Monday, August 31, 2015

Turkey Black Bean Chili

Serves 6-8
  • 1 lb lean ground turkey, cooked
  • 3-4 C chicken broth
  • 1-2 C carrots, sliced
  • 1-2 C potatoes, diced (1/2 - 1 inch cubes)
  • 1 large onion
  • 4-5 cloves of garlic
  • 1 TBS chili powder
  • 1 TBS cumin
  • 1 TBS basil
  • 1 TBS oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 TBS red whine vinegar (white distilled, or apple cider works just fine)
  • 2 (15 oz) cans diced tomatoes
  • 2 cans back beans, rinsed 
  • El Toritos corn cake (our favorite)
  • avocado
  • cilantro
  • sour cream
  • cheese
  • tortilla chips

In a large pot boil chicken broth, carrots, and potatoes until tender. 
Add onion, garlic, chili powder, cumin, basil, oregano, salt, pepper, vinegar, tomatoes, and black beans.
Cook the chili on medium-high heat until everything is heated through and onion appears translucent.
(Depending on desired consistency, you may need to add more broth/water or a couple tablespoons of cornstarch to the chili.)
Garnish and serve.

Saturday, August 8, 2015

Saturday Sweets | Frozen Strawberry Crunch Cake

 Serves 12
  • 1 box Nature Valley crunchy granola bars (6 x 2 bar pouches)
  • 2 TBS brown sugar
  • 1/4 C flour
  • 3 TBS butter, melted
  • 2 egg whites
  • 1/2 C sugar
  • 1 C heavy whipping cream
  • 1 lemon
  • 4 oz cream cheese
  • 1 1/2 C freshly chopped strawberries
1. Put the Nature Valley granola bars in a food processor and process until you achieve a fine crumb. Divide crumbs in half (3/4 C) and reserve for topping.
In a large bowl, add 3/4 C of crumbs, brown sugar, flour, and melted butter and mix together. Spread and press evenly into a greased 8x8-inch dish. Bake at 350 degrees for 10 minutes. Let cool.
2. In a mixing bowl, combine egg whites and sugar and mix on high speed. Add the heavy cream and continue mixing for 5 minutes.
3. In another bowl, mix squeezed lemon juice and softened cream cheese. Add the the heavy cream mixture and mix on low speed until well combined.
4. Add fresh strawberries into the cream mixture.
5. Pour the strawberry cream mixture on top of the baked cooled crust, and top with the remaining 3/4 C crumbs.
6. Cover and freeze for at least three hours.

Saturday, August 1, 2015

Saturday Sweets | Brown Butter Salted Caramel Snickerdoodles

There's a new ritual in the Jensen home: Saturday Sweets. 
Basically Jay and I switch off picking out recipes at the beginning of the week, then come Saturday afternoon- party in the kitchen! I was so touched when Jay suggested this new ritual. So far it has been a delicious success and we have had just the absolute most fun time together.

 Makes 24 cookies
  • 2 1/2 C flour
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 C unsalted butter
  • 1 1/4 C dark brown sugar
  • 1/2 C sugar
  • 1 large egg
  • 1 egg yolk
  • 1 TBS vanilla extract
  • 1 TBS plain Greek yogurt
  • 1 C caramel squares, cut into 1/4's
  • 1/4 C granulated sugar
  • 2 tsp cinnamon
1. In a medium sized bowl, mix the flour, baking soda, cream of tartar, cinnamon and set aside.
2. To brown the butter: heat a medium saucepan to medium high heat. Add butter and whisk frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature. You have to watch it closely because the turn happens quickly and you don't want it to burn. 
3. While the butter is cooling, cut caramel squares into 1/4's.
4. In a large bowl, combine the brown butter, brown sugar, and 1/2 granulated sugar. Blend with a mixer until well combined.
5. Beat in egg, yolk, vanilla, and yogurt and mix until well combined.
5. Form the dough into a ball and cover with plastic. Chill in the fridge for at least 30 minutes.
6. Once you are ready to bake, preheat the oven to 350 degrees. Measure about 2 TBS of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won't stick to the pan.
7. Mix 1/2 C sugar and 2 tsp of cinnamon into a small bowl and roll each cookie in the mixture. Place on a greased cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
8. Bake for 8-10 minutes, or until the edges turn lightly brown.

Wednesday, March 4, 2015

One Pan Chicken Dinner

Serves 4-6
Chicken Dinner
  • 4 raw chicken breasts, cut into 1-inch cubes
  • 8 red potatoes, cut into 1-inch cubes
  • 1 [16 oz.] package frozen veggies of your choice, OR 2-3 C chopped fresh veggies
  • 1 package dry onion soup mix
  • 1 stick [1/2 C] butter, cut into small cubes
Preheat oven to 350.
Line the bottom of a 9x13 casserole dish with chicken.
Cover the chicken with potatoes.
Cover the potatoes with vegetables.
Cover the vegetables with butter.
Sprinkle the onion soup mix on top of the butter.
Bake for 1 hour.

