happenstance home

This hot chocolate is so comforting and creamy.  I don't enjoy an overwhelming amount of chocolate in my drink so it's a little bit of a fainter chocolate taste, but you can always add more if you choose.  That's how I came up with this recipe - just by testing and tweaking.  I've made it for some taste testers of mine and they loved it.  So here it is ...

I use a Breville Milk Cafe to make this recipe.  Use the Cappuccino Frothing disc in the bottom of your carafe. 

For one serving of hot chocolate use ...

1 cup milk - I only use Kalona organic whole cream top milk - supposedly this brand is as close as we can get in the grocery store to raw milk.  We don't have the freedom in Michigan to buy raw milk at the grocery store.  It's a process to get any.  

1/2 cup filtered water - This is my very favorite purchase of the last two years.  When you see what's in our water you'll want one too.  And water bottles - not good at all.  Microplastics galore, etc.  We are being poisoned by our food and water.  If you want to start to learn follow Food Babe.  Even when you see what the same food companies sell here vs. overseas you will really start to wonder.  And I am not perfect in what I eat - just trying to make better choices.  OK - enough of that!

1/8 teaspoon pure vanilla - I used Trader Joe's organic bourbon vanilla

1/8 cup Enjoy Life mini semi sweet chocolate chips - super clean chocolate chip brand

and just to take it to the next level - 

as much as you want of Toonie Moonie Organic Vanilla Marshmallow Cream - it's amazing and as clean as you can get as far as something like this goes.  It's so delicious!!!

Combine all the ingredients in the stainless steel carafe.  

I have mine set to 160 degrees.  I use the cappuccino frothing disc.

Note that if you use larger chocolate chips you might have to do the cycle twice to get them to melt.

And that's it!  Hopefully you enjoy your cup of goodness!

1 stick butter plus extra for greasing ramekins

4 ounces semisweet chocolate, with 60% cocoa - I used Ghirardelli 60% cacao bittersweet chocolate

2 eggs

3/4 cup superfine sugar

3 T. all-purpose flour

Strawberries, Raspberries, Blackberries to serve alongside, if desired

4 - 2/3 to 1 c. ramekins - I used the one cup size

Place a baking sheet in the oven and preheat to 400 degrees.

Butter the ramekins.

In microwave melt the chocolate with the butter - then set aside to cool a little.

I talked about this recipe a bit in my stories yesterday.  We used to make these as kids - but we made Rum Balls.   My sister makes them using Bourbon and I really like them that way.  So make them using whichever liquor you like best.  And yes, our parents did not care that we ate them as kids.  You probably couldn't eat enough of them to find yourself drunk :)

This year I made them using Biscoff Cookies instead of Vanilla Wafers cause I had them in the cupboard.  Worked out perfectly.  

Here is the super simple recipe.

Bourbon or Rum Balls

1 cup finely ground pecans

1 cup finely ground Vanilla Wafers or Biscoff cookies

1 cup powdered sugar

2 tablespoons cocoa powder

2 tablespoons light corn syrup

1/4 cup bourbon or rum 

I use a little Kitchen Aid food processor to grind the cookies and pecans.

Mix the dry ingredients together and then add the corn syrup and bourbon and mix well.  Form into balls (wet hands can help a little) Roll balls into sugar.  Keep refrigerated.  Definitely not health food, but they are good!!!

 

 I've been making this quesadilla combination for many years now, but this last batch was the best I've ever made.  The only thing I switched up was the tortilla.  I usually use flour, but this new find that crisped up so well is made of ... cauliflower!  Who knew.

After looking Caulipower up online I noticed they have another version that is completely corn free.  I will try those next time because of a food allergy I have to corn.  I still eat it - like I have a hard time resisting the chip and salsa basket at the restaurant, but if I can avoid it I try.

In this recipe the cauliflower tortilla has a crispy crunch and all the flavors together are causing me a bit of a problem.  I got up around 5:30 in the morning the other day and it took all my willpower to stick to having my standard breakfast.  All I wanted to do was to make this quesadilla again.  Lunch couldn't arrive soon enough.

