Cheesy Potatoes

I think I will always owe Kristyn Porter for giving me this recipe, it is amazingly delicious and I honestly get so many compliments when I make it. This is a MUST make cheesy potato dish that will get you the title of "Cooking God" when you make it.

1 -2lb bag hash browns (I use the little cubes, I think original recipe is the shredded), thawed

1 container sour cream (16 oz)

2 tablespoons minced onions (dried)

1/2 cup butter, melted

2 cups cheddar cheese

salt and pepper (optional)

1 can cream of chicken soup

Directions: 

• Thaw the potatoes
• Preheat your oven to 350 degrees
• Mix all the ingredients in a big bowl, making sure its thoroughly mixed
• Spray a baking dish and put the mix into the baking dish
• Cover and cook about 45 minutes
• Remove foil and cook another 15-20 minutes
• The sides should be bubbling and the center cooked through
• I think you could definitely add some extras to this dish too- jalapenos, veggies, you name it!

New Beginnings - a preview!

Everyone always has their "New Year Resolutions" - whether or not they are actually kept are another story. I know for myself, I am horrible at keeping New Year Resolutions. This year, Stephen and I are planning on kicking off our new year with a cleanse! We did this cleanse 2 years ago, and I can honestly say it was one of the best things we have ever done. This year, going into the cleanse, I am going to be fully dedicated again and pledge to stick with some of the healthy eating habits you gain from this "challenge".

So- what is the cleanse? It is called the Quantum Wellness Cleanse. 21 days of no gluten, animal products, caffeine  sugar or alcohol.  I wish I had been blogging back when we did this cleanse before so I could actually remember some of the great recipes we had tried. I think the biggest challenge with this cleanse was providing my carnivore of a husband with a comforting, satisfying dinner. Especially in the cold months, a warm, heavier meal at the end of a long day is critical. I had to get creative since I couldn't use the typical proteins and carbohydrates that are usually so satisfying in a meal.  

I will try to keep track of some of my best creations from this challenge- and like the last time we did it - I plan on doing it longer than 21 days (although when it's over I might celebrate with some wine).

This is the kick-start to a happier, healthier new year! Last time we did this, I lost 25 pounds! I plan on losing some weight, getting healthier and working to keep it that way.

Some recipes to look forward to....

• Sweet potato black bean enchiladas
• Quinoa taco salad
• Tofu tacos
• Quinoa mushroom pilaf
• Quinoa stuffed portobello mushrooms
• Mac and Cheese
• Roasted cauliflower with spicy red chili 
• Vegan mushroom soup
• Butternut squash & black bean chili (made this already check it out!)
• Butternut squash bowties (can be made with gluten free pasta)
• and much much more!! 

Stuffed Hamburgers

I rarely buy or cook red meat, especially not ground beef. We are pretty much a ground turkey family. But sometimes, a good burger calls for some higher fat, delicious beef!! This stuffed hamburger was goooood, even Stephen got in on the assembling action!! An easy burger twist you must try!

2 lbs ground beef

1 jalapeno, finely minced

your fav cheese (we used sharp cheddar and jack)

toppings (lettuce, tomatoes, onion)

Thousand Island Dressing (just mix some ketchup, mayo and relish!)

Extra pickled jalapenos for extra spicy (optional)

Directions:

• Season your ground beef with salt, pepper and garlic powder
• For 2 hamburgers, form into 4 thin patties
• Layer cheese and jalapenos on 2 patties and then put plain patties on top, creating a flavor pocket :)
• Grill them up! We didn't want to get out the BBQ so we just did it inside on the stove. I am sure a BBQ would be even better though
• When the burger is cooked like you like it, remove and slightly toast up buns
• Assemble your hamburger and then devour!!
• To make the Thousand Island dressing from scratch, just do 2 tablespoons of ketchup, 2 tablespoons of mayo and 1 tablespoon pickle relish. 

