Key Lime Bars

Before I talk about these brilliant bars, I need to get something off of my chest. Happy Holidays! Merry Christmas!!! I am just a leetle obsessed with the Christmas season. As in I'll listen to Christmas music year-round and, if I could, I would leave my Christmas tree up all year and decorate it according to the seasons/holidays. My mom put up one of her Christmas trees in early November and decorated it for Thanksgiving. It was absolutely adorable and I wanted to go home and do the same. But, after several pleading glances from my husband, and after a few "Please???" and "No." sessions, I decided to focus on Thanksgiving and pull out my dozens of Christmas decorations after the Turkey Day. I was listening to the radio this morning as I drove to work and heard Bob August announce the forecast for the day. The temperature at 7:00 am was 27 degrees and the high for the day was around 40. Hello winter! So, despite the chill in the air and the holiday recipes that are popping up everywhere, I decided to share with you something reminiscent of Spring, warmer weather, sunshine, and fresh fruit. I shouldn't say things like that in December.. That's just mean.

Back to the bars! These are very similar to the classic lemon bar, but there are a couple of differences. 1) The lime, of course! I thought it was a very nice change to the regular lemon flavor, and mixed with the sweetened condensed milk and cream cheese, it made a glorious creamy filling with just a tang of lime. 2) The crust is made with..... animal crackers. Weird? Yes. But surprisingly very tasty. It added a sweet, familiar taste that really paired well with the tangy filling. These are the perfect little treat! They can be cut into petite-size squares for holiday (or garden) parties, or into large brownie-sized chunks just for you. And for anyone else you have to share with.. :) Bottom line, people: these are delicious. AND the recipe is from Cook's Country at America's Test Kitchen - you just can't go wrong there. (Recipe source: Cook's Country Cook Book. Picture Courtesy of Mel's Kitchen Cafe)

Ingredients:

Crust:

• 5 ounces animal crackers (about 2 1/2 cups)


• 3 Tbsp. light brown sugar


• Pinch salt


• 4 Tbsp. butter, melted

Filling

• 2 ounces cream cheese, softened to room temperature


• 1 Tbsp. freshly grated lime zest


• 1 can (14-oz.) sweetened condensed milk


• 1 large egg yolk


• 1/2 cup fresh lime juice (From about 3-4 fresh limes, or 20 key limes)

Garnish (optional)

• 3/4 cup shredded coconut, toasted

Preheat the oven to 325 degrees. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.

For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.

For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.
Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.

Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.

BBQ Chicken Salad with Blue Cheese Vinaigrette

Yes, yes I know I've already posted a recipe for BBQ Chicken Salad before. And I realize that the ingredients for the salad are essentially the exact same as the other recipe, but there is one huge difference in these two salads that I couldn't resist sharing: the dressing. After all, isn't the salad dressing what ultimately makes or breaks a salad? For example, ranch made with miracle whip (aka ranch from the devil) completely and utterly ruins any salad, to the point that I literally cannot take another bite. Contrast that with this Blue Cheese Vinaigrette, delicately drizzled over crisp greens and chunks of succulent, juicy chicken pieces and you've just created a masterpiece. If you think salads are boring, just try this baby out. It will become one of your favorite meals. (Picture and recipe adapted from Two Peas and Their Pod)

Ingredients:

Blue Cheese Vinaigrette:

• 2/3 cup olive oil


• 1/3 cup rice vinegar


• 1 small onion, chopped


• 1 tsp. garlic powder


• 2 Tbsp. peach jam


• 1 cup sour cream


• 1/2 cup blue cheese


• Salt and pepper to taste

Salad:

• Mixed Greens


• Tomatoes, chopped


• Black beans, drained and rinsed


• Corn


• Diced Onions


• Cilantro


• Chicken


• BBQ Sauce

To make the blue cheese vinaigrette: Place all items into a food processor or blender. Mix until smooth. If the dressing is too thick, add in a little more olive oil and mix again.

Grill the chicken and brush each piece liberally with BBQ sauce. Cut into strips.

To plate the salads: Place mixed greens on each plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, diced onions, and cilantro. Drizzle entire salad with blue cheese vinaigrette.

