Monthly Archives: January 2015

Chili Mac & Cheese

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If you’re looking for a tasty main course for your Super Bowl party, look no further!! This recipe combines two wonderful things, chili and mac and cheese, what could be better than that?! And do you want to know the best part? You only need ONE pot! Less dishes = a happier cook šŸ™‚

Have a great weekend!

Chili Mac & Cheese

  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 to 1 1/2 lb.Ā ground beef
  • 4 cups chicken broth
  • 1 (14.5 oz.) can diced tomatoes
  • 1 canĀ white kidney beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons cumin
  • salt and pepper, to taste
  • 12 oz. uncooked elbow macaroni
  • 1 1/2 cup shredded sharp cheddar cheese (or cheese of your choice)
  1. In a large pot melt the butter over medium-high heat. Add the ground beef and diced onions. Cook until the beef is almost cooked through, add the garlic and cook another 2 minutes.
  2. Add the chicken broth, diced tomatoes (including the juice), beans, chili powder, cumin and salt and pepper. Bring to a slow boil. Add the uncooked pasta and cook for another 15 minutes, stirring frequently.
  3. Reduce the heat to low and stir in 3/4 cup of the shredded cheese. Once the cheese has melted serve and top with more shredded cheese.

Makes 7-8 servings.

Recipe adapted from Damn Delicious

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Double Chocolate Chip Cookies

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This recipe is extra special, do you want to know why? It’s my 50th recipe and blog post!!! I can’t believe I have posted so many recipes, time flies when you’re having fun! But seriously, these cookies are out-of-this-world! They are soft and fudgy with a rich chocolate flavor, kind of like a brownie cookie.

I should mention, step 1 of the directions is a bit different. I have never done this before when making cookies and I decided to give it a shot. It worked great!

Double Chocolate Chip Cookies

  • 1/2 cup butter (melted and cooled – directions in step one)
  • 1/2 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 tablespoons strong coffee
  • 2 3/4 Ā cups all purpose flour (more if it’s too sticky)
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup semi-sweet chocolate chips
  1. Melt Ā½ cup butter in the microwave for 30-40 seconds or until completely melted. Transfer to the refrigerator and cool until solid, about 30 minutes. Leave the other Ā½ cup butter out to bring it to room temperature.
  2. With a mixer cream the melted/solid butter, room temperature butter, sugar, and vanilla until creamy and fluffy. Add the eggs and mix until just incorporated.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the butter mixture and mix until incorporated. Then gradually add the coffee. If the dough is super sticky add another tablespoon or two of flour. Stir in the chocolate chips.
  4. Roll the dough into even balls (about two tablespoons each) and place on a baking sheet lined with parchment paper. Bake for 8-10 minutes in a preheated 350 degree oven. They may appear slightly underdone, thats ok, you want them to be soft and fudgy.

Makes about 24 large cookies.

Recipe adapted from Pinch of Yum

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Loaded Baked Potato Soup

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IĀ can’t believe I’m saying it butĀ this may be the most delicious soup I’ve ever made. The reason I can’t believe it is that I’m really not even a fan of baked potato soup… or so I thought! I’ve never made it before and I would never order it at a restaurant, but this recipe has made me a potato soup believer!Ā It’s thick, hearty, rich and oh so delicious.

Full disclosure: this is some serious comfort food. There is NOTHING “light” or “reduced fat” about this bad boy. But being able to indulge in delicious food like this is one thing that makes life great!

Loaded Baked Potato Soup

  • 6 slices of bacon, diced
  • 6 tablespoons butter
  • 1 small yellow onion, diced
  • 1/3 cup flour
  • 6 cups milk (I used skim)
  • 5 russet potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 cup cheddar cheese, shredded (plus more for garnishing)
  • 1/2 cup sour cream
  • salt and pepper, to taste

Directions:

  1. Cook bacon in a large, wide pot over medium high heat until browned. Remove and place on a plate with paper towel. Set aside.
  2. Discard the bacon fat. In the same pot melt the butter. Add onions and cook until they begin to soften, about 3 minutes. Sprinkle in flour and whisk butter, flour and onions for about a minute. Slowly pour in the milk and continue to whisk constantly. Whisk for another 3-4 minutes.
  3. Add potatoes and increase heat to medium-high. Bring to a boil, thenĀ reduce heat to a simmer. Simmer uncovered for about 30-40 minutes, or until thickened and the potatoes are tender. Stir in the sour cream, shredded cheese and green onions.
  4. Serve and garnish with crumbled bacon, shredded cheese and green onions.

