Vanilla Pudding Parfaits

I've had this recipe laying around for so long that I don't even remember where I originally got it... but it's so delicious and creamy as a dessert. I've made it for the 4th of July many times; instead of putting it in a parfait glass, I layer everything in a casserole dish and then decorate the top with blueberries and strawberries.  You can really do whatever you want with it, just try it! It's fabulous and it's super quick and easy!!!

Vanilla Pudding Parfaits

8 oz cream cheese, softened

1 1/2 C COLD milk

3.4 oz vanilla instant pudding mix

1 1/2 C Cool Whip

1 box (24) vanilla wafer cookies, crushed or 1 box (2 packs) graham crackers, crushed

1 1/2 C berries or fruit (or more, I always add more :))

1. Beat cream cheese until creamy; gradually beat in milk.

2. Add pudding mix and mix well. Whisk in 1 C Cool Whip.

3. In tall parfait glass (or any dish), put 1 layer of crushed vanilla wafers or graham crackers. Follow with a layer of fruit, then a layer of Cool Whip mixture.

4. Repeat layers until done, then top with a spoonful of Cool Whip and some more fruit or berries.

Enjoy!!!

Black Bean Enchiladas

I just made these tonight and they turned out fantastic! VERY flavorful and tons of room for creativity too.  They can be made in the crock-pot or in the oven*.  I used the crock-pot and they were a little bit soggy, but still delicious.  I was thinking maybe next time I could do them in the crock-pot, so they can have all the flavor-mingling that makes them so tasty, then transfer them to a casserole dish and put them in the oven for a few minutes just to crisp them up. I got this recipe from pinterest, originally from theKitchn.

Black Bean Enchiladas

Serves 4-6

1/2 yellow onion, diced small

1/2 bell pepper, diced small

1 16-oz can black beans, drained and rinsed

1 C frozen corn (I used fresh corn on the cob from the local farmer's market and stripped off the kernels :))

2 tsp chili powder (more if you want it hotter!)

1 tsp cumin

1 tsp salt (I'd add a little more next time; I had to add some salt once it was on my plate)

1 C leftover meat of any kind (optional) (shrimp may be delicious too!)

1 1/2 C cheese, shredded (I used cheddar, Monterey Jack would be delicious; I used about 2-2 1/2 C)

2 16-oz jars salsa

12 6"-8" tortillas (I used some of each because that's what I had)

1. In medium bowl, mix together onion, pepper, beans, corn, spices, meat, and 1/2 C cheese.

2. Pour about a cup of salsa (half a jar) into bottom of slow cooker and spread around evenly.

3. Scoop about 1/2 C of bean mixture into a tortilla, roll it up, and nestle it in bottom of crock-pot. Repeat, rolling and nestling tortillas until bottom of crock-pot is covered.

4. Spread another cup of salsa over this layer and sprinkle with another 1/2 C of cheese.

5. Create a second layer of filled and rolled tortillas (I did a couple more layers). Top with another layer of salsa, but reserve cheese for final, top layer until towards the end of cooking time.

6. Place lid on crock-pot and cook on HIGH for 2-4 hours.

7. In last 15 minutes of cooking, sprinkle reserved cheese over top and let it melt.

8. Serve enchiladas with salsa and limes!

*To cook in oven, layer rolled tortillas in 9x13 baking pan and cover with aluminum foil. Bake at 400°F for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

We had these with a salad... there's lots leftover, so we'll enjoy them again tomorrow... actually my husband just informed me that he'll be having them for a late-night snack since South Park starts again tonight :)

Enjoy!!!

