"Mac & Cheese" Spaghetti Squash

This is a fairly small recipe, because sadly my husband doesn't enjoy very many "lower-carb" recipes - but I love this quick, tasty, healthier version of Mac & Cheese!

1/2 T flour
Salt & Pepper
1/4 c. milk
1/4 shredded cheddar cheese
1 1/2 c. spaghetti squash, cooked and shredded
1 green pepper, finely diced
1 green onion, finely diced
1/4 c. frozen peas
1 T. parmesan cheese

     Preheat oven to 350 degrees. Spray a 8x8 glass pan with cooking spray and set aside.
     In a small saucepan, over medium heat, whisk together flour and salt & pepper. Slowly whisk in milk until smooth. Cook and stir until thickened. Remove from heat and add shredded cheddar cheese. Add spaghetti squash and stir until well combined. Spread in prepared glass pan.
     Sprinkle with green pepper, onion, peas, and Parmesan cheese. Bake for 20 minutes until cheese is melted and squash is heated through.

Chicken Fried Rice

If you don't have a wok for this recipe, a sauce pan can also work. But if you do have a wok, use it!

Sesame oil
1/2 onion, diced
1 c. frozen peas
3 carrots, peeled and diced
2 eggs
2 grilled chicken breasts, seasoned with salt & pepper, diced
3 c. prepared white rice
1/4 c. soy sauce

    In a wok, heat about 1 T. sesame oil. When pan is warm, add onion, peas, and carrots - saute until tender. Add more sesame oil if vegetables start to stick to the wok. Crack eggs over vegetables and stir quickly to almost make "veggie scrambled eggs". Add in chicken, rice, and drizzle soy sauce over all. Stir to combine.

Soy and Sesame Edamame

• 1 1/2 cups edamame in pods
• 2 tbsp toasted sesame oil
• 1 tsp soy sauce
• salt and pepper to taste

1. Boil edamame for five minutes. Drain in cold water and dry with paper towel.
2. In a pan over high heat, add sesame oil. When the oil is hot, almost smoking, add edamame pods and fry for about 3-4 minutes, until the pods are sightly charred.
3. Add soy sauce and stir until the sauce has evaporated.
4. Season with salt and lots of black pepper.
5. This healthy snack can be served immediately or refrigerated. Delicious hot or cold!

How To! Pumpkin Puree

I'm starting a "How To" label - these aren't recipes exactly - more like guidelines/instructions I've found helpful while stocking my kitchen!

Use as many pumpkins as you want. (I washed and scrubbed mine on the outside)

1. Set your oven to preheat at 350.
2. Scoop out the insides of the pumpkin (the seeds and stringiness).
3. Cut into manageable sizes and lay on a baking tray.
4. Season with salt and pepper (optional).
5. Bake for 45 minutes to 1 hour in the oven until it is fork tender (should slide right off of a fork stuck into it.)
6. When finished baking, peel the skin (it should come right off)
7. Put the pumpkin into a food processor and blend until it's smooth.
8. Store in your fridge in a container until needed, or, if you're not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and place them in the freezer laid flat.

Chicken Chimichangas

These chimichangas are amazing! A little bit of heat in the filling and a crisp outside combine to make a tasty meal! (These are not only "husband-approved", but they are brother-in-law and nephew approved!)

2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15 -ounce can refried beans
4 10 -inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping

Shredded lettuce, for topping
Mexican rice, for serving

Directions
Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Dutch Oven Bread

So, Jordan got me a dutch oven for Christmas (he knows me so well!!), and I've been on the hunt for some new recipes for a dutch oven. This artisan-type bread is great for breakfast, sandwiches, dipping, everything! Added bonus, it only takes about an hour and a half from start to finish!

4-4 1/2 cups bread flour
2 Tablespoons yeast
2 Tablespoons sugar
2 cups warm water
1 1/2 Tablespoons salt

Proof yeast by combining the yeast and the sugar in the bottom of the bowl of a stand mixer and then pour the warm water over it. Whisk it by hand lightly. Let is rest for 10 minutes until it is foamy.

In a separate bowl mix 3 cups of the flour with the salt.

Add the flour mixture one cup at a time to the yeast mixture in the stand mixer attached with the dough hook. The dough will start to come together, but still be sticky. Add in the rest of the flour in 1/2 cup increments until the dough completely comes together in a ball. Let the mixer knead the dough for a few minutes. Then dump the dough onto the counter and continue to knead for about five minutes, or until the dough is smooth.

Place the dough in a greased bowl and cover the top with a lightly damp kitchen towel. Let is rise for 20-30 minutes.

Preheat the oven to 400 degrees with the Dutch oven inside.

Do not punch down the dough.

