Sammich Saturday: Jalapeno Egg Salad

Happy 4th of July weekend!! I hope you all are enjoying the sunshine, some backyard barbecues, and maybe even some fun in the water. Me? I am "enjoying" some much-needed time at home, cleaning, organizing, and just taking care of some household to-do's. Oh, and tomorrow is girl's night to see Magic Mike!! I am sort of in love with Channing Tatum, so no way am I missing him giving a strip show!! I'll be sure to fill you in on the drool-fest on Monday ;)

I've had egg salad on my list of things to make for quite some time. I had a couple of recipes pinned, but then my Dad's friend loaned me a Primal Blueprint cookbook, and I found a recipe for Jalapeno Egg Salad. What the what?? Yeah, that was definitely happening in my kitchen. ASAP. I did have one little set-back, however. Making hard-boiled eggs. Yep, of all the things I have learned to cook and bake, I have had one helluva time mastering the hard-boiled egg. But, I learned from my mistake, with the advice of a few friends, and I finally succeeded! Woot!

And then, I made the egg salad one night, after a bottle and a half of wine, to take to work for lunch the next day. Guess what I did then? I forgot to take a plate and my camera to photograph it. I was really on a roll, eh? So, yeah, not the greatest picture but it is a pretty amazing sammich. Which means you should make it yourself and see how really beautiful it is!! Aside from that, though, it was a tasty sammich....a little creamy, with a hint of spice from the jalapenos. Deeee-lish!

Jalapeno Egg Salad
Source: Primal Blueprint - Quick & Easy Meals

Ingredients

• 6 eggs
• 1 Tbsp finely chopped chives
• 1 jalapeno pepper, seeds removed, finely chopped
• 1/4 cup of mayo or miracle whip
• 1 Tbsp lemon juice

Preparation

1. Place the eggs in a small pot and add cold water, just enough to cover the tops of the eggs.
2. Bring the water to a boil over high heat, and allow to boil for 1 minute. Turn off the heat and cover with a lid. Allow to sit for 10-12 minutes, and then move the eggs to a bowl full of water and ice.
3. Let the eggs sit in the ice water for 5 minutes and then gently crack and peel the shells.
4. Chop the eggs into small pieces, and combine in a medium bowl with the chives, jalapenos, mayo, and lemon juice.
5. Toast your bread and slather a little mustard on each side, if you like. Cut diagonally, and enjoy!!

Recipe Swap: Spicy Pepper Jack Burger

I love burgers. Or anything between two pieces of bread for that matter. So, when I saw the theme for this round fo the Recipe Swap as being sandwiches/burgers, I was super excited. And even moreso when I received my recipe for Jalapeno PepperJack Burgers from Nichole of The Coohaholic Wife. I not so secretly kind of love her, and her food. I couldn't have been paired with a more perfect recipe. Go check out her blog and you'll fall in love too. Great recipes!

Hi, have you met me? I love jalapenos, and spicy food. Pair that with a burger and I'm in heaven! 

Jalapeno Pepper Jack Burgers

Source: The Cookaholic Wife

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 clove garlic, minced
• 1 egg
• 1/2 cup Panko bread crumbs
• 2 tbs. minced pickled jalapenos
• 1/2 tsp. onion powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• pinch of cayenne
• 8 1/2 inch cubes Pepper Jack cheese
• 8 slices Pepper Jack cheese
• 8 hamburger buns
• Your favorite burger toppings, such as: lettuce, tomato, pickles, ketchup, mustard, mayo

PreparationIn a large bowl, combine all of the ingredients from the ground beef to the cayenne pepper. Mix together and form into 8 patties. 

2. Make an indention in each patty and place the Pepper Jack cube inside. Mold the meat around the cheese to make a patty form again.
3. Place the patties in the refrigerator and preheat a grill or skillet until it reaches desired temperature.
4. Cook the burgers for 3-4 minutes per side, or until cooked through. Add a slice of cheese and cook 1 minute more or until the cheese has melted.
5. Place burger onto bun and add desired toppings.

What's Baking: Strawberry-Basil Cupcakes

Jill, from JBean Cuisine was our hostess this month for What's Baking, and chose the theme of Baking with Fresh Herbs. I'll admit that I don't use fresh herbs nearly as much as I should in cooking and baking, but I'm hoping to get some plants going on my patio so that shouldn't be a problem in the near future!

For this challenge, I started thinking about what herbs I could use in some sort of a dessert (because you know I love to bake desserts for these challenges!), and I decided to look for something with strawberry and basil, since that is such an amazing flavor combo. It didn't take much searching to come across this recipe for Strawberry-Basil Cupcakes with Lemon Buttercream - YUM!! As if the cupcake itself didn't sound delicious enough, throw in the word lemon and I am definitely on board!!

I had a long day yesterday and to be honest, the last thing I wanted to do when I got home was be in the kitchen baking...but I pushed through the laziness and by 11pm, these puppies were baked, cooled, and iced!! After tasting one, it was definitely worth the effort and my co-workers are super glad to see them in the office this morning!

Thanks to Jill for a great theme!! I am the lucky hostess for next month's What's Baking challenge, and since there are so many wonderful fruits in season, I chose Summer Fruits for the theme! I can't wait to see what all the ladies come up with!

Strawberry-Basil Cupcakes with Lemon Buttercream

Source: Runs with Spatulas

Ingredients

• 3 sticks (24 Tbsp) butter, at room temperature
• 3 cups sugar
• 4 1/2 cups cake flour
• 5 1/4 tsp baking powder
• 1 1/2 cups pureed frozen strawberries
• 8 egg whites (1 pint if using a carton)
• 2/3 cup milk
• 5 fresh basil leaves, minced
• 1 pound powdered sugar
• 2 sticks (16 Tbsp) butter
• 1/2 teaspoon vanilla
• Juice from 1 lemon
• Zest from 1 lemon

Preparation

1. Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners and set aside.
2. In the bowl of a mixer, cream together the sugar and butter until light and fluffy. Mix in the strawberry puree.
3. In a medium bowl, sift together the flour and baking powder. Slowly, and in batches, add the flour to the butter mixture. Once incorporated, increase the mixer speed to medium and mix for 2-3 minutes until once again it looks light and fluffy. Mixture will be thick.
4. In another large bowl, whisk together the egg whites and milk. Add the mixture to the batter in two or three additions, mixing just enough to incorporate between each addition. Add in the basil, again mixing only enough to incorporate throughout the batter.
5. Fill the baking cups about 2/3 full of batter and bake the cupcakes for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pans for 5 to 10 minutes before removing to a wire rack.
6. To make the frosting, use a large mixing bowl to beat the butter until light and fluffy. Slowly add in powdered sugar and mix until smooth.
7. Add the vanilla, lemon juice, and lemon zest and mix until fully incorporated.
8. Once the cupcakes have cooled completely, frost with the tip of your choice or a spatula, and ENJOY!! 
    

