Nick’s Chopped Chicken & Veggie Wraps

May 3, 2016May 2, 2016 / Jodi / 45 Comments

This past Sunday, my son Nick took over the kitchen for dinner and made us his amazing Chopped Chicken & Veggie Wraps.

Nick likes anything chicken and anything that can be wrapped up in a tortilla and eaten by hand.

This recipe requires a bit of chopping ahead of time, but throws together quick and easy and tastes so delish!

Starting with marinated grilled skinless, boneless chicken breasts and adding your favorite veggies makes for a healthy, quick, and oh so yummy dinner or lunch or anything in between!

The secret is in the double chopping. Once you pile all the chopped ingredients together, you chop again.

And the thing that really kicks this wrap up for me is the Peach Mango Salsa! OOOOO LAA LAA!

Throw in anything you like, but here is how Nick made these for us.

Nick's Chopped Chicken & Veggie Wraps

Servings: 4-6
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Ingredients:

I lbs boneless skinless chicken breasts and/or thighs
1/2 bottle Wishbone Italian Dressing (or your favorite marinade)
1/2 lb bacon, crisped and chopped (option – but oh so yummy!)
Lettuce, chopped
1 tomato, chopped
1/2 seedless English cucumber
1/2 chopped sweet red pepper
4 green onions, chopped
1/4 cup chopped hamburger dill pickles
1/4 cup chopped pickled jalapeno slices
1/4 cup chopped marinated artichoke hearts (or banana peppers)
1/4 cup shredded cheddar cheese (or your favorite)
1/3 cup Herr’s Peach Mango Salsa
4-6 Large Burrito-Sized Flour Tortillas

Directions:

Marinade chicken in Italian salad dressing for approximately 24 hours in Ziploc bag in refrigerator. When ready to eat, grill chicken and chop. Chop all veggies and ingredients you plan to use.

To assemble, heat flour tortilla in microwave for 20 seconds to make more pliable for wrapping and prevent cracking. Heat George Foreman Grill or Grill Pan.

Place all ingredients together for each wrap, top with a heaping spoon of salsa, and re-chop all together. Mound in center of warmed tortilla and wrap tightly.

Place on grill to heat, crisp, and seal.

Hope you enjoy!

Cheers & Hugs,
Jodi

A Diaper Pizza Baby Shower Gift

May 1, 2016April 30, 2016 / Jodi / 67 Comments

Yesterday, I went to a baby shower for a sweet young lady who is expecting a baby girl in June.

I’ve made other diaper gifts before, but I’ve never tried a diaper pizza.

It was really quite easy and turned out cute. The theme was Winnie the Pooh, so I gathered every Pooh bear and friends onsie, rattle, teething ring, toy, bib, and pacifier I could find. I then took a dozen Size 1 diapers, gentle shaped them into triangles, wrapped them in a baby wash cloth and taped them on the bottom.

I then tied a different little gift on top of each “pizza slice” and put a little plush Tigger in the middle. I wrote a greeting on the inside of the top of the box, and attached a soft little book as the “card.”

It was a fun way to celebrate and welcome this new little one.

Thanks Luciano’s Brick Oven in Mars for the clean pizza box. (And thanks Chris for getting it for me!)

Cheers & Hugs,
Jodi

Fresh Red Raspberry Chocolate Chunk Bread

April 30, 2016April 29, 2016 / Jodi / 65 Comments

I obviously cannot get enough of the red raspberry and semi-sweet chocolate combination as evidenced by today’s AMAZING recipe – Fresh Red Raspberry & Chocolate Chunk Bread.

You may recall my “almost-famous” Fresh Red Raspberry and Chocolate Chunk Cookies. If you haven’t tried these – you seriously do not know what you are missing.

I’ve also shared my recipe for Chocolate Chunk and Fresh Red Raspberry Muffins – TO DIE FOR! And the outrageously extraordinary Chocolate and Raspberry Custard in a Jar that I copy-catted from Firebird’s Wood Fired Grill Restaurant for my son, Nick’s birthday recently.

But I must say – this bread is rocking my world right now. I could not believe how awesome it turned out. It is pretty much just like the cookies, but in the form of bread (which means you can more easily justify eating it for breakfast – if not any other time of the day!)

I sliced the end off for the photo thinking I would take a little taste to make sure it is edible and then just toss that tough old crusty end to avoid the calories – but… I just couldn’t do it. Even the crusty end was delicious beyond words!

I’m telling you friends – you really want to try this one!

For yourself – for the people you love – and for those that you want to love you!

I can’t wait to hear what you think.

Get baking!