Firestone Fries

For anyone that has been to or lives in San Luis Obispo, you are sure to have tried Firestone Grill. The menu is made up of various bbq meats, burgers, onion rings, fries and salads. However, their fries alone bring me in... they are amazing!! Stephen and I were having a crazy craving for a good burger and fries a couple weeks ago and I tried to recreate the little beauties. I think I got pretty darn close- and it was only 2 ingredients!

Ore-Ida Shoestring Frozen Fries

Lawry's seasoning

Directions: 

• Bake the fries according to the directions. When they are almost done, put them up on the top rack and turn on the broiler for a couple minutes to get them extra crispy. 
• Pull them out of the oven and put them in a big bowl
• Mix with approximately 2 tablespoons of the Lawry's seasoning- or more if you want them extra covered. 
• Serve right away!

Fancy-ish Chicken Quesadilla

This is a good, simple, quesadilla. I mean really, who doesn't like a quesadilla? Tortilla? Cheese? Now add some extra ingredients and a rotisserie chicken and you are golden! This was very yummy! I also made a "hot sour cream" to dip it in.

1/4 cup mayo

1/4 cup cilantro, chopped

4 green onions, chopped

3 stalks of celery, chopped fine

2 tablespoons sour cream

2 teaspoons hot sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 rotisserie chicken, skin removed and cut into small pieces

shredded cheddar cheese

Flour or corn tortillas

Directions:

• Whisk the first 8 ingredients together
• Then add the chicken to combine
• Heat pan and spray a little cooking spray
• Put one tortilla down on pan, then spread a thin layer of cheese, careful to not go all the way to the edge. Then put a layer of the chicken mix followed by another thin layer of cheese and another tortilla.
• Let cook until the bottom tortilla is brown and then carefully flip. 
• Keep going until you have all of our quesadillas done
• To make the "hot sour cream" just mix a couple tablespoons of sour cream with 2 teaspoons hot sauce!

Pecan Pie

Happy Thanksgiving week!! I wanted to make a pecan pie this year, my Grandpa's favorite! Of course I turned to my favorite "celebrity" chef, The Pioneer Woman, she had an amazingly simple recipe and it was insanely good. You must try. Click here for the recipe, below you can see some of my pictures :) I must say, I am pretty proud of myself, I am not really a pie maker.

Albuquerque, New Mexico

Some pictures from my trip to New Mexico Last week!!

Spicy Chicken Rigatoni

For years my brother and Stephen have been raving about a restaurant called Bucca di Beppo. It is a family style Italian restaurant with limited locations (mostly large cities). Well when we visited Albuquerque  New Mexico, we found one and had to try!! Everything we had was delicious, but this dish was my absolute favorite. I tried to find it online and made a couple of modifications on my quest to remake this dish. It is a super easy MUST try!

1 rotisserie chicken, cut into small pieces

1 cup marinara (I used Tomato Basil from Traders)

1 cup Alfredo (I used Trader Joes brand)

5 cloves garlic, minced

1/4 cup olive oil

1/2 tablespoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon butter

1 cup frozen peas

1 lb rigatoni pasta, cooked and drained (but not rinsed)

more red pepper flakes to garnish if you desire

Directions: 

• Boil water and cook pasta. This is very important, make sure you drain the pasta when it still has a little "bite" to it. You do not want the noodles to be mushy or overcooked!
• In a large pan, heat olive oil on medium for about 3 minutes. 
• Add the garlic, red pepper flakes and salt and pepper. Cook for about 5 minutes until the garlic just starts to cook and the red pepper flakes add spice to the oil (you can do less red pepper flakes if you want it less spicy)
• Add the rotisserie chicken and mix in the oil, let cook about 5 minutes
• Add the marinara and Alfredo sauce and let cook another 10 minutes
• Add the peas, then add the cooked pasta and stir!
• Make sure all the noodles are covered in the sauce and the chicken is incorporated throughout the pasta. 
• Serve up!

