Peach-Cilantro Vinaigrette with Spinach Salad

This month's Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker, is to make something using peaches and herbs. Almost immediately a recipe for a Peach Vinaigrette Salad Dressing began taking shape in my mind. I made a few notes, but had to do some thinking on what herb I wanted to do. Finally it dawned on me - Cilantro. I use this stuff in everything, so why not in a vinaigrette with peaches? The hubby is not a big fan of vinaigrette dressings in general. He likes a combo of ranch and french dressing. Well, he added this as a third and said it was really good! I think it was super yummy!

For the vinaigrette:
1 large peach
1/4 cup balsamic vinegar
1 clove garlic, minced
2 Tbsp brown sugar
1/4 tsp red pepper
1/8 tsp coarse sea salt
1/4 cup olive oil
1 1/2 Tbsp finely chopped cilantro

Using a vegetable peeler, peel the peach. Remove pit and chop. Place the chopped peach into blender. Add balsamic vinegar, garlic, brown sugar, red pepper and salt.

Blend until peach is pureed. Add oil and blend until smooth.

Pour into jar, add cilantro, top jar with lid and shake well.

Serve with your favorite salad and enjoy!

For the salad:
mix of spinach and spring greens
red onion strips
grilled peach slices
avocado slices
feta cheese crumbles
dried cranberries

To grill peach: take one large peach. Peel, cut in half and remove pit. Brush the inside of each half with olive oil. Place on grill, flat side down, and grill for about five minutes. Cut into slices.

Place desired amount of greens in bowl. Top with onion, peach slices, avocado slices, feta cheese and cranberries.

Serve with Peach Vinaigrette Dressing and enjoy!

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Avocado Egg Bake

It is time for this months Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. The two ingredients for this months challenge are bacon and eggs. When I realized I had not yet published this post but still had it as a draft, I decided it would be perfect for this months ingredients. It is truly a great idea for an egg bake! It uses the hollow created by the pit in the avocado as the cup for the egg! You can't hardly beat avocado, egg and bacon together. I found this recipe for Avocado Bacon and Eggs at Steak 'N Potatoes Kinda Girl. Since we love all these ingredients I knew it would be a hit. However, I would do one thing different next time. John's eggs I broke the yolks, mine I did not, so they did not cook evenly. His cooked faster. Either way will work but they all need to be the same. Also something to be aware of is that the avocado halves do not always sit balanced. I placed small bits of foil under the smaller end of the avocado to hold it up and prevent the egg from spilling out. Super yummy breakfast, just add some toast and your set!

2 lg avocados
4 eggs
salt and pepper or other seasoning to taste
4 slices bacon, cooked crisp

Preheat oven to 425 degrees, 400 for RV ovens. Cut avocados in half and remove the pits. Scoop out enough of the avocado to make a hole large enough to hold the egg. Set aside the avocado that you scoop out.

Crack an egg into each avocado half. Break yolk slightly, if desired. Season to taste with salt and pepper. Crumble one slice of bacon on top of each egg. Bake for about 15 minutes or until egg whites are set.

While eggs are baking, mix reserved avocado with salt and lime juice to taste.

When eggs are done top with a little of the avocado mixture.

Serve and enjoy!

Stir Fry

It is time for this months Improv Challenge over at Frugal Antics of a Harried Homemaker. This months ingredient challenge is peas and carrots. I really did not plan on participating this month, then at the last minute I realized the stir-fry I was making the night before the challenge reveal date had peas and carrots! So here is my very last minute entry for this months improv:

1 lb seasoned pork for fajitas
1/2 of a 14 oz bottle La Choy orange ginger stir fry sauce, divided
1 Tbsp sesame oil
8 oz sugar snap peas
1/2 of a large carrot, cut into ribbons
1/2 cup unsalted peanuts

Cut pork into strips. Place in plastic bag with about 3 oz of the stir fry sauce. Allow to sit in fridge for two to three hours. In large skillet heat oil.

Add the pork and cook till almost done, about ten minutes.

Add the peas and carrots and continue cooking for about four minutes. Stir in remaining sauce and peanuts and cook until heated through.

Serve with rice and egg-rolls and enjoy!

Molten Chocolate Cakes

This has been a favorite dessert around here for years! I don't know how it has never been posted on this blog before now! Well, I made it this year for our Valentine's dessert, yummy ending to a great meal! (I'll share the meal, or at least the main course, at a later time.) This month's Improv Challenge over at Frugal Antics of a Harried Homemaker called for Hearts and Flours -Cute! so I thought this would be the perfect dish to share. You can see the original recipe HERE, the only change I have made is to cut the recipe in half.

