Friday, August 31, 2012

Cilantro-Jalapeño Slaw

I have not always been a coleslaw lover, by any means, but, it has grown on me. In fact, now I love it. This slaw has very little mayonnaise and it is mixed with lime juice and vinegar so, it doesn't even have a strong mayonnaise taste, at all.

Now for a little warning, this slaw is to be eaten in place of where you would like to eat a jalapeño. I love jalapeños as much as the next girl, but I really feel that this slaw works best on tacos, fajitas, burgers, pulled pork sandwiches, chicken sandwiches, etc. And when I say works best, I mean it is absolutely amazing.

This recipe is really easy to whip up and packs serious punch. Next time you are having a sandwich and thinking a jalapeño would go great on this, julienne it up and make a slaw!
Source: The Gouda Life

4 cups of Red Cabbage, shredded
4 tablespoons of Cilantro, chopped
2 Jalapeños, julienned and seeded
1/3 cup of Mayonnaise
4 tablespoons of Lime Juice
2 tablespoons of Green Onions, thinly sliced
1 tablespoon of Rice Wine Vinegar, apple cider vinegar would work in place
1 clove of Garlic, minced

First, in a medium bowl mix the cabbage, cilantro, and jalapeños together.

Next, in a small bowl, whisk together the mayonnaise, lime juice, onions, vinegar, and garlic.

Now, pour the marinade over the slaw and mix well.

Let this mixture chill for at least 30 minutes.


Happy Cooking,
The Barbee Housewife

Thursday, August 30, 2012

Asian Chicken Kabobs

Summer is slowly coming to an end, but this warm weather is not. I have a great recipe for the grill that you will just love. It is perfect for a weeknight or weekend. It is one of those easy, no mess, early prep recipes. You can do all of your prep work in the morning and when you are ready for dinner, just turn on the grill!

These kabobs have serious flavor. This will not be the last time we make these. I served them with brown rice and asparagus. It is a filling meal with lots of flavor and it is healthy. So, take advantage of the rest of your grilling days people!
Source: My Baking Addiction

Ingredients for the Marinade:
1/2 cup of Soy Sauce
2 teaspoons of Sesame Oil
4 tablespoons of Honey
2 teaspoons of Sriracha
1/2 teaspoon of Ground Ginger
4 cloves of Garlic, minced

Ingredients for the Kabobs:
1 package of Chicken Tenderloins or Breast, cubed
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion

First, do all of your chopping- the chicken, bell peppers, and onions.

Now, thread them onto skewers alternating between the chicken and vegetables. Place these skewers in a shallow dish.

Next, make the marinade. In a microwavable bowl, mix all of the ingredients for the marinade. Microwave this for 1 minutes, take out and stir, and put back in for 30 seconds. Now pour the marinade over your skewers.

Cover and refrigerate for at least 3 hours.

When you are ready for dinner, turn your grill on medium-high heat and cook the skewers for 9-13 minutes turning often, until the chicken is cooking thoroughly. This time will vary based on how large your chicken cubes are.


Happy Cooking,
The Barbee Housewife

Tuesday, August 28, 2012

Cookies n' Cream Popcorn

This popcorn tastes just like cookies and cream with an extra crunch, popcorn! I know the combinations do not sound good together at first thought, but think of caramel corn. That is really yummy, it is the same concept. My husband goes crazy for this popcorn snack. It doesn't take me long to whip it together and put it in a ziplock and off it goes to the man cave, never to be surfaced until empty. It also is perfect for a road trip, we just took a long 12-14 hour drive to the beach this popcorn helped us make not so many stops. It was perfect in the car.
Source: Sing For Your Supper


1 bag of Popcorn, popped
6 ounces of White Chocolate Candy Coating or Almond Bark
15 Oreos, crushed roughly


First, mix the popcorn and Oreos well in a large bowl.

Next, place the white chocolate in a microwaveable bowl, heating on 30-second intervals, stirring after each, until melted thoroughly.

Now, drizzle the white chocolate over the popcorn mixture and mix well with a wooden spoon.

Let this mixture harden on a sheet of wax paper, then break it into pieces.


