Loading...

Follow The Rebel Chick | Miami Lifestyle Blogger on Feedspot

Continue with Google
Continue with Facebook
or

Valid

This Citrus and Sweet Potato Crusted Haddock Recipe post contains affiliate links. 

I love eating fish and I always get excited when a friend introduces me to a new way of cooking up a fish dish! This Citrus and Sweet Potato Crusted Haddock Recipe is full of exciting flavor combinations and is sure to please your family when it comes around to dinnertime!

Citrus and Sweet Potato Crusted Haddock Recipe

This has got to be one of the most unique recipes I have made in a long time! Whoever though to add clementines, sweet potato and avocado together with Haddock is an absolute GENIUS! At first, I was a bit thrown off when I saw the list of ingredients. I thought to myself  “Oh boy, this will be interesting” (que the sarcasm). But let me tell you, your taste buds will thank you later! 

Haddock is a very light, flaky fish that is not too fishy in flavor. This is one reason why I love that Haddock was used in this recipe. It didn’t overpower all the other flavors, instead the other ingredients brought out the flavor of the fish. This recipe was super quick to cook, between preparation time and cooking time, only about 18 minutes TOTAL! I decided to serve it with fresh corn on the cob to add extra texture, and corn always goes well with fish as it has that New England flare to it. Typically most entrees with fish are served with lemon, which is another reason why I love this recipe! Using the clementines adds that citrus that is needed, but also adds a bit of sweetness to the meal along with the sweet potato chips! You can either use olive oil or avocado, I chose to use avocado because I had one in the fridge that was already ripe and I wanted a creamier consistency. However, olive oil is just as good to use and offers that nice earthy note. I served this meal with a nice mimosa to bring out the sweetness of the clementine and well, because I LOVE MIMOSAS! I like to serve recipes with fish fresh and not save any for leftovers, so I thought who will I invite over this time? I decided to ask my girl friend over as we normally go out each week to dinner for girl talk, but she called saying she was getting off work late and wasn’t sure if she could make it to dinner on time. PERFECT opportunity to cook this delicious recipe and have her over for a quiet night. Besides, we both love fish, and this was so much cheaper then dining out! 

Before I plated our meals, I served her with a nice mimosa to start the evening off.  She has a very stressful job and a mimosa was much needed I am sure. We sat down to eat, and the very first bite had me at HELLO! It was super light and flaky and the sweet potato chips added just the right crunch to it. The sweetness of the clementines was just enough and paired soo well with this recipe! The fish was so moist and practically fell apart it was so tender. The salt and pepper was just the right spices, it didn’t need a whole lot of different spices to make this recipe come to life. The corn of the cob was also very sweet and was a nice added touch to this recipe, but you can chose whatever side you would like to add to it. My friend really loved it! I am glad I had more to serve her as it was just the two of us. And no, we didn’t save room for dessert! Please share this recipe with your friends, co workers and family the next time they are pondering what to cook for dinner. It is most definitely a share worthy recipe! 

Citrus and Sweet Potato Crusted Haddock Recipe

Citrus and Sweet Potato Crusted Haddock Recipe Ingredients

  • 1 pound fresh haddock
  • 2-4 clementines
  • ½ to ¾ cup crushed sweet potato crackers or chips
  • 2 tablespoons avocado or olive oil
  • sprinkle of Himalayan salt and pepper
  • optional, we served this with fresh corn off the cob

Citrus and Sweet Potato Crusted Haddock Recipe Directions

Pour the oil into the bottom of your oven safe pan. Place the pieces of fish in the pan, coat with oil on both sides.

Add the crushed cracker to the top of the fish.

Zest one (washed) clementine on top of the fish, then cut in half and squeeze  the juice on top of everything.

 

Peel and divide the other clementines and place around the fish.


Cook at 400 degrees for about 12 minutes or until the fish is completely white and the thicker parts of the fish just barely start to flake apart on their own.

Please keep in mind that the final cook time will completely depend on the size and thickens of the fish along with how your oven works.  The fish should be done when it easily breaks apart when you check it with a fork.

We enjoyed this with some fresh steamed corn that we cut off the cob.

To print this Citrus and Sweet Potato Crusted Haddock Recipe, simply click the recipe card below!

Citrus and Sweet Potato Crusted Haddock Recipe

  • 1 pound fresh haddock
  • 2-4 clementines
  • ½ to ¾ cup crushed sweet potato crackers or chips
  • 2 tablespoons avocado or olive oil
  • sprinkle of Himalayan salt and pepper
  • optional (we served this with fresh corn off the cob)
  1. Pour the oil into the bottom of your oven safe pan.
  2. Place the pieces of fish in the pan, coat with oil on both sides.
  3. Add the crushed cracker to the top of the fish.
  4. Zest one (washeclementine on top of the fish, then cut in half and squeeze  the juice on top of everything.
  5. Peel and divide the other clementines and place around the fish.
  6. Cook at 400 degrees for about 12 minutes or until the fish is completely white and the thicker parts of the fish just barely start to flake apart on their own.  Please keep in mind that the final cook time will completely depend on the size and thickens of the fish along with how your oven works.  The fish should be done when it easily breaks apart when you check it with a fork.
  7. We enjoyed this with some fresh steamed corn that we cut off the cob.

If you enjoyed this Citrus and Sweet Potato Crusted Haddock Recipe, I would love it if you would take a moment to share it on Pinterest for me!

The post Citrus and Sweet Potato Crusted Haddock Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Peanut Butter Chocolate Bars Recipe post contains affiliate links. 

This Peanut Butter Chocolate Bars Recipe will have your mouth watering, thinking of this dense, delicious combination of chocolate and peanut butter. This might be my new go-to recipe (usually it’s brownies). These are so rich! And make an entire 9×13 pan so you get about 35 bars! Trust me, they will go quick no matter where you take them (or if you leave them at home)!

