Turkey Roast

Turkey Roast
Butterball Turkey Breast Roast (in freezer section)
15 oz can turkey broth
Rosemary Turkey Rub (Orson Gygi)
Poultry seasoning or Italian seasoning

Cook covered in a dutch oven at 325 degrees in the oven for 2 hours and then for an additional 45 minutes uncovered until the internal temperature is 165 degrees. *You don't have to defrost them first.

Let them rest for 15 - 20 minutes, remove netting and thickly slice. Strain the drippings and use with the enclosed gravy packet. Season with a bit of poultry seasoning or Italian seasoning.

Fudge

Copycat See’s Fudge - no the thermometer needed. Comment “fudge” and I’ll send it to your DMs to save for later.*
INGREDIENTS
24 ounces semi-sweet chocolate chips, (high quality like Guittard)
1 (7 ounce) container marshmallow cream
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
1-2 cups pecans or walnuts, chopped, (depending how nutty you like it)
4 1/4 cups white sugar
1 (12 ounce can ) evaporated milk

Line a 9x13 baking dish with foil or parchment paper. This makes it easier to remove the fudge and cut it. This makes a full 9x13 pan of fudge so if you want shorter pieces you could use a bigger pan.
Place chocolate chips, marshmallow cream, butter, vanilla, and nuts in large bowl. Set aside for later.

Pour sugar and evaporated milk in a very large pot. You need a larger pot than you think because when the mixture boils is will expand a lot. Bring mixture to a rolling boil, THEN start a timer and cook for 4 minutes stirring continuously. NOTE: If you like a soft fudge, 4 minutes is the cook time. If you like a firmer fudge, boil for 6 minutes.

Remove from heat and pour into the bowl containing the first mixture. Mix until incorporated completely. Work quickly because fudge will start to set up. Pour into prepared pan. Allow to cool at room temperature for about an hour and then refrigerate until set. See notes if it doesn’t set up or separates.
Slice into squares and serve. You can prepare this ahead of time and freeze if desired.

Romain, Bacon, Feta, Cranberry & Candied Pecan Salad

Romain, Bacon, Feta, Cranberry & Candied Pecan Salad

Vinaigrette
1/3 cup white wine vinegar, red wine vinegar, or plain white vinegar
1/3 cup avocado, oil, olive oil, canola oil, or vegetable oil
2 tablespoons yellow mustard
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon poppy seeds

Candied nuts:
1/4 cup packed light brown sugar
1/4 teaspoon coarse kosher salt
Pinch of cayenne pepper (optional) — I leave out
1 tablespoon water
1 cup coarsely, chopped pecans

Salad:
2 heads Romain lettuce, chopped (about 8 cups)
1/2 cup feta, blue, or Parmesan cheese
6 to 8 slices bacon, cooked and crumbled
1/2-1 cup dried cranberries, or cherries

For the dressing, whisk together or blend in a mixer all the ingredients until well combined. Refrigerate until ready to serve.

For the nuts, in a 10 inch nonstick skillet, combine the brown sugar, salt, cayenne (if using), and water. Bring to a simmer over medium heat, and simmer for two minutes. Add the nuts and stir until glossy and evenly coated with the syrup. About 15 to 30 seconds. Scrape the nuts out of the pan and spread onto a piece of parchment paper and cool completely.

For the salad, in a serving bowl, toss the lettuce, cheese, bacon, cranberries or cherries, and candied nuts together. Pour half the dressing over the top and toss to combine. Add more dressing to taste if desired. Serve immediately.

CHEATER Decadent Mashed Potatoes

CHEATER Decadent Mashed Potatoes

4 trays Bistro brand Mashed Potatoes (Costco)
¾ cups Butter (1 1/2 sticks)
1 package (8 Oz.) Cream Cheese, Softened
½ cups (to 3/4 Cups) Half-and-Half
½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt
½ teaspoons (to 1 Teaspoon) Black Pepper

Dump the mashed potatoes out of their containers into a large dutch oven. On Thanksgiving, we put them into our 7 QT crock pot. Break the potatoes up over medium heat.

In a separate smaller pot, add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half,  ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper. Heat this up so you are not mixing cold ingredients into the warm potatoes.

Add warm liquid mixture to the potatoes and stir to incorporate, place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

OR, if you are serving them straight from the crock pot like we do, just add the warm liquid to the potatoes, stir to incorporate and set on low for as long as you need to!!

Thanksgiving Drink

Making this note for me and my old, forgetful brain!!!

A couple years ago, I made a "Thanksgiving drink" and I have ZERO recollection what it was, what it tasted like, drawing a total blank. As Thanksgiving approaches, the kids have been talking about it and asking if I was making it again this year. As I have no recollection of even making it (LOL) I've been asking everyone if they remembered what was in it - what it looked like, what it tasted like...

My son came home from school and told me EXACTLY what was in it because he loved it so much he made it for himself and his friends last year for Friendsgiving.

Thanksgiving Drink
Cranberry Sprite
Limes
Lemons
Whole cranberries

Pour Cranberry Sprite into your best punch bowl. Slice the fruit into rounds. Float the rounds on top, add cranberries and serve!!