Glazed Blueberry Donut Muffins

These things are dangerous. Like, easily gain 5 pounds in a week dangerous. Not that I know from experience. Just sayin'.

But, oh my word were they some of the best muffins I've eaten in...well, ever! I'm not a huge donut eater, but I do love the chocolate and blueberry cake donuts that some bakeries serve, and these...well these are just like that, just shaped like a muffin. Don't be fooled...blueberry does not = healthy this time around. These are to be shared. With many people. They are addictive, but should not be kept in the house or you will be unable ot resist them. TRUST ME!

I made them in full size muffin tins, but next time I will most certainly make them miniature. Safer that way, and more to share with my friends :) I suggest you do the same. Mini, mini, mini...that's the way to go! And what really makes these donuts muffins, is the glaze on top. Perhaps they would be more muffin-like (and a tad bit healthier) without the glaze. But they would definitely not be as delicious. Put these on your menu for this weekend and whoever you choose to share them with (you MUST share!), will love you forever!!

Glazed Blueberry Donut Muffins

Source: My Baking Addiction

Ingredients

• zest of 2 lemons
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 cup milk
• 1 1/3 cup fresh blueberries

For the Glaze

• 3 Tbsp unsalted butter; melted
• 1 cup confectioners’ sugar; sifted
• 1/2 tsp pure vanilla extract
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp warm water

Preparation

1. Preheat the oven to 425°F.  Line a standard muffin tin, or two mini muffin tins with paper liners.
2. In a medium bowl, combine the lemon zest and sugars until well mixed and moist.
3. In the bowl of a stand mixer fitted, using the paddle attachment, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla, mixing until well combined.
4. In another medium bowl, combine the flour, baking powder, baking soda and salt.
5. Add the flour and butter alternately, beginning and ending with flour. Gently fold in the blueberries
6. Spoon the batter evenly into the muffin tins, about 3/4 full.
7. Bake the muffins for 15 to 17 minutes (10-12 minutes for miniature), or until light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.
8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
9. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Then, dip them a second time!!
10. Serve warm, or cool on a rack and wrap airtight.

Taco Tuesday: Sweet 'n' Spicy Chicken Tostadas

The only time I can really remember eating anything on a tostada was when my mom made us chalupas. And I don't know of many things I love as much as mom's chalupas. However, when I saw these tostadas on Cassie's blog, they looked just too good to pass up. And I'm glad I took a chance on another version of tostadas, because they were freaking fantastic!! I felt more of the spicy than I did the sweet, but I love spicy so that was just fine with me.

The sweetness comes from the cilantro-lime ranch dressing, and I think I got more spicy from the hot sauce I put on than the recipe itself would have given. I used orange tostada shells because I just think they are prettier ;) I definitely suggest you give them a try as soon as possible. And that sauce...mmm mmm. Would be great on a number of taco recipes!

Sweet 'n' Spicy Chicken Tostadas

Souce: Cassie Craves, via What's Cooking Chicago

Ingredients

• 2 tablespoons sweet paprika
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dark brown sugar
• 1 1/2 teaspoons dried oregano
• 1 tablespoon kosher salt
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound boneless skinless chicken breasts
• Tostadas (store bought or homemade*)
• Cilantro-lime ranch dressing
• Shredded cheddar cheese
• Hot sauce of your choice

 

Preparation

1. Preheat the oven to 350 degrees and line a baking sheet with foil.
2. Combine all the spices in a small bowl, then rub on both sides of the chicken breasts coating completely.
3. Place the chicken on the prepared baking sheet and bake in for 20-30 minutes, until juices run clear and the chicken is completely cooked through.
4. Remove from oven and allow to rest for at least 5 to 10 minutes. Using a stand mixer or 2 forks, shred the chicken.
5. Assemble the tostadas by topping each one with chicken, shredded cheese, hot sauce, and the cilantro-lime ranch dressing.

Twice Baked Potatoes with Feta and Rosemary

Hello Monday. While I'm not excited to see you this week, I am excited to get back into my routine. Since I was sick a couple of weeks ago, it took some time to fully recover and I wasn't able to work out last week while on staycation. Since I had a week to relax, I'm back to normal now, and I can get back to the gym, back in the kitchen (if I didn't mention it in previous posts - I didn't cook during my week off), and back on track.

These potatoes were definitely a welcome variation from my usual side of rice. Red potatoes, baked and then topped with rosemary and feta, and baked a second time. The skin is just a little crispy, with a soft, flavorful center. I love potatoes...all sorts of potatoes, but I don't buy or make them all that often since the ones that taste good usually aren't the best for you. These were very tasty, and something I would definitely recommend to friends, and make again for myself!

Twice-Baked Potatoes with Feta and Rosemary

Source: Fresh 365

Ingredients

• 10-15 small red potatoes
• olive oil
• 1/2 c crumbled feta cheese
• 3 T fresh rosemary leaves
• salt and pepper, to taste

Preparation

1. Preheat oven to 450 degrees F and line a baking sheet with foil.
2. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over potatoes.
3. Bake for 45 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an "X" in each potato with a sharp knife. Using a clean kitchen towel, push the top of each potato until it smashes under the pressure and exposes the flesh of the potatoes.
4. Cover each smashed potato with olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper.
5. Bake for an additional 15-20 minutes until edges and cheese are golden-brown and crunchy.