Peanut Butter Chocolate Bars Recipe

If you love these famous peanut butter cups or those peanut butter and chocolate cookies that you see flying off the shelves at your local store, then you will most definitely LOVE these! It’s kinda like a brownie but ever better! Peanut butter and chocolate have long been a favorite couple of mine, even since I was a little girl. This recipe makes 35 bars…that’s enough to feed an entire football team! I made this recipe for a my friend’s daughter who was graduating girl scout’s as a brownie and moving on to the next phase of the girl scouts. I figured what better recipe to cook than this? Not only is it symbolic, but her daughter LOVES peanut butter and chocolate. This recipe would be enough for the entire group of girls AND their leaders!

Just to be on the safe side, after baking them I labeled each one and put a cute little sticker that read “Contains Peanut Butter”. I also informed my friend to make sure everyone was aware just in case they had a peanut allergy. I told my friend they didn’t necessarily have to share with the group, but wanted to label them and leave it up to her if she wanted to share. 

This recipe was under $10 and I still can’t get over the fact that it could feed THIRTY FIVE people! I know our local store sells 8 small brownies for $5! And to be quite honest, they aren’t all that! These brownies came out soo rich and absolutely decadent! There was a nice fudgy consistency to them and with the peanut butter, cake mix, vanilla and condensed milk, it was total flavor overload! I couldn’t wait to give these to my friend and her precious little girl. I gave them to my friend and we chatted for a bit. She said she would give them to the leaders and parents and if their child was allowed to have them, the parent or leader would distribute them. What a smart idea, I could’ve saved myself some time with the labeling…but better safe than sorry, right? My friend said the graduation went well, and pretty much all had a brownie! There were other things there as well, so no child went without dessert.

I made sure to print her out the recipe card in case parents asked for the recipe, and its a good thing because many did! This recipe is good for all occasions and so easily shareable as well. 

Peanut Butter Chocolate Bars Recipe

Peanut Butter Chocolate Bars Recipe Ingredients

  • 1 package yellow cake mix
  • 1/2 cup melted butter
  • 1 cup peanut butter (creamy)
  • 2 eggs
  • 1 pkg chocolate chips
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla

Peanut Butter Chocolate Bars Recipe Directions

Heat oven to 325.

In a mixing bowl, add cake mix, butter, peanut butter and eggs. Mix with beater for about a minute, combining all ingredients well. Set aside 1-1/2 cups batter. Evenly press remaining batter into a 9×13 pan using your fingers. 

On the stove, melt chocolate chips, sweetened condensed milk and vanilla. Use medium heat and stir constantly so the chocolate doesn’t burn. When completely melted, remove from  heat and pour into 9×13 pan. Spread chocolate evenly. 

Using reserved batter, place cake mixture on top of chocolate. I used my fingers to grab a small chunk of batter and place on top of the chocolate. 

Bake 20-25 minutes. Cool completely. 

To cut into bars: Use a metal spatula and loosen the bar edges all the way around the edge of the pan. Cut into about 35 bars (5 rows x 7 rows) and serve. I found a sharp knife to be the best way to cut, and dragging it seemed to work well. Store covered if not serving right away.

If you would like to print this Peanut Butter Chocolate Bars Recipe,  simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Peanut Butter Chocolate Bars Recipe

Peanut Butter Chocolate Bars Recip

  • 1 package yellow cake mix
  • 1/2 cup melted butter
  • 1 cup peanut butter (creamy)
  • 2 eggs
  • 1 pkg chocolate chips
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla
  1. Heat oven to 325.
  2. In a mixing bowl, add cake mix, butter, peanut butter and eggs. Mix with beater for about a minute, combining all ingredients well. Set aside 1-1/2 cups batter. Evenly press remaining batter into a 9×13 pan using your fingers.
  3. On the stove, melt chocolate chips, sweetened condensed milk and vanilla. Use medium heat and stir constantly so the chocolate doesn’t burn. When completely melted, remove from  heat and pour into 9×13 pan. Spread chocolate evenly.
  4. Using reserved batter, place cake mixture on top of chocolate. I used my fingers to grab a small chunk of batter and place on top of the chocolate.
  5. Bake 20-25 minutes. Cool completely.
  6. To cut into bars: Use a metal spatula and loosen the bar edges all the way around the edge of the pan. Cut into about 35 bars (5 rows x 7 rowand serve. I found a sharp knife to be the best way to cut, and dragging it seemed to work well. Store covered if not serving right away.

If you enjoyed this Peanut Butter Chocolate Bars Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

The post Peanut Butter Chocolate Bars Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe post contains affiliate links.

This Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe is very simple to make and has a really nice flavor profile! It is the perfect quick and easy dinner for those who are wanting a home cooked meal after a long day at work. Looking for a delicious well balanced meal that’s packed full of flavor and nutrients? Look no further! This Smoked Sausage Quinoa, Sun dried tomato and Spinach recipe has it all. You don’t have to be Popeye to eat your spinach, it is an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. If your’e not keen on eating spinach, combined with all the other ingredients you can barely taste it in there. The sun dried tomatoes provide Vitamin C, K, Iron and tons of antioxidants that help prevent Cancer. They are rich in flavor and adds a hint of sweetness to this recipe. This recipe also calls for garlic (which I totally love) and smoked sausage! The sausage and garlic add that boldness we all long for and distributes all that wonderful flavor throughout the entire dish. The Quinoa is sorta like rice, it doesn’t have a whole lot of taste, which is why I love the fact that all these flavors coat the quinoa and let’s face it, it is much healthier than using white rice! 

Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe

The preparation time was only about 10 minutes, I sliced the spinach, sausage and minced the garlic beforehand. Also, I bought the chicken broth to a boil and began cooking the quinoa. This recipe was super easy to make and it really didn’t take a long time at all to cook! Overall, about 15 to 20 minutes for the entire meal, and there’s alot going on in this recipe too! I didn’t serve this recipe with any other sides because it’s super hearty and has all the great components of the perfect meal. 

Besides the fact that it’s a nutritious meal, and easy to make, it also was very inexpensive! It was only about $12 bucks for all these ingredients and it served 4 HUGE portions! That’s only $3 per person! You can actually serve up to 6 people if you choose to add sides, like a fresh Cesar salad, bread sticks and so on. I bought a nice bottle of white wine to accompany this meal which went very well with it. 

