Green Smoothie

I was skeptical with this whole "Green Smoothie" thing, but all you taste is fruit. You can add any kind of fruit. Every smoothie I make is a bit different. If you don't have frozen fruit then be sure to add ice.


Green Smoothie

1 banana
1 apple
1/2 cup frozen peaches
1/2 cup frozen pineapple
2 T flax seed
1 ½ cup spinach

Put all in a blender and add enough water (green tea or juice) to blend. Enjoy!

Mexican Stuffed Shells

Mexican Stuffed Shells

Ingredients:
1 lb. ground beef
1 package taco seasoning (see below)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup Salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, sour cream etc.)


Taco Seasoning
2 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp red pepper flakes
1/2 tsp oregano
1 tsp paprika
1 Tbsp cumin
2 1/2 tsp salt
2 tsp pepper

Put all ingredients in a container and shake. Use 2 tables spoons of mix for ever pound of meat.  Mix 2 Tbsp cornstarch with 1 cup cold water and add to meat mixture.

Salsa

I looooove salsa, but I hate chunky salsa. I have tried every kind of store brand salsa and they are all chunky. So I have made my own. This has a nice bite to it already. Feel free to spice it up more if you like.



Salsa
Makes about 6 cups

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
1/3 cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
1/3 cup green bell pepper
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency. Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

If you prefer a milder salsa, remove the seeds from the jalapeno before adding it to the food processor.

French toast...'nuff said



Stuffed French Toast
1 loaf French Bread
3 tbsp strawberry jam
½ package cream cheese (4 oz) at room temperature
1/3 cup chopped strawberries
2 tbsp sugar
2 whole eggs
2 tbsp flour
1 tbsp cinnamon
½ cup milk
butter or cooking spray


Cut bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your fruit mixture can be stuffed into.
In a bowl, place chopped strawberries and 1 tbsp sugar stir and let rest. In a second bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well. Add strawberries to cream cheese mixture.
In a separate bowl, break 2 eggs and flour, stir. Once combined add cinnamon, remaining sugar and milk and mix well.
Now, take fruit mixture and stuff into the ‘pockets’ of your french bread slices. Place on a baking sheet.
When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.
Put butter  or cooking spray into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
When done cooking, serve immediately with butter and syrup.

Potato Corn Chowder

I am stuck in my apartment, my car won't start. So what do I do to fill my time? Cook of course! I've made way to much food this weekend. I'll post everything throughout the week as I get to editing it. Now, if you haven't figured it out yet, I'm a bit obsessed with soup. It's easy, cheap, and you can do so much with it. My favorite part is that you make big batches and have a few meals from it. I freeze mine in single serve containers and grab them for lunch. I usually have 3-4 different varieties in my freezer at any given time.

Potato Corn Chowder 
1 medium uncooked red potatoes

 1/2 cup uncooked celery, chopped
1/4 cup chopped onion
1 bag of frozen corn
1 sweet red pepper (about 1 cup)
4 oz uncooked Canadian-style bacon, diced
2 cups chopped baby spinach
2 cups fat-free skim milk
1/8 tsp hot pepper sauce, or to taste
½- 1 cup chicken stock







Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 5 minutes. Allow to cool; mash. (You can peel this before mashing, but I like potato skins so I left mine on)
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes.Stir bacon, spinach and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes, do not boil . Thin with chicken stock if necessary.

I discovered Nutella over the holidays. How I lived before Nutella I will never know. These are just one of the many, many Nutella recipes I have tried lately.


Nutella Shortbread Cookies
makes 4 dozen




8 oz unsalted butter, at room temperature
1 cup granulated sugar
2 extra large egg yolks
2 teaspoon pure vanilla extract
2 1/3 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 cup Nutella, divided


In a small, bowl stir together the flour and salt.  Set aside.

In the bowl of a standing mixer, cream the butter and sugar, about 2-3 minutes.  Add the egg yolks and vanilla and mix until combined.   With the mixer on low, add the flour mixture.  Mix until it forms a soft dough.  Transfer the dough on to a lightly floured surface.  Shape in to square and divide it in half.  Transfer each half to a sheet of plastic wrap.  Wrap tightly and refrigerate for at least 30 minutes.

