Slow Cooker Chicken Taco Bowl

Alright guys, sorry about last week. I had a minor freak out over my flight being canceled and the airline losing my bag that had my lap top charger in it but I will try to fix it by adding two recipes this week! Today I have for you one of my new favorite winter foods! I love tacos and I love chicken. Its my one draw back from trying to be vegetarian.... So I made this recipe for the first time and let me tell you it was hard to keep my hands out of the slow cooker! My small apartment had an amazing taco smell! Okay before I get to the review I will start the recipe.

Ingredients

• 1½ lbs. chicken breasts
• 1 (16 oz.) jar salsa
• 1 (15 oz.) can black beans, drained
• ½ lb. (8 oz.) frozen corn
• 1 Tbsp chili powder
• ½ Tbsp cumin
• ½ Tbsp minced garlic
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp salt
• to taste cracked pepper
• 2 cups dry rice
• 8 oz. shredded cheddar
• ½ bunch cilantro (optional)

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Review

 So as you guys know I got stuck on my way home from my little vacation but that doesn't stop me from cooking!!! Plus any recipe that gets me to use my slow cooker I'm all for it! What can I say about this recipe that would make you try it? Well, lets start with how easy it is! All you basically do is throw everything into the crock pot and turn it on for a few hours! Its so easy but the only hard part is the smell. Once you get that taco smell its hard not to try it! Haha! I had so many almost tastes but then I remembered that there was chicken in there and I didn't know if it was cooked or not, so I didn't try it. I will say that when I finally did I was so happy with how it tasted and how fun it was to throw everything into the bowl and eat it! It was an awesome night!  We had left overs and I decided to show you what I do with my leftovers! I try and make everything into a breakfast bowl and believe me its easy! Basically  all I do is add an egg and its a Breakfast bowl! I have some pictures from that too!See how easy that is!!!

 As always,
Ta Ta for now,
Lil' C

Easy Veggie Ramen Bowl

Okay guys,
 I know Thanksgiving is coming around but with work and not being able to make it to my own Thanksgiving I have decided to not use something related at all! So that's why I decided to post this one! I know ramen is a gross, unhealthy thing but, you can actually make it taste good and it doesn't have to be bad for you. When shopping for ramen just get whatever flavor you like... I always use the noodles but not the flavor packet. The number one reason Ramen has a bad name is because of all the msg in the flavoring packet. So I always use can broth or even homemade to create a Delicious flavor! Okay before I ramble I'm going to get into the recipe.

Ingredients

 1 pkg ramen noodles

1 cup fresh spinach

3 medium button mushrooms
2 whole green onions
1 large egg (optional) 

1 tsp chili garlic paste (optional)

Directions:

1. In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies. Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.
2. Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.
3. Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny. Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup. The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.
4. Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.

So I know when you think ramen you instantly think about  the crappy instant kind. Yes you can have the instant kind and actually make it healthy! As I said before I don't use the flavoring packet. I know the recipe calls for it but you can change that to veggie broth. Basically all you have to do it sub the broth for the water and cook the noddles in the broth. Its brings the flavor into the noodles just make sure to not over cook the noodles! I love ramen and I was super happy to make this recipe! I wanted to something that was on the cheaper side and that was fast and believe me this is the recipe! when ever we make this recipe we change up the veggies! I think this time we just added peas and carrots but kept the others from the recipe! I love bok Choy and it goes well with this recipe but sadly my boyfriend thinks its gross so I don't get to add it. So you can really make it to your personal flavor pallet! I don't think I could say anything bad about this recipe. I did try it with the egg but I ended up cooking the egg in a different pan. I think its a good idea to cook it in the broth but when I tried it is was just a giant mess so I always cook my eggs in a different pan. Although if you do try it in the pot please tell me about it!!!

As always please tell me all about your changes to these recipes and please send me some fun recipes! Maybe I'll post them!

Ta ta for now,
Lil' Char

Matcha tea cookies! (green tea cookies)

Hey guys,

Sorry about not getting this out yesterday. I have been so busy with school and work that I just don't have a lot of extra time... Anyway, You guys don't want to hear anything about that. As I said last week I decided to create this post! What I love about matcha is that its healthy and well green... It fits for all Hallows eve! I know its not the 31st yet but its not everyday that you make green cookies so its very fitting for this month. Matcha has plenty of benefits!
Heres just a few:
1. High in Antioxidants

2. Loaded with Catechin, EGCg
3. Enhances Calm
4. Boosts Memory and Concentration
5. Increases Energy Levels and Endurance
6. Burns Calories
7. Detoxifies the Body
8. Fortifies the Immune System
9. Improves Cholesterol
10. Amazing Flavor
 If you're a tea lover than I would give this a try. Yes its green and yes its an earthy flavor but I don't know why you wouldn't try it. I mean did you read the benefits?

