Oatmeal Snack Cake

First of all, in case you haven't already noticed, I'm not the best at posting recipes consistently. Especially now that I'm in the midst of tax season again. Finding and trying out new recipes usually doesn't happen as much during this time of year simply because I usually go for the simplest and easiest meals, usually the ones I have in my memory that I can whip out in no time. So let me apologize before-hand for the next couple of months and the lack of recipes that are sure to follow. :)


This cake was the exception. I found myself on yet another Sunday, craving something sweet and something different. I had my eye on this oatmeal cake for several weeks and had never found the time to make it. But you all know my philosophy: Sunday evenings are best lived when there's something sweet in the kitchen. I absolutely loved this cake. L-O-V-E-D it. I think I justified eating it every day for breakfast this week since it had oatmeal in it. That's kind of healthy, right??? I love this cake for its simplicity, good texture and even better taste. The oatmeal in this cake gives it more of a substance rather than a taste, so if you're not a big oatmeal fan, don't worry! This bears no resemblance to the thick bowl you're used to eating (or avoiding) in the mornings. The coconut and pecans in the icing remind me of a German chocolate type of frosting, but not so thick. It's extremely quick and easy to throw it all together and before you know it you have cake for dessert! And for breakfast for the next several days.. (Recipe and picture courtesy of Annie's Eats/Cook's Illustrated)

Ingredients:
For the cake:

• 1 cup quick-cooking oats (not the old-fashioned kind)


• 3/4 cup water, at room temperature


• 3/4 cup all-purpose flour


• 1/2 tsp. baking soda


• 1/2 tsp. baking powder


• 1/2 tsp. salt


• 1/4 tsp. ground cinnamon


• Dash of ground nutmeg


• 4 Tbsp. butter, at room temperature


• 1/2 cup granulated sugar


• 1/2 cup packed light brown sugar


• 1 large egg


• 1/2 tsp. vanilla extract

For the Icing:

• 1/4 cup packed light brown sugar


• 3 Tbsp. butter, melted and cooled


• 3 Tbsp. milk


• 3/4 cup sweetened shredded coconut


• 1/2 cup pecans, chopped

To make the cake, preheat the oven to 350 degrees. Spray an 8x8 baking dish with cooking spray and set aside. In a medium bowl, combine the oats and water. Stir together and let sit until absorbed, about 5 minutes. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In the bowl of a mixer, combine the butter and sugars together on high until light and fluffy - about 2-4 minutes. Scrape down the bowl as needed. Add in the egg and vanilla until incorporated. With the mixer on low speed, slowly add in the flour mixture in two additions and mix just until incorporated. Add in the soaked oats until combined, about 15 seconds.

Spread the batter into the prepared pan and tap lightly against the counter to remove any air bubbles. Smooth with a spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the cake cool slightly in the pan, about 10 minutes.

While the cake cools, heat the broiler in the oven. In a bowl, whisk together the brown sugar, butter and milk. Stir in the coconut and chopped pecans. Pour and spread the mixture evenly over the cake. Return the pan to the oven and broil until the topping is bubbling and golden, about 1-2 minutes. Watch the pan cake carefully to ensure the topping doesn't burn!!! Let cool in the pan at least 1-hour. Slice and serve.

Oreo Brownie Trifle

I used to hate Oreos. I know, I know... Please don't hate me, but I did. My grandma used to keep them in a snowman cookie jar in her kitchen and they were the first things my brothers would go for whenever we visited her. But not me. I would always take a Dum Dum sucker or some crackers before I would go for an Oreo. Luckily, somewhere along my path of life, things changed. I'm not sure what exactly happened, but all of the sudden I loved Oreos. I could literally eat an entire package in one sitting if I really wanted to! To this day I still can't quite understand why I hated them so much, but I do know that I missed out on a lot of creamy, chocolaty goodness in my younger years. Thank goodness my tastes have changed! I made this trifle in honor of one of my good friends for her baby shower. I knew how much she loved oreos and anything chocolate, so I decided to combine the two flavors and make a rich, gooey dessert. I had to laugh every time someone asked me for the recipe at the shower because it is so simple. Unbelievably simple. As in 4 ingredients simple. I've always loved trifles and this one is not an exception. Oh, and did you know that there was an Oreo pudding mix you could buy? Just keep the calories coming baby! (So much for my "Healthy Year" resolution.. But I can cheat once or twice, right...?) (Picture courtesy of Love from the Oven)

