Slow Cooker Buffalo Ranch Chicken

Let me start off by saying that this was one of the easiest chicken dishes I have ever made, and probably one of the best... Convinced yet to give it a try? Well, you should.

I know I've written here before about how my husband is super picky, so I have been limited to what I cook. Lately, he has been really digging the Frank's Hot Sauce, so I am going with it. We put that sh*t on everything... Not really, but do you remember that commercial? It is hilarious.

I know, I know I am all over with these posts and you're probably like, Heather, just effing get to it. So that is what I will do.

Three ingredients for this recipe... THREE. Maybe four if you are feeling fancy. Frozen chicken (because I can never cook thawed chicken correctly in the Crockpot and it's cheaper), Frank's Buffalo Wing Sauce, and a packet of ranch seasoning. The fourth and optional ingredient is butter... And you technically only need a couple tablespoons of it, but I Paula Deened it tonight (Yes, I just made her into a verb) and put a whopping three in the sauce at the end.

Dump the frozen chicken breasts (You know, like the ones you get in the freezer section that are $5) into the Crockpot, add a ranch seasoning packet, and then add three cups of Frank's. Let it cook low and slow for 8 hours. Once it is done, shred it in the sauce, stir in the butter and BOOM, done. And if you want to get crazy, add a brick of cream cheese instead of the butter, and throw some cheese on top and you have a dip. Throw the chicken on a tortilla, nachos, a bun, etc. The possibilities are endless and oh, so good.


Ingredients
A 2-3 pound bag of boneless, skinless chicken breasts
3 cups of Frank's Buffalo Wings Sauce
1 oz. packet of Ranch seasoning
3 tablespoons of butter (optional)

Directions

1. Dump the chicken, sauce and seasoning into the Crockpot and cook on low for 8 hours.
2. Shred the chicken in the sauce and stir in the butter.
3. EAT.

Guilt-free chocolate protein ice cream

It was humid today. Dew points were in the low seventies and it was gross. Now, I know all my southern friends will be like, Heather, you're crazy you live in Wisconsin. Yes, I know and I know it can be much worse from living in New Orleans and Texas for awhile. ANYWAY, I didn't want to cook, and even tho I did, I wanted something cold. Cue the thoughts about Dairy Queen, Zesty's Custard, and Culver's.
It really doesn't have to be humid or hot out for me to want ice cream. If you look in my freezer, I have at least three different flavors at one time. Is it my favorite food? YUP. Weird, I know. With that being said, I needed to find a way that I could enjoy my favorite food without being guilty about it afterward. The idea came to me when some coworkers and I were talking about the different combos of Plexus shakes we love. When I mentioned that I alway freeze bananas, Jacqui said that she likes to make ice cream with them (Thanks, girl!). I had heard about doing before but had never tried it. So not only is this guilt free, but I added protein to it to make it even better! I added chocolate this time, but my husband is a vanilla fan, so we will be adding that next time. The best part of this is that you can add whatever you want to this. Don't like the taste of bananas? Add peanut butter! It totally changes the flavor, and who doesn't love chocolate peanut butter combinations anyway? Want to get crazy and add candy? DO IT! Add some whip cream, a cherry and even some sprinkles? Get down with your bad self! Seriously though, make this recipe, because this stuff is bananas, b-a-n-a-n-a-s. (See what I did there?)

The base of this ice cream - frozen bananas! Pro tip, don't be lazy. Before putting them in the freezer, peel and cut them up into a container. It makes it much easier later.

Cut into chunks and add to food processor and mix!

\

This will be your base! This is where you can get creative and add anything you want! 

I chose chocolate this time and added a little coconut milk.

I personally love when it is this consistency. It's like a thick milkshake, but if you want it more like ice cream, throw it in the freezer for a couple hours. 

You can put it in an air tight container or just add cling wrap like me. 

Ingredients

2-3 frozen bananas

1 packet of chocolate Plexus protein

A splash or two of coconut milk

Directions

1. Put everything in your food processor or blender and mix. 
2. Either eat as is or throw it in the freezer for a bit to enjoy later. 

The Plexus Slim version of the Starbucks' 'Pink Drink'

I cannot believe I haven't posted in over a year. Wow!

Well, if you don't know, Patrick and I moved from Texas to Wisconsin since the last post. Quite the move, right? I have met some pretty neat people here and work at a great station! But the other big thing going on in my life right now is Plexus.

If you've never heard of it, Plexus is an all natural health brand. They have a bunch of different products, but their most well known is called Plexus Slim. It is the most natural way to lose weight and inches by burning fat, not muscle. Slim also helps keep blood sugar, cholesterol and lipids at healthy levels. And the best part, I think, is it helps curb cravings and gives you SO much energy. I have been taking it for several months now, and I cannot even begin to tell you how much better I feel. I finally found something that I can lose weight and not eat like a rabbit. In fact, they discourage skipping meals. I could go on and on about how great the company and products are. I guess I wouldn't sell it if I didn't believe in it, right? Want to know more about the products or business opportunities? Email me. 

