Chocolate Covered Strawberry Cookies

Chocolate Covered Strawberry Cookies | Recipe on www.bxtchesbeblogging.com

Sometimes I feel that I don’t get inspired enough or maybe it’s that I’m not letting inspiration in, but either way, every once and a blue moon, inspiration bangs right on the door. Maybe it wasn’t a bang on the door as much as it was a walk through Wal-Mart.

Once upon a time, on a late night ice cream run through my local Neighborhood Wal-Mart, I ran across some Chocolate Strawberry Oreos. . .I was intrigued, so I grabbed a pack hoping that something creative would hit me later. After several test runs and many happy test tasters later, I am proud to bring you. . .the Chocolate Covered Strawberry Cookie.

You can send a thank you card later.

Also, please note. . .my expertise lies in very little and that is especially true for photography. I am a work in progress when it comes to taking pics of recipes. I am trying, I am Pinteresting, I am learning. . .just please bear with a BXTCH, I promise the goods are delicious!

Please be sure to read through the entire recipe and all notes prior to pre-heating the oven.

Chocolate Covered Strawberry Cookie
The perfect cookie for Valentine's Day, your anniversary, a special birthday, or Monday night in front of the T.V. while watching The Bachelor search for his HEA.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup butter, softened (2 sticks)
  2. 1 cup sugar
  3. 4 tbsp. strawberry jello mix
  4. 2 eggs
  5. 1 tbsp. strawberry extract/flavoring
  6. 2 1/2 cups AP flour
  7. 1 tsp. baking soda
  8. 1/2 tsp. salt
  9. 1 3.5 ounce box chocolate pudding mix
  10. 10 Chocolate Strawberry Oreos (chopped)
  11. 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350℉
  2. Sift together
  3. Flour
  4. Pudding Mix
  5. Baking Soda
  6. Salt
  7. Cream together
  8. Butter
  9. Sugar
  10. Jello Mix
  11. **Let this cream for about 3-5 minutes (good and fluffy is what you are looking for)**
  12. Add eggs, one at a time, mixing well after each addition
  13. Add strawberry extract/flavoring
  14. Slowly add dry ingredients (just until well incorporated)
  15. Add in Oreos
  16. Stir in chocolate chips
  17. Scoop/spoon cookie dough onto a greased (or parchment paper covered) baking sheet.
  18. Bake for 9-11 minutes, or until edges start to brown (you'll know).
  19. After about 3-5 minutes, transfer cookies to cooling rack.
Notes
  1. So, maybe you can't find the Chocolate Strawberry Oreos (see pic). Don't worry BXTCHES, just use the Chocolate Oreos (chocolate cookie/chocolate cream)
  2. I actually purchased Strawberry flavoring, because it is all I could find. Actually, I have no idea if they even make a real Strawberry Extract, but the flavoring gets the job done. And, I know that a full tablespoon seems like a lot, but after some test runs, it was the amount that gave the best strawberry flavor.
  3. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-11 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  4. If you are using a Kitchen Aid to whip these up, there is no need to chop your Oreos, just kick up the speed a bit, break the cookies in half and chuck them into the mixing bowl. The Aid will do the rest.
  5. I know that the picture looks a bit dull, but I promise these are fantastically delicious cookies.
  6. If you were looking to color these up, you could always whip up some buttercream and make yourself a special kind of sandwich.
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Spicy Mayonnaise

I don’t have much to say about this mayo except, it accompanies the Buttermilk Fried Chicken Sandwiches. Of course, you can certainly use this mayo anywhere you wanna spice up the boring stuff.

Spicy Mayonnaise
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup mayonnaise
  2. 1 TBSP your favorite hot sauce
  3. 2 pickles spears (diced)
Instructions
  1. Using your favorite blending device, blend the ingredients until well combined. If you find yourself needing to add more pickle juice to loosen up your mayo, go for it.
Adapted from some guys restaurant
Adapted from some guys restaurant
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Buttermilk Fried Chicken Sliders

**BXTCHES Gotta Warn: THIS IS A RECIPE THAT YOU WILL NEED TO ALLOW BETWEEN 1-2 HOURS TO MARINATE YOUR CHICKEN. PLAN ACCORDINGLY**

This recipe has become a favorite in our household. That sounds so cliché, right? Maybe, but true. 

Here’s the scoop. Sitting around one evening, watching some sort of show that focused on popular items that particular restaurants were known for and one of these restaurants (I have no idea the name, so sorry) made a copycat of the Chick-Fil-A chicken sandwich, but in slider form.

