Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar Bread

Jalapeno Ranch Turkey and Bacon Club

Howdy gang!  This week has been a real crazy weather week here in Texas.  We’ve had a mix of hail, flash floods, severe lightning, and tornadoes.  So of course I am thankful for every little bit of sun we have received this week.  The rain has certainly given me a lot of time to work on my cookie decorating skills.  😀  Waddles has resorted to usual cabin fever behavior, unfortunately.  He does NOT like being stuck in the house all day and goes out of his way to let you know it!  Anyone else have an opinionated fur baby?  😀

Memorial Day Storm

This was towards the end of a long lightning storm on Monday night.

Yesterday, we got a full day of sun.  To celebrate I decided to make some club sandwiches!  I know I speak of my love for sandwiches quite often, but this one is extra awesome.   🙂  It has bacon, jalapeno ranch dressing, thick cut smoked turkey, and jalapeno cheddar bread.  Beautiful.  This is your classic club with a twist of jalapeno!  😀

The only recipe you need to make this sandwich is the jalapeno ranch recipe which is found below!

Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 8 slices thin cut Bacon
  • 6 slices Jalapeno Cheddar Bread (from bakery)
  • 8 slices Smoked Deli Turkey
  • 4 slices Pepper Jack Cheese
  • Romaine Lettuce
  • 2 dollops of Creamy Jalapeno Ranch (recipe below)

Directions:

  • Cook the bacon.
  • Toast the bread.
  • Layer lettuce, 2 slices of turkey, 2 slices of bacon in an X, jalapeno ranch, and a slice of pepper jack.
  • Add the middle slice of bread and repeat the previous step.
  • Eat your sandwich masterpiece.

http://www.redbirdrecipes.com

Copy Cat Chuy's Creamy Jalapeno Ranch

  • Servings: 20
  • Time: 10 minutes
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups mayo
  • 2 cups sour cream (16 oz tub)
  • 1 cup tomatillo sauce (salsa verde)
  • 1/4 canned jalapenos with some juice
  • 1 fresh jalapeno seeded
  • 1/2 cup of buttermilk
  • 1 bunch of cilantro, washed
  • 3 cloves of garlic, peeled
  • 2 packets of ranch dressing mix

Directions:

Puree all the ingredients in a large blender adding the ranch packets in last.

Store for up to 5 days!

http://www.redbirdrecipes.com

Jalapeno Ranch Turkey and Bacon Club

Poblano and Beef Tex Mex Lasagna

Poblano and Beef Tex Mex Lasagna

Happy Thursday Y’all!  It’s been a rainy few days here in my part of Texas!  It was finally nice to see the sun yesterday!  😀  Texas, bless your heart and your moody weather!  😀  Anyhoo!  I’m excited to share this home run with bases loaded that occurred last night!  Poblano and Beef Tex Mex Lasagna!  OH MY GOODNESS it’s DELICIOUS!!!  I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!!  😀  It’s addicting and it’s hard to turn down seconds.

This was definitely one of those “how do I use what’s in the pantry” recipes.  I’m sure there are some guys and gals out there that know exactly what I’m talking about!  🙂  Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.

It’s got corn, meat, black beans, poblano peppers, cream cheese, and green chiles layered in between corn tortillas with red enchilada sauce!  Yum!!!  This bad boy would be great for pot luck dinners!  The poblanos are so rich and tender!

The best part?  It’s really easy.  The only “hard” part is to roast the poblano peppers for 30 minutes, but you could easily replace those with roasted  whole green chiles from a can if your in a hurry.

Poblano and Beef Tex Mex Lasgna

Poblano and Beef Tex Mex Lasagna

  • Servings: 8
  • Time: 50 mins
  • Difficulty: easy
  • Print

Poblano and Beef Tex Mex Lasgna

Ingredients:

  • Can of Black Beans, drained
  • Can of Sweet Corn, drained
  • Can of Green Chiles, diced
  • 2 Cans of Red Enchilada Sauce
  • Can of Tomatoes with Green Chiles, drained
  • 1 lb of Ground Beef
  • 1 Yellow Onion, diced
  • 1 Cup Shard Cheddar, shredded
  • 1 8 oz Package of Reduced Fat Cream Cheese
  • 1 Packet Taco Seasoning
  • 4 Large Poblano Peppers
  • 20 Yellow Corn Tortillas