Love you Grandma

I just wanted to post a short blog about my Grandma Lou that passed away suddenly this week. She was an amazing grandmother. Always had a way of making everyone feel like they were her absolute favorite person in the world. She was warm, loving, kind and generous. So many memories from my childhood have her in them, and I will always remember her voice telling me how proud she was of me and how much she loved me. Hug your loved ones extra tight every day and don't take a moment for granted. If you ever have someone on your heart, even if it is for a brief moment, let them know.  Hugs & kisses Grandma.

http://www.mantecabulletin.com/section/30/article/53881/

Chili Relleno & Ground Turkey Casserole

Another dish inspired from Farmers' Market!  This dish had locally grown peppers (sorry there were a couple different kinds and I can't remember their names) that had such awesome flavor. This is a super easy dish for a weeknight when you really don't feel like laboring over a stove with numerous pots and pans.

5-6 peppers w/ thin skins

1 lb turkey

1 lb cheese (I used 1/2 pepper jack and 1/2 Mexican blend)

1/2 cup flour

1 1/2 cups milk

3 eggs

chili powder

garlic powder

salt and pepper

Directions:

• Microwave peppers (or you can charbroil the and peel them) 
• Cook ground turkey in a pan and season with seasonings
• Mix the flour, milk and eggs together
• Spray a 9x13 baking pan and then layer the cooked chilies
• Follow by all the turkey meat 
• Layer all the cheese
• Then add the mix that you made in step 2
• I had a small can of chilies that I added on the top, but this is optional
• Bake at 350 degrees for 50 minutes until it is firm to the touch and the top and edges have slightly browned
• Serve with some tortillas!

Lemon, Cilantro & Parmesan Bowties

Last weekend, Stephen and I went to Farmers' Market and went pretty crazy buying veggies, so this week I have had to be creative with my meals. I must say, the meal I made last night was SO good. ALL the veggies were grown in SLO County! I made this pasta to accompany a baked Sole, which I put in a baking dish, drizzled olive oil all over it and then added fresh tomatoes and garlic for it to cook in. This lemon pasta is perfect for any fish dish, and it is SO easy!

1 box bow tie pasta, cooked and drained

1 cup cilantro, chopped

1 teaspoon garlic, chopped 

1/2 cup parmesan cheese

2 lemons, juiced 

2 tablespoons cooking water from pasta

salt and pepper

Directions: 

• After you cook the pasta, reserve 2 tablespoons of the cooking water and put aside. 
• In a bowl, add all the ingredients and mix
• If the pasta seems a little dry, add the cooking liquid.
• Taste as you go and modify to your taste!

Baked Adult Chicken Strips

I don't love meat, but I do love chicken strips. Who can resist "fried" chicken? This recipe is so good, has extra flavor and the perfect crunch, all without having to fry it in a ton of oil. This is the perfect addition to my Slow Cooker Mac and Cheese recipe!

2 large chicken breasts, cut in strips

1/2 cup milk

2 teaspoons garlic, minced

1 teaspoon pepper

1 teaspoon salt

2 tablespoons Parmesan cheese

2 tablespoons Italian breadcrumbs

1/4 cup panko breadcrumbs

1 teaspoon Italian Seasoning

1 teaspoon paprika

Directions: 

• Cut the chicken into long strips and place in a bowl. 
• Cover chicken with the milk, garlic, salt and pepper and put back in the fridge to marinate for at minimum 20 minutes (I did it for about 4 hours and it was great)
• In a shallow bowl, mix the parmesan cheese, both breadcrumbs, and seasonings.
• Heat oven to 400 degrees and spray a cookie sheet with cooking spray
• Take chicken and dip in the bread mixture, making sure to coat the chicken evenly. 
• Place on the pre-greased cookie sheet and put in the oven for 15 minutes, then turn the chicken over and cook another 10-15 minutes. When the chicken is firm to the touch, it is done. 
• Remove from the oven and eat! 

Slow Cooker Mac n Cheese!

After looking over a million "crock pot macaroni and cheese" recipes, I decided to take a mix of all of them and try out my own! I think it worked out fabulously, and I would HIGHLY recommend this dish! Many of the recipes, with a few exceptions, had you cook the noodles before adding them to the crock pot. I wanted to save myself the time and effort of boiling water ( :) ) and I also wanted the noodles to cook in the milk and cheeses- talk about effortlessly adding extra flavor! I made this to accompany a veggie side and homemade chicken strips!

