Tag Archives: yum

Browned Butter Chocolate Chip Peanut Butter Bars

Posted by Delightfully Doable on 30 September, 2014 None comments

Browned Butter Chocolate Chip Peanut Bars

Ingredients:

1/2 cup butter
1 cup brown sugar
1/2 cup peanut butter
1 1/3 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup powdered sugar
1 egg
1 tsp vanilla
1/2 cup dark chocolate chips

Preheat oven to 350 degrees and grease and 8×8 bake dish.

In a saucepan over med-low heat, melt butter and brown sugar until sugar is completely melted.

Once the mixture is completely melted, add in the peanut butter and melt thoroughly.

In a stand mixer combine all dry ingredients and pour liquid into dry ingredients.

Mix just until dough comes together.

Press mixture into greased pan and bake at 350 degrees for 18-20 minutes or until toothpick comes out clean.

Allow to cool before cutting. Enjoy with a cup of milk and maybe a scoop of ice cream! :)

Split Pea Soup

Posted by Delightfully Doable on 22 September, 2014 None comments

Split Pea Soup

I love soup and I love split pea. I made this recently on a morning that was chilly and gave a good excuse to have soup even while it’s still summer out.

Autumn meals are the best. Crock pots smelling the home, soups, stews, casseroles and stroganoff. You can’t get much better than some delicious comfort food. The battle of your mind shouldn’t be the calories they hold, but rather the fact that winter is coming and we must store our chipmunk weight up for the winter. And behold, Fall is a great way to get that started. :)

Ingredients:

1 hamhock
1 lb diced ham
2-3 cups split peas (I prefer my soup thicker)
1 tbsp minced garlic
1 small onion, diced
3/4 tsp onion powder
1 tsp Italian seasoning
1 tsp garlic salt
1/2 tsp paprika
1 bay leaf
6-8 cups water

In a crock pot add everything together and give a good stir.

How easy is that? That’s why I LOVE crock pots. They are simple, delicious and seriously can’t get any easier than dumping everything together!

Let it all simmer for 6-8 hours. Your house will smell wonderful and you will be ecstatic that dinner is already made!

Mixing quinoa, rice or couscous in with the soup for protein and to thicken it up, was the cure to getting him to eat soup.

He’s all fueled up from the Pea and off to play he goes! :)

Yummy!

Cilantro Lemon Chicken

Posted by Delightfully Doable on 22 July, 2014 None comments

The other night I was in a rush to make dinner as the remainder of the week was a bit hectic for me. Trying to prep for visiting my aunt and picking berries on their farm as well as leaving town for a week the following day was a chore in and of itself. It becomes a bit chaotic when trying to plan for the week with a little one who has had medical needs as of recent. Hoping and praying he has a good trip without coming down with anything or being hospitalized is all I can ask for right now.

I’ve realized how much energy I’ve lacked since our hospital visits and extreme amount of doctors appointments and the stress that all brings. It’s been exhausting and really wearing on my body. I had no clue how tired I was until I finally got away from home. Leaving town can sometimes lift the burden as the house chores aren’t hanging over my head as well as cooking three meals a day for the fam.

So, the other night I decided to make Cilantro Lemon Chicken with rice and grilled romaine. I was in need of using the chicken in the fridge as I hate letting food go to waste while on vacation. This was a great 30 minute meal and is versatile for many different things. :)

Ingredients:

1 lb chicken, cooked
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp garlic salt
1 tsp thyme
2 lemon slices, squeezed
1 handful fresh cilantro
1 handful fresh chives
Avocado (optional)
Rice (optional)

Cook chicken and shred into medium size pieces. (I used rotisserie chicken) Toss in a medium skillet with EVOO and begin to heat through.

Add in cumin, cayenne, garlic salt and thyme.

Squeeze in lemon juice and turn heat to low.

Chop a handful of chives and cilantro. I must admit this was my first picking of chives and cilantro for the year out of my beautiful garden. :)

Stir into chicken and turn the heat off.

Mix and serve.

Great for chicken burritos, on rice, or as is.

Tonight I served this on a bed of rice with some teriyaki sauce and grilled romaine hearts.

