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

Ingredients:
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

Directions:
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.

Enjoy!

Happy Cooking,
The Barbee Housewife

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

Directions:
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.

Enjoy!

Happy Cooking,
The Barbee Housewife

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

Ingredients:

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

Directions:

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.

Enjoy!

Happy Cooking,
The Barbee Housewife

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

Ingredients:
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

Directions:

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.

Enjoy!

Happy Cooking,
The Barbee Housewife

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'! 

Ingredients:

Ivy Leaves, get double the amount you want on your cake

1 package of Chocolate Melting Chips

Directions:

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! 

Enjoy!

Happy Cooking,

The Barbee Housewife and her Great Aunt Sue

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

Ingredients:

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

Directions:

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.

Enjoy!

Happy Cooking,
The Barbee Housewife

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 

Ingredients:
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

Directions:

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!

Enjoy!

Happy Cooking,
The Barbee Housewife