The unfortunate part was there was no actual recipe given. The fortunate part, he did tell us what it was he was putting in the recipe, we just had to figure out how much. Thank heavens I’m good for something. . .we played around with it and came up with something that worked. And now you get to enjoy the fruits of my hard mediocre labor. You’re welcome.

Spicy Mayo recipe here

Once again, please read the entire recipe and all notes provided before you even warm up your grease.

Buttermilk Fried Chicken Sliders
Juicy and delicious chicken, fried to a golden, crispy brown. Serve on a slider bun with a creamy spicy mayo and you may have yourself a winner.
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Ingredients
  1. 4 skinless, boneless chicken breasts (see notes below)
  2. FOR THE MARINADE
  3. 1 packet of ranch seasoning mix
  4. 1/4 cup white sugar
  5. 1 tsp salt
  6. 1 cup water
  7. 2 cups buttermilk
  8. 1-1/2 cups pickle juice
  9. FOR THE FRY MIX
  10. 2 1/2 cups all purpose flour
  11. 1/2 tsp onion powder
  12. 1/2 tsp garlic powder
  13. 1 tsp paprika
  14. 1 packet ranch dressing mix
  15. pinch cayenne pepper
  16. salt and pepper
  17. Vegetable Oil for frying
  18. FOR THE SANDWICH
  19. slider buns
  20. spicy mayo (see link)
  21. sliced dill pickles
Instructions
  1. If necessary, pound your chicken breast to an even thickness.
  2. Cut each breast into 3 equal pieces
In a large bowl combine the ingredients for your marinade
  1. Water
  2. Pickle Juice
  3. Buttermilk
  4. Ranch Mix
  5. Sugar
  6. Salt
  7. Place your chicken breast pieces in the marinade, cover and refrigerate for at least 1 hour.
  8. Once your chicken is marinated, remove from fridge and set aside. In a deep, heavy pot (one appropriate for frying), heat your vegetable oil to 360°. When filling you pot with oil, only fill to around the halfway mark.
It's time to get your fry mix ready. In a shallow dish (like maybe a casserole dish) combine
  1. Flour
  2. Onion Powder
  3. Garlic Powder
  4. Ranch Mix
  5. Paprika
  6. Cayenne
  7. Salt and Pepper
  8. MIX WELL
  9. Once your oil is at the right temperature, remove chicken from marinade and add to the fry mix, cover well, shake off excess and place in oil. Chicken is usually done when it begins to float to the top. But, of course, make sure that the internal temperature is 165°. Drain your chicken on a towel lined plate/sheet tray.
Notes
  1. By pounding out the chicken breast, it will allow them to cook more evenly. Because really, biting into raw chicken is not good eats for any BXTCH.
  2. I put down 4 chicken breasts, because that's what I use for my family. But, now that you know that you're going to get 3 sandwiches out of 1 breast, just plan according to your family size.
  3. We use slider buns for this delicious sandwich, another delectable alternative would be Hawaiian buns. Go ahead, you can thank me later.
  4. If this becomes one of your families favs (and let's face facts, it will), then I suggest (from experience) to start saving your pickle juice.
  5. When assembling your sandwiches, butter and toast your buns, use the spicy mayo, add some pickles, just do you.
Adapted from some guys restaurant
Adapted from some guys restaurant
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Crockpot Barbecue Pork Chops

Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

Remember to read through the recipe and all notes before you even plug in that crockpot.

Crockpot Barbecue Pork Chops
Yields 8
Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 8 Pork Chops
  2. Salt and Pepper
  3. 2 TBSP vegetable oil
  4. 28 ounce can peeled crushed tomatoes
  5. 1 cup ketchup
  6. 1/2 cup brown sugar
  7. 4 TBSP worcestershire sauce
  8. 4 TBSP prepared mustard
  9. 1 tsp salt
Instructions
  1. Season pork chops (both sides) with salt and pepper.
  2. In a large skillet, heat oil over medium high heat.
  3. Once oil is heated, place chops in skillet, just browning on both sides (you're not trying to cook all the way through).
  4. Once out of the skillet, place the chops on a towel lined tray. Let's get the sauce ready. . .
In a large bowl mix
  1. Tomatoes
  2. Ketchup
  3. Worcestershire Sauce
  4. Mustard
  5. Salt
  6. Mix Well
  7. Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
Notes
  1. For this particular recipe/test, I used the center cut, bone-in pork chops. Since I'm not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
  2. I think that the sauce here is fantastic, but I'm also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
  3. In my particular crockpot, I was able to layer these by 3's. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
  4. When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
  5. This recipe can easily be cut in half or even doubled. A little math and you're good to go.
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Potato Soup

Potato Soup | Recipe on www.bxtchesbeblogging.com

I know, I know, it’s summer and you’re probably wondering what in the world this BXTCH is doing posting a soup recipe, don’t worry, I’m wondering the same exact thing.

