Taco Thursday

On Thursday night I made one of the most unique taco recipes I have ever come across. The mixture of nutmeg, cayenne pepper and various other spices make these tacos amazing. They are definitely a crowd pleaser and even my younger brother likes them. Warning, they are a little spicy, but this spice adds a little interest to this dish. 

• Ingredients:
• 3 teaspoons Jamaican jerk seasoning 
• 3 large chicken breasts, pounded to ½ inch thicknesshttp:
• 2 cups slaw or shredded lettuce (I used red and green cabbage, thinly sliced)
• 2 tablespoons fresh cilantro leaves, roughly chopped
• 8 taco sized soft tortillas
• lime wedges, for serving

Sauce

⅓ cup mayo

2 teaspoons Jamaican jerk seasoning

Jamaican Jerk Seasoning

• 1 tablespoon garlic powder
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons dried parsley
• 2 teaspoons sugar
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• ½ teaspoon black pepper
• ½ teaspoon dried crushed red pepper
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
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• Steps:
• Season chicken breasts with jerk seasoning, rubbing into both sides. Cook over medium heat on the stove for 4-5 minutes on each side until cooked through. Slice into strips.
• Whisk together mayo and 2 teaspoons jerk seasoning.
• Assemble tacos. Place slaw/lettuce on each tortilla. Top with chicken, then drizzle with sauce. Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.

Recipe courtesy of Tiffany on http://lecremedelacrumb.com/2014/09/jamaican-jerk-chicken-tacos.html

Fettuccine Alfredo

For lunch today I made Fettuccine Alfredo. This recipe is another one of my favorites that I found watching the Pioneer Woman on the Food Network. My family loves this dish and even though it is a little caloric, it is a heartwarming food that will please any pasta lover. It only took me about 30 minutes to make which is very reasonable for a restaurant quality dish. If you are looking for something quick and delicious to make, you have found it.

Ingredients:

• 1 pound Fettuccine Noodles
• 1 stick Butter
• 1 cup Heavy Cream
•  Salt and Pepper, to taste
• 2 cups Freshly Grated Parmesan Cheese

Steps:

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan. 
Toss to combine, thinning with pasta water if necessary. (http://thepioneerwoman.com)


I followed these directions exactly and the photo above is the direct result.

Enjoy!

Deadly Dessert

This is a new family favorite, salted caramel brownies. I made these for my family last week and they were a hit. I did not make the batter from scratch, but this combination is amazing. If you are looking for a delicious dessert that everyone will love, these are right up your ally. 

Ingredients:
1 box of milk chocolate brownie mix
2 eggs
1/4 cup of water
1/2 of vegetable oil
caramel sauce
sea salt crystals

Steps:
Preheat the oven to 325 degrees F. 
Stir the brownie mix, eggs, oil, and water together. 
Put the stirred product into a 9x13 inch pan and put in the oven.
Let them bake for 20-23 minutes.
Remove them from the oven and let them cool.
Once cooled, drizzle as much caramel sauce as needed.
Sprinkle as much salt as needed.
Enjoy!

Skillet Chicken Lasagna

Last night I made one of my new favorite dinners, Skillet Chicken Lasagna. I once again found this recipe while watching the hit Food Network show The Pioneer Woman and i fell in love with it. Ree Drummond (host of The Pioneer Woman) never disappoints with any of her recipes. This spicy cheesy concoction will please any pasta lover. My family loves it and if I could eat it every night of the week i would. 

Ingredients: 

12 ounces of any pasta (penne shown above)

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

1 tablespoon Italian seasoning 

1 medium onion, diced

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 jar good-quality marinara sauce (14 to 16 ounces)

1 teaspoon red pepper flakes

1 cup grated mozzarella cheese, plus more if needed

1/2 cup whole milk ricotta cheese, plus more if needed

1/4 cup grated Parmesan, plus more if needed and for serving

Steps:

12 fresh basil leaves, chopped, plus more if needed and for serving

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.

Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.

Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Chocolate is good for the Soul

Hot Chocolate Lava Cake, need I say more? One of the most delicious creations known to man, chocolate lava cake is heavenly. With warm chocolate ganache dripping down the sides it is sure to please any chocolate lover. I try on a weekly basis to make this for my family; this dessert reminds me of my childhood and my grandmother. It is sure to please just about everyone, let me show you how to make it. 

The following recipe is courtesy of the Pioneer Woman, most of the recipes I love are based upon her amazing creations in the kitchen. 

Steps:

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

Ingredients:

Baking spray, for spraying custard cups

1 stick butter

2 ounces bittersweet chocolate

2 ounces semisweet chocolate1 1/4 cups powdered sugar

2 whole eggs

3 egg yolks

1 teaspoon vanilla

1/2 cup all-purpose flour

Mint Chocolate Chip, for serving