Pre-Thanksgiving Recipe Share

So I want to share all my Thanksgiving recipes with ya'll, except the point where I will have pictures will be that day, and way too late for you all to prep and prepare!  So This post is just going to be a mixture of recipes that you can have on your Thanksgiving day table, and posts with pictures will follow soon.  If you have questions, or want to know how something should look, don't hesitate to ask in the comments or message me on Facebook!


First thing of course is the bird!  No matter how you cook it, you gotta brine that baby!  It locks in all the juiciness and keeps the turkey from getting dry when cooking.  This is the brine I use, but you can play around with several acidic options.  I encourage you to check out Ree Drummonds Maple Whiskey brine.

Turkey Brine
Ingredients

• 2 quarts (8 cups of water)
• 3 cups of apple cider vinegar
• 1 cup of salt
• 1/2 cup of sugar 
• 3 Tbsp black peppercorns
• 5 bay leaves
• 5 cloves of minced garlic
• peels from 2 red apples
• peel of one orange
• juice of 1 orange
• leaves stripped from 3-4 sprigs of rosemary

Directions

• Add all these ingredients to a large stock pot and bring to a boil.
• Allow to cool completely and store in the fridge until ready to use.
• When you are ready, place your turkey in a large pot and pour in the brine.  Cover the remaining turkey with cold water and store in the fridge until ready to cook.  Recommend leaving it in the brine for about 24, but no longer than 48, hours.

Next on point is the dressing!  Who doesn't love a good cornbread dressing if you are from down south??  

Southern Girl Dressing

Ingredients

• 1 loaf of cornbread (typically use a 9'' cast iron skillet to prepare mine)
• 7 slices of dried white bread ( you can dry in the oven or on the counter overnight)
• 1/2 a stick of butter
• 1 medium onion, chopped
• 2 cups of chopped celery
• 7-8 cups of chicken broth (this is give or take, you will want it to be fairly wet, but it's all going to depend on how your bread mixture soaks up the broth)
• 5 whole eggs, beaten
• 1 sleeve of saltine crackers, crushed
• 1 Tbsp of poultry seasoning
• 1 tsp salt
• 1 tsp sage
• 1 tsp of black pepper
• Let me confess on the spices, I often do a taste test pre-adding the eggs, you may want to do the same.

Directions

• Preheat the over to 350 degrees F.
• In a large bowl, combine cornbread (crumbled), crushed crackers and white bread (you can tear it in pieces if you like).  Set to the side.
• Melt the butter in a large skillet and cook the onion and celery over medium-high heat until soft.  
• Pour the veggies over the bread mixture.
• Add about 7 cups of the broth and mix well.  Add the seasonings and taste the mixture.  Adjust as needed.  You can also adjust the moisture level here too, if it is too dry.  You want it slightly soupy, but remember you still have to add the eggs.
• Add in the eggs and mix well.
• Reserve 3 heaping Tbsp to use for gravy thickening.
• Pour the mixture into a 9x13 pan an bake for 45-50 minutes.

My gravy recipe is an altered version of giblet gravy.  I don't use giblet's.  Eww....

Gravy Baby

Ingredients

• 4 cups of chicken broth
• reserved dressing
• 2 tsp poultry seasoning
• 3 Tbsp cornstarch
• 1/3 cup cold water
• 1 boiled egg
• salt and pepper, to taste

Directions

• Using a large pot, bring broth to a boil.  Add in dressing and poultry seasoning.
• In a separate bowl, combine cornstarch and water and mix.
• Stirring constantly, add the cornstarch mixture to the boiling mixture. 
• Reduce heat and cook for 3 to 5 minutes. 
• Add salt and pepper to taste and top with boiled egg.

Because it wouldn't be a holiday without it....

Green Bean Casserole

Ingredients

• 1 can condensed cream of mushroom soup (10 ¾ oz)
• 2 cans Green Beans, drained and rinsed (14 ½ oz)
• 1 1/2 cups french fried onions (or more...you decide!)
• ¾ cup  evaporated milk
• ¼ teaspoon black pepper

Directions

• Preheat the oven to 350 degrees F.
• In a medium sized mixing bowl, add the soup, milk, green beans, pepper and 2/3 cup fried onions and stir to mix.
• Pour into a casserole dish and bake for about 30 minutes, or until mixture is bubbling.
• Stir and smooth out the top and sprinkle with remaining onions.  
• Bake for an additional 5 minutes, or until onions are golden brown.

And it also wouldn't be a holiday without...

Macaroni and Cheese - Crockpot Style

Recipe adapted from Paula Deen

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 1/2 cups grated cheddar cheese (I prefer sharp)
• 1/2 cup full fat sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Directions

• Boil the macaroni in water until al dente and drain.
• In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
• In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
• Cook on low for 1 1/2 - 2 hours, stirring occasionally.  (**Note here - it may cook much quicker.  My slow cooker cooks rather hot even on low so I would check it at around the hour mark.)

Mashed Potatoes - with a kick

Ingredients

• 5 pounds potatoes, peeled and chopped
• salt and black pepper, to taste
• 2 cups sour cream
• 1 stick unsalted butter
• 3 Tbsp prepared horseradish
• 2 Tbsp whole milk

Directions

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender. 
• Drain the water from the potatoes.
• Mash the potatoes with a potato masher in a large mixing bowl. Add the sour cream, butter, horseradish and season well with salt and pepper.  Add milk as needed for a creamy texture.

And to finish up....

French Silk Pie

Ingredients

• 4 oz unsweetened baking chocolate
• 1 cup butter, softened (I use salted.)
• 1 1/2 cup sugar
• 1 tsp vanilla
• 4 whole eggs
• 1 baked pie shell (I use a packaged shell and bake it off in the oven, but you can make your own if you wish - or have time!)

Directions

• In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
• Using an electric mixer, beat butter and sugar until fluffy.  Once chocolate is cool, add it to the butter and sugar mix.  Add vanilla and beat until thoroughly combined using a whisk attachment.
• Using medium speed, beat in the eggs, but you will space them 5 minutes apart.  So add in first egg, wait 5 minutes (still beating) and then add in the next, and repeat until all 4 eggs have been added.
• Fill the pie shell with the mixture and place in the fridge overnight.  
• Serve with whipped cream and shaved chocolate.
• Remember these pies do contain raw eggs, so use caution if you have little or pregnant guests.

And if you so choose to top your pie with whipped cream....

