Appetizers/Sides, Dinner | Tags: chicken, cilantro, green chili, lime, mexican, rice, soup

Good Thursday morning!! Still running around with my family visiting.  We have been quite the tourists.  I am loving all the sunsets we are watching.  I can’t stop taking pictures of the gorgeous views at the beach.  You can tell I haven’t lived in CA for very long

Can’t wait to share this soup with you today.  Hubby and I took the kids to eat at Chili’s last week and ordered this Green Chili lime soup.  We decided to split it and what a mistake, we ended up fighting over the last bite like our 2 boys would do!   I seriously couldn’t stop thinking about it after we got home.  I know I’m weird, but it was so good that I had to get in the kitchen to re-create it.  Lo and Behold, I did it!  No kidding, it tastes nearly identical to the soup we ordered!  It’s a brothy soup which usually isn’t my favorite, but the cilantro lime accented broth, rice and chicken really leave you feeling very satisfied.

Do yourself a favor… cook up a big pot and find yourself in love

Hope you all enjoy, I’m salivating looking at these pics again!

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1.  Place oil into a large dutch oven over medium heat.  Saute onion for 5 minutes then add in garlic; cook for 1 minute.  Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings.  Cook for 5 minutes; taste and season according to your liking.  Right before serving add chopped cilantro.

2.  Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired.  If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

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I’ll leave you with more sunset pictures!!  This time from Crystal Cove Beach a couple nights ago.

Have a great weekend!!  See you all soon

Desserts | Tags: 10 minute recipe, dessert, kid friendly, Peanut Butter and Jelly, truffles

It’s Monday again, I feel like I write this often!  Hope everyone had a nice weekend.  We are enjoying my family visiting from AZ this week for their spring break.  We’ll be running around about town, should be fun!

I came up with this fun idea last week that I think you and the kids will just LOVE!  We do peanut butter and jelly combos so much around here, that I love coming up with new PB&J creations.  This is a no brainer recipe that is fun, delicious and one that the kids can get in the kitchen to help with.

This recipe only contains 4 ingredients, so you can whip up these babies in about 10 minutes flat!  Take a peek, I know you’ll enjoy these

1.  Crush your package of granola bars with a rolling pin.

2.  Add your ingredients to a bowl and mix.

3.  Add powdered sugar, mix and roll your truffles.  That’s it!

Aren’t they pretty?  Who would guess 10 minutes?  Not me

Peanut Butter and Jelly Crunch Truffles

1/2 Cup creamy or crunchy Peanut Butter

1/2 Cup strawberry preserves, or your favorite jam or jelly

1 package Nature Valley Oats and Honey Crunchy Granola bars (1 package, 2 bars)

3/4 Cup powdered sugar plus 1/4 cup for rolling truffles

1.  Place peanut butter and jelly into a mixing.  Crush granola bars with a rolling pin while still in package.  Open and pour into peanut butter and jelly bowl.  Mix until well combined then slowly stir in 3/4 Cup powdered sugar until combined.  Take 1 inch pieces of mixture and roll into balls.  Roll each ball into remaining 1/4 Cup powdered sugar then place into paper cups. Refrigerate or serve room temperature.

about 16 truffles

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Watched the sunset last night at Corona Del Mar Beach with my family.  Gorgeous night!

Another shot I am in LOVE with.  Might have to frame this one of the boys too!

If you’d like to see more of my sunset pics from last night click HERE, it’s my new “life in OC” tab

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Have a great new week!  Come back soon for more good eatin’!

Uncategorized

Wahoo, it’s Friday!!  Hope everyone has some great plans this weekend

Just posted the most adorable “Easter” themed giveaway today, check it out HERE.

Also going on is the GoGo Squeeze Applesauce on the Go Giveaway HERE.  Both giveaways end Sunday night, 8pm PST, Good LUCK!!

Have a great WEEKEND!!

