Recipes

Chocolate Croissants – I Found Heaven On The Frozen Foods Aisle!

by ocdealmama on February 28, 2013

breakfastIf you’ve been around here long, I’m sure you have learned that I have a deep love for FOOD… especially SWEETS!  I love, love, love to bake but TIME is a luxury that I just don’t have much of these days.  Anytime I can find a GOOD short-cut in the kitchen I’m on it!  These Chocolate Croissants are one of my favorite breakfast treats.  They are bakery quality, and…  wait for it… they come in a BOX!  You can pick them up on the frozen food aisle at Trader Joe’s!

trader-joes-chocolate-croissantsThese come frozen, 4 to a box.  The box itself is only about six inches wide… much smaller than what I would expect.  You pull them out the night before and place them on your baking sheet to rise overnight (recommended 9 hours, but I’ve done less and they were still perfect).  You will wake up to fluffy goodness, ready to pop into the oven.  After 20-25 minutes in a 350 degree oven, your house will smell AMAZING.  These are no doubt BAKERY QUALITY, and the fact that they bake up warm in your own home is priceless.  Just don’t plan for any leftovers… there won’t be any!

*I apologize in advance, but I honestly can’t remember how much these are.  These are one of the (2) Go-To items that I purchase at Trader Joe’s on a regular basis… full price, no coupons.  (The other is their refrigerated cheese tortellini which is ONLY $1.99 per pack and my kids love it.)

Are you harboring any secrets for homemade-quality food, that isn’t really homemade?  Please share by leaving a comment!

* This post may contain affiliate links. Read my disclosure policy HERE.

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Enter To Win A Heinz 57 Tailgating Prize Pack + RECIPES!

by ocdealmama on November 6, 2012

Are you ready for some FOOTBALL?  As we enter the heat of football season, Heinz 57 Sauce is offering the recipe for a winning tailgate so that you’re fully equipped to cheer on your favorite team!

They have generously shared three EASY recipes to turn up the flavor on your tailgate – Heinz 57 Pulled Pork, Zesty Garlic Wings, and Honey Dipping Sauce.  Whether you’re enjoying meat, seafood or veggies for the big game, Heinz 57 Sauce brings the perfect kick with its unique, rich flavor.

Enjoy the recipes, and be sure to enter the GIVEAWAY at the end of this post!

Heinz 57 Pulled Pork

Serves: 8
Prep Time: 10 minutes
Cook Time: 8 hours
Marinate Time: 0 minutes

  • 1/2 cup Heinz 57® Sauce
  • 1/4 cup Lea & Perrins® Worcestershire Sauce
  • 2 Tbsp. yellow mustard
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup tomato paste
  • 1 medium onion, chopped, or about 2 cups
  • 3 1/2 lb. boneless pork shoulder blade roast, trimmed and cut into 4 pieces

1. In a 5-6 quart slow cooker, mix together 57 Sauce, Worcestershire Sauce, mustard, sugar, tomato paste, and onion. Season with salt & pepper if desired. Add pork, turning until well coated. Cover and cook on low heat setting for about 8 hours, or until pork is cooked through (no longer pink or an internal temperature of 165°F) and tender, turning occasionally.

2. To serve, remove pork from slow cooker. Pull pork into shreds using two forks. Return pork to slow cooker and stir until well mixed with sauce. Serve onto your favorite sandwich buns and serve immediately.

TIP: If desired, cook on on high heat setting for 4 hours, or until pork is cooked through (no longer pink or an internal temperature of 165°F) and tender, turning occasionally.

 

Heinz 57 Zesty Garlic Wings

Serves: 6
Prep Time: 5 minutes
Cook Time: 22 minutes
Marinate Time: 0 minutes

  • 1 cup Heinz 57® Sauce
  • 1/2 cup Prepared Balsamic Vinaigrette Salad Dressing
  • 1 Tbsp. minced garlic
  • 1 package frozen chicken wing sections, thawed, or about 20 pieces

1. Preheat broiler to high heat. Place oven rack at 9 to 10 inches from heat source. Coat a broiler pan with nonstick cooking spray.

2. Whisk together 57 Sauce, vinaigrette and garlic until well mixed. Reserve half of mixture in a separate bowl for dipping.

3. Arrange wings in single layer on broiler pan and broil for 10 minutes, turning halfway through. Brush sauce mixture liberally on both sides of wings. Continue broiling for 10 to 12 minutes, or until cooked through, turning every 2 to 3 minutes. Serve with reserved dipping sauce.

TIP: Always cook chicken until no longer pink or to an internal temperature of 165° F.

