One Pan Sour Cream Enchilada Skillet and Spring

It's a beautiful National Day of Prayer, Cinco de Mayo and Spring day here in Colorado.  Birds were chirping quite early this morning and Theo could not wait to get to his sunny patio.  We have a new German Shepard puppy "Zoe", that moved in behind us.  Theo has not decided if he likes her or not but rest assured, he keeps an eye on her every move all day long!!!

Given that Spring has finally arrived here I hope, that means the bugs and bees have all hatched and are making their way through the neighborhood...which is never good!  I know right know they are all huddled together and strategizing how they can torment me for the next five months.  Since all our snow and cold snaps we experienced this season for such a long time, we like to now keep the doors open and get a nice cross breeze going through the house.  Yesterday afternoon my daughter gave one of her horror movie screams that a wasp had entered the house...just love those screams...not!!

To solve this seasonal challenge, I hit my favorite ACE Hardware and invested my hard earned $12.66 (because I had a coupon of course) and purchased the "Magic Mesh".  I know it may seem like a little "back country decor", but I'm pretty excited about it.  It's a win-win for everyone...I get fresh air in the house, Theo can continue to spy on his new girlfriend and my daughter can now save her vocal chords from those awful screams!!

If you're wanting to also spend more time on your patio this evening and less time in the kitchen, this dish is also a win-win!!  One pan and goes together so easy with awesome flavors throughout it.  It's a little on the rich side, so you can just add some diced avocados, tomatoes and green onions, then it will be a "healthier version" I'm sure.

One Pan Sour Cream Chicken Enchilada Skillet
Adapted from heatherlikesfood.com

3 Tbs. butter
3 Tbs. flour
2 cups chicken broth
1/2 tsp. salt
1/4 tsp. chili powder
1/4 tsp. oregano
1 (4 oz.) can diced green chiles
1 (4 oz.) can chopped black olives
3-4 boneless, skinless chicken breasts
1 cup sour cream
12 corn tortillas, cut into bite-sized pieces
1 cup colby-jack cheese, grated

Optional Toppings:
hot sauce
avocado, peeled and diced
tomatoes, diced
green onions, diced

In a large skillet, heat butter over medium heat until melted.  Stir in flour, cook for 1 minute and whisk in chicken broth.  Continue stirring until smooth and thickened, about 2-3 minutes.

Stir chili powder, salt, oregano, green chiles and black olives into the sauce and place chicken breasts into pan.  Bring to a simmer, reduce heat to low, cover and cook 15-30 minutes (depending on size of chicken breasts) or until chicken is cooked through.

Remove chicken from pan, leaving the heat on low and place chicken on a plate to shred into bite-sized pieces.

Stir sour cream into the sauce and return chicken to the pan along with the tortilla pieces.  Stir until combined and top with grated cheese.  Cover pan and cook for 5-10 minutes until bubbly and the cheese is melted.

One Year Ago: Lemon Pound Cake with Citrus Glaze
Two Years Ago: Margarita Cupcakes

Sweet Samoas Cake for a Sweet Victory

We ended our club volleyball season with a sweet 1st Place victory at the last tournament!  Proud mama moment as I have never seen my girls play so incredible in their entire career...(that would be because I couldn't get any of it on video that day)...so of course they played like professionals when I can't get it recorded for recruiters...oh, well at least we have the fun memories of the day!!

The team came home with their 2nd pin (for 1st place in a tournament) for the season this year. These pins have more value to them than anyone could possibly understand!

...and speaking of pins.  Back in the day when my girls were Girl Scouts, they had to participate in the annual cookie sales each year (to earn a pin or patch) which was also priceless!  One year I had the insane idea to volunteer and be "The Cookie Mom".  We had cookies in every room of the house, from wall-to-wall and floor to ceiling.

The downside of being the cookie mom was that you had to look and smell at all the wonderful cookie flavors every day!!  

Today, we still support our local Girl Scout troops and buy cookies from them every year.  Oddly enough though, we ended up with a box of Samoas that never got touched.  I think we just burned out on them from so many years of cookies sales and inventory in our house.