Pepper's Scalloped Potatoes

This is Chrissy Teigen's death row meal:

5 pounds russet (Idaho) potatoes
1 medium onion, finely chopped
1 1⁄3 pounds ham, cut into 1⁄2-inch cubes
8 slices bacon (not thick-cut), cut into squares
1 stick (4 ounces) unsalted butter
2 tablespoons garlic salt
1⁄2 teaspoon freshly ground black pepper
1 1⁄2 cups all-purpose flour
5 1⁄2 cups whole milk


Preheat the oven to 375°F.
Peel the potatoes, halve them lengthwise, and slice them crosswise into thin half moons. Rinse well with cold water and drain in a colander. Transfer the potatoes to a large bowl and toss them with the onion and the ham.
In a large dutch oven, cook half the bacon over medium-low heat until the fat is rendered and the bacon is crispy, 9-10 minutes. Add the butter and cook, stirring, until melted, making sure the butter doesn’t burn. Add the garlic salt and pepper, then whisk in the flour and cook, stirring to work out the lumps, until smooth. Whisk in the milk until smooth. Increase the heat to high and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Transfer the sauce to a bowl.



Arrange half the potato mixture in the bottom of the dutch oven, then cover it with half the sauce. Repeat with the remaining potatoes and sauce. Arrange the uncooked bacon squares on top of the sauce and bake, uncovered, until the bacon appears crispy and rendered, 30-35 minutes. Reduce the oven temperature to 350°F, cover with the lid, and cook until bubbling, 1 hour 30 minutes longer.

Enchilada Suiza Lasagna

I got this off Rachael Ray's site.

New family fave. I've made it 3 times this month - always a crowd pleaser

I made a few changes. Instead of using canned tomatillos, I use Herdes medium salsa verde.


Enchilada Suiza Lasagna
1 white onion
2 jalapeno peppers
3 large cloves garlic
EVOO
2 teaspoons ground cumin
Salt and pepper
1 can (28 ounces) or 2 cans (14 ounces) tomatillos
1 small bunch cilantro
2 limes
2 teaspoons light agave or acacia honey
About 1/2 cup chicken stock
1 rotisserie chicken
10 to 12 corn tortillas or flour tortillas, 6 inches
1 bottle (15 ounces) Mexican crema or 2 cups sour cream
1 pouch (12 ounces) shredded Swiss, or a 12-ounce brick, grated
1 pouch (12 ounces) shredded Pepper Jack or Monterey Jack cheese, or a 12-ounce brick, grated
Non-aerosol cooking spray
1 small red onion
Pepitas, pumpkin seeds, about 1/2 cup


Preheat broiler to high with rack at center oven.
Gather your ingredients.
Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.

Spinach, Artichoke and Sausage Pinwheels

Spinach, Artichoke and Sausage Pinwheels

1 T extra-virgin olive oil
1 lb hot Italian sausage, removed from casing and crumbled
1 c chopped artichoke hearts, thawed if frozen
8 oz cream cheese, at room temperature
1 c frozen spinach, defrosted, drained and finely chopped
1 tsp crushed red pepper flakes
1/2 c grated Parmesan cheese
Kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for dusting

Line 2 baking sheets with parchment paper.
In a large skillet over medium-high heat, add the oil and the sausage. Cook for about 8 to10 minutes, breaking up the sausage into fine crumbles as it cooks. Remove from the heat and cool to room temperature, about 20 minutes.

In a large bowl, stir together the artichokes, cream cheese, spinach, red pepper flakes, Parmesan cheese and salt and pepper to taste. Mix vigorously until everything is smooth and well combined.
Unfold the pastry sheets on a lightly floured work surface. Spread the cheese mixture over the entire surface of each sheet of dough. Divide the sausage evenly, and spoon over the cream cheese mixture in a single layer from edge to edge.

Starting from the longer edge, tightly roll each sheet of dough into a log (jelly-roll style). Pinch the seams closed and place them seam side down on the work surface. Using a sharp knife, cut each log into 20 evenly thick pieces and place on the prepared baking sheets spiral-side up.

Brush with butter to make it shiny and beautiful!

Strawberry Wonton Spinach Salad

Strawberry Wonton Spinach Salad

DRESSING:

2 Tablespoons red wine vinegar
3 Tablespoon sugar
1/2 cup canola oil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 cup strawberry jam

SALAD:

1 head red or green leaf lettuce, chopped (about 7 ounces)
1 7 ounce package baby spinach
1/2 cup red bell pepper, chopped
1/2 purple onion, sliced
1 cup sliced strawberries
1 cup honey roasted peanuts
1/2 cup cooked bacon pieces
1 cup wonton chips
For the dressing: Add all of the ingredients to a blender and blend until smooth. Chill in the refrigerator until ready to use. This can be made ahead of time.
For the salad: Toss the lettuce, spinach, vegetables, and strawberries with the dressing right before serving. Add the peanuts, bacon, and wontons and toss in.

Corned Beef and Cabbage with The Sauce

Corned Beef and Cabbage with The Sauce

Corned Beef 

Cabbage

The Sauce

1 T butter

2 T flour

1 T red wine vinegar

1/2 c sour cream

2 T course dijon mustard

horseradish to taste

Melt butter in a small saucepan over medium heat. Whisk flour into melted butter until dissolved and bubbling, about 1 minute. Add reserved cooking liquid and vinegar to butter-flour mixture; cook, stirring frequently, until sauce is slightly thickened, about 4 minutes. Remove saucepan from heat and whisk sour cream and mustard into sauce. Serve sauce alongside corned beef and vegetables.

Serve with Mashed Potatoes!!! 

Spanakopita Pie

Spanakopita Pie
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
1 cup crumbled feta cheese
½ cup ricotta cheese
2 large eggs, lightly beaten
8 sheets phyllo dough
¼ cup olive oil, or as needed

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from the heat and set aside to cool.
Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture.
Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
Bake in the preheated oven until golden brown, 30 to 40 minutes.