Well, here’s the story. . .I wanted to do a baked potato/salad night, but I wanted to get the large baked potatoes, you know the kind, the super big ones you get at like Jason’s Deli. The only place I could find those suckers was Sam’s Club and they come in a 7 pound bag. . .7 pounds of really large potatoes. What’s a BXTCH to do? 

We did the baked potato night (delicious by the way), but we needed to do something with the uncooked potatoes that were left and while I certainly wanted to do this dish back in the colder months, although those didn’t even exist this past winter in Texas, I went ahead and used this opportunity to whip up some really good soup.

As always, please read through the entire recipe, as well as notes, before indulging.

Potato Soup
Serves 5
Who can go wrong with potato soup. Great as a starter or an entree. Finish it with your favorite potato toppings and you got yourself a keeper.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 large yellow onion-diced
  2. 3 pounds baking potatoes-washed & diced
  3. 2 tbs olive oil
  4. 2 garlic cloves-minced
  5. 6 cups chicken broth
  6. 4 cups cream
  7. 1/4 plus 2 tbs all purpose flour
  8. 2 tsp dried basil
  9. salt and pepper to taste
  10. Topping Ideas
  11. Sour Cream
  12. Shredded Cheese
  13. Bacon
  14. Green Onion
  15. Basically if it's pretty tasty on a baked potato, it's gonna be pretty tasty in your soup.
Instructions
  1. Before we even move to the stove, let's prep
  2. Wash your potatoes really well (because we're leaving on the skin) and dice
  3. Peel and dice your onion and mince your garlic
  4. It's time to cook
  5. 1. In a large saucepan, heat your oil over medium to medium high (depending on your stove) heat. Add onions and garlic. Cook for about 7-10 minutes.
  6. 2. Add flour to onions/garlic, stir. Cook for about 1 minute (really just long enough to cook the flour).
  7. 3. Slowly add chicken broth to the flour mixture, stirring as you go. You may want to use a ladle to add broth, just until you have about half of the broth added. Make sure to stir well as you add the broth, so your mixture doesn't get lumpy. *you will use all of the broth, it just may be easier to use a ladle until you got about half of the broth in your pot (then slowly add the rest)*
  8. 4. Add potatoes, stir well.
  9. 5. Add cream, stir well.
  10. 6. Add seasonings, taste, adjust if needed and you guessed it, stir well.
  11. So, you got all of this done, now bring it all to a boil. Then cover your pot, reduce your heat and cook for approximately 15-20 minutes, just until the potatoes are cooked.
  12. Don't forget to read the notes
Notes
  1. You could certainly use leftover baked potatoes, obviously your cook time will be reduced.
  2. Make sure your potato dices are the same size, I don't really want to sound like a cooking show or expert (because I'm neither), but you'll want your potatoes to cook evenly because who wants some of their potatoes mushy while others are still raw?
  3. If you're looking to reduce the fat, feel free to use half and half instead of cream OR you can even increase the amount of chicken broth and decrease the amount of cream. Just make sure you hit about 10 cups of liquid.
  4. When I say stir well, be sure to stir well. Depending on the quality of your saucepan, the potatoes could possible stick a bit, be sure to stir well (tired of hearing that yet?) and once you've reduced the heat, stir occasionally (at least I didn't say "stir well").
  5. You're going to get about 10 or so cups of soup. I say it "serves 5" because that's the size of my family, depending on how hungry your peeps are, you will have leftovers.
  6. When you warm up the leftovers, I know the microwave offers you convenience, but I find that heating on the stove gives better results, also you may want to have some chicken broth or milk on hand when you heat up the leftover soup, it will thicken as it sits overnight.
  7. Feeling crazy? Get yourself a bread bowl, dig out the bread and pour in the soup.
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Mozzarella Cheese Sticks (Fried, of course)

Mozzarella Cheese Sticks (Fried, of course)

I know how crazy what I’m about to say is going to sound. But we love to have “Fried Food Day” anytime we are having people over for any sort of watch party.

