Friday, September 26, 2014

Soft Pumpkin Cookies

Once fall hits I love having an excuse to make any and everything pumpkin! Today I just felt like spoiling my boys so I decided on this sweet treat. If you have a can of pumpkin on hand you have no reason NOT to make these cookies (most the of the other ingredients are typical staples in anyone's pantry). You won't mind the delicious fall smell that takes over your house either! :)

2/3 cup granulated sugar
½ cup brown sugar
½ cup butter, softened
½ cup pumpkin puree
2 eggs
2 cups flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
½ cup powdered sugar
1½ tbsp milk
1 tbsp maple syrup (you can omit if you do not have it on hand)

Step One
Heat oven to 350°.

Step Two
Beat the sugars (granulated & brown) & butter on medium speed until mixed together.

Step Three
Add in pumpkin & eggs and beat on low speed until combined.

Step Four
On low speed, blend in your flour, baking soda and spices until all combined.

Step Five
Drop by the tablespoon full on an ungreased cookie sheet (should make approximately 2 dozen).
Cook for 10-12 minutes or until slightly browned.

Step Six
Remove cookies and let cool on wire rack for at least 30 minutes.

Step Seven
In a small mixing bowl, stir together your powdered sugar, milk and syrup to make a light icing.

Step Eight
Pour into a small ziplock bag (or piping bag if you have one) and drizzle over the cookies.

Enjoy, y'all!


Tuesday, September 23, 2014

Pulled Pork Chili

Chili and crisp fall weather just make sense together. You can see what I mean here and here. Since today is the first day of fall I felt it was only right to kick off the season by creating a new version of the American classic.

I just happened to have a ton of slow-roasted pull pork left over from this past weekend (we of course cook pork on Razorback game days) that I couldn't let go to waste and the result was worth sharing! This chili will be a great addition to your fall menu.

2 cups pulled pork (you can substitute cooked chicken breast if you prefer)
1 sweet onion, diced
1 garlic clove, minced
2 tbsp chili powder
2 tsp cumin
1 tsp salt
1 tsp oregano
½ pepper
2 cans petite diced tomatoes, undrained
1 can black beans, rinsed & drained
1 can pinto beans, rinsed & drained
1½ cups chicken broth
extra virgin olive oil
shredded cheese, sliced avocado, tortilla chips (or any other preferred toppings)

Step One
Sauté onion in olive oil on medium-high heat for 4-5 minutes or until translucent. Add in garlic and sauté an additional minute.

Step Two
Add in spices and stir to combine. Let cook for about a minute.

Step Three
Add in beans, tomatoes, pork and chicken broth. Stir to combine then bring mixture to a boil. Cook for 2-3 minutes.

Step Four
Turn setting to medium-low and let simmer for 30 minutes.

Step Five
Turn to low and let simmer for an additional hour (or more if you have the time).

Step Six
Scoop into bowls, top with avocado and cheese and serve alongside tortilla chips.

Enjoy and happy fall, y'all!


Monday, September 8, 2014

Baked Parmesan Chicken & Tomatoes

Chicken Parmigiana is one of my favorite dishes to order at nice Italian restaurants. This is my lightened up, easy-to-follow recipe for you to try at home! Sometimes I serve over pasta but on days where I need some more greens in my life I choose to (errrr make myself) steam up some broccoli or asparagus to serve alongside this savory chicken.

For the tomato sauce:
½ sweet onion, diced
1 tbsp extra virgin olive oil
1 can basil, garlic & oregano diced tomatoes
1 tsp salt & pepper 
½ tsp parsley
¼ c Parmesan cheese

For the chicken:
2-3 large chicken breasts (slice in half if they are really thick so they cook evenly)
1 tbsp butter
1 garlic clove, minced
½ cup panko bread crumbs
½ Italian flavored bread crumbs
fresh mozzarella cheese, sliced (2-3 slices per breast)
¼ cup Parmesan cheese

Preheat oven to 400°. 

Tomato sauce:
Step One
Heat olive in small saucepan over medium-high heat. Sauté onion until translucent, maybe 4-5 minutes.

Step Two
Meanwhile, process tomatoes in food processor for about 30 seconds.

Step Three
Add tomatoes, salt, pepper, parsley and Parmesan into saucepan. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

Step Four
Heat butter in small sauté pan on medium-high heat. When butter is melted, add in garlic and sauté for a minute. Set aside and let cool for 2-3 minutes.

Step Five
While butter is cooling, mix together bread crumbs and Parmesan cheese.

Step Six
Dip chicken in butter then into bread crumb mixture. Set in a baking dish.

Step Seven
Cook chicken for 20 minutes, or until slightly browned. 

Step Eight
Add tomatoes and place slices of fresh mozzarella on top. Bake for an additional 20- 25 minutes (or until cooked through/cheese is bubbling up a little). 

Serve with some fresh sauteed vegetables for a low-carb, tasty meal. Enjoy, y'all!


Monday, September 1, 2014

Slow-Roasted Garlic Chicken

Who doesn't love a slow-roasted chicken (or slow-roasted anything for that matter)? Add this recipe to your list of easy dinners...literally 10 minutes (if that) of prep time and the Crock Pot does the rest for you. I served it with some greens and creamy grits, but any sides will be a perfect complement to this juicy and flavorful chicken.

1 small (4-5 lb) fryer chicken
1 tsp each: salt, pepper, paprika
2 tsp extra virgin olive oil
2 tbsp butter, sliced in ¼ inch pieces
¼ cup sliced sweet onion, sliced
6-7 garlic cloves (unpeeled)
¼ c chicken broth

Needed:medium-large size Crock Pot

Step One
Remove chicken from packaging, trim and clean thoroughly (removing insides from body cavity). Also make a couple small slits in skin so you can insert butter later on. Set on a platter and pat dry.

Step Two
Turn Crock Pot on low setting. Layer your onions and garlic on the bottom.

Step Three
Mix spices and olive oil together until it becomes a paste. Spread over both sides of chicken. Take 3-4 slices of your butter and put under the skin. Place chicken on top of onions and garlic.

Step Four
Place remaining butter around chicken and add your chicken broth along the sides

Step Six
Let cook on low for 5-6 hours, checking every once in a while.

Step Seven
Carefully remove chicken and place in roasting pan (it will be very tender). Broil for 4-5 minutes or until golden brown. Let sit 10 minutes before serving.

Enjoy, y'all!