{our best bites} cheesy chicken enchiladas

It's funny how taste change and evolve. This is now our new favorite Chicken Enchilada Recipe. It comes from the "Our Best Bites: Savoring the Seasons" cookbook.

Cheesy Chicken Enchiladas
By: Our Best Bites

This is a favorite warm comfort food for chilly days. Split the batch and place half in an 8x8" pan for dinner and put the other half in a freezer pan for an easy weeknight meal another day.

Ingredients:
4 Tbsp butter
5 Tbsp flour
2 (15 oz) cans chicken broth (or 1 carton = 4 cups)
1 Tbsp chili powder
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp coriander
1 tsp onion powder
1/8 tsp black pepper
1/3 cup sour cream
2-3 shakes Tabasco sauce (or similar hot sauce) - optional, at least in my book
Kosher salt, to taste
4 oz cream cheese
1/2-1 (7 oz) can diced green chiles (depending how much spice you want)
3 1/2 cups (about 14 oz) cooked, shredded chicken
4 cups shredded Monterey Jack, or pepper jack cheese, or Mexican cheese, divided
10-15 medium flour tortillas

Directions:

1. Preheat oven to 350*. Lightly spray a 9x13" pan with non-stick cooking spray and set aside. (Or divide the recipe between 2 8x8" pans.)
2. Melt butter in a large skillet over medium heat. When butter is melted and bubbly, add flour and stir to combine.  Continue cooking, whisking continuously until mixture in light golden brown, about 2-3 minutes.  Slowly add chicken broth, whisking until smooth.  Whisk in garlic powder, onion powder, cumin, coriander, chili powder and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes.  Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
3. In a seperate mixing bowl, soften cream cheese in microwave until it is easily stirred (30 seconds increments on 10% power; repeat as needed). Add green chiles and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups Monterey Jack cheese (or whatever cheese you're using). 
4. To make the tortillas easier to roll, place between damp paper towels and microwave 15-20 seconds. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly.  Pour 1 cup sauce into the bottom of prepared pan and spread evenly.  Place tortillas snugly in pan. Pour all remaining sauce on top of the tortillas and top with remaining 2 cups cheese.  Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted. 

FREEZER INSTRUCTIONS:

Prepare as directed in a freezer-safe pan.  Cover well with multiple layers of plastic wrap and then foil. Label the foil with baking instructions.
When ready to use, either thaw in refrigerator overnight and bake as directed, or place in oven directly from freezer (remember to remove plastic wrap) and bake, covered, about 1 hour, removing foil for last 10 minutes of baking. Let stand 5-10 minutes before serving. 

{our best bites} slow cooker pot roast

I've made this recipe twice already and both times it's been delicious.

This is another delicious recipe found in the "Our Best Bites: 400 calories or less" cookbook.

Slow Cooker Pot Roast
Makes 12 servings

Ingredients:
1 T steak seasoning (like Montreal Steak Seasoning)
3 1/2 lbs bottom round roast
3 T EVOO
1 packet (1 oz) onion soup mix
1 large sweet onion, sliced
10 cloves garlic, smashed
2 c vegetable broth or beef broth
1/4 c. Red wine vinegar

Directions:

1. Sprinkle steak seasoning over roast and use your hands to rub it into the meat.  In a large skillet, heat online oil over high heat.  When very hot, carefully add the roast and sear 2-3 minutes on each side, until browned.  Place the seared roast in a slow cooker.
2. Sprinkle onion soup mix over roast and cover with sliced onion and garlic (or place the sliced onion and garlic beneath the roast). Add vegetable broth and red wine vinegar.
3. Cook roast on high 4-6 hours or on low 6-8 hours or until the roast shreds easily with a fork.

{our best bites} Veggie, hummus and feta wrap

I'm pretty happy that as I get older my tastes has expanded and I'm trying and enjoying more things than I'd originally thought I would. This wrap is one of those things. It's super simple, a nice light lunch and another recipe to add to the repertoire.

