Lesliestern_ on LTK

recipes • kitchen • home Sharing my 🤍 recipes & kitchen must haves with you. Follow me on Instagram @lesliestern_ for more!

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Stuffed Peppers

1 lb lean ground beef
1 medium onion, diced
3 green peppers, one diced, one cut in half
2 red pepper, cut in half, seeds and top removed
2 cloves garlic, finely chopped
1 15 oz jar of marinara sauce
2 cups of cooked white rice (save time and use 5 minute instant rice)
Olive oil
Cheddar cheese

Preheat oven
1. Begin by preparing the peppers to be used (cut two peppers lengthwise, scoop out the seeds and any membrane). Dice the remaining green pepper.
2. Chop onions and garlic, set aside.
3. Prepare the white rice, set aside
3. To a skillet add olive oil, onions and the green pepper. Cook until softened (about 5 minutes).
4. Add the ground beef to the skillet, break apart and cook until browned.
5. Once the meat has fully cooked, add in the garlic and stir until fragrant.
6. To the pan, add in half the jar of sauce along with the 2 cups of rice. Stir until combined. Set aside.
7. Rinse the peppers with water to remove any seeds, add to a baking dish and bake for 15 minutes until tender.
8. Remove from the oven, fill the pepper halves with meat and rice filing. Pour sauce over the tops of each pepper and into the bottom of the dish. Bake for 15 minutes. Remove, top with cheese and bake until the cheese has melted and the sauce is bubbling (about 15-20 minutes).

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Chicken Enchiladas

Chicken Enchiladas

Here's what you'll need:
1 lb Chicken breast (or 1 rotisserie chicken)
Taco seasoning (1 tbs chili powder, 1 tbs paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbs cumin, 1/4 tsp dried oregano, 1/4 tsp pepper, 1 packet of goya culantro y achiote)
1 28 oz can of red enchilada sauce
4 cups of shredded Monterey Jack cheese
1 package small corn tortillas

Toppings:
Sour cream, cilantro, salsa, avocado, pickled jalapenos

Here's how you'll make it:
1. You can use a rotisserie chicken or make your own. to make your own, heat an oven to 350, season the chicken in the taco seasoning with a little olive oil, then top with your favorite salsa. 2. Bake for 35 minutes. Let cool, and shred.
If using a rotisserie chicken, shred, toss with seasonings and salsa.
3. To the chicken mixture add 2 cups of cheese, mix well.
4. Prepare the baking dish with a little olive oil and coat the bottom with enchilada sauce.
5. To assemble the enchiladas; pour some enchilada sauce onto a plate and dip both sides into the enchilada sauce, then fill with a heaping spoonful of the chicken mixture. It should be enough to fill the center but not too much as it will spill out. Then roll the tortilla and chicken up and place seam side down in the baking dish. Continue until the chicken mixture is gone.
6. Pour the remaining sauce evenly over the enchiladas.
7. Top with cheese and bake at 350 for 25-35minutes until bubbling around the edges.

Serve with rice and beans, guacamole and toppings. Enjoy!

Leslie Stern
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Chili

2 lbs ground beef (85% lean/15% fat)
1 medium onion, diced
1 green pepper, diced
1 jalapeno, diced (adjust seeds depending on how hot you like it 🔥
1 can diced tomatoes
1 can tomato sauce
2 cans of water
1 seasoning kit (six guns or Caroll Shelby’s)
1 can of dark red kidney beans, drained and rinsed

1. Start by browning the meat in a heavy-bottomed pan. Once it is no longer pink, add the diced onion, green pepper and jalapeno. Stir until soft.
2. Once softened, add in the entire contents of the two seasoning packets. Stir into mixture and ensure everything is coated. Let cook for 1 minute to toast the seasonings.
3. Then add in the tomato sauce, diced tomatoes and 2 cans of water. Stir well then cover slightly and bring to a simmer. Let simmer at least 1 hour, but the longer, the better.
4. Taste for seasonings. Adjust as needed. Before you’re ready to serve, add in the kidney beans and stir. (This helps them to just warm rather than to cook and break apart).

Serve with all the toppings: freshly shredded cheddar cheese, sour cream, oyster crackers, onions, hot sauce, etc.

