Cranberry Quinoa Salad

I thought this would be one of those "chick only" salads that girls adore but boys scoff at. I mean,  no meat and craisins?  I must confess, I was surprised when Josh texted me today to tell me how much he liked it. I also feel obligated to disclose that I always cook quinoa in chicken stock! After all, I am not a veg-only kind of girl. 

Cranberry Quinoa Salad
from Can You Stay For Dinner, serves 4

Ingredients:
1 cup dry quinoa
1 ½ cups chicken broth (according to quinoa instructions)
2 Tbsp fresh lemon juice
2 Tbsp honey
2 Tbsp EVOO
¼ tsp salt
1 Tbsp chopped italian parsley
2 scallions, finely chopped
2 Tbsp red bell pepper, finely chopped
¼ cup roasted sunflower seeds
¾ cup dried cranberries

Directions:

1. Cook the quinoa according to package directions; set aside to cool.
2. In a small bowl, whisk the fresh lemon juice, honey, and olive oil. Add the salt.
3. In a large bowl, combine the cooked quinoa with the parsley, scallions, bell peppers, sunflower seeds, and cranberries. Pour the lemon juice dressing over the top and toss to coat well. 
4. Serve immediately at room temperature or cover and chill to serve cold. The salad will keep in an airtight container in the refrigerator for up to 5 days. 

Firecrackers 2

The original firecracker recipe is a classic, though every now and then we need to stray from the paved path and veer into the woods for a change. Put a new twist on an old favorite. 

I was inspired by a photo on pinterest with snack crackers made with a combination of saltine crackers AND cheez-its AND mini club crackers. AND is usually a good word when talking food. I'll have a filet AND mushroom sauce AND a lobster tail on the side AND a glass of wine. Agree?

Firecrackers 2

This one makes a double batch, enough to fill 2 gallon zip lock bags. I usually make a double batch anyways, though this one could be halved.

1 box oyster crackers (14oz) - I used kroger brand
1 box mini club crackers (11oz)
1 box original cheez-its
2 and 2/3 cups canola oil
4 Tbsp red pepper flakes
2 envelopes ranch dressing mix

1. Pour 1 and 1/3 cups oil into two separate 13x9 or larger rectangular pans and stir 2 Tbsp red pepper flakes into each pan. Let sit for 30 mins.
2. Preheat oven to 225 degrees
3. Pour half of each box of crackers into oil mixture and gently stir until crackers are coated with oil
4. Slowly sprinkle ranch dressing mix over crackers and stir well (1 envelope per pan)
5. Cook at 225 for 30 minutes, then allow crackers to cool in the oven.

Serve immediately, or store in a gallon ziplock bags.  

Firecrackers

This recipe was passed to me from my mom, and to her from her best friend Paula. You need to know that Paula is from Texas, and she does not joke around with the words "fire" or "spicy". Paula introduced my mom to Rotel. She invented the word fabulous.  There are many variations of a seasoned cracker, and this is the spicy version. Take a prilosec if you have a weak stomach.

I have found that a man will do (almost) anything if you hold up a gallon ziplock bag of these crackers in front of his nose. He will even drive to the gas station for more beer and give you the last cold one. The last cold beer! 

FIRECRACKERS 
from Paula Hamrick

2 bags of oyster crackers
1 and 1/3 cup canola oil
2 Tbsp crushed red pepper
1 envelope ranch dressing mix

1. Pour oil into 13x9 or larger rectangular pan and stir in red pepper flakes. Let sit for 30 mins.
2. Preheat oven to 225 degrees
3. Pour crackers into oil mixture and gently stir until crackers are coated with oil
4. Slowly sprinkle ranch dressing mix over crackers and stir well
5. Cook at 225 for 30 minutes, then allow crackers to cool in the oven

Serve immediately, or store in a gallon ziplock bag.  

Vanilla Pudding White Chocolate Chip Cookies

If you are in the market for a really great cookie recipe, head over to Two Peas & Their Pod and look around. Cookies are her bread and butter. The first cookie recipe I made from her blog was Banana Pudding Cookies (here), need I say more except I still dream about them! 