Raspberry Cheesecake Buttercream Frosting

Yes, I know it's a little strange to post a recipe for frosting alone... But this particular frosting was just too good to not post about! Let me preface this by saying I am not a big frosting fan. If I'm given a piece of cake with buttercream frosting, I'm most likely going to eat the cake by itself and scrape off the frosting onto my plate. Weird-o! I know, I know. But this particular frosting was completely different. I'm not sure if it was because of the cream cheese, or if it was the fresh raspberries, but whatever the reason I couldn't resist eating every last bite of it. It was my friend's birthday last week and to celebrate, I made devil's food cake cupcakes topped with this raspberry frosting. They were really easy to make and the frosting came together in less than 5 minutes. I had several comments from my co-workers and from my husband that this was some of the best frosting they had ever had. It was so light and fluffy and had a gorgeous color! It turns out to be a bold dark pink which, accented with the dark chocolate brown, makes for a beautiful dessert for any special occasion. (Recipe courtesy of Good Life Eats)

Ingredients:

• 3/4 cup butter (1 1/2 cubes), softened


• 1/2 cup (4 oz.) cream cheese, softened


• 4 - 4 1/2 cups powdered sugar, or until desired consistency is reached


• 5 oz. fresh raspberries

Cream butter and cream cheese in an electric mixer for 1 - 2 minutes until fluffy. Slowly add 1 cup powdered sugar and beat until smooth. Add half of the raspberries and mix until combined. Add remaining powdered sugar, 1/2 cup at a time until it reaches the desired consistency. Add the remaining raspberries and beat on medium-high speed until light and fluffy (2 - 3 minutes). Chill frosting in the refrigerator for at least 30 minutes it you want it to hold its shape. Pipe or spread onto cool cupcakes.

Broccoli Cheese Soup

I stopped by Panera Café a few weeks ago for lunch. It was a cold, rainy day and I simply couldn’t pass up a bowl of broccoli cheese soup with some warm, crusty french bread. I was smitten! I had to figure out how to make this soup for myself. After browsing through several different versions, I finally settled on this one for its’ simplicity and flavors and it definitely did not disappoint. Warm, thick and cheesy with chopped broccoli, this soup was heaven on a spoon after a long day at work. I made a few adjustments to the original recipe to better suit my tastes and to add in more flavor and it turned out great. (Recipe courtesy of Mels Kitchen Café)

Ingredients:

• 1 ¾ cups chicken broth


• 1 small onion, diced


• 1/3 cup all-purpose flour


• ¼ cup (1/2 stick) butter


• ½ tsp. pepper


• ½ tsp. salt


• 2 cups milk


• 1 tsp. worcestershire sauce


• ¼ tsp. nutmeg


• 1 tsp. garlic powder


• 1 ½ cups shredded cheddar cheese, preferably sharp


• ½ cup shredded swiss cheese


• 2 cups chopped, cooked broccoli

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. While the onions are softening, heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then slowly whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Note: To speed up the process, I put frozen broccoli in a glass bowl covered with plastic wrap and microwave it for about 5 minutes until tender.

Crook's Corner Shrimp & Grits

“These are the best shrimp and grits I have ever had,” said my husband at dinner a few days ago. And that’s saying something when it comes from a man born and raised in the South where shrimp and grits can be found at almost every restaurant. And even though I’m fairly new to the whole grits experience, I will also agree that this is one of the best meals I have ever made (Yes, I said meals). This recipe is courtesy of Chef Bill Smith who is head chef from a restaurant in Chapel Hill, North Carolina called Crook’s Corner. He shared this recipe in the Southern Living magazine back in 2004 and I was lucky enough to stumble across it a few weeks ago. It begins with flavorful cheesy grits and is topped with lightly sauteed shrimp with bacon, mushrooms and green onions in a creamy, zesty sauce. All of the ingredients can be found in your common fridge and pantry so it’s a cinch to throw together. Don't be intimidated by the long list of ingredients - most of them are just spices and very common ingredients. I dare you to try out this recipe and tell me if it’s not the best shrimp and grits you’ve ever had!