This makes for great leftovers and is even better the next day. I hope you enjoy!

Leslie Stern’s Stay Married Chicken

Here’s what you’ll need:
1 lb of thinly sliced chicken breasts
1/3 cup half and half (to coat the chicken)
1 1/2 cups of seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive oil (enough to coat the bottom of the pan)
3 tbsp butter
4 slices of lemon

🍋Lemon Sauce:
Juice of 2 large lemons (or more if you like it saucy. It should be about a 1/2 cup of liquid)
*must be fresh lemon juice*
Equal parts olive oil (to the amount of lemon juice you have)
2 cloves of garlic, grated
A handful of fresh basil, roughly chopped
Salt, pepper, Italian seasoning and dash of paprika

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika into a measuring cup.
Slowly whisk in an equal amount of olive oil until well combined. Add in freshly chopped basil. Stir and set aside.

1. Preheat the oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings.
3. Add the chicken to a bowl and pour over the half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of the chicken.
5. Heat an oven safe pan on medium with olive oil and butter.
6. Cook the chicken on each side until golden brown. (The chicken does not need to be fully cooked through, as it will finish cooking in the oven). About 3-4 minutes, per side.
7. Remove the browned chicken and place on a paper towel lined plate. Repeat until all of the chicken has been cooked.
8. Once all the cutlets are browned, add the chicken back into the hot pan, top with sliced lemon and pour the lemon sauce over the chicken. Let bubble for 2 minutes.
9. Bake in the oven for 12-18 minutes until bubbling and all of the chicken is fully cooked through and golden brown.
10. Keep warm at 200 until ready to serve. Serve and top with the lemon sauce from the pan.

Chicken Pot Pie Bake

5 cups chicken broth
1 cup half and half
1 lb chicken, cooked and shredded
2-3 carrots, sliced
3 stalks of celery, diced
1 onion, diced
2 cloves of garlic, grated
3 cups uncooked pasta (smaller noodles work best)
1/2 cup peas
italian seasonings
Salt and pepper
5 tbsp butter, divided
1/3 cup panko

Preheat the oven to 350
1. Begin by preparing the chicken and veggies. Set aside.
2. Heat a heavy bottomed/oven safe pot, melt 2 tbsp of butter and add in the onion, carrots and celery. Season with salt and pepper. Cook until soft, about 6-8 minutes.
3. Add in the garlic, stir for one minute.
4. Add in all of the chicken broth and half and half, italian seasonings and bring to a boil.
5. Add in the pasta, reduce to a simmer. Stir frequently for 10 minutes, until pasta is almost cooked.
6. Add in the chicken and peas.
7. Melt the remaining 2 tablespoons of butter, add in the panko and mix until the butter has been absorbed. Sprinkle over top of the chicken pot pie.
8. Bake in the oven for 20 minutes or until bubbling and golden brown.

Enjoy!

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BLT pasta salad

Decided to add an extra boost of protein with grilled chicken so technically, this is a CBLT Pasta Salad, but you get what I’m doing here.

This would be a great dish to make ahead or bring to a BBQ.

Prep the 1 lb of grilled chicken and 1 lb of bacon, let cool then dice into bite sized pieces.
Add a 1/2 lb of small sized pasta, I found these cute mini lasagna noodles at Trader Joe’s.
1 cup of cherry tomatoes, cut in half
4 cups of romaine lettuce, chopped

For the dressing:
1 cup of sour cream
1/2 cup of mayonnaise
3 tbsp ranch dressing packet
1 tbsp red wine vinegar
1/3 cup milk or water (add slowly until desired consistency)
Salt & pepper

Combine everything except the milk or water in a large measuring cup. Stir until well combined. Slowly add the milk or water until the dressing can run off of a spoon. Set aside.

To a large bowl add the pasta, lettuce, chicken, bacon and tomato. When ready to serve drizzle the dressing over top and mix well. Enjoy!

