Friday, September 22, 2017

Pecan Chicken with Blue Cheese Sauce

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Happy 1st day of Fall! Ok so it doesn’t FEEL like Fall in Texas, but there’s a cool front coming next weekend woohoo! This is a great Fall dish and I would love to serve at a dinner party. I served a stuffing with it which I’ll share later towards November to get you in the Thanksgiving mood. We really enjoyed this dish and I would make it again for sure.

Pecan Chicken with Blue Cheese Sauce

(Adapted from Kudos Kitchen)

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4 boneless skinless chicken breast halves

1/2 cup dry white wine

1/2 stick butter

2 cloves garlic, minced

2 teaspoons brown sugar

1 tablespoon chopped, fresh rosemary

salt and pepper to taste

2 cups chopped pecans

For the sauce:

1 cup half and half

1/4 cup dry white wine

1/3 cup crumbled blue cheese

1/4 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 375 degrees.

Place the chicken breasts into a 9x13 pan.

In a medium sized microwave safe bowl, melt the butter and add in the wine, garlic, brown sugar, and fresh rosemary.

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Brush the butter sauce liberally over each chicken breast and then season each with salt and pepper.

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Using your hands, pat the chopped pecans onto the top of each chicken breast, pressing to adhere.

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Bake the chicken for 30-35 minutes or until the juices run clear.

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Meanwhile in a small sauce pan, bring the half and half, white wine, salt and pepper to a boil over medium.high heat. Cook, stirring occasionally until the sauce thickens and reduces by one third.

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Reduce the heat to low and stir in the blue cheese. Cook and stir an additional few more minutes.

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To serve, plate the chicken and drizzle with the blue cheese sauce.

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Friday, September 15, 2017

Cinnamon Toast Crunch Shot

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I love the Cinnamon Toast Crunch cereal, so this is right up my alley. I also feel like it’s semi-healthier lol. Overall super yummy and I would love to serve this at a party on day.

Cinnamon Toast Crunch Shot

(Adapted from

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2 ounces Rum Chata

1 ounce Fireball

cinnamon & sugar to rim the glasses (3 sugar : 1 cinnamon)

Rim two shot glasses with the cinnamon & sugar mixture. In a shaker, add ice and all of the ingredients above. Shake and strain into the shot glasses.

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Wednesday, September 13, 2017

Short Rib Sandwiches

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I used our last package of short ribs to make this and I really wish I had more than one package, because it’s AMAZING!! Holy smokes this blows away any others I’ve made. We even cut slices of the baguette to make crostini's with the leftover short ribs. Any way you eat this you won’t be disappointed!

Short Rib Sandwiches

(Adapted from The Pioneer Woman)


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2-1/2 pounds Beef Short Ribs

Salt And Pepper

Olive Oil, For Searing

1 whole Medium Onion, Finely Diced

3 whole Carrots, Finely Diced

3 cloves Garlic, Minced

1 cup Red Wine

1 cup Beef Broth

1 whole Baguette Loaf (or Smaller Crusty Buns)


Preheat oven to 300 degrees.


Salt and pepper the short ribs. In a heavy pot, heat a couple of tablespoons of olive oil over high heat. Sear the short ribs on all sides over about 2 minutes. Remove to a plate.

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Reduce heat to medium high. Add onions, carrots, and garlic and stir to start cooking.

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After a minute or two, pour in the wine and broth and stir to combine.

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Set the short ribs back in the pot, put on the lid, and place in the oven for 2 1/2 to 3 hours, or until short ribs are tender and literally falling off the bone.

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If you have time, allow them to cool, then store in the fridge for several hours so the fat will congeal on top. Once it's hard, remove it with a spoon and discard (some of the juice and a few pieces of onion and carrot will come out with the fat, but that's okay.) Reheat on the stovetop, then shred the short ribs.

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Toast the baguette until warm, then split down the middle. Spoon the short rib meat down the length of the baguette, then spoon the veggies and some sauce over the top. Place the top of the baguette on top, then slice sandwich into pieces with a sharp serrated knife. Serve immediately!


(If you don't have time to refrigerate, you may skim as much fat off as you can, then just shred the short ribs immediately and serve as above.)


Variation: Melt brie cheese on top of the sandwich!

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Monday, September 11, 2017

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

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It almost…..ALMOST feels like Fall with the cool front we had last week. It totally has me in the everything pumpkin flavor. We loved these muffins and they are made from scratch. Not overly sweet, but sweet enough to enjoy with a cup of coffee.

Pumpkin Pecan Muffins with Cinnamon Sugar Crumble Topping

(Adapted from What’s in the Pan?)


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Dry Ingredients:

1 3/4 cups all purpose flour

1 tsp baking powder

½ tsp baking soda

1/2 tsp sea salt

1 cup granulated sugar

½ cup brown sugar

½ cup chopped pecans

¼ tsp ground nutmeg

1 1/2 tsp cinnamon


Liquid Ingredients:

2 large eggs

1 tbsp vanilla extract

1 cup of canned pumpkin (or homemade pumpkin puree)

1/2 cup vegetable oil



1/2 cup chopped pecans

2/3 cup brown sugar

½ tsp cinnamon

1/3 cup butter, softened

1/3 cup flour


Preheat the oven to 350ºF and line muffin cups with paper liners.


In a large bowl, mix all dry ingredients together: flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, pecans and brown sugar.

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In another bowl, whisk eggs together until the yolks and whites are blended. Then add vanilla, oil and pumpkin puree.

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Add the liquid mixture from step 3 to the dry ingredients mixture in step 2. Mix well with a wooden spoon.

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Use a large spoon or an ice cream scoop to fill each muffin with batter.

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Prepare the topping for the muffins by mixing pecans, brown sugar, cinnamon, flour together.

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Then add softened butter by cutting it into the dry ingredients with the fork until you have a good crumble topping.

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Sprinkle this mixture over muffins.

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Bake until the muffins are springy to the touch and toothpick comes out clean, about 25 minutes. Allow them to cool. Please keep in mind that the larger the muffin cups, the longer it will take to bake them.

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Friday, September 8, 2017

Chili Garlic Salmon and Broccoli Bowls

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I changed up the recipe as in how I cooked it. You’ll see my notes in red. Overall I think grilling everything made this dish a true winner. The sauce goes nicely over everything as well. 

Chili Garlic Salmon and Broccoli Bowls

(Adapted from Maebells)


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2 salmon fillets

1 lemon, sliced

1 tablespoon olive oil

1/4 cup reduced sodium soy sauce (La choy is gluten free)

1 1/2 tablespoon chili garlic sauce

2 tablespoons sesame seed oil

1/2 teaspoon minced garlic

2 cups broccoli florets

1 cup jasmine rice

2 cups water


In a small sauce pan with a lid bring the 2 cups of water to a boil.


Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.


Heat a large skillet to medium heat.


Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes. Remove lid and carefully flip salmon, cover and let cook another five minutes. (I grilled ours.)

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Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl.

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Set aside.


At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes. (I grilled ours with a little lemon juice and butter.)

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To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.

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