Whipped Cream

Ingredients

• 2/3 cup heavy cream
• 1/2 tsp vanilla
• 2 Tbsp confectioners' sugar 

Directions

• Whip the heavy cream in the bowl of an electric mixer fitted using whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. 
• Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. 
• Use immediately.
• Cook's note - I place my mixing bowl in the freezer for a little bit beforehand. It helps to get the peaks going and not keep the cream liquidy.

Enjoy all that cooking!!  Happy Thanksgiving!!!!

Love 

The A Team

{Southern Sunday}: Mamaw's Chess Pie

So it has been a long week and I have been rather quiet.  So sorry everyone!  The A-Team has been rather sick with colds, ear infections, croup, and teething and not only has it been busy, it's been exhausting. But now everyone seems to be on the mend and I am back to sharing.  Hopefully just in time for you to start planning for your Thanksgiving get-togethers.  This pie has always been a family favorite of ours.  In fact I decided to share it with you for a very specific reason, so if you don't mind a little digression, here's why.


A little over a week ago, the world was shocked by several attacks, one in particular being the events that happened in Paris.  It hurt to watch the turmoil there and see the people hurting simply due to hate.  I, like many, shed a lot of tears over it.  My heart broke for those that were hurt, lost, or had no idea where their loved ones were.  But, selfishly, that wasn't the biggest reason my heart hurt.  My heart was crushed, because it was in that moment that I realized I couldn't protect my kids from everything.  Had we have been in those locations, I could have tried my best and shielded them, but it might have only slowed down the inevitable.  I guess you could say that broke me down a little.  To know as a mom, I would give my life for my kids, and that might not be enough to spare theirs.  It took me a few hours to regain my composure and to hit my knees and pray for some strength and some insight into how to help my kids.  What is the answer Lord?  What is it?  Well I was quickly reminded of Deuteronomy 3:22: "Do not fear them, for the Lord your God is the one fighting for you."


With this on my mind, I decided to bring myself back to a place where I knew of no such terror, but only of happy thoughts and daily devotionals and that was at my Mamaw's house as a kid.  I don't recall her ever raising her voice, even if I was bad.  She even let me cut her hair...when I was about 5.  I can't imagine how embarrassed she was to go out the next day!  But she never showed it.  Her house was a place I could just do whatever I wanted and be loved and usually involved this pie in some way.  So I am sharing it with you all in hopes that it brings you all a little happiness and a blessed and wonderful time with your family this entire holiday season!

Mamaw's Chess Pie

• 1 cup sugar
• 1 stick of butter (softened)
• 3 eggs
• 1 Tbsp cornmeal
• 1 Tbsp all purpose flour
• 1 tsp vanilla
• 2 Tbsp whole milk
• 1 tsp white vinegar
• 1 unbaked 9'' pie shell

Directions

• Preheat oven to 325 degrees F.
• Cream butter and sugar until combined using mixer.
• Beat in eggs one at a time.
• Add remaining ingredients and mix until well combined.
• Pour into unbaked pie shell and bake for 45 - 60 minutes, or until a rich golden brown on top and set to the touch.

Easy Pesto Pasta

Quick weeknight meals are a must in our house.  We work long days and want to spend time with the A Team at night, so we would like to be in and out of the kitchen as quickly as we can, but still cooking a meal that we can all enjoy.  So a good go to is pasta.  It cooks up quick, its hearty and just comforting.  I am a lover of all things pasta, but had never really experimented a lot with pesto until I moved out on my own and saw Rachael Ray do it.  Now I am hooked.  It just gives new life to some old pasta dishes.  This one is hearty and comforting and very rustic.

Ingredients

• 1 lb of your favorite pasta (We used radiatore.)
• 1 lb ground italian sausage (I love Johnsonville for this!) (If it's in a casing, remove the casing)
• 1 - 8.1 oz jar of pesto
• 15 oz of ricotta cheese
• 3 cups fresh spinach
• 2 cloves of minced garlic
• parmesean cheese (1/4 cup for the sauce and additional for topping)

Recipe

• Add water to your pasta pot and salt it.  (This is the only time you can add flavor to the pasta itself, so salt it!)  Bring to a boil and then add the pasta, stirring occasionally and cook until al dente (still has a bite to it).  Drain and set to the side.
• Brown the italian sausage in a skillet over medium heat, breaking it up with a wooden spoon while browning. Once browned, add in the garlic cloves and cook for 2 minutes.
• Add in the pesto and stir to combine.  Add in the spinach and allow to wilt down and stir into the meat mixture.  Add in ricotta and stir to combine.  Lastly, add in the parmeasan and allow to melt.
• Combine the pasta and the sauce in a large bowl, tossing to coat the pasta.  Serve topped with additional parmesean cheese.

Enjoy!

Misty

Southern Sunday: Crockpot Cube Steak

I sought out this recipe, because of the love I had for my husband's sweet MawMaw's steak and gravy she makes in her electric skillet.  It is so good, so comforting, so tender and just makes you know you are home with family.  I could never get it quite right until I perused Pintrest for a while and found some ideas and that helped me take this to the MawMaw level (and trust me that is a bar set quite high!).

And let me tell you this recipe is sooooo hard.  I mean you have to start out with this....

Wait....I thought you said it's hard.  Well it is.  Hard to wait for it to be done! :)  You are going to take the family package of cube steak, a packet of onion soup mix, 2 cans of condensed cream of mushroom soup, and water and throw it in a crockpot and let it go for 8 to 10 hours on low.  (or 4 to 5 hours on high).

But the smell and the wait (or weight...whichever)...trust me it's hard.

And it ain't a pretty girl, but man the taste is impeccable.  Try it out and put some Sunday South in your Mouth!!

Ingredients

• Family package of cube steak
• 1 packet of onion soup mix
• 2 cans of condensed cream of mushroom soup
• 1 cup of water (about 3/4 of a soup can full....no need to mess up another dish)
• A few good dashes of Worcestershire

Recipe

• Place it all in the slow cooker and let it go for about 8 to 10 hours on low (4 to 5 hours on high) and serve with smashed potatoes.  (Also great with rice or noodles.)

You're going to love it!!

Misty

{College Football Saturday} Fried Pickles

It's college football Saturday!!!  My favorite day of the week, because I am at home with A Team instead of at work and it means football food!  And a girl from the South just isn't having a real game day without fried pickles.  There just isn't much tastier and I have been challenged to make these and get batter to stick, etc., until now.  Now I have it and I am never letting it go!!  These are so tasty and could be used with pickles, pickled jalapeno slices, Wickles, etc.  (If you don't know what a wickle is, darlin' please PM me.  I need to open the door to something wonderful for you!)

