Sunday, October 30, 2016

Cake Mix Pumpkin Spice Cinnamon Rolls

Cake Mix Pumpkin Spice Cinnamon Rolls
1 hr, 30 Prep Time
20 minCook Time
1 hr, 50 Total Time
Ingredients
    For the rolls:
  • 1 (16.5 oz.) box spice cake mix
  • 4 1/2 teaspoons active dry yeast
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 4 1/2 cups flour
  • For the filling:
  • 1/2 cup butter, very soft
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  • 1 1/2 cups powdered sugar
  • Pinch of salt
Instructions
  1. In a medium bowl, stir yeast into warm water; set aside. In a large bowl combine cake mix, salt and 4 cups of the flour. Stir in the yeast and water. Gradually add the last 1/2 cup flour until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms.
  2. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.
  3. Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick.
  4. Spread soft butter evenly over dough. Combine brown sugar, pumpkin pie spice and cinnamon and sprinkle over butter.
  5. Once you have spread the butter and spice mixture over the dough, cut the large rectangle in half to form two smaller rectangles. Starting with a long end, roll each rectangle into a log. Slice the dough into 1 to 1 1/2 inch pieces.
  6. Place the rolls into 2 greased 9x13 pans (or a 9x13 and a 9x9, depending on how many rolls you have). Cover the rolls and let rise until doubled in size, about 40 minutes.
  7. Meanwhile, preheat oven to 350 degrees. Bake rolls for about 20-25 minutes, or until golden brown.
  8. While rolls cook, beat the cream cheese and butter for the frosting with an electric mixer until creamy. Mix in the vanilla and 1 tablespoon of milk.
  9. Gradually add the powdered sugar and salt, mixing until smooth. Add more milk, if needed, until frosting reaches desired consistency. Spread frosting over hot rolls.

Spicy Smoked Sausage Alfredo Bake

Spicy Smoked Sausage Alfredo Bake
10 minPrep Time
10 minCook Time
20 minTotal Time
Ingredients
  • 16 ounces dry pasta
  • 3 tablespoons butter
  • 2-3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese, divided
  • 1-2 tablespoons chopped fresh parsley
  • 1 (12 oz) fully cooked smoked sausage, any variety
Instructions
  1. Cook pasta according to package directions until just al dente; drain.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
  3. Whisk in chicken broth until smooth, then stir in half and half.
  4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
  5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
  6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
  7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
  8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

Balsamic Garlic Roasted Green Beans and Mushrooms

Balsamic Garlic Roasted Green Beans & Mushrooms
10 minPrep Time
20 minCook Time
30 minTotal Time
Ingredients
  • 1 pound fresh green beans, trimmed and halved
  • 8 ounces mushrooms, cleaned and halved
  • 8-10 whole garlic cloves, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
  2. Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
  3. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
  4. Bake for 20-25 minutes, or until beans are tender-crisp.

Melt in Your Mouth Potatoes

Melt in Your Mouth Potatoes
10 minPrep Time
45 minCook Time
55 minTotal Time
Ingredients
  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2-3 cloves garlic, peeled and crushed
  • 2 tablespoons fresh chopped parsley
Instructions
  1. Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  3. Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  4. Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  5. Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Tuesday, May 10, 2016

Meesh's Chicken Salad Recipe

For the chicken salad:
½ c. – ¾  cup chopped toasted pecans or the honey pecans for extra yum
2 ½ c. cubed cooked chicken or shredded chicken
1 Granny Smith apple, cored, peeled, and diced small
2 stalks celery, diced small(aprx. 1/3 c.)
1 green onion, thinly sliced
1/4 cup red onion, finely chopped
1/3 – 1/2 c. dried cherries (chopped) or dried cranberries
2 Tbs parsley, finely chopped
little bit of fresh dill (optional) to taste
1/2 c. Mayonaise
¼ - ½ c. – sour cream (depending on how creamy you like it)
½ t. salt (or more to taste)
½ t. pepper (or more to taste)

In a large bowl toss together pecans, chicken, apple, celery, green onions, red onions, dried cherries, parsley and dill. Add mayonnaise and sour cream to taste, starting with written amounts until you reach your desired consistency. Add more salt and pepper to taste.


It’s really a recipe that you add or subtract what you like or don’t like. But I find it delicious served on croissants.

Friday, February 12, 2016

Crockpot Quinoa Enchiladas

I found this recipe on Pinterest and it was really good! It makes quite a lot, which is great because we love leftovers. That means less cooking for me and that's always a good thing. :)

INGREDIENTS:
1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup chopped sweet bell pepper
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno

INSTRUCTIONS:

  • Cook the ground turkey; drain any grease and place in the slow cooker.
  • Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
  • Chop up the onion and bell pepper into small pieces and add to the slow cooker. If desired, chop up a jalapeno and add it too.
  • Add in the water, enchilada sauce, chili powder, and cumin.
  • Combine and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
  • Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
  • If desired add in the fresh lime juice.
  • Top with sour cream and some chopped green onions if desired.
  • Serve with tortilla chips, or use as filling for soft tortillas or inside taco shells.

