Get Saucy in Your Kitchen with Saucy Mouth!

The Counter Custom Built Burgers

Tara — Wed, 06 Feb 2013 19:45:44 +0000

Last week I had the chance to stop in a try out a burger joint located in Roswell. This is not your new fad of boutique burgers or your plain Jane burger joint. The Counter is a build your own burger joint where your burger is built to how you like it! The Counter offers three beef patty sizes to choose from. They have over 78 topping to choose from! Some of them include brie cheese, Tillamook cheese, Swiss, herbed goat cheese, and more. Don’t worry if beef is not what you want for dinner then try a chicken burger. They start by marinating the chicken breast overnight to keep the chicken breasts nice and juicy.

If you’re the kind that doesn’t like a bun with your burger no problem! You can choose to have your burger or chicken served on a bed of lettuce. But be sure to look at all the bun options The Counter has to offer. You can choose from the plain old bun or other options include a multigrain bun, English muffin, Texas toast, and gluten-free buns.

Now let’s talk about the toppings……They have SOOO many to choose from! Some include baby spinach,black olives, carrot strings, coleslaw, dill pickle chips, dried cranberries, fresh jalapenos, marinated artichokes, roasted red peppers, and the list goes on! They also have premium toppings that include avocado, black forest ham, fried onion strings, fried egg, chili and more! You want to Sauce up your burger they can help you with that as well! You could try basil pesto, or maybe you’d like chipotle aioli. If those are ones you don’t fancy the list includes red relish, lemon vinaigrette, hot wing sauce, peanut sauce, ginger soy sauce the list goes on and on for the sauces. Don’t worry because they also have your regular ketchup and mustard if you’re one of those people!! But I do encourage you to go into The Counter and try at least one new thing each time! You might surprise yourself!

Besides the burgers The Counter has amazing parmesan fries, sweet potato fries, crispy onion strings, and chili cheese fries.

LOOK at these amazing fries!!!

Also check out this milkshake

Nutella with Marshmallow Milkshake!! AMAZING!!

Burger served over lettuce

My overall experience with The Counter Burger Joint was GREAT! They had great quick service. All my food was just how I had ordered it! The pricing is affordable for you or your family. I know that I will be revisiting this place with Mr. Saucy Mouth in the near future.

There address is 850 Mansell Rd

Roswell (678) 461-9661

Monster Cookies

Tara — Thu, 13 Dec 2012 01:42:34 +0000

COOKIES!!! I love love love sweets and these cookies are my favorite! Two months ago I ran across a website that was hosting The Great Food Blogger Cookie Swap. I was thrilled when I was picked to be a part of it this year!!

So I have to admit that I don’t have a great cookie recipe that would’ve been great to ship to to all my fellow bloggers. After thinking of creating a fun new recipe for this…. I thought I would dust off the old cookbooks and find a great recipe in one of them. As I was looking I ran across this Monster Cookie recipe in a old 1980′s Oregon Junior League Cookbook! I knew this was the perfect recipe once I saw it! It makes a *&^%$ ton of cookies which was perfect for me and this swap! I even had extra’s for friends and co workers and they all loved them!

All the Ingredients you will need!

weigh out the brown sugar to 1 lb.

1 lb of BUTTER!!

6 eggs

about to get mixed!

Yes! This whole jar gets added!

: The sugars, eggs, and peanut butter is mixed!

chop the nuts

adding the goodies to the bowl!

use a spoon to scoop the dough to place on the baking sheet.

Here’s the good ol’ cookbook this recipe came from

My new OXO cookie spatula!

another view of this cute spatula!

This spatula goes to help a great cause!

All the cookies…..there were more on the other side of the counter!

Monster Cookies

Recipe type: Dessert

Author: Saucy Mouth

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 60 cookies

Ingredients

6 eggs
1 pound brown sugar
1 ½ teaspoons of vanilla extract
1 teaspoon almond extract (optional)
2 cups granulated sugar
1lb pound butter
1 jar of creamy peanut butter
9 cups of oatmeal
½ pound chocolate chips
½ pound M&Ms
¼ cup chopped pecans
{This recipe makes a SHIT ton of cookies!!}

Instructions

Pre heat oven to 350°
In a large mixing bowl add in the eggs, sugars, extracts, butter, and peanut butter. Once all that sugar mixture is well blended begin to add the rest of the ingredients in the same bowl. Use a large spoon to scoop out the dough. You choose the size of the cookie you will want! Place them on a baking sheet and bake for 8-11 minutes. Let cool and Enjoy!
*Use half the batch and freeze the other half for another sweet treat time!