So let's start out with saying this recipe has 3 parts that are key.

1 - Make sure you dry off the pickles first.  Just take them out of the jar and lay them in a single layer on a paper towel and then pat the top dry with another paper towel.  This will help the batter adhere much better.

2 -  This is truly a wet batter and not just a dredge in flour or cornmeal.  Again key.

3 -  Make sure your oil comes up to temperature each time.  It will lower when you add in a batch of food, so allow that to cook and remove it and then let it return to 375 degrees, before adding in the next batch.  This keeps everything cooking crispy.

So let's fry it up!

Get your oil on the stove in a heavy dutch oven.  I am using my 5 quart cast iron pot from the Pioneer Woman with a thermometer fixed to the side to keep up with the temperature.  I highly recommend a digital just because of the ease of reading.  This was fairly inexpensive at Walmart.  When heating your oil, you don't have to fling the burner all the way to high either.  It will take longer to get to temperature, but not blast off the stove either if you use medium to medium-high. :)  Remember knobs on the stove don't just go from off to high!  Learned that from Emeril.  I used vegetable oil for frying, but peanut also works great if you don't have a sensitivity/allergy.

Also note I have a lot of oil in this pot, because we were also frying wings (you can see those to the right of the pot).  You could use about 2 inches of oil for just these pickles with no problem.

Mix the batter, which consists of all purpose flour, water, cajun seasoning, Italian seasoning, and cayenne pepper.  You are going to mix the dry and then add in about 1/2 cup of water and stir.  The batter will be sticky like cookie dough at this point, so add a bit more water, about 1/4 cup at a time until it whisks smooth, but thick like a pancake batter.  Probably almost a cup total will end up being added.  You will be cooking up about 2 cups of pickles, so we are going to cook in batches.  Add in about 3/4 to 1 cups of pickles to the batter and toss around with your hand to coat.

You will shake off the excess and place the pickles in the full temperature oil and allow them to fry for 1 to 2 minutes, or until golden brown.  Remove them from the oil with a slotted spoon and allow to drain on a paper towel.  Allow the oil to return to 375 degrees F and repeat with remaining batch.  Serve immediately with Ranch for dipping.

Ingredients

• 2 cups of pickles, dried on paper towels
• Vegetable oil for frying
• 1/2 cup of all purpose flour
• 1 3/4 tsp of Cajun seasoning
• 1/2 tsp of Italian seasoning
• 1/4 tsp of cayenne pepper
• water

Recipe

• Fill a heavy dutch oven about 2 inches deep with oil and allow to heat to 375 degrees F.
• Combine flour, cajun seasoning, Italian seasoning, and cayenne pepper in a bowl. Whisk together.  Whisk in about 1/2 cup of water.  Continue to add small amounts of water (about 1/4 cup at a time) and whisking until the batter is smooth like pancake batter.  
• Add 1/2 the pickles and toss with your hand to coat with batter.
• Shake off the excess and carefully place the pickles in the oil. 
• Fry for about 1-2 minutes, or until golden brown.  Remove from oil with slotted spoon and allow to drain on paper towel.
• Allow oil to return to 375 degrees and repeat with remaining batch.
• Serve immediately with Ranch for dipping.

Enjoy!

Love~ 

Misty

Freezer Beef and Bean Burritos

Can you tell I love cooking for the freezer?  When I was pregnant with both members of the A Team, I stocked up our freezer with freezer meals.  It made bringing them home so much easier, because we had food prepped and ready for meals that were home cooked and I felt good about the ingredients.  You don't necessarily have to use low fat, low calorie items to make some healthy (in my opinion).  You can keep it clean and use full fat ingredients that are high quality.  Now that said, all things in moderation, regardless.  I mean dark chocolate is super healthy in a 1 ounce portion.  If you eat a bathtub full of it...well as amazing as that would be, you would probably lose that never-ending war with your waistband for good!  But there is something to be said for a bathtub full of chocolate, even if it does come at the cost of wearing a king-size bed sheet as clothing.  Because...the chocolate...

Where was I?  Oh yes!  Freezer meals!  So I am happy to keep things stocked up in my freezer that I am aware of what all is in it, they taste way better than most purchased products, and most of the time are much more budget-friendly.  And your freezer is the best preservation system ever, because you just throw it in there and walk away.  I love my freezer so much, I bought an extra one and filled that one up too!

For the beef and bean burritos, you can get wild with the ingredients if you want to add different items inside, change the beans, do a blend of beef and chirizo, or play up (or down) the heat level.  Get wild with it.  It's your freezer and your burrito! :)

To get started,  you will want to cook up some rice. I chose brown, but you can use white if you would like.  I use the 5 minute quick cooking rice, so I cooked up 1 cup of rice to 1 cup of water per the package instructions.  Set aside once cooked.  While the rice is cooking and cooling, you will want heat a TBSP of EVOO in a pan and add in your onions, peppers, and garlic.  Cook these until the onions are translucent and then add in your ground beef and season the mix with salt and pepper.  You will want to cook your beef until browned.  (I used 1/2 pound of lean ground beef.  You don't really need a lot of fat content here, so you could even opt for ground turkey or chicken if you so choose. )  Once beef is brown, stir in tomato paste and cook for about 1 minute.

Add in beans (I used black, but pintos would also be great here.) and 1 1/2 cups of water.  Bring to a boil and then reduce heat to medium and allow to simmer while mixture thickens, stirring occasionally, for about 10 minutes.  Stir in corn and allow to continue cooking for 5-7 minutes, stirring on occasion.

 
While this is simmering, grate up your cheddar cheese.  Ok...so I know they sell the cheese in a bag already shredded, and I use it too, but you won't regret grating your own.  The taste is better and so is the melting/consistency.  And it takes very little time to grate.  I grated up about 1/2 of a 1 lb block.  You are looking for about 2 cups worth. (Or maybe a little more if you are a cheese lover like myself.)

Once you are done cooking, you are ready for assembly.  Lay out a tortilla on a cookie sheet and using a 1/4 cup measuring cup, scoop out a 1/4 cup of the cooked rice and layer it on.

 
Next layer on the meat mixture.  Roughly 3/4 to 1 cup.

Next comes the cheese!  About 1/4 cup.

