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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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Gourmet Burger

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Gourmet Burger

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Ingredients:

  • 1 lb 80/20 ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Slap Ya Mama seasoning
  • 1/2 teaspoon black pepper
  • 4 slices Muenster or Swiss cheese
  • 4 sweet Hawaiian roll buns
  • 4 tablespoons truffle mayo
  • 8 slices bacon, cooked
  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon brown sugar

Instructions:

Caramelize the Onions:

  1. Heat the Butter:

    • In a large skillet, melt 2 tablespoons of butter over medium-low heat.

  2. Cook the Onions:

    • Add the thinly sliced onions and stir to coat them in the butter.
    • Cook the onions slowly, stirring occasionally, until they become soft and golden brown, about 20-25 minutes.
    • During the last 5 minutes, add the brown sugar and stir to combine.
    • Remove from heat and set aside.

Prepare the Burgers:

  1. Mix the Beef:

    • In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, Slap Ya Mama seasoning, and black pepper.
    • Mix gently until the ingredients are just combined.

  2. Form the Patties:

    • Divide the mixture into 4 equal portions and form each portion into a ball.
    • Place a ball of beef between two pieces of parchment paper and press down with a heavy skillet or burger press to flatten into a thin patty.

  3. Cook the Patties:

    • Heat a large skillet or griddle over medium-high heat.
    • Once hot, add the patties to the skillet.
    • Cook for about 2-3 minutes on the first side until well-browned and crispy.
    • Flip the patties and immediately place a slice of cheese on each patty.
    • Cook for another 1-2 minutes until the cheese is melted and the patties are cooked through.

Assemble the Burgers:

  1. Prepare the Buns:

    • Slice the sweet Hawaiian roll buns and toast them lightly on the griddle or in a toaster.

  2. Spread the Truffle Mayo:

    • Spread 1 tablespoon of truffle mayo on the top half of each bun.

  3. Add the Patties:

    • Place the cooked patties with melted cheese on the bottom half of each bun.

  4. Add Bacon and Onions:

    • Top each patty with 2 slices of cooked bacon and a generous portion of caramelized onions.

  5. Finish the Burger:

    • Place the top half of the bun with the truffle mayo on the burger.
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Homemade Butter Pancakes

Written by Chelsea on . Posted in Breakfast, Recipes. No Comments on Homemade Butter Pancakes

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Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 3/4 cups milk
  • 1 teaspoon vanilla extract (optional, for added flavor)
  • Extra butter for cooking

Instructions:

  1. Prepare the Dry Ingredients:

    • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

  2. Mix the Wet Ingredients:

    • In another bowl, beat the eggs.
    • Add the milk and melted butter to the beaten eggs. If using, add the vanilla extract as well. Mix until well combined.

  3. Combine Wet and Dry Ingredients:

    • Pour the wet ingredients into the bowl with the dry ingredients.
    • Stir gently with a whisk or spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

  4. Rest the Batter:

    • Let the batter sit for about 5 minutes. This helps the baking powder activate and makes the pancakes fluffier.

  5. Heat the Griddle:

    • Heat a griddle or large non-stick skillet over medium heat.
    • Add a small amount of butter to the griddle and spread it around to coat the surface.

  6. Cook the Pancakes:

    • Pour about 1/4 cup of batter onto the griddle for each pancake.
    • Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
    • Flip the pancake and cook for another 1-2 minutes, until golden brown and cooked through.
    • Adjust the heat as necessary to prevent burning.

  7. Serve:

    • Serve the pancakes warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.
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CinnaMON tOAST cRUNCH mARSHMALLOW tREAT

Written by Chelsea on . Posted in Desserts, Recipes. No Comments on CinnaMON tOAST cRUNCH mARSHMALLOW tREAT

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Ingredients:

  • 10 cups Cinnamon Toast Crunch cereal
  • 10 oz (1 package) mini marshmallows
  • 1 cup (2 sticks) salted butter
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the Pan:

    • Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray. You can also line the dish with parchment paper for easy removal.

  2. Melt the Butter:

    • In a large pot, melt the salted butter over low heat.

  3. Add Vanilla Extract:

    • Once the butter is melted, stir in the vanilla extract.

  4. Melt the Marshmallows:

    • Add the mini marshmallows to the pot.
    • Stir continuously until the marshmallows are completely melted and smooth.

  5. Combine with Cereal:

    • Quickly add the Cinnamon Toast Crunch cereal to the pot.
    • Stir until the cereal is evenly coated with the marshmallow mixture.

  6. Transfer to Baking Dish:

    • Pour the mixture into the prepared baking dish.
    • Use a buttered spatula or wax paper to press the mixture evenly into the dish. Be careful not to press too hard, as this can make the treats too dense.

  7. Cool and Set:

    • Allow the treats to cool completely at room temperature, about 1 hour. For quicker setting, you can refrigerate them for about 20-30 minutes.

  8. Cut and Serve:

    • Once set, cut the treats into squares or rectangles and serve.
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