’s whipped cream to serve on the side! You don’t want to pass this one by.
-2 ounces dark chocolate
-1/3 cup butter
-2 tablespoons Bailey’s liquor
-1/3 cup sugar
-1/4 cup flour
-1/2 cup whipping cream
-3 teaspoons Bailey’s
-1 tablespoon caramel sauce
1. Preheat oven to 400 degrees. Grease 2 ramekins VERY well. Insert a small disc of wax paper into the bottom of the ramekins.
2. In a saucepan over medium heat, melt the dark chocolate with the butter and 2 tablespoons Bailey’s. Remove from heat and cool 10-15 minutes. In another bowl beat the eggs with the sugar. Stir in flour, then stir in melted chocolate. Pour into ramekins and bake 15 minutes. Serve with Bailey’s caramel whipped cream immediately (remember to remove wax paper when removing from ramekins).
3. For the whipped cream, combine the whipping cream, 3 teaspoons of Bailey’s and the caramel sauce and beat at high speed until stiff peaks form.
Nothing quite like the smell of warm banana bread that will make your home smell, well, homey. I have been wanting to make this for a while now, and since I had some ripe bananas sitting around the timing was perfect! The recipe called for 3, but since I like mine extra flavorful I used 4 bananas. The bread is incredibly moist and perfect with a cup of coffee for breakfast. Or, make it a perfect dessert and drizzle a little melted Nutella or chocolate over top!
I am so so excited to be going back to Charleston tomorrow for a wedding! I can’t wait to see everyone, and most importantly, enjoy some sunny and warm weather! Its snowing like crazy right now, so if I close my eyes I can imagine the sun on my face and the swaying palm trees I’ll be seeing tomorrow!
-1 cup sugar -8 tablespoons butter, softened -2 large eggs -4 very ripe bananas -1 tablespoon milk -1 teaspoon ground cinnamon -2 cups all-purpose flour -1 teaspoon baking powder -1 teaspoon baking soda -1 teaspoon salt
1. Preheat the oven to 325 degrees and grease a loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time. In a different bowl, mash the bananas and mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
3. Add the banana mixture to the creamed mixture and stir until combined, then add the dry ingredients and stir to combine. Pour batter into prepared pan and bake for 1 hour.