TIP: For grilling method, preheat grill to medium high heat. Grill wings for 15 minutes, turning occasionally. Brush sauce mixture liberally on both sides of wings and grill for another 5 to 7 minutes, or until cooked through (no longer pink or an internal temperature of 165°F), turning frequently. Serve with reserved dipping sauce.

TIP: For a spicier variation, add 1 to 2 tsp. of crushed red pepper flakes to sauce mixture.

 

Heinz 57 Honey Dipping Sauce

This sweet and tangy dipping sauce is simple and perfect with Ore-Ida® Grillers but can also be used as a dip for any favorite side – from chips to a veggie tray!

Serves: 4
Prep Time: 5 minutes
Cook Time: 0 minutes
Marinate Time: 0 minutes

  • 1/2 cup Heinz 57® Sauce
  • 2 Tbsp. honey

1. Combine Heinz 57 and honey in a small bowl.

2. Enjoy!

3. If desired, serve with Ore-Ida® Grillers, prepared as directed on package.

____________________________________________________________________________________________

***THE GIVEAWAY***

Heinz 57 has generously offered up a Fun Gift Pack of Tailgating Goodies for One Lucky OC Deal Mama Reader!  The winner will receive a Heinz 57 Tailgating Gift Pack that will include:

  • Heinz 57 Sauce, Heinz 57 Steak Sauce and Heinz 57 Sauce with Honey
  • Grilling tools
  • Heinz blanket
  • Can cooler
  • Heinz tailgating book

 To enter, use the Rafflecopter form below!  Giveaway ENDS SUNDAY (11/11/12)!  GOOD LUCK! [click to continue…]

* This post may contain affiliate links. Read my disclosure policy HERE.

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From My Kitchen – Drunken Tuscan Pasta!

by ocdealmama on April 29, 2012

My husband is actually coming home at a reasonable time tonight, and he requested this dish for dinner.  It’s one of our favorites so I thought I would share… is it dinner time yet!?!

Drunken Tuscan Pasta

Source: Rachael Ray’s ‘Express Lane Meals’ Cookbook

Ingredients:

  • 1 Bottle red table wine (I use 2-Buck-Chuck, Merlot)
  • Course salt
  • 1lb perciatelli, bucatini, or spaghetti (I use spaghetti)
  • 3 TBS EVOO (extra virgin olive oil)
  • 1/4lb Pancetta
  • 3 Portobello mushroom caps, thinly sliced
  • 2-3 sprigs fresh rosemary leaves, finely chopped
  • 4 Garlic cloves, chopped
  • 2-3 pinches red pepper flakes
  • 4-5 cups dark greens, your choice of chard, escarole, spinach or kale (I used baby spinach)
  • Black pepper, to taste
  • 1/4 TSP nutmeg
  • Grated Parmigiano-Reggiano cheese (handful, plus some to pass at the table)

Directions:

Bring the entire bottle of red wine plus two bottles of water to a boil. Once boiling, add salt and spaghetti and cook until al dente, according to package instructions. (Note, you will need to ladle out some of the cooking liquid prior to draining the pasta.)

Meanwhile, heat a large, nonstick skillet over medium heat. Add 2 TBS EVOO, twice around the pan, then chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel-lined plate. Add the mushrooms to the EVOO in the same skillet, season them with the chopped rosemary, and cook until they are deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the pan and add the remaining TBS EVOO to the center of the skillet. Add the garlic and red pepper flakes to the EVOO and cook them for a minute or so, then toss the mushrooms together with the garlic mixture. Add the greens to the pan and season them with salt, pepper, and the nutmeg. When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid to the pan and cook for a minute to reduce it a little.

Drain the pasta well and add it to the skillet. (You may find it easier to add the skillet contents to the pasta pot… I did.) Add the pancetta and a handful of cheese to the pan. Toss the pasta for a minute or so to allow it to absorb the remaining liquid. Adjust the seasonings and serve.

Enjoy!

* This post may contain affiliate links. Read my disclosure policy HERE.

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From My Kitchen – White Bean Chicken Chili!

by ocdealmama on November 8, 2011

It’s been COLD here in sunny, So Cal this week (relatively speaking, of course)!  I thought this might be a good time to pull out one of my favorite fall recipes!  I saw this one on the Rachael Ray Show a couple of years ago and I’ve been making it ever since.  ANYONE can make this one… yes, it’s THAT easy… and REALLY GOOD!