2 oz semi-sweet chocolate
1/4 cup butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 Tbsp flour
whipped topping

Preheat oven to 425 degrees. Butter two small custard cups (mine are actually one cup prep bowls that are oven safe) and place on baking sheet. Microwave chocolate and butter in large bowl for one minute on high or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar.

Add egg and egg yolk, mixing well. Stir in flour. Divide evenly into prepared cups.

Bake 12 to 14 minutes, sides should be firm but center should still be soft. Let rest for one minute. Carefully run a small spatula around the edge to loosen. Even more carefully invert onto serving dish.

Top with whipped topping. Serve and enjoy!


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Rocky Road Chocolate Cream Pie

It is time for this month's Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. This month's assigned ingredients are chocolate and marshmallows! Yummmm!! I can't wait to see all the wonderful recipes that will be linked up!

I used to, years ago, make Chocolate Cream Pies and Lemon Meringue Pies on a somewhat regular basis. This is a variation on the Chocolate Cream Pie. I believe this is the first time I've made my Chocolate Cream Pie for John and we have been married eight and a half years now. He LOVED it even though he is not a huge fan of pecans!!

1 pie crust for 9" deep dish or 10" regular pie

FILLING:
1 cup sugar
1/4 cup cornstarch
2 1/2 milk
*3 oz unsweetened chocolate, chopped
4 egg yolks
1 Tbsp butter
1 1/2 tsp vanilla
1/4 cup chopped pecans
1/2 cup miniature marshmallows
1/2 cup semi-sweet chocolate chips

MERINGUE:
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 cup sugar

Bake pie crust according to the directions for your recipe or on package of purchased crust. Separate four eggs, setting aside the yolks for the filling and the whites for the meringue (**do not refrigerate the separated eggs, they will need to be at room temperature). Preheat oven to 325 degrees (300 for RV ovens). FOR FILLING: In medium saucepan combine one cup sugar with cornstarch. Slowly stir in milk and chocolate. Heat over med-high heat until thick and bubbly, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Slightly beat egg yolks. Gradually stir one cup of hot filling mix into the egg yolks. Stir egg yolk mix back into remaining filling in saucepan. Bring to a gentle boil, reduce heat to low. Cook and stir for two more minutes. Remove from heat. Stir in butter and one and a half teaspoons of vanilla.

Keep filling warm while preparing the meringue. FOR MERINGUE: In a large mixing bowl combine egg whites, one teaspoon vanilla and cream of tartar. Beat with electric mixer on med speed until soft peaks form. Gradually add sugar, beating on high speed for about five minutes or until stiff, glossy peaks form and sugar is completely dissolved.

You may test to see if the sugar is dissolved by rubbing a small amount between two fingers - it should be completely smooth, no gritty feeling from the sugar. FOR PIE: Stir pecans, marshmallows and chocolate chips into filling.

Pour warm  filling into pie crust. Spread meringue over warm filling, sealing to edge of crust to prevent separating. Bake for 30 minutes. Cool on wire rack for one hour then chill for three to six hours. Cover if you plan to store for longer than this.

Serve and enjoy!!

*NOTE: If you do not have unsweetened chocolate you can substitute three Tablespoons unsweetened cocoa + one Tablespoon oil for each ounce of chocolate.

**Tips for Meringue:

Allow egg whites to sit at room temp for 30 minutes for a meringue with more volume.

Make sure to clean the bowl you are using with HOT, soapy water to remove any oily residue. This includes the residue from your fingers where you just rubbed the inside of your bowl to see if there was any oil. The slightest bit of oily residue can cause your meringue to turn out flat.

Use a bowl twice as large as what you think you will need. The meringue expands as you beat it.

Once all the sugar has been added, continue beating until stiff peaks form. Under-beating can cause shrinkage during baking.

To prevent weeping - that watery layer between the meringue and filling - make sure the filling is still hot or very warm. This allows the bottom of the meringue to cook evenly with the top.

Before cutting each slice of the pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.

Mexican Grilled Cheese Sandwich

I pinned this recipe for Ooey Gooey Mexican Grilled Cheese Sandwich at the beginning of May from Kitchen Meets Girl. I absolutely love her blog and have been following it for some time now.  When I saw that this month's Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker, was to make a recipe using Corn and Butter, I was slightly stumped. Then the light bulb came on - I already had this recipe on my menu plan for the coming week and it included both of the required ingredients. Problem solved, and this recipe turned out to be as wonderful as it sounded!

For each sandwich:

1 Tbsp cumin butter - to make the cumin butter mix 1 Tbsp softened butter with 1 tsp ground  cumin, 1 tsp chili powder, dash of garlic powder and salt to taste (if you are using salted butter I would leave the salt out)
2 slices thick bread, I used Texas toast
1/2 cup shredded fiesta blend cheese, divided
1/4 cup roasted corn
pickled jalapeno slices
1/3 cup shredded cooked chicken
1 lime wedge

Butter one side of one of the slices of bread and place buttered side down in skillet.