Okay, so back to why you came here... Pink. Drink. If you haven't seen all the rage about the new 'Pink Drink' that comes from Starbucks' secret menu, you are probably living in a hole. Just kidding, but it has been all over the news and Instagram, and it is even a go to drink for my favorite YouTuber and dear friend Jaz Jackson. I first saw the drink from her Snapchats, and I was like DANG, I gotta get that! I remember one of her many Snapchats about the drink was like, "Alright guys, get ready to screenshot this, because I am not telling you all again what is in this drink." So, I took her advice, screenshot it, and made my way to Starbucks ASAP. It was glorious. It is the Strawberry Acai Refresher and instead of water, they use coconut milk. Because I am a cheap ass, I told myself I could not keep spending $5 on a drink, so I decided to make my own.

Can we just talk about for a second how much ice is used in iced drinks at Starbucks?! I went to get the pink drink last week, and a clearly new employee, who had never made the drink before, kept filling the VENTI cup with ice when I could see she clearly did not make enough for the larger portion. It was so much damn ice. So that was a big thing I wanted to change with this drink. Less ice, more frozen strawberries. 

Ingredients:
-1 packet of Plexus Slim
-1 packet of Lipton Strawberry Acai Decaf Green Tea
-1 cup of So Delicious Unsweetened Coconut Milk
-1/4 cup of water
-Frozen strawberries


Directions:

1. Add all the ingredients except for the strawberries, and mix it, mix it real good.
2. Pour over strawberries or ice if you don't have the frozen strawberries. 

Zucchini Tots

Napoleon, give me some of your tots.
No, go find your own.
Come on, give me some of your tots.
No! I'm freaking starving! I didn't get to eat anything today.
[[Randy kicking the tots]]
UGH! Gross! Freaking idiot!

Tots. Zucchini tots. These are so darn good. I actually got the idea from a coworker of mine. He told me about how big the zucchini in his garden was growing and that this is what his wife makes when they have a lot of zucchini. He said his little girl absolutely loves them. So, I had to try them!

A few things to note when making these: Take the time to wring out the zucchini after your shred it. I was lazy about it and didn't do it as much as I could have. Another thing, add more cheese if you want them cheesier. And lastly, if you have a mini muffin pan, use it, but make sure your spray down the pan! If you don't have a mini muffin pan, use parchment paper (and cut it better than I did) and spray it down. I used a cookie scoop to make the shape and just plopped them on the baking sheet. If you don't have a cookie scoop or mini muffin tray, just take a tablespoon of the mixture, roll it into a ball, and place it on the well greased sheet.



RECIPE

Ingredients

3 medium to large zucchini
3 large eggs
1 white onion, minced
1 cup of Italian breadcrumbs
1 1/4 cup of shredded cheddar cheese
salt and pepper
cooking spray


Directions

1. Preheat the oven to 400°. Spray down whatever pan you're using with cooking spray (notes above).
2. Grate the zucchini and wring out the liquid (take the time to do it!). 
3. Whisk the eggs and combine the onion, breadcrumbs, and cheese. Add the zucchini and mix well with your hands. Add salt and pepper.
4. Scoop out about a tablespoon of the mixture onto your pan or into your mini muffin tray. 
5. Bake for 25-30 minutes (depending on how crispy you want the edges, you can put it in for longer). Rotate your pans half way through so that everything will cook evenly.

Adapted from SkinnyTaste.com.

Spaghetti Squash Carbonara with Grilled Chicken

No picture? Why? Because I am a perfectionist and didn't get this dish to look appetizing in my pictures. I will let you use your imagination on how this looks. So let's start. Close your eyes, think of bacon. Bacon. That should be enough to want you try this recipe, right? No? Okay. Try adding grilled chicken and Parmesan cheese to that thought. That should do it.

I was super excited to make this recipe so that picky pants and I could try something full of flavor, yet a bit on the healthier side too. Well, yeah... I say healthy, and he immediately shuns the idea. Oh well. He liked the bacon though. So, if you're not as picky as him (which should include the entire universe), then you should definitely try this recipe. Crystal, a coworker of mine, says that it is one of the best dishes I have brought in... Whether she's just being nice or she really means it, well, that's up for you to decide. 

RECIPE

Ingredients

1 large spaghetti squash

2 chicken grilled chicken breasts

6 slices of bacon, cut in small strips (or more if you'd like)

1 tablespoon of minced garlic

1/4 cup of chicken broth

2 egg yolks plus 1 egg whole egg

1 1/4 cup of grated Parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. 
2. Cut the squash lengthwise in half, scoop out the "guts" and place flesh side down in a baking dish. 
3. Add 1/4 inch of water to the pan and cook for about an hour. If the squash is not soft, continue cooking for ten more minutes.
4.  Let the squash cool and then fork out the strands.
5. Add the bacon to a saute pan and cook until crispy. Add garlic and chicken broth and let the broth cook down. 
6. In a separate bowl, whisk the eggs and cheese. Lower the heat of the pan and then combine mixture to the saute pan. Be careful not to cook the eggs.
7. Once eggs are warmed through, add squash, salt and pepper. Fold in the mixture to the squash, top with grilled chicken and serve immediately. 