INGREDIENTS

  • 1 32-ounce box chicken stock
  • 3 cans white beans, left undrained
  • 5 cups cooked chicken (rotisserie or boiled)
  • 1 16-ounce jar salsa
  • 1 8-ounce block pepper jack cheese, grated
  • 2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • Black or white pepper to taste
  • 1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
  • Sour cream, for garnish

PREPARATION

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.  Chili may also be cooked on the stovetop over medium-high heat until cheese is melted  (This is the way I make it).

When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

Note: I always use chicken breasts, and I prefer to boil them vs. using the rotisserie.  Rotisserie is quicker, but also more costly… not to mention I find it adds a layer of ‘grease’ to the broth.  Grab the frozen chicken breasts when you see them on sale… they are perfect for this recipe!

ENJOY!

* This post may contain affiliate links. Read my disclosure policy HERE.

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From My Kitchen – My Go-To Banana Bread/Muffin Recipe!

by ocdealmama on October 25, 2011

Got brown bananas?  Don’t throw them out!

We consume a LOT of bananas at my house.  However, sometimes… for whatever reason, I end up with some of them turning brown earlier than I would like for them to.  I stumbled upon a Banana Bread recipe a LONG time ago, and I can honestly say that I haven’t purchased a boxed bread or muffin mix since!  If you have bananas that are starting to turn brown, stick them in the fridge until you’re able to try this QUICK and EASY recipe!  The browner (blacker) the bananas, the better your bread or muffins will be!

Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda

Directions:

Makes two loaves of banana bread.  (*OR – I typically make 24+ muffins instead!)

1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.

2. Whisk together the dry ingredients.

3. Add to the bread mixture and mix until just combined. Pour into two greased 9×5 inch loaf pans.  (*OR muffin pans.)

4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.*

***When I use this recipe to make muffins, I check them after 10 minutes, then just watch them for a few more minutes until they are browned and ‘done’.  Your cooking time will vary depending on how much batter you put into each cup, your oven, etc. 

I also don’t bother to let them cool… hot muffins & coffee in the mornings are hard to beat, in my book!

Thanks, Moms Who Think.com!

* This post may contain affiliate links. Read my disclosure policy HERE.

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From My Kitchen: Chicken Enchiladas!

by ocdealmama on August 10, 2011

I’m making these for dinner tonight, so I figured it was time for another recipe!

CHICKEN ENCHILADAS
Source: Southern Living – Our Reader’s Top Rated Recipes

This recipe is super easy, presents beautifully, and best of all… it tastes great!!!  These are great for entertaining. You can put them together ahead of time and refrigerate until you are ready to bake (don’t spray them with cooking spray until right before they hit the oven).

Ingredients:
3 cups chopped or shredded, cooked chicken (I boil the chicken & shred it with 2 forks)
2 cups (8 oz) shredded Monterey Jack cheese (with or without peppers)
1/2 cup sour cream
1 (4.5oz) can chopped green chiles, drained
1/3 cup chopped fresh cilantro (optional… I don’t usually use)
8 (8 inch) flour tortillas
1 (8 oz) container sour cream
1 (8 oz) tomatillo salsa (I like to use La Victoria thick & chunky salsa verde)

Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced black olives, chopped cilantro

Directions:
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Arrange, seam side down in a lightly greased 13×9 baking dish. Coat tortillas with cooking spray.

Bake at 350 for 35-40 minutes or until golden brown.

Stir together 8 ounce container sour cream and salsa (I always sample mine and sometimes add a bit more/less sour cream. Not all green sauces are created equal… some are ‘hotter’ than others, so pick one that suits your taste!).

Spoon sauce over hot enchiladas; sprinkle with desired toppings.

Enjoy!

* This post may contain affiliate links. Read my disclosure policy HERE.

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From My Kitchen – Marinated Tuna Steaks!

by ocdealmama on August 2, 2011

I’ve been wanting to start a recipe section on this blog for awhile now.  I just haven’t managed to find time to do it yet!  My husband requested this recipe for dinner tonight, so I figured I might as well start now!  Honestly, this is one of the quickest, and EASIEST recipes I have ever made,  and in my opinion, it’s restaurant-quality GOOD!

MARINATED TUNA STEAKS
Source: Allrecipes.com

Ingredients:
1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley (optional)
1 clove garlic, minced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

Directions:

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat.  (I actually use a large Ziploc bag… much easier & less messy!)  Cover, and refrigerate for at least 30 minutes.

Preheat grill for high heat.  (You can cook these indoors or out.  Mine turn out great on my stove-top grill.)

Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.   (Note: I actually think 5 minutes on the flip side is a bit long.  I usually use larger tuna steaks and 5 minutes on that second side is plenty.  If you like your tuna more rare, be sure to watch it!)

ENJOY!

* This post may contain affiliate links. Read my disclosure policy HERE.

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