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24 Sep

Cheesecake bars hooked up with cinnamon rolls and became the best dessert you’ll have all year — Blender Cinnamon Roll Cheesecake Bars!! The sweet and salty cinnamon graham cracker crust pops under the luscious and rich cinnamon swirled cheesecake.

And you thought that was all the good news…there’s more! The cheesecake filling is all made in a blender! It doesn’t get any easier than throwing everything into the Blendtec and letting it do all the work! We have discount code for you so you can love a Blendtec blender as much as we do so keep reading…

 

A photo of three cinnamon roll cheesecake bars stacked on top of each other.A photo of three cinnamon roll cheesecake bars stacked on top of each other.

 

These cheesecake bars came about because we’ve made a gazillion other cheesecake recipes and it just felt so right. I did an Instagram story (@ohsweetbasil) a while back about sitting alone in the dark at the counter eating bite after bite of this cheesecake all while Cade was at the gym. HELLO, SHAME ALERT!

I normally have slightly more self control, but this dessert obliterated every ounce of willpower I have. It is THAT heavenly!

What is a Blendtec Blender?

A Blendtec blender is the best blender on the globe, the last blender you will ever need, and something we use in the kitchen every single day. You’ve seen us post about all our favorite protein shakes, like our Orange Berry Protein Shake or our Almond Joy Protein Shake. All made easy in the Blendtec! This blender is the version we’ve had for years, but we just upgraded to the professional series and we are obsessed!

 

A photo of a cinnamon roll cheesecake bar.

A photo of a cinnamon roll cheesecake bar.A photo of a cinnamon roll cheesecake bar.

 

How to Make Blender Cinnamon Rolls Cheesecake Bars

These cheesecake bars are made in three different parts – the crust, the filling and the cinnamon swirl.

Crust

To make the cinnamon graham cracker crust, you need just 4 ingredients – graham cracker crumbs, melted butter, brown sugar and cinnamon. Mix them in a bowl until they feel like wet sand and then press it into an 8×8 pan. Bake the crust in a preheated oven (350 degrees) for 8 minutes. Allow it to cool.

Filling

Reduce the heat of the oven to 325 degrees. Add the cream cheese, sugar and vanilla to your blender and blend it until smooth. We use the “batter” setting on the Blendtec. If you don’t have that setting, start with a slow speed setting and build to medium speed until just combined. Add the sour cream to the blender and blend until it is smooth. Then you want to add the eggs one at a time them into mixture until smooth. Now your cheesecake mixture is ready.

Cinnamon Swirl

 In a separate bowl, mix together the melted butter, brown sugar and flour until it is smooth.

Pour half of the filling onto the crust and then add drops of the cinnamon swirl all over the filling and swirl it in with a knife. Then pour the remaining batter on top and repeat the same steps with the cinnamon swirl. Bake the cheesecake bars for 35-40 minutes or until there isn’t much jiggle in the middle. Then it needs to go into the refrigerator for at least 2 hours to finish setting up.

 

A photo of a cinnamon roll cheesecake bar sitting on a wooden surface with cinnamon sticks sitting next to it.

A photo of a cinnamon roll cheesecake bar sitting on a wooden surface with cinnamon sticks sitting next to it.A photo of a cinnamon roll cheesecake bar sitting on a wooden surface with cinnamon sticks sitting next to it.

 

How Do You Know When Cheesecake Is Done?

I’m sure there’s an exact science to this, but my foolproof way is to do the jiggle test. With a hot pad, grab one side of your baking dish and give it a gentle jiggle. If there is a lot of jiggle in the middle of your cheesecake, let it bake for a couple more minutes. When it is done, there won’t be hardly any jiggle at all.

Can You Make Cheesecake With Neufchâtel Cheese?

Yes, you can totally use neufchatel cheese in cheesecake. It is usually cheaper and lower in fat, so winning!!

 

A photo of three cinnamon roll cheesecake bars stacked on top of each other.

A photo of three cinnamon roll cheesecake bars stacked on top of each other.A photo of three cinnamon roll cheesecake bars stacked on top of each other.

 

Can You Substitute Greek Yogurt For Sour Cream?

Yes, plain Greek yogurt is a great substitute for sour cream in cheesecake. It is high in protein and lower in fat, so it pretty much makes these cheesecake bars healthy for you. Ok, not really at all, but it does help me feel a little better about devouring them alone in the dark!

Can Cheesecake Cause Food Poisoning?

Just about any food can cause food poisoning if not cooked or stored properly. The main cause for concern with cheesecake is the eggs in it. If it is baked properly, there is no need to worry at all. Once the cheesecake is baked, it should be stored in the refrigerator and not left out at room temperature for more than an hour or two.

 

 

A photo of a cinnamon roll cheesecake bar.

A photo of a cinnamon roll cheesecake bar.A photo of a cinnamon roll cheesecake bar.

 

Does Cheesecake Need To Be Refrigerated?

Yes, cheesecake should be kept in the refrigerator. With all the dairy products in it, it is prone to spoil if it reaches unsafe temperatures. These cheesecake bars need to be refrigerated to set up properly, so you’ll be serving them right from the refrigerator anyway. Then we when you are done serving, just stick it right back in the fridge…if there are any leftovers!

Can Cheesecake Be Frozen?

Yes, this cheesecake freezes great! Allow it to cool completely and wrap it in foil and then plastic wrap. Then place it in a plastic ziploc bag. It will last in the freezer for up to 3 months. When you are ready to eat it, allow it to thaw in the refrigerator and then devour! We like to cut these bars into individual servings and then freeze them. Then you can pull out however many servings you want!

 

A photo of three cinnamon roll cheesecake bars stacked on top of each other.

A photo of three cinnamon roll cheesecake bars stacked on top of each other.A photo of three cinnamon roll cheesecake bars stacked on top of each other.

 

Ok, the moment you all have been reading and waiting for! Go get yourself a Blendtec blender and use the discount code ohsweetbasil for 25% off your purchase! You’re welcome! Do it! You’ll never regret it!

They have settings for anything you will ever want to blend. It stops and tells you when you need more liquid. There are no sharp blades to try and clean or scoop around. And probably my favorite feature, when you’re done using it, add a little water and a couple drops of dish soap, push the clean button, and it pretty much cleans itself!  They are just THE BEST!

***ALERT***: Before we get a hundred comments and emails, the frosting drizzle on these in the photos is just a mixture of powdered sugar and cream. We wanted to love it, but we just didn’t. We like them better without it. So they make for pretty pictures, but we haven’t included it in the recipe card.

 

 

Blender Cinnamon Roll Cheesecake Bars is your next favorite dessert! That cinnamon swirl is everything and the cinnamon graham cracker crust…I could eat it plain! Put it all together and you can’t resist. Nom nom nom!

 

More BLENDER RECIPES You’ll Love:

Blender Cinnamon Roll Cheesecake Bars

Creamy cheesecake on a cinnamon graham cracker crust with bits of cinnamon filling swirled in it.

Prep Time20 mins

Cook Time35 mins

Course: 100 Best Brownies and Bars Recipes

Cuisine: American

Keyword: bar, bar dessert, cheesecake, cinnamon, cinnamon roll, dessert, graham crack crust

Servings: 12

Calories: 459kcal

  • 2 Cups Graham Cracker Crumbs
  • 1/4 Cup Brown Sugar
  • 1/3 Cup Butter melted
  • 1 Teaspoon Cinnamon

Filling

  • 16 Ounces Cream Cheese 2 packages, softened
  • 1/2 Cup Sour Cream room temperature
  • 2/3 Cup Sugar
  • 2 Large Eggs room temperature
  • 1 Tablespoon Vanilla

Cinnamon Swirl

  • 6 Tablespoons Butter melted
  • 1 Cup Dark Brown Sugar
  • 1/4 Cup Flour
  • Preheat an oven to 350 degrees

  • In a bowl, combine the melted butter, graham crackers, brown sugar and cinnamon until it appears to be wet sand.

  • Press into an 8×8″ baking dish and bake for 8 minutes.

  • Remove to cool.

Filling

  • Turn the oven down to 325.