This meal was even great for leftovers. My sister enjoyed this the following night after a long day of driving and berry picking. I fed her and my niece while they avoided rush hour traffic. :)

Creamy Chicken Rolls

Posted by Delightfully Doable on 8 July, 2014 None comments

Tuesdays Comfort food recipe goes to Creamy chicken rolls. I haven’t forgot it is summer and especially haven’t forgot to enjoy it to the fullest and trust me I have! But sometimes you want something not so healthy, not so “right” and not so crunchy from the mass amounts of vegetables you pile on your salad in hopes to fill you up longer than 30 minutes.

This recipe came to our table on an overcast evening when I was craving something not-so-healthy. My mom was in town watching my niece last month while my sister worked and her daddy was out of town. They came over for dinner and were able to enjoy this comfort food while my mom enjoyed her grand-kids.

Creamy chicken rolls are the best on a cozy day when you want some delicious comfort food and do not want to prepare all day long; delightfully doable. My sister also brought over garlic cheesy bread from Papa Murphey’s as she received a bunch of coupons for them for free. It was delicious and full of calories that fit right in with this dinner.

Ingredients:

1 lb ground turkey
½ onion, diced
1 tbsp parsley
1 tbsp minced garlic
4 ounces cream cheese
1 can olives, chopped (optional)
3/4 tsp paprika or chili powder (I prefer spice, add less if you so desire)
1/4 tsp red pepper chili flakes (optional)
1 can cream of chicken soup
1 1/2 cup sour cream
1/4 tsp garlic salt
2 packages crescent rolls
1 cup shredded cheese

Cook turkey with onion, parsley and minced garlic until no longer pink.

Add in 4 ounces of cream cheese.

Stir in slowly.

Once melted, add chopped olives and paprika.

In a separate bowl combine cream of chicken, sour cream and garlic salt. Use 1/3 of the mixture and spread on the bottom of a greased 9×13 baking dish; reserve the remainder.

Spread about 1/4 cup mixture onto each crescent roll.

Roll up and place in pan.

Squeeze them in where ever they will fit. :)

Layer the top with remainder of cream of chicken mixture and sprinkle with cheese.

Bake at 375 for 20-25 minutes or until crescent roll is fully cooked.

I served this with baked corn and jasmine rice.

Pizza Pockets

Posted by Delightfully Doable on 29 June, 2014 None comments

“WHAT??” Pizza pockets are incredible but when you buy them from the store you probably are eating 50 delicious ingredients that may not be so delicious for your body. I love a good pizza pocket and they will forever remind me of driving to Central Washington with my sister. We used to drive the long drive and stop at the half way point at a truck stop. This truck stop had the best pizza pockets to date. I don’t know how to express the incrediblness (not that that is a word) of this pocket without you actually trying it. You may be asking, how can a pizza pocket actually be delicious when it comes from a truck stop? Well, let me tell you. “It is the best I’ve ever had!!!” I’m confident my sister could verify that. :)

My sister called me on her drive to visit my parents a few weeks ago as she stopped to embark on this incredible pocket. She was reminding me of our journey together, years past. It’s probably been about 4-5 years since I actually have had it! I miss them, oh do I miss them.

Today I made a delicious pizza pocket but considering I do not hold a truck stop at my house, they are nothing alike, but they are worth making. :)

Ingredients:

Pizza Crust or Pie Crust (Homemade or store bought)
Pepperoni
Cheese
Onion, finely minced
Salami
Olives (optional)

For the crust, follow the instructions for preparation on the link above.

Preheat oven to 400 degrees. Once the crust is made, roll dough out onto a floured surface into a rectangle.

Slice dough into rectangles.

Top with cheese

Pepperoni, salami, onions or any additional toppings.

Once you’ve added all your toppings, fold over and begin to braid the edges to hold together.

Place on a greased foil lined baking sheet.

Bake at 400 degrees for 11-15 minutes or until lightly brown.

Cool on a wire rack.

Serve as a delicious snack with blackberry lemonade. :)

OR make additional and individually wrap and freeze. Place in toaster oven when ready to eat until nice and crispy. :) My husband loves these as snacks in his lunch.