1- 12 oz box pasta (I used penne)

1 can evaporated milk (this keeps the sauce from getting curdled)

3 cups cheese (I used sharp cheddar and a mozzarella & provolone mix)

1/4 cup Parmesan cheese

1 egg (sorry for the 3 in pic below)
1/2 stick of butter, melted and then cooled to room temp

2 tablespoons sour cream

salt and pepper

1 teaspoon mustard powder
1 teaspoon Italian Seasoning

3 cups milk

Directions:

• Spray the slow cooker with cooking spray
• Put the evaporated milk, milk, eggs, sour cream, butter and spices in the slow cooker and mix together. 
• Add the cheddar and mozz/provolone mix and then add in the macaroni and mix up.
• Top with the Parmesan cheese and put the lid on.
• Cook on high for 45 minutes then turn to low and cook for 1.5 hours. Try with all your might to not open the lid- I know it is hard, but it lowers the cooking temp and can add 15-30 minutes to cooking time every time you open it!
• Serve! 

No Cream Ice Cream

I saw this recipe on Pinterest and thought "eh not sure how good that will be, but I will Pin it anyways." Well on Saturday night I was desperate for frozen yogurt and neither Stephen nor I wanted to get dressed and head to the store. We always have frozen bananas in the freezer for smoothies, so I decided to try this one out. It was SO good!! Stephen was extremely skeptical, thinking there was no way something with only 3 (ok 4 because I wanted it a little sweeter) ingredients could be so good. This is a must try- and hey, it really is not too unhealthy!

2 frozen bananas, cut into slices

1 tablespoon peanut butter

1 teaspoon powdered sugar

1 tablespoon dutch cocoa powder

Directions: 

• Put bananas in a food processor and pulse. You will need to scrape down the sides a few times to make sure the bananas are getting pureed. 
• When the bananas are getting smooth, add the rest of the ingredients and continue to pulse until all blended and smooth. 
• Put back into the freezer to get it to harden up a little more to the consistency of ice cream. 
• You can skip the last step and eat right away too!

Pineapple Cupcakes

We were heading to a BBQ last night and I was asked to bring a yummy treat. I wasn't able to go to the store, but fortunately I keep a stockpile of cake mixes. Wanting something light for summer I chose a pineapple cake mix and added crushed pineapple. It was delicious!

1 Box pineapple supreme cake mix

1 1/2 cups crushed pineapple

3 eggs

1/3 cup oil

1 container whipped cream cheese frosting

Directions: 

• Preheat oven to 350 degrees
• Mix the cake mix, pineapple, eggs and oil together and fill mini cupcake (or normal cupcake) liners 3/4 full 
• When the cupcakes puff and a toothpick comes out cleanly, remove from oven. 
• If you do not have a pre-whipped cream cheese frosting, put the frosting in a bowl and mix with a mixer for 3-5 minutes until it becomes lighter
• Put into a decorators bag and frost with whatever tip you like best! For these, I used a large round open tip. 
• Sprinkle your favorite sprinkles on!

Homemade Herb Garden!

Check out my latest DIY project!  I saw a picture of this on Pinterest and knew I had to make it for our home!

Tape off the "lip" of the pot

After one coat

FINAL PRODUCT!!! Cilantro, chives, rosemary and basil!

Potato Soup

Olive Garden has a soup on their menu called Zuppa Toscana- a delicious potato soup with Italian sausage, what could be better? Stephen and I were having friends over last week and I wanted to do something different than the ole standby (spaghetti, chicken enchiladas or tacos, etc.) So I decided to get a little more creative. A friend of mine (thank you Kristyn, you ROCK) posted the recipe to Pioneer Woman's cheesy muffins- oh LORD they are out of this WORLD! She recommended that potato soup is the perfect compliment to the muffins, so of course, that is what I made!  Really, this is one of the only dishes I have made in a long time that we actually ate every single drop of leftovers. You HAVE to make this dish, and of course make the cheesy muffins to go with it! The recipe below makes enough for 8-12 servings, depending on the size of your eaters.