Directions:

  • Roast the peppers in a jelly pan in your oven at 400*F for 30 minutes.  (deseed after it cools and remove stem and outer skin)
  • Cook the onion in a large skillet until softened.
  • Add in meat and taco seasoning to brown.
  • Add cream cheese, green chiles, and tomatoes. Mix together.
  • In a large glass casserole dish pour half a can of enchilada sauce in the bottom to coat.
  • Place 4-5 tortillas on the dish.
  • Drain the black beans and then layer into the dish.
  • Use half of the meat to create the next layer in the dish.
  • Place the peppers in the dish for the next layer.
  • Add another layer of tortillas.
  • Add the other half of the 1st can enchilada sauce.
  • Drain the corn and then layer into dish.
  • Add the last half of the meat.
  • Add a final layer of tortillas.
  • Add 1/2-1 can of enchilada sauce.  Be careful not to over flow, only put what fits.
  • Add the cheddar on top.
  • Bake on 400*F for 22 minutes until cheese is melted on top.

All photos are property of Katy from https://redbirdrecipes.com/

 

 

Texas A&M Aggie Cookies

IMG_2329tHowdy gang!  Today’s post is about my second run in with royal icing!  This past week I spent a decent amount of time researching the basics of royal icing.  Here are just a few tips I discovered from different tutorials!

The Reveille/Collie cookie cutter was purchased at cheapcookiecutters.com.  Check this site out if you have unusual or specific cookie cutter needs!

Tutorials I watched were by Julia M. Usher.  I found her youtube videos to be most informative and a great use of my time!  😀  Check her out!

Tips I Learned this week:

  • Use an embossing dryer to dry the top of you iced cookies to prevent areas of cratering.
  • To prevent clumps when using meringue powder, dissolve it first in the required amount of water. (don’t just dump it in with the powdered sugar)
  • Let a flooded cookie dry for at least 12 hours for a better finished surface to prevent damage while adding details or color bleed.
  • If you make a mistake in a design, let it dry first then gently dust it off with a needle or pastry brush.
  • Air in the icing is bad and can cause bubbles that dry and pop, making a hole.  Use a needle or toothpick to pop any bubbles hiding in the icing before it dries.
  • Add water a teaspoon at a time to get a thinner consistency.
  • Let you cookies fully dry on a baking rack as opposed to a container with a lid.  This can make the cookie soggy and loose it’s crunch. (I put mine in a large flat basket and covered with paper towels.)

I took some photos of the imperfections that I found in a few of my cookies.

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A sneaky bubble that I missed left a small hole in the surface of my cookie!

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A bubble on the tip of the heart and 2 craters caused by being bumped after the icing started to set.  You can also see cratering along the left edge.

Here are just a few more photos:

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Notice the difference in color from the photo below. This photo shows the cookies after only about 30 minutes of drying. The fully dry cookies have a much darker icing.

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The Creative Blogger Award

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I was nominated for the Creative Blogger Award by the lovely blog: http://justwhiskedaway.com/2015/05/09/thank-you/.  Thank you for the nomination and shout out!  I love all her recipes!!  😀

Rules/instructions:

1. Thank and link back to the person who nominated you (mention your nominator in your own award post with a link back to their original award post, which would be this one).
2. Share 7 things about yourself.
3. Nominate other bloggers and comment on their blogs (usually on their about page or contact directly if necessary) to let them know.

Seven things about me:

1.  Right out of college I worked for an entire year as a Walt Disney World Parks intern in Orlando, FL.

2.  I did musical theater as a hobby for approximately 10 years.

3.  In the 2nd grade my family won an M&M contest for a year’s worth of free M&Ms for finding a bag with grey M&Ms.

4.  The first time I ever baked a cake as a child I misread the directions and baked the cake with a tooth pick IN IT.  🙂

5.  My worst kitchen injury was getting my pinky stuck in an egg beater.  It was on by the way.  Somehow it didn’t break my finger!  I got to sport a purple and blue pinky for about 2 weeks.  🙂

6.  I do not like hot chocolate, at all.  Maybe it’s because I’m incapable of drinking hot liquids without spilling it all over myself.  Who knows.  I can’t think of the times I’ve been forced to politely drink hot chocolate that was purchased for me that I absolutely struggled to not drip all over myself.  😀

7.  I like dressing up on occasion but I definitely won’t pretend to be a glamorous world traveled fashionista.  I’m a fan of dressing down, being outside, and going on random adventures.  I love tennis shoes, boots, head bands, and cotton tshirts.  🙂

My Nominations: I know I always love finding new blogs, so I hope you take a moment to check these out!