And really, what better time for some fried mozzarella goodness than when you and your peeps are getting ready to sit down and enjoy the season premiere of The Bachelorette.

And when we do Fried Food Day, we do Fried Food Day. We do fried cheese, fried jalapeños, wings, potato skins. . .if it makes a good fried appetizer, we serve it up.

I know, I know. . .it’s super unhealthy and all that jazz. I didn’t say we do it EVERY day, we know what the word moderation means.

As always, please read through the entire recipe as well as notes, before heating up your oil.

Mozzarella Cheese Sticks (Fried, of course)
Serves 9
No need to go out when you get the craving for fried mozzarella yumminess. Now you can whip it right up in your kitchen.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 18 mozzarella cheese sticks
  2. 2 cups panko bread crumbs
  3. 4 eggs
  4. 1/4 cup milk
  5. 1 cup all purpose flour
  6. 1/2 tsp dried basil
  7. 1/2 tsp dried parsley
  8. salt and pepper (to your liking)
  9. oil for frying
  10. Dipping Sauce
  11. Marinara Sauce click for recipe
  12. Ranch Dressing click for recipe
Instructions
  1. Unwrap cheese sticks and cut in half. You will have 36 cheese sticks when you are done.
  2. Line a small sheet pan with parchment paper.
  3. Set up your breading station
  4. DISH #1
  5. All purpose flour
  6. DISH #2
  7. Eggs
  8. Milk
  9. Beat until well incorporated with one another
  10. Season with salt and pepper (season to your liking)
  11. DISH #3
  12. Panko
  13. Basil
  14. Parsley
  15. Mix Together
  16. Now it's time to bread
  17. Starting at dish #1, roll each cheese stick in the FLOUR, shake off excess.
  18. Dunk the cheese stick in your EGG/MILK mixture
  19. Then coat each cheese stick in your PANKO mixture
  20. Lay each cheese stick on your sheet pan, stick pan in freezer for about 30 minutes.
  21. If you are using a deep fryer, heat your oil to about 360°. Place about 4-6 cheese sticks into your basket (depending on how big your basket is, you may be able to fit more). Keep a very close eye on the mozzarella, it should take no longer than 2-3 minutes for each batch to fry.
  22. If frying on stove, add oil to pan, when oil is hot, place 6-8 cheese sticks in oil (do not over crowd). Turn each cheese stick when brown and allow other side to cook. It is a very quick process and should not take any longer than 2-4 minutes, so keep a close eye on your cheese.
  23. Place done mozzarella on paper towel lined dish.
  24. You do not want the cheese to start leaking from your breading.
Notes
  1. The cheese sticks that I use are the snack cheese sticks. It seems to be more economical to buy the bulk pack from Sam's/Costco. I use what I need to fry, then the rest can be used as snacks for the kiddos.
  2. I cut my sticks in half because (a) it's a more kid friendly size and (b) the 1/2 sticks fit better in our fry basket.
  3. While we have never tried a cheddar cheese stick, it is something I plan on doing. However, I'm sure if you were wanting to go down that route, it would be delicious.
  4. I actually have nothing against the store bought frozen fried mozzarella. I do, however prefer the panko breaded fried mozzarella and I have never seen that in my grocery store freezer.
  5. We use vegetable oil, but go with whatever oil you use for frying.
  6. The mozzarella in the picture below was breaded start to finish by my 8 year old and my 10 year old. I cut the stick in half and set up the breading station, but once I gave them instructions, they were good to go. My point in sharing this. . .don't be afraid to get your kiddos in the kitchen and put them to work.
  7. It's okay if you do not have the need for 36 fried mozzarella sticks. Cut down the recipe as you see fit and adjust your breading stations accordingly.
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Coconut Cookies

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Coconut Cookies

I love Coconut Macaroons and I really wanted a cookie that was similar to that nugget of awesomeness. I had a recipe for a coconut cookie, but it was more thin and crispy than thick and chewy. And I’m more of a “thick and chewy” kind of girl, if you know what I mean.

So, with a little tweaking, I was able to come up with this delicious morsel of buttery goodness. 

This is another pudding cookie and the thing I adore about these type of recipes, it that you can really transform them into totally different cookies, just by using the same base. 

I hope you enjoy the newest addition to our cookie family, by the way, if you don’t enjoy coconut, you will not enjoy this cookie and while that hurts my heart just a bit, you have been warned.