Jalapeno Popper Mac n' Cheese

Jalapeno Popper Mac n' Cheese
14 ounces boneless, skinless chicken breasts
Garlic powder
Onion powder
Paprika
Salt and pepper
1 1/3 cups 2% cottage cheese
3 ounces light cream cheese
¼ cup 1% milk
10 pickled jalapeno slices
2 tablespoons pickled jalapeno juice
1 tablespoon honey
10 slices of center-cut bacon, halved lengthwise, then cut crosswise into small pieces
5 cups elbow pasta
Large handful of chopped scallions, for garnish

Preheat the oven to 400°F. Bring a large pot of water to a boil.

Meanwhile, tenderize the chicken by pounding it with a meat tenderizer or any heavy object. Focus on the thicker parts of the chicken in order to create equal thickness across the entire piece. Place the chicken on a small baking pan and lightly season with garlic powder, onion powder, paprika, salt and pepper. (I do not measure the seasoning; just give each side a light coating with each seasoning and it'll come out perfectly.) Set the chicken aside.

Prep the cheese sauce. In a blender, combine the cottage cheese, cream cheese, milk, pickled jalapenos, jalapeno juice, honey and salt and pepper to taste. Blend until completely smooth, about 2 to 3 minutes. Set the sauce aside.


Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until it reaches your desired crispiness. Once done, scoop out with a slotted spoon and place on a paper towel-lined plate. Carefully wipe out the skillet and set aside.

While the bacon cooks, bake the chicken until cooked through, about 15 minutes. After 3 to 5 minutes, cook the pasta until al dente, then drain. When the chicken is ready, let rest for about 5 minutes, then dice into small pieces.

In the reserved skillet, combine the chicken, sauce, drained pasta, half of the bacon bits and a handful of the scallions. Stir together, then top with the remaining bacon bits and chopped scallions.

Couscous Greek Salad

Couscous Greek Salad

3 c cooked couscous
2 tbsp. Capers
A pinch of dried Sriricha
1/3 c. Lemon olive oil
1/2 c Pesto
1 can artichoke hearts diced (I used non marinated)
1/3 c red or green onion diced
1/2 c each Kalamata olives, pepperoncini peppers, cherry tomatoes (rough chopped)
4 oz. Salami, sliced thin
1 tbsp dried oregano
1/2 c chopped fresh parsley

Mix all together and chill until ready to serve.

Garnish with feta or Parmesan if desired.

FRIENDS Quinoa Salad

This is a take on the famous Jennifer Aniston FRIENDS salad you've seen everywhere on social media. This particular recipe comes from an Instagram account I follow called Home and Kind.

QUINOA:

Combine 2 cups quinoa + 1 (32-oz) carton of chicken stock in a large saucepan.
Bring to a boil, then reduce to simmer, cover, and cook for 15 minutes.
Fluff with a fork and let cool for 5-10 minutes.

DRESSING:
Combine ½ cup extra virgin olive oil, 

½ cup fresh squeezed lemon juice, 

1 Tbsp pure maple syrup, 

1 tsp salt

¼ tsp pepper in a mason jar.
Screw on the lid and shake until well combined.

IN A LARGE BOWL, COMBINE:
Cooked quinoa
1 diced English cucumber
1/2 chopped red onion
1 pint blueberries
1 can drained and rinsed garbanzo beans
1 cup chopped pistachios
1 cup chopped parsley
1/2 cup chopped mint
1 cup crumbled feta
Dressing

Fall Kale Salad

Fall Kale Salad with Sweet Maple Dressing

1 bag kale
1 large sweet potato, cubed and boiled
1 seeded pomegranate
1/3 cup crumbled feta
1/3 cup blanched almonds
2 cups grilled chicken

Sweet Maple Dressing
1/2 cup olive oil
1/3 cup apple cider vinegar
3 Tbsp maple syrup
1 Tbsp Dijon mustard
2 tsp minced garlic cloves

Layer the salad ingredients first kale, then other toppings.
For the dressing, add all ingredients to a blender and blend well, store in an airtight jar in refrigerator
Drizzle kale on salad and mix. Or allow other to dress their own salad.

Chicken Taco Casserole

Chicken Taco Casserole

1 lb shredded chicken
1 15-ounce can black beans, rinsed and drained
3 cups diced bell peppers
1 cup frozen corn
1 cup plain greek yogurt
3/4 cup salsa
2 tablespoons taco seasoning
1 cup shredded cheese
1 packed cup tortilla chips
salt and pepper, to taste

Preheat oven to 375 degrees and grease a 9×13 baking dish.

Make your chicken mixture. Add chicken, beans, peppers, corn, salsa, greek yogurt, taco seasoning, and salt and pepper to a large bowl or your casserole dish and mix well to combine.

Bake. Cover with aluminum foil and bake for 30 minutes until veggies are softened. Remove from oven and sprinkle with shredded cheese. Bake for another 5 minutes until the cheese is melted. Crush tortilla chips and sprinkle on top.

Top with shredded lettuce, diced tomatoes, diced avocado, sour cream and cilantro if desired.

OSB Macaroni Salad

Oh Sweet Basil Macaroni Salad
12 ounces Macaroni Pasta1/4 Red Onion
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1/2 Can Sweetened Condensed Milk
1 Cups Mayonnaise
1/4 Cup Granulated Sugar
1/4 Cup Apple Cider Vinegar
1/2 tsp Salt
1/4 tsp Freshly Ground Pepper
1 1/2 Tbsp Dijon Mustard


The key is to WAY over cook the pasta and let it completely cool before adding the dressing. That way the dressing doesn't get absorbed in the pasta and you can actually taste the flavor!

