A Tribute to Cherry Crunch

Cherry pie filling...not the most exciting thing in the world right?  I mean I don't know many people who jump at the cherry desserts.  Well, I am here to tell you after you make this your opinion of the cherry dessert will change forever.  I really tihnk this is one of the very BEST desserts there is.  My brother even asked for it on one of his birthdays instead of cake!  Its sweet, it's crunchy, it's tart, and its even a little salty.  It's CHERRY CRUNCH!  My mom used to make this dessert and it never lasted long...the leftovers might even be better than right out the oven.  However, you have eat it warm with vanilla ice cream...you just have to!  Believe me, you will not be disappointed.  I made a few little changes from my mom's recipe, but it's pretty much the same....DELICIOUS!

Cherry Crunch

Ingredients:

• 1 Box Yellow Cake Mix
• 1/3 C of Butter (melted)
• 1 tsp  Cinnamon
• 1/2 Cup Pecans, chopped
• 2 Cans Lite Cherry Pie Filling
• 1 tsp Vanilla extract
• 1 lemon, juice and zest
• Cooking Spray (butter flavor if you have it)

Directions:

1. Mix together the first 4 ingredients with a fork until crumbly
2. Pour Cherry pie filling, vanilla, lemon juice, and zest into 13x9 baking dish coated with cooking spray
3. Top with cake mixture even, spray the top with Butter Flavored Cooking spray
4. Bake at 350 for 30 minutes, serve warm with Vanilla Ice cream...YUM

This really takes me back to being a kid again!  I love this dessert and I will definitely be making this for my kids one day, thanks for the recipe mom!

Chipotle BBQ Chicken

Everyone loves chicken.  It's just that go to thing, you always buy at the grocery becauce the possibilities are endless.  I actually decided to make this recipe after eating at my mother-in-law's house.  She had made oven barbequed chicken, and I thought why don't I ever do that??  It is so easy, and everyone loves it.  Serve it with some baked sweet potatoes and green beans for a nice southern dinner :)

This has Chipotle pepper in it.  Don't let that frighten you!  Chipotle peppers are just smoked jalapenos that come in a can with a thick sauce called Adobo.  You see the word "Chipotle" on restaurant menus all the time!  Guess where you can get it??  At the grocery in the "Mexican" aisle beside all the cans of green chiles, enchilada sauce etc.  It's pretty inexpensive and a little goes a long way!

Chipotle BBQ Chicken

For the BBQ sauce:
Ingredients:

• 1/4 C Molasses
• 1/4 C Honey
• 1/2 C Ketchup
• 2 Tbs Chipotles, chopped
• 1/2 C Apple Cider Vinegar
• 2 Tbs Woresthshire
• Lemon, juiced
• Salt and Pepper to taste

You don't even have to heat this, just mix all the ingredients together with a whisk...YOU made BBQ sauce!

For the BBQ Chicken:
Searing the chicken first will really lock in the juices, since we are using lean boneless, skinless chicken.

• 1 lb of Boneless, Skinless Checken Breasts or Thighs
• Chipotle BBQ Sauce
• Extra Virgin Olive Oil
• 1/2 Tsp Garlic Powder
• Salt and Pepper
• 1/2 C Sliced Green Onions

Directions:

1. Sprinkle Chicken on both sides with Garlic Powder, salt, and pepper
2. Heat 1 Tbs oil in a mediun high heat skillet, sear chicken on each side for about 2-3 minutes (You want that browning and sizzling to happen..don't turn the heat down!)
3. Place the seared chicken in a casserole dish and pour the BBQ sauce all over 
4. Bake in the oven at 350 for 25-30 minutes, baste with sauce after 15 minutes
5. Top with chopped green onions, and your done!

Arnold/Oroweat Sandwich Thins Winner!

Winner!!