  • In a blendtec blender, combine the cream cheese, sugar and vanilla until smooth.
  • Add the sour cream and beat until smooth again.

  • Add the eggs, one at a time until smooth.

  • Pour half of the filling over the crust, dot with cinnamon swirl and carefully swirl with a knife.

  • Repeat filling and swirling one more time.

  • Bake at 325 for 35-40 minutes or until the middle doesn’t jiggle too much.

  • Refrigerate two hours to set.

Serving: 1bar | Calories: 459kcal | Carbohydrates: 48g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 336mg | Potassium: 134mg | Fiber: 1g | Sugar: 38g | Vitamin A: 951IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

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Credit: Source link

23 Sep

An easy Italian pear cake is the perfect pairing with a cup of cocoa for breakfast or snack time. This cake is made with sweet and creamy mascarpone cheese and fresh pears, baked until tender and juicy. It’s guaranteed to put a smile on your face!

 

A slice of pear cake on a plateA slice of pear cake on a plate

 

Pears are such underrated Autumn fruits, but we’re going to change that with this Italian Pear Cake! This delicious cake is going to put pears front and center this season. It has exceptionally tender crumbs thanks to the addition of mascarpone.

If you love pears as I do, let me tell you they are delicious in smoothies and sandwiches too. If you have a couple of overripe pears, throw them into a Pear Smoothie for breakfast. Then pack this Prosciutto and Pear Panini for lunch, it has the perfect savory-sweet taste. And then don’t forget a slice of this Italian Pear Cake for dessert.

How to make pear cake recipe with mascarpone

What type of pear is best for baking?

Anjou and Bosc are best for baking because they are firm, crisp and won’t fall apart when cooked. However, in a pinch, you can use Bartlett pear, make sure they are ripe but firm.

In general, you should bake this pear cake with the type of pear you love to eat so you can truly enjoy it.

 

Folding diced pears into cake batter

Folding diced pears into cake batterFolding diced pears into cake batter

 

  1. Start by dicing and slicing the pears. You’ll use the diced pears inside the cake batter and the sliced pears will be added on top.
  2. Mix the wet ingredients and the dry ingredients into two separate mixing bowls before combining them together.
  3. Once the cake batter is formed, fold in the diced pears.
  4. Make sure to brush the cake pan with some melted butter before adding the cake batter. Arrange the sliced pears on top, brush pear with reserved butter so they don’t dry out in the oven and sprinkle reserved sugar on top for shine.
  5. Bake it at 350°F for 45 minutes.
  6. Allow it to cool completely before unmolding from the cake pan.

 

Brushing pears with butter before baking

Brushing pears with butter before bakingBrushing pears with butter before baking

 

What pan to bake pear cake in?

Use a 9″ springform pan to bake this cake in so you can remove it from the pan easily. If you don’t have a springform cake pan, you could use a regular 9″ cake pan, or even an 8″ cake pan.

Make sure to butter and line the pan with parchment paper so the cake doesn’t stick.

If using a small size pan, you may need to increase the baking time, about 5 – 10 minutes.

Check doneness 5 minutes before the cake is supposed to finish baking to ensure you don’t over-bake since oven temperature can vary.

Dusting powder sugar on pear cake

Dusting powder sugar on pear cakeDusting powder sugar on pear cake

 

How do you prepare pears for baking?

Should you peel pears?

For eating you should leave the skin on since pear skin has a lot of nutrients. However, when baking, I like to peel pears for a more uniform texture whether it’s for this Italian pear cake, a pear tart, or even a pear bread pudding. But if you don’t peel the pears, the treats would be just as delicious.

 

How do you core a pear without a corer?

You don’t need a corer to core apples and pears. Just cut the pear in half and use a melon baller or a teaspoon to scoop out the core. Alternately, quarter the pear and use a knife to cut a notch to remove the core. I use the knife method because it’s one less equipment to clean.

 

A slice of Italian pear cake being served

A slice of Italian pear cake being servedA slice of Italian pear cake being served

 

More easy cakes

This Italian pear cake may sound fancy but it’s actually super easy to make. I think of it as a simple coffee cake without streusel. You can serve it for breakfast with coffee as well as for dessert with a dreamy homemade hot chocolate. Who doesn’t love a double-duty cake like that? Here are even more easy cakes for you to love this Fall:

 

If you make this peach cake recipe, we’d love to see a photo. Tag us on Instagram @wildwildwhisk and @ohsweetbasil. Happy baking!

Italian pear cake

An easy Italian pear cake is the perfect pairing with a cup of cappuccino for breakfast or snack time. This cake is made with sweet and creamy mascarpone cheese and fresh pears, baked until tender and juicy. It’s guaranteed to put a smile on your face!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: 500+ Best Dessert Recipes, Dessert, Easy Cake Recipes For Beginners

Cuisine: Italian

Keyword: italian pear cake, pear cake, pear cake recipe

Servings: 10

Calories: 280kcal

Author: Trang

  • 1 ¼ cup all-purpose flour
  • cup granulated sugar divided
  • ½ teaspoon kosher salt
  • 1 ¼ teaspoon baking powder
  • 3 oz unsalted butter melted, divided
  • 8 oz mascarpone room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 small pears ripe but firm
  • Preheat the oven to 350°F.

  • Peel the pears. Dice one pear into bite-size cubes and cut the second one into ⅛” slices. Set aside.

  • Melt butter in the microwave for 30 – 40 seconds. Brush a 9” springform cake pan with some melted butter. Reserve about 1 teaspoon to brush on the pears later.

  • Add the remaining melted butter to a medium mixing bowl along with mascarpone, eggs, and vanilla extract. Beat with a whisk until smooth.

  • In a small mixing bowl, add flour, baking powder, salt, and sugar. Reserve about 1 teaspoon of sugar to sprinkle on top later. Mix the dry ingredients together with a whisk until evenly distributed.

  • Add the dry ingredient mixture to the wet ingredient in the medium mixing bowl and fold with a spatula until combined. Fold the diced pears into the batter.

  • Transfer cake batter into the prepared cake pan, use the spatula to flatten the top down. Add sliced pears on the top. Brush pears with the reserved butter and sprinkle the reserved sugar over the top.

  • Bake for 45 minutes until the top is light brown and an inserted toothpick in the middle comes out clean with just a few crumbs on it.

  • Allow cake to cool completely before unmolding from the cake pan.

Serving: 101g | Calories: 280kcal

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


Credit: Source link

22 Sep

Naan that is light and fluffy, brushed with melted butter and garnished with freshly chopped cilantro with the perfect amount of flavor so you just can’t stop eating it!

 

A photo of four pieces of homemade naan stacked on each other.A photo of four pieces of homemade naan stacked on each other.

 

There’s a restaurant in Utah called, Bombay House and I love their naan bread. I mean, it’s bread so of course I do. #carbsforever But until I discovered this Easy Homemade Naan Recipe I’d never tried it at home. 

It can’t be denied, I’m a dipper and a sopper. I love dipping my bread in oils and vinegars, sopping up excess sauce on my plate and just eating it to stuff my face. I love bread. 

A photo of a piece of homemade naan garnished with cilantro.

A photo of a piece of homemade naan garnished with cilantro.A photo of a piece of homemade naan garnished with cilantro.

 

There are so many recipes out there and I started testing them all…like everything I could find online and trying all my own creations and I just could not settle on any. There were plain yeast recipes, recipes with baking powder and baking soda, overnight recipes, 30 minute recipes and recipes that use milk and I hated them all. 

And then I found one on America’s Test Kitchen and once again they nailed it. Now listen, after saying that I shouldn’t admit this, but I still changed the recipe because this method just worked better for me. 

 

A photo of four pieces of homemade naan stacked on each other.

A photo of four pieces of homemade naan stacked on each other.A photo of four pieces of homemade naan stacked on each other.

 

How is Naan Made?

