Browsing Category

Game Day

Crockpot Pulled Pork

Yum

The weather has been absolutely brutal. When I get home it’s so cold and dark the last thing I want to do is cook. This easy crock pot dish was the perfect winter pick me up. It sings of summer, and was basically ready when I got home. All I needed to do was add some finishing touches and dinner was done. I was trying to find a decent recipe that didn’t call for a can of soda and used ingredients I had already had on hand. Honestly this recipe is so low maintenance, it was perfect for a super busy and super cold work week. It calls for only a few simple ingredients that you probably already have on hand. I adapted a bit and really didn’t find it necessary to measure anything I just sort of threw it all in and it came out great! It also made great left overs….and another awesome recipe coming your way later this month.

Crockpot Pulled Pork

Crockpot Pulled Pork

Ingredients

Instructions

  1. Add all of the ingredients to your slow cooker. Place the water in first followed by the rest of the ingredients. Cook on low for 8 hours. Shred and let sit for 10 minutes. Enjoy!
  2. To make the coleslaw, I just threw together some shredded cabbage and carrots, about 1/2 cup mayo, 2 tbsp sugar, and 2 tbsp vinegar. Salt and pepper to taste.

Notes

Recipe barely adapted from Lauren Greutman.

The Ultimate Rice Krispie Treat

Yum

Ok, who relaunches a new-ish blog during the Holiday baking season? I do!! Ok, here’s the thing, I love dessert, I love sweets, but that’s not all. I felt sort of stuck with the former blog. I wanted to be able to share all the things that interest me. I mean sure, my sweet tooth leads me to share a lot of baked goods, but I also love to cook, and sew, and knit, and garden. I’m a mom, my family is so important to me and I wanted to feel like I could share all of that here. So with that, I’m excited to share my new blog Live Everyday Fresh. The concept behind this is everyday is a new start. Be it with food, family, crafts, life. I’ve updated most of my social media sites, and will slowly be updating things on here as well. I could have waited and did a fancy unveil, but honestly, why wait? I was too excited and frankly missed posting here.

So now that I got all of that out of the way, I wanted to share a fun and easy treat. Honestly this treat is best consumed on any occasion, but let’s call them a fun and great holiday treat. I titled these “The Ultimate Rice Krispie Treat” mainly because they are seriously delicious and with the extra marshmallows tossed in, this treat is serious business. I wish I could say that I had the utmost self-control when I made these, but I didn’t. I ate more than I will willingly admit here, but I enjoyed every single one.  I made these a while back and thought they would make the best treat for my son’s fourth birthday party. It takes no time to put them together.

The Ultimate Rice Krispie Treat

The Ultimate Rice Krispie Treat

Instructions

  1. Line a 9x13 inch baking dish with foil and spray with cooking spray. Set aside.
  2. In a large stockpot, melt butter and 16 cups of marshmallows over low heat. Stir until the mixture is smooth. Remove the pot from the heat and stir in the vanilla and salt. Stir in the Rice Krispies. Fold in the remaining 4 cups of marshmallows.
  3. Pour the mixture into the prepared baking dish. Flatten the mixture so that it spreads evenly throughout the baking dish. I found the easiest way to do this is to lightly spray a piece of parchment paper with cooking spray. Use that to gently push the mixture into the baking dish so that it evenly spreads throughout the baking dish.
  4. Let the mixture sit in the baking dish, at room temp, for 30 minutes. Once set, remove from the baking dish and peel back foil. Slice the treats into rectangles or squares. Enjoy!

Notes

This recipe is from Brown Eyed Baker

You Are The Cheese To My Macaroni

Yum

It’s Friyay and I’m sharing the world best mac and cheese recipe. Legit, you are going to love this. I always default to a copycat type version of Panera’s mac and cheese. It’s easy, delicious, and definitely hits the spot when you are craving a mac and cheese dish. But, I recently branched out. I mean I ask my son to try new things, I can only do the same. Also, it’s mac and cheese so it can’t be bad. It definitely was not. This dish was super easy. I think the homemade breadcrumbs on top made this feel like quite a process for a weeknight meal, but I promise you, it’s not. While you prep the pasta water, I grated the bread in my food processor. I got the crumbs all situated and while they were toasting, I changed out the attachment in my food processor so I could grate the cheese that way. The pasta is effortless and the sauce is super quick and easy. Very low maintenance and that toasty topping is worth the extra step.

