Recipes • Page 17 of 25 • Domestic Superhero

No Churn Vanilla Chocolate Chip Caramel Swirl Ice Cream

Published Jul 16, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Since we moved into our neighborhood, they have been building building building, trying to finish it up. They are really putting houses up in record time, along with selling them. I can’t believe how the housing market has turned around in the last few years. There is literally no home inventory in our area, and everyone is going to war for new builds and any house that goes up for sale – it’s crazy! One of the things I love about living in a new neighborhood is that no one knows anyone, so there is a lot of opportunity to get to know all the neighbors. I have loved bringing over house warming gifts to people, and recently I decided to make some No Churn Vanilla Chocolate Chip Caramel Swirl Ice Cream for our new neighbor!

I had to pick up the ingredients so I headed to Kroger. I love shopping at Kroger for everything and anything (hello fuel points!), and was able to find what I needed right away. For the caramel swirl, I knew I had to get Smucker’s® Caramel Sauce because it’s so delicious! I also picked up a couple of other Smucker’s® products, because I decided to put together a basket of toppings, so they can make some DIY Sundaes!

No churn ice cream is so super easy to make – who knew?! The base of the ice cream is only 3 ingredients – heavy cream, sweetened condensed milk, and vanilla. Then, whatever you want to add to the ice cream is mixed in last.

No Churn Vanilla Chocolate Chip Caramel Swirl Ice Cream | #SundaeFundae

Ingredients

2 cups heavy whipping cream, cold
14 ounces sweetened condensed milk
1 TBS pure vanilla extract
½ cup chocolate chips
¼ cup Smucker’s® caramel sauce

Directions

1. Place the bowl of a stand mixer into the freezer for 5 minutes. Add heavy whipping cream to bowl and whip using the wire whisk attachment on the highest speed. Whip until stiff peaks form; set aside.

2. In a small bowl add sweetened condensed milk and vanilla, mix gently to combine. Add chocolate chip and mix to combine.

3. Gently fold condensed milk mixture into the whipped cream; folding until just combined – do not over mix. Pour mixture into a load pan and spread evenly on top. Drizzle caramel sauce over the top, using a knife to swirl.

4. Cover tightly with plastic wrap, making sure to press against the mixture so there is no air between the wrap and ice cream mixture.

5. Place into freezer and freeze for 6-8 hours, depending on desired consistency. Scoop and serve immediately with favorite Smucker’s® toppings.

Enjoy!

This post has been compensated by the J.M. Smucker Company. All opinions stated are my own. #SundaeFundae

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- Allyson

Grilled Veggie French Onion Flatbreads

Published Jul 15, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DipYourWay #CollectiveBias

There is nothing I love more in the summer, than firing up the grill and cooking a delicious dinner outside. Using fresh delicious ingredients, make it even better! I love this recipe for Grilled Veggie French Onion Flatbreads because it’s a balanced meal that is so quick and easy to whip up. I decided to give my traditional grilled veggie flatbreads a little oomph by adding some creamy and delicious Kraft French Onion Dip. This was a match made in heaven!

You can find the Kraft French Onion Dip at Walmart, and they even have new fun redesigned packaging! I love their new look! After picking up the rest of my fresh vegetables, I headed home to throw these together!

First, you have to grill up the veggies! I arrange mine on some grilling trays, and then give them a light spray of olive oil, and shake some salt and pepper over the top.

For the flatbreads, I like to use my homemade recipe, but you can also find these in your grocery store. Spread a layer of Kraft French Onion Dip on the bread, then top with your grilled veggies, and then add a couple dollops of dip to the top.

After you have them assembled, then toss them on the grill over medium heat, close the top, and cook for 3-5 minutes or until the bottom has slightly crisped. Be careful – using too high of heat or not checking them can lead to burning..no fun for anyone. Then voila! They are done! Cut them in half and serve them up for a delicious summer dinner!

I love how the Kraft French Onion Dip warms up and gets melty on the grill – it is the perfect way to take a plain flatbread to the next level!

Grilled Veggie French Onion Flatbreads

Ingredients

2 naan flatbreads homemade - see recipe above- or store bought
1 yellow squash cut in half and then into moon slices
1 portobello mushroom cap sliced
8 asparagus spears ends off and sliced into 1 inch pieces
1 red pepper seeded and sliced
⅓ cup Kraft French Onion Dip
olive oil
salt and pepper

Instructions

1. Arrange vegetables on a grill tray, lightly spray with olive oil and sprinkle salt and pepper on top. Place on preheated grill over medium heat, cover, and cook for 6-8 minutes or until tender. Remove from grill and set aside.
2. Taking 2 flatbreads, spread about 1 TBS Kraft French Onion Dip on top of each. Arrange vegetables evenly on top of the dip, then dollop remaining dip on top of vegetables.
3. Place on the grill, close, and cook for 3-5 minutes, checking to make sure they don't burn. Remove and set aside for 2-5 minutes.
4. Slice in half and serve immediately.
Enjoy!

Recipe Notes

Makes 4 servings (½ flatbread per serving)

Be sure to check out more delicious recipes at Kraft.com. I'd love to hear your favorite!

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Thanks for visiting!

- Allyson

21 Delicious Hot Dogs for Summer

Published Jun 24, 2015 by Allyson
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Now that it’s summer, it’s really easy to fire up the grill and throw on a few hot dogs and hamburgers. Now that I am a vegetarian, I prefer more of the veggie burgers, BUT, before I was a vegetarian I loved hot dogs. In fact, when I lived in NYC I used to LOVE stopping at the hot dog carts and picking up a delicious hot dog for $1. When I was dating my now husband I ordered one of these street dog delights, and he almost dumped me on the spot…no lie, he was super disgusted with me, HA! I never passed up the perfect chance for a nice delicious hot dog – baseball games, picnics, BBQ’s, you name it, I was hot dogging it up. Then, I decided to become a vegetarian and hot dogs were out. It’s funny, before I even knew I was pregnant with my last son, I was cooking hot dogs for some kids and a huge wave of hot dog desire washed over me…I literally had to hold myself back from attacking the hot dog. I should have known something was up with my body!

Anyway, now that it’s summer, I felt compelled to put together a list of hot dogs that are just out of this world. These are not your typical hot dogs, they are above and beyond the normal dog. Check out these 21 Delicious Hot Dogs for Summer!

Tex Mex Hot Dogs

Carolina Style Hot Dogs

Pizza Hot Dogs

Detroit Style Coney Island Hot Dogs

Southwest Hot Dogs

Mexican Hot Dogs

Buffalo Wing Hot Dogs

Mexican Style Hot Dogs

BBQ Bacon Dogs / BBQ Beef Brisket Hot Dogs

Chorizo Hot Dog with Chimichurri Sauce

Asian Slaw Dogs with Sriracha Mayo / Cowboy Hot Dogs

Banh Mi Hot Dogs

Firecracker Hot Dogs

Indian Spiced Relish Hot Dogs

The Varsity Chili Slaw Dog

Jalapeno Onion Bacon Wrapped Hot Dogs

Chicago Style Hot Dog / BLAT Dogs

Colombian Style Hot Dogs

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- Allyson

Apple Fritter Muffins

Published Jun 8, 2015 by Allyson
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I am sure I have mentioned it before, but I am a regular contributor over at my friend, Shannah's blog, Just Us Four. She lets me share a recipe every month with her readers, and it's pretty awesome. I shared these Apple Fritter Muffins a few months ago, and now I am going to share them with you, too! I usually share desserts, but I kind of fibbed a bit with this one...I know maybe these aren't technically a dessert…a muffin is for breakfast, right? So you can eat these for breakfast and not feel guilty that you are really eating a cupcake, right? These are filled with delicious apples, brown sugar, and cinnamon…so yum. I love apple fritters; I love the crispy crust and the moist apple chunks when you bite inside of them…but, I don’t love that they are fried. I was excited to make these a tiny bit healthier by baking, not frying, and I didn't lose any of the deliciousness.

I know maybe these aren’t the most attractive muffins, but you can’t really expect the sky high muffin top when you have a bunch of apples resting on the filling! But, one good thing about this is that the overage from the filling mix, kind of seeped onto the baking tin, and it crisped up the sides a bit…giving it a little subtle crunch to resemble the fried version even more.

After I broke one of these bad boys open, I pretty much couldn’t wait to inhale eat one. It was sweet, yet not overpowering; the apples were tender and delicious, and the ‘cake’ part of the muffin was moist and the perfect companion to the apples. Oh, I almost forgot to mention the GLAZE. Swirling some creamy icing glaze on top really puts these over the edge. Perfection.

I told you I couldn’t wait to eat it. Work hazard. It won’t be long until there are a bunch of other empty wrappers scattered about.

Apple Fritter Muffins

Ingredients

Ingredients for the batter

½ cup butter softened
⅔ cup granulated sugar
2 eggs
1 ½ teaspoon vanilla
1 ½ cups all-purpose flour
1 ¾ teaspoon baking powder
½ cup whole or 2% milk
¼ cup brown sugar
½ teaspoon ground cinnamon
Ingredients for the Apples
2 large granny smith apples peeled and chopped
2 TBS granulated sugar
1 teaspoon cinnamon

Ingredients for the Glaze

½ cup of powdered sugar
2 TBS milk

Instructions

Preheat oven to 350 degrees F
In the bowl of a stand mixer (or in a bowl with an electric mixer), combine butter and ⅔ cup sugar' mix until creamy. Add eggs, one at a time, mixing well after each addition. Add vanilla, mix. Removing the bowl from the stand mixer, add the flour and baking powder, and stir by hand with a wooden spoon or spatula until just combined. Add the milk and using a fork, stir until well incorporated and smooth. Set aside.
Place apple pieces into a medium sized bowl and sprinkle 2 TBS sugar and 1 teaspoon cinnamon over the top. Toss well with hands until evenly coated. Set aside.
In a small bowl combine ¼ cup brown sugar and ½ teaspoon cinnamon. Use a fork to get all the chunks out and mix well, set aside.
Spray a 12 muffin tin with nonstick spray and line with cupcake wrappers (optional, but definitely spray regardless). Place a heaping TBS of batter into the bottom of the wrapper, top with a heaping TBS of apples, sprinkle brown sugar/cinnamon over the top of apples (about 1 tsp), then top with another heaping TBS of batter. Finish with a regular TBS of apples over the top of the batter. Repeat for all muffins.
Place in center of preheated oven and bake for 20-25 minutes or until cooked through. Put a toothpick into the middle and it should come out without moist batter on it.
In a small bowl mix powdered sugar and 2 TBS milk. Drizzle over the top of the muffins and serve!

