Making Fresh Homemade Pasta

My amazing husband got me a pasta roller and cutter for Christmas. I have been asking for this for three years and I was so excited. If any of you have tried homemade pasta compared to the dried pasta there is nothing better. I started off with Fettucini Alfredo. This is my first time making pasta so I think I might change a few things for next time. So if any of you that are pros at Italian food have advice I would love to hear it. This is the recipe that came with my book.

Homemade Pasta

4 large eggs

3 1/2 cups sifted all purpose flour

1 tbs water

1 tsp salt

I used my kitchen aid with the hook attachment and mixed all the ingredients together except the water. Then just add the water at the end if it needs to come together more. Then I dumped it all out on my counter and kneaded it for a while. Now wrap it in seran wrap and put in the fridge for a couple hours.

After it comes out of the fridge cut a fourth off, dust with flour and roll out just a little bit with a rolling pin.

Now I have the kitchen aid pasta roller, spaghetti cutter and fettuccine cutter. You can buy these attachments by clicking the link below they are amazing!!

Kitchen Aid Pasta Attachment

So now we start with the pasta roller at 1, run your pasta through a couple times and repeat these steps going all the way up to 5 you can go thinner if you prefer. Now attach your fettuccine or spaghetti cutter. This is the fun part:

I don’t know what it is about this but it is such a stress reliever. So satisfying. Only cook fresh pasta for about 2 minutes.

Alredo

1/2 stick of butter

3 cloves of garlic super finely minced I use the minced garlic in a tube so I have a really smooth Alfredo

1 cup heavy cream

8 ounces Parmesan cheese

1 tsp pepper

Start with heating your butter and garlic so the garlic releases it’s flavor. Then add heavy cream. Stir for about 1 minute and add the Parmesan. This can take up to ten minutes to melt but continue to stir until you have a smooth consistency. That’s it!! Making your own Alfredo doesn’t have to be hard.

Now for spaghetti it’s even more satisfying. Do the same steps just add the spaghetti cutter.

I promise this is worth the money this is the best pasta. A friend of mine told me to add some olive oil next time to add some more flavor. I would love to here your suggestions.

Of course I had to have bruschetta as well since I’m having an italian day!

Happy Cooking!

Turkey Burgers and Roasted Asparagus

Turkey burgers always use to scare me for some reason. I always thought why would you eat a turkey burger when you could eat a regular burger. Well for one it is healthier and for two they are so delicious. I went off of a couple different recipes and combined them all to make my own.

Turkey Burger

1 lb Ground Turkey

2 Tbsp sour cream

1/4 cup feta

1/2 tsp garlic salt

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp pepper

1/2 tsp chili powder

Cook them tell both sides get brown in a saute pan. I serve these on hamburger buns with a sour cream sauce and grilled onions.

Sour Cream Sauce

1/4 cup sour cream

1/2 tsp paprika

1tsp garlic salt

Sprinkle of chili powder

sprinkle of pepper

Now for asparagus I like it cooked well like when you pick it up from the middle both sides hang down. Sprinkle olive oil and some seasoned salt over your asparagus on a baking sheet. Cook at 375 for 15 minutes or longer if you lime crunchy ends.

On a side note I never thought asparagus pee was a thing but it for sure is. Eat a side of asparagus and your pee will smell for 24 hours afterwards. Why is this? I have no idea. Haha! I think I was in denial before when I didn’t smell it.

The key to good cooking is alot about your pans. You can buy them here I go back and fourth between my saute pan and cast iron skillet

Saute Pan

Cast Iron

1 Week Left of Arbonne 30 Days. Grilled Chicken with Black Bean Mango Salsa

Sorry I have been missing in action lately. Between the holidays and traveling I am exhausted! We had to go to Tucson last week to celebrate the adoption of my niece.

My sister took care of this little girl in the NICU and they asked her if she wanted to be an emergency foster parent for her. My sister has never been a foster parent so this was a new big step for her. She fell in love with her as we all did and started the adoption process. Unfortunately it took up tell she was a year and 3 months to get this finalized. We all went through alot of heartache but now she is finally apart of our family and has the best mom ever.

As you can see I’m just a little bit happy to have my first niece. 😍😀

As for my Arbonne life if you have missed my earlier posts I am doing Arbonne’s 30 days to healthy living. I have lost 7.5 pounds and I have 1 week left. I think most importantly though I feel really good. I suffer from headaches and migraines I pretty much have one or the other every single day. About a week into this I pretty much stopped having them. This is such a big deal for me and I couldn’t be happier.

Losing weight has been so awesome as well. I sure that my momma friends on here can agree with me that having babies changes you. Unfortunately it changed me for the worst. If I’m being totally honest I have some saggy skin and stretch that look like a tiger attacked my stomach. And I know everyone says to embrace it and love it because you got you children from that. I wouldn’t change anything for the world!! I love my girls so much but I don’t have to love what happened I just have to accept it. At least losing has giving me a great confidence back that I haven’t had in a while. This can affect every area of your life and your relationships. Now the big step will be maintaining a relatively healthy lifestyle after this.

Grilled Chicken with Black Bean Mango Salsa

Chicken Marinade

2 boneless skinless chicken breasts

Sea salt and pepper to taste

3 cloves of garlic (minced)

1 tsp cumin

1/2 tsp dried oregano

Juice of 1 lime

Black Bean Mango Salsa

1/4 cup chopped red onion

2 Tbsp lime juice

1 Tbsp EVOO

1 Cup Black Beans (rinsed and drained)

1 Ripe mango (peeled add diced)

1/4 Cup minced fresh cilantro

1 Jalapeno (chopped)

I put the chicken in a saute pan because it is way to cold outside for the grill. Place the chicken over brown rice that I cooked with lime juice and cilantro with a little mango salsa on top. This was delicious and super healthy what could be better. I had to add ketchup of course to my daughter but she ate it. Haha

S’mores for Daddy and Lexi to end the night.

Cap’n Crunch Chicken Strips

This is a revolutionary idea!!! I think people have crusted chicken with all sorts of cereals but it never crossed my mind to use Cap’n Crunch. Why? I have no idea, because it’s genius. Some of my very favorite recipes come out of this book and I would highly recommend buying it. Just click this link for the Pioneer Woman’s Cookbook Come and Get It. This recipe is on page 102

Cap’n Crunch Chicken Strips

Delicious Scale- 10 out of 10

Husband Delicious Scale- 8.5 out of 10 (it just threw him off a little that it was sweet but he really liked it)

Prep Time- 30 minutes

Clean up- three dishes

This recipe is so easy you just dip chicken tenders in a flour mixture with salt and pepper, then into an egg mixture and last into crushed up Cap’n Crunch. Pan fry until it’s a crispy golden brown. I am being 100% honest in saying this is the best chicken tender I have ever had. I also love the added sweetness from the cereal and the crunch that you get is unlike any other. This is worth driving to the store tomorrow just to make this.

Your kids will have a hay day that you put cereal on chicken! So get them involved with crunching up the cereal. What kid doesn’t like banging things.

Happy Cooking

Pork Chops With Wine and Roasted Garlic

The Pioneer Woman talks alot of pan sauces and using the drippings from your meat to add more flavor. Well she’s 100% correct there is so much flavor in those drippings why waists it.

I believe wine sauces are utter bliss!! That flavor you just can’t get from anything else. I keep the white wines for chicken and fish and the red for beef. This was a first for me though. I have never used red wine with pork though so this was a first for me. This recipe is out of page 246 of the Dinnertime Pioneer Woman Cookbook.

Ingredients

20 cloves of garlic

4 Tbsp olive oil

Salt and pepper to taste

4 boneless pork chops

2 Tbsp butter

1 1/2 cups red wine

1 bay leaf

1/2 cup beef broth

1 Tbsp balsamic vinegar

Chives for garnish

Now I won’t give you anything more then the ingredients so I don’t give away Ree’s trade secrets. You’ll just have to buy her book to know how the magic comes together.

Now who else loves the smell of wine while it is cooking? It is the best!

Place your pork back in the sauce and let it simmer for a little while.

So delicious. The wine gives it such a richness the pork chops so desperately need.

Happy Cooking!

Crock Pot Southwest Chicken Chili

I am a huge fan of crock pot meals. I am a working mom of two kids and it really heps on the days that I work. I work three, twelve hour shifts and when I can’t get home in time to make dinner its so nice for a meal to be already ready for my family. I just recently had a baby and to prepare for that I made about 15 crock pot meals to put in the freezer before I had my daughter because who wants to cook after they have a baby? It honestly will make your life so much easier.

I have about 20 crock pot meals that I love and I will share them with you but this one is my favorite! So stay tuned. The best part of this recipe is how easy it is. I mean this is what’s in it….

1 1/2 pounds boneless skinless chicken breasts

3 cans petite diced tomatoes

2 cups medium salsa

1 can corn

2 cans black beans

1 package ranch seasoning

1 package taco seasoning

Cook on low 4-6 hours

Take the chicken out towards the end of the cooking time and shred it, place it back in the crock pot.

I love to serve this with lots of toppings like cheese, sour cream, tortilla chips and avocado.

This is so delicious its amazing that such good flavor could come from so little ingredients. Just to let you all know all of this does fit in a gallon freezer bag but its a tight fit.

On a side note look how cute my fall table is. I got these adorable leaf table mats and cute pumpkin center piece.

This is super important if your going to make crock pot meals by yourself to hold the bags open for you.

Click this link to get yours Holders

Happy Cooking!

Chicken Noodle Soup- cooking with my two year old

I made this over the weekend but haven’t had time to post yet. The weekend completely surprised us and decided to snow about an inch. No one was expecting this because the weekend before it was 80 degrees.

The leaves are still on our trees so the snow pulled all the branches down. Of course with cold weather you have to make some soup and my daughter loves chicken noodle.

Chicken Noodle Soup

  • 8 cups chicken broth
  • 1-2 cups chopped chicken
  • 1 large onion chopped
  • 3-5 Carrots chopped
  • 5-7 celery stocks chopped
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3 Tbsp butter
  • 1 Tbsp salt this will need to be adjusted if you are using salted chicken broth but mine was homemade so there was no salt
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1 tsp thyme
  • 1/2 tsp parsley
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 2 tsp pepper
  • 1/4 cup flour
  • 1-2 cups pasta of choice I used mini farfalle

Start with putting your aprons on this really helps your child feel special and involved.

Start with a large soup pot and saute the carrots, celery and onion in the butter. Wait until these are softened and then add flour and all your spices.. Stir! Please be very careful with your kids standing this close to a hot pan and open flame. A lot can happen when you walk away for just a second. Lexi loves to stir and when she puts spices in she always asks if she can “pat pat”. This just means she wants to hit the end of the spice bottle to make more come out.

Add chicken broth and chicken. I had this left over from my whole roasted chicken. Just take all the chicken off the bone that you can and throw the bones into a crock pot. Cover the chicken all the way up with water and cook on low over night. This chicken bone broth is so easy to make. This save you money on buying the broth at the store and its incredibly healthy for you.

Let this boil for 15 minutes. Then add milk and cream cook for 15 more minutes. Last add your pasta! Cover and cook for 10 minutes. Taste and see if you need to add any more spices.

Oh I forgot to tell you I added some broccoli in. When I make soup its also an opportunity to empty out the fridge so I put any random vegetable I have in the fridge in. This soup is so delicious and gets even more amazing after it sits in the fridge.

Happy Cooking

Terriaki Burgers

I am reposting this as its own post because it was stuck under another and it is so strange and amazingly good you guys have to try it.  This is on page 153 of the Dinnertime Pioneer Woman Cookbook.

Hawaniian Burger

Delicious Scale 9 out of 10

Husband Delicious scale 7 out of 10 (he wasn’t sure what to think of pineapple on his burger)

Prep Time 25 minutes

Clean up SEVERE but I have a tip, do all your cooking on the grill outside not on a flat top grill like I did.

The idea of this burger is genius to me. Teriyaki sauce on the burger kinda caramelizes and makes it so juicy. The sauce is teriyaki and mayo mixed together. How weird does that sound? This burger was already out of my comfort zone and then I added a grilled pineapple on top.  Add some provolone cheese and roasted bell peppers. What could be better?  Surprisingly I absolutely loved all these flavors together. When a burger drips down your hands, that makes a perfect burger. I paired this with sweet potato fries with a dipping sauce of Sriracha and mayo mixed together.

Best way to make fries quickly is to use a mandoline slicer. If you don’t have one of these, buy one.

I would like to tell you guys that I am getting cleaner and more organized with my cooking, but I’m not. If anyone has advice on how to be cleaner and more organized I’m all ears. Haha

Happy Cooking!! Try something new sometimes you will be pleasantly surprised

Whole Roasted Chicken

Is there anything better than roasted chicken? I don’t think so. I hope I’m not the only one that would love to just rip off the skin and just eat that, it is so so good. One of the other reasons I love roasted chicken is because I can make an amazing chicken noodle soup from soaking the carcass. Don’t worry I will do a post about that too because everyone needs that with this cold water coming.

Unrelated subject everyone thinks that Arizona in the United States is only super hot desert. Nope! This is the beautiful place that I live in fall.

And winter

We have every beautiful season here!

On to the main subject:

Whole Roasted Chicken

Cook at 450 for 15 minutes and 350 for about 1 hour to an hour and fifteen minutes until internal temperature reaches 165.

1 Whole Roasted Chicken

2 onions cut into quarters

1/2 stick of butter

1 Tbsp paprika

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 tsp Dash

Lemon juice from 1/2 a lemon and a couple tbsp of honey mixed together

I use a stone baking dish for this similar to this oneBaking Dish– click this link to get one!

Preheat your oven to 350.

Mix your softened butter with all of the spices.

Clean your chicken very well and pat dry.

Put your butter and spice mixture all over the chicken and put on top of a bed of onions in the baking dish.

Cook uncovered at 450 for 15 minutes. This helps crisp up the skin.

Then put the cover on cook at 350 and baste the chicken with the honey and lemon juice mixture every 15 minutes but do it really lightly so you don’t brush all the spices off.

Repeat this process until internal temperature reaches 165.

What a pretty bird!! Haha

I also made some gravy from the drippings, completely optional though.

Take all the chicken off the bone and put it in a crock pot with water covering the whole thing over night. You can make soup the next day or keep it in the freezer for whenever you need chicken broth.

This bone broth is actually extremely healthy for you as well. All the collagen is good for bone and joint health.

Happy Cooking!

Quinoa Caprese

Quinoa is one of my favorite ingredients to keep in my pantry. It is an absolutely wonderful substitute for rice and way healthier. Quinoa is a vegan and gluten free product that is high in protein. It also contains high amounts of fiber, antioxidants, magnesium and potassium. All essential for feeling great and looking your best. My husband even likes when I substitute it for rice because he likes the texture that it adds.

Some of my favorite recipes include:

  • Southwest Quinoa Stuffed Bell Peppers
  • Tabbouleh
  • Quinoa Burrito bowls
  • Quinoa Fried Rice
  • Quinoa Chili
  • Mexican Quinoa casserole (crock pot meal)
  • Quinoa Caprese

The list goes on and on but we will stop here with Quinoa Caprese. Let me know if anyone wants me to write a blog for the recipes on any of the above that your interested in. This recipe is on page 64 of the Dinnertime Pioneer Woman Cookbook. These are the two cookbooks I go through if anyone is interested in buying them. Dinnertime and Come and Get It

Quinoa Caprese

Delicious Scale- 9 out of 10

Husband Delicious Scale- 8 out of 10

Prep Time- 20 minutes

Clean up- Two easy pans

This recipe was really simple. It contains quinoa, (she used red quinoa) cherry tomatoes, fresh mozzarella, basil, balsamic, olive oil, salt and pepper. I also added cucumbers because I like the crunch.

Now let me as you this. Is there anything better then fresh mozzarella? I don’t think so it’s so creamy and delicious. I got to use some cherry tomatoes from my sister in laws garden and they were the perfect pop of sweetness for this salad.

Serve of the side of some roasted chicken and you have an amazing healthy dinner.