Veggie, Hummus and Feta Wrap
Recipe from: Our Best Bites (400 calories or less cookbook)

Ingredients:
2 T roasted red pepper hummus
1 (10") whole wheat or low-carb tortilla
1-1 1/2 c. Fresh spinach
1/4-1/2 c. Chopped cucumber
2-3 T. Roasted red pepper (optional- at least in my mind)
2 T. Crumbled feta cheese
1/2 -1 T. Sunflower seeds
1-2 T. Low-fat Italian salad dressing

Directions:

1. Spread the hummus on the tortilla. Layer the remaining ingredients, drizzling with the dressing last. Wrap and eat immediately.

{our best bites} creamy roasted garlic and asparagus soup

I was a little skeptical when I saw this recipe. It's not my usual dish, but I was very pleasantly surprised. It was a great use of asparagus for a nice, light lunch. Another great recipe from the "Our Best Bites: Savoring the Seasons" cookbook. THANK YOU girls!

Creamy Roasted Garlic & Asparagus Soup
By: Our Best Bites

This light and creamy soup is a subtle and elegant addition to any springtime meal.  It's a great accompaniment to sandwiches and salads, or you could even serve it alongside a quiche.

Ingredients:
1 head garlic
2 Tbsp EVOO, divided
1 1/4 tsp plus 1/8 tsp Salt, divided
1/2 t black pepper, divided
1 pound asparagus (tough ends removed), chopped into 1" piece
2 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cups milk
1/4 cup flour
3 oz low-fat cream cheese
4 cups chicken broth
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top 1/3 of garlic head. Discard or save for another use. Place remaining clove on an 8x8" piece of foil. Drizzle with 1 Tbsp oil and sprinkle with 1/8 tsp each of salt and pepper.  Pull edges of foil up around garlic and squeeze together at the top.  Place foil bundle directly on oven rack and set timer for 15 minutes.
2. Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining Tbsp oil and sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus.  Place baking sheet in oven and roast the asparagus about 20 minutes, or until asparagus is tender and can be easily pierced with a fork.
3. While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat.  Add chopped onion and sauté until tender, about 3-4 minutes.  While onion is cooking, combine milk, flour, 1 tsp salt,1/4 tsp pepper and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes.  Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.
4. Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot.  Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color.  Add Parmesan cheese to the hot soup and stir until smooth.  Serve with sandwiches or a salad.

{our best bites} easy lemon sugar cookies

Thank you OUR BEST BITES for another delicious recipe! I got their email in my inbox and knew I had to try them. These are delicious! Lightly lemon-flavored, chewy yet soft, a sure win!

Recipe & Picture courtesy of Our Best Bites

Easy Lemon Sugar Cookies

Yields 24

Light, delicate, crispy on the outside and chewy on the inside, with a hint of lemon, these super-easy lemon sugar cookies don't require any chilling, rolling, or cutting!

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 30 minutes

Ingredients

1. 2 1/4 cups (11 1/4 ounces) all-purpose flour, lightly spooned into measuring cups and leveled with a knife
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon table salt
5. 1 1/2 cups (10 1/2 ounces) sugar, plus 1/3 cup for rolling
6. 2 ounces full-fat cream cheese
7. 6 tablespoons butter, melted and still warm
8. 1/3 cup vegetable oil
9. 1 large egg
10. Zest of 1 small lemon
11. 1 tablespoon whole milk
12. 1 tablespoon freshly squeezed lemon juice

Instructions

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment sheets and set aside.
2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Place the 1 1/3 cups sugar and cream cheese in a large mixing bowl. Using a metal whisk, stir until combined. Pour the melted butter over the mixture, then add the vegetable oil, egg, lemon zest, milk, and lemon juice. Whisk until combined. Stir in the flour mixture with a silicone spatula until the dough is cohesive and smooth (it will be very moist.)
4. Using a standard cookie scoop (which is 1 1/2 tablespoons), generously scoop the dough (you want about 2 tablespoons of dough per cookie) and roll into the reserved sugar. Evenly space 12 cookie balls on the sheet and repeat with the other baking sheet. If desired, sprinkle cookies with remaining sugar. Bake for 6 minutes. Rotate the pan and bake for another 5-6 minutes or until set around the edges. Repeat with the second pan. Allow the cookies to cool for about 5 minutes on the pan and then transfer to a cooling rack.