Unwrap one half of the dough and place on a piece of lightly floured parchment paper.  Cover with a sheet plastic wrap and roll the dough to 1/4-inch thickness, about 10"x8" rectangle.

Remove the plastic wrap.  Using an off-set spatula,  spread half (1/4 cup) Nutella on to the dough leaving a 1/4-inch edge all around.    Using the parchment as a guide, roll the dough starting from the longest side, in to a tight log.  Wrap the parchment around the log and refrigerate for at least 30 minutes or freeze for 15 minutes.  Repeat with the remaining half.

Preheat the oven to 350º.  Line a baking sheet with parchment paper.

Unwrap the log and slice into approximately 1/3-inch  slices.  Place the slices on the prepared baking sheet 1-2" apart (I can fit 15 cookies on a 12x15-inch baking sheet).  Bake for 12-15 minutes or until just golden around the edges.  Remove from the oven and cool on the baking sheet for 2 minutes.  Remove the cookies to a wire rack to cool completely.  Store cookies in an airtight container for 1 week.

Chicken Piccata

I'm back after a 2 month hiatus! I have returned and with my favorite meal...ever. Chicken Piccata...I just like to say it! Anyway, Super easy and delish! Try it with turkey, veal or pork chops and serve it over Angel hair pasta or spaghetti squash.


Chicken Piccata 

2-4 boneless, skinless chicken breast (butterflied about ¼ inch thick)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
4 Tbsp olive oil
4 Tbsp butter
1/2 cup chicken stock or dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3-4 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the white wine (or chicken stock), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Sorry....

An apology of sorts...

Hot Chocolate

This is seriously the best hot chocolate ever. It's everything hot chocolate should be, frothy and delicious. The secret is to melt the marshmallows into it while it's cooking. 

Hot chocolate

Ingredients

¼ cup cocoa powder

½ cup sugar

1/3 cup water

4 cups milk

½ cup chocolate chips

1 cup marshmallows

Directions

In a saucepan, combine the first three ingredients and bring to a boil. Over medium heat add milk, chocolate chips and marshmallow and stir with a whisk until marshmallows 

Mini Mediterranean Frittatas

Mini Mediterranean Frittatas

Ingredients 

8 eggs

4 egg whites
½ cup milk
2 tablespoons olive oil

1 box of frozen artichokes, cooked (see directions on package)

1 clove of garlic, minced

1/3 cup diced sun dried tomatoes

1/3 cup feta

salt and pepper to taste

Directions

Preheat oven to 375 degrees F. Prepare a 12-cup muffin tin by coating each cup with cooking spray.

In a large bowl, whisk together eggs, milk, salt and pepper. Set aside. In a skillet, add olive oil, artichokes, garlic and sun dried tomatoes. Sauté 3-4 minutes or until the artichokes start to brown.  Divided the artichoke mixture evenly into the muffin tin.  Pour eggs over the artichokes and add the crumbled feta. Bake until the egg is set and the tops of the frittatas are starting to brown, 25 to 30 minutes. Run a knife or thin metal spatula around the edge of each frittata and gently lift them out. Serve immediately.

(If you have leftovers, let them cool for about 15 minutes, then store in an airtight container. Reheat in a 350 degree oven or toaster oven for 3 to 4 minutes.)

Ham and Lentil Soup

In honor of being sick all week, I made soup. Not just any kind of soup, but the kind you put in a crock pot and forget about it for a few hours then BAM! you have soup. Enjoy...

Ham and Lentil Soup

 Ingredients

·         1 cup dried lentils

·         1 cup chopped celery

·         1 cup chopped carrots

·         1 cup chopped onion

·         2 cloves garlic, minced

·         2  cups diced cooked ham

·         1/2 teaspoon dried basil

·         1/2 teaspoon dried thyme

·         1/2 teaspoon dried oregano

·         1 bay leaf

·         1/4 teaspoon black pepper

·         32 ounces chicken broth

·         2 cup water 
      1 6oz can of tomato paste (optional) 

Directions

In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth and water. Cover and cook on Low for 8 hours. Discard the bay leaf before serving.