Happy Cooking,
The Barbee Housewife

Monday, August 27, 2012

Jalepeno Popper Grilled Cheese

Jalepeno poppers are one of my favorite foods, this summer I have been trying many variations. This variation of a jalepeno popper, where it is transformed into a sandwich is the easiest and will provide you with almost instant gratification. There is just something comforting about jalepenos, cream cheese and cheddar cheese. It is spicy, but just the right amount. This sandwich is a perfect quick lunch that will make you feel like you are a kitchen rockstar because it is so quick and delicious. Excuse the picture, I will be making again and a better picture will surface. This was just too good for me to concentrate on photography!
Source: BS' In The Kitchen

2 pieces of Bread
1 tablespoon of Cream Cheese
1 slice of Sharp Cheddar
1 slice of Pepper Jack Cheese
1 jalepeno, sliced and de-seeded


First, place a skillet on medium-heat on your stove.

Now, butter one side of one slice of bread. Place this on the skillet.

Next, start layering, add the sharp cheddar, then the jalepenos, then the pepper jack.

Now, spread the cream cheese on one side of your other piece of bread. Place the bread on the open-face sandwich in your skillet. Spread butter on the other side of the bread once in the skillet.

Cook until golden brown on each side and your cheeses have thoroughly melted.


Happy Cooking,
The Barbee Housewife

Thursday, August 23, 2012

Chocolate Leaves

This cake represents something that is very special to me and that is my Aunt Sue. Although, she is my aunt she is more like my grandmother. My cousin, Jeremy, got married this past Spring and he wanted her to make him a cake for the rehearsal dinner. He want this ooey-gooey, delicious, chocolate cake. Well, just a chocolate cake wasn't going to cut it for my Aunt Sue. It needed to be prettier than that, but also manly. She had the great idea to put chocolate leaves on the cake. How gorgeous and creative is that? I got the honor to help her make these beautiful leaves! Now, I am going to share her secret with you, and if you tell anyone how easy it was, I will swear you are lyin'! 


Ivy Leaves, get double the amount you want on your cake
1 package of Chocolate Melting Chips


First, pick you leaves. You want to pick the ones that have the most veins on the back. They will be the prettiest. 
Next, wash you leaves in the sink, just rinse them with cold water. Be careful, they are delicate! Lay them on paper towels to dry and pat them every so often.
Once your leaves are dry, melt you chocolate. There are two methods to this the double boiler, or the microwave, whichever you prefer. 
Now, using a small brush or your fingers cover the back of the leaf with chocolate. Place them on wax paper that is lined on a pan when finished. 
When all of your leaves are coated, place the pan in the refrigerator for 30 minutes.
Now for the hard part, when you get the leaves out of the refrigerator be ready to work. The chocolate is very delicate and can melt just by the touch of your fingers, so you need to work quickly. Peel the leaf by the stem away from the chocolate and admire your beautiful chocolate leaf! They are very delicate like I said, so many will break, just be patient and careful. 
Decorate whatever you want with your chocolate leaves, or just eat them, but I am sure you will have enough half leaves for that! 


Happy Cooking,
The Barbee Housewife and her Great Aunt Sue

Wednesday, August 22, 2012

Mini Mac and Cheese Bites

Mini mac and cheese bites, where to start. I am not sure if there is anything better. These little bites are so cheesy and easy to eat. They help with portion control, being so small, but, they do not lack anything on flavor. They are easy to prepare and make a large amount. These bake up so easily, they are finger foods! These would make great appetizers or a perfect side dish. I served them with chicken tenders and it was a perfect comfort-food meal. You can substitute the cheese for your favorites or for whatever you have on hand.
Source: Oishii, originally from Food and Wine Magazine

1 lb of Mini-Farfalle Pasta
3 tablespoons of Butter
1/2 cup of Parmesan Cheese, grated
4 tablespoons of Flour
1.5 cups of Milk
8 ounces of Sharp Cheddar Cheese, grated
4 ounces of Mozzarella Cheese, grated
4 ounces of Parmesan Cheese, grated
2 large Egg Yolks
1/2 teaspoon of Smoked Paprika

First, preheat your oven to 425 degrees. 

Next, spray a mini-muffin pan or a normal muffin pan with cooking spray. Sprinkle 1/4 of the 1/2 cup of Parmesan cheese into the bottom of the pan. Reserve the other 1/4 cup to place on top of the bites. 

Now, prepare your pasta, al dente according to the directions on the package.

Now, in a medium saucepan over medium-high heat, melt the butter. When the butter has melted add the flour and mix well, no lumps. Next, whisk in the milk. When all of this is combined add the cheddar cheese, mozzarella cheese, and parmesan cheese, stirring until melted. 

