Loaded Baked Potato Dip

Happy March Madness Day! I am completely aware this is not a day, however, I am also completely aware that it will be difficult to drag my husband away from the television and he will constantly be wanting snacks. This dip is so delicious and addicting. I am warning you. You have to serve it with Lay's ruffled potato chips or it will not be the same. Each bite will taste like a bite of a loaded baked potato.

This is always a favorite at parties and will be gone very quickly. It is a dip that has bacon and cheese in it. Those are the sure qualities of a star dish. This dip is very easy to make and you may have all of the ingredients in your refrigerator already. When I was adding all of the ingredients, I was thinking this is way too much bacon and cheese, but once again, this dish proved to me there is no such thing as too much bacon or cheese. Just keep stirring until it is all combined.
Source: Danity Chef, via Brown Eyed Baker, originally Myrecipies.com

Ingredients:
16 oz. of Sour Cream
16 slices of Bacon, cooked and crumbled
8 oz. of Sharp Cheddar Cheese, shredded
1/3 cup of Green Onions, thinly sliced

Directions:
First, get out a bowl that is resealable and will fit in your refridgerator. Mix all of the ingredients together in this bowl. Set aside a little of the bacon, cheese, and green onions for topping when ready to serve.

Now, refrigerate for at least one hour before serving. Top with additional toppings and serve with potato chips.

Enjoy!

Happy Cooking,
The Barbee Housewife

Avocado and Cucumber Tartine

I get so bored with lunch, too often I have leftovers, or the dreaded sandwich. I have been making more of an effort towards lunch lately and it has been paying off. It doesn't take much work, just a little planning. This tartine was ready in just a matter of minutes, and was eaten that fast too. It was a very filling lunch without being too heavy and leave me wanting a nap.

The avocado provides a creaminess to the toasted bread and the crunch from the cucumbers gives this the perfect balance for the perfect bite. The vinegar that the cucumbers are tossed in provides acidity and you will be completely satisfied with this lunch and not need anything else.
Source: Smitten Kitchen Cookbook by: Deb Perelman

Ingredients:
1 6-inch Baguette
1 Avocado, halved, pit removed
1/2 cup of Cucumber, minced and seeds removed
1 1/2 teaspoon of Rice Vinegar
1/2 teaspoon of Toasted Sesame Oil
Pinch of Salt
2 teaspoon of Sesame Seeds, white, black, or a combination

Directions:
First, split your bread so you have a top and bottom half, toast the halves. I throw them under the broiler for a few seconds.

While your bread is toasting, combine the cucumbers, rice vinegar, sesame oil, and salt in a small bowl.

Now, either mash your avocado on each baguette half or slice and layer.

Next, pile the cucumber salad on top of each baguette half and sprinkle with sesame seeds.

Enjoy!

Happy Cooking,
The Barbee Housewife

Sriracha Hummus

Okay, I really like hummus. I really do, but I usually just buy it at the grocery store, which I have always thought was excellent. I loved the flavors, supremely spicy, roasted red pepper, chipotle, etc, but when I saw this recipe I stopped in my tracks. Sriracha! Really? Yum! This hummus has excellent sriracha flavor, unlike those Lay's chips, which do not have enough flavor at. all.

This was really easy to make. However, there was one small task that took a little time, but makes all the difference. Peeling the chickpeas! There is a small outer layer on the chickpeas that you can squeeze off of them and will result in the creamiest, smoothest hummus you have ever laid you eyes, tongue?, on!

You can enjoy this hummus with your favorite dipping snacks, carrots, celery, pretzels, naan, whatever you like or you can use it on a spread for your favorite sandwich. Both are excellent. This hummus tastes excellent the next day, but after that, I have no idea. It did not last that long!
Source: Budget Bytes

Ingredients:
1 can of Chickpeas, 15 oz.
2 tablespoons of Olive Oil, + another 1/4-1/2 cup
1/4 cup of Lemon Juice, freshly squeezed
1/4 cup of Tahini, this is ground sesame seeds and can be found near the Asian cooking supplies
1 clove of Garlic
1/2 teaspoon of Salt
1/4 teaspoon of Cumin
2 tablespoons of Sriracha

Directions:
First, drain the chickpeas and rinse well. Now peel your chickpeas, pinch the outer skin off of each chickpea. Yes, this is tedious. Yes, you really need to do it.

Now, put the chickpeas, olive oil, tahini, lemon juice, garlic clove, salt, cumin, and sriracha into your food processor or blender. Pulse until smooth, adding more olive oil if needed. I added 1/4 cup more, for a creamier texture add 1/2 cup more, total.

Taste and adjust, if you want it spicier, add more sriracha. I drew a little star on top of the serving bowl, so I had a little extra in each bite!

Enjoy!

Happy Cooking,
The Barbee Housewife

Oven-Baked Ranch Pork Chops

Pork, the other white meat. It is no secret around here about my love for pork, whether it is pulled pork or pork tenderloin, however, we do not eat that many pork chops. I don't know why and that is coming to a stop, right here and right now, starting with this recipe. There are always a few recipes that you keep up your sleeve and have most of the ingredients on hand, all the time. This is a new recipe for you to add to your arsenal!

