Thursday, October 27, 2016

Chicken Bacon Mac

2 teaspoons salt (more if you like)
1 pound dried elbow macaroni (whatever kind of pasta works)
1/2 cup unsalted butter
5 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
6 cups grated mild cheddar cheese
1/4 cup grated Parmesan
2 cups cooked shredded chicken
6 pieces cooked bacon crumbled up


Preheat oven to 400°.
Cook pasta per box instructions.
Heat butter in a extra large sauce pan, then sprinkle in flour stirring consistently for 4 min.
Slowly add in milk with a whisk.
Slowly bring to boil while whisking.
Add seasoning, mustard, salt and pepper.
Fold in cooked chicken.
Drain the pasta and add it to the pot with the cheese sauce and stir till it's well coated.
Transfer macaroni mixture to a Pam sprayed baking dish and place on a rimmed baking sheet.
Sprinkle bacon on top.
Place in oven cook for 22 to 25 min.

Remove let cool and serve.

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Thursday, October 20, 2016


Pizza dough or biscuit dough
1 1/4 cups mozzarella cheese
1/4 cup ricotta cheese
3/4 cup pepperoni
2 tablespoons butter melted
1 tablespoon olive oil
1 teaspoon crushed garlic
1/4 cup pizza sauce for dipping

Preheat over 375°.
Roll dough onto lightly floured surface making a 16 x 10 rectangle.
On half of the rectangle spread ricotta cheese,
Sprinkle pepperoni and mozzarella cheese on top.
Fold over, shaping it into a crest shape while doing so.
Using a fork pinch the sides closed.
Mix olive oil, melted butter and garlic together and spread on top.
Cut three 1/2 in vent holes on top.
Place on cookie sheet and place in oven to cook for 30 minutes.
Remove from oven and serve with pizza sauce.

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Friday, October 7, 2016

Crock-Pot Dirty Sausage Rice

2 packets Mahatma long grain Spanish rice
12 oz Farmer Johns Beef Smoked Sausage
2 cups chicken stock
1 cup water
2 cans black beans
2 tablespoons butter

Spray Pam in the Crock-Pot.
Place chicken stock, butter, beans, water, rice and beef in Crock-Pot.
Put Crock-Pot on high for 4 hour to cook.
Cut sausage into rounds, then in half *so they are bite size.
Scoop and serve.

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Thursday, October 6, 2016

Nectarine Jam

2 lbs nectarines chopped (not peeled)
1 3/4 cups sugar
1 tsp lemon juice
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a large sauce pan.
Simmer for 30 min, stirring occasionally.
Skim foam off top and ladle into jars.
Process in boiling bath for 10 min as jarring instructions.

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Friday, September 30, 2016

Homemade Creamer

1¾ cups whole milk
14 oz sweetened condensed milk *the link will take you to my own recipe
2 tablespoons caramel syrup *it's your choice on the syrup from chocolate to butter scotch
*If you are making my condensed milk then just add in the whole milk and syrup to the saucepan at the end of cooking.
If not, using a medium saucepan set the stove to medium high heat. 
Pour in milk, condensed milk and syrup.
Heat till simmering and then take it off.
Let cool completely and store in an airtight container. *If you don't if may warp the plastic container.

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Thursday, September 29, 2016

Zoodle Chicken Lo-Mein

1/2 cup reduced sodium chicken broth
1 tablespoon reduced sodium soy sauce
1/2 tablespoon rice wine
1 tbsp cornstarch
1 tablespoons water
 2 medium zucchini, ends trimmed
1 boneless skinless chicken breast, cut into cubes
Salt substitute to taste
2 teaspoon canola oil, divided
2/4 cup bok choy
1 cup carrots
½ cup celery
2 scallions
1/2 tablespoon grated fresh ginger
3 garlic cloves, chopped or pressed
1/4 cup chopped peanuts

In a medium bowl, combine the chicken broth, soy sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth. Set sauce aside.
Using a mandoline fitted with a julienne blade, cut the zucchini into long spaghetti-like strips, set aside.
Using mandolin again with julienne blade, cut the carrots and the bok choy.
Chop the celery into square pieces.
Slice the scallions diagonally.
Cut and season chicken and sprinkle with salt substitute.
Heat a large nonstick wok over high heat. When hot, add 1 tsp of the oil and the chicken cooking about 2 to 3 minutes. Set aside.
Add the remaining oil, bok choy, carrots, scallions, ginger and garlic. Cook 2-3 min until tender but still crisp, set aside with the chicken.
Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.
Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, about 2 minutes.
Add the chicken and vegetables to combine.
Then serve in two - three bowls and sprinkle with peanuts.

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Friday, September 23, 2016

Sweetened Condensed Milk

2 cups whole milk
¾ cup sugar *or you can substitute honey, or agave but it won't be as thick.

Pour milk, sweetener in a medium saucepan over medium-low heat and bring to a low simmer.
Whisking this mixture constantly as it cooks.
Continue to simmer, and whisk, until milk has reduced by half, about 30 minutes.
Allow to cool completely.
Then store in a airtight container in the refrigerator for up to 1 week.*
*I make creamer out of mine as soon as it's done, so it will be stored in an old cleaned out creamer bottle from the store.

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