Next, you will temper in your eggs. Place both egg yolks in a glass. Spoon a few tablespoons of the cheese mixture into the eggs and stir slowly, until the eggs have been incorporated into the sauce and pour the contents of the glass into the saucepan. Stir in the paprika. 

When the pasta is finished, drain well. Do not rinse. Now, combine the pasta and cheese sauce and stir until mixed well. 

Now, spoon rounded tablespoons of the macaroni and cheese into the pan. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese. 

Bake for 10 minutes and cool for 5 minutes. The bites can easily be removed from the pan with a spoon.


Happy Cooking,
The Barbee Housewife

Tuesday, August 21, 2012

Sriracha Chicken Strips

I love sriracha, it is a great sauce that has amazing flavor and spice. This chicken strips are crispy on the outside, juicy on the inside, just the right amount of spice, and pretty healthy! These chicken strips are baked to perfect and the panko still gives it the crunch that frying does. These are quick and easy and are perfect for lunch or dinner.
Source: So Tasty, So Yummy 

1/4 cup of Sriracha
1 tablespoon of Rice Vinegar
1/4 teaspoon of Ground Ginger
1 package of Chicken Tenderloins
1 cup of Panko Breadcrumbs
1/4 teaspoon of Pepper
1/2 teaspoon of Garlic Powder


First, in a large bowl combine the sriracha, vinegar, and ginger. Coat the chicken strips and let them sit at room temperature for about 30 minutes.

Next, pre-heat your oven to 425 degrees.

Now, in a medium bowl, combine the panko, pepper, and garlic powder. Dip each chicken strip into the mixture and coat well.

Set these chicken strips onto a pan with a wire rack on top. Bake for 15-20 minutes until the chicken is cooked thoroughly. Put the oven on broil for the last 30 seconds-1 minute to get them extra crispy!


Happy Cooking,
The Barbee Housewife

Monday, August 20, 2012

Herbed Ritz Bits

I am always looking for savory snacks to prepare that can be put in Ethan's "snack jar." These are perfect, they herbs that they are mixed in are the perfect pairing with the cheese and the saltiness from the crackers. This recipe is so simple, doesn't make a mess, and will satisfy any snacker. Make these for your next road trip, trip to the pool, or just while watching a movie or game, you will love them!
Source: Keeping Up with the Joneses, originally Paula Deen

2 boxes of Cheese Ritz Bits, 10.5 oz in each box
1/2 cup of Vegetable Oil
1 package of Ranch Salad Dressing Seasoning Mix
1 tablespoon of Dried Dill, heaping
1 teaspoon of Garlic Powder
1 teaspoon of Celery Salt

First, in a medium bowl add the ranch mix, dill, garlic powder, and celery salt. Pour the vegetable oil in and whisk all of the ingredients together.

Place all of the Ritz Bits crackers in one large ziplock bag. Pour the herbed oil over them. Zip the bag, and shake them up and get them all covered.

Place in the refrigerator for 24 hours, turning every so often.

When ready to serve, take the crackers out of the refrigerator and let them come to room temperature.


Happy Cooking,
The Barbee Housewife

Thursday, August 9, 2012

Honey Dijon Bacon Wrapped Chicken Tenders

These chicken tenders are the perfect food. You can eat them as a snack for a party or make them and have them for dinner. They are delicious, the chicken is moist, crispy bacon, and a delicious honey dijon glaze. It really does not get much better people. These only have 4 ingredients in them and the flavor is out of this world!
Source: Kayotic Kitchen

1 package of Chicken Tenderloins
Bacon, 1 piece for each Chicken Tenderloin
3 tablespoons of Honey
2 teaspoons of Dijon Mustard

First, pre-heat your oven to 425 degrees.

Next, get out a pan that has a roasting rack on top or  place a wire rack on top of the pan. Line the bottom of the pan with aluminum foil for easy clean-up!

Now, lets make the glaze. Simply mix together the honey and mustard. Set aside.

Next, sprinkle a little salt and pepper on the chicken to season it.

Finally, the bacon! Take one piece of chicken and wrap the bacon around the chicken. Press the end of the bacon firmly and place it downwards, or put a toothpick there.

Now, brush the top of your chicken with half of the glaze. Bake for 10 minutes. Flip the chicken over, brush with remaining glaze and bake for 10 more minutes. Turn your oven to broil for the last 30 seconds-1 minute to get the bacon crispy!