The reason these oven-baked ranch pork chops really stood out to me was because:
1. Only 3 ingredients
2. Baked, not fried
3. Super moist from the ranch dressing
4. Crunchy exterior
5. Only takes 20-30 minutes to make

Do you really need any more reasons to make this recipe? This is a perfect week night meal. We served this with oven roasted potatoes and skillet corn.
Source: Simple Gourmet Cooking, via I Was Born to Cook

Ingredients:
Boneless Pork Chops, you can use bone in but the cooking time will take longer
1-2 Cups of Ranch Dressing, your favorite brand
2-3 Cups of Italian Bread Crumbs or Italian Panko

Directions:
First, pre-heat your oven to 450 degrees.

Now, prepare a baking sheet with aluminum foil, spray it with cooking spray.

Next, place 1 cup of ranch dressing in a bowl, you can add more as needed, and 2 cup of bread crumbs in a bowl.

Now, coat the pork with the dressing and then coat with the bread crumbs, really press down to adhere as much of the bread crumbs as possible on all sides.

Place the coated pork chops on the baking sheet. Bake until cooked through and internal temperature reaches 145 degrees, about 20-30 minutes depending on the thickness of your pork chops, mine cooked in about 25 minutes. Switch you oven to broil on high, to brown the tops of the pork chops for about 1-2 minutes. Keep an eye on them so they do not burn! (Side note: invest in a digital thermometer, you can pick it up anywhere and it eliminates the guessing game of if chicken and pork is done.)

Enjoy!

Happy Cooking,
The Barbee Housewife

Southwestern Brisket Tacos with Chipotle Slaw

You know those days, the one that has so much stuff planned into it, you just know you will be exhausted before dinner? This is the type of recipe you want for those days. You spend about 15-20 minutes in the kitchen in the morning and that is it. Dinner will be ready with only the time it takes to heat up a tortilla and assemble a taco.

These tacos have the best southwesterny flavor to them. The sauce is so delicious, but really, when can you go wrong with cumin and chipotle peppers? Those are some of my favorite flavors and marinated with the brisket for hours, yum. The chipotle slaw gives a great contrasting crunch to the tender fall-apart meat. Do not skip the slaw. These were served to a very hungry crowd and they were devoured and so were the leftovers.

A few tips for this recipe! When you are looking for chipotle chili's in adobo sauce they are usually found in the Mexican cooking aisle next to the green chili's, taco shells, etc. You will only need 1-3 peppers from the can, so, instead of wasting and buying another can the next time you need it, individually portion it out into small ziplock bags and label. I do the same with the adobo sauce in 1 tablespoon increments. Next, when you are getting ready to prep the brisket for the crock-pot, have all of ingredients ready and in front of you.
Source: Food Network, via Smitten Kitchen, via Cook Like a Champion

Ingredients for the Brisket:
3 lbs. of Beef Brisket
Salt & Pepper
2 tablespoons of Vegetable Oil
1 can of Whole-Peeled Tomatoes, 14.5 oz.
1-3 chipotle chilis in adobo sauce, minced,1 pepper to just get the flavor 2 for spice and 3 for extra spicy (peppers NOT cans)
5 cloves of Garlic, minced
1 White Onion, thinly sliced
1/4 cup of Apple Cider Vinegar
1 tablespoon of Chili Powder
2 teaspoons of Ground Coriander
2 teaspoons of Ground Cumin
1 1/2 cups of Water
2 Bay Leaves
1/4 cup of Molasses
Flour Tortillas
Additional Toppings: Shredded Cheese, Avocado

Ingredients for the Chipotle Slaw:
2 tablespoons of Adobo Sauce, from the chili's
1/2 cup of Mayonnaise
2 tablespoons of Honey
1 tablespoon of Lime Juice
2 cups of White Cabbage, shredded
1/4 cup of Red Onion, finely chopped
1/4 cup of Green Onions, thinly sliced

Directions:

First, get all of your ingredients out and measured out. Place a skillet on the oven. Put your crock-pot nearby.

Next, blend or use a food processor to blend the tomatoes and chipotle peppers together. Set aside.

Now, liberally season the brisket with salt and pepper.

Next, heat the oil in your skillet over medium-high heat. When the oil is hot, sear the beef about 2-3 minutes on each side, you want very golden/dark brown sear marks on all sides. Place the beef in the crock-pot, on low, with tongs.

In the same hot skillet, add the garlic and onion, cook until fragrant, about one minute.

Now, pour in the vinegar, allow it to boil until it is almost gone. Then, add the pureed tomatoes and chipotle peppers. Sprinkle in the spices, water, bay leaves, and molasses. Let this cook for a few minutes, no more than 5, while stirring.

When the sauce is well combined, pour over the beef in the crock-pot.

Now, prepare the slaw. Whisk together the adobo sauce, mayonnaise, honey, and lime juice. Toss with the cabbage and onions. Add salt and pepper to taste. Place in the refrigerator until ready to eat.

