Wednesday, July 31, 2013

Margarita-Glazed Fish Tacos

I love fish tacos, especially fresh fish tacos. Upon mine and Ethan's recent move, we are now two, yes 2!! hours away from the beach. We finally made it to the beach earlier this month and I was scouring Yelp! for somewhere for us to grab a quick lunch. I came across a burrito place, what? right off of the ocean, just steps away from the fresh salt-water ocean. After further investigation, I realized that this restaurant was famous for there fresh fish tacos with lots of yummy toppings, fresh pico, avocados, drizzles of ranch. It was seriously amazing. I got two tacos and they were huge, I decided to eat 1/2 of each. After we scarfed down our lunch we headed back to the beach to our chairs and proceeded to sunbathe the day away.

When we arrived back home, I just could not get these fish tacos out of my mind. I needed these fish tacos in my life. This delicious white fish is perfect on the grill and the margarita marinade that you boil into a glaze is the perfect topping. The fresh pico de gallo is the only topping these fresh tacos needed. We both devoured all of these and loved every bite.
Source: The Confections of a Foodie Bride

For the Fish:
1/4 cup of Tequila
1 teaspoon of Lime Zest
1/4 cup of Lime Juice, the juice of 2-3 limes
1/4 cup of Orange juice, the juice of 1 small orange
1 lb. of Cod, or any other white fish, tilapia, etc.
Kosher Salt and Freshly Cracked Black Pepper
Corn Tortillas

For the Pico de Gallo:
2 Roma Tomatoes, seeded and chopped
1/4 cup of Red Onion, chopped
1 Jalapeño, seeded and chopped
Small handful of Cilantro, chopped
Juice of 1/2 Lime
Kosher Salt and Freshly Cracked Black Pepper, to taste

First, add the fish to a large ziplock bag.

Now, in a small bowl, combine the tequila, lime zest, lime juice, and orange juice together. Pour over the fish. Let the marinade stay on the fish for no longer than 30 minutes.

While your fish is marinating, make the pico de gallo. Combine all of the ingredients together and set aside.

Next, pre-heat your grill to medium-high heat. Remove the fish from the bag and reserve the marinade. Grill the fish for 4-5 minutes on each side.

While the fish is on the grill, bring the marinade to a boil, until the marinade is reduced to 1/4 cup.

Season the fish with salt and pepper and break into large chunks. Pour the glaze over the fish and assemble tacos, topping with the pico de gallo.


Happy Cooking,
The Barbee Housewife

Tuesday, July 30, 2013

Blueberry-Gorgonzola Salad

We are officially in the thick of blueberry season and I am loving it. My aunt has the most perfect garden in the world and let's me come over whenever I want to pick blueberries! I have more blueberries than I know what to do with and I am loving it! I decided to try blueberries in a more savory route and thought why not salad? 

This salad is excellent. I love gorgonzola and almonds, so it really isn't a surprise, but that wasn't even my favorite part of this salad. My favorite part was the delicious addition of fresh herbs. It does take some time chopping them, but it is so worth it. It is such a different twist on my normal and boring side dinner salad. I could not get enough of this salad, I served it with a homemade pomegranate vinaigrette, but any fruity vinaigrette dressing would work perfectly! You could easily add grilled chicken or whatever your protein of choice is to make this an entree! 

1 package of Mixed Greens, 5 oz. 
2 cups of fresh Blueberries
1 cup of loosely packed flat-leaf Parsley, roughly chopped
1 cup of loosely packed Basil Leaves, roughly chopped
1/2 cup of loosely packed Tarragon, roughly chopped
1 cup of roasted-salted Almonds
3/4 cup of fresh Chives, cut in 1 inch pieces
3/4 cup of Gorgonzola Crumbles
3/4 cup of Pomegranate or Raspberry Vinaigrette 

Toss together all of the ingredients in a large salad bowl. 

Pour the vinaigrette over the salad and mix well right before serving.


Happy Cooking,
The Barbee Housewife

Monday, July 29, 2013

Grilled Lemon, Rosemary, & Basil Chicken Tenders

Ever since making this skillet chicken, I have been obsessed with the combination of lemon and rosemary with chicken. I know in the summer, everyone's herb gardens are going crazy. This is a great way to use up your fresh rosemary and basil. This dish is a perfect weeknight dish, it marinates all day, when you get home, you grill it, make a few sides and dinner is ready! I served this with brown rice and freshly sliced tomatoes.
Source: Tidy Mom

12 Chicken Breast Tenderloins
4 tablespoons of Extra Virgin Olive Oil
1/4 cup of Lemon Juice
1/3 cup of Honey
3 cloves of Garlic, minced
1/4 teaspoon of Dried Oregano
1/4 teaspoon of Rosemary, chopped
1/4 cup of fresh Basil + some for serving, chopped

First, place the chicken tenders in a large ziplock bag.