Cookies | Tags: almond, almond paste, butter, chocolate, chocolate chips, eggs, flour

Almost Friday, wahoo!!  To get our “almost” weekend off to a good start, I’ve made one of the best chocolate chip cookies I’ve had in a LONG time, in my humble opinion

While I was strolling the baking isle a couple weeks ago I stopped at this almond paste that often catches my eye.  I quickly bought myself a box and created these “Almond Lover’s Chocolate Chip Cookies.”  Now, I will tell you, the almond flavor is not immediately noticeable, but the texture of these cookies is near perfect!  I’m talking perfectly crispy on the outside and ultra chewy on the inside.  The kids gobbled them up as well as the adults!

Alright, enough talking from me, go pick up a box of almond paste to try these out for yourselves!!

Almond Lovers Chocolate Chip Cookies

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

3 oz Odense Pure Almond Paste (package is 6 oz, I just cut in right in half)

2 eggs

1 Tablespoon vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

12 oz bag chocolate chips

3/4 Cup chopped almonds (opt. I didn’t add them, but they would be great!)

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy.  Add the almond paste in pieces until well combined.  Add in eggs and vanilla until well combined.

2.  In a large bowl combine the flour, baking soda and salt.  Slowly add to wet ingredients along with the chocolate chips.  Mix until just combined.  Scoop onto a silpat or parchment lined baking sheet with a medium cookie scoop.  Bake for 10-12 minutes or until just golden crisp on the outside.  Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies

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Have a great weekend!! Come back soon

Dinner | Tags: beans, cheese, chicken, corn, crescent rolls, onion, tomatoes

It’s Monday again!  What a great weekend we had!  My husband’s family came in from AZ for a Kidney Wise walk to support my brother in law in Santa Monica.  The weather was beautiful and we all walked for a good cause.  My little guy was straggling the last 15 minutes, but we all made it!  I also had the opportunity to attend Helen/Tartelette’s food photography and food styling class in Woodland Hills Saturday afternoon.  It was so much fun meeting other LA bloggers and coming home with some great tips from Helen, she is so unbelievably talented! Needless to say, the weekend flew.

To start our week off, I thought I’d share a simple weeknight dinner that is a sure pleaser for the whole family.   So basically, this dinner is like an upside down chicken tostada, casserole style.  It really is so easy to whip up and has everyone coming back for seconds

Hope you all enjoy!

Here are the main ingredients in this recipe.  It wouldn’t be me if I didn’t forget something….I left out the cilantro and cheese

Quick and easy dinners are a must for crazy weeknights, this one is just that.  Everything in a pot, transfer to a baking dish, bake and EAT.

I think it’s safe to say I use Lawry’s Garlic Salt on just about every savory dish I create.  If you don’t own it yet, do yourself a favor and pick some up!!

Bake, add cheese……and mmmmmm!

Chicken Tostada Upside Down Bake

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 cloves fresh garlic, minced

4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper

1 can diced tomatoes, fire roasted is great with this recipe

1 can corn, drained

1 can black beans, drained

1 can black olives, chopped

1 packet ranch dressing seasoning packet (optional, but really tasty)

1 1/2 Tablespoons ground cumin

Pinch of kosher salt and pepper

1/2 Cup fresh chopped cilantro

1 can Pillsbury Crescent Rolls, in the sheet form if possible

1 Tablespoon extra virgin olive oil

1/4 teaspoon Lawry’s Garlic Salt with Parsley

1 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil in dutch oven or other large pot over medium heat.  Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute.  Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper.  Stir and cook for 5 minutes, until heated through, then stir in cilantro.  Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray.  Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt.  (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken).  Bake for 20 minutes, until just starting to brown.  Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through.  Remove and let cool for 10 minutes before serving.

2.  Serve with shredded lettuce and sour cream if desired (not pictured, but really good!)

8 servings

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Here’s our crew (Team Sweetness) that walked, we had such a great time in Santa Monica

Have a great Monday, come back soon for another sweet treat!