Foodie Fridays : Chili Colorado Burritos , Frozen Banana Bites

Is it just me or is stew a hearty fall meal ? I had stew meat in the freezer the other day and was totally not into stew so instead I figured I'd try making Chili Colorado . Mmmm mmm good! I basically threw it together so bear with me on the measurements .

Ingredients : 

2 pounds if stew meat

19 oz can of enchilada sauce 

1 tablespoon of cumin

1 teaspoon oregano

1 - 2 teaspoons of chili powder depending on how spicy you want it 

2 beef bullion cubes

2 tablespoons of flour 

Shredded cheese 

Directions : 

1. Combine all ingredients except cheese and flour in a crock pot and cook on low for 6 hours 

2. When meat is fully cooked thicken the sauce by sprinkling flour into sauce and stir well . Make sure you sprinkle it on top instead of dumping the flour in by the spoonful to avoid lumps of flour .

3. Full tortillas with meat mixture and shredded cheese . I also put beans in mine as well but it's totally up to you . 

4. Top burrito with sauce and cheese and melt cheese on top .

These chocolate covered banana bites hit the spot when I'm craving a sweet treat. Although they are covered in chocolate for some reason I feel slightly less guilty eating these since fruit is included lol

Ingredients :

2 bananas

1 cup dark chocolate meltables 

Cookie sheet lines w wax paper 

Directions : 

1. Slice bananas into about 1/2 inch thick rounds 

2. Melt chocolate in the microwave according to package . A good rule of thumb is about 30 seconds, stir , and repeat until chocolate is fully melted 

3. Dip bananas into chocolate and place of wax paper lined cookie sheet.

4 . Place cookie sheet in the freezer for 30 minutes or more until chocolate and bananas are semi frozen 

Hope you enjoy the recipes! Let me know what you think :) While you are here check out the awesome BEAUTY BAG GOODIE SWAP Boy oh Mamas Boys! and I  are hosting ! This is round two of our beauty bag swap and we are looking forward to meeting some new ladies and reuniting with our first beauty bag goodie swap friends !Hurry sign ups end on Sunday!

   

As always, its Friday and time to Back That Azz Up with Whit. This week in honor of my birthday tomorrow I've gotta go with a club classic!Although this bday will be low key and spent at home, I will always be in da club at heart hahaha

Foodie Friday: Lemon Thyme Chicken Thighs, Twice Baked Potatoes

This is a two part chicken dish but don't worry it's still super simple! The lemony rub with herbs and seasonings is so good and would probably work really well on the bbq as well. This recipe starts with a quick pan roast just to get the chicken nice and crispy before you finish cooking it in the oven for about 20 minutes.

Ingredients :

8 skin on chicken thighs

Lemon Rub

2 tablespoons olive oil

2 teaspoons lemon zest

2 tsp dried oregano

2 tsp thyme

1/2 tsp sea salt

1 1/4 cup chicken broth

1/4 cup lemon juice

2 tsp lemon zest

Instructions:

1.Preheat oven to 400 degrees

2.Mix all of the lemon rub ingredients together in a bowl

3.Rub the mixture onto each chicken thigh

4. Heat about a tablespoon of olive oil in a skillet and place chicken skin side down cook for about 2-3 minutes or until skin is crispy. Flip chicken and cook for another 2-3 minutes

5.In another bowl whisk together chicken broth, lemon juice, and lemon zest and set aside

6. Add broth mixture to the pan and place in oven to continue cooking until the chicken is cooked through  about 20-30 minutes

 These twice baked potatoes are an adaptation of the loaded mashed potatoes that I make. I try to bake the potatoes ahead of time so that I don't have to wait for them to cool before I can prepare them. Throw them in the oven during the day, take 'em out and let 'em cool so they are ready to go when you want to start scooping and stuffing them in prep for the second bake .