1. Easy Peasy Pleasy!  Her posts continue to get more and more creative each time she posts!  She’s got everything from homemade pillows to Frito salad!  Love!

2.  Cook Your Soul Out!   This blog has tons of delicious chicken recipes!  And ladies and gents I love me some chicken!

3. Natascha’s Place!  I love this blog because there is such a huge diversity of recipes!  Her recipes are so exotic compared to my usual Texas comfort food!  Check her out y’all!!!

4. Lady Melady: My Castle, My Food!  Here is yet another blog I regularly enjoy visiting!  The recipes are always super creative!  She made Hawaiian Pizza Spinach Waffles the other day y’all!  RUN do not walk to this blog!  🙂

5. Pug in the Kitchen!  I love to frequent this blog!  I love her stories, recipes, and photos!

French Vanilla Cake Filling

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This weekend I took a shot at making an ombre cake using an icing scraper for a smooth edge.  While it doesn’t look exactly like the picture that inspired me, it is still super delicate and feminine which is what I was going for.  😀

Today, I’d like to share a simple cake filling that you can whip up in the blink of an eye!  All you need are the ingredients for Jello French Vanilla Instant Pudding and a packet of Dream Whip!  🙂

If you haven’t noticed I’m a newbie to cakes and cake decorating!  For this cake I didn’t put very much filling and I wish I had put a lot more.  So if you use this filling don’t cheat yourself!  Use it all!  🙂

French Vanilla Cake Filling

French Vanilla Cake Filling

Ingredients:

  • JELLO French Vanilla Instant Pudding, 1 packet
  • Milk
  • Dream Whip, 1 packet
  • Milk
  • Vanilla Extract

Directions:

  • Mix together pudding as directed.
  • Mix together Dream Whip as directed.
  • Mix both mixes together.
  • Let set in the fridge for approx 15 minutes.

http://www.redbirdrecipes.com

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I WON Best Staff Entry at the Edible Book Festival April 2015

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My Hobbit cake entry got 1st in it’s category of Best Staff Entry!  🙂  I was super excited as this was my first ever food contest!! 😀  Each entry had to be constructed out of 100% food and be themed to a book.  I chose to depicted the cover of the book the Hobbit.  It’s a classic scene of the book’s hero Bilbo Baggins sneaking through a hoard of gold that is being guarded by the fierce dragon, Smaug.

I am very proud of this nerdy cake for sure!!!

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Crispy Salmon Fish Sticks

IMG_2273tI’m a huge fan of the frozen fish stick.  I know, I know, I’m a 5 year old child.  Don’t forget to pair it with boxed Mac n’ Cheese! 🙂  But seriously this was one of my favorite meals as a child.  And it was not something I got all the time.  Only if there was no time for a home cooked meal and by golly my mom pretty much had a home cooked meal for us every night.  So to my young self fish sticks and mac n’ cheese for dinner was a special occasion.

Anyways, my adult self does not purchase frozen fish sticks or really frozen food in general, except maybe an emergency frozen pizza here and there.  Alas, the occasional desire for crispy fish sticks does still come around.  Thus, the salmon fish stick was born.

I made these one night for myself and made a separate baked salmon filet for my husband by request.  I don’t think I’ll have that request ever again.  He wound up eating some of my delicious crispy fishies and wishing he had his own plate of fish sticks.  lol 😀

So here it is!  Try it out with my homemade honey mustard!  Nothing too fancy but it is oh so yummy! 🙂  Enjoy!

