Garlic Alfredo Sauce

Italian food is my favorite and for me, creamy sauces like this one are the ultimate comfort food!! This is a very easy and super quick recipe for Garlic Alfredo Sauce. All of the needed ingredients are things I normally have in the kitchen already, so this recipe has quickly become one of my favorite go to quick dinner recipes. There are multiple possibilities with a sauce like garlic alfredo, but for last nights dinner I served it with linguini, grilled chicken breasts, and a mix of sliced baby bellas and sweet peas. Delish!

 

INGREDIENTS:

4 TBSP Butter (unsalted)
3 cloves Garlic, minced
4 oz.Cream Cheese, Softened And Cut Into Cubes
1 C Milk
3 oz. Parmesan Cheese, Grated
½ tsp Ground Black Pepper
1 pinch Kosher Salt (To Taste)

DIRECTIONS:

In a non-stick sauce pan, melt butter over medium heat. Add garlic and cook for 2 minutes. Next add the cream cheese and stir with a whisk until smooth. Then add the milk, pouring slowly incorporating a little at a time. Whisk until smooth. Stir in the parmesan and pepper. If needed season with kosher salt (I'd say it's needed!) Remove from the heat when your sauce reaches desired consistency. The sauce will thicken quickly. Enjoy!

Zucchini boats

I'm always on the hunt for new healthy side dish recipes. This is one of my favorites because it's easy, healthy and looks great! AND it uses ingredients that I usually already have in the kitchen. :) The flavor blend of the zucchini, garlic, tomatoes and the cheese combo...DELISH!!! Don't be surprised if you eat more of these than you plan!

 

INGREDIENTS:

4 Zucchini
2-3 cloves of garlic, minced
2-3 TBSP Olive oil
salt & pepper, to taste
3-4 TBSP bread crumbs
16 grape tomatoes, halved
1/2 C fresh mozzarella, grated
1/2 C fresh Parmesan, grated

DIRECTIONS:

Prep zucchini by trimming the ends off and cutting in half lengthwise. Using a spoon, scoop out the seeds and some of the center creating a trough. Drizzle with olive oil. Sprinkle with minced garlic, salt and pepper. Arrange grape tomatoes inside the "boats" and sprinkle with bread crumbs. Bake at 350 degrees for 30min. Remove from the oven and sprinkle with fresh grated mozzarella carefully around the tomatoes. Place under the broiler for a few minutes just until the cheese melts and browns slightly. Remove from the broiler and drizzle with more olive oil and fresh grated Parmesan cheese. Enjoy!

 

 

 

 

 

 

Avocado Yogurt Dip

Every Tuesday for the past few months I really look forward to 12:45pm. That's about the time I go to check the mail. Sitting in the mailbox is where I find the weekly sales ad for one of our local grocery stores. And t...hat my friends, is where my menu planning begins!

This week avocados were on sale for $1 each. Not bad! I heart avocados. Actually, I more than heart them...I freaking LOVE them!!! So I stocked up! And then I made this recipe. :)

*Note*...I know my photos aren't the best. My thing is food, not photography. So please bear with me. :)

 

 

 INGREDIENTS:

1/2 C plain Greek yogurt
2 ripe avocados, peeled and pitted
1 clove of garlic, minced
3 TBSP fresh cilantro, chopped
1 TBSP chopped Jalepeño (with or without seeds. I used seeds)
Juice of 1 lime
1/4 tsp ground cumin
Salt and ground black pepper, to taste

DIRECTIONS:

Mix all ingredients with an immersion blender, in a blender or with a food processor until smooth. Season with salt and pepper. Transfer to a servicing dish. Serve with cut up veggies, pita chips or tortilla chips. Enjoy!

Tricia's Apple Crisp

I try to make something sweet once a week. Last week the husband requested apple crisp. With apple season in full swing and having everything else already in the cupboards I thought "perfect!" So I bought the apples I... needed and placed them in the fruit basket and there they sat ALL week long. (I told you it was a busy week!) So since he made breakfast I agreed I'd return the favor this morning and make him his apple crisp. :) No lie, this is one of the best apple crisps I've ever tasted!!! And it's a Daily Garlic original. :)

 

 

INGREDIENTS:

8 C gala apples, peeled, cored, and sliced
3/4 C sugar
1TBSP flour
1 tsp ground cinnamon

1 C quick-cooking oats
1 C flour
3/4 C brown sugar, packed
1/4 tsp baking powder
1/4 tsp baking soda
1/2 C butter, melted

DIRECTIONS:

Preheat your oven to 350 degrees. Peel, core and slice your apples and place into a large bowl. Mix in 3/4 C flour, 1 TBSP flour and 1 tsp ground cinnamon. Transfer to a 9x13 in glass baking dish. In another bowl combine oats, flour, brown sugar, baking powder and baking soda. After combined, stir in the melted butter until fully incorporated. Pour the mixture over the prepared apples. Bake at 350 degrees for 40min. Serve warm with a scoop of vanilla bean ice cream. Enjoy!

