Endless Simmer Recipes from Me!

Hey, y'al!  If you read this blog regularly, you probably know that I've been blogging on the foodie site Endless Simmer for about 7 months.

I love coming up with creative recipes to post.  Usually on my own blog, I post healthier recipes that I eat in my daily life...but on ES, I am all about the splurge-y recipes ;)

So, I thought I'd give you a round up of all the recipes I've posted to date.  Scroll through and enjoy.  If you want to see the recipes, click on the name below each picture.

Sweet Potato, Butterscotch, Bacon and Goat Cheese Quesadilla

Smackaroons: Coconut Crème Kiss Filled Macaroons

Chunky Rosemary-Infused Hummus

Strawberry Snickerdoodles

Homemade Doritos Crunch Wrap

Spinach & Feta-Jalapeño Dip Turkey Burger

Mango Coconut Mojito

Crispy French Toast Strawberry Shortcake

1-Minute Sea Salt Chocolate Cherry Cake

Hawaiian Pizza Sliders

Grilled Rosemary Chicken and Potato Skewers

Cherry Berry Chiller

Stuffed PayDay Cookies

Grilled Watermelon & Feta Salsa

Attack of the Oreo…Cocktails!

Coconut Shrimp Meatball on Crostini with Fruit Salsa

Bourbon & Chocolate Covered Cherry Cupcakes

Healthy Lobster Mac and Cheese

Chocolate Dipped Ice Cream Cookie Sandwich…on a Stick

Shrimp Poboy Pizza

Weeknight “Gumbo”

Zombie Head Brownie Bites

Easy Zombie Brain Cheese Ball

Rustic Mushroom Tart

Creamy Veggie & Bean Soup with Homemade Rustic Rosemary Bread

Update: This posted yesterday :) 

Bacon-Wrapped Smoked Turkey Stuffed with Goat Cheese, Chicken Breast and Bacon-Wrapped Lamb Meatloaf

WIAW: White Chicken & Veggie Chili

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Hey, there, party people!

I'm not sure why I called you that.  Attempting to be cool?  In 1997??  Whatever.

It's Wednesday, again!  Time to talk food stuffs.

Breakfast, Part I: Bar

I slept so cozy, it was hard to get my butt out of bed for 5 a.m. boot camp.  I did it though.  But not without complaint.  Anyways, I ate this Luna bar before I went.  FYI, it tastes absolutely NOTHING like a brownie.  Don't be fooled.

Breakfast, Part II: Pumpkin Protein Oatmeal

I tend to repeat meals alot, in case you have not noticed...but rather than make an omelet today (which is kind of what I wanted), I created a new oatmeal.  I'm glad I did.  It was so creamy and filling-perfect for a chilly morning!

Pumpkin Protein Oatmeal

serves 1

1/2 cup of quick oats

1/2 banana

1/2 scoop vanilla protein powder

3/4 cup almond milk

1/4 cup pumpkin puree

1-2 sweetener packets

sprinkle of cinnamon

Mix all of this together in a microwaveable bowl and microwave for 2 minutes.

Top with lite syrup and walnuts, if you want.

Coffee was consumed, as well...

Didn't really get a good photo of my coffee, because I was distracted by this face (Baby the Cat).

She loves watching me take pictures...and having her picture taken!

A.M. Snack: Nuts

I usually buy the Heart Healhty Nut-rition, but they were out at the store.  So, I got Men's Health.  To be honest, I just ate the pistachios out of this pack.  If that's a crime, lock me up, because they were delicious   All 6 of them.

Lunch: Salad with Chicken & Veggies

For lunch today I had some leftover teriyaki baked chicken over spring mix with goat cheese, walnuts, tomatoes and dried cranberries.  On the side I had brussels sprouts and baby carrots dipped in this hummus:

Yum!

Then for dessert, I finished off these bad boys (there were probably 5 or 6 crisps left).  They were delish!

I just noticed I'm holding almost all my food.  Is that something I do?  Hmmm, not sure.  I guess it makes sense though to hold it for the camera.

Dinner: White Chicken Chili & Bread

 I threw together some super fantastic chili/soup to share with my mom while watching our favorite Tuesday shows (New Girl fans in tha houze??) .  Here's how I made it:

White Chicken & Veggie Chili

serves 6-8

olive oil

2 large chicken breasts, cooked & diced

3 carrots, diced

3 ribs celery, diced

1/2 onion, finely diced

1-2 cloves garlic, minced

1/2 green pepper, finely diced

1/2 red pepper, finely diced

jalapeno, seeded and finely diced

handful of mushrooms, diced

2 cans white beans with juice

1-1 1/2 cups chicken broth

1/2 cup sour cream

1 tsp chili powder

3/4 tsp cumin

1/4-1/2 tsp cayenne pepper

Heat the olive oil in a large pan and cook onions for about 4 minutes.  Throw in the garlic for another 2 minutes.  Add in all your veggies and peppers (except the mushrooms) and cook for about 6-8 minutes.  Throw in the mushrooms for an additional 2 minutes.  Add all the other ingredients and raise the heat to a boil.  Simmer for a few minutes and then serve.  Enjoy!

For dessert, I had some of this:

Are you sensing a food trend today?  Lots of chocolate brownie.  Need it, want it, gots to have it.

Stay tuned to Endless Simmer, because there is an EPIC Thanksgiving post going up tomorrow (Thursday)!

Goat Cheese Stuffed Sweet Peppers

Wow, this weekend was a blur of epic recipes.  When you stuff 3 kinds of meat in a turkey, you give little thought to appetizers and side dishes.

Buuuut, I did make this super simple appetizer that is so good it could stand up to a Thanksgiving type meal.