Buffalo Chicken Dip

Weekends in the fall are dedicated to one thing and one thing only... Football. College and NFL. If you don't know me, I am a huge NIU Huskies fan. My husband and I both graduated from NIU and will live and breathe Huskies football. While I dare not to comment(even though I have PLENTY of comments) on this weekend's game versus Arkansas, I still love the Huskies even though we do not have as strong of a team as we have had in the past. And well for my NFL team, I root for whoever is on my fantasy football team and DA BEARS. I am VERY competitive when it comes to fantasy football, SO DON'T ASK ME WHY I DIDN'T START DESEAN JACKSON THIS WEEKEND. Ugh, still crying about it.
Football, food and fun. Those three need to happen. And you definitely can't be watching a big game without good gameday food.
So this. THIS dip. It's amazing. And guess what, in the past, I have been making it ALL WRONG. But now I have made it easy and so, so good. The secret ingredient to this dip? Rotisserie chicken. It will change this dip.
We have a place in our local grocery store named the Flaming Bird. They grill an entire chicken on the grill and it is nothing short of amazing. Nice part about it? Only $6 for the entire bird. Yup, quite the steal. If I were to compare the taste of the chicken, it's a lot like El Pollo Loco which is awesome. If you have never had El Pollo Loco, go now.
Quick Notes:
-As for the spiciness of this dip, well, let's just say picky pants was able to eat it and not cry. So that was a good sign. I used Franks Hot Sauce on this dip, but you can use whatever buffalo sauce tickles your fancy.
-Also, if you are a blue cheese fan, sub out the ranch for blue cheese.
-Lastly, you can prepare this beforehand. Just refrigerate it and heat it up before the big game or event.


RECIPE

Ingredients
2 - 3 cups of rotisserie chicken, shredded
1 (8 oz.) package of cream cheese, softened
1 cup of shredded mozzarella cheese
3/4 cup of ranch dressing
1/2 cup of buffalo wing sauce


Directions

1. Preheat oven to 350 degrees.
2. Combine all of the ingredients into 8x8 baking or small casserole dish. Make sure to mix everything thoroughly. You can sprinkle a bit more cheese on top if you want to get extra cheesy.
3. Cook for 25 minutes or until it is warm throughout. 

Pizza 'Spaghetti' Pie

Well, hello again. It has been a bit since I have written here but that's not going to stop me from sharing this AWESOME recipe with you. If you've been following my blog, you know that I have done the whole Paleo lifestyle and overall it was a good experience. I haven't done it quite some time, but I still follow all of the Paleo people that I love on Instagram. There is one dish that every single Paleo person would post and I told myself that one of these days, I would finally make it. And looky looky... I finally did. It's PaleOMG's Almost 5 Ingredient Pizza Spaghetti Pie. This is nothing short of amazing considering most of it is healthy. And well, leave it to me to add something else to not make it truly "healthy."

When some people see spaghetti squash, most are like, "ew, what?" My husband as the prime example. But also, I thought it was funny that when I went to buy the squash, the cashier didn't even know what the heck it was. He had to go and ask a manager. Nope, don't ask me... Ya know, the one who is actually purchasing the product. Or like my mom, not even knowing it was spaghetti squash when I sent her the picture(below), said "carbs." Well, mom, no. It's actually spaghetti squash, duh. Anyway, spaghetti squash. Where was I going with this again? I go on a rant and cannot even remember what I was going to type. Good thing I am typing and not talking or else I would have just stopped talking. SPAGHETTI SQUASH. Yes, there we go. It takes some time to make it. So prepare for that. It is not a quick meal to make but it is easy. Be careful when you are trying to cut the squash, because you don't want to chop your hand off or break your knife (like I did... The knife part, I still have both hands, thankfully).

Juli Bauer, the HILARIOUS lady at PaleOMG, is a food genius. I cannot tell you how many recipes I have made from her cookbooks and blog. If you haven't checked out her site, do it now. Like I said previously, this is mostly her recipe, I just added more to it. Here's the PaleOMG's original recipe if you want strict Paleo.