As always, read the entire recipe and all of the notes prior to starting this process.

Coconut Cookies
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Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. salt
  4. instant coconut cream pudding (NOT PREPARED; 3.4 ounce box)
  5. 2 sticks butter, softened
  6. 1 cup packed brown sugar
  7. 1 cup white sugar
  8. 2 eggs
  9. 1 tsp. vanilla extract
  10. 2 2/3 cup sweetened flaked coconut
Instructions
  1. Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
  2. Sift together:
  3. Flour
  4. Baking Soda
  5. Salt
  6. *After ingredients are sifted, add pudding mix.
  7. Cream together:
  8. Butter
  9. Brown Sugar
  10. White Sugar
  11. *Allow this to get light and fluffy (about 3-5 minutes)
  12. Add your eggs to your creamed mixture, one at a time, making sure to mix well after each addition.
  13. Once your eggs are fully incorporated, add vanilla extract, be sure to mix well.
  14. Slowly add in your dry ingredients, once fully incorporated, add in your coconut.
  15. Drop by the spoonful onto prepared baking sheet. Bake for 8-10 minutes or until edges of cookie are turning golden brown. *see notes below*
Notes
  1. When making these cookies, I use a red #24 scoop. Which scoops about 2.5 tbsp. of dough. This yields me approx. 2 dozen cookies per recipe. This also means that I have to cook mine for longer than 8-10 minutes. I actually cook mine anywhere from 16-19 minutes, depending on how my oven feels that day. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.
  2. I was able to locate the coconut cream pudding at my Albertsons, I haven't been able to find it at Kroger (which is where I usually shop), if you are having difficulty locating this particular flavor, just substitute vanilla pudding. If you go the vanilla route, then sift the pudding with the flour instead of adding it. The coconut cream pudding actually had bits of coconut in it and it makes it difficult to sift.
  3. Like I stated earlier, I prefer using a scoop to a spoon when "scooping" up cookie dough. Not only does it provide a larger cookie, but by using a scoop, I get cookie of the same size. This cookie is going to bake up thick, if you are wanting it to spread a bit while baking, then press the cookies down prior to placing in oven.
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Steak Seasoning

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Steak Seasoning

I have not one great story to share here. I only decided to make this recipe because I was going to make another recipe that called for steak seasoning. And while I could’ve just bought it from the store, I found a recipe that was just too simple to pass up.

While I try to be somewhat healthy when it comes to preparing food for the kiddos, it’s no secret that I’m not the healthiest of BXTCHES. However, I do subscribe to the idea of. . .if you can make it at home, you should. It certainly allows you to control the quality of ingredients you are putting into your family.

After finding this recipe, I just did a quick screenshot to save it, so I’m not super positive where it came from. Although, I am quite sure it came from: foodnetwork.com, even though I cannot find it now to save my life.

Like this BXTCH always says, read through ALL of the recipe and notes before going for it.

Steak Seasoning
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Ingredients
  1. 1/4 cup kosher salt
  2. 1/4 cup black pepper
  3. 1/4 cup onion powder
  4. 2 TBS chili powder
  5. 2 TBS garlic powder
Instructions
  1. Combine all ingredients and store in an airtight container.
Notes
  1. I suppose you can use this on any type of meat you heart desires, but, it is a steak seasoning. . .so burgers and steaks are probably the best canvas for this deliciousness.
  2. Add some heat by adding 1/2 tablespoon of crushed red pepper.
  3. While I'm from the "just eyeball it" way of thinking, if you're needing some guidance, use about 1 tablespoon of seasoning to 1 pound of meat.
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Salsa Verde

Salsa Verde | Recipe on www.bxtchesbeblogging.com

Salsa Verde

So, you BXTCHES already have a fantastic recipe for restaurant quality salsa, courtesy of your truly. So why not take it one further and give you another, right? I figured it was about time.

I really think I should’ve been born Hispanic, because Mexican food is so freaking awesome. Well, I’m sure my love is actually for Tex-Mex, but I wouldn’t discriminate against authentic if you brought it to my doorstep, that’s for sure.

This is fantastic if you’re having an enchilada night, having a get together, or you can even pack it in the ole’ lunchbox. It stores easily and is a great alternative to plain chips and dip.

As always, please read through the entire recipe AND notes before getting started.