What you will need:

Caulipower tortillas or you can use your favorite tortilla.  They might not get crispy and brown like this, but the filling is still a really good quesadilla combination.  This is the package of tortillas I bought.

extra sharp white cheddar, shredded - I used Tillamook brand this time

rotisserie chicken or cooked chicken breast

BBQ sauce - I usually use Sweet Baby Ray's Original

green onion

baby spinach

I remove all the meat from the chicken and place it in a bowl in nice bite size pieces.  After that stir in the amount of BBQ sauce you desire on your chicken.  Then the layering can begin.

tortilla - white cheddar - chicken - green onion - spinach - another layer of white cheddar - and top with another tortilla.  Then place the assembled quesadilla in a pan over medium heat and let them cook up until you see that crispy browned deliciousness - be sure to cook both sides.  

Serve with a simple salad for a quick and mouthwatering meal.  The salad pictured is spinach, a little parmesan, blackberries and Hendrickson's dressing.  Such a good dressing.

I think I might make some more tonight!  The boat is going in the water so people will be over!  52 degrees out, but I'm still excited :)

 

 

Growing up, when the weather got cooler, we were bound to find a big Tupperware container on the kitchen counter full of this mix to devour.  It's that family classic that never gets old.  I think the main difference in this recipe is using Golden Graham's cereal.  And I noticed when I bought my last box it says they have returned to their original recipe.  I never knew it had changed, but it's nice to know that this must taste closer to the original.  This is a big share.  Enjoy!  And I believe I took this photo before baking.  It will turn a light golden brown when complete.  It is so delicious!!!

Crunch Mix

10 cup cereal combo - Golden Graham's and Cheerios are what we use - equal parts

2 cups pretzel sticks

2 cups croutons - I like Pepperidge Farms seasoned best because they are smaller

1 1/2 sticks melted butter

4 teaspoons Worcestershire Sauce

1/2 teaspoon garlic powder

Combine all dry ingredients in a bowl and mix to combine.

Melt butter, Worcestershire, and garlic powder together.

Drizzle over cereal mixture and mix well.

Transfer cereal mix between two foil lined cookie sheets.

Bake at 250 degrees for 45 minute.  Stir every 15 minutes.

Lastly, just try to not eat it all yourself :)

Hello again.

You might have noticed I took a long break from blogging and Instagram.  I'm not sure what this blog will look like in this coming year.   I've been working on some new things so I guess we will just have to see over time what my next step will be.  And I know I need to share the final kitchen photo's.  I've taken them all - I just need to sort through and edit.

For now I thought I'd share a unique grilled cheese sandwich I like to make.

I used a rosemary bread for this particular one - but really just buy your favorite flavor of bread from the bakery section of the supermarket.  Next step - only use a very light layer of butter on the one side of each piece of bread.  Like very light.  A little is better that a lot - I actually use Smart Balance Original.  Once again just use what you like - just don't saturate your bread :)


Next up - the mushrooms.  I like to sauté cut up mushrooms in a little Smart Balance - then I add a little sea salt and some raspberry balsamic vinegar.  Just eye all of the ingredients based on the amount of mushrooms you are cooking.

When the mushrooms are ready you can start layering sandwiches.   I use Vermont white cheddar in this recipe.  Lay one piece of bread butter side down - add a layer of cheese - top with some mushrooms (not in a bunch of cooking sauce) - and then break apart a few more small pieces of cheese.  Layer the little pieces on top of the mushrooms.  They will just help to glue the sandwich together.  Top with the last piece of bread butter side up and you are ready to cook.  You can use a griddle pan or a frying pan.  I like to use a medium low heat and I cook away until the bread gets that crispy browned color.



The last tip I have is stand your sandwich for a minute when you are finished cooking it so that the underside does not get soggy.  Then cut it, but still layer it in such a way on your plate that it is not sitting flat.  There is nothing sadder to me in sandwich land than soggy grilled bread.  Also, don't cut your cheese too thick.  

Funny thing is my sister and I ate in Royal Oak where Oprah had named their grilled cheese the best. My sister thought they had nothing on my grilled cheese sandwiches, and she is pretty picky.

Overall though I really think the secret is the crusty grilled bread.  It is worth it to take your time and not get impatient while cooking.  You can even flip your sandwich a couple times til you get the grilling just right.

Hope you try this mix of ingredients.  I think you just might love it!