Recipe Notes

You could also make this as a bread, just cook in a loaf pan for 50-60 minutes, testing after 50 minutes with a toothpick.

Like muffins and cake? Check out some of my other recipes:

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- Allyson

Baked Caprese Pasta

Published Jun 3, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! It's the perfect 20 minute meal!

Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! It's cheesy deliciousness makes it the perfect 20 minute meal!

Y’all, I’d like to say I am a pretty modest person. I mean, I have no problem admitting when I am awesome, but for the most part, I don’t like to go on and on about myself. This Baked Caprese Pasta recipe, however, I am going to go on and on about. Do you ever feel like you have totally outdone yourself with something? Well, this is one of those times. This Baked Caprese Pasta is just SO delicious, I really can’t think of many pasta dishes that are as great. I probably shouldn’t say that, because I have lots of delicious pasta dishes on my blog, BUT this one is seriously delicious. It uses fresh tomatoes, fresh basil, fresh cheese…I mean, it should really be called healthy (ha!) with all these fresh wholesome ingredients.

Baked Caprese Pasta is made quickly:

One of the things I like best about this baked caprese pasta, aside from it’s amazing taste, is that it comes together so quickly.

You basically cook the pasta, then mix everything together, then bake for a few minutes. BAM! Dinner is served!
I didn’t even go all out and make a real pesto. I just tossed the basil in the food processor with some asiago cheese and oil, and let it run for a few seconds. Deeeeeelicious!
Toss everything together an bake!

I mean, maybe it’s just that I have such an affinity for cheese, but just look at how amazing that cheese looks!! Are you licking your screen yet?! If you need a quick, easy, and delicious weeknight meal, this is a total winner. If you have a super large skillet that you can actually boil pasta in, this could actually be a one pot meal. Mind. Blown.

Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! Perfect 20 minute meal!

5 from 1 vote

Baked Caprese Pasta

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! It's cheesy deliciousness makes it the perfect 20 minute meal!

Servings: 6 servings

Ingredients

12 ounces linguine or fettuccine
1 cup marinara sauce (your choice)
1 cup packed basil leaves (about 2 handfuls)
2 TBS olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup freshly grated parmesan or asiago cheese , divided
1 cup cherry or grape tomatoes , halved
4 ounces fresh mozzarella , sliced into ½ inch rounds

Instructions

Cook pasta al dente according to package directions, careful not to over cook. Drain and set aside. Preheat oven to HIGH broil and move rack to center setting.
In a food processor, add basil leaves, salt, pepper, and ¼ cup parmesan or asiago cheese, turn on high to process, drizzle in oil as it processes. Scrape down sides and process again to completely combine.
In the pot you used to boil the pasta, add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining parmesan or asiago cheese.
Place in center of oven, broil on high for 5-7 minutes, or until cheese has melted and is browning. Keep a careful eye on it so it doesn't burn.
Carefully remove from oven, garnish with additional basil leaves if desired. Serve immediately and dig in!

Recipe Notes

Want meat in this recipe? Feel free to add chicken or shrimp as a delicious addition.

Like pasta as much as I do? Check out these other delicious pasta recipes on Domestic Superhero:

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Thanks for visiting!

- Allyson

Healthy Green Juice

Published May 18, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

After hearing about all of the benefits of juicing, we picked up a juicer and were on our way! My husband and I decided to start off by doing a week juice cleanse and it was great. I expected it to be super difficult, hey, I love eating, but I was shocked at how easy it ended up being. Probably the worst part was preparing all the juices the night before, for the next day – as it was very time consuming, and we just don’t have that much time between when my kids go to bed and we go to bed. Even with the time commitment, I felt like it was worth it. Anyway, a lot of the juice recipes I found were just meh, but then I altered the one I liked the best, and made it spectacular. I could seriously drink this Healthy Green Juice all day – it’s delicious.

I also didn’t realize just how much produce we would have to buy to do a week long cleanse..let me tell you, it’s a lot! Here are a couple snap shots from my phone/Instagram while we were doing it. Keep in mind, the photos below were the amount of produce we needed for 2 people, for 3 days (we would shop every 3 days to make sure everything was fresh!).

Fruit and veggies were literally the only things in my fridge, with the exception of some other food for my son. It was crazy. We shopped at places where it would be cost effective – Aldi, H Mart, and Kroger. It ended up seeming like it cost a lot, but it really didn’t. We calculated it was about $4 per juice, which really isn’t much, and probably less you would pay at the store. On top of that, the juices were 20 ounces, so we were getting a lot of bang for our buck.

If you have the urge to do a juice cleanse, I highly recommend it. I slept better, felt better, and it helped me get rid of my nasty caffeine addiction. Feel free to send me a message and I can send you lots of tips! If you are considering buying a juicer, I highly recommend this Hamilton Beach Juice Extractor. I love it because you don’t have to pre-chop and it makes juicing really easy!

Healthy Green Juice

Ingredients

2 Granny Smith Apples
1 Cucumber
1 Orange peeled
¼ Lemon peeled
1 overflowing cup of spinach
**ingredients for 20 ounces of juice will depend on how large your produce is

Instructions

1. Turn on your juicer, juice ingredients one by one. Drink immediately and enjoy!

Recipe Notes

Recipe can easily be doubled to serve 2.

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Thanks for visiting!

- Allyson

One Skillet Spicy Pasta (Jalapeno Parmesan)

Published May 11, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

One Skillet Spicy Pasta (Jalapeno Parmesan) is the perfect one skillet dinner; no mess, super delicious, and easy to make!

Over the last few years, I have become OBSESSED with one pot/skillet meals. I haven’t posted that many, but I seriously love them. One of my all time most popular recipes, One Pot Wonder Tomato Basil Pasta, is a one pot recipe and one of the most delicious recipes EVER – try it if you haven’t already! However, once I tried the One Skillet Parmesan Pasta from Yellow Bliss Road, I had a new favorite. I mean, it’s cheesy, easy, and super super delicious. I was hooked, making it ALL the time. Then, I thought to myself that it would be really really awesome spiced up – we love spicy food at my house. I decided to add some jalapenos, red pepper flakes, and spicy cheese and called it a day. This One Skillet Spicy Pasta (Jalapeno Parmesan) is seriously my best pasta dish to date.

For thisOne Skillet Spicy Pasta (Jalapeno Parmesan) recipe, you need a BIG skillet. You really can’t go wrong with whatever BIG pot you use, but things can go very wrong if your skillet is too small. I really highly recommend the one I purchased recently (obsessed!)! The last thing you need is to see all this delicious sauce bubbling over onto your stove top – no bueno.

Ahhh, One Skillet Spicy Pasta (Jalapeno Parmesan) is seriously so delicious. Just make it tonight, please! You will love it! If you don’t like a lot of spice, just reduce the red pepper flakes and jalapenos. I wouldn’t even say this was super spicy though, you could even add more to spice things up to your liking!

I also recommend using a thicker noodle for this dish – stick to linguine or fettuccine. They absorb the water perfectly and cook up to al dente without getting mushy. I recently found Pastificio Di Martino Fresine Pasta at Kroger, and OMG it is SO good. It was on sale for $1, so I figured I would try it out and I’m glad I did. Keep an eye out for it - so delicious.

4.25 from 4 votes

One Skillet Spicy Pasta (Jalapeno Parmesan)

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

One Skillet Spicy Pasta (Jalapeno Parmesan) is the perfect one skillet dinner; no mess, super delicious, and easy to make!

Servings: 6 servings

Ingredients

1 TBS olive oil
3 jalapenos , cut in half, seeded, minced
4 TBS minced garlic
2 cups nonfat milk (or whatever milk or cream you have on hand)
4 TBS butter
4 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
16 oz . dry fettuccine/linguine noodles
¾ cup Parmesan cheese
¼ cup pepper jack cheese , grated

Instructions

In a large skillet (at least 12 inches), or stock pot, add olive oil and heat over medium heat. Add jalapenos and saute for 2 minutes, stirring frequently. Add garlic and saute for 30 seconds.
Add milk, butter, broth, salt, pepper, red pepper flakes, and pasta. Increase heat to medium high, and bring to a boil. Use a wooden spoon to stir noodles as they soften. After you bring to a boil, reduce heat to low. Cover and simmer for 20-22 minutes, stirring occasionally.
When the sauce has thickened** and the noodles are al dente, remove from heat. Add cheeses and stir to melt/coat.
Serve in bowls and sprinkle with additional cheese, salt and pepper if desired.

Recipe Notes

**It might seem like you have too much liquid when the time is up - once you add cheese the liquid will decrease and turn into a delicious creamy sauce.

Like one pot meals? Check out these from Domestic Superhero

One Pot Wonder Tomato Basil Pasta

One Skillet Mexican Baked Eggs

One Pot Cheesy Cajun Pasta

One Pot Spaghetti with Meat Sauce

One Pot Spicy Thai NoodlesYou can also connect with me here:

Thanks for visiting!

- Allyson

The BEST EVER Vegetable Lasagna

Published May 6, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Several recipes claim to be the BEST EVER, and then you make them and are sadly disappointed when you discover that they really aren’t the best ever. This recipe however, is really, the BEST EVER Vegetable Lasagna recipe. I know what you might be thinking, that you need meat in your lasagna; that’s just not true. Filling your lasagna with delicious fresh veggies, cheese, and more cheese, really makes it more than wonderful, and you will NEVER even miss the meat – trust me.

I’ve been making this recipe for the longest time, and constantly emailing the recipe out to people. People always ask for the recipe after I share the delicious lasagna with them. It is my go-to recipe for funerals, new babies, new neighbors, potlucks..you name it, this is the perfect thing to bring. It freezes amazingly well, so someone can freeze it and then pop it out the day they want to eat it, and cook according to directions. It’s so delicious, and so easy.

People always complain that lasagna is too hard to make…it takes too much time. You’re wrong. They have this thing called ‘no boil’ noodles, and these are my go to. All you have to do is cover them with sauce while baking, and you don’t have to boil them at all. They actually make assembling the lasagna a lot easier, in my opinion, too. Plus, it cuts out all the time you would normally waste boiling, draining, cooling etc etc. Get the no boil noodles folks. One time when I was making this after my Grandmother’s funeral, my cousin came up to me laughing, telling me, “you know, you have to boil those noodles before you use them? *hahhahahahahaha*”, ummm, no – jokes on you cuz, because these are NO boil noodles…get with the times!