Making naan at home is easy and just as simple as making your traditional dinner roll. Here are the steps:

  1. Activate yeast: combine water, yeast and sugar in a small bowl and let it sit for about 5 minutes until it gets foamy
  2. Wet ingredients: whisk together the yogurt, oil and egg yolk and combine with the yeast mixture
  3. Dry ingredients: add the flour to a food processor and start it on low, slowly add the wet ingredients and process until it the dough comes together. Let the dough rest for 10 minutes.
  4. Salt: salt is a snob and gets it’s own step, but oh how I love salt! Add salt to the dough and process it until the dough comes all together again and then place it in a glass bowl covered to rise for at least an hour or up to 24 hours in the refrigerator.
  5. Divide the dough: pull the dough out and place it on a floured surface. Divide the dough into 4-8 pieces depending on how big you want the pieces. Cover with plastic wrap and let them rest for 30 minutes.
  6. Cook the naan: after setting the oven to warm and placing an oven safe dish inside, roll one dough ball out into a thin circle and place into a hot cast iron skillet that has been drizzled with olive oil. Cover the skilled and cook for 2-3 minutes. Flip it to the other side and cook for another 1-2 minutes. Brush with melted butter and sprinkle with chopped fresh cilantro.
  7. Keep warm: place the cooked naan on to the warming plate in the oven and cover with foil. Repeat this same process with the remaining dough ball.

 

A photo of two pieces of naan bread on a blue cloth napkin and a basting brush.

A photo of two pieces of naan bread on a blue cloth napkin and a basting brush.A photo of two pieces of naan bread on a blue cloth napkin and a basting brush.

 

What to Eat with Naan Bread?

I could eat naan on its own with nothing else for a meal, but I’m weird like that! Carbs are life!

We love it with our easy coconut chicken curry and our Instant Pot honey chicken. Our kids love to take any naan leftovers we might have and make naan pizzas! We have a copycat Bombay House vegetarian tikka masala recipe too that pairs perfectly with naan.

Is Naan Bread Good For Weight Loss?

Short answer…no, not really. It is made with refined white flour that the body treats like sugar. There are worse things out there for weight loss, but I wouldn’t make this a regular part of your diet if you are trying to lose weight.

 

A photo of four pieces of homemade naan stacked on each other.

A photo of four pieces of homemade naan stacked on each other.A photo of four pieces of homemade naan stacked on each other.

 

Is Naan Bread Unleavened?

No, this naan recipe contains yeast which is a leavening agent.

How Long Will Naan Bread Keep?

If you store naan in an airtight container at room temperature, it will last up to 3 days. Store it in the refrigerator and it will last up to a week. It can also be frozen and it will be good for up to 2 months. When you are ready to eat it, let it come to room temperature and then re-crisp it in broiler or wrap them up in foil and warm them in the oven at 350 degrees for 10ish minutes.

Does Naan Bread Need to Be Refrigerated?

No, it does not need to be refrigerated, but if you want it to last a little longer, refrigerating can help with that as mentioned above.

 

A photo of perfectly cooked naan bread.

A photo of perfectly cooked naan bread.A photo of perfectly cooked naan bread.

 

If you have never tried naan, then smack yo’self and make this recipe! It is so irresistible! I seriously can’t stop myself!

 

More BREAD SIDES You’ll Love:

 

Easy Homemade Naan Recipe

It’s light and fluffy, with the perfect amount of flavor so you just can’t stop eating this easy homemade naan recipe brushed with melted butter and garnished with freshly chopped cilantro

Prep Time2 hrs

Cook Time4 mins

Total Time2 hrs 4 mins

Course: Yeast Bread Recipes and Quick Bread Recipes

Cuisine: Indian

Keyword: bread, side dish

Servings: 8 rounds

Calories: 171kcal

  • 1/2 Cup Warm Water
  • 1 1/2 Teaspoons Sugar
  • 1/2 Teaspoon Instant Yeast
  • 1/3 Cup Plain Whole Milk Yogurt
  • 3 Tablespoons Vegetable Oil
  • 1 Large Egg Yolk
  • 2 Cups Flour
  • 1 1/4 Teaspoons Salt
  • 2 Tablespoons Butter, unsalted
  • 1 Tablespoon Chopped Cilantro
  • In a small bowl, add the water, sugar and yeast. Let stand until foamy, about 5 minutes.

  • Whisk in the yogurt, oil and egg yolk.

  • In a food processor, add the flour and then turn it on to low. While the processor is running, slowly pour in the wet ingredients and process until the dough just comes together.

  • Allow the dough to rest for 10 minutes.

  • Add salt to the dough and process again until the dough comes together in a smooth ball. Transfer the dough to a glass bowl with a drizzle of oil and roll the dough to coat all sides. Cover tightly in plastic wrap and allow to rest on the counter for up to 1 hour, or in the fridge up to 24 hours.

  • Remove the bowl from the fridge and sprinkle flour on the counter. Divide the dough into 4-8 pieces depending on how big you want it and roll each piece into a ball. Cover with plastic and allow to rest for 30 minutes.

  • Turn the oven to warm, or 200 degrees and plate an oven safe dish in it. Get out a piece of foil so that each finished naan bread can be placed on the plate in the oven and covered with foil to keep everything warm while you’re cooking.

  • Sprinkle flour on the counter again and roll each ball out into thin circles.

  • Meanwhile, heat a cast iron pan over medium high heat and drizzle with oil. Using a napkin, wipe out excess oil. Throw one circle of dough in the pan and cover with a lid. Allow to cook for 2-3 minutes or until the bottom is lightly brown and bubbles are appearing on top. The bottom will be flat and golden while the top will have those perfect browned bubble spots. This is normal.

  • Remove the lid, using a spatula flip the naan and cook for another 1-2 minutes uncovered. Brush with melted butter and sprinkle with cilantro. Place on the warming plate and repeat until all dough is used.

Serving: 1piece | Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 370mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 17mg | Iron: 1mg

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Credit: Source link

21 Sep

Nachos like you’ve never had before! BBQ brisket thrown into gooey, cheesy nachos? Oh baby, that is like Christmas morning in food form!! There’s a secret to these nachos, in fact there are two! Do you know them?

 

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

 

We went to a local Traeger class all about summer foods and ended up talking about brisket nachos. You don’t recover from that. We could not get those dang nachos off of our minds so I had no choice but to create the ultimate BBQ Brisket Nachos recipe!

 

I will let you in on one of the secrets right off the bat! The key is stirring the beans, brisket and bbq sauce together. It not only ensures that everything is evenly coated in sauce (might I recommend our homemade BBQ sauce?!) but it actually helps everything stick together so you don’t have ingredients falling off of chips and each bite gets a little bit of everything. And isn’t that what you want in a nacho?!

In order to have BBQ brisket nachos, you need brisket! Duh! So start by making our smoked brisket recipe. Unless you’re feeding a huge crowd, you’re going to have some leftovers. Take those leftovers and put them right into these nachos!

Making BBQ Brisket Nachos

Once you have your smoked brisket ready, chop it up (you only need 3 cups), then mix it with the pinto beans and BBQ sauce.

Pull out a sheet pan and load it up with a layer of your favorite tortilla chips and 4 cups of shredded colby jack cheese. We use Tillamook of course! Then top it with half of the brisket/bean mixture. Scroll to the end of the post here to see our second secret!

Repeat everything I just said in a second layer of nachos, and pop it into the oven on broil until all the cheese is melted.

Then you can top it with all your favorite toppings. Here are a few ideas:

  • cilantro
  • red onions
  • cilantro
  • more BBQ sauce
  • olives
  • avocado
  • corn

We like to dig into it family style straight from the sheet pan!

 

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

 

What to Eat with Brisket Nachos?

This is one of those dishes that you don’t need anything else on the side, but I’ve never said no to more food! Elote Mexican Street Corn would be a perfect side dish with it and some mango bacon guacamole. Of course you need some dulce de leche churro donuts for dessert!

Can Nachos Be Made In the Microwave?

The short answer is yes. You can throw a plate of nachos in the microwave and zap them for a minute or so and you will have nachos. The biggest thing you’ll be missing is that delicious toasted chip flavor that makes nachos so dang good!

 

A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.

A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.

 

Are Nachos the Same As Tortilla Chips?

