Fancy Top Ramen

Hey jerks- Wanna make your Top Ramen a tad healthier and more filling???? Add some broccoli to the cheap treat and enjoy. I KNOW!

Cannellini Bean Stew

This is a really healthy dish that fills you up.

2 15-ounce cans cannellini or other white beans, drained
1 14-ounce can low-sodium chicken broth
2 cloves garlic, smashed
1 bay leaf
A small bag of baby carrots, cut in half
3 cups fresh spinach leaves
Salt n' pepa to taste
Olive oil
Balsamic vinegar
1/4 cup Parmesan cheese

In a large pot over medium heat, bring the beans, broth, garlic, bay leaf and carrots to a boil. Cover, reduce heat, and simmer for 15 mins. Remove the bay leaf, add the spinach, salt and pepper and stir until the spinach shrinks down. Spoon the stew into bowls and drizzle with olive oil, vinegar and Parmesan cheese. Personally, I can do without the vinegar, but I encourage trying it to see if you like it.
Suck it.

Sweet Onion and Garlic Soup

I always thought making onion soup would be a big ordeal, so I never tried. I found this recipe in REAL SIMPLE (once again) and not only was it easy, but it came out great.

3 tbs butter
1 sweet onion, chopped (2 cups)
1 head garlic, chopped
1 32-ounce container beef broth
2 tsp thyme
1 tsp balsamic vinegar
Parmesan cheese
Salt n' pepa

In a large pot, melt the butter over medium heat, add the garlic and onions and let it sweat for about 10 minutes. Add the beef broth and the thyme and bring to a boil, reduce heat and simmer for 10 mins. Remove from heat and add the vinegar and salt and pepper to taste (I didn't feel mine needed salt). Spoon into bowls and top with Parmesan cheese. Serve with a sliced, toasted baguette and you are welcome.

Baked Oatmeal

I want to like oatmeal so bad. I know it's healthy and it's not disgusting, yet I don't really enjoy eating it...until now! I found a recipe for baked oatmeal that let's me enjoy the healthy benefits of this breakfast treat.
Below is the basic recipe, but you can add anything you like to it- Fruit, nuts, peanut butter, honey, etc.

2 1/4 cups Old Fashioned Quaker Oats, uncooked
1/3 cup granulated sugar
1 1/3 fat free milk
1/2 cup liquid egg substitute or 2 eggs lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Preheat oven to 350. Spray an 8-inch baking dish with cooking spray. In one bowl, combine oats and granulated sugar. In another bowl, combine milk, eggs, vanilla and brown sugar. Add oat mixture to wet mixture and mix well. Dump the concoction into the baking dish and throw it in the oven for about 45 minutes. Let it cool and eat up, wiseguys.

Artichoke Parmesan Dip

I don't know about y'all, but I love a good artichoke dip. I found the recipe below in REAL SIMPLE Magazine and it truly is real simple. It takes maybe 5 mins, no baking and no waiting for it to cool down before you can chow down.

As with any recipe, you can modify it to make more or less. The recipe below is good for 4-6 peeps
2 cans of artichoke hearts drained and rinsed
Olive oil
Fresh grated Parmesan cheese (not that crap in the green can folks)
Salt n' pepa
Fresh parsley

Rough chop the artichoke hearts. Throw them in a bowl and drizzle some olive oil to coat (eyeball it). Add as much fresh chopped parsley as you like (I don't like a ton), a handful of Parmesan cheese and salt and pepper to taste. Mix that bad boy up and serve with crackers and/or a french baguette!

Yum!

Holiday Treats!

This year I decided to make holiday treats to give as gifts instead of buying gifts. Below are a couple of the baked goods I put in each package...


WHITE PEPPERMINT SNOWBALLS
This is a semi-homemade recipe that is easy as pie...or cookies
1 package refrigerated sugar cookie dough (room temp)
1/2 teaspoon peppermint extract (I actually skipped this step)
1/3 cup crushed peppermint candies
1 cup powdered sugar

Preheat the oven to 350 degrees. Break the dough up and put it in a mixing bowl along with 1/2 cup of the powdered sugar, crushed peppermint candies and the peppermint extract. With an electric mixer, or your hands ( I found the mixer to be messy so I used my manos), combine all the ingredients until dough forms. Roll dough in small balls and place on parchment lined baking sheets. Bake about 10 mins and let them cool slightly but not completely. Dip the still warm cookies into the remaining powdered sugar, shake the excess and put on a cooling rack. Once they are cool, they are ready to enjoy



DOCTORED UP BROWNIES
Once again, a semi-homemade dessert. All you have to do is take some brownie mix and add whatever you want-
I made 2 different batches.
In the first batch I added white chocolate chips, chopped walnuts and dried cranberries.
In the second batch I added chocolate chips, chopped walnuts and shredded coconut.



SUGAR COOKIES
I got this recipe from my good friend, Stacie. They taste just like Cookies By Design cookies and are super addictive.
Mix:
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Beat:
1/2 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 cup sour cream.

Add dry ingredients to wet and mix well. Roll onto a floured surface and use cookie cutters of your choice. Bake at 350 degrees for 10 minutes. You can eat them as is or decorate them with icing, frosting, etc.

Return of the Mac...and Cheese

This is by far the best macaroni and cheese in the universe. It's Martha Stewart's recipe and it's insane.
It's going to seem overwhelming at first, but after you make it a few times, you can do it with your eyes shut.

Serves 12- I usually cut the recipe in half to serve 6
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces- (this is Martha Stewart's way, but honestly I just use store bought bread crumbs- It's alot easier and just as tasty)
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano (I use store bought grated pecorino Romano- I find the Gruyere to be bitter)
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. Again, if you decide to buy the store bought breadcrumbs, you can skip this step altogether.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

It's delicious right out of the oven, but it's even better the next day for leftovers.