The key to making this lasagna extra delicious, is using red pepper flakes. You don’t want to make it crazy spicy, but you do want to add a little kick – again, trust me, it’s amazing. Now, as if I haven’t told you 100 times how amazing this recipe is already, I will tell you that I have had several of my friends feed this to their ‘picky eating’ children, and the kids LOVE it. I was shocked, they were shocked, but, it just goes to show…BEST EVER vegetable lasagna.

**** I used a small loaf pan for the photos for this, because I made a few individual servings (feel free), HOWEVER, the instructions listed are for a 9x13 baking dish, which I usually use for this recipe****

The BEST EVER Vegetable Lasagna

Ingredients

1 box barilla no boil lasagna noodles
large zucchini or 2 small, diced
8 oz mushrooms diced
large onion diced
2 cloves garlic minced
2 jars pasta sauce/marinara 24 ounce each, whatever kind you like - I like four cheese or fire roasted!
15 ounces ricotta cheese
1 egg
2-3 cups shredded mozzarella cheese
½ cup fresh grated parmesan cheese
¼ teaspoon dried oregano
¼ teaspoon basil leaves
¼ teaspoon thyme
½ teaspoon red pepper flakes
⅛ teaspoon salt
⅛ teaspoon fresh cracked black pepper

Instructions

Preheat oven to 350
1. In a large skillet, spray with non stick spray, add garlic and onion and saute for 1 minute over medium high heat. Add zucchini and mushrooms and saute. Add dried oregano, basil leaves, thyme, red pepper flakes, salt and pepper. Cook about 5 minutes, mixing occasionally until tender. When done cooking, strain out water from skillet. Set veggies aside.
2. In a medium bowl add ricotta, a handful of mozzarella, egg, more dried spices (just a couple shakes), and mix everything together with a fork.
3. In a 9x13 baking dish, coat the bottom with non stick spray, and add some sauce to cover the bottom (not too much).
--Add a layer of noodles (I use 3 across and they are just barely not touching because they expand when cooked), then add ½ the ricotta mixture and spread with a spatula. Add ½ veggies on top of the ricotta (just sprinkle across), then sprinkle a handful of mozzarella on top of that, then add about 1 cup of sauce on top of that cheese, spread with spatula.
--Add layer of noodles and repeat with next layer.
--Add 3rd layer of noodles and then top those noodles with sauce (make sure you spread the sauce so it covers all noodles or they will get hard). Cover the top with lots of mozzarella and parmesan cheeses.
4. Cover/tent with foil (Not tight or it will stick to the cheese when you take it off), and cook for 55 minutes. Take foil off and cook for about 10 more minutes, uncovered.

Recipe Notes

To freeze: Follow above directions. Allow lasagna to cool at least 2 hours. Cover tightly with foil/wrap, place in freezer. Store for up to 3 months. To reheat: Remove from freezer and allow to defrost during the day (at least 4 hours). Place into preheated oven and bake for 55 minutes. To cook from frozen - place in oven and cook for 95 minutes, remove cover and cook 20 more minutes.
Mushrooms can be substituted - I LOVE making this with diced asparagus in addition to the other veggies, but if you don't like mushrooms you can leave them out and add asparagus - it's a great substitute.
**** I used a small loaf pan for the photos for this, because I made a few individual servings (feel free), HOWEVER, the instructions listed are for a 9x13 baking dish, which I usually use for this recipe****

You can also connect with me here:

Thanks for visiting!

- Allyson

Jalapeno Popper Dip

Published Apr 27, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

A couple weeks ago I went on a dip making rampage, and Jalapeno Popper Dip was on my list. It had actually been on my ‘to make’ list for a long time, but I didn’t get around to making it until recently. I was lucky enough to score a HUGE bag of fresh jalapenos at the grocery store for only $1 (soon to be ‘bad’), and I knew right away some of the things I could make with them.

I decided to make this dip in little ramekins instead of a big dish, but either way would work. I liked the idea of being able to set these around the dining and living room areas so that guests could have access wherever they were hanging out. Making it in a big dish would be great for taking to a potluck or BBQ.

Roasting the jalapenos really helped develop the flavor for this dip and I highly recommend it. You could get by without roasting first, but I think it’s definitely best with the roasted jalapenos.

If you like cheesy, gooey, spicy and delicious dips, then this one if definitely for you. If you are growing jalapenos in your garden this year, this would be a great recipe to utilize them!

Jalapeno Popper Dip

Ingredients

6 jalapenos sliced in half, deseeded and roasted
8 ounce package cream cheese I used ⅓ less fat, room temperature
1 cup low fat sour cream
2 cups shredded medium cheddar
1 cup shredded parmesan divided
¼ teaspoon dried basil leaves
⅛ teaspoon salt
⅛ teaspoon black pepper
¾ cup panko breadcrumbs
olive oil spray

Instructions

1. Preheat oven to 350 degrees F. Chop your roasted jalapenos; set aside. In a medium bowl, combine cream cheese and sour cream, until there are no clumps. Add jalapenos, medium cheddar, ¾ cup parmesan cheese, basil, salt, and pepper; mix well.
2. In a baking dish or individual ramekins, pour cream cheese mixture evenly into dish/es. Sprinkle left over parmesan cheese over the top. Then sprinkle panko over the parmesan cheese evenly; lightly spray the top with olive oil spray.
3. Bake for 15-20 minutes or until panko has browned and dip is bubbling on the sides.
4. Serve with crackers, chips, bread, or veggie sticks

Recipe Notes

Dip can be reheated for 30 seconds in the microwave if needed.
Also great cold!

Like jalapenos as much as me? Check out these other spicy recipes!

You can also connect with me here:

Thanks for visiting!

- Allyson

Blueberry Mojito

Published Apr 20, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Once the warm weather rolls around, I really want to start entertaining outside, and whipping up some delicious cocktails for my friends! Last summer was especially awesome; having lots of friends nearby with similarly aged kids, and being able to play, hang out, grill out, and drink up! Fun times for all! One cocktail I was obsessed with, and know I will still be drinking this summer, is the Blueberry Mojito.

I love Blueberry Mojitos because they are super easy to mix up, and I’m able to use fresh mint from my garden. If you don’t have a garden, I urge you to make a little window sill herb garden. It’s easy, you don’t have to do much to keep them living (just a little sun and water), and then you always have fresh herbs at your fingertips! Not only is this great for cooking, but it’s also awesome for cocktails. A mojito traditionally uses mint and rum, but you can always mix it up by using some basil or thyme, such delicious spins on a classic taste.

This recipe comes together in minutes, and only has a handful of ingredients. If you don’t like blueberries, I urge you to try this anyway, but if you really don’t like them, you could use other berries, or just make it plain. I am a HUGE fan of strawberry mojitos as well. The recipe I am supplying today is only for 2 mojitos, but you could easily triple it for a pitcher of mojitos – let the good times roll!

One thing you do need for this recipe is mint simple syrup, which is super easy to make. See the directions below, but DO NOT feel intimidated, it’s easy- trust me!

Blueberry Mojitos

Prep Time

5 mins

Blueberry Mojitos are the perfect warm weather cocktail! The blend of rum, blueberries, and mint is perfect!

Course: Drinks

Cuisine: American, cuban

Keyword: Blueberry Mojitos

Servings: 2 cocktails

Ingredients

½ cup blueberries (fresh or frozen and thawed), plus more for garnish
2 TBS freshly squeezed lime juice
4 ounces white rum
2 cups ice
2 ounces club soda
lime slices for garnish
½ cup mint leaves , rinsed + a few extra for muddling

For the Simple Syrup:

1 cup water
1 cup granulated sugar

Instructions

For the Simple Syrup:

In a small sauce pan whisk together water and sugar; add mint leaves. Over medium heat, bring it up to a simmer while you stir it to dissolve the sugar, then lower the heat and simmer for at least 15 minutes on low low heat. ***Trust me, you do not want this stuff boiling or simmering too high. I made that mistake with a batch and it hardened as it cooled. Basically it turned into basil sugar candy. Learn from my mistakes…*

For the cocktails:

Taking 2 glasses, add 1 cup of ice to each glass. Add 2 ounces of rum to each glass, then 2 ounces club soda to each glass.
In a small bowl or mug, muddle the blueberries with extra mint leaves and lime juice. Add 4 TBS of the simple syrup and muddle until well combined. Divide blueberry mixture between 2 glasses.
Stir each drink very well; garnish with additional blueberries and lime wedges

Recipe Notes

Makes 2 cocktails.
Homemade simple syrup will yield about 1 cup of syrup - store in an airtight container in the fridge and continue using for up to 3 months.
For a pitcher of cocktails - triple the recipe.

Like summer cocktails as much as I do? Check out these other drinks from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson

Strawberry Moscow Mules

Published Apr 8, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Last month I had a big girl’s weekend with 10 of my good friends. It was so much fun, lots of good company, good food, and good drinks. My friend, Stacey, had been raving for months about this ‘Moscow Mule’ cocktail that she was obsessed with. So, naturally, when we went out she ordered it. I was intrigued to try it, because she said it was ginger based, and I love ginger anything. I was shocked when I tried it, because for one, it didn’t even taste alcoholic, and two, it was DELICIOUS. I found myself ordering Moscow Mules all weekend, probably way too many in fact, but I knew when our weekend was over, I wanted to go home and put my own spin on the classic Moscow Mule. After I did, I came up with this delicious Strawberry Moscow Mule which is perfect for drinking anytime, but especially summer!

The key to making a great Moscow Mule, is making sure you have REAL Ginger Beer- not ginger ale which a lot of DIY at home recipes call for. There is a difference, Ginger beer is brewed and fermented while ginger ale is essentially a carbonated beverage made from water and ginger. Ginger beer often has much more of a "gingery" flavor and because it's fermented, is less carbonated. Ginger beer is great because it actually doesn’t have any alcohol (you have to add that to get the Moscow mule), and it has WAY less sugar than Ginger Ale. My favorite brand of Ginger Beer is Gosling’s, and I usually pick it up at my local package store (liquor/beer store for those who don’t reside in the south). In a pinch you could use Ginger Ale, but I highly recommend you get the real Ginger Beer for your make at home Strawberry Moscow Mules.

Anyway, making your own Moscow Mules is super easy- only 3 ingredients, and then any additional fruit or add on’s if you want to make it a special Mule. These drinks are seriously so refreshing and tasty! You have to be extra careful though, since they don’t have an overwhelming alcohol flavor, you can easily find yourself drinking one too many! Most places serve the Moscow Mule in a fancy Moscow Mule Copper Mug

, but if you don't have them at home, that's okay!

Strawberry Moscow Mules

Prep Time

3 mins

Strawberry Moscow Mules are the perfect cocktail!