Ingredients:

8 Russett potatoes

1 cup sour cream

1/4 cup cream cheese

1/4 cup chopped chives

1/2 cup shredded  cheddar cheese

2 tsp salt

1/2 teaspoon pepper

Instructions:

1. wash potatoes thoroughly and wrap in foil. puncture a few times to allow steam to leave the potatoes

2. cook in 375 degree oven for about an hour or until soft when squeezed

3. Allow potatoes to cook then cut in half length wise

4. scoop out the middle of the potatoes leaving about a 1/4 inch border of potato all the way around 

5. scoop the middles into a large bowl and add all other ingredients to the potatoes and whip together

6. refill the potatoes with your loaded mash mixture and bake for 25 min at 375

Hope you enjoy the recipes! Let me know what you think :) While you are here check out the awesome BEAUTY BAG GOODIE SWAP Boy oh Mamas Boys! and I  are hosting ! This is round two of our beauty bag swap and we are looking forward to meeting some new ladies and reuniting with our first beauty bag goodie swap friends !

 Now , Back That Azz on outta here with a little Jhene Aiko ft. Kendrick Lamar

Foodie Friday: Leprechaun bark , Mint Chocolate Chip Cupcakes

Hey guys..........Yes, I know I've been MIA and I totally wouldn't blame you if you fired me, although that would mean you will miss you on all the upcoming goodies. So.....  don't fire me just accept my "it's been a crazy few weeks but I've missed you guys" apology so you can continue to keep up with the Kardashians  this crazy broad name Brittany!

So St. Patricks Day is coming up and lets face it I would really love a shot of Jameson and some green beer but since my heart condition is a major buzz kill I will have to replace the beer with mint chocolate goodness to embrace my Irish roots. Who am I kidding ? I think we all know I would have eaten the cupcake ( or two or three ) anyway, I'll just have to settle for a glass of milk for the wash down as opposed to ultimate hangover known as Irish Whiskey.

Cupcakes:

Ingredients 

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 tsp vanilla extract

1 1/2 tsp mint extract ( not peppermint )

1 cup boiling water

1/4 chopped dark choc or mini dark choc chips

Instructions

1. preheat oven to 350 and line with muffin tins with liners

2. stir flour, sugar, cocoa powder, baking soda, baking powder, salt,in a bowl

3. add in eggs, oil,vanilla extract, mint extract, and milk and beat on medium high for 2 minutes

4. add boiling water and stir in choc chips (FYI your batter should be pretty liquidy so dont freak out ;)

5.fill cupcake tins about 2/3 full and make for 20-25 minutes until a toothpick comes out clean when inserted

6. cool completely before frosting

   Frosting

   Ingredients

1 1/2 sticks (3/4 cup) unsalted butter, at room temperature

2 1/2 cups powdered sugar

1 teaspoon vanilla extract

2 teaspoons mint extract

melted chocolate for drizzle (optional)

Mint Oreo cut in half for garnish

Instructions

1.Beat butter with an electric mixer until smooth and creamy

2. Add in powdered sugar gradually (about 1/2 cup at a time) with the mixer on low speed, slowly increasing the speed until it's combined. 

3.Add in vanilla extract and mint extract, then beat on medium-high speed

 until thick and fluffy ( about 5 min) 

4. Frost cupcakes and finish with half of a mint Oreo and chocolate drizzle

Ingredients :

2 cups dark chocolate 

2 tsp mint extract

5-8 mint oreos

mint m&ms

Instructions:

1.Cut each Oreo into about 6 pieces

2.melt chocolate in microwave safe bowl 

I use the Meltables by Wilton but reg chocolate chips would work too

3. Pour melted chocolate onto a wax paper lined cookie sheet and spread evenly

4.While the chocolate is still hot place Oreos and M&Ms

 onto the melted chocolate and press down slightly

5. Place cookie sheet in the freezer for 30 minutes

6. Break the chocolate into "bark" pieces. There is no science to this

             

Hope you enjoy these sweet St. Patricks Day treats! 

Stayed tuned for the next Beauty Bag Goodie Swap ! Signups will begin tomorrow so be sure to come back and check out the details! You wont be disappointed I promise! 

Happy Friday Ya'll

Foodie Friday: Sausage Stir Fry

This meal is one of my families favorites and a favorite of mine to make because it's so quick and easy. It is literally a 20 minute meal from prep to table . The measurements are all guestimates because I just kinda throw it all together. We have two hungry guys in our house so I use two sausages to make the meat to veggie portion equal but you could always use just one if you wanna make it more veggie rich .

