Aurora's Chicken Pepperoni

The other night I was up late alone.  Everyone had gone to bed and I was on my last load of laundry to wrap up.  I turned on the tv to help pass the 40 minutes of time for dryer and started channel surfing.

I stumbled on a movie I have not seen in so long, and completely forgot about..."Seems Like Old Times".  This is one of my favorites (of course, aren't they all!)  My mom and I used to watch this movie together all the time.  We used have a long running joke about "Aurora's Chicken Pepperoni".

I sat there and laughed so hard for the next hour and a half...way past the time my dryer was finished.
I had giggle tears in my eyes at a few points in the movie that I remembered.  This is such a funny in a slapstick kind of good old fashioned humor way.  I highly recommend this to everyone needing a good laugh. Needless to say, I ended up going to bed at midnight, but it was so worth it!

As there has never really been an official "Chicken Pepperoni" recipe, as in the movie, over the past 30+ years, many people, as it turns out, have created their own version.  I searched them all out and landed this one.  WOW was it amazing!  I can't even describe how incredible the sauce is...so much flavor!  The entire family loved and I will most definitely be adding it to my recipe books.

Like Glenda's 6 dogs in the movie, ours also love to cook with us!

"Little Chefs", as my daughter affectionately calls them.

I repeatedly like to refer to them as our "speed bumps" in the kitchen.

Aurora's Chicken Pepperoni

Adapted from Kelly@Wildflowerskitchen.com

4 boneless, skinless chicken breasts

salt

pepper

2 Tbl butter

2 Tbl olive oil or canola oil

1/4 cup red wine

1 cup chopped onion (1/2 medium onion)

1/4 tsp crushed red pepper flakes

1-1/2 tsp. dried oregano

1/2 tsp Italian seasoning

1/2 tsp garlic powder

1-1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp paprika

1/2 tsp onion powder

1 (28 ounce) crushed tomatoes

1 (15 ounce) tomato sauce
1/4 cup tomato paste (about 2 oz.)

8 oz. whole spicy pepperoni, sliced, then cut into matchsticks

1 (16 ounce) bag shredded mozzarella and provolone cheese

dried (or fresh) parsley

Preheat oven to 350 degrees.

Pound chicken breasts 1/2" thick (or) I decided to cut the chicken breasts in half (crosswise), so each breast was the portion size of a small fist.

In a large deep ovenproof frying pan or dutch oven, heat butter and oil over medium high heat, stir to mix.  When hot, season the chicken breasts with salt and pepper on both sides and sear until lightly browned on each side.  Do in batches if needed, to not overcrowd.  Remove browned chicken to a plate, cover, and set aside.

Remove pan from heat (do not drain oil and butter), add wine carefully, let steam subside and stir and scrape bottom of pan.

Return pan to heat and lower to medium.  Toss in onion, crushed red pepper flakes, dried oregano, Italian seasoning, and garlic powder. Saute for 5 minutes adding pepperoni during last minute, stirring occasionally.

Add crushed tomatoes, tomato sauce, tomato paste and the rest of the ingredients (except for the cheeses and parsley).  Stir well to mix, bring to a low boil, reduce heat to a simmer, and simmer for 10 minutes, stirring as needed, occasionally, making sure it is not sticking to bottom of pan.

Nestle the browned chicken breasts down into the pan under the sauce making sure that they aren't overlapping.

Put pan into preheated oven and bake, uncovered for 30 minutes.

Remove from oven and turn up to a low broil.

Top each piece of chicken with large handfuls of cheese.  Sprinkle top with parsley, and put back into oven and broil until cheese has fully melted.  Watch carefully as it will brown quickly if you're not careful.

One Year Ago: No Post

Two Years Ago: Watermelon Bruschetta

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Gloria's Shrimp and Avocado Dip

Six Years Ago: Pickling Cucumbers

This photo actually isn't too far from my reality!

Cajun-Rubbed Triangle Steaks with Shrimp & Remoulade

Today, we are celebrating six years in this blogging journey!

