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Author: Chelsea

Grinder Sandwich

Written by Chelsea on . Posted in Dinner, Favorites, Lunch, Recipes. No Comments on Grinder Sandwich

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Ingredients:

  • 1 Italian loaf bread
  • 8 slices of Muenster cheese
  • 1/2 lb (225 g) deli meats (such as salami, ham, and turkey)
  • 1/2 cup shredded lettuce
  • 1/2 cup sliced tomatoes
  • 1/4 cup sliced red onion
  • 1/4 cup banana peppers
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Butter for grilling

Instructions:

  1. Prepare the Bread:

    • Slice the Italian loaf horizontally, creating a top and bottom half.
    • If the loaf is very large, you might want to cut it into manageable sandwich sizes before proceeding.

  2. Prepare the Spread:

    • In a small bowl, mix together the mayonnaise, Dijon mustard, red wine vinegar, olive oil, dried oregano, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.

  3. Assemble the Sandwich:

    • Spread the mayonnaise mixture evenly on both halves of the bread.
    • Layer the Muenster cheese slices evenly on both halves of the bread.
    • On the bottom half of the bread, layer the deli meats (salami, ham, and turkey).
    • Add the shredded lettuce, sliced tomatoes, red onion, and banana peppers.

  4. Grill the Sandwich:

    • Close the sandwich with the top half of the bread.
    • Spread a thin layer of butter on the outer sides of both the top and bottom of the sandwich.
    • Preheat a large skillet or griddle over medium heat.
    • Place the sandwich on the skillet, pressing down gently with a spatula.
    • Cook for about 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is melted. You may need to cover the skillet with a lid for a minute or two to help the cheese melt properly.

  5. Finish and Serve:

    • Remove the sandwich from the skillet and let it rest for a minute.
    • Use a sharp knife to cut the sandwich into individual servings.
    • Serve immediately and enjoy!

Tips:

  • If your skillet is not large enough to fit the entire sandwich, you can cut it into smaller sections before grilling.
  • Pressing down gently with a spatula while grilling helps to achieve a crispy texture on the outside.
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sausage egg and cheese biscuit

Written by Chelsea on . Posted in Breakfast, Recipes. No Comments on sausage egg and cheese biscuit

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Ingredients:

  • Biscuits:
    • 1 can of refrigerated biscuit dough (8 biscuits)
  • Sausage:
    • 8 sausage patties
  • Eggs:
    • 8 large eggs
  • Cheese:
    • 8 slices of cheese (cheddar, American, or your choice)
  • Butter or oil (for greasing the griddle)
  • Salt and pepper (to taste)
  • Optional:
    • Hot sauce
    • Ketchup

Equipment:

  • Blackstone griddle
  • Spatula
  • Basting cover (optional, for melting cheese)
  • Knife

Instructions:

  1. Preheat the Blackstone Griddle:

    • Preheat the griddle on medium-high heat (around 375-400°F).

  2. Cook the Biscuits:

    • Lightly grease the griddle with butter or oil.
    • Place the biscuits on the griddle, spacing them out evenly.
    • Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a spatula to flip them halfway through. If they are browning too quickly, reduce the heat slightly.

  3. Cook the Sausage Patties:

    • While the biscuits are cooking, place the sausage patties on another part of the griddle.
    • Cook for about 3-4 minutes on each side, or until they are browned and cooked through. Use a spatula to press down occasionally to ensure even cooking.

  4. Fry the Eggs:

    • Once the biscuits and sausages are done, clear a space on the griddle and add a bit more butter or oil.
    • Crack the eggs directly onto the griddle. Season with salt and pepper.
    • Cook until the whites are set. For sunny side up, cook without flipping. For over easy or over hard, gently flip the eggs and cook for an additional minute.
    • After flipping the eggs, immediately place a slice of cheese on top of each egg to allow it to melt slightly while the egg finishes cooking.

  5. Assemble the Biscuits:

    • Carefully slice each biscuit in half using a knife.
    • Place a sausage patty on the bottom half of each biscuit.
    • Place the cheese-topped egg on top of the sausage patty.
    • Cover with the top half of the biscuit.

  6. Melt the Cheese (optional):

    • If you want the cheese to be extra melty, place the assembled biscuits back on the griddle and cover with a basting cover for about a minute or until the cheese melts.

