Skylar’s Culinary Adventure

Unlike his sister, Grady will eat any kind of meat we give him but he will not eat his veggies! So I have to hide them in the form of pasta sauce 😉. Skylar asked me to post this even though she wanted to watch tv instead of help .

Ingredients:

28 oz. Can of crushed tomatoes with basil

A bunch of broccoli

A handful of baby carrots

Organic steam in bag frozen butternut squash

1/4 cup heavy cream

2 tsp. Italian seasoning

1/2 cup grated parmesan cheese

Steam the broccoli and carrots until tender.

Steam the butternut squash.

In a stock pot add the crushed tomatoes, veggies and seasoning.

Use an immersion blender and blend until smooth.

Add in the cream and cheese.

I used little rings for the pasta and Grady is a happy boy 💜

What you need:

• 1 cup whole milk
• 3/4 cup granulated raw sugar
• 2 cups heavy cream
• 1.5 tsp pure peppermint extract
• 6 oz. mini chocolate chips
• Blue food coloring
• Kitchenaid ice cream bowl and attachments

• How to make it
• In bowl, whisk together milk and sugar until dissolved.
• Stir in heavy cream and peppermint.
• Pour into the ice cream bowl (make sure you freeze the bowl overnight before using).
• Attach the mixer attachment and turn the stand mixer on 1 and mix for 10 minutes. Turn speed to 2 and mix for about 15 minutes.

During the last 5 minutes of mixing, slowly add in the chocolate chips. Transfer ice cream in airtight container and freeze for at least 5 hours.

Skylar was amazed when she saw the roses so she wanted to help make them. For this charcuterie bar we used a few soft cheeses, assorted crackers, sliced cheeses, various salamis, fruits, nuts, baked Brie, and raspberry preserves.

Enjoy 💜

I wanted to make sure Skylar understood communion and the last supper so we decided to make this together. You can also roll this out very thin and bake it to make more of a communion wafer or cracker.

Ingredients:

2 cups and 2 tbsp. of flour

1 cup of cold water

1/2 tsp. salt

How to make it:

Combine salt and flour in a stand mixer.

Add the water

Knead for 5 minutes.

Divide dough into 6 pieces and roll each piece very thin.

Cook in a skillet over medium heat for 2 1/2 minutes each side.

Enjoy 💜

This meal comes together in around 30 minutes and was a hit with Skylar!

Ingredients:

3 packs instant ramen noodles (no seasoning)

1 cup beef stock

1/2 cup oyster sauce

2 tbsps. Rice vinegar

1/2 tsp. Sriracha

3 tbsps. Sesame oil

1 lb. Ground beef (93% lean)

1/2 cup diced white onion

3 cloves of garlic minced

1 tbsp. Fresh grated ginger

3 green onions sliced

1 tsp. Sesame seeds

Directions:

Bring a pot of water to a boil and add the noodles. Cook 3 minutes then drain and rinse with cold water.

In a separate bowl whisk together the beef stock, oyster sauce, rice wine vinegar, and sriracha.

Heat sesame oil on medium and add the white onion and ground beef. Cook until cooked through and crumble.

Drain the ground beef to remove any excess fat.

Stir in garlic and ginger and cook for two minutes.

Stir in the sauce and coat meat completely.

Stir in ramen noodles until completely coated.

Garnish with sesame seeds and green onion.

Enjoy 💜

This is a healthy and simple recipe that uses fresh ingredients.

What you need:

8 oz. Dreamfield Healthy Carb Living Elbow Noodles

1 shallot diced

3 cloves of garlic minced

1 tbsp. Herbs de Provence

1 tbsp. Italian seasoning

1/2 tbsp. Rosemary

1/4 cups shredded parmesan

1 tbsp. EVOO

10 oz. sliced baby Bella mushrooms

1 bunch of asparagus chopped

48 oz. organic vegetable broth

2 15 oz. cans of cannellini beans drained and rinsed

3 boneless skinless chicken breasted cubed

How to make it:

Cook pasta until al dente

Cook chicken until slightly browned

Add EVOO to pan and sauté garlic and shallots until fragrant.

Add in mushrooms and asparagus and cook until tender.

Add in broth, spices, beans and chicken.

Add in parmesan and pasta and cook until cheese is melted. Finish with fresh ground salt and pepper.

Enjoy ❤️

I made this in a crockpot but I prefer it in a stock pot on the stove top. The crockpot was a little harder to get the broth to thicken up.

Ingredients:

4 boneless skinless chicken breasts cubed

2 cups of shredded carrots

4 cloves of garlic minced

2 tsp. Dried parsley

1 tsp. Dried basil

1 tsp. Celery salt

1/2 tsp. Ground nutmeg

2 bay leaves

Fresh ground salt & pepper to taste

6 cups chicken broth

1 1/2 cups fat free half & half

3 tbsp. Cornstarch

24-36 oz potato gnocchi

2 cups chopped baby spinach

In a 6-8 qt crockpot layer cubed chicken, carrots, garlic, all spices, and chicken broth. Cover and cook on low for 5 hours.

Whisk half and half and cornstarch until dissolved. Add to the soup and stir.

Add the gnocchi.

Cover and cook on high for 1 hour.

Add spinach and cook 10 more minutes.

For the bread:

1 1/2 tbsps. Rapid rise yeast

1 tbsp. Salt

6 1/2 cups all purpose flour

3 cups warm water

To make it:

In a stand mixer add yeast into 3 cups of warm water. Add in 3 cups of flour and mix with a dough hook. Slowly add in the rest of the flour until completely mixed and there are no lumps. This dough is very sticky.

Loosely cover with a kitchen towel and let rise for 2 hours.

Split the dough in half and make two balls. Place them on and upside down baking sheet lined with parchment and let rise for 45 minutes.

Dust the tops with flour and slash the top three times.

Set the oven to 450 and place a broiler pan on the bottom rack. Heat a pizza stone or upside down baking sheet in the oven for 20 minutes.

Move the bread and parchment to the stone or baking sheet and add 1 cup of water to the broiler pan.

Bake 25-28 minutes.

Slice and enjoy 💜

This is a super easy weeknight meal that you can feel good about making.

What you’ll need:

Three salmon filets (4oz each)

Creamer potatoes washed and halved

Green beans washed and trimmed

3.5 oz jar of capers (drained non-pareil)

1 lemon

4 cloves of garlic minced

Salt and pepper

Olive oil

Preheat your oven to 375.

Line a baking sheet with foil and spray with olive oil . Lay the salmon skin side down.

Add potatoes

Drizzle with olive oil. Add fresh ground salt and pepper, top with capers, garlic, lemon juice, and a slice of lemon.

We decided to separate the salmon from the potatoes to make sure they had room to cook.

Bake for 30-40 minutes or until fish is cooked and potatoes are soft.

Blanch the green beans then add to the potatoes and toss. Continue cooking the potatoes and green beans until done. There should be about 20 minutes left at this point.

We made funfetti dip to be the center of this fun sweet treat charcuterie board.

For the dip you will need:

8 oz of cream cheese (softened)

8 oz. Of cool whip

1/2 cup of milk

1 box of funfetti cake mix

Rainbow sprinkles

How to make it:

In a stand mixer, beat the cream cheese until smooth. Add in the cool whip and mix until combined.

Add in the cake mix and milk. Beat until smooth and well combined.

Top with sprinkles and enjoy ❤️