2 lbs Italian Sausage (I used mild)

1-2 bunches of kale, torn into small pieces

10 potatoes, cut into thin rounds

4 cups half and half

3 cups chicken broth

3 cups milk

salt and pepper

2 tsp Italian seasoning

1 large onion, chopped

2 tablespoons of heavy cream (why not?)

Directions:

• In a large pot, saute the onions until they are tender. Then add the Italian Sausage and brown. In my case, the Italian sausage came in casings so I had to remove the sausage from the casings prior to browning. If you can find Italian sausage just ground up- awesome!
• When the meat is brown, add all of your liquids (except the heavy cream) and seasonings, let cook 3-5 minutes. 
• Then add all of your potatoes that have been sliced. If you want more potatoes, add more. I liked having a little more potatoes to make the soup thicker.
• Let cook until the potatoes are al dente (slightly firm and has a little "bite" to them)
• About 5-10 minutes before you want to serve, add the kale and let it cook
• Serve it up!

Pan Fried Zucchini

So I finally got a new cell phone- I know what does that have to do with zucchini? Well I think it takes WAY better photos, so excited!! This is a recipe that my mom told me my grandma used to make. She use to pan fry it in butter though, and honestly, I forgot that step and used oil. It was delicious, but next time I will definitely use butter!

Zucchini, cut into rounds

eggs, whisked

flour

salt and pepper

garlic powder

oil (or butter)

You will see I am working with a
MUCH larger than normal zucchini!
Thanks Alyssa & Danny for letting me
shop your home garden :) 

Cut into slices 

In 2 pans add your egg and flour. Whisk
the eggs and season with salt and pepper.

Season each slice with salt and pepper
and garlic powder. Then put in egg mix
and then flour making a very light batter.

Heat oil in a pan and put zucchini in.
When both sides are brown, remove and
lightly season w/ a little more salt and pepper! 

Strawberry Shortcake Cocktail

Ok- best cocktail EVER!! Even the manliest of men will like this drink. It is super refreshing and a perfect pairing for a summer BBQ (or in our case, our cheese themed potluck party). You can also make this drink non-alcoholic, but it will taste more like a strawberry limeade. Below are the ingredients for 1 cocktail.

1-2 shots cake vodka 

3 tablespoons strawberry puree

2 tablespoons fresh lime juice

2 teaspoons simple syrup

club soda

ice

Directions: 

• To prepare to make the drinks, juice your limes, make your simple syrup (bring 1 cup water and 1 cup sugar to a boil, stirring frequently to get sugar dissolved), and use a food processor to make strawberry puree. 
• Using a cocktail shaker, add the first 4 ingredients and the ice and shake
• Pour into a glass and top with club soda!
• If you are making this non-alcoholic, I would add 7-up or sierra mist instead of the club soda. You can also make it a little more tart by adding more lime juice (make sure its fresh squeezed!) 

Chili Colorado Smothered Burritos

These were a very easy crock pot meal that I will be making again and again! Tons of flavor too! This recipe will make approximately 5-6 burritos.

3.5-4 lbs of cubed meat (like top sirloin)

3 beef bouillon cubes

1 large onion, sliced

1 can of medium enchilada sauce

tortillas

refried beans

Directions: 

• Put meat, enchilada sauce, onion and beef bouillon cubes in the crock pot. Stir and cook on low for 8 hours. 
• When the meat is done and tender, warm the refried beans on the stove. 
• Spoon some meat onto a large burrito tortilla (careful not to get too much sauce with the meat), then add 1-2 spoonfuls of refried beans.
• Wrap like a burrito (I stink at this step), then place it in a baking dish. 
• Put 2-3 spoonfuls of the enchilada sauce that was cooking with the meat over it, followed by cheese.
• Pop under the broiler for about 4 minutes until the cheese is melted and starting to brown!
• You can serve w/ a little guacamole or sour cream but I thought it was delicious as is! Enjoy!

