Oven Baked (No Oil) Potato Wedges

When I was younger and we would go to dinner I would always ask my mom if I could get "mashed potatoes, hash browns and french fries," - and only that...YUM! (By the way, she always said no.) But I am an adult now. I could order that if I wanted too...but alas I try to stick to one kind of potato per meal. Now, however, I have learned how to cook my potatoes in different ways and to create healthier versions of my favorites...hence these delicious Oven baked (No Oil) Potato Wedges. And guess what...everyone in the family gives them a thumbs up!

CONTINUE READING

Easy Pickled Jalapenos

I have a big sweet tooth, but my real weakness is salty pickled anything. I love pickles, pickled eggs, pickled cauliflower, pickled carrots - you name it. Now I am making my own pickled jalapenos - because why not pickle everything. Well, really because I love them as they are, in salads, on tacos - they are simply delicious!

CONTINUE READING

How to Make a Bourbon Caramel Tea Latte

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FlavorSplash #CollectiveBias

I have never, ever made it a secret that I L-O-V-E coffee. For a very long time I was strictly a mocha drinker...but my tastes have changed...and I have discovered a whole new world of unique and amazing tea beverages! My hubby has been a BIG tea drinker for awhile and I have always enjoyed a cup...but now, I am all about creating new flavor combinations for my tea! Right now, I am loving the Tea Latte and have whipped up a hot beverage using Torani Bourbon Caramel Syrup.

CONTINUE READING

Amazing Pasta Dishes Made for Sharing with Friends

This sop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #thetalkofthetable #CollectiveBias 

The following content is intended for readers who are 21 and older.

This year I am making a concerted effort to keep my holidays relaxed and casual, but festive. I really want to pass this feeling along to friends and neighbors too. While I was cooking for my family, I had an amazing idea! Why not make extra to share with friends and other local families who may need a meal due to illness, new babies, or just because they are super busy! A hearty, delicious pasta dish is the perfect way to share some holiday spirit. Can you only imagine the sheer delight on someones face when you tell them, "Don't worry, I got this. And then you deliver a beautiful meal - for the entire family." Of course, topping off the meal with a chilled bottle of Chardonnay will add to the festive spirit.

CONTINUE READING

Tres Leches Cake: Pretty Much the Best Thing I Ever Ate

Many (many) years ago, I was a young girl just starting to work in the Los Angeles garment industry. I worked with real toads, but I also worked with some people who touched my life forever. Some with friendship and some with food. In our design room we had two very sweet ladies sewing for us. One day they decided to throw a party for us and brought the most amazing Mexican food...and this cake, a Tres Leches Cake which is still quite possibly, pretty much the best thing I have ever eaten.

CONTINUE READING

French Toast Casserole

I stole - I mean, I am borrowing this recipe from my friend, because it is too good not to share. In my defense, at this point I have messed with it enough to call it my own...sort of. Many, many years ago she made this for Easter brunch and it was delicious. I have made it every year since because: 1 - it is delicious and 2 - It is EASY! In my book those make anything a winner. So, I will tell ya, this best part about this is that you make it the night before, so that in the morning all you have to do it put it in the oven! 

CONTINUE READING

Hot Lemon Water Hack: Making Life Easier

Every day I try (really hard) to be healthier than the day before. There are many ideas I have implemented over the years. Some have stuck, some have gone bye-bye. One that has endured is drinking a cup of hot lemon water in the morning (in fact I drink it a couple times a day).

CONTINUE READING

Cherry Chocolate Almond Scones

Scones! Scones! Scones! You are chanting that, right? A favorite breakfast treat is scones. I admit I usually do not make them from scratch, but this was a special occasion and I wanted to try making some with some of my family's favorite flavors - cherries, chocolate and almonds! Man oh man they baked up just perfect and tasted even better. These scones would be amazing with tea, coffee or just because and best yet, you can play with the ingredients to suit your tastes!

