Monday, March 30, 2015

Zucchini Pasta with Goat Cheese

Warning: I always try to take beautiful pictures of my food when I'm making it because people eat with their eyes first. If food looks gross, you probably won't want to eat it. With that being said, I am so sorry for the last picture. I wanted to put this on a lovely dish and make it look so beautiful, but the baby started crying because he was hungry so I tossed it on a plate, snapped a picture, and went off to go feed the baby. But trust me, it was delicious!

Anyways.... Let's just go ahead and get started!

Ingredients:
2 Zucchinis
8 Grape Tomatoes, cut in half
A handful of fresh Basil, chopped
2 oz Goat Cheese
Olive Oil
Salt



First make the Zucchini noodles! If you don't know how to do that, go {{HERE}} and read about it!

Now once your zucchini noodles are all prepped and ready to go, heat a drizzle of olive oil in a pan.

Toss in the Zucchini noodles and tomatoes and let those cook for about 3-4 minutes on medium heat.


Next add in the basil and mix that until the basil is wilted. Take of the heat and crumble the Goat Cheese on top. Give it a good stir and then serve!!
What a pitiful picture.... :( This definitely does not do it justice!
The goat cheese melts and coats the zucchini making an awesome creamy sauce! This was wonderful with the grilled chicken I made!

It feels so great to be back in the kitchen, I look forward to working on lot's of new recipes!

Saturday, March 28, 2015

Dinner for Three

Gosh it's been too long! When I found out I was pregnant I was excited to come up with some crazy meals, but morning sickness pretty much killed that idea. Then once I was over the morning sickness I was out of town a lot and when I came back home I found out I had Gestational Diabetes. Ugh! That was the worst! You don't realize how many carbs a day you eat until you are only allowed 60 carbs a day! It was rough. I LOVE food. That's why I started this blog. So when I found out 75% of the food I love to eat was a "no no" I think I pretty much cried my eyes out. Seriously, I hadn't cried hardly at all my whole pregnancy, but when the diabetes thing hit there were multiple breakdowns in the kitchen. But let's move on from all those crappy times and onto what's going on now!

I would like to introduce Baby Jack!


Gosh, I just think he is so cute! So now it's not exactly Dinner for Two... But that's okay we'll keep the name.


After he was born I had my doctor's permission to eat carbs and sugar again so my husband went and got me my most favorite treat, a Boston Cream Donut! He actually got me 6....I ate them all.

Anyways now that the baby has been born, and he is actually a few months old now, I have taken up cooking again! Some nights I have to settle for a casserole or crockpot meal, just because that's what's easiest for now, but I have gotten a chance to be creative and I am excited to post new recipes!

So I promise, new recipes will be coming soon!! And if you're lucky, maybe I'll post some more pictures of the world's cutest baby! ;)

Sunday, October 19, 2014

Hannah's Chili

It's Fall!!!! Fall is definitely my favorite season. Growing up in St. Louis, we got nice chilly weather, rain, and lot's of gorgeous trees changing color! Unfortunately in Southern California, it's still feels like summer and nothing has changed. Regardless, I still break out my boots, scarves, and flannel shirts and sweat through it! Fall also mean soup season! Yum. So this year I made chili!


This chili will definitely make enough to feed 4-6 people. I make a giant batch because the leftovers are great, and it freezes really well if you want to save it for later!

Ingredients:
1lb Ground Beef
1 medium Yellow Onion (Diced)
3 Cloves of Garlic (Minced)
1 Serrano Pepper (ribbed, deseeded, and minced)
Salt and Pepper
1/2 tsp Chili Powder
1/2 tsp Cayenne
1 tsp Cumin
2 cans of Diced Tomatoes (I like the petite diced)
1 can of Diced Tomatoes with Chilies
1 can of Tomato Sauce
1 can of Kidney Beans (drained)
1 can of Pinto Beans (drained)
1 can of Black Beans (drained)
1/4 cup Corn Flour (Masa Harina)

In a large pot brown the ground beef. Once done drain all the grease out. If you used a lean beef then you probably won't have much grease. Add in the onion, garlic, and serrano pepper and cook for about 3 minutes, just until the onion gets soft. Sprinkle in the chili powder, cayenne, cumin, and season with salt and pepper. Stir until the seasonings coat all the meat.

