Monthly Archives: September 2013

Baked Maple Doughnuts


It’s almost like there’s a collective sigh of relief when temperatures start to drop, signaling the beginning of fall.

Even though we’ve had a cooler summer in Oklahoma, I am completely delighted to shift my thoughts to my fall favorites – beautiful days with cool nights, sweatshirts & cozy scarves, changing leaves, all things pumpkin flavored, fireside evenings, and all of those beloved things of fall.

It also happens to be cool enough to turn that oven back on… let the baking begin! I thought I’d start you off right with these scrumptious little maple doughnuts.

And don’t forget… no doughnut is complete without a hot cup of coffee!

Baked Maple Doughnuts; Recipe or Not

Makes 6 regular doughnuts or 12 mini-doughnuts

1 c. all-purpose flour

1/2 c. brown sugar, packed

1/4 t. salt

1/2 t. baking soda

1/2 t. baking powder

pinch of nutmeg

3/4 c. milk

1 egg

2 T. butter, melted

1/2 t. maple extract

The Prep: Preheat oven to 400°. Combine the flour, brown sugar, salt, baking soda, baking powder and nutmeg in a medium bowl. In another bowl, add the milk, egg, butter, and maple extract and stir until it is mixed well. Add the wet ingredients to the dry ingredients and stir until everything has been evenly combined. Spoon or pipe the dough into a greased doughnut baking pan and bake for 8-10 minutes until golden brown and a toothpick comes out clean when entered in center. Drizzle with maple glaze!

Note: I made mini-doughnuts so the baking time may need to be adjusted for regular sized doughnuts.

Maple Glaze

2 c. powdered sugar

1/4 t. maple extract

pinch of salt


Combine the powdered sugar, maple extract, and salt. Add in enough milk until the consistency is smooth. Drizzle on the baked doughnuts (or dunk them in it!).


Roasted Red Pepper Pasta Sauce

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Put a new spin on your pasta with this delicious roasted red pepper sauce. It is SUPER easy and takes about 5.379 minutes to make. Mix and match with your favorite pastas, meats, veggies, and toppings!

Roasted Red Pepper Pasta Sauce; Recipe or Not

2 large jars of roasted red peppers, drained

2 garlic cloves, minced

1/2 medium onion, diced

1 1/2 t. dried Italian herbs

salt & pepper

3 T. half & half or heavy cream

Olive oil

1/2 c. vegetable or chicken stock, if needed

The Prep: In a food processor or blender, puree the roasted red peppers. Heat a few tablespoons of olive oil in a skillet over medium-high heat. Once heated, sauté the onions for a few minutes, then add the garlic for one minute. Next, add the pureed roasted red peppers, the Italian herbs, and a pinch of salt & pepper. If the sauce seems too thick, add vegetable or chicken broth to thin it. Add the half & half or heavy cream and add more salt & pepper if needed. Cook the sauce until hot & bubbling.

Notes: I cooked 1 lb. of pasta to go with this and when combined, I thought the noodles were a little thin on sauce so I would recommend using a 1/2 lb. of pasta if you like a higher sauce to pasta ratio.

Roasted Poblano & Corn Enchiladas

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Ever since I made these quesadillas, I’ve been trying to scheme up another tasty dish to put roasted poblanos in.

So far, I’ve come up with these enchiladas and on the horizon, for the fall & winter months, poblano & corn chowder. (It’s going to be off. the. charts.)

But we’re not dwelling on the past or the future, we’re in the present which means enchiladas!

What’s great about these babies, aside from being totally delicious, is that they can be made as a freezer meal for that crazy busy day when you get home and the last thing you want to do is stand over the counter and stove, chopping and cooking dinner. Ya feel me?

I know you do.

So go ahead, pop these in the oven and put on those sweats, curl up on the couch with your favorite book or TV show, and veg like it’s goin’ outta style.



I’ve made these as both a freezer meal and baked as soon as they were prepared and have included instructions for both. Also, I’ve made these with chicken and with refried beans, for a vegetarian version which was just as tasty.