No, nachos and tortilla chips are not the same thing. Tortilla chips are used to make nachos. Nachos are tortilla chips that have been loaded up with cheese and whatever other toppings you want to add.

Can You Eat Nachos When Pregnant?

Yes. Just be sure that you are using pasteurized cheese.

Will Brisket Shred?

Brisket doesn’t really shred like a pulled pork or a shredded chicken, but if it is cooked properly, it will just fall apart. Check out our smoked brisket recipe post for all the details on how to properly cook brisket.

 

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

 

Can Brisket Be Cooked In a Slow Cooker?

Yes and it’s delicious! You won’t get that beautiful smoke ring or all that delicious smoky flavor though. But if you don’t have a smoker or you want to utilize the ease of a slow cooker, 8 to 10 hours on low will do the trick. Then pull the brisket out to a sheet pan roast it in the oven for about 15 minutes on 400 to crisp up the outside.

Are Brisket And Flank Steak The Same?

No. Both cuts of beef come from the underside of the cow, but the brisket comes from the breast area and the flank is closer to the belly area. Brisket is a better cut of beef for long, slow cooking methods (like smoking), and flank steak does best with high-heat, quick cooking. We use flank steak in our carne asada tacos!

 

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.A photo of bbq brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

 

Can Brisket Be Used For Pot Roast?

Yes, it can definitely be used for a pot roast. It may take a little longer to cook because it is so lean. It should be browned off first and be sure to score the fat pad so that it renders properly. 8 to 10 hours on low should do the trick!

Two More Brisket Nachos Secrets

Ok, now it is time for the second secret to making these nachos. Use lightly seasoned restaurant style chips. Oh my goodness, that extra flavor takes these brisket nachos over the top!!

Bonus tip: Sometimes I pile cheese on a plate and microwave it and then pour it over the nachos. So good!! Try it!

 

A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.

A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.A photo of someone pulling out one cheesy nacho chip from a pile of brisket nachos.

 

Now you are ready for football season and feeding all your gameday crowd! Thank the heavens for that Traeger class that got us fixated on brisket nachos! We can’t wait for you to dig into these!

 

Looking for more APPETIZERS to share for the big game? Try these:

BBQ Brisket Nachos

BBQ Brisket thrown into gooey, cheesy nachos? Oh baby, that is like Christmas morning in food form!! There’s a secret to these nachos, in fact there’s two! Do you know them?

Prep Time5 mins

Cook Time2 mins

Course: 200+ Easy Appetizers Recipes

Cuisine: American

Keyword: bbq, bbq beef, brisket, cheese, college football, football food, football party, nacho, nachos, party snacks, tailgating

Servings: 8 people

Calories: 1539kcal

  • 3 Cups Brisket chopped
  • 1/2-1 Cup BBQ Sauce
  • 1 Can Pinto Beans Drained
  • 1 Bag Tortilla Chips Lightly Seasoned Restaurant Style
  • 4 Cups Colby Jack Cheese (we use Tillamook) Shredded
  • 1/2 Red Onion diced
  • 1 Jalapeno sliced
  • 1/4 Cup Cilantro Chopped
  • Place the brisket, beans and bbq sauce in a bowl and stir to combine.

  • Pile one layer of chips on a cookie sheet and top with cheese. Add the brisket and repeat with another layer.

  • Heat an oven to broil and place the cookie sheet in the oven until the cheese is melted.

  • Top with cilantro, red onion, jalapeno and an extra drizzle of bbq sauce.

Serving: 1cup | Calories: 1539kcal | Carbohydrates: 35g | Protein: 160g | Fat: 81g | Saturated Fat: 32g | Cholesterol: 484mg | Sodium: 1284mg | Potassium: 2464mg | Fiber: 2g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 3mg | Calcium: 561mg | Iron: 15mg

 

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18 Sep

I set him on his bed as once again a nurse came rushing in. Just as a reader said the other day she waited, not moving a muscle.

The panic in my eyes to see this nurse, one who hadn’t been with us yet and didn’t know he’d done this before stand there must have been obvious. As she stood she quietly was counting and telling me slowly, “we need to give him a chance to come back on his own.”

Oh my gosh our nurse was a nut job! I wanted her gone! How could she stand and watch him lifeless?!
His color deepened into an ash gray and she hit #9 and quickly began working on him.

How in the world I felt panic and peace at the same time is beyond me but I stepped back a little and just watched. A little bugged that crazy pants was my new nurse, wasting our time and risking my son’s life. And in the same breath feeling totally helpless and aware that I wasn’t feeling anything other than my own fear, that peace was trying to creep through.

Then, beep, beep, beep.

A deep breath, a shaky exhale.

I’d been told just hours before that it could happen more but I honestly hadn’t believed it would.

Just days before I’d been at Cade’s work trick-or-treating with the girls and sure we were at the end of our worries and now here I was, standing with the realization of life slapping me in the face. I had no control over anything and we could lose the one we’d fought to have. Just because I felt it was done didn’t mean I’d get the ending I wanted.

“Often a baby will come back, and in fact he needs to, and has to try to do so on his own. We can’t always do it for him or he will never do it on his own.”

I listened to the nurse and felt her words sink deep in my soul. Another lesson for the NICU and motherhood. Sometimes we want to pick their teachers, friends, save them and protect them from everything, but eventually they have to learn to breath on their own. You can’t steal that from them. They are here to do it themselves.

“Now tell me, when you get home from the NICU what will life be? Do you work? Have any Christmas plans?”

She was changing my attention and letting me snuggle him.

“Well, actually we are currently writing a cookbook.”

A photo of our cookbook sitting on a wooden stand.A photo of our cookbook sitting on a wooden stand.

 

My thoughts last Christmas still ring true:

It was so dark in NICU.

I remember this day perfectly. The decision was made to give our little preemie a feeding tube as a precautionary step to make sure his weight continued to increase. NICU life consisted of pumping, nursing and pumping again, finally going to sleep for 20-60 minutes only to wake up and start the whole process over.

All day. All night.

Plus all the moments of holding and worrying over him. It was an unexpected delivery and the feeding tube wasn’t in my plan, neither were the set backs, one after another. But this day I had a strong impression right after this photo that the tube was holding him back and needed to go.

 

A photo of our new little baby boy curled up on my chest.

A photo of our new little baby boy curled up on my chest.A photo of our new little baby boy curled up on my chest.

 

He was starting to not nurse as well and I felt a voice from within me tell me it had to go. I voiced this to the head nurse who greatly disagreed but I knew and waited for the pediatrician.

He came in hours later and I repeated my concern. He looked at me thoughtfully and then said, the nurses won’t be happy, but I feel you’re right, so let’s pull it and monitor for the next 24 hours.

Sure enough, he had just wanted his momma and immediately began his journey to come home.

I never knew that a baby could change my life so much. We’d already had two, but this little boy, so tender and fragile, coming home right before Christmas changed the entire season for me. Holding a baby boy, thinking of THE baby boy.

Long ago the world would welcome another baby boy, also an unexpected delivery plan. Not the time or place the going mother probably imagined at first. But I know her heart felt sweet whisperings about him as mine did.

Only Mary knows all of those sacred thoughts and feelings, but that Christmas I felt closer to her and Him than I ever had before. All a mother wants is to lead and protect and love that sweet baby, but her’s was born to die before His time, to die an unnecessary and completely necessary death, to die to save.

Because of Him I can hold my babies close tonight and tell them that no matter what, our family will be together forever. Death may sting, but it will not conquer because of Him.

 

 

You’re going to want to click that sound on for this one and love the heck out of this sweet nurse.

I’ve never in my life witnessed anything like this.

I was in my chair, rocking away while he slept and the nurse said, “we are going to give him his first bath now, would you like to come?” 😱😱

HECK YES I WOULD!!

I was tired. I was slipping in the easy faith that surely we’d head home super quick and life would be right back to normal. That just wasn’t happening. I will never be the same because of the NICU, but unfortunately sometimes I forget to see where I’ve come from.

Her gentle, warm hands gave mine a squeeze as she removed his diaper and wrapped him in blankets.
“Oh good, I thought, she’s a whackadoo. Just smile like this 😬 as you get another nurse to save him from looney tunes.”