Lasagna

I am SO sorry it took me so long to post this. I've been sick, at a wedding in the snow and lost internet over the past few days. However, all is well again in the world of me. So without further ado *drum roll* I give you lasagna...

Lasagna 

Ingredients

·         1 pound sweet Italian sausage

·         1 pound lean ground beef

·         1/2 cup minced onion

·         4 cloves garlic, crushed

·         1 (28 ounce) can crushed tomatoes

·         2 (6 ounce) cans tomato paste

·         2 (6.5 ounce) cans canned tomato sauce

·         1/2 cup water

·         3 tablespoons white sugar

·         2  tablespoons dried basil leaves

·         2 tablespoons dried oregano

·         1 teaspoon salt

·         1/4 teaspoon ground black pepper

·         4 tablespoons chopped fresh parsley

·         12 oven ready lasagna noodles

·         16 ounces ricotta cheese

·         1 egg

·         1/2 teaspoon salt

·         3/4 pound mozzarella cheese, shredded

·         3/4 cup grated Parmesan cheese

Directions

1.     In a large pot cook sausage, ground beef, onion, and garlic over medium heat until well browned. Drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, oregano, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 hour, stirring occasionally.

2.     In a mixing bowl, combine ricotta cheese with egg and remaining parsley

3.     Preheat oven to 375 degrees F (190 degrees C).

4.     To assemble, spread one quarter of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 4 noodles over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon one quarter meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers 2 more time. And top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.     Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

"Wunderbar!" he exclaimed with great relish.

I have come to a decision! Lasagna and strawberry shortcake. I have a busy weekend so that's all you get this week. I guess I should mention that I won't be posting anything next weekend. I am in a wedding and I will be gone Friday - Monday....Sorry

*shrugs* I got nothin

Ok guys I must admit, I bit off more than I could chew last week. So I'm keeping it simple this week with recipes I have made hundreds of times. Still not sure what I'm going to make and I probably won't know until I go to the grocery store. Maybe something along the lines of lasagna, chicken pot pie (PA dutch style) or deer and fried macaroni (super secret family recipe) *throw hands in the air* I don't know! I'll figure something out.

Side note: I am making the Bacon Chocolate Chip Cookies tomorrow and promise to add pictures to the recipe.

Purple Monkey Dishwasher Soup

Urban Dictionary definition of Purple Monkey Dishwasher- Despite claims this phrase originated on "The Simpsons", it actually existed long before it was used in the show. The phrase is intended to portray the distortion of facts when passed from person to person.

Its use in "The Simpsons" was accurate; Bart starts a rumour by whispering to one person who whispers it to another, etc. By the time the rumour reaches the front of the crowd, the phrase "Purple monkey dishwasher" has been added to the end due to people mishearing the original rumour as it passed from person to person.

Due to the popularity of "The Simpsons", the phrase has since become a commonly used response to opinions stated based on hearsay and unconfirmed rumours.

Example-Person A - "I heard from a friend of a friend that John cheated on Linda with Karen!"
Person B - "Purple monkey dishwasher."

Example- Nora's pregnant with Greg's baby after sleeping firt with Tony, John and Barney...but she's telling Tim it's his due to their fling at Thanksgiving....purple monkey dishwasher.

Now that you understand what it means let me explain how it came about. I could never come up with a name for this soup. Every time I tried to describe it I would add something new or forget something important. So it would come out like this 

"Hey Kacey what are you eating?" 

"Its a bacon potato leek soup...with tomatoes...but it's not a creamy soup like a potato soup usually is. Uh, er *awkward silence* purple monkey dishwasher" 

One more thing before the recipe. These pictures do not do the soup justice. I'm sorry I was just not feeling creative today. Luckily I make this soup all the time so I'll try again later. Enjoy!