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Coconut Pumpkin Pie with Pecan Crust

Tara — Mon, 19 Nov 2012 11:00:15 +0000

With Thanksgiving just days away I thought I would whip up this new recipe. I wanted to make pumpkin pie but I wanted to make it with a twist! I started with using a pecan crust instead of the plain old crust. Then I also thought I would use coconut milk instead of sweetened condensed milk. These were just little changes that make this pumpkin pie burst with flavor! Are you daring enough to try this fun new recipe?

All the ingredients you will need…. I forgot to add the vanilla extract.

Place the pecans, brown sugar, and cinnamon in a food processor.

Add melted butter to the pie pan.

Once the butter has been mixed into the crust, firmly press into pie pan.

The pie filling ingredients.

Another look at the pie filling ingredients.

Pour the filling into the crust.

Place pumpkin pie in oven and bake.

the final product…all dressed up!

Coconut Pumpkin Pie with Pecan Crust

Recipe type: Dessert

Author: Saucy Mouth

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 6

Ingredients

*For the Crust
2 cups pecans
1/3-cup brown sugar
½ teaspoon cinnamon
2 tablespoons of butter, melted
*Pie Filling
2 eggs
1 ¼ cups coconut milk
15 ounces pure pumpkin, 1 small can
1 cup sugar
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin spice
¼ teaspoon salt
*Coconut can be added to the pie mixture if you choose. A ¼ cup to ½ cup of shredded coconut will work.

Instructions

Pre heat oven to 350°
In a small food processor add the pecans, sugar and cinnamon. Pulse the nuts until they become tiny pieces. Place the ground up nut mixture into a pie pan. Pour the melted butter over the nut mixture and mix together. Then spread out the nut mixture evenly in the pie pan. Press the mixture firmly around the pie pan. Place the crust in the oven for 8-12 minutes.
Mix all of the pie filling ingredients together in a large mixing bowl. Once the crust has baked, fill the pie pan with the pumpkin filling. Place the pie pan back in the oven for 45-55 minutes, until the middle has cooked and is firm. Place a knife in the middle of the pie. If nothing is left on the knife, the pie is done. Let cool and serve with whip cream and toasted coconut.
* To toast shredded coconut…. Lay out coconut on a cookie sheet. Bake at 350° for 2-4 minutes. Check on it to make sure it doesn’t burn.

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Love to hear how your recipe turns out!

Here’s other Thanksgiving recipes

http://saucymouth.com/homemade-cranberry-sauce/

http://saucymouth.com/its-all-gravy/

http://saucymouth.com/how-to-cook-a-turkey/

http://saucymouth.com/cheesy-hashbrown-potatoes/

http://saucymouth.com/sweet-potatoes-oatmeal-crust/

French Onion Soup

Tara — Tue, 23 Oct 2012 15:04:46 +0000

My Husband is a VERY VERY VERY picky eater….. He turns his nose up at about everything. I always try to ask him what he would like me to make. Usually the answer is I’ll go get something…..as in fast food!!!! THIS DRIVES ME CRAZY!!!!!! So when the Husband finally decides he wants to tell me what I could make for him I jump at it!! Well this time it was French Onion Soup. Yay for me because this means I get to play in the kitchen and share another wonderful recipe with you! So here’s my picky husband approved French Onion Soup recipe!

Get to chopping away… let those tears flow.

Add Chopped onions, olive oil, thyme, and garlic in stockpot and let them sweat!

waiting on the onions to turn a golden brown…. a little more time to go!

Once the onions are a golden caramel color add flour and stir. then add in the liquids and let cook.

Once the soup is done, pour soup into oven proof bowls. Layer bread then cheese on top. Place in the oven to melt the cheese. Yummmmy!