CONTINUE READING

A Sweet Shortcut to Amazing Cherry Pie

It is hard to believe, but cherry pie is about to surpass chocolate as the favorite dessert in our house. In fact, even at Christmas - holiday of pumpkins and pecans - my daughter asked "Why cant we have cherry pie...its red and festive?" Can't argue with that logic, right? Well, we celebrated a birthday this past weekend and guess what I made...cherry pie. It is so good and I thought I'd share my sweet shortcut to amazing cherry pie!

CONTINUE READING

3 Ingredient Red Berry Cereal Bars

Cereal is a staple in our house. No seriously, we could eat it for breakfast, lunch, and dinner! We also love snacks...so what better way to make us (and hopefully you happy) than by combining cereal and snack bars! One of my kids favorite cereals is Special K Red Berries, so I decided to turn that into a yummy cereal bar.

CONTINUE READING

Heart Surprise Pound Cake

In my house we are creatures of habit. So, every year as hearts go up around school and stores, cupid makes his appearance, and everything starts turning pink, my daughter begins to ask for the "Special Valentines Bread." I am always happy to oblige...I mean this pound cake with a surprise heart is so darn cute and always surprises not only the kiddos but adults too!

CONTINUE READING

M&M Oatmeal Cornflake Cookies

I live in a house full of cookie monsters. I love baking cookies, but seriously cannot keep them in the house...gobble, gobble, gobble! These M&M Oatmeal Cornflake Cookies have that same problem - vanishing - stolen by the cookie monsters! They are sweet and crunchy with a hint of chocolatey goodness!

CONTINUE READING

Flavorful Slow Cooker Chicken

Let's get something straight...I love to bake -  I have always been a good baker. Cooking, on the other hand...well, it has not come naturally...and my family is P-I-C-K-Y. I find myself making the same things over and over and they get bored and I get frustrated...BUT I do have a few tricks up my sleeve and this Flavorful Slow Cooker Chicken is one of them!

,

I am not a big meat-eater (which is like a sin in Texas) but my family, especially my husband needs his meat for every meal. I continue to test and try different recipes to find combinations of flavors that he (and the kiddos like)...and this super flavorful slow cooker chicken is a "winner, winner, chicken dinner!"

Ingredients

• 1 Whole chicken, with all the stuff inside removed, rinsed and patted dry
• 2 Tablespoons softened butter
• 1 teaspoon black pepper
• 1 teaspoon salt 
• 1 teaspoon garlic powder
• 1 teaspoon Mexican oregano (ow regular oregano)
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 cup organic low sodium chicken broth
• 1/2 white onion, sliced (Optional)

Make it!

• Mix the softened butter with all of the spices, salt and pepper. Mix thoroughly.
• Remove the insides of the chicken, rinse it and pat dry
• Breast side up, gently use your fingers to separate the skin from the meat.
• Use your fingers to place the butter mixture between the skin and meat all  over the breast and into the wings and drumsticks (as best you can).
• Place 1 cup chicken broth into the slow cooker.
• Turn slow cooker on "low."
• Place chicken in slow cooker, breast side up.
• Add the onion to the slow cooker.
• Cook for 4-5 hours.

This chicken is so moist and tender...it literally falls apart as you remove it from the slow cooker, which is fine by me...no carving!

I make this chicken all the time and it works so well with our busy schedules. We use it in salads, serve it with rice and pasta, and in chicken tacos! Whew! Everyone is happy!

You can also play around with the spice combinations - add more or your favorite...and it is amazing when some preserved lemons - they add a richness to the dish.

 

Now go grab and chicken and make dinner tomorrow easy peasy!

 

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

Bake Up Some Banana Gingerbread

I LOVE Fall. The weather is amazing and it is finally time to bake with my favorite flavors - nutmeg, cinnamon, pumpkin...and gingerbread! So I had some (very ugly) bananas begging to be made into bread, but felt the need to give this banana bread a Fall twist by adding the flavors of gingerbread....and a few chocolate chips (because they make life better!).

CONTINUE READING

Perfectly Delicous EASY Vegetable Pasta Salad

This family of mine LOVES pasta. I LOVE veggies (and they sort of do...sometimes..depending on the veggie). So what better way to give them the pasta they love and make mom happy than with a Perfectly Delicious Vegetable Pasta Salad. Not only is this salad packed of of nutritious veggies, but it has the heartiness of ultragrain quinoa pasta, tossed with your favorite dressing and kissed with some freshly grated Parmesan. This pasta salad is so versatile - it is great for lunchboxes, dinner on a warm evening, and a crowd-pleaser at picnics and barbecues (Labor Day is fast approaching!)

