Sunday, February 15, 2015

Almond Butter Chicken Salad

This is for all of you who are scared, loathe or despise mayo.  It might also be paleo (I am no expert since we certainly aren't at our house :).   Even though this recipe might be different than the all-time, most popular recipe Julie and I created...I love it just as much!  

This recipe is from my friend, Ashley.  It's the same Ashley where I got the amazing ice cream recipe I use monthly to this day.

2 cooked chicken breasts, chopped (~1 lb)
Granny smith apple, chopped
Clump red grapes, quartered
1/2 Red onion, diced
1 T almond butter
squeeze of lemon or lime juice (just enough to get it to mix)

I struggle when preparing chicken but for this recipe I had success with the thin sliced, hand trimmed chicken breasts from Albertstons.  I placed the salt and peppered chicken slices in the oven at 350 (pan covered with foil) for 18 minutes.  They were moist and cooked to perfection.

The rest of the recipe is a lot of chopping and dicing of the ingredients you see above.  The lighting was so pretty I had to snap a picture.  

Mix all together using just enough of the lemon or lime juice to help the almond butter mix.  Work through it for awhile.   Enjoy.  Hope you love it as much as I do!

Sunday, January 25, 2015

Dinner Favorites

Hunter and I came up with our "dinner favorites list." I thought I would share them, linking all I can. These are our "go-to's."

In no particular order:

Spaghetti and Meatballs

Steak and Purple Taters - all Hunter



Pot Roast


Sunday, January 11, 2015

Suzie's Creamy Chicken Noodle Soup

We are in week 2 of an inversion.  Typically I wait for sunny days for betters pictures but of all days to make soup, today is the day!  This recipe is from my wonderful coworker, Suzie.  She made it for a work shower and I had no less than 3 servings. I had her write it down because it was in her head. Tweak it to your liking.  You cannot go wrong!

Suzie's Creamy Chicken Noodle Soup:


4 (3/4 to 1 lb) thin-sliced boneless, skinless chicken breasts
1 can cream of chicken soup
1 can chicken broth
Chives to taste (I use freeze dried ~2T)
Parsley flakes (I omit)
Salt and Pepper to taste
1 pint half and half
Carrots (1/2 lb matchstick or baby carrots I do)
2 T onion
8 oz fine egg noodles

Serves: 5+


-Place chicken breasts in a dutch oven.  Add water to cover the chicken (plus some).  Salt and pepper.  Simmer until chicken is tender.  Remove the chicken and let it cool.  When it cools, chop or shred.  

Albertsons spoils me.  I cannot imagine trimming chicken anymore!

-Add the can of cream of chicken to the broth/water in the dutch oven.  

-Add can of chicken broth, pint of half and half, parsley (I omit), onion and carrots.  

-Simmer until carrots become tender.

-Add the egg noodles and continue to simmer.  When noodles start to look done, add the chopped/shredded chicken. 

-If it’s not “soupy” enough, add more water and stir to heat.  The longer the soup sits, the more chunky it will become. 

Enjoy.  Hope you love it as much as we do!

*Note: For a lower-fat version you can certainly use less half and half and more broth.  This recipe online looks like another similar and good alternative:

Sunday, November 2, 2014

Brown-Eyed Susans

This is my Maw, my grandmother's, recipe.  It is so special and loved that Mom and I made Brown-Eyed Susans ourselves to serve at my reception.  (The caterer made everything else, don't worry.)

Not only were these cookies served at my wedding reception but the blog, Style Me Pretty, actually took my submission for their "Grandma's Favorite" recipe contest.  I didn't realize it was published until LONG after the fact.  Click the image below to see it for yourself.  Pretty cool:

Lastly, I must share the original recipe card.  Maw had a cursive typewriter!

Brown-Eyed Susans


2 sticks of room temperature butter (yes, that is oleo!)