This meal is perfect to make after a long day of work when you are in need of a nice meal. I actually made this meal for my daughter Angeline after her first day of work at her new job. I knew she would come home not only physically exhausted but mentally spent after all the stress that comes with starting a new job.  The aroma of this recipe really gave that comforting “Welcome home” smell..she was so happy! As we sat down to eat and discuss how her day went, it almost reminded me of her first day of school. I know it sounds silly, but it’s a Mom thing. This recipe was so delicious! Every bite was absolute perfection and I could taste a parade of flavors dancing around in my mouth. I could taste each individual ingredient, but it also blended so very well together! I have to say this was a real winner and Angeline was pleasantly surprised as well. I hope you all love this recipe as much as I did and share with your friends and family.


Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe

Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe Ingredients

  • 1 C. quinoa, rinsed & drained
  • 2 C. chicken broth 
  • 16 oz smoked sausage
  • 2 C. fresh spinach, sliced
  • 1/2 C. sun dried tomatoes
  • 1 tbs minced garlic
  • 1 bunch of green onion, diced
  • 2 tbs. olive oil 
  • salt & pepper to taste

Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe Directions 

Bring the 2 cups of chicken broth to a boil and add in the quinoa. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally. 

While the quinoa finishes cooking heat the olive oil in a large pan. Add in the garlic, sun dried tomato and onion and saute for for several minutes. 

Slice the smoked sausage and add it to your pan and heat through. 

Add in the fresh spinach and allow to wilt, continually stirring the mixture. 

Lastly, add in the 2 C. cooked quinoa and add salt and pepper to taste. 

To print this Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe, simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook!

Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe

Smoked Sausage Quinoa, Sun dried Tomato & Spinach

  • 1 quinoa (rinsed & drained)
  • 2 chicken broth
  • 16 oz smoked sausage
  • 2 fresh spinach (sliced)
  • 1/2 sun dried tomatoes
  • 1 tbs minced garlic
  • 1 bunch of green onion (diced)
  • 2 tbs. olive oil
  • salt & pepper to taste
  1. Bring the 2 cups of chicken broth to a boil and add in the quinoa. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
  2. While the quinoa finishes cooking heat the olive oil in a large pan. Add in the garlic, sundried tomato and onion and sautee for for several minutes.
  3. Slice the smoked sausage and add it to your pan and heat through.
  4. Add in the fresh spinach and allow to wilt, continually stirring the mixture.
  5. Lastly, add in the 2 cooked quinoa and add salt and pepper to taste.

If you enjoyed this Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

The post Smoked Sausage Quinoa, Sun dried Tomato & Spinach Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Carrot Zucchini Muffins Recipe post contains affiliate links. 

This simple Carrot Zucchini Muffins Recipe is just perfect for those of you who want a healthy breakfast that tastes absolutely delicious! 

Carrot Zucchini Muffins Recipe

Who knew carrots and zucchini would go hand in hand and make a perfect breakfast muffin? Honestly, I would have never thought it would have! This recipe was actually shared with me by my daughter, which had been passed down to her as well. I absolutely love all recipes made with coconut oil. Coconut oil is very beneficial to our health, I mean it covers almost every part of the body. Have you ever gotten an oil change for your car and decided to go with the most expensive oil? The last oil change I had done I went with top of the line oil instead of the oil I had been using all along. My car’s performance was so much smoother and I could really feel the difference in the car, it just ran a lot better! Well, good news is Coconut oil is the same, but for our bodies!Coconut oil Contains Fatty Acids With Potent Medicinal Properties, increase fat burning, can kill harmful microorganisms, reduces hunger and seizures, it is good for the skin and hair…the benefits are endless!

Along with carrots and zucchini this Carrot Zucchini recipe also calls for brown sugar which is much healthier than white sugar, and sea salt is healthier than regular table salt. The dash of vanilla is optional, but I decided to go ahead and add the vanilla to give it that extra flavor. Cost wise, this recipe is very inexpensive. I spent about $8 making these muffins and since they are so filling and packed full of all that goodness I mentioned above, all I could really eat was 2 muffins in one sitting.

From start to finish this recipe only took no more than thirty minutes including cooling time. Be very careful not to over mix the batter while preparing, you want these to come out nice and fluffy like. 

My daughter was totally right about this recipe, I am so thankful she decided to share it with me! It was sweet but not overly sweet and I could taste the veggies in each bite but it wasn’t over powerful. They came out so fluffy with just enough texture, really just a perfect recipe for those who are trying to eat healthier and don’t have time to cook a huge breakfast every morning. They keep very well in an airtight storage container too! So skip that fast food line altogether as fast food delivers nothing but bad carbs, unfresh ingredients and a hefty price tag. Every penny counts!

These are perfect to take to work to share with your co workers, to sell at bake sales, for breakfast and even for mid day snacks or after dinner dessert. I prepared these Sunday evening so I would have breakfast for each day of the week. I saved a ton of time and money with this delicious recipe as well. I liked them so much I decided to make another batch to give to my neighbors since they had recently pet sitted for me…just a little way of saying Thank you. They loved them as well and it also helped them save money and time especially since they wake up at like 4 am for work! These muffins are also good for those who are on a diet and for those who are lactose intolerant as there is no dairy in this recipe. I know I for one am all for  eating healthier and avoiding weight gain triggers! 

I hope you enjoy this Carrot Zucchini Muffin recipe and share with your friends, family, co workers and even your neighbors (if you have nice neighbors like mine). Maybe even make someone’s day by paying it forward if they have done a good deed for you recently, or if they are going through a rough patch as life sometimes gives you. 