Now, in a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, rosemary, and basil. Reserve 3 tablespoons and pour the rest of the marinade over the chicken tenders. Refrigerate for 30 minutes-6 hours.

When you are ready to grill, pre-heat your grill to medium-high heat. Cook for 2-3 minutes and flip, cook for 2-3 more minutes and baste both sides with the reserved marinade.

Remove chicken from the grill and let rest for 5 minutes. Sprinkle with fresh basil.


Happy Cooking,
The Barbee Housewife

Thursday, July 25, 2013

Shrimp & Peach Skewers

I love juicy peaches. I have been wanting to grill them, but putting it off, and eating the peaches, before I could do that. You can just imagine my excitement when I got this recipe, from So Tasty, So Yummy for the swap that The Taste of Home Cooking puts on.

I had never grilled green onions or peaches before, but I loved both of them. This was a perfectly balanced dish. It was pretty spicy, so if you are making this for kids, I may tone it down. I love spicy and the peaches provide a great sweetness. I alternated eating a shrimp, an onion, and then a peach. The peaches caramelized on the grill and were still perfectly juicy inside. Grilling peaches is really all it is cracked up to be, I can't wait for more recipes with grilling peaches!
Source: So Tasty, So Yummy

8 Skewers
1 tablespoon of Dark Brown Sugar, packed
1 teaspoon of Ancho Chile Powder
1 teaspoon of Sweet Paprika
1/2 teaspoon of Cumin
1/4 teaspoon of Cayenne
1/4 teaspoon of Salt
1/4 teaspoon of Black Pepper
1 lb. of Shrimp, shelled and deveined
2 Peaches, cut into 1 inch chunks
1 bunch of Green Onions, dark green parts trimmed off, cut the rest into 2 inch pieces
Lime Wedges, for serving

First, if you are using wooden skewers, soak them in water 30 minutes before you are ready to use them.

Next, combine all of the spices in a large bowl. Add in the shrimp, peaches, and onions; toss to coat, well.

Now, skewer the shrimp, peaches, and onions, alternately.

Grill 4-6 minutes, turning once, or until the shrimp are cooked and opaque throughout. Serve with lime wedges.


Happy Cooking,
The Barbee Housewife

Cilantro-Parmesan Corn

It is no secret that this summer I have been loving all things corn. I have been adding it to guacamole, putting it on the grill, and using it various salads. I can't get enough of the fresh sweet corn, and I am going to be so sad when they are no longer in season. I will make the most of it while I can! 

This dish is a perfect side dish for any dinner. It is bursting with flavor and doesn't take long to make on the stove. I will suggest for you to have all of your ingredients prepared before you start cooking; it will make the process much easier! 
Source: Real House Mom's, adapted from Eat, Drink, Smile, originally from Bon Apetit

3 tablespoons of Butter
4 cups of fresh Corn Kernals, about 6 ears of corn, shucked
1 clove of Garlic, minced
1 tablespoon of Lime Juice
1 teaspoon of Cumin
1/4 teaspoon of Cayenne
1/3 cup of grated Parmesan Cheese
1/3 cup of Heavy Cream
1/2 teaspoon of Salt
1/4 teaspoon of Black Pepper
1/4 cup of Cilantro, chopped

First, melt the butter in a large skillet over medium-high heat. 

Next, add the garlic and corn, stirring to coat the butter. Cook for about 2 minutes, stirring frequently.

Now, add the lime juice, cumin, and cayenne pepper. Stir to combine and cook for 2 more minutes, still stirring frequently.

Stir in the cheese and the cream, and add salt and pepper. Cook this mixture, stirring frequently,  for 5 more minutes, until the mixture has thickened up 

Serve warm.


Happy Cooking,
The Barbee Housewife

Wednesday, July 24, 2013

Caprese Burgers with Pesto Mayonnaise

Ethan loves burgers, probably as much as I love tomato sandwiches, which is a lot. I love switching up his favorites and having different variations of them, so I don't get tired of them. We have had lots of different pizzas, different doughs, sauces, and the same with burgers. 

This burger did not take much prep, at all. This is simple ingredients, done right. It is a simple burger patty, topped with a tomato, basil, and the star of the show, a smear of pesto mayonnaise. These burgers were a great switch from the norm.
Source: Jenna's Cooking Journey, via  I Was Born to Cook, originally Food Network

1/2 cup of Mayonnaise
1/4 cup of Pesto
1 1/4 lbs. of Ground Beef
Kosher Salt and Freshly Cracked Black Pepper
4 slices of Mozzarella Cheese
1 Tomato, sliced
Fresh Basil Leaves
1 tablespoon of Butter, softened
4 Burger Buns

First, combine the mayonnaise and pesto. Refrigerate until you are ready to use.

