Tuesday, July 12, 2016

Garlic Parmesan Roll-Ups

Bread is one of my biggest loves and weaknesses.  The other night on my commute home from work (I have a lot of time to think) a thought entered my mind garlic butter and cheese in a cinnamon roll form.  I had to experiment with it and they turned out to be a huge hit!!
Garlic Cheese Roll-Ups

1 batch of pizza dough (you can find an easy and good recipe here.)
4 Tablespoons butter, divided
2 teaspoons minced garlic, divided
1/4 cup grated or shredded Parmesan Cheese
1 1/2 -2 cups shredded Mozzarella Cheese

Roll you dough out in to a large rectangle.  Melt 2 Tablespoons butter with 1 teaspoon garlic.  Spread the garlic butter over the rectangle.  Sprinkle with the Parmesan and Mozzarella cheese.  Roll up the long ends and cut into 1 about 1 inch pieces (dental floss works well to cut it.You can see an example here.)  Place on a greased cookie sheet.
Let rise in a warm place for about 20 minutes.
Bake at 375 degrees for 10 minutes.
Melt the remaining 2 Tablespoons of butter and 1 teaspoon of garlic.
Brush the garlic butter over top of the rolls and return to the over for 2-5 more minutes or until they are lightly golden brown.

They smelled delicious baking and did not disappoint. My kids and coworkers loved them.

MMMMMM...I am craving them right now!
Enjoy!

Sunday, July 10, 2016

It's Barbecue Season... Try out the Rib and Roast Rack from Cave Tools


A few weeks ago Cave Tools asked me if I wanted to try out their new Rib and Roast BBQ Rack,  I was excited when it arrived.  You know I'm a crazy foodie because I thought the stainless steel was beautiful!

 I decided to try something a little unconventional and see how it worked.
Here it is on the grill ready to go. Look at that nice smoke.
First we tried some chicken tenders (which I needed for a salad)
They turned our delicious, but were a little small for the spacing on the rack.  A full chicken breast would of been perfect.
Next we tried some steak.
It was pretty thick steak.  We were worried the stuff on the upper sides would not get cooked completely. We were shocked at how well it actually cooked.
Those little blackened ends had such great flavor. 
It worked well on our grill, but would be perfect in a smoker.
The Cave Tools rib and roast rack has:

  • Unique 2 in 1 Design Gets The Job Done Without Needing Multiple Tools - Great for Cooking Ribs, Roasts, Chickens, Turkeys, Hams and more!

  • PROFESSIONALLY COOKED RIBS - Spacer Bars Allow Convection Heat for Evenly Cooking 5 Perfect Rib Racks
  • DISHWASHER SAFE design makes cleanup a breeze - Thick stainless steel construction for long lasting durability.

You can purchase it on the Cave Tools Website here.

Cave Tools is offering my readers 15% off at

 AMAZON use the code LRJMNT3A

The rack was easy to clean and still looks new. I am excited to try it out on ribs and different types of meats and during the winter in my oven.

It is a great product! Enjoy!!


I was given the rack by Cave Tools.  I was not paid for this review and all opinions are my own.


Friday, April 15, 2016

Sausage and Pepper Pasta

  When you don't get home from work until 7 pm it's important to feed the troops as quick as possible.  So lately, I have been focusing on how I can get dinner done quickly, but still be home cooked and nutritious as possible.  This one fit the mold.  It is so simple, super quick and delicious!  Best of all you can change it up to fit your family's taste buds and leftovers seem to taste even better the next day.  It has been a huge hit at my house.

Sausage and Pepper Pasta
1 medium sweet onion
2 Peppers (I like to use for example 1 red and 1 yellow)
1 teaspoon minced garlic
1 Tablespoon olive oil
1 sausage, sliced and halved. (I used a Hillshire Farms Smoked Beef Sausage)
1 can petite diced tomatoes
4 mushrooms, sliced
1 can spaghetti sauce
1/4 cup grated Parmesan
1 lb pasta cooked and drained.

Pour the olive oil in to a saute pan.  Add the garlic. Slice onions, peppers and put them in the pan.
Saute over medium heat until they start to get tender (about 5 minutes)
Add sliced sausage, mushrooms, tomatoes and spaghetti sauce.
Stir and let simmer until heated through.
Stir in your cooked pasta and sprinkle with a bit of Parmesan Cheese.
*If you like a little heat add some red pepper flakes.
Dinner is Ready!

*If I am really on the ball I slice and dice everything the night before.  Then all have to do is dump it all in and cook.


ENJOY! 


Thursday, March 31, 2016

Love Smoked Meat. Cave Tools Makes it Easy and Affordable.



