No Bake Chocolate Peanut Butter Bites

We're in Texas.  It's too hot.  Not in the mood to cook or bake.   

I say take this sinful recipe and make a double batch to enjoy while you watch your favorite chick flick indoors with the A/C cranked down.   You can thank me later!  Now go indulge!

1 c semi-sweet chocolate chips or chunks

1/2 c peanut butter, smooth or chunky

3 c. quick cooking oats

1 tsp vanilla 

3/4 c brown sugar, packed

3/4 c unsalted butter

pinch salt

Melt the butter in a large sauce pan over low heat.  Add in the vanilla, salt, brown sugar and oats.  Cook for 4-5 minutes.  Using a rubber spatula, press half of the mixture in the bottom of a buttered 8x8 dish.

In a microwave safe bowl, heat the chocolate chips or chunks and peanut butter, stirring every 30 seconds until chocolate is melted.  Pour the chocolate peanut butter mixture over the oat mixture, reserving a little to drizzle over the top. 

Crumble the remaining oat mixture over the chocolate and peanut butter, pressing down gently.  Drizzle the remaining chocolate and peanut butter over the top of the bars. 

Refrigerate for 3 hours before cutting and serving.   I cut into small bites so they last longer and they are very rich.   Enjoy!

Burgers, Beer and Rock Band

Happy Sunday!!  I've discovered a few new things over the weekend that I wanted to share with you.    #1:  I love lamb!  #2: Meeting new friends is underrated.  #3: My new friend, Christopher, is an awesome chef and host. #4: Rock Band is still fun!

Christopher works with my husband.  I met him only 2 weeks ago and I think he just may be my new male BFF.  He doesn't realize this yet so let's keep it on the DL so we don't scare him off.   He's amazing not only because he's an all around nice guy but this man can cook AND he knows how to throw a party.  We both look forward to learning more about his cooking skills.  He claims his specialty is whipping up sauces.  We can't wait for him to prove it.

Below are pictures of the sliders he made us.   They were full of flavor and so delicious. My favorite was the lamb.  The spices were just right and didn't overpower the flavor of the meat.  Everything meshed very well together.  

Starting at the left, smoked gouda infused ground beef burger wrapped in bacon served on a roasted garlic aioli and garnished with greens and tomato.  Middle: fennel crusted lamb burger on a creamy raita and topped with a red onion marmalade. Right: seared salmon steaks glazed with a ginger teriyaki and paired with sliced avocado and mango.

 

We really enjoyed the food, meeting new people and jamming out with the Band.   Will-I-Am can rock the mic surprisingly well.  Probably one of the most entertaining, yet good singers yet. You practice at home a lot don't you?!   Let's do this again very soon.

Healthy Greek Thin-Crust Pizza

Pizza is on the list of foods that I would eat everyday and be totally content.  I've always said it includes the 4 food groups that they beat into our brains growing up.  (Crust=Bread, Cheese=Dairy, Pepperoni or Sausage=Meat,  Mushrooms or Tomatoes from the sauce=Vegetable)

I bought the Pillsbury thin-crust pizza dough to try.  I have tried the regular pizza dough and it's too thick and doughy in my opinion.   The thin-crust cooked perfectly.  It was crispy but not too thin or dry.   I had just a few ingredients on hand that I just threw on to see what it would taste like.  I didn't add a sauce because I didn't have any and really didn't think it needed much with all the flavor in the toppings.  Pizza is all about personalizing to make it your own and put whatever you like on it.   Here's my tasty creation.  I hope you enjoy!!

2 tbsp olive oil
1 pkg Pillsbury thin-crust pizza dough
1 tsp garlic, minced
1 tsp dried oregano or Italian seasoning
1/4 c sun-dried tomatoes, chopped
1 pkg frozen spinach, thawed and drained
1/4 c parmesan cheese, shredded
1/4 c mozzarella cheese, shredded
1/4 c feta cheese
pinch of salt

Preheat oven to 400 degrees.  Spray a cookie sheet with non-stick spray and roll dough out.   Drizzle dough with about 1 tablespoon olive oil, dried oregano or Italian seasoning, parmesan and mozzarellla cheese.  Bake for 5 minutes (I believe that is what is directed on package but double check.) 

Take the crust out of the oven and add the toppings.  Spinach, sun-dried tomatoes, minced garlic, feta cheese.  Sprinkle with a pinch of salt. Drizzle about a tablespoon of olive oil on top.  Bake for 8 minutes or whatever package says.  Slice sicilian-style (squares) and enjoy!

Buffalo Chicken Mac N Cheese

Say cheese!! My husband has been begging me to make this for months now.  I finally snuck it in on the menu and he was so excited.   It turned out really tasty and creamy.   This is a perfect potluck dish to share.  To be honest, I had never made my own homemade mac and cheese until this.  I know!   I'm out of my mind.   And I LOVE cheese especially in macaroni and cheese.   I really need to stop being such a procrastinator.   This made so much we ate on it for 2 days (dinner & lunch) and had enough to share with two people at work for lunch.  They loved it! Beats eating Lean Cuisines for a day. 

I used Tabasco as that is what we had on hand.  **You can really use about any hot sauce but a thicker one you would use about 1/4-3/4 cup.  (or whatever amount to your taste)

2-3 c chicken, cooked and shredded

1 lb elbow macaroni or another fun shaped pasta (like corkscrews or rotini)

1 medium onion, finely chopped

2 stalks celery, finely chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp ground pepper

1 tsp thyme

2 tsp Tabasco sauce**

2 tbsp flour

2 tsp dry mustard

2 1/2 c half n half

1 lb sharp cheddar cheese, shredded or cubed

8 oz pepper jack cheese, shredded or cubed

2/3 c sour cream

1 c panko (Japanese breadcrumbs)

1/2 c blue cheese, crumbled

2 tbsp chopped fresh parsley (or use dried if you have that on hand)

7 tbsp butter, unsalted

Preheat oven to 350 degrees.   Butter 9x13 baking dish.  Bring large pot of water to boil.   Add pasta and cook until al dente, about 7 minutes.  Drain.

Meanwhile, melt 3 tbsp butter in a large skillet over medium heat.  Add the onion and celery and cook until soft, about 5 minutes.  Stir in the chicken and garlic and cook 2 minutes.  Then add the hot sauce and simmer an additional minute.

Melt 2 tbsp butter in a 4 qt- saucepan over medium heat.  Stir in the flour and mustard with a wooden spoon until smooth.  Whisk in the half and half and stir about 2 minutes.  Whisk in the cheddar and pepper jack cheeses then whisk in the sour cream until smooth. 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni.  Pour the cheese sauce evenly over the top.  

Put the remaining 2 tbsp of butter in a medium microwave-safe bowl and microwave until melted.  Stir in the panko crumbs, blue cheese and parsley.  Sprinkle over the macaroni.  Bake 30-40 minutes or until bubbly.  Let rest about 10 minutes before serving.   Serves a small army!