Now, separate the ground beef into four patties, form a crust of salt and pepper on both sides of them.

Pre-heat your grill, to medium-high heat and oil the grates. Place the burgers on and cook for four minutes, flip, add the cheese, and cook for 3-5 more minutes until your burgers are done. Let them rest for 5 minutes.

While the burgers are resting, spread the butter on the insides of all four rolls. Place the on the grill, butter side down until they get charred, about a minute. Remove from the grill.

Assemble your burgers. Place the burger inside the bun, top with a tomato slice, basil leaves, and smear the pesto mayonnaise on the top bun. Place the top bun on top of the other. 


Happy Cooking,
The Barbee Housewife

Tuesday, July 23, 2013

Jalapeño-Buttermilk Brined Grilled Chicken

Grilled chicken is one of my favorite foods to eat, however, some people make a huge mistake of overcooking it. There is nothing worse than chewy/dry chicken. This chicken is none of the above. It sits in a brine for 24-48 hours and is then grilled. It is so moist and flavorful. This will not be last time we make this chicken. It was o.m.g. good. I had something else prepared to share with you today, but this chicken could not wait.

This is one of my favorite meals to prepare, because you do all of the work at least 24 hours ahead of time. It takes {almost} no time to grill and then you can prepare a few sides. It is perfect for a week-night meal.

I really encourage you to use chicken thighs, they were bursting with flavor and took less time to cook than a chicken breast. Do not be scared of the jalapeño, if you do not like spice. It infused flavor, but it was not too spicy, at all. The chicken is also basted with a simple syrup in the last few minutes of cooking, that gives the chicken a sweet flavor to counterbalance with the spiciness.
Source: My Invisible Crown

1 cup of Cold Water
3 cups of Buttermilk
3/4 cup of Light Brown Sugar, packed
4 tablespoons of Salt
1 tablespoon of Black Pepper
3 tablespoons of Worcestershire
5-10 dashes of Hot Sauce, Tabasco or Louisiana/Frank's Hot Sauce
1 medium Onion, sliced
1 Lemon, thinly sliced
3 large Jalapeños, sliced {seeds and stems removed to make it less spicy, or leave them in for more heat}
3 cloves of Garlic, minced
3 1/2 to 4 lbs. of Chicken Thighs, boneless and skinless

For Simple Syrup:
1 cup of Water
1 cup of Sugar

First, in a large bowl, stir together the water, buttermilk, sugar, hot sauce, worcestershire, hot sauce, salt and pepper, just until the sugar has dissolved.

Now, place the chicken in a 2 gallon ziplock bag and pour the buttermilk mixture over the chicken. Add the onion, jalapeño, lemon, and garlic to the bag. Zip the bag and place in the refrigerator for 24- to 48 hours.

Next, when you are ready to cook. Make your simple syrup first, bring the water and sugar to a boil until the sugar has dissolved.

Now, heat your grill to medium-high heat. Oil the grates with canola oil. Place the chicken thighs on the grill and discard the brine. Grill for 3-5 minutes on each side until the thickest part of the chicken registers to 165 degrees, when a meat thermometer is inserted. In the last few minutes of cooking, baste the chicken with the simple syrup. Remove the chicken to a plate when they are done.

Let stand for 5 minutes before serving.


Happy Cooking,
The Barbee Housewife

Monday, July 22, 2013

Honey Parmesan Pork Sandwich {Crock-Pot}

I adore my crock-pot, mainly for shredded meats, but they are so handy and delicious. When I use my crock-pot for shredding meats, it makes enough for an army. That may be an exaggeration, but it is definitely way too much for my husband and me. This may sound like a predicament, but it really is a good thing. I freeze half of it, and we eat the rest that week as leftovers for lunch or repurposed, which is why shredded meats are my favorite. There are so many options, this time Ethan, had all of the leftovers in one form. It was thinly sliced french-bread slices, on the griddle with butter, the pork, glaze, cheddar cheese, and cut in half. He proclaimed it the best sandwich ever.

This crock-pot meal was a success in our house and an even bigger success, because I didn't spend all day in the kitchen, and for the biggest success, I had all of the ingredients in my fridge or pantry!
Source: Six Sister's Stuff, via Joyously Domestic

1 boneless Pork Roast, 3-4 lbs.
2/3 cup grated Parmesan Cheese, {the kind from the shaker can}
1/2 cup of Honey
3 tablespoons of Soy Sauce
1 tablespoon of Dried Basil
2 tablespoons of Garlic, minced
2 tablespoons of Olive Oil
1/2 teaspoon of Salt
8 Sandwich Rolls
Additional Toppings: Cheese or Coleslaw

For Thickening Sauce:
2 tablespoons of Cornstarch
1/4 cup of Cold Water


First, add all of the ingredients, cheese, honey, soy sauce, basil, garlic, olive oil, and salt together and mix well.