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Jalapeño Popper Dip

1 block of reduced fat cream cheese
3/4 cup light sour cream
1 cup freshly shredded Monterey Jack cheese
1 cup freshly shredded cheddar cheese
1-2 jalapeños, diced. Seeds omitted, or add to your desired heat liking.
1 tsp garlic powder
1/2 tsp cracked pepper
1/2 tsp salt
1 tsp Gibsons seasoning blend

1/3 cup panko
2 tbs olive oil

9x11 glass dish

1. Pre heat oven to 375°.
2. To a bowl or mixer add the cream cheese and sour cream. Mix until well combined.
3. Add in seasonings, jalapeños and cheeses. Mix well.
4. Spread into a greased baking dish.
5. Mix together panko and olive oil until it has the texture of wet sand. Sprinkle on top.
6. Bake for 25-35 minutes until bubbling. Broil for 1 minute at the end to get the top golden brown.

Serve with pita crackers, pretzels and veggies.

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Mini In N Out Burgers

Mini in n out burgers.

12 Slider buns
1 pound Ground Beef
Steakhouse seasoning
1 Onion, medium
Olive oil
Salt
6 slices cheddar cheese,
24 Pickle slices

Burger Sauce
1/2 cup mayonnaise
4 tbs dill pickle relish
2 tbs yellow mustard
2 tbs ketchup
1 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika

Start by prepping the grilled onions and burger sauce.
Finely dice the onion, add to a pan with olive oil and salt, let cook until translucent and brown, stirring frequently.
It will take about 30 minutes. Set aside until ready to assemble.

Next, make the spread by combining all of the ingredients, mixing well and set in the fridge.

Then, season the ground beef liberally with your favorite steakhouse seasoning.

Use a cookie dough scoop to portion the burgers.
For a large crowd, form the patties onto a baking sheet.
Top with extra seasoning.
Bake at 400 for about 15 minutes, until browned.
Top with cheese and let cook another 3-5 minutes until melted.

You are now ready to assemble.

Add the patty into the bun. Top with grilled onions, a pickle and a generous amount of the burger sauce.

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Baked Boursin Dip

1 package of Boursin cheese (garlic and herb is my favorite)
1/3 cup flour
1/3 cup half and half
1/3 cup panko (seasoned with salt, pepper and Italian seasonings)

Parchment paper
Baking sheet

Here’s how you make it:
Pre-heat the oven to 350°
1. Unwrap the cheese
2. Prepare the flour, half and half and panko into separate, shallow dishes.
3. Carefully dip the cheese into the flour, coating all sides.
4. Place the cheese into the half and half and coat on all sides.
5. Coat the cheese in the seasoned panko on all sides.
6. Place the cheese on a piece of parchment paper and onto a baking sheet. Bake at 350° for 20 minutes, until golden brown. Broil for 1 minute before removing.

Serve with your favorite crackers and enjoy!

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Gift Gide: For Anyone
Kitchen Gadgets

#LTKSaleAlert #LTKGiftGuide

Kitchen gift ideas
Sur la table
All clad
Staub

Personal Favorites ❤️

Planters for indoor or outdoor. Refresh your space with beautiful planters for faux or live plants

#target #outdoorplanters #garden

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Target Home Finds for Spring

#LTKU #LTKSpringSale #LTKHome

The best faux flowers!

#LTKSeasonal #LTKHome

Personal Favorites ❤️

New Home, New Bed! #casper #caspermattress #adjustablebase

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Medical grade sunscreen, light weight, won’t clog pores and can replace your foundation.

I switch between all three, with Alastin and Colorscience being my favorites

#LTKover40 #LTKbeauty

#LTKActive #LTKFindsUnder50 #LTKBeauty

Target kitchen finds
Fall kitchen

#LTKHome #LTKStyleTip #LTKFindsUnder50

Cast Iron Skillet, a kitchen essential!

Perfect for in the oven, stove, grill or campfire.
Can be used to cook, sear, bake and fry.
Pre seasoned and nonstick.

If you don’t own one, you should!

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I use these items every time I cook, so I keep them close to my stove for easy access.

Freshly ground salt and pepper makes all the difference. I buy refills in bulk and fill as needed.

Same with olive oil. I buy a bulk extra virgin Italian olive oil and refill my smaller, easy to pour bottle as needed.

Find an all purpose blend you love and use it on just about everything. If you need one, try the one I have linked, it’s the best!

A mini MICROPLANE comes in handy for grating garlic, cheese or zesting. I like this one for quick cooking and easy to clean .

