Spinach Artichoke Stuffed Chicken

A few days ago I decided to experiment with this Pinterest recipe that I had been eyeing for quite some time.
I took the recipe from Cafe Delites Blog and tweaked it.
Overall it was quick and simple and a total winner!

Ingredients:

  • Four chicken breast
  • Salt & Pepper
  • 2 Tablespoons of Italian seasoning
  • 1 cup of Spinach & Artichoke dip
  • Olive oil
  • Toothpicks (Optional)

Directions:

Drizzle some olive oil in a skillet and let it heat up on a low fire while you cut slits in your chicken breast creating a pocket. (Do not cut all the way through.)
Season with salt & pepper and Italian seasoning.

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Fill in the pockets with 1 – 2 tablespoons of spinach & artichoke dip and smooth evenly throughout the slit. Seal and secure with a few toothpicks.

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Place chicken breast in the skillet and brown on both sides.

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Once the chicken is fully cooked on both sides, remove them from the skillet and let cool.
Be sure to remove the toothpicks before serving!img_1806

Quick, simple, and delicious!

Xoxo,

– R. Vargas

 

 

Jalapeño Poppers 

Hi everyone!

On today’s blog, I’m going to share how to make Jalapeño Poppers.
I thought it was one of those recipes everyone knew how to make or even heard of but apparently it’s not as widespread as I thought.

This is such an easy recipe ever and if you’re ever invited to a cook out, gathering, potluck, etc. and you’re low on funds or time, this is the best appetizer to take.

Ingredients:

  • Jalapeños (As many as you desire)
  • Cream cheese
  • Bacon

Directions:

  1. Wash your jalapeños and slice them in half. (The more seeds you leave in, the more heat the jalapeños will have.)
  2. Spoon cream cheese evenly into the jalapeño halves.
  3. Cut bacon strips in half and wrap around jalapeños. (I secure the bacon strips with toothpicks.)
  4. Place on the grill for a few minutes, or place on a cookie sheet and bake in the oven on 375°F for 25 minutes.

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Once done, remember to remove the toothpicks!
Xoxo,

– R. Vargas

 

Oreo White Chocolate Chip Cookies

It’s a rainy Sunday here in North Texas and it’s perfect weather for staying in and baking.

One of my favorite bloggers Rhanda from Georgia Wife Life  shared a recipe on her blog the other day that I was really wanting to try so this is my post sharing her recipe but you should head on over to her blog for more yummy recipes!

Ingredients:

  • 3/4 cup of butter (1 1/2 stick of butter)
  • 1/2 tsp of baking powder
  • 1 tsp of baking soda
  • 3/4 cup of brown sugar
  • 3/4 cup of sugar
  • 2 1/2 cups of flour
  • 1 tsp of salt
  • 2 large eggs
  • 1 tsp of vanilla
  • 1 cup of White Chocolate Chips
  • 10 Oreo Cookies, crushed (I used Double Stuffed Oreo’s)

Directions:

Preheat the oven to 350°F.

Place Parchment paper on cookie trays and set aside.

Combine all dry ingredients in a mixing bowl. (Flour, baking powder, baking soda, and salt.)

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In a separate mixing bowl beat butter, sugar, and brown sugar together until fluffy.

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Beat in eggs and vanilla.

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Slowly beat in dry ingredients until all combined.

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Add Oreo’s and White Chocolate Chips until combined.

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I used my cookie scooper to place dough onto my cookie trays but you can roll yours into balls if you do not have a cookie scooper. Remember to give the cookies enough space to bake evenly.

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Bake for 10-12 minutes or until you see a nice brown color. Make sure you check the bottom of the cookies!
Afterwards, place the cookies on a cooling rack for a few minutes and enjoy!

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Thanks again to Rhanda for sharing this recipe!

Xoxo,

-R. Vargas

Italian Pepperoni-Vegetable Quiche

When I originally started prepping this quiche, I was going off of a Pillsbury recipe but then started improvising after the first two steps.

Even though this was my first attempt at a quiche, I was very proud and it’s a great breakfast/brunch meal you can eat off of for a few days as long as you keep it refrigerated.

