Sunday, July 6, 2014

Salsa Chicken Stuffed Peppers

I have been craving Stuffed Peppers, like nobody's business lately. The thing is, I'm really not a fan of them. Cravings?? Before you ask, no, I'm not pregnant. Lol So I started thinking up ways I could tweak them to better appeal to my tastebuds. I must say, I'm pretty freaking excited with how delicious they turned out. You should totally give them a try. And then you should let me know what you think! :)

 What you need:
☆ 3 bell peppers, color of your choice, sliced in half and de-seeded
☆ 1 cup of cooked quinoa
☆ 1 can of organic black beans, rinsed and drained
☆ 8 oz of organic salsa
☆ 1  1/2 cups leftover salsa chicken

1. Preheat oven to 425 degrees F.
2. Combine your quinoa, salsa chicken, salsa, and black beans. Mix very well.
3. Place peppers in a baking dish and fill each pepper half with chicken mixture.
4. Cover baking dish with foil and cook for 30 to 35 minutes or until peppers have reached desired tenderness.
Top with a little cheese, if you'd like, and wolf those bad boys down! :)

Thursday, June 19, 2014

If I could marry a meal, this would be the one...

Let me introduce you to a special friend of mine... Bison Sweet Potato Chili. There are almost no words for this one... A hint of spicy, a hint of sweet... It is good enough that I have been making this and eating it weekly, and it is Summer time here. MmmmHmmm. That good.
chili with a bit of spicy and a bit of sweet.
Awwww yeeeeah. Shit just got real. Let's dive right in.

Here's what you need:
  • 1/2 Tbsp Extra Virgin Olive Oil 
  • 1 lb pound lean ground bison 
  • 1 diced onion 
  • 1 bell pepper, chopped  
  • 1 lb sweet potatoes, peeled and diced into small cubes 
  • 1 (28 oz) can crushed tomatoes, not drained 
  • 4 cups organic beef stock 
  • 3 cloves fresh garlic, minced 
  • 1 Tbsp chili powder 
  • 1/2 tsp cumin 
  • 1 tsp sea salt 
  • 1/2 tsp black pepper

  1. Cook ground beef thoroughly in large pot, until no longer pink. Add onion and cook 2-3 minutes or until onions are soft. 
  2. Add sweet potatoes, peppers, diced tomatoes, broth, garlic, spices, and salt and pepper. Stir well.  
  3. Cover and reduce heat to low or a slight simmer. Cook 45 minutes or until sweet potatoes are tender enough to stick a fork through. Serve and enjoy!

Tuesday, June 17, 2014

Crock Pot Salsa Chicken

It doesn't get any easier than this one, folks. For real, you could have this thrown together in your crock pot faster than you can call for take out. Tho you need to plan ahead for it to cook for a couple hours after that. But seriously, the crock pot does all the cooking for you. Try it. Tryyyy iiiiit. You will not be disappointed!

You will need:
  • 4 chicken breasts
  • 1 1/2 jars of organic salsa
  • 1/2 Tbsp chili powder *optional- If you used a spicy salsa, you may not need this. 
That's it! Say whaaaaaat?

Throw the chicken into the crock pot. Pour 1 1/2 jars of salsa on top. Mix it around a bit, cover up and set on low for 6 to 8 hours. When it's finished cooking, shred the chicken. You can also top with a little shredded cheese. DELISH!

**Picture is coming soon**

Wednesday, June 4, 2014

The choice is yours and yours alone...

Each and every morning when you roll over and open your eyes, you have 2 choices. You can go back to sleep and continue dreaming your dreams, or you can rub the sleep from your eyes, put your feet on the floor, GET UP, and chase your dreams. No one is going to go catch your dreams and place them in front of you wrapped with a pretty bow. YOU HAVE TO MAKE THEM HAPPEN! No matter what today throws at you, MAKE today GREAT. The choice is always yours. Love and light, my friends!

Saturday, April 5, 2014

Come on baby, light my fire..

 FINALLY!!! The weather is improving enough that we were able to break out the fire pit for our very first bonfire of the year. It was sooo freaking nice to be able to just sit back and chill with a couple good friends and enjoy the fresh air without fr-fr-fr-freeeeezing.
I have a bit of a thing for fire. Don't worry, not in a sick and twisted kind of way or anything. I just love kicking back watching the flames leap and dance around. It's absolutely mesmerizing. I mean, come on! Look at those flames! I can only hope that the weather stays nice enough to make this a regular weekend thing again.

Thursday, March 27, 2014

How do I love thee, sweet apron?

Let me count the ways. 

  • You're cute
  • You're pink
  • You have cupcakes all over you that my toddler likes to pretend to pick off and eat
  • You keep my clothes clean from the inevitable mess I make while cooking and baking
  • You cover up my "trouble" spots quite nicely
  • You transport me back to the 50's every time I put you on. And I seriously love all things 50's. Like, for reals.

In all seriousness, I truly love wearing an apron. I could be so incredibly UNmotivated, but the second I throw on my apron, I'm ready to get down to business. I'm not quite sure why, it's kinda like it signals to my brain "listen up you bitchin' broad. There's stuff that needs to be done, so quit yer slackin and let's DOOOO THIS!!"

I'm sure it helps that my sweet apron totally matches my SAHweeeet shoes, too. No kidding. Check it out.
Ohhhh how I love thee, sweet apron. Now if only you could learn to wash yourself.

Saturday, February 22, 2014

Homemade Ricotta Gnocchi

Gnocchi are small dumplings usually made from potato, semolina, or flour, most often served with a sauce. I just like to call them little bites of deliciousness. The process of making gnocchi is sooo super simple, you'll wonder why you haven't made them before. Give them a try and see if you don't start calling them little bites of deliciousness, too!

You will need:
  • 1) 8oz container of ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tsp garlic powder
  • 1 Tbsp parsley flakes
  • 1 tsp salt
  • 1 cup all purpose flour (plus another cup or two in case you need to add more along the way)

  1. In a large bowl, add the ricotta, eggs, parm, garlic powder, parsley, and salt. Stir until mixed very well. Stir in the cup of flour, adding more flour along the way as needed to make a soft dough.
  2. Divide the dough into 4 or 5 sections. Roll each section of dough into 1/2 inch thick ropes on a well floured surface.
  3. Cut each rope into pieces that are about an inch long. Continue doing this until all pieces have been cut. (This can take a little while, so it's best to keep the already cut pieces in the fridge)
  4. Bring a large pot of salted water to a boil. When the water is ready, drop about a handful or two of dough pieces into the water and immediately give them a stir so they don't stick to the bottom of the pot. These only take a minute or two to cook, so once they float to the top of the water, give them about another 30 seconds to a minute and remove them from the pot to a strainer. Repeat this step until all of your gnocchi have been cooked.
Now you can serve them fried up in a little butter and sprinkled with parmesan, or you can serve in a tomato sauce. If you're not especially worried about watching your carbs, this is great paired with a nice warm loaf of fresh baked bread.
These freeze wonderfully, too. Just lay them out in a single layer on a cookie sheet and freeze for 20 minutes or so. Then remove them and store them in a ziploc baggie. I try to always keep a bag or two in the freezer for a quick meal on a hectic night. 

This is a fantastic meal to get the kiddies in the kitchen and cooking with you. My 22 month old LOVES helping mix up doughs and mashing sweet potatoes for my sweet potato gnocchi. I'll post that gem of a recipe another day, but here is my sweetie pie, mashing away.