Am I being coy here?  Well, I guess you can check Endless Simmer this week to see what I post.  It just might rock your socks.  I'll update this post with links once posted (assuming I remember to do so).

This recipe is literally just 3 ingredients, plus butter...Erm..4 ingredients.  It comes together in no time.  I'm thinking you should try it ;)

Goat Cheese Stuffed Sweet Peppers

bag of sweet peppers

log of chevre goat cheese

panko bread crumbs

melted butter (1 tbsp)

Preheat the oven to 400 degrees.  Cut open the peppers long ways and use a spoon to scoop out the ribs and seeds.  Lay the pepper halves in a large baking pan.  I used a 9x13.  Toss about 1/2 cup of bread crumbs in the melted butter and set aside.  Spoon goat cheese into the peppers, top with the bread crumbs and bake for 15 minutes.  So good.  I promise.  You could probably use a spicy pepper here if you wanted to.  It's your life.

Ground Lamb Kabobs

Guys, I totally forgot to post this!  Ha.

I uploaded the pictures a week or so ago and just had them sitting there...not doing anything at all.

These kabobs were so tasty and easy that I had to share these with the world.  Or at least you lovely people ;)

This recipe comes from Steven Raichlen's How to Grill book.  He is the master of all grilling!  He's the dude from BBQ University, if anyone else lived for years without cable and knows what I'm talking about...

Yeah..

I'm just gonna get to it.

Ground Lamb Kabobs

serves 4

1 1/2 lbs ground lamb

3 tbsp minced fresh cilantro

2 jalapeno peppers, seeded and finely diced

2 gloves garlic, minced

1-2 tsp dried ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp black pepper

1/4 tsp ground nutmeg

salt

Mix all ingredients in a large bowl and let it rest for about 30 minutes.

Then take handfuls of it and form it on skewers, like this.

Then wrap two bricks in foil, put them on the grill with enough space for the kabobs and heat your grill to medium high.

Place skewers in between bricks and cook for about 4 to 6 minutes on each side (I doubled the recipe for below batch).

Since the finished kabobs looked a bit like poo, I sliced them up and laid them over some yellow rice to serve.

I also made the cilantro chutney from Raichlen's book, which was so tasty...that I'm gonna give you that recipe, too!

Cilantro Chutney

makes 1 cup

1 bunch fresh cilantro

2 cloves garlic

2 jalapeno peppers, seeded

3 tbsp walnuts

2 tbsp onion

1/4 cup lemon juice

2 tbsp vegetable oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp sugar

Pulse these ingredients in a food processor until combined.

Here's a plate I made.  It has a kabob with roasted veggies, plus my mushroom tart.

Check out the recipe and cookbook review over at Endless Simmer for my Rustic Mushroom Tart.

Here's a picture to entice you.

WIAW: Veggie & Bean Soup

Well, hey there...it's time for What I Ate Wednesday :)

I'm almost completely over my cold.  Time to fall into good habits!

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Breakfast Part 1: Cereal

Before 5 a.m. boot camp, I had half a cup of Honey Nut Cheerios with some almond milk.

Breakfast Part 2: Veggie Scramble & Toast

After a tough work out, I made a veggie filled egg scramble (1 egg, 2 egg whites, mushrooms, onions & green peppers).  I also had a piece of Sarah Lee's 45 calorie bread with some I Can't Believe It's Not Butter spread.  Coffee on the side.

Morning Snack: Veggies & Hummus

I had some leftover steamed veggies from Jason's Deli leftover from Monday's lunch & I thought I'd try it in some hummus.  Um, awesomeness.

Lunch: Veggie & Bean Soup with Bread

I made a super yummy and healthy soup on Monday along with some rosemary peasant bread.  Recipes coming soon to Endless Simmer.

Afternoon Snack: Snack Pack

I went to Target in search of my favorite hummus snack pack, but got this instead.  I munched on some of this in the afternoon.  It had cheese, apples, Goldfish & brownie.  It was alright, but I probably wouldn't buy it again.

Dinner: Fish & Veggies

Went out to Humdingers for dinner.  I tried a new to me fish called "swai."  It was very much like tilapia.  I had it blackened with some grilled zucchini and sweet potatoes.

For dessert I had TCBY frozen yogurt with toppings, but I didn't take a picture :(  Sorry about that.  Refer to this post for a glimpse on how my yogurt typically looks.

I have a super yummy lamb recipe coming at ya on Friday...so check back!

Chocolate Cupcakes with Maple Frosting & Candied Bacon

Please don't tell me you ate too much Halloween candy and need a break from sweets.

Look at these guys.  You don't want to hurt their feelings...

These chocolate cupcakes are yum on their own.  The perfect amount of richness...but if you want to put it over the top, you must throw together this cheater icing and candied bacon garnish.  You will be loved by all.  Except vegetarians...they might hate you.  But that means more cupcakes for you!

Chocolate Cupcakes with Maple Frosting & Candied Bacon

makes 18 cupcakes

3/4 cup cocoa powder

1 1/2 cup flour

1 1/4 cup sugar

1/2 tsp espresso powder

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp canola oil

2 tsp vanilla

Preheat the oven to 350 degrees.  Mix all this stuff together, fill cupcake liners about 2/3 full & bake for 20-25 minutes.

Cheater Maple Bacon Frosting

tub of whipped buttercream frosting

1 tbsp maple syrup

1 tbsp bacon grease

Mix all of this together and chill for half an hour.  Pipe onto cupcakes.

Candied Bacon Garnish

bacon

brown sugar

Sprinkle brown sugar on bacon.  Bake for 20 minutes at 400 degrees.

My advice for these cupcakes is to pack them up and take them somewhere other than your kitchen.  I'm only trying to help you....but save at least one for yourself.  They are worth it.

Happy Friday!