Goat cheese chicken Quesadilla! Lovly

Okay ever since I discovered the taste of Goat Cheese I have now been wondering what I could make with it. With that in mind I am going to search, and also try to do things on my own with the cheese. This is a little something I kind of whipped up together, need I say the pics. Speak for themselves. The flavor of this combined with salsa was really good!!!

Ingredients:
6 pieces chicken tenderloins (if you’re making 2, for everyone you make use 3 to 4 pieces on each wrap)
2 Large flour tortillas
4 tblsp. Olive Oil
1 Large sweet Vidalia onion, chopped up
1 tablespoon lime jucie

1/2 cup salsa (chucky)
Mexican shredded cheese
3 ounces goat cheese
Sour cream

Direction:

Pour the 3 tblsp. Oil on skillet or pan medium high temp. When the pan heats up add you chicken, and pour the lime juiceon top to the chicken, just like steak only flip the tenderloins once, to keep it juicy, so let it cook for about 10 to 12 mins. On each side. When that is done the chicken should be a nice golden color, take the chicken out of the pan, pour in that last tablespoon of oil, and add the onions, just salute them. Now pour in that salsa, turn the stove down to medium tempt, let that cook for about 5 mins, while stir it , if you need to you can add in a little more Olive oil, you don’t want anything to stick. After you are done with that place the onion salsa min in a bowl. Now it is time to stuff the tortillas on one side, add in 3to 4 pcs chicken, about a handful of Mexican cheese, ½ ounce goat cheese crumbled up, and about 5 tablespoon onion salsa mixture fold the tortilla in half. Lay the quesadilla in a hot pan of oil, brown on both sides, just like you would do grilled cheese, lay something heavy one top, to get it to melt the insides really good. Finally cut it into 4 big triangles, and serve it with sour cream, my husband had made guacamole, and ate his with that.

Verdict: Yum! I am glad blogging so I can look back and make this again.

Derived from: ME!!

Adjusting Family

Hello out there!!!! Well I am still new out there in the blogging world, and still trying to figure out how to bring in comments, so just maybe i will gain some strength and introduce this blog to some of my girlfriends. Anyway, not to ramble on ;the reason for being away for soooooooo long is because i am trying to adjust my family and i to the new place we are now living. Hence the reason why I have not been blogging. I mean with my oldest baby boy starting a new school , and football, cubscout, not to mention still trying to get to know the area, with the loving joy of STILL UnPaCkInG, it has just been CRAZZZZZZZY. You may notice that some of my log in dates are back dated that is because i attempt to put them in, just to keep track for me, and never get around to putting them all in. Well enough of that, I just thought i would briefly explain. Okay readers/bloggers have a good one! Come back and visit/Comment!

Any berry muffins

So, it may seem like my family and I are on muffin kick. Well YES INDEED, we are!!!!! I have now made these a couple of times, and i just bake them and place on the counter for anyone to grab. There perfect for breakfast a mid snack, and dessert. My family has done nothing but grow and have the need to eat. So, if i can make it with spending less money, and with a great taste i am looking for then, I am all about making it.I hope you enjoy this I received the recipe from Annie blog. I used Blackberries (I made 8), then i used Raspberries(8); so you don't nesscerily have to use Blueberries. They are great when you have a big muffin pan!

Ingrediants
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Topping

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done

Verdict: this receipe once again is A+++, like i said feel free to try different berries. Enjoy!!!!

Level: EASY

PREP TIME:15min
COOK TIME:20-25mins

Derived from: Allrecipes

Buttermilk Double Chocolate Muffins

My son and I made this as a math lesson at least that is what I told my husband...LOL. Another reason is because I am tired of spending money of those run of the mill chocolate muffins for my son. I wanted him to realize " Anything they can do we can do better" (U know the song..I luv it). After searching through various of recipes, I found a pretty good keeper. I just made a little alterations . I added (MMMM..Buttery Milky) Buttermilk, because buttermilk is the better milk...lol (I crack myself up, even if you don't laugh at my jokes I do....so it okay...lol) As all my close friend know I love Chocolate so added more milk chocolate chips. Here is what you will need.....

Ingredients

1 3/4 cups flour

3/4 cup granulated sugar

1/2 cup cocoa

2 teaspoons baking powder

1/4 teaspoon baking soda

1 egg, lightly beaten (i love egg beaters)

1 1/4 cups milk (come on use the buttermilk)

1/2 cup butter (real butter), melted

1 teaspoon vanilla

1 package (1 1/3 cups) white chocolate chips (we used milk chocolate)

Directions

Preheat oven to 375 degrees F.
In a large bowl add flour, sugar, cocoa, baking powder and baking soda. Mix well.
In a medium bowl mix the egg, milk, butter and vanilla.
Pour the milk mixture over the dry ingredients, and mix lightly, just enough to moisten.
Set aside about 1/2 cup of white chocolate chips, and mix the rest into the batter.
Spoon into muffin tins that have been greased or lined with paper muffin cups.
Sprinkle reserved white chocolate chips over the tops of the muffins.
Bake for 20 to 25 minutes.

Verdict:

My son thought that these were as he said "Sweet, Mom". This is a keeper, Bye, bye store bought.. Enjoy!!!

Derived from: donogh

Sweet Teriyaki Beef Short Ribs

After being stationed in hawaii and already missing those lunch plates, that you can basically get anywhere I started to crave for th beef short ribs. Short ribs already make you feel like you don't get enough meat, but depending on where you are at in Hawaii you can get a pretty good portion or you can be left feeling like, "Okay there is some meat on here, Right?". Well with adding a little bit of seasoning here and there, besides just the teriyaki sauce, I feel I have mastered the taste I was looking for.

