Top 11 Recipes...Ever

Well, maybe not EVER.

But how about the top 11 recipes on Sunshine and Jellybeans?

In case you were wondering, 11 is my favorite number.

That's why it isn't the top 10.

Click on the name of each recipe to go to the post (and don't forget that at the bottom of each post, there is a link to the printable recipe for your convenience!)...

Try them all!

Let the drumroll begin...

11. Ham and Swiss Cheese Mini Frittatas

 

Or Canadian Bacon and Pepper-jack Cheese Mini Frittatas, or Bacon, Cheddar and Jalapeno, or red pepper, mushroom, and onion, or...the possibilities are endless!

10. Deviled Eggs (with a kick!)

 

This one kind of surprised me...not that I don't think that these are little bites of delightfulness - because I do. They are a great twist on your every-day deviled eggs! It's just that they never seemed to get much attention when I first posted the recipe. But it has slowly climbed it's way up into the top 10!

9. Chicken Enchiladas

Sorry for the crappy picture...next time I make these I will post new pics. This is a recipe that I keep going back to over and over again. Another one that is pretty customizable, and very, very good.

8. Macaroni and Cheese a la Steph

I made this recipe again last night for the kids. It's definitely a keeper. Gooey, cheesy, creamy deliciousness. And did I mention it is kid friendly? Score. (Thanks Steph!)

7. Finger Lickin' BBQ Chicken

 

This is a classic. What else can I say? Who doesn't like BBQ chicken on the grill???

6. Chicken Parmigiana

YUM. I want this right now. The key to this recipe is the crushed up croutons...and a great marinara sauce... which is still a work in progress for me. Steve and I made and canned some this winter that was amazing...but of course I didn't measure anything or write anything down. I'm working on it. But anyway - this Chicken is fabulous and is definitely one of my favorite recipes.

5. Chicken Noodle Soup

The ultimate comfort food. However, the key to this recipe is this:

4. Homemade Chicken Stock

Trust me: homemade chicken stock is the key ingredient to taking your homemade soup to the next level. It's just better. And better for you. I know that it is time consuming, but try to make it in large batches, so that you can freeze a bunch to use later. Mmmmmm Mmmmmm good.

Are you starting to get excited for the top 3??? ME TOO!

Where is that drum roll???

3. Spicy Chicken Tostadas

 

I pulled this recipe out of my ass. Steve kept going on and on about this Tostada Ensalada that he had at a restaurant and loved. And Steve doesn't get very excited about food...not the way I do, anyway. So I asked him to describe it to me, and I got a relatively vague answer (because people who aren't obsessed with food don't mentally deconstruct every meal that they eat away from their own kitchen). But the idea of tostadas got stuck in my head, and when I finally went to make them, this is what I came up with. DELICIOUS. Keep reading for the key ingredient...(hint: it's the #1 recipe)

2. Pulled Pork and Creamy Coleslaw

This one is kinda unfair, because it's two really good recipes in one post. I don't know why people keep coming back to it - if it's the Pulled Pork or if it is the coleslaw...but I hope it is for both. Because the Pulled Pork isn't complete without a big spoonful of coleslaw on top...trust me. And don't forget the pickles! This is a go-to crowd pleasing lip smacking belly satisfying recipe for any season. Family friendly. And the crockpot does a majority of the work. How can you beat that??? 

And now...the moment you've all been waiting for!

The number one recipe in the world in the country of all time on this blog...

1. Spicy Shredded Chicken

 

Awwwwww yeah. It really shouldn't surprise you. There have already been two recipes on this countdown that have this as the key ingredient (#9 Chicken Enchiladas and #3 Spicy Chicken Tostadas). And don't forget that you can also use this chicken to make tacos, quesadillas, nachos, or my Spicy Chicken Tortilla Soup! How versatile is that??? Go ahead, double or triple the recipe. Make a huge batch and freeze the rest for later use. And - if you don't feel like grilling it, make it in the oven. Of course the grill is the best way to do it because of the lovely flavor it imparts, but if you are in a bind, just cook it in the oven at about 375 degrees, turning occasionally until the chicken is cooked through.

Thanks everyone! Try one or all of these recipes very soon, and don't forget to ENJOY!!!

Roasted Tomato Basil Soup and Fontina Grilled Cheese Sandwiches

Sweet mother of deliciousness.

Roasted Tomato Basil Soup is one of my all-time favorites.

And who doesn't like a grilled cheese?

