April 15, 2015

Chipotle Chicken and Waffled Fries with Cilantro Lime Gravy

Links to this post
The Life and Loves of Grumpy's Honeybunch was compensated by Collective Bias, Inc. and its advertiser for this post. For more more recipe ideas visit Spring Into Flavor with Alexia. #SpringIntoFlavor #CollectiveBias

Alexia Spicy Sweet Potato Fries are made into a cheesy waffle and topped with a baked Chipotle Seasoned Chicken Tender, buried in Cilantro Lime Gravy. A quick and easy dinner to put on your table that will make your family feel like you've treated them to dinner out!

Sometimes I really can get in a rut when it comes to dinner and usually with a good reason: I'm super busy all the time. I am on the go from the moment I wake up until the moment I lie down to go to sleep at night. This sometimes makes for some pretty boring dinners on work nights. Alexia Sweet Potato Fries can help make my weeknights so much easier! The high quality and versatility of the Alexia products not only give me peace of mind but allow me to go outside of the box to create recipes that are tasty! 
I was racking my brain what I wanted to make for dinner on my way home one evening and decided to make a pit-stop at Walmart to grab something that would be quick to put together. I saw the Alexia product and the Alexia Spicy Sweet Potato Fries and became inspired with the recipe I am sharing with you today! I went with a "gravy" made with nonfat Greek yogurt, a small amount of honey and fresh cilantro. The perfect cooling match for the spicy fries and chicken tenders. (I also came home with a bag of onion rings and regular sweet potato fries!)
I got busy as soon as I got home and started putting everything together. Watch the step by step slideshow below to see how easy it was and then grab the recipe below to make this yourself!
This turned out to be a super delicious meal and one I will definitely make again. If you are looking for more mealtime inspiration, be sure to follow Alexia on Facebook and Pinterest!

What would these fries do to inspire you to get creative? Leave a comment below and let me know!

Chipotle Chicken and Waffled Fries with Cilantro Lime Gravy

Shelby Law Ruttan
Published 04/15/2015
Chipotle Chicken and Waffled Fries with Cilantro Lime Gravy


  • For the waffles:
  • 1/2 bag Alexia Spicy Sweet Potato Fries, thawed
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 egg white, beaten
  • For the chicken:
  • 1 lb chicken tenders, each tender cut in half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon paprika
  • 1/4 cup panko
  • 1/2 cup Italian seasoned breadcrumbs
  • 1 egg
  • juice of 1 lime
  • 1 teaspoon honey
  • cooking spray
  • For the Cilantro Lime Gravy:
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup non fat Greek yogurt
  • 1 teaspoon honey
  • juice of 1 lime


  1. Prep your fries by chopping them into smaller pieces and tossing in a large mixing bowl with the beaten egg and cheddar cheese. Set aside.
  2. Preheat your oven to 425 degrees. Place breadcrumbs, panko, paprika, garlic powder, and chipotle chili powder in a small mixing bowl. Stir to combine. Next, place the egg, honey, and lime juice in another mixing bowl and whisk well.
  3. Dip each piece of chicken in the egg mixture, then dip in breadcrumb mixture, turning to coat. Place on baking stone or cookie sheet. (If using cookie sheet, be sure to spray with non-stick cooking spray first). Spray top of chicken pieces with cooking spray.
  4. Bake chicken at 425 for 10 minutes. Flip pieces over and bake 3-4 minutes more.
  5. While chicken is baking, mix your gravy together in a food processor. Add cilantro, lime juice, Greek yogurt, and honey. Process for 1 minute or less until gravy is well combined.
  6. Scoop some of the fry mixture onto a hot waffle iron that has been sprayed with cooking spray. Close lid and let cook 3-4 minutes, until lightly browned.
  7. Assemble meal by placing waffle on a plate, top with a piece or two of chicken and a spoonful of the Cilantro Lime Gravy. Enjoy!
Yield: 6 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 12 mins.
Total time: 32 mins.
Tags: Alexia Spicy Chipotle Fries, all natural, chicken, chipotle, SoFab, dinner, quick and easy, cilantro, lime, greek yogurt, honey

April 14, 2015

A Hungry HoneyBunch is a Grumpy HoneyBunch!

Links to this post
The Life and Love's of Grumpy's Honeybunch has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WhenImHungry #CollectiveBias
A Hungry HoneyBunch is a Grumpy HoneyBunch! Who are you when your hungry and what do you do about it? Read about what I do and enter the SNICKERS® Who are you when your hungry contest! ‪#‎WhenImHungry‬ ‪#‎Ad‬

I work a full day (8-5) and have a good 40-50 minute commute one way depending on traffic. Most of the time I don't get home until after 6 pm and still have to make dinner, eat, and clean up which can make it 7:30 pm before I'm ready to do something I want to do to relax or have fun. In order to keep my steam going, I have been known to stop at the local Family Dollar before getting home and grab myself a SNICKERS® to hold me off until dinner can be ready. Otherwise I can be very grumpy!