Ingredients:
3/4 (2.25 oz.) cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps (5 oz.) unsalted butter, room temperature
1 3/4 cup (8.5 oz.) flour
3 large egg yolks
1 cup granulated sugar (to coat the dough)

Directions:

Whisk the confectioner’s sugar and matcha powder together. Beat the butter and matcha sugar mixture together in a stand mixer (use paddle attachment) until the butter is smooth and light. Add the flour and stir until just combined. Mix in the egg yolks until they are incorporated and the dough comes together. Gather the dough into a ball and flatten it into a thick disc. Wrap the dough in plastic and refrigerate for at least 30 minutes or until it is firm. Preheat the oven to 350°F. Use a rolling pin to roll the dough out to about 1/2-inch thickness. Use a small cookie cutter (about 2-inches) to cut shapes from the dough. (*Note: I didn’t have a 2-inch cookie cutter, so I used a 1-inch cookie cutter and it worked quite well.) Roll the cut shapes in granulated sugar and place on a parchment-lined baking sheet. Bake the cookies for 12-15 minutes (13 minutes for me) or until they begin to turn golden at the edges. Makes about 5 dozen 1-inch cookies (probably 3 dozen 2-inch cookies). Store in airtight container away from sunlight as the color will fade with exposure to sun.

So when I first made these cookies I loved the smell of the dough being made and it really made me want to be outside. Sadly, it was super hot out. I mean so hot you could hardly breath.... Here in MN that's around 90 degrees. At first I wasn't sure how this overpowering tea was going to work with some short bread cookies but it really worked and I loved it! My roommate actually loved them more than I did and ate all of them! Haha! Right out of my freezer! I always keep about 6 cookies in a small jar and I always put the rest into the freezer. It keeps your cookies fresh and sometimes you just need an ice cold cookie! What I love bout short bread cookies is that it doesn't get hard and gross it just is cold and when you bite into it, its still fluffy and Delicious. Well Again I'm sorry that this post came out so late but I believe its still a good one!

Ta ta for now,
Lil' Char

Mexican Breakfast Bowl (Vegetarian)

My kitty Koda says hi to everyone!!!

So this recipe is actually from memory. My old coworker made this for me and ever since I've been making it for myself. I don't just eat it for breakfast. I feel like it could be for anytime of the day! I don't know why that day my coworker made this for me but I'm very glad he did. It wasn't on the menu and isn't really part of anything he just made it for me and told me it was called a Mexican breakfast bowl so here it is!

Ingredients:

1/2 cup uncooked brown or white rice
1/2 cup black beans (rinsed and drained)
1/4 cup pico de gallo
1 fried egg however you like it.

Directions:

1. Cook the rice according to the package. Usually I cook the bean separate but I found out that its easier to add the beans in with the rice and let them cook that way.
2. Cook the egg however you like. I like mine over easy.
3. Add everything together and enjoy!

Fantastic Ranting Hour! Haha!

Well you obviously know that I love this recipe!!! It has a good flavor and has an awesome memory behind it. Actually this recipe makes me sad that I won't really see those coworkers again but its nice knowing that I have something to remember them by. I do have to tell the story of my kitty and this recipe too! My kitty loves black beans and for some odd reason hes always around me when I'm cooking. Maybe that has something to do with him being a kitten and me holding him while I cooked! Haha! Anyways, He's always at my feet and trying to get up the cabinets to get to the food, but when I cook black beans he goes crazy! He actually tripped me when I was walking with the bowl. So I guess I shouldn't have taught him that, that's okay. Oh well! He might pop up every once in awhile, just letting you know. Well that's it!

Ta Ta For Now,
Lil' Char

Udon With Edamame and Peanut Sauce (Vegan)

Well Guys,
I'm glad you guys have been with me this long. I have been taking a long time to post again and I'm sorry. I've been so busy with school (yes I've gone back to school) and work. Oh yeah and did I mention that I moved! Well I did! So you might notice a different background in some of the pictures. My kitchen is now the size of a small closet so I'm sorry if it looks crowded.

On with the yummy recipe!!!

Peanut Sauce

1/2 cup smooth peanut butter
1/4 cup low- sodium soy sauce
1/2 cup warm water
2 Tablespoons fresh ginger, peeled and chopped
2 cloves garlic, peeled
2 Tablespoons, unseasoned rice vinegar
1 1/2 Tablespoon sesame oil
1 Tablespoon agave nectar
1/4 bunch fresh cilantro

1 ( 8 oz) package udon noodles, cooked according to package directions
1 cup cooked edamame
1 cup grated carrots
1 cup cucumber, diced
1 cup bean sprouts
1 red bell pepper, seeded and diced
1/4 cup roasted chopped peanuts (garnish)
1/4 cup fresh chopped cilantro (garnish)

Directions:

1. Place all the ingredients for the sauce in a food processor or blender and puree.
2. In a large bowl,  toss the noodles with sauce and top with the veggies.
3. Garnish and enjoy!