Course: Drinks

Cuisine: American

Keyword: Strawberry Moscow Mules

Servings: 2 cocktails

Ingredients

1 can ginger beer
1 lime , cut in half
4 ounces vodka
5 strawberries , muddled well
lots of ice cubes

Instructions

In a glass with ice, combine 2 ounces vodka, juice of half a lime, half of the muddled strawberries, and half can ginger beer. Repeat for 2nd cocktail.
Garnish with a lime slice and strawberry.
Enjoy!

Recipe Notes

The above recipe is for 2 drinks.
This recipe can easily be doubled (for 4 drinks) and if you would like to make a pitcher (60 ounces), just multiple everything by 4 (serves 8 Moscow mules), add to pitcher, and top fill with ice until full.

Like summer cocktails as much as I do? Check out these other drinks from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

- Allyson

Herbed Asparagus & Goat Cheese Flatbreads

Published Mar 18, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Naan bread is such an easy tool for throwing together an awesomely quick and delicious dinner! I usually keep a package of naan in the freezer or I whip up a fresh batch (recipe here), that way I can just take them out whenever the mood strikes, or when we don’t have much time to throw together dinner. For this flatbread, I paired asparagus, delicious herbs, and creamy goat cheese. These Herbed Asparagus & Goat Cheese flatbreads turned out amazing.

It took less than 20 minutes to whip these up, and way less time to eat them! I love using asparagus now that it’s coming back into season, and for this recipe a little goes a long way. I use a vegetable peeler to peel thin slices of asparagus, but you could also just finely slice them with a knife. I usually leave the spears whole, because if you slice those, they kind of crumble apart. After rubbing a little olive oil on the top of the naan, I sprinkled it with various herbs – thyme, basil, parsley, and oregano, and then rubbed them around with my fingers. After that all you do is top with a pile of asparagus slices (use a lot, it cooks down), dot goat cheese around, and then top off with a few cracks of pepper and salt.

Pop it in the oven for 10 minutes, and then remove and eat it up immediately. The recipe I am sharing is for 2 breads, but you could easily double it for 4 breads.

Don’t like goat cheese? Use feta or brie instead – yum!

Herbed Asparagus & Goat Cheese Flatbreads

Ingredients

2 pieces of Naan
½ pound asparagus spears thinly sliced
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
⅛ teaspoon salt
⅛ teaspoon pepper
1 TBS extra virgin olive oil
4 ounces goat cheese crumbles

Instructions

1. Preheat oven to 350 degrees F.
2. Place both naan onto a lined baking sheet. Drizzle ½ TBS olive oil onto each naan and spread around. Sprinkle the basil, oregano, and thyme over the oil and lightly rub it around with your hands or the back of a spoon. Divide the asparagus spices in half, then put half on each bread. Top with 2 ounces goat cheese on each bread, then a few cracks of pepper and salt.
3. Place into oven and bake for 10 minutes. Remove from oven and serve immediately.

Recipe Notes

These could easily be cut into small pieces and work well as a party appetizer!

Like making easy flatbreads as much as I do? Check out these other recipes on Domestic Superhero:

Mushroom and Goat Cheese Flatbread with Balsamic Glaze

You can also connect with me here:

Thanks for visiting!

- Allyson

Crunchy Baked Zesty Cheddar Ranch Chicken Tenders

Published Mar 16, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MVCheezIt #CollectiveBias

This month we are gearing up for some really exciting basketball! My husband and I always make brackets and follow along with the games. Most of the time I just do it because it’s a fun way to be a little competitive…and most of the time I win, and who doesn’t love to win (don’t let my 4 year old read that last sentence!)?! Of course while we are watching all the games, we have to cook up some yummy snacks. We had some friends coming over recently, and I wanted to make them something delicious using some new Cheez-It Grooves in the Zesty Cheddar Ranch Flavor, so I ended up throwing together these simple Crunchy Baked Zesty Cheddar Ranch Chicken Tenders.

I headed to Target to pick up the Cheez-It Grooves, they are currently having a sale so they are 3 for $8, and then if you use cartwheel (love that app!), you get an additional 35% off the 3 boxes, so only $5.20 for 3 boxes, or it breaks down to $1.73 per box – this is a fantastic deal! You can find the Cheez-It Grooves in the cracker aisle, and I also found some brand new Cheez-It Crunch'd which are Cheez-It's first-ever crunchy puff made with 100% real cheese.

The Crunchy Baked Zesty Cheddar Ranch Chicken Tenders took less than 30 minutes to prepare and cook from start to finish. I decided to also whip up a healthy Chipotle Greek Yogurt dipping sauce to accompany the tenders as well. They really turned out fabulous, and next time I will be doubling the recipe in hopes that they won’t be consumed so quickly!

I also love just putting these snacks out to eat while we are watching all the games. They get gobbled up and everyone always raves about the Zesty Cheddar Ranch Grooves. My husband was a HUGE fan of the Cheez-It Crunch'd as well, so we will definitely be stocking up with Target’s current promo!

Crunchy Baked Zesty Cheddar Ranch Chicken Tenders

Ingredients

1 pound package of boneless skinless chicken tender strips or 1 pound chicken breasts, slices into tender sizes
2 egg whites beaten
2 cups Zesty Cheddar Ranch Cheez-It Grooves
2 TBS grated Parmesan cheese

Instructions

1. Preheat oven to 350 degrees F. In the bowl of a food processor, add Cheez-It Grooves and Parmesan cheese. Process for 15-30 seconds, or until they are a breadcrumb-like consistency.
2. Place beaten egg whites into a shallow bowl. Place Cheez-It crumbs into another shallow bowl.
3. Place a wire cooling rack on top of a large baking sheet. Spray well with non-stick spray; set aside.
4. Taking one tender, dip into the eggs, then press into the crumbs, turning to coat well. Set tender onto cooling rack (on top of baking sheet), and repeat steps for all tenders.
5. Spray a light spray of oil spray on top of the tenders, then place into preheated oven. Bake for 16-20 minutes, or until cooked through (time will depend on size of tenders, but start checking at 16 minutes). Remove from oven and serve right away with your choice of condiments.

Recipe Notes

I made a Chipotle Greek Yogurt dip for these tenders which was a great flavor pairing. To make the dip at home, blend 1 cup non fat greek yogurt, 2 TBS milk, and 3 chipotle chilis in adobo sauce together in a food processor or blender. Serve alongside chicken.

And more exciting news – There is a Most Valuable Cheese Contest going on from now through April 2015. Users can vote on their favorite flavors/varieties from six popular Cheez-It flavors and play games for a chance to win $10,000!!! What would you do with $10,000?!?!

Want more Cheez-It inspiration? Check out a bunch of delicious recipes here!

You can also connect with me here:

Thanks for visiting!

- Allyson

The Best Ever Party Dip - Creamy Chipotle Bean Dip

Published Mar 9, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

We are big dip eaters at our house. Whenever we have people over or go somewhere, I love making dips to share. There are so many dip recipes, the options are endless! This dip came to mind because whenever I make Copycat Healthy Taco Bell Mexican Pizzas, I always use the left over refried beans and mix them with the left over enchilada sauce to make a quick dip. I make my enchilada sauce using chipotle chilis in adobo sauce (like this), so it really kicks up the dip with some spice. My husband and I love it. Anyway, that’s how I came up with the idea for this Creamy Chipotle Bean Dip.

This Creamy Chipotle Bean Dip combines cream cheese, refried beans, chipotle chilis and a bit of pepperjack cheese. It’s super easy to make and is a huge crowd pleaser. Minimal ingredients makes for a quick and easy dip.

This dip can also be heated or served cold – both are great options! If you do heat it in the oven, I would add a layer of pepperjack cheese to the top, because you really cant go wrong with more cheese, you know?

The Best Ever Party Dip–Creamy Chipotle Bean Dip

Ingredients

1 can 15 ounces fat free vegetarian refried beans
4 ounces low fat cream cheese softened or room temperature
4 chipotle peppers in adobo sauce found in international aisle
¼ cup + 2 TBS pepperjack cheese grated
2 green onions chopped

Instructions

1. In the bowl of a food processor, combine beans, cream cheese, chilis, and ¼ cup pepperjack cheese. Process for 30 seconds or until well combines. Scrape sides of bowl, and process again for a few seconds.
2. Scoop dip into a serving bowl and top with remaining cheese and green onions.
Enjoy!

Recipe Notes

Serve with chips, crackers, tortillas, veggie sticks, or whatever you want!

You can also connect with me here:

Thanks for visiting!

- Allyson

Garlic Ginger Spinach

Published Feb 25, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Over the last few weeks we have been doing a lot of juicing at my house. Most of our juices contain tons of spinach and ginger. While I love ginger, if you put too much ginger in the juicer it seriously ruins the juice. It’s crazy because I LOVE ginger, but if you put too much in the juice, it’s way too over powering…to the point it actually burns my throat. Anyway, so we have had our fridge stocked with healthy veggies and when I decided it was time to eat actual food, instead of just drink juice all day, I decided to make this delicious Garlic Ginger Spinach. We had tons of extra spinach and ginger around the kitchen, and I didn’t want it to go bad. Total genius recipe.

Not only was this dish easy peasy, but it was so delicious I almost ate it all at once…there are worse things, right? At least it’s not like eating a whole box of cookies at once. There are only a few ingredients needed to whip this up, and if you shop at a local Asian grocery store, this would be a super inexpensive side dish (or main dish in my case).

You can serve this along side Air Fryer Asian Chicken Wings, General Tso’s Tofu, Bang Bang Shrimp Rice Bowls, Copycat Panda Express Orange Chicken, Mongolian Chicken (One Pot), or some Easy Asian Noodles.

Garlic Ginger Spinach

Ingredients

1 bag fresh baby spinach or 1 pound fresh spinach leaves
1 inch fresh ginger minced
1 teaspoon sesame oil
2 garlic cloves minced
1 TBS black or white sesame seeds
salt to taste

Instructions

1. In a large non stick skillet heat sesame oil over medium heat. Add garlic and ginger and saute for 1 minute or until fragrant. Add spinach, sauteing frequenting. Once spinach is wilted, remove from heat and garnish with sesame seeds. Add a sprinkle of salt to the top and serve.

Like Asian inspired food? Check out these delicious recipes!

You can also connect with me here:

Thanks for visiting!