French Onion Soup

Recipe Type: Entree

Author: Saucy Mouth

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 6

Ingredients

2-3 pounds sweet onions (approx. 3-4) thinly sliced
1 tablespoon butter
1 teaspoon salt
2 garlic cloves whole
1 tablespoon flour
3/4 cup dry sherry
4-6 cups beef broth
6 sprigs fresh thyme
1 bay leaf
6 slices of crusty bread
6 slices of Gruyere cheese
Pepper to taste

Instructions

In a large stockpot add butter and turn heat on to medium high. Once the butter has melted add sliced onions, salt, thyme and garlic cloves. Cook on high occasionally starring the onions. Cook the onions until they are golden brown. This will take about 15-20 minutes.
Once the onions are golden brown, sprinkle the flour in the pot and stir to coat the onions. After the onions become thick from the onions, add in the sherry. Let the onions and sherry cook together for a minute. Next add the broth along with the bay leaf. Let the soup continue to cook for another 15 minutes.
When the soup is just about done take out the thyme sprigs, bay leaf and the garlic cloves, discard them.
When ready to serve soup, dish up a couple spoonfuls into an ovenproof bowl. Next place the crusty bread on top of the soup. Place a slice of cheese over the bread. Broil soup in an oven on high for 1-2 minutes. Just until the cheese melts and browns.
Serve warm. Enjoy!

Leave a comment to let me know how your French Onion Soup turned out!!

How to cook pumpkin seeds

Tara — Wed, 17 Oct 2012 14:31:23 +0000

The other day I was craving pumpkins…I know it’s a little early to carve them but I just love the fall holidays! As I do every year I seperate the pumpkin goo from the seeds. I do this so I can bake and season the seeds to eat for a snack! You know me I’m all about food even if it comes out of a pumpkin with pumpkin guts all over them!!! This recipe for making your own pumpkin seeds is really easy once you get them cleaned!

First start by washing the seeds in water using a strainer. Make sure you get all the pumpkin guts off the seeds!

Then lay out the pumpkin seeds on a paper towel to collect the excess water.

Transfer seeds to a baking sheet. Make sure seeds are laid out evenly. Then sprinkle Saucy’s Seasoning or any seasoning of your choice over the seeds. Plain sea salt works great too! I use about 1 teaspoon to 1 1/2 teaspoons per baking sheet.

The seeds are seasoned and ready to go into the oven at 350 degrees!

Bake seeds until dry and start to brown. Usually 20 minutes give or take a couple minutes.

Look the seeds are golden brown! Once they cool they are ready to eat!

Enjoy!!

Easy Slow Cooker Chicken

Tara — Wed, 10 Oct 2012 13:56:41 +0000

I wanted to share with you guys my simple easy way of making shredded chicken. I have been doing this for years and the chicken comes out full of flavor. It’s nice to add to any soup, dip, main dish, or sandwich. I love topping my salads with this chicken or adding to a quesadilla. Double this recipe so you have chicken cooked for a week!! For those moms on the go this is perfect to make sunday and then use the chicken in a couple dinners during the week.

Ingredients…. Onion, Carrots, Celery, and Chicken.

Pulse all the veggies…..

done in 10 seconds

Place all the veggies at the bottom of slow cooker.

Add Chicken to the slow cooker

Take two forks and pull chicken to shred.

Easy Slow Cooker Chicken

Recipe type: Entree

Author: Saucy Mouth

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Serves: 4

Ingredients

1- 1 ½ pound of chicken breasts
2 carrots
2 celery stalks
1 onion
2 tablespoons salt
½ teaspoon pepper
1 cup water (add more if you want more broth)

Instructions

Place the carrots, celery, and onion in a food processor. Pulse vegetables until chopped. Add the vegetables to the bottom of a slow cooker. Lay the chicken breasts on top of the vegetables. Season the chicken with salt and pepper. Add the water to the slow cooker, place lid on and cook on low for 4-6 hours.
*Broth
After chicken has been cooked and removed use a mesh strainer with a bowl under to pour the liquid and vegetables out. I like to store any extra chicken in a little broth to keep chicken moist.
Shred chicken and eat how you wish!
Use chicken for soups, sandwiches, enchiladas, dips or more!

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Let me know what you think of this chicken!

Pumpkin Roll

Tara — Sun, 07 Oct 2012 22:29:22 +0000

Fall is in the air and so is all the pumpkin edible creations. I have always loved making this treat! It’s easy and perfect for giving as a holiday gift or freezing and pulling out for that unexpected guest! You can also cut this in half and give half to a friend while you still get to enjoy this treat!

Ingredients

Line the baking pan with parchment paper…..

Begin to mix until smooth….

