I think I’ve mentioned this mac and cheese on the blog before but I can’t believe I haven’t shared the recipe yet! It’s literally my favorite thing ever. Trust me and just make it and I promise it will soon become your favorite thing ever as well. As long as you like cheese (and if you don’t, I’m not sure we can be friends anymore ;)) there’s nothing not to love! Alright, here’s the recipe:
1 box of shell pasta
4 cloves garlic
4 tbsp butter
3 cups whole milk
4 oz cream cheese
2 cups shredded cheddar cheese
1. Cook the noodles al dente.
2. In a saucepan melt the butter and add garlic for one minute.
3. Add cream cheese, 2 cups of milk (save 1 cup for later) and the cheese. Stir until cheese begins to melt and set aside.
4. In a separate bowl, add 2 eggs and the last cup of milk and whisk together.
5. Add the drained noodles, cheese, and egg mix to a crockpot with salt and pepper and stir.
6. Cook on low for 1 hour.
Now try not to eat every last bite of the deliciousness that is this mac and cheese :)
[recipe adapted from here]
As I mentioned in my post earlier this week, we made fried green tomatoes after I picked some up at the Farmer’s Market. They are one of my favorite things to order at a restaurant so I figured why not try them myself? Here’s what I did:
– 2 green tomatoes
– 1 egg
– 1/2 cup buttermilk
– 1/2 cup flour
– 1/2 cup cornmeal
1. Slice 2 green tomatoes into 1/3 inch slices.
2. Set out 3 bowls. In the first one put 1/4 cup of flour. In the second put 1 egg and 1/2 cup of buttermilk. In the third combine 1/4 cup of flour, 1/2 cup cornmeal and a teaspoon of salt. (sorry the bowls are out of order in the picture above!)
3. Dip each tomato slice in each bowl in order, first the flour, then the egg mixture and finally the cornmeal.
4. Pour oil in a skillet and heat at medium-high.
5. Drop each tomato in the oil and cook for 2 minutes on each side. Put on a plate lined with paper towels.
We whipped up a quick sauce made with mayo, hot sauce and relish :) Enjoy!
I’m always looking for easy yummy recipes and this avocado and cucumber salad definitely fits into both of those categories. I whipped up this salad as a side dish for dinner and it was so good I made it again the next day for my lunch! Delicious, refreshing and perfect for summer! I didn’t really measure out the ingredients but one avocado and about half an english cucumber was enough for 4 people as a small side.
– English cucumber
– 1 Scallion
– Half a lime
– Mayonnaise (I buy mayo from Trader Joe’s to hopefully make it a little healthier ;))
– Hot sauce
1. Cut the avocado and cucumber into cubes and combine in bowl.
2. Slice the scallion into thin pieces and add to bowl.
3. In a separate bowl combine 2 spoons of mayo, as much hot sauce as you want (for me, just a splash) and the juice of half a lime and stir to combine.
4. Pour the dressing over the avocado mix and add in some chopped cilantro.
5. Stir and enjoy!
I was feeling pretty lazy the other day about cooking but I knew I didn’t want to eat out (refer to Challenge #1) so I came up with an easy, healthy solution for anyone feeling lazy: roasted veggies and sausage. Cut up some sausage, throw in whatever veggies you have in the fridge, dice ’em up and throw everything in the oven. Sit on the couch for the next hour and be lazy while your oven does all the hard work for you!
The ingredients I used ended up making about 4 servings.
6 small red potatoes
2 yellow squash
2 garlic cloves
1 package Chicken sausage (I used organic spicy chicken sausage but any sausage will do)
Salt (I used Himalayan pink salt)
Pepper and any other seasonings (I used italian seasoning)
Preheat oven to 375.
Cut up sausage, put on foil lined baking tray.
Cut up potatoes, zucchini, squash, onion and mince garlic.
Put all veggies in a bowl and coat with olive oil. Add salt, pepper and seasonings, toss.
Add veggie mix to baking tray, spread everything out.
Bake in oven for 30 minutes, take it out and mix it around.
Bake for another 30 minutes or until potatoes are soft.
Easy, healthy and great for leftovers!!
If you’re looking for something ridiculously easy mixed with something ridiculously delicious for dinner tonight you’ve come to the right place! I adapted this meal from one I learned in home economics class in middle school and it has been one of my go to’s ever since. Without further ado, I give you the tortilla pizza:
Heat the oven to 375 degrees. Take as many soft tortilla shells as you want to eat (these are great leftover as well!) Place the tortillas on a baking sheet. Add spaghetti sauce, mozzarella cheese, and anything else you have in the fridge (tomatoes, garlic, onions, goat cheese, pepperoni, bacon etc etc etc) Top with some italian seasoning and parmesan cheese. Bake for 12-ish minutes until the cheese starts getting brown. And voila! – dinner!