- Allyson

Strawberry Biscones with Sweet Orange Glaze

Published Feb 23, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

For the last few weeks we have been doing a lot of juicing at my house. I decided I wasn’t such a fan of strawberries in the juice recipes, so I had a couple pints of strawberries hanging out in the fridge. I woke up on Saturday morning with the urge to use them, because they were on the brink of going bad, and I hate wasting food. So I decided to make some strawberry scones, which I thought was a great idea…until I was in the middle of making them, and realized I added way too much heavy cream. I was about to toss them because I figured they would be nasty, but I just rolled with it because hey, I hate wasting food. I dubbed these ‘biscones’, because they seemed to be a hybrid of a scone and a biscuit. I was thinking I was totally awesome and I invented this new cool ‘biscone’…but then I googled the term and it turns out I didn’t make it up. Oh well, still awesome. I topped these bad boys with an orange glaze and called it a day. They are delicious, and so much less fussy than making scones or biscuits! You can’t mess these up, which is totally awesome when you a terrible baker, like me. Add these Strawberry Biscones with Sweet Orange Glaze to your weekend menu, because I swear, sitting down with one of these bad boys and a delicious hot cup of coffee will be the highlight of your weekend.

I actually think you should serve these to guests, because when you tell them it’s a biscone, I bet they will think you invented it and how awesome is that? Genius.

If you aren’t a big fan of strawberries, you could really use any berry in this recipe and they would be fabulous. Trust me, you will love them!

Strawberry Biscones with Sweet Orange Glaze

Ingredients

2 cups all-purpose flour
½ cup sugar
1 teaspoon salt
1 TBS baking powder
1 TBS grated orange zest
1 stick frozen butter grated
1 large egg lightly beaten
¾ cup heavy cream
1 cup diced strawberries
1 egg beaten (for egg wash)
½ cup powdered sugar for glaze
1 TBS freshly squeezed orange juice for glaze

Instructions

1. Preheat the oven to 400 degrees F.
2. In the bowl of a stand mixer, using the paddle attachment; mix flour, sugar, baking powder, salt and orange zest. Add grated butter slowly and mix at the lowest speed.
3. Combine the egg and heavy cream in a small bowl, then slowly pour into the flour and butter mixture continuing to mix on the lowest speed. Mix until just blended. The dough will be lumpy but wet seeming.
4. Add the strawberries to the dough, and mix on low speed until just blended.
5. Line a baking sheet with parchment paper or a silpat. Using a ¼ measuring up, scoop up dough and drop onto baking sheet. Place 1-2 inches apart.
6. Brush the tops of the biscones with egg wash. Place in oven and bake for 20-22 minutes or until browned on the top.
7. In a small bowl whisk powdered sugar and orange juice. Drizzle over biscones and serve.

Recipe Notes

Feel free to try different berries in this recipe.

Baking these on a silpat is key here - they get evenly baked and don't stick to the pan! Win win!

You can also connect with me here:

Thanks for visiting!

- Allyson

Roasted Vegetable Frittata

Published Feb 16, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

I really love making frittata’s for several reasons, however, the main reason would be that they are absolutely delicious. Frittatas can pretty much handle whatever veggies or meats you want to throw at them, and I often find myself making them when I have extra eggs, vegetables, or cheese. I’ve never met a frittata I haven’t liked. The key to making a great frittata is adding a bit of dairy – full fat, not watery skim milk. I have made them using whole milk, cream, half and half, and also greek yogurt. Whatever you use, make sure it has fat. A frittata is very healthy, so adding a bit of this fat shouldn’t be intimidating if you are trying to eat healthy. When I had a ton of veggies about to go bad in the fridge, I decided to make this delicious Roasted Vegetable Frittata.

I love using my cast iron pans for frittatas because the cleanup is really easy and I feel like they cook them the best. Make sure that you take the frittata our just a minute or 2 before you think it’s totally done, because the pan will hold heat and keep cooking the frittata. I added goat cheese to the top of this frittata (yummmm), but it would also be great with feta, gruyere, swiss, or even ricotta chunks…point is, you can’t go wrong with the cheese…pick your favorite and let it ride.

Another reason I LOVE frittatas is because they are virtually great for any meal. I usually make a big one for dinner, than I eat the leftovers the following days for breakfast and lunch. Often I will toast up some bread and throw a slice between the slices as a lunch sandwich – so good.

Roasted Vegetable Frittata

Ingredients

12 eggs
½ cup whole milk or greek yogurt, 2%, cream, half and half
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ pound asparagus ends trimmed and cut into 1 inch pieces
1 pint cherry or grape tomatoes
1 large onion chopped roughly
2 handfuls fresh spinach leaves about 3-4 cups
2 TBS olive oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup goat cheese crumbles
non stick spray

Instructions

1. Preheat oven to 400 degrees F. In a large baking sheet, add asparagus, tomatoes, and onion. Drizzle Olive oil over the top, and then sprinkle salt and pepper over top. Toss well with hands to coat evenly. Place into oven and roast for 15 minutes. Stir vegetables and then add the spinach into the baking dish, stirring once and then roasting an additional 5-7 minutes, or until spinach is wilted and vegetables are cooked through. Remove from oven and set aside.
2. In a large bowl, add 12 eggs; whisk. Add milk, basil, oregano, thyme, and a dash of salt and pepper to the bowl. Whisk well to combine.
3. In a large oven safe skillet (if it has a metal handle, you can just cover it with foil), heat over medium high heat and coat with non stick spray. Pour egg mixture into the skillet, and then pour roasted vegetables into the skillet. Stir with a wooden spoon until vegetables are evenly distributed. Cook for 3-4 minutes over medium high heat, then remove from heat and place into 400 degree oven. Cook for 20-25 minutes or until eggs are just set. Remove from oven and top with goat cheese crumbles.
Serve and enjoy!

I also have the PERFECT bread recipe to serve along side this frittata...

Easy Leftover Herb Butter

Published Feb 11, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

I love cooking with fresh herbs, but I often find myself tossing the leftovers once they go bad. It’s hard to use them all up when you just need a bunch for one recipe. I decided to solve this problem by blending my leftover herbs into butter, and then freezing it. Easy leftover herb butter is super quick to make, and if you freeze it, you can cut off a chunk whenever you need it.

I love slicing off a few medallions and throwing them on top of a loaf of bread while it bakes. You get the most delicious herb buttered bread once it’s cooked. You can use the herb butter on whatever you want, really, but some of my favorite things to throw it on top of are eggs, frittatas, roasted veggies, bread, and grilled cheese. The herbs just add an extra layer of deliciousness to anything.

I tend to stick to Italian herbs while making this butter, because that is usually what I have a lot left over. For this specific butter I used rosemary, thyme, and basil. So delicious. After I mash everything together, I use plastic wrap to form a nice log shape, and then throw it into the freezer.

Easy Leftover Herb Butter

Ingredients

1 stick butter softened
left over herbs rosemary, thyme, basil
pinch of salt

Instructions

1. In your food processor, add herbs and pulse until well chopped. Add butter in chunks, processing until fully mixed.
2. Lay out a long sheet of plastic wrap (about 12 inches), and scoop the butter into the center, making a somewhat log shape. Wrap the plastic wrap up on the sides, and then squeeze butter into log shape. Twist ends, place in freezer or fridge and use as desired.

Recipe Notes

I have had this in my friend for up to 2 weeks before we used it all, and it was still good.
Use whatever herbs you have leftover!

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Thanks for visiting!

- Allyson

Oreo Bomb Truffles

Published Feb 9, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

A couple of weeks ago, I decided to make these Oreo Truffle Bombs for a Super Bowl Party we were attending. I actually had them for the first time a few years prior, at the same friend’s house while they were hosting a party. I asked the girl who had made them her recipe, and it’s turned out to be SO easy. I’ve made Oreo Bomb Truffles several times since, and they are always a big hit.

Oreo Bomb Truffles are Delicious oreo crumbles mixed with creamy cream cheese and coated in a chocolate shell.

Some of these are a little crazy with the sprinkles, because of course my 4 year old helper LOVES sprinkles. The truth is, you can top these balls with anything or nothing. I’ve made them with crushed Oreo pieces as a topping, nuts, sprinkles, graham cracker crumbles, chocolate, and other various things. You really can’t go wrong.

Like I said, these are super easy to make, and would be the perfect treat for your Valentine. I have made these bad boys with a red velvet center too, which would be perfect for your sweetheart. The blend of Oreo cookies and cream cheese makes the perfect texture and most delicious moist center. These also keep in the fridge for a long time (If you have any to keep!), so they definitely can be made ahead of time and then used a day or more later. I have kept them in the fridge for more than a week at times and they have still been good.

Oreo Bomb Truffles

Ingredients

1 box oreo cookies processed into crumbs
4 oz cream cheese softened
1 package white chocolate bark/candy coating chocolate
1 package milk chocolate bark/candy coating chocolate
various sprinkles

Instructions

1. In your food processor, combine Oreo crumbs and softened cream cheese. Mix well.
2. Place mixture into the freezer for 20-30 minutes.
3. Cover a cookie sheet with parchment paper, set aside. Remove mixture from freezer and taking TBS chunks at a time, roll into balls. Set onto the cookie sheet; repeat until mixture is all used.
4. Place cookie sheet into freezer and allow to freeze for at least 2 hours (I usually just let them go overnight).
5. Melt white chocolate according to package directions. In a separate bowl, melt milk chocolate according to package directions.
6. Dip ball into chocolate of choice (I use a fork and just set it on the fork and dunk), coat well, let excess chocolate drip off, and then set back onto parchment. Repeat until all balls are covered.
7. Using remaining chocolate, drizzle contrasting colors over the top.
**Add various sprinkles or toppings while the chocolate is still 'wet', otherwise they won't stick. The best way is to dip into the chocolate and then add the topping right away!

Recipe Notes

Store in the fridge in an airtight container for up to a week.

You can also connect with me here:

Thanks for visiting!

- Allyson

Warm Blueberry Compote Banana Bread

Published Feb 4, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Using the Best Ever Banana Bread recipe, then topping it with delicious warm blueberry compote makes the most amazing snack or dessert - Warm Blueberry Compote Banana Bread!

Last weekend I noticed we had 3 bananas that had clearly lost their luster. Have no fear, this is when bananas are their best for banana bread! The browner the bananas are the better (...well not so brown that they are leaking out liquid, okay?), and if you have at least 2, you are good to go with making banana bread. I posted The Best Ever Banana Bread recipe long ago, and still, years later, it doesn't disappoint. Everyone loves this bread. Is it healthy? No! Is it delicious? Yes! Should you make this right now? Yes!

Last month I started preparing meals for the week on the weekend, so that I can freeze things, and have them more readily available for dinner during the week. I get home from work fairly late, and the last thing I want to do is cook dinner after I put my son to bed around 8pm. So, I was making a couple soups and a chili, and then I noticed those brown bananas....yesssss, banana bread time. I had already made a huge mess in the kitchen, so why not dirty up a few more bowls and pans? After making the bread and a couple muffins, I remembered the blueberries we had just picked up earlier in the day. I wondered, "would banana bread be good topped with blueberries? " Only one way to find out! I whipped up an easy Blueberry Compote (see recipe below), and then spooned a generous portion over the top of the muffin. The outcome? Simply divine.