Now you will roll up the burrito.  Fold the sides over and keep tucking them as you roll.  Place on the cookie sheet, seam side down.  Repeat for the remaining 7.

Can I not roll a burrito like a boss?? :)

Once they are all assembled, wrap each one in plastic wrap and place them in a gallon zipper bag.  I recommend writing what they are and the reheating instructions on the outside of the bag, so it doesn't become a mystery freezer item!

Also if you so choose, you can eat them just as they are.  We ate 2 and froze 6.  Serve with sour cream and salsa!

When you are ready to eat, remove the burrito(s) from the freezer and remove the plastic wrap.  Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees for about 10 minutes or until crispy. 

These are a family favorite in our house!  Enjoy!

Ingredients

• 1 cup of brown rice, cooked (or your rice of choice)
• 1/2 pound ground beef
• 1 medium onion, finely diced
• 4 garlic cloves, diced
• 1 jalapeno, diced (remove seeds and ribs unless you like it hot)
• 1 Tbsp of EVOO
• 3 Tbsps of tomato paste
• Salt and Pepper
• 1 1/2 cups water
• 2 - 15 ounce cans of black beans, drained and rinsed (you could use pintos or a mix)
• 10 ounces of frozen corn kernels ( you could also use canned if its drained, just make sure its whole kernel)
• 8 - 10 inch/burrito size tortillas (we used wheat)
• 2 cups shredded cheddar cheese

Recipe

• Cook rice according to package and set to the side.
• In a large skillet, heat EVOO and add in onions, jalapeno, and garlic and cook until onions are translucent.  Add in ground beef, season with salt and pepper, and cook until beef has browned. 
• Stir in tomato paste, and cook for about 1 minute.
• Add in beans and 1 1/2 cups of water and bring to a boil.  Reduce to medium heat and simmer for about 10 minutes, allowing mixture to thicken and stirring occasionally.  
• Add in corn kernels and cook for another 5-7 minutes, stirring occasionally.
• To assemble the burritos:
• Layout a tortilla on a cookie sheet.
• Layer on 1/4 cup of rice.
• Next layer on 3/4 to 1 cup of meat mixture.
• Top with 1/4 cup of cheese.
• Fold sides of the burrito and begin rolling the burrito.  Keep tucking in sides as you roll.  Place on cookie sheet, seam side down and repeat with remaining 7 burritos.
• You can enjoy these now, or you can freeze.  If you freeze, wrap each burrito in plastic wrap and then place all inside a labeled gallon sized bag and put in freeze.
• To reheat:
• Remove burrito (s) from freezer and remove plastic wrap.
• Place on a microwave-safe plate and microwave on high for 3 minutes. 
• Transfer to baking sheet and bake at 450 degrees for about 10 minutes, or until crispy.
• Serve with sour cream and salsa!

Enjoy your freezer cooking!!

Love~

Misty

Freezer Breakfast Sandwiches = Easy (well easier) mornings!

Mornings...ughhh!  I have to get up pretty early to get myself ready, wake up the husband, get the A team up, everything gathered together and get us all out the door.  That, however, does not make me a morning person haha!  I still like to whine and complain and not want to speak to anyone until I have had a copious amounts of caffeine and possibly made it to about 9am.  But I am like most everyone else and have to drag myself out of the bed and get my day going.  Whether you are a stay at home mom, a working mom, heading out the door for a play date, or whatever the case may be, a quick breakfast  is essential to getting you up and going.

Now I have a confession.  I don't like breakfast food for the most part.  Sure, sugary yummy cereal is always acceptable, but it's probably not the best choice on a daily basis.  And I am not a proponent of just eating certain foods at any certain times of the day.  Meaning breakfast for dinner is perfectly fine, but so is other food for breakfast. I will never understand why people are fine with breakfast for dinner, but if you pop out a turkey sandwich for breakfast, people lose their minds!  But I guess I will just be a rebel like that, :)  But if you are a traditionalist and want breakfast food at breakfast time, then I may have a great solution for you.  It combines both breakfast and sandwiches, and you can cook up a batch, freeze it and then just microwave it when you are ready to go.  You can even take it out the door with you!  Could a busy person ask for anything better than this marriage?  I think not :)

So let's get started.  I tried to make these a little (and I use that term loosely because it does contain a large amount of butter!) on the healthy side using Multi Grain 100 calorie English muffins and nitrate free turkey bacon from Applegate Naturals.  If you aren't a turkey bacon fan, I encourage you to give this one a try as it's not like any you have typically tried.  It has the consistency of more like Canadian bacon or ham.  But if you still aren't sold, then you can use regular bacon, ham or whatever you choose.

So you will start out and cook up six slices of bacon set them to the side.  Next you will cook six eggs.  I chose to fry my eggs in some KerryGold Butter.  But you may want to go with scrambled or even egg whites.  I would just make sure you cook the yolks through and not leave them runny since we are freezing them.

Aren't they pretty? :)  Nothing is prettier than fried goodness!  Nothing!  Well A2 is (A1 is handsome....there is a difference and he will let you know!).

Set these to the side and let everything cool.  We are going to assemble and wrap the sandwiches, and you don't want them steaming while they are trying to freeze.

Once cooled, assemble the sandwiches by splitting open the muffins and layering an egg, the bacon (I cut mine in half and laid the 2 pieces side by side so they'd fit better.), and then a slice of cheese.  Top with the other piece of muffin.

Repeat with the remaining 5 sandwiches and then wrap in plastic wrap and store in a gallon zipper bag in the freezer.

When you are ready to eat, take out of the freezer and remove from the plastic wrap.  I place a paper towel folded on a microwave safe plate and then put the sandwich on top.  Microwave on high for about 1 minute, or until heated through.  Allow the sandwich to cool for a bit (about 1-2 minutes) and  Enjoy!!

Ingredients

• 6 English muffins
• 6 slices of turkey bacon (or pork bacon, ham, etc.)
• 6 eggs
• 6 slices of cheese (I used sharp cheddar.)
• Butter for frying the eggs (optional)
• Plastic wrap and zipper bag for storing

Recipe

• Cook the slices of bacon and set aside to cool.
• Fry eggs in the butter (or whichever method you prefer).  Set to the side and allow to cool.
• Split open the English muffins and assemble as follows:
• Bottom of muffin
• Egg
• Cheese slice
• bacon (I cut mine in half and layered on the 2 halves so they fit on the muffin.)
• Top of muffin
• Wrap the assembled sandwiches in plastic wrap and place all six in a gallon zipper bag and freeze.
• When ready to eat, remove a sandwich from the freezer and unwrap from the plastic.  Place a folded paper towel on a microwave safe plate and place sandwich on top of paper towel.
• Microwave on high for 1 minute or until heated through.
• Allow to cool for 1-2 minutes and enjoy!