Carrot Zucchini Muffins Recipe

Carrot Zucchini Muffins Recipe Ingredients

  • 1.5 cups grated carrot
  • 1.5 cups grated zucchini
  • almost 1 cup coconut oil, liquid or soft
  • 1 cup brown sugar
  • optional, dash of vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt


Carrot Zucchini Muffins Recipe Directions

Mix the dry ingredients thoroughly in a smaller dish.  In a separate larger bowl (I used our electric mixer) combine the carrots and zucchini along with the soft or liquid coconut oil, brown sugar and vanilla. 

Once that is evenly mixed you can start to slowly add in the dry ingredients.  Add a little at a time until all is just combined, do not over mix. 

I greased a large mini muffin try and added a bit of batter to each well.  Bake at 350 degrees for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean. 


Let cool for 10 minutes before enjoying and let cool completely to room temp before storing in a sealed container.

To print this Carrot Zucchini Muffins Recipe, simply click the recipe card below. 

Carrot Zucchini Muffins Recipe

Carrot zucchini muffins

  • 3 cups grated carrot and zucchini
  • almost 1 cup coconut oil (liquid or soft)
  • 1 cup brown sugar
  • optional (dash of vanilla)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  1. First, mix the dry ingredients thoroughly in a smaller dish. In a separate larger bowl (I used our electric mixer, combine the carrots and zucchini along with the soft or liquid coconut oil, brown sugar and vanilla. Once that is evenly mixed you can start to slowly add in the dry ingredients. Add a little at a time until all is just combined, do not over mix.

  2. Next, I greased a large mini muffin tray and added a bit of batter to each well. Bake at 350 degrees for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean. Let the muffins cool for 10 minutes before enjoying and let cool completely to room temperature before storing in an air tight sealed container.

The post Carrot Zucchini Muffins Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Best Red Velvet Cupcakes Recipe post contains affiliate links. 

This is the Best Red Velvet Cupcakes Recipe you will find, it is easy to make and the mini cupcakes come out so pretty! I have to admit, I’m not such a huge fan of Red Velvet cake, but this recipe totally change my mind! I love doing mini cupcakes. They are such an adorable addition to any party and if your eyes were bigger than your stomach and feeling full, then the mini cupcakes are the way to go. Because they are RED, they are perfect for Valentines Day, Christmas and even the 4th of July! Best part is that you can choose whatever icing or toppings that float your boat. Vanilla icing, buttercream, creamed cheese and so on. Little toppings such as berries, sprinkles and so forth really add that extra holiday or party look. You can also customize these with different muffin liners for special occasions, there are just so many options. 

Best Red Velvet Cupcakes Recipe

These lil cupcakes came out so fluffy, I was quite surprised at how soft they were. Between using fresh ingredients (always better fresh) and the temperature and cooking time… it was the perfect combination. Making these were so easy, it only took me about 10 minutes to measure and mix the ingredients. I knew I couldn’t or shouldn’t eat all of these, so as usual I shared. This time I shared them with my friend as Red Velvet is her all time favorite cake. I know how cream cheese icing pairs so well with red velvet cake, so I chose to ice them with cream cheese frosting. She had received some not so good medical results and was feeling down and out. What better way to brighten her day then to surprise her with some comforting sweets? I have this little nifty mini cupcake container so transporting them to her was easy. 

Cooking time was only 20 minutes, and they cooled a lot faster than the larger cupcakes too. I was a bit leery of the amount f cocoa powder and vanilla extract the recipe called for, but in the end it was the perfect ratio. Also, it wasn’t expensive at all to make. You don;t have to break the bank in order to make a homemade desert and bring smiles to your loved ones. I had the liberty of trying one before I was on my way to her house, and it was so soft, sweet and fluffy! I could taste the vanilla and cocoa powder but neither one was overpowering. Feeling satisfied and eager to see her, I headed to her house. She was quite surprised ( I love the surprise factor) and was welcomed with open arms and a huge smile, despite the news she had earlier received. She was feeling a bit nauseous so she didn’t try one while I was there, but she called me later that evening to not only thank me but to rant and rave about how delicious these cupcakes were! As red velvet cake is her fave, she wasted no time in asking me for the recipe., which I gladly sent to her email. I have a feeling 

I will be eating lots more Red Velvet Cupcakes in the very near future, this recipe made me a fan! Not a fan of Red Velvet cake? You will become one after you try this Best Red Velvet Cupcakes recipe. Please feel free to share with others, after all I wouldn’t want you to deprive your loved ones of this deliciousness!

How to Make Best Red Velvet Cupcakes Recipe

Best Red Velvet Cupcakes Recipe Ingredients:

  • 1 ¼ cups All Purpose Flour
  • ¾ cup Sugar
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cocoa Powder
  • ¾ cup Oil
  • ½ cup Milk
  • 1 Egg
  • 1 Tablespoon Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Vinegar


Best Red Velvet Cupcakes Recipe Directions:

In a bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. Blend well.

Add in the oil, milk, egg, and vanilla and stir until mixed. Add in the vinegar and food coloring last. Stir the batter until all the food coloring has blended into the batter.

Line a mini muffin pan with mini cupcake liners.

Drop the batter by teaspoonful (cookie scoop full) into the liners.

Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

Top with a cream cheese frosting or another one of your favorite frosting recipes.

This Best Red Velvet Cupcakes Recipe will make roughly 50 to 72 mini cupcakes.

If you would like to print this Best Red Velvet Cupcakes Recipe, simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Best Red Velvet Cupcakes Recipe

  • 1 ¼ cups All Purpose Flour
  • ¾ cup Sugar
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 teaspoon Cocoa Powder
  • ¾ cup Oil
  • ½ cup Milk
  • 1 Egg
  • 1 Tablespoon Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Vinegar
  1. In a bowl, mix together the flour, sugar, baking soda, salt, and cocoa powder. Blend well. Add in the oil, milk, egg, and vanilla and stir until mixed. Add in the vinegar and food coloring last. Stir the batter until all the food coloring has blended into the batter.
  2. Line a mini muffin pan with mini cupcake liners. Drop the batter by teaspoonful (cookie scoop fulinto the liners. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. This recipe will make roughly 50 to 72 mini cupcakes. Top with a cream cheese frosting or another one of your favorite frosting recipes.

