Cinnamon-Chocolate Chip Cake

I heard many rave reviews on this cake and could not wait to make it, literally, I ran to the kitchen, took inventory, and started baking. This cake is so easy to make. I mean really, it's crazy. It is one of those recipes that I know I will make over and over again. It is perfect to have in my recipe box (blog) for those last minute desserts.
Source: Mel's Kitchen Cafe

Ingredients:
For the Cake Batter:
2 cups of Flour
1 1/2 cups of Sugar
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1 1/3 cups of Sour Cream
2/3 cup of Butter, softened
1 teaspoon of Vanilla Extract
3 Eggs
1/2 teaspoon of Baking Soda

For the Middle & Top:
2 tablespoons of Cinnamon + 2 tablespoons of Sugar, combined
1 bag of Semi-Sweet Chocolate Chips, 12 oz.

Directions:
First, preheat your oven to 350 degrees. Prepare a 9 x 13 inch baking pan with aluminum foil and spray with cooking spray.

Next, in a large mixing bowl combine all of the cake batter ingredients. Beat on low for 1 minute and then 3 minutes on medium speed. Pour half of batter into the pan; sprinkle half of the cinnamon-sugar mixture on top of the batter and then half of the chocolate chips. Pour the rest of the batter on top, and top with remaining cinnamon-sugar and chocolate chips.

Bake for 30-35 minutes, until the toothpick comes out with a few crumbs, you don't want to over bake.

If you aren't eating this fresh out of the oven, put a piece of the cake in the microwave for 15 seconds.

Enjoy!

Happy Cooking,
The Barbee Housewife

Crispy Buffalo Shrimp

I came to the realization a few nights ago that I had not had any fried food in 3+ weeks! I did not even realize it. It has not been hard at all and I attribute a lot of that to this "crispy-style-baking" I do. I use a baking sheet, covered in aluminum, with my cooling rack (for cookies) on top, it fits perfectly and it ensures that the bottom will also be crispy. I have made fish for fish sandwiches, chicken tenders, and these shrimp.

These shrimp are packed with flavor, not only are they dipped in buffalo sauce, but they are coated in a well-seasoned panko mixture. We served this with macaroni and cheese and a side salad with bleu cheese. You could always dip these shrimp in a ranch or bleu cheese dip.
Source: Barbee Housewife Original

Ingredients:
1 lb. of Shrimp, raw, peeled & deveined
1/4 cup of Buffalo Sauce, such as Louisiana Hot Sauce or Frank's Hot Sauce
1 cup of Panko
1/4 teaspoon of Paprika
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Onion Powder
Salt & Pepper

Directions:
First, preheat your oven to 425 degrees and line a baking sheet with aluminum foil and top with a wire rack, sprayed with cooking spray.

Now, rinse the shrimp and liberally season with salt and pepper, set aside.

Get out two shallow pans, place the buffalo sauce in one and in the other pan whisk the panko, paprika, garlic powder, and onion powder together.

For the dredging part, use one hand for the buffalo sauce and one hand for the panko dredging. Place a shrimp in the buffalo, coat well and place into the panko mixture, using the other hand, press the panko onto each shrimp and then place onto the wire rack.

Bake for 15-17 minutes until the shrimp and cooked through and crispy.

Enjoy!

Happy Cooking,
The Barbee Housewife

Chicken Fajitas {Crockpot}

This Texas girl is still getting used to the Mexican food here in North Carolina. There has been progress, they opened a Chuy's in a shopping area we frequent! Score! We love it. However, we still cook our favorites at home all of the time. We have our favorite chicken fajita recipe, but that requires the grill. It is currently 49 degrees outside, I won't do that to my poor husband, even for delicious fajitas.

Insert this recipe, it is so, so, easy to make and is a crockpot recipe! My favorite, do the work in the morning and eat at night. I loved that this recipe included the bell peppers and onions, so literally all we did was grate some cheese and make a quick guacamole and dinner was ready. As always, shredded meats=a ton of food, so plan for leftovers. The leftovers can be used for anything you normally use your salsa chicken for quesadillas, shredded chicken salad, sandwiches, nachos, etc. 