Opinion Time:

When I made this I couldn't help but eat a little through out the whole process. When I cut the veggies, I couldn't help but eat a lot of them. Speaking of veggies, lets talk about the diced cucumber and grated carrots. Firstly, the carrots; its a ton cheaper if you but the big bunch of carrots and grate them yourself. Plus you don't have to figure out what to make with the extra grated carrots if you buy the bag. It took me a little bit more time but it was cheaper. Also don't but the little baby carrots for this either, again it costs more than just buying a bunch. Now for the super delicious  cucumbers. When I dice them i leave the skins and seeds. I feel that it adds a little more texture and flavor. It is perfectly fine if you choose to peel the skins off and scrape out the seeds. You just might want to add a little bit more to the recipe then. Okay so now that I'm done with that little rant I'll get on with the taste. I thought this recipe was a wonderful dish! It had a little bit of a tang to it and the crunch was awesome! When I think of a pasta dish, I don't think it should crunch but with this one it was pleasant! The veggies were fresh and the sauce was amazing! I didn't like the noodles. I bought precooked ones. I recommend that you look harder than I did and find the uncooked ones.  I did find them after I had made this dish! My boyfriend, whom I try recipes out on; said that it was good! He even said that he would eat it again! My goal has been achieved!!! Its fun to open peoples eyes to new things and thankfully I have a wonderful boy friend who is willing to try anything I make.... Even if it makes us sick. I have had a few kitchen mishaps. Everyone does! Anyway, that's all for now! See you guys next week!

With a ton of love,
Lil' Char

Vegan Lemon Poppy Seed Muffins

Sorry for another vegan recipe but this one is awesome! I found it in my favorite cook book as of right now. Its Chloe Coscarelli's Vegan Baking cookbook. I think everyone should get this cookbook! Its an awesome book and every time I look at it I find something to make from it! I actually can't wait to make more from it!
Anyway, this recipe is easy and fun to make! Just make sure to not over mix it!

Muffin Ingredients:
2 cups all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk (I used vanilla soy milk. Not a fan of coconut.)
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds


Icing Ingredients:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest

Directions:

To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.

My Crazy Opinion/ Rant Time!

So this recipe is awesome! You can't even tell that its vegan!!! I've been finding it out that vegan is a scary word for most people and once for me but once they try it you can't really tell a difference, plus sometimes its better!!! I've noticed that I myself have really become a fan of vegan food and I hope you guys try these recipes and also become a fan. I'm not saying you have to go Vegan I'm just saying that try it before you knock it. This recipe was one of those that I happened to like better. I've made it a couple times now and its great! I couldn't wait to get the ingredients that I actually didn't even realize that I had most of it already... Oops! I had a hard time getting my roommates opinion. She asked muffin in hand and about an inch from her mouth if it was vegan. I should have said no... Sadly I didn't. I did get her boyfriend to try it and he liked it, so that was awesome! Actually, I brought a couple into work for my coworker who use to be vegan, and she loved them! I was told that I'm a pretty good baker! Haha! I try! Anyway, try it and please post pictures and awesome comments!!!

With Lots of Love,
Lil' Char

Spiced Plantain Tacos (Vegan)

What's up Guys!
Today I have for you an easy and quick dinner! I found this on another crazy day at work, when there was nothing to do but surf the web for amazing and easy dinners! As you all know I work in a kitchen so when I say surf the web I really mean on my phone. My bosses don't even mind as long as its job related! Oh and in exactly one week this exact meal with be on the menu at work! I know, I'm fabulous! Haha! Anyway, On to the good stuff!

Ingredients:

1 teaspoon Chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 ripe plantains (looks like a big banana and you want them to have brown spots on the yellow peel. It means its ripe and perfect!)
1 tablespoon olive oil
8- 6 inch corn tortillas
1/4 red onion, sliced
1 avocado, diced
1 handful fresh cilantro
1/2 red bell pepper, sliced or diced
sliced jalapenos (optional)

Directions:

1. In a small bowl combine chili powder, cumin, salt, and pepper. Mix as well as you can.
2. Slice the plantains on a bias about 1/2 inch thick.
3. Sprinkle the plantains with the spice mixture and at the same time heat the oil in a pan.
4. Place the spiced side down and cook until a brown crust develops about 2-3 minutes. Sprinkle the other side with the leftover spice mixture and flip. cook for another 2-3 minutes.
5. Arrange everything onto the tortillas and enjoy!


I think its now time to rant!