My family loves smoked meat.  There is just something about the added flavor that makes the taste so incredible.  We have always wanted to buy a smoker, but couldn't find something that was in our budget.  I was so excited when Cave Tools asked me if I wanted to review a smoker box.  When it arrived I was surprised how small it was, but after using it I discovered it is the perfect size. It's made out of stainless steel.

It fits nicely under the grill grates.
We tried it with charcoal briquettes and it did not work very well, but when using the gas it worked brilliantly.
On the wood chip package it says to soak your chips before using them.  We discovered it worked much better with dry chips. We cooked hamburgers
BBQ Chicken and Veggie Kabobs

and my favorite just smoked chicken. 
We did not even season the chicken. It was flavored strictly by the smoke from the smoke box
and it was delicious.

You can buy the Smoker Box directly from Cave Tools Here or from Amazon Here.

You can tell we used it quite a bit and it's held up to the heat brilliantly.
It took a bit of trial and error to learn how to use the smoker box, but now that we know how to make it work it is an easy and affordable way to get that great smoked meat flavor.

Cave Tools has graciously offered a 15% off coupon code for you to purchase it from Amazon.
Use the Code TJ4VTYCS

I'm ready for Summer grilling season and can't wait to try the smoker box out some more!


The smoke box was provided by Cave Tools.  I was not paid to complete this review All opinions are my own!

Thursday, March 17, 2016

Happy St Patrick's Day and Keeping the Tradition Going!

Happy St. Patrick's Day!

St. Patrick's Day is one holiday that holds very special memories for me.   It was one of my Grandma McNee's favorite holidays.  I remember how much she loved it and how happy it would make her to celebrate the "green" day.  It was tradition that she always made her famous "Irish Cupcakes".  They were so fun and oh so delicious.  No matter how old we were we looked forward to them each St Patrick's Day.   I have attempted to keep this tradition up with my own kids, but as life got busier and with a full time job, I have become a slacker in this area.
Thankfully, my Sister Tayler took hold of the reins and kept the tradition going this year.
Not only are they adorable, but it brings back such tender and happy memories.  

You can find find this recipe for GRANDMA's IRISH CUPCAKES here.
Tayler used this recipe for the frosting. (My fave!!)

Thank you Tayler for the little reminder of our incredible, amazing Grandma and for keeping the tradition going!  




Sunday, March 6, 2016

Queso Taco Pasta

I am a HUGE Taco fan.  I could eat tacos all week and never get tired of them.  My family on the other hand think I make them too much (once or twice a month is not too often).  So this was a great find.  The family absolutely loved it.  It had great flavor and provided my taco fix while satisfying my whole family.  It is now my favorite dish and there were no leftovers.

Queso Taco Pasta

Queso Sauce
4 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup prepared mild salsa
Beef Mixture
1 cup finely chopped onions
1 Tablespoon minced garlic
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon  black pepper
1 (10 ounce) can Rotel tomatoes, mild
1 1/2 teaspoons ground cumin
1 Tablespoon lime juice

3/4 pound small pasta of your choice
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  Lightly spray a 9×13 inch baking dish with cooking spray.

Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 seconds until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 minutes. Stir in cheese and salsa, turn off heat and set aside.

Brown hamburger, garlic, onions, salt and pepper. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.

Cook pasta according to package directions and drain.

Place beef, noodles and queso in a large bowl.  Mix. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until cheese is melted. Serve warm.

So delicious!!
Enjoy!



Sunday, January 24, 2016

Patsy's Perfect Chocolate Pie

For Thanksgiving my mom and sister made this incredible chocolate pie.  It was so delicious and a huge hit.  Let's just say it did not last very long.  It left me wanting more...craving it! Between Thanksgiving and Christmas I made it twice and took another one to a potluck at work (also a huge hit there).  Best of all it is super quick and easy to make. This recipe is definitely a keeper.

Patsy's Perfect Chocolate Pie
Inspired by Lauren's Latest

1 baked and cooled pie crust 
12 ounces chocolate chips (Basically 1 bag. I like the Guittard and I used milk chocolate)
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 cups cold milk
1- 5.1 oz. package instant chocolate pudding
Chocolate shavings for garnish

DIRECTIONS:

Whip cream with vanilla and powdered sugar until stiff.  Set aside.

In a large bowl whip milk with chocolate pudding mix until smooth. Sit 3 minutes to thicken. 
Pour the chocolate chips into a bowl and melt slowly in the microwave, stirring every 20-30  seconds. Watch it carefully.  Once it is melted, pour into the pudding mixture and mix well.  Fold in half of the whipped cream. Pour into cooled pie shell. Top with remaining whipped cream and chocolate shavings. Cover gently with plastic wrap and refrigerate until ready to serve.

The last time I made it I was lucky to get this picture with part of the pie, the family ate it so fast.

Enjoy,

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