Cheese Danishes

I have a bit of a weakness for cheese danishes. They were one of my favorite things when I was in culinary school.  Of course then we made our own puff pastry too.  Anyways when I came across this super simple recipe for them on The Grant Life I had to try them out at home.

1 pkg Puff Pastry (thawed)
8oz cream cheese (softened)
1 cup sugar
1 tsp vanilla extract
fresh berries (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets and cut each sheet into 6 rectangles. Place in the oven for 10 minutes. In a medium mixing bowl using and electric mixer combine the cream cheese, sugar and vanilla extract. Remove the puff pastry from the oven and use a spoon to press down the very centers. Spoon a tablespoon of the cream cheese mixture into the center and spread out.  Bake for 10 more minutes. Remove and allow to cool.  Top with fresh berries. 

Freddy's Burgers

I was craving a good burger the night I made these.  Not a big ole grilled out bigger but one of those thin and greasy burgers, you know the ones.  This Pioneer Woman recipe did not disappoint!

1 lbs Ground Beef
Salt
American Cheese
Hamburger Buns
Toppings of choice

Heat a skillet to medium high heat. Dive the beef into 2-3oz portions and roll them into a rough ball. Place the been on the skillet. Using a non slotted spatula press down to flatted the beef into a thin patty. Sprinkle with salt and then flip cooking each patty for 1-2 minutes on each side. Place the cheese on top to let melt then place two patties on each bun and top. 

English Muffin Bread

For years I have said I was going to make this bread. I had a friend rave about it a long long time ago and so many times I've meant to make it and then just haven't. Well I finally did and it was everything and more!  First of all, it's EASY!!!! Secondly, toast it a little and spread your favorite preserves, jelly, jam, fruit butter on it and you are set! 

5 1/2 cups flour
2 3/4 cups warm water
1 1/2 tbsp yeast
1 tbsp salt
1 1/2 tbsp sugar

In a large bowl combine the warm water, yeast, salt and sugar. Stir until it has dissolved.  Add two cups of flour and stir well.  Mix in the rest of the flour until it is combined but it will still appear lumpy. Transfer into a greased glass bowl. Cover and let rise until it doubles in size (45 minutes to 1 hour). Heat oven to 350. Carefully divide into two halves. Gently place into two greased loaf pans. Bake in preheated oven for 30 minutes.  Remove from oven and immediately remove from pan then place on a wire rack on it's side to cool.

Crock Pot Sweet and Tangy Pulled Pork

My kids love any kind of meat if it's shredded. They will eat other things too but chicken, beef, pork, they go for it all if it's this style.  When I was looking for a recipe for the Boston Butt I had in the freezer I knew I wanted to try this one.  Everyone was a fan and the meat fell right off of the bone.  This recipe is adapted from Chef In Training.

1 Boston Butt
Kosher Salt
1 18oz jar Apricot Perserves
1 small Onion (diced)
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 tsp Garlic Salt
2 tbsp Dijon Mustard
Buns

Rub the pork all over with kosher salt. Place the meat in the bottom of the crock pot.  In a medium bowl whisk together the apricot preserves, diced onion, soy sauce, brown sugar, dijon mustard and garlic salt.  Pour the apricot mixture evenly over the pork. Cover and cook on low for 8-10 hours.  Remove the meat from the crock pot and shred while removing the fat and bone.  Place back in the slow cooker with the sauce for 15-30 minutes. Remove and serve on buns.

Parmesan Ranch Corn

I'm always looking for creative but easy sides to add to dinner. I was looking through my many pinterest pins and saw that I had saved this one not too long ago and decided to give it a shot! It was SO simple and yet very flavorful. This recipe is from Six Sisters Stuff.

3 cups fresh or frozen corn
2 tbsp butter
1/2 cup shredded parmesan
1 tablespoon ranch seasoning
salt and pepper to taste

 Boil the corn for 2-3 minutes. Drain then turn the heat down to medium low and mix with butter. When the butter is melted add in the parmesan cheese, ranch mix, salt and pepper. Stir until it is combined and the cheese has melted. Remove from heat and serve.

Country Fried Chicken

I grew up in the south where frying and gravy are a way of life.  Honestly, we didn't eat this way a lot in my house so my best memories of it are from my Grandmama Sam's house.  She was an amazing cook. In a tiny tiny kitchen! After playing around a few times here is how I love to make it.

2 boneless skinless chicken breasts
1 1/3 cups flour
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
3 1/2 cups whole milk
canola oil
salt and pepper to taste

Place one chicken breast in between plastic wrap or into a gallon ziplock bag. Using a meat tenderizer pound out the chicken until it is about 1/3 inch thick.  Cut into 3 or 4 pieces.  In a plate or shallow bowl mix together 1 cup flour, salt, pepper and garlic powder. In a separate bowl whisk together 1 cup of milk and 1 egg.  Dip the chicken into the flour mixture, then into the egg mixture, back into the flour, then egg and then flour for one last time.  Repeat with all pieces. Place oil in a deep skillet until and turn to medium heat.  Place the chicken into the skillet and cook for 3 1/2 to 5 minutes on each side depending on the size and thickness of the chicken.  Repeat with remaining chicken.  Remove all but 1/4 cup of oil.  Whisk in 1/3 cup of flour and cook for 1 minutes. Then slowly add and whisk in 2 cups of whole milk until it begins to thicken up. Season with salt and pepper to your liking. If the gravy thickens too quickly add a little more milk to thin it out. Place chicken on a plate and top with gravy.