Banana Bread with Warm Blueberry Compote

Ingredients

For the bread

2-4 ripe bananas smashed
⅓ cup melted butter
¾ cup sugar
1 egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 ½ cups of all-purpose flour

For the Blueberry Compote

1 cup blueberries
¼ cup apple juice or other juice, or can be left out
¼ cup granulated sugar
1 TBS butter

Instructions

For the Bread

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan or muffin tin. Bake for 1 hour for the loaf, or 22-25 minutes for the muffins. Cool on a rack. Remove from pan and slice to serve.

For the Blueberry Compote

In a small sauce pan over medium heat, stir together blueberries, juice, butter, and sugar until the sugar is dissolved. Bring to a boil then lower heat and simmer for about 10-15 minutes, or until the sauce has thickened. Some blueberries will burst, but you don’t want all of them to burst. Whatever you don’t devour, store in an airtight container in the refrigerator.
After you slice up the bread, spoon a generous portion of the blueberry compote over the banana bread. Serve. Enjoy!

Like dessert as much as I do? Check out these other recipes:

The Easiest On-the-Go Trail Mix

Published Feb 4, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Seeing that I work part time, spend tons of time working on this blog, have two kids, and various other things going on, I am always looking for great new snacks. I am often in the car, and if I don’t have something to munch on when I get hungry, I start craving sweets and fast food- not good! When I heard about the new Honey Maid Go Bites, I knew they would be the perfect addition to the Easiest On-the-Go Trail Mix recipe!

I say this is the Easiest Trail Mix, because it is; it’s SUPER easy. Trail mix is one of those things that you can just throw in whatever you have in the pantry, and call it a day. Often times though, I get tired of the standard nuts, chocolate, raisin combination. By adding these Honey Maid Go Bites, in vanilla and chocolate, I added a delicious crunch and the familiar graham cracker flavor without all the crumbs. That is one thing I love about these bites; they don’t crumble everywhere!

For this trail mix I used raisins, Honey Maid Go Bites (in chocolate and vanilla flavors), chocolate chips, peanuts, almonds, and yogurt covered raisins. This trail mix packs a big punch of healthiness, too. My son, who is the pickiest eater in the world even loves it, which is awesome because Honey Maid Go Bites provide about 15% of both the recommended daily value of whole grains and protein. They also are baked with whole grains and contain no high fructose corn syrup or artificial flavors or colors, which really puts my mind at ease. Honey Maid Go Bites are available in both chocolate and vanilla flavored fillings, and I used both in this recipe because they are so tasty.

Another reason I love Trail Mix is because it’s so versatile. If you don’t like one ingredient, leave it out or substitute it for something else; or you can add more things that you love. What are your favorite trail mix additions?

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Thanks for visiting!

- Allyson

Turtle Cheesecake Brownie Bars

Published Feb 2, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

A couple weeks ago I made these delicious Turtle Cheesecake Brownie Bars as a contributor post for my friend, Shannah. I posted them on her blog, Just Us Four, and they were a big hit. Now that it’s been a while since I shared them over there, I wanted to share them with all of my readers! This dessert is super easy to make, and SO tasty! Everyone loves them!

If you are in a time crunch, you can even used boxed brownies for the base brownie layer, although I think they are best homemade. I am sure no one would notice the difference though, because the top is so decadent and delicious.

5 from 1 vote

Turtle Cheesecake Brownie Bars

Ingredients

Ingredients for Brownie Layer
1 cup butter melted
1 teaspoon vanilla
4 large eggs
2 cups sugar
¾ cup cocoa
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
Ingredients for Cheesecake Layer
16 oz cream cheese softened (2 packs)
⅔ cup sugar
1 teaspoon vanilla
2 eggs
Ingredients for Toppings
½ cup caramel sauce
⅓ cup milk chocolate chips
¾ cup pecans chopped roughly

Instructions

*Preheat oven to 350 degrees F.
1. In a stand mixer or with a hand mixer combine melted butter with sugar and vanilla. Add eggs one at a time, beating well after each one. Add the cocoa and mix well. Then add the flour, baking powder and salt, walnuts, and mix until just combined, do not over mix.
Set aside one cup of the brownie batter and smooth the rest into a foil lined 7×11 baking dish.
Now for our next layer...
2. With your stand mixer or hand mixer (cleaned off), begin making your cheesecake layer by beating cream cheese and sugar until smooth.
3. Add the vanilla and then the eggs one at a time, beating well after each one.
4. Pour the cream cheese mixture on top of the brownie mixture. Using a spatula, smooth it evenly over the brownie batter.
5. Drizzle ¼ cup of caramel sauce over the top of the cream cheese layer. Then, using the reserved cup of brownie batter, drop spoonfuls over the top of the cheesecake/caramel. Use your spatula or a butter knife to gently swirl the batters. This will combine the cream cheese layer and top brownies layer a bit. This does not need to be perfect.
6. Bake at 350 for 45-55 minutes. Start checking at 45 minutes and look for the cheesecake to be just set.
7. Allow to cool for 10 minutes, then using the sides of the foil, pull the brownies up and out of the dish. Set on a wire rack and allow to cool for at least 1 hour, and then place into the fridge for at least 2 hours.
8. Remove from fridge, and drizzle 2 TBS caramel sauce over the top of the brownies. Then sprinkle the chopped pecans over the caramel, covering the top.
9. Place chocolate chips in a small microwave safe bowl and microwave for 30 seconds. Remove and stir with a spoon or fork, then continue to microwave in 15 second increments, stirring every 15 seconds, until the chocolate is melted. This shouldn't take more than 90 seconds at the most (probably more like 60 seconds).
10. Drizzle melted chocolate over the top of the nuts. Drizzle remaining caramel sauce over the nuts as well.
11. Cut into squares and serve!

Recipe Notes

Be sure to refrigerate the brownies when you are done serving.
I like these best served cold so I allow them to cool for an hour on the counter, and then refrigerate another hour before serving. It's up to you!

Do you like cheesecake bars as much as I do? If so, check out all these other recipes…

Milky Way Caramel Cheesecake Brownies

TWIX Cheesecake Bars with Chocolate and Caramel Drizzle

Snickers Cheesecake Bars

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Thanks for visiting!

- Allyson

Spicy Black Bean Barbecue Avocado Burgers

Published Jan 29, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Now that we are well into winter, it doesn’t really occur to most people that they should still utilize their grill! I love grilling, no matter what time of the year. One problem I do occasionally run into though, is my hand freezing while grilling! Luckily for me, Kraft has solved this ongoing problem. They recently created a line of custom, over-the-top grilling innovations to help America's well-known grilling gurus, "Evergrillers," endure the outdoor elements while grilling year-round. The Evergriller Grill 'N' Flip Mitt was created to inspire Evergrillers to develop new winter grilling traditions just in time for the big game. Want your own Evergriller Grill 'N' Flip Mitt??!! Make sure you read all the way to the bottom of this post to see how you can win one for yourself (and a year’s supply of Kraft Barbecue Sauce)!

I chose the Sweet Honey Sauce for these Spicy Black Bean Barbecue Avocado Burgers because I wanted to balance out the spicy kick in the burgers, with the sweet honey taste from the Kraft Barbecue Sauce.

While I was grilling the burgers, I ended up sliding a piece of foil under them. They are really delicate and sometimes can break apart on the grill rack easily. By adding this foil you prevent that from happening.

After you are done grilling the black bean burgers, add a few slices of avocado, a slice of pepper jack cheese, and drizzle the Kraft Sweet Honey Barbecue Sauce over the top. Delicious.

These burgers are perfect any time of the year. I love mixing up the toppings and trying new sauces and veggies on top. Whether you are a vegetarian or not, this Spicy Black Bean Burger is incredibly tasty and will be enjoyed by all!

Spicy Black Bean Barbecue Avocado Burgers

Prep Time

6 mins

Cook Time

7 mins

chill

2 hrs

Total Time

2 hrs 13 mins

Spicy Black Bean Barbecue Avocado Burgers are the perfect BBQ'ed burger!

Course: Main Course

Cuisine: American

Keyword: Spicy Black Bean Barbecue Avocado Burgers

Ingredients

Ingredients for spicy black bean burger patties
½ onion chopped
1 jalapeno seeded and chopped
3 garlic cloves
14.5 ounces black beans rinsed and drained (I used canned, but you can also use cooked dry beans as well)
½ cup rolled oats
½ cup corn at room temperature (frozen or fresh is fine)
1 green onion chopped
2 teaspoon cumin
½ teaspoon curry powder
¼ teaspoon cayenne pepper
¼ cup breadcrumbs plain
salt and pepper
Toppings
8 TBS Kraft Sweet Honey Barbecue sauce
4 pepper jack cheese slices
1 avocado thinly sliced
4 rolls lightly toasted and cut in half

Instructions

Put onion, jalapeno and garlic into a food processor and pulse for a few seconds. Add beans, oats, corn, green onion, cumin, curry powder, and cayenne pepper. Season with salt and pepper and pulse for about 20 seconds or until fully mixed. Scrape downs sides of the bowl and process for 10 seconds.
Place mixture into a bowl, cover, and refrigerate for at least two hours.
Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings to taste.
Form the mixture into 4 patties.
Heat grill and spray the grill with non-stick spray. You may use a foil under the burgers if desired (they crumble easily). Grill for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
Add 1 TBS barbecue sauce to the bottom bun, then add the cheese slice, burger, avocado slices (about 3 per burger), and remaining 1 TBS of barbecue sauce to the top. Top with remaining bun top.

Recipe Notes

These burgers can also be cooked in a skillet - use a couple TBS of olive oil, heat, and then cook about 4 minutes per side.

17 Handmade Valentines Day Cards

Published Jan 28, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

With Valentine's Day right around the corner, I have put together a roundup of 17 Handmade Valentines Day Cards you can make at home (and with the kids!). I love making cards at home because there is just something extra special about a DIY card over a store bought card. Don't get me wrong, I love a good card...any card, but kids have so much fun making stuff at home! Turn the TV off, get your craft supplies out, and pick some fun cards to whip up for February 14th!

