Sugar Cookies

I found this recipe over at my newest favorite cooking blog, Our Best Bites.  These cookies are absolutely perfect!  I used them as a decoration for the tops of some cupcakes I made yesterday.  I also learned I shouldn't persue a career in cookie/cake decorating :)  For the frosting, I made THIS recipe.

Sugar Cookies


1 C real butter (no substitutions!)
1 C sugar
1 egg (make sure to use a large or extra large egg)
1 1/2 t almond extract (or other flavor of your choice, like vanilla)
3 C flour
1 1/2 t baking powder
1/2 t salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt.  A very important note: It's important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour.  Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.   

Slowly add the flour mixture to the butter mixture and mix until completely combined.

Chill the dough in the fridge for about an hour, or use this great tip to make things easier:

When your dough is made, instead of putting it in the fridge, immediately roll  between 2 sheets of waxed or parchment paper and then place on a flat surface in the fridge.  Chill for about 20-30 minutes and then start cutting it out.  This way it chills faster and the bonus is that you don't need to add extra flour to roll it out.  If you don't use this tip, proceed as follows:

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Just-like Rubio's Fish Tacos

Rubio's one of my favorite places to eat.  I ALWAYS order their fish tacos.  They are my favorite!  So when I came across an knock-off recipe online, I had to try it out.

Let me tell you, these taste almost identical!  They are so so SO good.  They definitely moved to the top of my dinner rotation!  Best of all-- they are super easy!

Yield: 12 tacos
Ingredients:

(sauce)
1/2 cup mayo
1/2 plain yogurt

Pico De Gallo
(recipe below)

Gorton's beer battered fish fillets

finely shredded hard cabbage
limes- cut into wedges, you'll need 12 pieces
corn tortillas

Directions:
Prepare sauce and pico de gallo ahead of time and place in refrigerator.  Heat fish fillets according to directions.  Sure, you could probably batter and fry your own fish--but who wants to do that?!?  Heat corn torillas on lightly oiled pan until hot.  Assemble sauce, cabbage, pico de gallo and fish on tortillas.  Top with lime juice.

ENJOY!!!

Pico De Gallo

1 garlic clove - peeled and finely chopped
6 ripe tomatoes - diced finely
Small red onion - peeled and diced
2 tablespoon cilantro leaves - chopped finely
2 jalapeno chillies - seeded and chopped finely
1 1/2 teaspoon salt
1/4 teaspoon pepper

Mix all together in a large bowl!  

No-Bake Cookies

Otherwise referred to as "Gorilla Poops" in my house growing up.

These are one of my favorite cookies!  They are so delicious and only take minutes to make.

Ingredients:
1 cube butter
2 cups sugar
2 packets hot cocoa mix (most recipes call for 2 tbls cocoa, but try it this way, you'll love it!)
1/2 cup milk
3 cups quick oats
1/2 peanut butter
1 teaspoon vanilla

Directions:
In saucepan mix butter, sugar, hot cocoa mix and milk.  Boil exactly 2 minutes, stirring constantly. Remove from heat.  Quickly stir in oats, peanut butter and vanilla.  Drop by tablespoon on wax paper.  Let cool completely before eating.  Enjoy!

Crockpot Creamy Salsa Chicken

You may remember that I already have a salsa chicken recipe.  Well, my church recently collaberated with all the women and came up with our very own cookbook.  There are sooo many delicious recipes in it!  When I saw this one, by my friend Jamie, I knew I just had to try it.  Plus it's so versatile!  I'll tell you what I did after the original recipe.

Ingredients:
2 to 4 boneless skinless chicken breasts
1 c. chicken broth
1 c. salsa
1 can corn, drained
1 can black beans, drained
1 pkg. taco seasoning
1/2 cup sour cream
1 c. grated cheddar cheese

Place chicken in greased slow cooker.  Pour broth, salsa, corn, beans, and taco seasoning over.  Cook on low for 6-8 hours or on high for 3-4.  Remove chicken with slotted spoon and place on plates.  Stir sour cream and cheese into sauce and pour over chicken.  Makes 3-5 servings. 

I had every intention of serving it this way, I really did.  But when I opened the crockpot, and smelt all the deliciousness going on, I could only think of one thing.  Burritos.  Soo...I shredded the chicken and kept it in the sauce.  Then I warmed up some refried beans and added a little butter, cheese, and sour cream to them to make them nice and creamy.  Then I put some of the beans and some of the chicken into a burrito sized tortilla and rolled it up.  Then I poured some of the sauce on top as well. 

The next time I made this, I did basically the same thing, but deep fried them to make chimichangas.

However you make this one, it's a KEEPER!  It's sooo good.  Try it.  You'll love it.

Red beans and rice

1 cup long grain white rice
2 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg (14 oz) smoked sausage
1 can red beans
Creole Seasoning

Directions:
Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 2-3.

I got this recipe from kevinandamanda.com and I make it ALL the time.  It's such a simple delicious recipe, you'll find yourself making it all the time too.  My husband doesn't like rice, and even he likes this dish.  One thing I do do differently than the recipe though is I only use half the sausage.  Then I can save the other half to make this (or some other) meal again later.  Enjoy!