Ingredients:

• 2 cups water


• 1 (14-oz.) can chicken broth


• 3/4 cup half-and-half


• 3/4 tsp. salt


• 1 cup regular grits


• 3/4 cup shredded Cheddar cheese


• 1/4 cup grated Parmesan cheese


• 2 Tbsp. butter


• 1/2 tsp. hot sauce


• 1/4 tsp. white pepper


• 3 bacon slices


• 1 pound medium-size shrimp, peeled and deveined


• 1/4 tsp. black pepper


• 1/8 tsp. salt


• 1/4 cup all-purpose flour


• 1 cup sliced mushrooms


• 1/2 cup chopped green onions


• 2 garlic cloves, minced


• 1/2 cup chicken broth


• 2 Tbsp. fresh lemon juice


• 1/4 tsp. hot sauce


• 1/2 cup half-and-half

Bring first 4 ingredients to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.

Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Sprinkle shrimp with pepper and salt and dredge in flour.

Saute mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and saute 2 minutes. Add shrimp and garlic, and saute 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, hot sauce and half-and-half. Cook 2 more minutes, stirring to loosen particles from bottom of skillet.

Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.

Roasted Red Pepper Cream Sauce

I've been noticing the recent craze of using roasted red peppers on sandwiches, in pastas, on salads, etc. and wondered why I had never seen them or heard of them before. I wasn't exactly sure what they were or where to find them and I had absolutely no idea what they would taste like. I was shopping at Ross (best store ever!) a few weeks ago when I came across a jar of roasted red and yellow peppers in their kitchen department. I couldn't turn it down.. Quick shout-out to Ross and T.J. Maxx for coming into existence!! Anyway, buying that jar was not a disappointment. The peppers marinate in a lightly sweet vinegary liquid and have a great flavor and a beautiful deep red color. The sauce was very easy to make and made my kitchen smell divine as it was thickening! I served the sauce over some diced chicken and bow-tie pasta noodles with some freshly squeezed lemon juice on top. Although skeptical at first, Neal and I both went back for seconds and scraped the pot clean. If you ever run across some roasted red peppers, buy a bottle and try them! You won't be disappointed. (Recipe and picture adapted from Mindika Moments)

Ingredients:

• 2 large roasted red peppers, chopped


• 2 cloves garlic


• 1/2 cup diced onion


• 1/4 cup fresh basil, or 1 Tbsp. dried basil


• 2 Tbsp. olive oil


• 2 Tbsp. butter


• zest of 1 lemon


• Juice of 1 lemon


• 4 T. flour


• 1 cup chicken broth


• 1 cup heavy cream


• 1/4 cup grated parmesan cheese

In a large sauce pan or skillet, heat the butter and olive oil over medium heat. Saute the onions and garlic for a couple minutes until fragrant. Add the roasted peppers, basil and lemon zest. Then add the flour and stir until it is absorbed into the mix. Slowly add the lemon juice and chicken broth and stir until the mixture begins to thicken slightly. Then mix in the heavy cream and parmesan cheese and stir until well incorporated. Let it simmer, stirring frequently, until it turns into your desired thickness. Remove from heat and puree the mixture with an immersion blender, or transfer the mixture into a blender to puree. Serve warm over pasta. You can also add in chicken and vegetables if preferred.

Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Portabella Mushroom Fajitas

I have to admit I was a little skeptical making these fajitas since my husband is such a meat-lover. I was also worried that they wouldn't be substantial enough to fill us up for dinner, but, luckily, I was wrong. Marinated portabella mushrooms replace the meat in this recipe and are sauteed along with your classic bell peppers and onions. The marinade for the mushrooms smelled divine and it tasted even better. After the mushrooms finished marinating, these fajitas literally came together in 15 minutes. I cannot stress the importance of good toppings on these babies!! We ate ours topped with homemade guacamole, salsa, cheese, sour cream, and cilantro -the perfect Mexican combination. Top it all off with a side of black beans or rice and you've got yourself a quick and delicious meal! (Recipe and picture courtesy of Good Life Eats.)