Now, add the pork to the crockpot, pour the ingredients form the bowl over the pork.

Set your crock-pot on low for 6-7 hours.

When ready, pour the liquid from the crock-pot into a small saucepan, bring the liquid to a boil. Combine the cornstarch and water and stir into the boiling liquid. Let this thicken for 2-3 minutes.

Shred the pork with two forks. Now assemble your sandwich, place the pork on your sandwich, top with the glaze, and add cheese if desired.


Happy Cooking,
The Barbee Housewife

Friday, July 19, 2013

Grilled Corn & Poblano Guacamole

Avocados are one of my favorite foods, I can eat them plain. I have recently learned that this food is not loved by everyone!? What? It is true, however, I am not/will never/ be in that camp. I have made my guacamole the exact same way my dad has forEVER, it is delicious, everyone {in my family, at least} is fighting over the last spoonful. I decided to branch out and try a new guacamole recipe, it is very different from my dad's, but it is delicious! 

I love the crunch from the sweet corn, and the tomatillo adds a creaminess, that is wonderful. Poblano is not a very spicy pepper, it is much milder than jalapeño, so this was not a spicy guacamole, but it was delicious. 

This did take a little work, but you could always use a grill pan inside, or do what I did, and throw it on the grill, while something else is cooking. If anything is worth a little extra work, it is this guacamole! We served this with our Mexican feast, a few weeks ago. It is perfect with the Copycat Pappasito's fajitas or the Chipotle-Lime Chicken Fajitas. It was a hit and I snacked on it for the next few days. I have a whole file of new guacamole recipes to make, so keep watching  for them, one even has bacon in it! :) 

2 small ears of fresh Corn, shucked
1 small Poblano Pepper
8 oz. of Tomatillos, husked {about 4 large}
3 Avocados, halved and pitted
3 tablespoons of Red Onion, finely chopped
1/4 cup of Cilantro, fresh and chopped
1/2 teaspoon of Salt
1/2 tablespoon of Cumin

First, pre-heat your grill or grill-pan to medium-heat. Place the corn, poblano, and tomatillos over direct-heat until they get a char. You want the corn to just be charred. The poblano and tomatillo will start to puff up and get black, this is good. Remove to a plate and let cool.

While they are cooling, place the avocado in a bowl, and smash with a spoon. Stir in the red onion, cilantro, salt and cumin.

Now once the corn, poblano, and tomatillos have cooled, cut the corn from the cobb, and peel the tomatillos and poblano, giving both of those a rough chop. 

Stir into the avocado mixture.

Serve with tortilla chips.


Happy Cooking,
The Barbee Housewife

Thursday, July 18, 2013

Stuffed Teriyaki Salmon with Sriracha Cream Glaze

We have been eating salmon about once a week, sometimes we like to go for a easy marinade and sometimes, we like to give it extra special treatment, like the honey seared salmon with browned butter lime sauce. This salmon really doesn't take much work, because you bake it in the oven, but the homemade teriyaki marinade and the sriracha cream glaze take this salmon to the next level.

This salmon is very reminiscent of one of my favorite sushi rolls, with the salmon, cream cheese, and sriracha cream glaze, served on top of rice, it basically tasted like deconstructed sushi. I tried to convince my sushi-hating husband he was eating sushi as he was devouring this and proclaiming how good it was. Nonetheless, he claims to still hate sushi, but not this excellent salmon dish.

This meal could all be made the night before, leaving you to just bake and make rice the next night!
Source: Boogie Blog and Damn Delicious

1 tablespoon of Cornstarch
1/4 cup of Cold Water
1/4 cup of Soy Sauce
1 cup of Pineapple Juice
4 tablespoons of Brown Sugar, packed
1/2 teaspoon of Ground Ginger
1/4 teaspoon of Garlic Powder
2 tablespoons of Honey

1/2 cup of Mayonnaise
2-3 tablespoons of Sriracha
1 1/2 tablespoons of Condensed Milk

2 filets of Salmon, 6 oz. each
2-3 tablespoons of Cream Cheese
Additional for Serving: Thinly sliced green onions, sesame seeds, cooked white rice

First, in a small bowl combine the cornstarch and cold water, stir until the cornstarch is dissolved; set aside.