Roasted Cauliflower Soup

Why does today have to be Sunday? That means tomorrow the staycation is officially over and it's back to work and reality. The week went by too fast. But, don't they always? I'm currently trying to enjoy the last few hours of the weekend, sitting on my couch and watching marathons of Criminal Minds and Law & Order: SVU. Yep, it's a lazy bum Sunday. And I love it!

I know it's scorching outside, and soup is not the first choice for most to cook during this weather. However, it is also the season for summer colds, and soup is a good comfort food when you are sick. And this soup...well, this soup is pretty amazing. I never cooked much with cauliflower in the past, but in the past few months I've been using it a bit more. And this soup was definitely a success. Very creamy, and the roasted cauliflower gives it just a hint of smokiness. Add in the aged cheddar, and you have one amazing soup to add to your arsenal.

I hope to be incorporating more soup into my Fall and Winter menus, so it's nice to have this one to look forward to again in the coming months. If you don't have an aversion to eating hot soup in the summer...you should definitely try this one soon! If not, definitely keep it in mind when the weather cools down.

Roasted Cauliflower Soup with Aged Cheddar

Source: Closet Cooking

Ingredients

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

Preparation

1. Preheat oven to 400 degrees F and line a baking sheet with foil.
2. In a large bowl, toss the cauliflower in oil and seson with salt and pepper. Pour the cauliflower onto the prepared baking sheet in a single layer.
3. Roast the cauliflower for 20-30 minutes, until lightly browned.
4. Meanwhile, heat the oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
5. Next, add the garlic and thyme and saute until fragrant, about a minute.
6. Now, add the broth and cauliflower, bring it all to a boil, then reduce the heat and simmer, covered, for 20 minutes.
7. Using a blender, food processor, or immersion blender, puree the soup until it's smooth and creamy.
8. If using a blender or food processor, pour the soup back into a pot or large bowl and mix in the cheese, until it melts, and season with salt and pepper. Mix in the milk, and it's ready to serve!
9. Garnish with fresh chives or parsley.

 

Sammich Saturday: Jalapeno Popper Grilled Cheese

Hi, my name is Jaida and I'm addicted to jalapenos. And cream cheese. And while we're at it...sammiches. I need help.

Naturally, when I saw this sammich combining some of my favorite ingredients, I knew it was going to be amazing and that I had to make it. But I had no idea just how amazing it would be. I'm usually a grilled cheese purist. I like the standard cheese and bread, melted and accompanied by a pickle spear or tomato soup. But, recently I've come across quite a few sinful-looking varieties of grilled cheese that looked too good to pass up. And now...well, now my whole grilled cheese philosophy has changed and I can't wait to try the other varieties I've found! This grilled cheese was perfectly creamy, with the spice and tang of pickled jalapenos. I think it would also be really good to it with fresh roasted jalapenos. Yu-um!

And on another, completely unrelated topic...I thought I'd share with you that I jumped out of a plane! That's right, I went skydiving!! It was something of an amazing experience, and I am so glad that I finally got the chance to do it!! I only had a moment of terror, when I watched a couple of solo jumpers hop out of the plane before me. But once my body left the plane, there was no fear. Not that it would have done me any good, I mean...once you're out of the plane, there's not going back!! But, falling through the air, 2 1/2 miles above the ground is pretty exhilerating! If you care to read more about the experience, check out my personal blog :) Here is one of my photos:

Jalapeno Popper Grilled Cheese

Source: Smells Like Home

Ingredient

• 4 slices sandwich bread
• Butter, softened
• 2 tbsp cream cheese, softened
• Jalapeno slices from a jar
• 4-6 slices of good, melty cheese

Preparation

1. Heat a large non-stick skillet over medium-low heat.
2. Lightly butter one side of all the bread slices
3. Spread the cream cheese on the un-buttered side of two of the slices. Top the cream cheese side with enough jalapeno slices to cover the entire piece of bread, and then cover with your cheese of choice and the second buttered piece of bread.
4. Lay the sandwiches in the skillet and cover with a lid or foil to keep the heat in the skillet. Cook long enough to brown the bread, then flip and cook until browned and cheese is melted. 
5. Slice diagonally and serve while still warm.

Peanut Butter & Jelly Chocolate Cups

Happy Friday!! It's been a little quiet here the past couple of days because, well, I've just been lazy. I'm having a little staycation, and I am taking full advantage of the ability to be a bum. I did get out and do some shopping and went kayaking yesterday, so it's not like I've been propped up on my couch the entire week :)

But, I don't want you all to think I've disappeared, so today I'm bringing you something sweet to start the weekend off!! Who doesn't love Reese's Peanut Butter Cups? No one that I know of. So, when I saw these peanut butter and jelly filled chocolate cups, I knew that I had to make them. And as good as they looked, they tasted even better. I went with a traditional grape jelly, but next time I'm going to try them with raspberry jelly. YUM!!

They are just a little dangerous, because they are super easy to make, and since they are miniature, it's easy to eat more than one at a time...you know my weakness with miniature desserts.

Peanut Butter & Jelly Chocolate Cups

Source: With Style & Grace

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 teaspoon coconut oil
• 1 cup peanut butter
• 1 tablespoon powdered/confectioner‘s sugar
• 1/2 cup of jelly – your choice of flavor!
• coarse salt for sprinkling

Preparation

1. Line mini muffin tins with paper liners and set aside.
2. Melt the chocolate in a double boiler, saucepan or microwave. Once it’s melted down, add coconut oil to thin out. Add more, if needed.
3. Coat the bottom and halfway up the sides of each liner with chocolate.
4. Place the cupcake tin in the freezer for 20 minutes so the chocolate can harden.
5. Meanwhile, mix together peanut butter and powdered sugar and place the mixture in the fridge for 10 minutes.
6. Remove the tins from the freezer and the peanut butter from the fridge, and spoon about 1 teaspoon of peanut butter into the center of each chocolate cup. Put the tin back in the freezer for about 10 minutes. Remove and add 1/2 teaspoon of jelly on top of the peanut butter.
7. Cover cups with chocolate to cover the pb&j. Sprinkle salt on the top of each cup.
8. Place muffin tin back into the freezer for 20 more minutes.
9. Store at room temp or in the fridge.

Taco Tuesday: 25 Tacos!

