Easy Blackened Chicken

 Easy Blackened Chicken

1 lb boneless, skinlees chicken thighs

 Seasoning:

4 tsp olive oil

2 tsp balsamic vinegar

1 tsp salt

3/4 tsp pepper

1 1/4 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp ground corinader

1/8 tsp red pepper flakes

1 lime, for finishing

Preheat over to 425°.

Whisk all the seasoning ingredients together.

Trim excess fat off chicken thighs. Pat dry with a paper towel. Rub seasoning mixture all over each chicken piece using your hands. Cover evenly, and use all the seasoning.

Lay thighs out flat on a foil covered baking sheet, spaced out so they don't touch. Bake for 15 mins, then remove from oven.

Move the over rack to about 8-10 inches from top and switch over to broil. Place chicken back into oven and broil for 5-10 mins or until you have nice blackened outside. 

Remove pan from oven and let sit for 5 mins to rest. Enjoy! We like to squeeze a little bit of fresh lime juice over the top.

Vegetable Rice Pilaf

 Vegetable Rice Pilaf

2 Tbsp butter

1 c. diced onion

1 c. diced carrot

1 1/2 c. rice (I prefer basmati)

3 c. water

1 Tbsp chicken bullion (Better than Bullion chicken base)

1/2 tsp salt

1/2 tsp pepper

parsley for garnish

Heat butter in a large sauce pan over med-high heat. Once butter is melted add onions and carrots and cook for about 4-5 mins, until the veggies start to soften.

Stir in the rice and toast for 1-2 mins. Add the water, chicken bullion, salt, and pepper. Stir to combine. Bring to a boil. 

Cover and reduce heat to low. Simmer for 20 mins, covered. Remove from heat and let sit for 5 mins. Fluff with a fork. You can add chopped parsley at this point if you would like.

Chipotle Chicken Cavatappi

This is a spin on Noodle and Company's Chipotle Chicken Cavatappi. I looked up a few copy cat recipes, gathered the ingredients and then ran out of time to cook the recipe per the instructions, so this recipe was born instead as a quick on pot meal-plus the pasta, loosely based on another recipe I make often.

Chipotle Chicken Cavatappi

1 lb cavatappi noodles, cooked and drained

2 Tbsp butter

1 shallot, finely diced

2 lbs chicken breasts, cubed into 1" pieces

1 tsp salt

1 tsp black pepper

1 Tbsp garlic, minced

2-3 Tbps diced chipotle pepper in a adobo sauce (I use La Costena in the jar.) Can use more if you want more heat

1 Tbsp flour

2 cups heavy cream

1 cup gouda cheese, shredded

1 cup parmesan cheese, shredded

1 cup roasted red peppers, diced

1 cup corn (frozen)

2 cups spinach

1 lime, cut into wedges for serving

Cook pasta according to package directions to al dente. Drain and set aside.

Melt butter in a large skillet. Add shallots and chicken, season with salt and pepper (can add more to taste) and cook until chicken in no longer pink. Add garlic and saute for 30 seconds. 

Add chipotle peppers in adobo and stir to coat chicken. 

Add flour and cook until juices thicken slightly. approx 1 min.

Add heavy cream and stir to combine. Add cheese and stir. 

Once cheese is melted, add roasted red peppers, corn and spinach. Cook until spinach is wilted, about 2-3 mins. Add drained pasta and toss to coat. Serve immediately with fresh lime juice squeezed over top.

Macro-friendly Spicy Shrimp Taco Bowl

 This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!

INGREDIENTS 

(Serves 6)

SPICY SHRIMP

2 lbs. shrimp

2 tsp. Chili powder

1 tsp. Cumin

1 tsp. Onion powder

1 tsp. Garlic powder

2 tsp. Salt

1/2 Tbsp. Olive oil

2 cloves garlic, minced 

Pinch of red pepper flakes for heat

Cabbage

MANGO SALSA 

1 Bell pepper, diced (red, orange, or yellow are best)

1 Jalapeño, diced

1 medium onion, diced

1 lime zested and juiced

1/4 tsp. Salt

1 1/4 C mango, diced

Handful of cilantro, chopped

DRESSING 

1/2 C non-fat Greek yogurt

1/2 C reduced-fat buttermilk

Half an avocado

1 oz. Cotija cheese

1/2 tsp. Onion powder

2 frozen garlic cubes or 2 minced cloves

3/4 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh lemon juice

1/2-1 fresh jalapeño

Handful of cilantro - if you hate cilantro, sub parsley, still good!

2 Green onions

INSTRUCTIONS

Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.

Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.

Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.

Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.

Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.

Cook cauliflower rice, or regular rice.

Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.

Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.

Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!

Thanks for the Original recipe found HERE. 

Cilantro Lime Air Fryer Chicken Tenderloins

 This recipe goes along so well while dipping it with the Jalapeño Herb Sauce. This was a huge hit with every single person in our family. The flavor is so delicious! 

INGREDIENTS

2.5 lbs chicken tenderloins

CILANTRO LIME MARINADE

1/4 C lime juice

1 Tbsp. Olive oil

1 Tbsp. Honey

1/4 C cilantro minced

5 frozen cubes garlic or fresh cloves, minced

2 tsp. Chili powder

2 tsp. Ground cumin

1 tsp. Onion powder

1/2 tsp. Kosher salt

INSTRUCTIONS

Combine the ingredients to make the marinade in a large resealable bag and shake to mix. Trim the tenderloins and place them in the bag with the marinade. Marinate for 30 minutes to 2 hours.

Preheat air fryer to 400 degrees F for 2-3 minutes. Just before cooking, sprinkle the chicken with a good pinch of kosher salt and a few cracks of pepper. Spray the air fryer basket with a mist of olive oil and place the tenderloins into the basket in a single layer. Cook for 10 minutes or until the tenderloins reach an internal temperature of 165 degrees F. You can also grill the chicken at medium-high heat for 2-3 minutes per side.

Remove chicken from air fryer and serve with the linked sauce above. Use leftovers in tacos, salads, wraps, sandwiches, and bowl throughout the week.

Thanks to the original recipe found HERE.

Jalapeños Herb Sauce

 I have been introduced to Lillie Eat and Tells blog recently and I came across this Jalapeños herb sauce that goes so well with the Cilantro Lime Air Fryer Chicken Tenderloins. The flavor is so delicious and vibrant! It was a HUGE hit with everyone in the family.

INGREDIENTS

1 C cilantro

1C lightly packed parsley

1/4 C fresh oregano or 4 tsp. Dried

5 Tbsp red wine vinegar (or balsamic vinegar, which is what I had)

1 jalapeño, seeded

2 cloves garlic minced

1 Tbsp. olive oil

3 Tbsp. Greek yogurt

1/8-1/4 tsp. Kosher salt

Pinch of red pepper flakes

INSTRUCTIONS

Blend it all until smooth. Enjoy!

Thanks to the original recipe found HERE.

Salsa Verde

My friend that lives in North Carolina whose parents are from Mexico makes her own tortillas and made this BOMB salsa. I had to find a recipe to recreate it. It does have a slight heat to it, but it is so delicious! You could just do one jalapeños if you are worried. But the flavor is so delicious!

INGREDIENTS

8-10 Tomatillos

2 jalapeños 

1 white onion

6-7 garlic cloves

2 tsp chicken bouillon 

1 Tbsp dried oregano

Handful of cilantro (I was generous, I love cilantro)

1/2 Tbsp salt

INSTRUCTIONS

Peel and wash tomatillos, cut stems off jalapeños and cut onion in half. Heat avocado oil in a large pan and add tomatillos, onions, jalapeno, and garlic. Cook until both sides are a little charred and blistering. Add oregano, chicken bouillon, and 1 1/2 C water. Simmer until tomatillos turn light green then add everything but the water into a blender. Add salt and cilantro and blend. Cool for an hour or enjoy right away. Delicious with chips or quesadillas, or anything Mexican food really!

Thanks to the original recipe found HERE. 

Ground Turkey Skillet

 Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato  - This recipe is so delicious! The zucchini gives it a nice crunch to help offset the soft turkey. This was so delicious, Bo said he would eat it as premade meals every day. So, that’s what we are going to do!

INGREDIENTS

14oz from 1 medium or 1 large zucchini, quartered and sliced 3/4 inch

1lb. 93% lean ground turkey

1/4 C chopped onion

1 Tbsp. Tomato paste

3/4 C canned black beans, rinsed and drained

3/4 C corn kernels, fresh frozen or canned

1 large diced tomato

1 jalapeño, diced

1 clove garlic, minced

2Tbsp. Chopped cilantro, plus more for garnish

1 1/4 tsp cumin

1 1/4 tsp kosher salt

1/4 C water

Lime wedges, optional

INSTRUCTIONS

1. Spray a large skillet over high heat with oil and brown the turkey, season with 1 tsp. Salt and 1 tsp. Cumin.

2. Cook breaking up meat until cooked through, about 5 minutes.

3. Push meat to the side, add onion and tomato paste and Cook 1 minute.

4. Add the black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with 1/4 C water.

5. Add the zucchini remaining 1/4 tsp. Salt and cumin.

6. Mix and cover, cook low 4-5 Minutes or until the zucchini is tender and crisp.

7. Serve with lime wedges, more cilantro if desired, and/or rice.

Enjoy! Thanks to the original recipe found HERE > https://www.skinnytaste.com/ground-turkey-skillet-with-zucchini-corn-black-beans-and-tomato/.