When my boys were younger we had a smoothie recipe that was made on repeat.  Somehow as they have grown we had stopped making it.  Some of that probably had to do with me not drinking milk, and staying away from yogurt.  I have a mid level allergy and cutting those two things out plus eating very little cheese has helped me so much.  Just last night I made my special recipe which I call "hash" and I decided to revisit this smoothie to serve alongside.   I revised the recipe using almond based yogurt.  Noah loved it so much - he exclaimed that he had forgotten how good that smoothie was.  Luckily he liked my new version just as much as the original.  He didn't even realize I had changed it up.


So, this is the yogurt that I can eat, and the added plus is that it is seriously delicious.  It is made by Kite Hill.  I buy it at Whole Foods.  My boys happily eat it too.  It is worth every-single-penny!


My favorite flavor is simply their vanilla.  Do you see all the vanilla seeds in there :)  Every bite is just so impressive.  It could even be eaten as a dessert substitute.


I used my Nutri-Bullet to mix everything together - I usually only use my Kitchen Aid blender, but I was making just a small amount of smoothie.


Yum - It was so good.   And this made a fun little snack.  Here is the recipe:

Strawberry Banana Smoothie - Using Almond Based Products - Dairy Free and Delicious!!!

2 - 5.3 oz. cups Kite Hill Artisan Almond Milk Yogurt - Vanilla Flavor
1/2 c. orange juice (we use pulp free)
1/4 c. wheat germ
1 frozen banana
14 frozen strawberries - (I used Whole Foods organic)
1 T. honey
1/4 t. ground cinnamon
1 c. unsweetened almond milk - (I always use Califia Farms)
2 T. Great Lakes collagen

Combine all ingredients in a blender of your choice.  I like the Nutri-Bullet or my Kitchen Aid Blender.  And that's it!

Makes 4 - 8 oz. servings - Recipe can be easily halved.

Target Glasses
Oh Joy Plate
Anthrolpologie Towel
Flower Shaped Bowls - HomeGoods

Please Note:  This post does contain some affiliate links.

Hello again.  I've taken such a long break from this blog - but I'm going to be better with sharing the things that inspire me - things to make, home decor and design, sometimes fashion.  Really whatever sparks my interest.  Here is one of my favorite recipes.

We went to Mexico in February and when I got back I couldn't wait to eat some Mexican food.  Where we stayed they really didn't have any (insert sad face) - we did have a delicious authentic Mexican lunch the day we did some zip lining at .  Oh - did I ever enjoy every single bite!!!   The extreme canopy zip lining and walking across rickety swaying high bridges with a variety of foot patterns - not so much!  Heights are not my thing - the boys of my household know that but decided that I was doing it with them.  I made it through a few of the adventures and then bowed out for the majority of them.  Terrifying to me.  I can't even think about it.

Today I'm sharing my recipe for Toasted Pecan Chicken Enchilada's.  Not necessarily authentic type Mexican, but they are so delicious and unique.  You start by combining onion and pecans with butter and frying them until the onions are tender and the pecans are roasted a bit.  This is the start to a really great blend of unique flavors.  My family loves them - hope you will too!

Toasted Pecan Chicken Enchilada's

1/4 c. chopped pecans
1/4 c. chopped onion
1 T. butter

3 oz. package cream cheese, softened
1 T. milk
1/4 t. ground cumin
2 c. chopped cooked chicken

6 - 8 inch flour tortillas (I usually use Azteca)

10 3/4 oz. can Campbell's Healthy Choice cream of chicken soup
8 oz. carton sour cream
1 c. milk

1 c. shredded sharp cheddar
2 T. chopped pecans

In a medium skillet cook the 1/4 c. pecans and onion in margarine until onion is tender and pecans are lightly toasted.  Remove from heat.

In a bowl combine softened cream cheese, 1 T. milk, and cumin.  Add nut mixture and chicken.  Stir together until well combined.

Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up.  Place filled tortillas seam side down in a greased 2-quart square baking dish.

In a bowl combine soup, sour cream, and 1 c. milk.  Pour the soup mixture evenly over the tortillas in the baking dish.  Cover with foil.  Bake at 350 degrees for 45 minutes.  Remove foil and sprinkle with 1 cup shredded cheddar and remaining chopped pecans.  Bake for 4-5 more minutes more or until cheese has melted.