Taco Tuesday has been so much fun for me. I can't believe how many taco recipes I've been able to find and try! I thought I would use this week to visually recap on the adventures in taco-ing thus far. 25+, and so many more to come!! Check out all the recipes here, and enjoy!!

Apple Cider Chicken with Caramelized Shallots

Mmm chicken...

My weekend was very productive, and I spent a wonderful day with my Daddy yesterday. I hope you all had a great time with the Dads in your life, as well. Today starts my staycation, and I couldn't be happier. While I would love to be visiting a new city, country, or beach to feed my love for travel, sometimes staying right at home can be just as much fun. For once, I don't have plans which you know is unheard of for me. I'm trying to just go with the flow and see where the days take me. I didn't even plan a menu for this week.

Are you ok? Did you just pass out from shock?? I don't blame you, it was tough for me to swallow that one too. I'm such a rebel. ;)

Good thing I spent a good bit of time in the kitchen last week, so I have lots of goodies to share with you while I'm out galavanting around in my own city. And this chicken...oh, this chicken was something else. The night that I made this chicken I was very busy in the kitchen and I got distracted a time or two, trying to keep up with the four things I had going at once and I misread one of the steps in the recipe. Oops. Fortunately it didn't seem to be detrimental to the outcome, because it was fan-freaking-tastic. I really loved how the shallots caramelized so nicely and the sweetness of the apple cider reduction.

It's rare that I meet a chicken dish I don't like, but this one I have a bit of a crush on. And since I like you all too, I had to share it with you, stat! One little bite, and you'll be smitten too.

Apple Cider Chicken with Caramelized Shallots

Source: Crepes of Wrath

Ingredients

• 2 tablespoons unsalted butter, divided
• 2 large chicken breasts
• 1 teaspoon kosher salt
• 3/4 teaspoon ground black pepper
• 2 large shallots, thinly sliced
• 3 sprigs fresh thyme, leaves removed
• 1/4 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes
• 2 cups unfiltered apple cider
• 2 tablespoons apple cider vinegar
• 2 cups chicken stock

Preparation

1. Preheat your oven to 400 degrees F. Melt 1 tablespoon of butter over high heat in a large ovenproof pan and season your chicken on both sides with salt and pepper. Brown the chicken well on both sides, about 2-3 minutes, then remove from the pan, place on a plate, and set aside.
2. Melt another 1 tablespoon of butter in your pan over medium heat. Add the shallots and cook, stirring frequently, until they are browned and nicely caramelized, about 15 minutes.
3. Add in the fresh thyme, fennel, and red pepper flakes, stir for 30 seconds, then add in the apple cider. Cook for 20-25 minutes over medium heat, until the cider has reduced to about half, stirring every so often so that the shallots don’t burn to the bottom.
4. Now, add in the stock and vinegar, bring to a boil, and add the chicken back to the pan. Place the pan in the oven and cook for 30 minutes, until cooked through.
5. When the chicken is cooked, remove it from the pan, place on another plate, cover, and set aside. Place the sauce over high heat and cook, stirring often, for 10 minutes, until it has reduced.
6. Add the chicken back to the pan, turning to coat both sides with the sauce, and heat it through.
7. Serve with sauce and caramelized shallots on top.

Sammich Saturday: Cilantro-Jalapeno Hummus and Veggie Wrap

Happy Saturday, friends!! I am especially excited about this Saturday for a  couple of reasons.

1) I can breathe and I don't feel like crap anymore!! Woot!

2) This is just the start of 9 days off of work :) Gotta love vacation time.

So, since I was sick for a week and not able to eat a lot, what better way to ease back into healthy living than with a light veggie and hummus wrap?? 

It was very light, crunchy, and oh my...the cilantro-jalapeno hummus was so easy to make and so freaking delicious! I've always been a fan of hummus, especially the roasted red pepper variety, but this one knocks all the others I've had out of the park. And not only is it good to just eat with pita chips (or anything really), but it compliments this wrap so well.

I haven't made it a secret that I'm not a big vegetarian-food fan, but this veggie wrap is one that I could probably eat every day. Sweet yellow bell peppers, tomatoes, cucumbers, hummus, and cheese...yep, I'm hooked! And it's the perfect light lunch for the summer! And picnics! Ooh...now I want to go on a picnic!

 

How delicious does that look? I could eat it with a spoon!!

Cilantro-Jalapeno Hummus & Veggie Wrap

Adapted from Panera Bread

Ingredients

• 1 1/2 cups cilantro-jalapeno hummus (recipe below)
• 4 large flour tortillas (fajita or wrap-size)
• 1 cup shredded Monterey Jack cheese
• 1 cup chopped yellow bell pepper
• 1 cucumber, thinly sliced
• 2 whole scallions, chopped
• 2 tomatoes, thinly sliced
• 2 cups shredded lettuce

Preparation

1. Spread hummus over top 2/3 of each tortilla. Layer on cheese, peppers, cucumbers, scallions, tomatoes, and lettuce down the center.
2. Fold the sides of the tortilla up to compress the filling a bit, then fold the bottom of the tortilla over the filling. Fold in about 1 inch of the sides and roll firmly away from you, compressing the filling as you roll.
3. Cut each wrap in half  diagonally. Serve with extra hummus for dipping :)

Cilantro-Jalapeno Hummus

Source: The Wicked Noodle

Ingredients

• 2 cloves garlic
• 2 jalapeno peppers, seeded and coarsely chopped
• 1 15-oz cans garbanzo beans (undrained)
• juice of 1 1/2 limes
• 1/3 cup high-quality extra virgin olive oil
• 1 cup cilantro
• 3/4 – 1 t salt (or to taste)

Preparation

1. Put garlic to food processor and run until finely diced.
2. Add jalapenos and process until finely diced.
3. Add garbanzo beans (including liquid) and blend until smooth.
4. Finally, add lime juice, olive oil, cilantro and salt and process until smooth.

Recipe Swap: White Bean, Garlic, Rosemary, and Red Pepper Dip

It's that time again!! The bi-monthly recipe swap hosted by A Taste of Home Cooking! And this is the round we call Blogger's Choice, where we are assigned a blog and get to choose any recipe we want. I was assigned Amy's blog, What's Brewing in the Kitchen, and after searching through looking for just the right recipe, I came across this yummy veggie dip! I've been looking for healthy snack alternatives that I can have in the evenings or at work, and this was just what I needed. Easy, healthy, and oh-so-delicious!