Baked Chicken Tacos

 Baked Chicken Tacos

Ingredients:

2 Tbsp canola oil

1 rotisserie chicken, cut into bite sized pieces

1 medium sweet onion, sliced thinly and chopped into bit sized pieces

1 red bell pepper, sliced thinly and chopped into bit sized pieces

1 green bell pepper, sliced thinly and chopped into bit sized pieces

1/2 cup 505 green chiles, medium

1 1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp cumin

1/2 cup chopped cilantro

1 Tbsp fresh squeezed lime juice

2 cups shredded Mexican cheese

flour and corn tortillas

For Serving:

sour cream

guacamole

pico de gallo

shredded lettuce

lime wedges

hot sauce

salsa

Instructions:

1.    Preheat oven to 425°F. Spray a baking sheet with nonstick spray.

2.     Heat 1 Tbsp oil in large skillet over medium high heat. Add onions and saute until slightly soft. Add bell peppers and continue to cook for a few minutes longer until tender and starting to brown.

3.    Add chicken to onions and peppers and toss to combine. Add green chilies, chili powder, paprika, oregano, and cumin and cook until fragrant, about 1-2 minutes.

4.     Remove from heat. Stir in cilantro and lime juice. Stir in cheese until well combined.

5.    Spread chicken mixture on half of the tortilla and fold in half. Repeat to make remaining tacos. You can heat the tortillas in the microwave for 30 seconds to make them easier to fold without breaking/cracking.

6.    Place tacos in a single layer on the greased baking sheet. Brush tops with remaining 1 Tbsp oil.

7.    Place in oven and bake until toasted and crispy, about 12-15 minutes.

8.    Serve immediately.

Creamy White Chicken Chile

 Creamy White Chicken Chile

2 Tbsp olive oil

1 medium onion, chopped

2 poblano peppers, seeded and chopped

4 cloves garlic, minced or grated

4 cups chicken broth

1/2-3/4 cup green chilies

2 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

salt and pepper to taste

4 oz cream cheese, at room temp

1 1/4 cup frozen corn

2 cans cannellini beans

2 1/2 cup shredded chicken, rotisserie is best

1 Tbsp lime juice

2 Tbsp cilantro, chopped

Optional toppings to serve with:

Tortilla strips/chips

avocado

Monterrey Jack and cheddar cheese

sour cream

limes

cilantro

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add poblano peppers and saute for another 3 minutes until onions are golden and pepper begin to soften. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with toppings of your choice.

Fondant Potatoes

Fondant Potatoes

6 medium russet potatoes

6 cloves garlic (Or more if you love garlic*)

4 Tbsp butter

1 tsp salt

1 tsp pepper

2 Tbsp avocado oil

4 sprigs fresh thyme

1 1/2 cups chicken broth

Peel potatoes. Trim the ends**, then cut each potato in half crosswise to make small cylinders. You should now have 12 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. 

Preheat the oven to 400ºF. Lightly smash and peel garlic. Cut butter into 8 pieces

Drain potatoes and rinse with cold water. Pat dry with paper towel. Season potatoes with salt and pepper. 

Heat 2 Tbsp avocado oil in large oven-safe skillet over med-high heat. Add potatoes cut side down in a single layer and cook 6-7 mins, until golden brown. Flip potatoes using tongs and add garlic, butter, and thyme. Cook until butter begins to foam and starts to brown, 2-3 mins. Add chicken broth. 

Transfer skillet into oven and bake for 30-35 mins, until potatoes are fork tender and lightly browned on the sides. 

*The garlic is absolutely delicious after it is all cooked down, so if you love garlic, definitely add more.

**I tossed the cut ends of the potatoes in the pan when I added the garlic and thyme. They were also delicious and then you don't waste anything. 

Grilled Chicken Marinade

Yummy Grilled Chicken Marinade

1/2 cup oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/8 cup lemon juice

3/4 cup brown sugar

2 sprigs fresh rosemary roughly chopped or 2 tsp dried rosemary

2 Tbsp Dijon mustard

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

6 (~3 lbs) chicken breasts or thighs

Combine all marinade ingredients in a ziplock bag and mix together. Remove 1/2 cup marinade to save for basting during cooking. Add chicken. Marinate for minimum of 30 mins up to 24 hours. 