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Strawberry Shortcake
Pound Cake:
1 cup butter, room temp
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1/2 tsp vanilla
1 1/2 cup flour, sifted
1/4 tsp baking soda

Strawberry Layer:
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/2 package fresh strawberries, sliced (if desired)
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

Creamy layer:
Coolwhip

To make the poundcake:
Preheat the oven to 350
Cream butter, sugar, and vanilla.
Add sour cream, mix until incorporated.
Sift baking soda and flour, and add to the mixture gradually, alternating with the eggs.
Butter a loaf pan, flour the inside of the pan and discard extra flour.
Pour batter into the pan, and bake for 40-60 minutes.
If the cake is browning too fast, add foil on top to continue cooking without browning.
Remove from the oven, cool for 30 minutes, then remove from the pan and let cool completely on a wire rack.

Strawberry layer:
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

To make the Strawberry Layer:
1. Add the berries and sugar to a pot. Cook over medium, stirring frequently.
2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries.
3. Remove from the heat, let cool then transfer to the fridge until fully cooled.

Assemble:
Slice and cube the poundcake, divide in half.
In a medium trifle dish or clear bowl layer half of the cubed pieces of poundcake.
Top with half of the mixture of strawberries, and more fresh or frozen strawberries to your liking.
Use one 8oz container of cool whip to cover and spread evenly over the strawberry layer.
Add a second layer of poundcake. Top with strawberries, cool whip.
Crumble one piece of cake on top and garnish with one strawberry.
Refrigerate. Remove from the fridge 30 minutes prior to serving.

Strawberry Crunch!
2 packages (about 4-5 cups) of fresh strawberries, washed and diced
1/3 cup sugar
2 tbsp lemon juice
1 tsp vanilla
1 tbsp cornstarch

3 cups pretzels, pulsed in the food processor into pieces
3/4 cup butter, melted
3 tbsp sugar

Cream layer:
1 8oz reduced fat cream cheese, room temp
1 8oz container of cool whip, thawed
1 cup sugar
1 tsp vanilla

Strawberry layer:
1. Add the berries and sugar to a pot. Cook over medium, stirring frequently.
2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries.
3. Remove from the heat, let cool then transfer to the fridge until fully cooled.

For the cream filling:
1. In a mixer, beat the cream cheese until softened. Then gradually add in the sugar. Once combined, add in the cool whip and blend on high until combined.
2. Set aside, can be placed in the fridge until ready to use.

Pretzel layer:
Preheat the oven to 350.
1. Use a food processor to chop the pretzels into small pieces.
2. Add to a bowl, then add the melted butter and sugar, mix.
3. Add to a 9x13 baking dish, pat mixture into an even layer, bake for 10 minutes, let cool completely.

Assemble:
1. Ensure berries and cream are cold before assembling, to prevent the layers from combing.
2. With a spoon, break apart the pretzel layer into small pieces.
3. Prepare 12 cups, divide pretzel mixture evenly into each cup.
4. Add 2 spoonfuls of the cream layer on top, then gently tap onto the counter to settle the mixture into each cup. Repeat until gone.
5. Spoon 2-3 spoonfuls of the berry mixture on top of the cream until gone.
6. Cover with plastic wrap and place into the fridge until ready to eat. This will keep for 2-3 days without getting the crust soggy.

#summerdessert #strawberry #easydessert

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Chocolate Chip Cookies

Chewy, flat and delicious cookies is what I’m all about. The recipe isn’t a secret, what is is how you make them!
It’s the toll house recipe but the trick is to cream the butter and sugar really well, as in for 5 minutes.
Also, you NEED the air bake pans.

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) salted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Nestle Toll House Semi-Sweet Chocolate Morsels (12 ounce package)

Preheat the oven to 375°.
In a medium bowl add the flour, baking soda, and salt. Combine and set aside.
In a mixer add the butter, sugar, and brown sugar. Beat together until light and fluffy, about 5 minutes.
Add the eggs, one at a time.
Add the vanilla and combine.
Gradually mix in the flour mixture.
Stir in the chocolate chips.
Use a cookie dough scooper and add onto an air bake cooking sheet, leaving 2 inches between each cookie. (I’ve linked my favorite cookie sheet)
Bake for 9 to 11 minute or until just golden brown. Allow the cookies to cool on the sheet for 2 minutes after baking. Remove to wire racks to cool completely.

