King Ranch Bubble Up

This was the best thing we ate last weekend. I made this for lunch and it was SOOOOO good! I wanted to eat the entire pan myself. Crazy good! I modified my Rotel Chicken Spaghetti recipe and turned it into a bubble up. It worked great. Serve this with some Mexican rice, black beans and/or a salad for a complete fiesta!

I use Pillsbury Grands Jr. biscuits, not the big Pillsbury Grands biscuits. I think the smaller biscuits work better in the bubble up recipes. They don't crowd the pan and cook all the way through. If you want to use the bigger Pillsbury Grands biscuits, cut them into 6 pieces and throw one of the biscuits away. That will help ensure that the biscuit dough gets cooked all the way through.



King Ranch Bubble Up
serves 6-8

12 oz cooked chicken, chopped (half a rotisserie chicken)
1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1/2 tsp garlic powder
1/2 tsp onion powder
8 oz Velveeta cheese, cubed
1 (12oz) can Pillsbury Grands Jr Biscuits (10 count)
Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave. Stir in soup, Rotel tomatoes, garlic and onion powder. Microwave on high and additional 1-2 minutes, until smooth. Stir in chopped chicken.

Cut biscuits into quarters. Stir into chicken and cheese mixture. Pour mixture into prepared 9x13-inch pan.

Bake for 30 minutes.

Kung Pao Spaghetti (CPK’s )

MY NOTE:  The first time I made it, I used the recipe as written.  It was a bit spicy for our pallets so the second time I made it, I used about 1 tsp or so of red pepper flakes (because I didn't have the red chili sauce) along with some garlic and it was very tasty.  Then, I used some Siracha the 3rd time--about 1T and it was really excellent as well.  Each time I make it, the hubster asks for more!!!!!

From Steph:  A copycat recipe that you can make right at home in less than 20 minutes. And it tastes even better than the restaurant version!



Have you ever had California Pizza Kitchen’s Kung Pao Spaghetti? I’ve had it on many occasions but as good as it is, I’m just not comfortable spending $15 on a lunch dish for myself, especially when it’s during my lunch break. But now, I never have to order this because I can make it right at home in just 20 minutes!






Now if you’ve never had the CPK version, this is really a Chinese take-out favorite tossed in spaghetti noodles. It’s wonderfully flavorful and savory with that extra spicy kick to it, and there’s plenty of chicken to go around for everyone, unlike CPK who adds in a couple of pieces of chicken and then charges an additional $3 for it.

And f you want it completely vegetarian, you could even add some fried tofu cubes. That actually sounds better than the chicken. I’ll definitely be trying that next time!

CPK’S KUNG PAO SPAGHETTI

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Yield 4 servings

A copycat recipe that you can make right at home in less than 20 minutes. And it tastes even better than the restaurant version!

INGREDIENTS
1 pound spaghetti
2 tablespoons vegetable oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced

FOR THE SAUCE
2/3 cup reduced sodium soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tablespoons red chili paste with garlic, or more, to taste
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil

INSTRUCTIONS
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
Serve immediately.

NOTES


Adapted from Blog Chef

Olive Oils

The brands that failed to meet the extra virgin olive oil standards, according to this study: Bertolli, Carapelli, Colavita, Star, Pompeian. Eat Grown Local also reports: Filippo Berio, Mazzola, Mezzetta, Newman's Own, Safeway, and Whole Foods in this list; the data may be from the earlier 2010 study when more brands were evaluated.

The real deal: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic are also noted by Eat Grown Local.

Anti-Inflammatory Turmeric-Coconut Bedtime Drink For Better Digestion

Turmeric milk is a traditional Indian and Ayurvedic beverage that is typically drunk before bed. Similar to what we do here in the States with warm milk before bed. Although, I never really enjoyed warm milk before bed as a kid, I sure do enjoy this delicious beverage. The warming effect it has on the body puts you right to sleep!

I chose to add ginger to my recipe to further enhance the anti-inflammatory properties (especially for the digestive tract!). Honey is optional as a sweetener…but it does also add more medicinal properties! I use coconut milk because it is full of healthy fats and contains lauric acid, antimicrobial lipids and capric acid, which have antibacterial, antifungal and antiviral properties.