I used quite a bit of garlic, so it had a kick to it, but if I hadn't run out of pita bread, I could have eaten the entire batch. I will definitely be having this for snacks regularly!

White Bean, Garlic, Rosemary, and Red Pepper Dip 

As seen on What's Brewing in the Kitchen

Ingredients

• 1 garlic bulb
• 1 cup canned cannellini beans, rinsed and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 3 scallions, cut into large pieces
• 1/2 red bell pepper, cut into chunks
• 1 1/2 teaspoons fresh rosemary
• 1/8-1/4 teaspoon cayenne pepper

Preparation

1. Preheat oven to 400 degrees F. Cut off the pointed end of the garlic bulb. Wrap the garlic in foil, pour a little olive oil over the cut end,  and roast until soft, about 30 minutes.
2. Remove the garlic from the oven, open the foil, and allow the garlic to cool. Squeeze the garlic from the skins into a food processor.
3. Add the beans, lemon juice, olive oil, scallions, red pepper, rosemary and caynne. Puree until smooth.
4. Transfer to a bowl. Refrigerate, covered, until the flavors are blended, at least one hour.
5. Serve with pita bread or chips, broccoli, cauliflower, etc. for dipping.

Athenian Orzo

I think I'm in love.

With this dish. I knew just by looking at Nicole's pictures, and the ingredient list that I would love it, but I had no idea how hopelessly in love I would fall with just one bite. I don't eat orzo nearly enough, which I'm going to have to remedy. Orzo is an amazing little pasta, and paired with shrimp, delicious spices, and FETA it transforms into one freaking amazing dinner!

I'm pretty sure I raved like a lunatic about it on Facebook, and ate way too much of it in one night. In fact, this could easily be the best meal I've made in quite some time. Don't get me wrong, I've made some great dinners, but this one tops the charts.

I know there are some people out there who don't like shrimp. I think you people are crazy. This dish is one that everyone should have in their life. Every.one. So, maybe you shrimp-haters should try this dish. And change your life.

Seriously. I'll be here waiting, when you come by to thank me.

Athenian Orzo
As seen on: Prevention RD

Ingredients

• 1 1/2 tsp extra-virgin olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 2 large tomatoes, chopped
• 3 Tbsp chopped fresh parsley, divided
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• Freshly ground pepper, to taste
• 1 tsp of crushed red pepper
• 1 lb medium shrimp, peeled and deveined
• 1 cup orzo
• 3/4 cup crumbled feta cheese

Preparation

1. Preheat oven to 450  degrees F and coat a large baking dish or pan with cooking spray.
2. Cook the orzo boiling, salted water until tender but still firm, about 8 to 10 minutes. Drain and pour into to the prepared baking dish.
3. Heat oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 3 to 4 minutes.
4. Add the wine and cook for about 1 minute, then stir in tomatoes, half of the parsley, oregano, basil, salt, pepper and crushed red pepper. Cook for 5 minutes, then add the shrimp and cook, stirring for 2 to 3 minutes, until shrimp is barely pink.
5. Add the saucepan mixture into the baking pan with the orzo, and gently stir to combine. 
6. Top with feta and the remaining parsley. Bake, uncovered, until the feta is bubbly, about 10 minutes. Serve immediately.

Taco Tuesday: Pineapple & Green Chile Pork Tacos

When you have a Monday like I did, it's nice to have Taco Tuesday to look forward to.

I am one of the lucky few that doesn't have a single allergy, and doesn't get sick very often at all. So, when I do get sick, I'm extra miserable. Stupid summer sickness has taken hold, and during one of my busiest work weeks, no less. But, since life can't come to a standstill for me to recoup...I push through and try to stick as close to my routine as possible. Yep, you know about me and my OCD-ish need for routine.

I will have to say that I'm more than a bit miffed that I have to avoid the gym while sick. I was just getting into a good groove! I am thankful, though, for meals that require little hands-on activity and allow me to wallow in my misery on the couch while dinner cooks itself. These tacos are one such meal. Throw it all in the crockpot, and let the wallowing commence. Or better yet, throw it in the crock before work, and it's ready when you get home, so all you have to do is put your tacos together, and then your done for the night!

I happen to really, really love salsa verde, so I knew these tacos were going to be fantastic. I was a little unsure about the pineapple, but it intrigued me. The sweetness from the pineapple mixes wonderfully with the salsa and the chiles. A little spicy, a little sweet, mixed with some shredded meat...can't be beat!!

OK, so that was hella lame, but it made me giggle a little as I typed it. I'm a nerd like that. That's why you love me. Try it for yourself and I bet you'll be singing my little jingle in your head.


Pineapple & Green Chile Pork Tacos
As seen on: Cassie Craves

Ingredients

• 1 pound boneless pork roast
• 1 10 oz can crushed pineapple with juices
• 8 oz tomatillo salsa
• 1 4 oz can green chiles, undrained
• 1/3 cup brown sugar
• Flour Tortillas
• Shredded Cheese
• Cilantro
• Sour Cream

Preparation

1. Place pork in crock pot and cover with pineapple, green chiles, salsa and brown sugar. Stir to combine.
2. Cook on high for four hours or on low for six to eight hours.
3. Using two forks, or a stand mixer, remove and shred the pork and season with salt and pepper. 
4. Using a strainer (colander) drain juices from crock pot, and combine the remaining pineapple and salsa with the shredded pork.
5. Warm tortillas, fill with pork mixture and top with cheese, cilantro, sour cream, and additional salsa if desired.

Bistro Steak Salad with Creamy Peppercorn Dressing

Baby C and T have been sick for a few weeks now, and early on, Baby C decided it would be a good idea to give me a kiss. A full on, put his mouth IN my mouth while I was talking, kiss. I blew it off, because hey, it was sweet and adorable, and I have an awesome immune system. A week later I let him eat off of my fudge popsicle, and T reminded me that he was sick...to which I declared that if I didn't sick when he put his sickly mouth in mine, that I must be immune. I should have known better. 