By Our Best Bites

Adapted from America's Test Kitchen

{our best bites} grilled chicken caesar salad

Somehow we're having an indian summer in the middle of October. The past couple of days we've seen temps at or above 80*!! So instead of making soups as I'd planned, I'm thinking of summer foods, like Chicken Caesar Salad.

I LOVE that I can make this delicious salad all on my own, in my own home! Makes me feel like I'm "out to lunch" when I'm actually just at HOME having lunch. Thank you OUR BEST BITES for another great recipe.

GRILLED CHICKEN CAESAR SALAD
It's not hard to throw together a Caesar salad with ready-made ingredients, but making one from scratch really brings the classic restaurant dish to your table. Fresh garlic, lemon juice, Parmesan cheese, high-quality mustard, and cracked black pepper make this at-home version so much better than anything from a bottle.

Yield: 4-6 main dish servings, or 10-12 side dish servings

Salad dressing ingredients:
1/3 cup mayo
1 1/t T. dijon mustard
3-4 garlic cloves, roughly chopped
3 T fresh lemon juice
1/2 T. white wine vinegar (or just white vinegar in my case)
1/4 t. kosher salt
1/4 t. black pepper
1 c. pure or light olive oil
2-3 T milk, if needed

Salad ingredients:
8 oz boneless, skinless chicken breast (about 2 medium) butterflied
1-2 heads romaine lettuce (12 cups torn)
1/2 c shredded fresh Parmesan cheese, plus more for garnish
Croutons
Lemon wedges, for garnish

DIRECTIONS
Salad dressing: Combine mayo, mustard, garlic, lemon juice, vinegar, salt and pepper in a blender (or food processor) and process until smooth. With blender running on low speed, slowly pour olive oil in a steady stream just until fully incorporated. Only if needed, add milk by the tablespoon until desired consistency is reached. Place 1/2 cup dressing in a zip-top bag with chicken breasts and marinate at least 30 minutes or as long as overnight. Place remaining dressing in refrigerator to chill.

Chicken: Preheat grill to medium heat. Remove chicken breasts from marinate and let excess drip off. Grill chicken 4-5 minutes on each side until cooked through or internal temperature reaches 165* F. Remove from grill and let rest at least 5 minutes before slicing. Let cool to room temperature and then store in refrigerator until ready to use.  This step can be done ahead of time.

Salad: Wash lettuce and tear into bite-sized pieces. Place in bowl and toss with Parmesan cheese, croutons and prepared chicken. Toss with dressing, to taste. Top each serving with additional Parmesan cheese, freshly cracked black pepper and lemon wedges.

{our best bites} baked fish sticks

I found this recipe is one of my Our Best Bites cookbooks. It's also available here online. Its a very delicious recipe, although it's very time-consuming. It felt great to make something that was so yummy that we all loved!

Baked Fish Sticks with Tartar Sauce
Picture and Recipe by Our Best Bites

1 lb white fish such as cod, halibut, or tilapia
1 Tbs canola oil
1-2 eggs
6 Tbs flour
1 tsp seasoned salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 C panko bread crumbs
1/2 C unseasoned breadcrumbs

Tartar Sauce
1/2 C mayonnaise
2 Tbs sour cream
1/4 tsp dried dill
1/2 tsp dried parsley
1/2 Tbs finely minced onion
1 T minced dill pickle
1 pinch seasoned salt
1 tsp fresh lemon juice

 Tartar Sauce: Mix all tartar sauce ingredients and stir well to combine. Chill for at least one hour before serving. (The longer the better, make ahead if you can!)