Mac and Cheese with Garlicky Breadcrumbs

Mac and Cheese with Garlicky Breadcrumbs

Instructions

  1. To make the breadcrumb topping, process the torn bread pieces in your food processor until they have become medium-fine crumbs. In a large skillet, melt the butter over medium-low heat. When it foams, add the garlic and cook, stirring untul the garlic is very fragrant but has not browned. About 1-2 minutes. Add the breadcrumbs to the pan and increase the heat to medium. Cook, stirring often, until toasty and browned, about 7-9 minutes. Stir in the salt and pepper. Remove from the heat and transfer to a large plate to let cool. Stir in the grated Parmesan.
  2. Heat the oven to 425 degrees F. Bring a large pot of water to a boil. Cook the pasta according to the package directions, reducing the cooking time by one minute. Drain, rinse, and toss with the olive oil.
  3. In a large heavy saucepan melt the butter over medium-high heat., Add the flour and cook, whisking constantly, until it is a light golden brown, about 5 minutes. Gradually add the milk a little but at a time, whisking each time until fully incorporated before adding more. You will add it slowly at first and then add in larger quantities. Add in the cheese whisking until smooth and well incorporated. Whisk in the black and cayenne pepper.
  4. Stir the pasta into the cheese sauce. Adjust the seasoning as necessary. Pour the mixture into a 9x13 inch baking dish. Top with the breadcrumb mixture. Bake until the topping is browned and crisp and the cheese sauce is bubbling about 8-10 minutes.

Notes

From Everyday Annie, originally from Chrissy Teigen’s Cravings

Game Day Eats

Yum

As the weather gets cooler, kind of, and various sports are starting up, I felt like making my first chili of the season was appropriate. I’ve tested a few different recipes in the past and this concoction that I made seems to satisfy all the flavor requests, a hint of sweetness, slight spice, and more veggies! That last one is my request. It’s also fantastic if frozen or eaten as leftovers. What’s more, this is a perfect crockpot dish. I just brown the meat the night before and then toss everything into the crockpot before I head to work. When I get home, dinner is done. Perfect! I generally eat mine with a healthy side of tortilla chips, but you could opt for some corn bread, or even have a little over some brown rice or quinoa. This chili is super filling so a little goes a long way, too.

Instructions

  1. Brown meat in heavy stock pan over medium high heat. Once cooked through, add in the onion, green pepper, jalapeno, mushrooms and garlic. Cook until the vegetables are softened, about 8-10 minutes. Add in seasoning, beans and sauce and let simmer for at least an hour.

Notes

Grilled Corn Guacamole

Yum

 

When I meet someone that doesn’t like guacamole, I immediately think you have guac to me kidding me. (har har…..) In all seriousness, if I could write an entire blog post in avocado and guacamole references, I would absolutely do that.  Like that phase that people went through with kale. Adorning their cars and items with stickers professing their love for kale. I would do so for an Avocado. I saw a mug the other day that said “relationship status: Avocado” Yes!!!! I need that in my life. Which brings me to today’s post. If you could not already tell, it’s an avocado recipe. More specifically a delicious guacamole recipe. Yaaaaaas! I love guac because you can vary the add ins making a great and healthy snack! This particular recipe I found when looking for something to bring along to our company picnic. Since I love guac, I thought it would be the perfect addiction. Heck if no one ate it, more for me! I could live off this stuff.  I love the flavor combination in this particular recipe. The sweet corn and spicy jalapeno (which I grew in my own garden!) compliment each other. The queso fresco adds a pleasant cheesy yet not overwhelming taste. It’s very similar to the recipe I usually make, using tomato instead of the corn, so I would absolutely consider this version one of my favorites. It’s too good to stop good.

Grilled Corn Guacamole

Grilled Corn Guacamole

Instructions

  1. Shuck the corn and grill over medium heat, until it's charred on all sides. Remove from the frill and set aside to cool. Once cool enough to handle, remove the kernels from the cob and set aside.
  2. Halve and pit the avocados. Scoop out the avocado and place in a bowl. Mash the avocado with a fork.
  3. Add in the grilled corn, red onion, jalapeno, lime juice. Season with salt and pepper. Top with queso.

Notes

Original Recipe from Two Peas and Their Pod