Roasted Poblano & Corn Enchiladas; Recipe or Not

Makes 8 enchiladas

2 poblano peppers, roasted (instructions below)

1 1/2 c. corn, grilled or roasted optional

2 chicken breasts, cooked & diced (I seasoned mine with a pinch of garlic powder, chili powder, cumin, salt & pepper)

OR 1 can refried beans

1/4 of a large onion, diced (should equal about 1/4 – 1/3 cup)

8 tortilla shells

8 oz monterey jack, shredded (4oz in the filling mixture, 4 oz on top)

2 c. enchilada sauce (I used Emeril Lagasse’s Recipe – Food Network)

Cilantro for topping

The Prep: Cook & dice up the chicken breasts. Roast & prepare the poblano peppers. Grill or roast the corn (optional) and dice the onion. Prepare the enchilada sauce. Preheat the oven to 350°. Next, combine the chicken, poblanos, corn, onion, and 4oz of the cheese in a bowl. In a 9×13 baking dish, spoon a layer of the enchilada sauce in the bottom, just enough to cover it. Begin filling the tortilla shells with the poblano & corn mixture, rolling tightly, and laying in the baking dish. If using refried beans, spread each tortilla with a spoonful of beans, then top with the poblanos & corn and roll tightly. Once all the tortilla shells have been filled and put in the pan, pour the rest of the enchilada sauce over the top and cover evenly. Do not include the cheese at this point. Bake for 25 minutes, then remove from the oven. Sprinkle on the remaining cheese and bake for an additional 15 minutes. Let cool a few minutes, top with fresh cilantro, and serve.

Make-ahead directions: Prepare all of the ingredients for the filling and the enchilada sauce based on the directions above. Do not spoon the enchilada sauce in the bottom of the pan for make-ahead enchiladas. Simply fill, roll, and line the tortillas in a freezer safe baking dish. Cover tightly and put in the freezer. After preparing the enchilada sauce, let it cool completely, then transfer it to a freezer safe bag or container and freeze separate from the enchiladas. When you are ready to cook the enchiladas, put the sauce in the fridge the morning of the day you plan to bake them. When you’re ready to bake them, preheat the oven to 375°. Pour the sauce over the enchiladas and bake, covered loosely with aluminum foil for 30-35 minutes. Uncover the enchiladas, top with cheese and continue baking for 15-20 minutes. Let the enchiladas cool a few minutes, top with cilantro, and serve.

Roasting Poblanos; Fine Cooking

Use a gas burner, hot grill, or oven broiler

Blacken the peppers. Turn a burner to high and char the poblanos directly over the flame, turning them until fully blackened. Or use a hot grill or the oven broiler, turning the peppers until they are charred. Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters.

Honey-Chipotle Meatballs & Cilantro-Lime Rice


Spice is a relatively new thing to my taste buds.

Not that I’ve never tried anything spicy, it’s just that for most of my life my taste buds would cry and call me a meany-face when I tried something a little too fiery. (They’re sissy little things.)

Thankfully, they’ve changed and we’ve come to a mutually agreeable comfort-level with spice.

However, you won’t find me at one of those crazy hot wings challenges…. I can tolerate an appropriate amount of spice, not the heat of the sun.

And these honey-chipotle meatballs are definitely in my comfort level of spice! Just enough zing to make ’em taste great without overpowering the other flavors.


The fresh lime & cilantro help counterbalance the spice with this filling combo of turkey & rice. We drizzled the honey-chipotle sauce on the rice – highly recommend!

Honey-Chipotle Meatballs & Cilantro-Lime Rice; adapted from Martha Stewart

serves 2

Honey-Chipotle Meatballs

1 lb ground turkey or beef

1/2 yellow onion, finely diced

2 garlic cloves, minced

pinch of salt & pepper

1/4 c. honey

1/4 c. chopped chipotle chiles in adobo sauce

4 t. cider vinegar

1 T. olive oil

The Prep: Preheat oven to 375°. In a bowl, combine the ground turkey or beef, onion, garlic, salt, and pepper. Mix until combined, form into 10-12 meatballs. In a separate bowl, combine the honey, chipotle chiles, and cider vinegar. Heat the olive oil in an oven-proof skillet at med-high heat. Add meatballs and cook until they have browned on all sides, 12-15 minutes. Transfer the skillet to the oven and bake for 5 minutes. Remove the skillet from the oven and pour the sauce over the meatballs, stir them around until they are coated, then put the skillet in the oven and bake for 5 more minutes. Serve on cilantro-lime rice.

Cilantro-Lime Rice

1 c. brown long-grain rice (can use white long-grain rice)

2 T. fresh lime juice

1 garlic clove or 1/4 t. garlic powder

pinch of salt

The Prep: In medium saucepan, bring 2 cups water to boil. Add rice, garlic, and salt; cover and let simmer for 18-20 minutes. Once the rice is fully cooked, stir in the lime juice and cilantro and fluff with a fork.