Dijon Chicken Linguine with Mushrooms

I found this recipe on pinterest (originally from Rock Recipes), and tweaked it more to my liking.  It was tasty and SUPER quick (it took me under an hour to prepare AND cook, which if you knew me would be shocking).  I love mushrooms, but to be honest, the thought of cooking with them is oddly disgusting.  It was worth it though :) My mushrooms went mostly bad between the time I bought them and when I made this, so I ended up using way fewer than what it calls for.  Next time I'll do it right.  I served it with a salad and a glass of wine :)

Dijon Chicken Linguine with Mushrooms

Serves 4

3 tbsp olive oil

4 boneless, skinless chicken breasts

4 cloves garlic, minced

salt and pepper to season

4 oz white wine (I used one of those single-serving Sutter Home Chardonnays that I already had)

2 C heavy whipping cream (I ended up using about 1 1/4 C because I didn't buy enough)

3 tbsp Dijon mustard

1 C mushrooms (smallish ones)

fresh linguine, cooked

1/2 C toasted slivered almonds (I didn't have any and I forgot to buy them so I didn't use them)

1. Heat olive oil in large frying pan over medium-low heat. Add chicken breasts and garlic; season with salt and pepper.

2. Continue frying chicken until it's completely cooked. Remove from pan and hold in warm oven.

3. Add white wine to frying pan and simmer until volume is reduced by half.

4. Add whipping cream and mustard and season with salt and pepper.

5. Simmer until sauce thickens enough to coat a metal spoon. Return chicken to sauce, add mushrooms, and simmer for 2 more minutes.

6. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Next time, I'll try it with the almonds; I'm sure it alters the taste of the dish :) Enjoy with salad and a glass of wine! Also, a nice crusty bread may have been good :)

Crispy Southwest Chicken Wraps

This recipe speaks for itself... it's relatively healthy, looks delicious, takes little time to make, and tastes amazing! I used leftover chicken, but you can substitute in any meat. This ones originally from mel's kitchen cafe.

Crispy Southwest Chicken Wraps

Makes 4-6 wraps

1 C cooked rice

1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt

1 C chicken, cooked and shredded (or other leftover meat)

1 can black beans, drained and rinsed

1 green onion, finely sliced

1/2 red or green pepper, diced

1/4 C fresh cilantro, chopped (I used way more than this because I LOVE cilantro; see Chicken Salad recipe for tips on chopping herbs)

juice of 1 lime

2 C shredded cheese

6 flour tortillas (I used smallish ones because they're easier to handle; this'll make more wraps, too)

cooking spray or olive oil

sour cream (optional, I served them with plain yogurt on the side instead)

limes for garnish

1. Mix rice together with chili powder, cumin, and garlic salt.*

2. Add chicken, beans, onion, pepper, cilantro, and lime juice.

3. Sprinkle cheese over tortillas, leaving a border around edges, then arrange chicken and rice mixture down the center of each tortilla.

4. Roll stuffed tortillas, leaving edges slightly open. Spray the seams lightly with cooking spray (I brushed with olive oil instead).

5. Slightly flatten wraps with palm of hand.

6. Heat non-stick skillet or griddle over medium heat for 1 minute. Arrange wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side (I did them a couple at a time and only about 1-2 minutes on each side). Seams should seal somewhat since you oiled them.

7. Transfer to plate and serve warm.

*A word about the rice: I cooked it Persian-style (long-grain rice in boiling slightly salted water until almost done,  drain, lightly cover bottom of pan in oil, put rice back in gently, wrap lid of pan in small tea towel, cover pan and cook on low heat for awhile until fully cooked; Mom, PLEASE correct me if I'm wrong) then added all the spices.  This made the most delicious Spanish-style rice I have ever tasted! I ate a bunch of it plain while I was cooking :)

I served these wraps with TONS of limes, plain yogurt, and sliced ripe avocado on the side :) We couldn't stop eating them! Hope you enjoy them too!

Chicken Pot Pie (or is it meat pie?)

This recipe for chicken pot pie is tremendous.  It's perfect for a cool fall day, and even my husband, who traditionally hates pot pies, devoured it and became a pot pie lover! Really, I'm not sure if this is a true pot pie.  My mom says (based on the Pennsylvania Dutch traditions) that pot pies are actually crustless on the outside and have sort of dumplings mixed in throughout.  She describes meat pies as the ones with a bottom and top crust, which is what this is. Regardless, it's delectable!

I got this one from pinterest (original source is BookCooking.)