CONTINUE READING

Banana Split Ice Cream Pie (Recipe)

We really love ice cream in this house. I used to exercise only so I could eat ice cream (makes sense, right?). After making Mocha Mud Pie for the family, I felt inspired to make MORE ice cream pies. I have been feeling very traditional and nostalgic, and so what better "old Fashioned" flavors to put into an ice cream pie than a BANANA SPLIT! Chocolate, strawberry, vanilla, banana, hot fudge, whipped cream, cherries - whats not to love!

I did some research on what exactly was in, or on a banana split. I did not know that pineapple and strawberry toppings, along with marshmallow was a part of the traditional banana split! Did you? I took a few modern liberties with my ice cream pie, but it absolutely tastes like a luscious decadent banana split!

NOTE: You have to work quick if you live in a hot area - it is ice cream, after all! Be prepared, have your ingredients ready and your work surface prepped. If I can make this pie in the heat of a Texas summer, you can manage it too!
 

Ingredients

• 4 cups Vanilla ice cream
• 4 cups chocolate ice cream
• 4 cups Strawberry ice cream 
• 1 Package Vanilla Wafers
• 5 Tablespoons butter, melted
• 1/2 cup (or less..or more!) Hot Fudge Sauce 
• 3 medium bananas, sliced
• Whipped Cream
• Maraschino cherries
• Marshmallow topping
• Optional
• 1/2 cup toasted sliced almonds
• Mini Vanilla Wafers
• Pineapple (sundae) sauce
• Strawberry (sundae) sauce

Supplies

• Food Processor
• Wood spoon, spatula
• Pie Tins or cake round (I used the 9" round cake pans in the Cake Boss 5-Piece Bakeware Set )
• Mixing Bowls
• Knife
• Optional: Ziploc bag (with tip cut off) - similar to a DIY piping bag.

THE COOKIE CRUST 
NOTE: MY daughter said she would like to try Oreo Cookie Crust next time. If you want that recipe head over to the Mocha Mud Pie I posted the other day

• Preheat oven to 350F
• Place about 45 Vanilla Wafers in a food processor and process until they are fine crumbs.
• Melt butter in the microwave (in a microwave safe dish) for about 30 seconds.
• In a mixing bowl, combine the cookie crumbs and butter together and mix thoroughly.
• Place the cookie crumb mixture into the pan and press down and onto the side of the pan to create a crust. I use a small glass bowl to press the crumbs down and up onto the sides firmly.
• Bake for 10 minutes in the 350F oven.
• Remove from oven and let cool completely. 

THE FILLING - do this THREE TIMES, Once for CHOCOLATE, once for STRAWBERRY, and one for VANILLA ice cream

Once the pie crust is cooled...

• Let CHOCOLATE ice cream soften slightly, just so it is spreadable, and spread into the bottom of the pie crust
• NOTE: I discovered this as I put my last layer of ice cream (Vanilla) on the pie and realized that next time I will do this for each layer.
• Place softened ice cream in a gallon size ziploc bag
• Snip the tip off and add the ice cream to the pie crust in a swirling motion. Start on the outside edge of the pie crust and circle your way into the middle with the ice cream.
• Then spread smooth with a spatula.
• Return pie to the freezer to let the chocolate set/harden up (essentially you are doing this if you want to achieve "clean" layers of ice cream in the pie. If you don't care about the layers appearing clean and even...keep on going!)

• REPEAT above steps with STRAWBERRY Ice Cream.
• REPEAT above steps with VANILLA Ice Cream.
• Return to freezer for 4-6 hours (or overnight)

• The ice cream part of the recipe is complete. You can see the edges of my pie are showing some chocolate. The bananas will cover it...or use mini Vanilla Wafers!

• Just prior to serving, slice the bananas and place them all over the top of the pie.  

• Heat the hot fudge and drizzle it over the bananas.