RECIPE

Ingredients
1 large spaghetti squash
1 pound of Italian sausage
1 yellow onion, diced
1 jar of pizza sauce (anywhere from 8 to 14 oz depending on how saucy you want it)
2 cups of chopped mushrooms
3 eggs, whisked
2 cups of shredded mozzarella cheese
1 teaspoon of basil
1 teaspoon of thyme
salt and pepper
(You can also add whatever other meats or veggies you want to this dish)

Directions

1. Preheat the oven to 400 degrees.
2. Cut the squash in half length wise. Scoop out the seeds and "guts." Place the squash cut side down on a baking sheet and bake for 35 minutes or until the outside softens. 
3. While the squash is cooking, you can start to cook the onion and mushrooms, or whatever other veggies, in a skillet along with browning the meat. Add your spices to the mixture of veggies and meat. 
4. Once the squash is done, reduce the temperature of the oven to 350 degrees and start to fork out the spaghetti threads. 
5. In a casserole dish, add your squash, veggie and meat mixture, pizza sauce, eggs, and 1 cup of the mozzarella cheese together. Once it is well mixed, place in the oven and cook for 50 minutes. You will start to see the top get brown nearing the end of the time which is good.
6. Add the last of the cheese to the top, and cook for another 15 minutes or until the cheese starts to brown a bit. 

Yes, I am still having it for lunch 5 days after I cooked it and it is still amazing. 

Jalapeño Ranch Dip

Why can't you borrow money from a leprechaun? Because they're always a little short. Ah hah... Yes, I'll be here all day, folks.

Ahhh... St. Patrick's Day.... An excuse to drink a ton and act a fool. Like we ever needed an excuse to do that any other day of the year. I was fortunate to have the day off because of my regular work schedule. I was going to make Corned Beef and Cabbage to be festive, but picky pants would rather have a burger for dinner. Ughhh. Whatever.
Green, green, green... What could I make that's green and wouldn't look absolutely repulsive? The first thing that came to my mind when trying to make something green... Kale. Nope, not about to be healthy when I am about to drink beer tonight. Next thing, jalapeños. Boom.
Chips and jalapeño dip. That sounds like it could start the night off right. I am a huge fan of Chuy's Jalapeño Ranch Dip, so what did I do? Yes, I tried to make my own concoction. Does it taste exactly like it? No. Is it similar? Yes. Is it spicy. Well, it depends on who you ask. PC is literally crying about it, while I continue to shovel the dip in. Great thing about this recipe? Add or subtract as many jalapeños as you'd like. Go getcha green on!

RECIPE

Ingredients
1 cup of mayo (I used light)
1 cup of sour cream (I used light)
3/4 cup of buttermilk (is there a light buttermilk?)
6 jalapeños, 4 with ribs and seeds out, 2 with seeds (change to your spice level)
1 hand full of cilantro
1 1oz packet of ranch seasoning (or two if you want it to be more prominent)
1/2 teaspoon of minced garlic
1 tablespoon of lime juice (about a half of a lime)


Directions

1. Throw everything in a food processor and blend until smooth. 
2. Serve with chips or put on a sandwich. Enjoy! 

Homemade Shredded Chicken Soup

You want bread??? Three dollars! NO SOUP FOR YOU! Come back... ONE YEAR.

Soup Nazi aside... What happens when you have a sick husband?  No, mom. You don't just tell him to take two Advil and go to bed. You make him soup. He's never really been a fan of lima bean, ack! (Okay, that's enough Seinfeld)

What goes into Chicken Soup? Whatever the heck you want, that's what. OR whatever your picky husband will eat. So, very basic ingredients were added. Conveniently, I had chicken cooking in the Crock-Pot. All the ingredients came from whatever I had around the kitchen. Feel free to add more veggies (I just didn't have much).

So, picky pants... I hope you liked this throw-it-in-the-pot Chicken Soup as much as I did.

RECIPE

Ingredients

One large chicken breast (slow cooked in the Crock-Pot)

2 cans of all natural chicken broth

2 cups of water

1 cup of leftover juice from the cooked chicken

1/2 of one large white onion, diced

2 large carrots, diced

1 tablespoon of olive oil

1 tablespoon of dried basil

1 tablespoon of thyme

1 tablespoon of minced garlic

2 teaspoons of garlic powder

1 bay leaf 

salt and pepper

Directions

1. Heat up your olive oil in a saute pan and turn on medium. Throw in diced onions. Once they start to soften, add your minced garlic, carrots, basil and thyme. Cook for about 5 to 10 minutes.
2. Add chicken broth, water, leftover chicken juice, garlic powder, bay leaf, salt and pepper to a stockpot and heat to medium. Once it starts to warm, add your sauteed vegetables and chicken breast. Because the chicken has already cooked in the slow cooker, it will make it extremely easy to shred. Let cook on medium-low for 15 to 20 minutes.  Take out the bay leaf, serve and enjoy. 

Shredded BBQ Turkey Nachos

Who doesn't love nachos? I know my hand isn't raised.

The holidays are over and you have all this leftover turkey. What to do, what to do... Sick of turkey sandwiches? I know I am. Why not make nachos with that extra turkey? Turkey... And nachos... Weird? NOPE, not weird! So tasty. So easy. (That's what she said?) Inappropriate.