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I found my new favorite kitchen tool! It makes prepping veggies so fast and is my secret for a restaurant skillet at home.

Here's what you'll need:
Mueller Multi Chopper/Slicer
2 russet potatoes, washed and sliced into 1 inch rounds
1 large green pepper, washed and cut off the stem
1 medium onion, peeled, sliced into 1 inch slices
1 package of breakfast sausage, crumbled, cooked and set aside
1 cup freshly shredded cheddar cheese
Avocado oil
Seasoning salt
Pepper

Here's how you make it:
1. Prepare all the veggies, using a Mueller Multi Chopper/Slicer, use the Large Dicer Blade and begin chopping each veggie. Add to an individual bowl, repeat until everything is chopped.
2. To a small skillet, add the sausage and begin cooking until no longer pink.
3. Heat a large nonstick skillet with some avocado oil. Add the potatoes, season well with seasoning salt. Mix and let cook for 5 minutes, undisturbed.
4. Flip potatoes occasionally until just starting to brown (about 10 minutes).
5. Add in the green peppers and onions. Season with pepper. Mix well, cover and continue to cook until golden brown (about 10 minutes).
6. Once potatoes have turned golden brown, add in the cooked sausage, press down to help develop a crust. Let cook for 3 minutes, then flip and repeat until desired doneness. Top with cheese, cover until melted. Serve warm.

Add in or swap out for any of your favorite vegetables, meat or cheese. This is a great way to use what you have on hand and to get in as many veggies you can!

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Blueberry Muffins

Blueberry Muffins

2 cups flour, plus 1 tbs for dusting blueberries with
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
1 stick of butter, melted and cooled
2 eggs
2 tsp vanilla extract
1 tsp lemon juice
1/3 cup half and half
1/3 cup sour cream
1 1/2 cups fresh blueberries

Blueberry drizzle
1/2 cup blueberries
1 tbsp sugar
1 tsp lemon juice

Add everything to a saucepan, and bring to boil, stirring frequently. Reduce to a simmer and break apart berries with a spoon until all berries have burst about 8 minutes. Let cool.

Crumble topping
1/4 cup flour
1/4 cup brown sugar
Zest of 1/2 lemon
3 tbs melted butter

Combine the dry ingredients, and mix well. Pour in melted butter and mix until it looks like small peas. Set aside.

Muffins
Make blueberry drizzle and crumble topping first, and set aside.
Preheat the oven to 425. Add parchment muffin liners to a muffin tin.
In a mixing bowl combine flour, baking powder, and salt.
In another mixing bowl combine butter, sugar, eggs, vanilla, sour cream, half and half, and lemon juice. Mix until well combined and sugar is dissolved.
Gently fold the wet ingredients into the dry ingredients until just combined.
Sprinkle washed and dried blueberries with 1 tbs flour, to coat each one. This will help them distribute evenly in the muffins and not sink to the bottom.
Fold in until just combined.
Use a cookie scooper to fill the ungreased muffin cups, filling them until it hits the brim of the liner.
Drizzle a small amount of the syrup onto each muffin, then top with the crumble mix onto each one.

Bake a 425 for 15 minutes, then reduce heat to 350 and bake for about 5 more minutes until done, and the topping is just turning golden brown. Be careful not to overbake, it will burn easily.
Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack until completely cooled.
Makes 12 muffins

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The best start to any morning has to be these Coffee Cake Muffins paired with a hot cup of coffee! An easy treat to take on the way to work or school to make

Here's what you'll need:
1 1/2 cups four
1/2 cup dark brown sugar
2 tsp baking powder
3 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/3 cup butter, melted
2 eggs

Topping:
1/3 cup flour
1/3 cup sugar
1/3 cup dark brown sugar
2 tsp cinnamon
1/3 cup melted butter
Pinch of salt

Glaze:
1/4 powdered sugar
1-2 tbs milk

Here's how to make them:
Preheat oven to 375.
Prepare a muffin tin with liners (this recipe will make 12)

For crumble topping:
Combine melted butter, sugars, and cinnamon. Add a bowl with the flour and salt. Whisk until a sand-like texture. Set aside.