Fish Sticks: Preheat oven to 450 degrees. Brush canola oil on a rimmed baking sheet and set aside.

Crack egg(s) into a shallow dish and beat lightly (start with one egg and crack another if you run out). In a separate shallow dish combine flour, seasoned salt, pepper, and paprika. In one more shallow dish combine panko and bread crumbs.

Cut fish into sticks about 3-4 inches long and 1/2-1 inch tall.

Working with a few pieces of fish at at time, dredge first in flour and then shake off excess. Then dip each piece in the beaten egg, and finally the bread crumb mixture. Make sure all sides are well coated with bread crumbs and then place fish on the baking sheet.

When all pieces are on baking sheet, place in oven and cook for about 10 minutes. Cool for a few minutes and then serve with tartar sauce for dipping.

{our best bites} strawberry spinach salad with lemon poppyseed vinaigrette

Here's another delicious recipe from OUR BEST BITES! Have I mentioned I LOVE them?! All their recipes are tried and true, normal ingredients and very reliable!

Inexpensive, delicious strawberries are a sure sign that spring is coming! Slice up a handful and toss them in this light, fresh salad. For a cool, quick dinner add some diced grilled chicken.

Strawberry Spinach Salad

Ingredients:

1 (10 oz) bag fresh baby spinach

1/2-1 red onion, thinly sliced 

1 medium cucumber, seeded and sliced (you can peel it first if you want)

1 pint strawberries, hulled and sliced

1 c sliced almonds, toasted

1/2 lb grilled chicken breast, sliced or diced, optional 

Directions:

For the salad, toss ingredients together and serve immediately. You can also arrange the ingredients on individual plates for serving.

Lemon Poppy Seed vinaigrette

2-3 large lemons (use as needed to yield 1/3 c juice and 1 t zest)

1 t grated onion

1/4 c rice wine vinegar

1/4 c canola oil

3/4 t kosher salt

1/4 t freshly ground black pepper

1/4 c sugar

2 t poppy seeds

1 clove garlic, finely pressed

Directions:

Using a microplane or other fine grater, grate 1 t lemon zest and 1 t onion. Place in a small container with a lid. Add remaining ingredients and shake vigorously. If possible, refrigerate at least 1 hour before serving. Shake well before serving. 

{our best bites} cheesy garlic and chive potatoes

ANOTHER GREAT FIND FROM OUR BEST BITES...

I've been disappointed with my Special Potato recipe I traditionally make for Easter dinner and other occasions. I feel it lacks the flavor it used to or my taste buds are changing. Either way, I was on the hunt for a similar dish but with different/more flavors. Thank you OUR BEST BITES! You always come through for me. :)

"These creamy potatoes are loaded with the fresh spring flavors of garlic and chives. Chives are an easy herb to grow in your garden, and they will produce all summer long. These potatoes are also delicious on any holiday table and are a great addition to a potluck. Serve alongside your favorite steak or with burgers."

Cheesy Garlic & Chive Potatoes
Recipe from Our Best Bites
Serves 8-10

Ingredients:

2 lbs baking potatoes or leftover baked potatoes

1 1/2 c sour cream

1/4 c freshly chopped chives (or 2 T dried chives)

3 cloves garlic, pressed

2 T grated onion 

1 1/2 t kosher salt

1/4 t freshly cracked black pepper

1 1/4 c grated sharp cheddar cheese, divided

1 1/4 c grated Swiss or Gruyere cheese, divided 

Directions:

1. Cook potatoes a day ahead.  Preheat oven to 425. Wash potatoes, with skins on, under cold wat. Pat dry. Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the Pistons with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap and refrigerate until ready to use. 