It has without a doubt been a full six years...good times and bad...sickness and health.  Successful new recipes and challenges, along with some not-so-terrific epic failures in the kitchen.

My motto has always been though, "Begin Each Day With A Grateful Heart".  Through everything that has happened and I have experienced the past six years, I am forever truly grateful.

If someone ever asks you how your day was, I have a rule to live by..."every day is a good day...some are just better than others".

Here's to wishing you a year ahead full of good days and blessings!

Cajun Rubbed Triangle Steaks with Shrimp and Remoulade

Courtesy of Cuisine At Home, August 2019

For The Remoulade:

1/2 cup (each) chopped red bell pepper and mayonnaise

1/4 cup (each) chopped scallions and Dijon mustard

2 Tbl (each) chopped shallots and fresh parsley

1 Tbl (each) fresh lemon juice and honey

salt to taste

For The Steaks and Rub:

1 Tbl (each) celery salt, garlic powder, and sweet paprika

1-1/2 tsp (each) onion powder, dried oregano, and dried thyme

1 tsp kosher salt

1/2 tsp (each) cayenne pepper and black pepper

4 triangle (aka tri-tip) steaks (6-8 oz. each)

For The Shrimp:
8 ounces jumbo shrimp, peeled and deveined

1 Tbl fresh lemon juice

2 tsp olive oil

Preheat grill to medium-high.  Brush grill grate with oil.

Mince red bell pepper, mayonnaise, chopped scallions, Dijon mustard, chopped shallots, fresh parsley, fresh lemon juice, and honey in a food processor for the remoulade; season with salt, then chill until ready to serve.

Combine celery salt, garlic powder, sweet paprika, onion powder, dried oregano, dried thyme

kosher salt, cayenne pepper, and black pepper.  Rub seasoning mix on all sides of steaks.

Toss shrimp with 1 Tbl lemon juice and oil; season with salt and black pepper.

Grill steaks, covered, 3 minutes per side for medium-rare; transfer to a plate, tent with foil, and let rest 5 minutes.  Grill shrimp, uncovered 2 minutes per side; transfer to a cutting board and chop.  

Serve steaks with remoulade and shrimp.

Enjoy with a fresh Caesar salad and full bodied Cabernet wine.  Cheers!

One Year Ago: No Post

Two Years Ago: Peaches & Cream Prosecco Cake

Three Years Ago: One Skillet Tuscan Chicken

Four Years Ago: Lemon-Blackberry Olive Oil Cake

Five Years Ago: Fry Sauce

Six Years Ago: For Yesterday, Today and Tomorrow

Lemon Angel Cake Bars

It is in the 90's all week (and our continuing evening thunder, lightning, and rain).  I'm not complaining because I know before long we (my husband, that is), will be shoveling snow again in the blink of an eye.

My husband has been working very hard in our yards doing everything in the landscaping world you could possibly imagine and through all the heat nonetheless!

I wanted to make him a cool dessert to enjoy as a special treat.  He has an incurable sweet tooth every night that has my daughter and I scrambling for new ideas and recipes.  I have to make sure we have some type of ice cream, cookie, pie, or bar at the ready.  It's the least we can do given how much he is doing to beautify our home outside.

I love a good bar dessert.  I thought I loved the Starbuck's Copy Cat Cranberry Bliss Bars that I make every Christmas...but now I most definitely have a new favorite!

I was a little hesitant to add a pie filling to angel food cake mix (like I would do with a Dump Cake), but this turned out so amazing!  I could not believe how easy it was to put together with not many ingredients.  It would be the perfect dessert to bring for a bridal or baby shower, Sunday brunch, or family reunion picnic!

Lemon Angel Cake Bars
Courtesy of Taste of Home

1 package (16 ounces) angel food cake mix
1 can (15-3/4 ounces) lemon pie filling
1 cup unsweetened finely shredded coconut (optional)

Frosting:
1 package (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla extract
2-1/2 cups powder sugar
3 tsp graded lemon zest

Preheat oven to 350 degrees.  In a large bowl, mix cake mix, pie filling and (optional) shredded coconut until blended;  spread into a greased 15x10x1 baking pan.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.   Cool completely in pan on a wire rack.

Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth.  Gradually beat in powder sugar.  Spread over cooled bars; sprinkle with lemon zest.  Refrigerate at least 4 hours.  Cut into bars or triangles.

One Year Ago: No Post
Two Years Ago:Raspberry Crumb Muffins
Three Years Ago:Braised Chicken with Mushrooms and Almonds
Four Years Ago:Spaghetti Squash Fritters and White Sangria Sparkler
Five Years Ago:Turkey Chili

Banana Muffins

When one of my daughters moved back home for the summer in between school, I knew that she would want to cook and bake like she loves to do.

However, I didn't expect her to go full chef on me!  She is finding so many new recipes for us to try every week.  I think I am going to gain 20 pounds while she is home this summer...and I wouldn't change it for a minute!

These banana muffins are so easy and amazing!  We make a couple batches each time.  They are perfect to have on a relaxing weekend morning (although I have no idea what that is like), or you can carry them along during your morning commute to work or school.  LOVE these muffins!!  

Banana Muffins
Courtesy of Spend With Pennies

1-1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 3)
1/4 cup sugar
1/4 cup brown sugar
1 egg beaten
1 tsp vanilla
1/2 cup melted butter

Preheat oven to 375 degrees.  Line a muffin pan with paper liners (or spray muffin tin cups with non-stick spray).

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.

In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.

Make a well in the flour mixture and add the wet ingredients.  Mix just until moistened.  (Do not overmix).

Divide batter evenly over 12 muffin wells.

Bake 18-20 minutes or until a toothpick comes out clean.

Enjoy!

One Year Ago: No Post
Two Years Ago:Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Spaghetti Squash Fritters and White Sangria Sparkler
Five Years Ago:Grilled Vegetable Salad

Crock-Pot Hawaiian BBQ Chicken

I don't know if it is the upper 90 degree heat we have been having or my new favorite Tommy Bahama Home Signature candle I have been burning...but I am really missing Hawaii right about now.  Maybe it's that I am running in every direction, as of late and desperately need a vacation.

Given that week night dinners are still challenging me, I was so very happy to find this crock pot super easy and tasty dinner.  It brought me right back to our family making dinners at our place in Kona a few years ago.

The best part of the recipe, it came together in the crock pot, before my coffee maker was even done preparing it's first pot! 

Crock-Pot Hawaiian BBQ Chicken

6 frozen boneless chicken breasts
1 bottle of your favorite BBQ sauce (we are partial to Stubs)
1 (20 ounce) can pineapple chunks, drained

Spray the bottom and sides of crock pot with nonstick spray.

Place the frozen chicken in the crock pot.

Add the entire bottle of BBQ sauce, covering the chicken.

Add drained can of pineapple chunks on top.

Cover and cook 8- 10 hours on low.

Enjoy with your favorite side dish.

One Year Ago:  No Post
Two Years Ago: Raspberry Crumb Muffins
Three Years Ago:Chicken, Spinach & Goat Cheese Pizza and The Frederico
Four Years Ago:Artichoke Gratin
Five Years Ago:Grilled Vegetable Salad

In the midst of all our summer record breaking heat (and much like Hawaii), we have been getting these tropical torrential downpours every evening...with hail nonetheless!  Since my daughter's furniture is still in our garage, no room to park...however, I had to get creative when the golf ball size hail came last night and save my windows!

Grilled Steak Burrito Bowls with Fajita Veggies

Perhaps it was over indulgence from the 4th of July feast we attended...(or maybe too much boozy frosting from the Beer Pong Cupcakes), I wanted to make something fresh and healthy for dinner this weekend.

This salad/burrito bowl is unbelievably good!  Now it is not something that you are going to knock out on a weeknight after work (unless you have most of it prepared ahead of time), but it is so worth the time for preparation. I could eat this every week!