3 tablespoons sugar
1 teaspoon real almond extract
2 cups flour
1/2 teaspoon salt

1 cup confectioner's sugar
1/2 teaspoon vanilla (just one time even though there is a typo on the card above)
2 tablespoons cocoa
2 tablespoons of hot water


1. Preheat your oven to 400 degrees.

2. Cream the butter on high speed for 2 minutes.

3. Turn to medium speed and add the sugar and almond extract.

4. Turn down to low speed and add the flour and salt.  You will have to scrape the bowl midway through.  The butter tends to stick on the sides of the mixing bowl.  The dough will be stiff so lock the tilt head or your mixer might walk off the counter.  (I know this from experience.)

5.  Grease 2 insulated cookie sheets.  Insulated is best.  You don't want these babies to brown on the bottom (easier said than done).

6. Make tablespoon-sized balls of dough.  Round in your hand until all creases disappear.  I use my pointer and middle finger to flatten the tops slightly.    This will keep the icing from running. They should be very can smooth out the cracks again after you smush if you are very particular.  

FYI: My recipe made 2 dozen.  I guess I am a little more generous on portion sizes than Maw! 

7.  Bake on 400 degrees for 12 minutes.  I did 6 minutes and swapped the top/bottom cookie sheets in order to keep them from browning.  It is better to undercook than overcook these cookies.

8.  When they come out of the oven immediately remove them to a cooking rack.  Again, you don't want the bottoms to brown!  Let cool completely.

9.  Now to make the icing...  In another mixing bowl combine 1 cup of confectioners sugar, 1/2 teaspoon vanilla, 2 tablespoons of cocoa and 2 tablespoons of water.  If it is too thick you can add drops of water to thin.  It will harden as it sits.  You certainly can just spoon icing on the cookies.  I use some of my tools from my cake decorating days.  (wilton 12 tip)

10.  Top with almond slivers.  *It is important to add the almond slivers before the icing hardens so they stick!*

11.  Try not to eat too many yourself!  Again, easier said than done!  They literally melt in your mouth.

How beautiful is a day like today for baking?!

Monday, October 27, 2014

Hot Spiced Drink

I wish I could send smells through the computer. I would.  It's cooling off here in Boise which means one spiced drink.  Mom made this growing up using a percolator.  Not many people have one (ahhem like me) so I use my aunt's Le Cruset!  Any pot will do.  One thing is for certain, your house will smell wonderful and it is EASY EASY!

2 cups cranberry juice*
2 cups apple juice* (or cider if it is fall...the only difference is the filtering and preservatives)
6 cloves
2 cinnamon sticks
1 orange, sliced (discarding the ends)

*You can honestly use any amount of juice.  Use equal parts.  I typically just throw in cloves and a couple cinnamon sticks.  It's not a measured science.  It is hard to mess up!

Combine all ingredients over low heat and let simmer at least 20 minutes.  The longer the better.  Many people online in similar recipes recommend taking the peels off if you are going to simmer for long periods of time or store.  It causes it to bitter.  I keep what I dont drink in a pitcher and reheat in the microwave!

Today I used these juices!  I try to get natural sugar added. 
Cloves fascinate me.
Isn't it beautiful?

Wednesday, October 22, 2014

Best-of-Both-Worlds Cookie Recipe (the brownie cookie)


This weekend I visit my sissy.  She is a Halloween baby so I thought I might as well surprise her with cookies for her birthday - and ones that travel well.  She has already tried these cookies, which are still my favorite chocolate chip cookies to date.  SO I googled for recipes that include two ingredients I had purchased at the local farmer's market.  Hunter has been wanting to use them as bad as I have!  

I hit the jackpot with this recipe.   Lately I started to blog only recipes I've done a few times to make sure they are tested.  But these are too good not to share.  They are sure to satisfy a chocolate craving with a rich, chocolately taste.  I am a cookie and brownie girl, so naturally, these are the "best of both worlds."  


1 1/2 cups all-purpose flour
1/4 cup Dutched cocoa flour (not your typical Hersheys!)
3/4 tsp baking soda (always use this with dutch process)
1 stick unsalted butter, room temp
1/2 cup packed DARK brown sugar (keeps moisture)
1/2 cup honey
7 oz unsweetened chocolate, chopped (I use trader joes pieces)
1/4 c granulated sugar


Mix your dry ingredients in a large bowl.  