Chicken Pot Pie (Meat Pie)

1 lb boneless, skinless chicken breasts, cubed (about 2 breasts halves)

1 C carrots, sliced

1 C frozen green peas
1/2 C celery, sliced
1/3 C butter
1/2 C chopped onion
1/3 C all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1 3/4 C chicken broth
2/3 C milk
2 unbaked pie crusts, 9"

1. Preheat oven to 425°F.
2. In saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
4. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place chicken mixture in bottom pie crust (I used a deep-ish casserole dish, not a pie pan). Pour hot liquid mixture over it. Cover with top pie crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
6. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly.
7. Cool for 10 minutes before serving.

You may also want to cover the edges in foil to prevent them from burning... I did. This is a messy meal and it won't look perfectly symmetrical, but it's delicious :) Serve with LOTS of black pepper on top and a tall glass of milk!  A rainy day outside rounds this meal out perfectly! Enjoy :)

Rustic Twice-Baked Potato Casserole

This is delicious and can go with so many things! Again, I got this from pinterest (originally from The Yummy Life). This one I served with the Bourbon Street Chicken.

Rustic Twice-Baked Potato Casserole

Makes 18-20 servings (I basically cut this recipe in thirds, and we had leftovers)

5 lbs russet potatoes, baked (~12 C when chopped, so I baked about 6 small ones and had 4 C chopped)

3/4 C Greek yogurt (I used Mountain High because that's what I had on hand)

1/4 C milk

1/2 C grated Parmesan cheese

8 oz sharp cheddar cheese, grated and divided

3/4 tsp dry ground mustard

3/4 tsp garlic powder (or 2-3 minced garlic cloves)

1/4 tsp onion powder (I forgot to buy this so I just used a little more garlic powder)

1 1/2 tsp salt

1 tsp ground black pepper

1 or 2 dashes cayenne pepper (optional)

1 C green onions, chopped and divided

1. Preheat oven to 400°F and bake potatoes for 50-60 minutes, until soft when squeezed (poke holes in them first).

2. Remove and let cool completely.

3. Preheat oven to 350°F. Chop cool baked potatoes, skin on, into 3/4" cubes and add to large bowl.

4. In small bowl, combine yogurt, milk, Parmesan cheese, 1/2 C cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne pepper, and 3/4 C green onions. Stir until combined.

5. Pour mixture over potatoes and toss until mixed.

6. Transfer to sprayed 9x13" clear baking dish (I used a casserole dish that wasn't clear and it worked out fine). Sprinkle remaining cheddar cheese on top. *At this point, you can stop, cover the dish, and refrigerate it for a day in advance. Remove from fridge a half hour before baking.*

7. Bake uncovered for 45-55 minutes, until lightly browned on top and edges/bottom are visibly well-browned.

8. Remove from oven and sprinkle remaining green onions on top.

We had leftovers so the next morning, I fried them in a little bit of olive oil with some shredded prosciutto (which I had leftover from the Roast Cod recipe; that prosciutto is expensive, don't let it go to waste!) for flavor.  I topped it with a little more shredded cheese and served it with scrambled eggs for breakfast! Delicious! I hope you enjoy it as much as we did :)

Bourbon Street Chicken

I just made this one last night and served it with the Rustic Twice-Baked Potato Casserole.  I didn't make rice with it, but next time I probably will, either that or make some sort of pasta or something.  I served it with plain yogurt and applesauce on the side :) This one I found on BigOven.com. It's perfectly sweet (which I'm usually not a fan of) AND spicy, so it was a good balance for me :) Also, weird, but there's no actual bourbon in this version.

Bourbon Street Chicken

Makes 4 servings

2 lbs boneless, skinless chicken breasts, cut into bite-size bits

1 tbsp olive oil

1 garlic clove, crushed (I used 2 because we love garlic)

1/4 tsp ginger

3/4 tsp crushed red pepper flakes

1/4 C apple juice

1/3 C light brown sugar

2 tbsp ketchup (with some Sriracha sauce mixed in, maybe about a tsp if you like it hot!)