If you enjoyed this Best Red Velvet Cupcakes Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

The post Best Red Velvet Cupcakes Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Grilled Peach Ginger Pork Chops Recipe is good. It is a tad sweet, but not overly so – the sweetness comes from the peach preserves. Today I’m” Singing Georgia on my mind”! Most of us know Georgia is known for their ripe, perfect peaches. So today I am giving you all a recipe you won’t soon forget. I love peaches, especially in the Summer time. But have you ever tried GRILLED peaches? If you haven’t, you have been missing out! Although we won’t be grilled peaches, or even using sliced peaches in this recipe, we will be using peach preserves.  Couple with pork chops from the grill, the peach preserves will soak up that grilled flavor we all know and love. This recipe costed me only about $10 to make and calls for very few ingredients. I’m not too fond of ginger I must admit, unless I am eating sushi..but this recipe called for minimal ginger and combined with the garlic, soy sauce and ginger it was a powerful explosion of deliciousness! 

Grilled Peach Ginger Pork Chops

I am BIG on marinating meats, especially before grilling them which is why I love this recipe so much. In order for the meat to tenderize and soak up all those flavors, marinating is a MUST! Since I am a lover of peaches, I like how this recipe wants to add more peaches on top after the pork chops have been grilled. My parents had just celebrated their wedding anniversary recently and unfortunately I wasn’t in town to celebrate with them. So I decided to make this delicious recipe for them. Being from South Florida and Georgia not too far from us, I wanted to make them something different. A meal that took time, but not too much time and grilled for my father (You know men and how they love the grill). I don;t know why but it is difficult to find nice ripe peaches in the supermarkets here, so that’s another reason why I love this recipe. No need to hunt and search for ripe, unbruised peaches! I paired this with fresh spinach leaves and vinaigrette along with fresh mashed potatoes and a nice bottle of Chablis.  Talk about a real match!

My parents came over and while eating we talked of their wedding, my birth..all the BIG memories throughout all these years. My parents were so happy I made this meal for them.  My only regret is that I didn’t make more! The pork chops were so tender after marinating them overnight and the grill added the smokiness to the sweet peach preserves. I could taste a hint of ginger which was just enough for me! Why not celebrate love with this homemade grilled pork chop recipe and any other special milestone in your life? 

Grilled Peach Ginger Pork Chops How to Make Grilled Peach Ginger Pork Chops Recipe

Grilled Peach Ginger Pork Chops Ingredients: 

  • 4 pork chops (bone in or out doesn’t really matter)
  • 1/2 cup chicken broth
  • 1 teaspoon oil
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup peach preserves, plus additional for serving

Grilled Peach Ginger Pork Chops Directions

Whisk broth and oil together in a small bowl. Add soy sauce and whisk well. Whisk in garlic powder, ginger and salt. Stir in preserves and mix well. 

Pour marinade onto pork chops and let marinate, refrigerated for 30 minutes or place in a resealable plastic bag and marinate in the refrigerator overnight. 

Preheat an outdoor grill. Add pork chops to gill and discard marinade.

Cook until pork is no longer pink, about 15 minutes depending on the thickness of your chops. Serve this Grilled Peach Ginger Pork Chops Recipe topped with additional peach preserves. A love side dish would be baked potatoes and a nice side salad. 

To print this Grilled Peach Ginger Pork Chops Recipe, simply click the recipe card below! I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Grilled Peach Ginger Pork Chops Recipe

Grilled Peach Ginger Pork Chops

  • 4 pork chops (bone in or out doesn't really matter)
  • 1/2 cup chicken broth
  • 1 teaspoon oil
  • 1/4 cup soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup peach preserves (plus additional for serving)
  1. First, whisk the broth and oil together in a small bowl. Add the soy sauce and whisk well. Whisk in the garlic powder, ginger and the salt. Stir in the peach preserves and mix well.

  2. Next, pour the marinade onto pork chops and let marinate, refrigerated for 30 minutes or place in a resealable plastic bag and marinate in the refrigerator overnight.

  3. Then, preheat an outdoor grill. Add the marinated pork chops to the grill and discard the marinade. Cook until pork is no longer pink, about 15 minutes depending on the thickness of your chops.

  4. Finally, serve topped with additional peach preserves and enjoy!

If you enjoyed this Grilled Peach Ginger Pork Chops Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

If you loved this Grilled Peach Ginger Pork Chops Recipe, check out these chicken recipes I’ve shared on The Rebel Chick over the years! Yes, I know that they’re not pork, but I don’t really have any other pork recipes and chicken makes a nice replacement, don’t you think?

CHICKEN DINNER RECIPES ON THE REBEL CHICK

One Pot Chicken and Mushrooms Recipe

One Pot Roasted Chicken and Vegetables Recipe

Creamy Chicken & Zucchini Pasta Recipe

Cranberry Chicken Pizza Recipe

Sweet Potato and Pear Honey Chicken Recipe

Mediterranean Stuffed Chicken Recipe

Cilantro Lime Chicken Recipe

Skillet BBQ Chicken Recipe

Slow Cooker Orange Chicken Recipe

Sweet and Spicy Glazed Chicken Recipe

Instant Pot Apple Chicken Thighs Recipe

One Pot Chicken and Black Bean Skillet Recipe

Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe

Chicken Alfredo Roll Ups Recipe

The post Grilled Peach Ginger Pork Chops Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

While I was in Myrtle Beach, South Carolina a while ago, I visited Brookgreen Gardens, a 9,100 outdoor sculpture garden and historic landmark.

Brookgreen Gardens: The Largest Outdoor Sculpture Garden in the US
Brookgreen Gardens is one of the few places in the United States to have earned accreditation from the American Association of Museums and the Association of Zoos and Aquariums as well as being designated a National Historic Landmark and listed on the Register of National Historic Places.I was really looking forward to seeing the gardens firsthand! I am a sucker for anything to do with history, and I had heard that there were over 900 sculptures there!I began seeing their famous sculptures as soon as we walked through the gates.