Remove chicken and pour marinade into a sauce pan. Bring marinade to a boil and boil for 5 mins. Sauce will thicken slightly. If you want a thicker sauce, you can thicken the sauce more with cornstarch and water.

Grill chicken.

Serve with potatoes.

Mediterranean Quinoa Bowls

 Cooked quinoa (can also use rice or couscous)

diced cucmbers

kalamata olives, sliced

cherry tomatoes, cut in half

chickpeas

fire roasted corn

shredded carrots

pepperoncinis

feta

diced peppers

hummus

Roasted Red Pepper sauce

Lemon dill sauce

favorite greek dressing

Top cooked quinoa with your preferred toppings and dressings.

Lemon Dill Sauce

 1 cup greek yogurt

2 Tbsp mayo

2 Tbsp fresh lemon juice

1 tsp lemon zest

1/4 cup fresh dill

sea salt and fresh ground black pepper to taste

In a small bowl, whisk together yogurt, mayo, lemon juice, zest and fresh dill.

Season with salt and pepper to taste.

Refrigerate in a sealable jar for up to a week in the fridge.

*Best if made a couple hours ahead

**We like to to use this sauce on our Mediterranean quinoa bowls. 

Feta and Roasted Red Pepper Dip and Sauce

 4 oz feta, room temperature

1/4 cup greek yogurt

1/2 cup roasted red peppers

1 clove galic, minced/grated

2 tsp fresh lemon juice

1/2 tsp oregano

1/2 tsp paprika (can used smoked paprika and half of each)

1/2 tsp pepper

1/8 tsp cayenne pepper (optional)

Put everything in a blender and puree until smooth.

*We like to use this as a sauce on our Mediterranean quinoa bowls.

Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family. 

King Cake (Kathleen Stancliffe from Althea Marino)

I'm not a fan of King Cake. I find them to be very dry cinnamon rolls. Each year we were in New Orleans, the Garcia's would host a large King Cake party where everyone would bring a store bought or homemade king cake and each year, Miss Kathleen Stancliffe would win the homemade one. I was always intimidated to make it, but this year I gave it a try. And I LOVE IT! Everyone loved it!

INGREDIENTS

3 packs yeast

2 C very warm water

1 C butter almost melted

1/2 C sugar

1 1/2 tsp salt

4 eggs

7-8 C flour (divided)

DIRECTIONS

Preheat oven to 350 degrees F.

Combine 2 C of the flour, sugar, and salt in a LARGE mixing bowl. Soften butter in microwave to ALMOST melted stage and add VERY warm water and butter to the flour/sugar/salt mixture. Stir with wire whisk. Add 3 packs yeast (add it dry) and stir until dissolved. Add 1 egg at a time, mixing well after each one. Add 2 more cups of flour. Exchange wire whisk for spoon here (and rinse off whisk immediately to avoid hard, dried-on flour). Add enough more flour to make dough easy to handle (I usually add about 2 1/2 more cups), and then dump out onto floured counter and knead until flexible, but not hard.

Rinse out bowl, dry, and then oil it lightly with vegetable oil. PUt dough in bowl, cover with towel and let rise until it reaches the top of the bowl (sometimes this takes an hour; sometimes it takes 2-3 depending on how warm your house is.) Punch down dough (kids love to help with this part!), and let rest for about 10 minutes.

BROWN SUGAR/CINNAMON FILLING (My favorite)

Mix brown sugar and cinnamon to your taste (should taste more like cinnamon than brown sugar). Store in zip lock bag to keep from getting hard.

CHERRY, APPLE, STRAWBERRY, BLUEBERRY, RASPBERRY, or BLACKBERRY FILLING

1 can cherry pie filling (blended for 2 seconds in food processor) - not too long because you still want pieces of the fruit. She said her daughter tried blackberry and said it was delicious but didn't enjoy the seeds. She has tried frozen jam (has to be frozen when used) instead of canned pie filling and it is a fresher taste. Her friend uses the lemon pie filling and it's their favorite.

CONTINUE

Melt another stick of butter completely and stir well. Divide dough into 2 equal amounts. Roll out dough (this is tricky - use your sixth sense! - if it's too thin it will tear, if it's too thick, it won't work thoroughly - I just rolled it out about as flat as I would pizza dough). Using a knife or pizza cutter, cut the rolled out dough into 3 pieces lengthwise. Using a pastry brush, "paint" melted butter on the 3 cut pieces.

