Food Archives - Page 12 of 30 - A Blonde's Moment

The Best Chicken Tetrazzini

November 15, 2016 by Rachel McCarthy

I know that I normally share recipes that are on the healthier side with you on Tuesdays, but with the holiday season just around the corner, it’s also the season of splurging. This is one of my all-time favorite dinners, but it’s usually only consumed once a year. My mom made this the other weekend for my birthday dinner celebration and it is one dinner that never disappoints.

Nothing beats a warm and hearty casserole in the fall. When the temperatures drop, I seem to always find myself craving comfort food. For me, there are few things that sound more comforting than this chicken tetrazzini, and although it isn’t the healthiest hearty casserole, it’s alright to splurge every once in awhile 🙂

I can’t guarantee the flavor, but if you wanted to cut down on the calories there are a few things you could do: replace the Velveeta cheese with a reduced fat cheddar cheese and replace the regular spaghetti noddle with a whole grain noodle. In the grand scheme of things, these swaps aren’t going to make a huge difference and if you are only eating it once a year like me, you might as well go all out! As a side note, they now make Velveeta in shredded cheese! No more cutting the brick of cheese into cubes!

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The Best Chicken Tetrazzini

by Rachel McCarthy November-15-2016

Ingredients

5 pounds chicken breast
8 tablespoons flour
8 tablespoons butter
2-3 cups chicken broth
1 large can canned tomatoes (3 cups)
4 medium onions, chopped
1 pound Velveeta cheese
1 can mushrooms
2 green peppers, chopped
1.5 packages spaghetti noodles

Instructions

Preheat the oven to 300 degrees. Boil the chicken until tender. Make a cream sauce using the butter, flour and broth. Cook for 5 minutes stirring constantly until thick; set aside. Saute mushrooms, green peppers and onions until tender; add tomatoes. Simmer for 30 minutes. Add vegetable mixture and spaghetti to cream sauce. Layer chicken, cheese and sauce, ending with the cheese in a casserole dish. Bake for 1 1/2 hours.

Thanks for stopping by and happy comfort food cooking!

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This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck | SITS Girls

Pumpkin French Toast

November 8, 2016 by Rachel McCarthy

With Thanksgiving only two weeks away, turkey, side dishes and desserts are on everyone’s mind. But what about Thanksgiving morning breakfast? Each Christmas, my mom makes a similar french toast casserole that is to die for. But since Thanksgiving is quickly approaching, I decided to try a spin on my mom’s famous breakfast casserole and add the flavor of the season: pumpkin.

Now, this is by no means a healthy breakfast dish — 8 eggs, heavy cream, stick of butter…I think you get the picture! — but it is outrageously delicious! And since it is Thanksgiving, I think it’s alright to splurge a little…or a lot 🙂

This recipe makes an entire casserole dish, so there will be plenty if you are feeding a crowd. If there is a nut allergy in your family or you are not a fan of pecans, you can easily leave them out of the topping – although, it does add an amazing crunch to the dish!

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Pumpkin French Toast

by Rachel McCarthy November-8-2016

Ingredients

1 loaf Challah bread, cut into cubes
8 eggs
1/2 cup heavy cream
15 ounces canned pumpkin puree
3/4 cup sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups milk
1 teaspoon vanilla
1 stick butter, melted
3/4 cup brown sugar
1/2 cup pecans, chopped

Instructions

Slice the Challah bread into cubes and place in a casserole dish that has been sprayed with cooking spray. In a medium-sized mixing bowl, combine the eggs, heavy cream, pumpkin puree, sugar, cinnamon, nutmeg, ground cloves, milk and vanilla. Stir until completely combined. Pour over the bread and cover with plastic wrap and refrigerate overnight. The next morning, preheat the oven to 350 degrees. In a small bowl, combine the melted butter, brown sugar and chopped pecans; mix until combined. Pour mixture on top of the bread. Place casserole in the oven and bake for 1 hour, or until the top of the french toast is crispy and cooked through. Serve with syrup of your choice and enjoy.

Thanks for stopping by and have a fabulous Tuesday!

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Roasted Butternut Squash Soup

November 1, 2016 by Rachel McCarthy

Crockpots are a lifesaver on weeknights or any day with a busy schedule. At least once a week, I try to make something for dinner in the crockpot. I love being able to throw the ingredients in and just let it cook. Lately, I’ve been on a real soup kick — it’s the perfect warm dinner for a cool fall day. And I couldn’t think of a better way to kick off November than sharing a roasted butternut squash soup with all of you!