Well you guys already know that this is going to be on the menu at work so I don't really have to tell you much on how I liked it. Sadly, my amazing boyfriend said he preferred tacos with meat to these... So sad... I thought that this recipe was super easy and I liked them a lot! I could eat them all the time. Although, I do have to admit something.... Come everyone and gather around..... I thought plantains were a potato. I know, I know. Stupid of me but what can I say? I've never had one before. What I loved about this recipe was the most is  fact that even though I thought it was one thing, I still learned something new and I am so glad that I did. You never stop learning! The spice mix tasted just like the store bought taco seasoning so I highly recommend keeping this in your pocket for when you do make tacos. Plantains or not its still cheaper to make your own... Unless you're lazy like me and have about 40 of those little taco seasoning packets in your pantry. I like tacos.Anyways, the flavor of these were very good. Originally the red pepper wasn't in the recipe but I had one in my fridge that needed to be used up and I thought it fit very well! I loved how the avocado smoothed all the flavors together and really made it feel like an authentic Mexican flavor.... Not that I really know what that is here in America. Hahaha! Well its that time again.... Its time for me to leave and cook some more!  So I'll see you guys next week and maybe if I'm nice I'll give you a hint on next weeks recipe.... I said maybe!

With love'
Lil' Char

Lasagna Primavera (vegetarian)

Hey guy!!!! How is everyone? As for me, I am amazing! This recipe I'm bringing you is awesome! do you know why its awesome? Well I'm going to tell you anyways. It because my boyfriend decided to help out! Actually he basically made the whole thing! I couldn't be happier! Food always tastes better when someone else makes it! But I did help!

Ingredients:

12 uncooked lasagna noodles
3 cups frozen broccoli florets (from 14oz bag), thawed and well drained
3 large carrots roughly chopped or shredded (I chopped mine)
1 can (14.5 oz) diced tomatoes, well drained
2 medium bell peppers, cut into 1/2- inch pieces
1 container (15oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10oz each) refrigerated Alfredo sauce
1 bag (16oz) shredded mozzarella cheese (4 cups)






Directions:

1. Cook and drain noodles according to the package.

2. Meanwhile, cut the veggies and keep in a large bowl. In a small bowl mix both of the cheeses and the egg.

3. Preheat the oven to 350 degrees Fahrenheit. In a large glass baking dish, (13 x 9 - inch or 3- quart) spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of the cheese mixture and 2 1/2 cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over nodes. Sprinkle with 1 cup mozzarella cheese. Repeat that step once more.

4. Place the remaining 4 noodles on top and cover with the remaining vegetables and Alfredo sauce. Cover with cheese and bake.

5. Bake uncovers for about 45 to 60 minutes or until bubbly and hot in the center. Let stand 15 minutes before serving.


*** Side note. The Alfredo sauce may bubble over the sides of the dish so to prevent the bottom of the oven from getting dirty place a cookie sheet under the glass dish***

Ye Old Rambling Corner:

As you know before my boyfriend happened to make most of this recipe so it was nice to be able to sit back and chill. I loved the long baking time because I could actually update my blog while it cooked. Most of the time I wait until after. Oh and while we were putting this dish together I found a water mark on a noodle that made me super happy! I thought it actually looked like a dinosaur!!! I would love to hear your opinions on it so I'll have to post a picture of it! I find it adorable!
This dish is perfect for a cold winter night, all nestled in front of the fire, with a good book! I guess in my mind I feel like anything that uses the oven is a winter dish! Especially, here in Minnesota. It gets very cold here so warm oven dishes make the best things on a cold night! I guess it could be good in the summer with some summer veggies, like squash and zucchini, but have the air on or you'll be sweating! Oh man I wish we would have done that! We are gong to have to try that soon!!!! Oh and we added some asparagus to the mix. We had it in the fridge and wanted to use it! it made a very good addition! Oh and you know how the recipe calls for a can of diced tomatoes.... Well we were so distracted by the dino noodle to add it in.... It was still super yummy without it but I think next time we will have to remember it! Haha!

Vegan Jelly Filled Muffins

I told you that I have phases. Sorry if this recipe isn't what you guys want. I Am in a super healthy non- animal phase. I think it started when I decided to start working out and the whole consultation with my personal trainer telling me to eat better. Anyway, I've found that I actually like vegan things and I love that I can bring my coworker some! she use to be vegan and will try anything I make! I found this recipe on pinterest when I looked up vegan muffins. The blog was weird and I'm pretty sure its just a random thing that people post on. It didn't even seem like a blog at all. 

 

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 cup plain soy or rice milk
• 1 teaspoon cider vinegar
• 2 tablespoons cornstarch
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup raspberry, strawberry, or grape jam or preserves
• Powdered sugar, for dusting

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
2. Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
3. In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
4. Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
5. Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.

 I really liked this recipe. I wasn't that big of a fan of the nutmeg but it was still good! I loved the jelly! I used strawberry. I was going to use my mom's homemade jelly but it was almost gone so I stuck with Smuckers. My roommate liked then but wasn't a fan of the jelly. Weird I know. When I brought it into work I told my coworkers after they started eating them that they were vegan and they couldn't believe that they were so good!!! Sorry for not posting pictures... I was having problems with them uploading. when I can upload them I'll post them as soon as I can!

