Loaded Baked “Potato” Soup

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A few months ago, I went through a cauliflower phase…cauliflower rice, cauliflower pizza, cauliflower mashed “potatoes”, etc. It got a little out of hand. Just ask my husband. Thankfully I ran out of ideas of stuff to replace with cauliflower and moved on to something else ๐Ÿ˜‰.

Once again I am completely amazed at how awesome cauliflower is. This soup came out AMAZING and it is surprisingly hearty and rich. It was the perfect meal for this cold wintery weather! I promise you won’t even miss the potatoes in this soup…in my opinion it was even better than the original version!

INGREDIENTS

8 slices of bacon, chopped
1 celery stalk
1/2 onion
2 cloves of garlic, minced
4 cups of cauliflower, grated ( about 1 medium sized head)
2 cups chicken broth, divided
2 cups milk (I used almond milk)
2 1/2 cups of cheese, grated
Salt and Pepper
2 Tbsp water
2 Tbsp flour (I used whole wheat)

DIRECTIONS

*In a large soup pot cook bacon over medium high heat until done.

*While bacon is cooking, dice onion and celery. In a small bowl, mix together flour and 1/4 cup of the chicken broth. Set aside.

*Remove bacon from the pot with a slotted spoon leaving 1 Tbsp of bacon fat in the pot. Add onion, celery and garlic to pot and cook until soft.

*Add cauliflower to pot along with the 2 Tbsp of water and stir. Put a lid on the pot and steam the cauliflower until soft. About 5-7 minutes.

*Add remaining chicken broth and milk then bring to a boil. Stir in flour mixture, reduce heat and simmer for 3-4 minutes until soup has thickened.

*Turn off heat. Stir in 2 cups of the cheese until melted and add half of the bacon.

*Top bowls of soup with remaining cheese and bacon.

The original recipe called for hot sauce but because I didn’t have any, I used Tony’s Cajun seasoning to give it that extra little kick ๐Ÿ˜‰.

Original recipe from Iowa Girl Eats.

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Lemon Rosemary Chicken with Garlic Pasta

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This dish was probably the absolute best thing I’ve ever made in my 5 years of cooking! I had a similar meal at Carino’s a few days ago and decided to recreate a healthier and less guilty version. It was a pretty successful attempt because even my 1 year old devoured it!! She even went back to her high chair multiple times to pick noodles off of it ๐Ÿ˜‚. If that doesn’t equal deliciousness than I don’t know what does!!

INGREDIENTS
1 package spaghetti, angel hair or linguine pasta (I used gluten free)
1 large yellow squash
1 handful of raw spinach
1 handful of raw mushrooms
4 chicken breasts, thawed
1 cup Lemon juice
Minced garlic
Olive oil
Rosemary
Garlic salt
Pepper

DIRECTIONS

*Cook pasta according to directions.

*While waiting for the pasta water to boil, add chicken breast, lemon juice, minced garlic and rosemary to a ziploc bag. Close bag and set in fridge. Heat up a large skillet over medium high heat.

*After adding pasta to the boiling water, sautรฉ squash, spinach, mushrooms and 2 tsp minced garlic in the skillet. Cook until squash is tender.

*Take chicken out of the fridge and sprinkle with pepper. I grilled the chicken on our George Foreman grill but cooking it in the skillet would work well too!

*When pasta is done, drain and transfer back to pot. Toss with olive oil, minced garlic and sprinkle with garlic salt.

*Layer pasta, veggies and chicken onto a plate and serve! Enjoy!!

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Dutch Apple Pie with Whole Wheat Crust

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This pie is a lot of work. I’m not even gonna lie. I mentioned making a pie in front of my husband (big mistake) on Thursday and two days later he was STILL asking about it. By that time my baking mood had long since passed! But being the good wifey that I am I got in to my small kitchen and made this masterpiece. An hour of prepping later, I slid the pie into the oven and collapsed from exhaustion onto the couch. Fortunately, the pie came out AMAZING and it was totally worth the labor.

