1 teaspoon of fresh parsley finely chopped and a little extra chopped for garnish
Steps:
1. Melt the butter in a small sauce pan on medium heat, once butter is melted add heavy cream. Allow to simmer while mixing for 2 minutes seasoning with salt and pepper.
2. Add Parmesan cheese and parsley. Add a few dashes of milk or pasta water to thin sauce out a little. Allow to cook and very low heat until ready to serve.
1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil or the cinnamon stick. Boil for 18 minutes, uncovered.
2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins consistently until thick and creamy.
3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.
4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!
2 generous handfuls of grape tomatoes cut into halves
A bouquet of fresh spinach chopped lightly (the Spinach will shrink)
About 8oz (half of a 16oz packet) of thin Spaghetti (I used ‘American Beauty’)
Salt, pepper, and rosemary for taste
1/4 cup of Parmesan cheese (give or take)
Note: use my measurements as a guide. If you want less, do less. If you want more, do more. Cooking is about experimenting and getting creative!
Steps:
1. Fill a pot with water and turn on to a high-medium heat. In the meantime add 2 tablespoons (two times around the pan) of olive oil with minced garlic and grape tomatoes in a skillet. Season with salt and pepper. Sauté until tomatoes are soft and garlic becomes caramelized on a medium high setting. Add tomatoes and garlic to 2 1/2 qt dish. Keep stove on.
2. When water begins to boil, add a few good shakes salt into the water (at least 1 tablespoon. It is possible to over salt pasta water) break pasta noodles in half and add to simmering pot.
3. Add spinach to skillet with leftover garlic, season with salt and pepper, and sauté until just a little wilted. Will begin to shrink fast, watch closely. Add spinach into dish with tomatoes.
4. While pasta is still cooking, shred the rotisserie chicken and add to dish with tomatoes, garlic, and spinach.
5. Once pasta is complete (no white in the middle of the noodle) drain, and add noodles to dish.
6. Add remaining olive oil, add Parmesan cheese and mix well. Top with Rosemary.
Suggested Sides: Caesar salad and toasted French bread with olive oil and garlic.
This batter is delicious. Works great for pancakes OR waffles. Whatever you and your family are in the mood for!
This batter is good for 3 days in the fridge. What you can also do is make ahead and then freeze. Great for school mornings. Just pop the waffles in the toaster!
Quantity: Makes about 8-10 waffles or pancakes. We are a family of 5 and we usually always have leftover batter.
What You Need:
2 cups of all purpose flour
1/4 cup of sugar plus a few dashes of cinnamon
1 teaspoon of salt
1 tablespoon of baking powder
2 teaspoons of baking soda
2 cups of milk
1/2 cup of vegetable oil plus 2 tablespoons
2 eggs
(Unsalted for butter for pan or waffles maker)
Steps:
1. In a medium size bowl add flour, salt, baking powder, baking soda, cinnamon and sugar. (Dry ingredients) mix and set aside.
2. In a different medium size mixing bowl mix together the milk, vegetable oil, and eggs. (Wet ingredients)
3. Add wet mixture to dry mixture and mix well. Set aside for 25 mins.
4. If you are making pancakes: add 1 tablespoon of butter to pan until melted. Add a ladleful of batter to skillet. When batter begins to bubble flip over pancake until both sides are a golden brown color.
If you are making waffles: spray your waffle maker with a vegetable oil spray. Add a small ladle size of batter to waffle maker. Careful not to add too much otherwise it will spill over. Press waffle maker until light turns green or a nice golden color.
Serve with fresh fruit and maple syrup or a type of fruit compote with whip cream. yum!
Sometimes you want to make pancakes only to realize you don’t have any eggs! Which is exactly what happen to us. However delicious pancakes are still achievable even if you don’t have any eggs!
We hope you enjoy these eggless pancakes, courtesy of “eggless cooking”. You have to try these!
This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!
What You Need:
1 8oz pack of cream cheese (softened)
1/2 cup (1stick) of unsalted butter (softened)
2 teaspoons of vanilla extract
1 1/2 cups of powdered sugar
1/4 teaspoon of salt
A small squeeze of a lemon (optional)
Steps:
1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.
2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.
3. Spread on cupcakes, muffins, breads, whatever your little heart desires.
Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.
If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.
A little lumpy, I knew the butter wasn’t soft enough!
I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!
1/4 or 1/2 diced jalapeño (depending on your heat level)
1/4 of a purple onion diced (more or less)
A spoonful of jarred minced garlic
2 times around the pan of olive oil (about 2 tablespoons)
1 large avocado sliced
A couple of dashes of your favorite hot sauce
Salt, pepper, and oregano
Steps:
1. Whisk together your eggs, milk, and season with salt, pepper and a little bit of oregano.
2. Coat your pan with the olive oil and add the garlic. Then add your jalapeño, onion, and turkey or ham. Sauté until soft and a little brown. (You can also raise the heat to give it a little crisp)
3. Add egg mixture to veggies and meat and let the magic happen. Scramble as you would with basic scrambled eggs.
4. Serve on heated corn tortillas with sliced avocado, topped with hot sauce.
Delish!
A visual of how much I used of onion, jalapeño, and meat. 6 eggs, milk, salt and pepper Heated tortillas on the panHot sauce is a must!
This recipe can be used to make a banana bread loaf or banana bread muffins! If you choose to make banana bread instead of the muffins I would suggest sprinkling a little brown sugar right on top before baking! It provides a sweet crusty top!
Enjoy!
What you will need:
2 to 3 very ripe bananas
1 8oz package of cream cheese
1/2 cup of unsalted melted butter
3/4 to 1 cup of sugar
A pinch of salt
1 teaspoon of baking soda
1 teaspoon of vanilla extract
1 1/2 cups of flour
1 beaten egg
Brown sugar for sprinkling on top before baking (optional)
Steps:
1. In a medium bowl mix together with an electric mixer the bananas, cream cheese, and melted butter.
2. Next add the sugar, salt, and baking soda.
3, Then add vanilla extract and the beaten egg.
4. Last, add your flour and mix well.
5. What you want to do now is butter your muffins tins and pour batter into the tins. Distributing equally. (If making banana bread loaf sprinkle a little brown sugar and pat into bread *optional*)
6. Place in oven at 350 for 12-15 mins. Oven time may vary. Be sure to check on them. They are done when the tops are little golden.
*if baking a banana bread loaf bake at 350 for 45 to 50 minutes or until a toothpick or butterknife comes out clean*
The Wild Gems 