Heat a pot of water over medium high heat with a teaspoon or two of kosher salt.
Once boiling, add the pasta and cook PAST al dente. Drain and completely cool the pasta in the fridge.
In a bowl, whisk together the dressing ingredients, do not scrape the sweetened condensed milk out, just dump it.
In a large bowl, mix together the veggies and dressing. Add the cooled pasta and toss to coat.
Set in the fridge for up to 3 hours, covered with plastic wrap. Stir before serving and adding additional seasoning if needed.

Coconut Cereal Treat Mix

Coconut Cereal Treat Mix 

12 oz or 1 box Golden Graham Cereal
6 oz or 1/2 box Rice Chex Cereal
6 oz or 1/2 box Corn Chex Cereal
3 cups Unsweetened Coconut Flakes
2 cups Unsalted Cashews
2 cups Slivered Almonds
1 cup Cold Pressed Coconut Oil
1 1/2 cups Honey
1 1/2 teaspoon Salt
1 tsp Almond Extract

INSTRUCTIONS

In a large bowl (I'm talking GIANT size bowl, or split between 2 bowls), combine cereals, nuts and coconut. Set aside.
In a medium saucepan, melt coconut oil and honey together. Add salt and almond extract. Bring to boil over medium heat.
Pour over cereal and mix until cereal is coated.
Pour cereal onto 2 baking sheets or parchment paper and allow to cool.
Store in an airtight container.

Leftover Tri Tip Roast

We go to our resort condo every year around New Years and we always have tri-tip for dinner. We also always have leftover tri-tip so in an effort to keep the leftover search to a minimum next year - I'll post what we did with the leftovers this year!

Tri-Tip Roast
3? pounds leftover tri-tip
1 large onion, cut into chunks
1 packet Lipton Onion Soup
1 tsp worcestershire sauce
2 cups beef broth

Cut up onion and put on the bottom of the crock pot. Add meat. Combine dry soup mix, worcestershire sauce and beef broth - stir together and pour over meat.

Cook on low in the crock pot for 6-8 hours.

Voodoo Soup

I saw this on bitemeindustries - who I follow on Instagram. This is what she says "This is my sick voodoo soup. Anytime I feel that I’m starting to get sick, overtired, or around people who are sick I kick it in the pants with this soup. It is a Spinach Orzo Garlic Chili Soup that is made by sautéing fresh garlic in olive oil and toasting red chili flakes in the same hot oil. Then I add chicken broth, about eight buds of confit garlic if I happen to have some in my fridge and then I pour that toasty warm broth over a bunch of spinach that wilts into beautiful goodness and it will send any voodoo a pack’in."

When I'm not feeling well - I always make Sick Soup - but that is when I'm already not feeling well. I have a recipe for Green Chili Chicken Soup - touted as a cure for the common cold but I don't have one to stave off getting sick - I'll definitely try this next time!!

Voodoo Soup

2 Tbs Olive Oil
1/4-1/2 tsp red chili flakes
3 fresh garlic cloves minced
Sautee for 1-2 minutes, then add:
2-3 cups chicken broth
8 confit garlic cloves (optional)
1/3 cup risotto

Boil for 8-9 minutes on low, then pour over a heaping bowl of fresh baby spinach. I often add chili oil on top for extra spice.

Disney Monte Cristo Slider Copycat

Disney Monte Cristo Slider Copycat

12 sweet dinner rolls
½ cup raspberry preserves
½ lb deli turkey sliced
½ lb deli ham sliced
6 slices Swiss cheese slices halved
½ cup butter melted and divided
1 egg beaten
½ teaspoon Worcestershire sauce
1 Tablespoon Dijon Mustard
1 Tablespoon mayonnaise
½ Tablespoon powdered sugar for garnish
Preheat oven to 325 degrees F.
Spray a 9 x 13 inch baking dish with nonstick cooking spray.
Slice rolls horizontally (keeping them connected) and place in the bottom of prepared baking dish.
Spread raspberry preserves on top of the bottom half of the rolls.
Layer with turkey, ham and cheese.
In a small bowl, whisk together 1/4 cup melted butter, egg, Worcestershire sauce, dijon mustard and mayonnaise. Spread mixture on the inside of the top half of the rolls and place on top of the sliders in the pan.
Brush remaining 1/4 cup melted butter on top of rolls.
Bake for 15-20 minutes, or until the tops of the rolls are golden brown and cheese is melted.
Remove from oven, garnish with powdered sugar, cut into individual sandwiches and serve.

Skirt Steak with Strawberry Chimichurri

Skirt Steak with Strawberry Chimichurri

Ingredients
½ cup fresh strawberries Finely diced.
½ cup fresh parsley Chopped.
3 tsp fresh oregano Finely chopped.
1 tsp fresh thyme Finely chopped
2 Tbsp coconut oil
2 Tbsp apple cider vinegar
2 Tbsp shallot Minced
2 drops liquid stevia Optional.
¼ tsp Himalayan pink sea salt
½ tsp ground black pepper Divided.
1 lb skirt steak
1 tsp ground cumin
¼ tsp cayenne
½ Tbsp chili powder

Instructions
In a medium bowl, gently mix together the strawberries, parsley, oregano, thyme, shallot, coconut oil, vinegar, stevia, salt and 1/4 tsp black pepper. Set aside.
Cut the steak crosswise into two equal pieces and then cut each piece lengthwise into four strips about 1" wide.
Place steak strips in a large bowl and add cumin, cayenne, chili powder, and remaining 1/4 tsp black pepper. Toss well to coat evenly.
Thread the steak strips onto four metal skewers (2 strips per skewer).
Grill skewers over high heat 3 to 5 minutes per side. Transfer to a cutting board and let meat rest 5 to 10 minutes.
Serve skewers with chimichurri sauce over the top.

