Strawberry Short Cake in a Mug

My cousin posted this recipe on Facebook. You won't believe how easy and fast this is.  And yummy too.

1/4 cup flour
2 tablespoons sugar
I large strawberry quartered
1 strawberry halfed
1/4 teaspoon baking powder
4 tablespoons milk
1 1/2 tablespoons melted butter
1/2 teaspoon vanilla extract
Pinch of salt

Mix all ingredients in a mug except for the halfed strawberry.
Microwave for 1.30 minutes.  Be sure to check it after 1 min. 
Top with whipped cream and halfed strawberries.

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One Pot Creamy Chicken Florentine (whole wheat penne)

I saw this recipe on Facebook.  I've tried many different one it pastas before.  This looked easy and I had the ingredients on hand.  Great way to clean out your cupboard 

Ingredients:

1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour​
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces pasta
¼ cup grated parmesan cheese
2 cups fresh baby spinach

Directions:

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

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Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling.

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper

Red pepper flakes

Jalapeños peppers

Ketchup

Olive oil

boneless, skinless chicken breasts

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling. 

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper 

Red pepper flakes 

Jalapeños peppers

Ketchup 

Olive oil 

boneless, skinless chicken breasts 

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842

Queso Fundido with Chorizo

I get this all the time in our favorite Mexican restaurant and I thought I’d make it.  Here it goes!

Ingredients

• Vegetable oil, for oiling the baking dish
• 6 links chorizo sausage, casings removed
• 1 onion chopped onion
• 1 large clove garlic, minced
• 2 cups grated Oaxaca, mozzarella cheese, or Monterey Jack cheese
• 2 jalapeños peppers
• Salsa

IngreDirections

Preheat the oven to 425 degrees F.

Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, sauté the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the jalapeños, onions, and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture and salsa. Repeat with the remaining cheese and chorizo mixture and salsa. Bake until the cheese is bubbling, about 20 minutes.

Salsa for taste.

http://www.foodnetwork.com/recipes/marcela-valladolid/queso-fundido-with-chorizo-recipe-2120342

Raspberry Lemon Pinwheels

My friend told me about this recipe.  I made it slightly different.

2 sheets of puff pastry
1 (6 oz) container of fresh raspberries
1/2 stick of butter at room temperature
1 lemon, the zest and juice

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.

Defrost two rectangular sheets on a baking sheet that is floured. Set aside.

In a bowl, mash your raspberries and butter with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.

Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.

Bake your pinwheel shaped rolls 12 to 14 minutes

Blueberry Lemon Cake

Just baked this treat tonight and bringing it over my mom's house for mother's day.

Blueberry Lemon Cake

Ingredients:

2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8oz) sour cream
½ cup light olive oil or vegetable oil
1 tsp vanilla extract
¼ tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder
1 medium lemon (zest and juice), divided
½ Tbsp corn starch
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional
Instructions

Prep:

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.