1 tbsp apple cider vinegar

1/2 C water

1/2 C soy sauce

1 tbsp cornstarch (if thick sauce is desired)

1. Heat oil in large skillet and add chicken pieces; cook until lightly browned.

2. Remove chicken from skillet. Add remaining ingredients into skillet, heating over medium heat until well blended and dissolved.

3. Add chicken back in and bring to a hard boil.

4. Reduce heat and simmer for 20 minutes or so, uncovered.

5. Serve over hot rice.

Enjoy!

Chicken Salad (With Cilantro and Lime!)

This is THE BEST chicken salad ever! We had it in wheat tortillas, kind of as wraps, or as loghmehs, as we Persians call it :) It's REALLY easy, and I just used leftover chicken breast from the night before and shredded/chopped it for this recipe. I got this one from pinterest, but it's originally from Becoming Betty's blog.

Chicken Salad

chicken, cooked and shredded (I used leftover breasts)

avocado

mayo (a teensy bit only)

green onion, sliced

cilantro, chopped up

fresh lime juice

salt and pepper to taste

(Pardon the lack of measurements here... this is normally something that would immediately cause me irreparable panic and send me running from the kitchen, not to return for a good month or so. But I'm slowly becoming braver in there, and since almost all of these ingredients are things that I wish I could add to nearly every recipe I try (avocado, green onion, cilantro, and lime are heavenly), I went for it.  It was TOTALLY worth it and I encourage you to try it too!)

Just add all the ingredients together and mix it up.  If you love avocado, add more; if you don't care for onions, put less; you get my point. Go really easy on the mayo; the lime juice gives it a nice texture, so lots of mayo isn't really necessary, and it's healthier without it.  To easily chop the cilantro (or any herbs), put a bunch in a glass measuring cup and use scissors to cut it up until it's the size you need (this is how my mom chops all her herbs :)) I used TONS of lime juice and a good amount of cilantro and plenty of salt and pepper.  It was delicious! Hope you enjoy it :)

Roast Cod with Garlic Butter

I just made this one for dinner tonight... the cod was delicious, but the garlic butter was INCREDIBLE. I'll be putting it on all kinds of things now, seafood and otherwise!  This recipe is super quick; I'm notorious for taking forever to prepare a meal and this took me under half an hour. I served this with baked sweet potatoes and steamed broccoli :) (This one's originally from Coastal Living.)

photo credit: Becky Luigart-Stayner

Roast Cod with Garlic Butter

Makes 4 servings

1/4 C unsalted butter, softened

1 1/2 tbsp chopped flat-leaf parsley

1 large garlic clove, peeled and minced

2 tsp minced shallots (green onions)

1/2 tsp Dijon mustard

1 1/2 tbsp minced prosciutto di Parma

1 tbsp almond, rice, or all-purpose flour (I used all-purpose)

2 tbsp freshly squeezed lemon juice

salt, to taste

freshly ground pepper, to taste

2 tbsp canola oil

4 skinless cod fillets (I made only 2, but I still made a lot of the butter :))

lemon wedges for garnish

1. Stir together first 10 ingredients in small bowl. Set aside.

2. Heat oil in a wide, deep, ovenproof skillet over medium-high heat. Season the cod fillets with salt and pepper and cook 4 minutes. Turn fillets over and cook 1 more minute.

3. Spoon 1 tbsp butter mixture over top of each fillet and transfer skillet to oven.  Bake at 450°F for 2 minutes or until fish is just cooked through and opaque in center. (I don't have cookware that's ovenproof to 450°, so I ended up transferring the fillets to a small casserole dish for this step.)

4. Add remaining butter to pan (or casserole dish) and let melt, stirring with juices in pan.  Spoon over fish and garnish. Serve immediately.

Enjoy!!!