For the muffins:
In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mix.
Add in milk, melted (and cooled) butter, and eggs.

Stir until well combined.

Scoop into muffin liners, filling 3/4 of the way up. Add crumble on top, and gently use a knife to push into the batter.

Bake for 7 minutes, then turn the oven to 350 and bake another 8-10 minutes until done. Test for doneness by inserting a toothpick in the center. It will come out clean, if so.

While the muffins are baking, mix together powered sugar and milk, to make the glaze.

Let muffins cool, drizzle with glaze and enjoy!

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The best Bloody Mary!

Full recipe on my Instagram @lesliestern_

Uncle Dan’s Margarita:

3 oz of your favorite tequila
1 1/2 oz triple sec
13/4 oz freshly squeezed lime juice
1 squeeze of agave
Grand Marnier
Freshly cracked salt
Lime wedge to garnish
Ice

Into a shaker filled with ice add the tequila, triple sec, lime juice and agave.
Shake well.
Prepare a glass by running a lime along the rim then dip into salt.
Fill with ice.
Pour the contents of the shaker into the glass, top with a splash of Grand Marnier, pinch of salt and lime.

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Festive Reinbeers

Where’s the party at? Never show up empty handed and from here on out, until it’s NYE, show up with these guys!

A quick trip to a craft store can turn a 6 pack into a festive treat. Can be used with any bottle of beer or root beer for the kids!

Here’s what you’ll need:
Brown pipe cleaner (full sizes, then cut in in quarters)
Medium googly eyes
Red Pom Pom
Hot glue gun

If you make these Reinbeers, tag me!

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Cheddar Jalapeno Biscuits

2 1/2 cups flour
2 tbs baking powder
1 tsp salt
1/2 stick of cold butter, grated (put into the freezer 15 minutes before grating)
1 cup buttermilk (or 1 cup milk with 2 tbs white vinegar, let sit 5 minutes)
1 cup freshly grated cheddar cheese
2 jalapenos, 1 diced, the other sliced for garnish
1 tsp melted butter
1 tsp honey
Biscuit cutter

Preheat oven to 425
1. In a large bowl add the flour, baking powder and salt. Mix.
2. Grate cheese, then butter, then add to the dry ingredients.
3. Add the buttermilk and jalapenos and stir until just combined,
4. Dump out the mixture onto a floured surface and press the mixture together until it comes together.
5. Begin folding the mixture in half, then pat down. Do this about 7 times. This helps to get flaky layers.
6. Press or roll out until it's about 1 inch thick, being careful not to touch the dough too much. We don't want to melt the butter that's in the dough.
7. Once the dough is rolled out, use a biscuit cutter to cut biscuits. Be sure to just press down, and don't turn, as this will seal the biscuits, and that will change how they rise.
8. Add into a baking dish or a cast iron skillet. Top with cheddar cheese, jalapeno slices and drizzle the honey butter mixture over top.
9. Bake for 15-20 minutes until just golden brown. Serve warm and with butter!

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Banana Bread Muffins

1/4 cup butter, softened
3/4 cup white sugar
4 bananas (ripe or overripe, frozen, then defrosted) - they will be brown and gooey, but trust me!
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 tsp baking soda
1 egg
2 tbsp fresh lemon juice
3/4 cup walnuts, roughly chopped (optional)
3 tbsp honey, give or take!
1/3 cup golden raisins
12 parchment paper liners

1. Defrost bananas in a bowl for 1-2 hours.
2. Preheat the oven to 400° and line a muffin tin with liners.
3. Remove bananas from the skin, and add to a bowl with lemon juice.
4. In a stand mixer or a bowl; cream butter and sugar. Once combined, add the egg, and mix well.
5. Add in raisins, 1 tablespoon of honey, and bananas. Mix until combined or until there are no large pieces of banana. Let sit for 5 minutes so raisins can absorb the liquid.
6. To a separate bowl combine the flour, baking powder, salt, and baking soda. Mix well then slowly add the dry ingredients into the wet ingredients, until fully combined.
7. Add in walnuts. Scoop batter into muffin cups until just over 3/4 full. Drizzle a little honey on top. Makes about 11 muffins.
8. Bake in the center of the oven for 5 minutes, then turn down to 350° and bake for another 10-15 minutes. 18 minutes is my oven’s sweet spot. Checking and rotating halfway through, to ensure an even bake. Bake until just golden brown, and the center comes out clean if you insert a toothpick. The top of the muffin will look glossy even when it's done.
9. Let cool, then remove from pan. Serve warm or let cool completely and store in an airtight container for up to 4 days.