I had heard about cookbooks using Girl Scout cookies as an ingredient.  I searched out and found this cake that is so over the top and I'm embarrassed to say that I couldn't stay out of it!  I have just recently lost about 20 pounds and I think gained half of it back from this cake (well maybe not that much)...so worth it though!!!

Samoas Mascarpone Filled Layer Cake

Adapted from Culinary Concoctions by Peabody

1 recipe butter cake (original recipe features directions from scratch)

1 recipe Samoas Mascarpone filling (recipe follows)

1 recipe coconut buttercream (recipe follows)

1 recipe ganache (recipe follows)

1 cup caramel sauce (store bought or homemade)

1 cup toasted, sweetened coconut (optional)

For the butter cake:
1 box of Butter Cake flavored mix (or you can make your own from scratch)

For the Mascarpone Samoas Filling:

1 ½ cups chilled heavy whipping cream

½ cup mascarpone cheese, at room temperature

1 box Samaos (20 cookies), smashed into pieces

1 tsp. vanilla extract

½ cup powdered sugar

Coconut Buttercream:

1 cup unsalted butter, at room temperature 

pinch of salt

2 tsp. coconut extract (found in baking aisle)

¼ cup heavy cream

3 cups powdered sugar

Chocolate Ganache:

½ cup mini semisweet chocolate chips

½ cup heavy cream

¼ cup corn syrup

For the Cake:

Spray two 8 or 9 inch cake pans with nonstick baking spray and line the bottom of the pans with parchment circles. Don’t skip the parchment as your cake will most likely stick to the bottom without out it…cakes are mean like that.

Prepare your cake mix according to package directions.

For 8 and 9-inch pans bake for about 25 minutes or until tops spring back when lightly touched in center and a wooden skewer comes out clean. 

Let cakes cool for 10 minutes and then remove from pans.  Let cool completely once out of pans.

Wrap in plastic and chill for several hours or overnight. This helps the cake stay together when making the layer cake.

For the Samoas Mascarpone Filling:

Using a cold mixer bowl with the whisk attachment beat the heavy cream until soft peaks form.

Add the mascarpone, vanilla, and powdered sugar and beat until it forms stiff peaks.

Fold in the Samoas cookie pieces.

Put in a separate bowl and cover with plastic wrap. Refrigerate until ready to assemble cake.

Buttercream:

Using a stand mixer with a paddle attachment beat together the butter and powdered sugar.

**Add one cup of the powdered sugar on low at first (to avoid it flying everywhere).

Add the heavy cream and beat until combined.

Add the remaining powdered sugar and beat until fully combined.

If it’s too thin add a little more powdered sugar. If too thick thin with more heavy cream.

Ganache:

Place the chocolate chips and corn syrup in medium bowl.

In a small saucepan bring the cream to a boil.

Pour the cream over the chocolate chips and corn syrup.

Let sit for 5 minutes.

Whisk the cream into the chocolate, it should combine easily. Whisk until smooth and glossy.

Cake Assembly:

If you used 8 or 9-inch cake sizes, then split the cakes in half horizontally. 

Spread the Samoas mascarpone filling between the layers. If making the 8 or 9-in cakes you will have thinner layers.

Place the cake in the fridge for an hour.

Frost with the coconut buttercream. You can do a crumb coat if you like. But you don’t want super thick layers of frosting as this is being covered in caramel and chocolate.

Spoon the caramel on top to the edges so it drips down the sides.

Spoon the ganache on top of the caramel again to the edges so that it drips down the sides.

Add toasted coconut and an extra cookie (if you have any left) for garnish (optional).

One Year Ago: "Un-Fried" Fried Ice Cream
Two Years Ago: White Pizza

Alabama White Barbecue Sauce and Gift Baskets

It's end of the school year time again around here and you know what that means...final exams, volunteer appreciation and end of season meetings and acknowledgements...and last minute projects. I won't even tell you what I was doing at 6:18 am this morning (I can assure you it wasn't relaxing in my robe with a hot cup of coffee, curled up on the sofa and catching up on the morning news).  Let's just say, my self taught Microsoft Publisher programming and marketing designs do come in handy for school projects...we'll just leave it at that.