Valentine's Day Treat Bags for Boys / Have a Fuzzy Valentine's Day Card

Chalkboard Tic Tack Toe Valentines

Funny Teeth Valentines Printable

'You're a Great Catch' Fishy Valentine Printable

Playing Card Valentines / Pencil Arrow Valentines

Message in a Bottle Valentine

Folded Heart Valentine / Trifold Valentines Day Card

Super Hero Valentine

Monster Valentines Day Cards / Scratch Off Valentines Day Cards

Pirate Sucker Valentines

Mason Jar Valentines / Simple Heart Valentine

Berry Juice Valentines

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Thanks for visiting!

- Allyson

Perfect Game Day Dips- Sriracha Aioli, Avocado Ranch, and Basil Aioli

Published Jan 27, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Dip Trio Sriracha & Basil Aiolis and Avocado Ranch Dips

Over the last few weeks I have been brainstorming about what to make for the big game coming up in a few weeks. We love dips at our house, as well french fries, air fryer asparagus fries, and green bean fries! I wanted a little variety, so I decided to ship up 3 different dips, a trio!

The dips are really easy to throw together, and don’t take many ingredients, which make cooking on game day a lot less stressful.

Dip Trio Sriracha & Basil Aiolis and Avocado Ranch Dips 2

I whipped up the Avocado Ranch for my husband, because he LOVES avocados and ranch. I love avocados, but 4 years ago my body decided it didn’t like them and now I am deathly allergic…weird, right? Anyway, my husband said he loved the way the creamy avocado ranch balanced the spicy chipotle sweet potato fries. Perfect combo!

Then I decided to make a creamy spicy sriracha aioli. I lightened it up a bit by using greek yogurt instead of all mayo. This is a spicy one, but if you like less spice, you can just use less sriracha! It was SO good with the crispy onion rings!

Lastly I made a cool and creamy basil aioli. I absolutely love fresh basil, and blending it together to make an aioli was perfect! It paired well with both the onion rings and the spicy chipotle sweet potato fries.

If you love dips as much as I do, checkout these other popular dips and sauces from Domestic Superhero:

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Avocado Ranch

Ingredients

1 large avocado pitted and removed from shell, sliced
½ cup plain Greek yogurt
¼ cup milk
1 teaspoon rice vinegar
2 cloves garlic minced
1 TBS lemon juice fresh is the best!
2 TBS dried parsley minced
¼ teaspoon salt

Instructions

In the bowl of a food processor add avocado, Greek yogurt and milk; mix for 30 seconds. Then add lemon juice, vinegar, garlic, parsley, and salt; mix for 30 seconds or until well combined. Scrape down the sides and then mix again for a few seconds.
Store in an air tight container in the fridge for 30 minutes before serving.

Sriracha Aioli

Sriracha Aioli is the perfect french fry dip!

Course: Side Dish

Cuisine: American

Keyword: Sriracha Aioli

Ingredients

2 TBS mayonnaise I used light
¼ cup plain Greek yogurt I used non fat
2 TBS Sriracha sauce less if you don't like it so spicy
salt and pepper to taste

Instructions

In a small bowl mix all ingredients with a whisk or fork. Add salt and pepper to taste.
Refrigerate for 30 minutes before serving.

Basil Aioli

Basil Aioli is the perfect game-day dip!

Course: Side Dish

Cuisine: American

Keyword: Basil Aioli

Ingredients

¼ teaspoon salt
1 cup fresh basil leaves
½ cup mayonnaise
½ cup Greek yogurt I used non fat
2 TBS extra-virgin olive oil
1 teaspoon Dijon mustard
1 TBS water

Instructions

1. In a small sauce pot, fill halfway with water and bring to a rolling boil. Dip basil leaves into the water to blanch, for 15 seconds each.** Place leaves on a few layers of paper towels, and squeeze to dry out the water.
2. In a food processor bowl, add all the ingredients, and process for 30 seconds or until everything is well combines. Scrape down the side and mix for 30 more seconds.
3. Refrigerate for 30 minutes to meld the flavors. Serve.

Recipe Notes

**Step 1 prevents basil from turning black after you cut it. This will keep your dip looking green, instead of disgusting 🙂

Copycat Bang Bang Tofu

Published Jan 19, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Copycat Bang Bang Tofu is a delicious vegetarian version of Bonefish Grill's Bang Bang Shrimp!

I used to love ordering the most amazing Bang Bang shrimp from Bonefish Grill. The sauce is spicy yet sweet, and so delicious! I wanted a vegetarian style dish though, so I decided to make the sauce with a delicious battered style tofu. This copycat Bang Bang Tofu is a match made in heaven!

I've shared several 'bang bang' recipes with you such as Bang Bang Shrimp Rice Bowls (Bonefish Grill copycat), Air Fryer Bang Bang Shrimp (with lightened sauce), Bang Bang Shrimp Quesadillas, and Bang Bang Chicken (Instant Pot) and they have all been a hit.

I love tofu. I love how many different ways you can cook it. I love that people say they hate tofu, but then when I make them one of MY tofu recipes, they all of a sudden like it.

Tofu, like most other things, is very dependent on how you cook it, and most people just don’t know how. So, if you can learn to cook tofu correctly (which is NOT hard), I promise you that you will like it and even eat it regularly.

Once you learn how to cook the tofu, then you can make this amazing sauce and have your own Copycat Bang Bang Tofu at home!

The thing I love most about the Bang Bang Tofu sauce, is that it is so spicy, yet not mouth burning. It has just the right amount of spice, and it blends with the tofu and crispy tofu crust perfectly.

You can use this sauce in so many recipes, including my popular ones; Bang Bang Chicken, Bang Bang Shrimp Tacos, Bang Bang Shrimp Quesadillas, Bang Bang Shrimp Rice Bowls, and Bang Bang Shrimp Egg Rolls!

I ended up serving this Bang Bang Tofu over rice, because I had lots of extra sauce, and then I added more sauce to the rice. It was amazing. Everything is just a vehicle for sauce, right?!

You could also serve this tofu over vegetables, cauliflower rice, quinoa, or just by itself. The options are endless.

Like tofu as much as I do? Check out these other recipes from Domestic Superhero

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5 from 1 vote

Copycat Bang Bang Tofu

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

Copycat Bang Bang Tofu is a delicious vegetarian version of Bonefish Grill's Bang Bang Shrimp!

Course: Main Course

Cuisine: asian

Keyword: Copycat Bang Bang Tofu

Ingredients

2 egg yolks
1 ½ cups cold water
1 ¾ cups white flour sifted
¼ cup mayonnaise
¼ cup Sriracha
1 TBS rice vinegar
2 TBS sugar
1 block of extra firm tofu
Canola or vegetable oil; about ⅓ inch deep in a large nonstick pot or skillet
Green onions chopped

Instructions

Drain the tofu: place a clean dish towel on a cutting board, folded in thirds. Place the tofu on top of the towel. Now, fold another clean dish towel into thirds, and place that on top of the tofu. Place something very heavy on top of the dish towel/tofu (I use a cast iron skillet), and let 'drain' for at least 20 minutes. The longer, the better.
Cut the tofu into bite size pieces and set aside.
Pour oil into a large stock pot (with tall sides)- it should be about ⅓-1/2 inch deep. Turn heat on medium/low.
Place the egg yolks in a large bowl. Slowly add the ice water and using a whisk, blend well. Add the flour and quickly stir to mix- it should still have clumps.** Turn heat up to medium/high under the pot.
Dip each tofu cube into the batter, and drop into very hot oil. Fry for about 2 minutes, flip and fry the other side; about 1 minute. Remove from the pan and place on paper towels to let some of the grease drain. Continue until tofu is all cooked. Do not overcrowd tofu while cooking.
In a bowl mix mayonnaise, Sriracha, rice vinegar, and sugar. Toss the mixture with the tofu; coat evenly. Scatter green onions over the top.
Serve with extra sauce for dipping, over rice or quinoa, and enjoy!

Recipe Notes

**Make this batter as soon as you are ready to start cooking - you don't want it sitting around.

Slow Cooker Creamy Coconut & Strawberry Steel Cut Oats

Published Jan 12, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

This shop has been compensated by Collective Bias, Inc. and Quaker. All opinions are mine alone. #MyOatsCreation #CollectiveBias

As a working mom with two kids, I always struggle to get breakfast in the morning. I am usually up by 6am at the very latest, and then by the time 11am rolls around, I realize I still haven’t eaten, and I’m starving. Finding a breakfast that would keep me full until lunch time was no easy task. So, after I had my second son in July, I started looking for easy solutions. I heard about Quaker Steel Cut Oats and thought it would be a great option for me. I headed to Target to pick up some of the Quaker Steel Cut Oats.

In Target there was even a display featuring Quaker Steel Cut Oats along with several recipe cards. They all looked delicious, but I had a recipe of my own in mind; Slow Cooker Creamy Coconut & Strawberry Steel Cut Oats.

Seeing that time is really important to me (working full time, 2 kids, a blog..you know, the usual!), I decided to whip these up in the slow cooker. This way, I set it right before bed, and woke up to a delicious meal! I had no excuses not to dig in and enjoy!

I prepared these steel cut oats with low fat coconut milk, which take these oats to the next level. It adds such a decadent creaminess that is so good. After the oats were done in the morning, I topped them with some delicious toppings; strawberries, toasted coconut, and low fat sweetened condensed milk. I read somewhere a while ago about using sweetened condensed milk with oatmeal, and I happened to have some left over from another recipe, so I tried it. I am so glad that I did, because it pairs perfectly with this recipe and really brings everything together. Of course, you could use other fruit; blueberries, raspberries, peaches (ohhh, peaches and cream!), bananas…they would all be great options. Or you could use them all! Target also has some fun options (chia seeds, goji berries, fried fruits, nuts) to add to the Steel Cut Oats, so I would love to try those as well.

All in all, this recipe is quick, easy, and good for you! What more could you ask for? I love these Quaker Steel Cut Oats and now I have no excuses to skip breakfast!

Slow Cooker Creamy Coconut & Strawberry Steel Cut Oats

Ingredients

1 cup Quaker Steel Cut Oats
2 -14 oz cans light coconut milk
½ cup water
2 TBS brown sugar
1-½ TBS butter cut into small pieces
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
¼ teaspoon salt
1 cup sliced fresh strawberries
4 TBS low fat sweetened condensed milk
⅓ cup shredded coconut toasted
cooking spray

Instructions

1. Spray inside of 3-½ quart (or larger) slow cooker with cooking spray. Add oats, coconut milk, water, brown sugar, butter, cinnamon, nutmeg, vanilla, and salt to slow cooker. Stir until mixed, cover, and cook on low for 7 hours.
2. Remove cover, add sliced strawberries and mix using a spatula. Spoon oatmeal into bowls, top with toasted coconut and a tablespoon of sweetened condensed milk. Dig in!