Especially one made with fontina cheese.

Yum.

The soup recipe is a revamp...I originally posted it here, but it was confusing and without pictures.

It is adapted from an Ina Garten recipe.

...that's right, the Barefoot Contessa.

I love that woman.

Anyway, here is the food porn and recipes.

The ultimate comfort food!

Yes, I realize that I say that about everything.

That is because food in general is very comforting to me, so comfort food is especially comforting...

...nevermind.

Just eat it.

 I realize that this recipe calls for ridiculous amounts of fresh basil (4 cups), but just trust me on this, ok?

 

 Oh, you know I had to add Fontina cheese to the soup too! But you could also use Parmesan.

If that doesn't get your tastebuds watering, I don't know what will.

Roasted Tomato Basil Soup (serves 6) adapted from Ina Garten

• 3 lbs ripe tomatoes (preferably roma tomatoes)
• 1/4 cup, plus one tablespoon olive oil 
• 6-8 cloves of garlic (left whole)
• 1/2 tablespoon kosher salt
• 2 teaspoons fresh cracked pepper
• 1 tablespoon sugar
• 1/2 teaspoon crushed red pepper (optional)
• 4 cups basil
• 1 medium onion, chopped
• 1 tablespoon butter
• 1 quart low sodium, fat free chicken broth
• 1 tablespoon chicken bouillon 
• 1 28 oz can of whole plum tomatoes (I use San Marzano) 
• 1 teaspoon fresh thyme leaves

Preheat oven to 400 degrees.

Slice the tomatoes in half, throw into a large zip-top bag. Add 1/4 cup olive oil, garlic cloves, salt, pepper, sugar and crushed red pepper.  Spread mixture onto a large baking sheet, making sure tomatoes are cut side up.

Roast for 45 minutes.

In the meantime, add one tablespoon olive oil and one tablespoon butter to large dutch oven or soup pot. Saute onions over medium heat until tender.

Add roasted tomatoes and garlic (including all of the juices) to dutch oven. Add broth, basil, bouillon, thyme and can of tomatoes.

Bring to a boil. Reduce heat and simmer for one hour.

Using an immersion blender, puree mixture until there are no large chunks of garlic or basil. Cook for an additional 20 minutes.

Check seasonings, add more salt, pepper, or sugar as necessary.

Serve garnished with your favorite Italian cheese!

Enjoy!

Printable Recipe

Fontina Grilled Cheese Sandwiches (serves 4)

• 8 slices of your favorite artisan bread (I used rosemary-olive oil)
• 8 ounces fontina cheese (or other melt-able cheese)
• 4 tablespoons butter

Butter the outside of all 8 slices of bread. Add 2 ounces of cheese to the inside of 4 slices of bread. Top with remaining 4 slices of bread (remember - butter out, cheese in).

Heat a small skillet over medium heat. Add the sandwiches (working in batches if necessary), cook for 3 minutes or until the bottom of the sandwich is golden brown.

Reduce heat to low. Flip sandwich and cook other side until golden brown and cheese is melted.

Enjoy!

Printable Recipe

New Year's Festivities and Recipe Revamp: Buffalo Chicken Dip

Ahhhh Monday...why do you  hate me?

In an effort to get back into the swing of things, here are some pictures from Tara's party, and a couple from New Year's Eve.

Oh, and the buffalo chicken dip recipe is at the end.

If you are on a diet, I would highly recommend NOT making this.

It is so, so, so good.

And so addicting.

And decidedly not healthy.

Sorry!

...but it was the holidays!

And everyone knows that calories don't count around the holidays.

Why can't it still be the holidays???

Anyway, back to the parties!

 

Eli and I (right before he gave me a big wet willy!)

 

Me and my Tara (with Eli trying to get in too)

 

Deviled Eggs (with a kick!)

 

Yummy, delicious, Buffalo Chicken Dip. Sorry it is so yellow (artificial light).

 

These are the best pictures I could get of this amazing dip, without risking my arm getting chewed off

 

The spread: deviled eggs, buffalo chicken dip, hummus, a delicious olive tapanade-type dip that Erin brought, and an assortment of cheese and crackers (not pictured)

 

I miss you Tara!

 

Tanya, Marisa and Erin. Not in any of the pictures: Douglas, Cal, Lyndi and Steve. Don't ask me why. 

We had such a lovely time and it was so good to see Tara and Eli. Thanks everyone! 

Now for New Year's Eve.

Wait til you see the food porn.