Now, in a medium saucepan combine soy sauce, pineapple juice, brown sugar, ginger, garlic powder, and honey; bring to a simmer. When it is simmering, add the cornstarch mixture. Bring to a boil for a few minutes, until the sauce has thicken and coats the back of a spoon. Let the marinade cool to room temperature, place in refrigerator to speed up the process.

Next, make the sriracha cream glaze, whisk together the mayonnaise, sriracha, and condensed milk; taste and add more sriracha to add more heat or more milk to make it sweeter.

Once the marinade has reached room temperature, pour it over the salmon filets and marinate for 30 minutes up to overnight.

Now, pre-heat your oven to 400. Line a baking sheet with aluminum foil and place the filets of salmon on it; discard the marinade. Slice a slit in the side of the filet and put one-two tablespoons of cream cheese in, careful not to overfill. Sprinkle with sesame seeds, if desired. Bake for 20-25 minutes until the salmon is cooked.

Drizzle with sriracha cream glaze and serve with thinly sliced green onions, over rice, or on it's own.


Happy Cooking,
The Barbee Housewife

Wednesday, July 17, 2013

Grilled Sriracha Broccoli

Broccoli is one of my favorite vegetables. It is easy for me to fix just one serving of it, since Ethan does not like it, and it is so delicious. I usually roast or steam it, but those methods will be put on the back burner, because grilled broccoli is where it is at.

This grilled broccoli was so quick and easy. The sweet and spicy glaze, made with pantry ingredients I always keep around, made this addictive. I have been raving about this for a week now, and I can't wait to make it again! The original recipe called for hoisin, which I was out of, so I used ponzu, which is like a citrus soy sauce. It was an excellent sub, so I know that soy sauce would also be a good substitute!
Source: Mary Ellen's Cooking Creations

4 tablespoons of Olive Oil
2 tablespoons of Ponzu, Hoisin, or Soy Sauce
1 tablespoon of Sriracha, add more for more heat
2 cloves of Garlic, minced
1 teaspoon of Sesame Oil
1/4 teaspoon of Dried Ginger
1 large head of Broccoli, cut into three sections

First, in a small bowl whisk together all of the ingredients (minus the broccoli.)

Now, place the broccoli on a plate and pour the glaze evenly over the broccoli, spreading it with a brush, coating both sides and using all of the glaze.

Next, place the broccoli, flat side down, on a hot grill.  Grill for 4 minutes, then flip and cook for 2-3 more minutes, until the broccoli has a char and is slightly tender.


Happy Cooking,
The Barbee Housewife

Tuesday, July 16, 2013

Pappasito's Steak Fajitas {Copycat}

We love cooking at home, {obviously}, but when we go out to eat, somehow we always end up at a mexican food restaurant. Ever since our big move, which we are loving, this has been one of the biggest adjustments. I knew it would be, it is still hard, our beloved mexican food, hole-in-the-wall's, are not on every corner.

Well, don't worry, I came prepared. I packed a case of chipotle peppers in adobo sauce in my bag, {literally}, and was ready to plant my own Habanero peppers and Serrano peppers. All of that planning seemed to be a waste of time, because my local Kroger has all of the above.

We were here for about 20 days before we had to put fajitas, queso, spanish rice, and guacamole on the meal plan. I already have my favorite chicken fajitas marinade, but I wanted steak fajitas. This recipe is excellent, very reminiscent of my favorite Pappasito's fajitas. Now, I have go-to recipes for chicken and steak, shrimp will be next!
Source: Tex Ags Forum, via Pinterest

1 1/4 lbs. of Flank Steak
1 cup of Pineapple Juice
1/2 cup of Soy Sauce
Juice of 4 Limes, freshly squeezed, 4 small or 2 large
1/4 cup of Cilantro
1 Jalapeño, roughly chopped, and seeded if you do not like heat
1/3 cup of Onions, roughly chopped
1/3 cup of Water
1/2 teaspoon of Pepper
1 teaspoon of Salt
2 teaspoons of Cumin
Flour Tortillas
Additional Toppings: Guacamole, Sour Cream, Salsa, Pico de Gallo, Queso, Spanish Rice, Lettuce, Jalapeños, etc.

First, in a large bowl, mix together the pineapple juice, soy sauce, lime juice, cilantro, jalapeños, onions, water, pepper, salt, and cumin.

Now, place the steak in a gallon ziplock bag, and pour the marinade over it.

Marinate for 4-6 hours.

When you are ready to cook, spray your grill with cooking spray, and heat your grill up. Place the steak on the grill and cook for 12-15 minutes, flipping occasionally. After time has elapsed, remove from the grill and let sit for 10 minutes.

Slice the beef and assemble the fajitas.