Happy freezing!!

Love~

Misty

Corn Dog Muffins - Bringing a State Fair to a Kitchen near You

Corn dogs have to be an absolute staple as a kid (or an adult).  There is nothing more state fair -Americana than a good ole corn dog.  But all that frying, and sticks, and dipping, and yadda-yadda.  What momma has time for that?  Well not this one for sure! :)  I do good to buy the groceries most weeks, much less all that other nonsense!  So I went on a quest to find a quick solution that didn't involve just buying that frozen bag at the store that I have no clue what is in it and am quite sure I can do it better.  So the corn dog muffin was born.  Well reborn as this is a definite adaptation of a plethora of corn dog muffin recipes that are gracing the internet.

Quick note - this is not a sweet cornbread batter.  I don't understand sweet cornbread.  I was raised on savory cornbread and I will stay on savory cornbread.  So there! :)

So preheat the over to 425 degrees F and start out with a large mixing bowl (or more perfectly a batter bowl) and blend the corn meal, flour, and salt together.  In a small separate bowl, combine the egg, milk, and buttermilk and combine.  Now pour the wet into the dry and whisk to combine.  Slowly add in the melted (slightly cooled shortening) and whisk constantly.

Lightly spray 6 cups in a regular sized muffin pan and pour in batter until about 2/3 full.

Now add in the hotdogs.  I have littles, so I chopped up 2 hotdogs and put them in the muffins as chunks.  If you don't, then feel free to just cut one large piece and put it in the middle of the muffin closely resembling a corndog.

Place in the oven and bake for 12 to 15 minutes or until golden brown.

Note - I use self rising corn meal.  If you have all purpose, you can use that and then add in 1 Tbsp of baking powder and 1/2 tsp of baking soda.

Ingredients

• 1 cup self rising corn meal
• 1/4 cup shortening
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 whole egg
• 2 whole nitrate-free hot dogs, chopped (more if just inserting large pieces into the centers)

Recipe

• Preheat the oven to 425 degrees F and spray 6 cups of a regular size muffin tin.
• Melt shortening in the microwave and allow to slightly cool.
• Combine corn meal, flour and salt in a large batter bowl.  Whisk together buttermilk, milk and egg in another small bowl.  Pour the wet into the dry and stir together. Stir int he shortening, stirring constantly.
• Pour the batter into the prepared muffin cups, filling about 2/3 full.
• Place in chopped hot dog pieces (or large piece into the center).
• Bake for 12 to 15 minutes or until golden brown.
• Serve with mustard and ketchup!
• Enjoy!!

Let me know what you think!!

Love~

Misty

Chile Relleno Casserole I

Is there really anything to not love about Mexican food?  My goodness the goodness that comes with the cheese, sauce, peppers, chips....oh my soul!  I adore Mexican and love cooking it.  One of my most favorite dishes is Chile Rellenos.  Traditionally, they are stuffed with cheese, battered and fried and served in a light tomatoey sauce/broth.  Naturally, I sought out a way to make it a little more family/time friendly since I don't have tons of time or space to fry.  Also I wanted to add in some meat so it was a complete meal for my carnivorous side of the family.  Thus this casserole was born.

Now....I need to post a warning.  There are golden raisins in this.  Wait (brakes screeching..) what??  Did she say raisins? Yes I did.  There is a great little Mexican place close to me that incorporates these into some of their dishes and they are wonderful.  You will love it I promise.  It adds the tiniest punch of sweetness in the background and is just killer.  Trust me.  Have I ever led you wrong?  Maybe some of you shouldn't answer that!

I didn't do tons of photos along the way with this one since I plan on redoing this into another version.  I will take tons more step by step then.

Ingredients

• 8 large poblano peppers
• 6 roma tomatoes, coarsely chopped and cored
• 1/2 medium onion, coarsely chopped
• 1 clove garlic
• 1 lb lean ground beef
• 1 Tbsp extra virgin olive oil
• salt
• pepper
• 1 Tbsp Mrs. Dash Southwest Chipotle (could use taco seasoning)
• 1 tsp oregano
• 1/2 cup to 3/4 cup golden raisins
• 2 Tbsp butter
• 2 cups panko breadcrumbs
• 4 cups of shredded Chihuahua cheese (use monterey jack if you can't find this)

Recipe

• Set the oven to broil and lay the peppers out on a baking sheet.  Place them under the broiler for roughly 5 minutes on each side.  You want them to blister up but not burn.  Remove them from the oven and place immediately into a gallon zipper bag and seal.  Allow the peppers to steam inside the bag for about 10 minutes.  This will loosen the outer skin for easy removal.  After they have steamed, take a paper towel and rub the outside to remove the skins.  You don't have to remove every last piece, just some of the outer layer.  
• After removing the skin, you will cut off the top and butterfly them open.  Scrape the inside with a knife to remove the ribs and seeds.  Set peppers aside.
• To make the sauce, take the tomatoes, onion, and garlic and puree it in a food processor until smooth.  Heat the olive oil in a large pot on the stove and add the puree.  Simmer for 5 minutes, stirring occasionally and add salt and pepper to taste.  Keep warm until ready to layer.
• Brown the ground beef over medium heat until no longer pink.  Add in the oregano and Mrs Dash seasoning and stir over the hear until combined into the meat.  Next, add in the raisins and stir into the meat mixture.  Allow them to plump up (cooking for a couple of minutes).
• Melt the butter in a skillet and add in the panko stirring until they are combined.
• In a 9x13 casserole pan sprayed with cooking spray, begin by layering 4 of the peppers along the bottom.  Top with half the meat mixture, then half the cheese and then ladle half the sauce over the cheese.  Repeat with another layer of peppers, then the remaining meat, remaining cheese, and remaining sauce.  Top evenly with the breadcrumb mixture.
• Bake for approximately 30 minutes or until breadcrumbs are a golden brown.