Pour mixture out evenly….

: Clean up mess….ugh

House is starting to smell like pumpkin and fall…..ahhh

Time to make the yummy filling!

Spread out filling….almost there!

Roll up the Pumpkin roll….Sprinkle with Confectioners sugar and we are done! Whew….

Pumpkin Roll

Recipe type: Dessert

Author: Saucy Mouth

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 8

Ingredients

*Pumpkin Roll
1 cup flour, sifted
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1 ½ teaspoon pumpkin spice
3 eggs
Pinch of salt
*Cream Cheese Filling
8 ounces cream cheese
1 cup confectioners sugar
½ teaspoon almond or vanilla extract
¼ cup pecans, chopped
2 tablespoons butter

Instructions

Preheat oven to 375°
Use a 15 inch by 10 inch by 1 inch baking pan/ jelly roll pan. Line the inside with parchment paper.
In a large mixing bowl add sifted flour, granulated sugar, baking soda, pumpkin puree, pumpkin spice, and salt. Begin to mix on low. Slowly add in eggs one at a time until completely mixed. Pour pumpkin mixture evenly into pan.
Bake for 10-15 minutes until a toothpick come out clean and springs back when lightly touched. Let the pumpkin roll completely cool.
While the pumpkin roll cools you can begin to make the filling. In a small mixing bowl beat cream cheese, confectioners sugar, butter, and almond extract until smooth. Fold in chopped pecans.
On the cooled pumpkin roll, spread the filling out evenly over the pumpkin roll. Roll up the loaf lengthwise. Use plastic wrap to tightly hold the roll in place. Place in the freezer for 15 minutes or until ready to serve. Garnish with confectioners sugar and slice into 1 inch or larger portions.
Enjoy!

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Oreo Pops (Halloween)

Tara — Wed, 19 Sep 2012 13:49:51 +0000

So the fall season is here…..whether you like it or not! That also means Halloween is fast approaching too! I had recently went to a baby shower where I tried these Amazing chocolate covered what looked like cake pops…….to my surprise they were Oreo pops! I don’t think anything could get better than this! When I asked the host for her recipe she gladly gave it over! Knowing me I had to change it a little to make it easier and better (in my opinion. Her’s were great too!). This recipe is so simple and easy…what we all like! The best part is you can use this recipe for any occasion and dress them up to fit your needs.

The Ingredients. Oreo’s, cream cheese, white chocolate, almond extract, sprinkles, and sticks. Yes, I did buy reduce fat have to save those calories where I can!

Place the whole package of Oreo’s in a food processor. Pulse away until cookies are all broken.

Add in cream cheese and extract. Pulse again.

Are you ready to get your hands dirty?

Take a large spoonful and roll into a ball.

Once rolled, place a stick in the middle of each one. Place in the freezer for 30 minutes.

Melt white chocolate….add food coloring if you want to change color.

Dip Oreo pop in chocolate, add sprinkles….

After decorating pops, place in freezer to harden chocolate.

Now It’s time to enjoy! I bet you can’t have just one!

Oreo Pops (Halloween)

Recipe type: Dessert, Sweet Treats

Author: Saucy Mouth

Prep time: 20 mins

Total time: 20 mins

Serves: 20 balls

Ingredients

1 package of regular Oreos
8 ounces cream cheese
½ teaspoon almond extract (vanilla works)
1 package white chocolate chips
To decorate
Sprinkles
White sticks
Food coloring 8 drops of yellow, 6 red = orange coloring

Instructions

In a food processor add the entire bag of Oreos. Pulse cookies until all crumbled. Add in cream cheese along with extract. Pulse again until it becomes thick.
Begin to make small balls by taking spoonfuls of the Oreo mixture, and roll them between the palms of your hands. Set the balls on a tray. Once all the balls have been made place the sticks in the middle of each one and place in the freezer for 30 minutes until firm.
While the Oreo balls are in the freezer, begin to melt the chocolate. Add the white chocolate into a microwave safe bowl and heat 30 seconds at a time. Check and stir until completely melted. Stir in the food coloring of your choice also.
Take the firm Oreo pops out of the freezer and begin to dip into the chocolate. Take off any excess chocolate and decorate with sprinkles. Place in a cup and store in the freezer until you have finished decorating them all. The freezer will help the chocolate harden.
After you have finished decorating, and the chocolate has hardened, these AMAZING Oreo pop are yours to eat.
Enjoy!