Ingredients :

2 beef smoked sausages

1 1/2 tablespoons olive oil 

1 bag frozen stir fry veggies 

1 tablespoon garlic powder

1 tablespoon onion powder

1 1/2 tablespoons ground ginger

1/2 teaspoon red pepper flakes 

1/3 cup soy & teriyaki combined 

Instructions :

1. Slice sausages into rounds and heat olive oil in a skillet. Cook sausage in olive oil for about 5 minutes on each side until browned 

2. Add in stir fry veggies and spices and cook for another 5 minutes

3. Pour in soy and teriyaki sauce mix and cover . Cook for an additional 5 -10 minutes until your veggies are tender

Serve over rice and your all ready to go

Join in on the Fun and Back That Azz Up with me and my loves Danity Kane! To celebrate their new single here is a little Flash Back Friday of me n Aubs in my dance days excuse the tired eyes and tore up hair haha this was obviously after a show 

Foodie Friday : Slow Cooker Barbecue Pulled Pork , Creamy Coleslaw

I didn't bake at all this week, unbelievable I know! So this weeks Foodie Friday will feature two savory dishes that go hand and hand together BBQ pulled pork and creamy coleslaw.

Slow Cooker Barbeque Pulled Pork

Ingredients:

3 pound pork butt or shoulder 

1 large onion sliced

1/3 cup your favorite barbecue seasoning

1 - 1 1/2 bottles of your favorite barbecue sauce depending on how saucy you like your pork

1 can Dr. Pepper 

Instructions:

1.Rub all sides of your pork with barbecue seasoning ( I use a Tennessee style dry rub )

2. Put half of your sliced onion in the bottom of your slow cooker, set meat on top, cover with remaining onion 

3. Pour half of your sauce ( I used a whole bottle) and your can of Dr. Pepper in the crock-pot. Cover and cook on low for 7-8 hours or high for 4-5 hours

4. After you have cooked the pork take two forks and shred it. Add the remainder of your BBQ sauce

 ( I add in 1/2 a bottle at this point) and cook for 30 minutes

Creamy Coleslaw

Ingredients:

1 bag cabbage mix ( if you want to be fancy about 3 cups of shredded cabbage and 1 cup of carrots will equally out to the same thing as the bagged cabbage)

1/2 cup mayo 

1/4 cup buttermilk ( Grandma's Trick: 1/4 cup regular milk + 1 tsp vinegar=buttermilk )

1/4 cup milk

1/2 cup sugar

2 1/2 tsp lemon juice

1 1/2 tsp white vinegar

1/2 tsp pepper

1/2 tsp salt

Instructions:

1. Whisk all ingredients together except your cabbage mix

2. Pour over your cabbage/carrots and refrigerate for at least 1 hour

Serve it up any way you'd like . I choose extra saucey pork with coleslaw on the bun :)

Now on to the important things in life , Time to Back That Azz Up

Foodie Friday: Turkey Meatballs, Churro Cupcakes

I'm not the biggest fan of ground turkey because I find it to be dry and bland. Forgive my fat lovin' self but I would much rather have a juicy hamburger full of all the unhealthy stuff . But since we had some ground turkey in the freezer I thought I would make do with what we had and throw together some turkey meatballs. These actually turned out really good and juicy because of the broth that they are cooked in. These are a tasty , healthy alternative to traditional ground beef meat balls.

Ingredients:

2 lbs ground turkey
3/4 cups breadcrumbs
1/2 cup grated parmesan cheese
1 egg (whisked)
1 teaspoon lemon juice
1 tablespoon dried parsley
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 clove garlic(minced)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 small onion chopped
3 tablespoons olive oil
1-1 1/2 cups chicken broth

Instructions:

1. In a large bowl whisk egg and add in all remaining ingredients
2. Make sure all ingredients are well incorporated and form a large ball with the meat mixture. Form small meatballs 
4. Heat olive oil in a skillet on med-hi heat and add meatballs to skillet
5.Cook meatballs until browned on all sides ( total about 8-10 minutes)
6.Add 1/2 cup of chicken broth. cover and turn heat to low. cook until liquid is almost completely absorbed about 7-10 minutes. add remaining 1/2 cup of broth and turn heat up to medium high . cook uncovered until liquid is almost all absorbed 