Happy Cooking,
The Barbee Housewife

Monday, July 15, 2013

Grilled Chicken Cordon Bleu Sandwich

Chicken Cordon Bleu is one of those meals that I always associate with a special occasion. My mom and some of her friends prepared a special meal for me and my closest friends, when I was a senior in high school, before prom. They made chicken cordon bleu and we had it in the dining room, with our fine china, crystal, and silver. We were dressed up in fancy dresses and all of the guys had on tuxes, it was such a fun and special dinner. Now, every time I hear chicken cordon bleu, those great memories come rushing back into my head.

Well, needless to say, I love chicken cordon bleu, and it will always hold a special place in my heart. That is why this sandwich is so perfect. It encompasses everything I love about chicken cordon bleu and then it is combined with something else I love, grilling. This sandwich is great for a crowd and takes a little different twist on your normal grilled chicken sandwich. It is so simple and oh, so delicious.
Source: Sweet Treats & More

2 Chicken Breasts, boneless and skinless
Kosher Salt and Fresh Cracked Black Pepper, to taste
Softened Butter, a few teaspoons
4 Hamburger Buns
4 slices of Ham, thick cut
4 slices of Swiss Cheese
8 teaspoons of BBQ Sauce
Additional toppings, if desired: Tomato, Lettuce, Onion

First, pound out your chicken to even thickness, and cut them in half vertically, so they will fit on the bun better. Liberally salt and pepper the chicken, on both sides.

Now, spoon a few teaspoons of softened butter on the inside of the burger buns.

Next, grill the chicken, about 5-7 minutes on each side, only flipping once. In the last few minutes of cooking, place the ham slices on the grill, and flip a few times until the ham warms up and has grill marks. Place the ham onto of the chicken, folding it in half, and top with the swiss cheese. Close the grill for about a minute, until the cheese melts. Remove the chicken and set on plates.

Now, place the buns, butter side down on the grill, until you get a nice char, it should only take 30 seconds-1 minute.

Assemble the sandwich, add 2 teaspoons of bbq sauce to each top bun. Add additional toppings, if desired.


Happy Cooking,
The Barbee Housewife

Friday, July 12, 2013

Reese's Rice Krispie Treats

Rice Krispie treats are always a crowd-pleaser. I like to take a twist on the original and make something delicious. I have previously made these Fruity Pebble Marshmallow Treats and now these! I still have a few more up my sleeve, which is perfect. This are easy to make for a crowd and easy to eat; adults and kids love them.

There is just something about the combination of chocolate and peanut butter that makes me swoon. It is my favorite combination and it is delicious in a rice krispie treat. These are easy to make and you don't even have to turn on the oven, just the stove for a few minutes. I hope you have all of these ingredients in your pantry, so you can make these right now!

1 cup of Sugar
1 cup of Corn Syrup
1 1/3 cup of Creamy Peanut Butter
4 1/4 cups of Rice Krispies
1 pinch of Salt
1/2 cup of Semi-Sweet Chocolate Chips
6 regular-size Peanut Butter Cups, chopped

First, in a large saucepan, melt the sugar, corn syrup, and peanut butter over medium heat until melted and well combined. 

Now, remove this mixture from heat and immediately stir in salt and cereal. When the cereal has been coated, add the chocolate chips and stir again. Wait one minute, fold in the peanut butter cups, carefully, so you don't smash up the candy.

Next, line a few baking sheets with parchment paper. Drop rounded tablespoons onto the sheet. Let them cool to set up or enjoy them hot and gooey! 

Store in an air-tight container. 


Happy Cooking,
The Barbee Housewife

Thursday, July 11, 2013

Chipotle Shrimp Cocktail

I love having cocktail hour parties. I think it is the perfect party, everyone is ready to unwind, it doesn't take much work, just a few easy appetizers and a signature cocktail.

Every cocktail hour needs a good cheese plate, maybe I will do a "How-To Cheese Plate" sometime, but you also need two more options. A dip or veggie platter is always a good choice, but there is going to be someone there that is hungry, really hungry. That is when this dish comes in, it is perfect for cocktail hour. You can make this the night before, and it stays in the refrigerator. You serve it cold.

This shrimp cocktail has a small kick from the chipotle, but it is perfect for a crowd, just enough spice. The vegetables stay crisp and provide a great crunch.
Source: Southern Living, via MyRecipes

1 large Red Onion
1 medium Yellow Bell Pepper
1 medium Red Bell Pepper
2 lbs. of Cooked Shrimp, peeled and deveined, large and with tails
1 cup of Ketchup
1/2 cup of Cilantro, chopped
1/2 cup of Lime Juice, freshly squeezed
3 tablespoons of Orange Zest
1/2 cup of Orange Juice, freshly squeezed
2-3 canned Chipotle Peppers in Adobo Sauce, chopped

First, cut the onion and bell peppers into strips. Layer them into a ziploc bag with the shrimp.