Hawaiian Chicken

Hawaiian Chicken
3 pounds of boneless skinless chicken
1 c soy sauce, 
1 c water
1 - 1 1/2 c brown sugar
1/2 bunch of green onions, chopped (reserve the other half for garnish)
1/2 tsp minced garlic
1 tsp of sesame oil
13.5 oz can of coconut milk


Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
Serve over coconut rice and garnish with green onions and a drizzle of additional soy sauce.

S'mores Pie

S'mores Pie
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar

Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten

Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping


For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

Patriotic Trifle Dessert

I saw this on @thegirlwho8everything on Instagram and I can't wait to try it!!

Patriotic Trifle Dessert

2 cups heavy cream
½ cup white sugar
2 cups milk
2 (3.4 ounce packages) instant cheesecake pudding mix
2 teaspoons lemon juice
½ cup sour cream
2 (9 ounce) prepared pound cake
1 (16 ounce carton ) strawberries, sliced, (more for garnish)
1 cup fresh blueberries, (more for garnish)

In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.
In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.
Slice pound cake into one inch cubes.
In a 4 quart trifle bowl (or any glass bowl), start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers three more times or until bowl is almost full.
Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.
Chill in refrigerator for at least 4 hours. Serve.

Cinnamon Croutons

I bought Panera's Butternut Squash Soup and decided that it really needed these croutons to bring it up another level.

Cinnamon Croutons

Good Bread
Butter
Cinnamon
Sugar

Cut drizzle butter on each piece and shake cinnamon sugar over each piece. Put in the oven at 325 degrees for 11 minutes. Take out of the oven and flip them over. Repeat with butter and cinnamon sugar and bake for another 11 minutes.

*Do them in smaller pieces next time - I cut them in about 1" squares and I wish those were in half or 4ths - which will cut the baking time dramatically

Roasted Tomato Soup

** Try this - supposed to be AMAZING

Roasted Tomato Soup Our Best Bites

3 pounds fresh tomatoes about 8-10 medium/large
1 onion diced into 1-inch pieces
6-8 cloves garlic minced or pressed
1 carrot (med-large) sliced into quarter-inch pieces
4 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper decrease to ¼ teaspoon if using fine ground pepper
5.3 ounces Boursin Cheese 1 standard package
10-12 fresh basil leaves, or 1 teaspoon dried basil
1 teaspoon balsamic vinegar
24-32 oz beef broth may sub chicken or vegetable broth

Preheat oven to 425℉. Line a standard rimmed baking sheet (18×13-ish) with foil or parchment paper and set aside.
Quarter tomatoes, removing stems and tough cores if needed. Everything will be blended at the end so no need to be meticulous. If the cores are small and softer, I don't even worry about removing that part.
Use your fingers to gently press out pulpy liquid and seeds from center of tomatoes, discarding pulp as you go. Place tomatoes in a large bowl.
Chop onion into roughly 1" pieces, add to bowl along with the garlic and sliced carrot.
Add olive oil, salt, and pepper to bowl and mix well to coat everything. (I like to use clean hands).
Transfer tomato mixture to baking sheet, spreading everything out into a single layer and placing tomatoes skin-side down.

Cook for 50-60 minutes (or slightly longer if needed and you've got time) until the tomatoes start to look a little shriveled and some have a slight char to the edges. Timing will vary based on the size of your cuts and your individual oven. I look for those visual cues, usually right around 60 minutes, but give it a little longer if it needs it.
Remove pan from oven. Use a rubber spatula to scrape cooked veggies, oil, and browned bits from pan into the center of the pan. Lift up the parchment and use it to transfer mixture to the blender, scraping everything in.
Note: For the next step, you'll see a range in the amount of broth called for. I always make this recipe with 3 cups of broth because I like my soup nice and thick. Feel free to add 4 cups (32 oz) if you'd like to thin it out just a bit, or if you are using a standard carton of broth and prefer to use the whole carton out of convenience.
Add Boursin cheese, basil, and balsamic to blender and add enough of the broth to be able to process mixture. Most blenders will be able to accomodate all the broth. For smaller blenders, you may need to just add enough to puree the vegetable mixture smoothly and add the remaining broth in the next step.
Process mixture until smooth. Sample and add more salt and pepper to taste, if needed.

Pour soup into a pot on the stove to heat to desired temperature and keep warm.

Limeade Punch

Limeade Punch

1 carton lime sherbet
1 can frozen limeade concentrate
2 liters sprite
Pomegranate seeds

Line a muffin tin with plastic wrap. Scoop out 8 scoops of sherbet into the tin and freeze.

Combine remaining sherbet in punch bowl with limeade concentrate with whisk.

Pour the Sprite into the punch bowl and float the frozen sherbet on top. Decorate with lime or lemon wedges and pomegranate seeds.

Fresh Cranberry Salsa Dip

Fresh Cranberry Salsa Dip
16 ounces cream cheese 2 standard blocks at room temperature
12 ounce bag fresh cranberries washed
2 jalapenos minced (adjust according to taste)
½ cup sliced green onions roughly chopped
¼ cup chopped cilantro roughly chopped, more if desired
½ tablespoon lime juice
¼ teaspoon kosher salt
½ cup sugar plus more to taste
Crackers of choice for serving- I prefer Wheat Thins or something sturdy

Make sure to set your cream cheese out at room temperature to soften.

