Goudy Straight Trippin'

Category: Recipes

  • Chicken Parmesan Soup

    This is a Pampered Chef recipe and it is delicious!

    Ingredients:
    1/4 of a 16-oz loaf French bread
    2 tbsp olive oil
    3 tbsp Garlic & Herb Rub, divided
    1 1/2 cups unsalted chicken stock
    2 cups marinara sauce
    1 can (14.5 oz) diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

    2 1/2 cups (625 mL) diced cooked chicken breasts
    3 garlic cloves
    1 oz (30 g) fresh Parmesan cheese
    3/4 cup (175 mL) shredded mozzarella cheese, divided

    Directions:
    1. Cut bread into 3/4-in. (2-cm) cubes. (You
    should have about 2 cups/500 mL.)

    2. Toss bread cubes, oil and 1 tbsp (15 mL)
    of the rub in Deep Covered Baker.

    3. Microwave bread cubes, uncovered,
    on HIGH 3–4 minutes or until they
    begin to brown, stirring every minute.
    Spread croutons over a piece of
    Parchment Paper to cool.

    4. Stir stock, remaining 2 tbsp (30 mL)
    rub, marinara sauce, tomatoes,
    chicken and garlic pressed with Garlic
    Press into baker.

    5. Microwave, covered, on HIGH
    11–13 minutes or until soup is hot.

    6. Grate Parmesan using a fine grater.

    7. Carefully remove baker from
    microwave and stir in Parmesan.

    8. Top soup with half of the mozzarella
    and sprinkle with half of the croutons.
    Top with remaining mozzarella.

    9. Let stand, covered, 2–3 minutes or
    until cheese is melted. Serve soup
    with remaining croutons.

    Yield: 6 servings

    Nutrients per serving: (about 1¼ cups/300 mL): Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 980 mg, Carbohydrate 23 g, Fiber 3 g, Protein 28 g

    Cook’s Tip: Garlic Oil can be
    substituted for the olive oil, if desired.

    Croutons can be stored at room
    temperature in an airtight container or
    resealable plastic bag for 3 to 5 days.
    Make extra and save them for your
    salad!

  • Taco Ring

    Ingredients

    • 1 lb ground beef
    • 1 small onion, diced
    • 2 cloves of garlic, minced
    • 1 pkg taco seasoning mix
    • 1 cup (4 oz) cheddar cheese
    • 2 Tbsp water
    • 2 8 oz refrigerated crescent rolls

    Directions

    • Preheat oven to 375
    • Brown ground beef and drain grease.
    • Stir in taco seasoning, water and cheese.
    • Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone with wide ends overlapping in center and points toward the outside. There should be about a 5 inch diameter in the center. (start with North, South, East and West, then place one NE, SE, NW, SW, then fill in the rest of the gaps with the remaining crescent roll triangle pieces)
    • Scoop meat mixture evenly onto widest ends of dough at center of ring. Bring points in and over and tuck underneath the wide end.
    • Bake 20 to 25 minutes or until golden brown.
    • You can garnish with bell pepper, lettuce, salsa, tomatoes, onion, sour cream, olives, etc.

    Variation: You can also add refried beans to the ring before placing the meat, some have also added mexican corn as well. 

  • Red Velvet Oreo Truffle Brownie Bars

    Red Velvet Oreo Truffle Brownie Bars

    Ingredients
    •1 Duncan Hines box Red Velvet cake mix 
    •1/2 cup butter, melted 
    •2 eggs 
    •1 package white chocolate pudding mix
    •6 tablespoons vegetable oil 
    •1 package Oreos 
    •8 ounce package cream cheese, softened 
    •1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
    •mini chocolate chips for garnish 

    Directions
    Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer, otherwise, use a very sturdy spatula and be prepared to use some elbow grease). 

     

    Spread the red velvet brownie layer into a greased and floured 9 x13 pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.

    Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.

    Crush package of Oreos in the manual food processor. Stir together crushed Oreos and cream cheese until blended smooth. I used my mixer for 2-3 minutes. 

    Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.

     

    Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. I used a whole bag of chocolate chips.

    Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.


    Helpful tips: 

    • Melt cream cheese for 15 seconds in a microwave to soften.
    • You can use regular chocolate pudding if you cannot find white chocolate pudding mix.
    • You can also use regular sized chocolate chips instead of minis for top layer.

     

  • Black Bean Salad

    Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

    I found this recipe on Pinterest of course! It’s perfect for entertaining because it’s festive and you can make it ahead of time — in fact, you should because it gets better and better the longer it sits. I have made it several times, once as a garnish for our mexican food night and Stephen put the salad on his tacos and once for a friends get together. It does involve a fair amount of chopping  — nothing difficult but it does take some time to put together. Enjoy! 

