Beef Minestrone Soup-One Pot Recipe

For my birthday my mother got me a bunch of mini cookbooks.  One of them was full of one-pot recipes, so of course I had to find one and completely jack with the ingredients.  Here is the result of that fun, it turned out quite delicious. :)

Ingredients:
1 lb Hamburger
Seasoning (Basil, Oregano, Alpine Touch, Crushed Red Pepper)
2 Tbsp Olive Oil
2 Cloves Garlic (Minced)
1 Carrot (Peeled & Sliced)
1 Zucchini (Peeled & Sliced)
2 Celery Ribs (Chopped)
10-12 Grape Tomatoes (Diced) *substitute a can of diced tomatoes if needed
3 Large Tomatoes (Crushed) *substitute can of crushed tomatoes if needed
5 Mushrooms (Chopped)
1/2 Can of Black Olives (Sliced)
2 1/2 Cup Beef Broth
2 Tbsp Tomato Paste
2 Cups Bowtie Pasta
Shredded Cheese to taste

Directions:
Add the hamburger to a pot and cook on medium.  Once browned add the oil, garlic, carrot, zucchini and celery.  Cook for about 4 minutes.  Add in remaining ingredients except for the cheese and bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes until pasta is al dente.  Stir occasionally and serve when done.  Stir in the cheese and top with basil and enjoy!

Brown the hamburger in the bottom of the pot

Add the oil, garlic, carrots, zucchini and celery

Add in the remaining ingredients and mix together

Mix in the shredded cheese and enjoy!

Cheese-Stuffed Italian Meatloaf

It had been awhile since I had made some delicious Italian Meatloaf, and cheese makes almost anything better, so here is the delicious recipe. 

Ingredients:
3 Eggs
1 1/2 Cups Breadcrumbs (Tightly Packed)
Seasoning (Alpine Touch, Garlic Salt, Mediterranean Oregano, Mediterranean Basil, a couple of dashes of red pepper flakes, a pinch of roasted garlic)
1 lb Ground Beef
1/2 lb Ground Italian Sausage
1 Cup Three Cheese Cheddar (grated)
1/2 Cup Mexican Shredded Mix (grated)

Directions:
Preheat oven to 350 degrees.  In a large bowl, combine the eggs, bread crumbs and seasoning.  Mix thoroughly.  Crumple the meat over the mixture and mix all together.   Press half of the meat mixture into a loaf pan.  Sprinkle 3/4 of the cheese over the top of the meat.  Pat the remaining meat mixture on top of the cheese.
Bake uncovered at 350 degrees for 50-55 minutes.  Meat thermometer should read about 160 degrees.  Turn off the oven.  Sprinkle the remaining cheese on top and let sit in the warm oven for about 5 minutes to melt the cheese.  Remove the meatloaf from the oven and let stand for 10 minutes.  Serve & Enjoy!

Combine the breadcrumbs, eggs and spices

Mix in the sausage & hamburger

Press half of the mixture into the bottom of the pan

Top with 3/4 of the cheese

Finish off with the remaining meat mixture

Cook for 50-55 minutes

Turn off oven and top with remaining cheese

Remove after 5 minutes and enjoy!

Monte Cristo Benedict

This was one of the most amazing flavor combinations of all time.  I made this for the morning of Father's Day for Liam and I to share, since I am a single mother.  I even had leftovers for breakfast this morning and it was STILL amazing. I highly recommend this recipe, and it's not nearly as hard as it may appear to be.