Pho Ga (Chicken Noodle Soup)

I found this recipe on pinterest too... Pho in restaurants is amazing, so I was definitely skeptical about trying it at home, especially considering my infamous track record when it comes to cooking.  But I went for it and it turned out great; it also left some room for creativity with herbs and stuff.  I guess "pho" just means rice noodles and "ga" means chicken, so this is really just chicken noodle soup, Asian style :) Use enormous bowls and chopsticks to make it tastiest :)

Pho Ga

Serves 4-6

Broth

10 C (2 1/2 L) chicken stock or 4-5 stock cubes dissolved in 10 C water (I used prepared stock)

1/2 fresh chicken (I used 2 chicken breasts instead)

1 cinnamon stick (I used a few dashes of cinnamon because that's what I had on hand)

4 green onions, cut into lengths

1 inch fresh ginger root, peeled and bruised

2 tsp sugar

1 tsp salt

2 tbsp fish sauce (NewAsianCuisine.com recommends Three Crabs brand; I couldn't find that brand though)

1. Bring chicken stock, chicken, cinnamon, onions, ginger, sugar, and salt to boil over high heat in stockpot.

2. Reduce heat to low and simmer for 45 minutes, skimming off foam and fat periodically.

3. Stir in fish sauce and remove from heat.

4. Remove chicken and set aside to cool.

5. Strain solids from broth and keep clear broth warm over very low heat.

Noodles

10 oz (300 g) dried rice stick noodles or rice vermicelli (I used rice stick noodles)

4 C bean sprouts, seed coats and tails removed, blanched until cooked

1 onion, thinly sliced (I used green onions here)

ground white pepper (which actually smells nauseating, so I'd recommend using black pepper)

cilantro, basil, and mint leaves (or any combination thereof)

limes cut into sections

2 chilis, sliced and deseeded, with soy sauce (or sriracha!!!)

1. Bring pot of water to boil over medium heat. Add dried noodles and blanch until soft (about 5 minutes for stick noodles or 2 minutes for vermicelli). Remove and rinse with cold water, drain.

2. Shred chicken along the grain into thin strips.

3. Place noodles in serving bowls (use HUGE ones if you have them) and top with bean sprouts, shredded chicken, and onions.

4. Pour hot broth into each bowl, sprinkle with pepper, and garnish with cilantro, basil, and mint.

5. Serve hot with limes and chili/soy sauce mixture (or sriracha!!!) on the side.

I served this with TONS of extra cilantro and basil, as well as extra cool bean sprouts. The cinnamon addition sounds weird, but just do it, because it really makes it taste like restaurant pho. I'm not usually the biggest fan of adding cinnamon to cooked food, but it really works here.  Also, serve with extra limes and plain yogurt (always serve everything with extra limes and plain yogurt)! Add plenty of sriracha sauce as you eat it :) A soft drink really hits the spot with this spicy meal (I learned that from my sister :))  Enjoy!!!

Szechuan Chicken

This one was really fabulous and I served it with white rice :) Pasta would probably be good too. (This recipe's originally from the website laaloosh.)

photo credit: ifood.tv

Szechuan Chicken

Makes 3 servings

Sauce

3 tbsp chicken broth

1 tbsp tomato paste

2 tsp balsamic vinegar

1 tsp brown sugar

1 tsp soy sauce

1/2 tsp sesame oil

1/4 tsp cornstarch

1/2 tsp ground coriander

1/4 tsp black pepper

1/2 tsp crushed red pepper (I used a little more, 'cause I like things spicy)

Whisk together all ingredients in small bowl.

Chicken

1 lb boneless, skinless chicken breast, cut into bite-size pieces

1 tsp rice wine or dry sherry

1 tsp soy sauce

1 1/2 tsp cornstarch

3 cloves garlic, minced

1 tsp canola oil

1 tbsp fresh ginger, minced (I keep fresh ginger root in the fridge and peel a section and grate it as needed)

1 small yellow onion, chopped

1 1/2 C fresh broccoli florets

1/4 C dry-roasted peanuts (I left these out because I'm not a big fan of the spicy + peanuty flavor)

1 red bell pepper, chopped

1 green onion, finely chopped

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch, and garlic in medium bowl; mix thoroughly.

2. Heat wok or large skillet over high heat. Add oil, then add ginger and onion. Stir-fry for about 30 seconds.

3. Add chicken mixture and cook until chicken begins to brown, about 2 minutes. Continue stir-frying until chicken is lightly browned on all sides, another 1-2 minutes.