Now add in all the tomatoes and beans. Bring to a simmer. In a small bowl mix water with the corn flour to make a paste and then mix that into the chili. Let the chili cook for a few more minutes and then you are done!

Hope everyone's fall is off to a good start and you have some wonderful chilly weather to enjoy some chili!!

Saturday, September 6, 2014

Goat Cheese Pasta

Oh boy it has been a while!! I found out I was pregnant and was sick for the first few months, which meant I was not cooking at all! Thankfully now that I'm feeling better I'm cooking again!

If there's one thing I have on hand almost all the time, it's goat cheese. I love goat cheese! I put it on sandwiches, pizza, salad, pretty much everything! So this recipe was a fun new way for me to use goat cheese!


This recipe serves 1. (I made it when my husband was gone so it was dinner for one!)

Ingredients:
1 cup uncooked bow tie noodles
4 TBS goat cheese (about 2 oz)
1 clove of garlic minced
8 cherry tomatoes
a handful of arugula
6 large basil leaves
1 slice of prosciutto
Olive oil
salt and pepper

First get your water boiling and start your pasta. While the pasta cooks start chopping the tomatoes, arugula, basil, and prosciutto. Chop everything into bite size pieces. Next heat some olive oil in a pan on medium heat. Add the prosciutto and cook until it's crispy. Add in the garlic. Next add the tomatoes. Once those are soft, add the arugula and basil until wilted.

Drain your pastas once it's cooked and in the warm pot stir the pasta and goat cheese together. Once combined, toss in the tomato mixture and serve!

This is such a flavorful and simple pasta! I know some of these seem like odd ingredients, but they are definitely some of my favorites so I always have them!

Hope you all enjoy!

Wednesday, June 25, 2014

Dinner for Three!



I'm so excited to announce that we are having a baby!! We're so excited for this new addition to our family.

Sorry I haven't been posting much, but with morning sickness, the whole cooking and food think hasn't been going well. But hopefully since I'm in the beginning of my second trimester I'll start feeling better and get a chance to start cooking again!

Saturday, May 3, 2014

Oops...

Tonight I made some AWESOME spicy chicken drum sticks!!! They were delicious and soooo simple! Too bad I got so excited that I ate them all before I could take pictures.....

Well, I guess that means I will have to make them again!

Monday, April 28, 2014

Chicken and Wild Rice Cream Soup

Today I went to the dentist. As expected it was horrible. And unfortunately I will be going back a few more times. But, I'm a food blogger, so after a horrible trip to the dentist I was really wanting a warm and comforting bowl of soup. This soup is easy because it uses ingredients that you probably have on hand!


Ingredients:
2 skin on, bone in, Chicken Thighs
2 cups of milk
1/4 cup flour
3 TBS butter
2 large carrots chopped
1 medium white onion chopped
1/2 cup chopped mushrooms
3 cloves of garlic
1 cup Cooked wild rice (I used a 4.5 oz package of Mahatma wild rice)
2 TBS dried Parsley
1/2 TBS Thyme
3 Bay Leaves
Salt and Pepper

This serves 2-3 people.

First bring 2 quarts of water (season with salt) to a boil. Add in Chicken thighs and boil until they are cooked through. This should take about 30-40 minutes.

While that is boiling chop your veggies and start cooking your rice.

In a separate large pot, melt your butter and add in the carrots and onion and cook for about 5 minutes, or until the carrots are mostly tender. Next add in the garlic and mushrooms and cook for about a minute. Sprinkle in the flour and stir around until it makes like a paste on the veggies. Add in the milk slowly, stir 1/2 cup in at a time so that your flour doesn't get lumpy. Once the flour and milk is combined simmer and stir until it thickens.

At this point your chicken should be done. So pull it out and set it aside, BUT SAVE THE WATER IT COOKED IN! That is some delicious stock we are going to use!

Take 3 cups of the stock and add it to the thick flour and milk. Stir until incorporated.

Chop up your chicken and add that to your soup.

Add in the cooked rice, parsley, thyme, bay leaves, salt and pepper and let the soup simmer for about 20 minutes or until the soup is to your desired thickness. The longer it simmers the thicker it will get. Make sure to stir occasionally!

Once that is done go ahead and serve! This definitely made me feel loads better! I hope you all enjoy it as much as we did!