Makes 6 servings

c = cup
t = teaspoon
T = tablespoon

Last night I made the most delicious tomato soup!

One comment from the table was "I don't even like tomato soup, but this is the best soup I have eaten in a long time".  The nice thing about this recipe is that it is not complicated plus it's full of healthy ingredients.  So, here it is ... and probably double it - we were able to make 3 bowls from this recipe.

Homemade Roasted Tomato Soup

1 - 14 oz. can chopped tomatoes (I used Whole Foods 365 Diced - no salt added)
salt and freshly ground black pepper
3/4 cup extra virgin olive oil
1 large stalk celery, diced
1 large carrot, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth (I used Whole Foods Organic Low Sodium Chicken Broth)  also see below ...
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil
(then at the end I added another 1/2 to 3/4 cup of chicken broth)

Preheat oven to 450 degrees.  Strain the tomatoes, reserving the juices, and spread them on a foil lined baking sheet.  Season with salt and pepper to taste, and then drizzle with 1/4 cup of the olive oil.  Roast until caramelized, about 15 minutes.  Stir every 5 minutes or so.

While the tomatoes are roasting heat the remaining oil in a saucepan over medium heat.  Add the celery, carrot, onion, and garlic.  Cook until softened, about 10 minutes.  Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, and butter.  Simmer until vegetables are tender, about 15 to 20 minutes.

Next, remove bay leaf.  Puree soup with a handheld immersion blender until smooth.  I pureed mine on medium speed.  At the end I added around 3/4 cup of chicken broth to the pot.  I felt the soup needed extra liquid.  Garnish each bowl with some fresh basil.

I know I will be making more this week.  The texture of the soup was very rustic.  I didn't overly blend so it wasn't totally smooth.  My was it good!  We ate roasted chicken alongside, but next time I also want a warm loaf of crusty bread!


The original recipe was from Michael Chiarello.  I found it inside one of my favorite cookbooks - Food Network Favorites:  Recipes from Our All-Star Chefs.  I have made so many of the recipes in this book, and none have disappointed.  I would highly recommend it to anyone who loves to cook.

Oh, also if you are looking for an immersion blender this one comes with very good reviews, and it's made in lots of colors.  It is also at a very good price.  Mine is made by Russell Hobbs, and I couldn't find it anywhere online.  I've had it for a really long time.

The above photo's were all taken yesterday. Couldn't resist adding my cozy hound.

Happy soup making!

For awhile now I have been wanting to experiment with making spiced nuts.  There is a restaurant near me that has an appetizer of warm spiced nuts on their menu - I always find myself ordering them - and a Michigan made hard cider to go alongside.  From that inspiration I came up with this recipe - here the nuts are toasted and won't get your hands messy.  I also added cherries and chocolate for some spicy and sweet goodness.

1 T. olive oil
1/2 t. Franks Red Hot Sauce - original (for extra spice use 1 t. - I think it would be good)
2 c. pecan halves

1 1/2 t. chili powder
3/4 t. Celtic sea salt
1/2 t. black pepper (I like to use straight up McCormick)
1/2 t. ground cumin
1/2 t. powdered garlic
1/2 t. sugar
1/4 t. dried oregano
1/2 c. Ghirardelli's 60% Cocoa Bittersweet Chocolate Chips
3/4 c. dried cherries (I used Trader Joe's tart Montmorency dried cherries - they are larger and really delicious) 

Preheat oven to 325 degrees.

Line a cookie sheet with Reynolds wrap.

In a bowl combine olive oil and hot sauce.  Add the pecans and toss to coat.  Set aside.

Combine all of the spices in a small bowl, and then add this mixture to the pecans.  Toss the pecans again to coat well with the spices.  Place the pecan mixture on cookie sheet in a single layer.

Bake for 12-15 minutes or until pecans are toasted.  Stir every few minutes.  I cooked mine for 15 minutes.

You could serve just the nuts on their own warm, but if you wait until they cool and add the chocolate and cherries I think you will like that too!  


They are so delicious I am having a hard time staying away from the bowl :)


  

This recipe was a huge hit with my family so I really wanted to share it with you.  It is also very quick to assemble. 



