High Heels & Grills

Thursday, January 22, 2015

Slow Cooker Chunky Ranch Potatoes

Being a mom has changed me a little. {A little. Baha!} Okay, so maybe a lot, but in one specific area that I want to tell you about today. Before, I had no problem eating a bag of popcorn for dinner. It stems back to my freshman year in high school, when that was all I did eat almost ever. Don't ask me why, teenagers are weird. 

Anyway, now, I have come to realize that babies probably can't survive off of popcorn. At least I'm not willing to test it. So, it's up to me to make Adelaide something substantial for dinner. I've been trying really hard lately to have more balanced meals. I can't describe the sense of satisfaction when Addi eats a vegetable and asks for more. {Hello, sweet peas!} Although, I know potatoes aren't the best vegetable out there, they're probably better for you than crackers, or as mentioned above - popcorn. So I'm counting it as a win. ;) 

These ones are going in the books as a new favorite potato recipe! Of course, what more is there to love than anything that's paired with Ranch? {If you haven't tried Ranch Popcorn, please go here. ;)} Hope you enjoy this yummy side!

Tuesday, January 20, 2015

Deep Dish Fudgy Oatmeal Bars



You guys. I'm pretty sure that I've ranted and raved about more recipes on this blog than I care to admit. Can you blame me though? I'm not going to post a bad recipe, right? You pickin' up what I'm puttin' down?


Because I've said so many good things about all of the different recipes here, it's hard to truly tell you which ones are good and which ones are goooooood. But I am here to tell you that these Deep Dish Fudgy Oatmeal Bars are goooooood. Like, so good that I am now paying for it with a bellyache right now because I ate so freaking much. I'm not proud of it, but it's the truth.


I was craving an oatmeal cookie the other day and came across the recipe for these and had to make them stat. And that, I did! That fudgy center is where it's at! It's made with sweetened condensed milk and in my opinion, anything made with that stuff will probably taste like the nectar of the Gods. Trust me. You want to make these as soon as possible!

Monday, January 19, 2015

Apricot Glazed Cocktail Sausages


Welcome to a long awaited Man Monday my friends. Sorry for the sabbatical, but there was [insert excuse here] and [insert another excuse here] going on. Oh, not to mention [something about another excuse]. Man, it was [more words to divert attention from my laziness]. You guys get me, right? Right. Thanks.

You know what's funny? 'Murica is amazing because we use EVERY LAST EXCUSE to eat our brains out. Every single occasion. I mean, when I was growing up the Super Bowl was about, oh I don't know, football! Now, the Super Bowl is even more about people getting together, eating great food, and judging the best commercials than it is about the teams playing ball. You won't see me complaining, in fact I love that about our country. We like to have a good time! I mean, I am willing to bet you $1000 (yes, you read correctly) that Sarah has NO idea who is actually playing in the Super Bowl, but you better believe that she knows what she's cooking. $1000. Yup.

Speaking of what's cooking... We're definitely adding this to the manu. It simply would not be a Super Bowl party without cocktail sausages / little smokies / or as Mr. Bean calls them: cockidoggies. We made these little succulent suckers last weekend. Addi had at least 7, I've had way more than that, and Copper even had a few because Addi thinks it's funny to throw food at him. Needless to say, they were a touchdown. *knee slapping and snort-laughing*

Sunday, January 18, 2015

Slow Cooker Cheesy Bacon Dip

With the Super Bowl coming up, I wanted some new recipes in my reserve that I can whip up quick, but will impress. This Cheesy Bacon Dip is just that! I love that it's made in the slow cooker too, so it can be warm all night long!

Tuesday, January 13, 2015

Salted Caramel Turtle Fudge

Can we just take a break from our New Year's Resolutions for a minute and make a batch of this amazingly delicious fudge? It's got chocolate, it's got nuts, it's got caramel, and it even has the saltiness to tie it all together. I haven't met a person that doesn't like it yet. Even people that don't like fudge, have been converted. Make it, eat it, give the rest away, and then come back and thank me.

Sunday, January 11, 2015

Chili Pasta Bake

A friend of mine just started a Pinterest food review group on FB and this was the first recipe she posted in it. She said this was one of her family's favorite recipes and it looked so good that I told her it was going on our dinner menu ASAP. And that, it did! She wasn't lying one bit about how good it was and it was surprisingly easy to make, too. I had to share it with you guys immediately, because who doesn't love an easy, tasty, dinner recipe??