And now, another week later, it seems that the sickness is trying to make itself at home in my "immune" body. Awesome. Two things I've learned from this 1) Don't be cocky about my awesome immune system and 2) No matter how cute your godson is, don't let him give you kisses or eat off your popsicle when he's sick!!

Not only did I wake up with a sore throat and stuffy nose, but I woke up to a very odd smell in my apartment. Like, burning plastic smell. I started sniffing my way around the apartment and it was strongest in the kitchen and utility closet. No burners were on, or the oven. I have all electric appliances, no gas, so it couldn't be a gas leak. What in the world was going on?? The smell was overwhelming, so I opened the patio door, and even little Bubba opted to lay out there instead of being inside on the couch. I finally pinpointed it to the water heater. I called T to see if Mr. T had any ideas, and he told me to call the emergency maintenance line for the apartment. That seemed like a good idea, but with the luck I've had at this apartment, I didn't expect much. And I was right. They told me that all they could do today was come up and flip the break for the water heater, and the next day they would come to fix it. So, I either have a horrid, unbearable smell, or I have no hot water. Awesome.

Have a mentioned how much I love my apartment complex? ::rolls eyes::

I had such an awesome weekend planned with lots of great things I was going to cook. But instead, my Sunday was spent sitting on the couch with windows open, feeling miserable from sickness and from the smell. And, thinking about the very busy week ahead at work. I can't afford to be sick right now!

Fortunately this salad came along before the sickness did, so I still have something yummy to share with you today! I love entree salads, and the peppercorn dressing is really what made it something special. It was creamy, and complimented the beef very nicely.

Bistro Steak Salad with Creamy Peppercorn Dressing

Adapted from Pampered Chef - Spin on Salads

Ingredients

Salad

• 4 cups Spring salad mix
• 1/2 cup cherry or plum tomatoes
• 1 1/2 tsp fresh ground peppercorns
• 2 beef tenderloin steaks (1 1/2 in thick)
• 1 Tbsp fresh, chopped chives

Dressing

• 1/4 cup mayo or miracle whip
• 2 1/2 tsp milk
• 1 1/2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 1 Tbsp fresh, chopped chives
• 1 tsp fresh ground peppercorns

Preparation

1. Heat a grill pan or skillet over medium-high heat for 5 minutes. Rub both sides of the steaks with the peppercorn and cook for about 15 minutes, for medium doneness, longer if preferred. Remove from heat and let rest for about 5 minutes to seal the juices inside, then cut into thin slices.
2. Meanwhile, whisk the dressing ingredients together in a small bowl and set aside.
3. Cut the tomatoes in half, then divide the salad mix among serving plates. Top with steak slices and tomatoes, then drizzle the dressing on top and sprinkle with chives.

Sammich Saturday: Egg & Asparagus Sammich

We have made it through the first full week of June now, and according to my theromstat, the summer temps are in full force. Not quite over the 100 degree marker yet, but teetering pretty close. Before long, I will be asking myself why I love the heat so much. But at least there are things I can eat to cool me down and add a little refresment to the hot days.

This sammich is one such thing. What could be lighter and more refreshing that eggs, aspargus, and dill on bread? Not much (that isn't a beverage) that I can think of!! As soon as I saw the picture of this thing, I knew it would be a perfect sammich to enjoy in the midst of the heat. And boy, was it! The crunch of the asparagus and the bread, with the soft eggs in between...so good!! Before asparagus goes out of season, you should definitely get this on your weekend menu. You'll thank me for it later, trust me.

Egg & Asparagus Sammich

Source: The Kitchn

Ingredients

• 1/2 a bunch of asparagus spears (about 15 spears)
• 2 small baguettes (a heartier bread works best)
• 2 eggs, hard boiled
• 2 tablespoons olive oil
• 2 tablespoons diced raw onion
• 2 tablespoons Dijon mustard
• 1/4 cup red wine vinegar
• Lemon juice for spritzing
• 1 Tbsp fresh dill
• Salt and Pepper, to taste

Preparation

1. Remove the woody ends from the asparagus and cut the spears in half length-wise.
2. Dice the red onion and put in a small bowl with the red wine vinegar, set aside.
3. In a large skillet over high heat, add a little oil. Sear the asparagus spears, 3-4 minutes per side slightly charring. 
4. Split the baguettes in half and remove a little of the doughy center to make room for the asparagus and egg to fit inside. Lightly toast the bread and slather with the Dijon mustard and a little olive oil.
5. Top with sliced egg, 1/2 of the asparagus, dill, vinegar-soaked onions, and a spritz of lemon all over the interior of the sandwich. Season with salt and pepper, to taste.

Double Crunch Pork Chops

I have a confession. I did a bad thing yesterday.

Well, bad according to my health-conscious friends, anyway. I had a corn dog for lunch. With tater tots. And a cherry limeade. And you know what? I don't feel the least bit guilty about it!! I cook dinner at home pretty much every night, I take my lunch to work most days, and I've been to the gym every.single.day. this week!

So, if I had a moment of weakness when CGutta's sister (let's call her KelBell!) taunted me with talk and pictures of her corn dog lunch, then I'm just fine with that. And let me tell you...that lunch was worth every sinful, fried calorie.

Another meal that I had recently that was worth every delicious calorie, was this double crunch pork chop!! Not that it is chock full of fat and grease, but it does use a bit of oil to "pan fry" so, you know...a little less healthy than some of my more recent dinners, but still better than my lunch yesterday ;) It was still very quick and easy to prepare, and the sauce...oh my. If you haven't caught on by now, I'm a bit of a sucker for a good sauce, glaze, or condiment. These chops really hit the spot with the flavors in the coating and the sauce. It's rare that I find a pork chop that is successful in my kitchen, but this one has now been added to that short list!

