Taking a break…

For those that might be wondering where I was last week, I apologize. I have been trying to avoid anything that is a distraction from my thesis. Trust me when I say, the kitchen is my biggest distraction. I am determined to get my thesis done so that I can completely finish my MBA program. With that being said, I am going to continue to take time off from blogging. I’m not sure for how long and I might post a few recipes here and there, but I want to try to give myself the best environment possible to finish the last stage of my master’s program. Keep me in your thoughts and prayers!

Governor Bars

Sometimes my sweet tooth cravings come when there is not really enough time to spend in the kitchen baking. That is when I start searching for a no bake recipe that will satisfy the cravings in less than half the time. I have been in a rice krispy mood lately and wanted to also incorporate rice krispies into the no bake recipe requirement. This was the perfect recipe to satisfy both cravings. The chocolate layer on top is quite rich, but is balanced by the rice cereal bottom. I’m not sure why the bars are named “governor”, but they are pretty addicting and hard to resist!

Governor Bars

6 cups Kellogg’s Rice Krispies

1 cup peanut butter

1 cup honey

1 cup sugar

12 oz bag semi-sweet chocolate chips

12 oz bag butterscotch chips

Place rice krispies and peanut butter in a large mixing bowl. Do not mix together yet; set aside.

Heat the honey and sugar in a medium saucepan until it is just boiling. Immediately remove from heat and pour into the bowl with the Rice Krispies and peanut butter. Mix with a wooden spoon until combined. Lightly press the mixture into a greased 9 X 13 inch pan.

Melt the chocolate chips and butterscotch chips in a microwave safe bowl for about one minute, stirring every 30 seconds. Stir until melted and smooth. Spread evenly on top of the rice krispies. Let cool until hardened before slicing into bars.

Source: Pennies on a Platter

One Year Ago Today: Yummy Potatoes

Slow Cooker Chili

Yesterday was another snow day here in New York. There is so much snow in our driveway and yard, it is overwhelming! Having the day off from work means that I can snuggle under the covers for most of the day. When it comes to eating, a big pot of chili comforts the soul. This version happens to be a favorite of mine due to the ease of cooking. All the work is done in the Crockpot, allowing it to simmer away with little effort from the cook! Growing up, I never ate chili without some corn chips, making an average bowl of chili into Frito chili pie. However you choose to serve the dish, the results will be a hearty and satisfying bowl of chili that everyone can look forward to on a cold winter day.

Slow Cooker Chili

1 pound ground chuck

2 (15 oz.) cans red kidney beans, drained

1 (26.5 oz) can garlic-herb spaghetti sauce

1 (14.5 oz) can diced tomatoes

2 tablespoons chili powder

1 teaspoon ground black pepper

1/2 teaspoon salt

Garnishes: Sour cream, Cheddar cheese, corn chips, and/or minced green onion

In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6-quart slow cooker; add beans, spaghetti sauce, tomatoes, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with desired toppings.

Source: Cooking with Paula Deen, January/February 2008

One Year Ago Today: Island Pork Tenderloin

Thai Honey Peanut Chicken

One thing that hasn’t changed with my taste buds is I still love peanut butter with anything. Before I started branching out and trying new things, I only stuck to things I knew. When my husband wanted Thai food, the only thing I would order was some variation of peanut chicken. Thankfully, I have broadened my horizons, but every now and then I still love peanut chicken. This is a fast dinner that satisfies my Thai cravings without getting take-out. Many of the ingredients are already located in your pantry. The chicken has lots of peanut butter flavor with a generous portion of sauce that soaks in to the rice, giving the dish lots of flavor with every bite.

Thai Honey Peanut Chicken

1 pound chicken, cut into chunks

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon freshly squeezed lime juice

1 teaspoon garlic, minced

1 tablespoon peanut butter

1/2 teaspoon curry powder

1 teaspoon sriracha (optional)

Sesame seeds, for topping

Mix ingredients and marinate chicken for two to three hours.

Cook chicken in the sauce over medium-high heat for seven to eight minutes or until chicken is done. Sevre topped with sesame seeds.

If sauce is too thin, mix together 1 teaspoon cornstarch and 1 tablespoon water. Reduce heat to medium-low and add the cornstarch mixture.

Serve with rice.

Source: Tasty Kitchen

Starred Recipes Recap

Well 2011 is moving along! So far January in New York has been quite cold and snowy. Over the weekend I celebrated a milestone. I have finished all course work for my MBA program. I started in September 09 and have finally reached the home stretch. The only thing left is to finish my thesis, so while I’m not out of the woods yet, I’m so much closer!

Here are some of the recipes that caught my eye last week:

• Pink Parsley posted a Spiced Chipotle Honey Chicken with Sweet Potatoes that sounds like a great one-pot, week night dinner.
• Although I have never tried the “original”, Buttercream Barbie posted a copy cat recipe of Starbucks Classic Coffee Cake that looks like a great breakfast treat with a cup of coffee.
• It seems I can’t break away from the peanut butter chocolate combination. Handle the heat posted Rich Chocolate Peanut Butter Squares that look irresistible.
• Smells like Home posted homemade Pizza Bites, which I have seen before and finally have the itch to try it myself. The homemade version looks ten times better than the pizza rolls from the store.