Ingredients:

For the Fajita filling:

• 8 oz. small portabella mushrooms


• 1 green bell pepper


• 1 red bell pepper


• 1 large yellow onion


• 4-6 flour tortillas, warmed

For the Portabella Marinade:

• 1 Tbsp. water


• 1 Tbsp. red wine vinegar


• 1 lime, juiced


• 3 Tbsp. olive oil


• 2 cloves garlic, minced


• 1/2 tsp. cumin


• 1/2 tsp. chili powder


• 1/4 tsp. salt


• 1/4 tsp. pepper


• 1/4 tsp. paprika

Slice the mushrooms in 1/3 to 1/4 inch thick slices. Combine the ingredients for the marinade and whisk until well combined. Add the mushroom slices, tossing to coat, and let marinade for 20-30 minutes. Meanwhile, slice the peppers and onions into strips, discarding the seeds, stem, and ribbing from the peppers and skins from the onion. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. olive oil to the pan. Add the onions and peppers, cooking until the onions are slightly translucent (about 5 minutes). Stir frequently. Add the mushrooms and the marinade. Cook until the marinade is absorbed and the mushrooms are tender, about 3-5 minutes. Fill warmed tortillas with the vegetable mixture and top with cheese, sour cream, cilantro, salsa and guacamole.

CPK's Thai Crunch Salad

A few weeks ago I went to Las Vegas for my company retreat. My mom flew out and met me here and we had a blast going shopping, eating delicious foods, and enjoying the gorgeous sunny weather. One night after a long afternoon of shopping, we stopped in at California Pizza Kitchen for dinner where I had my first experience with their Thai Crunch Salad. I have seriously been craving it ever since then and this week I decided to try and duplicate it at home. The hardest part of this recipe was simply chopping and dicing up all the ingredients for the salad, but grab somebody to help you out and this can be whipped up in no time! Don't be shaken by the long list of ingredients - most of them are common items you'd find in your kitchen and fridge. I loved the comination of flavors from the lime-cilantro dressing, the creamy peanut drizzle, and the fresh cruncy vegetables in every bite. Just thinking about it makes my mouth water again...

Ingredients:

Lime-Cilantro Dressing:

• 1/2 cup vegetable oil


• 2 Tbsp. honey


• 1/4 cup rice vinegar


• 1/4 cup chopped cilantro


• 2 tsp. Dijon mustard


• 2 tsp. lime juice


• 1/4 tsp minced fresh garlic (one clove)


• 1/2 tsp. salt


• 1/4 tsp. black pepper

Spicy Peanut Sauce:

• 2 Tbsp. creamy peanut butter


• 2 Tbsp. hoisin sauce


• 2 Tbsp. rice vinegar


• 1 Tbsp. honey


• 2 Tbsp. water


• 1 1/2 tsp. soy sauce


• 1/2 tsp. minced ginger


• 1 Tbsp. chili sauce


• Pinch of crushed red pepper flakes

Salad:

• 1-2 cups chopped red cabbage


• 2 large carrots, chopped and julienned


• 2 cups shelled edamame


• 1 cup peanuts


• 2-3 green onions, chopped


• 1 small cucumber, peeled and diced (optional)


• 1 bunch cilantro, chopped


• 1 cup rice sticks (found in the Asian section of the grocery store)


• 2 chicken breasts, cooked and cut into thin slices


• 1 bag salad - any variety


• 1 cup spinach

Lime-Cilantro Dressing: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Spicy Peanut Sauce: Put all items in a food processor and mix until combined. Chill in the fridge until ready to serve.

Salad: Place all salad ingredients into a large bowl. Pour the lime-cilantro dressing over the entire salad and mix or shake to combine. Drizzle spicy peanut sauce over the top and serve immediately.

Sweet Potato Enchiladas

So I have a confession: I'm addicted to Sweet Potatoes. I'm not joking. If I go to a restaurant with sweet potatoes on the menu, you can almost guarantee I'm going to order them. The bowl of mashed sweet potatoes on the table at our Thanksgiving Feast... Yeah, my favorite part of the meal. So you can only imagine my excitement and intrigue when I saw this recipe for Sweet Potato Enchiladas! I went to the store and bought the ingredients the very next day and told my husband we were having enchiladas. Not sweet potato enchiladas, just enchiladas. I literally stared at his face when he took the first bite, not knowing what his reaction would be.. Success!! He liked them! In fact.. he loved them. They are a lot more dense than regular enchiladas and have a lot more substance to them. The sweet potatoes add a hint of sweetness that is perfectly paired with the savory enchilada sauce. I loved the addition of black beans and chicken and thought the combination of flavors were perfect. These were also much healthier than the regular cream of chicken soup and sour cream mixture and even gave us some extra Vitamin A and C. I'm telling you guys, you just can't beat it! I have no doubt that these enchiladas will be making a lot of appearances on our dinner table in the future. (Recipe and picture adapted from Mindika Moments)