One fold snuggly tucked under another and her tender voice said, we keep our babies feeling secure, close, warm and safe so they bathe in blankets.

Ahhhh, a genius not a crazy pants.

My heart suddenly leapt into my throat, maybe it was the hormones, but I couldn’t help but think on how gently, how completely wrapped around them in love I wanted to mother.

Why do I always want to explode through their fragile souls with my own demands?

And why can’t anyone bathe me like that? Cade should have tried it all those months he bathed me!! 😜😂😂😂 can you even imagine?! Me all wrapped up and Cade talking like her? Lol!!

Just take it in. Go sit somewhere alone and press play. Do you remember? Do you remember how you couldn’t imagine ever getting angry and how much you wanted to be a good mother? Do you remember how you wanted everyone to go away, to snuggle them up and just stare because it was just you and baby, just perfect magic surrounding you both. Can you see it in their eyes still? That sweet baby is still in there. They get feisty and demanding and flat out obnoxious oh but that spirit is in there…

Suddenly I relived our marriage. I can’t hardly explain it, but let me try…

 

Next: Part 27

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17 Sep

I was sitting towards the end of my hospital bed, all criss cross applesauce style eating a fruit, yogurt and granola parfait, those scratchy pretend-to-be-sheets tucked up over my legs because heaven forbid a hospital room ever not be a frozen tundra or sweaty hot desert. I absolutely never have my ringer on, it bugs me for some reason and so the phone began to buzz…

I pulled my little side table over the bed, careful not to jerk it too hard and spill my big ol’ hospital mug with its crinkle fry straw sticking out. It was Cade calling to tell me all was well. How could it not be?

In just an instant my mind can circle around a whole slew of thoughts. I felt in my mind and heart that we’d been through the mud and while we weren’t totally out things were going to be ok now. I’d continue in gratitude and patience because the end was in sight and I had my eyes locked on the light.

 

A photo of our new little baby in a diaper and little hat with monitors on his chest.A photo of our new little baby in a diaper and little hat with monitors on his chest.

I answered, “hey B! (Not sure why i call him that) Just got back to the room for a minute to eat. I’ve waited so long for yogurt and fresh fruit and yet I’m still sick to my stomach. I can’t believe it’s holding on this time!” I could hear Cade was only waiting, “everything good?”

Silence.

Cade explained that everything was totally dead and would have to be replaced. And where the old ac had been was actually against code. The only place it could be installed would be way over on the opposite side, sitting exactly, perfectly on top of a hole where a tree had once stood. Literally.

What are the chances?

There’s no way we could have taken on tree removal at that time, but someone had inspired me to remove it in order to grant a little blessing later. What are the chances?

I hung up and walked back to the NICU, scanning my wrist and the click to let me push open the door. It was a miracle and I was busy praying that somehow we could figure this all out so we could bring a baby home.

Rounding the corner I just breathed him in.
I saw a tiny, perfect baby and tiny monitors.

Monitors that suddenly started to scream in alarm! My heart exploded as I saw the line go flat and two nurses rush in. All I could do was stand, fingers barely touching my lips.

 

A photo of my holding our tiny little premie.

A photo of my holding our tiny little premie.A photo of my holding our tiny little premie.

 

It’s true you know, time does come to a stop and you somehow take in everything and everyone and yet it’s all a fast as lightening blur, not catching anything that’s happening.

That shade of blue/gray is the worst color in the world. I had no idea that color would change so drastically and so quickly like that when someone wasn’t breathing nor was the heart beating. Was I even breathing anymore?

It wasn’t an immediate jump to CPS like you’d think. And there was no panic in the room. It was quiet and a frenzy of action but no screaming orders or chaos. That is a reminder to us all. First responders keep things quiet, calm, and exact in their life saving. First responders act. They don’t react.

I’m desperately trying to be a first responder in life, with my children and family, with friends and life.

Four hands lifting an airway and rubbing this baby like he was a potato being scrubbed in the sink and “beep, beep, beep” the monitors woke up again. I’d never be annoyed by the constant beeping of the nicu again. It was the beating hearts of fighting warriors.

A gentle hand pressed upon my shoulder, urging me into my rocking chair. As I sat my hands began to tremble a little as she handed me that fragile body housing an incredible spirit of a little boy.

It was hitting me what had happened, and I felt eyes urging mine to look up. She got down low and pierced me with exactness in her eyes, “that might happen again, sometimes preemies lose touch with us but we will always be watching and always come to the rescue.” I think that was my first inhale, my first real breath. The reminder was back, I never stand alone, Angels seen and unseen.

 

One of the very first nights in the NICU a nurse was weighing our little man so I could feed him. That’s how it went, you know.

The old corded phone at my bedside rang out in its shrill little ring, a sound kids today don’t know or understand as they didn’t grow up waiting for their big sister to get off of the phone so they could call a friend to come over to play, or hurry and call their best friend before school to see what she was wearing that day. When you’re sound asleep it’s the sound that rattles your bones and sends your heart racing, palpitating In A way that jolts you awake and sends you into a 3 millisecond panic until you remember where you are and what the sound is.

I grabbed the phone and tried to sound halfway awake. Why did I even care? It was past 1am and perfectly ok for me to be sound asleep, dead exhausted after leaving his room less than an hour ago, hurrying to pump and fall asleep. But for some reason that’s me, trying to clear my sleep voice, “eeehhheeeem, hello?”

“Carrian, he’s stirring so you’d probably better pump and come in to feed him as he will probably be up again soon.”

 

A photo of our son in his little NICU bed with a nurse touching his feet.

A photo of our son in his little NICU bed with a nurse touching his feet.A photo of our son in his little NICU bed with a nurse touching his feet.

I pulled my @plumprettysugar robe around my shoulders, the one I’d live in at the NICU because no one has time for getting ready, let alone clothes in there.

I began the routine.

The sound of the pump always making me feel like a momma cow in line at @tillamook though ice cream wouldn’t be the result. Too bad too.

🥴 or not. That’s weird. 😂 please don’t tell me one of you has tried it. Oh my gosh, my very bones can sense that one of you has tried your own milk. 😂😂😂

I walked in the NICU and the nurse was just picking him up. I had my room routine-the pumping, snacking and sleeping, and there was a NICU routine too.

Baby is woken up the rest of the way, sweetly talked to and cooed at as I changed his teensy little diaper, a newborn size that was drowning him. That warm little body is lifted onto a scale, weighed, and then we nestled back into the rocking chair to feed him. The process would be repeated after feeding him, even the diapers being weighed before thrown away.

I knew it was coming. I saw the little line slowing…

Next: Part 26

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Credit: Source link

16 Sep

Blender Slow Cooker Turkey Taco chili is a blend of your favorite Mexican dish and that hearty chili you love. It’s full of ground turkey (or beef), corn, fire roasted chiles and loads of flavor!

 

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

 

I’ve been thinking how amazing it would be to head off to a snowed-in cabin this winter. Cade is all beach, and I’m a diehard for a cabin. So until I convince him, I’ll make soups like this slow cooker turkey taco chili to warm his heart up to the idea…haha!

That will totally work, right?

While I’m at it, I’m also making a pot of our award winning Instant Pot Chili (just because it’s about the best thing ever!), which will be followed by our roasted tomato basil soup and then our Instant Pot chicken noodle soup. If those don’t to the trick, then I’ll just start working my way through all our soup recipes! Snowed-in cabin here we come!

A photo of a bowl of taco chili with fritos, sour cream and chopped cilantro on top with a spoon laying next to the bowl.

A photo of a bowl of taco chili with fritos, sour cream and chopped cilantro on top with a spoon laying next to the bowl.A photo of a bowl of taco chili with fritos, sour cream and chopped cilantro on top with a spoon laying next to the bowl.

 

What Goes in Slow Cooker Turkey Taco Chili?