Purple Monkey Dishwasher Soup

Ingredients

olive oil

6 slices of bacon, chopped into 1/2-inch pieces

3 small ribs celery from the heart of the stalk, finely chopped

2 small to medium carrots, shredded

3 leeks, trimmed of rough tops and roots

1 bay leaf

Salt and pepper

3 medium starchy potatoes, such as Idaho, peeled

2 quarts stock (I typically use a combo of vegetable and chicken)

1 (15-ounce) can crushed tomatoes

Directions

Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery and carrots. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.

Thinly slice potatoes or shredded them (like hash browns)

Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to10 minutes until potatoes are tender.

I know, I know! It's a crappy picture.
 I'll take a better one next time I promise.

Bacon Chocolate Chip Cookies

Let me first start off by saying I'm sorry. I don't have time to make these right now. I will this week but not today. *hangs head in shame* I still wanted to give you the recipe today. 

Bacon Chocolate Chip Cookies

Ingredients

Candied Bacon

8 slices thick bacon

1/2 cup lightly packed brown sugar

Cookies

2-1/4 cups all purpose flour

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1/2 cup sugar

1 cup packed light brown sugar

1 tablespoon vanilla extract

1 whole egg

1 egg yolk

2 cups semisweet chocolate chips

Instructions

Candied Bacon

Preheat the oven to 350º.

Line a baking sheet with tin foil sprayed with non-stick spray. Lay bacon in a single layer and sprinkle with brown sugar.

Bake at 350º for about 30 minutes, turning every 10 minutes, or until crispy. Let cool.

Cookies

Preheat the oven to 325º.

In a large bowl, using an electric mixer, combine the butter and sugars until light and fluffy. Add the whole egg, egg yolk and vanilla, mix to combine. Slowly add the flour and baking soda, mix well. Using a spatula, stir in the chocolate chips and bacon.

Roll the cookie dough into golf ball sized balls, approximately 24. Bake at 325º for 15-18 minutes.

Bacon Shot (aka Lumberjack)

Warning: If you got to a bar and ask you for a Lumberjack you will not get bacon with it. The bacon lumberjack is made only at a bar in Harrisburg PA. This is my interpretation of it. I have no if the amounts are the same as they put in.

Lumberjack Shot

1 part Yukon Jack

1 part Bailey's Irish Cream

2 parts Butterscotch Schnapps

optional- a few drops of maple syrup

1 piece of crispy bacon

Mix the Yukon Jack, Bailey's and Butterscotch Schnapps together. Alternate eating the bacon and taking the shot. Tastes like pancakes! 

BLT Pasta

BLT Pasta

                                                                  Ingredients

1 (12oz) package of fettuccini

5 strips of bacon

2 cloves of garlic, chopped

1/3 cup sliced sun dried tomatoes

1/4 cup olive oil

2 cups arugula or baby spinach

parmesan cheese

Salt and pepper

Directions

Heat water to a boil for pasta, salt water and cook pasta to al dente. Put aside 1 cup pasta water and drain pasta.

Cut bacon into half inch strips and cook over medium heat until crisp. Drain grease; add garlic and sundried tomatoes. Cook for 1 minute stirring constantly. Add salt and pepper to taste. Add oil and remove from heat. Start by adding ½ cup reserved pasta water. Keep adding water till you reach desired consistency. Stir in pasta. Add arugula and sprinkle with parmesan cheese

Optional- Add arugula with pasta and stir together. 

Maple Bacon Corn Muffins

I love these muffins. They not only taste great but they make the kitchen smell AMAZING. If you don't want to make the corn muffins you can just go buy a box of cornbread mix. My feelings won't be hurt, I promise. 

Maple Bacon Corn Muffins

Ingredients

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 cup heavy whipping cream

1/4 cup canola oil

1/3 cup  maple syrup

 

1/2 cup bacon, cooked and crumbled

Directions

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil, maple syrup and bacon; beat well. stir into the dry ingredients just until moistened. Pour into a greased muffin tin (or use paper muffin cups).

Bake at 400° for 15 minutes or until a toothpick inserted near the center comes out clean. Serve warm.