Makes about 6 servings.

Recipe adapted from Damn Delicious

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Baked Chimichanga Burritos

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We made it through the deep freeze of January 2015! It was a rough week. But I found an odd joy in the challenge of seeing if I could dress warm enough while going to the dog park or walking with the pup. And I was beyond thankful for wonderful doggy daycare two days a week!

Now on to business. I was pleasantly surprised that these babies were absolutely delicious! Aaron and I agreed it’s probably among our top 3 favorite Mexican food recipes (and I have some dandies, such as Mexican lasagna). To top it off they are ridiculously easy to make.

Baked Chimichanga Burritos

  • 2 large chicken breasts
  • 1 small yellow onion, sliced
  • 1/2 cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • Ā salt, to taste
  • 5 large burrito size tortillas
  • 1 can refried beans
  • 1 1/2 cup guacamole
  • 1 1/2 cup fresh salsa
  • 2 cups montery jack cheese, shredded
  • olive oil
  • sour cream and extra salsa and guac for serving

Directions:

  1. Place sliced onion and water in the bottom of a slow cooker. Season both sides of the chicken breasts with the spices and place on top of the onions. Cook on low for 2-3 hours. Be careful not to cook too long. Allow breasts to cool and shred by hand.
  2. Lay out tortillas and other ingredients. Spread 1/4 cup of refried beans on the tortilla, followed by 1/3 cup of chicken, 1/4 cup guacamole, 1/4 cup salsa and 1/3 cup shredded cheese. (Note: I just eye ball all of those measurements, no need to actually measure, just don’t over fill).
  3. Spray a tin foil lined baking sheet with olive oil spray. Roll up the burritos like they do at Chipotle (I know you’ve all gotten a burrito at Chioptle so you know what I’m talking about!) and place on the baking sheet with the seam side down. Repeat this until they are all done.
  4. Brush each burrito liberally with olive oil, this will allow them to crisp up nicely. Bake in a preheated 425 degree oven for 15-20 minutes, or until golden.
  5. Serve with sour cream and more guac and salsa if desired!

Makes 5 large burritos.

Recipe adapted from Creme de la Crumb

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Turkey and Pumpkin White Bean Chili

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Happy New Year everyone! I hope that 2015 brings you lots of joy. I’ve been a little MIA lately with my blog posts. In the last couple weeks I have had a lot of wonderful family time, and I hope you have too!

We spent 8 days down in beautiful Fort Myers where the weather was 80 degrees and sunny most of the time. Needless to say, our transition back to single digit temps yesterday was not easy! This soup is just what I need to warm up, and get back on track with healthy eating. Anyone else over indulge like crazy over the holidays!? That’s what they are for!

If you aren’t a pumpkin lover, give this a try anyway. It doesn’t taste like pumpkin, it just adds a nice thickness and undertone of flavor.

Happy healthy eating and go Badgers!

Turkey and Pumpkin White Bean Chili

  • 1 lb. lean ground turkey (or chicken)
  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red or green pepper, diced
  • 2 1/2 teaspoons cumin
  • 1 teaspoon (heaping) chili powder
  • 1 teaspoon (heaping) oregano
  • 3 bay leaves
  • salt and pepper, to taste
  • 15 oz. can pumpkin puree
  • 2 (15 oz.) cans of white northern or navy beans, drained and rinsed
  • 4.5 oz. can diced green chilies
  • 14.5 oz. can diced tomatoes
  • 3 cups reduced sodium chicken broth
  • cilantro, avocado, green onions and tortilla chips for garnish (optional)

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until half of the turkey is no longer pink. Add the onions and cook for another few minutes. Add the garlic and cook another minute. Place the mixture into your slow cooker.
  2. Add the pepper, spices, pumpkin, beans, chilies, tomatoes (juice and all) and chicken broth to the slow cooker. Stir well.
  3. Cook for about 6 hours on low. Remove bay leaves before servings. Serve with cilantro, avocado, green onion and tortilla chips.

Makes about 8 servings.

Recipe adapted from Skinny Taste

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