Chocolate Chip Craisin Muffins

These muffins are crazy good!

Who doesn't love Craisins?! 

They're so good. 

I love to put them in salads, 

trail mix, or just eat them by the handful.

When I was at the grocery store yesterday

and my four-year-old dragged me to the bakery

to ask politely for a cookie, 

I had my eye on these cranberry muffins...

But we all know, Homemade is Better!

So today I decided to whip up a 

small batch of tasty homemade muffins.

Chocolate Chip Craisin Muffins

Makes 6 regular size muffins

Ingredients:

1 cup Flour
1 teaspoon Baking Powder

1/8 teaspoon Salt

1/2 cup Sugar

1 Egg

3/8 cup Milk

1/4 cup Vegetable Oil

1 teaspoon Vanilla

1/4 cup Chocolate Chips

1/4 cup Cherry Craisins

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. Grease pan and dust with flour.
3. Mix flour, baking powder, salt
4. In a separate bowl whisk sugar, eggs, milk, oil, vanilla
5. Fold in flour mixture.
6. Fold in chocolate chips and craisins.
7. Fill muffin cups.
8. Bake for 20 minutes.
9. Let cool in pan for 4 minutes.
10. Remove from pan and cool on baking rack.

ENJOY!

Pinterest Review: Baked Chicken, Potatoes & Green Beans

I love Pinterest, don't you? 

This recipe is kind of famous on Pinterest.

I've seen it so many times, 

and every time I tell myself, 

I have to try that!

Well, tonight I did! 

So here's my review:

This Pinterest recipe receives a 

9.4 out of 10 

Based on the following categories:

10/10 for Difficulty 

Really it doesn't get much easier than this:

1. Wash, Peel and Quarter Potatoes
2. Season Ingredients with Italian Dressing Packet
3. Arrange in Casserole Dish and Top with Pats of Butter
4. Cover with Foil and Bake at 350 for One Hour.

10/10 for Ingredients

There are a total of FIVE tasty ingredients.

1. Chicken
2. Red Potatoes 
3. Green Beans
4. Italian Seasoning 
5. Butter

10/10 for Time

This takes about 5 minutes to prep and bakes in one hour.

6/10 for Healthy. 

Butter and I have a love/hate relationship.

Alternative-
Substitute "Smart Balance" or an olive oil spread 
and serve a side salad in lieu of rolls or bread. 

10/10 for "Hubby and Kiddo Approved"

I received an enthusiastic 

"Yes! Make this again" from the whole fam.

There you have it folks, 

I hope this review has been helpful. 

I do suggest giving this recipe a shot, 
if you like tender flavorful chicken, 
perfectly cooked potatoes packed with flavor,
and juicy green beans that even the pickiest eaters will eat.

All-in-all it's a good "meat & potatoes" dish 

for those busy fall weeknights.

Homemade Street Tacos

Sure you could stand in line for 30 minutes

for some tasty street tacos... 

OR,

You could let your slow-cooker do all the work 

and serve up a plate of 

shredded pork tacos

and fresh salsa right at home. 

Here's what you'll need

One Boneless Pork Roast (Butt)

For the Rub 

Cumin, 

Ancho Chili Powder

Cinnamon

Ground Cloves

Paprika

Oregano

Red Pepper Flakes

Onion Powder

Garlic Powder

Salt & Pepper 

Mix spices in a bowl

Rub all over the roast

Slow-cook for 8 hours

Shred 

Then put all the shredded meat 

back in slow-cooker to 
soak in all those tasty juices.

For the Salsa

Rotel 

Onion  

Chopped cilantro

Cumin

Ancho Chili Powder

Salt & Pepper

Sugar

Lime

Puree half of the rotel 

and  the onion

in the food processor

Mix with all the other ingredients

(I only puree half of the rotel because

I like chunky salsa.

So if you prefer smooth salsa, 

puree it all.)

*Season to taste*

I strongly encourage you 

to try alternative citrus juices,

Orange Juice 

is one of my family's favorites.

Also add any fresh ingredients you like

Pineapple is a huge hit in our house too.

You really can't go wrong with salsa so be courageous!

Let it chill in the fridge until serving.

Don't Forget

Corn Tortillas

Shredded Cheese

Lettuce, Tomatoes, Onion

Sour Cream

Build your tacos just like they do at the food truck.

Heat corn tortillas on a griddle or comal.

Add shredded pork,

Top with shredded cheese, 

lettuce, tomatoes, onion, 

sour cream and salsa.

Enjoy!

Anna's Famous Fish Tacos

Normally I don't like to brag,

but I make the BEST fish tacos.

Seriously, these fish tacos are kind of a big deal.

I probably shouldn't even be sharing the recipe,

but since it got leaked a few months ago when my 

mother-in-law shared it with family on the east coast,

I figure I may as well share it with the world.

But I should warn you,

once you try these fish tacos

you will never be happy with

any other fish tacos because

none even compare to these.

And here's why:

It's all in the sauce.

Say it with me,

"It's all in the sauce!"

The Sauce

Just stock up on everything in this picture

because you'll be making this sauce again and again.

1/2 cup Plain Yogurt

1/2 cup Sour Cream 

Juice of 1 Lime(not pictured)

1 can diced green chiles 

*or minced jalapeno if you like it hot

1 teaspoon minced capers

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon dill weed

1/2-1 teaspoon cayenne pepper  

*adjust based on how hot you like it
Mix everything together

Chill for 30 minutes

Now for the fish, 

there are two versions.