We are all about quick, convenient, and delicious for this recipe. Almost everything is coming from a can or packet, so you can practically just dump and go. Here is what you will need:

CANNED GOODS

  • Black Beans
  • Kidney Beans
  • Hominy
  • Corn
  • Fire Roasted Tomatoes
  • Diced Tomatoes with Green Chiles
  • Tomato Sauce

PACKETS

  • Ranch Dressing
  • Taco Seasoning – or make your own taco seasoning and 1 packet equals about 2 tablespoons

FRESH

  • Pasilla Peppers (roasted, peeled and diced)
  • Red Onion
  • Ground Turkey (or Beef)

We will go into the specifics of making the chili in the next section, but you basically just need to brown the meat, roast the peppers and dice the onion. Then you just dump it and go! Easy peezy!

Does Chili Have Beans?

If you want to start a riot, ask around different parts of the country if chili has beans or not. There are strong feelings out there about this. As you can see from this recipe, we love beans in our chili, but many people say beans are forbidden from true chili. Do what makes you happy!

 

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

 

How to Make Taco Chili

This chili can be made in the slow cooker, on the stove top, or in the Instant Pot (pressure cooker). Get out your blender too because you’ll want that for making the flavorful base for this chili. Here we go:

Stove Top

In a dutch oven style pot, brown the ground beef (or turkey) until it is no longer pink (8-10 minutes) crumbling it up into small pieces. Drain any excess grease.

Rinse and drain all the beans, corn and hominy and add them to the ground beef. Add about 3/4 of the diced canned tomatoes, tomato sauce, ranch and taco season packets, half the roasted pasilla peppers, salt, and onions to the skillet.

Place the rest of the roasted pasilla peppers and canned tomatoes into the blender and puree until it is smooth and add it to the dutch oven. Stir everything together and cook on the stove top on low for 3-6 hours until the flavors are blended just how you want them.

Top with all your favorite taco chili toppings – we’ve offered several suggestions in the section below.

 

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

 

Instant Pot

Follow all the instructions for cooking the chili using the stove top method except the ground beef (or turkey) can be sauteed in the Instant Pot if you would like. Once all the ingredients are added to the Instant Pot, lock the lid and select the “chili” setting (manual setting can be used too) and cook on high for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent. Serve with your favorite toppings!

Slow Cooker

Again, follow all the same instructions as the stove top method. Brown the meat on the stove top, add all the ingredients to the slow cooker, and cook on low for 4-6 hours.

Is Taco Chili Spicy?

You are completely in control of the heat in this recipe! The pasilla pepper is a mild pepper, so you aren’t going to get much heat from those. If you want more heat, you could roast a jalapeno or two to add in. This particular taco chili recipe is mild. I’m not a big spicy fan, so I like to keep it pretty low heat, but you can easily dial it up if you want to!

 

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

 

What Toppings Should I Put on Taco Chili?

I am ALLLLLLLL about the toppings for this taco chili! They really take it over the top and allows each person to totally personalize their bowl. These are some of our favorites:

  • fresh chopped cilantro
  • chips (Fritos, tortilla chips, multigrain chips)
  • sour cream (or plain Green yogurt)
  • diced tomatoes
  • avocados
  • olives
  • roasted red peppers
  • jalapeños (fresh or pickled)
  • pico de gallo
  • radishes (thinly sliced)
  • salsa
  • cheese and more cheese

What to Eat with Taco Chili?

I think there needs to be a law that chili has to be eaten with cornbread! They are just the perfect pair! But if you are a heretic and don’t want cornbread, go with some crusty no knead artisan bread or our favorite potato rolls.

Is Taco Chili Gluten Free?

Yes! Just keep an eye on your ranch and taco seasoning packets. I know Hidden Valley Ranch packets have a gluten free symbol on them. If you make your taco seasoning, it is gluten free.

How Long Will Chili Keep?

If stored properly, chili will last in the fridge for 3-4 days. If you want it to last longer, freeze it and it will be good for 3-4 months.

 

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.A photo of a bowl of taco chili topped with fritos, sour cream and chopped cilantro.

 

Is Taco Chili Healthy?

Chili is one of those dishes you can go all out and crank up the calories and fat or you can reel it in and make it healthier. To make this recipe healthier, substitute the ground beef with lean ground turkey. Skip the cheese and chips on top and go with a dollop of plain Greek yogurt rather than sour cream.

Is Ground Turkey Better for You than Ground Beef?

This is a hotly debated topic. If you get the leanest ground turkey, it will cut back on fat and calories, but ground turkey tends to be slightly higher in cholesterol compared to ground beef. So it depends on what you are trying to cut back on. Lean ground turkey is also going to lack slightly in flavor and will be drier. In a recipe like this, that doesn’t matter as much because there is so many other components adding so much flavor.

All you Need to Know About Ground Turkey

  • Can ground turkey be eaten when it’s still pink?
    • Ground turkey is a meat that can have slightly pink hue to it when it is actually safe to eat. A meat thermometer should be used if you are worried about done-ness. You’re looking for a temp of 165 degrees F or higher.
  • How long will it keep in the freezer?
    • If ground turkey is properly stored in an airtight container, it will last for 3-4 months.

 

I’m packing our bags for a cozy winter cabin because I know this taco chili is going to convince Cade that is exactly what we need! Bold, hearty, and full of all your favorite taco flavors!

Here are some more CHILI RECIPES that you’ll love:

Taco Chili

A hearty taco chili that uses either ground turkey or ground beef and is full of corn, tomatoes and lots of flavor!

Prep Time15 mins

Cook Time3 hrs

Course: 50 of the Best Easy Soup Recipes for Families

Cuisine: American

Keyword: chili, corn, dinner, ground beef, ground turkey, main dish, soup, taco soup, turkey

Servings: 10

Calories: 330kcal

  • 2 Pounds Ground Beef Or Ground Turkey
  • 1 Can Black Beans 15 Ounces
  • 1 Can Kidney Beans 16 Ounces
  • 1 Can Hominy
  • 1 Cup Corn
  • 2 Cans Fire Roasted Diced Tomatoes
  • 3 Pasilla Peppers Roasted, peeled and diced
  • 1 Can Tomato Sauce 8 ounces
  • 1/2 Red Onion Diced
  • 1 Envelope Ranch Dressing
  • 1 Envelope Taco Seasoning
  • 1 Can Tomatoes with Diced Green Chiles
  • Salt To taste
  • Toppings of choice fritos, cheese, sour cream etc
  • In a large skillet, cook and crumble the ground beef using a meat chopper over medium-high heat until no longer pink, 8-10 minutes, drain any grease.
  • Rinse and drain all beans, corn and hominy. Add to beef, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, onion, the dressing and seasoning mixes and salt to a slow cooker or pot if stove top.

  • Puree remaining pasilla peppers and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture

  • Cook, covered, on low until flavors are blended, 3-6 hours. Serve with toppings as desired.

Serving: 1bowl | Calories: 330kcal | Carbohydrates: 21g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 832mg | Potassium: 678mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1040IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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15 Sep

Sometimes two things just belong together, like chips and salsa, cookies and milk, pancakes and syrup, or bacon and eggs. Peanut butter and chocolate are another pair that is a match made in heaven! Like seriously…HEAVEN!! These Peanut Butter Bars are the ultimate combo of chocolate and peanut butter!

 

 

You all know how much we love peanut butter with a love that goes deeper than that little jar of creamy or crunchy nut bliss. If you haven’t heard our peanut butter story, you can read it here. We really do believe that peanut butter makes almost everything better.

Combine it with chocolate and the world is a happier and sweeter place!

I got this recipe from my dear friend, Kara. She made them for a baby shower that I attended and I knew immediately that the recipe had to be mine. They are devoured every time I take them anywhere now. SO. GOOD!!

Whenever I am at a party or gathering of some kind where there are desserts, I am drawn to dessert bars especially when they appear to include peanut butter and/or chocolate in any form. I’m like a moth to a flame. The new term should be like a Carrian to a dessert bar…seriously!

 

 

The Bar

There are two ingredients in these bars that make them different than most peanut bars out there. First, we use margarine. I know all you baking purists out there are going to start getting hives when you read this recipe and want to swap the margarine for butter or shortening. Trust me on this one! Margarine is just the only way to go here!