Ravioli Lasagna With  A Mexican Twist

2 - 24 ounce jars spaghetti sauce - I used Delallo Tomato Basil (use 2 1/2 cups sauce in each layer)
2 - 9 ounce packages of ready made spinach and cheese ravioli
1 container of fresh baby spinach
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 pound chorizo sausage (used Detroit Sausage Factory fresh sausage - found at Nino's) - cook chorizo like you would ground beef, drain the oil

Spray a 9 x 13 baking pan with olive oil.

Add 1/4 jar of pasta sauce and cover bottom of pan.

Make a single layer of ravioli.
A single layer of fresh baby spinach leaves
a layer of cooked chorizo
add 2 1/2 cups of pasta sauce
add layer of mozarella cheese
repeat the layers using the sharp cheddar on this layer.

Bake uncovered at 350 degrees for 50-60  minutes.

Let rest 10 minutes and serve.

This is a very large amount of food so you could easily use a smaller pan and make a half batch.

Because it seems the most creative thing I have been doing lately is cooking here is another favorite recipe of mine.  My friend Michelle made it for a gathering at my house a few years back.  The flavors work together so well.  It has a nice and simple sweetness to it.  I just took this orzo to a pig roast and those who tasted it really loved it.  If you look with your eyes you just might pass it by, but really this is a keeper kind of recipe.



Orzo With Mandarin Oranges And Candied Sliced Almonds

1 box orzo (I used Barilla)
3 celery stalks, chopped into small pieces
3 bunches of green onion (white part only) chopped into small pieces
(I used some of the green as well)
2 large cans mandarin oranges, drained

Mix all of the above ingredients together.

For dressing combine the following:
1/2 cup vegetable oil
4 tablespoons sugar
4 tablespoons rice vinegar
1 teaspoon salt
parsley flakes for color
dash of pepper

Add dressing to salad.  Put in fridge.  It is best to make this orzo the night before or early in the day you will be serving it.

To make the almonds:
 1 larger bag of sliced almonds (about 1 1/2 cups)
3/4 cups sugar

Put almonds and sugar in pan and cook on medium until sugar melts.  Stir constantly or the almonds will burn.  And trust me they burn quick:)  Next, place the almonds on wax paper to cool.  Once fully cooled, break into pieces and store in a Ziplock bag until you serve the salad.  Right before serving stir in the almonds.  If you mix them in too soon they wont stay crunchy - which is partly why they taste so good in this salad.


Hope you enjoy!

Here is a unique kind of slider.  The roasted asparagus and goat cheese pair so well.   Hope you will give them a try!


Chicken Salad Sliders With Goat Cheese & Asparagus

3 large chicken breasts or a deli-ready rotisserie chicken
salt and pepper
5 oz. goat cheese
1 teaspoon honey
1/2 red onion, minced
1 bunch of asparagus, cut into 1 inch pieces, and roasted with olive oil, salt, and pepper
Slider Buns (I made a mix of garlic butter & then broiled the buns until browned)

Preheat oven to 400 degrees.  Place chicken breasts in a baking pan; season with salt and pepper. Bake for 20 minutes, or until the chicken is cooked through.  Let cool for 10 minutes.  I have been in a hurry each time I have made this recipe so I purchase a rotisserie chicken from the deli counter, and use all of the meat from that.  When chicken is cool I just shred it up into small pieces.  Chop if needed.

Meanwhile I roast the asparagus.  Basically preheat oven to 400 degrees.  Break off the tough ends of the asparagus, and for this recipe cut stalks into 1 inch pieces.  I put a sheet of aluminum foil on my cookie sheet.  Place asparagus in a single layer, drizzle with olive oil, sprinkle with salt and pepper.  Roast until tender, but still crisp.  I just keep checking every few minutes,and stirring until I think they look good.  For long spears this would take around 25 minutes.  Not that long when they are cut up into bite sized pieces though.

In a large mixing bowl, combine the warm chicken, goat cheese, honey, red onion, and roasted asparagus. Serve the chicken salad on the slider buns.  Refrigerate leftovers.


They are so good!  The goat cheese will pretty much melt into the other ingredients since the chicken and asparagus are warm.  Feel free to add more cheese.  This is one of those very forgiving recipes where you can add extra this and that (cheese, onion) and it will come out tasting fantastic!



Linked to:
Inspire Me Monday at My Uncommon Slice of Suburbia.