Fresh Red Raspberry Chocolate Chunk Bread

Servings: 1 loaf
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Ingredients:

2 cups plus 2 tablespoons all-purpose flour
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon baking soda
pinch of salt (6 shakes!)
1/4 cup butter, melted
1 large egg
3/4 cup buttermilk (to make easy buttermilk – mix 1 Tbsp vinegar with 1 cup milk and let set 5 min)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
2 cups fresh red raspberries
2 tablespoons all-purpose flour
3/4 cup semi-sweet chocolate chunks or chips (I used Nestle Chunks)

Directions:

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add flour, sugars, baking soda, salt, and whisk to combine; set aside.

In a medium microwave-safe bowl, melt butter about 45 seconds on high power. To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.

Pour wet ingredients into dry and stir until just combined. Do not over mix or dough will be “tough.” It is ok if batter is lumpy.

In a medium bowl, add the raspberries and 2 tablespoons flour. Toss lightly to combine Coating the berries in flour helps to reduce their sinking while baking.

Add the raspberries to the batter and fold very lightly to combine. Gently fold in chocolate chunks.

Pour batter into prepared pan and bake for approximately 1 hour. You may want to cover halfway through with tented foil to prevent top from becoming too brown. I did.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

*Original Recipe Found and Slightly Adapted from Averie Cooks

Enjoy!

Cheers & Hugs,
Jodi

Shredded Bacon Ranch Chicken in the Crockpot

April 2, 2016April 2, 2016 / Jodi / 47 Comments

Another winner of a chicken dinner recipe to share today.

Anyone who knows me or has followed here for very long knows I love chicken. It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.

This one is so easy and very versatile too. We made it into sandwiches, but it would be really delish served over noodles or rice too. You could throw it in a tortilla wrap or even make a quesadilla with it.

Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.

Shredded Bacon Ranch Crockpot Chicken

Servings: a crowd
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Ingredients:

3 lb bag frozen chicken breasts
2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
1 envelope of Hidden Valley Ranch Powdered Dressing Mix
1 lb bacon

Directions:

Place frozen chicken breasts in crockpot. Place cheese and ranch dressing mix on top.

Cut bacon into small pieces and partially cook in skillet to render off most of the fat. Drain fat and pat bacon bits dry. Add to crockpot. Turn on High and let cook for 6-8 hours. Shred chicken with a fork and stir into sauce. Let cook for a bit longer for chicken to soak in sauce and blend.

Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.

Enjoy!

Cheers & Hugs,
Jodi

Jodi’s Mediterranean Crockpot Chicken

March 24, 2016March 23, 2016 / Jodi / 45 Comments

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Servings: 6
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Ingredients:

6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
4 cloves garlic, minced
1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above. Cook on low for 6-8 hours. Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious? You’re going to love it!

Cheers & Hugs,
Jodi

Neiman Marcus Dip

January 31, 2016January 30, 2016 / Jodi / 41 Comments

Next Sunday is the Super Bowl – an annual event in the U.S. that even non-football fans often enjoy just for the great commercials, celebrity national anthem and half-time show, parties, cocktails, beer, and yummy food and SNACKS!

This Neiman Marcus Dip is a MUST-HAVE for Super Bowl parties, whether you are hosting, taking something as a guest to a party you are going to, or just hanging with the family at home.

It is so amazingly easy and even more incredibly addictive and delicious (though probably should not be eaten too often as it is a bit far from healthy, which is probably why it is so amazing!)

I am pretty sure you will be considered a snack dip rock star if you make and serve this to your family and friends.

I first tried this Neiman Marcus Dip at my DIL Colleen’s Christmas Cookie Exchange Party this past December, and I made it for a recent Steelers Playoff game when the family was all over.

And though our Pittsburgh Steelers did not make it to the Super Bowl this year, we will still be watching, and we will surely be snackin’!

So whoever you are rooting for, win or lose, you will still be happy that you had this yummy dip!

Neiman Marcus Dip

Servings: a crowd
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Ingredients:

4 cups shredded sharp cheddar cheese
1 lb bacon, chopped and cooked very crispy
1 cup chopped green onions
1 cup slivered almonds
2 cups mayonnaise

Directions: Mix all together in large bowl and refrigerate at least 2 hours for flavors to meld together well. (The day before is even good.)

Serve with crackers, corn chips, tortilla chips or celery sticks.

Enjoy!

Cheers & Hugs,
Jodi

Funsie Onesies

January 29, 2016January 28, 2016 / Jodi / 35 Comments

One of the fun little activities we had at Jackie & Matt’s baby shower was an opportunity, for those that wanted, to create a hand-painted onesie for Baby Ben.

Since I knew I’d be busy at the shower, I made a few ahead of time. A quick search on Pinterest offered tons of cute ideas.