Chili Pasta Bake
Print Recipe
Recipe from Tasty Kitchen
Makes 6-8 servings
Ingredients:
  • 1/2 Tbsp. vegetable oil
  • 1 small white onion, chopped
  • 1 lb. ground beef 
  • Salt and Pepper to taste
  • 8 oz. small pasta shells {bow ties, elbow, or rotini would work as well}
  • 1 {15 oz.} can tomato sauce
  • 1 {1 oz.} can diced tomatoes and green chilies {we use mild}
  • 1 {15 oz.} can black beans {kidney or pinto work too}
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1 dash cayenne powder
  • 1/4 cup water
  • 2 cups cheddar cheese, shredded
  • Sour cream {optional}
  • Green onions {optional}

Directions:
  1. Preheat oven to 350°F and spray a 9x13 inch baking dish with nonstick spray.
  2. Heat the oil in a large skillet on medium high. Add the onion and sauté for 3 minutes, stirring occasionally. Add the beef and season with salt and pepper. Cook until beef is no longer pink.
  3. Meanwhile, cook your pasta according to package directions for firm al dente. Strain pasta and set aside.
  4. Once the beef is cooked, add the tomato sauce, tomatoes and chilies, beans, chili powder, cumin, cayenne powder, and water. Mix well and then let simmer for 5 minutes. Add the pasta and stir to combine.
  5. Pour the mixture into your prepared pan and top with cheese. Let bake for 30 minutes or until the edges are bubbly and the cheese has fully melted.
  6. Top with sour cream and green onions, if desired, and enjoy!

-Sarah 

Wednesday, November 26, 2014

Sticky Sesame Chicken | 12 Days of Christmas with Six Sisters' Stuff Cookbook Giveaway


You know who the Six Sisters are, right? Right. Of course you do. Because they're awesome. And if you don't, you need to fix that ASAP. They are basically the coolest group of bloggers that you will ever meet! I heard of them for the first time through my sister-in-law and have loved them ever since. Not only do they have incredible recipes on their blog, but they are the sweetest girls ever!

They've come out with a couple cookbooks, including A Year with Six Sisters' Stuff and Family Recipes, Fun Crafts, and So Much More, but recently they came out with a new cookbook, 12 Days of Christmas with Six Sisters' Stuff, that's geared towards making the holidays easier and creating your own family traditions and I absolutely love it! Between the recipes {Like Gingerbread Cookie Bars on page 67. Hello, delicious!}, neighbor gift ideas {I would be totally okay if I were to receive Peanut Butter Truffles on page 97 from my neighbor}, and their cute crafts {I'm not a huge crafter, hence the food blog route, but I think I could totally pull of their cute Peppermint Candy Wreath on page 136}, you couldn't ask for more in a cookbook.

They even have easy holiday dinner recipes to help with the hustle and bustle of the holidays. Which is what brings this delicious Sticky Sesame Chicken into play. Don't get me wrong, I love holiday food, but one can only have so much of it, right? If you're anything like us, the last thing you want to be doing after baking pies and brining turkey all day is having to spend more time in the kitchen to make dinner. That's what is so great about this recipe! It can be done in 20 minutes and it's to die for! You can find the recipe for this on page 115 in the cookbook, but I'm going to give it to you below as well. 

Basically, this cookbook is the only Christmas cookbook you will ever need and lucky for you, I'm giving one away! Just enter below and cross your fingers!

Sticky Sesame Chicken
Print Recipe
Recipe from Six Sisters' Stuff 12 Days of Christmas Cookbook
Makes 4-6 servings
Ingredients:
  • 28 oz. package Tyson's frozen popcorn chicken
  • 6 Tbsp. honey
  • 1/4 cup ketchup
  • 1/4 Tbsp. sugar
  • 2 Tbsp. white distilled vinegar
  • 2 Tbsp. soy sauce
  • Salt and pepper to taste
  • 2-3 cups white rice, cooked
  • Green onions
  • Sesame seeds

Directions:
  1. Cook the chicken according to package directions. {I like to cook it longer because I like it more crisp.}
  2. Meanwhile, in a medium saucepan, whisk together the honey, ketchup, sugar, vinegar, soy sauce, salt, and pepper. While stirring, bring the mixture to a boil. Reduce heat and let simmer for 5 minutes to let sauce thicken up.
  3. Toss the cooked chicken in the sauce and serve over rice. Garnish with green onions and sesame seeds.

Good luck! May the odds be eva' in yo' fava'. ;)

-Sarah

Tuesday, November 25, 2014

Coconut Cream Pie with Gingersnap Crust

Thanksgiving is just around the corner for us American folk and let's be honest here - the best part about Thanksgiving is the pies, am I right!? Everybody needs a good old fashioned coconut cream pie in their life and after over a year of searching, I've finally found my favorite one! It has just the right amount of coconut and creaminess in the center and to make things even better, it has a gingersnap crust!