Grilled Steak Burrito Bowls

Courtesy of Cuisine At Home Magazine

Puree:

1/4 cup fresh cilantro (or flat leaf parsley) leaves

3 Tbl olive oil

2 Tbl white wine vinegar

4 tsp (each) fresh lime juice and orange juice

1 Tbl (each) minced fresh garlic and jalapeno, and Dijon mustard

1-1/2 tsp (each) minced lime zest and honey

salt and black pepper to taste

Season:

1 flatiron or flank steak

chipotle chile powder

1 ear corn, shucked

2 slices red onion

6 ounce sweet potato, peeled and cut into 1/2 inch thick slices

1 red bell pepper

Meanwhile, Heat:

1 cup canned black beans, drained

1/4 tsp (each) ground cumin, and chipotle chile powder

1 Tbl fresh lime juice

Divide:

3 cups chopped romaine

3/4 cup cooked brown rice

1/2 avocado, sliced

Preheat grill to medium-high.  Brush grill grate with oil.

Puree cilantro or parsley, vinegar, lime juice, orange juice, garlic, jalapeno, mustard, zest, and honey in a mini food processor for the vinaigrette; season with salt and black pepper.  Set aside.

Season steak with salt, black pepper, and chile powder.  Coat corn, onion slices, and sweet potato slices with nonstick spray; season with salt and black pepper.

Grill steak, covered until a thermometer inserted into the thickets part registers 130-135 degrees.  Cook on both sides until your desired doneness.  Transfer to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Grill corn, covered, turning often until kernels begin to char, about 10 minutes; when cool, cut kernels off cob.

Grill bell pepper, covered until charred on all sides, about 10 minutes; when cool, peel, seed and cut into strips.

Grill onion slices until crisp-tender, about 5 minutes, turning once; cut into strips.

Grill sweet potato slices until charred and fork-tender, about 5 minutes, turning once; cut into bite-sized pieces.

Meanwhile, heat beans, cumin and 1/4 tsp chile powder in a saucepan over medium heat until warmed through, 3 minutes; stir in 1 Tbl lime juice.

Divide romaine, rice, avocado, steak, corn, onion, sweet potato, bell pepper, and black beans between 4 bowls; drizzle with vinaigrette.

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Fireworks Cookies and Cream Cookies

Four Years Ago:Cracked Out Chicken Bubble Up

Five Years Ago:Quick Marinated Cherry Tomato Salad

I have packed up all the ingredients (along with some leftover chicken) 

for an awesome work lunch too!

Beer Pong Cupcakes

 What do you make for someone who turns 21 years old on the 4th of July...Beer Pong Cupcakes of course!

Tomorrow my daughters' friend turns 21.  How cool that must be to have fireworks for your birthday every year!

In one of my internet rabbit holes, I saw these beer pong cupcakes.  Since he is going to have a party at his place with all his friends, this is a must that we have to make for him! I just couldn't resist...are these the cutest and fun cupcakes that you have ever seen!

Beer Pong Cupcakes

Courtesy of delish.com

1 box chocolate cake mix

2 (12-ounce) cans Coca-Cola, divided

1 c. (2 sticks) butter, softened

4 cups powder sugar

pinch of kosher salt

1 cup white rum divided

juice of 1/2 lime

mini red solo cups

mini ping pong balls

Preheat oven to 350 degrees and line two muffin tins with 20 liners.  In a large bowl, combine cake mix and one can of Coca-Cola and mix until smooth.

Divide batter between prepared cupcake liners.  Bake until a toothpick inserted into the middle comes out clean, about 20 minutes.

Meanwhile, make buttercream: In a large bowl using a hand mixer, beat butter until fluffy.  Add powdered sugar (1 cup at a time)  and salt and beat until combined, then add 1/4 cup of rum (1 Tablespoon at a time) until fully incorporated.  Transfer buttercream to a piping bag or resealable plastic bag.  

In a medium measuring cup, combine remaining can of coke, remaining 3/4 cup of rum, and lime juice.  Use mixture to fill 20 solo shot cups halfway.

Pipe frosting in a circle around the edge of each cupcake, then place filled solo cups in the center.  Play ball! 

(please be responsible...don't drink and drive!)

One Year Ago: No Post

Two Years Ago:High School Graduation Party and Chronicles

Three Years Ago:Lemon Bundt Cake

Four Years Ago:Traeger BBQ Beef Ribs

Five Years Ago:4th of July Apple Pie Cake

* Cooks warning...I taste tested the boozy frosting a little too much and took a 2 hour nap that afternoon!

Ultimate Pizzette

During my recent trip to Oregon visiting my grandma, I had a few hours where I would also be with my mom.  She arrived in the morning and I was scheduled to leave later that afternoon.

I planned a lovely lunch for us at one of Medford's beautiful winery gardens.  I looked up the website to find out what time they opened on Wednesdays...CLOSED. 

Plan B:  Then I found another place that looked wonderful for the three of us....Open at 4pm.

Time was running out, I had to finish packing and make a decision.  I had to finally just surrender (not an easy task for me, let me tell you) and give up on our outdoor special ladies lunch for us. 

Plan C:  So in the end, we found ourselves at Olive Garden with the famous "never ending salad bowl"...and it was a lovely lunch with our three generations.  At least I found a "garden" for us!

In my search for a restaurant, I stumbled on Downtown Market Company  Such a charming place to shop and enjoy an artisan meal.  I was so sorry I couldn't get there, but I will definitely try it out during my next visit to Medford.

Their menu had a pizzette that caught my eye and I couldn't get it out of my mind.  When I returned home, I tried to create my own version for my husband and I on Friday stay home date night. 

Oh my goodness was this awesome!!!  I made two for us, but honestly next time I will make one for us to share as it was rich, many different textures, sweet, savory, and everything in between.

Ultimate Pizzette

Adapted from Downtown Market Company

Prosciutto, thin slices

Fig Jam

Heirloom Tomatoes, sliced

Basil Pesto

Blue Cheese Crumbles

Balsamic Syrup (I added a little honey to mine)

Parmesan

Arugula

Stonefire Naan, Original Flavor

Preheat oven to 400 degrees.  

Line a cookie sheet with parchment paper.  Place 2 Naan on cookie sheet next to each other.

Spread a layer of the basil pesto all over the naan.  Tear prosciutto into bite size pieces and place over pesto.  Add heirloom tomato slices over prosciutto.

Melt a few tablespoons of the fig jam, just enough to make it able to pour.  Drizzle the melted fig jam all over the pizzette.  Sprinkle on blue cheese crumbles.

Bake pizzette for approximately 10-12 minutes (or until the blue cheese just starts to melt and edge of naan turns light golden brown).

Remove pizzette from oven, top with torn arugula pieces and drizzle lightly the balsamic syrup.

Enjoy with a chilled Rose wine.

One Year Ago: Rosemary-Parmesan-Garlic Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Grilled Cobb Salad

Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington

GGMa's Wintery Day Bean Soup

This week I am in Medford, Oregon for a change of scenery and some much needed visiting time with my 92 year amazing Grandma.  I have bragged about my Grandma in many of posts, especially her famous, fair bake-off winning Snickerdoodles!

The other day while coming through her garage, I stumbled on one of her recipe books (and yes, it has her famous Snickerdoodles recipe hidden in it).  I sat up that night and looked through every single recipe in her time and true book...some of them I remembered from growing up, and others were brand new to me.  More than anything though, I just loved looking at it, seeing her handwriting and reading her "cook's notes".

My first night for dinner there, as we were setting the table, she pulled out a tiny plate and set some frozen Belgian mini cream puffs.  She placed them with our dinner, in the middle of the table.  Right then, I went way back in time.  I had completely forgotten that when we had dinner with her growing up, Grandma always put some type of little dessert for us to enjoy after dinner.  It could have been a jello dish, fruit salad, cookies, her angel food cake...something always sweet was waiting for us when we finished our meals and I just love that!  Such a special memory.

Before I arrived, my Aunt was so nice to make up a batch of soup for us.  I found the recipe in Grandma's book.  It was so, so good.  Perfect meal for a rainy, Oregon night.  I made some cornbread to go with it that evening.  The next day, I cut it up and baked homemade croutons for the first time!  Yummy!!

Wintery Day Bean Soup
Courtesy of GGMa

2 cups mixed dried beans (at least 7 varieties)
2 Tbl salt
2 quarts water
2 cups diced smoked sausage, kielbasa or ham
1 large onion, diced
1 clove garlic, minced (or more if desired)
1 Tsp chili powder
1 (28-ounce) can tomatoes, chopped
2 Tbl lemon juice.

Rinse beans and place in large kettle.  Cover with water and salt and soak overnight.

The next day, drain water from beans.  Add 2 quarts water and sausage or ham.  Simmer for 2-1/2 to 3 hours.  Add onion, garlic, chili powder, tomatoes, and lemon juice.  Simmer for another 45 minutes.  Add salt and pepper to taste.

One Year Ago: Rosemary-Parmesan Garlic Popcorn
Two Years Ago: Italian Sausage Surprise
Three Years Ago: 2020 and Time Out
Four Years Ago: Roasted Red Pepper and Tomato Soup
Five Years Ago: Pork Wellington

The next day for our dessert at dinner, I made a batch of lemon bars for us and cut them up in perfect little bite sized presents...they were perfect to end our meal together.

Beautiful pear orchard that I walked by during my outing one afternoon with "Bandit".  

The hillside looks like scenery right out of Tuscany.

Carne Asada Tacos

Our family are big fans of taco Tuesday, or honestly, really any day is a good day for Tacos, wouldn't you agree?!?!  My daughters have become addicts of a local hangout "Jefe's".  They have these "lunch nachos" with a cheese sauce that is out of this world.  I really must try to make a copycat version of it.  1.  Because I don't want to drive that far from our new home for plate of nachos (although very worth it), and 2.  Because I will not drink their awesome margaritas and drive. 

So, we try to keep our Mexican menus at home, and while we were graced with some sunshine on Cinco De Mayo, we also made these Carne Asada Tacos.  These make me very happy since I love to grill outside in the sunshine and take on some good tacos!

Plan ahead for these and we hope you enjoy them as much as we do. 

Carne Asada Tacos

Courtesy of Traeger Grills

2 Tbl white vinegar

4 cloves garlic, minced

1/4 cup lime juice

1/4 cup vegetable oil

1 Tbl kosher salt

1 Tbl black pepper

1 tsp sugar

2 pounds, beef flank steak

8-16 tortillas, warmed

For Lime Crema:

1/2 cup sour cream

1/2 tsp lime zest, finely grated

2 tsp lime juice

Plan ahead!  This recipe requires overnight prep time.

In a medium bowl, combine vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved.  Add flank steak and turn to coat well.  Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

Set your grill, or bbq to high temperature (450 degrees) and preheat.

Remove steak from marinade, discarding marinade.  Place meat directly on the grill grate.  Grill covered, for 15 to 20 minutes.

Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes.  Cut steak against the grain into thin strips; cut strips into 2 inch pieces.

Transfer steak pieces to a bowl and toss with any juices left on the cutting board.

To prepare Crema, combine finely grated lime zest, lime juice, and sour cream.

To assemble:  Warm the tortillas on the grill (or oven/muffin tin method).  Add a layer of salsa, sliced, Carne Asada, lettuce, tomatoes, cheeses, guacamole, and Lime Crema.

Serve with pinto beans and Mexican rice.

One Year Ago: Rosemary-Parmesan Popcorn

Two Years Ago: Italian Sausage Surprise

Three Years Ago: Chicken Piccata

Four Years Ago: Roasted Red Pepper and Tomato Soup

Five Years Ago: Loaded Hasselback Potatoes