Simply take out the ball of dough, that should have risen. Lightly coat both the bottom and the top of the loaf with flour. Carefully remove the Dutch oven from the oven and just as carefully drop the dough in the center of the Dutch oven. Cut three slits in the top of the loaf. That will give it that artisan top.

Cook for 30 minutes covered. Then take off the lid and cook for another 7-10 minutes, until the top is golden and crunchy looking.

Remove from the Dutch oven onto a cutting board. Let it cool slightly.

Then slice into its artisan bread glory.

Double Chocolate Muffins

1/2 cup unsalted butter, softened
1 cup sugar
2 teaspoons vanilla
2 teaspoons baking powder
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 cup milk (skim, 1%, 2%, whatever you have works)
1/3 cup sour cream
2 cups all-purpose flour
1 1/2 cups chocolate chips (I used mini chips)

1) Preheat oven to 350 degrees F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, sour cream, and vanilla until light and fluffy - about 3 minutes. Add the eggs, one at a time, beating until incorporated between each addition.

3) Stir together the flour, baking powder, cocoa powder, and salt. Add flour mixture to butter mixture alternately with the milk, in 2-3 additions each (so add a third of the flour, half of the milk, another third of the flour, etc.). Stir in chocolate chips.

4) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip). 

Potato Kielbasa Bake

6 large russet potatoes, thoroughly cleaned and cubed
3 T water
3/4 lb kielbasa or polish sausage, cut into 1" pieces
1/2 medium chopped onion
3 cloves garlic
1 T olive oil
2 T brown sugar
2 T red wine vinegar
1 T Dijon mustard
1/2 tsp dried thyme
1/4 tsp black pepper
2 cans green beans, drained
6 bacon strips, fried and crumbled

     Preheat oven to 375 degrees. (I used a 9x13 stone baking pan - so I placed the pan in the oven while preheating to warm up.)
     Place potatoes and water in a microwave-safe bowl. Cover and microwave 4-6 minutes on high, or until potatoes are tender.
     In a small skillet, saute onion and garlic in olive oil until tender and golden.
     In a 9x13 pan, stir together cooked potatoes, onion/garlic, kielbasa, and green beans. Set aside.
     Combine brown sugar, red wine vinegar, mustard, thyme, and pepper in a saucepan and bring to a boil. Reduce heat and simmer 2-3 minutes, or until reduced slightly. Pour over potato/kielbasa mixture in baking dish and sprinkle crumbled bacon over all. Bake until all ingredients are heated through (about 15-20 minutes)

Spinach Artichoke Dip

2 c. artichoke hearts, chopped
2 c. spinach, sauteed & chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
Garlic Powder
Pepper
Red Pepper Flakes

     Combine all ingredients thoroughly and bake in a greased dish at 350 degrees F until golden and heated through.

Black Bean Salsa

1 can black beans, drained & rinsed
1 can Rotel, drained
1/2 c. corn
1/4 c. red onion
1/4 c. minced cilantro
1 T. lime juice
1/4 tsp cumin

     Mix all ingredients. Cover and refrigerate at least 30 minutes.

Fire Roasted Tomato Salsa

3 garlic cloves
1 tsp olive oil
10 Roma tomatoes
3 jalapenos
1 medium yellow onion, halved & peeled
3 T. chopped cilantro
1/4 c. lime juice

     Coat the garlic cloves with olive oil and wrap them in a foil packet. Place 8 tomatoes, jalapenos, one half of the onion, and foil packet on a medium-high grill. Grill 6 minutes, or until tomatoes and peppers are blackened and blistered, turning all ingredients once. Remove; let cool.
     In a blender, combine all grilled vegetables. Blend until nearly smooth.
     Chop remaining vegetables and place in a bowl. Add blended ingredients and 1/2 tsp salt. Toss to combine. Season to taste with lime juice and salt.

N.M. Cookies (No Milk Cookies)

2 c. butter
2 c. brown sugar
1 tsp. salt
2 tsp. soda
1 (8 oz.) Hershey bar, grated
4 c. flour
3 c. nuts, chopped
4 eggs
2 c. sugar
2 tsp. baking powder
24 oz. chocolate chips
5 c. oatmeal, blended
2 1/2 tsp. vanilla

     Measure oatmeal and blend in blender until fine powder. Cream together butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal,salt, baking powder and soda. Add to creamed mixture. Stir in chocolate chips, Hershey bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake at 375 degrees for 10 minutes.

Cherry Crumble Bars

3 1/2 c. flour
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")

In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.

**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.

Loaded Fries

1 lb hamburger, browned and drained
6 pieces bacon, fried and crumbled
1 bag frozen french fries, fried to golden brown
2 c. Cheddar cheese

     On a baking sheet, spread out fries. On top of fries, layer hamburger, bacon crumbles and end with cheese. Bake under broiler until cheese is melted and bubbly.

