Category Archives: Recipes

chocolate covered cinnamon santa’s …

December 16, 2010

i am a huge fan of chocolate covered cinnamon bears.  so, when i was thinking of a fun holiday treat to make, i thought, why not chocolate covered santa’s?!  i’ve been seeing them around my local grocery stores, and thought it would be a fun twist.  although, i guess it’s kind of hard to tell they are santa’s, but the thought is there, right?

i used chocolate flavored almond bark, because i like it’s smooth texture.

but, i am sure you could use any good melting chocolate, even white chocolate would be great!

you could immediately dip them in crushed candy canes, add sprinkles, or drizzle on other colored chocolate over the top, there are really a lot of options.

Chocolate Covered Cinnamon Santa’s
Ingredients
2 16 oz packages Cinnamon Santa’s {or Bears}
1/2 package Almond Bark in Chocolate Flavor
2 wooden skewers
melt the almond bark by putting have a package of squares broken up in a small microwave safe glass bowl.
melt the chocolate for 90 seconds.  stir until smooth.  if you need to melt it more, do it in 15 seconds increments in the microwave.
after melting the chocolate.  i like to simmer some water in a sauce pan, and place a large bowl on top with my small bowl inside.  this just keeps the chocolate gently heated so it won’t get hard during the process of dipping.
place the wooden skewer in the bottom of the Santa until it holds sturdy, then dip in the chocolate, and tap of the excess chocolate.  place of wax or parchment paper to completely dry. (i use the second wooden skewer to gently slide the Santa off the other skewer)
package up cute and hand out to all your loved ones.  it will be a hit!
xoxo,

{photos by me}

creamy chicken and vegetable soup with rice …

December 9, 2010

This week while being sick with a horrible cold, I decided I needed to make some chicken and vegetable soup. But, instead of your typical chicken noodle soup, I decided to use my leftover rice in the fridge.  The soup turned out just as I hoped, and I think it really helped me get over my cold.
At the last second I decided to add some sauteed mushrooms, and let me tell you, that really added a little something.  I love when a good soup just comes together!
Check out the recipe below.  You may need it to help fight your winter cold..
{Creamy Chicken and Vegetable Soup with Rice}
serves 4-6
1-2 chicken breasts, cooked and shredded
1 cup, carrots, diced
1 cup, celery, diced
1 cup, leeks, chopped
1/2 an onion, diced
1 cup kale, chopped
1 cup mushrooms, sliced
2-3 cloves fresh garlic, minced
1 1/2 cups cooked rice {any variety you choose}
3 tbs butter
4 tbs flour
1/3 c heavy cream
2 (32 oz) containers chicken broth
salt and pepper to taste
Parmesan cheese for garnish
In a large stock pot, melt the butter.  Add carrots, celery, leeks, onion, kale, mushrooms, and garlic.   Saute for about 7 minutes or until vegetables start to get tender.  Then add the flour and stir well.
Over medium heat, add the chicken broth slowly while stirring.  Bring to a boil, then simmer over medium low for about 5 minutes until soup begins to thicken.  Add the rice, and cooked chicken and some salt and pepper.  Simmer on low for about 30-45 minutes, stirring occasionally to prevent any sticking.  Let the soup thicken slowly.  Then, remove from heat and add cream.  Bring back to temperature, then taste for spices then serve.
Enjoy!

greek pasta salad …

July 10, 2010

Greek Bow Tie Pasta Salad
Summer is full of backyard barbecues and last minute potlucks.
This salad would be a perfect addition to your summer menu.  You will soon see that It is not your everyday pasta salad, some of the ingredients include kalamata olives, and feta cheese.   And, the homemade greek vinaigrette gives it a the perfect touch.
Try it at your next summer gathering, it won’t disappoint.
{greek pasta salad with greek vinaigrette}
Salad
1 box bow tie pasta, cooked drained
1-2 cups cherry or grape tomatoes
1 cup feta cheese, crumbled
1 cucumber, diced
1/2 can chickpeas/garbanzo beans, drained
1 cup kalamata olives, cut in half length wise
1/2 can or 1 cup artichoke hearts, drained and cut in half length wise [optional]
1 cup roasted red peppers [optional]
5 cups fresh baby spinach
Greek Vinaigrette
1/2 cup red wine vinegar
2 garlic cloves, minced
1 shallot, minced
1 tbs fresh basil, minced
1 tsp fresh oregano, minced
2 tbs fresh lemon juice
1 tbs agave nectar
1/4 tsp sea salt
1/2 tsp fresh ground pepper
3/4 cup olive oil
whisk together all ingredients except for olive oil.
slowly whisk in 3/4 cup olive oil a little at a time.
mix together all of the salad ingredients.  slowly add vinaigrette to salad, just until it is coated [you will have extra vinaigrette].  toss well and serve.
enjoy!