Chocolate Cobbler

Chocolate Cobbler...can you say YUM!!! So, while I was browsing Pinterest, I saw a wonderful looking dessert called Chocolate cobbler. I was intrigued. I tried to get the recipe from the pin, but it wouldn't take me there, so I had to do things the old fashioned way and Google it!!! And I'm so glad I did...I looked at a couple of different recipes, but decided to go with an altered version from allrecipes.com. I have found that it really helps to read the reviews - a few people commented on how it used too much butter, so I went with one reviewers suggestion and cut down on the butter. So...here is the recipe I used: 4T. butter 1c. all purpose flour 1c. sugar 1 1/2t. baking powder 1/4c. unsweetened cocoa powder 1t. salt 1 1/4c. boiling water 3/4c. sugar 1 1/2T. unsweetened cocoa powder 1/2c. milk 1t. vanilla extract Preheat oven to 350. Melt butter in an 8x8 baking dish while oven preheats. Stir together flour, baking powder, salt, 3/4c. sugar, and 1 1/2t. cocoa (heaping spoonfuls). Stir in milk and vanilla until smooth. Pour over melted butter. Stir together 1c. sugar and 1/4c. cocoa. Slowly pour in water. Pour this over mixture in baking dish. Bake for 30 minutes. Serve with vanilla bean ice cream and ENJOY! It is a good thing I have a long run this weekend because I have been really overindulgent lately!!! This recipe is sooo easy and sooo delicious! I really hope you try it!!! Until next time...gotta eat'n run :)

Huevos Rancheros

I looked a couple of recipes up online for Huevos Rancheros and combined them! Neither called for cheese, but I couldn't have that!!! What is a Mexican dish without cheese??? This was super fast and easy. I can't believe that it took me so long to try this! So here's what I did...Heat your skillet with olive oil, brown the tortillas on each side, about a minute - place on cookie sheet. Cook eggs, sunny side up and place on top of torts. Put salsa in pan (I added more tomatoes to mine) and heat - put on eggs, add cheese and bake or broil until cheese is melted. Top with cilantro and enjoy!

Mexican Tortilla Chicken Soup

Are there easier recipes for chicken tortilla soup...yes, but once you make this you will stick with it! It is amazing! It is time consuming, but well worth it! I make the stock and chicken, divide it, and make chicken and noodle soup too! If you don't like spicy, then only use one jalapeno...coz it does make your head sweat! As always...eat'n run!

Recipe courtesy Tyler Florence on foodnetwork.com

Ingredients

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Turkey Burger Sliders

I got this recipe from Food Network (Guy Fieri) and changed it up just a bit. These were soooo yummy! I will definitely be making them again!

1 pound ground turkey
1 cups Panko bread crumbs
1/3 cup milk
1 egg
1 tablespoon sage
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon pepper, freshly cracked
1 cup mushrooms, sliced (optional)
1 tablespoon olive oil
1/2 cup butter, unsalted
3 tablespoons canola oil
1 red onion, sliced
Slider buns
Swiss Cheese

Directions

In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into small patties. Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

Butter the buns and grill lightly. Place burger, onions and mushrooms, on grilled bun. Enjoy!!! Trust me, you won't be disappointed!

As always, time to eat 'n run!

Grilled Pizza

This was probably the easiest thing I've ever made and my Mom said this was the best pizza she has ever eaten!!!

Pizza Crust (makes 4)

4c. flour
1 1/2 tsp. active dry yeast
1 1/2 tsp. kosher salt
1 1/2 c. ice cold water
2 Tbsp. extra virgin olive oil

Mix first 3 ingredients in a mixer with hook attachment until blended. Drizzle oil and water in a slow steady stream. Mix on low for 3 minutes, then high for 5 minutes. Cover with plastic wrap and let rise for 1 1/2 - 2 hours. Punch dough down, shape into large ball and cut into 4 equal pieces. Roll each piece into a ball and place on a lightly greased cookie sheet. Cover with a damp towel and let stand in a cool place for 1 hour.

Once the dough is ready - stretch it out and put on your toppings!!! I used tomato/basil sauce, provolone cheese, shredded Italian cheese, fresh tomato slices, torn basil and spinach, baby bella mushrooms and grilled onions; topped off with salt and pepper -(of course!) As far as toppings go, the possibilities are endless - use whatever you like!!!

Place onto well greased, preheated grill and grill on medium with lid closed for about 10-15 minutes.

After running 20 miles this morning - this was the perfect way to end the day!!! I did two of my favorite things today; long runs and grilling! As always...got to eat 'n run!

Grilled Peppers and Sausage with Cheese Grits

I made this for dinner the other night...not super healthy, but it is really good! And - as long as you don't eat like this every night, it won't hurt ya!!! I got this recipe from Southern Living (July 2011 issue).

2 medium size red bell peppers, cut into quarters
2 medium size sweet onions, cut into quarters
2 Tbsp. olive oil
1 tsp. fresh thyme leaves (I used dried)
1 tsp. salt, divided
1 pkg. garlic pork sausage links (I used Italian sausage)
2 (14.5 oz) cans chicken broth
1 c. uncooked quick cooking grits
2 Tbsp. butter
1 c. grated Parmesan cheese
1/3 cup chopped fresh basil
1/2 tsp. freshly ground pepper

Preheat grill to medium-high. Toss peppers and onion with olive oil, thyme, and 1 tsp. salt.

Grill pepper mixture and sausage at same time, covered with grill lid. Grill pepper mixture, turning occasionally, 8-10 minutes. Grill sausage 5 minutes on each side or until done.

Bring remaining 1/2 tsp. salt, chicken broth, and 1/2 c. water to a boil in a 3 qt. saucepan; slowly stir in grits, reduce heat, and simmer 12 minutes or until thickened and creamy, stirring often. Remove from heat, and stir in butter and next 3 ingredients.

It took about 45 minutes from start to finish and was delicious! Since I had a mid-week run of 10 miles and a weekend run of 17, I didn't feel too guilty about eating this!!!

Until next time...gotta eat 'n run!

Meatloaf (made with turkey burger)

Tonight for dinner I made meatloaf...per my daughter's request. She NEVER wanted meatloaf when she lived at home, but now she asks for it! This is the recipe that I have used forever...but for the last couple of years I've used turkey burger. You honestly cannot tell. My daughter's friend had dinner with us tonight and she was shocked when I told her that it was made with turkey! So, here's the recipe:

1 lb. turkey burger
1 green pepper finely chopped
1 red onion finely chopped
1 c. oats
1 egg
1 c. milk
Salt and pepper

Mix together by hand and shape into 2 loaf shapes on a cookie sheet covered with aluminum foil. I leave one loaf plain so my hubby can put gravy over his and on the other one I put my "special sauce"...which is ketchup, mustard and brown sugar mixed together. Bake at 350 degrees for 1 hr and 10 minutes.

We also had mashed potatoes, gravy, green beans and biscuits. Unless I have tons of time, (which I usually don't) I just use the OreIda Steamers...they are good and FAST! I like the fresh green beans that you steam in the bag and add butter, salt and pepper. The biscuits were frozen too!

There is no picture for tonight's dinner because they were digging in before I could stop them!!!

For dessert, we had Pineapple Upside Down Cake. Melt 1/2 stick of butter in a 9X13 pan, add 2/3 c. packed brown sugar and place your pineapples and cherries in the pan. I use a yellow cake mix...follow the directions on the box, but substitute the water with the pineapple juice from the can. Pour into cake pan on top of pineapples and bake at 350 for 35 minutes. YUMMY!!!

Good thing I am running tomorrow - I am STUFFED!!! Well time to eat 'n run!