Cauliflower Mac & Cheese

October 25, 2016 by Rachel McCarthy

I’ve never met a mac and cheese I didn’t like. Actually, it’s probably one of my favorite “not so healthy” foods. And I could probably eat it at least a few times a week if it were socially acceptable to do so! It’s been awhile since I made mac and cheese {since it is so unhealthy} but since making THIS Zoodle Mac and Cheese recipe a few months ago, coming up with another healthy alternative has been on my mind…

Halloween Caramel Apple Pops

October 18, 2016 by Rachel McCarthy

With Halloween quickly approaching {I’m just as shocked that it’s almost the end of October!}, it’s that time of the year to share a Halloween-inspired food post. I wanted to share something that would not only work for Halloween, but could also be made for the rest of fall by just changing the decorations. There was one fall treat that came to mind: caramel apples.

I love caramel and I love apples. But, to be honest, I have a serious fear of caramel apples. I don’t know about you, but when I think about caramel apples, the thought of losing a tooth comes to mind. Sorry to go there, but that happens to be why I went with slices instead of the full apple! Caramel and apples are a great combination, but for me, not worth losing a tooth over.

A little background on this recipe: Originally, I had planned to cut the apples into slices and dip just part of the apple in the caramel sauce — stay tuned for how I made the caramel sauce…it’s the best invention ever! — but, as my mom reminded me, the apple needed to be completely covered because it would start to brown once it was exposed to the air. The idea of caramel apple “lollipops” came to mind and I thought that these would not only be a fun dessert for kids, but adults too!

I went through quite a few apple slices to get the recipe right. I started by covering the entire apple slice {front and back} with the caramel, but as the caramel dried, the water from the apple caused the caramel to melt off the back of the apple while it was drying on a wax paper-lined cookie sheet. I quickly realized that only the front of the apple could be covered with caramel and it was going to have to be a “quick turn around” treat.

If I were to make these again, I would probably dip the entire apple slice in the milk or white chocolate and then drizzle the apple with the caramel. I think the chocolate would harden and keep the apple better enclosed. Regardless, they came out cute and were fun to decorate with Halloween sprinkles {I used THESE}.

**Now for the caramel! When I was younger, I remember baking with my mom and having to unwrap all the Werther’s caramels and then melting them. But, THESE caramel bites are easy to melt and they are wrapper-free. Best. Invention. Ever.**

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Halloween Caramel Apple Pops

Ingredients

2 Granny Smith apples, sliced
11 ounce package Caramel bits
1/4 cup White chocolate, melted
1/4 cup Milk chocolate, melted
Sprinkles for decorating, if desired
Wooded sticks
Non-stick cooking spray

Instructions

Wash and dry the apples well. Place a piece of wax paper on a baking dish and spray it with non-stick cooking spray Cut into about 1/2 inch slices and place the wooded sticks in the apple. Melt the caramel bits according to package instructions. Once the caramel has melted, dip the apples into the caramel, only covering one side. Place apples on wax paper to dry and, if using sprinkles, put them on now before the caramel hardens. If using chocolate: once the caramel is dry, melt the chocolate and drizzle on the apple with a fork. Use a toothpick to spread the chocolate around or to create a design. Serve caramel apples immediately.

For more Halloween recipes, see last year’s spooky ghost cupcakes post HERE and a creepy dark and stormy cocktail HERE.

Thanks for dropping by! Have a great Tuesday, friends!
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This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck | SITS Girls | Diary of a Real Housewife

Hot Chips with Scallions, Blue Cheese & Balsamic Glaze

October 11, 2016 by Rachel McCarthy

hot-chips-scallions-blue-cheese-balsamic-glaze

If there is one appetizer that makes my heart skip a beat, it’s hot chips. Growing up in Northeast Ohio, “hot chips” can be found on just about any menu in my hometown. Most of the time it’s the same: a homemade potato chip with a delicious dipping sauce. But, one of my favorite restaurants back in Ohio does a little bit of a different spin on hot chips that makes them even more irresistible. I decided it was time to recreate this masterpiece…

First and foremost, I know some people don’t care for blue cheese {like my husband!} so this might not be too appealing if you are anything like him. As a side note, I made these one weekend when he was out of town because he can’t even look at the blue cheese package without feeling sick haha! So if blue cheese isn’t your thing, you could definitely replace the blue cheese with feta or goat cheese.