With so much to be thankful for this Thanksgiving, including my family, my religion, my friends, a roof over my head, a beautiful place to live...I could really go on and on here, I can't help but think about how blessed I am to have something so simple as delicious food to eat that I seem to take for granted so often. I'm sure there are people in parts of the world that can't even fathom being picky and yet, sometimes I tend to be just that.

On top of being blessed with the luxury of food to pick and choose from, we can take it one step further and look at how blessed we are to have quality food as an option, such as REAL® Seal dairy products, rather than having to settle for mediocrity. 

According to the REAL® Seal website, "Milk is the No. 1 food source for three of the four nutrients identified by the federal government as falling short in the diets of both children and adults." There are so many substitutes and alternatives for milk these days, which is great for those that need it, but it's no wonder there's a lack in these nutrients! The REAL® Seal lets you know you're buying a genuine dairy product, not an imitation or substitute. It guarantees you are benefiting from the many nutrients associated with products made with milk form cows on U.S. farms.

With that being said, I was able to incorporate some REAL® Seal products into this recipe and trust me when I say that you will not be disappointed!

Coconut Cream Pie with Gingersnap Crust
Print Recipe
Recipe adapted from Food Network
Makes 1 9-inch pie
Ingredients:

Crust:
  • 30 gingersnap cookies
  • 5 Tbsp. salted butter, melted {Look for the REAL® Seal!}

Filling:
  • 3 cups half and half {Look for the REAL® Seal!}
  • 2 egg yolks
  • 1/2 cup white sugar
  • 1/3 cup cornstarch
  • 1 tsp. pure vanilla extract
  • 2 Tbsp. salted butter {Look for the REAL® Seal!}
  • 1 cup sweetened shredded coconut

Topping:
  • 1 cup whipping cream {Look for the REAL® Seal!}
  • 2 Tbsp. white sugar
  • 1/3 cup sweetened shredded coconut

Directions:
  1. Preheat the oven to 350°F.
  2. CRUST: Place the gingersnaps in a food processor and pulse until fine. In a small bowl, combine gingersnap crumbs and butter and mix until crumbs are fully coated. Press firmly to the bottom and up the sides of a deep dish 9 inch pie pan. Bake 10 minutes and let cool completely.
  3. FILLING: In a medium saucepan, combine the half and half, egg yolks, sugar, cornstarch, and vanilla and mix until smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly. Once the mixture becomes thick like pudding, remove from heat and stir in 2 Tbsp. butter and 1 cup coconut.
  4. Pour the mixture into the cooled pie shell and refrigerate for 2 hours or until set. 
  5. TOPPING: Using a stand or hand mixer, combine the whipping cream and sugar and beat over medium-high heat until stiff peaks form. Don't over-beat! Set aside.
  6. Meanwhile, place the remaining 1/3 cup coconut on a small baking sheet and broil on low for about 5 minutes. Check periodically to make sure coconut doesn't burn. Broil until lightly browned.
  7. Spread the whipped cream evenly over the pie filling and top with toasted coconut.
  8. Refrigerate until serving.
I hope you will take the time to visit the REAL® Seal website and learn about some of the benefits of their products yourself! Enjoy and Happy Thanksgiving!

-Sarah

Monday, November 24, 2014

Roast Beef Sandwiches with Dill Mayo and a Giveaway

This is it friends! The last Man Monday in my special 4 week Zach Plans My Holiday Meal event!

Alright, before I get into the recipe, we are finishing off this Holiday series with a giveaway! Naturally. We have teamed up with the fine peeps over at Certified Angus Beef® to give one lucky winner a Le Creuset Roasting Pan like this:



and a package of Certified Angus Beef Steaks including a premium selection of four 12-oz. strip steaks, four 8-oz. filet mignons and four 10-oz. ribeyes. Now, remember the tri-tip I presented to you a couple weeks ago? We used a Le Creuset Roasting pan to cook that, and it was awesome. These things are heavy duty. Also, Sarah and I have been living like a King and Queen off of these Certified Angus Beef®  steaks for several weeks. CAB wants to share the love with you guys. Also, we want to give this to you guys so you can go make these recipes I've been smacking my lips about for the last month!

Just leave a comment on this post, telling me what your favorite cut of beef is along with your e-mail address to enter!

Alright, now to the meat of the post *knee slapping*.

The last few weeks I've given you a delicious appetizer, a hearty main course, and an easy dessert. You could easily put together a holiday meal to impress following my plan. Now, you might have some left-over roast yeah? Well, this recipe will solve the dilemma about what to do with that roast. I mean, just because it's the holidays, doesn't mean you should go throwing out perfectly good food. Use that leftover roast and your soul won't crumble away into a grief-ridden-sorrow-fest-of-torment. Don't use it... I guarantee nothing.