Ta Ta For Now,
Lil' Char

Vegan Chocolate Chip Cookies

So along the lines of eating healthy and I decided to find some vegan cookies. Chocolate chip is a good one to start out with! Mainly because I don't know anyone who doesn't like chocolate chip cookies! I found this recipe in one of my cookbooks. Its called Chloe's Vegan Desserts by Chloe Coscarelli. I've also made a Vegan Milk shake from this cookbook and it was awesome! Anyway, During my vegetarian month I decided to buy a couple cookbooks that were different than the ones I have so this happened to be one.


Ingredients:

2 1/4 cups all purpose flour
1 TBS arrow root or corn starch (I used arrowroot. I found it in the organic section in my grocery store)
1 tsp baking soda
3/4 tsp salt
1 cup vegan butter or margarine
3/4 cup brown sugar
3/4 cup sugar
1/4 cup water
1 TBS pure vanilla extract
1 1/2 cup Vegan Chocolate Chips

Directions:

1. Preheat oven to 350. Line some cookie sheets with parchment paper or a silicone mat. Set aside.
2. In a medium bowl mix together the flour, arrowroot, baking soda, and salt.
3. With a stand or hand mixer, mix together brown sugar, butter, sugar, water and vanilla extract and beat until fluffy. Slowly mix in the flour mixture.
4. Stir in the chocolate chips.
5. Place cookies on the prepared baking sheet about 2 inches apart. Make sure the cookies are about 1 .
Tablespoons. Bake for 10- 12 minutes.
6. Let cookies cool and enjoy!


So the first time I made this recipe it was a flop. I couldn't figure out what we did wrong... Well until today when I decided to make it again. The first time I didn't use my mixer and I tried to mix it by hand. That doesn't work. Actually is makes your cookies look like pancakes. Next I melted my butter in the microwave but when we mixed everything together it got all soupy. So the next time I tried making them I left the butter out until it was at room temperature. It looked a lot better and actually got fluffy! I was really excited at this point that I couldn't wait to finish this! Sadly I think I ate more cookie dough than cookies.

I was so excited when these cookies turned out that I almost forgot to try it! What I found out was even thought the first batch of cookies I made didn't turned out they still tasted good! My roommates didn't like them as much as I did but maybe its because it doesn't have any eggs or animal products. Or maybe it was because I told them they were vegan before they tried them. I still think they ended up awesomely! I hope you guys try this recipe and enjoy it as much as I did!

Ta Ta for now,
Lil' Char

Vegged- Out Potato Salad

I'm so excited to share this recipe! This past week I have fallen in love with this woman who has created the Hungry Girl Recipes! I even went out an bought one of her cook books! Her recipes make me feel so healthy and are so yummy! So naturally I found this recipe in her cookbook and on her website! Yes she has a website that has even more goodness on it!!!

ingredients

Salad

• 1 pound potatoes, chopped
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup frozen petite peas and carrots, thawed
• 1/4 cup chopped scallions

Dressing

• 1/4 cup fat-free mayo
• 1/4 cup fat-free sour cream
• 1 tablespoon yellow mustard
• 1 tablespoon sweet relish
• 1/8 teaspoon salt

directions

• 1
  Put potatoes in a large pot and fill with enough water to cover potatoes. bring water to a boil
• 2
  Once boiling, continue to cook until potatoes are soft, about 10 minutes. Carefully drain, transfer potatoes to a large bowl and set aside.
• 3
  combine all dressing ingredients in a small bowl and mix well. Set aside.
• 4
  Once potatoes are cool, add all remaining salad ingredients to the large bowl. Add dressing and lightly toss to coat.
• 5
  refrigerate for at least an hour before serving, then eat up!
  
  Guys, this recipe is awesome! I've always loved potato salad but always felt like I was eating my weight after just one serving but with this recipe I feel like I could just keep eating it and I actually made it like three more times... I know a little obsessive, but that is why I'm showing it to you guys so you can also taste the awesomeness of it!!! She also said something about the mini candy canes only being like 17 calories!!! Sorry that was really random but She just has so much information about things and I can't help but be so interested by her and her recipes. Just check out her site! you'll know exactly what I mean!
  
  Ta Ta for now,
  Lil'
  Char

Black Forest Cupcakes!

I don't know why but Christmas time makes me want to bake and, well eat! haha I found this recipe on food network. I'm not a pop drinker so it was a little weird seeing that there's pop in this recipe but it was still a lot of fun to make!  

ingredients

• 1 (18.25-ounce) box devil’s food cake mix
• 1 1/3 cups black cherry soda
• 1/2 cup vegetable oil
• 3 eggs
• 1 container vanilla frosting
• 2 teaspoons cherry extract
• 1 to 2 drops pink food coloring
• 24 whole maraschino cherries with stems

directions

• 1 Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
• 2 In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
• 3 In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry
  
  

  

   This recipe was really good! I was worried that you'd be able to taste the pop but you really can't all that much and when you do its kind of refreshing! I think the best part about this cup cake is that its easy to make and it has cherries! I love Cherries! I wish I could be writing this and eating one but my roommates kind of had a feast and ate them all before I could write about it.... Sorry guys! Anyway, please try this and send me pictures or like recipes. I would love to hear from you guys!
  