First ask yourself,

Do I feel like being good or being really bad?

Healthy version

The healthy version is simple,

Just cut fish into strips,

*Preferably boneless, skinless Cod 

Season/marinate for 15 minutes 

*Marinade: Lime, Cumin, Additional seasoning to taste, Olive oil 

Wrap in heavy duty foil 

*Coat inside of foil packet with nonstick spray

Grill for 10 minutes until fish is cooked/flaky

Not-so-Healthy version

Beer-batter:

Combine  1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 

Blend 1 egg and 1 cup beer 

Quickly stir  egg/beer mixture into dry ingredients.

Dip fish into batter and deep-fry until crisp and golden brown.

Drain on paper towels.

Tortillas

I prefer these blue corn tortillas:

Fry them to make them crispy or just warm them

You can also use regular corn, flour, whole wheat, low-carb, etc...

How to assemble Fish Tacos

This may seem silly,

it is kind of a no-brainer.

So feel free to stop reading now.

But, whenever I serve these to a crowd, 

which I have done dozens of times,

this always happens:

A guest walks up to the assembly line, 

stares at the ingredients with an expression of 

bewilderment across their face and asks 

"Okay, how do I do this?"

As if they've never made a taco before in their lives!

Dear Family and Friends, I'm sorry for publicly shaming you for your lack of taco-building skills. I love you all! 

Taco-Building 101

Grab a tortilla

Sprinkle some cheese on top

Place a few pieces of fish on

Sprinkle with cabbage/coleslaw mixture

Top with a big heaping spoonful of sauce

Then add whatever else you're into:

Avocado, lettuce, tomato, onion, salsa, you name it.

I prefer to keep it simple.

Now just eat and repeat!

Baked Caprese

Mozzarella, Tomato, Basil and Balsamic Vinegar, doesn't that sound like a match made in heaven? Add it to the top of garlic ciabatta bread and now I am drooling! 

The other day Mr. Q and I had a late lunch date at our favorite Vietnamese restaurant and so when dinner time rolled around we were still pretty stuffed. The kiddos did their usual homemade pizza Friday night ritual, but later I decided to whip up this amazing late night snack just for the two of us.

Baked Caprese

This is so easy to make, yet it looks fancy and tastes amazing, 

so I thoroughly recommend serving it up as an appetizer 

to wow your guests at your next dinner party! 

Here's what you'll need: 

Ciabatta bread 

butter

garlic

mozzerella 

balsamic vinegar

tomatoes

basil

Instructions:

Cut your bread in half. 

Since we weren't all that hungry I saved half of my baguette 

but if you're feeding a larger crowd use both halves 

or double the recipe if needed. 

Just know that you'll need about 8 oz. cheese and 1 large tomato per half loaf. 

Next mix softened butter and minced garlic and spread it over the bread.

Then sliced Mozzarella and place it on top. 

Bake the bread @ 400 degrees for 10-15 minutes until cheese is melted.

Bring the balsamic vinegar to a boil on the stove, then let it simmer for 5-7 minutes to reduce. 

Slice tomatoes and chop basil.

Take the bread out of the oven, top with tomatoes, basil, and drizzle with balsamic reduction. Cut into slices. 

Enjoy!

This was adapted from Two Peas and Their Pod

And We're Back...

Dear Fellow Foodies,
I would like to offer my sincere apologies for my recent unexplained absence. 
My family and I have been dealing with the loss of a family pet, college finals for me, start of a new school year for the kiddos, and tons of work at the office for Mr. Q. Sadly we have not been eating as much homemade meals as we would have liked, nor have I been taking the time to capture the tasty stuff that has been going on in the kitchen lately. But I am back now, (mentally and emotionally) and I am craving some quality time in the kitchen. There's going to be a lot of great new stuff posted, starting today. So stay tuned!

--Anna Q

Blueberry Banana Bread with Cream Cheese Swirl

This morning two brown bananas on the counter were 

just begging to become banana bread...

But I was also in the mood for cheesecake, 

(I'm basically always in the mood for cheesecake)

So I came up with this Blueberry Banana Bread 

with Cream Cheese Swirl.

(The blueberries were just sort of an an afterthought 

and probably the best idea ever!)

Here's what you'll need:

1 EGG

1/2 CUP BROWN SUGAR

1/4 CUP VEGETABLE OIL

1/4 CUP APPLE SAUCE

1/4 CUP LITE SOUR CREAM

2 TEASPOONS VANILLA

1 CUP BANANAS (MASHED)

1 CUP FRESH BLUEBERRIES 

1 CUP FLOUR

1/2 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

PINCH OF SALT

And for the Cream Cheese Swirl 

You'll need:

1 EGG

4 OZ. CREAM CHEESE

1/4 CUP SUGAR

3 TABLESPOONS FLOUR

Directions:

Preheat oven to 350, grease and flour loaf pan.

Combine egg, brown sugar, oil, apple sauce, sour cream and vanilla

in a large bowl with a wire wisk until smooth.

With a spatula fold in the rest of the bread ingredients.

Pour 2/3 of the bread mix into the loaf pan. 

(See: Step One)

Next mix cream cheese swirl ingredients until smooth.

Pour cream cheese mixture on top of bread mix in loaf pan.

(See: Step Two)

Then carefully pour the remainder of the bread mix 

over the cream cheese layer.

(See: Step Three)

Bake 45-60 minutes until toothpick is inserted in center 

and comes out clean.

Allow bread to cool in pan for 10 minutes.

Then cool another 20 minutes on wire rack.

   Enjoy!