Ingredients:

• 1 box of brownie mix


• 1 box Oreo pudding mix


• 1 cup heavy whipping cream


• 2-3 Tbsp. sugar


• 1 package of Oreos

Bake brownie mix in a 9x13 pan according to the box instructions, let cool completely. In the meantime, make up the Oreo pudding according to the box instructions and refrigerate. With an electric mixer (or in a stand mixer), whip the whipping cream and sugar together on high speed until stiff peaks begin to form. Put half of the Oreos into a Ziploc bag and seal it tightly. Crush into small chunks using a hammer, rolling pin, tin can, etc. - use your imagination! Once the brownies are cooled, cut them into small squares and crumble half of them in the bottom of a trifle bowl. Scoop half of the Oreo pudding mix over the brownies and smooth over so all of the brownies are covered. Scoop half of the whipped cream over the oreo mix and smooth to the edges of the bowl. Sprinkle half of the crushed Oreos all over the whipped cream. Repeat the process again, layering with the remaining brownies, pudding, whipped cream and crushed Oreos. Decorate with whole Oreo cookies along top of the trifle. Refrigerate until ready to serve.

Italian Stuffed Spaghetti Squash

As of yesterday, my husband and I decided to go on a very healthy diet and start working out more often. I guess you could say we just started our New Year's resolution a week early. One of my goals for this year is to plan and cook healthy dinners and this recipe falls right into that category. Have you ever eaten a spaghetti squash? Or better yet, have you ever cooked one and then witnessed the miracle when it turns from a regular summer squash look to stringy spaghetti?! I think I spent a good 10 minutes in awe that I could lightly touch the squash with my fork and it would somehow transform into a form of noodles! I then proceeded to tell my sweet husband every detail of the process.. Poor thing. Always has to listen to my food stories. :) I was extremely surprised at how good this meal tasted. Neal commented that if he didn't know it was squash, he would have thought it was regular pasta noodles! It is an extremely easy meal and took me about 20 minutes to put it all together. Dinner made and on the table in under 30 minutes is a HUGE bonus in my book! I used basic ingredients for the squash: ground chicken, mushrooms, spinach, spaghetti sauce and cheese. Just keep it simple. And don't worry, when everything is put together, it makes a lot of food. Serve with a side salad and some garlic bread and you've got yourself a pretty darn good meal. Let me know if you've ever had any fun experiences with spaghetti squash!! (Picture courtesy of My Kitchen Addiction)

Ingredients:

• 1 medium spaghetti squash


• 1 pound ground chicken (or beef)


• 2 Tbsp. butter


• 1 cup diced mushrooms


• 1/2 cup frozen spinach


• 2 cups spaghetti sauce


• 1/2 cup shredded mozzarella cheese


• 1/4 cup shredded Parmesan cheese

Preheat the oven to 350 degrees. Slice the spaghetti squash in half (I found it was easiest to stick the point of my knife in first, and then push down the rest of the knife. Continue all the way around until cut in half). Scoop out the seeds and stringy pulp. Place squash halves cut-side down on a plate and microwave for 10-12 minutes, or until soft. Using a fork, scrape out the inside of the squash, forming spaghetti-like strands. Set aside. In a large skillet over medium-high heat, cook the ground chicken until cooked through. Drain the grease and set aside in a small bowl. In the same pan, melt the butter and saute the mushrooms and spinach until softened. Add back in the ground chicken and the shredded squash. Pour the spaghetti sauce over everything and stir to combine. Spoon the squash mixture back into the squash halves and sprinkle with mozzarella and Parmesan cheese. Place squash halves on a baking sheet and bake for 5-10 minutes, or until cheese is melted and everything is heated through. Serve immediately.