  Ta Ta for now,
  Lil' Char
  
  
  

Ham and Egg Cups!

So I found this recipe on pinterest awhile ago and have been making them for awhile now and I love them and so does my super picky dad! haha Anyway, its super easy and a ton of fun to eat! If you don't like runny eggs then I suggest you skip over this recipe, but if you love your eggs on a super delicious runny side then keep on reading!

ingredients

• 12 Eggs
• 12 thin slices of deli ham (round)
• 1/2 Cup of your favorite cheese (I used Parmesan or Colby Jack)
• 1/2 Cup diced scallions
• Fresh cracked Sea Salt and Pepper

directions

• 1
  Preheat the oven to 400. Spray a muffin tin with cooking spray. Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with salt and pepper.
• 2
  Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny.
• 3
  Carefully remove each egg from the muffin tin and top with grated cheese and scallions. Serve hot!
  
  
   This is a great recipe that's quick and yummy! If you don't like ham then try Turkey its just as good!!! Actually, basically all  lunch meats are good, well maybe not roast beef. I did like salami too! okay anyway, I really think everyone should try this recipe!
  
  Ta ta for now,
  
  Lil' Char

Apple Cider Caramels

Sorry guys for not posting last week. I totally spaced it, so this week you'll have to stay tuned for my other recipe! It might be another candy recipe or maybe chicken, or even a pork recipe! That's all I'll give you for now! 

This recipe I found through a friend! She sent it to me and I couldn't help but try it!!! So I'm writing this as it sits in my fridge cooling.  It made my apartment smell so good that I really wanted to just try it when it was on the stove but with it being at about 244 degrees I thought it might hurt a bit... As for my roommates they were hovering over me just waiting for it to be done so we all could just munch on some really good caramels! Even my kitties were hovering around my legs waiting for me to drop some for them to munch on.... Sometimes I think they are dogs. Its true, they act more like begging dogs than kittens. Anyway, this recipe is from the blog, I heart Nap Time. Its a funny name I know but she is very insightful on making these caramels. She has many good tips and some awesome Pictures!

Ingredients

• 2 cups apple cider
• 1 cup heavy whipping cream divided
• pinch ground cloves
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups white sugar
• 3 tbsp water
• 1/3 cup light corn syrup
• 1/2 cup butter cubed

Instructions

1. In a saucepan, boil apple cider for 20-30 minutes or until it is reduced down to 1/3 cup. Set it aside to cool.
2. Line a 8x8 pan with parchment paper. Coat with a bit of cooking spray and set aside.
3. In a small bowl, combine 2/3 cup whipping cream, cinnamon, nutmeg, cloves, and reduced apple cider. Set aside.
4. In a heavy-bottomed saucepan, combine the sugar, 1/3 cup whipping cream, water, and corn syrup. Cook over low heat until the sugar dissolves (about 5-10 minutes). Insert a candy thermometer and simmer until the syrup reaches 230 degrees.
5. Remove pan from heat and whisk in the cider and cream mixture. Add the butter and combine until fully incorporated. Return the pan to heat and re-insert candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 244 degrees. Once temperature reaches 244 degrees, cook for 2 minutes longer.
6. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator.
7. Once cooled, cut the caramels into squares or rectangles and wrap each caramel in wax paper. Store in an airtight container or in the refrigerator. 

So My one mistake on this recipe was that I didn't have parchment paper so I thought if I buttered a pan that I could call it good... Well that didn't work. I got the caramels stuck to it. The best part is that it still worked out fine! all you had to do was press it into shape when you wrapped it in wax paper. As for that part I have a roll of wax paper so I just cup up some pieces and wrapped! I do know  at craft stores they have pre- cut wax papers that you can buy but I was lazy and didn't want to drive to the store when i could just cut it up. As for the flavor of this amazing caramel I loved it! I'm a major fan of anything apple so I don't think there's enough apple but its still really good! I don't know if my roommates liked it yet but when they bother get home I know they will have to try it! Again, I'm sorry about not posting last week. I will have another one up soon to fix that problem! Keep an eye out and I hope you try some of these recipes! I know you'll all love them!