2. When preparing the potatoes the next day, preheat oven to 350. Using a large-hole box grated, grate potatoes with skins on. Some of the skin (most of it actually) will naturally peel off and you can discard it. 

3. Combine sour cream, chives, garlic, onion, salt and pepper in a large mixing bowl. Add potatoes and gently toss to combine. Add 1 c cheddar cheese and 1 c Swiss or Gruyere cheese and fold in to combine. 

4. Place mixture in a 8x8 baking dish. Sprinkle remaining 1/2 c cheddar and Swiss or Gruyere cheeses on top. Sprinkle a few chives on top, if desired. Bake 30-40 minutes until hot and bubbly and lightly browned around the edges. Cool 10 minutes before serving. 

Tip: Use a pair of clean kitchen shears to snip the chives.

Make-ahead instructions: you can prepare this dish 1-2 days ahead of time and refrigerate it until it's ready to bake. If making baked potatoes earlier in the week, bake up some extras and then use them in this recipe. 

{our best bites} Berry-kiwi salad with mint-lime dressing

Seeing as we've been TRYING to eat better, healthier, less-processed foods I was worried about Easter coming up and all the sweets that naturally accompany it. I was so excited to try this recipe as our healthy, yet sweet dessert option. We really liked this! All the kids and adults gobbled it down and I think I'll be bringing it to every family gathering and celebration. It was nice and sweet and GUILT-FREE!

Light, fresh, and easy, this fruit salad comes together in minutes and is an elegant addition to any baby or wedding shower, Mothers Day brunch or Saturday morning breakfast.

BERRY-KIWI SALAD WITH MINT-LIME DRESSING

Ingredients:

1/4 c freshly squeezed lime juice (1-2 limes)

2 1/2 T honey

1 T finely chopped fresh mint leaves

3/4 t poppyseeds

1 pint strawberries, hulled and sliced

1 c blackberries (or raspberries, I don't like the seeds from the blackberries)

1 c blueberries 

1 c kiwi, cut into 1/4" pieces

Directions:

1. Whisk together lime juice, honey, mint leaves, and poppy seeds in a small bowl. Set aside.

2. Gently toss berries and kiwi together in a medium-sized bowl. Drizzle dressing over the fruit and toss gently to combine. Serve immediately. 

*Note: Strawberries aren't quite in season yet so I cut them up first, put a little sugar on them and let them sit and macerate. Right before we were ready to eat I mixed in the fruit and dressing. It was delicious.

I doubled this recipe for our Easter dinner of 13 and had just a couple servings left. I will probably always at LEAST double this if not triple or more. I think this will probably be my "go-to" dish for all get togethers this summer and whenever else. It was a BIG HIT and so good for you! Hooray!

pear pomegranate salad

I was looking for a nice fall green salad and found this one in my "savoring the seasons" cookbook. It is wonderful, delicious, and SO beautiful with various greens, red pomegranate seeds, white feta cheese and light pears. This will be added to our rotation! We really, really like it!

Sadly, I do NOT have a picture for you. Just KNOW that it is beautiful and SO delicious and you need to make it TODAY! :) You'll thank me.

PEAR POMEGRANATE SALAD 
by Our Best Bites

Sweet juicy pearls and tart pomegranate seeds are tossed with tangy feta cheese and a sweet red wine vinaigrette for a beautiful I, festive salad that is perfect for the winter months. If you're having a hard time finding fresh pomegranates, you can substitute fresh raspberries.

Ingredients:

1/2 c chopped pecans

1/4 c sugar

1 head romaine lettuce

1 (14oz) bag baby spinach

Seeds from 1 pomegranate (about 1 cup)

2 ripe pears that are still a little firm

Juice of 1 lime

4 oz crumbled feta cheese 

Directions

1. Spray a sheet of aluminum foil with nonstick cooking spray and set aside. 

2. Combine pecans and sugar in a small nonstick skillet. Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes-however mine were done in about 8 minutes). Place on the prepared foil and set aside. 