Source: Lynsey Lou's

Ingredients:

4 tablespoons of Butter

1 Red Bell Pepper, sliced into strips

1 Green Bell Pepper, sliced into strips

2 cloves of Garlic, minced

1 Onion, sliced into strips

3 Chicken Breasts

1 1/2 tablespoons of Brown Sugar

2 1/2 tablespoons of Taco Seasoning, homemade or package

1 jar of your favorite Salsa, 16 oz.

Salt and Pepper, to taste

Flour or Wheat Tortillas

Additional Toppings: Cheese, Sour Cream, Guacamole, Lettuce, Tomatoes, Rice, etc. 

Directions:

First, place the butter at the bottom of the crockpot, place the vegetables on top, then the chicken breast. Sprinkle the chicken with the brown sugar, taco seasoning, and salt and pepper. Pour the salsa over everything.

Now, cook on low for 6-8 hours or high for 3-4 hours, until the chicken easily shreds. 

When it is done cooking, remove the chicken to a large bowl and shred the chicken with two forks. Place the vegetables in another bowl. Spoon the remaining juices into the chicken and vegetables, if desired. 

Make your fajitas and top with whatever toppings you desire. 

Enjoy!

Happy Cooking,

The Barbee Housewife

Chocolate Gravy

I love making breakfast. It is the most important meal of the day and I don't know if there is a better way to say "I love you." It is always special waking up and smelling the yumminess that awaits you. It makes waking up better, anyone who knows me, knows I do not like to wake up. It is such an awful process after a wonderful slumber, coffee helps immensely.

I have so many breakfast recipes to share with you guys, but this one was one of Ethan's favorites. It is an old Southern favorite and is a current favorite in the Barbee household. You can serve this over homemade biscuits or canned biscuits, if you are in a hurry. You can also use the leftovers for topping ice cream or waffles!
Source: Trisha Yearwood, Food Network

Ingredients:
1 cup of Sugar
3 1/2 tablespoons of Cocoa Powder
3 tablespoons of Flour
1 1/2 cups of Whole Milk
1 tablespoon of Butter

Directions:
First, in a medium bowl, whisk the sugar, cocoa, and flour together. Pour the milk in and whisk, until well combined.

Now, in a large saute pan or dutch oven, melt the butter. When the butter has melted, stir in the flour/milk mixture. Stir until the gravy has thickened, 5-10 minutes, based on preference.

Serve over biscuits.

Enjoy!

Happy Cooking,
The Barbee Housewife

Maple & Mustard Chicken Thighs

This is one of those dinners that is so simple, it is ridiculous. I was thinking it is crazy for me to go on and on and on about these, but dang, these were delicious.

I picked this meal out for my husband he loves mustard and with a little sweet along with it, I knew he would be so thrilled. What I did not know, is how obsessed I would be. I mean really, it is in the running for the top recipes on this blog for 2014 and it is only February.

I know this will be on our meal plan often, which doesn't happen too often around here. It is made from just a few pantry ingredients and of course, chicken!
Source: Ellie Krieger

Ingredients:
4 large Chicken Thighs, bone-in, skin on
2 tablespoons of Dijon Mustard
2 tablespoons of Grainy French Mustard
2 tablespoons of Maple Syrup
1 clove of Garlic, minced
1/2 teaspoon of Majoram, dried

Directions:
First, preheat your oven to 375.

Next, place the chicken in a glass baking dish.

Now, combine all of the ingredients, minus the chicken, in a small bowl and whisk together. Spoon the mixture onto the tops of the chicken.

Bake for 45-50 minutes until the internal temperature reaches 165 degrees and the juices run clear.

Enjoy!

Happy Cooking,
The Barbee Housewife

Blackened Salmon Salad with Avocado Ranch Dressing

I am a big fan of dinner salads, but they have to be big enough to keep me full for the rest of the night. On that note, they have to be interesting/complex enough for me to want to eat a salad that big. This salad hit every requirement I placed upon it, and then some.

The salmon was definitely spicy from the blackened aspect, but the avocado ranch dressing was made from greek yogurt, which provided a great tang. The tang worked well with the spicy and toned it down. This was a breeze to put together, the most labor intensive part was just a bit of chopping.