This past week however, we did thank goodness have ample amount of time to prepare thank you gift baskets for all the Booster Club parent representatives.  Our President had the great idea for these "S'More" gift baskets, in the spirit of upcoming summer.  I have to say I was really proud of myself in creating custom marshmallow letters for their tags!

32 S'More gift bags ready to prepare.

Are these just the cutest gifts ever?!?!

While we prepared the baskets, my husband made the most incredible beef brisket on our Traeger
grill.

During one of my Pinterest binging episodes a few weeks ago, I stumbled on "Alabama BBQ Sauce". Being a northern girl, I had never seen or heard of white BBQ sauce.  It looked so good and appealing, we had to try it...WOW!!  Unbelievably good...I recommend making a large batch of this deliciousness.  Not only was it awesome on the brisket and roasted fingerling potatoes, it was also great on our chicken we had later in the week.

Alabama White Barbecue Sauce
Courtesy of www.rockrecipes.com

1/2 cup mayonnaise
1 Tbl. water
1 Tbl. lemon juice
2 Tbl. apple cider vinegar
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. Dijon Mustard
1 tsp. honey
1 clove garlic, finely minced
A few dashes of hot sauce or sriracha sauce to taste

*** This does make a relatively small batch of sauce to serve about 4 people or so.  Double or triple the recipe as needed if serving larger groups.

Whisk all ingredients together until smooth.

If you like the sauce a little thicker, just add another tablespoon or two of mayonnaise or thin it with a little more water if you find it's too thick for your taste.

Cover and let sit in the refrigerator for several hours or even better to sit overnight to let the flavors develop. (Best if made the day before you want to serve).

One Year Ago: Mayan Chocolate Cookies
Two Years Ago: Pizzette

Pesto Cheesy Chicken and Playing In Wet Socks

Mom's need to be prepared for all things at all times.  There is no guidebook or manual on being a mom.  You live it and learn it as you go along.  Sometimes you fail and other times you have great successes.

All "professional" mom's know to keep a roll of duct tape, a roll of packing tape and a pair of scissors in their car.  The essential box of Kleenex, roll of paper towels and an EMT certified First Aid kid is forever packed in the back seat, because every mother has had to wipe a child's tears after a bad day at school, while dodging rush hour traffic and applying antiseptic wipes and a band aid to the other other child (all at the same time).

They know a black Sharpie marker must always be ever present in their purse (even before the MAC lip glaze makes it in there sometimes).  They know to never leave the house without beverages and snacks in the car for road trips, whether it's a 3 hour drive or a quick run to Target...and let's just face it, zip ties are the greatest invention ever and fix almost anything!...never, ever leave home without a stash of them in your car or purse.

Last weekend we had to hit the road early in the morning for a tournament.  In true form, my girls were doing their uniform laundry at 6 am the morning we had to leave.  I could have done their laundry for them the night before...but I didn't.  I have been trying my hand at a little tough love and hoping to prepare them for college life on their own (some days it works, others it doesn't)  No great surprise to me that their socks did not get dry in time before departure...however, my daughter was quite upset that she would have to play in wet socks.

Luckily we had a one hour drive in the snow, sleet and rain ahead of us.  I was going to need the heater on in the car anyway while we drove there, so might as well use the vents to dry her socks...genius!!  Not to worry, by the time we got to the tournament, her socks were dry and toasty warm.  We'll see if they remember that trick, when they become moms!

This dish will rock any mom's recipe repertoire!  It is so easy and delicious...simple ingredients with big flavor!

Pesto Cheesy Chicken

4 boneless, skinless chicken breasts
6 ounces prepared pesto
3 roma tomatoes, sliced
4 slices provolone cheese
1 cup shredded mozzarella cheese
salt
pepper
parsley

Preheat oven to 400 degrees.  Spray glass baking dish with non-stick spray.

Lay chicken breasts on prepared baking dish.  Sprinkle with salt and pepper.

Spread a small amount of pesto all over chicken breast.

Place 3 tomato slices on each piece of chicken.