3. Core and slice pears. Toss with a little lime juice to prevent browning. 

4. Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving. Drizzle Sweet Red Wine Vinaigrette (see below) over the salad and serve immediately. 

Sweet Red Wine Vinaigrette 

1/2 c red wine vinegar

1/2 c sugar

1-2 cloves garlic, roughly chopped

1 teaspoon kosher salt

1 teaspoon coursely ground black pepper

1/2 c canola oil

Combine vinegar, sugar, garlic, salt and pepper in a blender (or food processor in my case) and process on high. Lower speed and while blender is running, add oil in a steady stream. (This is a very important process in making a salad dressing. This emulsion brings everything together. If you don't do this, the dressing with separate and be yucky SEPARATE on your salad). Dressing may be stored in refrigerator about 2-3 weeks. Shake well before serving. 

{our best bites} sweet potato fries

Have I mentioned I love "Our Best Bites"?! I had tried to so many of their recipes that I LOVE. This is another one from their 1st cookbook. Find it here. This is one you need for your collection- not only are the recipes wonderful, but the pictures and all the little notes are great too!

Sweet Potato Fries

These crispy, savory and slightly sweet fries are a delicious, healthy alternative to more traditional French fries.

Ingredients
1/2 t. cumin
1/2 t. oregano
1/2 t. coriander
1 t. kosher salt
1 t. parsley
1/8 t. black pepper
1 pound peeled sweet potatoes, cut into 1/4" matchsticks
2 T. extra-virgin olive oil

Directions

1. Preheat oven to 425*.
2. In a small bowl, combine cumin, oregano, coriander, salt, parsley, and pepper.
3. Place the sweet potatoes in a pile directly on a baking sheet and drizzle with olive oil. Use your hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with your hands to coat.
4. Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place the pan in the preheated oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.

Tip: You want 1 pound of sweet potatoes after they are peeled, sliced, etc. Weigh them at the store to make sure you have a little more than a pound to allow for the peeling and throwing away of small pieces.

Serving suggestion: Serve with grilled chicken or your favorite burger.

{our best bites} white chocolate raspberry cheesecake

HOLY TOLEDO! This was the best cheesecake I've ever made AND the best white chocolate raspberry cheesecake I've ever tasted! It was PHENOMENAL! It has a wonderfully smooth texture and perfect combination of flavors. This is another NEW FAVORITE recipe from Our Best Bites "Savoring the Seasons" cookbook.

And it turned out beautiful!!! I was SO pleased!

White Chocolate Raspberry Cheesecake

Ingredients:
Raspberry sauce-
12 oz. frozen unsweetened raspberries (about 3 c.)
1/2 c. sugar
3 T. water, divided
1 T. corn starch

Crust-
2 1/2 c. chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
6 T. butter, melted

Cheesecake-
1 c. white chocolate chips
3 (8 oz) packages cream cheese, softened
1 c. sugar
3 large eggs, at room temp
1 t. almond extract
1 t. vanilla extract
2 T. flour
3/4 c. sour cream

fresh raspberries, for garnish
white chocolate curls, for garnish

Directions:
1. For the sauce: Place frozen berries, sugar and 2 T. water in a medium saucepan on medium heat. Stir occasionally, mashing berries with your spoon, until the mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 T. water with corn starch in a small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1-2 minutes until slightly thickened. Pour sauce through a fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.

2. For the crust: Combine the cookie crumbs and melted butter. Press the mixture onto the bottom and 1" up the sides of a 10" springform pan.

3. Preheat oven to 350*.

4. For the cheesecake: Place the white chocolate chips ina microwave-safe bowl and heat in 30 second intervals, stirring after each, until the chocolate is melted and smooth.