NOTE: It was SUPER HOT the day I made this. I did return the pie to the freezer for about 30 minutes to firm up - it makes it much prettier and easier to cut.

• Use 1-2 Tablespoons of Marshmallow topping on the plate. I made a circle with the back of the spoon. Set the pie in the center of the marshmallow topping.
• Serve with a dollop of whipped cream and a cherry. It might be fun to set out some pineapple, strawberry, and marshmallow toppings to let your guests complete the banana split pie masterpiece! 

What's your favorite ice cream dessert?

if you like this recipe, be sure to check out the Mocha Mud Pie recipe! 

 

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

Mocha Mud Pie: Celebrate National Ice Cream Pie Day (Giveaway!)

It is National Ice Cream Pie Day and I am celebrating with Ginny's! It was pretty easy for me to decide to join in the celebration. Every year someone requests an ice cream pie for their birthday! My Mocha Mud Pie is among the most requested! This delicious ice cream pie is rich and creamy with a crunchy chocolate cookie crust. Drizzle it with hot fudge and it is pretty much perfection! This summer we were traveling for the kids birthdays, and so (gasp!) I did not make my Mocha Mud Pie...but now we have the perfect reason to make this pie and celebrate summer and National Ice Cream Pie day!! (Hint, Hint: Be sure to read to the bottom...thanks to Ginny's there are two chances for you to enter to win some pretty amazing gift cards during this celebration!)

This pie is pretty easy to make - easy enough that you could whip it up and be able to enjoy if for dessert tonight. Of course you can make your own ice cream, but for this version we are sticking to store bought ice cream. 

NOTE: You have to work quick if you live in a hot area - it is ice cream, after all! Be prepared, have your ingredients ready and your work surface prepped. If I can make this pie in the heat of a Texas summer, you can manage it too!
 
Ingredients

• 1.5 Quarts Coffee ice cream
• 1 Pint chocolate ice cream
• 1 Package Oreo Cookies (with the creme scraped out) NOTE: You can use Chocolate Wafer Cookies - I just have a hard time finding them where I live. Reserve about 6 (3 for the center garnish and/or for crushing for a topping)
• 5 Tablespoons butter, melted
• 1/2 cup (or less..or more!) Hot Fudge Sauce 
• 1/2 cup toasted sliced almonds
• Optional for decorating, mini Oreos, crushed Oreos.
  

Supplies

• Food Processor (like this Villaware 12-Cup Food Processor)
• Wood spoon, spatula
• Pie Tins or cake round (I used the 9" round cake pans in the Cake Boss 5-Piece Bakeware Set )
• Mixing Bowls (I love these Cake Boss Mixing Bowls) 
• Knife

Make It!
I was lucky to be able to use some amazing products from Ginny's - be sure to visit those links! And head over to Ginny's to enter to win one of 5 $250 giftcards!  

THE COOKIE CRUST

• Preheat oven to 350F
• Scrape/Remove the creme filling from the Oreos using a butter knife.
• Place cookies in a food processor and process until they are fine crumbs, resembling coffee grounds.
• Melt butter in the microwave (in a microwave safe dish)
• In a mixing bowl, combine the cookie crumbs and butter together and mix thoroughly.
• Place the cookie crumb mixture into the pan and press down and onto the side of the pan to create a crust. I use a small glass bowl to press the crumbs down and up onto the sides firmly.
• Bake for 10 minutes in the 350F oven.
• Remove from oven and let cool completely. 

THE FILLING
Once the pie crust is cooled...

• Let coffee and chocolate ice cream soften.
• Individually, stir the ice cream into a creamy texture.
• Add the creamed chocolate to the coffee ice cream and thoroughly combine.

ASSEMBLE IT

• Put the creamed ice cream mixture into the cooled pie crust and smooth out with a spatula.

• Option #1
• Place mini Oreos around the outside edges on the pie tin.
• Sprinkle toasted almonds all over the top of the pie.
• Heat 1/4 cup+ of the hot fudge and drizzle it all over the pie. I use a spoon and go back and forth horizontally, then turn the pie tine and do it criss-crossing the other drizzles.
• (NOTE: You can wait to add the hot fudge until you serve it...or add even more when yo serve it.)
• Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).