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Parmesan Chicken with Garlic Noodles

Tara — Tue, 11 Sep 2012 10:06:40 +0000

In the next couple weeks I hope to create more family friendly recipes. My goal has always been to get the family back around the table for a good meal! I want to show you that it doesn’t have to take that much time or work to get your family to eat a meal together. For this week my family recipe is one I have made a lot…it’s very easy and it has a lot of flavor! Please enjoy this simple meal with your family!

Chicken Parmesan Ingredients minus the chicken boobs!

Cheese mixture on top of the chicken breasts

Serve chicken over the garlic noodles! Delish!

Parmasean Chicken with Garlic Noodles

Recipe type: Family Meal, Entree

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 4

Ingredients

1 ½ pound of chicken breast, 2-4 breasts
¾ cup mayonnaise
¾ cup Parmesan cheese, shredded or grated
1 teaspoon Saucy’s Seasoning (or any seasoning salt blend)
2 tablespoons lemon juice, plus some lemon zest
¼ cup bread crumbs, optional
1 pound bow tie noodles
4-5 tablespoons butter
2 cloves garlic, minced
2 cup frozen peas
½ teaspoon salt

Instructions

Pre heat oven to 375°
In a baking dish, lay out the chicken breasts.
In a small bowl combine, mayonnaise, Parmesan cheese, Saucy’s Seasoning, lemon juice plus zest, and bread crumbs. Begin to evenly spread the cheese mixture over the chicken. Place in the oven. Bake for 20-30 minutes uncovered, until chicken is thoroughly cooked with no pink in the middle.
While the chicken is baking, bring approximately 6-8 cups of water to a boil in a medium stockpot. Once the water is boiling add in the noodles along with the salt. Cook the noodles until al dente. Drain water and set to the side.
In the empty stockpot, on medium heat, add butter, garlic, and peas. Cook until peas are warm. Add the noodles to the stockpot and toss together.
In a large serving plate or bowl, pour the noodle and peas out. Next place the chicken on top of the noodles and serve warm. You can add some fresh garlic bread to complete this family meal.
Saucy Says: If peas are not your veggie of choice, replace for one of your choice.

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Quick Tip: I used one frozen bag of Birdseye steamfresh garlic peas with mushrooms. It was easy plus it added a more garlic flavor to this dish. You can find this in the freezer section.

Basil Salt

Tara — Sun, 09 Sep 2012 16:35:40 +0000

The other day I had a little time to go through a couple of my food magazine’s. I have this one in particular that I love, love, love! It’s the Food Network magazine. I find so many helpful hints, new fresh dishes and recipes, plus there is always recipes and tips from the chefs on the television network! I like I said I love everything about this magazine, it has great photo’s from the recipes and easy directions.

The particular recipe I am talking about is in the September 2012 issue. The cover has this awesome looking tomato heirloom salad. If you page through to #167, you will find this page covered in fresh basil with a VERY simple recipe! The recipe is how to make Basil Salt. I have a wonderful basil garden that keeps giving me fresh basil. I sometimes can’t use it all! I have always wondered what can I do with my basil so it doesn’t go bad….until now!

Food Network Magazine recipe:

Pulse 1/2 cup kosher salt and 1/2 cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225° until dry, 30-40 minutes, tossing halfway though. Let cool and pulse again to make a fine powder. Serve with fresh tomatoes and mozzarella.

Fill 12 cup food processor with fresh basil.

Pulse basil with salt.

spread out evenly on a baking sheet

once cooled, pulse again for a finer salt

Saucy Mouth Recipe: (very close to the food network one)

Fill a 12 cup food processor with basil leaves, not packed. Add 1/2 cup of kosher salt and pulse. Spread out evenly on a baking sheet. Bake at 300° for 20-30 minutes, tossing halfway. Let the bail and salt cool. Place back into the food processor to pulse again, for a finer powder. Store in an air- tight container. I also use my basil salt to sprinkle over tomatoes and fresh mozzarella. You can also add it to balsamic vinegar with olive oil to dip bread in. This basil salt helps bring the basil flavor to any dish. You can also be daring and use the basil salt to rim a fresh squeezed lemonade! Yummy! Tell me what you would do with your basil salt!

The final product!

Enjoy!