Version II will contain a cornbread topping :)  (coming soon)

Love~

Misty

Leftover Halloween Candy Cookie Bars

So how many of you have a gallon size baggie of leftover Halloween candy at your house like we do?  We have our haul plus all the excess that wasn't eaten by trick or treaters this year, because there was not a great turn out due to terrible rainy weather.  So since I have continuously wanted to sit down and eat the entire bag in one sitting after a tough week and up all nighters with sick littles, I decided to turn it into something that I guess makes me feel not as bad as eating the whole bag :)  I am typically a clean eater, but come on...it was Halloween, soon to be Thanksgiving and then Christmas.  We all got to live a little sometimes!!  I say life is the 80/20 rule.  Eat right and stay the path 80% of the time.  The other 20%, eat a Snickers.....no one is looking and if they are they are jealous they aren't eating one too! :)  So on to the amazingness I created with a sack of candy.  I actually had a hard time getting these made because the hubby was try to eat everything along the way and wouldn't even wait for the bars to cool.

So here's the goodness to be turned into greatness....

 I forgot to show the brown sugar in this photo, but its in this mix too.  (I used light brown).  And I know you are eyeing that beautiful batter bowl in the background.  Yes, it is Pioneer Woman.  As are these beauties....

I am so messy when I bake. (hence the flour massacre) But this does call for 4 1/2 cups so its bound to end up on the counter at some point.  If you noticed in the above photos, I am using pudding mix in these cookies.  I add pudding mixes into tons of stuff, like cookies, cakes, etc.  I also use a lot of sugar free pudding mix in protein shakes (not the whole packet, but maybe a tablespoon) to create different flavors, like cheesecake or just to change it up in some way.  Pudding mix is a beautiful thing and has it's own special place in my kitchen, which is small...because it doesn't last long.  But trust me and try it and I promise you if you place whatever you make on your head, your tongue is gonna wanna reach up and slap your brains out! :)  Now let's get these bars made!

Ingredients

• 4 1/2 cups of all purpose flour
• 2 teaspoons of baking soda
• 2 cups of unsalted butter, softened (Prefer KerryGold Irish Butter...always)
• 1 1/2 cups packed light brown sugar
• 1/2 cup white sugar
• 2 - 3.4 ounce packages instant vanilla pudding mix
• 4 whole eggs
• 2 teaspoons of pure vanilla extract
• 2 cups of semisweet chocolate chips (1 regular size sack)
• 3 cups of chopped Halloween candy (I used all chocolate based - a mix of almond joy, kit kat, reese's cups, pecan pie m&ms and whoppers)

Recipe

• Preheat the over to 350 degrees F and line a cookie sheet/baking sheet with edges with parchment paper (lightly mist with cooking spray).  You will want the parchment paper a little longer then the pan to make for easy lift out.
• Sift together the flour and the baking soda in a large bowl and set to the side.
• Cream together with a mixer butter, brown sugar, and white sugar until well blended.  Next add in the pudding mix and blend well.  Beat in the eggs and vanilla until combined.  Then add the flour mixture in small batches, beating slowly to blend well.  
• After this is all blended, mix in the chocolate chips and 1 cup of the candy.
• Pour (or a better description might be to dump) the batter out onto the prepared baking pan and use your hands to press it flat until it is evenly spread out and touching the sides of the pan.  You want to try and get it even so you get even baking.
• Sprinkle the remaining candy over the top and press it down with your hands, just enough so it doesn't shake loose and this will help it maintain some of its shape when baking instead of just melting on top into large amounts of goo.  (nothing wrong with goo..just not the look we are working toward here.)
• Place in the oven on the center rack and bake for about 25 minutes or until the top is golden and the edges are beginning to brown.  

• Remove from the oven and allow it to cool completely.  (If you have cooling racks, you can use the parchment handles and place it there.)
• After cooling, slice into bars and fall in love :)

This I believe has taken me to a new level of wife since I have created a new vehicle for my husband to get candy, cookie, chocolate and goodness to his tummy :)  Let me know what you all think!!

Love & Cookies ~

Misty

College Football Saturday = Southern Caviar

I don't about where you are, but down south fall means pumpkin spice, color changes to the trees, boots, Uggs, and college football!  If you know me, you know I love football, especially in the form of the University of Alabama (Roll Tide Rolllllll!!!!).  But truth be told, I can find a happy place watching about any game on a Saturday.  And today it is a gray rainy day, and the A team is napping at the same time, so I am watching all things football!

One thing I love more than college football is tailgate food!  Small bites that pack a ton of flavor and that you can pretty much take with you to any tailgate, couch, or car outside the stadium.  What more could you ask for??  One of the easiest tailgate or even potluck items you can make is a dip.  Dips are awesome, because you really can't get it wrong.  Savory, sweet, smooth, rustically chunky....its all good and it's even better when you can get away from the mayo-based dips if you are going to be outside for a long time.  (Please don't get confused here.  I love mayo.  Almost scarily....so it isn't going anywhere.  Just sometimes need dips and items that can take the heat, especially early football season down south!)

This is a recipe about every southern lady knows and has their own take on.  I have had many variations and have come up with my own that makes us happy.  Get wild with it and make changes where you want too.  One change I see often is the incorporation of bell pepper.  My family pretty much likes bell peppers as much as a southern lady's hair like humidity.  So we leave that out and bump up the jalapenos, because we like the heat as much as your grandmother likes her AquaNet. (I have a lot of these sayings so prepare yourself!)  So mix this up, kick back with a big blanket and cheer on the Tide tonight!!  (Or whomever you root for, we welcome all affiliations here).


Ingredients 

• 2 - 15 ounce cans of black eyed peas, drained
• 1 - 15 ounce can of whole kernel corn, drained
• 1 - 10 ounce can of Rotel (or whatever brand of diced tomatoes & chilis you prefer)
• 1 - 4 ounce jar of diced pimentos, drained
• 1 - ounce bottle of Italian dressing
• 2 fresh jalapeno peppers diced (removed as many ribs and seeds to meet your desired heat level)
• 1/2 medium onion, diced

Recipe

• Combine all ingredients in a large bowl and stir.  Refrigerate overnight and allow flavors to combine (or at least a couple if you just can't wait all night!)

• Serve with corn or tortilla chips and Enjoy!!

Let me know if you love it!!

Love and Roll Tide!

Misty

Easy Crockpot Beef and Broccoli

I will be the first to admit, I am a sucker for Chinese food or a buffet.  Goodness how I love the yummy, saucy, fried amazingness that it contains.  Cream cheese wontons, sesame chicken, egg rolls, fried rice, beef and broccoli.  Oh my soul!!


