Taco Bar

I had a pampered chef party last week and I created a taco bar for my guests.  You set out all the filings and toppings and everyone can build their own taco.   How easy is that?  I prepped all my toppings ahead of time so that I could just set them in bowls.  I also made the taco meat filling and rice earlier on the same day so that I only had to reheat it when it was ready to serve.  I used my own taco seasonings since I don't like using the prepackaged ones.  Sorry I didn't get pictures from the actual party since I was rushing but here's what my leftovers look like instead!  Overall the pampered chef party was a success.  I will have to share the recipes that were made during the cooking demo in another post soon because they were delicious and I can't wait to remake them!      

Taco Bar

Printable Recipe

Ingredients

1 package of flour tortillas (10 count)

1 package of taco shells (12 count)

For Meat Filling

1.5 to 2 pounds ground turkey

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon granulated garlic

½ teaspoon salt

½ teaspoon black pepper

¼ cup enchilada sauce (Optional - I used Trader Joe’s brand.)

For Rice

2 cups rice (jasmine or basmati)

15 ounce can diced tomatoes and green chilies (I used Rotel.)

2 to 3 cups chicken broth, low sodium

Toppings

shredded cheese

tomatoes, diced

15 ounce can refried beans (heat on stovetop or microwave)

guacamole

romaine lettuce, sliced thin

salsa

taco sauce

sour cream

cilantro

Directions for Meat Filling

In a small bowl, mix together cumin, chili powder, paprika, garlic, salt and pepper.

In a large pan or skillet, over medium heat, add ground turkey and seasonings.  Cook until no longer pink.  Stir in enchilada sauce if desired.

Directions for Rice

Combine all ingredients in a rice cooker and cook on normal rice setting. 

You can also make this on the stovetop.  Cook until liquid is absorbed by rice and is light and fluffy.  This usually takes less than 30 minutes.

Directions for Tacos

Warm tortillas and shells according to package directions.

Fill tacos with desired fillings – ground turkey, rice, and/or beans.  Top with shredded cheese, tomatoes, guacamole, salsa, sour cream, taco sauce and/or lettuce.

Corn Pudding

I wanted to test out this Corn Pudding recipe I saw on Food.com because it had great reviews.  (Click here for the link to the original recipe.)  This is a sweet and savory dish that I thought could be great for Thanksgiving.  I actually really enjoyed this corn pudding, who doesn't like corn anyway?  I will be going to a big family potluck Thanksgiving dinner and I wanted to bring at least one or two side dishes.  I posted an unofficial poll on my Facebook page: https://www.facebook.com/SophieInTheKitchen.  So far results seem positive! 

Just a quick note on Facebook, if you already like the Sophie in the Kitchen Facebook page, you might not get to see all the updates in your news feed/timeline.  If you want to see all the updates, first make sure you liked the page.  Next, hover over the "Like" button and make sure you checked "Show in News Feed".  You can also click on the settings button and "Add to Interest Lists" or "Add to My Page's Favorites". 

Corn Pudding

Printable Recipe

Ingredients

1/8 cup sugar

1 ½ tablespoons flour

1 teaspoon baking powder

¾ teaspoon salt

3 eggs

1 cup heavy whipping cream (You may substitute with half and half.)

¼ cup butter, melted

3 cups frozen whole kernel corn

Directions

Preheat oven to 350 degrees F.   Spray an 8x8 baking dish with non-stick cooking spray.  I put it on top of a small baking sheet just to make it easy to move around.

In a small bowl, combine sugar, flour, baking powder and salt.

In a larger bowl, whisk together eggs, heavy whipping cream, and melted butter.

Slowly add in dry ingredients, whisking until smooth.

Stir in corn.

Pour into baking dish.  Bake for 45 to 60 minutes or until golden brown on top and set.

Let stand 5 minutes before cutting.

Serves 4 to 6.

Lemon Pepper Pappardelle with Broccoli and Bacon

I absolutely love Trader Joe's and when I saw their lemon pepper papperdelle pasta, I knew I had to get it.  The lemon pepper flavor shines in this pasta and it is delicious.  Add some broccoli and bacon to this lemon pepper papperdelle pasta and you have one amazing meal.   I also used my new garlic press from the pampered chef and it is awesome!  You will see what it looks like in some of the pictures below.  I feel old when I get excited about kitchen gadgets!  Haha!  Overall, this took me less than 30 minutes to make and would be a perfect weeknight meal when you are short on time.  Enjoy!

Lemon Pepper Pappardelle with Broccoli and Bacon

Printable Recipes

Ingredients

1 package lemon pepper papperdelle pasta (from Trader Joe’s)

1 head of broccoli, cut into florets

3 cloves garlic, minced

¼ cup chicken stock, low sodium (or use water)

2 to 3 tablespoons olive oil

4 or 5 slices bacon, cooked and crumbled (optional)
1 tablespoon butter (optional)

salt and pepper to taste

parmesan cheese, grated (optional)

Directions

Cook lemon pepper papperdelle pasta according to package directions.  (Boil for 8 to 10 minutes and drain.)

Cook bacon in microwave by laying bacon slices on top of a couple paper towels.  Cover bacon slices with additional paper towels.  Microwave on high for 4 to 5 minutes. Check to make sure they don’t burn after 4 minutes then if needed continue cooking for additional 30 seconds at a time.

In a large pan, over medium heat, add olive oil and garlic.

Next, add in broccoli florets and sauté for 3 to 4 minutes.