We had an amazing dinner, beginning with baby potatoes that were baked and topped with melted cheese, sour cream, and bacon crumbles.

For our main course, we had Venison Tenderloin. My brother marinaded it, then seared it on the grill, then wrapped it in bacon and onions and finished it on the grill. It was amazing.

 We also had Prosciutto-wrapped shrimp brushed with BBQ sauce, and my Citrus and Herb Shrimp

And we had my Blow Your Frickin Mind Risotto, and a salad (not pictured). Oh, and lots and lots of champagne.


Everything was perfect.

 

Champagne with berries

 

Cal and Lyndi

 

Steve and I

 

Champagne and Pineapple/Orange Juice

And now, what you have all been waiting for...

Recipe Revamp: Buffalo Chicken Dip! (click here to read the original recipe post at your own risk)

 

Buffalo Chicken Dip (serves 8 - 10 as an appetizer)

• 1 pound of boneless skinless chicken breast. (You can also use 2 large cans of pre-cooked chicken)
• 1 cup of ranch dressing 
• 1 cup of Franks Original Red Hot (do not substitute this please)
• 1 8 oz block of cream cheese, softened
• 2 cups of sharp cheddar cheese, shredded
• Fritos Scoops and celery sticks for dipping

Preheat oven to 350 degrees.

Boil chicken breasts until cooked all the way through. Remove chicken to a plate and let cool - then shred it with two forks, or cut it into small cubes.

In a big bowl, mix the chicken, ranch, Franks, and cream cheese together (or use a hand mixer and mix the ranch, Franks and cream cheese until smooth...then stir in the chicken).

Mix half of the cheddar cheese into the chicken mixture, put into an oven safe casserole dish (I have a round glass one I like).

Put the rest of the cheese on top.

Bake at 350 until the cheese is melted and bubbly.

Serve with celery sticks and Fritos.

Enjoy!!!

Printable Recipe

HAPPY NEW YEAR!!!

Mmmmmm...I love New Years Eve.

Anything that has to do with eating tasty treats and drinking champagne can't be bad, right?

I've got a double whammy this week - tonight I am hosting a get-together for my friend Tara, who is visiting from LA.

And then tomorrow I am hosting New Year's Eve dinner.

I haven't even thought about what I am going to cook for Friday night yet...I believe that my brother is bringing a venison tenderloin to cook on the grill, and then there was some talk about crab legs...and I've been craving risotto...

But right now I need to focus on tonight's party.

It should be a pretty laid back, everyone-bring-an-appetizer-to-share type of evening.

I am making my Deviled Eggs (with a kick!), and Buffalo Chicken Dip. Obviously my pledge to eat healthy(er) is not working out so well.

In my defense I wanted to make dishes with some protein, since there won't be a proper dinner.

Er...yeah...that's it!

Plus I have been craving Buffalo Chicken Dip for months. 

I'll try to take some pics and put a post up about it next week.

Until then - have a SAFE and HAPPY holiday weekend.

If you are looking for something to make for your NYE party, check out the categories to your left.

I am still working on getting the printable recipe link on all the food posts, but I probably have 50% done (see the very bottom of each post and click on "Printable Recipe")...here are a few of my favorites that I would recommend:

In charge of the appetizer? Deviled Eggs and Buffalo Chicken Dip just not your thing?

How about:

Citrus and Herb Shrimp

Jalapeno Popper Dip

or - if you can get your hands on some tasty tomatoes - this delicious Tomato and Basil Bruschetta!

Need a main course?

How about this elegant and delicious Chicken Parmigiana?

 

Feeding a crowd or on a budget?

Try this sweet and savory (and easy!) Pulled BBQ Pork with Creamy Coleslaw!

Or, why not have a FIESTA with my Spicy Shredded Chicken stuffed inside of a Tostada or Enchiladas?

Browse through the categories - there is something for everyone!

Here's to a very happy and healthy 2011!

Cheers!

xoxoxoxo

~Lindsey

How to Roast Garlic (and other random thoughts)

Happy Monday!

I hope that everyone had a wonderful weekend...and for my friends that celebrate Christmas - a wonderful and Merry Christmas!

Santa was very good to me this year, and I was fortunate enough to spend the weekend with my family.

I ate (and drank) waaaaaay too much.

I'll post pictures later (blame Steve). 

So...I was thinking that I might need to scale back on the heavy comfort foods for a little while.

Like, forever.

Or at least for a couple days (New Years Eve, anyone?).