Churro Cupcakes

Last week when I shared the recipe for the Reeses cupcakes that I made for my brothers birthday I got I few requests for the Churro cupcakes that I also made for last weeks festivities. So , as promised, here it is :)

Ingredients 

Cupcakes

2 egg yolks + 1 egg at room temp

1 cup sour cream

1/2 cup butter (softened)

2 tsp vanilla

1 1/4 cup all purpose flour

3/4 cup sugar

1/4 cup brown sugar

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Frosting

5 ounces cream cheese, softened

1/4 cup salted butter, softened

2 cups powdered sugar

1 tsp vanilla

1/2 tsp cinnamon

Instructions

• Cupcakes
• 1.Preheat oven to 350 degrees.
• 2.Whisk the eggs in a large bowl and mix in butter , vanilla, and sour cream
• 3.In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients
• 4. slowly add in dry ingredients into the wet ingredients and mix for about 1-2 minutes or until filly mixed
• 5.Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake! Allow cupcakes to cool before frosting
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• Frosting 
• 1.Beat cream cheese and butter together until smooth 
• 2. Slowly add in powdered sugar and continue to mix.
• 3. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
• 4.Frost cupcakes and sprinkle cinnamon sugar on top. If you don't have premixed cinnamon sugar you can combine one tsp of cinnamon and one teaspoon of sugar together and sprinkle on top.

I hope you get a chance to try these recipes out and when you do let me know what you think !

Now it's time to break it down with Whit on this lovely Back That Azz Up Friday ! This weeks song Katy Perry Dark Horse. I start envisioning choreography every single time I hear the first beat drop. The breakdown is so perfect for a large group dance . Excuse my hip-hop obsessions once a dancer always a dancer.

   

Foodie Friday: Garlic Parmesan Knots,Reeses Cupcakes

If you keep track of my Foodie Fridays it's probably pretty evident that I'm a sucker for all things Italian. Last week I whipped up a quick pot of Spaghetti and didn't have any garlic bread which is a total must have when eating Italian. I mean seriously, I can't eat spaghetti with out bread I'm a glutton I know :/ We did have some biscuits  in the fridge so I decided to do something a little different. I had seen the idea on pinterest to tie crescent rolls in a knot to make a prettier side dish and I figured it'd work just as well with biscuits so I dreamt up a little garlic mixture and gave it a shot. Delish! I mean you can't really go wrong with garlic, parm, and flaky biscuits can ya?

Ingredients:

1 can of Pillsbury layers flaky biscuits

4 Tablespoons grated Parmesan cheese

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp dried thyme

enough melted butter to brush on biscuits

Directions:

1. Roll each biscuit into a log and stretch out to about 6 inches or so

2. Tie a basic knot then take one end and fold into the center of the knot and do the same with the other end ( sorry about my blogging fail I totally forgot to take a photo of this step!)

3. Bake at 425 for about 10 min 

4. Mix all of your spices and cheese in a bowl

5. Pull biscuits out, brush with butter and sprinkle generously with your cheesy spice mix

6. Put bake in the oven and cook until golden brown ( about 5 more minutes) keep an eye on them so they don't burn

Last Sunday we celebrated my brothers 18th birthday and I made a few of his favorite treats for the occasion one of them being these sinful Reeses cupcakes. A basic chocolate cake with a Peanut Butter Cream Cheese frosting topped with a chocolate drizzle and chopped Reeses .

