Cheesy, cajun-style farfalle

Tasty tasty and so easy.

Ingredients:

• 1 c. diced onion
• 1 c. diced green or red pepper.
• 1 lb. cajun sausage
• 2 c. farfalle pasta
• fresh ground pepper and pink Himalayan salt to taste. About a teaspoon of each should be enough.

Directions for cheese sauce: make a roux and add grated, sharp cheddar cheese until desired cheesiness is attained. Make your sauce first.

• 2 Tbsp all purpose flour
• 2 Tbsp bacon drippings*
• 1 c. sharp cheddar cheese, grated

*Olive or vegetable oil can be substituted.

1. Make your roux by heating the bacon drippins and then adding the flour, stirring often.
2. Add 1 cup sharp cheddar cheese, gradually
3. cover and set aside.

Directions:

Dice 1 c. onion, 1 c. red pepper.

Thinly slice 1 pound cajun sausage (halve the slices.)

Heat 2 tsp bacon drippings in large saucepan. You'll be mixing everything in this later.

Now, boil the water for pasta.

Saute onion for 4 minutes on medium heat then add bell pepper and cook until tender.

Add sausage last and cook on medium heat for another 8-10 minutes.

Your pasta water should be boiling now, so add the farfalle and boil until al dente.

When the sausage vegetable mixture is through sauteing, gradually add the pasta and cheese sauce and mix until desired consistency is achieved!

Sooooo goooood. This was supposed to be a quick snack to start with, but turned into a very tasty cajun-style pasta that can be enjoyed for lunch or dinner. Anthony actually gets excited about it now. It definitely deserves four of five stars. 

I am so happy now that I've added this to my blog. ^_^

Cranberry Orange Muffins

Hello, all! I've had a lot of time on my hands the past two days due to the icy roads, in the Mississippi Gulf Coast of all places, so I baked two dozen of these delicious cranberry orange muffins. I love anything paired with citrus, and that's especially including muffins! They are purrfect for anytime of the day and easy as pie to make. You might sleep walk into the kitchen and eat one. I wouldn't doubt it. 

So here's what you need:

makes a dozen small muffins

• 1/3 cup vegetable oil
• 3/4 cup soy or rice milk OR 1/4 cup orange juice + 1/2 cup milk
• 1 Tbsp water
• 1 3/4 cups unbleached all purpose flour
• 1/2 cup granulated sugar, divided (use unbleached organic cane sugar if possible)
• 2 1/2 tsp aluminum-free baking powder
• 3/4 tsp Himalayan pink salt
• 1 cup fresh cranberries, roughly chopped
• zest of 1 orange

I use Rumford because they hold the aluminum in my baking powder. 

First, mix your cranberries, sugar, and fresh orange zest.
Mix your dry ingredients and set aside.

flour...

salt...

baking powder...

and sugar! 

 

Whisk all dry ingredients and set aside.

Next, mix your wet ingredients in a large bowl because you will be mixing your batter in this one.

milk...

orange juice...

vegetable oil...

Oh, neat...

Whisk all of that and set aside for a sec...

Let's prepare the cranberries. I like to chop them so it seems like there is more.

Now you may chop your cranberries before you start mixing ingredients, which I choose to do, or after. I find it smoother to do it before hand. Go ahead and add the sugar and fresh orange zest while you're at it, too. I use just enough sugar to coat them, which is less than 1/4 c. You don't need as much as the recipe calls for, but I'd suggest trying it both ways. Maybe you like it sweeter. 

Mix in the sugar.

Next, gradually mix in flour mixture into the wet ingredients until just blended. Try not to over mix. 

Just a little bit at a time.

A well mixed muffin batter.

Gradually mix in the sugar, zesty cranberries.

MMMM. Get in the oven already so I can eat you.

Grease up the muffin pan. 

I use olive oil. You can use any type of vegetable oil, however.

Pop them babies in the oven at 400 degrees for 15-20 minutes. Mine were done in 15 minutes, with the tops just barely beginning to brown in tiny spots. That's the way uh huh uh huh I like em'.

Aw h'yea. So great. 

Wrap those tasty goodies for the go, but leave the wine at home...


(≚ᄌ≚)ℒℴѵℯ

Mexican Chuck Roast

So spice!

 featuring

Mexican-style shredded beef tacos!

So here's what you need:

• 3 lb chuck roast
• whole wheat or spinach tortillas*
• 1 tsp Himalayan pink salt
• 1 tsp ground black pepper
• 1 large onion, chopped
• 1 1/4 c diced green chili pepper*
• 1 tsp chili powder
• 1 tsp ground cayenne pepper
• 1 5oz bottle hot pepper sauce*
• 1 tsp garlic powder
• 1 1/2 tsp ground cumin
• 1 tsp paprika

* Regular flour tortillas are fine.

* I used serrano peppers because it's what I could get. Fresh jalapenos would be awesome too. 

* I used Tobasco Chipotle.

Now let's get started...

Salt and pepper the chuck roast and place it in a crockpot. I have a 4 quart and it worked fine for a 3 lber.

Add your seasonings, peppers, & chopped onion.

Gotta love seasonings!

Add enough water to cover 1/3 of the roast, a single beef bouillon cube, & cook on low for 8 hours.

After 8 hours, pull the roast apart.

Place shredded roast back into pot after scooping out onion and pepper pieces (put aside for taco toppings). Add 1/2 tsp additional cumin and 1 tsp paprika. Cook meat in juices for another 1 1/2 hour to soak up those juices. Bring out that flavor, baby.

Don't forget these traditional mex spices. They make all the difference in the flavor.

When it's all said and done, you may either freeze it or make these delicious tacos like I did. I diced a regular ole tomato, got fancy with spring mix, grated cheddar and mozzarella cheeses, salsa, and sour cream. For extra fire, throw some jalapenos on there. These are amazing and you can eat on it for days with two people. Big flavor and very spicey!

So easy! I'd rate it a four of five stars because my crockpot went bananas and burnt most of the juices before it said sayanora. It completely let me down.. At least my dear mother gave me one that belonged to my grandmother, which looks EXACTLY THE SAME. Very strange. It's funny how things work out. 

I hope you enjoyed this and decide to do it yourself. Cook it overnight or all day, and then eat for days.

(=^･ｪ･^=)

How much salt should I intake?

So there I am, trying to surf the internet for an amazing recipe to try for the blog and I came across this cranberry orange muffin recipe that I absolutely love to make. Well, the website provides nutritional information per serving, which is really nice, and I was enlightened to the fact each serving contained 229 mg of salt. It made me realize, wow, I don't know how much salt intake I actually need each day. So, I thought maybe you all were wondering as well if you didn't know. While we all  know the government has been warning us about it's dangers of causing high blood pressure, I never really have conversations about it with anyone. It's always just someone saying, "Well I like it. I don't care. I'mma keep usin' it. No regrets, yo." 
I needed to know so here is some current information for your enlightenment as well. 

Oh, and definitely look forward to cranberry orange muffins soon on the blog!
Article on salt intake from Authority Nutrition

Whole Grain Pizza

What you need:

yields two pies

Pizza crust

Available at Rouse's

• 3 1/2 cup of Bob's Red Mill Pizza Crust Whole Grain Mix*

• 2 tsp honey

• 1 1/2 cups warm water (110 degrees F/45 degrees C)

• 1 Tbsp dry active yeast (one pack you buy at the store 43 cents)

• 2 Tbsp olive oil

• 2 eggs

• 1 tsp Himalayan pink salt

• A little all-purpose or whole wheat flour for kneading dough (that crap will stick to your hands)

Pizza sauce

• 1 cup tomato sauce (canned)

• 1 6 oz can tomato paste

• 1 tsp Italian herbs

• 1 tsp Himalayan pink salt

• 1 tsp onion powder

• 1 tsp fresh ground black pepper

Instructions:

1. Dissolve honey in warm water and add yeast. Let sit for 10 minutes and it will start to look foamy.

2. Mix in olive oil, salt, and eggs.

See how it looks foamy?

3. Mix in pizza crust mix and it will start forming into dough. Remove dough from bowl and place on a flour covered surface. Knead for about 10 minutes or until the ball of dough becomes smooth. Place your dough in an oiled bowl and coat the surface. Wrap lightly in plastic wrap. Keep in a warm place until it doubles in size. I let it sit for 1 hour.

4. When the dough has doubled in size, tip it onto a flour covered surface and divide into 2 parts. Form each into a tight ball and let sit for another 45 minutes.

5. While waiting for your dough to rise get the pizza sauce going by combining the tomato sauce, tomato paste, herbs, and spices.

This is what I used

Now that your dough has risen, it's time to form the pizza crust!

6. Roll a ball of dough with a rolling pin until it will not stretch any further. Gently drape it over your knuckles and stretch it, pulling the edges out awhilst rotating the crust.

7. When you've stretched your crust to desired thickness, place onto a well oiled pizza pan and repeat with your second dough ball. Add your sauce and what ever toppings your little heart desires.

Look it's me arm!

8. Bake at 425 degrees F for about 16-20, or until cheese is melted and the crust is crispy and golden.

Pizza Power! ^_^

Overview

Anthony and I have decided that this whole grain pizza gets 3 of 5 stars. Be generous on the toppings! That is why I thought it could have been better, not that there is anything wrong with the actual crust recipe. Also, you can substitute whole wheat flour for Bob's pizza crust whole grain mix for something different. I am going to try it next time. I used Bob's mix because it is simple and easy and also gluten-free. Gluten-free is becoming the new black, so I thought this recipe would be helpful to people with hypoglycemic disorder. 

My toppings for this fabulous pie were fresh grated mozzarella cheese, feta cheese, cajun sausage (1/4 in. thick slices), jalapenos, baby portobello mushrooms, and pesto to top it off. There are so many variations that you can try! 

This recipe was time consuming, so I would suggest making your dough ahead of time and sticking it in the freezer for future use. When you want to make a tasty pie just pop it into the fridge to thaw for 24 hours.

Or you could fix it up with all the toppings and THEN stick it in the fridge for later.

Waaay better than Digiorno. 

Happy cooking, y'all. 

(.=^・ェ・^=)

Red Wine Marinated Chicken

Wow, what a quick and easy gourmet meal for all wine lovers. It is SO delicious. Anything cooked with wine only amps up the flavor! I've prepared this a couple times, and I have to say the second time was the best. I even paired it with creamy mashed potatoes and placed the chicken over some fields greens pouring the leftover reduction from the chicken marinade over the chicken as the final touch. MMM.Mmm.Mmmm. 

As you may notice, this is the first post of my food blog. Veddy Excite!

I'd say it's a good start to a new year of being organized and cooking more at home. Also, being connected with other folks who like to cook and contemplate reality. I know those are two unrelated things, but I hope this blog to grow to be not just about food, but all things related to food and maybe other interesting topics as well. Now let's get cookin'. 

( =①ω①=)

So here's what you need:

serves 2

• 2 chicken breasts

• 3 green onions

• 1/2 tsp chopped,fresh thyme

• 1 cup red wine

• 1/2 cup balsamic vinegar

• fresh ground pepper to taste

• Himalayan pink salt to taste

You don't absolutely HAVE to use fresh ground pepper or Himalayan pink salt. Regular-ass salt and pepper you buy at Walmart (hiss) or your local grocery mart ( :D) will do just fine. If your chicken breasts are thick, get some plastic wrap or plastic bag and flatten them even. That is how I like mine personally, and if you don't feel like doing that it is not required! ENJOY!

1. First, marinate your chicken with the wine and balsamic vinegar. I used a small glass baking dish since I had only two chicken breasts. Marinate for at least 2 hours in the fridge. 

NOTE* it doesn't hurt to marinate for a couple hours longer..just sayin'. Think of the flavor, man! 

2. Pour marinade into medium skillet at medium/high heat. Bring to a boil, then cook on medium heat for about 15 minutes. 

3. Go ahead and put your chicken in the skillet cooking it four minutes per side.

4. Add green onions. Cook another ten minutes

5. Stir in thyme and cook another 4-5.

Wala! Now you got some amazing chicken to eat. So easy! Enjoy, brothers and sisters. 

I suggest serving the chicken over field greens with creamy mashed potatoes. A french baguette loaf from your local grocery mart is a nice addition if you need some bread! Use unsalted butter too. It's just better for you and you wouldn't know the difference anyway.

Happy cooking ( =①ω①=)