Salsa Verde
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 1/2 - 2 pounds tomatillos
  2. 2 jalapeños
  3. 1 small white onion
  4. Handful of cilantro
  5. 2 limes, juiced
  6. 1/2 tsp. salt
  7. 1 avocado (optional)
Instructions
  1. Preheat your oven by turning on your broiler.
  2. Line a rimmed baking sheet with foil.
  3. 1) Prepare your veggies: Remove the husk from your tomatillos, rinse well, and slice in half. Rinse your jalapeños and slice them lengthwise and roughly chop your onion.
  4. 2) Place your veggies on your prepared baking sheet and place it under your broiler for about 5 minutes, blackened spots are a good thing. After 5 minutes, turn your veggies over and broil for another 5 minutes.
  5. 3) Add your charred veggies (with their juice) to a food processor or blender. To that, add the cilantro, juice of the limes, and salt.
  6. 4) Blend until you reach your desired consistency (but with no large chucks of any one ingredient). Taste and adjust seasonings if necessary. If you're adding an avocado, just wait until the salsa has cooled, then blend with avocado until creamy.
Notes
  1. If you're trying to control the heat level, either remove the seeds/membranes from the jalapeños or keep them. Even with removing the seeds, there will still be some level of heat, it is still a pepper.
  2. There are so many things you can do with this salsa. Grill some chicken, top it with some salsa verde and jack cheese. OR Place the salsa verde in a saucepan, add some heavy cream and you got yourself a fabulous enchilada sauce.
  3. Stored in an airtight container, this should last about 1 - 1 1/2 weeks in the fridge.
  4. This recipe should yield you about 2 1/2 - 3 cups.
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Salsa Verde | Recipe on www.bxtchesbeblogging.comRecipe Tag

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Another Chicken Salad

Another Chicken Salad

I already know what you’re thinking. . .”Don’t these BXTCHES already have a chicken salad recipe on here?” And the answer to that question would be, yes, yes we do. But, that recipe is a tad healthier than this particular chicken salad, not that this recipe is gonna give you heart disease or anything, it does have fruit and chicken in it, that makes it healthy, right?

Two out of my three kids love both recipes, but the youngest only prefers this recipe and every time it gets made, it’s gone in a day.

This is another great lunchbox recipe and if you happen to have a great insulated thermos, you can pack it the night before and it should still be good and chilled by the time their lunch rolls around.

As always, please read through entire recipe and notes before starting.

Another Chicken Salad
Serves 4
Great for lunch or dinner. This creamy chicken salad will leave you and yours wanting more.
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Ingredients
  1. SALAD
  2. 1 1/2 chicken breasts (cooked and diced or shredded)
  3. 2 small apples-I use either Granny Smith or Red Delicious-(cored and diced)
  4. 3 green onions
  5. 2 stalks celery
  6. 8 ounce can water chestnuts (drained and chopped)
  7. 2 ounces fresh spinach (cut into ribbons)
  8. 1 1/2 cups grapes-I use red or green-(halved)
  9. DRESSING
  10. 1 cup mayonnaise
  11. 1/4 cup sour cream
  12. 1/4 cup coconut milk
  13. 1/4 tsp garlic powder
  14. salt
  15. pepper
In a small mixing bowl add all of the ingredients for the dressing
  1. Mayonnaise
  2. Sour Cream
  3. Coconut Milk
  4. Garlic Powder
  5. Salt
  6. Pepper
  7. Mix well, taste and adjust seasonings if needed.
In a large bowl, add all of the ingredients for the salad
  1. Chicken
  2. Apples
  3. Green Onions
  4. Celery
  5. Water Chestnuts
  6. Spinach
  7. Grapes
  8. Toss all ingredients together, then add the dressing. Mix well (great time to use your hands). Refrigerate, then serve.
Notes
  1. I tend to use the opposite colors with apples and grapes. If I use green apples, I try to use red grapes and vice versa. It's really just an aesthetics thing.
  2. This recipe is just a great jumping off point for your imagination. There are a lot of things you can add that will make it delicious. For example, I would love to add pecans, but I leave them out because my kids aren't big fans. So run wild, add what you think your family will love.
  3. Once you add the dressing, the salad is going to seem a bit loose, but stick it in the fridge and let it all tighten up some.
  4. If the amount of mayo is too much for your waistline, feel free to substitute greek yogurt.
  5. I always add a little lemon juice to my apples after I cut them, just to slow down the browning process.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/

Another Chicken Salad | Recipe on www.bxtchesbeblogging.com

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