Ingredients:

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on the box
  • 1/4th cup of mushrooms
  • 1/4th cup of asparagus
  • 1/2 cup of chopped seeded tomato
  • 1 1/2 cups of shredded mozzarella
  • 1/2 cup of sliced turkey pepperoni
  • 5 eggs
  • 3/4 cup of milk
  • 1 teaspoon of Italian Seasoning
  • a pinch of salt & pepper
  • 1 tablespoon of olive oil

You can change the vegetables to your liking.*

Directions:

Preheat the oven to 375°F.

Place pie crust in ungreased 9-inch pie plate as directed on the box for One-Crust Filled Pie.

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Chop your vegetables and turkey pepperoni.

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Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and turkey pepperoni. Spoon mushrooms and asparagus over turkey pepperoni and drizzle the olive oil over the vegetables.

Sprinkle remaining 1/2 cup mozzarella cheese.

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In a small bowl, beat eggs, milk and Italian Seasoning.

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Pour egg mixture over cheese.

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Bake 35 to 40 minutes or until the crust is golden brown and knife inserted near center comes out clean.

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Cool 5 minutes before serving and enjoy!

Xoxo,

– Rocio A. Vargas

Hawaiian Banana Nut Bread

This recipe is almost like my banana nut bread recipe but it has a twist of crushed pineapple.
(This recipe makes 2 loaves.)

Ingredients:

  • 3 cups of all-purpose flour
  • 2 cups of sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 cup of chopped nuts
  • 3 eggs, beaten
  • 1 1/2 cups of vegetable oil
  • 2 cups of mashed ripe bananas
  • 1 (8-ounce) can crushed pineapple, drained
  • 2 teaspoons of vanilla extract

Directions:

Preheat the oven to 350°F.

Combine dry ingredients.

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Stir in nuts and set aside.

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Combine remaining ingredients.

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Add to dry ingredients, stirring just until moistened.

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Spoon batter into 2 greased and floured 9x5x3-inch loafpans.

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Bake at 350°F for 1 hour and 5 minutes or until golden brown. Cool 10 minutes before removing from pans. Remove to wire racks; cool completely.

Enjoy!

-R. Vargas

| Mrs. Marge Killmon, Annandale, Virginia | Southern Living | 1979 Annual Living |

Mini Apple Crisps

Fall is right around the corner and in preparation for it, I have been trying new recipes that are perfect to have around this time of year.

Today I made mini apple crisps which smelled amazing while in the oven and tasted even better once served.
Such a simple treat but so filling.

Ingredients:

  • 2 large Granny Smith apples, peeled, cored, and chopped
  • 3 tablespoons of maple syrup
  • juice of half a lemon
  • 1/2 teaspoon ground allspice
  • 4 tablespoons of unsalted butter
  • 1 cup of rolled oats
  • 3 tablespoons of light brown sugar

Directions:

Preheat the oven to 425°F.

Place a baking sheet in the oven to heat.

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Place apples into a saucepan along with the maple syrup, lemon juice, and allspice.

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Stir all the ingredients together.

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Bring to a boil over high heat, then reduce the heat to medium.
Cover the pan and cook for about 5 minutes or until almost tender.

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Melt the butter in a separate saucepan then remove from the heat.

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Stir in the oats and sugar in the melted butter.

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Divide the apples among four ramekins.

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Sprinkle the oat mixture over the apples.

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Place on the baking sheet in the preheated oven and bake for about 10 minutes or so, until lightly browned and bubbling.

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A scoop of vanilla ice cream on top would have made this treat extra special.
Serve warm and enjoy!

Xoxo,

-R. Vargas

Fruit Popsicle’s

Now that summer is here, I have been experimenting with different Popsicle recipes and I find that with this particular recipe, you can really taste the fruit, in my case I used strawberries. If you like solid fruit pops, this is the recipe for you. My next recipe will be for those of you who prefer creamy texture pops.

***If you do not have Popsicle molds you can use 3-ounce plastic cups. Pour the mix into each cup, cover with foil and insert pop stick through the center of the foil into the cup. Once frozen and ready to taste, submerge the bottom 2/3 of the cup in hot water for about five seconds.***

Ingredients:

  • 3 cups of frozen fruit
  • 1/4 cup of apple juice
  • 3 tablespoons of honey
  • 1/2 lemon juiced
  • 1 pinch of salt

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Directions:

Combine all the ingredients in a blender.

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Blend until smooth.

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Pour into Popsicle molds.

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Place in freezer for at least 4 hours or overnight.

So refreshing for the hot summer here in Texas.

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Enjoy!

Xoxo,

-R. Vargas