The Hobbyholic

I can quit any time.

Grilled Chicken and Pineapple Quesadillas May 21, 2010

Filed under: Recipes — thehobbyholic @ 11:06 pm

Tuesday was my last day of work before delivery. With only 4 weeks left it seemed like the right time. The heat and humidity zap every ounce of energy (the little I start with) out of me. And let’s just say the warehouse is not temperature controlled!

With my new found time and a little extra energy I decided to cook dinner. In fact, twice this week. I love to try out new recipes. And this one is a winner and going into regular rotation at our house.

Here was my first choice. (Note: Apparently I need to find some “Slap Ya Mama” seasoning that I have heard so much about – ahem, Paula)

Grilled Chicken & Pineapple Quesadilla

From The Pioneer Woman

Prep Time: 15 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 6
  • 8 whole Flour Tortillas
  • Butter Or Margarine
  • 2 cups Grilled Pineapple, Sliced
  • 3 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 3 cups Monterey Jack Cheese, Grated
  • 1 whole Jalapeno, Sliced
  • Cilantro
  • 3 Tablespoons Barbecue Sauce
Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.


Blueberry-Lemon Bundt Cake April 21, 2010

Filed under: Baking,Recipes — thehobbyholic @ 8:44 pm

I came across this recipe on My Baking Addiction and thought I would give it a try.

Mine didn’t come out nearly as pretty but I’m sure it was equally tasty.

For the Cake:
2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups blueberries
2 tablespoons grated lemon zest
juice of one lemon
Nonstick cooking spray, for pan

For the Cream Cheese Glaze:
1 (4 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon milk

Directions for the Cake:
*For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.

(**From Robin’s experience: Grease and flour the pan instead.)

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla and lemon juice. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
3. In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners’ sugar before serving or drizzle with the cream cheese glaze.

Directions for the Cream Cheese Glaze:
Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl. Heat in a microwave oven for 10-15 seconds. Drizzle spoonfuls over the cooled cake.


Chicken Tortilla Soup August 31, 2009

Filed under: Recipes — thehobbyholic @ 7:28 pm

… is what is for dinner.

Some of my favorite recipes have come from They have a wonderful search capability (search for specific recipes or by ingredients you want or don’t want) and lots of great ideas. I found this recipe for (Chicken Tortilla Soup I)  a few years ago and always seem to come back to it after trying others.



  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa (Embassa Salsa or Rotel)
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)


  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

**** Drained and rinsed black beans are a good addition.


Busy, Busy, Busy August 19, 2009

Filed under: Quilting,Recipes — thehobbyholic @ 12:03 am

Things have been busy around here. This weekend I was working on the quilt I started a few weeks ago. I had finished sewing on the spinning stars and was ready for the next step.

Instructions for spinning stars.
Take two pieces of fabric (right sides together) and sew along the dotted lines of paper. Then cut on the solid lines…
After removing all the paper from the 1024 half square triangles, pressing them open and some time (lots of time) piecing the blocks together, they are ready to take their place.

There were a few blocks missing. "Eaten" by the dogs... sewing machine feed dogs. :)

Here is what it looked like on the design wall today. There were a few blocks missing. "Eaten" by the dogs... sewing machine feed dogs. 🙂

On Sunday Paul and I went to Joyce, Brett and BB’s house. BB is their bird aka Bilbo Baggins.

BB was on his best behavior and quite entertaining.

BB was on his best behavior and quite entertaining.

BB likes to give kisses

BB likes to give kisses

We had lots of fun eating and chatting. Joyce made a delicious chicken and shrimp coconut milk dish.
And I made dessert.

Raspberry Summer Sensation from (recipe below)

Raspberry Summer Sensation from (recipe below)

Look what we got…

Maple syrup from their recent travels to Michigan.

Maple syrup from their recent travels to Minnesota.

(It was delicious on the pancakes Paul made the next day)
And after some fun recipe conversations

A bottle of Vodka to make Vanilla. This is day one after adding the vanilla beans.

A bottle of Vodka to make Vanilla. This is day one after adding the vanilla beans.

Thank you Joyce and Brett for the wonderful goodies. I look forward to sharing the vanilla. Paul said it should be ready in October.

Well, I am off to make some cupcakes for someones birthday celebration tomorrow. Pictures to come soon.

Raspberry Summer Sensation
Prep Time:
15 min
Total Time:
3 hr 30 min
12 servings
What You Need!
1 pt. (2 cups) raspberry sorbet, softened
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup raspberries
Make It!

LINE 9×5-inch loaf pan with foil. Spoon sorbet into prepared pan; freeze 10 min.

BEAT milk and pudding mix in large bowl with whisk 2 min. or until well blended. Gently stir in COOL WHIP; spread over sorbet in pan.

FREEZE 3 hours or until firm. To unmold, invert pan onto plate; remove foil. Let stand 10 to 15 min. to soften slightly before slicing to serve. Serve topped with the raspberries. Store leftovers in freezer.


“Sweet Supplies” August 12, 2009

Filed under: Baking,Recipes — thehobbyholic @ 7:42 pm

Look what came in the mail on Monday…

Oh so cute cupcake liners!!!

Oh so cute cupcake liners!!!

I found a website called Bake it Pretty that has some “sweet supplies”.

I was just going to get these...

I was just going to get these...

I thought the blue ones would be cute for the shower I went to the other day.

and then I saw these...

and then I saw these...

And of course I couldn't pass on these.

And of course I couldn't pass on these.

But they didn’t arrive in time… because I didn’t order them early enough.

I just had to try them out…

Blueberry Muffins with Cinnamon Streusel

So I made Blueberry Muffins with Cinnamon Streusel

Blueberry Muffins with Cinnamon Streusel
Makes 7 muffins

Muffin batter:
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1 egg
1/3 cup milk
1/2 teaspoon vanilla extract
Zest of 1 small lemon
1 cup fresh blueberries

Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, melted
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

In a large bowl whisk together the flour, sugar, salt and baking powder.

In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and slightly lumpy. Fold in blueberries. Fill muffin cups to the top.

To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes or until done.