I'm not the only one who can get grumpy when I'm hungry. Just look at that face below. Miss Kitty, our oldest kitty. As soon as I walk in the door that girl is at me with her meowing to feed her and she doesn't stop until that dish is in her face! She can be pretty grumpy when she's hungry too and two grumpy girls under one roof is not a good thing which is why I really need to take that edge off on my ride home. I basically feed the cats first thing when I walk in that door and if I'm hungry, I have no desire to think of them first. Yeah. Selfish. I know.
Everybody knows that Grumpy can be well, grumpy. That is kind of a given. I am here today to admit though that I can match Grumpy's grumpiness 100% if not more when I am hungry. (No Way! Right?!) When Grumpy and I were first together he made a comment about me that pretty much sums me up. It was early on a Sunday morning and I had made our coffee when started making coffee after he woke up. He must have been observing me for a little bit because he all of a sudden came out with "I've never known anyone who could be so "chipper" in the morning!" He took me back a little because I just never thought about being any other way. I am just a natural morning person. However, now, 15 years later, he can call me less than chipper at certain times...now that he knows me better!


I find my SNICKERS® just as I walk in the front door in the center aisle at Family Dollar.

Now that I've told you how I am and what I do when I get hungry how about you? 
How are you when you get hungry? 

SNICKERS® wants to know! Enter the SNICKERS® "Who are you when you're hungry?" contest by uploading a personal photo or video from your Computer, Facebook, Instagram or use the SNICKERS® Meme Generator to create something new! Voting begins at Noon on 5/11/15 and ends at 11:59:59AM ET on 7/15/15.

Find great SNICKERS® recipes and fun stories on the SNICKERS® social hub!

April 01, 2015

Strawberry-Rhubarb Trifle

Links to this post

This Strawberry Rhubarb Trifle is a quick and easy dessert to put together for any of your spring gatherings and would be a perfect addition to your Easter table! Layers of Angel Food Cake with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with some whipped topping. Your friends and family will be asking for the recipe as soon as they take one bite!

 This month the Virtual Supper Club is sharing with you recipes for April's fool. While this isn't a "real" fool (a fool traditionally combines custard and pureed fruit), its close enough as there is rhubarb sauce and custard, they are just layered, not combined! 
As a young girl I loved rhubarb, but I hated Strawberry Rhubarb Pie. For me, it was too sweet. I liked the sourness of the rhubarb with a little bit of sweet. The first pie I ever made on my own was a Rhubarb Custard Pie and I will never forget how Nanny went on and on about what an amazing pie that was. I guess that was probably the best compliment a girl could get since I considered my Nanny to be the best baker ever!

The strawberries in this dessert are not sweetened and the sugar in the rhubarb is minimal and has some cranberry juice in it rather than the orange juice called for in the original recipe. The rhubarb sauce itself was so good that I stirred it in with some of my plain Greek Yogurt for breakfast! I may make some of that sauce just to have for my Greek yogurt and top with a little bit of granola for my morning meal!
The recipe (slightly adapted by me) comes from Cooking Light Magazine. The magazine that inspired this group's supper club years ago! Be sure to read what the rest of the Virtual Supper Club as their "April Fool" go share with you today!

Jerry – A Life, Lived - Spicy Shrimp and Grits

Sandi – Whistlestop Cafe - Appetizers/Hors d’Oeuvres – Creamy Baked Eggs with Asparagus and Pecorino

Val – More than Burnt Toast - Chicken BLT Salad

Sarah – Zucchini Boats with Basil Mousse 

Strawberry-Rhubarb Trifle

Slightly adapted from Cooking Light Magazine
Published 04/01/2015
Strawberry-Rhubarb Trifle
Angel Food Cake layered with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with creamy whipped topping!