Now, in a medium bowl, combine all of the other ingredients, whisk until well combined. Pour into the ziplock bag over the onions, peppers, and shrimp.

Chill 12-24 hours, turning the bag occasionally. Serve with a slotted spoon.


Happy Cooking,
The Barbee Housewife

Monday, July 8, 2013

Comeback Sauce

I love sauces! This one is very reminiscent of one of my favorites, so I had to recreate it at home. This doesn't take long to make, it just needs to sit in the refrigerator overnight to let the flavors marry together.

This sauce goes perfect on fried shrimp, chicken tenders, french fries, as raw vegetable dip, or anything you decide to put it on. Let me know in the comments section, if you find great new uses for this sauce!

This has one ingredient, that some people have trouble finding, it is the Chili Sauce. I use the Heinz brand which is in the ketchup aisle, next to the ketchup. Sweet thai chili pepper sauce is not a good or acceptable substitution!
Source: Syrup and Biscuits

1 cup of Mayonnaise
1/4 cup of Ketchup
1/4 cup of Chili Sauce
1 heaping teaspoon of Dijon Mustard
1 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
2 teaspoons of Worcestershire sauce
1 teaspoon of Ground Black Pepper
1/4 teaspoon of Tabasco Sauce
1/4 cup of Extra-Virgin Olive Oil
Juice of one  Lemon

Mix all of the ingredients together until well combined. Store in an air-tight container in the refrigerator overnight, before use. Keep refrigerated until use.


Happy Cooking,
The Barbee Housewife

Friday, July 5, 2013

Shake Shack Burgers {Copycat}

The preparation of these burgers is what takes them from being a good burger on the grill, to a great burger on the grill. Well, the preparation and the wonderful sauce! I loved these, the patties are thin and you wrap the burgers up in parchment paper as soon as you take them off of the grill, so all of the juices meld together. Don't skip this part, it really makes a difference! This is burger perfection. Simple, done right.
Source: Serious Eats, via Taste of Home Cooking

1/4 cup of Mayonnaise
1/2 tablespoon of Ketchup
1/2 tablespoon of Yellow Mustard
2 slices of Kosher Dill Pickle, or half of a spear, finely chopped
1/8 teaspoon of Garlic Powder
1/8 teaspoon of Paprika
Pinch of Cayenne Pepper
1 1/4 lbs of Ground Sirloin
Kosher Salt and Freshly Ground Black Pepper
1/2 teaspoon of Vegetable Oil
1 tablespoon of Butter, softened
4 Burger Rolls
4 Leaves of Lettuce
4 slices of Tomato
4 slices of American Cheese, yellow

First, combine the mayonnaise, ketchup, mustard, dill pickle, garlic powder, paprika, and cayenne together in a small bowl. Set aside.

Now, form the ground beef into four patties. Season the top side liberally with salt and pepper, you want this to form a crust, so don't be shy with the salt and pepper.

Next, pour the vegetable oil onto a paper towel and wipe your grill grates with it. Heat the grill to medium-high heat.

While you grill is heating, split the buns in half and spread with the softened butter on the inside of all 4 rolls. Place under your broiler until golden brown. Once they are toasted, spread the inside of the top bun with 1-2 teaspoons of shake shack sauce, then place the lettuce and tomato on top of the sauce. Set the prepped buns on parchment paper.

When the grill is hot, place the beef patties on the grill, seasoned side down. Using the back of your spatula, flatten the burgers to 4 inches wide. You want the beef to stick to the grill and get a nice crust. Season the top of the beef patties, liberally, with salt and pepper. Cook for about three minutes; flip the burgers and top with one slice of cheese each. Close the grill and cook until the cheese melts and the beef is cooked, 1-3 minutes.

Now, transfer the patties to the bottom buns, and place the top buns and toppings on top. Wrap in parchment paper and allow them to sit for 1-2 minutes to let the juices sink into the buns. Unwrap and serve immediately.

Happy Cooking,
The Barbee Housewife

Wednesday, July 3, 2013

4th of July Pop Rocks Bark

I am notorious for loving different barks, I made this 4th of July Bark, last year, this Easter Bunny Bark in March, and countless barks around Christmas time. I think they are so yummy, so easy, and so pretty. They don't take much time to make and everyone loves them, really who doesn't like melted chocolate?

