These cheese sticks are seasoned with chili flavors and instead of the classic mozzarella cheese I used jalapeno and red pepper string cheese to kick up the spice.
My family loved them and they weren’t at all too spicy for the kiddies to enjoy. This is a super easy treat that I’ll most likely be making this week if they do decide to close schools.
They make a perfect afternoon snack, and my kids love snacks.
Stay safe in this cold weather and if you need a little warm me up try this spicy treat.
The juices from the red wine sauce make this dish even more delightful, but it can also stand perfectly fine on its own.
I’ve eaten leftover couscous for breakfast on more than one occasion, I love the texture and consistency of the cute miniature pastas.
Plus whenever I eat it, I feel all exotic, I didn’t get the chance to eat couscous growing up, so when I it was introduced as an adult it became a cool addition to the kitchen repertoire.
This dish is super simple with beautiful color and subtle notes of refreshing flavors, that will please you and your family.
Chicken and rice were dinner staples growing up, we would eat it as a casserole, or topped in a delicious homemade gravy.
As much as I love tradition I wanted to switch a childhood favorite up a bit and creamy curry chicken and rice it is.
This is a perfect one pot dinner that will save you time, dishes and money!
It includes your protein, vegetable and carb all in one pot.
You could replace the flour with cornstarch or other gluten-free flours for a complete gluten and/or wheat free meal.
This meal is sure to satisfy a crowd and a budget.
Oh and if curry is not your thing Cumin makes a great substitute.
Check out the pictures for a step by step cooking guide!
So I foolishly started my cleanse on a Saturday, and I was fine with that, until it was time to leave the house that is. The fact that I hadn’t prepared with the three days of eating all whole and non-processed foods was the failing factor. My cravings were just to strong to beat with a simple cup of lemonade. I needed a Pear and a few Grapes to get me through.
So this weekend I started with the cleanse (two cups) but decided I needed to eat so instead I consumed raw fruits and veggies only, and on Monday I was better prepared for the initial “Hunger Pains”. Let me not scare you away from the cleanse, in actuality if you prepare the drink according to the directions there are no real hunger pains, I was satisfied meaning no roaring belly, I just really wanted something to chew
So now I’m on my third day and if it wasn’t for the before pictures I took I may have thrown in the entire towel, I really do need this cleanse it helped me last time when I focused more on the spiritual and whole body health benefits rather than the physical!
It helps that I’ve started meditation which is a whole other topic, considering I have a non-diagnosed case of Adult ADD.
In the meantime I’ve been enjoying watching the little ones purge my food and it’s been pretty fun and helpful, I had no idea how much they enjoyed food!
She pays no mind to what I was doing!
She’s probably gonna hate me one day…..knock on wood!
He was very meticulous about eating all the icing off.
This recipe is something I came up with during a great dinner compromise.
As a family we discuss what we’ll be having for dinner way in advance and this recipe cam from one side wanting Chili and another side…mainly me wanting something toddler friendly.
My twins and husband love Chili but it’s not very baby/toddler friendly, but spaghetti is, not to mention it’s super easy!
The baby usually makes a mess with spaghetti but he enjoys every bite and can feed it to himself.
So why not incorporate the two dishes?! The great thing about this dish is you probably already have the key ingredients in your kitchen.
This family friendly meal has enough flavor to satisfy an adult palate and make the kids do a happy dance at the same dang time.
So here’s all you need…..
1.5 lbs 80% Lean Ground Beef
1 onion chopped onion
6 oz can tomato paste
28 oz Crushed Tomatoes
1 Tablespoon Garlic Powder
1 Tablespoon Chili Powder
½ Tablespoon cumin
½ Tablespoon dried Oregano
1 Tablespoon dried Parsley
1 Beef bouillon
1 cup beer
1 box of spaghetti
6 oz Sliced Pepper jack Cheese
Pre heat Oven to 400 Drizzle a little olive oil in hot skillet and saute onion.
Break up ground beef and put into pan.
Make a little well in the middle of cooked meat and add the tomato paste.
You need to cook the paste a bit just to wake up all the flavor…It has been sitting in a can for some time.
Add chili powder, garlic powder and cumin, mix in good.
Now pour in the crushed tomatoes.
Bring to simmer.
Add Parsley, oregano, beef bouillon and beer.
I had on hand, an apple cider beer, and it added a great flavor to the dish!
Place top onto pan and bring to medium low let simmer for about 5 minutes.
In a large pot bring water to boil.
Break spaghetti noodle in half, and cook in boiling water for 7 minutes just shy of al-dente.
Straight from the boiling water put spaghetti into sauce.
Put everything in baking dish.
Place sliced pepper-jack cheese over top of spaghetti.
Bake in oven for 12 minutes or until top gets bubbly brown.
Take this chili spaghetti to the next level and crumble some sweet cornbread on top!
Happy eating!
]]>This isn’t something that I make often, mainly because it’s not the healthiest of dinners, and when I do me and daddy try not to indulge although it is pretty hard considering those delightful pieces of bacon all out and through the loaf!
As for the little ones they pretty much dive in head first with no sign of coming out until I blow the whistle, which is fine by me because I make it just for them and I’m sure your family will enjoy it too, so here we go.
All you need is…….
1.25 Lbs Ground Beef (at least 85% lean)
4 Slices of This Apple wood Smoked Bacon
1 stalk celery chopped finely
1 small red onion chopped finely
2 garlic cloves pressed
1 1/2 cup Italian Style Bread Crumbs
1 cup Sharp Cheddar Cheese plus a bit for sprinkling
1/3 cup ketchup
2 Tablespoons Stone Ground Mustard
2 Tablespoons Sweet Relish
1 Tablespoon Worcestershire
2 Eggs
Topping
1/3 cup Ketchup
1 teaspoon Stone Ground Mustard
a few dashes of Worcestershire
a few sliced red onion
Pre heat oven to 350° Chop up that bacon into tiny pieces and place in hot pan evenly.
Turn heat on a cook bacon rendering the fat.
When bacon brown add that garlic to the fat and let cook a bit, now add your chopped onion and celery to pan.
Saute everything together, make sure bacon is no longer pink and when celery and onion are soft turn off heat.
Let that sit and cool off for bit. In a bowl mix ground beef, bread crumbs shredded cheese, ketchup, mustard, relish, Worcestershire, eggs.
Now add the cooked bacon garlic, onion and celery with all its drippings.
Mix everything well, go on ahead and put your hands in it!
Now place the mix in a meatloaf pan. If you don’t have one form a loaf with your hands and place in baking dish.
For the topping mix the ketchup, mustard, and Worcestershire sauce good! Spread on top of meatloaf.
Add red onion on top. tightly cover loaf pan with aluminum foil.
Place in oven for cook in oven for 40 minutes and them take off aluminum foil turn up to 400° and cook for another 10 minutes.
When finished serve, topped with a sprinkle of cheese and crumbled bacon.
]]>You don’t know what to do with that can of corned beef?
Here’s a delicious and simple recipe that will make you forget the meat came from a can.
Serve with eggs and toast. This is an easy and delicious breakfast, brunch or whenever you like to eat it.