Sunday, February 07, 2016

Lemon Ricotta Cake

Lemon Ricotta Cake – Low Carb, Gluten Free

1 CAKES – SERVES 10 

                125g soft unsalted butter (1/2 c.)
                80g of sweetener (I used 40g of Sukrin Gold and 40g of Xylitol) (1/3c)
                1 tsp of vanilla powder
                zest from 3 large organic lemons
                4 eggs, separated in whites and yolks
                250g og almond flour (1 c.)
                1-2 tablespoons of psyllium husks
                250g of ricotta cheese (1 c.)
                flakes almonds for topping
                some Sukrin Icing Sugar

DIRECTIONS
1. Preheat oven to 320°F/160°C fan.

2. In a bowl, beat butter, vanilla and lemon zest well together.
3. Add egg yolks one by one and beat well until fully combined.
4. Add almond meal and psyllium husks and beat to combine. Your batter will now become thick and firm.
5. Fold or toss ricotta cheese into the batter.
6. In a different bowl, beat egg whites until stiff. Mix the egg whites into the batter with a spoon.
7. Pour the batter into a greased spring form (about 20-22 cm) and smooth it with a spatula or palette knife. Decorate with almons flakes and bake in the oven for 45-50 minutes or until the cake is firm to touch. If it starts to get too dark at the top, put over some tinfoil and bake it for the rest of the time..

8. Allow the cake to cool for at least 30 minutes before you serve it. Dust with icing sugar before serving.  

Saturday, January 16, 2016

Mango Tarragon Salad Dressing

3/4 c. red tarragon wine vinegar
10 T. Major Grey's chutney
2 cloves of garlic
3 T. Honey
4 T. Sugar
2 T. Dried Tarragon Leaves
5 T. Dijon Mustard

Place all ingredients in food processor and mix until smooth...

Add 3/4 c. veggie oil in slow stream

Enjoy!

Italian Garlic Rolls

These are the most delicious rolls - use whatever rolls you like but I've had great success with frozen Rhodes Dinner Rolls - just heat and eat.

Package of Rhodes Dinner Rolls (6-8)
1/2 c. melted butter
1 t. garlic salt
1/2 t. sugar
1/2 t. Italian seasoning

Mix above ingredietns together with melted butter.

3/4 c. parmesan cheese
1 c. grated asiago or Italian cheese blend

Stir cheese together in bowl.

Dip rolls in butter mixture then roll in cheese mixture. Place in baking dish.

Bake at 350 for 15-20 minutes until brown.

Sunday, January 10, 2016

Parm-Style Chicken Sliders

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 tablespoons chopped fresh oregano
  • 3 garlic cloves, minced
  • 1 pound ground chicken breast
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 1 cup lower-sodium marinara sauce, divided
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • Cooking spray
  • 8 water rolls or slider buns, halved and toasted
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • Fresh basil leaves

Preparation

1. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add onion, oregano, and garlic; sauté 3 minutes or until softened. Place onion mixture in a large bowl; cool slightly. Add chicken, Parmesan, 1/2 cup marinara, salt, and peppers to onion mixture. Mix well with hands. Shape into 8 (1/2-inch-thick) patties. Refrigerate 10 minutes.
2. Preheat broiler to high.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning once.
4. Arrange bottom halves of rolls on a baking sheet. Place 1 patty on each roll. Top each with 1 tablespoon remaining marinara and 1 1/2 tablespoons cheese. Broil 90 seconds or until cheese melts. Top with basil and top halves of buns.

Nutritional Information

Amount per serving
  • Calories 408 
  •  
  • Fat 12.9 g 
  •  
  • Satfat 4.1 g 
  •  
  • Monofat 4.7 g 
  •  
  • Polyfat 0.6 g 
  •  
  • Protein 35 g 
  •  
  • Carbohydrate 37 g 
  •  
  • Fiber 4 g 
  •  
  • Cholesterol 74 mg 
  •  
  • Iron 0.0 mg 
  •  
  • Sodium 778 mg 
  •  
  • Calcium 262 mg

Tuesday, September 01, 2015

One Pot Cheesy Pasta and Sausage

This recipe from The Slow Roasted Italian was AMAZING! Super quick and easy and packed with flavor. This will definitely be one I make many times in the future.

INGREDIENTS:
3 cups halved grape tomatoes, divided (I used 3 cups diced fresh Roma tomatoes)
1 large onion, sliced (I used 1/2 onion)
1 pound smoked Italian sausage links, precooked (sliced into coins) (I used breakfast sausage links)
20-30 basil leaves, divided
4 garlic cloves, sliced
1 pound dry linguine
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
4 1/2 cups water
1 cup shredded Parmesan cheese (fresh is best!)

DIRECTIONS:
Reserve 1 cup halved tomatoes, 10 basil leaves and cheese.

Combine remaining ingredients in a large pan or dutch oven over medium high heat. Cover and bring to a boil. Once water is boiling, remove cover and cook 7-9 minutes until pasta is al dente (see pasta package for exact time). Toss pasta with tongs occasionally to keep the pasta from sticking. Liquid will be mostly absorbed when pasta is cooked.

Add cheese and toss to combine. Cheese may clump but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.

Serves: 6-8