Pour in chicken stock or water.  Cover pan and cook broccoli for 5 minutes.

Remove cover.   Season broccoli with salt and pepper.   Add in cooked pasta, butter and crumbled bacon.

Toss with parmesan cheese.

Serves 4. 

Sweet Potato Dog Chews 2

This is my second attempt at making sweet potato dog chews.  I made them previously and you can click here for the original recipe.  Buddy and Ellie absolutely love these sweet potato dog chews but they don't last as long as the rawhide chews.  I do freeze them to try to make them last longer but Buddy eats them in less than 5 minutes.   Ellie takes a little bit longer to chew them.   I think if you had a smaller dog who isn't a strong chewer, they would be comparable to a rawhide chew.  Overall, these sweet potato dog chews are a healthy treat and are inexpensive to make.  

Sweet Potato Dog Chews 2

Printable Recipe

Ingredients

2 sweet potatoes, medium sized

Directions

Preheat oven to 250 degrees F.

Line a baking sheet with parchment paper.

Microwave sweet potatoes for about 30 to 45 seconds to make it easier to slice.

Cut a small piece of the sweet potato lengthwise to make a flat surface.

Turn sweet potato down on the cut side, slice sweet potato into 1/3” to  ¼” thick slices.

Place slices on parchment lined baking sheet.

Bake for 3 hours, turning slices halfway through baking time.

Allow to cool and place in freezer Ziploc bag.  Store in freezer for up to 4 months.

Buddy and Ellie wait so patiently for their treats!

Sauteed Cabbage with Bacon

This sautéed cabbage with bacon is an easy and delicious side dish.  You can serve it on a weeknight or even for Thanksgiving.  I have always been a fan of cabbage because it is slightly sweet, tender and crisp when sautéed.  The bacon gives a great smoky and savory flavor.   Sautéed cabbage is also a versatile dish; you can easily make this vegetarian by omitting the bacon and using vegetable stock instead of chicken stock, also using olive oil instead of the bacon grease and butter.  Overall, this sautéed cabbage with bacon makes a wonderful side dish.  Enjoy!

Sautéed Cabbage with Bacon

Printable Recipe

Ingredients

5 slices of bacon

1 head of cabbage, sliced thin

1 small onion, diced

1/3 cup chicken stock, low sodium

1 tablespoon butter

salt and pepper to taste

Directions

Cut cabbage in half.  Place cut side down and slice cabbage into thing slices around the core.  Discard the core.

In a large sauté pan, over medium heat, fry bacon slices until crisp.  Remove bacon and place on paper towels to drain fat.  Allow to cool enough to crumble and set aside.

Reserve 1 tablespoon bacon grease in pan.  Add onions, cabbage, and butter.  

Sauté for about 5 to 7 minutes, stirring occasionally, until cabbage and onions are slightly tender.

Stir in 1/3 cup chicken stock.  Cover pan and cook for 5 to 7 minutes.  Stir about halfway through cooking time.  Cabbage and onions will be tender and lightly browned. 

Season with salt and pepper.  Top with crumbled bacon.

Serves 4 to 6.

Pesto Pizza

If you like pesto and pizza, you will definitely like this pesto pizza!  I always have a batch of homemade pizza dough in the freezer and I just took it out the night before to defrost for dinner time the next day.  I also used my favorite pesto sauce from Costco.  This pesto pizza is quick and simple, especially if you already have the ingredients on hand.  You can also use a store bought pizza dough, I have heard that Trader Joe's has a good one but I haven't tried it yet.  Enjoy!

Pesto Pizza

Printable Recipe 

Ingredients

1 batch homemade pizza dough (recipe here)

2 – 3 tablespoons pesto sauce (I used Kirkland’s brand from Costco.)

10 slices fresh mozzarella

1 tablespoon olive oil

Directions

Preheat oven to 425 degrees F.

Grease baking sheet with 1 tablespoon olive oil.

Roll out dough and press down onto a greased baking sheet. 

Spoon pesto sauce onto rolled out pizza dough.

Lay mozzarella slices evenly on top.

Bake for 18-20 minutes, until edges of dough are crisp and cheese is melted.

Serves 4.

Classic Chocolate Chip Cookies

These classic chocolate chip cookies came out perfect.  They are chewy in the middle and crisp on the outside.  These are thinner chocolate chip cookies too which I tend to favor.  I also tasted the cookie dough and it was delicious.  If your cookie dough doesn't taste right, your cookies won't either.  Overall, this is a great classic chocolate chip cookie recipe.  I enjoyed a couple of cookies with a glass of milk; these cookies make for great dunking too!

 

Classic Chocolate Chip Cookies

Printable Recipe

Ingredients

½ cup butter, room temperature

½ cup granulated sugar

½ cup brown sugar

1 egg

1 teaspoon vanilla

1 cup and 2 tablespoons flour

½ teaspoon salt

½ teaspoon baking soda

1 cup semisweet chocolate chips

Directions

Preheat oven to 375 degrees F.

In a stand mixer or large mixing bowl, combine butter, granulated sugar and brown sugar.  Beat until light and fluffy.

Beat in egg and vanilla.

Sift together flour, salt, and baking soda.  Slowly add to creamed mixture, half a cup at a time.

Stir in chocolate chips.

Drop the batter by tablespoon, well apart, on a baking sheet.  I had 8 cookies per baking sheet.

Bake for 9 to 10 minutes.

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Allow to cool on baking sheet for 1 minute then move to wire cooling racks.

Makes about 2 dozen cookies.  I made approximately 27 cookies.