Place cranberries, jalapeños, green onions cilantro, lime juice, salt, and sugar, in a food processor and process until finely chopped, scraping down sides of food processor as necessary.
Sample salsa and add more salt and sugar to taste. (I generally find that I like at least 2 tablespoons additional sugar.)
Chill in fridge for about 2 hours or more. To serve, spread room temperature cream cheese evenly in 2 pie plates or other shallow serving dishes, like an 8×8 pan. Spread salsa on top and serve with crackers.


*One recipe makes enough for 2 blocks of cream cheese. Often I’ll just serve it over one block at a time and save the extra salsa for another night.

Store leftovers in an airtight container in the refrigerator and consume within 3-4 days for best results.
This is a great make-ahead dish you can keep in the fridge to pull out when holiday guests arrive. It’s unique, beautiful, and most importantly- tastes awesome. For best presentation, I prefer to store the salsa and cream cheese separately until time to serve.

Thai Peanut Noodles

Take 2!!! I always forget about this dish - that my family always eats happily (with the exception of our peanut allergy girl!) but I saw this today on a new recipe website I follow and she put a different spin on it! Let's try!!

Thai Peanut Noodles
8 ounces linguine noodles or Asian style noodle of choice
½ cup chicken or vegetable broth
1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
3 cloves garlic pressed or minced
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
1 ½ tablespoons honey
1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
1 bunch chopped green onions
½ cup chopped cilantro
2 limes cut into quarters
¼ cup chopped peanuts

Optional:
chili crisp oil as desired, for serving
8-10 ounces Shrimp or grilled, sliced chicken or steak

Instructions
If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.

Feetloaf

 Feetloaf

1 large onion divided

2 eggs *use egg substitute

½ cup milk

1 cup Italian bread crumbs

2 lbs ground beef

2 tbsp ketchup

1 teaspoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

Sauce

1 cup ketchup

¼ cup brown sugar

3 Tbsp yellow mustard

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil and spray with cooking spray.

Dice ½ an onion.

In a medium bowl combine eggs, milk, breadcrumbs, ground beef, onions, ketchup, Worcestershire, garlic powder, salt, and pepper. Mix until just combined.

Shape into a foot on prepared baking sheet. Using remaining half of onion, add slices of onion to the toes as toe nails, and a large slice to the ankle area as a bone piece.

Bake for 45-55 minutes until done.

While baking, make the sauce. Combine ketchup, brown sugar and mustard in a small saucepan. Heat over medium until warm.

Pommes Anna

Pommes Anna

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt 

Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.

Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.

Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.

Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook.

Cover muffin tin tightly with foil. Bake in preheated 375f oven for 25 minutes or whenever potatoes are tender (use a skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f. Remove foil and return to bake uncovered for 8 - 10 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning.

Use a soup spoon to make sure the edges are loose and dislodge the stacks from the muffin tin. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt.

*Set the mandolin to "0", 3 lbs will be enough for 2 12 cup muffin pans. I added parmesan after the 3rd or 4th layer and then again after 3 layers making sure there were layers on top of the parmesan so it wouldn't stick. I also just used PAM to spray the cups.

Homemade Pot Stickers

One morning my son Jack and I realized that we were both home for the day without ANY PLANS!! That never happens! You know I took advantage of that! 

Jack is one of the 2 kids we have that has food allergies. Recently we had him and his sister tested to update their allergies and we found out that he is no longer allergic to fish! HUZZAH!! I decided to take him to out to lunch for SUSHI for the first time in his life.  

Then, I asked him if he wanted to learn how to make his Aunt Morgan's Gyoza (the original recipe HERE.) Jack is a great cook and was all in. 

The best thing was that we were able to enjoy and share the fruits of our labor with the rest of the family. 

The ONLY thing we did differently this time was that after we made the first batch, we decided to use the same method - but to over fill them and wrap them up like egg rolls. Delicious!

Blue Cheese, Apples & Grapes Salad

Back to School Menu

I KNOW! This sounds like a bizarre combination - but just go with me here...

I had a HUGE craving for salad - but not any ordinary salad - one of my favorites! I made it and I knew something was missing. So - I got here on the blog to see what I was missing and to my surprise - I've never posted it!!! Probably bc it's so simple - it's not even a recipe - but man oh man does it hit the spot.

Blue Cheese, Apples & Grapes Salad

Brianna's Blush Wine Vinaigrette

Diced apple (I love cosmic)

Purple grapes

Blue Cheese

Toasted slivered Almonds

Iceberg Lettuce

*A few REALLY IMPORTANT things here. I am a HUGE ADVOCATE of using really good ingredients. Brianna's is the best. Slivered almonds can be expensive - but if you buy them in the bulk section of your grocery store - and you only buy the exact amount you need - you aren't wasting money - and it literally takes 4 minutes to toast them!! ALSO - please, please, please don't buy the "blue cheese crumbles." Again, blue cheese can be expensive - but if you only buy a small wedge - you pay about the same BUT you don't compromise taste!!

Perfect Baked Potatoes

We had our Back to School dinner tonight. My husband is a meat and potatoes kinda guy - and so are our kids. Me - not so much LOL. The theme was "SUCCESS is the sum of small efforts repeated day in and day out" like "an apple a day" so our meal was based on apples.