  7. Serve:

    • Serve immediately while hot. Add optional toppings like hot sauce or ketchup if desired.
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Creamy Tuscan Pasta

Written by Chelsea on . Posted in Dinner, Favorites, Recipes. No Comments on Creamy Tuscan Pasta

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Ingredients:

  • 8 oz (225g) pasta (penne or fettuccine work well)
  • 1 lb (450g) Italian sausage (casings removed)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) chicken broth
  • 1 cup (120g) sun-dried tomatoes, chopped (drained if oil-packed)
  • 3 cups (90g) fresh spinach
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and pepper, to taste
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional, for a bit of heat)
  • Fresh basil (for garnish, optional)

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Add the pasta and cook according to the package instructions until al dente.
    • Drain and set aside.

  2. Cook the Sausage:

    • In a large skillet or pan, heat the olive oil over medium heat.
    • Add the Italian sausage, breaking it up with a spoon as it cooks.
    • Cook until browned and no longer pink, about 5-7 minutes.
    • Remove the sausage from the pan and set aside, leaving some of the fat in the pan.

  3. Prepare the Sauce:

    • In the same pan, add the chopped onion and cook until soft and translucent, about 3-4 minutes.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    • Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.
    • Stir in the heavy cream and bring to a gentle simmer.
    • Add the sun-dried tomatoes and Italian seasoning. Let it simmer for a few minutes until the sauce thickens slightly.

  4. Combine and Finish:

    • Add the cooked sausage back into the pan.
    • Stir in the fresh spinach, letting it wilt into the sauce.
    • Add the cooked pasta to the pan, tossing to coat in the sauce.
    • Sprinkle in the grated Parmesan cheese and stir until melted and well combined.
    • Season with salt, pepper, and red pepper flakes (if using) to taste.

  5. Serve:

    • Serve the creamy Tuscan pasta hot, garnished with fresh basil if desired.
    • Enjoy!
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Beefy Enchilada Tortellini

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Beefy Enchilada Tortellini

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Ingredients:

  • 1 pound ground beef
  • 1 package (20 oz) cheese tortellini
  • 1 can (10 oz) enchilada sauce (mild, medium, or hot based on preference)
  • 1 can (10 oz) Rotel (diced tomatoes and green chiles)
  • 1 medium onion, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • Sour cream, for serving (optional)

Instructions:

  1. Cook the Beef and Onion:

    • In a large pot or deep skillet over medium-high heat, add the ground beef and diced onion.
    • Cook until the beef is browned and the onion is soft, breaking up the meat as it cooks.
    • Drain any excess fat if necessary.

  2. Add Seasonings and Rotel:

    • Add the chili powder, cumin, garlic powder, salt, and pepper to the beef and onion mixture. Stir to combine.
    • Add the can of Rotel (including the liquid) and the enchilada sauce. Stir to combine.

  3. Add Tortellini and Simmer:

    • Add the cheese tortellini to the pot or skillet and stir gently to ensure the tortellini is covered with the sauce.
    • Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for about 10-12 minutes, or until the tortellini is tender and cooked through. Stir occasionally to prevent sticking.

  4. Add Cheese:

    • Sprinkle the shredded Mexican blend cheese over the top of the mixture.
    • Cover the pot or skillet again and cook for another 2-3 minutes, or until the cheese is melted and bubbly.

  5. Garnish and Serve:

    • If using, sprinkle the chopped fresh cilantro over the top.
    • Serve hot, with sour cream on the side if desired.

Tips:

  • Adjust the spice level by choosing the appropriate heat level of Rotel and enchilada sauce.
  • For extra creaminess, you can stir in a little cream cheese or heavy cream before adding the shredded cheese.
  • Garnish with additional toppings like sliced green onions, diced avocado, or jalapeño slices for added flavor and texture.
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Chili

Written by Chelsea on . Posted in Dinner, Lunch, Recipes. No Comments on Chili

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Ingredients:

  • 2 1/2 lbs of ground beef (80/20)
  • 1 onion, finely chopped
  • 4 cloves of garlic, minced
  • 1 can (14.5 oz) of diced tomatoes
  • 1 small jar of Cajun Power Chili Starter
  • 1 cup beef stock or broth
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp Slap Ya Mama seasoning
  • 1 tsp garlic powder
  • 2 bay leaves

Instructions:

  1. Prepare Ingredients:

    • Finely chop the onion.
    • Mince the garlic.

  2. Cook the Beef:

    • In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s browned and fully cooked. Break it apart as it cooks.
    • Drain any excess fat.

  3. Add Aromatics:

    • Add the chopped onion to the pot with the ground beef. Cook for about 5 minutes, or until the onion is soft and translucent.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.

  4. Add Spices:

    • Stir in the chili powder, paprika, cumin, black pepper, salt, Slap Ya Mama seasoning, and garlic powder. Cook for 1-2 minutes to let the spices bloom.

  5. Add Liquids and Tomatoes:

    • Pour in the diced tomatoes (with their juices), the small jar of Cajun Power Chili Starter, and the beef stock or broth.
    • Stir well to combine.

  6. Simmer:

    • Add the bay leaves to the pot.
    • Bring the chili to a boil, then reduce the heat to low.
    • Cover and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

  7. Adjust Seasoning:

    • Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or other spices to your liking.

  8. Serve:

    • Remove the bay leaves before serving.
    • Serve hot, with your favorite chili toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.
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foods to eat while sick

Best Foods To Eat When Sick

Written by Chelsea on . Posted in Blog. No Comments on Best Foods To Eat When Sick

The Best Foods to Eat When You’re Not Feeling Well

We’ve all experienced those days when we’re not feeling our best. Whether it’s a cold, the flu, or just general fatigue, the right foods can make a big difference in how quickly we recover and how comfortable we feel. This blog post will guide you through the best foods to eat when you’re not feeling well, helping you nourish your body and speed up your recovery.

1. Chicken Soup

Chicken soup is a classic comfort food for a reason. It’s warm, soothing, and packed with nutrients that can help you recover from illness.
  • Why It Helps: The broth helps keep you hydrated, the chicken provides protein for energy, and the vegetables supply essential vitamins and minerals.
  • Tip: Add garlic and ginger for an extra immune boost.

2. Ginger Tea

Ginger tea is an excellent remedy for nausea, sore throat, and congestion.
  • Why It Helps: Ginger has anti-inflammatory and antioxidant properties that can help ease symptoms and boost your immune system.
  • Tip: Add honey and lemon for added soothing effects and vitamin C.

3. Oatmeal

Oatmeal is gentle on the stomach and provides lasting energy.
  • Why It Helps: Oats are rich in fiber, which can help regulate your digestive system, and they also contain vitamins and minerals that support immune function.
  • Tip: Top with bananas and a drizzle of honey for added nutrients and natural sweetness.

4. Bananas

Bananas are easy to digest and can help replenish lost nutrients.
  • Why It Helps: They are high in potassium, which can help replace electrolytes lost during illness, and their natural sugars provide quick energy.
  • Tip: Eat them plain or blend into a smoothie with yogurt and honey.

5. Yogurt

Yogurt is a probiotic-rich food that can help maintain gut health.
  • Why It Helps: Probiotics in yogurt can help restore the balance of good bacteria in your gut, which is especially important if you’ve been taking antibiotics.
  • Tip: Choose plain yogurt and add fresh fruit to avoid added sugars.

6. Toast and Crackers

Simple carbohydrates like toast and crackers are easy on the stomach.
  • Why It Helps: They can provide a source of quick energy and are less likely to cause nausea.
  • Tip: Opt for whole grain versions for added fiber and nutrients.

7. Leafy Greens

Leafy greens like spinach and kale are packed with vitamins and minerals.
  • Why It Helps: They are high in vitamin C, iron, and fiber, all of which are important for maintaining immune health and overall energy levels.
  • Tip: Add them to soups, smoothies, or simply sauté with a bit of olive oil and garlic.

8. Citrus Fruits

Citrus fruits like oranges, grapefruits, and lemons are rich in vitamin C.
  • Why It Helps: Vitamin C is crucial for immune function and can help reduce the duration of colds.
  • Tip: Drink fresh-squeezed orange juice or add lemon to your water for a refreshing boost.

9. Broth-Based Soups

Broth-based soups are hydrating and easy to digest.
  • Why It Helps: They help keep you hydrated and provide electrolytes and nutrients without being too heavy on the stomach.
  • Tip: Choose low-sodium broths and add plenty of vegetables and lean proteins.

10. Herbal Teas

Herbal teas like chamomile, peppermint, and echinacea can be very soothing.
  • Why It Helps: Different herbs offer various benefits, such as calming effects, digestive aid, and immune support.
  • Tip: Enjoy with a spoonful of honey for added benefits and sweetness.
When you’re not feeling well, nourishing your body with the right foods can make a significant difference in your recovery. These foods are not only gentle on your system but also packed with nutrients to support your immune function and help you get back on your feet. Remember to stay hydrated, rest as much as possible, and listen to your body’s needs.