#2,011: 3 Ingredient Slow Cooker Biscuits and Gravy

One of my sweet students shared some recipes with me, and told me that this was the one that I had to make first.  So of course I made sure to get all of the ingredients so I could make it this weekend and have a recipe/chef sharing chat with him on Monday.  This was a ridiculously easy recipe to throw together and although I would probably cut down on the amount of soup used (I like my biscuits a little drier, but that's a personal preference), I'd definitely make this again.  I knew if I had any chance of my family eating this I had to swap out the cream of mushroom for cream of celery.  Brian "claims" to have a mushroom allergy....I think he just doesn't like them...but it's rubbed off on the kids too (they don't like them, they aren't allergic).  I love how easy this recipe is to throw together.  Although it says to cook on high for 2 hours, but I had to cook mine on high for 3 hours for it to be fully cooked in the middle.  

1 lb bulk breakfast sausage 

2 cans refrigerator biscuits (not grands size)

2 cans cream of mushroom soup (I used cream of celery)

Brown and drain the sausage.  Layer 1 can of biscuits in the bottom of a greased slow cooker.  Top with half the sausage and then 1 can of cream of mushroom soup.

Repeat the layers once more.  Cook on high for 2 hours (mine took 3) just before time to serve breakfast.  Or 4-5 hours on low. 

#2,010: BBQ Chicken Supper Pie

I found this THREE INGREDIENT main dish in a recent issues of Taste of Home edition of Name Brand Hacks.  What?!  A super fast dinner I could get in the oven in less than 5 minutes and ready to eat in about 30?  YES please!  This was supposed to be made with sweet potato waffle fries, but I used regular waffle fries instead.  My family had mixed reviews over this recipe but overall liked it.  3 of us liked it a lot, 1 liked it enough to eat it again, and one complained the whole time (the 5 year old!).  If I make this again I'd actually make 2 changes: 1 double the bbq chicken.  2.  Add a whole lot more waffle fries.  I wasn't sure if I was supposed to use the whole package of the waffle fries so I just did 2 layers of fries in the pan.  The layer touching the bbq chicken got soft and mushy (one of us didn't like that part of it...the rest of us didn't care), but the top layer was much crisper.  The recipe says this serves 8, but this does NOT make a huge pan, so I would say it would serve a family of 3 best.  That's why I think if I added more bbq chicken, it would be a more filling meal.  I also couldn't add a whole bag of corn....I already had to listen to griping from the little bit I added.  

16-oz. tub of Lloyd’s Seasoned Shredded Chicken in Original BBQ Sauce
1 package fo Green Giant Roasted Corn (I used about 1 cup)
1 package of Alexia Waffle Cut Sweet Potato Seasoned Fries (I used regular waffle fries)

In an 8-in. square baking pan, combine the Seasoned Shredded Chicken with a package of Green Giant Roasted Corn. Top with Alexia Waffle Cut Sweet Potato Seasoned Fries; bake at 425° for 25 minutes. Makes eight servings.

#2,009: Fresh (and fast) Cherry Tomato Sauce

When you have a whole garden full of tomatoes, you make fresh tomato sauce!  I loved this recipe because it used ingredients I already had on hand (yes I had fresh basil) and I was able to make it so quickly.  This recipe takes less time to make than it does to make the pasta!  I loved this and I have made this more than once with my produce.  

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Cook desired pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce and basil. Top with Parmesan.

#2,008: Rigatoni with Butternut Squash, Brussels Sprouts and Bacon

I love brussel sprouts, bacon, and butternut squash.  The three are such a perfect fall combo!  So when I found a recipe that adds it to some pasta, I figured it was definitely worth trying.  I had a bag of frozen butternut squash that I wasnt' sure what to do with, so I thought I'd try it along with this recipe.  WRONG move.  The squash was so soft and mushy, you definitely want to make this with fresh squash.  Lesson learned (although as soon as I threw it in the pan I figured I had made a mistake). 

Although the squash was too soft, it was still pretty good.  I would try making this again (of course with fresh squash) and giving this recipe a second try.  If you try it (and I hope you do!), let me know what you think of it.  

12 ounces Brussels sprouts, trimmed

Kosher salt

12 ounces rigatoni

3 tablespoons extra-virgin olive oil

4 slices bacon, roughly chopped

4 cups diced peeled butternut squash (about 1 pound)

2 cloves garlic, sliced

6 scallions, sliced

Freshly ground pepper

3/4 cup grated parmesan and/or pecorino romano cheese

Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel lined plate, reserving 1 tablespoon drippings in the skillet.

Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.

Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

Recipe Revisited: Cherry Tomato and Cucumber Salsa

I had an abundance of cherry tomatoes in my garden, and a friend gave me a gigantic cucumber from her garden, so I knew that I needed to make some fresh salsa with it.  I remembered that I had a garden salsa post a while ago, so I figured I'd give it another try and add some essential oils to it as well.  I loved this salsa, although it was a little watery for my liking.  That certainly doesn't mean I didn't eat all of it though!  :)

4 cups garden fresh tomatoes (washed and chopped) (I just washed since they were cherry tomatoes)

1 bell pepper (any color, roughly chopped)

1 garden fresh cucumber (washed, peeled, and roughly chopped)

1 large sweet onion (peel and quartered)

2 garlic cloves (peeled)

1 fresh jalapeno (de-seeded & de-veined) 

juice of two fresh limes (I used about 6 drops of Young Living Lime Vitality Oil)
I also added a few drops of Young Living Lemon Vitality Oil

2 handfuls fresh cilantro

1/4 cup white vinegar

1 teaspoon sea salt

2 teaspoons ground cumin

1/4 teaspoon smoked paprika

Add all ingredients to a large food processor and pulse until finely chopped. Scrape down the sides then blend until well combined and smooth in consistency.