We had pork tenderloin, baked potatoes (with sides served in apple dishes) and one of my favorite salads Blue Cheese, Apple & Grapes salad and hot apple crumble pie with vanilla ice cream - what a way to start the school year!!

Russet Potatoes - 1 per person
Butter
Kosher salt

Perfect Baked Potatoes

Scrub each potato clean and poke at least 10 times with a fork. Set on a sheet pan with aluminum foil and a wire cooling rack.

Bake for 25 minutes at 450 degrees. 

Remove from oven and brush with butter and sprinkle generously with kosher salt on the side facing up. Flip the potatoes over and repeat the process. The salt sticks better if you butter and then salt each one immediately before moving on to the next one.

Put them back in the oven for 40 minutes. Using an oven mitt or paper towel and squeeze gently to check for doneness. 

Serve with bacon, chives, sour cream, and cheese for the perfect bite!!

Hot Fudge

One thing on our Summer LIVE List this year was to have an Ice Cream Bar. We had one for Father's Day! I made a few sauces for the bar, the easiest being 

Strawberry Sauce

Wells Freezer Jam (or your favorite)

Water - add 1 Tbsp at a time until it's a good consistency

Lemon Sauce 

Bon Maman Lemon Curd

Water - add 1 Tbsp at a time until it's a good consistency

Use plastic squeeze bottles to squirt them on your ice cream!!

Hot Fudge
3/4 c butter
1 1/2 c sugar
1 can evaporated milk
1 1/2 c semi sweet chocolate chips
2 tsp vanilla

In a medium-sized saucepan, place butter, sugar, milk and chocolate chips. Stir over medium heat until mixture comes to a simmer.
Remove from heat and stir in vanilla. Mixture will thicken as it cools.
Serve warm. Or store in the refrigerator up to 2 weeks.

Makes about 3 ½ cups.

Fruit Pizza Cookies

I made these as a quick, easy, no muss, no fuss dessert for a Memorial Day party. I baked the cookies, made the frosting and let everyone make their own!

Fruit Pizza Cookies
Pillsbury Sugar Cookie Ready to bake (24 pack)
16 oz Cool Whip
16 oz Cream cheese frosting
Fruit

Bake cookies according to package directions. Mix thawed Cool Whip and Cream cheese frosting together until fully combined. Let refrigerate for at least an hour. Cut larger fruit into bit sized pieces (strawberries) we also use blueberries, blackberries and raspberries.

Let everyone decorate them according to their tastes!!

Kicked Up Texas Caviar

Kicked Up Texas Caviar

15 oz can black beans drained and rinsed

15 oz can blackeye peas drained and rinsed
11 oz can sweet corn drained
1/2 cup red onion diced
1/2 cup yellow or red pepper diced
1/2 cup cilantro minced
2 whole avocados chopped
2 whole roma tomatoes diced
Dressing
1/2 cup olive oil
2 tbsp sugar (I use 2 tsp Stevia)
1 whole lime juice
1/4 tsp garlic powder
1 tsp salt

In a large bowl mix the dressing ingredients.
Add the rest of the ingredients into the dressing bowl and stir.
Serve with chips or as a side.

Fried Ice Cream - No Fry!

For Cinco De Mayo tonight, Biz made this desert - so delicious!! 

Fried Ice Cream (No fry!)
vanilla ice cream
5 cups Cornflakes cereal
1/2 cup butter
2 teaspoons cinnamon
2 tablespoons sugar
*Chocolate ganache

Scoop ice cream into 2 1/2 inch scoops and freeze until hard. An easy way to do this is to line a cupcake pan with plastic wrap and place the scoops in the tin.
Crush the cornflakes with a food processor or in a Ziploc bag.
In a medium skillet, melt the butter. Add the cornflakes and cinnamon and cook for a couple of minutes. This blooms the cinnamon and makes the flavor come out.
Remove from heat and stir in the sugar. Let mixture cool completely.
When ice cream is hard, roll in the cornflake mixture. Top with chocolate sauce, whipped cream, and a cherry if desired.

Frito Lay Bean Dip Copycat

Cinco De Mayo celebration! P set the table - she did such a good job! She picked out all the table settings plates, etc. I love having her help

Frito Lay Bean Dip Copycat

1(15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon onion powder
1⁄4 teaspoon paprika
1⁄8 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper

Combine refried beans with the other ingredients in a food processor.
Puree ingredients on high speed until smooth.
Cover and chill for at least an hour before serving OR puree all the ingredients except refried beans. Add puree to beans in a pan on the stove top and serve warm.

7 Layer Dip

7 Layer Dip
Frito Lay Bean Dip x 2
Wholly guacamole
sour cream
1 1/2 clamshells of Harmon's fresh salsa - drained
Shredded cheddar cheese (not from a bag)
Sliced olives
Diced green onions

Best served on a round platter or plate - the shallower the better. 

First, add refried beans in a thin layer all the way to the perimeter of the plate. Then add a thin layer of the guacamole, sour cream and salsa in that order. Add shredded cheese. Sprinkle with olives and green onions.

Serve with tortilla chips!

Breakfast Sandwiches

Breakfast Sandwiches

12 English Muffins

12 eggs
1 c Half and Half
1 t salt
1/2 t pepper
24 slices Canadian bacon
12 slices cheddar cheese

For the eggs: Blend 12 eggs with the half and half, salt and pepper. Butter a 9x13” baking dish and place it on top of a sheet pan. Add your blended eggs to the baking dish and carefully place in a 300 degree oven. Add 2 cups hot water to the sheet pan to create a water bath. Bake for 35-45 minutes, just until the eggs are set. Cool slightly, then cut into 12 squares. *Cut in half horizontally, then half again, then vertically in 3 rows to get 12.