I think what I love most about these chips is the sauce that is made when you mix the blue cheese and balsamic glaze. Since the chips are warm, the cheese begins to melt and combines with the glaze to create a sauce that will truly make your mouth water! While the scallions add some pretty color to the dish, they also give the chips a little bite.

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easy-homemade-appetizer-recipe-potato-chips

I used a fryer that is similar to THIS one, but if you don’t have a fryer, you can still make these in your oven {which would actually be a lot healthier!}. Just preheat your oven to 450 degrees and spray a baking sheet with non-stick cooking spray. Follow all the directions in preparing the chips as mentioned below, but instead of placing them in the deep fryer, place them in a single layer on a baking sheet and brush a little melted butter on each chip {you could also spray them with the cooking spray if you want them to be a little lower in fat}. Cook for about 12-15 minutes, or until golden brown. Keep checking on them though because some ovens could brown the chips faster!

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Hot Chips with Scallions, Blue Cheese & Balsamic Glaze

Homemade potato chips make for the perfect appetizer.

Ingredients

2 potatoes, unpeeled
3-4 scallions, chopped
1/4 cup crumbled blue cheese
balsamic glaze, for drizzling
canola or vegetable oil, for frying
salt, to taste

Instructions

Wash and clean the potatoes with cold water. Using a mandoline or vegetable peeler, finely sliced the potatoes into chips. Place the chips in a large bowl of ice water as you work — this will keep them from browning. When you are ready to fry the potatoes, transfer the potatoes to a paper towel to dry them off. Pour the oil into the fryer, adding just enough to cover the chips. Add the chips to the fryer and fry for about 5 minutes. Keep your eye on them — the potatoes are pretty thin and can brown quickly. **If you don’t have a fryer, see the alternative cooking method in the above paragraph** Transfer the potato chips to a clean paper towel-lined baking sheet. Season with salt. Arrange the chips on a serving dish and top with blue cheese, balsamic glaze and scallions. Serve warm and enjoy!

Have you ever made homemade potato chips? If you are as big of a fan as I am, you will definitely have to give these a try! Thanks for stopping by and happy cooking!

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck

Pumpkin Rolls with Caramel Frosting

October 4, 2016 by Rachel McCarthy

By the first week of October, you probably don’t have to search too far to find something with pumpkin in it. And as much as I get excited for just about anything pumpkin, I was looking for something different — don’t get me wrong, I love pumpkin pie, cupcakes, bars, cookies, etc…as much as the next person, but there had to be something new that wasn’t your standard pumpkin treat…

For me, cinnamon rolls and fall weekends go together like peanut butter and jelly. And although I don’t have cinnamon rolls all that often, it doesn’t mean I don’t constantly crave them! I thought I would add pumpkin to the “cinnamon” roll for a fun, fall spin on a classic sweet breakfast treat. But I wasn’t looking for a complicated recipe — I mean, who wants complicated recipes first thing on a weekend morning?! Using the crescent dough is a great shortcut when making so many baked goods, especially cinnamon {or in this case, pumpkin} rolls.

And instead of the traditional cream cheese frosting that typically accompanies pumpkin desserts, I wanted something that would stand up to that pumpkin taste, especially since there is not only pumpkin puree in these rolls but also pumpkin pie spice. I instantly thought of another favorite fall flavor, caramel. And oh my goodness was this a delicious combination! Thankfully, the frosting recipe I included below makes plenty for the pumpkin rolls, so you will have some leftover for frosting another dessert, dipping in graham crackers or for just eating it with a spoon like me!

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Pumpkin Rolls with Caramel Frosting

by Rachel McCarthy October-4-2016

A quick spin on the classic cinnamon rolls with an easy caramel frosting.