Double Crunch Pork Chops

As seen on A Seasoned Greeting

Ingredients

• 2 thick cut pork chops
• olive oil for pan-frying
• 1 cup flour
• 2 eggs
• 1 Tbsp milk
• salt & pepper to taste
• 1/8 tsp ginger
• 1/4 tsp nutmeg
• 1 tsp thyme
• 1 tsp sage
• 1 tsp paprika
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 3/4 cup honey
• 1/4 cup soy sauce
• 1/2 tsp fresh ground pepper

 

Preparation

1. Heat a heavy skillet over medium-high heat. Pour enough olive oil in the pan to just barely coat the bottom.
2. Season the pork chops on both sides with salt and pepper, and set it aside.
3. In a bowl or other dish, combine the flour, ginger, nutmeg, thyme, sage, and paprika. And in a second bowl or shallow dish, whisk the eggs with the milk.  
4. Dip the chops in the flour mixture, coating both sides, then coat with the egg mixture, and then again in the flour mixture. Press down firmly to make sure the chops are well coated.
5. Cook the chops in the heated oil for about 9 minutes, then flip and cook 7-8 minutes more until fully cooked.
6. While the chops cook,  heat the 2 tablespoons of olive oil in a small saucepan, then add the garlic but do not allow it to brown.
7. Add the soy sauce, honey, and pepper and simmer 5-7 minutes, stirring often to prevent foaming. 
8. When chops are done cooking, plate them and spoon the sauce over the top (don't be afraid to really pour it on!) and enjoy!

Watermelon Margarita

Woo! This week has been a pretty busy one. So far, I've been a gym rockstar...yep, I have been every day this week so far.

::Patting myself on the back::

But, I will admit that going to the gym after work has cut into my cooking and photography time in the evenings. It technically stays light until almost 9pm, but before 8 is really the best light for taking pictures. And, since I've discovered a couple of select places that are actually condusive to taking natural light pictures, I'm sort of spoiled and prefer not to take pictures otherwise. So, I'm in a bit of a pickle. I try to make myself get up before work to exercise, but my body just refuses to cooperate at 5:30am. I'm still trying to figure out a good solution. I'll let you know if I figure it out!

You know what will help with the thinking process? A nice, cold margarita! But not just any margarita...a watermelon margarita. That's right. It's summer-time, and nothing says summer like a big, juicy watermelon, chopped up, mixed with tequila, and thrown in a blender! Yuu-um! I think after a few of these, I should be able to come up with a great solution. Or I just won't care anymore. What do you think?

Watermelon Margarita

Slightly adapted from: My Recipes

Ingredients

• 3 1/2 cups cubed seeded watermelon (I used a "personal" size watermelon)
• 1/2 cup tequila
• 2 Tbsp sugar
• 3 Tbsp fresh lime juice
• 1 Tbsp Triple Sec 
• 2 cups ice

Preparation

1. Combine watermelon, tequila, sugar, lime juice, triple sec in a blender. Blend until smooth. Add ice and blend combine.
2. Rub a lime around the rim of your glasses, and dip in sugar for a sweet rim! Divide margarita between 2-4 glasses. Garnish with a lime or watermelon balls and enjoy!!

Sesame-Ginger Salmon

I thought somebody drugged me yesterday. Seriously! My department at work went out for lunch together, to this great little place called Eastside Cafe. We shared 4 appetizers between 8 of us, I ordered a House Salad and the Beef and Goat Cheese Enchiladas, that came with cilantro brown rice and refried black beans. By the time I finished my meal, I thought I was going to burst. I was so full that I felt sick.

And then we ordered dessert. I had this fabulous brownie, topped with vanilla bean ice cream and drizzled with homemade caramel and chocolate sauce. I ate almost all of it. I was miserable on the drive back and contemplated purging to relieve my agony. Don't worry, I didn't do that. I thought that when we all got back to the office, that we would have a very unproductive afternoon, full of moaning and groaning and trying to keep ourselves awake to finish the day.

But, did that happen to me? Nope. I got back to the office and decided that I should go do inventory, or anything that would keep me up and moving around. Well, I definitely stayed up...I made a nifty inventory spreadsheet, inventoried the whole office, then I cleaned/organized the kitchen and the boardroom...  

What the hell?? I should be comatose at this point, but I'm running around like a crazy person and not feeling the least bit tired or sick anymore. I'm very confused. And then I'm convinced my food must have been spiked with a little sumthin' sumthin'. I do live in Austin...anything is possible! So, as the day winds down, I poke my head into my bosses office and tell her that I think my food was spiked with crack - as she can barely move or keep her eyes open. We're chatting and joking and then all of a sudden it hits me...

That brownie. The one with the ice cream and yummy sauces. Yeah...it wasn't just caramel and chocolate sauce on that brownie. It was caramel and chocolate ESPRESSO sauce. And I soaked up every bit of it with that brownie. No wonder I was running around like a crazy girl. But I was very focused and organized. So, my boss and I decided I need to get them to bottle some of it for me and I can just take a few shots if I'm feeling unmotivated, and it'll fix me right up. Sheesh.

But, you're probably wondering what that has to do with the scrumptious salmon pictured above. Absolutely nothing. I just felt that I had to share my adventure in the office with you. I thought you might like a little story. I hope it made you chuckle a little.

This salmon, however, is nothing to chuckle over. It is something to savor. It's no secret that I love salmon, I confessed my love for it yeterday. But Asian-inspired marinades and glazes just seem to be made for salmon. And this one is no different. The seasonings on the salmon are great, but the glaze....oh, the glaze just elevates it to a higher level of deliciousness. It's a good thing that most days I remember that I'm cooking for one. Because if there had been another serving, I likely would have eaten it. And since I have been doing so well on this weight loss journey (today aside...), that would have been unfortunate.

Healthy, it is. But not two servings-are-ok healthy. You feel me? I knew you would.

Now, get this on your summer menu and get it in your belly!

Sesame-Ginger Salmon

Source: How Sweet It Is

Ingredients

• 1 1/2 lbs raw salmon
• 1/4 cup olive oil
• 2 Tbsp toasted sesame oil
• 2 Tbsp rice vinegar
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 2 garlic cloves, grated or minced 
• 1 Tbsp freshly grated ginger
• 1-2 Tbsp toasted sesame seeds
• 4 green onions, sliced

Preparation

1. In a large bowl, combine the oils, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk to combined. Combine the salmon and marinade in a ziplock back and refrigerate for 30 minutes.
2. Preheat your broiler and line a baking sheet with foil and top with a wire baking rack. Spray the rack with nonstick baking spray.
3. Remove the salmon from the marinade and place it on the prepared baking rack. Season with salt and pepper. Cook for 10-12 minutes, turning salmon about half-way through, until opaque and easily flakes with a fork. 
4. Meanwhile, prepare the glaze (recipe below).
5. Remove the salmon from the oven, top generously with the glaze, and top with sesame seeds and green onion.