For the brown sugar-cinnamon variety, generously sprinkle the brown-sugar mixture down the middle of each cut piece and spread just a little, then pat down and sprinkle a little bit of flour over the top. For the cherry or other fruit variety, spoon the briefly blended pie filling down the middle of each of the 3 cut strips. Spread slightly, but not too close to the edge. Be careful not to overfill because it tends to leak out when rising/baking. 

With the cherry and apple pie filling, I sprinkle some of the brown sugar-cinnamon mixture on top of the filling and then sprinkle a little flour on the top of that as well. Fold the short ends over just slightly and then fold the long ends in a tri-fold (like folding a letter) from the top down to the middle and then the bottom up and over the top. Bring the 3 pieces close together (don't be afraid of the dough!) Pick it up and gently swing it back down to the counter, giving it a little bit of a stretching as you do. Begin braiding in the middle; work to one end then go back to the middle and braid to the other end. 

Carefully place on huge cookie sheet (I did a big one on a regular cookie sheet and a small one in a pyrex glass dish), shape into oval or circle and pinch the ends together where they meet. Cover and let rise again. 

Bake at 350 degrees F for the 20 minutes (I always set a timer for 12 minutes and monitor until done). When cool, tuck small plastic baby wherever you want! Cool completely before frosting. I frost a small section at a time so the frosting won't dry out before sprinkling the sugar on top. Alternate the colored sugar (purple, green, yellow) Enjoy!

FROSTING

Soften 1 stick of butter. Add powdered sugar and milk alternately. Add about a teaspoon or two of vanilla to taste and pinch of salt. It usually takes 1/2 - 3/4 of a 2 lb bag of powdered sugar. Stir to desired consistency.

VARIATION

I use a cream cheese frosting for the cherry-filled and blueberry-filled (of any kind you choose) king cake. Blend a package of room temperature cream cheese with half a stick of butter, softened.Add powdered sugar a little bit at a time until the right consistency. I do not use vanilla or milk for this frosting unless it becomes a little too thick.

COLORED SUGARS

Pour 1 Cup of granulated sugar each into 3 ziplock bags. Add several drops of food coloring to get the desired color of sugar (the traditional Mardi Gras colors are purple/green/yellow); squeeze out air, zip bag and squish sugar until drops are mixed in with the sugar. Add more as needed.

Snickerdoodle Cookies

 Our favorite snickerdoodles!

INGREDIENTS

2 3/4 C Flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 C unsalted butter, just softened (I always only have salted)
1 1/2 C Sugar
2 Eggs
1 tsp Vanilla

CINNAMON SUGAR COATING

1/3 C Sugar
2 Tbsp Cinnamon

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl, mix together flour, cream of tartar, baking soda, and salt. Set Aside

In a stand mixer, cream together butter (just softened) and sugar. Add egg and vanilla and blend well.

Add dry ingredients to wet and mix well. IN a small bowl combine remaining 1/3 C sugar and 2 TBsp cinnamon. Roll into small balls and roll in cinnamon sugar mixture twice.

Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes.

Thanks to the original recipe found HERE.

Creamed Spinach

 This is by far the best way to eat spinach. All my kids love it! And mom and dad had it when they were in town and dad said he doesn't like spinach, but he ate all of his. I take it as a win.

INGREDIENTS

20 oz baby spinach (we tried fresh and frozen and fresh is hands down SO MUCH BETTER!)
2 Tbsp Butter
1/2 Medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 C Milk
1/4 C heavy cream (I didn't have any this time and used 1/2 oz more of cream cheese and a little less than 1/4 C milk)
4 oz Cream Cheese
Kosher Salt
Freshly ground black pepper
Pinch cayenne pepper
1/4 C freshly grated parmesan

DIRECTIONS

In large pot of boiling salted water, cook spinach for 30 seconds, drain and place in bowl of ice water. Allow to cool until you can handle, then squeeze all the excess water out you can.

In a large skillet over medium heat, melt butter and add onion, cook for 5 minutes until soft. Add garlic until fragrant, about 1 minute.

Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne. 

Add spinach and parmesan and stir to combine. Enjoy!

Thank to the original recipe found HERE.

Mississippi Roast

 This is the best roast because it has a good flavor, but I also feel like it stays pretty moist, unlike other roasts.

3-4 lbs chuck roast, boneless

1 packet au jus mix

1 packet ranch mix

1/4 C butter

8-10 pepperoncini peppers

Put Roast in crock pot. Sprinkle au jus and ranch mix on top of the roast. Add butter and peppers around the roast. Cover the crock pot. Cook on low for 8 hours or high for 4-5 hours or until meat falls apart.