Second, the oatmeal gives these bars the best texture and deep full flavor. Plus, oatmeal is nothing but good for you! It helps with weight loss, reduces the risk of heart disease, lowers blood sugar levels, and is full of vitamins, minerals, fiber and antioxidants. These bars are practically healthy with all that oatmeal in it. Okay, not really at all, but a girl can dream!

 

A photo of a single peanut butter bar topped with chocolate frosting sitting on a wooden table.

A photo of a single peanut butter bar topped with chocolate frosting sitting on a wooden table.A photo of a single peanut butter bar topped with chocolate frosting sitting on a wooden table.

 

The Frosting

Margarine makes another appearance in the frosting, so you’re going to have to trust me again on this one. It just works! This is a creamy and rich chocolate frosting that you will just want to lather all over everything. You will definitely be licking the spatula on this one!

The frosting calls for 1/4 cup of scant cocoa. In baking a scant cup means that you don’t pack it in the cup and you don’t even fill the cup completely to the top.

 

A photo of a single peanut butter bar topped with chocolate frosting sitting on a piece of parchment paper.

A photo of a single peanut butter bar topped with chocolate frosting sitting on a piece of parchment paper.A photo of a single peanut butter bar topped with chocolate frosting sitting on a piece of parchment paper.

 

What is Margarine?

Margarine is a substitute for butter that is made from vegetable oils or animal fats. It is a spread that can be used for flavoring, baking and cooking. It was first created in 1869 in France by Hippolyte Mège-Mouriès who had been challenged by Emperor Napoleon III to create a substitute for butter out of beef tallow for the armed forces and lower classes. We don’t use it often in our house, but certain recipes just need margarine! Like our famous caramel brownies from scratch!

 

A photo of a single peanut butter bar topped with chocolate frosting sitting on a white plate.

A photo of a single peanut butter bar topped with chocolate frosting sitting on a white plate.A photo of a single peanut butter bar topped with chocolate frosting sitting on a white plate.

 

Best Spatula Ever

See that little spatula in the picture below? It is one of my favorite kitchen tools because it is the perfect size. It cuts the dessert bars or lasagna or casseroles that are just the right size for a serving. I just love it! We have a phenomenal kitchen store here in Utah called Orson Gygi. I could spend days and thousands of dollars there easily. That is where I got my perfect little spatula. Here is a very similar one. It should be in every kitchen!

 

A photo of a 9x13 pan with baked uncut peanut butter bars in it topped with chocolate frosting.

A photo of a 9x13 pan with baked uncut peanut butter bars in it topped with chocolate frosting.A photo of a 9x13 pan with baked uncut peanut butter bars in it topped with chocolate frosting.

 

If you want to be the most popular person at your next neighborhood gathering or family potluck, make these peanut butter bars! They are just what peanut butter and chocolate should be!

 

Bar Dessert RECIPES

Looking for more bar dessert recipes? Try our Flourless Monster Cookie Bars, Maple Pecan Pie Bars, Peach Oatmeal Bars, Raspberry Lemon Bars, Snickerdoodle Cheesecake Bars, Classic Lemon Bars, Nutella Swirled Pumpkin Bars, Sugar Cookie Bars, or our No Bake S’mores Bars!

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Peanut Butter Bars

Sometimes two things just belong together, like chips and salsa, cookies and milk, pancakes and syrup, or bacon and eggs. Peanut butter and chocolate are another pair that is a match made in heaven! Like seriously…HEAVEN!! These Peanut Butter Bars are the ultimate combo of chocolate and peanut butter!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Over 400 Baby Shower Food Ideas that Taste Amazing

Keyword: bars, chocolate, dessert, frosting, oatmeal, peanut butter, recipe

Servings: 13 x9″ baking dish

Calories: 8398kcal

Author: Sweet Basil

  • 3/4 Cup white sugar
  • 3/4 Cup brown sugar
  • 3/4 Cups Margarine *see note
  • 3/4 Cup Peanut Butter
  • 1 Large Egg
  • 1/2 Teaspoon vanilla
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/2 Cups Flour
  • 1 1/2 Cups Oats
  • 3/4 Cups Margarine
  • 1/4 Cup Scant Cocoa
  • 1 1/2 Cups plus 1/3 Cup Powdered Sugar
  • 1/2 Teaspoon Vanilla
  • 1/4 Cup Milk
  • Preheat oven to 350 degrees and prepare a 9×13 pan by spraying it with nonstick cooking spray.

  • Cream sugar, margarine, and eggs until well blended

  • Add vanilla peanut butter, mix well.

  • Stir in dry ingredients, including oats.

  • Spread into the prepared 9×13 pan and bake for 22 minutes.

  • Cool for 30 minutes then spread with chocolate frosting. (recipe below)

For the Frosting

  • Mix powdered sugar, cocoa and margarine in a mixer.

  • Add vanilla and milk, mix until creamy.

This is HALF of Kara’s recipe, but it should be doubled to go in a jelly roll pan. No, really, it’s margarine. I know, butter or shortening are what you may be tempted to use, but I agree with my friend, Kara, it just works!

Serving: 1g | Calories: 8398kcal | Carbohydrates: 1158.6g | Protein: 153g | Cholesterol: 872mg | Fiber: 66.5g | Sugar: 612.8g

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13 Sep

For the full story, please read all our previous posts: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10, Part 11, Part 12, Part 13, Part 14, Part 15, Part 16, Part 17, Part 18, Part 19, Part 20, Part 21, Part 22,  Part 23

 

4 pounds never looked tiny to me. Our girls were 5 pound babies so it wasn’t too different, but when I was finally able to head to the NICU and found Cade snuggling our little guy my heart began racing.

So tiny and perfect.

 

A photo of Cade snuggling our new little guy.A photo of Cade snuggling our new little guy.

 

Machines beeping and specialists telling us how he was doing, which was amazing. No oxygen was needed, but we’d have a NICU stay ahead of us.

I didn’t know what To expect but as we were taken into a closed section all of the lights were dimmed, almost completely off and we were shown to a little curtained off area with a tiny bed under the lights for baby and a rocking chair for momma.

And so our NICU life began. The first rule anyone in a NICU learns is two steps forward three steps back. A constant roller coaster of health and emotions.

For a nursing mom it means you get started pumping immediately. I’d pump, be called into feed him, then go back to my room to immediately pump again and start building up a supply ASAP. Most often that meant that by the time I was done pumping and nursing I’d been doing so for almost three hours, would sleep for maybe an hour before it was time to wake and start it all over again.

I was ok at first, boarding at the hospital to be near him and constantly learning what he would need to survive.
By the end of the first day I would quickly realize that this was not going to be a regular hospital visit.

Twin babies beside us, another set of twins across the room and a baby to our left were all fighting battles. One set of twins had been in there two months already and mom and dad could only come and go once a day. My heart ached for them. I would give anything for hospital rules to have allowed helpers to hold those babies. Did they know where they were? Did they feel the sweetness of the moment when mom came to hold them each day?

I held our little man and I rocked, back and forth, back and forth and in my mind repeated, “I’ll love you forever, I’ll like you for always. As long as I’m living my baby you’ll be.”

Up he looked, eyes locking with mine. Silently watching and waiting. What would he say if he could? Did he know my battle to have him?

 

We had to part ways for a bit. He had some more testing to go through and they needed to get him settled into his bed so I went back to my room to try to sleep a little. Except I couldn’t, a conversation with a doctor on call kept running through my mind…

“I would assume your placenta had started to detach and with him already not growing much and you getting sick again delivering him early probably saved his life and your own. If you hadn’t delivered early he wouldn’t be doing well. He needed to be born in order to make it.”

That darn tree. I had taken it easy but I can’t help but wonder if removing that tree caused the issue. Heavy lifting, pulling etc is known to do that. My mind was racing, putting things together and wondering if once again an inconvenience was yet another miracle.

My little wristband let me I to the nicu. I’d never been in a NICU before. It was dark and quiet, and I could see how alone each baby was. Something I’d learn was far from true but the people couldn’t be seen. His little feet were a poked up mess but I was grateful for the thorough checks on his health. The monitors all glowing and beeping their little rhythms would become the song of our stay, constantly reminding us that he wasn’t out of the woods yet but that there was as much safety as we could ask for.