Refrigerate immediately in an air tight container and allow the flavors to blend.  

#2,007: Bacon Ranch Cauliflower Muffins

I had some riced cauliflower in my freezer and normally I add it into taco meats, chili, etc. to pump it up with vegetables.  I wanted a simple recipe I could made ahead and reheat using the riced cauliflower and this recipe surely seemed simple enough.  Although I liked this recipe, it did not reheat well.  I didn't enjoy it reheated at all.  So personally, if you are going to make these, plan to halve the recipe or just make however much you plan to eat that day. 

1 head of cauliflower (I used a defrosted bag of riced cauliflower)

2 large eggs

1 packet ranch seasoning mix

1 1/4 shredded sharp cheddar cheese, divided into 1 c and 1/4 c

6 strips bacon, cooked and crumbled

1 tsp. chives, plus more for topping

Preheat oven to 375 degrees F.

(I skipped this step) Pulse cauliflower in a food processor until it forms large crumbs. 
Place cauliflower in paper towels or cheesecloth and wring out any excess water. Pour cauliflower crumbles into a large bowl.

Add eggs, 1 c cheese, ranch seasoning, about 3/4s of the bacon, and chives.

Spritz a muffin tin with cooking spray, then fill each one about 2/3s full.

Top with a sprinkle of cheese and crumbled bacon. Bake for about 20-22 minutes, or until lightly golden. Garnish with additional chives before serving.

#2,006: Spinach-Almond Rice

I love using my Young Living essential oil vitality line when I'm cooking, so I'm always looking for different recipes to try it in.  I was excited to try this recipe because I knew I could make this ahead of time and eat it the rest of the week for my lunch.  Although this was definitely best eaten the day I made it because it was hot, it would still be good reheated, although I prefer to eat it cold.  :)  Weird, I know! 

1 1/2 cups basmati rice
4 cups baby spinach
1/2 c chopped marinated artichoke hearts
1/2 c toasted almonds (I used toasted pecans)
1 c chopped fresh dill (I used 1 drop of Young Living Dill Vitality essential oil)
1 tbsp grated lemon zest
juice of 2 lemons (I used 3 drops of Young Living Lemon Vitality essential oil)

1/3 cup olive oil

Bring 3 cups salted water to a simmer; add basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with baby spinach, chopped marinated artichoke hearts, toasted slivered almonds, dill, grated lemon zest, lemon juice and olive oil. Season with salt and pepper.

#2,005: Zucchini Cake

A friend gave us a HUGE zucchini a few weeks ago, so I grated it and threw some of it in my freezer so we could enjoy the zucchini in baked goods for several weeks.  I like to try and find muffins or breads to make for my kids for breakfast every few weeks or so.  I came across this easy recipe for zucchini cake with cream cheese frosting, but I didn't want my kids eating frosting for breakfast, so I just omitted it.  This recipe was a HUGE hit with my crew and one that I will definitely make again for them.  Actually maybe I should go pull another bag of zucchini out of the freezer!  

2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup oil

1 1/2 cups sugar

2 tsp vanilla

2 cups grated zucchini

1 cup chopped nuts (optional) (I added a few dark chocolate chips instead)

Whisk together dry ingredients in a large mixing bowl. In another bowl, whisk eggs, oil, sugar, and vanilla; add to dry ingredients with zucchini and nuts. Stir till well combined, then pour in greased 9×13″ pan (I made it in an 8x8 pan instead). Bake at 350° for about 40 minutes or until toothpick comes out clean.

(I skipped this step) Cool completely and frost with cream cheese frosting. 

#2,004: Warm Farro Salad with Charred Corn

Have you tried farro yet?  I had it about a year ago for the first time, and I totally fell in love with it's slightly nutty crunch and texture.  It's bigger than rice but has a better flavor than brown rice (in my opinion).  Plus it contains protein and fiber, yet is low fat.  I seriously love it.  So since I was in the mood for farro, and had an abundance of basil and tomatoes in my yard, I was excited to try this recipe for my lunches for the week.  PLUS, instead of the lemon juice, I decided to use 2 drops of Young Living's Lemon Vitality essential oil too.  I was super lazy though and had no desire to shuck or grill the corn, so I just pan seared some frozen corn kernels and used that instead.  YES, I agree, fresh corn would have been better, but I was going for quick and ease.  So if you have the extra time, by all means, use fresh sweet corn off the cob! As you can see by the text below, I also subbed out some ingredients for ones that I had on hand.  No disrespect to the original recipe, but why buy more ingredients when you don't need to?!

I really enjoyed this recipe.  I personally would suggest adding half of the vinaigrette, mixing it, and then adding more a little at a time.  I thought it was a bit much for my liking, and as this sat overnight (actually over 3 days as I ate it for my lunch for the week) the flavors got stronger, and a bit overpowering.  

For the vinaigrette:
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (I used 2 drops of Young Living's Lemon Vitality essential oil)
1 tablespoon Dijon mustard
2 tablespoons minced shallot (I used red onion since I had it on hand)
Kosher salt and freshly ground pepper

For the salad:
6 ounces cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 1/2 cups farro
3 ears of corn, shucked (I used 1 1/2 cups of frozen corn kernels)
1 tablespoon vegetable or olive oil
1/2 cup Kalamata olives, pitted and chopped (I omitted)
1/4 cup pistachios, chopped (I used pecans)
1 tablespoon thinly sliced fresh chives
2 tablespoons chiffonade fresh basil

Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.

For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.

Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).

While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels. (I just got a skillet really hot, added a little olive oil, and then seared the frozen corn for a few minutes)

Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.