Also known as Archer and Anna Hyatt Huntington Sculpture Garden, this garden was designed in 1931 by Anna Hyatt Huntington in the shape of a butterfly with its wings spread open. Pretty cool, am I right? Of course you can’t see the shape as you are walking around the garden but the layout does make sense after you’ve seen the entire thing. The way Brookgreen Gardens is laid out, you walk through different areas and they are all connected by paths.

The Live Oak Allée Garden is made up of 300 year-old Live Oak trees, planted back when Brookgreen Gardens was a thriving rice plantation. Everywhere we walked through Brookgreen Gardens, I just couldn’t take my eyes off the beauty surrounding me.

It was like something out of a movie!

There are many parts to Brookgreen Gardens, so I thought I’d share some of my favorite photos as I wound my way through! There’s the Palmetto Garden, named for the use of Sabal palmetto South Carolina’s state tree.

Then there’s the Fountain of the Muses Garden, displays the sculpture of the same name and takes bold garden design to new heights.

The Labyrinth at Brookgreen is the latest addition to the Gardens is a medieval, seven circuit Chartres style labyrinth of shell and natural grass overlooking the natural beauty of a tributary creek of the Waccamaw River. The Lowcountry Center Garden showcases the rich landscape of native plants available in the southeastern region, while the Arboretum serves as the transition between the original sculpture gardens and the E. Craig Wall, Jr. Lowcountry Center in the distance.

Now, while I was only able to visit the Brookgreen gardens themselves, there is also a fabulous zoo located on the premises. The Lowcountry Zoo is the only zoo accredited by the Association of Zoos and Aquariums on the coast of North and South Carolina!

Brookgreen Gardens Hours & Admission Information

Brookgreen Gardens is open daily from 9:30 to 5 and are good for seven consecutive days!

  • Adults 13-64: $14
  • Seniors 65 and over: $12
  • Children 4 -12: $7
  • Children 3 and under are FREE when accompanied by an adult.
  • Discount prices for groups of 15 or more

You can find more information about Brookgreen Gardens and Zoo at Brookgreen.org.

The post Brookgreen Gardens: The Largest Outdoor Sculpture Garden in the US appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Slow Cooker Chunky Chicken Chili Recipe post contains affiliate links. 

This Slow Cooker Chunky Chicken Chili Recipe is spicy and it adds some good heat! I kind-of-sort-of love that it’s bean-less! Some people don’t like beans but like chili, but you can always top with some kidney beans and a dollop of sour cream if that’s how you like your chili. 

Slow Cooker Chunky Chicken Chili Recipe

Hey y’all I’m back with another easy slow cooker recipe! This recipe is a Chunky Chicken Chili Recipe that will totally knock your socks off! I’m bringing you a little taste of Texas with this meal. They say everything is Bigger and Better in Texas, and this recipe is definitely hearty and hits the spot when you are craving chili! This recipe is actually bean-less which I personally like because sometimes eating beans makes you feel bloated, or gassy. This recipe actually calls for hominy. Hominy is rarely used in recipes from what I have seen, I really don;t know why but I love the texture it brings. It is not too hard or soft, it has a really cool texture to it. It’s the perfect replacement for beans, although you can always add beans to this recipe if you’d like.

This is a bit spicy as most chili recipes are, but not too spicy to where your mouth is on fire. The chicken and hominy absorb some of the spices and with the tomato sauce and diced tomatoes, it is a nice even blend of flavors. This recipe actually serves 4 hearty portions which is perfect for a quaint get together with friends or a few family members. I decided to cook this recipe for my daughter Angeline, myself and two of her closest friends. Her friends were about to embark on a funtastic journey to Texas the following week. As they are younger, they were a bit scared and didn’t know what to expect. Angeline asked if I would be so kind as to give them the 411 about Texas, where to go, things to do..all the in’s and outs. Have I mentioned just how much I LOVE TEXAS?

This recipe was super easy and also super expensive. I went to the store, grabbed the ingredients and some fresh bread and small frozen bag of corn on the cob to serve along with it. The actual recipe only cost me about $8! I went back home to prepare it, which took a whopping 5 minutes tops. I knew this would take a minimum of 7 hrs to cook, so that gave me plenty of time to clean the house, feed the pets and gather all my photos of Texas and past travel spots to show the gals. I also went ahead and made a playlist of some country music to play just to set the mood and ease their nerves. Traveling can be very scary if you aren’t used to it…especially at such a young age. As far as drinks were concerned, I made some delicious frozen virgin margaritas. I noticed I had a can of frozen margarita mix in the freezer, so this would be ideal to serve with this meal as Mexico isn’t too far away from Texas and in Texas they serve a lot of Tex-Mex cuisine.

As hours passed by dinner was ready to go, and Angeline called and said she was on her way…hooray! The girls arrived and looked a bit timid so I popped the music on and served up this delicious Slow Cooker Chunky Chili meal. As we ate I showed them the photos and filled them in on my favorite spots and must see places. The girls absolutely LOVED this recipe, the sides and music and I could tell they were a lot more at ease about going to Texas. The frozen virgin margaritas really went well with the spiciness of the chili and each bite of the chili was so flavorful and scrumptious. What a fun night it was! I hope you bring a little bit of Texas to your home and share this recipe with others as I have.

Slow Cooker Chunky Chicken Chili Recipe

Slow Cooker Chunky Chicken Chili Recipe Ingredients

  • 1 lb chicken breast, cubed
  • 2 cans, 10 oz each, diced tomatoes with green chilies
  • 1 jar, 15 oz, tomato sauce (or use 2, 8 oz cans)
  • 1 envelope, 1.25 oz, chili seasoning
  • 1 can, white hominy, drained

Slow Cooker Chunky Chicken Chili Recipe Directions

Place all ingredients except hominy, into a slow cooker and mix well.

Set on low, for 7-9 hours.

In the last 15 minutes of cooking, add hominy. Stir well until heated through. 

This Slow Cooker Chunky Chicken Chili Recipe serves 4 people. 


