Thursday, October 8, 2015

Panzanella Salad

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With the warm weather winding down, it's the perfect time to head to your local farmer's market to pick up your last few baskets of fresh produce before they close down for the season. Panzanella is a delicious salad that is extra filling since toasted bread is a main component. Adding fresh tomatoes, cucumbers, onions and basil gives the salad a burst of flavor and color. The simple vinaigrette brings it all together for a delicious side dish. Enjoy!

Printable Recipe

  • 3 tbsp. olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • 1 tsp. salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
  • 1/2 red onion, cut in 1/2 and thinly sliced
  • 10 large basil leaves, coarsely chopped
  • 3 tbsp. capers, drained
For the vinaigrette:
  • 1 tsp. garlic, finely minced
  • 1/2 tsp. Dijon mustard
  • 3 tbsp. rice wine vinegar
  • 1/2 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Source: Adapted from Food Network

Tuesday, October 6, 2015

Easy Fudgy Brownie Mix M&M Cookies

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September has always been the busiest time of year for Chris at work, which usually causes him to get home after Bradley's bedtime. Therefore, I try to fill up our nights so Bradley and I aren't stuck alone in the house all evening. 

My sister-in-law invited Bradley and I over for dinner last week since she knew Chris would be working late, and since I hate showing up to people's houses empty-handed (and since I know my niece loves chocolate!) I wanted to bring something chocolaty and delicious for dessert. These cookies fit the bill since they didn't take too long and I knew they'd be scrumptious...especially with the addition of M&M's. Enjoy!

Printable Recipe

  • 1 (18 oz.) box Fudge Brownie Mix
  • 1/2 cup flour
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3 tbsp. water
  • 1 cup M&M's
Preheat oven to 350 degrees F.

In a large bowl, mix the brownie mix, flour, oil, eggs and water until combined. Gently fold in the M&M's. 

Scoop the batter into 2 tbsp. mounds on a non-stick baking sheet. Repeat with the remaining batter.

Bake for 9-10 minutes or until cookies are set. Allow to cool on a cookie rack and store in an airtight container.

Source: SK Original

Thursday, October 1, 2015

Pulled Chicken Nachos

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When you let chicken slow cook on the stovetop for a couple hours, it becomes tender and falls apart at the touch. And you know what's perfect to do with that tender chicken? Put it on top of chips, top it with cheese and melt it. Ooey, gooey, cheesy nachos are perfect for game day and are a snack everyone, young and old, will enjoy!

Printable Recipe



  • 4 cups water
  • 2 chicken bullion cubes
  • 1 Guinness beer
  • 4 tsp. garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tbsp. oregano
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 bay leaves
  • 1/4 tsp. crushed red pepper
  • 1.5 lbs. frozen, boneless, skinless chicken breasts


  • 1 bag tortilla chips
  • 2 cups Cheddar or Mexican blend cheese, shredded
  • Guacamole
  • Sour cream
  • Salsa

Add water, bullion cubes, beer, garlic, chili powder, cumin, oregano, salt, pepper, bay leaves and red pepper to a Dutch oven over medium-high heat. Bring to boil. Lower heat to low and add the chicken. Cover and cook on low for 1.5 hours, stirring often.

Once chicken is done, shred with two forks.

Preheat oven to broil.

Place chips on a large baking sheet. Using a slotted spoon, scoop up the chicken and allow to drain, and then spread evenly over the top of the chips. Top with shredded cheese. Place under the broiler for 3-4 minutes or until cheese is melted.

Remove from the oven and top with desired amount of guacamole, sour cream and salsa. Serve immediately.

Source: SK Original

Tuesday, September 29, 2015

S'mores Brownies

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I absolutely adore s'mores, but it's not always convenient to make them. My simple solution is putting the s'mores toppings on other adored treats. Such as brownies! This way you get moist, rich brownies combined with the tasty summer treat that we all know and love. But now you can make them year-round in the convenience of your own kitchen! Enjoy!

Printable Recipe


  • 4 large eggs
  • 1 1/4 cups cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. espresso powder, optional
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • 2 whole graham crackers, broken into pieces
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven. 

Set oven to broil. Sprinkle graham crackers, marshmallows and chocolate chips over top of cooked brownies. Place under the broiler for 1-2 minutes or until marshmallows are golden brown.

Source: SK Original

Friday, September 25, 2015

Easy Oven Chicken Fajitas

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Next to Italian food, Mexican food is probably my favorite type of cuisine. I love making it at home, but sometimes it can be a daunting task. When it comes to fajitas, you have to marinate the chicken, cook the chicken, sauté the peppers, sauté the onions. It takes a while! But what if I told you that you can throw all the components in a pan, bake it and get delicious fajita filing results? Well, you can! And here's the recipe how. Enjoy!

Printable Recipe


Fajita seasoning:
  • 1 1/2 tsp. seasoned salt
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes, optional
Other ingredients:
  • 1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips
  • 1 medium red pepper, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 onion, cut into thin strips
  • 3 tbsp. canola oil
  • 2 tbsp. lime juice
  • 6 flour tortillas (8 inches), warmed 
  • Shredded cheddar cheese, salsa, guacamole and sour cream, for serving
Preheat the oven to 400 degrees F. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside

Place the chicken, peppers and onions in a 9×13 inch casserole dish. 

Sprinkle the seasoning mixture over the meat and vegetables and drizzle with canola oil. Mix so the vegetables and chicken are evenly coated.

Bake for 35-40 minutes, stirring halfway through. Remove from the oven and squeeze lime juice over top.

Serve in tortillas with cheese, salsa, guacamole and sour cream.

Source: SK Original