If you are looking for an inexpensive, but unique, creative and personal gift to welcome a new bundle of joy, consider creating your own little funsie onesies with a little fabric paint and a pack of cotton onesies. (Be sure to pre-wash the onesies before painting.)

There are so many cute and creative possibilities!

Cheers & Hugs,

Jodi

Chessy Caprese Tarts

January 20, 2016January 19, 2016 / Jodi / 43 Comments

In honor of National Cheese Lovers Day today, (you knew that – right?!) I am sharing a yummy new Cheesy Caprese Tart recipe I made this past weekend for the family while we got together to watch football playoff games.

This recipe could also be great for brunch, lunch or even a light dinner. It would be a well-received snack to take to a Super Bowl Party too, I am certain!

Does anything beat ooey, gooey, chewy fresh melted mozarella cheese?! Especially when topped with sweet juicy tomatoes and some lovely fresh basil?! And everything is yummy when on top of golden, flaky puff pastry – right?

This recipe is really simple, yet it turns out looking so impressive, you are going to be a Cheese Lover’s ROCK STAR when you make this!

Caprese Puff Pastry Tarts

Servings: depends on how hungry you are!
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Ingredients:

1 sheet of frozen puff pastry, thawed
1 lb fresh mozzarella cheese
Fresh ripe Campari (my favorite!) or cherry tomatoes
Fresh basil
Olive Oil
Salt
Pepper

Directions:

Roll out the puff pastry sheet and cut into four squares. Top with sliced fresh mozarella and then sliced tomatoes. Drizzle with olive oil, then salt and pepper to taste. Bake in 375 degree F oven for approximately 15 minutes or until puff pastry begins to puff and turn golden brown and cheese is melted and bubbly brown. Remove from oven and top with freshly chopped basil. Tastes wonderful hot or cold.

For small bite-sized tarts, you could cut into 16 squares and do same. You could also do one large “pizza” by not cutting the pastry sheet at all.

ENJOY, and Happy Cheese Lover’s Day!

Cheers & Hugs,

Jodi

Spicy Dr. Pepper Pulled Pork

January 14, 2016January 13, 2016 / Jodi / 34 Comments

Are you ready for a party in your mouth?

Looking for a versatile recipe that can be a main course, a sandwich, serve a crowd, be made into a great nacho platter?

Look no further!

I present:

Spicy Dr. Pepper Pulled Pork

ENJOY! (We sure did)

Spicy Dr. Pepper Pulled Pork

Servings: A Crowd
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Ingredients:

5 lb boneless pork loin (or your favorite pork roast)
1 large onion, chopped
Half of a 16-oz. jar sliced banana peppers rings with juice
1 10-oz. can Rotel Diced Tomatoes with Green Chilis
2 12-oz cans Dr. Pepper soda
2 Tbsp. brown sugar

Place all in crockpot and cook on High for 6 hours. Remove pork and shred with fork. Place back in juices and let set at least a half hour. Even better the next day when the juices and meat all mix and mingle even more!

Serve on Hard Rolls, over mashed or fried potatoes, with rice, in a tortilla wrap with your favorite fillings or over tortilla chips with queso and shredded cheese and pickled jalapenos for the most amazing Pulled Pork Nachos!

Wouldn’t you be the hit of the party serving these nachos for the Super Bowl or a Playoff party this weekend?

Want to see a little closer?!

This recipe might be fun to try with beef or chicken too.

Have some fun in the kitchen. Creativity is everywhere!

Cheers & Hugs,

Jodi

*Inspired by The Pioneer Woman’s recipe.

A Special Cookbook from Mom

December 29, 2015December 28, 2015 / Jodi / 49 Comments

I have one more special little homemade Christmas gift to share this week. This is one I was excited to give to my son, Nick.

Nick had requested I put a cookbook together of his favorite recipes I make, and especially those that are EASY, so that he will have and be able to make wherever life takes him.

For the cover of this little book, I used a photo of our kitchen in the frenzy of pots boiling, cookies cooling, and flour and sugar and other ingredients out on the counter. I am hoping as he takes this little book with him throughout his life, he will remember the smell and feel and love of our family kitchen.

For the intro page, I wrote Nick a short note:

Nick is a chicken lover, so I tried to remember all of his favorite chicken dishes.

But remembering the “easy” part, I tried to include those simple things he always enjoyed.

So – it’s not a masterpiece or an Amazon bestseller, but it is simple gesture of a Momma’s love that I hope Nick will treasure.

Cheers & Hugs,

Jodi

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the creative life in between

cherishing the moments and exploring my passion for creativity… through art, photography, food, and writing

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