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Easy Homemade Bread

Here’s what you’ll need:
3 cups flour, plus extra for dusting
2 tbs instant, dry yeast (1 packet)
3 tbs kosher or Himayalian salt
2 cups warm tap water, warm to the touch, not steaming.
Dutch oven, I always use my @lecreuset

Here’s how you make it:
1. Mix flour, yeast, and salt into a bowl or mixer.
2. Slowly stir in the water until combined.
The dough will be runny and similar to pancake batter.
3. Cover the bowl with a tea towel, and let rise 2-3 hours in a warm spot until it doubles in size.
4. Preheat the oven and a dutch oven to 450°.
5. Flour a surface generously, and have extra flour on hand. Pour out the dough and very gently fold the sides in until it forms a ball. Do not knead! It will be sticky, that’s okay.
6. Place the dough onto parchment paper.
7. Drop the parchment paper and dough into the preheated dutch oven.
8. Cover with the lid and bake for 30 minutes.
9. After 30 minutes remove the lid and bake for 5-10 minutes until golden brown.
10. Remove from Dutch oven and let cool fully on a wire rack before slicing.

Test a slice out with some room temp butter, I know you’ll love it!

#homemadebread #bakingfromscratch #bakingbread

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Easy Taco Dip

My Easy Taco Dip

Everyone's had a taco dip before, but not everyone seasons the layers as they should. We're taking a classic, and adding some love to make an easy and delicious taco dip!

Here's what you'll need:
1 can of refried beans
1 cup light sour cream
1/2 cup of your favorite salsa
2 avocados
2 cups pico de Gallo
1 lime
1-2 cups freshly shredded cheddar cheese
9x13 dish

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1/2 tbs cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
Dash of cayenne pepper

Here's how to make it:
1. You start by making homemade taco seasoning. It's so easy, don't even think about buying it. You have all the ingredients in your spice drawer, I promise!
Set that aside, because you'll divide it into two later.
2. Add 3./4 of the can of refried beans, 1/2 of the seasoning mix and juice of a lime to a bowl. Mix well until combined. Spread in the bottom of the dish. This will be the bottom layer.
3. Take 1 cup of sour cream, and add the remaining taco mixture. Spread onto the refried bean layer.
4. Then spread your favorite salsa on top of that. I used a green one, but any will do!
5. For the guacamole layer, mash 2 avocados with 1/2 cup of pico and the juice of a lime. Add that on top of the salsa layer.
5. Top with cheddar cheese and more pico.
6. Refrigerate for at least 1 hour. Serve with crispy tortilla chips and enjoy!

Tostada!

1 lb lean ground beef
Taco seasonings
Tostada shells
2 cups of Monterey Jack cheese
1/2 cup of Cotija cheese
1 can refried beans, warmed
Avocado
Pico de gallo
Sour cream
Romaine lettuce, thinly shredded

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350
1. Brown the ground beef with the taco seasonings. Drain, set aside.
2. To a tostada spread a thin layer of refried beans that have been warmed slightly. Top with ground beef and cheese, and place into the oven on a sheet pan until the cheese has melted.
3. Remove from the oven. Top with lettuce, avocado, pico, sour cream and cotija cheese.
Enjoy!

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Uncle Dan’s Margarita:

3 oz of your favorite tequila
1 1/2 oz triple sec
13/4 oz freshly squeezed lime juice
1 squeeze of agave
Grand Marnier
Freshly cracked salt
Lime wedge to garnish
Ice

Into a shaker filled with ice add the tequila, triple sec, lime juice and agave.
Shake well.
Prepare a glass by running a lime along the rim then dip into salt.
Fill with ice.
Pour the contents of the shaker into the glass, top with a splash of Grand Marnier, pinch of salt and lime.

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