Recipe - Oven Smores with Strawberries

I can't pretend that as an adult, I still don't love a good smore. I've tried my hand at making them in the oven many times, only to have them fail because the chocolate melted too much and when I added the marshmallows, it all dripped out. Finally I found a quick and easy way to make it work, AND include something a little healthy.

Treat yourself to this indoor outdoor-treat with this recipe for Oven Smores with Strawberries.

Ingredients

1 whole graham cracker
2T chocolate chips
1/4 cup marshmallows
4 small strawberries, sliced (fresh picked will be best, if available)


Directions

Set oven to broil, or as high as your oven will go.

Place graham cracker on a cookie sheet. Put chocolate chips on the graham cracker and top with marshmallows.

Broil until marshmallows begin to toast and remove from oven.

Let cool for a minute until chocolate has cooled enough to eat. Spread the strawberries on top and enjoy.

Recipe - Chocolate Pain Perdu (French toast)

I was watching my usual Food Network and came across Melissa d'Arabian's new show, Ten Dollar Dinners. I must say, I was happily impressed. Both with her show and the great recipes and tips, but also with Food Network for finally adding a show that is for everyday people. Most recipes require far too many, expensive or impossible to find ingredients, or other shows require few ingredients, but cook something that most kids would never touch. Anyway, in one of her shows she cooked a dish which is similar to bread pudding. I urge you to make it a point to try this, it's simply amazing and incredibly easy.

Ingredients

1/2 cup heavy cream
1/2 cup milk
2 tablespoons sugar
1/4 cup butter, divided
1 teaspoon vanilla extract
Pinch kosher salt
1/2 cup semisweet chocolate chips or chopped chocolate
2 eggs
6 slices white bread, crusts removed and cut into triangles


Directions

In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.

Preheat the oven to 375 degrees F.

Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.

Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.

Recipe - Mini-Corn Muffins

Who can resist a chance to turn a basic box mix into something yummy and special. Well here it is. It doesn't get a lot easier without just sticking to the box (but we know THAT won't impress your guests, now will it?). (:

Quick fix these fancy sides with this recipe for Mini-Corn Muffins.

Ingredients

1 (6.5-ounce) package corn muffin mix (such as Betty Crocker)
1/3 cup fat-free milk
2 tablespoons canola oil
2 egg whites
1 cup corn (frozen works best, but canned is fine)
Butter-flavored cooking spray


Directions

Preheat oven to 400. Combine all ingredients except cooking spray in a medium bowl; stir just until combined.

Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Bake at 400° for 11 minutes.

Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes.


***TIPS***
I always like to add a little extra sugar to my mix. I prefer a sweeter cornbread to a saltier one. Also add in some green chiles and/or shredded cheese if you prefer. Makes for some great variations.

Recipe - Banana French Toast

I'm always looking for ways to do things just a little different. My son loves French toast, and he loves bananas. But I get tired of slicing bananas on top of his plate, and if I leave it whole, he peels the whole peel off and gets his hands all nasty. So, here's a little mix of the two.

Start your day right with this recipe for Banana French Toast.

Ingredients

1 Large very ripe banana
2 Eggs
1/2 cup Milk
1/2 teaspoon Ground cinnamon
4 slices Whole wheat bread
3 tbsp Butter


Directions

Blend first 4 ingredients in processor until smooth. Transfer to 13x9-inch pan. Place bread in milk mixture and soak until all liquid is absorbed, turning bread occasionally, about 20 minutes.

Melt butter in heavy large skillet over medium heat. Add bread and cook until golden brown, about 3 minutes per side. Serve immediately topped with syrup, cool whip or powdered sugar.

Recipe - Chicken Chilaquiles

This recipe is great and extremely versatile for families. When I say that, I don't mean that there are 100 different ways to serve it. I simply mean that the recipe is great, and for kids (or adults) who don't like spicy stuff, you can tone down the chile mixture, or omit the chiles completely. For my family, I usually add a little extra, or some hot sauce. Olé!

Layer in the flavor with this recipe for Chicken Chilaquiles.

Ingredients

2 cups Shredded skinless, boneless rotisserie chicken breast
1/2 cup Chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided (if you can't find this, just sub regular old Pepper Jack)
2 tablespoons Grated Parmesan cheese
1 teaspoon Chili powder
1/4 teaspoon Salt
1/4 teaspoon Black pepper
3/4 cup 1% low-fat milk
1/4 cup Chopped fresh cilantro
1 (11-ounce) can Tomatillos, drained
1 (4.5-ounce) can Chopped green chiles, drained
12 (6-inch) corn tortillas
Cooking spray


Directions

Preheat oven to 375.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake for 20 minutes or until bubbly.

Recipe - Almond Chicken Dijon

This recipe is a very unusual twist. A savory dipped chicken topped with crunchy almonds. This is one of those recipes where you just have to try. Don't be scared or skeptical, but let go of your worries and EAT SOME CHICKEN!!! You'll either love it and be glad you tried it, or you'll hate it and...well, sorry, but at least you only wasted one dinner time. Hey, it's an excuse to make the hubby go pick up some pizza.

I hope you enjoy this recipe for Almond Chicken Dijon

Ingredients

4 Small boneless skinless chicken breast halves (about 1 lb)
3 tbsp. Light mayo
1 tbsp. Dijon mustard
1/4 cup Slivered almonds, coarsely chopped (lightly toasted)


Directions

Preheat oven to 375. Place chicken in a lightly greased 9x13 dish.

Mix mayo and mustard until well blended. Spread top side of each chicken with mixture. Sprinkle evenly with almonds.

Bake for 20-25 minutes or until cooked through.

Recipe - Chicken Enchiladas

Another Mexican dish...go figure, haha. Well my last enchilada dish was beef, and while we do eat it occasionally, I've gotten my family away from red meat for health purposes. So here, for your dining pleasure, is my favorite recipe for a healthier version of enchiladas.

Don't chicken out, make sure to try this recipe for Chicken Enchiladas.

Ingredients

2 T. Extra-virgin olive oil
3 boneless, skinless chicken breasts or thighs (about 1/2 – 3/4 pound)
salt & pepper, to taste
1/2 onion, diced
2 T. flour
1 c. chicken stock
1/2 c. sour cream
1 small can diced green chilies
2 t. cumin
1/2 t. salt
1/8 t. cayenne pepper
10 flour tortillas (homemade or packaged)
1 c. shredded cheese (I prefer Cheddar or Jack)


Directions

Preheat oven to 350. Heat olive oil in a large skillet. Season chicken with salt and pepper to taste. Add to skillet, cover and cook for 20 minutes or until juices run clear, flipping over after 10 minutes. Remove from skillet and shred.

Add onion to the skillet and cook for 5 minutes. Stir in flour and cook 2 more minutes, stirring often. Whisk in chicken stock, bring to a boil and let simmer until thickened.

Remove skillet from heat. Stir in sour cream, green chilies and seasonings. Reserve 1 c. sauce. Stir chicken into skillet and fill tortillas with about 2 T. filling, roll up. Place rolled up enchiladas in a greased casserole dish. Cover with reserved sauce.

Bake for 30 minutes. After the first 15 minutes, sprinkle 1 c. cheese over the top and return to the oven.