Now, cook the beef for 8-10 hours on low. Remove the bay leaves and then shred with two forks.

Serve on warmed tortillas with additional toppings, if desired.

Enjoy!

Happy Cooking,
The Barbee Housewife

Roasted Sausages and Grapes

Some of my favorite recipes are the ones with the simplest ingredients that when cooked in the proper way just shine. This is one of those recipes. I would have never thought to serve sausage roasted with a balsamic vinegar reduction with roasted grapes, but I do think this is my number one favorite way to eat sausage. The grapes were transformed when they were roasted and were very sweet, which was a perfect contrast to the spicy sausage. This was a very no frills meal, but like the flavor profiles and combinations would impress anyone.
Source: Ina Garten-Barefoot Contessa-Foolproof

Ingredients:
1.5 lbs. of Italian Hot Sausage
1.5 lbs. of Italian Sweet Sausage
3 tablespoons of Butter, unsalted
2.5 lbs. of Seedless Green Grapes, removed from the stems
1/4 cup of Balsamic Vinegar, use the best you have- it really makes a difference

Directions:
First, pre-heat your oven to 500 degrees.

Next, bring a large pot of water to a boil. When it is boiling, add the sausages, boil for 8 minutes. Remove the sausages with tongs and set on a plate.

Now, melt 3 tablespoons of butter in a large, 12x15 inch, roasting pan. When melted, toss the grapes in the butter.

Next, nestle the sausages in the pan with the grapes, in one layer.

Roast for 25-30 minutes, turning once half-way through, until they are browned and the grapes are tender.

During the last 5-10 minutes of roasting, place the balsamic in a small sauepan over medium-high heat and boil for 2 minutes to slightly reduce.

Transfer the sausages and grapes to a serving platter and drizzle with the balsamic vinegar reduction. Serve warm with polenta or mashed potatoes.

Enjoy!

Happy Cooking,
The Barbee Housewife

Chocolate Chip Cookies with Nutella, Brown Butter, and Sea Salt

When I make sweets are the Barbee household, they are made with one person in mind, Ethan. He loves to have something sweet in our cake tray at all times. I usually make one thing a week, it varies from fruity pebble marshmallow treats, to these oatmeal butterscotch bars, or something decadent and chocolate. Well, I saw this recipe and tried to justify the fact that he would love them, but I don't know who I was trying to fool. I knew these would be MY guilty pleasure.

These were like Death by Chocolate Chip Cookies, the best chocolate chip cookies ever. They taste so simple and have all of the things you love about a chocolate chip cookie, but then the nutella, brown butter, and sea salt change the game. These are a little more time intensive than your basic chocolate chip cookie, but you will not regret spending the extra time in the kitchen.
Source: Ambitious Kitchen, via Annie's Eats

Ingredients:
1/2 cup of Nutella
1 cup of Butter, unsalted
2 1/4 cups of Flour
1 1/4 teaspoon of Baking Soda
1/2 teaspoon of Sea Salt, + more for finishing
1 cup of Brown Sugar, golden
1/2 cup of Sugar
1 Large Egg, + 1 egg yolk
2 1/2 teaspoons of Vanilla Extract
1 tablespoon of Greek Yogurt or Sour Cream
1 cup of Semi-Sweet Chocolate Chips
3/4 cup of Dark Chocolate Chips

Directions:

First, line a small baking sheet that will fit in your freezer with parchment or wax paper. Now,  place the nutella in a small ziplock or piping bag, press it all down to one corner of the bag. Snip that edge off and twist the top of the bag, so it doesn't come out of the top. Pipe 24 small dollops of nutella about 1-1 1/2 teaspoons each. Place in the freezer for 2 hours until hardened, you can always leave them in longer.

After the time has elapsed, place the butter in a skillet over medium heat. Melt the butter completely, and continue to cook the butter, whisking frequently, until the butter foams, bubbles and starts to brown. Whisk until the butter is browned evenly, being careful not to burn. Set aside and let cool.

Next, in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In your mixing bowl, combine the sugars and brown butter. Mix on medium speed until blended well and smooth. Blend in the egg and egg yolk, after combined, add the vanilla and greek yogurt or sour cream.

Now, with the mixer on low speed slowly incorporate the dry ingredients to the mix until just combined. Stir in the chocolate chips. Place in the dough in the refrigerator for 30 minutes.

While the dough is chilling, line the baking sheets with parchment paper or a silpat mat.

Next, pre-heat the oven to 350 degrees.

Now, time to make the cookies. Use a medium cookie scoop (about 2 tablespoons) and place an indention in the middle of the ball with your thumb. Place one nutella dollop inside and form the edges to completely enclose the nutella.

Place the cookies on the baking sheets, 2-3 inches apart. Bake for 7 minutes and then rotate the pan and bake for 7 more minutes, until the cookies are golden brown and set. When the cookies are finished baking, sprinkle with sea salt. Let sit on the pan for 5 minutes, then move them to a wire rack to cool. This will yield about 2 dozen cookies.

Serve warm with milk for the best results!


Enjoy!

Happy Cooking,
The Barbee Housewife