Ingredients:

• 2 large sweet potatoes, peeled and cut into large cubes


• 1 (8 oz. ) package cream cheese, softened


• 4 green onions, chopped


• 1 can diced green chilies


• 2 t. chili powder


• 2 t. cumin


• 1 t. oregano


• 1 t. pepper


• 1 t. salt


• 1 can black beans, drained and rinsed


• 1 cup cooked, shredded chicken (optional)


• 1 can enchilada sauce (red or green)


• 1 cup cheddar cheese, shredded


• Tortillas

Preheat the oven to 350 and grease a 9x13 pan. Bring a large pot of water to boil over medium heat. Boil the sweet potatoes until tender, about 15-20 minutes. In a large mixing bowl, mash together the sweet potatoes and cream cheese until smooth. Add in all the other ingredients except for the enchilada sauce, cheese and tortillas. Place a generous scoop of the filling in the center of each tortilla and roll up, placing them seam-side down in the baking dish. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with cheese. Cover with aluminum foil and cook for 20 minutes, or until heated through and cheese is melted. Serve with fresh cilantro, salsa, hot sauce and sour cream on top.

Double Chocolate M & M Cookies

Chocolate Baking Squares? Check. Cocoa Powder? Check. M&M's? Check. Chocolate lovers: These cookies are for you! I have made these cookies several times now and still can't get over how delicious they turn out every time. I absolutely love the fun colors of these cookies due to the dark chocolate cookie mixed with the bright pops of M&M's. Not only are they gorgeous, but they're also some of the most delicious cookies I've ever had. They are my husband's absolute favorite cookie, hands-down. He asks me to make them almost every week, and almost every week I refrain since it's too tempting having a few dozen cookies sitting around waiting to get eaten. These babies are soft and chocolatey (obviously....) with a bite of crunch from the colorful M&M shells. In my opinion, the more M&M's in these cookies the better. They are also a cinch to throw together and they store beautifully for about 2 days. Although these usually don't make it past my husband and I's mouths, they can also be frozen for those days when you have the "had-a-bad-day" syndrome. :) Enjoy! (Recipe courtesy of Mel's Kitchen Cafe)

Ingredients:

• 1 cup all-purpose flour


• 1/2 cup unsweetened cocoa powder


• 1/2 tsp. baking soda


• 1/2 tsp. salt


• 4 ounces semisweet or milk chocolate, coarsely chopped


• 1/2 cup (1 stick) butter, cut into 8 pieces


• 1 1/2 cups sugar


• 2 large eggs


• 1 tsp. vanilla


• 3/4 cup M&M's

Preheat oven to 325 degrees. In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.

In a medium microwave-safe bowl, place the chopped chocolate and the butter. Microwave on 50% power for one minute. Stir and repeat for another minute. If chocolate is not fully melted, continue microwaving on 30 second intervals, stirring in between. Let the mixture cool slightly at room temperature, 2-3 minutes.

In a large bowl (or in the bowl of an electric mixer), combine the chocolate mixture, sugar, eggs and vanilla. Mix on medium speed until combined. Gradually add in flour mixture on low speed. Fold in the M&M's with a wooden spoon - do not mix with mixer or the M&M's will break up into little pieces rather than stay whole.

Line baking sheets with silpat liners, or spray them with cooking spray. Drop dough onto cookie sheet by tablespoonfuls, placing them about 1 1/2 inches apart. Bake the cookies until they have slightly flattened and they begin to crack - about 14-15 minutes. The cookies will be soft, but a toothpick should come out clean when inserted into the middle. Let the cookies sit on the baking sheets for 2-3 minutes before removing them to a wire rack to cool completely.

Note: My cookies took longer bake than the original recipe directed. Watch cookies carefully when they have baked for about 13-14 minutes. They will have cracks on the tops when they are finished baking.