 

Nutella Red Velvet Brownies

I saw these on Tasty, the facebook page that is constantly posting the most droolworthy recipes! And I'll admit that I've made them more than once! They are super easy to throw together and are sure to impress your guests!

1 box Red Velvet Cake Mix
2 Eggs
1/2 cup Vegetable Oil
1 cup Nutella

Heat oven to 350.  Grease a 9x9 baking dish. In a large mixing boil combine the cake mix, eggs and oil until smooth. Pour into the baking dish and spread evenly.  Using a tablespoon drop large spoonfuls of nutella on top of the cake mix  then use a knife to cut through the nutella and swirl it into the red velvet batter. Bake for 25-30 minutes or until the brownies are cooked through.

Crock Pot Cauliflower Cheese Soup

I've tried so so so many cauliflower soup recipes. One has made the blog. Just one. Out of probably 7-8 recipes.  Gray even asked me to stop trying knew cauliflower soup recipes last winter. Ha.  And I did stop until I saw this recipe and then I just had to try it.  We really did like this one and it was pretty simple to make.  This recipe is slightly adapted from The Magical Slow Cooker.

32oz chicken broth
1 head cauliflower
1 cup diced leeks
2 tsp minced garlic
1/2 tsp pepper
3 1/2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
salt to taste
6 slices bacon (cooked and crumbled)
1 bunch of green onion (chopped)

Chop the cauliflower into chucks and remove the green parts. Combine the cauliflower, chicken broth, diced leeks, garlic and pepper in the crock pot. Cover and cook on low for 6-8 hours. Remove the mixture from the slow cooker and blend in batches. Place back in the crock pot and stir in the heavy cream and 3 cups cheddar cheese. Add the salt to taste. Serve topped with extra cheese, crumbled bacon and green onion. 

Buttermilk Drop Biscuits

I wanted to whip up some quick biscuits that weren't going to make a huge mess in the chicken. I came across this recipe and gave it a try and we really loved them. This recipe is from Grace and Good Eats.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp salt
1 cup buttermilk (chilled)
8 tbsp butter (melted then slightly cooled)

Heat oven to 475. Grease a baking sheet at set to the side. In a large bowl whisk the flour, baking powder, baking soda, sugar and salt together. Stir the butter into the buttermilk until small clumps form.  Carefully stir the buttermilk mixture into the dry ingredients.  Use a greased 1/4 cup and drop heaps of the mixture onto the greased baking sheet. Bake for 12-14 minutes.

Parmesan Chicken Fettuccine

This pasta was absolutely fantastic! It had all of my favorites in it! Broccoli, Bacon, Mushrooms and a delicious homemade sauce! What could be bad about it! This recipe is adapted from Go Bold with Butter.

1 lb fettuccine
3 cups broccoli florets
3/4 cup  butter
3/4 teaspoon salt
1/2 teaspoon pepper
2 boneless skinless chicken breast (cubed)
1 small onion (chopped)
2 garlic cloves (minced)
1/2 cup sliced mushroom
3 cups whipping cream
1 1/2 cups grated Parmesan cheese
6 slices bacon (cooked and crumbled)

Cook the pasta according to directions and add the broccoli for the last 3 minutes. Heat 2 tablespoons of butter in a skillet. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute the chicken over medium heat until it's cooked through.  Remove and set aside. Add two more tablespoons of butter to the skillet and saute the onion and mushrooms for 3 minutes then stir in the garlic and cook for another minute.  Remove from skillet and set to the side. Mix together 1/2 cup of butter and heavy cream in a sauce pan. Stir until the butter is melted. Add the remaining salt and pepper to the cream mixture. Stir in the parmesan cheese until it is melted. Toss in the chicken, onion and mushroom mixture and half of the bacon. Pour over the drained pasta and broccoli and stir together. Serve topped with extra parmesan and the remaining bacon.

Creamy Mushroom and Pea Risotto

We love risotto! I saw this recipe and we made it for Valentine's Night at home.  It was a delicious meal and besides a certain someone picking the peas out of it I think everyone enjoyed the meal! This recipe is adapted from Pumpkin 'N Spice.

6 cup Chicken Broth
3 tbsp Unsalted Butter
1 1/2 cups Sliced Mushrooms
1 1/2 tsp Minced Garlic
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
1/2 cup Grated Parmesan
1 cup Frozen Peas
Salt and Pepper to taste

In a medium pot bring the chicken broth to a boil then reduce the heat to a simmer. In a large skillet melt the unsalted butter. Add the mushrooms and garlic then saute until tender. Stir the arborio rice into the skillet. Saute for 90 seconds then add the white wine and stir.  Continue to stir frequently until the wine has absorbed.  Add the broth 1 cup at a time until the broth has absorbed while also stirring often. Reserve 1/4 cup of chicken broth.  Add the parmesan cheese, salt, pepper and peas then add the last bit of broth and stir until absorbed then serve.