Ta Ta for now,
Lil' Char

Chicken fajita chowder

This chowder is great for fall! it has a Mexican kick and isn’t spicy!!! Great with chips or bread. I don't remember where I actually found it. I think it might have been a Betty Crocker recipe but I'm not really sure anymore.

ingredients

• 3 Tablespoons all purpose flour
• 1.4 oz package fajita or taco seasoning mix divided
• 4 boneless chicken breasts, cubed
• 3 tablespoons veggie oil
• 1 onion chopped
• 1 teaspoon minced garlic
• 15 1/4 oz can sweet corn and diced peppers, drained
• 15 oz can black beans, drained and rinsed
• 14 1/2 oz can Mexican- style stewed tomatoes
• 4.5 oz can chopped green chilies
• 3 cups water
• 1 cup instant brown rice, uncooked
• 10 3/4 oz can nacho cheese soup
• 1 1/4 cup water

directions

• 1
  Combine flour and 2 tablespoons seasoning mix in a large plastic zipping bag, add chicken. seal bag and shake to coat. Saute chicken in hot oil in a large pot over high heat about 5 minutes, until golden stirring often.
• 2
  Reduce heat to medium high, Add onions and garlic; saute 5 minutes. Stir in remaining seasoning mix, corn, and next 5 ingredients; bring to a boil. Reduce heat to medium low, cover and simmer for 5 minutes. Add soup and 1 1/4 cups water; thoroughly heated. Sprinkle with desired toppings and garnish.

notes

Toppings: sour cream, shredded cheddar cheese, chopped green onions, tortilla chips Garnish: fresh chipped cilantro


I really liked this recipe. Well I am posting it so i would hope that I liked it! Anyway, when I made this recipe I wasn't expecting for it to make so much. I think next time I do make it I'll only make a half batch. Its bad that I have so many leftovers that my roommates and I are sick of eating it. Well actually thats not really a bad thing. What I do like it that it had the tastes of a chicken taco but without the major mess of a taco. I bet this would be just as good with beef or pork! I should try that sometime, or one of you can and tell me how it goes. I would love to hear back from you guys!.

Ta Ta for now,

Lil' Char

Char's Fried Rice!

Hey guys, Sorry this is a day late but I kind of had to much of a lazy day yesterday and spaced that i had to update my blog. Sorry! Anyway, this post is dedicated to my Aunt who keeps asking me to send her this recipe. I made it for her on our family trip and everyone in my family loved it. I don't know where I actually found this recipe originally. I just make it from memory by now so I'm sorry if it doesn't make sense. I typed it up from memory. I usually just throw things in and don't measure so it was a little weird to actually measure everything out.  Oh and be prepared to make a lot of dishes. I usually use three different pans so I make plenty of dishes but I also make a ton of this recipe because it makes perfect leftovers!

Ingredients

4 cups rice (I use minute rice white or brown)

1 Tablespoon olive oil

1 clove of minced garlic

1 teaspoon minced ginger root (use a vegetable peeler to peel the skin. Just use the meat of the root)

1 cup frozen peas and carrots

1 green onion chopped (don’t put in until the end. Just toss into it before serving)

1 can Baby corn (optional)

½ cup Mushrooms (optional)

1 small can Chopped Water Chestnuts (optional)

1 to 2 eggs

½ cup oyster sauce (I use Stir fry sauce. I think it tastes better)

Salt and pepper to taste

Directions-

1.       Cook the rice. I follow the package directions for this one!

2.       In a separate pan cook the ginger and garlic in the oil. Only cook for a few minutes until its fragrant.

3.       Add in the veggies and cook. When the rice is done add to the pan of veggies. Make sure that you use a large pan for this.

4.       In a separate pan scramble up the eggs and add to the rice and veggies mixture. When warm add in the sauce and mix well!

5.       Now its time to eat it!

You can always add in chicken or steak. 

What I love about this recipe is that I can add whatever I feel like that day! I love making this when I have a bunch of veggies in my fridge that needs to be used up. This recipe is perfect for that! Although you wont see me use baby corn. I feel like its weird and if I wanted corn I would just add normal corn.  Plus I really don't like oyster sauce so I use stir fry sauce. I really like Lee Ann Chin sweet and sour sauce or teriyaki. This recipe is really easy and super yummy! Believe me I've been making it for a very long time! If you want to make it a full meal then I would suggest adding chicken. What I like to do with the chicken is marinate in the stir fry sauce for a half hour, then cube it and add it to the pan before the veggies but you can do whatever you like! The fried rice I made today only had peas, carrots, and eggs in it. I didn't want to buy everything so I just made some super vegged fried rice. I also made some chicken breasts to pun with it. Its basically chicken marinated in the same sauce used for the rice and pan fried. I was going to chop it up and put it in the rice but I thought it would look pretty next to the rice. Well I hope you guys like this recipe!

Ta ta for now,

Lil' Char

Chicken fruit salad

This fruit salad is easy and its one serving! the whole recipe is one major serving of yummy! The only thing this recipe is missing is the granola! I found it in the same cookbook as before and I need a quick and easy lunch for work. It was easy to make and super simple! Oh the cookbook is called Incredibly easy Chicken by Favorite Brand Name recipes. I don't really know if that's the author but It was on the cover so I gave it to you!