Top with 1/4 cup of the cheese, the corn, as many jalapeno slices as you like and the chicken.

Then top with the remaining 1/4 cup of cheese and the second slice of bread, buttering the topside of the bread. Cook on each side for two to three minutes or until browned. Before serving, squeeze the lime wedge over the top.

Serve and enjoy!

Chocolate Tunnel of Love

Yes! I did let my husband name this recipe. Of course for the most part it was his idea. After I made these Banana Chimis, John suggested I make a Chocolate Tunnel of Love for the next Improv Challenge. Well I decided to run with that idea and it is finally time for this month's Improv Challenge hosted by Kristen at Frugal Antics of a Harried Homemaker. This month's challenge was to make a new-to-your-blog recipe using cherries and almonds.  I changed the "tunnel" from a tortilla to pizza dough since it would be easier to fill and bake. It turned out super yummy - and super rich, a little goes a long way. With John's help this is what I came up with:

dough for one pizza crust
3 Tbsp butter, melted
1 cup nutella
10 oz jar maraschino cherries
1/2 cup sugar
1/2 Tbsp vanilla extract
1 1/2 Tsp cornstarch
slivered almonds


Preheat oven to 425 degrees. Divide pizza dough into 4 portions. Place 1/4 cup nutella down center of each portion. 

Press closed and brush with melted butter. Bake for  minutes, turn over, continue baking for an additional 5-6 minutes or till browned. 

Meanwhile, drain cherries, reserving juice. In sauce pan combine cherries, sugar and vanilla. Heat over medium heat until sugar is liquified. Mix cornstarch with 1/2 cup of the reserved juice from cherries. Slowly add to cherry-sugar mix. Continue stirring till mixture is thick and bubbly. Pour cherry sauce over chocolate pastries. 

Sprinkle with almond slivers. Serve and enjoy!

Strawberry and Chocolate Cream "Pie"

It is time once again for the Improv Challenge. Hosted by Kristen at Frugal Antics of a Harried Homemaker, the Improv Challenge is a fun, monthly linky where all participating bloggers are given the same two ingredients, this month is strawberries and cream, and challenged to make a new to their blog recipe using both ingredients. It can be their own original recipe, from another blog, cookbook, etc. as long as it has never before appeared on their blog. For more details on the Improv Challenge click HERE. 

This month's Improv Challenge proved somewhat difficult for me. Not coming up with the recipe itself, that was easy. The hard part was naming it! I still think the name I ended up using is a bit too wordy. Recipe names should be short and sweet. My husband made several suggestions, my favorite being Strawberry Sex. In the end though I thought I would go with a name that described the recipe a little better. First I was going to go with Strawberry and Chocolate Cream "Pie" in a PB Cookie Crust, very descriptive,way too long. Then I thought of going with The BEST PB Cookie Pie Ever, and trust me, this IS the best ever PB cookie pie, but that name doesn't tell you much about the desert. I ended up just shortening the original title. Think I'll be making this again very soon!

1 21 oz pkg peanut butter cookie mix
1/2 cup Philadelphia indulgence, dark chocolate
1/2 cup sour cream
1 1/2 cups strawberry slices
1/2 cup sugar
1/2 Tbsp vanilla
1 1/2 Tbsp corn starch mixed with 1/2 cup cold water

Preheat oven to 350 degrees.

Mix cookie dough according to directions on package. Spray deep dish pie plate with nonstick cooking spray. Press dough into bottom of the deep dish pie plate.

Bake for about 30 minutes, checking every five to ten minutes, till done. Let cool. Heat the dark chocolate Phili indulgence in microwave for 30 seconds, mix in sour cream till smooth.

Pour over cookie in pie pan. In small saucepan mix together strawberry slices, vanilla and sugar. Heat over medium heat till sugar is liguified. Slowly stir in corn starch/water mixture. Continue to stir, heating till mixture is thick and bubbly.

Pour over chocolate.

Serve and enjoy.

Make sure to check out all the strawberry and cream recipes linked up this month.

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Shared with: Check out all the great berry recipes shared this week!

Chicken Wings with Spicy PB&J Sauce

The Improv Challenge is a fun linky where two ingredients are assigned for the month and you must find or create a new-to-your-blog recipe. It is hosted by Kristen over at Frugal Antics of a Harried Homemaker. When I saw that this month's Improv Challenge was Peanut Butter and Jelly I knew I wanted to do something different. I searched and found this recipe for Spicy Peanut Butter & Pepper Jelly Chicken Wings over at Food Wishes Video Recipes. Now the combination of ingredients in this sauce do sound strange but come together wonderfully making this a super yummy sauce.