This recipe is so quick to make if you do have leftover turkey.... Shred turkey, add BBQ sauce, and cheese and chips. Bada boom, bada bing. Even add jalapenos and onions if you're feeling crazy. For me? Yeah, I was lazy.


Recipe

Ingredients
Leftover turkey
BBQ sauce
Shredded cheese (choose your fave, I used a Mexican blend)
Tortilla chips


Directions

1. Shred turkey.
2. Coat with BBQ sauce.
3. Distribute over chips.
4. Sprinkle cheese.
5. Put on top rack of oven and turn on the low broiler until cheese is melted.
6. Add whatever other toppings your heart desires and enjoy.

Roasted Turkey

Because I got married the week of Thanksgiving, I was not able to make a turkey. I probably could have, but the family decided to have pizza instead. Totally okay with it, but it is the first Thanksgiving I can remember that we did not eat turkey.

Speaking of my wedding, I was totally not a bridezilla like I thought I'd be... At least I don't think I was. Ask my sister if you want to know the truth. Anyway, everything turned out perfectly and the food was amazing. We had mac and cheese bites, crab cakes, and a station where you could eat brie cheese with fruits and crackers before the main course. There was a prime rib carving station, chicken wrapped roasted salsa verde something-or-another, wedge salad, cheese mashers, cornbread muffins, and roasted veggies. Mmm... It was all so good! You should have come!

Enough about me... Let's get talking about that bird. The first time I tried roasting a turkey, I was absolutely terrified. My mom or Nannah would always do it. So, when I found out that my mom wasn't going to be there for Thanksgiving, I knew I needed to step up and cook the bird. I remember studying for about a week on all of the cooking techniques, brines, and basting. I came across several different recipes and techniques, so I tried a little of each.

Sandra Lee had a pretty rockin' sounding herb butter. It was so easy to make and it made the turkey very flavorful.
Alton Brown is the cooking master, so I decided to use his "turkey triangle" technique and it browned the turkey evenly. It kept the white meat juicy and didn't dry it out.
And for the brine... Do whatever you feel. I just used extra ingredients I had around the house.


Recipe
 
Ingredients
1 turkey (duh!! I used a 15-pounder)
3/4 cup of butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
Celery
Carrots
2 large onions, diced

1 (32-ounce) container of chicken broth

Packet of fresh herbs poultry blend

1 lemons, sliced 

Salt

Pepper

 

Brine:

2 gallons of ice water

1 cup kosher salt
1/2 cup light brown sugar

2 lemons, sliced

2 tablespoons of honey

1 tablespoon of black peppercorn

(Add or subtract whatever you have or feel comfortable with)

 

Directions

1. Brine: Get a bucket big enough that will fit your turkey. Pour the water into the bucket and stir in the salt until it's completely dissolved. Once dissolved, add the other ingredients. Add your clean, thawed turkey to the brine mix. If the water does not cover the turkey, add more ice water. Cover and put into your fridge for 9-12 hours. 
2. In a bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Mix together until well combined. Cover and put in the refrigerator for 30 minutes (until firm but not hard).
3. Preheat your oven to 500 degrees. Remove the bird from the brine and pat dry. 
4. Use tinfoil to make a triangle that will cover turkey excluding the legs (refer to video in recipe above to get a better picture). 
5. Put carrots, celery, 1.5 cups of the diced onions and chicken broth into the bottom of a roasting pan. Place your turkey on top of the veggies.
6. Remove the butter from fridge and start to slice in thinner slices. Place half of the butter slices under the skin, distributing evenly. Use the rest of the butter to rub all over the rest of the turkey and inside the bird. Sprinkle salt and pepper to the outside of the turkey.
7. Add the rest of your onions, lemon slices, and poultry herb blend to the inside of the turkey.
8. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. 
9. Turn the oven down to 350 degrees and add your "turkey triangle." Cook for 2 to 2.5 hours or until the inside of the bird reaches 161 degrees. This will depend on your oven. I recommend using a pop thermometer or one of those digital ones that beeps after it hits a certain temperature. 

BACON Chili

You know what I hate? Well, the word hate. So, you know what I strongly dislike? When people feel the need to give an excessive amount of detail to describe the food they are eating. Like my fiance, he does this on occasions. "This hot dog, it has a nice bite to it. There's a good snap and the bun is fresh. The mustard really compliments the grilling taste well." It's a damn hot dog. It tastes like a damn hot dog and nobody knows what's in it. So therefore, it shouldn't be described. So pipe it, Guy Fieri wannabe. I have to take total blame, though. I have shared my obsession with the Food Network with him and he has no choice but to watch every Diners, Drive-Ins, and Dives show there every was.