• Option #2
• Crush cookie and sprinkle all over the pie.
• Sprinkle Toasted almonds all over the pie.
• Heat 1/4 cup+ of the hot fudge and drizzle it all over the pie. I use a spoon and go back and forth horizontally, then turn the pie tine and do it criss-crossing the other drizzle.
• (NOTE: You can wait to add the hot fudge until you serve it...or add even more when yo serve it.)
• Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).
• Place the completed pie back into the freezer to firm up. It needs at least 4 hours (Overnight is best).

When you serve this little piece of heaven

All that is left to do is enjoy...and enter these amazing giveaways!

First...head over to Ginny's to enter to win one of 5 gift cards for $250 each! (Open to US based residents).

Just click right here to enter.

Now, enter HERE to win a $100 giftcard to Ginny's

Open from 8/18/2015 through 8/25/2015 to U.S. Based Residents. Winners picked at random

a Rafflecopter giveaway

 

Visit Ginny's on Facebook 

Ginny's on Pinterest  

Ginny's on You Tube

and check out their Blog, The Kitchen Sink 

Happy National Ice Cream Pie Day! 

This post is written and created at 504 Main by Holly Lefevre   disclosure: Compensation for this post is supplied by Ginny's. Opinions and original recipes are from 504Main.

CONTINUE READING

Get Your Kids to Drink Green Smoothies

I love the energy green smoothies give me. I also love being able to get all those vitamin and minerals in me with a great tasting smoothie. And, guess what? My kids drink them too...without complaint! In fact, they love them. They ask for them. When I talk to people about the green smoothie craze, they often tell me that their kids wont drink them...and sometimes they wont either! But I have a few tricks that helped me get my kids started b green smoothies, and have helped a few adults conquer their "fear" of the green smoothie!

CONTINUE READING

Sweet Basil Simple Syrup

I am not a super adventurous foodie-type person, but I do like to try some (slightly) unusual concoctions. Often they are related to beverages and baking. I use my recipe for Vanilla Simple Syrup all the time. Recently I was at an event and the bartender had created a beverage using a Basil Simple Syrup. I was hooked! I will share my cocktail recipe in the next day or two...but I do realize you might be wondering "what else can I use Basil Simple Syrup for?" Well, let me tell ya...use it to flavor lemonade, iced tea, and other fruity delights. (I have more ideas coming!)

 
Ingredients
(easily doubled for more sweet basil goodness!)

• 1 Cup Water
• 1 Cups Granulated Sugar
•  About 8-10 good sized leaves of basil. I bought a package of organic basil at the grocery store, and for boiling, added the leaves still on the larger stem.
• You will also need a strainer

 Make it...

• Place the water, sugar, vanilla, and basil in a medium sauce pan and slowly bring the mixture to a boil until the sugar is dissolved.
• All in all, I simmered my syrup for about 40+ minutes on low. I really wanted to get that amazing basil flavor. If you are unsure of the taste, sample a bit as you cook, until the syrup is to your liking.
• Let cool. Strainer the mixture to remove any pieces of basil that might be in there. You want the syrup to be "smooth."
• Transfer the mixture and the bean to am airtight container (I use a mason jar for storage).
• Store in the refrigerator. I cannot quite give you a time frame for how long it will keep because we use it up quickly...a month or two is my guess! 

Want to try your hand at other syrups, check out my Vanilla Simple Syrup 

Have you made your own syrups? Whats you favorite flavor? 

This post is written and created at 504 Main by Holly Lefevre

CONTINUE READING

It's a S'mores Summer: How to Create a S'mores Bar

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LetsMakeSmores #CollectiveBias #sponsored

I believe S'mores are a little taste of heaven on earth! Having a S'more takes me back to camping with my girl scout troop, warm summer nights at the lake with my family, and roaring beach bonfires with friends. In fact we moved from the coast of California one year ago, and my last night in our sleepy beach town we attended a bonfire, surrounded by friends and making S'mores! It was an amazing memory to leave on, and I wouldn't have it any other way!

CONTINUE READING