  • For the Custard:
  • 2 cups reduced fat milk
  • 1/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 1 large egg
  • 3 large egg yolks
  • 1-1/2 teaspoons vanilla
  • Rhubarb Sauce:
  • 1/4 cup sugar
  • 1/2 cup cranberry sauce
  • 1/8 teaspoon salt
  • 1 (12 ounce) package frozen rhubarb, thawed and undrained
  • Remaining ingredients:
  • 1- 15 ounce prebaked angel food cake, cut into 2-inch cubes
  • 1 pound strawberries, sliced
  • 2 cups reduced fat frozen whipped topping, thawed


  1. To make the custard: Heat milk, 3 tablespoons sugar, salt in a heavy bottom saucepan and heat until bubbles just form around the edge of the saucepan. Whisk egg and remaining 2-1/2 tablespoons of sugar, cornstarch, egg and egg yolks until smooth. Gradually whisk in 1 cup hot milk, stirring constantly with a whisk. Whisk egg yolk/milk mixture back into the hot milk mixture, stirring constantly. Cook over medium low heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat and stir in vanilla. Place in a bowl and cover top of pudding with plastic wrap to prevent a skin from forming.
  2. To make the Rhubarb Sauce, place 1/4 cup sugar, cranberry juice, salt and unthawed frozen rhubarb with the liquid in a medium saucepan. Bring to a boil. Reduce heat and simmer about 15 minutes or until rhubarb breaks down and mixture thickens. Cool to room temperature.
  3. I used individual trifle bowls to serve my dessert however you can also make this as 1 large trifle. Layer the dessert as follows. Begin with cake, place strawberries around edge and over top of cake. Spoon rhubarb sauce over the strawberries. Spoon custard over rhubarb. Repeat layers 2 more times. Refrigerate 4 hours or overnight. Spread whipped topping over top just prior to serving.
Yield: 12 servings
Prep Time: 00 hrs. 45 mins.
Cook time: 04 hrs. 45 mins.
Total time: 4 hrs. 90 mins.
Tags: strawberry, rhubarb, trifle, custard, cake, dessert, cooking light, spring desserts, easter

March 27, 2015

Baked Chocolate Mocha Doughnuts

Links to this post

This shop has been compensated by Collective Bias, Inc. and it's advertiser. All opinions are mine alone.  #McCafeMyWay #CollectiveBias 

A chocolate baked doughnut enhanced with McCafé Colombian Coffee and then dipped in a chocolate mocha glaze for that double chocolate mocha effect creating a drool worthy treat to enjoy with your morning cup!

Do you have a friend who will do anything to help you out no matter what? Are you that kind of friend? I have to admit that I am probably one of those lucky people who has a friend like that. I met her when we first moved to Albany 4-1/2 years ago and have been best of friends ever since. Because of the time of day that we would meet up, I must admit, that we have always been the friends who have a glass of wine together, but, if I didn't have to get up and go to the office on a daily basis, I bet we would have been that morning cup of coffee friends too because we both love our coffee! Jill faithfully babysits our three kitties whenever Grumpy and I have to be away from home for more than a full day. She talks to them like they are her own kitties and I know she gives them a lot of treats and they certainly love her right back! Because Jill is so special to us, I decided that I was going to treat her to doughnuts and some McCafé Colombian Coffee
I am a pretty picky girl when it comes to my coffee. I like a medium to dark roast best. What is funny is that I never was a "real" coffee drinker until I met Grumpy. After we started living together I had to put to use that coffee pot that I usually only pulled out when Dad was around. I remember many evenings on the front porch with a hot cup of cappuccino and Grumpy and every morning since we've been together has been a fresh brewed cup or two of coffee.
When I found the McCafé coffee made with 100% Arabica Beans in my local Wal-mart I decided that I was going to have to give it a try. I will admit, the packaging certainly attracted me, however, my affection of coffee, the fact that there were 8 different flavors made me decide I just had to try it! Kind of funny how that works isn't it? However even better, the coffee sold me once I tried it. I picked out two bags, one of the Colombian (medium to dark roast) and a French Vanilla. Every once in a while Grumpy will like a flavored coffee and French Vanilla is always his choice.
I found my McCafé Coffee in the same aisle you would find the tea, hot cocoa and creamer at my local Wal-Mart.
The McCafé Coffee also comes in coffee pods which would be my choice for my friend Jill's gift! Because Jill loves our kitties so much and is such a great friend for taking care of them for us, I thought it would be great to put together a gift basket that included some McCafé Coffee Pods for her the next time we visited.

After I came home with my coffee the first thing I thought of was doughnuts! I absolutely love my Mom's Fry Cakes but because I don't care to deep fry too often, I tend to bake my doughnuts. I started thinking dark chocolate baked doughnuts enhanced with the Colombian coffee I had just bought. I also thought about how dark and delicious Nanny's Mayonnaise Cake was and how I could perhaps make some baked doughnuts that combined the coffee and mayonnaise with the chocolate to get this wonderful deep, dark chocolate doughnut. I am very happy to say that I succeeded and the result was exactly what I was looking for and perfect to go with that cup of McCafé Coffee!

Watch this pretty cool animation of my process in making the doughnuts!

What would you do for your best friend who would go above and beyond to do something for you?