Cupcakes:

Ingredients :

2 cups sugar

1 3/4 cup flour

3/4 cup cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

1/4 chopped dark choc or mini dark choc chips

Directions:

1. preheat oven to 350 and line with muffin tins with liners

2. stir flour, sugar, cocoa powder, baking soda, baking powder, salt,in a bowl

3. add in eggs, oil,vanilla extract, and milk and beat on medium high for 2 minutes

4. add boiling water and stir in choc chips (FYI your batter should be pretty liquidy so dont freak out ;)

5.fill cupcake tins about 2/3 full and make for 20-25 minutes until a toothpick comes out clean when inserted

6. cool completely before frosting

Frosting:

Ingredients:

1/2 cup unsalted butter

1 cup creamy peanut butter

8 oz cream cheese

4 cups powdered sugar

1 Tablespoon of half and half or milk

Garnish : melted chocolate and mini peanut butter cups

Directions:

1.Beat butter until smooth

2. Add cream cheese and beat until smooth and mixed well with butter

3. Add peanut butter and beat until smooth and mixed well

4. Add in powdered sugar one cup at a time and beat until creamy

5. Add in half and half or milk and beat for 45 seconds

6. Frost using a piping bag

7.Optional : drizzle melted chocolate on frosted cupcake. Chop mini peanut butter cup in thirds and set on top 

Key to a successful friday

Step 1: Get your ass in the kitchen

Step 2:bake up these cupcakes

Step 3:devour this delicious chocolately TREASURE

Step 4:cue music

Step 5: Proceed to Back That Azz Up!

Foodie Friday: Chicken Pot Pie Casserole, Lemon Meringue Cookies

              Chicken Pot Pie Casserole

What screams rich,creamy, delicious comfort food more than Chicken Pot Pie? This recipe is for a casserole style pot pie, throw it together , add the crust, pop it in the over and voila chicken pot pie on the fly! This meal tasted as good as I imagined.I recommend making a second batch of plain crescent rolls to eat along side the casserole so you can have something to dip in your saucy mixture

Ingredients

2 cans (10.75 ounces) cream of chicken soup
1 1/4 cups milk
1 cup sour cream
1/4 cup chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2-3 large breasts worth of cooked shredded or diced chicken
2  cups frozen mixed vegetables I used the mix with corn ,peas,and carrots-defrosted so your mix doesn't get watered down
2 cups southern style cubed frozen hash browns -defrosted to avoid  a watery mixture
1 can (8 ounces) crescent rolls (I bought a second can to cook on the side just for extra bread to dip in my pot pie casserole )

Instructions
1.Preheat oven to 350 .In a bowl whisk together soup, milk, sour cream,chicken stock, black pepper, parsley and thyme.

2. Stir in chicken, veggies and potatoes. Spray  a 9 x 13 inch casserole dish and pour mixture into dish

3.Unroll your crescent rolls (pinch perforations together so that it's seamless) Use a pizza cutter to cut 1/2 strips.Lay them in a lattice pattern on top of your mixture

4. Bake uncovered in a preheated 350 degree oven for 50 minutes or until bubbly and golden.

                Lemon Meringue Cookies

Have you ever tried a meringue cookie and loved it but you were too intimidated to try making them? Ya, that was me.The just look so pretty and complicated but I finally gave it a shot and they were pretty simple .I used fresh lemons that needed to be used up but you could use any flavor that you like . I am slightly ashamed yet impressed that my family ate this whole batch in one day haha

Ingredients

4 egg whites at room temperature

1/8 tsp sea salt

1 cup sugar

2 tsp freshly squeezed lemon juice

1/2 tsp pure vanilla extract

Zest of 1 large lemon

Instructions

1.Preheat oven to 200 degrees.

2.Beat room temp egg whites and salt for 2 minutes until they are frothy. If your using a Kitchenaid ,use the whisk attachment. If not beat with an electric mixer

3.Add sugar in one tablespoon at a time while mixer is on med -high

4.Add lemon juice and vanilla extract

5.Turn up the mixer to high and beat for about 7 minutes until mixture holds stiff peaks.

6.Gently fold in lemon zest until combined.

7.Spoon meringue mixture into pastry bag with a large star tip and pipe meringues onto a parchment lined baking sheet.TIP: DO NOT FILL BAG TO THE TOP! The meringue is full of air and when you squeeze the piping bag the mixture will expand and spill out of the top, I learned this the hard way ....duh Brittany!

8. Bake for 2 hours at 200 .At the end of the 2 hours turn the oven off and let the cookies sit for about 15 min in the oven until the meringues are dried out and have reached the perfect crispy texture

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You can find these recipes and other great blog posts on The Freedom Fridays Link Up