Ingredients:
4lbs beef short ribs
1 large sweet Valida Onion (optional, don’t need it but I love the taste it bring to the meat)
1/3 cup oil (I prefer extra Virgin Olive oil)
1 Tbsp brown sugar
1/cup Teriyaki Sauce (the brand I use is Kikkoman) Found in the oriental section
2 tbsp 1tsp honey
House season (black pepper, salt, garlic powder)

Direction:
Pour the Oil into the pan. While you are waiting season you beef, on both sides. When oil is warm place your beef on the skillet (Skillet is easier to use so you can get everything on).
Let it cook for about 12mins on both sides or until it browns. Try to limit the time you flip this meat over, I normally flip it once. Cut up that sweet smelling Onion, set aside. In bowl add your brown sugar, honey, and sauce, mix well, and then set aside. When the meat is done remove the meat from the skillet place in a deep bowl or a pot. Now add those onions to the skillet just let the onions cook, but don’t let them brown…. so about 10mins med high tempt keep moving the onions around. When the onions are done, add this to the meat, and then add in the teriyaki mixture, stir this all together really well. Afterwards, turn back on the skillet to a med High temp, pour everything back on to the skillet let this cook just until the sauce kinds of caramelize so for about 5-10min. Thats it.
My input:This meat is a little oily, so is your concerned try not to ad too much oil, or eat with other oily foods. The taste is sweet, so don’t get carried away with the House Season….it will leave a salty sweet taste (UCK!) We love this served with some nice fluffy rice. If you want to add some fruit to it Pineapple works real well cooked in with the Onion. Enjoy!!!

Comfort Chocolate Chip Moist Cookies

Well this cookie recipe came from my neighbor in Japan Wendy. She was like the nicest neighbor, and she was always baking for my son. Now I have had this recepie for about 8 years now and I have added some other things to it. These cookies are really moist and hit the spot for my family. Oh and it goes great with milk (of course).

Ingrediants

2 ¼ cup flour
1 tsp baking soda
1cup soft butter (needs to be butter, not margine)
¼ cup sugar
¾ cup firmly packed light brown sugar
1 pack (4 serving size) French vanilla flavor instant pudding
2 eggs (I use egg beaters)
1 pack 12 oz chocolate chips.

Direction
Preheat oven 375
Mix flour with baking soda. Combine butter, sugar, and pudding mix. Beat until smooth and creamy. Beat eggs in slowly and then add chips (Batter will be stiff). Drop by tsp. on ungreased baking sheet about 2’apart. Bake for 8 to 10mins.

Now to keep the fresh, put them in a closed tight container with a slice of bread, change bread out when it hardens to keep freshness.This makes at least 6 doz. if you use the tsp. I take the remaining dough wrap in plastic wrap tightly and freeze for later.

Verdict: Yum, Yum, and need I type more!!!!!

My Lumberjack Stuffed Potatoe!!!

So this is really good! It has that southern taste that I love, and warms me up. When we were living in Japan I really started to miss that southern cooking, I was still new to the whole marriage thing , and I got tired of my husband showing off his skills, so with plenty mistakes , and many attempts I became really good at making this.I just recently added the baked potato in as a bowl to hold the pot roast. The thing is if you use the baked potato as a bowl, there is no need to add potatoes to your pot roast. I on the other hand for my boys still add in the potatoes, because they rather not have the baked potato. The baked potato gives the roast a whole different taste. Once again this a a family favorite, I hope you enjoy!!!

Ingredients:
4lb roast
4 Bay leaves
¼ cup canola or vegetable oil
2 Large Sweet Vidalia Onions
6 Med Reg. potatoes
2 reg. size cans Cream of Mushroom w/t roasted garlic (I prefer Campbell’s)
1 reg. can size cream mushroom
2 beef broth cubes
½ tsp rosemary
House seasoning (salt, black pepper, garlic seasoning) season to taste

Direction
Preheat oven to 375 or electric roasting pan.
In a med to large skillet add your oil, and set it to med. High. While that is warming up go ahead a season that hunk of a beautiful roast with you House Seasoning, DON’T BE SHY Pour on the Season!!! When skillet heats up brown roast on all sides approx, 6mins. (I prefer to do that until I see some crispiness). To get all of the sides to brown I use my serving fork, only for about 3mins, and then do the other side.Here is a pic for you. Once all is brown remove from skillet.

Put the roast and its drippings (I know but the drippings make it take really good …lol) into your roast pan. If you’re using your electric roast pan you can now take 2 of the potatoes and place in the oven for 2 hours. If you don’t have one place in the oven on a lower rack. Now in you roast pan add your cans of soup and for every can you use add water. Crumble up your beef broth cubes and then sprinkle it around the pan. Cut your potatoes into sections of 3’s, cut up your onions, now add in with the carrots, bay leaves, and rosemary. After all that is in just stir the pot, make sure to place some onions on top of the roast along with some of the soup you added in (this lets the flavor seep into the roast), make sure to pure some juice on the roast from time to time to keep it moist.

Finally cover the pot and let it cook, about ever 30mins. make sure to check, stir the pot, and add some black pepper and salt (to taste). Let cook for 4 hours, you know it is done when it is falling into pieces.

As for the potatoes when they are done (approx. 2 hrs), slice it down the middle, let cool for about 30mins. Take out a little bit of the potato, and fill with your roast. The filling that you took out mix it into the gravy on the side or place back inside … it’s up to you.

Verdict: It simply tastes great, takes a long time to cook , but the results are worth it. Enjoy!!!