Oh, and if you have some non-salad eaters in your household, serve them just the salmon with leftover rice, they will gobble it right up.
Source: Handle the Heat

Ingredients:
Dressing:
1/2 Avocado, skin & pit removed, roughly chopped
1/3 cup of Plain Greek Yogurt
2 teaspoons of Olive Oil
1 Lime, juiced
1 tablespoon of Green Onions, finely chopped
1 tablespoon of Parsley, finely chopped
1/2 cup of Buttermilk, + 2 tablespoons
Salt & Freshly Ground Black Pepper, to taste

Salad:
8 cups of Hearts of Romaine, chopped, about 2 hearts
1 cup of Grape Tomatoes, halved
1/2 of a Cucumber, sliced thinly

Salmon:
3 teaspoons of Cumin
3 teaspoons of Paprika
1/2 teaspoon of Cayenne
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Salt
1/4 teaspoon of Thyme
Freshly Ground Black Pepper, to taste
4 Salmon Filets, 4 oz. each, skin removed
1 tablespoon of Canola Oil

Directions:
First, mix all of the ingredients for the dressing and mix well, by whisking or placing in a blender/food processor. Set aside.

Now, separate the salad ingredients into 4 bowls. Toss each bowl with 1/4 of the dressing. Set aside.

Next, in a one cup measurement add all of the spices, use a spoon to mix them. Press the spice mixture firmly on the salmon adhering the spices to all sides.

In a heavy pan, heat 2 teaspoons of canola oil over medium-high heat. When the oil is hot, place the salmon in the pan, cook for 4 minutes, flip and cook for 4 more minutes.

Place the blackened salmon on top of each salad. Serve immediately.

Enjoy!

Happy Cooking,
The Barbee Housewife

Bacon, Spinach, & Mushroom Alfredo Ziti

In the winter everyone gravitates towards comfort food. A big bowl of warm happiness. This can come in many forms, soups, chilis, chicken and dumplings, and last but not least pastas. This pasta is a one pot, or skillet, meal, which equals a very easy clean-up.

I had no doubts about this pasta, I knew I would love it. All of the ingredients are practically my favorites, bacon, spinach, mushroom, alfredo sauce, and pasta. Yum. This dinner was ready in a flash and was so comforting. And by a flash, I mean under 30 minutes, or right at. You can't beat that during the week.

Another bonus about this pasta, you cook the mushrooms first, then stir them in at the end, so if you have a mushroom hater or spinach hater, spoon out their portion before adding in the ingredients. Ethan had the leftovers during the week for lunch and he said it was still delicious.
Source: Center Cut Cook

Ingredients:
1 lb. of Ziti, cooked according to package directions
6 slices of Bacon
8 oz. of Mushrooms, fresh, cleaned, & sliced
3 Garlic Cloves, minced
3 tablespoons of Butter
2 tablespoons of Extra Virgin Olive Oil, divided
2 cups of Heavy Cream
1 cup of Parmesan Cheese, grated
1 cup of Mozzarella Cheese, grated
1 teaspoon of Smoked Paprika
1/2 teaspoon of Black Pepper
2 cups of Spinach, fresh

Directions:
First, cook your pasta according to the package directions. Drain and set aside.

While you pasta is cooking, fry your bacon in an iron skillet, a few minutes on each side until done. Set aside on a plate with paper towels. When cooled, crumble or cut into bite sized pieces.

Drain all of the grease out of the pan except for one tablespoon, over medium heat saute the mushrooms  until just tender, add the garlic, and saute for 30 more seconds. Remove the mushrooms and garlic to a separate plate/bowl.

Now, melt the butter in the same pan, when the butter has melted, whisk in the olive oil. Whisk in the heavy cream and let come to a simmer, stirring frequently. Add in the parmesan cheese and cook for 8-10 minutes, stirring frequently.

After the 8-10 minutes, when the sauce has thickened, add in the mozzarella cheese, paprika, black pepper, mushrooms, spinach, bacon, and pasta.

Serve immediately.
Enjoy!

Happy Cooking,
The Barbee Housewife