Blog Archives

Nutella Hot Chocolate

1/30/2019

please note this recipe is for a single serving but can be multiplied for how many servings you need.
Ingredients

Topping Ideas

Directions
stove-top

microwave

Add all ingredients to a mug and microwave until simmering and hot, then stir really well to make sure it’s combined.

1/24/2019

Ingredients

Directions

Preheat oven to 350.
In a pan, saute garlic in Vegetable oil on medium heat for 2-3 minutes. Stir in basil, salt, a little pepper, and tomato sauce. Simmer for 10 minutes. Turn down to low and continue to simmer.
In another pan, brown your beef and pork. Add browned meat to your sauce and continue to simmer.
In a bowl, combine Parmesan cheese, cottage cheese and sour cream. Mix well. Set aside.
In a 9x13 pan, spread 1 cup of your sauce on the bottom. Layer with lasagna noodles and spread another cup of sauce on top of the noodles.
Add a layer of sliced mozzarella cheese and then half the sour cream mixture.
Then add another layer of noodles, followed by a cup of sauce, another layer of sliced mozzarella and the rest of the sour cream mixture.
Then add one more layer of noodles and the last of the sauce.
Add Parmesan cheese to the top and bake for 25-30 minutes.

1/16/2019

Ingredients

Garnish

Directions

Preheat oven to 425.
Place tomatoes in a 9x13 pan and drizzle with ½ tablespoon olive oil. Salt and pepper. Set aside.
Fry bacon until crispy, remove from pan and set aside. Using the bacon grease, saute onion until translucent and soft. Add the garlic and spinach and cook until wilted. Season with salt and pepper to taste.
Mix ricotta and Parmesan together. Add in the spinach mixture, crumbled bacon and stuff into peppers. Sprinkle with more Parmesan cheese and arrange in the pan with the tomatoes.
Bake for 25-30 minutes or until lightly browned. Garnish with more Parmesan and some fresh parsley or basil.
Serve over rice, orzo, or quinoa.

1/9/2019

Ingredients

Directions

In the bottom of a large cast iron skillet, heat the olive oil over medium heat. Add the onion and carrots and saute for 2-3 minutes, stirring occasionally. Add the potatoes and the chicken broth. Increase the heat and bring the mixture to a boil. Cook over medium high heat for 8-12 minutes, or until the potatoes are tender. Stir in the ham.
Meanwhile, in another medium sauce pan, melt the butter. Stir in the garlic and saute until fragrant. Whisk in the flour and cook until bubbly and thick. Slowly add the milk and half and half, whisking constantly. Heat for 3-4 minutes, whisking often, until mixture is thickened. Stir the milk mixture into the potato mixture. Stir in the frozen peas and heat until hot clear through. Season to taste with salt and pepper. Serve with cheese and chives, if desired.

1/3/2019

Ingredients:

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.
Bring marinara and Alfredo sauces along with spinach and 1 tablespoon of Italian seasoning to a simmer over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.
Broil for a minute or two until cheese has melted and turned golden brown.