A few things about this pie: coring, peeling and slicing the apples was the most time consuming. I’m naturally a really slow food prepper but add a screaming 1 year old clinging to your pants wanting to be held (she wants nothing to do with me any other time) and you’ve got yourself a good hour of prep time. Secondly, the apples I had on hand were already pretty sweet and while I did add some lemon juice to try and cut the sweetness, the pie came out almost sickening sweet. Next time I make this I am probably going to experiment with adding honey and cutting down the amount of sugar that was added. So if you’re using sweeter apples then I would definitely cut down on the sugar a bit in the filling or add more lemon juice. ย Just a suggestion ๐Ÿ™‚ Check out the original recipe below and be sure to browse around Adrianne’s site as it is full of cool projects and recipes!!

http://happyhourprojects.com/dutch-apple-pie/

 

WHOLE WHEAT PIE CRUST

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1/2 tsp sea salt
  • 2/3 cup softened butter or coconut oil
  • 1/2 cup cold water

Directions

  1. With a mixer, mix dry ingredients and butter together until it has a crumb like consistency.
  2. Slowly start to add your water. You should have a pliable ball of dough. Add more flour or water as needed.
  3. Sprinkle surface with more flour and roll your dough out with a rolling pin.
  4. Once you have a flat and round pie crust transfer it to the greased pie pan.
  5. Trim edges of pie crust.
  6. Move to the refrigerator until ready to use. If using this for a no bake pie then bake at 450 degrees for 10 minutes or until it reaches a nice golden brown color.

 

DUTCH APPLE PIE

Ingredients

FILLING

  • 1 pie crust
  • 5 cups apples, peeled and sliced or diced (i used about 5 medium apples)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3 Tbsp. flour
  • 3/4 tsp cinnamon
  • 1 Tbsp lemon juice (for sweet apples)

TOPPING

  • 3/4 cup flour
  • 1/3 cup softened butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 cup oats (optional)

Directions

  1. Preheat oven to 375 degrees
  2. Peel and slice or dice apples.
  3. Mix together all the dry filling ingredients then stir in apples. Mix well.
  4. Pour mixture into your pie crust.
  5. In a separate bowl, mix together dry topping ingredients. Cut in butter and mix until crumbly. Spoon mixture evenly over pie.
  6. Place pie on a foil lined baking sheet to catch any juices boiling over and bade for 45 to 55 minutes.
  7. Let cool then enjoy!

Chili 4 Ways

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On Saturday morning I made a huge pot of chili in my crock pot to eat this week while my husband is out of town for work (oilfield men :/) but after eating for 2 meals a day, 3 days straight I was kinda over it.

I saw this AMAZING picture on Pinterest of a smothered burrito and that is what I just had to have for lunch. Well I didn’t have any ground beef or beans and I didn’t want to go to the store for just two things because that sucks. So I got creative and used chili for the burrito filling!!! Is that brilliant or what?!

My chili recipe is pretty easy and basic so it’s very versatile and can be used for several other meals throughout the week! Ready for the 4 ways to use that delicious chili up?

1. Chili (obviously!)
2. Frito pie
3. Smothered burritos
4. Chili cheese dog
I’m actually debating whether my chili would be good as a sloppy joe?? I haven’t decided yet. Maybe one day I’ll remember to buy hamburger buns.

CHILI INGREDIENTS
1 can of red beans
1 can of pinto beans
1 can black beans
1 can chili beans or an additional can of pinto beans
1lb ground turkey
1 can chili tomatoes
Fajita Seasoning
Chili powder

DIRECTIONS
*Brown ground turkey and season with fajita seasoning and chili powder.

*Dump ground turkey and beans (do NOT drain) into crock pot. Season with fajita seasoning, chili powder and cumin to taste. Stir to combine.

*Cook on low for 4-6 hours or on high for 2-4 hours.

Now on to the smothered burritos!
INGREDIENTS
Water
1 beef bouillon cube
Flour (whole wheat works well too!)
Chili powder
Chili
Tortillas
Cheese (optional)

DIRECTIONS

*In a small sauce pan heat 1 cup of water and 1 beef bouillon cube until completely dissolved.

*In a measuring cup mix 1/4 cup flour and 1/4 cup water until it becomes the consistency of Elmer’s glue. If mixture isn’t right consistency add more flour or water as needed. Sprinkle mixture with chili powder and stir.

*Pour flour mixture into beef broth and whisk together. Cook over medium heat until mixture thickens. Add chili powder as needed.

*Spoon chili mixture onto tortillas, sprinkle cheese then roll up burrito style. Top with enchilada sauce and sprinkle more cheese on top. Cuz you can never have enough cheese!!