Ingredients: (I only made 3 servings, since it was just Liam and I but I will show the servings for 4)
2 Large Eggs
1/4 Cup Heavy Whipping Cream
2 Tbsp White Sugar
1 pinch Cayenne Pepper
1 tsp Ground Cinnamon
1 Tbsp Orange Juice
4 slices of bread (thick bread works the best)
1 Tbsp Butter
8 thin slices cooked ham
4 slices Cheddar Cheese
4 slices of a smoked cheese (cheddar, butterkase, etc)
8 poached eggs
A dash of Mediterranean Spiced Sea Salt

Directions:
Preheat oven to 375 degrees F.
Whisk the eggs, cream, sugar, pepper, cinnamon and orange juice together in a bowl until the batter is thorough combined. 
Lay bread slices into batter one at a time and let the bread absorb the mixture.  Turn bread over and repeat for the other side.
Heat a large skillet over medium heat and melt the butter.  Cook the bread in the hot butter until browned (about 2-3 minutes per side).  Transfer the French Toast slices to a baking sheet.  *Feel free to use parchment paper to make for an easy cleanup.
Lay ham slices in the skillet and cook until they begin to brown on the edges (only about 1 minute per side).
Place a cheddar cheese slice on top of each French Toast slice.  Add 2 ham slices to each one as well and top with the smoked cheese.
Bake until the French toast batter has set and the cheese has melted (about 12-15 minutes).
Place sandwiches on a serving plate and top each with 2 poached eggs.  Season with the Mediterranean Spiced Sea Salt. 
Serve & Enjoy!

Whisk the batter ingredients together

Place the bread into the batter to soak

Turn to soak the other side

Cook in a large skillet until browned

Place on a baking sheet

Lightly brown the ham

Add a slice of cheddar cheese to the French toast

Top with the ham

Add the smoked cheese on top and stick in the oven

Poach the eggs

Remove from the oven with melted cheese

Top each slice with 2 poached eggs

Serve with a dash of seasoning and enjoy

Chicken Quesadillas

I am always trying to do different things with chicken, because I feel like it can be one of the more boring meats and it's harder to eat leftover for me.  Flipping through recipe ideas I got a craving for quesadillas and remembered that I had a nifty quesadilla maker sitting on a shelf in my garage that was being severely under utilized.  *Don't get discouraged if you do not own a quesadilla maker, you can still make this recipe just fine in a pan on the stove.  This is a very quick and delicious recipe.  Enjoy!

Ingredients:
2 Tbsp Butter
2 Chicken Breasts (Thinly Sliced)
Seasoning (Alpine Touch, Lime Pepper, Cumin Powder)
Pack of flour tortillas
Shredded Cheese
Toppings (Mix and match in whatever way you desire)
Red Pepper (Seeded & Sliced)
Green Onions (Chopped)
Avocado (Seeded, Peeled & Sliced)
Salsa
Sour Cream
Cilantro

Directions:
 Add the butter to a skillet and place the sliced chicken into the pan, add the seasoning  Cook until down all the way through.  Pre-heat the quesadilla maker (or the pan if you prefer).  Get a tortilla for the bottom of you quesadilla.  Sprinkle shredded cheese on the bottom and top with a couple pieces of the cooked chicken.  Add the accoutrements (peppers, green onions, avocado) and top with a final sprinkle of cheese.  Place on the quesadilla maker (or in the pan on med-high) and add a top tortilla to cover.  Cook for about 30-60 seconds to warm all the way through (if cooking in a pan flip after 30 seconds and cook for another 30, once you start to see melted cheese you should be good to go).  Remove and cut along the grooves made by the quesdilla maker (if using a pan just cut to preference).  Serve with salsa and Sour cream with cilantro on top.  Enjoy!

Add the chicken and seasoning to the butter in the pan

Cook thoroughly

Get out your bottom tortilla and add cheese and chicken

Add the peppers, green onions & avocado

Top with more cheese and place on the quesadilla maker)

Add the top tortilla

Cook for 30-60 minutes

Remove and cut along the grooves

Serve & Enjoy!