Happy Cooking,
The Barbee Housewife

Wednesday, August 8, 2012

Pizza Grilled Cheese

Summer is slowly coming to an end, which in my opinion, means you need to start getting all of the pool and beach time you can! This includes having super fast lunches to maximize your time in the sun. Turkey and ham sandwiches can become boring, so here is a new sandwich that takes no time to prepare and is quick and delicious to make! Introducing... the pizza grilled cheese!

Yes, pizza grilled cheese. It has all the wonderful-ness of a regular grilled cheese, the toasty bread and stringy cheese, but with a twist!
Source: Forkful of Comfort

2 slices of Bread
8 Pepperonis, halved
1 slice of Mozzarella Cheese
1 slice of Sharp Cheddar Cheese
1/2 teaspoon of Italian Seasoning
1 teaspoon of Parmesan Cheese
Pizza Sauce for dipping- optional

First, heat a medium skillet on medium heat.

Next, butter one side of each bread slice.

When you skillet has heated up, place the slice on the skillet, butter side down.

Top with the cheddar cheese, then the Italian seasoning, parmesan,  pepperonis, and finally the slice of mozzarella cheese.

After you have assembled all of the toppings, place the last slice of bread on top, butter side up.

When the bottom of the sandwich is golden brown, carefully flip your sandwich over and cook the top side. The cheese should be melted.

Warm up pizza sauce if you want it for dipping. We prefer it plain!


Happy Cooking,
The Barbee Housewife

Monday, August 6, 2012

Start to Finish: Grilled Pizza

This grilled pizza is so perfect and delicious. It is great for a weekend meal it is quick, easy, and each person can make it exactly how they like it! This is a unique new twist to making pizza and I think it is actually easier! We had company over and everyone loved their grilled pizza. We had two different sauces and so many toppings; there was not one pizza that was the same! It was such a fun way to spend time with friends, the sangria recipe that accompanied this pizza will be coming soon!

Do not let this new way of cooking, I mean grilling, intimidate you. Dough on a grill sounds like a nightmare waiting to happen but, it really is so simple. Once you finally get around to making it, you will be kicking yourself for waiting so long!

I will be making this again and taking more pictures and making a blog entry for each sauce, the dough, and the grilling steps separately soon. I just could not wait to share this delicious recipe with all of you!
Source: The Kitchn

Ingredients for Dough:
3/4 cups of Water, lukewarm
1/2 teaspoon of Active-Dry Yeast
2 cups of Flour
1/2 teaspoon of Salt

Ingredients for Red Sauce:
10 cloves of Garlic, minced
2 tablespoons of Tomato Paste
1 28 oz can of Tomato Puree
1/2 cup of Red Wine
1 cup of Water
1/4 cup of Olive Oil
1 tablespoon of Parsley, fresh and minced
3 tablespoons of Basil, fresh and minced
1 teaspoon of Thyme, dried
1/2 teaspoon of Marjoram, dried
1/2 teaspoon of Pepper
1.5 teaspoons of Salt

Ingredients for White Sauce:
1/2 cup of Ricotta
1/4 cup of Cream
1 tablespoon of Olive Oil
1/4 cup of Italian Parsley, chopped
6 cloves of Garlic, minced
Olive Oil
Salt and Pepper

Directions for Dough:

First, get out a small bowl. Place the lukewarm water in the bowl and add the yeast. Stir it for a second and set it aside for a few minutes to allow the yeast to dissolve.

Now, get out your KitchenAid stand mixer and dough hook. Place the flour and salt into the bowl and combine. Pour in the water and yeast mixture and turn on your stand mixer until well combined.

If you do not have a stand mixer, it is okay! Just place the flour and salt on the counter top, combine the ingredients. Now make a well in the middle of the mixture and pour the yeast mixture there. Combine with your hands and work together until the dough is no longer sticky.

If your dough is still sticky when you touch it, add flour one tablespoon at a time. I added one additional tablespoon of flour to our dough.

Now that your dough is made, separate it into two pieces. Roll it out until it is 1/4 inch thick or less.

This will make enough dough for two personal pizzas. This recipe can easily be doubled.

Directions for Red Sauce:

First, brown the garlic in the olive oil in a saucepan over medium heat until golden brown.

Next, add the tomato paste and fry with the garlic.