It turns out the coolest color!
In a separate mixing bowl, beat the butter and sugar on medium speed until fluffy (about 2 minutes).

Then add honey and beat again.

I was fascinated so of course I took e  picture.
Reduce the speed and add the flour mixture until well combined.

Then add chocolate pieces.  The batter is a beautiful, rich color.  This cell phone night picture doesn't do it justice.

Now, like many good recipes, you refrigerate the dough for at least 30 minutes.

Go ahead and preheat your oven to 325 and use this time to clean the kitchen! forward 30 minutes.

I used two large cookie sheets (both insulated and non and I don't have a preference).  Shape into tablespoon-sized balls.  

Sprinkle the top with course sugar (of course this is optional but does make them look special).  

Place a couple inches apart.  They do flatten out while baking. 

Now, like a brownie, you do no want to over bake.  I made mine large and 9 minutes was plenty.  You want to get them just as they begin to set and the tops start to crack.

Let cook on a wire rack.

I will leave you with one more picture....ENJOY!

Saturday, October 11, 2014

Broccoli Beef Stir Fry

Broccoli Beef Stir Fry

It's taken me awhile to post this recipe even though we've been enjoying it for quite some time.  It takes quite a few steps but the flavors pay off.  Once the prep is over, the actual cooking part is quick!  Also, I might add that I have just discovered Jasmine Rice.  If you haven't tried it, now is the time.  It takes longer than '5 minute rice' but just set it on the stove to cook while you assemble the stir fry (or microwave it) and you won't be sorry!  It has great flavor.


  • 3/4 lb flank or sirloin, sliced thinly and evenly across the grain
  • 1 lb broccoli florets
  • 2 T sesame oil
  • 2 cloves garlic, finely minced
  • 2 tsp cornstarch, dissolved in 2 tablespoon water

  • 1 tsp soy sauce
  • 1 tsp Chinese rice wine (dry sherry or sake)
  • 1/2 tsp cornstarch
  • 1/8 tsp freshly ground black pepper

  • 4 T oyster sauce
  • 2 tsp Chinese rice wine (dry sherry or sake)
  • 2 T soy sauce
  • 1/2 cup chicken broth

Some of these ingredients may sound foreign but you can buy them at most grocery stores (Publix and Albertsons).  I have cooking sherry I will use in a pinch but was having trouble finding Chinese rice wine the other day.  The wine sommelier at Albertsons suggested Sake.  She uses it as a substitute and really is a version of rice wine (also made with rice). Oyster sauce is labeled "flavored" many times.  It has other ingredients like fish sauce in the ingredients.  I thought that was interesting. 

Sake and oyster sauce examples...some oyster sauces pour out of the bottle better than others.  This is my favorite.


Cook rice according to instructions.  (Again, jasmine is my favorite.)

Prepare the marinade and let meat sit in a medium sized mixing bowl while you prepare the remaining ingredients.

Blanch the broccoli (cook in boiling water for about 2 minutes until bright green and then pour out the water).

Stir together the sauce ingredients in a small bowl.  You will need this located by the stove along with the broccoli for "go" time.

Now, for "go" time.  I suggest you use the largest skillet you have.  I'm never able to cook all the meat at one time so you may want a plate near as you finish rounds of the meat.  My Cuisinart nonstick is HUGE, too!

I found high heat will borderline cause a grease fire on my stove so I usually cook on heat around 7/8 on my electric stove.  Make sure the skillet is heated before you add the sesame oil and meat!

Add the meat in layers to the pan, making sure they do not touch.  Cook on each side about 2 minutes.  This is why you want your meat even and thin.  It helps you cook evenly and quickly.

Add your garlic when finishing the meat...for about 30 seconds.

Add broccoli and sauce and bring to a boil.

Pour in dissolved cornstarch and cook until thickened.  The more it sits, the thicker the sauce will become.

Enjoy.  I hope you like it as much as we do!