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 💜
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 💜
Skylar’s Culinary Adventure 