Place one slice of provolone cheese on tomatoes.

Sprinkle mozzarella cheese over provolone.

Top with a sprinkle of parsley.

Bake at 400 degrees for 40 minutes.

Ooey, gooey, cheesy goodness!

One Year Ago: Mom Monday

Two Years Ago: Mediterranean Meatballs and Cake Pops

Torta Rustica and Tax Day Anniversary

It was today, 23 years ago that I met my future husband.  23 years ago I stood in his sister's family room enjoying a wonderful business luncheon they were hosting.  So much has happened in 23 years, I am in amazement at what we have been through (and I'm not just referring to my ever changing hair color either) and so thankful for all the blessings that we have experienced together.

Check out this stylish couple!
circa 1993, The Ritz Carlton Resort, Rancho Mirage, California

On that fateful day, they prepared an incredible menu of Torta Rustica, Arnold Palmer drinks and warm chocolate chip cookies.

Through the years, we have appreciated various deli styles of this Italian classic on our "meeting" anniversary. We decided this year we are going to try and create our own homemade version.  This weekend is forecasting another "Spring blizzard", so it's a good opportunity to stay home and enjoy old memories and new recipes.

Torta Rustica
Adapted from Better Homes and Gardens

1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2/3 cup roasted red sweet peppers, drained and cut into thin strips
1 Tbl. olive oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1 (15 ounce) carton ricotta cheese
1 eggs, lightly beaten
1/4 tsp. ground black pepper
1/2 cup refrigerated basil pesto or classic pesto sauce
3/4 cup shredded fontina or gruyere cheese
1/2 cup Parmesan cheese
3 Tbl. all-purpose flour
4 ounces thinly sliced salami and/or pepperoni, cut into thin strips
1 Tbl. water
1 pkg. (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed (2 sheets)

Place drained artichoke hearts and roasted red peppers on paper towels;  set aside to drain while preparing filling.

For filling, in a large skillet heat oil over medium-high heat.  Add onion;  cook and stir about 3 minutes or until tender.  Stir in garlic; cook about 1 minute or until fragrant.  Add spinach; cook for 2 to 3 minutes more or until liquid is evaporated.  Sprinkle with 1/4 teaspoon of the salt.  Transfer to a colander.  When spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible.  Transfer spinach mixture to a medium bowl.  Stir in ricotta, 1/4 cup of the Parmesan cheese, one of the eggs, the remaining 1/4 teaspoon salt and the black pepper.  Set aside.

Preheat oven to 375 degrees. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.  Brush the pastry sheet with other egg beaten with water.

Spread pesto sauce over bottom crust in pan.  Spread ricotta mixture over pesto.  In a small bowl combine fontina cheese, the remaining 1/4 cup Parmesan cheese and the flour.  Sprinkle half of the fontina mixture over ricotta mixture.  Top with layers of salami/pepperoni, roasted peppers, and artichoke hearts.  Sprinkle the remaining fontina mixture over artichokes.

Unfold the remaining pastry sheet on a lightly floured surface.  Roll the remaining pastry sheet into a 10-inch square.  Place the pastry sheet over the filling.  Trim off any excess pastry and discard or save for another use.  Fold the edge of the top pastry over the bottom pastry and press to seal.  Brush the pastry with the egg mixture.

Place the springform pan on a foil lined shallow-sided baking sheet.

Bake for 45 minutes or until the pastry is golden brown.  Let the torta cool in the pan on a wire rack for 30 minutes.  Remove torta from pan, set on serving platter and let stand at room temperature for 30 minutes before serving.

** We enjoyed our Torta Rustica with a mixed green salad, honey mustard vinaigrette with toasted pine nuts, Pinot Noir (and warm chocolate chip cookies of course) Cheers!  

One Year Ago: Cambozola Platter
Two Years Ago: Carrot Cupcakes

The Finale!!

Mike's Marinating Mess

Sunday mornings are bath days...for the boys that is.  We have our favorite dog wash in town and this Sunday will be no exception, even though it is Masters Championship Day!

Angus sporting his "Masters Green" towel.