Sesame Ginger Honey Glaze

• 1/4 cup honey
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1/2 tsp freshly grated ginger
• 1/2 tsp toasted sesame seeds

Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.

Taco Tuesday: Salmon BLT Tacos

Do you know what my favorite day of the week is? Well, it's Saturday, but Tuesday gives it a run for it's money. That's because of Taco Tuesday! I never imagined that starting this theme day would lead me to find so many wonderful taco recipes. 

While my mom may say that I'm a somewhat picky eater (I have a good list of veggies I won't eat, and she loves them all), I have always loved seafood. This may seem pretty normal to a lot of people, but I have quite a few friends who don't like it. At all. That, my friends, seems crazy to me!!

I love all kinds of fish, but I am very fond of Salmon. I've made it a variety of ways...breaded, marinated, glazed, etc. And I can't say I've tried it any way that I didn't like. And while I've had several variations of fish tacos, I never thought to tyr it with salmon. Until I came across this recipe on Jessica's blog. Since I've had such success with other recipes found on her blog, I knew that this one couldn't be anything less than fabulous! And it was just that. Fabulous. Ah, salmon...one more way to love you. As if I needed any more convincing!

Salmon BLT Tacos

Source: How Sweet It Is

Ingredients

• 4-6 flour tortillas
• 2 4 oz salmon filets
• 2 slices bacon, cooked and crumbled
• 1 tomato, chopped
• 1 avocado, chopped
• 1 cup shredded lettuce
• salt & pepper, to taste
• honey mustard dressing

Preparation

1. Preheat your broiler, and line a baking sheet with foil or parchment paper. Season both sides of salmon with salt and pepper and cook for 4-5 minutes per side, until it flakes easily with a fork.
2. Once salmon is done, remove skin if any and flake it with a fork.
3. Warm tortillas and top with  a couple tablespoons of salmon, shredded lettuce, tomato, avocado, bacon and honey mustard dressing.

These tacos are just so stinkin' good...you should add them to your menu ASAP!! 

Secret Recipe Club: Black Forest Bread

It's time again for the Secret Recipe Club reveal! This month I was assigned the blog Parsley, Sage, Desserts, and Line Drives, which is written by Lisa, a woman that loves to cook and bake from scratch. As I sifted through Lisa's blog and recipes (getting sidetracked from time to time reading her Bad Boy First Love stories) I came across this Black Forest Bread, and instantly knew this was the recipe for me!

Not only have I noticed that my posts are seriously lacking in the dessert category (Helloooo, the title of the blog IS Sweet Beginnings!) but I also have been negecting my chocolate cravings, as well as fattening up my co-workers! From the time I selected this recipe until the day that I actually made it, I was looking forward to the delicious aroma filling my apartment. And let me just tell you...I was not disappointed! And it has definitely renewed my desire to bake more often. I don't know how I let myself slack off in the first place, but rest assured I am on top of it now!

Head on over to Lisa's blog to find more delicious, from scratch recipes, and don't froget to visit some of the other posts for today's SRC! So many great dishes to see and try!!

Black Forest Bread

Source: Parsley, Sage, Desserts, and Line Drives

Ingredients

Makes 1 Loaf

Ingredients

• 3/4 cup dried cherries
• 1/4 cup plus 2 Tbsp kirsch or rum (or you can use fruit juice if you'd rather)
• 1 cup water
• 1/2 cup dark cocoa powder
• 2 3/4 cups bread flour
• 2 1/2 tsp active dry yeast
• 1/2 cup sugar
• 1 1/2 tsp salt
• 3 Tbsp softened butter
• 1 large egg, room temperature
• 3/4 cup chocolate pieces (chips, chunks, etc.)

 
Preparation

1. Combine the dried cherries and Kircsh, rum, or juice in a medium bowl and set aside until needed.  The soaking will cause them to soften and plump up a little.
2. In a small saucepan, boil the water and then stir in cocoa until combined.  Remove from heat and allow to cool until tepid, about 120 to 130 degrees F.
3. In the bowl of a stand mixer, combine 2 cups of the flour, sugar, yeast, and salt. Use the paddle attachment to combine and slowly pour in the cocoa mixture. Add the softened butter and mix until well combined. Add the egg and mix until incorporated.
4. With the mixer still going, slowly add in the remaining flour, a little at a time, until the dough is slightly stiff and easy to work with. You may need more or less than the remaining 3/4 cup, so add slowly, until you reach the desired texture. 
5. Now, switch out the paddle attachment for the dough hook, and mix on medium-high for about 10 minutes, until the dough is a smooth ball, slapping against the sides of the bowl.
6. Form the batter into a smooth ball and place into a large, lightly greased bowl, coating all sides with the oil. Cover tightly with plastic wrap and set in a warm place, for about an hour or so, until doubled in size.
7. Once the dough has doubled in size, punch at the dough to deflate it, then fold it out onto a lightly-floured counter or cutting board, and flatten it out. 
8. Add the cherries with soaking liquid and the chocolate pieces, and begin folding the dough over itself until the add-ins are well incorporated. If any pieces jump out, just push 'em back in!
9. Place back in the greased bowl, cover, and allow to rise for another hour.
10. After the second rise is complete, form the dough into a loaf shape, and place into a 9 x 5 greased and lightly-floured  loaf pan. Cover again with plastic wrap, and allow to double in size, 1 1/2 - 2 hours, depending on how warm the area you keep it in is. Ideally, the dough should rise above the top of the loaf pan.
11. Once the last rise is complete, preheat the oven to 350 degrees F for 15 minutes. Put the loaf pan in the oven and bake for 35-45 minutes, or until the loaf sounds hollow when tapped. (I was confused by this method, but after 35 minutes I checked it, and sure enough, it sounded hollow when I tapped the top!) 
12. Remove from the oven and allow to cool in pan on a wire rack for about 10 minutes, then turn out of pan and place on wire rack to cool completely. Once cooled, slice it up, and enjoy! If you're nice, you could share it with friends!