 

A photo of our little preemie with bandaged up feet.

A photo of our little preemie with bandaged up feet.A photo of our little preemie with bandaged up feet.

 

And then a new sound erupted making me jolt up out of the trance I was in holding those little toes.
It was mom, she’d gotten to the house with the girls but something was wrong, it was November and the house was sitting at 50 degrees. Cade rushed home thinking she had accidentally turned the heat off, only to discover everything was falling apart; the ac, the water heater, and both furnaces were all dead and we had no choice but to replace them all immediately. What are the chances?

NICU baby and no safe place to go home to, with a grandma and two little girls freezing and worrying about their parents and new baby brother. People sometimes forget that the kids feel things too. They know. They experience the hardships as much as we do. In fact, I remember why she was crying now…

 

A photo of our youngest daught sitting on the floor in tears.

A photo of our youngest daught sitting on the floor in tears.A photo of our youngest daught sitting on the floor in tears.

 

I couldn’t find her and I was getting more and more sick trying to calm out to her. Finally I had no choice but to try to get up to look for our little girl, worrying a little that she might need something. But the more I drug my body around and used all of that energy I didn’t have the more and more sick I got and the more frustrated and angry I was getting too. I could feel that tightness in my chest and my blood was starting to boil. I was sick darnit, just answer! Why do i have to crawl all over?!

And there she was. Crying on the floor of her room. I asked why she hadn’t answered me and she threw a fit that she couldn’t find shoes to wear to church.

Are you kidding me?

I’ve now thrown my guts up looking for you and you have three different shoes that work!!

She sobbed harder.

And I snapped.

As I heard the words slice through the air I felt it, felt that gross feeling of, you’re not acting you’re reacting. You’re not loving her, you’re hurting her.

I felt shame. And sometimes shame makes us act worse because we don’t want to humbly calm down and admit we are wrong, especially when their wrong actions started it.
But this one time I did. I crumbled. I apologized and just held her. And then she told me the truth.

Why are so sick? Are you dying? Why are you going back to the hospital?

Don’t
Leave
Me.

I hate that they saw me so broken. I hate that they worried and hurt for me. I hate that I couldn’t even a little bit be a mother. I hate that our 8 and 5 year old were making their own breakfasts and lunches and taking care of each other while I laid on the couch.

But I’m grateful. Grateful they saw me survive. Grateful they learned how to pull together in crises instead of just letting others take care of them. Families, especially ones with kids need a chance to work together in the fire and not just depend on others to carry them through. There’s strength, blessings and talents that couldn’t come about in any other way.

But the fear was real. And it was real again whole we were at the hospital. So we knew what to do, get them to the hospital and be one, one as a family even in the hard stuff.

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12 Sep

For the full story, please read all our previous posts: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10, Part 11, Part 12, Part 13, Part 14, Part 15, Part 16, Part 17, Part 18, Part 19, Part 20, Part 21, Part 22

I can’t remember if this was right before or right after the tree.

I woke up. I’d been dreaming that I was pulling weed after weed in the backyard when I’d come upon a tree nestled in a corner under our deck. It was almost like I was looking through a lens that zoomed in on the tree and I walked over to it. With a shovel I carefully dig around the tree and with my bare hands pulled it clean out of the dirt, roots and all.

Now most of us would wake up, roll over and recount the story to our husbands who wouldn’t really care or be surprised at the random dream but I woke up feeling it. I just could not get that tree out of my head! I told Cade, “it’s gotta go”

 

A photo of our family.A photo of our family.

Cade and I worked together to dig around the tree, I was trying so hard to take it easy as I was feeling that green, sick to my stomach, body aching and utter exhaustion of pregnancy, but I was diligent. Cade kept saying, you’re sure you want this out?

 

Yup.

You don’t like it, he’d ask.

It’s not that, I just can’t get it out of my head to pull it out.

So we did.

And it was actually really quite hard even though it was a tiny Japanese maple.

I felt nothing.
No pain.
No worse nausea.
No feelings that something was wrong.
But two things were broken and we wouldn’t know it until November 4th, 2015.

When we got to the hospital we told them what had happened. I was worried the baby wasn’t ok. He wasn’t moving and I’d felt everything detach and all of that blood, my goodness it was worse than any childbirth for sure. This was no bloody show or beginnings of labor. It was like there had never been a baby, just a belly full of blood. (TMI? Trust me, I’m sparing you everything else. 😘😘)

Dr Cloward was on call and though Haskett had always been our doctor, she was amazing, Calming, kind and attentive. We were reassured that while I was contracting everything seemed to be ok and there was a possibility I could hold out for a few more weeks. They’d keep me on a few hours to monitor. I didn’t think they understood what we’d seen. But we waited, and Cade fell asleep 🙄

 

Cade is one of those people you want with you for something like childbirth. He’s calm, incredibly supportive and helpful and oh so encouraging. Nothing makes him woozy or uncomfortable and he makes you feel like you can do anything.

 

He wasn’t supposed to come early.

 

I’m a planner and an organizer. I get things done and I’m always ready so nothing shakes me.

But there I laid. Cade had called our friend Adam who was sleeping at our house while we were at the hospital. My mom would drive to Utah from Idaho the next day if anything happened.

 

But it wouldn’t, right?!

 

I couldn’t sleep. The contractions were slowing but my mind was racing.

Was I lacking faith and hope? Why couldn’t I believe that everything would stop and I wouldn’t have him yet.

Or was I feeling the reassurance that I would have him and all would be well? How can you tell the difference, especially in a moment of fear or crisis?

 

I decided to do what I’d done earlier in a previous pregnancy. Have I told you about the blessing to be healed never being given? I’ll tell it tomorrow.

 

For now I prayed to still my heart. To be still, to feel still, to listen.

If this was to be, grant me peace to embrace it.

Over and over I offered that prayer and two hours in the contractions hit hard and sure enough, there was no waiting, only delivering. Only a short hour or so later he arrived.

 

4 pounds 17 inches and the most alert baby I’d ever seen.

 

He knew. He was present and aware of exactly where he had chosen to come. And pardon the tears you can’t see, but maybe he even chose us, chose me to be his mother.

 

A photo of our little baby curled up on my chest.

A photo of our little baby curled up on my chest.A photo of our little baby curled up on my chest.

 

This was the first baby I got to have placed on my chest after delivery and while this isn’t the picture it is how he preferred to be our entire stay in the NICU, all snuggled up and he wanted skin contact. He knew his momma. Isn’t that incredible? That moment when they first placed him on me was unreal. The peace, the burning in my chest, the love, my goodness, it was unreal . And totally unexpected.

I had no idea that when having a baby a month early would mean that my room would be packed to the brim. Extra nurses, the doctor, Cade, a pediatrician, respiratory specialists all watching me deliver with the anticipation that this baby could have problems, this baby could be fighting to survive when he arrived. It was surreal.

 

 

But did you watch the video? He let out a perfect little cry and then immediately quieted, completely still and locked his eyes on mine as they handed him to me. We just stared at each other and I know the facts, newborns can’t see perfectly like we can, so how it happened I don’t know but everyone in the room fell silent and then slowly started to comment on what they were watching and what we all were feeling.

Friends, I’m telling you that room had the most incredible buzz and warmth that was not of this world but could perfectly be felt. He knew exactly where he was and who had him. Suddenly the muttering began, “my goodness, I’ve never seen a baby, let alone a preemie look at someone like that, it’s like he really sees you and knows you. It’s like he wishes he could but open his mouth because he has a message to share.”

And we felt it.

Children do not merely come to earth. Children come from a heaven where they have lived and loved with heavenly parents. They come with a purpose, a mission, a ministry to fulfill. Looking at him looking at me I felt a power I could not deny, each of us has purpose. Each of us is known and loved. I don’t know why life sucks. I don’t know why people hurt and die and why life falls apart and is hard but I know that there is someone who knows our name and stands with us, urging us to turn back to Him.

And then he was gone, whisked off for testing.

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