And another thing that I need to do is start working on posting pictures for the recipes on here that don't have any; as well as rewriting some of my more confusing recipe posts.

These are things that I will be working on over the next few months, so bear with me if there are less "new" recipes posted and more re-runs.

I'll try to slip in a "healthy" recipe here or there too.

I use the term loosely.

Here's one now!

Garlic is really good for you, and roasting garlic mellows out the flavor as well as making it easy to spread.

Also - it may or may not keep vampires away. 

Use this for pasta sauces, soups, salad dressings...or just spread some on a loaf of good crusty bread!

How to Roast Garlic

• 1 head of garlic
• 1 tablespoon olive oil
• 1 sheet of aluminum foil

Preheat the oven to 375 degrees.

Peel as much of the papery outside off of the garlic as possible, while still keeping a layer on the cloves, and the cloves attached by the root.

Slice off the top of the head of garlic, exposing the cloves.

Drizzle the olive oil over the exposed cloves, and wrap the entire head in the aluminum foil (you could also use a garlic cooker if you have one).

Bake for 45 - 60 minutes, until the cloves are soft throughout.

Let cool and then squeeze the roasted garlic "paste" out of the head and use.

Enjoy!

Printable Recipe

Hot Jalapeno Popper Dip

Monday after work Marisa and Erin came over to have a little "Happy Hour" get together and so they could meet my sister-in-law-to-be, Lyndi (who is currently staying with me).

I had been eying (eyeing?) this recipe on Tasty Kitchen that I came across for Hot Jalapeno Popper Dip, and I decided that this was the perfect time to try it out.

Yum.

It was really good - it was creamy with just the right amount of heat, and it tasted very similar to a jalapeno popper (which was the goal).

The recipe was for 6 or more people, and the 4 of us almost ate the whole thing.

Here is the recipe...I only made a couple of slight adjustments (which I noted below). This is perfect for your next party!

Hot Jalapeno Popper Dip (serves 6 - 8) by babskitchen on Tasty Kitchen

• 2 whole (8 Oz. Each) Pkgs. Cream Cheese, Softened
• ½ cups Sour Cream
• ½ cups Mayonnaise
• 1 can (4 Oz.) Chopped Green Chilies, Drained I used fire-roasted
• 5 whole Jalapeño Peppers, Seeded And Diced (leave In A Few Of The Seeds To Give Dish Some Extra Heat)
• ½ cups Parmesan Cheese, Grated
• ½ cups Panko (Japanese Bread Crumbs)

Preheat oven to 400ºF.

Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapeños. I used a hand mixture to blend it all together once the cream cheese was soft.

Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.

Serve warm with tortilla chips, crackers or a crusty bread.

*Cut recipe in half for 6 or fewer people.

** I think putting a layer of grated sharp cheddar cheese (or mixing a half cup in with the mixture) would be delightful. I also think it could have used a 1/2 teaspoon or so of salt. 

Printable Recipe

Date Night Dinner: Filet Mignon, Citrus and Herb Shrimp, Baked Potato and Salad

Yum.

I love food.

Have you noticed?

And I love Steve.

Hence, the following dinner was born:

Grilled Filet Mignon, Grilled Citrus and Herb Shrimp, (Grilled) Baked Potato, Salad.

Steve has been ridiculously busy lately.

Like, I would probably be sitting on the floor at Miller Dwan, rocking back and forth in my straight jacket if I was that busy.

But instead, he's tired but calm.

And still going out of his way to do sweet things for me like picking up Kempton's holistic, expensive, and difficult to find dog food from the feed place in Wisconsin...even though I didn't ask him to.

Yes, I do realize that I am crazy.

Why do you ask?

Anyway...I wanted to make him a nice dinner to show him that I appreciate him and everything he does.

Take a look:

Delicious little filet...we don't eat a lot of red meat. One small filet is enough for us to share. Steve likes simple flavors, so I simply rubbed the meat with sea salt, fresh cracked pepper, and a little olive oil.

Citrus and herb shrimp...my favorite way to eat shrimp right now. I'll post the recipe below - you should try it immediately!

Po-ta-toe! We split this too, because I knew that we had plenty of food. To prepare this little bugger I scrubbed it, poked some holes in it with a fork...then wrapped it in aluminum foil that was drizzled with olive oil, salt, pepper and some dried herbs. We cooked it on the grill (along with the steak and shrimp). Yum!

Are you hungry yet?