Boston Cream Cake

I am not the biggest fan of pies, but I love Boston Cream Pie. The chocolate, the cream, you can't go wrong! So when I saw this recipe, I had to try it! Probably the easiest cake I have ever made! It was so good. It's also a cake that I think gets better as it sits in the fridge. I had a piece 3 days later and it was just as yummy!

1 box butter or yellow cake mix

2 boxes of vanilla instant pudding mix

1 container chocolate frosting

Poke holes in the cake when it comes
out of the oven

Make pudding mix with milk and let sit for
2 minutes to start to get firm. Then pour
over warm cake.







Garlic Parmesan Noodles

I love Pasta Roni, it's cheap and delicious, but I hate not knowing what is in the mystery powder you make it with so I decided to make my own version :) Stephen LOVED this dish and it literally took me 15 minutes to make!

5 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons butter

4 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

1/4 cup milk (I had non-fat)

1 cup grated Parmesan cheese

1 lb angel hair pasta

2 teaspoons parsley (I used dried but fresh would be good)

1 cup rotisserie chicken (I had some left over from another dish- this is optional)

Directions: 

• Put the oil and garlic in a pan and cook for 1-2 minutes then add the butter and let it melt. 
• Add in the chicken broth and salt and pepper and bring to a boil
• Once the chicken broth is at a roiling boil, break your angel hair pasta in half (I usually HATE doing this with pasta, but for this dish it works really well) and add it to the broth. Cook for about 8 minutes
• Add the Parmesan cheese and stir to make sure you have no lumps then add the milk. 
• Lastly, stir in the parsley and chicken if you have it and serve!

Cooookies

I LOVE these cookies that are from an adorable baker at Farmers' Market- my goal- to learn how to make them!

Coffee Meringue Shrooms, Bleeding hearts (cookies filled
with strawberry filling) and Chocolate, toffee, pecan
cookies!!

Watermelon & Strawberry Lemonade

I found this recipe on Pinterest and from the second I read the title I knew I had to make it. It is so delicious! I made some slight modifications, I didn't want it to be as sweet but more tangy. This is such a refreshing drink for summer!

8 cups watermelon

2 1/2 cups strawberries

3/4 cups fresh squeezed lemon juice

1/4 cup fresh squeezed lime juice

1/4 cup sugar

Directions: 

• Put all the ingredients in a blender and put on puree! Serve over ice :)

My hubby, the coach!

SO proud of Stephen and his athletes! He had 3 make it to the State Championships this past weekend, such an accomplishment. One athlete got 2nd in women's discus and the other got 2nd in mens shot. Congrats to the athletes and coaches, Stephen & Megan!

Asian Dumpling Soup

Came home today and had no clue what to make.  I opened the freezer and had some Asian dumplings and decided to experiment and make a soup (I also had to use the veggies I got from Farmers' Market before they went bad on me)! The soup was absolutely delicious and I will definitely add this to the list of dishes I will make over and over again! The best thing about this dish is that is is SUPER fast to make- prep and cook time was like 30 minutes, perfect for a busy week night.

1 pack of frozen Asian dumplings or pot stickers (I used chicken & veggie)

4 baby bok choys, cut into small pieces

1 yellow onion, diced

5 cloves garlic, minced

6 carrots, sliced in thin circles

6-8 cups chicken broth
2 tablespoons olive oil

2 teaspoons sesame oil

2 teaspoons red pepper flakes

2 teaspoons pepper

2 teaspoons salt

1 teaspoon garlic powder

2 eggs, whisked

1 green onion, sliced (optional)

Directions:

• In a big pot, saute onion, garlic, carrots and bok choy in 1-2 tablespoons of olive oil. Let saute about 5 minutes
• Add chicken stock, seasonings, and sesame oil and bring to a boil.
• Add dumplings and cook for 3-5 minutes until they are cooked through.
• Right before you serve, add the egg into the broth and stir.
• Serve in a bowl and top with some green onions
• Enjoy!!!