Saturday, March 23, 2013

Chicken Pot Pie Cupcakes

Occasionally I come across a recipe that is super fast AND super delicious. Usually, the two do not co-exist but it does happen. This recipe is proof! These Chicken Pot Pie Cupcakes were a breeze to assemble and gobbled down by the family. My toddler was excited to eat his "cupcake"(he's usually not very excited about dinner). I was excited to have these as leftovers the next day and happy to have found such a fun/delicious recipe.

Chicken Pot Pie Cupcakes
(Adapted from this recipe at Tablespoon)

1 chicken breast, poached and diced (can sub. canned chicken)
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 tsp Italian seasoning
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans large and flaky biscuits

1 Preheat your oven to 400.
2 In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3 Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4 Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5 Let rest for about 3 minutes and dig in!

Wednesday, March 20, 2013

Easy Korean Beef

Wow! I can actually make Korean food?! Well, who knows how "authentic" this recipe is, but it sure was delicious. Ground beef is transformed into this simple and spicy, yet tasty main dish. This is the first recipe I have made from Six Sister's Stuff, and I loved it !

Korean Beef
(adapted from Six Sisters' Stuff)

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tbls. sesame oil
3 cloves garlic, minced
1/4 tsp. ground ginger
1/8 tsp. crushed red peppers
salt and pepper
1 bunch diced green onions
Rice, cooked

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over rice and top with green onions.

Friday, March 15, 2013

Skin Therapy Play Dough

Ever since having my first child, my fingers have been a mess! I started getting dyshidrosis (or housewives ezcema) on my fingers. I think it's due to all the hand washing and all the chemicals I get on my hands. It's very painful and when it gets really bad, it's HORRIBLE!

With that said, you can understand why regular home made play-doh isn't pleasant for me. The salt content  makes it so I am literally "pouring salt into an open wound." Not cool! So when I found this recipe from No Twiddle Twaddle, I knew I had to try it.

It lived up to it's promise! It was soft and gentle on my hands, smelled wonderful, and my boy enjoyed playing with it. Awesome!

Skin Therapy Play Dough

1 cup (plus a couple Tbsp) All Purpose Flour
1 cup Water (If you want to color the play dough, add the food coloring to the water.)
2 cups Quick Oats
2 Tbsp Extra Virgin Coconut Oil (or olive oil)
1 tsp Vanilla (opt.)
1 Tbsp Cocoa Powder (opt.)

Mix one cup of the flour, quick oats, and vanilla.
Add water and stir until the play dough forms a ball.
Knead in the coconut oil one tablespoon at a time.
Knead in the cocoa powder.
If the play dough is too sticky add flour a tablespoon at a time to reach the desired consistency.
Knead the play dough for around three minutes to make the dough elastic.

Store in the refrigerator and keep wrapped in an air tight container. Since this play dough does not have salt, it will not last as long as other play doughs. I would personally only keep it around a week and of course always check it carefully for a rancid odor or mold.

If your play dough becomes sticky after time, you can add additional oil.

Wednesday, March 13, 2013

Marshmallow Eggs (or hearts)

I look back on Easter and remember these marshmallow eggs with great fondness. It was always to fun to savor the one Mom decorated especially for me! I hadn't made them myself because they looked daunting, but they were fairly easy. The most difficult part was picking up the gelatin packets at the store since I didn't have any on hand.  I hope you enjoy these as much as I do!

Marshmallow Eggs (or hearts)

6 Tbsp. cold water
2 packages unflavored gelatin
½ C. water
1½ C. sugar
food coloring (if desired)
flour to fill 2 (9x13) pans- 2/3 full
3-D hearts or eggs to make indentations (plastic easter eggs are perfect)
1 tsp. vanilla or flavoring
pinch of salt
melted chocolate


Soften gelatin in 6 Tbsp. water. Add sugar to ½ C. water in saucepan and bring to a boil to remove from heat and add gelatin mixtures.Stir until dissolved. Cool to barely warm in fridge.

In the meantime, smooth flour in pans and make indentations. Beat mixture with electric mixer until fluffy like whipped cream, but not set. Add coloring, flavoring, and a pinch of salt .Mix. Fill indents with marshmallow filling. Cool 20 minutes in fridge. Remove marshmallows and flip over to coat in flour. Shake off excess. Dip into melted chocolate and place on wax paper. Decorate when chocolate is hardened.