Layered Peppermint Cheesecake

Every Christmas I look through all of my cookbooks, food blogs, and cooking magazines to find "the" ultimate Christmas dessert. I know the holidays are always insanely busy and packed full of ugly sweater parties, Christmas concerts, shopping and gift wrapping and it can be difficult to make all of the traditional cookies, cakes, and egg nog to celebrate the season. Although I'm sure you're short on time and energy this time of year, you should really try to find time to make this cake. It is the perfect dessert for your annual Holiday party or Christmas Eve dinner! I saw this cheesecake in the December issue of Southern Living and knew I had to find the time and place to make it. Surprisingly, it really wasn't that difficult. It's one of those desserts that looks extremely impressive, but is a cinch to throw together. I made the cheesecakes one night, the cake the next night, and then assembled everything together the day after that. I love the fact that it uses a box cake mix because you know the cake will rise correctly and it will save you time to mix it together and throw it in the oven. It does take a little more time than your average cake recipe, but it's so worth it!

Let me give you just a few details about this cake that I am in love with: (1) The Cheesecake. I have never thought to make a peppermint cheesecake, but it was divine! So refreshing with just a hint of crunch from the peppermint candies. It was slightly tangy when combined with the cake, which made for a perfect combination to combat the overall sweetness. (2) The Frosting. Ohh.. the frosting. Is it bad to say I literally licked the bowl clean after frosting the cake? It was divine!! Light, airy whipped cream combined with melted white chocolate to make the fluffy mousse frosting. Even after eating 2... or 4.. pieces of cake, I still can't get enough of the frosting. (3) The boxed mix cake layers. Easy, delicious, and perfectly spongy. I love the combination of chocolate and mint so I substituted a devil's food cake mix instead of the white cake mix that the original recipe called for and it turned out amazing! Enough said. If these reasons aren't enough to make you want to make this, then you must hate peppermint.. or cheesecake.. or desserts in general. It's just that good. :) (Recipe and picture adapted from Southern Living)

Ingredients:

Peppermint Cheesecake Layers:

• 3 (8 oz.) packages cream cheese, softened


• 3/4 cup sugar


• 2 Tbsp. butter, softened


• 3 large eggs


• 1 Tbsp. all-purpose flour


• 1 1/2 cups sour cream


• 2 tsp. vanilla extract


• 2/3 cup crushed hard peppermint candies

Sour Cream Cake Layers:

• 1 (18.25 oz.) package chocolate cake mix


• 2 large eggs


• 1 cup sour cream


• 1/3 cup vegetable oil


• 1/2 cup water

White Chocolate Mousse Frosting

• 2/3 cup sugar


• 1/4 cup water


• 1 cup white chocolate morsels


• 2 cups whipping cream


• 2 tsp. vanilla extract

Garnishes (optional): White chocolate curls, peppermint candies (I put some chocolate shavings on top of mine to tie in the chocolate cake pieces)

1. Prepare peppermint cheesecake layers: Preheat oven to 325. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2-3 inches to extend over the sides; lightly grease foil. Beat cream cheese, 3/4 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes, or until creamy and smooth. Add 3 eggs, one at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan, add water to pan to depth of 1 inch. Note: I always have a really hard time with water baths and cheesecakes. Since these cheesecakes are going to be covered up with cake layers, you could probably just cook them regularly without a water bath and it would turn out great.

2. Bake at 325 for 25 minutes, or until set. Remove from oven to wire racks. Cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

3. Prepare sour cream cake layers. Preheat oven to 350. Beat cake mix and next 4 ingredients at low speed with an electric mixer for 30 seconds or until moistened. Beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans. Note: I only used 2 cake pans so the cake wouldn't be as tall. It turned out great! Bake at 350 for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

4. Prepare white chocolate mousse frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, for 3-4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2-3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature, whisking occasionally. Beat whipping cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream, folding until mixture reaches spreading consistency. Beat cream a few minute longer if needed.

5. To assemble cake: Place 1 cake layer on a cake stand or plate. Place a small dollop of frosting in the center of the stand/plate to hold the cake in place. Lightly frost both cheesecake layers with the whipped cream frosting and place one on top of the cake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

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.