    Ingredients

    • 2 15-ounce cans black beans, rinsed and drained
    • 3 ears fresh cooked corn, kernels cut off the cob or 1 can of corn
    • 2 tomatoes, diced
    • 2 cloves garlic, minced
    • 2 tablespoons minced shallots, from one medium shallot
    • 2 teaspoons salt
    • 1/4 teaspoon cayenne pepper
    • 2 tablespoons sugar
    • 9 tablespoons extra virgin olive oil, best quality 
    • 1 teaspoon lime zest (be sure to zest limes before juicing them)
    • 6 tablespoons fresh lime juice
    • 1/2 cup chopped fresh cilantro, plus more for garnish
    • 2 Hass avocados, chopped

    Directions

    Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

  • Reese’s Cookie Brownie

    Reese’s Cookie Brownie

    This recipe is easy and fun!! It makes delicious Reeses cookie brownies and only uses 3 ingredients. If your looking for a crowd favorite or just an after dinner dessert you will love this!!! Trust me there will be no leftovers!

    Ingredients:

    • Pillsbury chocolate chip cookie dough

    • Duncan Hines chewy fudge brownie mix

    • Reese’s peanut butter cup miniatures or regular size (prefer regular)

    Directions:

    1. Preheat oven to 350 degrees

    2. Pull apart cookie dough and line the bottom of cupcake pan or square individual brownie pan.

    3. Top the cookie dough with Reese’s peanut butter cup (upside down)

    4. Top peanut butter cup with brownie mix.

    5. Bake for 18-20 minutes.

    6. Enjoy!!!

    I used one 16.5 ounce package of Pillsbury chocolate cookie dough and one box of brownies (had some leftover) to make only 12 cookies. I will be testing this again in the future to see if that is again the correct amount!

  • Chicken Cordon Bleu

    Stephen and I started a new way of eating this month called Clean Eating, basically no sugars (unless natural), all whole wheat and no processed foods, so far so good! Pinterest is my best friend! I love searching for new recipes on there and testing them out to see how Stephen likes them. This one I made last night and it was scrumptious!

    INGREDIENTS:

    • 2 4-oz boneless, skinless chicken breasts

    • 2 large spinach leaves, washed stems removed

    • 2 wedges light cheese

    • 1 oz ham

    • Paprika, to taste

    • 1 clove garlic, minced

    • 1 tsp extra-virgin olive oil

    • 1 cup mushrooms, sliced

    • 1/8 tsp ground black pepper

    DIJON YOGURT SAUCE

    • 1/2 cup nonfat Greek yogurt

    • 1 tbsp Dijon mustard

    • 1/2 tsp 1% buttermilk

    • 2 tbsp chives, chopped

    INSTRUCTIONS:

    1. Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.

    2. While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.

    3. To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.

    4.  Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top. 

    Variations: I did not make it with the mushrooms or the yogurt sauce. I did add some crushed croutons to the top (I was out of my homemade bread crumbs!) And our chicken took a little longer than 20 mins.

  • Recipe Monday is back!

    I promise I will post a new blog this week, however, until then please enjoy some new recipes – one is a family favorite, plus a new one I tried this week, along with a great new cupcake recipe!

    Happy baking!

    ~ Deandra

  • Strawberry Cupcakes

    I wanted to try something new for New Years Eve and found this recipe via Martha Stewart – so delicious! Next time though, I am going to puree some of the strawberries to make it more of a strawberry batter that I am used to and see how that works! I will let you know the next time I bake them.

     

    Ingredients

    • 1 1/2 cups all-purpose flour, plus more for pans
    • 1 1/2 cups cake flour (not self-rising)
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
    • 1 3/4 cups sugar, plus more for sprinkling fruit
    • 4 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 1/4 cups milk
    • 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
    • Cream cheese icing of your choice

    I used all-purpose flour only as I did not have cake flour and it came out just fine!

    Directions

    1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
    2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
    3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
    4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.

    Enjoy!

  • Homemade Taco Seasoning

    Have you ever needed taco seasoning and did not have any? Or not want all the extra stuff they tend to put in it? Here is a great recipe for that just occasion!

    INGREDIENTS:

    • 4 tablespoons of chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon crushed red pepper flakes
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon dried oregano
    • 2 teaspoons paprika
    • 2 tablespoons ground cumin
    • 3 teaspoons sea salt
    • 4 teaspoons black pepper

    DIRECTIONS:

    In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper. Store in an air tight container at room temperature.

     

    NOTES:

    – Stored in an airtight container, this spice blend will keep for up to a year.

    – When making chili or tacos using one pound of ground beef, start with 1 1/2 tablespoons of the seasoning blend and adjust according to your tastes.

  • Homemade Dry Ranch Mix

     Ingredients:

    • 2 Tbsp dried parsley 
    • 1 tsp dried dill 
    • 1 tsp garlic powder 
    • 1 tsp onion powder 
    • 1/2 tsp dried basil 
    • 1/2 tsp pepper 

    Add each of the dried spices to a bowl and mix carefully. Store in a canning jar or Ziploc bag.

    Equal to one packet of dry dressing mix.