5. Beat cream cheese and sugar in a separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour,  and sour cream and beat just until combined. With the mixer running, add the melted white chocoate in a steady stream and mix just until incorporated.

6. Pour half the cream cheese mixture over the cookie crust and spread evenly. Drizzle 2 T. raspberry sauce over the top and use a knife to swirl the sauce into the filling. Pour remaining filling on top and drizzle another 2 T. raspberry sauce over the top. Use a knife to swirl the sauce.

7. Place the springform pan on top of 2 layers of heavy-duty foil. Wrap the foil up the sides of the pan to prevent water from leaking into the pan. Place the foil-wrapped pan into a larger shallow pan, such as a large roasting pan, and place in the oven. Pour enough hot water into the larger pan to reach about 2/3 up the sides of the cheesecake pan. Bake 70-80 minutes or until the cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.

8. Remove both pans from the oven and let cheesecake sit in the water bath for 30 minutes. Remove the springform pan from the water and remove the foil. Place the pan on a cooling rack until cooled to room temp. Cover and refrigerate for 6-8 hours.

9. When ready to serve, gently remove the sides from the springform pan and cut cake into 10-12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.

{OBB} roasted red potatoes and pearl onions

I am always on the lookout for a good veggie side dish. This is just one of those dishes. The ENTIRE family loved this. Woohoo! Looks like this will be put on the side dish rotation. And it's healthy and flavorful! Thank you Our Best Bites! (This is ONLY in their new cookbook; not on their blog.)

Roasted Red potatoes with Pearl Onions

Ingredients:

2 T butter

1 1/2 T extra virgin olive oil (just used my regular OO)

4-5 cloves garlic, minced

3/4 t kosher salt

1/4 t black pepper

1/4 t dried dill weed, plus additional for garnish

1 1/2 lbs. Baby red potatoes (1-2" in diameter or larger potatoes halved or quarter to size)

1 (4 oz.) bag frozen pearl onions, thawed

Juice of 1 medium lemon (about 2 T)

Directions:

1. Preheat oven to 400*.

2. Place butter, oil and garlic in a small, microwave-safe bowl. Heat until butter is melted, about 20-30 seconds. Add salt, pepper and dill weed. Stir and set aside.

3. Place potatoes and onions in a 9x13 baking dish. Drizzle with butter mixture, scraping sides of bowl, and toss to coat evenly. 

4. Bake 30 minutes and then gently stir potatoes and onions. Cook 20-30 minutes more, until potatoes are tender and onions are soft and starting to caramelize. Remove pan from oven and squeeze fresh lemon juice over potatoes. Toss and sprinkle with a little extra dill, if desired. 

{our best bites} Sugar Cookies

 I'm a little picky about my sugar cookies. They are a lot of work, so I want them to be "worth it". This recipe does just that. They're so yummy, and soft and I love them! I got this recipe in this cookbook.

Here's the recipe, as they have it in their book-

{our best bites} Sugar Cookies

If you're still searching for the perfect sugar cookie recipe, look no further! When rolled out thick and baked until justr golden around the edges, these cookies are soft and melt-in-your-mouth delicious, but they're also fabulous rolled thin and baked until golden brown and crispy. For best results, use a stand mixer for this recipe.

TIP: When baking, it's important to lightly spoon the flour into the measuring cups and then level with a knife. It's particularly important in this recipe, directly scooping out the flour with a measuring cup will result in dry, crumbly dough.