  • Juice from Chicken Dinner
  • 4 TBS cornstarch or flour
  • 1/4 C milk
Drain the juice from casserole dish into a medium-size glass bowl.
Add milk and cornstarch; whisk until smooth.
Serve on top of Chicken Dinner.

Monday, March 2, 2015

3 Ingredient Chicken Cacciatore

Serves 4-6
  • 4 chicken breasts
  • 1 [24 oz.] jar of Arrabbiata sauce
  • 1 [16 oz.] box of pasta of choice
  • grated Parmesan or Romano cheese for garnishing
Combine chicken and Arrabbiata sauce in crock pot.
Cook on low for 4-5 hours.
About 20 minutes before you're ready to eat, cook pasta according to package instructions; drain; return to pot and drizzle with olive oil.
Serve the Chicken and sauce on top of pasta and top with your choice of cheese. [*Also fantastic with a side of cooked yellow and zucchini squash.]

Saturday, February 28, 2015

Cobb Salad

This has been a favorite lately. 
I love to buy ingredients in bulk, then cook and dice everything ahead of time so it makes for easy assembly at dinner time.

  • fresh spinach
  • iceberg lettuce
  • red romaine lettuce
  • rotesserie chicken, shredded
  • bacon, chopped
  • hard boiled eggs, diced
  • avocado, diced
  • tomatoes, diced
  • cheddar cheese, shredded
  • ranch dressing

Wednesday, February 25, 2015

Frozen Strawberry Cheesecake

Serves 6-8
  • 4 TBS butter, melted
  • 1 C graham cracker crumbs [approximately 1 1/2 packages of graham crackers]
Combine ingredients in a small bowl.
Pour ingredients into an 8x8 casserole dish; firmly and evenly pack down to form a crust.
Set aside.

  • 1 [8 oz.] package of cream cheese
  • 1/2 C powdered sugar
  • 1/3 C milk
  • 1/4 C plain Greek yogurt
  • 2 C strawberries, fresh or frozen
Combine ingredients in a food processor or blender and puree.
Pour filling on top of the prepared graham cracker crust.
Cover; place in freezer until fully frozen [at least 4 hours].

Monday, February 23, 2015

Strawberry Lemonade

This is hardly a recipe, but I can't stop drinking this amazing and refreshing beverage.

Makes 6 cups of lemonade
  • 1 quart [4 cups] lemonade
  • 2 C strawberries, fresh or frozen
Mix ingredients in a blender until strawberries are pureed.

Saturday, February 21, 2015

Tuna Egg Salad Sandwiches

Serves 4
  • 1/3 C mayonnaise
  • 1 1/2 tsp dijon mustard
  • 1 TBS dill pickle relish
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • freshly ground pepper to taste
  • 1 [12 oz.] can white tuna in water
  • 3 hard boiled eggs, chopped
Combine all ingredients in a small bowl.
Serve on bread with romaine, tomatoes, and your choice of sliced cheese.

Saturday, January 10, 2015

Cinnamon Rolls

Makes 12 rolls
  • 1 C warm milk
  • 2 eggs
  • 1/3 C butter, melted
  • 4 1/2 C flour
  • 1 tsp salt
  • 1/2 white sugar
  • 2 1/2 tsp yeast
Place ingredients in the pan of a bread machine. Select dough cycle; press start.
After dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
Meanwhile, prepare filling...

  • 1 C brown sugar
  • 2 1/2  TBS cinnamon
  • 1/3 C butter, softened
In a small bowl, combine brown sugar and cinnamon.
After dough has set for about 10 minutes, roll into a 16x21 inch rectangle.
Spread butter evenly over the dough.
Sprinkle sugar/cinnamon mixture evenly over the butter.
Roll up dough; cut into 12 rolls [cut approximately every 1 1/2 inches].
Place rolls in a lightly greased 9x13 inch baking pan.
Cover; let rise until nearly doubled, about 30 minutes.
Bake rolls in preheated oven at 400 degrees until golden brown, about 15-20 minutes.
While rolls are baking, prepare frosting...

  • 1 3 oz. package cream cheese, softened
  • 1/4 C butter, softened
  • 1 1/2 C powdered sugar
  • 1/2 tsp vanilla
  • 1/8 tsp salt
Beat all ingredients together in a small bowl.
Once rolls are finished baking, remove from oven and cover with frosting before serving.