Now, add all of the other ingredients and simmer for 5 minutes.

Put the sauce in a blender or processor and puree.

This makes about 5 cups of sauce.

Directions for White Sauce:

First, get out a small bowl. Whisk the ricotta and cream together until well combined.

Now, brown the garlic in a small saucepan with a few tablespoons of olive oil.

After the garlic has browned, add the parsley and cook until wilted.

Next, add this mixture to your small bowl of ricotta and cream, season with a little salt and pepper, and stir all of the ingredients together.

This makes about 3/4 cup of sauce.

Directions for Grilling the Pizza: 

First, heat your grill you want it to be as hot as possible.

Next, gather your supplies (toppings and sauces) and set it up right next to the grill.

Now, get your pizza dough. Brush one side with olive oil and place onto the grill. Now brush the other side with olive oil.

When your pizza dough starts to bubble on the top, flip it. Each grill is different depending on the heat. However much time it took to start bubbling is most likely how much time it will need on the opposite side.

As soon as your flip your pizza, add the sauce and toppings. Shut the top of the grill and let it cook. Check the bottom of your pizza with tongs occasionally to make sure it is not burning.

Remove your pizzas with a spatula and eat!


Happy Cooking,
The Barbee Housewife

Thursday, August 2, 2012

Brown Sugar and Balsamic Glazed Pulled Pork

This pork is a perfect meal for all seasons. It is comforting and warm in the winter, and easy with no oven for the summer! It is savory with just the right amount of sweetness. It smells wonderful while simmering in the crock-pot during the day. Pulled pork is one of my favorite foods however, it will never compare to my beloved North Carolina BBQ, I still love it. North Carolina BBQ may just be one of those nostalgic things that I pair with my sweet family and good times that makes it so good. A Parker family pig pickin' cannot be beat. And that my friends is how my love for pulled pork started.

Now, that I am older I put every marinade or glaze I can find on pork and put it in my crockpot and have sandwiches, eat it plain, put it in a baked potato, eat it on pizza, basically there is no wrong way to eat pulled pork. I hope you enjoy this recipe as much as I have, some say it is their favorite thing I make!
Source: Let's Dish Recipes

Ingredients for Pulled Pork:
1 Pork Tenderloin
1 teaspoon of Ground Sage
1/2 teaspoon of Salt
1/4 teaspoon of Pepper
1 clove of Garlic, minced
1/2 cup of Water

Ingredients for Glaze:
1/2 cup of Brown Sugar
1 tablespoon of Cornstarch
1/4 cup of Balsamic Vinegar
1/2 cup of Water
2 tablespoons of Soy Sauce


First, combine the sage, salt, pepper, and garlic together. Now rub it all over the pork!

Next, place the tenderloin in the crockpot, add the water, and set to low. Let the tenderloin cook for 6-8 hours until fall-apart tender. Shred with tongs.

About an hour before you want to eat start the glaze. In a small sauce pan combine all of the ingredients and let the mixture thicken. This will take about 5-10 minutes.

Brush the tenderloin with this glaze 2-3 times during the last hour, and serve the remaining sauce on the side.


Happy Cooking,
The Barbee Housewife

Wednesday, August 1, 2012

Orange Creamsicle Cookies

These cookies are very tiny, but packed with flavor. They are light, orangey, and chocolatey, it doesn't get much better! These cookies are perfect for spring and summer and will have your whole house smelling divine.
Source: Baked Perfection

2.5 cups of Flour
3/4 teaspoon of Baking Soda
1/2 teaspoon of Salt
1 cup of Sugar
1/2 cup of Brown Sugar
1 Egg
1 teaspoon of Vanilla
2 tablespoons of Orange Zest, about 2 oranges worth of zest
2 cups of White Chocolate Chips


First, pre-heat your oven to 375 degrees.

Now, get out a small bowl and combine your flour, baking soda and salt. Set adie.

Next, get out a large mixing bowl. Cream the butter and both sugars together until they are light and creamy. Beat in the egg and vanilla.

Now, get the small bowl and gradually add in the flour mixture. Mix until it is well combined.

Now for the good stuff, stir in the orange zest and then the chocolate chips.

Get out a cookie sheet and place rounded teaspoons on the pan. Bake for 8-10 minutes. The cookies should be golden brown around the edges. Cool on the pan for a few minutes before moving to a cooling rack.


Happy Cooking,
The Barbee Housewife