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Sunday, December 20, 2015

Screwmosa

Ok, so toss your judgements aside, because I like to day drink on Sundays.  I could not decide between a screwdriver and a mimosa....so I created the screwmosa.  Don't judge, just drink.

Screwmosa

1 shot good vodka (I use tito's)
1/2 C fresh squeezed OJ
1/4 C prosecco

Mix all ingredients and add some ice.  And prepare for a nap after brunch.  You're welcome.

Easy Slow Cooker Mac and Cheese

So this recipe was originally from Taste of Home.  I made a couple of changes...here is the original: http://www.tasteofhome.com/recipes/easy-slow-cooker-mac---cheese
Really I just changed the cheeses and the pasta type.  Use whatever cheeses you have, I use whatever I need to get rid of (I am usually drowning in cheese).  My preference is sharp cheddar, pepper jack and american (american should ALWAYS be in mac and cheese....makes it very smooth and creamy), but this time I also added gouda.  This is easy and quick for a crockpot recipe....there is some prep (about 15 min) and then only 2 hours on low.  This truly is an easy recipe and perfect comfort food!!!!!!
*****I highly recommend using crock pot liners for this one!!!!!***
Easy Slow Cooker Mac and Cheese

2 C uncooked macaroni noodles (I used white fiber mini shells....so closer to 3 C bc they are a little bigger)
1 (10 3/4 oz) can condensed cheddar cheese soup (campbells)
1 c 2% milk
1/2 c sour cream
1/4 c butter, cubed
1/2 tsp onion powder
1 tsp dry mustard
1/8 tsp salt
1 C shredded sharp cheddar
1 C shredded pepper jack
1 C yellow land o lakes American

Boil pasta til partially cooked (I did about 6 min).  Drain and combine in pot with butter.

Combine soup, sour cream,milk, onion powder, salt, dry mustard over med low in saucepan and whisk to combine.  Cook til combined and add cheeses.  Cook until melted.
Add pasta to slow cooker, pour cheese mixture over pasta, lid on and set to low for 2 hours.  PERFECTION!  So this last picture is my leftover chicken fajitas mixed in with the mac and cheese.


Oven Chicken Fajitas

Ok, so fajitas are not that hard to cook, but how to make them even easier, and cook while you take a bath?  Cook them in the oven! These were absolutely delicious and easy and the chicken very tender. I am going to let you in on a little secret.....when you cook chicken breast in the pan or oven, coat it in a little cornstarch and then toss in oil.  It will be the moistest chicken....yes I just made that a word lol.  This recipe can easily be doubled or tripled.  I did not include measurements for the seasonings bc I literally just sprinkled them over the chicken.  My rule of thumb for seasoning raw meat is season until it smells good :)  Trust yourself!  This is how you become a cook....you learn to go with your gut.

Oven Chicken Fajitas

1 lb chicken breast, cut into strips (sometimes you can find this at the grocery store to make life easier)
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 orange pepper, cut into strips
1 Jalepeno (optional), sliced thin
1 medium sweet onion, sliced thin
Olive oil (probably about a 1/2 cup total
2 tsp cornstarch

the following seasonings I just sprinkled each evenly over the chicken after coating it w cornstarch and a little olive oil:
garlic powder
adobo
sea salt
pepper
chili powder
mexican seasoning (McCormick)
Cayenne (optional, but recommeded)
cumin

Preheat oven to 400 degrees F.  I use non stick foil to line a 9 X 13 in baking dish....arrange the peppers and onions in dish and drizzle olive oil over until evenly covered....will probably be just over 1/4 cup.  Sorry I did not measure anything....this is your opportunity to flex your cooking muscles.  in a bowl coat chicken strips with cornstarch and toss.  Drizzle a couple TBSP olive oil over chicken and toss again.  sprinkle seasonings over chicken and toss one more time.  Arrange chicken over veggies in baking dish and bake at 400 for approx 25-30 min until peppers are wilted and chicken is no longer pink inside.  You can either heat up flour tortillas and have fixings such as grated cheese, sour cream, guacamole, salsa.....or you can serve over rice.  Enjoy!!!!!




Sunday, March 22, 2015

Gregg's Turkey Bolognese

This is actually a lot more like a Ragu, not a ton of sauce, but really delicious and healthy.  My friend Gregg is responsible for this recipe, and it is blogworthy!!


Gregg's Turkey Bolognese


20 oz pkg of ground turkey 93% lean (I use Shady Brook Farms)
pinch of paprika
tiny pinch of cinnamon
salt and pepper to taste
2 Tbsp olive oil (divided)
3-4 cloves of garlic, crushed
1 c carrots, chopped finely
1 c sweet onion, chopped finely
Tbsp tomato paste
1 C milk

Brown turkey over medium heat in olive oil.  Season with salt and pepper, paprika and cinnamon.  Remove meat.  Saute garlic in olive oil 1 min.  Add carrots and onion and saute until veggies are tender and onion is translucent.

Add tomato paste, add meat to veggie mixture, add 1 c milk and cook down 1-2 min.  Serve over your favorite pasta

Tuesday, November 11, 2014

Honey Vanilla Ricotta Ice Cream

So it is clean out the fridge and freezer week here, and I bought ricotta cheese and heavy cream to use for a recipe I decided not to make.....so I needed to use them somehow.

Honey Vanilla Ricotta Ice Cream

2 C Heavy Cream
2 C 2% milk
2 C whole milk ricotta cheese
pinch of sea salt
1 tsp vanilla extract
seeds from one vanilla bean
2 oz cream cheese
1/2 cup honey (I used creamed honey from trader joe's)

Put all ingredients in a large bowl and use immersion blender to fully blend together.  Or put in food processor.  Taste to make sure the sweetness is to your liking.  I do not like sweet ice cream, so this was perfect for me.  Put mixture into ice cream maker and I churned for about a half hour.  Transfer to container and put in freezer.  I made a berry sauce to put over it.