I do not love the fact that it all goes straight to my waist though.  Ladled with sweet sauces and most things being fried and full of ingredients that aren't the best in the world, I went on a quest to find something that would bust the calorie bank and that I could be ok with feeding my family.  I think this mish-mash of things I found, coupled with the fact that it goes in the crockpot, accomplishes just that!  Now mind you, I did cook my broccoli in the crockpot, because I was just too busy that day to steam it and then just stir it in.  But you could definitely do that to preserve the brightness of the veggie and keep some crunch to it.  My oldest little isn't a fan of crunch so the longer I could cook it, the better for him, so I went with it.  Makes him happy, makes it easier for me...I mean it's pretty much a win-win.

And my gosh don't you adore these dishes?  Thanks Ree Drummond-The Pioneer Woman for making her beautiful collection that I know spend every leftover penny on.  (It's worth it!!!)  This is the teak set from Cowgirl Lace.  I don't just kinda love it....I REALLY love it.  I am still on the hunt for the Charlie cookie jar, so if you see it, please let me know!

Now on with the food!

Recipe

• 1.5 lbs of lean, thin cut steak  (flank is preferred, but if you can't find it or its too pricey, opt for a cheaper cut, like thinner round, etc.  You are cooking in the slow cooker so you don't have to use an expensive cut.)
• 1-2 cups of low sodium beef broth (opt for closer to the 2 cups if you are going to cook your broccoli in the slow cooker.)
• 2/3 cup of Liquid Aminos (I use Bragg's.  If you prefer here, you can use soy sauce but if you have never tried the liquid aminos they truly are quite awesome.)
• 1/3 Truvia brown sugar blend 
• 1 Tbsp of sesame oil
• 1 Tbsp minced garlic
• 1/4 to 1/2 tsp crushed red pepper 
• 4 cups of broccoli (I used frozen and just threw it in, no thawing...I'm low maintenance like that.)
• 1-2 Tbsps cornstarch mixed with 4 Tbsps cold water for thickening (make sure cornstarch fully dissolves)

1. Cut your steak into strips, roughly about 2 inches.  Add the steak, broth, aminos, brown sugar blend, sesame oil, garlic, and red pepper to the slow cooker, cover, and cook on low for about 4 hours.
2. Add the broccoli and continue to cook, covered on low for 2 more hours.
3. About 30 minutes before its completed the 8 hour cooking, take the cornstarch & water mixture and stir it into the cooker and let it cook the last 30 minutes (still covered).
4. Enjoy with some brown rice on the side!

Let me know what you guys think of this one.  Our family loved it!

Misty

Baked Chicken Cordon Bleu

Ahh what a week already!! I have survived teething, runny noses, work, cleaning, cooking..the list goes on and it's only Tuesday!  But I am very thankful for the fact that I have my littles running around now healthy and happy again.

It certainly has turned very fall down south.  Trees leaves turning, pumpkins, hay bales, mums, and corn stalks adorn yards and front porches every where.  Nothing gets me more in the mood for fall than football and comfort food.  However, both of those tend to have an effect on my waistline as football stresses me out causing me to eat and I eat the comfort food that is oh so yummy, and oh so expanding to the waist line!  So I am trying my best to indulge on occasion, but also to take some classics and tighten them up a bit.  One place to start is with a favorite of mine, chicken cordon bleu.  I adore this dish because it involves chicken and cheese.  Pretty much anything to do with cheese excites me.  I am excited that a Whole Foods is opening near us, because they have cheese samples.  It's a sickness really. :)

So my version is going to be baked and use a lot less of the fatty items we are used to in CCB, but it doesn't lack flavor and doesn't rely on artificial non-sense to make it healthier.  Just small portions of the bad stuff.

You will be using boneless, skinless chicken breasts, eggs & egg whites, hot sauce, panko bread crumbs with seasonings, Sargento thin sliced swiss cheese, nitrate free ham and a foil lined pan to cut down on the mess.  So go ahead and get the assembly set up!

Preheat your over to 350 degrees Fahrenheit.  Start out with the panko, black pepper, garlic powder and onion powder combined in a shallow bowl (I used a pie plate.).  Combine eggs, egg whites and hot sauce in another bowl.  Then lay out your ham and swiss so you aren't dipping in the packaging while assembling.  (You will need 2 pieces of ham and 2 pieces of cheese per chicken breast).

Now lay out your chicken and cut a pocket into the chicken, or butterfly it, making sure to leave it connected like a book in the back.  Place in ham and cheese and fold the chicken back over.

Next, dredge the chicken in the egg mixture and then place it in the Panko mix, pressing it firmly in the plate and then flip it over and press firmly again.  You may need to give the crumbs a little help to stick by pressing them with your hands.  Place the breaded chicken on your foil lined pan and then repeat until all the chicken is coated.

 After they are all coated, place them in the 350 degree over for approximately 30 to 40 minutes or until they reach an internal temperature of 170 degrees.  We decided to serve with a side of green beans.  Yum!!  It was a huge hit.

Make a note that in the recipe below, I used roughly 8 oz chicken breasts (raw).  These are the Tyson Trimmed and Ready Right Size portion containers.  I half this for myself and only eat about a 4 ounce portion with the beans which totals to be around 400 calories for the meal.  So just be mindful if you use these breasts, you may want to half it to keep the calorie count low.  I buy these larger portions because the hubby eats the whole thing :)

Ingredients

• 6 - 8oz boneless skinless chicken breasts (I used 2 packages, about 1.5 lbs each, of the Tyson Trimmed and Ready Chicken Breasts labeled Right sized portions)
• 12 slices of nitrate free ham
• 12 slices of Sargento Ultra Thin Swiss cheese
• 2 cups of panko bread crumbs
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 tsp of black pepper
• 1 egg and 3 egg whites
• 3 to 4 good dashes of Frank's Red Hot Sauce (you may wanna use less, or more, depending on your spice tolerance)

Recipe

• Preheat the over to 350 degrees Fahrenheit
• Foil line a large baking sheet and spray with cooking spray
• Combine panko, pepper, onion powder, and garlic powder in a shallow dish.
• Combine egg, egg whites, and hot sauce and whisk together in a bowl.
• Take each chicken breast, cut a small pocket and layer in 2 slices of cheese and 2 slices of ham, then fold the chicken back over the top.
• Place the chicken in the egg wash and then dredge in the breadcrumb mixture.  Continue until each breast is coated.  You may need to press the crumbs on with your hands.
• Lay each piece of chicken, not touching, onto the baking sheet and place in the oven and bake for 30 to 40 minutes or until their internal temperature reaches 170 degrees Fahrenheit.
• Enjoy!!

Let me know what you think! 

Love 

Misty

Easy Veggie Packed Crockpot Ziti

Catherine McCord you strike again!  I found this recipe and altered it only a tiny bit.  It is so easy and so yummy.  You literally dump it all in the crockpot and just walk away.  Could a busy mom ask for anything better?  I think not!  Well maybe other than the fact it is packed full of veggies and even the pickiest of picky will fall for pasta.  And honestly so will moms and dads, because it's pasta.  My mouth is actually watering as I type this :)

So again, make use of your food processor or box grater with this one as you will need to grate 2 small zucchini and a large carrot.  Dice your bell pepper and onion fairly small if you wish to keep them relatively hidden.  (This is also why I used a red bell pepper.  If you don't have a kiddo that is picky, you could just as easily use green.  In fact, around here, green is about half the price.)  Make sure the onion is a sweeter one too.  I have found those to be a little more pleasing to a picky palate.  And I won't judge you if you eat this, alone, when the kids are napping, with an entire loaf of bread.  In fact, I encourage it.  Moms need to find sanity where they can and I often find mine mixed into a large loaf of chewy bread hehe!

I used my Ninja 4-in-1 cooker for this.  If you have one, comment below and tell me why you love it :)  I'd marry mine if I could!

Ingredients

• 1 pound of ziti
• 2 small zucchini. grated
• 1 large carrot, grated
• 1 clove of garlic finely chopped
• 1 red bell pepper, chopped
• 1 small sweet onion, chopped
• 2 - 14.5 oz cans of diced tomatoes (opt for fire roasted if you see it)
• 1 - 15 oz can of tomato puree
• 1 tsp of salt
• 1/2 to 3/4 cup grated Parmesan cheese
• 3 cups of shredded mozzarella

Recipe

• Place everything, except 1 cup of the mozzarella into the slow cooker and stir to combine.
• Top with the remaining cup of mozzarella and place the lid on the cooker.
• Cook either 6 hours on low or 3 hours on high.
• Enjoy!!

Let me know how you like it!

Love

Misty

Kid-Friendly Toddler Approved Cheesy Broccoli Carrot Orzo (in 15 minutes!!!)

Is there really anything harder than getting a toddler to eat something?  I am certain there isn't.  I am certain that trying to fit myself into last year's skinny jeans is an easier task than convincing A1 to eat something that he has defiantly decided against.  He wasn't always a picky eater.  In fact, peas were his favorite.....but now....now if it is green he hates it.  Heck he may hate something today that he loved yesterday.  I have officially entered a war that I cannot win.  Or so I thought :)


I am not a huge fan of hiding veggies.  I think kids should learn that they can be yummy little delights, but sometimes you just have to decide to get them to eat.  So in comes this recipe.  I have an absolute love for Catherine McCord and the website Weelicious.  It has brought me so many recipes and ideas for recipes to please babies, toddlers and adults alike.  So when I stumbled upon the little gem below, I just had to try it.


As a busy mom (as so many of ya'll are), time is not just of the essence, but it's like gold.  You never have enough of it.  Whether its to play with the littles, cook dinner, do laundry, shop, take a shower, or sip an amazing cup of coffee (or glass of wine if its been that kind of day!).  After finally getting both littles down for a nap, and then having the baby pop right back up and land on my hip, I needed a quick and easy recipe that pulled in the veggies that are steadily rejected now.  So I turned to this recipe and made a couple of adaptations, and it is packed with flavor and just goodness.


Start out by making your food processor your friend.  I could honestly be a spokesperson for Ninja products.  I love them so.  I use their blender/food processor all-in-one for about darn near everything.  And the 4-in-1 cooker.....well you will see it make an appearance later in a post. 


Ok where was I?  OH YES!  The recipe! :)  So start with food processor and add in one shallot and one clove of garlic.  Pulse until you get a pretty fine chop.  Then add in your carrots and broccoli.  (My broccoli was frozen and it works out just fine, you just may want to cook it a little longer if it is.)  Blend until you get some fine chunks, like shown.  Be mindful to scrape the sides once or twice during blending.

You will want to use a large pot and melt 2 Tbsps of butter.  (Shout out to Ree Drummond for this awesome Pioneer Woman brand cast iron pot.  It's a doll and I highly recommend her line if you haven't tried it.)

After the butter has melted, add in 1/2 tsp of salt, the veggie puree, and 1 cup of orzo.  (If you have never tried orzo, its awesome for quick cooking.  It is the tiny rice shaped pasta).  Cook this mix for about 4 to 5 minutes, stirring continuously, as this will stick if you don't.

Next pour in 1 cup of water and 1 1/2 cups of low sodium chicken broth.  Let this go for about 10 to 15 minutes, just to get it thickened and let some liquid cook out.  If you use fresh broccoli this is about a 10 minute step.  Frozen, I'd go with 15.   Make sure you get a low boil on it.  Doesn't have to be an angry high bowl, but needs to bubble a bit.

Finally, add in about a 1/2 cup of grated Parmesean cheese.  I actually used a mix of Parm and Romano, and I think it was so good, but you can always go with just Parm.  Let that melt in and enjoy :)

So there you have a super quick and easy, kid-friendly meal.  Let me know how you and the kiddos like it!!  Don't forget to share the link and follow me on FB or Instagram!!


Love

The Captain of the A-Team or Mom or Misty


Adapted from Weelicious


Ingredients

• 1 small garlic clove
• 1 small shallot
• 1 cup baby carrots
• 1 cup broccoli florets (frozen or fresh)
• 2 tablespoons butter (try to find unsalted and I recommend KerryGold)
• 1 cup orzo
• 1/2 tsp salt
• 1 cup water
• 1 1/2 cups chicken broth (try to use low sodium here too...if you can't then hold off on the added salt until you taste test)
• 1/2 cup parmesan and romano blended cheese, grated

Preparation

1. Place shallot and garlic in food processor and pulse.
2. Add carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3. In a large stock pot, heat 2 tbsp of butter and sauté the chopped vegetables, raw orzo and salt for 4 to 5 minutes stirring continuously.
4. Add the water and broth to the pot and cook over medium heat for 10 minutes uncovered (15 if the broccoli was frozen), or until the liquid starts to evaporate and the mixture thickens.
5. Add the parmesan/romano cheese blend and stir to combine.
6. Enjoy it!!