Baked Chocolate Mocha Doughnuts

Shelby Law Ruttan
Published 03/27/2015
Baked Chocolate Mocha Doughnuts


  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 heaping tablespoons mayonnaise
  • 2 tablespoons coffee
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • Glaze ingredients:
  • 2 tablespoons brewed McCafé Colombian Coffee
  • 2 tablespoons milk
  • 3 tablespoons cocoa powder
  • 1-2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F and spray a doughnut baking pan with non-stick cooking spray.
  2. Mix flour through salt together to combine. Add milk, mayonnaise, coffee, egg, and vanilla extract. Whisk together until smooth.
  3. Fill each doughnut cavity 1/2 full with batter and bake 12-14 minutes or until a toothpick comes out clean.
  4. Cool doughnuts in pan for 5 minutes, then remove to cooling rack.
  5. Assemble glaze by stirring together coffee, milk, cocoa powder, powdered sugar, and vanilla extract. Stir until smooth and of dipping consistency. Add more powdered sugar or milk as needed.
  6. Dip doughnuts top half in glaze then sit back on cookie rack to allow to dry. Top with sprinkles if desired.
Yield: 1 dozen
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 14 mins.
Total time: 29 mins.
Tags: chocolate, coffee, doughnuts, baking, dessert, snack, breakfast, brunch, mocha

March 21, 2015

Lemon-Strawberry Chia Seed Muffins

Links to this post

Lemon-Strawberry Chia Seed Muffins - An egg-free muffin flavored with Lemon and Strawberries and the added benefit of white whole wheat flour and Chia Seeds! This Lemon-Strawberry Chia Seed Muffin is low-carb, low sugar, and absolutely delicious!

An egg-free muffin flavored with Lemon and Strawberries and the added benefit of white whole wheat flour and Chia Seeds! This Lemon-Strawberry Chia Seed Muffin is low-carb, low sugar, and absolutely delicious!

Did you know that Chia Seeds were good for diabetics? I knew they were good for you in general, full of omega 3 fatty acids, antioxidants, and vitamins, but I did not realize that they also help the body to regulate carbohydrates. Once the seeds are ingested, they form a barrier in the stomach which in turn slows the ingestion of sugar in the bloodstream.  Another benefit is continued energy, not just a burst! This is great news for me to have come across for Grumpy's sake!
After learning this, I decided that Grumpy needed to get over his chia seed aversion and it started with these muffins!

I look so forward to the Diabetic Living magazine showing up on my nook and the most recent issue had this recipe in it.  Usually, when I get my magazine, the first thing I do is go through it and bookmark recipes I find interesting and that I want to try. It had only been a couple of days since the magazine showed up on my bookshelf and I couldn't wait any longer, I had to make these delicious muffins!
This recipe calls for ground Chia seeds. Grumpy is always telling me that he thinks my Chia seeds are disgusting. So another plus to this recipe was he would't know there were chia seeds in the muffins! I ground the seeds in my coffee grinder which made it very easy. Chia Seeds thicken and gel up when added with wet ingredients and when I was mixing all of the liquid together, it kind of made me think of an egg the way the seeds got jelly like in the mixture and it likely acted as the binding agent since these muffins are also egg free.

I also would suggest with the arrival of spring and spring ingredients that you add some rhubarb to this mixture or top the muffin with a little rhubarb jam or sauce! 

Lemon-Strawberry Chia Seed Muffins
slightly adapted from Diabetic Living Magazine

Lemon-Strawberry Chia Seed Muffins


  • 2 tablespoons ground chia seeds
  • 1/4 cup water
  • 3/4 cup fat free milk
  • 1/4 cup canola oil
  • 1/4 cup plain greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1 cup whole oats
  • 2 tablespoons plus 2 teaspoons Truvia Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped strawberries


  1. Preheat oven to 375 degrees. In a medium sized mixing bowl, Stir together Chia seeds, water, fat free milk, canola oil, Greek yogurt, and vanilla extract. Set aside.
  2. In another medium sized mixing bowl, whisk together white whole wheat flour, whole oats, Truvia Brown Sugar Blend, baking powder, and grated lemon peel.
  3. Add flour mixture to chia seed mixture and stir until just combined. Fold in Strawberries.
  4. Divide between muffin tins and bake for 15-18 minutes.
Yield: 12 muffins
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 18 mins.
Total time: 38 mins.


  • Calories: 144
  • Totalcarbs: 19
  • Dietaryfiber: 2
  • Fat: 6

Tags: eating healthy, heart healthy, chia seed, lemon, strawberries, Diabetic Friendly, Diabetic recipe, Low Carb, Low Sugar, Muffins, Breakfast, Brunch, Snack,

Related Posts Plugin for WordPress, Blogger...


Follow on Bloglovin
Powered by Feastie

Search This Blog