Cheddar, Chicken & Bacon Casserole

Looking for a Sunday night dinner idea? This is comfort food at its finest!

My first thought was "a one dish meal, perfect!" WRONG! I think in all I used two pots, two pans, four spatulas and five to si...x measuring devices. Each and every dirty dish was worth it!! This was another one of those "makes the whole family happy" kind of meal, which is very important to me. The husband commented that it kind of reminded him of a loaded baked potato and I totally agree!
The only downside is it doesn't contain much in the veggie department, so you may want to steam something to go on the side. :)

 

INGREDIENTS:

 

 

4 TBSP butter
3/4 C onion, chopped (1 small onion)
4 cloves of garlic, chopped
1 tsp seasoned salt
1 tsp Kosher salt
½ tsp ground black pepper
4 TBSP flour
3.5 C chicken stock
3.5 C milk
1.5 C uncooked long-grain white rice
3 C cooked chicken breasts , cubed
1.5 C cheddar cheese , shredded
.5 C cooked bacon, crumbled
4-5 green onions, chopped

DIRECTIONS:

 

Over medium heat, melt butter in a large pot. Add in the onions and cook until translucent. Add garlic, seasoned salt, kosher salt and pepper. Add flour and mix well cooking until starting to color. Whisk in the milk and chicken stock into the flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk. Allow mixture to come to a boil. Add the rice and lower heat to medium low. Stirring occasionally, cook the rice until it absorbs most of the liquid and is tender, about 20 minutes. Preheat the oven to 350 degrees. Add chicken, bacon, and green onion to the rice mixture. Pour the mixture into a greased 13x9 . Sprinkle the remaining shredded cheddar on top. Place in the oven and cook for 18-20 minutes or until cheese is melted and the casserole is bubbling. Enjoy!

Cherry Topped Cheesecake

First, I must confess... I used a store bought crust! <gasp!> I know, I know! To make a long story less longer than necessary, this cheesecake was a last minute attempt to use up some cherries that I had stored in ...my freezer. These were delicious, beautiful, farm fresh cherries and I couldn't bear the thought of letting them go to waste. And what better way to eat cherries than on top of a cheesecake?? So this post focuses only on the cheesecake filling and the cherry topping. I promise that next time I make a cheesecake I will make the crust myself, because lets face it, a store bought crust tastes like a store bought crust! 

 

FILLING:

16 oz. neufchâtel cheese, room temperature
1 C sugar
3 eggs
1 tsp vanilla extract
Zest of one lemon
1.5 C plain Greek yogurt

DIRECTIONS:

In a large bowl, beat the Neufchâtel cheese on low speed for 1 minute until smooth. Add in the sugar a little at a time and beat until creamy, 1 to 2 minutes. Scrape down the sides of the bowl as needed. Add in the eggs 1 at a time, and continue to beat slowly until combined. Stir in the vanilla and lemon zest. Blend in the greek yogurt being careful to not over beat as this will incorporate too much air into the batter. Pour filling into a prepared crust and smooth the top.
NOTE: If you choose to use a store bought crust you may end up with leftover batter.

Bake at 325 degrees for 50-55 minutes. The cheesecake should still jiggle slightly (it will firm up after chilling). Be careful not to overcook! Do not put a toothpick in the cake’s center to check for doneness, this will make a crack. Let it cool in the pan for 30 minutes. Cover and chill in the refrigerator for at least 4 hours.

TOPPING:

1.5 C of previously frozen cherries, pitted
1 TBSP sugar
1 tsp cornstarch

Directions:

In a small sauce pan, over med/high heat, heat up the cherries while smashing them down with a potato masher. Add sugar and cornstarch and allow to simmer long enough for the juice to become thickened and sauce like. (this takes just a couple of minutes) Remove from heat. Use as a topping warm or cooled.

Korean Chicken Soup

This is a new recipe for me and I can tell already that it's one of my favorites. It's super easy and relatively quick...which I love. I used to think I hated ginger, but it's dishes like this one that have made me realize that I actually adore ginger! It's so yummy! You can find the recipe in the comments below. If you decide to try it, come back and let me know what you think!

 

 

INGREDIENTS:

8 cups chicken broth
2 TBSP finely chopped garlic
2 TBSP fresh grated ginger
1/2 C white rice, uncooked
1 TBSP soy sauce
1 tsp toasted sesame oil
1-2 tsp hot chile paste or hot chile sauce
1 C cooked chicken, shredded
2 scallions, finely chopped
1 TBSP sesame seeds, toasted

DIRECTIONS:

Add broth, garlic and ginger in a Large sauce pot and bring to a boil over high heat. Add rice. Reduce to medium-low heat and simmer until the rice is tender, 12 to 15 minutes. Stir in the soy sauce and sesame oil; add chile paste (or sauce) to taste. Add the chicken and heat through. Garnish with scallions and sesame seeds.

NOTE: If you plan to serve this soup to kids (mine loved it!) then I recommend to leave the hot chili sauce out and then add it to the individual bowls instead. It's also an easier way to control the spiciness if one person likes theirs with more or less of a kick!