As predicted, last year's winner Jordan Spieth hosted and served an "Authentic Texas Barbecue" this week for his traditional Champions Dinner complete with various bbq meats, baked beans, bacon and chive potato salad and a warm chocolate chip cookie with vanilla ice cream for dessert.

Our latest go-to bbq chicken marinade was created by my brother-in-law many, many years ago.  This marinade is perfect for when you are needing to clean out the spice cabinet and have that last little smidgen left in various containers but don't want to throw away.

Since it needs a good 6-8 hours for the right chicken fusion, it's the perfect amount of time for a visit to the dog spa!

Mike's Marinating Mess
Courtesy of Brother Mike

1/2 can beer (your favorite brand)
1 cup BBQ sauce
1/2 cup ketchup
2 ounces, steak sauce
5 dashes, Worcestershire sauce
2 dashes, soy sauce
2 ounces, teriyaki sauce
1 tsp. sesame oil
1 Tbl. red wine vinegar
1/4 cup white wine
2 tsp. dry mustard
1 tsp. garlic powder
1 tsp. Italian herb seasoning
1 tsp. dill weed
1 tsp. curry powder
1 tsp. sage
1 tsp. parsley flakes
1 tsp. oregano
1 tsp. rosemary
1 tsp. paprika

Mix together.  Marinate your favorite meat in this mess (for 6-8 hours) and barbecue or broil.

One Year Ago: Chicken with Gorgonzola Sauce
Two Years Ago: Parmesan Potato au Gratin

Mastering The Art of Desserts and The Masters

It's Masters Week here at our house.  No more news channel in the mornings...it's The Golf Channel all the way until Sunday, live from Augusta, Georgia.  Looks like there will be a lot of the traditional egg salad and pimento cheese creations I get to come up with this weekend...yummy!!

Tonight is also the traditional Champions Dinner which will be hosted by last year's champion, Jordan Spieth.  Since Jordan is from Texas I'm sure BBQ will be served tonight along with some other Lone Star surprises.  I always have fun trying to re-create the Champions Dinner the same weekend as The Masters...looks like BBQ brisket will be on Sunday dinner's menu for us.

As much as I love watching golf with my husband on Sundays I can usually only take so much. During my off time I'm usually in the kitchen playing with recipes and catching bits and pieces of the tournament from the Family Room television.

I have never been much of an adventurous baker, but every now and then I try to conquer my fears.  I saw this cheesecake on Pinterest a few weeks ago.  The photo was breathtaking so I clicked on it to get the recipe.  The entire site was in a foreign language...not good.  I tried doing the translation button and that didn't work...definitely not good.  Well I had no idea how to make this, so I decided to just try the "semi-homemade" version and wing it myself.

In the photo I saw some kind of chocolate cake type base but didn't know if the cheesecake was baked or not.  I turned to my best friend "Jell-O"!!  This masterpiece definitely took some time and strategy to try and figure out.

I wish I could give an exact recipe, but I'm sure anyone can create this.  Once I got into it, the dessert really started to come together nicely.  The taste of it was out of this world!!  Now if I could just figure out what part of the world their Pinterest page and recipe came from and learn the language!!

The Masters Cheesecake
My Semi-Homemade Version

Start with a box of your favorite brownie mix.  Assemble according to box directions but this time, bake on a parchment lined cookie sheet.  Baking time will decrease due to a thinner brownie than usual.  Let brownie cool after baking.

Take a spring form pan and put on top of the cooled brownie.  Trace and cut the shape/size onto brownie.  Line the bottom of spring form pan with parchment paper and place the circle of brownie into the bottom of pan...this is now your base of dessert.

Cut 1/2 pound of strawberries into vertical slices and line the circle inside of pan with the cut strawberries right on top of the brownie...this is the perimeter of dessert.

Next, prepare 2 boxes of Jello-O "No Bake" cheesecake mix, according to directions.  Do not prepare the graham cracker crust from the mix...save it for another golf tournament creation.  Pour the prepared cheesecake mix into the pan in the center.  Spread evenly to get all around pan as it will now completely cover the strawberries.  Put in refrigerator and chill for at least 4-6 hours.