Ingredients:
 1 c. real butter, no substitutes!
1 c. sugar
1 egg, extra large
1 1/2 t. almond extract (you could use vanilla instead- which I always use)
3 c. flour
1 1/2 t. baking poweder
1/2 t. salt

Directions:

1. Cream butter and sugar until light & fluffy, about 2 minutes. Add in egg and the extract and mix to incorporate.
2. In a separate bowl, combine flour, baking powder, and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
3. To make the chilling and cutting process easier, roll the dough 1/4" thick between 2 sheets of parchment paper. Lay the sheet of dough flat on a cookie sheet and refrigerate for 30 minutes or place in the freezer for 15 minutes.
4. Cut cookies in desired shapes. Bake in preheated 350* oven for 8-12 minutes on ungreased or parchment-lined baking sheet. For soft cookies, bake 8-10 minutes or until just set. For lightly crisp cookies, bake 10-13 minutes, or unti the edges are golden brown. If you're making large cookies, or ones with small parts or heavy frosting, you wil want to be careful because they might break when they're super soft,
5. When the desired doneness is reached, allow to cool on the pans for about 5 minutes and then transfer to the cooling racks and let the cookies cool completely. Decorate as desired.

Yield: 3 dozen 2-3" cookies

baked creamy chicken taquitos

This recipe is a family favorite (well not for Jackson, but he'll get there someday). The rest of us LOVE these! Frequently when I make them, I make a double batch, and once they are all assembled I put them on a cookie sheet, stick them in the freezer for a couple hours, then transfer them to a ziploc bag and keep them in the freezer so I can pull them out one busy night and WAH-LAH! Delicious dinner in a snap!

This recipe comes from Our Best Bites, one of my FAVORITE cooking websites. Their 1st cookbook is pretty good too. Use this link if you want the picture by picture "how-to" for this recipe.

Baked Creamy Chicken Taquitos


Ingredients
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
Directions

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.


Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. (This is the point at which I freeze half of them for another day.)


Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

My quest for Fried Rice

I really enjoy Chinese food, but feel guilty ordering out as often as I'd like to. So, I've been on a quest for a great Fried Rice recipe, and I've finally found the PERFECT one for ME! 

Fried Rice

My new FAVORITE Fried Rice Recipe, which I've adapted from Our Best Bites, who adapted their's from DisneyWorld’s Ohana Restaurant (at the Polynesian Resort)

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
This makes WAY too much rice for us, so I use 1 c. rice + 2 c. water, and yes- it really helps to have the rice COLD, so make it that morning, and chill it, or a day ahead or whatever...
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mixI didn't have any and I couldn't run out to get any; it was great without it, may think to add it in the future
3-4 generous Tbsp. soy sauce

SEASONING:
1 Tbsp. dried onion
1 Tbsp. Kosher salt
1 tsp. garlic powder
1 ½ tsp. black pepper
½ tsp. celery salt
1 ½ tsp. sugar

I'm pretty positive the reason I love THIS fried rice recipe over so many others I've tried is because of the AWESOME SEASONING flavors! Really. I think that's what those other recipes lack. I love this flavor and yeah, it is a little weird that it has a slight Polynesian tang to it, but I LOVE IT! Hallelujah! I finally found a Fried Rice recipe I LOVE. I can rest from my quest and just be happy to have this on hand whenever I want some Chinese. :)


Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold).

Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.) I used about 2 T. of the seasoning.

OPTIONAL ADD-INS:
–Peas, snap peas, or pea pods
–Ham
–Shrimp
–Leftover Roasted Chicken

To make this a complete meal, I made-
Teriyaki Chicken & Chicken Spring Rolls

Teriyaki Chicken
1 lb. chicken breast, sliced
teriyaki marinade

I didn't have a lot of time, so for this round of Teriyaki Chicken, I took the easy way out. After I sliced up my chicken breast, I poured some teriyaki marinade (from the store) over the chicken, tossed it around, and put it in the fridge to marinate for about an hour (it says it only needs a half hour, but I had some time). Then I got out my grill pan, and grilled it up (2-3 minutes per side). It turned out alright. Now I'm on the hunt for great Teriyaki Chicken recipe. I might try this one, or this one.

I bought a box of our favorite Chicken Spring Rolls and baked them. Easy. Cheated, but sometimes it's necessary and so delicious!

And that's it! Our favorite, new Chinese, go-to recipe! Woowhoo!