You know what else I dislike? Making bad food. I made a new chili recipe for some coworkers a couple weeks ago and let's just say, it would never be put on the blog. I felt so bad about it that I made cupcakes the next day at work. It was bad because tried to use the Crock-Pot instead of cooking it on the stove. I was lazy. Don't ever be lazy when it comes to cooking. Don't worry this isn't that recipe. Should I tell you who the recipe was by? No, but I will tell you that she likes to use butter. A lot of butter. So moral of the story, don't be lazy and stick to what you know and love. And what do I love? Bacon.

Bacon, BACON, BACONNNNN. Do I have your attention yet? Good, because this chili is awesome! PC and I both dislike beans, so this is a perfect chili recipe! It is definitely his favorite and he requests it weekly. I adapted this recipe from PaleOMG. Yes, if you use the right ingredients, it can be Paleo!


Recipe

Ingredients
2 lbs of ground beef
1 package of bacon
1 onion
3 green bell peppers, or 1 large red and 2 large green peppers
1-2 jalapenos, seeded and diced
1 garlic clove, minced
2 (14 oz) cans of fire roasted tomatoes
16 oz of tomato sauce
2 tablespoons of garlic powder
3 tablespoons of chili powder
1 tablespoon of cumin
1 tablespoon of paprika
1-2 teaspoons of cayenne
Salt and pepper


Directions 

1. Cut the bacon into small pieces... I used kitchen scissors... It is a lot easier.  Put the bacon into the pan and let it brown.
2. While the bacon is cooking, chop your veggies.
3. After the bacon is crisp, add the veggies and let them cook down for about 5-10 minutes.
4. Add meat and spices.
5. Once the meat is browned, add the tomatoes and tomato sauce. Stir and let it simmer for 20 minutes. 

Zucchini Turkey Burgers

Ask me how many times the smoke alarm goes off when I cook this recipe? Any guesses? Actually, I am not even going to tell you the real answer, because it would make me sound like I can't cook. And heck, I know I can cook... I just can't use the broiler. Sad, I know. I want to blame it on my old cookie sheet, but even I can't stoop that low to make excuses.

Healthy burgers. Yep, that's what this is. When you think of burgers, do you think of a big hunk of meat on a grill? Because I do. I think if I call it a turkey burger, it is a totally different visual.

Where does my mind go when I write this blog? I think I really do have ADD or ADHD. How many ADD people does it take to change a light bulb? ...Want to go ride bikes?

Okay, bad joke. That means it's time to get to the recipe. This recipe was actually adapted from Jamie Eason's LiveFit Recipes: Italian Turkey Burgers. Why? Because Jamie Eason is a BOSS. And, she makes really easy and good tasting food. I decided to mix up the portions and add an onion. So if you compare, I really only used a pound of ground turkey, four zucchini, an onion, and the same spices (just more). Still really, really good and almost a veggie burger. Need a healthy and super easy meal? This. Pick this.


Recipe

Ingredients
1 pound of ground lean to extra lean ground turkey
4 zucchini
1 onion
1 tablespoon of garlic powder
2 tablespoons of Italian seasoning
Salt and pepper

Directions

1. Turn on broiler to high. Arrange oven rack to the top or second to top.
2. Line a baking sheet with tin foil and spray with non-stick cooking spray.
3. Grate the zucchini and onion into a large bowl.
4. Add the turkey and mix with hands.
5. Mix in spices.
6. Form mixture into patties.
7. Cook in oven for ten minutes, watching carefully (I like mine a little darker, so adjust accordingly). Flip patties over and cook for an additional 6-8 minutes. 
8. Try not to set off smoke alarm ;-) and enjoy!

Coconut Butternut Squash Soup

Wow, all I can say is wow. I cannot believe I haven't posted since April. Craziness. Anyway, since that fine April day, a lot has changed. I started at KCEN in May as a Meteorologist and Web Producer. Maybe that is why I haven't posted since then? Nope, not going to make excuses.
It's not like I haven't been experimenting in the kitchen either. Yes, I know, lame. Okay, rant over.

So, over this long period of time that I haven't been blogging, I have been experimenting with food, barbeque, TexMex, Texas staples, etc. After giving everything a shot, I realized maybe putting gravy on everything wasn't so healthy (I didn't really put it on everything, but it is offered on almost everything here). Although it may have been good, I couldn't allow myself to eat like that anymore.

Looking for new options, trying new fads, nothing I seemed to enjoy was working. Then, I took note that my extremely fit and healthy friend, Nikki did this thing called the 'Paleo Diet'. She looked like she was bringing in some bomb meals everyday for dinner, so I thought, let's give that a shot.

What is Paleo, you ask? Well, the short of it... Stop putting crap into your body. Stop eating processed foods, eat more vegetables, and start eating organic. The best thing about it all?? NO PORTIONS!! As long as you are eating the right things, you can eat as much as you want. Sayyyy whattttt??!! I can have a big 'ol burger or steak as long as the cows that it came from were grass-fed? Deal!

I had an awesome time with the Paleo diet. I felt in shape, had more energy, and didn't actually think of it as a diet, more of a lifestyle. Also, I started appreciating natural and organic foods a lot more.

Have I stuck with the Paleo lifestyle? Not to the fullest, no. BUT, I do use a lot more fresh and natural ingredients in my cooking. And come on, let's be honest, I LOVE ICE CREAM!

Okay, how about we actually get to the recipe. Coconut Butternut Squash Soup. Boom.

We are under a Freeze Warning in Central Texas. I have adapted to the Texas lifestyle and started wearing sweatshirts when high temperatures were in the 60s. But guess what, we are supposed to be in the upper 20s tonight. Goodness. If that doesn't call for soup, I don't know what does.

Without further ado, Coconut Butternut Squash Soup.

Recipe

Ingredients
2 small butternut squash (or 1 large), skinned and diced into one to half inch cubes
1 onion, diced
1 cup of organic coconut milk
2 cups of chick broth/stock
2 tablespoons of vegetable oil
1 tablespoon of butter
1.5 tablespoons of brown sugar
1 teaspoon of ground cumin
1/4 teaspoon of cinnamon
Salt and Pepper

Directions

1. Add oil and the chopped onion to a stock pot. Cook until translucent.
2. Once onions are cooked, add in the butternut squash and butter. Once the butter is melted, add sugar, cumin, cinnamon, salt and pepper. Cover and stir occasionally. 
3. After the squash starts to get soft, add in the chicken broth/stock and let simmer for 10 minutes. 
4. Scoop out onions and squash and put in a blender, leaving remaining liquid in the stock pot.
5. Blend the onions, squash, and coconut milk until smooth. 
6. Stir in the blended mixture back to the stock pot with the remaining liquid. Let simmer for several more minutes, serve and enjoy!

Corned Beef and Cabbage

It was my first St. Patrick's Day not living near my parents. We have a tradition that every year, whether mom cooks it or we go out and find it somewhere, we must eat corned beef and cabbage on St. Patty's Day. Being that I lived in a town where there aren't many food options, I knew I needed to cook it. Surprise, surprise when I asked Patrick if he liked the dish, "Ew, no, I hate that stuff." So, what do I always do when I know that I want a specific meal and he says he doesn't like it? Cook it anyway... But with a twist. Instead of cooking the cabbage the entire time with the corned beef, I only let it cook in the Crock Pot for an hour. I then took it out about a half hour before dinner, and sauteed it with onions and a good amount of butter. As in the mindset of Paula Deen, butter makes everything taste good. After everything was finished cooking, I watched as Patrick took his first bite. Watched him take another and then realized that he hadn't spit it out. When asking if he liked it, "Yeah, it is really really good. This is the first time I've ever had it." Wait, what? Did he not tell me that he didn't like it beforehand? "Oh, yeah, I just say I didn't like it because of the way the cabbage smelled." Ahh, and there goes all the mystery of what else he "doesn't like."

Corned beef (with seasoning packet), apple juice, water, carrots, onions, small potatoes, bay leaves, cabbage and BUTTER are all the ingredients you will need. Add everything but the carrots and half of an onion. Let cook on low for 8 hours. 7 hours in, add large chunks of cabbage to the Crock Pot.

Chop the last of the onion. Take out the cabbage after an hour (and let your corned beef warm). Try to let the cabbage drain as much as possible then cut it into smaller slices. Add the butter, chopped onion, and cabbage and saute them. Add the sauteed cabbage to your corned beef dish and enjoy!

Recipe

Ingredients

1 corned beef brisket (4 lb) with seasoning packet

4 large carrots

10 small potatoes (preferably baby red)

2 onions (1 1/2 wedged and 1/2 chopped)

1 medium head of cabbage chopped into wedges with core removed

2 bay leaves

1/2 stick of butter

2 cups of apple juice

1 cup of water

Salt

Directions

1. Add everything but cabbage, butter, and the 1/2 chopped onion. Cook on low for 7 hours.
2. Add cabbage after the 7 hours and continue to let cook for another hour. 
3. Take out the cabbage and let the rest warm. 
4. Drain cabbage and slice. Saute with the onion and butter. Add salt to taste.
5. Serve the sauteed cabbage with the corned beef and veggies.

Crock Pot Ham

Ingredients
1 bone-in ham (6-8 lbs)
2 cups of brown sugar


Directions

1. Spread 1.5 cups of the brown sugar at the bottom of the Crock Pot.
2. Place the ham in flat side down and use the last of the brown sugar to spread over the ham. 
3. Cook on low for 8 hours (Try to check on the ham every hour or so to distribute some of the juices to the top of the ham).

***I've also added sliced pineapples to the top of the ham while cooking to give the ham a sweeter flavor. Look at my previous recipes for the directions.

Leftover Pulled Pork: Spicy Asian Noodles

It was that time again, Crockpot pulled pork! Patrick had a guys' day yesterday and BBQ pulled pork is what they requested. Even after multiple sandwiches and giving plenty to take home, we still had a ton left over. I think my most creative side comes out when I have to use leftovers, because having the same thing over and over again can be boring! Nachos, pizza, and tacos have all been made with the leftover pulled pork, but tonight, I was craving Asian food! So, I pulled together what I had in the pantry and voila, it worked really well!


Recipe:

Ingredients
1-2 cups of leftover pulled pork
1 package of Ramen
2 cups of sliced mushrooms
2 tablespoons of Sriracha (add more if you can handle it)
1 tablespoon of soy sauce
2 teaspoons of chili powder
1 tablespoon of olive oil



Directions

1. Cook the Ramen according to the package. Drain but reserve one half cup of the Ramen water.
2. Start to cook the mushrooms with the olive oil in a wok.
3. Once the mushrooms are halfway cooked, reduce heat and add the pork and chili powder.
4. Once the pulled pork is heated and mushrooms are cooked, stir in your Ramen, Sriracha, and reserved water. Let cook for several minutes and then serve.

Loaded Baked Potato Soup

Over the past several days, my friends and family back home in Chicago have been getting a lot of snow. While it was in the 60s here today, I still felt cold overall. Maybe it was me missing(or not missing) those snowy winter days. So, to all my friends and family back home, this one's for you.

 

Here are the ingredients you will need for this soup. All that is missing is a little bit of butter, salt and pepper.

To begin, start to melt your butter in the bottom of a 4 quart pan. Throw the diced onions in and let them cook until they are translucent. Next, add the chicken broth, cream of chicken soup, salt, pepper, and hash browns. Now, you can use regular diced potatoes, but I was feeling lazy today so I cheated. Let the mixture come to a boil and then reduce heat. Depending on your preference for consistency, you can either use a masher, immersion blender, or leave the hash browns whole to achieve the texture you would like. After letting simmer for ten minutes, add the cream cheese and a cup of the shredded mild cheddar cheese. Once melted, your soup is ready to serve.  Top with bacon bits, shredded cheese, and a dollop of sour cream. Enjoy!

Recipe:

Ingredients
1 bag (30 oz) of hash browns
3 cans of chicken broth
1 can of cream of chicken soup
1/2 to 1 onion, diced
1 package of cream cheese
1 cup (plus a bit extra) of shredded mild cheddar cheese
Salt
Pepper
Sour cream for topping
Bacon pieces for topping


Directions

1. Start to melt your butter in the bottom of a 4 quart pan. Add onions and cook until translucent. 
2. Add chicken broth, cream of chicken soup, and hash browns. Salt and pepper liberally.
3. Let cook to a boil and then reduce heat. Cook for ten more minutes.
4. Add cream cheese and shredded cheese. Stir until melted.
5. Serve and top with more cheese, bacon, and sour cream.

Crock Pot Ham with Pineapple

Ingredients
Spiral sliced ham
A can of crushed pineapple in own juices
3.5 cups of brown sugar


Directions

1. Rub one cup of the brown sugar all over the ham and let it marinade overnight.
2. Put the rest of the brown sugar at the bottom of your slow cooker. Add the ham and the can of pineapple. Cook for 8 hours on low. 

Picky PC's Paleo Chili

I love trying new things, but PC, as we know, is the picky one. I decided to try out the Paleo diet and convinced PC to do it with me. So, I will be making a lot of meals geared towards him so that he will be happy. Some of these ingredients are not typical of chili, but it is the only chili he will eat.

Here is what you will need for this recipe.

Cut up the meat and add chili powder, salt, and pepper to the meat and give it a good rub. Add your diced onions, mushrooms, and garlic and let sit with the meat for a bit.

Begin to heat your oil in a pan. Once heated, add your meat mixture to the pan and let the meat brown. 

Once the meat is browned, add your tomatoes, broth, and spices. Give it a good stir, cover, and let simmer for an hour and a half. 

Serve and enjoy!

Recipe:

Ingredients

1.5 pounds of skirt steak

3 (14.5 oz) cans of no salt added diced tomatoes, undrained

3 cups of fat free beef broth

2 cups of diced onions

2 cups of diced mushrooms

3 tablespoons of minced garlic

3 tablespoons of chili powder

2 tablespoons of extra virgin olive oil

1 tablespoon of thyme

1 teaspoon of cayenne

1 teaspoon of salt

1 teaspoon of pepper

Directions

1. Cut up your meat and add half of your chili powder, salt and pepper to it. Give it a good rub and then add your mushrooms, onions and garlic. Let sit for a bit so that flavors can marinade the meat.
2. Heat your oil in a pan and add your meat mixture. Let cook until your meat browns.
3. Add the rest of the ingredients. Give it a good stir, cover, and let simmer for an hour and a half.