I modified the sauce to fit what I had on hand and what I like. The chicken wings themselves are pretty much the same, I used a different type of oil and jalapeno seasoned instant mashed potatoes. The wings by themselves are great but the sauce takes them over the top! So good! I've used the coating for the wings two times already on chicken tenders and fried them in a small amount of oil instead of baking them. The first time without the sauce and before the wings, second time with the sauce and after the wings. Yummy both times!

CHICKEN WINGS
1 1/2 to 2 lbs chicken wing sections
1 Tbsp canola oil
1 tsp kosher salt*
1/2 tsp black pepper
1/8 tsp red pepper or to taste
2 Tbsp instant mashed potatoes

*NOTE: If using plain instant potatoes increase salt to 1 1/2 tsp.

Preheat oven to 425 degrees. Line baking pan with foil and spray with nonstick cooking spray. In large bowl mix together salt, black pepper, red pepper and instant potatoes; stir in oil. Add chicken wings turning till well coated with the potato mix. Place in single layer on baking pan.

Bake for 25 minutes, turn wings and bake an additional 25 minutes.

SPICY SAUCE
2 Tbsp creamy peanut butter
2 Tbsp jalapeno jelly
2 Tbsp hoisin sauce
2 Tbsp balsamic vinegar
1 tsp sriracha hot sauce or to taste
2 cloves crushed garlic
1/4 tsp crushed red pepper
1/2 Tbsp canola oil

Combine all ingredients until well blended. Serve with the wings and enjoy.

Make sure you check out all of this months great Peanut Butter and Jelly recipes.

Smoky Chicken and Cheesy Potato Casserole - Improv Challenge

This is my second month to participate in the Improv Challenge hosted by Kristen. In this challenge we are assigned two ingredients, then we must create or find a recipe that is new to your blog using both ingredients and have it ready to post on the third Thursday of the month. For more details you can visit the Improv Challenge over at Frugal Antics of a Harried Homemaker. The ingredients for this month's challenge are potatoes and cheese. Yum!

I recently purchased a small two quart crockpot, perfect for cooking meals for two. While searching for recipes for my little crockpot I found one I thought would be perfect for this challenge in my BHG New Cook Book. I actually learned to cook using an earlier version of this cookbook as well as another cookbook, I was given both around the time I turned 18 - guess someone thought it was about time I started learning to cook.

I also found this recipe online - Smoky Chicken and Cheesy Potato Casserole. I pared it down for my smaller crockpot and made a couple of other minor changes. For example I did not shred my cheese because the only smoky cheddar I could find was from the deli and instead of thick sliced I ended up with extremely thin slices - so I chopped the slices into tiny pieces rather than even attempt shredding. Just click the link above to check out the original version of this recipe. Here is what I came up with:

Nonstick cooking spray
1/2 of a 10 3/4 oz can cream of chicken soup, I save the other half to make gravy
1/2 cup sour cream
4 oz smokey cheddar cheese, sliced thin and chopped small
1 18 oz pkg Jimmie Dean Bacon Skillets, thawed - diced potatoes, bacon, red and green peppers, and onions
1 1/2 cups chopped Carving Board rotisserie flavored chicken

Spray inside of crockpot with nonstick cooking spray. Combine all ingredients in large bowl. Pour into crockpot,

Cook on low for 3 1/2 to 4 hours.

Serve and enjoy. Make sure to check out all the yummy recipes in this month's challenge.

Ginger Lemon Carrot Muffins - Improv Challenge

This will be my first time participating in the Improv Challenge hosted by Kristen over at Frugal Antics of a Harried Homemaker. Each month two ingredients are selected, this month was carrot and ginger, and you must come up with a new to your blog recipe using both ingredients. Loads of fun and oppurtunity to create something new and delicious. I took the easy way out, using a muffin mix, after all I am on vacation. Here is what I came up with:

1 7.6 oz pkg lemon poppy seed muffin mix
2 tsp ground ginger
1/2 cup milk
1/4 cup minced or shredded carrot
1/4 cup dried cranberries
cream cheese icing, optional

Preheat oven to 425 degrees. Spray six muffin cups with nonstick cooking spray or  line with baking cups. Mix together muffin mix and ginger. Add milk, stirring until just moistened. Stir in carrots and cranberries. Divide into muffin cups.

Bake about 17 minutes or until golden brown. Cool about two minutes then remove from pan. Top with icing if desired.

 Serve and enjoy! Make sure to check out all the other awesome recipes for this month's challenge.