Assemble the sandwiches: Bottom half of muffin (go in a circular motion instead of cutting straight through to get 2 even sides, 2 slices Canadian bacon, 1 square of eggs, 1 slice of cheese, top half of muffin.

Wrap individually in paper towels. 2 half paper towels, center muffin, top down, bottom up, side and side. Set on the open end. Add to a freezer-safe bag and freeze

Place one frozen sandwich in the microwave. Press the Power Level button and hit the number 4. Wait for the display to switch to 0 to enter 2:00 and press start. Flip the sandwich over and repeat ALL the steps above. 

*I got this recipe/method from Home & Kind

Texas Toast Grilled Cheese

I saw this on Instagram and was immediately intrigued. It's not a recipe - but a couple quick tips really help on this one!

Texas Toast Grilled Cheese
Texas Toast - freezer section*
Butter
Tillamook cheddar cheese slices

*New York Bakery Texas Toast 5 cheese blend

Put your Texas Toast on a cookie sheet (lined with aluminum foil), top each toast with a slice of cheese and bake according to directions but only for about half the time suggested. This will get your bread thawed without cooking it too quickly.

After the toast has been thawed, put one slice of toast (with cheese on top) cheese side down on top of another piece of toast (cheese already on top) so the cheese sides are together. 

Put a pat of butter into your grilled cheese pan and cook as you normally would until the cheese is all melty and the toast is nice and crispy on the outside!

I made this as a quick weeknight dinner for the little girls (16 and 12) and I and it was a HIT!! 

Sick Soup

This is not a recipe - but as my kids are all capable of cooking themselves - I was asked to share my tricks for this boxed soup I make every time we get sick.

I'm not sure when I started eating this - sometime in my childhood because my younger brother does the same thing when he is sick - AND we both call it Sick Soup...

Lipton Noodle Soup
Chicken Stock
Cholula Sweet Habanero to taste*
Salt and Pepper to taste

I always make it in the microwave - because I'm either the one that is sick - or I'm the one making it for the sick kid in between doing everything else for them! Cook per directions on box. I always add chicken stock, salt and pepper before I microwave it.

*After it comes out of the microwave, I add Cholula - usually if it's a cold - not if it's the flu.

Chocolate Chip Pie

Chocolate Chip Pie

1 unbaked 9-inch deep dish pie pastry
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
3/4 cup butter, softened
1 cup Nestle semi-sweet chocolate chips

Preheat oven to 325 degrees F.
Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, brown sugar, and vanilla. Beat in butter until combined.
Stir in morsels. Spoon into pie shell. The mixture will be thick.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.

Cornbread Waffles & Chili

I watched this on Studio 5 and my mouth was absolutely watering. I knew my family would LOVE it!! The Cornbread Waffle recipe is from Alex Daynes - you can see her original recipe and her chili recipe HERE

The first picture is how my son made it - waffle on bottom, chili on top. The second picture is how I made it - chili in a bowl with waffle "chips" on the side.

Cornbread Waffles

1 3/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 Tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon salt
2 cups milk
3 Tablespoons vegetable oil
2 large eggs *1/2 cup unsweetened applesauce 
5 cups (1 per serving) homemade chili**

Preheat waffle iron to medium heat.
In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
Add milk, oil, and applesauce and stir until incorporated, but don’t over-mix. Leave it a little lumpy.
Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
Serve with chili over top and garnish with shredded cheese, sour cream, avocado and chopped green onion.

*I substitute applesauce for the eggs because of Jack's egg allergy

**See my AWARD WINNING Runnin' Utes Tailgate Chili HERE

Homemade Hot Chocolate

It's March 2nd and all our hopes and dreams of Spring right around the corner have been dashed. It is snowing right now and it's accumulating at an alarming rate! We decided to stay in and watch movies until the storm passed. I decided to make hot cocoa - as it may be our last cold and snowy day for a while (here's hoping!!)

I found this recipe online but tweaked it a little to suit our tastes and it turned out delicious! Honestly, the best hot chocolate I've ever had!

Homemade Hot Chocolate

6 cups milk
12 oz can sweetened evaporated milk  
1/4 cup heavy cream 
3/4 cup sugar
1/3 cup cocoa powder

In a medium sized bowl whisk together sugar and cocoa. Slowly whisk in evaporated milk - get it as incorporated as you can. 

In a large saucepan, heat milk and heavy cream over medium heat, stirring often. When it starts to bubble around the edges, slowly add cocoa mixture about 1/3 at a time whisking to combine. Stir constantly to prevent scorching until mixture is hot and slightly thickened. Serve with whipping cream

Egg Roll In A Bowl

This is so fast and easy it's ridiculous. Dinner ready in 15 minutes - no joke. I usually serve it with wonton chips - but tonight we only had Chow Mein Noodles (the crunchy kind)

Egg Roll In A Bowl

1 lb ground beef or ground pork
1 tsp minced garlic
14 oz shredded cabbage or coleslaw mix
1/4 c soy sauce
1 tsp ground ginger
2 tsp sriracha
1 whole egg
1 T sesame oil
2 T sliced green onions

Wonton Strips or Chow Mein Noodles (crunchy)

In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sautee for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and sautee until desired tenderness. You can add a little water if you need more liquid to sautee the coleslaw down.

Make a well in the center of the skillet and add the egg. Scramble until done over low heat.
Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.

*I always double this recipe - feeds 6 - never any leftovers!!