Thursday, March 28, 2013

Chorizo Cheddar Broccoli Quiche

Chorizo Cheddar Broccoli


6 Eggs
1 C Milk (or heavy cream)
1 Yellow Onion, diced
2 Cloves Garlic, minced
Chorizo { 1 small sausage } 
1/2  Bag Frozen Broccoli
 Vermont Cheddar, shredded { as much as you please }
1 Frozen Pie Crust


Cook Onion, Garlic, and Chorizo in a pan until thoroughly cooked. Add your Salt and Pepper.

Whisk Eggs and Milk.

Cook Broccoli. Once cooked, mince.

Add together your chorizo onion mixture, eggs, cheese, and broccoli.

Pour into your pie crust and bake at 375 degrees for 40 minutes

Tuesday, March 26, 2013

Chorizo Macaroni and Cheese

Chorizo Macaroni and Cheese


1 Box of Medium Shells
1 Yellow Onion, diced
2 Tbsp. Flour
2 Tbsp. Butter
1 block Vermont White Cheddar, shred or cut thin slices
1/2 block Yellow Cheddar, shred or cut thin slices
[Do not use pre-shredded cheese]
1 C Milk
1/2 C Chicken Broth


Boil salted water and cook shells.

Sauté onion (make sure onion is chopped up really well so it
Doesn’t make sauce to clumpy) in butter until translucent.  Add your chorizo and cook for another two minutes

Whisk in flour and cook for 1-2 minutes.

Add the cheese, milk, and broth.

Simmer sauce and stir occasionally so that the cheese doesn’t burn on the bottom of the pan.

Add seasonings.

Sauce will be ready once all cheese is melted.

Pour cheese over noodles :)

Saturday, March 23, 2013

Four Cheese Lasagna

Four Cheese Lasagna


Lasagna noodles
1 Jar pasta sauce
1 Lg. container ricotta cheese
1 Bag shredded mozzarella
½ bag parmesan
½ bag shredded provolone
1 onion, diced
1 Lb. beef
2 cloves minced garlic
Italian Seasonings
Bay Leaf


Cook onion in a little bit of olive oil until translucent.

Add Garlic and Cook 2 minutes longer

Add beef and cook until browned.

Add seasonings.

Cook pasta according to package.

Let the sauce simmer for 20-30 minutes.

Once the noodles are cooked, drain the water.

In a large mixing bowl mix together all of your cheeses.

Layer lasagna starting with meat sauce, noodles, meat sauce, and cheese.

Do this for 3 layers.

Top off with remaining cheese.

Bake at 375 degrees for 40-45 minutes in a covered baking dish. I usually take the cover off with 5 minutes left on the clock and broil the cheese.

Lemon Pepper Chicken with Mashed Sweet Potatoes



3 Boneless, Skinless Chicken Breasts
2 eggs, whisked in a small bowl
1 C Panko Breadcrumbs
2 Sweet Potatoes
3/4 lb. Russet Potatoes
2 Lemons
2 Tbsp. Curry
2 Tbsp. Sugar
2 Tbsp. Butter


Cut each breast in half, lengthwise, season with salt and pepper.

Dip each breast in egg then breadcrumbs.

Place chicken on a baking sheet and drizzle with olive oil. Cook your chicken at 375 degrees for about 30 minutes.

Boil water for the potatoes, once water is boiling add your chopped potatoes.

Cook potatoes until they are soft. Once cooked, drain the water.

With a mixer, fork, whatever you prefer, mash your potatoes adding your butter and salt, pepper, and parsley. Turn the heat back on to low to keep warm.

When your chicken has about 10 minutes left, pour your lemon curry sauce over each piece.

When chicken is cooked serve with your potatoes! Yum!!

In a small saucepan squeeze your lemons. Add sugar and curry and simmer for 5 minutes.

Tuesday, March 12, 2013

Cheddar Shepard's Pie

St. Patty's Day is right around the corner. We are headed to Hilton Head to visit my grandparent's this weekend. My Grandpa, Mom, and I are going to run in a Shamrock 5K on Saturday- so I am feeling in the spirit! Ivan doesn't like veggies AT ALL so I couldn't make a corned beef and cabbage dish... so my second thought ( which I have never made or eaten) was Shepard's Pie! Here is my creation: I was surprised how much we both enjoyed this dish and are excited for a. leftovers and b. to make and eat it again! :)



1 1/2 pounds ground beef
1 onion, diced
2 teaspoon minced garlic
1 can tomato paste
3 tablespoons Worcestershire sauce
1 packet brown gravy
1 cup of water
1 1/2 cups corn
1 1/2 cups peas
4 sprigs fresh thyme leaves
Salt and pepper
1/2-teaspoon garlic powder
5 pounds Yukon gold potatoes
1/2 stick of butter
5 ounces cheddar cheese
3 ounces cream cheese
3 tablespoons fresh chives


In a large pot of salted water boil potatoes.

Cook the onion and garlic. Add ground beef, thyme, garlic powder, salt and pepper.

Stir in tomato paste, and then pour in the brown gravy mix with one cup of warm water. Stir. Add Worcestershire sauce.

Cook for 7 minutes. Turn stove off and add the corn and peas mix and set aside.

Drain potatoes and add butter, cream cheese, cheese and chives. Mix.

Preheat oven at 350 degrees. Place meat on the bottom of a baking dish and place the potatoes on top and bake for 20 minutes.