Spaghetti with Zucchini

I like to add things to my spaghetti to make it unique, tonight I decided to go with a banana zucchini. I definitely recommend the addition.  You can always make your own sauce, but I was short on time and just went with a jarred sauce.  Enjoy, and don't forget to turn on the correct burner ;)

Ingredients:
10 oz pasta (I used Rotini)
1 lb hamburger
Seasoning (Alpine Touch, Garlic Powder, Thyme, Basil & Oregano)
1 Banana Zucchini (peeled & chopped)
1 jar (24 oz) of tomato based sauce (I used roasted garlic)
*Optional Shredded Cheese to top

Directions:
Add the pasta to a pot and pour water over to cover and boil.  Add the zucchini, boil until pasta is al dente.  In the meantime add the hamburger and the seasoning to a skillet and cook on med-high until browned.  Strain the pasta and add the hamburger and pasta sauce.  Stir in and simmer until warmed all the way through.  Serve with optional shredded cheese on top and enjoy!

Boil the pasta and brown the hamburger

Add the zucchini to the pasta and continue to boil

Strain the pasta and pour in the spaghetti sauce and the browned hamburger

Serve with shredded cheese sprinkled on top and enjoy!

Steak Nachos

Steak nachos are easy to make, they are delicious, and they are always a favorite of mine.  I don't make them nearly enough!  I definitely recommend them to anyone who like nachos or steak, or cheese, or totrtilla chips.....  If you are of the vegetarian persuasion, you can enjoy some delicious steak nachos without the steak for an almost as enjoyable experience. 

Ingredients:
 1-2 Tbsp Olive Oil
1 package stew meat (pre cut steak)

Seasoning (Alpine Touch, Cumin, Garlic Powder, Crushed Red Pepper)
Tortilla Chips
Shredded Cheese
Salsa
Sour Cream
Green Onions (chopped)
Avocado (Peeled & chopped)
Tomatoes (Diced)
Cilantro (Diced)

Directions:
Pour the oil into a skillet and add in the steak and seasonings.  Cook until desired done-ness I like medium for my nachos, as medium rare can tend to make the chips a little soggy.  Arrange some tortilla chips on a plate, add the shredded cheese and then steak and more cheese and green onions.  Microwave until cheese is melted (I usually start with 35 seconds and go up from there).   Add the remaining ingredients.  Feel free to add or subtract any of your own toppings.  Serve & Enjoy!

Add the oil, steak and seasoning tot he skillet

Cook according to desired rate

Prepare your toppings

Add your ingredients best served warm

Microwave until cheese is melted

Add remaining toppings and enjoy

Avocado Mac & Cheese

I came across this delicious recipe awhile back and have been wanting to try it but was a little fearful of how it would turn out.  With as weird as it sounds, it definitely was VERY delicious!  Of course I wouldn't recommend it if you aren't a big fan of Avocados or cheese ;)  I also made up some quick and easy grilled vegetable spears that were a nice compliment to the flavor.


Ingredients:

13 ounces dry medium shell pasta
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Alpine Touch, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Monterey Jack cheese
1/2 Cup Smoked Gouda Cheese (cubed)
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

Grilled Veggies:
1 Zucchini (Peeled & cut into spears)
3 Large Carrots (Peeled & cut into spears)
Olive Oil
Alpine Touch

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in the pasta. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a blender. Blend until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir until the sauce starts to thicken. Add in both cheeses and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Serve warm. Garnish with fresh avocado chunks, if desired.
*Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad.

Grilled Veggies:
Preheat oven to 425.  Lay tinfoil out on a cookie sheet.  Place the speared vegetables onto the tinfoil and coat with olive oil and season with Alpine Touch.  Cook for about 15 minutes, allow a couple of minutes to cool and serve. 

Cook pasta until Al Dente

Blend avocado sauce until creamy

Melt butter in a pan

Mix in the flour

Mix in the milk

Lay the vegetable spears out on the tin foil and cover with oil and seasoning

Place pasta in a large bowl and coat with the avocado sauce

Coat with the cheese sauce until mixed thoroughly

Remove grilled veggies from the oven and allow to cool for a couple of minutes

Serve pasta with additional avocado slices and cilantro and enjoy!