For the topping, prepare your favorite chocolate ganache recipe (I think there are about 257 of them published now).  Spread the prepared ganache all over the chilled cheesecake.  Let cool in refrigerator for at least one hour.  Top with more cut strawberries.

Now, congratulate yourself on mastering this dessert...it's well worth it!!

One Year Ago:  Spicy Sausage Skillet
Two Years Ago:  Mushroom Soup

Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

Well, my new everyday dishes saga continues and just went to a new level.

We decided to invite over some new couple friends for dinner.  The husband has been playing golf with mine for over a year and after all this time, we scheduled a night to finally get together, meet each other's spouses, break bread and enjoy a bottle (or four) of wine over dinner.

Now mind you during the week leading up to this dinner my everyday salad plates were cracking and breaking one by one.  The pressure was on!!  I didn't want to serve dinner on our wedding dishes and come across too fancy...trying to keep it more casual but tasteful and those cracked, chipped dinner plates weren't going to have it.  Not to mention I purchased a new table runner and hurricane candle holders for the dinner...okay, maybe I did get fancy and go a little overboard.

So, I finally found a style I think I like.  I only purchased four salad and four dinner plates for our quaint dinner...think of it as a trial run.  I still haven't decided if I want to purchase more and make them the "official" daily dishes or not...stay tuned.

For our dinner menu on the new dishes I served Roy's Braised Beef Short Ribs, Mashed Purple Sweet Potatoes and Lemon-Garlic Haricot Verts with Toasted Almonds, paired with Angeline Pinot Noir.  Beautiful colors and flavors!

These Braised Beef Short Ribs come from one of our favorite most treasured restaurants...Roy's Hawaiian Fusion in Kona.  It is always the last meal we enjoy at the end of our trip, for a special evening before we depart Hawaii after a vacationing on the Kona Coast.

When we lived in California, we were so excited to have one only 15 minutes from us in Rancho Mirage.  Unfortunately the nearest Roy's to us now is a 12 hour drive away in Las Vegas...good thing I have commandeered some of their classic favorite recipes.

Braised Beef Short Ribs
Adapted from Roy's Pacific Rim Cuisine Restaurants

4 Servings

1/2 cup canola oil
4 (10-ounce) beef short ribs (boneless okay too)
salt and pepper to taste
1 cup flour
3 carrots, peeled and chopped
2 large onions, chopped
1 rib celery, chopped
1 cup red wine (preferably Cabernet Savignon)
3 bay leaves
2 quarts beef stock
10 black peppercorns, whole

Honey Mustard Glaze

1 cup whole grain mustard
1/2 cup honey
1/2 cup white wine (preferably Chardonnay)
1/8 - 1/4 cup garlic, chopped (depending how much you like garlic)
1 bunch basil leaved, chopped

Preheat oven to 375 degrees.  Heat oil in a roasting or braising pan over medium heat.  Season short ribs with salt and pepper.  Lightly dredge in flour.  Shake off any excess flour.  Sear all sides of short ribs until golden brown.  Add carrots, onions and celery to roasting pan and saute until tender, about 2 minutes.  Deglaze pan with red wine.  Add the bay leaves, beef stock and peppercorns.  Cover roasting pan with aluminum foil and bake until ribs are knife-tender, about 2 to 2-1/2 hours.

While short ribs are braising, mix all the ingredients for Honey Mustard Glaze in a bowl and set in refrigerator until ready to use.

When ready, remove short ribs from liquid and set aside.  Heat gas or charcoal grill to medium heat.  Brush short ribs well with the honey glaze and grill briefly to set the glaze.

While short ribs are searing off with the honey glaze, set roasting pan on stove and heat vegetables until sauce consistency.  Add more beef stock if needed.

Remove bay leaves and pour vegetable sauce over grilled short ribs.

**Prepare the purple sweet potatoes just as you would regular Yukon mashed potatoes with salt, pepper, butter, heavy cream, sour cream, etc.

One Year Ago:  Blackberry Coffee Cake with Pecan Streusal
Two Years Ago: Beer Battered Fish and Chips