I needed a white chocolate chip cookie recipe, and so naturally I looked there first. If you have never added an instant pudding mix to a cookie recipe, have no fear. The cookies are moist, soft, and delicious. 

Vanilla Pudding White Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter (room temp)

¾ cup brown sugar

¼ cup granulated sugar

1 (3.4oz) package vanilla instant pudding mix

2 large eggs

1 tsp vanilla extract

2 ¼ cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 cups white chocolate chips (can also make with semi-sweet chocolate chips)

Directions:

1.     Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silpat.

2.     Using a mixer, beat together butter and sugars until creamy. Add the pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the white chocolate chips.

3.     Drop cookie dough by rounded tablespoons onto baking sheet. Bake for 10-12 minutes, until slightly golden. Remove cookies from oven and allow to cool on baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.

Katie-Ritas

Here is our go-to margarita recipe. I will not disclose how many pitchers we have made, or whether we keep the ingredients in stock at all times for emergencies. Losing power in the summer heat does not seem like a burden when you have frozen limeade and tequila on hand. You can substitute bud light for corona and use water in place of sprite, though the recipe below is tops. 

Though most good things in my life come from the South, this recipe is an exception and was brought down to us from Ohio! 

Katie - Ritas

1 (12 oz can) frozen limeade concentrate

1 (12 oz) bottle corona light

12oz good tequila (I like cuervo silver)

12 oz sprite zero

ice

lime wedges

Combine limeade, tequila, corona light, and sprite in a pitcher. Stir until well combined, and limeade has melted. Pour over a glasses with ice (and salt on the rim if desired) and garnish with lime wedge. Cheers! 

mexican corn salad

mexican corn salad

Ingredients:

4 cups frozen corn (thawed)

¼ cup red onion, chopped

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

1 large tomato, seeded and chopped

2 tsp garlic, chopped

¼ cup basil leaves, chopped

1 tsp dried oregano

1 tsp red pepper sauce (optional)

1/3 cup olive oil

2 Tbsp fresh lime juice

1 Tbsp rice wine vinegar

Salt and pepper, to taste

1 jalapeno pepper, seeded and chopped (optional)

Directions: 

1. Thaw frozen corn.
2.  Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce, olive oil, lime juice, and rice wine vinegar in bowl. Toss until combined.
3. Season with salt and pepper to taste. Scoop into festive platter and serve immediately or refrigerate. 

Paul McCartney's refried bean tacos

There is a reason that I have an entire page on Pinterest dedicated to Mexican food and margaritas. (click here) While I once loved heading over to our local El Rodeo for a jumbo margarita and veggie quesadilla, I have changed my tune, and now look forward to making great Mexican food at home. 

This recipe is the perfect complement to a cold negra modelo or a margarita on-the-rocks. 
In fact, I'll throw in THE margarita recipe from my friend Katie, which Josh and I have fondly nicknamed Katie-Ritas. Happy Friday, friends! I served this with Mexican corn salad. 

Paul McCartney's refried bean tacos

Ingredients:
1 medium yellow onion, chopped
2 Tbsp extra virgin olive oil
15 oz can refried beans
4 medium tomatoes (I used Italian plum tomatoes)
salt
package of whole grain corn tortillas (I use La Tortilla Factory low-carb)
grated cheese for topping (I use Monterey jack)
2-3 limes

Toppings - slices avocado, cilantro, hot sauce, sour cream, sliced jalapeno peppers

Directions:

1. Chop onion. De-seed and chop tomatoes.
2. Heat 2 Tbsp olive oil in large skillet over medium heat. Saute onion for 5 mins until soft. 
3. Stir in refried beans. Add chopped tomatoes and cook until heated through. Season to taste with salt. Add 1-2 tsp hot sauce if desired (I like tobasco)
4. Heat up tortillas (grill or stovetop)
5. Top each tortilla with bean mixture, grated cheese, and add toppings (avocado/cilantro/sour cream). Squeeze fresh lime juice over each taco and serve immediately.