Carrot Cake

2 cups flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/4 ground nutmeg
1/2 salt
2 cups grated raw carrots
4 large eggs
1 3/4 cups sugar
1 tsp vanilla
1 cup canola or vegetable oil
8 ounces crushed pineapple, undrained

Cream Cheese Frosting:
3 cups powdered sugar
8 ounces cream cheese, softened
1/2 cup butter
1 tsp vanilla

     Heat the oven to 350 degrees. Spray bottom or a 13x9" pan with nonstick cooking spray. In a large bowl, mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add grated carrots and toss to coat. Set aside.
     In a mixing bowl, using medium speed of electric mixer, beat eggs, sugar and vanilla. Add oil and pineapple, mix well. In batches on low speed, add carrot mixture, mix until combined. Pour into prepared pan. Bake for 40 to 45 minutes, or until a toothpick tests clean.
     To make the cream cheese frosting, sift powdered sugar. In a separate bowl, beat cream cheese, butter and vanilla until very smooth.  Turn the mixer on low speed and add powdered sugar.
     Cool cake completely, about 1 hour. Frost with the cream cheese frosting.

Fried Cabbage with Sausage

1/2 stick butter
1 small head cabbage, chopped
1 small onion, chopped
6 bratwursts, sliced
2 cans Rotel
1/2 tsp salt
1/2 tsp pepper

     Melt butter in a large skillet. Add cabbage and onion - cook on medium-high for about 5 minutes, stirring occasionally.
     Add remaining ingredients, cover and simmer for 20-25 minutes.
     Makes about 8 servings. Only about 4 net carbs per serving.

Philly Cheesesteak Sandwiches

This is a very simple dinner that makes a lot of food - perfect for a weeknight supper with leftovers for lunches the next day!

1 large onion, thinly sliced
2-3 green bell peppers, thinly sliced
1 small can mushroom pieces
Salt and Pepper for seasoning
1 1/4 pounds top sirloin steak (can also use ribeye, skirt steak, or a round steak roast)
1-2 T. canola or vegetable oil
4 soft hoagie rolls
8 Pepper-jack cheese slices

     1 hour before cooking, place steak in the freezer.
     When ready to start cooking, preheat oven to 400 degrees.
     Melt 1 Tablespoon butter in a large skillet and cook veggies until tender. Set aside.
     While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
     When the veggies are done cooking, heat 1 Tablespoon canola oil in the skillet over medium-high heat.
     Place 4 hoagie buns in the oven for 5-7 minutes or until nice and warm but not crunchy.
     Add half the meat to the pan and season with salt and pepper. Cook for a few minutes until cooked through. Set aside and repeat with other half of the meat.
     Return all the meat and veggies to the pan and add the pepper-jack cheese slices. Divide the meat among the rolls and enjoy!

Salsa

Homemade salsa may seem pretty intimidating, but this recipe is fairly simple! And extremely delicious!

5 cloves garlic, peeled
1 tsp olive oil
10 roma tomatoes, cored
3 jalapeno peppers
1 medium yellow onion, peeled and halved
 5 T. chopped fresh cilantro
1 tsp salt
1 lime
1 additional garlic clove, peeled and minced

     Place the 5 peeled garlic cloves on a square of aluminum foil. Drizzle with olive oil and fold foil around cloves. Place 7 of the tomatoes, the jalapenos, one half of the onion, and foil packet of garlic on the rack of a covered grill over medium-high heat. Grill 5 mi nutes on each side or just until vegetables are blackened and blistered. Remove from grill and let cool.
     Meanwhile, finely chop remaining onion half. Chop remaining tomatoes.
     In a blender, combine all grilled vegetables (including any olive oil from garlic foil packet). Cover and blend until nearly smooth.
     Transfer to a medium bowl; add the chopped tomatoes, onion, cilantro, salt and the juice of the lime as well as the minced garlic clove. Toss to combine and season to taste with additional salt and lime juice. Makes about 4 cups.

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 lb boneless pork loin roast
1/2 c. sugar
6 T. balsamic vinegar
4 T. soy sauce
2 T. ketchup
1 tsp black pepper
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
3-5 dashes of hot sauce

     Arrange onion slices on bottom of slow cooker and place roast over onions. In a bowl, mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours or on high 3-4 hours.

Spinach Artichoke Dip

2 c. artichoke hearts, chopped
2 c. spinach, sauteed and chopped
1 (8 oz) package cream cheese, softened
1 c. monterey jack cheese, shredded
1 c. parmesan cheese
1 c. sour cream
garlic powder
pepper
red pepper flakes

     Combine and bake in greased dish at 350 degrees until golden and heated through.