Ingredients

2 crescent rolls
1 cup pumpkin puree
1 cup + 2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 stick + 3 tablespoons butter
1/2 cup heavy cream
2 cups powdered sugar
1/4 teaspoon salt
flour, for dusting
non-stick spray

Instructions

Preheat the oven to 350 degrees. Unroll the crescent rolls, one at a time, onto a floured surface. Press the perforated lines together so you have a rectangle. Spread about 1/2 cup of the pumpkin puree on the crescent roll and sprinkle 1 tablespoon of brown sugar and 1/2 teaspoon pumpkin pie spice on top. Place about 1 1/2 tablespoons of butter, cut into pieces, on top of the pumpkin, sugar and spice. Beginning with the longer end, roll up, pinching the sides to seal. With a knife, slice the roll into pieces and place in greased round baking dish, cut side down. Repeat steps with second crescent roll. Bake for 40 minutes or until golden brown.For Caramel Frosting: In a large bowl, mix the powdered sugar, 1 cup of brown sugar, stick of butter, heavy cream and salt with a hand mixer. Allow the pumpkin rolls to cool before frosting. Serve and enjoy!

What’s your favorite fall pumpkin treat? Thanks for stopping by and have a wonderful Tuesday, friends!

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck

Easy Baked Apples

September 27, 2016 by Rachel McCarthy

It’s easy to associate food with seasons. For me, one of the foods that I think of each year when fall approaches are apples. And pumpkin. But more on the pumpkin next week. I don’t know about you, but I think fall finally arrived in Northern Virginia yesterday because it was chilly! It’s time to break out the blanket scarves, cider, comfort recipes and warm desserts…

Baked apples are a fall favorite and with only a few ingredients, make for quick and delicious fall dessert. Not to mention a fun presentation! Growing up, I always loved getting apple dumplings at the county fair in the town I grew up in, and although these don’t have the dough around the apples {which isn’t the healthiest but absolutely amazing!} this has been the closest thing I’ve had to the famous county fair apple dumplings. An easy fall dessert with only a few ingredients, these baked apples are sure to impress!

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Baked Apples

by Rachel McCarthy September-27-2016

An easy fall dessert

Ingredients

4 baking apples
3/4 teaspoon cinnamon
1/2 cup brown sugar
1/2 stick butter, softened
1/4 cup pecans, chopped
vanilla ice cream, if desired

Instructions

Preheat the oven to 375 degrees. Wash the apples and dry completely. Core the apples, leaving just enough at the base of the apple to hold the filling. In a medium-sized bowl, mix the cinnamon, brown sugar, butter and pecans. Roll the mixture into a cylinder and place in the core of the apple. Place the apples upright in a baking dish and pour enough water around the apples to just cover the bottom of the dish. Bake for 60 minutes, or until the apples are soft. Top with vanilla ice cream and sauce from the baking dish, if desired. Serve warm and enjoy!

Details

Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Yield: 4 baked apples

Thanks so much for dropping by and happy fall baking!

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck

From Scratch Mexican at Uncle Julio’s

September 20, 2016 by Rachel McCarthy

It’s no secret that Mexican food is one of our favorite dinners to have at home — there is always one weeknight dedicated to a Mexican dish {Actually, we had two Mexican dishes last week…oops!} And although we do not eat out that much, when we do, it’s usually Mexican.

A little over four years ago, we moved into our house further out from DC. While exploring our new town, we discovered a town center with shops and restaurants, and there on the corner was Uncle Julio’s. The bright colored building and cute patio seating were obviously a draw, but most of all, we were excited to have found a new Mexican restaurant close to our new house. And let me tell you, it was delicious.

Fast forward to a month ago when Uncle Julio’s reached out to see if I was interested in trying their from scratch favorites and a few new menu items, including the chocolate piñata {more on that later!}, I was thrilled. Not only have I loved this restaurant for the past few years, I was so excited to try the new menu items and share this restaurant with you!

One of my favorite things about going to a Mexican restaurant are the chips and salsa. And I can honestly say, Uncle Julio’s chips are the best I’ve ever had. They arrive to the table warm and are so light and thin, you can lose track of how many you’ve had and, like always, end up eating way too many! When it comes to what to dip those addictive chips in, my husband and I have different ideas of what’s best. I am a 100% guacamole fan while my husband loves the queso. I think Uncle Julio’s must have had us in mind when they created the Guacamole and Queso Combo: it’s the perfect portion of each and we both got what we wanted!

