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Broccoli Tortellini Alfredo

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Broccoli Tortellini Alfredo

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Ingredients:

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 cup parmesan cheese, grated
  • 1 cup cheddar cheese, shredded
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Slap Ya Mama seasoning
  • 2 cups broccoli florets
  • 1 lb cheese tortellini

Instructions:

  1. Prepare the Broccoli and Tortellini:

    • Bring a large pot of salted water to a boil.
    • Add the broccoli florets and cook for 2-3 minutes until tender-crisp. Remove with a slotted spoon and set aside.
    • In the same pot, cook the cheese tortellini according to the package instructions. Drain and set aside.

  2. Make the Alfredo Sauce:

    • In a large skillet, melt the butter over medium heat.
    • Add the chopped onion and cook until soft and translucent, about 3-4 minutes.
    • Add the minced garlic and cook for an additional 1 minute, until fragrant.
    • Sprinkle the flour over the onion and garlic, stirring constantly, and cook for 2 minutes to form a roux.
    • Gradually whisk in the heavy whipping cream and milk, ensuring there are no lumps.
    • Bring the mixture to a gentle simmer, stirring continuously until it thickens, about 5-7 minutes.

  3. Add the Cheese and Seasonings:

    • Stir in the grated parmesan cheese and shredded cheddar cheese until melted and smooth.
    • Season the sauce with salt, black pepper, garlic powder, and Slap Ya Mama seasoning, adjusting to taste.

  4. Combine and Serve:

    • Add the cooked broccoli and cheese tortellini to the skillet, gently tossing to coat everything in the Alfredo sauce.
    • Cook for an additional 2-3 minutes until heated through.
    • Serve the Broccoli Tortellini Alfredo immediately, garnished with extra parmesan cheese and a sprinkle of black pepper if desired
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Stew Rice & Gravy

Written by Chelsea on . Posted in Dinner, Favorites, Recipes. No Comments on Stew Rice & Gravy

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Ingredients:

  • 1.5 lbs stew meat, cut into bite-sized pieces
  • 1 large onion, diced
  • 2 tablespoons vegetable oil (for browning meat)
  • 3 tablespoons vegetable oil (for roux)
  • 3 tablespoons all-purpose flour
  • 4 cups water or beef stock
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon cumin
  • 2 cups jasmine rice
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Cook the Jasmine Rice:

    • Rinse the jasmine rice under cold water until the water runs clear.
    • In a medium pot, bring 4 cups of water to a boil.
    • Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
    • Fluff with a fork and set aside.

  2. Brown the Stew Meat:

    • In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
    • Add the stew meat in batches to avoid overcrowding, and brown on all sides.
    • Remove the browned meat from the pot and set aside.

  3. Cook the Onions:

    • In the same pot, add the diced onions and cook until they are soft and translucent, about 5 minutes.

  4. Simmer the Meat:

    • Return the browned stew meat to the pot with the cooked onions.
    • Add the water or beef stock, Slap Ya Mama seasoning, garlic powder, black pepper, salt, and cumin.
    • Bring to a boil, then reduce the heat to low and cover.
    • Let the stew simmer for 1.5 to 2 hours, or until the meat is tender.

  5. Make the Roux:

    • In a mixing bowl, combine the 3 tablespoons of vegetable oil and 3 tablespoons of flour. Stir until it forms a smooth paste.

  6. Add the Roux to the Stew:

    • Gradually stir the roux mixture into the simmering stew.
    • Continue to simmer the stew for another 10-15 minutes, stirring occasionally, until the gravy has thickened.

  7. Serve:

    • Spoon the jasmine rice onto serving plates.
    • Ladle the stew meat and gravy over the rice.
    • Garnish with chopped fresh parsley if desired.
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Butter Garlic Pasta

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Butter Garlic Pasta

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Ingredients:

  • 8 oz angel hair pasta
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Slap Ya Mama seasoning
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions:

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil.
    • Add the angel hair pasta and cook according to the package instructions until al dente.
    • Reserve 1 cup of pasta water, then drain the pasta and set aside.

  2. Prepare the Butter Garlic Sauce:

    • In a large skillet, heat the olive oil over medium heat.
    • Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
    • Add the butter to the skillet and let it melt, stirring occasionally.

  3. Season the Sauce:

    • Once the butter is melted, add the garlic powder, red pepper flakes, Slap Ya Mama seasoning, and Italian seasoning to the skillet.
    • Stir to combine and cook for another 1-2 minutes.

  4. Combine Pasta and Sauce:

    • Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
    • If the pasta seems dry, gradually add the reserved pasta water a little at a time until the desired consistency is reached.

  5. Season to Taste:

    • Season with salt and pepper to taste.
    • Continue to toss the pasta until everything is well combined and heated through.

  6. Serve:

    • Transfer the pasta to serving plates.
    • Garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
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Breakfast Burrito

Written by Chelsea on . Posted in Breakfast, Favorites, Recipes. No Comments on Breakfast Burrito

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Ingredients:

  • 2 large potatoes, diced
  • 4 large eggs
  • 4 slices of bacon
  • 4 sausage links
  • 1 cup shredded cheese (cheddar or your favorite blend)
  • 4 large flour tortillas
  • 1/2 cup chipotle aioli
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions:

  1. Prepare the Potatoes:

    • Heat a tablespoon of olive oil in a large skillet over medium heat.
    • Add the diced potatoes, season with salt and pepper, and cook until golden brown and crispy, about 15-20 minutes, stirring occasionally.
    • Remove the potatoes from the skillet and set aside.

  2. Cook the Bacon and Sausage:

    • In the same skillet, cook the bacon slices until crispy. Remove and place on a paper towel to drain excess fat.
    • Cook the sausage links in the skillet until fully cooked, then slice into bite-sized pieces.

  3. Scramble the Eggs:

    • In a bowl, whisk the eggs with a pinch of salt and pepper.
    • Heat a little olive oil in the skillet over medium heat and add the eggs.
    • Scramble the eggs until fully cooked, then remove from heat.

  4. Assemble the Burritos:

    • Lay out the flour tortillas on a flat surface.
    • Spread a tablespoon of chipotle aioli on each tortilla.
    • Divide the browned potatoes, scrambled eggs, bacon, sausage, and shredded cheese evenly among the tortillas.

  5. Roll the Burritos:

    • Fold in the sides of each tortilla, then roll up tightly from the bottom to form a burrito.
    • For a crispier burrito, you can toast them in the skillet for 1-2 minutes on each side until golden brown.

  6. Serve:

    • Cut the burritos in half, if desired, and serve with extra chipotle aioli on the side.
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Classic Potato Salad

Written by Chelsea on . Posted in Favorites, Featured, Recipes. No Comments on Classic Potato Salad

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Ingredients:

  • 4 large potatoes
  • 4 large eggs
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon Slap Ya Mama seasoning
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste

Instructions:

  1. Boil the Potatoes:

    • Peel and cube the potatoes into bite-sized pieces.
    • Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
    • Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 10-15 minutes.
    • Drain and set aside to cool.

  2. Boil the Eggs:

    • Place the eggs in a small pot and cover with cold water.
    • Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10-12 minutes.
    • Drain and transfer the eggs to a bowl of ice water to cool. Once cooled, peel and chop the eggs.

  3. Prepare the Dressing:

    • In a large mixing bowl, combine the mayonnaise, mustard, Slap Ya Mama seasoning, garlic powder, salt, and pepper. Mix well until smooth and creamy.

  4. Combine Ingredients:

    • Add the cooled potatoes and chopped eggs to the bowl with the dressing.
    • Gently fold the ingredients together until everything is well coated with the dressing.

  5. Season to Taste:

    • Taste the potato salad and adjust the seasoning if needed by adding more salt, pepper, or Slap Ya Mama seasoning.
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Garlic Parmesan Chicken Pasta

Garlic Parmesan Chicken Pasta

Written by Chelsea on . Posted in Dinner, Recipes. No Comments on Garlic Parmesan Chicken Pasta

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Ingredients:

  • 1.5 lbs chicken breast, cubed
  • 1 tsp Slap Ya Mama seasoning
  • 1 tsp garlic powder
  • 2 cloves minced garlic
  • 1 bottle (12 oz) Buffalo Wild Wings Parmesan Garlic Sauce
  • 1 jar (15 oz) Alfredo sauce
  • 1 cup milk
  • 12 oz pasta (penne or fettuccine recommended)
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions:

Crock Pot Method:

  1. Prep the Chicken:
    • Season the cubed chicken breast with Slap Ya Mama seasoning, garlic powder, salt, and pepper.
  2. Combine Ingredients:
    • In the crock pot, add the seasoned chicken, minced garlic, Buffalo Wild Wings Parmesan Garlic Sauce, Alfredo sauce, and milk. Stir to combine.
  3. Cook:
    • Set the crock pot on low and cook for 3-4 hours, or until the chicken is cooked through and tender.
  4. Add Pasta:
    • About 30 minutes before serving, cook the pasta according to the package directions until al dente. Drain and add the pasta to the crock pot. Stir to coat the pasta with the sauce.
  5. Add Cheese:
    • Stir in the shredded cheddar cheese until melted and well combined.
  6. Adjust Seasoning and Serve:
    • Taste and adjust seasoning with salt and pepper if needed. Once the pasta is heated through, serve the Garlic Parmesan Chicken Pasta hot. Enjoy!

One Pot Stove Method:

  1. Prep the Chicken:
    • Season the cubed chicken breast with Slap Ya Mama seasoning, garlic powder, salt, and pepper.
  2. Cook Chicken:
    • In a large pot or deep skillet, heat a bit of oil over medium-high heat. Add the seasoned chicken and minced garlic. Cook until the chicken is browned and cooked through.
  3. Add Sauces and Milk:
    • Reduce the heat to medium and add the Buffalo Wild Wings Parmesan Garlic Sauce, Alfredo sauce, and milk. Stir well to combine.
  4. Cook Pasta:
    • Add the pasta directly to the pot. Make sure the pasta is submerged in the sauce. If needed, add a bit more milk or water to cover the pasta. Bring to a simmer.
  5. Simmer:
    • Cover and cook, stirring occasionally, until the pasta is cooked to your desired tenderness (about 15-20 minutes). Make sure to stir frequently to prevent the pasta from sticking to the pot.
  6. Add Cheese:
    • Stir in the shredded cheddar cheese until melted and well combined.
  7. Adjust Seasoning and Serve:
    • Taste and adjust seasoning with salt and pepper if needed. Once the pasta is tender and the sauce has thickened, serve the Garlic Parmesan Chicken Pasta hot. Enjoy!
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