Roast Beef Sandwiches with Dill Mayo
Print Recipe
(Makes about a dozen sandwiches)
Ingredients:
  • 1 package (12 pack) Hawaiian sweet rolls, or pretzel rolls (or use leftovers!)
  • 12-18 very thin slices of your leftover roast
  • 1 package arugula (baby arugula works best on these little rolls)
  • Lemon Dill Mayo
    • 1/4 cup mayo
    • 2 tablespoons cream cheese, softened
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon fresh dill, chopped (use 1 teaspoon, if using dry dill)
    • salt and pepper to taste

Directions
  1. Okay, this couldn't be more simple. Lay out all your ingredients minus the mayo stuff. Mix your mayo, cream cheese, and lemon juice together until it is all smooth and consistent. Add in your dill and salt and pepper until it tastes the way you want it.
  2. Spread about a tablespoon of the mayo goodness on each roll, top and bottom. Put your arugula down, the beef on top of that, and put your top on.
Done. Easy. No wasting happening here. Your hippy self, whom you call "the Earth Child," is singing that John Lennon song "War is Over." Oh, and your soul won't crumble away into nothingness... Wow, aren't you glad you made these leftovers? ;)

Well folks, I really enjoyed putting together your holiday meal for you. Seriously. Oooo! I just had a moment of inspiration. Why not do this again? Next time, I'm going to create a meal that all my bros out there can put together to impress their wives/girls/harems/lonely-selfs for Valentines! Stay tuned. Zach out.

Giveaway Terms & Conditions:  Giveaway will end on Friday December 5th at 8:00 pm MST. Open to anyone 18 years of age or older with a valid US shipping address. (No P.O. Boxes please.)   Winner will be contacted via email so please be sure to comment using a valid email address where we can reach you. Winner will have 48 hours to respond and confirm their shipping address, otherwise a new winner will be selected and so on.

Disclosure: This giveaway is provided by Certified Angus Beef ®. All opinions are my own. #ROASTINGSEASON

-Zach



Wednesday, November 19, 2014

Chocolate Orange Cheesecake

Is there a flavor combo to you that just screams Christmas? Of course, there's the usual peppermint, or anything cinnamon/nutmeg, but chocolate and orange are definitely at the top of my list! Zach is very adamant that we have a chocolate orange in our stocking each year, since that was a tradition for him growing up. I always preferred the white chocolate oranges, but I've grown a fondness for the regular ones now that he shares his with me every year. I also have a HUGE fondness for cheesecake, so when I saw a recipe that combined the two, it was almost too much. It tastes just as amazing as it sounds and doesn't disappoint in the least!

Chocolate Orange Cheesecake
Print Recipe
Makes 1 cheesecake
Ingredients:
  • 1 cup graham cracker crumbs {almost 1 package of graham crackers}
  • 1/4 cup salted butter, melted
  • 2 cups granulated sugar, divided
  • 3 {8 oz} pkgs cream cheese, softened
  • 4 eggs
  • 1 & 1/2 cups sour cream
  • 2 tsp.  orange extract
  • 1 cup semi-sweet chocolate chips
  • 1 tsp. freshly grated orange peel
  • Whipped topping {for garnish}

Directions:
  1. Combine the graham cracker crumbs, the butter, and 1/4 cup of the sugar in a small bowl. Pat firmly onto the bottom of a 9-inch springform pan.
  2. Beat the cream cheese until smooth. {I do this in my stand mixer with the paddle attachment.} Add the remaining 1 & 3/4 cup sugar and mix well.
  3. Add the eggs, one at a time, beating after each addition.Sir in the sour cream and orange extract. Set aside.
  4. Place the chocolate chips in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir and continue to microwave in 15 second increments, stirring in between, until chocolate is completely melted.
  5. Stir 3 cups of the cream cheese mixture into the melted chocolate chips and pour over the crust. Freeze 10-15 minutes, to let the chocolate set up.
  6. Preheat oven to 325°F.
  7. Stir the orange peel into the remaining cream cheese mixture and gently spread over the chocolate mixture.
  8. Bake for 1 hour and 15 minutes or until set except for a 3-inch circle in the center. Turn off the oven and let the cheesecake stand in the oven with the door ajar for one hour. Remove from the oven. 
  9. With a knife, loosen the cheesecake from the side of the pan. Let it cool completely and then remove the side of the pan. 
  10. Cover and refrigerate for at least 4 hours.
  11. Garnish with whipped topping, if desired.
Tip: To help avoid cracks in the top of your cheesecake, beat the batter at low speed and let the cake cool to room temperature before refrigerating. The texture and flavor of cheesecakes improve with chilling, so for optimal flavor, make this one or two days before you plan on eating it.

Happy holiday eatings! 

-Sarah