 

 

Turkey Sausage & Lentil Soup

Soup season is taking its time getting to our neck of the woods, but I haven't let that stop me from making soups for dinner anyway. This recipe for Turkey Sausage & Lentil Soup was yummy. The husband requested that next time I either double the sausage or throw in some bacon. Bacon would be a GREAT addition to this recipe! As is, more sausage, or adding bacon...either way, give it a try! :)

 

 

 

Turkey Sausage & Lentil Soup

1 TBSP olive oil
2 medium carrots, chopped
2 medium celery ribs, chopped
1 medium yellow onion, chopped
1 package smoked turkey sausage, halved lengthwise and sliced 1/4-inch-thick
8 oz. mushrooms, sliced
2 cans diced tomatoes
16 oz. lentils
8 C chicken broth
1 TBSP Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1/2 C grated Parmesan cheese

In a large saucepan, heat oil over medium-high heat. Add carrots, celery and onion, and cook 5-7 minutes or until vegetables are almost tender, stirring occasionally. Add sausage and mushrooms, and cook 5 to 7 minutes longer or until vegetables are just tender, stirring occasionally. Stir in tomatoes, lentils, broth and seasonings and heat to simmering (do not bring to a boil). Reduce heat to medium and simmer 45-55 minutes or until lentils are tender. Serve soup with sprinkled cheese. Enjoy!

S'mores to go!

S'mores to go. :) Here is a quick and super simple snack that makes the whole family happy! Perfect for movie night.


One Part Golden Grahams
One part mini marshmallows
Half part chocolate chips

Mix thoroughly and enjoy!

Mushroom Garlic Marinara Sauce

Today's harvest! 19 of these beauties are waiting to be transformed into something magnificent!! I'm thinking a fresh tomato & garlic pasta sauce?!?

TOMATOES: From the garden to pasta sauce.

 

 

 PEELING AND SEEDING:

Wash the tomatoes. Cut off the stems and use a serrated knife to remove the core. Use the knife to score an "x" on the bottom of the tomato. Place your tomatoes into a pot of boiling water and let them simmer for just a few minutes. The goal here is to loosen the skin, but not to cook them.





Using a slotted spoon, remove the tomatoes from the boiling water and place them in an ice bath. Let them sit for just a minute, long enough for them to cool for handling. At this point the skins should slip right off when giving the fruit a little squeeze (this is the reason for the "x"). Using your fingers, carefully peel the tomato open over a sieve placed on top of a bowl. The goal is to remove as many seeds as possible while reserving the juice that drains into the bowl beneath. Discard the skins and seeds and add the reserved juice to the meats of the tomatoes. At this point you can either leave the tomatoes as is for a chunkier sauce or you can break down the tomatoes a bit using an immersion blender. I chose to give my tomatoes a quick whirl with the immersion blender leaving them semi-chunky.


My apologies for not getting a better picture, I try not to act like a food loving weirdo when we have company over... So I snuck into the kitchen to snap this quick photo when nobody was looking! :)

 

Once in awhile we all impress ourselves in the kitchen. This sauce gave me one of those very proud moments. :) All listed measurements are only an approximation since nothing was actually measured out.

MUSHROOM GARLIC MARINARA SAUCE:

2 TBSP olive oil
1/4 C chopped onion
4-5 cloves of garlic (minced)
1/4 tsp dried oregano
1/2 tsp dried rosemary (crushed)
1/4 tsp dried basil
1/4 C sherry
1 1/4 C sliced baby Bella or cremini mushrooms
30 Roma tomatoes peeled and seeded
Salt

Heat olive oil in a large sauce pan over Med. heat. Add the onion and cook for a few minutes until soft. Add the garlic and dried herbs. Cook for a few more minutes. Add the sherry to deglaze the pan, add the mushrooms and simmer for another 2-3 minutes. Add the prepared tomatoes and season with salt. Allow to simmer for at least one hour. enjoy! :)

Chicken Enchiladas in a Creamy Avocado Sauce

Chicken Enchiladas in a Creamy Avocado Sauce! I had my picky eater close his eyes and taste the sauce before he saw what color it was. :) He loved it!

 

INGREDIENTS:

2 TBSP butter
2 TBSP flour
2 C. chicken broth
3/4 C. sour cream
1/2 tsp cumin
1/2 tsp salt
1/2 tsp.garlic powder
1/4 tsp.pepper
2 California avocados, peeled and pitted
1/2 C. chopped fresh cilantro
juice of one lime
6-8 flour tortillas
Cooked shredded chicken (I used 5 thin sliced chicken breasts)
Monterey Jack Cheese shredded (about 1lb)

 

DIRECTIONS:

Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisk to remove any lumps. Remove from the heat and transfer mixture to a blender. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (an immersion blender works well for this!)

To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in to a 13x9 glass baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, cover the dish with foil and bake for about 20 minutes at 350 degrees, or until heated through.

Serve enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream. I also served with homemade salsa! Mmmm! Enjoy!