Ingredients

1/2 cup diced roasted skinless chicken
1/2 rib celery, cut into 1 -inch pieces
1/4 cup drained Mandarin orange slices
1/4 cup seedless grapes
2 tablespoons lemon  yogurt
1 tablespoon mayo
1/4 teaspoon soy sauce
1/8 teaspoon pumpkin pie spice or cinnamon

Directions

1. toss together the chicken, celery, oranges, and grapes. place in a air tight container.
2. Mix together the yogurt, mayo, soy sauce, and pumpkin pie spice and place in a small air tight container.
3. For serving pour the sauce over the salad or dip pieces into the sauce!

I'm sorry this is so short but I felt like it had to be shared! It was so good! I even had it two days in a row! The second time I made the sauce I added a little more lemon yogurt and I thought it tasted better but its all about preference. I really like lemons! I would really recommend this for people on a diet! I don't know why but it made me feel healthy just looking at the pictures! haha Oh and sorry this post was out so late. I had to work a double.

Ta Ta for now,

Lil' Char

Savory Dill Chicken

Hey guys,
Today I have a recipe that is actually from a cook book! I know right? No pinterest today! Anyway, I've been in the mood for chicken and I remembered I had this cookbook all about chicken that my brother got for me for Christmas one year! I'm pretty sure he found it in the bargain bin because I shop in the cook book section all the time and I've never seen it before! The cookbook is called Incredibly Easy Chicken. Believe me when the name says it all! I really didn't have to do much with it but it still turned out good! There are a bunch of recipes that I want to try from it but I also don't want to eat a month of chicken.

Ingredients:

2 Tablespoons I can't believe its not butter spread ( I used real butter for this)
1 1/2 lb boneless, skinless chicken breast halves
1 cup water
1 package KNORR recipe classics vegetable or spring vegetable soup, dip and recipe mix
1/4 teaspoon dried dill weed
1/2 cup sour cream

Directions:

1. In a large skillet, melt your butter over medium- high heat and brown chicken, turning occasionally about 5 minutes.

2. Stir in water, recipe mix, and dill weed. Bring to a boil over high heat. Reduce to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Remove chicken to serving plate and keep warm.

3. Remove skillet from high heat; stir in sour cream. Spoon sauce over chicken and serve, If desired, with noodles.

Oh my gosh guys this recipe is amazing! I wasn't sure how it would turn out but I really like it! I think next time I might try it with an onion soup mix. I just really like onions and I feel like it needs more vegetables but over all it was yummy! I made it over noodles and I also added a few extra scoops of sour cream to make my sauce a little creamier. Plus the best part was that I will have extra for my lunch tomorrow! I like the idea of having extras! I will have to let you know how it tastes re- heated! Again please try this recipe and tell me how it goes! Also pictures are always welcomed!




Ta Ta for now,
Lil' Char

Angry Orchard cupcakes

Sorry guys for such an easy recipe. My friend found the recipe so I just decided to make it! I'm sorry I can't tell you where she found it. When she gave it to me it was written down on a price of paper so I don't know where it came from. If this is your recipe, you're amazing! Haha. Well lets get on with the show!

ingredients

3 eggs
one box of spice cake mix
1 cup angry orchard or other hard cider
1/2 cup oil

directions
basically you just follow the directions on the back of the box. I made the cupcakes.

I used a jar cream cheese mix but you can always make your own but if you do sub angry orchard for the water and it will be awesome!

Sorry I didn't post pictures with this.... I basically made it and before I could take pictures they were gone! I'm glad my friends loved them but next time I'm going to actually try them! yes I never got to try it but everyone said it was super yummy! Sorry this post is so short.

Lil' Char

Easy Veggie Lo Mein

This recipe was amazing! Its easy and quick! Once again I couldn't find the original post. when I clicked on the entry on pinterest it just came up with a picture so whoever posted this I give you credit!

Ingredients-

Pasta- I used a ramen packet. I know gross but I wanted a single serve and  I love those noodles.

garlic- 1 tsp minced
green onions- 2 TBSP
Veg. oil- 1 TBSP
sesame oil- a dash (less than 1/8 tsp)
Mushrooms- a small bunch sliced
soy sauce- 1/4 cup
sesame seeds- a dash

Directions-
 
Cook pasta to al dente, drain. Sauté garlic and green onions in veg oil and a little sesame oil. (and 1TBSP red pepper flakes if you like heat) Toss in pasta and 1/4 cup Soy sauce and sesame seeds. Cook 2 minutes tossing frequently and you have perfect Lo mien!



I recommend making this and adding random veggies. Just the noddles its really bland but with veggies its super good! My roommates was the best! sorry I didn't take a picture of it. Only mine. As for mine I added way to much soy sauce and man was it salty!!! I basically had to trash it and eat my roommates... or what she would let me. Please enjoy and post pictures if you try! I'd love to see your version!

Like always,
Lil' Char