**Full disclosure: I might have had a bit of the queso and it was delicious. I’m not even a fan of queso!!**

The other thing I love about Mexican restaurants are the margaritas, and Uncle Julio’s has quite the selection! I’m pretty traditional when it comes to margaritas, I like the regular frozen {without salt!} — I just can’t pass up that classic flavor. My husband is more adventurous and went with the Margarita of the Day, which was a kiwi margarita on the rocks. Next time we go, I will definitely be giving the skinny margarita a try — I splurged and went with full-flavor, full-calorie!

Now this is always the most stressful part of the Mexican dining experience. What do you order when you want every. single. thing. on the menu? As much as I love the sauce-covered enchiladas, I decided to go with the healthier option, {I did have that full calorie margarita!} the grilled vegetable fajitas. Although I am not a vegetarian, I am always attracted to vegetarian dishes and it was great to see vegetable fajitas on the menu. Many Mexican restaurants don’t include vegetarian options when it comes to fajitas, so this was a huge plus for me! As for the veggies, the steaming skillet arrived with perfectly cooked portabella mushrooms, yellow squash, zucchini and onions.

While we were eating, I noticed the promotional material on the table for Uncle Julio’s new dessert: the chocolate piñata. Not only did the name peak my interest, but after the waiter mentioned to save room for it, I was definitely intrigued. And, like most times when we eat out, I was way too full to even think about dessert, but of course, that didn’t stop me.

uncle-julio's-mexican-restaurant-desserts

When I say the presentation of this dessert was probably one of the most impressive things I’ve ever seen, that is no joke! The chef brought out an egg-shaped chocolate piñata that was suspended over a large tray, complete with whipped cream and chocolate and caramel dipping sauces for the contents of the piñata. I had the responsibility of cracking the piñata open, and after a few instructions from the chef, I began tapping the hard chocolate outer shell. Apparently I wasn’t “tapping” it hard enough since the chef instructed me to hit it harder. Well, I gave it a nice tennis forehand and boom….it exploded! Filled with blackberries, strawberries, pineapple and bite-sized churros, it was one fun and delicious dessert. Since it was just the two of us, there was no way we could finish it all, but it would be a great dessert for a large crowd or even a birthday celebration. It was such a fun and unique experience and something you don’t see at every restaurant when dining out.

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After another great experience at Uncle Julio’s, we will most certainly be going back. We love having delicious Mexican food close to home — meaning we don’t have to travel in to DC for dinner! You can click here to find an Uncle Julio’s near you.

Thanks so much for dropping by! Have a wonderful Tuesday!

Brought to you by Uncle Julio’s. All opinions are my own.

Game Day Pepperoni Pinwheels

September 13, 2016 by Rachel McCarthy

Pepperoni rolls were always a go-to recipe growing up. Whether it was for an afternoon snack or the most popular appetizer at a Christmas Eve party, pepperoni rolls were always a hit. Now that football is back in full-swing, it’s time to think about tailgate and game day recipes. This spin on my favorite pepperoni rolls is the perfect, finger food snack and it’s game day approved!

My mom has been making pepperoni rolls for as long as I can remember, and it’s always been one of my favorites {especially with the addition of the banana peppers!}. I wanted to change up the recipe a little, just so they were different, so I added the pizza sauce. It gave the pinwheels and amazing flavor, but it’s definitely optional when making the pinwheels and rolls.

I would recommend doubling {at least} this recipe if you are making it for a crowd. One pizza dough gives you about 10 pinwheels and after we ate through these pretty quickly, I really wished we had more! Check out this easy, game day recipe below!

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Pepperoni Pinwheels

by Rachel McCarthy September-13-2016

The perfect game day snack

Ingredients

1 lb. pizza dough
1/4 lb. (about 14 slices) pepperoni
3/4 cup banana peppers, drained
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1 egg
Parmesan cheese, to sprinkle

Instructions

Preheat oven to 375 degrees. Roll out the pizza dough on a floured surface, keeping it’s rectangle shape. Spread a layer of pizza sauce onto the dough, followed by the pepperoni, shredded mozzarella and banana peppers. In a small bowl, beat the egg to use as a wash and brush the edges of the dough with the wash. Roll the dough around the filling and pinch the sides closed. Slice the roll into 10 pinwheels and transfer to a baking sheet. Brush each pinwheels with the egg wash and sprinkle with Parmesan cheese. Bake 25 minutes or until golden brown. Serve and enjoy!

Yield: 10

This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck