Tag Archives: creamy

Acorn Squash

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Acorn Squash

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If you’re anything like me, acorn squash is probably a bit foreign. I know the first time I decided to try one, I had no idea how hard they were to cut into and that I should’ve sharpened my knife first. I didn’t know what it would taste like and wasn’t sure if I would like it because I know I don’t care for butternut squash. But boy, was I surprised at how delicious it was! Do you like Yukon gold potatoes? If so, you’ll love acorn squash. Do you love mashed potatoes or baked potatoes? That’s how I want you to think of acorn squash. Not that horrible cauliflower substitution for mashed potatoes, but a deliciously creamy and healthy substitution for a potato obsession. This recipe will be like healthy mashed potatoes, but feel free to change it up and serve with cheese and a little sour cream for a “baked potato” version!

Ingredients:
Acorn squash
Olive oil
Garlic salt
Pepper
1 T butter

1. First and most important, sharpen your biggest kitchen knife. If you have a dull knife, you won’t cut through this bad boy, trust me on that.

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2. Now you’re going to scoop out the seeds. I love my grapefruit spoon for this, but a regular spoon will work too if you don’t have one.

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3. Now put your acorn halves on a baking sheet and drizzle olive oil on both sides.

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4. Now bake on your center rack in a 400 degree oven for about an hour. You’ll know it’s done when you can easily stick a knife in it just like a baked potato.

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5. Now scoop out the inside of the squash into a mixing bowl. Add garlic salt and pepper to taste and your tablespoon of butter.

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6. Mix together and serve just like mashed potatoes! Soooo good!

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The Best Hot Chocolate Mix Ever

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The Best Hot Chocolate Mix Ever

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I know that’s a pretty ballsy claim, but it’s true! My husband likes to put a scoop of hot chocolate in his coffee every morning and we were going through Swiss Miss like no one’s business! Then I took a look at the ingredients and things like “corn syrup solids” and “hydrogenated oil” weren’t making me feel too great about him drinking it daily. So I tried a few recipes online and still wasn’t too happy with the taste of the mixes. I found plenty of delicious recipes for stovetop hot chocolate, but I needed something in a dry mix for his coffee, so I came up with my own recipe and to me, it’s absolutely perfect. Also, I’m sorry I don’t have any awesome pictures of my hot chocolate in a neat mug with marshmallows on top, so I’ll let you feast your eyes on this “mug shot” instead.

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My sister got this for me for Christmas and it’s absolutely perfect! Ok, let’s get down to business.

Ingredients:
1 c MILK CHOCOLATE chips (notice I said milk chocolate, not semi-sweet)
1 c powdered sugar
1/4 c cocoa powder (I used Hershey’s)
3 c powdered milk (instant non-fat)

1. Put the chocolate chips in a food processor and pulse until fine crumbs. Then add the rest of your ingredients and blend until it’s a smooth powder. That’s it! You can store in a Tupperware with a snap top for delicious hot chocolate anytime!

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Two ways to enjoy this hot chocolate mix:
1. Add 1/3 c to 1 c hot water or milk, stir, and enjoy.
2. This is the best way and definitely decadent… Add 1/3 c to 1 c hot half and half with a splash of vanilla. Omg it’s out of this world!

Beef Stroganoff

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Beef Stroganoff

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Back in college I used to eat frozen dinners all the time, and this was one of my favorites. Thankfully, I’ve learned to cook since then and no longer shop in the frozen meals section. But I was craving beef stroganoff the other night and thought I could make it myself! You can use practically any beef for this. I used the “boneless family steak” cut from the 40% off clearance meat section of my grocery store. I have no idea what cut of beef “family steak” is, but when I figure it out, I’ll let ya know! You can use top sirloin or ground beef for that matter in this recipe.

Ingredients:
1 sweet onion
1 package of mushrooms (8 oz – 10 oz)
2 cups beef broth (about 75% of a box)
2 garlic cloves
1 stick of butter
1-1.5 lbs beef
12 oz (1 bag) egg noodles
4 T flour
Splash of worchestishire sauce
Splash of wine (optional)
Splash of heavy whipping cream (optional)
Salt and pepper

1. I forgot to take a picture (oops), but take about a tablespoon of butter and melt it in a hot skillet for your steak you’ve seasoned with salt and pepper. Cook your steak until pink in the middle, then take out and let it rest. Leaving the juices in the pan, now throw in 1/2 of your butter and chopped onion and cook for about ten minutes. I like to let the onions go first so they get a little golden before adding the mushrooms.

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2. Now add your mushrooms, garlic, a few dashes of Worchestishire sauce, the rest of your butter, and salt and pepper. Cook for another ten minutes or so until everything is golden and delicious.

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3. Are you drinking wine while making dinner? Lean over your sauté pan and spill some wine from your cup into the veggies and deglaze your pan. If not, you can skip this part, but it makes it soooo yummy 🙂 Oh, hello Mr. Box!

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4. Now add your flour to the pan and stir around for 3-4 minutes. You want the flour to thicken up your veggies and cook a little bit before adding your liquid.

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5. Now add 2 cups of beef broth and allow this to come to a boil. While you’re waiting for this to happen, go slice up your steak into this bite sized strips.

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6. Once it’s boiling, add your steak strips to the pan and turn the heat down to a simmer. This will continue to cook the meat and make the meat tender. Also, it gives the flour a chance to thicken up the sauce. Allow to simmer 20-30 minutes. Now is a good time to start your noodles if you want everything to come out at the same time.

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7. Lastly, and this is optional, add a splash of heavy whipping cream to your pan. It’ll take this sauce into a creamy heavenly perfection. Ahh, so good 🙂 If you don’t have heavy whipping cream, a few dollops of sour cream will do or 1/2 and 1/2. Or you can omit entirely if you’d like. Taste for salt and pepper needs before serving over egg noodles. It’s so perfect 🙂

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Green Bean Casserole

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Green Bean Casserole

Green Bean Casserole

Are y’all so excited for Thanksgiving? I can hardly wait! I’ve been looking forward to this delicious meal for the last month, and I’ve been prepping to get everything ready for the big day. This green bean casserole is creamy, cheesy, and so yummy! I am going to freeze it today and then take it out of my freezer Wednesday night before Thanksgiving and let it defrost in the fridge overnight. It’s one of those side dishes I can easily prepare ahead of time so I’m not swamped doing everything the day of.

Ingredients:
2 frozen bags of whole green beans
1 large sweet onion
2 cloves garlic
1/2 stick of butter
1 jar of pimentos or 1/4 c roasted red bell peppers chopped
8 oz Velveeta
2 oz cream cheese
1 can cream of mushroom
6 oz (1 can) French’s fried onions
Salt and pepper
Cayenne pepper (optional)

1. First boil your green beans in salted water for about 10 minutes. You want them cooked all the way through, just not so cooked that they’re soggy and limp like canned green beans. Bleh! Fresh is what makes all the difference in this recipe. Once they’re done, drain and set aside.
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2. Meanwhile, saute your onions, garlic, butter, salt, and pepper over medium heat until they start to turn golden. -13

3. Once your onions are done, add your cream of mushroom, cream cheese, Velveeta, and roasted red peppers to the pan. Also add a pinch of cayenne pepper if you want to. You’ll want to watch this and stir often so it doesn’t burn on the bottom.
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4. Once that’s all melted and smelling delicious, add 1/2 your can of fried onions to this and stir together.
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5. Now add your creamy mix to the green beans and stir together gently.
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6. Lastly, sprinkle the last of the fried onions over the top of the green beans and bake at 350 for 30 minutes.
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Enjoy 🙂