Everything turned out phenomenal. It's hard to see in the pictures, but the steak was medium rare - exactly  how we like it (I am giving Steve full credit for this, and I would also like to apologize to him for running around squawking about how they were going to be overdone), and the shrimp were perfect.

We shared a bottle of red wine and had a lovely evening.

I use the term "shared" loosely.

Try this shrimp and let me know what you think - it is oh-so-good and the nice thing about this recipe is that you can customize it using whatever citrus and herbs you have on hand...I hope you enjoy it!

Citrus and Herb Shrimp (serves 2)

• 1 lb uncooked shrimp, peeled and deveined
• 1 cup citrus juice: orange, lime or lemon...or a combination of the 3. I usually use 1/2 cup of orange and 1/2 cup of either lime or lemon depending what I have on hand
• 2 tablespoons minced garlic
• 2 teaspoons kosher salt (or sea salt)
• 1 teaspoon fresh cracked pepper
• 3 tablespoons fresh or 1 tablespoon dried herbs of your choice: try thyme, oregano, basil, cilantro, tarragon, marjoram or rosemary...or a combination. I usually use an Italian blend; or thyme, oregano, and basil...but I have experimented with other combinations and everything seems to turn out really good
• 1/2 teaspoon of crushed red pepper flakes (optional)

Combine all ingredients in a bowl. Marinade for one hour, stirring occasionally. Preheat grill to 375 degrees. Thread shrimp on skewers (unless they are JUMBO and not likely to fall through the grates) and cook for 2 - 3 minutes per side, or until they are cooked through. Be careful not to overcook! These suckers cook fast and get rubbery when overcooked. Yum!

Printable Recipe

Monkey Bread with Katy

A few months ago, my mom, a few of her sisters, my grandmother, and a few cousins were in Duluth. We took my Aunt Sherry, who was diagnosed with ALS early this year, on a scenic train ride up the north shore.

It was lovely.

Except that they served our wine in plastic glasses. Which was weird.

Despite how beautiful the town is that I live in (and I may be just a little biased), we don't get a lot of family coming to stay.

I wanted them to have a great time in Duluth.

So...I invited everyone over for brunch the following morning!

Have you seen my house?

Its about 800 square feet.

There were 10 of us.

It was tight.

But luckily it was a lovely day outside, and I have a large deck.

Just to make things even more difficult for myself, I also asked Steve and the kids to join us!

Anyway, to make a long story short...

One of the dishes I made was Monkey Bread, from Pastor Ryan on The Pioneer Woman website.

Steve's daughter Katy loved it.

I mean, who wouldn't? It's sticky and sweet and warm and delicious.

It also has 2 sticks of butter in it.

For real.

And she has been bugging me to make it ever since.

But my thighs have been begging me not to.

I finally gave in.

We had fun making it and I think that my thighs have forgiven me.

As long as I promise not to make it again soon.

Here is Katy, quartering the biscuits. Out of a can. Yes, you heard me.

Here she is, assembling the pieces into the pan once they were coated in cinnamon and sugar, so that I could pour over the hot melted butter and brown sugar. Yup.

And this is what the boys did while we slaved away in the kitchen!

Oh yeah baby. I actually ended up throwing it back into the oven for a few more minutes because it wasn't as brown as I wanted it.

But it was so very delicious.

Let the dark side seduce you.

Make this.

Soon.

And love it.

Monkey Bread (feeds 6 - 8 monkeys) adapted from The Pioneer Woman

• 3 cans of non-flaky buttermilk biscuits (2 if you use the big ones)...or you can make your own
• 2 sticks of butter (gulp)
• 1/2 cup of brown sugar
• 1 cup of white sugar
• 3 teaspoons of cinnamon
• chopped pecans (optional)

Preheat the oven to 350 degrees. In a small saucepan, slowly melt butter and brown sugar, stirring occassionally to combine. 

Quarter each biscuit, and toss into a large zip-top bag. When you have quartered all 3 cans and put them into the bag, add the cup of white sugar and cinnamon. Toss to combine (and this will also prevent the biscuits from sticking together).

Sprinkle pecans (if using) into an ungreased pan (you can use a glass pan like I did, or a bundt cake pan). Dump the biscuit chunks into the pan, and pour the butter/sugar mixture over top.

Bake it for 30 - 40 minutes or until the top is golden brown. Let it sit for 10 - 15 minutes, and then invert it onto a plate or platter. Enjoy!

Printable Recipe