I hope you enjoy this as much as I do!
Turmeric has many beneficial healing properties and have been shown to:
Ease arthritis pain, due to it’s anti-inflammatory properties
Help the liver detoxify by enhancing liver function, and also enhances the flow of bile (aka gallstone prevention!)
Boost blood circulation, and also thins the blood (CAUTION to those already on a blood-thinning medication)
Heal and soothe the digestive tract, and even help prevent ulcers due to the antiseptic properties
Reduce the pain and fever associated with illness

A host of scientific investigations have also looked at the ability of curcumin to fight cancer. Curcumin kills several types of cancer cells in the laboratory. In animals, curcumin prevents or slows cancer in the skin, breast, liver, fore-stomach, duodenum and colon. Curcumin also has anti-angiogenic properties; translation: curcumin seriously slows new blood vessel formation in tumors, causes asphyxiation of tumors and thus preventing their growth and metastases.
Here is how to make this delicious healing beverage:

Ingredients:
2 cups coconut milk (or milk of your choice) — where to find
1 teaspoon turmeric — where to find
1/4 teaspoon black pepper (the absorption of turmeric is actually enhanced when combined with black pepper)
1″ piece of ginger sliced
raw honey to sweeten, if desired — where to find

*Note: If you have an ulcerative intestinal problem, omit the black pepper as it can be problematic with ulcers. Black pepper can even make small cuts in the bowels of people with Crohn’s disease
Directions:
In a saucepan add all ingredients (except honey, if using) and whisk to combine
Heat over medium heat until it starts to bubble
Then turn heat down to low and simmer for about 5 minutes so the flavors meld
Strain out the ginger
Add honey and stir
Makes 2 servings, so you can share the love

Here’s how I keep it on hand for ease of use:
In a small jar combine:
3 Tbsp turmeric
2 tsp black pepper
1 Tbsp powdered ginger
Cover the jar and shake to combine
To use: Mix 1 teaspoon of the powdered mix with 1 cup of milk

Dark Chocolate Guinness Cake with Baileys Irish Cream Cheese Icing

I found this at http://loveswah.com/2013/03/dark-chocolate-guinness-cake-with-baileys-cream-cheese-icing/ and does this sound perfect for St. Patrick's Day???  Yes!!!



Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing

Prep time
20 mins
Cook time
1 hour
Total time
1 hour 20 mins

Serves: 12
Ingredients
Dark Chocolate Guinness Cake
250ml Guinness beer (1 cup)
250g butter (1 cup + 1 tbsp)
100g cup cocoa powder (2/3 cup)
400g caster/superfine sugar (1¾ cups)
140ml sour cream (2/3 cup)
2 eggs
1 tbsp vanilla extract
250g plain flour (2 cups)
2½ tsp bicarbonate of soda/baking soda
Baileys Cream Cheese Icing
500-600g sifted icing sugar/powdered sugar (4-5 cups)
100g butter at room temperature (1/2 cup)
250g cream cheese at room temperature (8oz)
4-6 tbsps Baileys Irish Cream (to taste)

Instructions
Dark Chocolate Guinness Cake
Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin.
Melt the butter into the Guinness in a saucepan over low heat.
Whisk in the cocoa and sugar and take the saucepan off the heat.
Beat the sour cream with the eggs and vanilla in a separate bowl until combined, than add to the beer mixture.
Whisk in the flour and bicarb until combined.
Pour the cake batter into the tin and bake for an hour. The middle of the cake may still be slightly wet when you take the cake out, but it will firm up as it cools down.
Leave to cool completely in the tin as it is quite a damp cake and could collapse.
Baileys Cream Cheese Icing
Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in Baileys. Continue mixing for 5 minutes until the icing is light and fluffy.
Dollop lashings of the icing onto the top of the cake to recreate the froth on a glass of Guinness. If you are feeling particularly dexterous, slice the cake length-wise and fill the cake with the icing too (there will be definitely be enough icing).




If you’re after a more decadent version of this cake, the recipe for my Guinness Layer Cake with Whiskey Ganache and Baileys Icing is now available!



This icing recipe makes a lot, I spread mine just on top of the cake to emulate the froth on top of a glass of Guinness (and also possibly out of laziness and lack of time!). But feel free to ice the sides of the cake or even slice it in half horizontally and fill the cake with icing too. You can never have too much Baileys icing ;)

Impossible Pie (Coconut Cream)

Impossible Pie...
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Crock Pot Green Chile Enchilada Soup

Ingredients
4 chicken breasts (cooked and shredded)
2 - 14.5 oz cans chicken broth
2 - 15 oz. cans mild green enchilada sauce
2 - 4 oz. cans diced green chiles
⅔ cup water
1½ TB cumin
1 TB chili powder
1 tsp. onion powder
1 tsp. garlic powder
⅔ cup corn (if frozen, thaw out)
⅔ cup instant rice
1 - 8 oz. bar cream cheese (cubed)
salt and pepper
Monterrey Jack Cheese

Instructions
Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic podwer and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.