To print this Slow Cooker Chunky Chicken Chili Recipe, simply click the recipe card below. I know that many people still like to print out recipes and keep them in a binder, or simply have the printed recipe sitting in front of them when it comes time to cook! 

Slow Cooker Chunky Chicken Chili

  • 1 lb chicken breast (cubed)
  • 2 cans (10 oz each, diced tomatoes with green chilies)
  • 1 jar (15 oz, tomato sauce (or use 2, 8 oz cans))
  • 1 envelope (1.25 oz, chili seasoning)
  • 1 can (white hominy, drained)
  1. Place all ingredients except hominy, into a slow cooker and mix well. Set on low, for 7-9 hours.
  2. In the last 15 minutes of cooking, add hominy. Stir well until heated through.

If you enjoyed this Slow Cooker Chunky Chicken Chili Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

If you’ve enjoyed this Slow Cooker Chunky Chicken Chili Recipe, check out my other slow cooker recipes!

Slow Cooker Tomato Basil Soup Recipe

Slow Cooker Barley Beef Soup Recipe

Slow Cooker Clam Chowder Recipe

Slow Cooker Creamy Chicken and Noodles Recipe

Slow Cooker Swedish Meatball Stew Recipe

Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Slow Cooker Split Pea Soup Recipe

Slow Cooker Pork Roast Recipe

Slow Cooker Carnitas Tacos Recipe

Slow Cooker White Chicken Chili Recipe

Instant Pot Apple Chicken Thighs Recipe

Instant Pot Peppery Radish Stew Recipe

Do you need a new Slow Cooker? Check out these bad boys that I found on Amazon!

The post Slow Cooker Chunky Chicken Chili Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Slow Cooker Chicken and Rice Stew post contains affiliate links. 

This Slow Cooker Chicken and Rice Stew Recipe is so hearty, delicious and just oh so good! 

Slow Cooker Chicken and Rice Stew Recipe

It’s thick, it’s creamy, it’s all you want in a stew! I’m calling this Slow Cooker Chicken and Rice Stew Recipe a stew as opposed to a soup, as it’s much thicker than a soup. It is really good, it’s very comforting and really easy to make. I used some frozen carrots and celery, but you can always swap them with fresh vegetables as well. Those are actually fresh carrots and celery that I  had cut up prior and had frozen for things like slow cooker meals! My goal is to make these recipes even easier on you at home, why not save even more time?

We had a longer than normal winter this year, and I am so grateful because I really adore stews but not in the summer! However, I had a terrible cold…my entire body ached and I felt so worn down. I knew I had to quickly recover and get back to normal asap so I decided to cook this recipe in hopes I would start feeling a bit better. They say chicken soup feeds the soul, so why not try this Slow Cooker Chicken and Rice Stew? It has the nutrients from the vegetables and instead of the typical noodles, it has wild rice! I love wild rice as it is so much healthier and adds a little more texture to it.  

You can either choose to cook this recipe for 6 to 8 hours, or 3 to 4 hours depending on your schedule. I wanted to get it cooked as quick as possible so I could start feeling better sooner. This recipe was super affordable to make, I spent about $11 total and the preparation time was about 10 minutes as I had used the frozen veggies. It serves 6 to 8 people which is great because stew really keeps well and reheats nicely!  

Let me tell you, this really hit the spot! It was so hearty and creamy and really filled me up. I don’t know about you but when I feel under the weather I don’t really have a huge appetite, so this was perfect for me! A friend of mine dropped by later that day and I poured her a bowl and she absolutely loved it! It was so nice of her to come and check on me, and honestly I felt much better after having had eaten it. You can choose to serve this as a main dish or along with a salad even…really you cannot go wrong. I like to garnish my stews at times, the parsley added a beautiful elegance to the bowl.  I am most definitely going to make this soup for friends and family when they are feeling under the weather, after all who doesn’t like a fresh homemade stew to brighten their day? I hope you enjoy this recipe and share it with your friends, family and even co-workers the next time they are looking for a nice comforting meal or on a cold winter day.

Slow Cooker Chicken and Rice Stew Recipe

Ingredients: 

  • 1 lb chicken, cut into 1″ pieces
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion, diced
  • 1 cup wild rice, uncooked
  • 2 cans, 10.75 oz each, cream of potato soup
  • 2 cups chicken broth
  • 1 cup half and half


Directions:

Add chicken, carrots, celery, onion and rice to a slow cooker.

Stir in potato soup and broth.

Set slow cooker to low and cook for 6-8 hours or high for 3-4 hours. 

When cooking is complete, stir in half and half until mixed well. Serve. 

This Slow Cooker Chicken and Rice Stew Recipe serves 4-6 people. 

To print this Slow Cooker Chicken and Rice Stew Recipe, simply click the recipe card below!

Slow Cooker Chicken and Rice Stew Recipe

  • 1 lb chicken (cut into 1" pieces)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 small onion (diced)
  • 1 cup wild rice (uncooked)
  • 2 cans (10.75 oz each, cream of potato soup)
  • 2 cups chicken broth
  • 1 cup half and half
  1. First, you will add the chicken, carrots, celery, onion and rice into a slow cooker.

  2. Next, stir in the potato soup and broth.

  3. Then, set the slow cooker to low and cook for 6-8 hours or high for 3-4 hours. 

  4. Lastly, when the cooking is complete, stir in the half and half until mixed well. Serve. 

If you enjoyed this Slow Cooker Chicken and Rice Stew Recipe, I would so appreciate it if you were to take a moment to share it on Pinterest for me! Whenever any of my recipes get shared on Pinterest, it really helps to spread the word about The Rebel Chick and gain me new readers, which of course I love!

Are you looking for other Slow Cooker and Instant Pot recipes? I have a few really simply, but tasty ones on The Rebel Chick! I love One Pot Meals or Slow Cooker Meals because we don’t currently have a dishwasher, and it makes my life so much easier when I have fewer dishes to wash after cooking dinner! I mean, who really ENJOYS washing the dishes after cooking? This is part of the reason why I love using my Slow Cooker – one dirty dish is all I have to clean up after I am done cooking! Of course, not everything needs to be cooked in the slow cooker, and that is where a Skillet or big pot comes in handy!