4. Add broccoli, peanuts, and bell pepper. Stir-fry for 1 minute.

5. Stir in Szechuan sauce that you made (see above) and stir-fry until chicken is just cooked through and sauce is slightly thickened and glossy, 30 seconds to 1 minute.

6. Transfer to serving dish and sprinkle with scallions. Serve immediately.

I ended up cooking things longer at each step because I was trying to read the recipe and because I'm just plain inept in the kitchen.  The broccoli turned out a little mushy, which I hate.  So just stay on top of the time.  I served this with a huge dollop of plain yogurt on the side because this dish is SPICY (also, because I serve plain yogurt with almost every meal :)).  Enjoy!

Banana Oatmeal Muffins

I found this recipe for banana muffins on pinterest (originally from this blog) and decided to give them a shot.  They are DELICIOUS with a little cream cheese for breakfast! And they're healthy! It's my new go-to recipe for when I have too many over-ripe bananas (gag me) :)

Banana Oatmeal Muffins

Makes 12 muffins

2 1/2 C old-fashioned rolled oats (NOT the quick cooking kind)

1 C plain low fat Greek yogurt (I used Mountain High instead because that's what I had on hand.)

2 eggs

3/4 C sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3 bananas (or maybe 4, if you like a strong banana flavor)

1. Preheat oven to 400°F. Spray tin with cooking spray (apparently, paper muffin tin liners don't work well with this recipe, but foil ones do. I just used cooking spray.)

2. Place all ingredients in blender and blend until oats are smooth (add oats a little at a time then add liquids; stir a few times throughout).

3. Divide batter among wells and bake for 20-25 minutes, or until toothpick comes out clean (I baked them a bit shorter because my oven is weird; watch them carefully).

I halved this recipe and it worked fine, but I did put in 2 bananas (what are you going to do with the leftover half of a black slimy banana anyway) and the muffins tasted perfectly banana-ey.  I definitely wouldn't use less than 3 bananas for a full recipe, maybe even go to 4.  I hope you enjoy them! :)

Seasoned Tilapia

I love fish and this looked like a quick and easy recipe (originally from jujugoodnews)... it turned out really good and it's super simple.

Seasoned Tilapia

Makes 4 servings

1/4 C extra virgin olive oil

3 cloves garlic, minced or pressed (I minced it)

1 tsp paprika

1 tsp ginger

1 tsp fresh ground black pepper

1 tsp dried mustard

1 tsp oregano

1 tsp chili powder

1 pinch cayenne pepper (I used more because I like it spicy)

4 tilapia filets, thawed

1. Preheat oven to 400°F. Line baking sheet with parchment paper.

2. Combine olive oil, garlic, and all spices.

3. Dip each filet in seasoned oil and place on baking sheet.

4. Pour remaining oil over filets and place in oven.

5. Bake for about 10 minutes.

Enjoy!!! We had it with steamed broccoli :)

Ok, here goes nothing...

I'm completely new to blogging and the idea of my words being put down on paper (or screen) and read by people I don't know is a little disconcerting (clearly I'm not a writer), which I think makes me an unlikely blogger candidate.  But, it's always sounded fun, and I think it can help me accomplish a few goals, so here goes!

First of all, I'm trying to stay organized.  I love to crochet, I've recently started sewing, and I'm a newlywed with embarrassingly little cooking experience and a new apartment :)  I'm hoping I can blog patterns, recipes (lots of recipes), cleaning tips, and decorating ideas that I try or want to try... this'll keep them all handily together and organized for future reference.

Second, I hope this blog can eventually be useful and inspirational for others. I'm on pinterest a lot and I can tell you that at least half the brilliant ideas I find on there link directly to some creative person's blog.  So maybe one day, Beautiful Morning will encourage someone else who's trying desperately to figure out what to make for dinner!

Anyway, thanks for reading this and I hope this blog ends up fun and creative instead of boring and dull, which is how my writing compares to that of my sister's (check out her blog at www.howhappyisthelittlestone.blogspot.com if you want to laugh, cry, and snort at each and every post!)