Well, I am so excited to announce that I am a winner of $1,000 for my entry in the Arnold/Oroweat Sandwich Thins "Spin On Thin" cooking competition!  I posted my Gorgonzola B-A-T on the blog a while ago, and I am pleased to announce it was a winner in the "Simply Delicious" portion of the contest.  I had to use only 6 ingredients, and I guess they liked it as much as Zach and I did!  I will certainly be asking you for votes once for the Grand Prize winner is being picked, who gets another $1,000 plus a trip to NYC!  I have never been, and Zach and I are dying to go!  Also, If you want to enter the competition just go here "Spin On Thin" Facebook Page .  They have different categories every month, plus it's fun to see the other recipes people come up with! 

Fire Roasted Tomato and Shrimp Pasta!

This is really my favorite kind of meal.  It sounds fancy, it's actually easy, it's pasta, it's seafood, and it's a spicey tomato sauce.  I love all of those things, so combining them makes me very happy!  I actually adapted this recipe from one I found here Fire Roasted Tomato, Feta, and Shrimp Linguine.  It is awesome just the way it is, but I justed tweaked it to suit my tastes.  So here it is...

 Fire Roasted Tomato and Shrimp Pasta

Ingredients:

• 12 oz Frozen Shrimp, thawed and shelled
• 3 cloves garlic, minced
• 1 Can Fire Roasted Tomatoes
• 1 lemon, juice and zest
• 1/4 C Basil
• 1/2 Cup Dry White Wine
• 1/2 lb Whole Wheat Spaghetti
• Extra Virgin Olive oil, salt and pepper

Directions:

1. Bring water to boil for pasta, and cooked as directed
2. Meanwhile, saute garlic and lemon zest in a Tbs EVOO over medium heat until fragrant about 30 seconds
3. Add in shrimp and cook for a couple minutes on each side, just until pink
4. Remove Shrimp from pan with tongs and add wine and lemon juice to pan over Med high heat, cook for about 2 minutes
5. Then add tomatoes and basil to pan, season with salt and pepper, and cook for about 10 minutes letting sauce reduce
6. Finally add in Shrimp and basil to sauce
7. Top with Feta and toss with cooked Pasta...ENJOY!

Homemade Chicken Noodle Soup

Along with the majority of people living in middle Tennessee, I am experiencing the season change sinus issues.  So, last night after feeling pretty "blah" all day, I really wanted some hot comforting soup.  Not a thick and hearty stew or chili just some good 'ol chicken noodle!  Now I know chicken noodle soup sounds kind of boring to most, but this recipe truly has a flavorful broth, nice chunks of chicken, satisfying eggs noodles, and all the veggies in between.  My husband, Zach, was a little dissapointed when I said we were having chicken noodle soup for dinner, because he assumed it just wouldn't be that satisfying...3 bowls later his mind was changed.  Ha!  Oh and don't worry if you don't have everything on the ingredient list, you can use any noodle or veggie you want in this, make it your own :)


Homemade Chicken Noodle Soup

Ingredients:

• 2 C Lemon Roasted Chicken Breasts* (recipe below) You may use any leftover cooked chicken you have.
• 3/4 C Red Onion, chopped
• 2 cloves of Garlic, minced
• 1 C Celery, chopped
• 1 C Carrots, chopped
• 1 C Mushrooms, sliced
• 1 tsp Italian Seasoning
• 3/4 tsp dried thyme or 1 Tbs fresh
• 4 Cups low sodium chicken broth
• 1 lemon
• 1 1/2 C Egg Noodles (I used the no yolks kind)
• Salt and Pepper
• Fresh Basil or Parsley

Directions:

• Soften onion, garlic, celery, and carrots in 1 Tbs extra virgin olive oil for about 7-8 minutes over medium heat, seasoning with Italian seasoning, thyme, salt and pepper

• Add mushrooms,  and cook another 2-3 minutes

• Add chicken broth, chicken, and lemon juice.  Let soup come to a boil, then reduce heat and cook for another 15 minutes
• Add noodles and cook for about 10 minutes.  
• Finish with some fresh herbs and Enjoy!!

Lemon Roasted Chicken Breasts

1. Drizzle 2 chicken breasts with extra virgin olive oil, salt, pepper, and lemon zest
2. Place on a baking sheet and bake in the oven at 350 degrees.
3. Let chicken rest for 5 minutes, then chop into bite size pieces or shred with a fork.