Recipe Notes

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add ⅓ cup milk or water. Microwave on high for 1 minute and stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Freezes well.

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Thanks for visiting!

- Allyson

Buffalo Tofu Salad

Published Jan 7, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Crispy fried tofu doused in creamy ranch and spicy buffalo sauce then served over a delicious salad, makes the best Buffalo Tofu Salad! It's the perfect lunch or dinner!

I have such a love affair with buffalo sauce, it’s not even funny. This buffalo tofu salad was a no-brainer because I love buffalo sauce over a crispy crunch! Making crispy tofu is easy as well, so this is the perfect combination! Want more of a sandwich, I also have a recipe for a Buffalo Tofu Wrap!

Crispy tofu over a delicious green salad; then adding celery, tomatoes, tortilla chip crumbles, bleu cheese, and creamy ranch is the perfect combination. I could eat this salad every day. Don't say, “Oh, I don’t like tofu,” because you would never even know there is tofu in this salad unless I told you. After frying it and drenching it in homemade buffalo sauce, there is no way you can’t like tofu. No way.

Want a meat-eater version? You can try out this Buffalo Chicken salad or Buffalo Chicken Sandwich!

How to make Buffalo Tofu Salad:

**scroll down for full ingredients list and printable directions**

In a heavy bottom stock pot with high sides, heat ½ cup of oil over medium high heat. Taking cubes of tofu, dunk into corn starch, evenly coating, and then drop into oil.
- This may need to be done in 2 or 3 batches, do not over crowd the tofu.
Fry for 2-3 minutes, or until crispy (if your oil doesn't cover the tofu, you will need to flip it to crisp the opposite side). Remove from oil with a slotted spoon and set on paper towels. Continue until all tofu is fried.

Place tofu into a small bowl and toss with ⅓ cup of homemade buffalo sauce until evenly coated. Set aside.
Using 2 large salad bowls, add lettuce to each bowl. Top with celery, tomatoes, tortilla chips, ¼ cup of bleu cheese crumbles (on each salad). Add ½ of the tofu to each salad. Pour ¼ cup ranch dressing over each salad. Toss to combine.
Add more buffalo sauce if you like it spicier!

Like Buffalo Sauce as much as I do? Check out these other buffalo recipes!

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Buffalo Tofu Salad

Prep Time

5 mins

Cook Time

10 mins

Crispy fried tofu doused in creamy ranch and spicy buffalo sauce then served over a delicious salad, makes the best Buffalo Tofu Salad! It's the perfect lunch or dinner!

Course: Main Course

Cuisine: American

Keyword: buffalo tofu salad

Servings: 2 salads

Ingredients

1 package extra firm tofu drained and cubed
½ cup cornstarch
⅔ cups buffalo sauce divided (see recipe below for homemade sauce)
1 cup vegetable or canola oil
8 cups of chopped romaine
3 celery stalks diced and divided in half
2 plum tomatoes diced and divided in half
2 handfuls white corn tortilla chips crumbled (use your hands!) and divided in half
½ cup ranch dressing
½ cup bleu cheese crumbles

Instructions

In a heavy bottom stock pot with high sides, heat ½ cup of oil over medium high heat. Taking cubes of tofu, dunk into corn starch, evenly coating, and then drop into oil. This may need to be done in 2 or 3 batches, do not over crowd the tofu. Fry for 2-3 minutes, or until crispy (if your oil doesn't cover the tofu, you will need to flip it to crisp the opposite side). Remove from oil with a slotted spoon and set on paper towels. Continue until all tofu is fried.
Place tofu into a small bowl and toss with ⅓ cup of buffalo sauce until evenly coated. Set aside.
Using 2 large salad bowls, add lettuce to each bowl. Top with celery, tomatoes, tortilla chips, ¼ cup of bleu cheese crumbles (on each salad). Add ½ the tofu to each salad. Pour ¼ cup ranch dressing over each salad. Toss to combine.

Recipe Notes

Homemade Buffalo Sauce Recipe.

Domestic Superhero's Top 10 Posts from 2014

Published Jan 2, 2015 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Wow, I can't believe 2014 is over! How did that happen so quickly?! So much has happened this year for my family, including bringing a new baby home! Needless to say, things have been crazy! However, Domestic Superhero has been doing better than ever, and I am so happy to have such supportive readers and friends! You may even remember that early last year Domestic Superhero went through a complete redesign!I wanted to share the top posts from 2014 with y'all, in case you missed them...

Copycat Outback Bloom Sauce / Copycat ZAX Sauce / The BEST Homemade Playdough Recipe

DIY Ottoman made from a Pallet / General Tso's Tofu

DIY TV Console from a Dresser / Milky Way Simply Caramel Cheesecake Brownies

Spinach & Feta Quinoa Cakes with Lemon Dill Sauce / Quinoa Fried Rice / The BEST EVER Banana Bread

Thank YOU for making this year the best yet!!! Cheers and happy 2015!!!

You can also connect with me here:

Thanks for visiting!

- Allyson

50+ Healthy Dinner Recipes for the New Year

Published Dec 31, 2014 by Allyson
This post may contain affiliate links. Read my disclosure policy.

It’s New Year’s eve and you know what that means…..time to make all those resolutions for the year to come! I don’t know what the exact statistic is, but something like 75% or more of people make a resolution to be healthier in some aspect. So, what better way to start the year, than with a TON of healthy recipes. Bringing healthy food into the kitchen, and taking unhealthy food out, is a great way to get on track. I have put together a list of over 50 recipes to get you started! Pin this for later and visit these great sources. There are only 50+ recipes here, but if you take some time to browse the various blogs linked here, you will find hundreds more.

Quinoa Fried Rice

Skinny Mushroom Stroganoff / Skinny Vegetable Cajun Pasta

King Prawn Curry

Sunshine Citrus Chicken / Skinny Cauliflower Soup

Skinny Lasagna Soup

Kale and Corn Harvest Fried Rice / Light and Easy Fish Tacos / Quick and Easy Chicken Fajitas

Broccoli Quinoa Casserole

Warm Quinoa Salad / Skinny Fettuccine Alfredo

Lamb Tacos with Mango Salsa

Weight Watchers Peanut Sesame Noodles / Pecan Crusted Trout

Beef and Mushrooms

Low Carb Crab Cakes with Mustard Sauce / Pecan Crusted Fried Chicken

Crock Pot Honey Sesame Chicken Lettuce Wraps

Skinny Cheesy Vegetable Chowder / Roasted Red Pepper Soup with Grilled Cheese Croutons

Crock Pot Teriyaki Chicken

Skinny Bruschetta Chicken / Crock Pot Buffalo Chicken Lettuce Wraps

Easy Chicken and Sausage Jambalaya

Crock Pot Asian Pork w/Mushrooms / Crock Pot Thai Peanut Pork

Skinny Tomato Basil Soup / Slow Cooker Chicken Tortilla Soup / Slow Cooker Loaded Potato Soup

Vegetarian Nacho Soup

Chickpea and Brown Rice Burgers / White Bean and Provolone Panini

Shakshuka

Artichoke and Tomato Frittata / Mexican Baked Eggs

Black Bean & Sweet Potato Baked Flautas

Skinny Mexican Stuffed Peppers / ‘Taco Bell’ Mexican Pizzas

Weight Watchers Spinach and Mushroom Stuffed Shells

Mexican Quinoa Bowl / Quick Veggie Quinoa Coconut Curry

Mushroom and Goat Cheese Flat Bread with Balsamic Glaze

Spinach and Feta Quinoa Cakes with Lemon Dill Sauce / Winter Steak Salad

Seared Tuna Brown Rice Salad

Roasted Veggie and Goat Cheese Grilled Sandwiches / Buffalo Tofu Wraps

Chicken Enchilada Stuffed Peppers / Easy Baked Tofu

Creole Tofu with Onions and Peppers

HAPPY NEW YEAR!

You can also connect with me here:

Thanks for visiting!

- Allyson

Skinny Vegetable Cajun Pasta

Published Dec 29, 2014 by Allyson
This post may contain affiliate links. Read my disclosure policy.

Now that the New Year is approaching us, I know everyone vows to eat healthier. I love eating healthy, but I also love indulging once in a while. It really is about finding balance, and being able to enjoy the things you love, and not feel like you are missing out. That’s why when I altered this recipe from Skinny Taste, I knew it would be great. I love creamy pastas, but let’s face it, pasta is not very healthy…especially when you load it up with creamy cheesy sauce. Making simple substitutes in this recipe make all the difference, and even though I didn’t, you could also make things healthier by using whole wheat pasta. I absolutely love this Skinny Vegetable Cajun Pasta, it’s so flavorful and delicious!

You can switch up the veggies in this pasta too, or add chicken or shrimp if you want to add some more protein. I love the peppers, onions, and mushrooms though; it’s a great combination. Topping the pasta with green onions gives a nice extra crunch, and of course the delicious Cajun seasoning (this stuff is great on everything) spices things up wonderfully.

Skinny Vegetable Cajun Pasta

Ingredients

⅓ cup skim milk
1 TBS flour
3 TBS low fat cream cheese
8 ounces uncooked linguine
2 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 TBS olive oil
1 medium red bell pepper thinly sliced
2 medium yellow bell pepper thinly sliced
8 oz fresh mushrooms sliced
1 red onion sliced
3 cloves garlic minced
3 medium tomatoes diced
1 cup vegetable broth
fresh cracked pepper
3 scallions chopped
salt to taste

Instructions

1. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Place peppers, onions, and garlic in a medium bowl. Season generously with Cajun seasoning, garlic powder and salt.
2. Prepare pasta according to package directions.
3. Heat a large heavy nonstick skillet over medium-high heat; add olive oil to the skillet and reduce to medium; add peppers, onions, and garlic to skillet, sauté 3-4 minutes. Add mushrooms and tomatoes; sprinkle some more Cajun seasoning over top, and sauté 3-4 more minutes or until vegetables are tender. Season with ¼ teaspoon salt, garlic powder and fresh cracked pepper to taste.
4. Reduce heat to medium-low; add vegetable broth and pour in slurry stirring for 2 minutes. Add linguine and toss well to coat. Top with chopped scallions and serve while hot.

Recipe Notes

Makes about 7 cups.

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- Allyson

15 Cocktails for New Years Eve

Published Dec 23, 2014 by Allyson
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New Year’s Eve is upon us, and what better time to celebrate with delicious cocktails? There is no better time! I put together a list of 15 delicious cocktails that would be perfect for any occasion, but especially the holidays. They are all seasonal and fun! What is your favorite holiday cocktail?