Crispy Salmon Fish Sticks

  • Servings: 4
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

  • Fresh Salmon, 6 inch hunk about 2 inches thick
  • Italian Bread Crumbs
  • 1/2 cup French Fried Onions, crushed (optional)
  • Paprika
  • Cajun Seasoning
  • Salt & Pepper
  • 2 Eggs
  • 1/2 cup Flour

Directions:

  • Slice salmon into 1 inch thick long slices. (sticks)
  • Pat dry the salmon.
  • Rub all four spices into the salmon.
  • Coat salmon in flour.
  • Dip salmon into egg.
  • Coat salmon in bread crumbs french fried onions.
  • Fry in a skillet filled with 1/2 inch of vegetable oil.  Approx. 2 minutes on both sides.
  • Serve with fresh HONEY MUSTARD. 👍

http://www.redbirdrecipes.com

Fresh Honey Mustard

Fresh Honey Mustard

Loaded Potato Soup- Tried it and Liked it

Loaded Potato Soup

Today is another Tried it and Liked it recipe.  This one is from the ever fabulous Damn Delicious food blog.  Go check her out y’all this recipe was a home run for sure!  😀

We thoroughly enjoyed every single ounce of this soup.  We ate it all week long.  It was pure, sinful bliss!  It made quite a bit!  The next time I make this I will probably freeze half of it so we aren’t eating such a high calorie soup every single day. lol!

I definitely recommend this recipe for the hunting lodge or winter family get togethers!  This is definitely going to be our go to potato soup recipe!

*I did add an extra potato, smoked cubed pork, and extra sour cream to make it creamier and chunkier.  But honestly this recipe is on point already!  🙂

Check the original recipe out here: http://damndelicious.net/2013/10/14/loaded-baked-potato-soup/

Loaded Baked Potato Soup

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

  • 5 slices bacon, chopped OR 1 cup cubed smoked pork
  • 5 tbsp butter, unsalted
  • 1/4 cup flour
  • 3 1/2 cups milk, can add more if needed
  • 4 russet potatoes, semi-peeled and cubed
  • 3/4 cups packed green onion
  • 1 cup sharp cheddar, shredded
  • 3/4 cup light sour cream
  • salt & pepper

Directions:

  •  Cook your bacon, set aside to drain on a paper towel.
  • Melt your butter in a dutch oven or large pot over medium heat.
  • Whisk in flour to make a roux, whisk until lightly browned, approx 1 minute.
  • Whisk in the milk stirring constantly for about 2 minutes.
  • Stir in potatoes and green onions.
  • Bring potatoes to a boil then reduce the heat to a simmer.
  • Simmer until potatoes are tender, approx 15-20 minutes.
  • Stir in cheese, sour cream, salt & pepper.

*Add more milk if the soup is too thick.

*Add more sour cream if it’s not thick enough.

Adapted from:  DAMN DELICIOUS

http://www.redbirdrecipes.com

Loaded Potato Soup

Loaded Potato Soup

Slowed Cooked Pork BBQ Quesadillas

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Need a quick Cinco de Mayo recipe idea?   Here is a super super easy one!  Last weekend my husband smoked a large pork shoulder using some mesquite wood.  It was delicious.  We ate it all week long.  SWEET SMOKEY GOODNESS!

With just two of us eating on 4 pounds of meat I came up with 3 extra ways to use the meat.  These are great ways to use a lot of pork without repeating a recipe!  🙂

1. I made bbq pork quesadillas with honey bbq sauce, sharp cheddar, onions and cilantro.

2. Next, I made hot grilled cheese sandwiches with pork bbq sauce, provolone, and onion.  Delicious!!!!  😀

3.  The last 1/4 pound of the meat was used in a scandalous Loaded Potato Soup in place of the bacon!

Slow Cooked Pork BBQ Quesadillas

Ingredients:

  • Fresh Homemade Tortillas
  • Sharp Cheddar
  • Fresh Cilantro
  • Sliced Yellow Onion
  • Sweet Baby Ray’s BBQ Sauce
  • Smoked Pork (chopped or sliced) (Buy by the pound at your local BBQ joint)

Directions:

  • Heat a skillet on medium heat.
  • Drizzle BBQ sauce on one tortilla.
  • Lay some pork, onion, cilantro, and finally cheddar on top of the BBQ Sauce.
  • Top with a 2nd tortilla.
  • Use cooking spray to coat the top tortilla. (You could use butter or spread)
  • Carefully lay the quesadilla greased side down into the hot skillet.
  • While the quesadilla cooks, spray the other tortilla.
  • Cook until gooey and hot inside!

http://www.redbirdrecipes.com