This 4th of July Pop Rocks Bark is so fun. It looks patriotic and matches the theme, but when you eat the bark, the pop rocks start to pop, reminiscent of fireworks. The blue package of pop rocks is really blue-green, so I added a few drops of blue food coloring to them, which made them clump. I don't think it really matters though, it is still yummy and now a pretty patriotic blue.
Source: Not Your Momma's Cookie

1 lb. of White Melting Chocolate
2 packages of Red Pop Rocks
2 packages of Blue Pop Rocks
Blue Food Coloring, optional

First, if you want to color the blue pop rocks, but them in a paper cup or something you do not mind getting stained, blue. Drop a few drops of food coloring in and stir with a plastic spoon or straw. When it reaches the right color, set aside.

Next, line a jelly roll pan with parchment paper.

Now, place the chocolate in a glass or microwave-safe bowl. Place in the microwave for one minute, remove stir, and do this again in 30-second intervals until the chocolate has melted.

Next, pour the chocolate onto the wax paper. Sprinkle with the pop rocks. Place in the refrigerator for 1 hour or freezer for 30 minutes, until the chocolate hardens.

Break into pieces and store in an air-tight container.


Happy Cooking,
The Barbee Housewife

Tuesday, July 2, 2013

Fresh Basil & Corn Salad

Summertime, when the living is easy. I try to make that pertain to cooking, as well. As you know, I love grilling in the summer, and hanging out by the grill, and everything that comes with it. Sometimes, I struggle for sides to go with wonderful grilled meats. I love grilled veggies, but these salads are great in addition to grilled veggies.

This salad is bursting with flavors and is so fresh. I first had it at my mother-in-law's and I had to recreate it at home. I suggest that you make it in the morning and let it sit, so the flavors have time to marry. This salad will stay fresh for at least two days, but after that, I am clueless! This would be the perfect addition to you upcoming 4th of July Menu!

5 ears of Corn, shucked
1/2 cup of Red Onion, small-dice
3 tablespoons of Apple Cider Vinegar
3 tablespoons of Olive-Oil
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Black Pepper, freshly ground
1/2 cup of Basil Leaves, fresh and julienned


First, place the corn in a large pot of  salted water, when the water comes to a boil, cook the corn for 3-5 minutes, just until the starchiness is gone. While you are waiting on the corn to cook, prepare a large bowl with ice-water. When the corn is cooked, place the cobs in the ice-water, to stop the cooking.

Now, cut the corn off of the cob and toss with the red onion, vinegar, olive oil, salt and pepper. Refrigerate until you are ready to use. Stir in the julienned basil leaves right before serving.


Happy Cooking,
The Barbee Housewife

Monday, July 1, 2013

Grilled Chipotle-Rubbed Filets with Lime Butter

As you all know, we love to grill. Steak is such a great option to grill at home, because it is much more affordable than at a restaurant. A few tips for preparing steaks at home, make sure to invest in an instant-read thermometer, this will allow you to know the doneness of your steak without cutting into the middle of it. Also, the resting of the steak is extremely important, do not skip this step! The last tip, is one I learned from Bobby Flay, do not continuously flip your steak, let it sit, cook, and flip it once. This preparation is bursting with flavor and your tastebuds {and your wallet!} will thank you.

This rub only has a few ingredients and only takes a few minutes to prepare. The butter is delicious and gives the steak the old-fashion steak house feel, with a contemporary twist. The citrus flavor from the lime packs just enough punch and it compliments the cumin and chipotle powder perfectly.
Source: Food & Wine, via Serious Eats

4 thick Filets, about 1 1/2 inch thickness
4 tablespoons of Butter, unsalted, softened
1 clove of Garlic, minced
1/4 teaspoon of Lime Zest, about 1 lime
1 tablespoon of Lime Juice, about 1 lime
Kosher Salt
1 1/2 teaspoons of Paprika
1 1/2 teaspoons of Cumin
1 1/2 teaspoons of Chipotle Powder

First, place the steaks on a plate or tray. Set aside to bring to room temperature, about 30 minutes.

Now, while the steaks are coming to room temperature, make the butter. In a small bowl, combine the butter, garlic, lime zest, and lime juice together. Place the butter in the refrigerator to harden.

Next, in a small bowl, combine the paprika, cumin, and chipotle powder together. Set aside. Sprinkle the steaks with plenty of kosher salt, and cover both sides of the steak with the seasonings.

Now, oil the grates of your grill or grill pan and heat it to high heat, until smoking, then reduce to medium-high. Add the steaks, let them char for 4 minutes, without disturbing, flip the steaks and let them cook until your steaks are finished, 125 degrees for medium-rare, 135 degrees for medium, or 145 degrees for well done.

Next, transfer the steaks to a platter and add one tablespoon of the butter onto each steak. Let them rest for 5 minutes before eating.


Happy Cooking,
The Barbee Housewife