Slow Cooker and Instant Pot Recipes on The Rebel Chick

Slow Cooker Tomato Basil Soup Recipe

Slow Cooker Barley Beef Soup Recipe

Slow Cooker Clam Chowder Recipe

Slow Cooker Creamy Chicken and Noodles Recipe

Slow Cooker Swedish Meatball Stew Recipe

Slow Cooker Chicken Thighs with Potatoes and Carrots Recipe

Slow Cooker Split Pea Soup Recipe

Slow Cooker Pork Roast Recipe

Slow Cooker Carnitas Tacos Recipe

Slow Cooker White Chicken Chili Recipe

Instant Pot Apple Chicken Thighs Recipe

Instant Pot Peppery Radish Stew Recipe

The post Slow Cooker Chicken and Rice Stew Recipe appeared first on The Rebel Chick.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This S’mores Nachos Recipe post contains affiliate links. 

Oh, summertime…while our summer is quickly speeding by – can you believe that it’s already the middle of the summer?! – there’s still plenty of sunshine left to soak up! One of my favorite ways to celebrate summer is to make S’mores…lots and lots of S’mores! Like this super fun and delicious S’mores Nachos Recipe!

You can get so creative with S’mores, making everything from the old fashioned over-the-campfire variety, to parfaits, cookies, cakes, pies and of course, this fun recipe I am sharing with you today: a S’mores Nachos Recipe! Because really, I am always looking for an excuse to eat any variety of S’mores! 

S’mores Nachos Recipe 

If you love S’mores you will absolutely go insane over this quick and easy S’mores Nacho Recipe! S’mores by the campfire has got to be one of my fondest childhood recipes. Everyone gathered together around the campfire sharing family stories, jokes and even scary urban legends. It’s summer time here in Miami and temperatures are reaching 101 degrees so far. Going outside, it doesn’t take long before I am dripping with sweat and the mosquitoes are lined up prepared to feast on me! So I have been avoiding going outdoors as much as possible, especially around the hottest times of the day. The good news about S’mores is that you don’t need a special occasion to enjoy them…even better you don’t need to subject yourself to the harsh elements of Summer! All you need is a few simple ingredients, an oven safe plate and an oven. I am bringing you this all time favorite recipe so many have grown to love minus all the hassle. Simplifying this recipe will have you eating S’mores all summer long (I know I have indulged in them more than once already). 

My daughter dropped by a couple weeks ago to pay me a visit and going through some family photos earlier in the month, I recalled the times we had spent together making S’mores. So what better time than this to try this easy peasy recipe? After a nice lunch I told her that I was going to make this, and her eyes lit up like a kid in a candy store. Knowing she could only stay about another hour,  I knew this would be perfect for an after lunch dessert . Besides the fact that it’s super quick and easy, it is also affordable! I spent $7 total and still had enough to make extra for another time. Preparation time was about 5 minutes tops and it only took between 6 and 8 minutes to cook! How awesome is that?! You can make these for practically any occasion, and since most people like it there’s no guess work as to if they will like it or not. Why not watch a movie and serve this instead of the same ol’ popcorn? If you have kids this is a perfect treat for them, especially if they have their friends over! You will be the coolest Mom ever..S’mores is always a hit!

You can add extra chocolate chips and marshmallows to make it extra sweet and gooey, but I think this recipe calls for just the right amount. Make sure you have extra napkins handy for all that yumminess! I also made sure I had some milk for us, but you can also have almond milk or any milk of your choice.  I love the little ramekin I baked these in and it is the perfect size dish for each serving. You can even switch it up and add different toppings if you would like such as sprinkles and even whipped cream! I went for the traditional approach which is why I love this recipe! Nothing is better than reminiscing while enjoying these delicious S’mores tacos. I felt like a child again! And the good news is, you can too! Gone are the days where we feel like we are “too old” to enjoy our favorite childhood treats. I also shared this recipe with my friend who has 3 children and all are in sports. So after their games the teams usually go to a teammates house each week for an after game celebration, and she absolutely LOVED this idea as it is inexpensive and not time consuming whatsoever. She just bought enough to go around so all could enjoy! You can share this recipe with your friends, family, coworkers, church group, sports teams, you name it. It is so versatile! I hope you like this S’mores Nacho recipe and enjoy it all Summer long!

Do you love S’mores as much as I do? Then check out these other fun S’mores recipes I’ve shared over the years!

Summertime S’mores Muddy Buddies Recipe

Handheld S’mores Mini Pies Recipe

S’mores Cookie Sandwiches Recipe

S’mores Brownie Sundae Recipe

But back to this awesome S’mores Nachos Recipe! It’s the perfect sweet treat to serve up at your next backyard barbecue, or simply for an evening under the stars with the kids. Pull out the water guns, the garden hose, or if you’re feeling particularly nostalgic…the Slide N Slide! This S’mores Nachos recipe is the perfect way to get everyone excited about summertime activities outside and it is really so easy to make!

S’mores Nachos Recipe

S’mores Nachos Recipe Ingredients 

  • 4-5 Graham cracker squares, broken in half 
  • 1/4 C. mini marshmallows
  • 1/4 C. semi-sweet or milk chocolate chips

S’mores Nachos Recipe Directions 

Place the halved graham cracker squares on an oven safe plate. Sprinkle the mini marshmallows and chocolate chips on top of the graham cracker squares. 

Place the oven safe plate on a baking sheet and place on the top rack of the oven, turning the broiler on low. 

Heat the S’more nachos under the broiler for 6-8 minutes or until the marshmallows and chocolate are melted. 

Serve immediately. 

If you don’t have time to run to the store to pick up the items necessary to make this S’mores Nachos Recipe don’t worry at all! It is so simple, and you can find all of the ingredients right on Amazon.com! 


The post S’mores Nachos Recipe appeared first on The Rebel Chick.

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview