Homemade Mac and Cheese

Tom Kha Gai(Thai Coconut) Soup

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  I have a nasty cold and my friend shared this medicinal soup recipe with me. It's honestly so good I would eat it even when I'm not sick. I spooned out the liquid into a mug and have been sipping it.
  To get good quality broth with all the health benefits you need when you're sick just buy a whole chicken and cover it in a stockpot of water. Season it the way you like. Boil it for 2 hours. Run the liquid that's left through a strainer and use that for your soup base. It's the BEST tasting broth ever! The chicken is also incredibly delicious.
• 1 quart chicken broth (where to buy chicken broth)
• 1 1/2 C. coconut milk (where to find BPA-free coconut milk)
• 1/4 tsp dried chile flakes
• 1 tsp freshly grated ginger
• juice of 1 lemon
• sea salt (to taste)
• 1-2 C. pulled or cubed cooked chicken (optional)
• 1-2 green onions, chopped (optional)
• chopped cilantro (optional)

Tom Kha Gai: The How-To

Bring the stock to a boil, skim any foam that rises to the top and add coconut milk, lemon juice, chile flakes, ginger, and optional chicken. Simmer for about 15 minutes. Season to taste with salt. Ladle into soup bowls or mugs and garnish with cilantro and green onions.

It's really that easy. Enjoy!

Pork Carnitas

Ingredients

• 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 1 tsp ground cumin
• 1 onion, peeled and halved
• 2 bay leaves
• 1 tsp dried oregano
• 2 Tb fresh lime juice
• 2 C water
• 1 medium orange, juiced and keep the spent halves

Instructions

1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, (this is my favorite one!) including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20 - 30 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

Chocolate Peanut Butter Pie

For the crust:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons (1 stick), unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
4. Cool completely.

For the filling:

• 14 ounces cream cheese, softened
• 2 cups sugar
• 1 1/2 cups creamy peanut butter
• 1 tablespoon vanilla
• 2 tablespoons unsalted butter, melted
• 1 cup heavy whipping cream

1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
2. Beat in the melted butter gradually.
3. In a separate bowl, whip the cream until soft peaks form.
4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
5. Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

• 3/4 cup heavy whipping cream
• 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)

1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
2. Cool slightly and spread evenly over the pie.
3. Chill until served.
4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

The Best Chili On Earth(that's really what it's called!)

Ingredients:

• 2 pounds ground beef, turkey or venison
• 4 tablespoons extra-virgin olive oil
• 1 yellow or white onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 cup flat-leaf parsley, finely chopped
• 2 jalapeño peppers, finely chopped (optional, I used one and without the seeds)
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon sugar
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black ground pepper(I cut in half)
• 1/4 teaspoon cayenne pepper
• 46-oz. can tomato juice
• 28-oz. can diced tomatoes
• 15-oz. can tomato sauce
• 16-oz. can kidney beans, drained and rinsed
• 16-oz. can pinto beans, drained and rinsed
• Shredded cheese and sour cream, for topping

Instructions:

1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Recipe from pipandebby.com

Pumpkin Lust Cake

Ingredients

1. 1 stick butter, melted
2. 1 cup flour
3. 1 cup chopped pecans (I left out though i do like pecans)
4. 2 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

For the crust

1. Combine butter, flour, chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes. Let cool completely.

For the Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 1 1/2 cups cool whip until smooth. Spread over crust.

For the Pumpkin Layer

1. Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg.
2. Cut into squares and serve. Keep refrigerated.

Pasta Fresca

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• 2teaspoons extra virgin olive oil
• 2 1⁄2cups pre-cooked farfalle pasta
• 1⁄4cup cubed roma tomato
• 1tablespoon diced red onion
• 2dashes kosher salt, and
• cracked pepper
• 1ounce baby fresh spinach
• 1⁄4cup fresh garlic
• 2teaspoons kosher salt
• 1⁄4cup balsamic vinegar
• 1⁄4cup sweet white wine
• 1cup extra virgin olive oil

DIRECTIONS

1. Sauté Instructions:
2. In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
3. Sear noodles, stirring occasionally until steaming hot.
4. Add: baby fresh spinach, 1 oz. fresca sauce.
5. Toss to combine, serve with freshly shaved parmesan cheese.
6. FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.
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Balsamic steak salad

Love the salad and it's so simple

Makes 4 servings so I always only do enough for 1. 

4 (5 to 6 ounce) raw extra lean beef tenderloin steaks trimmed

1 teaspoon sea salt

1/2 teaspoon ground black pepper

4 teaspoon olive oil

1/2 cup balsamic vinegar

8 cups mixed salad greens

2 cups cherry tomatoes, cut in half

season steaks with salt and pepper

Heat oil in a large skillet over medium high heat

Add steaks cook for 3
minutes on each side for medium rare or desired doneness remove steaks from the pan

Add balsamic vinegar to skillet bring to a boil reduce heat to low. Gently boil for 3 to 5 minutes or until vinegar thickens into a glaze

Cut each steak into 1/4 inch thick slices

Place greens, onions, tomatoes, onto serving plate. Top with steak slices; drizzle with balsamic glaze. 

No Bake Energy Bites

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips 
  1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

My kids eat them like cookies...perfect :) 

5-INGREDIENT WHITE CHICKEN CHILI

Makes 2-4 servings

INGREDIENTS
6 cups chicken broth
4 cups cooked shredded chicken
2 (15-oz) cans Great Northern beans, drained
1 small can diced green chilies or 2 cups salsa verde 
2 tsp ground cumin

Optional toppings toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips (use low sodium ingredients when possible!!)

DIRECTIONS
Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.

{recipe adapted from GimmeSomeOven}

Beer Braised Beef Ribs

This turned out to be one of my favorite ribs recipes yet. SO good!

Beer Braised Short Ribs

(makes 6 servings)

Ingredients

• 6 big, meaty short ribs (about 4-5lbs in total)
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 3lbs yellow onions, halved and sliced thin
• 2 tablespoons tomato paste
• 2 bottles dark beer (like Guinness or Newcastle Brown Ale)
• 2 tablespoons Minute Tapioca
• 2 bay leaves
• 3 teaspoons minced fresh thyme
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 12 pitted prunes
• 3 tablespoons dijon mustard
• 2 tablespoons minced fresh parsley

Directions

1. Season the ribs with salt and pepper. Heat the oil in a 12" skillet over medium-high heat until just smoking. Add half the ribs, meaty side down, and cook until well browned (about 5 minutes). Turn each rib on one side and cook until well browned (about 1 minute) then repeat with the remaining sides. Transfer the ribs to a slow cooker, arranging them meaty side down. Repeat with the remaining ribs.
2. Pour off all but 1 teaspoon fat from the skillet. Add butter and reduce the heat to medium. Once the butter has melted, add the onions and cook, stirring occasionally, until well browned (25-30 minutes). Stir in the tomato paste and cook, coating the onions with the tomato paste until it begins to brown (about 4 minutes). Stir in the beer and bring to a simmer.
3. Cook, scraping off the browned bits from the bottom of the pan with a wooden spoon until the foam subsides (about 5 minutes). Remove the skillet from the heat and stir in the tapioca, bay leaves, cumin, paprika, 1 teaspoon thyme, garlic, soy sauce, and prunes. Transfer to the slow cooker.
4. Cook in the slow cooker, covered, on high for 4-5 hours or low for 10-11 hours. Transfer the ribs to a serving platter and strain the liquid into a bowl. Use a spoon to skim off any extra fat from the top of the liquid, then whisk in the mustard and remaining teaspoon thyme into the sauce. Season to taste with salt and pepper. Pour 1 cup of sauce over the ribs, then sprinkle the ribs with the parsley and serve with the remaining sauce on the side.
5. Enjoy! Recipe adapted from Epicurious by 12 Tomatoes

Disney World Dole Whip

My family loves this!

Ingredients:

• 2 cans (20 oz. each) DOLE crushed pineapple
• 2 tbsp. lemon juice
• 2 tbsp. lime juice
• 1/3 cup sugar
• 1 1/2 cups heavy whipping cream

Directions

1. Drain pineapple: reserve 2 tbsp. juice.
2. Set aside.
3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
4. Cover and blend until smooth.
5. Pour into two 1-quart freezer zipped bags.
6. Store bags flat in freezer.
7. Freeze 1 1/2 hours or until slushy.
8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
9. Again Pour into two 1-quart freezer zipped bags
10. Return to freezer until completely frozen, about 1 hour and serve.

Tip: Use the bags to serve, cutting the bag. Press lightly swirling, add pineapple juice

Double Chocolate Chip Pudding Cookies

These are really yummy!

INGREDIENTS 

2 and 1/4 cups all-purpose flour 

1/2 cup cocoa powder (dutch process if you have it) 

1 teaspoon baking soda 

3/4 cup butter, softened 

3/4 cup brown sugar

1/4 cup granulated sugar

1 – 3.4 ounce package instant chocolate or vanilla pudding (do not use cook n’ serve for sugar-free) 

2 eggs 

2 teaspoons vanilla extract 

2 cups milk chocolate chips DIRECTIONS 

Preheat oven to 350. In a large bowl, sift together flour, cocoa powder, and baking soda. With your mixer, cream together butter, brown sugar, and granulated sugar.  Add in the pudding mix and combine well. Beat in the eggs and vanilla extract. Slowly add the flour mixture into the wet ingredients and mix until well combined. Fold in chocolate chips. Roll about 1 and 1/2 tablespoons cookie dough into balls and place on a baking sheet. Press additional chocolate chips onto the outside of the cookie dough ball if you wish. Bake for 8-12 minutes, or until the cookies are set. Yields about 3 dozen cookies

Recipe source: Center Cut Cook

Thin Mint Mississippi Mud Brownies

prep time: 2 minutes

cook time: 30 minutes

yield: 12 servings

serving size: 1 brownie

thin mint flavor in the form of mississippi mud brownies. 

ingredients

• 1 box brownie mix
• measurement for oil for the brownies, but instead use the equivalent of melted butter
• 1 package andes mints pieces (found by the chocolate chips)
• 2 1/2 cups mini marshmallows
chocolate frosting
• 3/4 cup of unsalted butter, softened
• 1/2 cup of cocoa powder
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 tablespoons milk (or more if needed)

instructions

1. mix the brownie mix according to instructions but use melted butter instead of oil. place in a 9x13" baking pan. bake according to directions, removing from the oven 5 minutes prior to being done.
2. top with andes mints and marshmallows and place back in the oven for an additional 3-5 minutes. remove from the oven and allow to cool for 10 minutes.
for the frosting
3. place the butter in a bowl and using a mixer or hand mixer, beat until smooth. add the powdered sugar, cocoa, salt and vanilla and slowly begin mixing, adding 1 tablespoon of milk as needed. frost the brownies and serve immediately or wrap with foil to be served later.

Tasty Green Smoothie

Lovin' this green smoothie! 

Lasagna Roll Ups

The whole family gobbled these up. So yummy! I cut it in half and it filled a 9x13 pan.

• 20 whole Lasagna Noodles
•  Sauce:
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1-1/2 pound Ground Beef
• 1/2 pound Italian Sausage
• 28 ounces, weight Canned Diced Tomatoes
• 8 ounces, weight Tomato Paste
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 3 Tablespoons Minced Fresh Parsley
• 3 Tablespoons Minced Fresh Basil
•  Filling
• 30 ounces, weight Ricotta Cheese
• 2 whole Eggs
• 3/4 cups Grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 Tablespoon Parsley, Minced
• 1 Tablespoon Basil, Minced
• 1 pound Mozzarella, Grated

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.

In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.

Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine. 

To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.

If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.

If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

Recipe from Pioneer Woman