Festive Chesse Platter

The Holidays are just upon us, hard to believe but Thanksgiving is about 2 weeks away!! 

Do you need a show stopper tray to take to family gatherings, have a potluck,

or do you simply have stressful work days and crave CHEESE!!! The answer is here... make this beautiful cheese platter & lets be honest your wine needs a companion too!

These can be arranged in any shape or form.

CHEESES: Smoked Gouda, Pepper Jack, Sharp Cheddar & Dill Havarti

Red and green grapes and thyme for garnish.

I want some cheese now!

Slow Cooker Pot roast

FALL IS HERE! Try these comforting recipes....

RECIPE
3-4 lb chuck roast
2-3 celery ribs, chopped
3lbs potatoes
2-3 carrots, large sections or baby carrots
2 onions, chopped or pearl onions

optional, chopped mushrooms

Seasonings:
1 cup red wine
1 pk. Ranch dip
1 pk. Gravy mix
I add like to add in whatever herbs I have on hand,
such as thyme or rosemary.



Set slow cooker on low for 8hrs. or high for 4 hrs... depending on how much time you have. Chopped your onions, carrots and celery and throw those veggies in the pot. Wash and dry the potatoes and throw in whole. Next you want to lay the meat on top of those veggies, pour in some wine & place herbs on top. Now that everything is in, we need to season this bad boy.... In a small bowl combine dry packets with a bit of water and pour into the pot. Prep work is done, so cover it & walk away!
Let the magic happen.

7 1/2 hrs later......

During the last 30 mins, I like to take the meat out, slightly shred and throw back in with the veggies on top this time. Your whole house should be smelling like pot roast and that's when you realize you've done something right.

Serve, garnish with parsley and crusty bread!!!

ENJOY!!

Pioneer Woman's Easy Chili

RECIPE

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 tsp ground cumin

1 tsp ground oregano

1 tsp salt

1/4 tsp cayenne pepper

1/4 cup maseca

One 15-ounce can kidney beans (drained and rinsed)

One 15-ounce can pinto beans (drained and rinsed)

Toppings:

Shredded Cheddar

Chopped onions

French Bread

Place the ground beef in a large pot with garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Combine & cover, and reduce the heat to low. Simmer for 1 hour. At this point check chili every 15-20 and stir.

After an hour, place the maseca in a small bowl, add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.  Lastly add the beans and simmer for 10 minutes.

Serve with shredded Cheddar, chopped onions,  & French bread for dipping.

ENJOY!!

Green Pesto Pasta

This Pesto was adapted from Giada's spicy pesto recipe.... which is incredibly yummy. The original recipe calls for 1 jalapeno. I omitted the jalapeno and used half an avocado instead, I figured it would give it a nice creamy touch and besides I was cooking for my girls. Let's get started!

RECIPE:
1 lb Pasta (your choice)

1 cup baby spinach

1 cup arugula

1 cup raw walnuts

1/4 cup olive oil

1/2 avocado

2 garlic cloves

5-8 oz cheese (I used a parmesan, romano & asiago mix)

pinch of salt and pepper to taste

While the pasta cooks to perfection, blend the pesto ingredients together. If mixture is to thick, feel free to add a bit of pasta water, this will ease the blending process.

You pesto should look something like that!! Now taste to adjust the seasonings. Once pasta is cooked, place in a large bowl and incorporate pesto. Garnish with chopped walnuts and more cheese!! Easy right!

This is perfect on its own, or aside grilled chicken, fish or even a shredded rotisserie chicken.

ENJOY!!

Breaded Pork Chops with Green Bean and Mushroom Quinoa

Pork Chops:

1 Pork Chop per serving

Salt & Pepper

garlic powder

1/2 cup all purpose flour

1 egg

1 cup bread crumbs

Season chops with salt and pepper (both sides), in 3 plates arrange the flour with garlic powder, egg wash (1 egg mixed with a tb of water), and seasoned bread crumbs. Dip each pork chop in the flour, followed by the egg wash & finally into the breading. Once all chops are breaded, heat up (medium high) a large skillet with olive oil & 1 tb of butter. Sear each chop about 8-10 per side, depending on the thickness. Drain on paper towels before serving.

a side of Quinoa:

1 cup cooked quinoa

1 cup halved green beans

1 cup sliced mushrooms

1 clove minced garlic

I love to flavor my quinoa by sauteing a minced garlic in a it of olive olive, I then add 2 cups of water, 1 tsp of salt & bring to a boil, add your washed quinoa and cook for 25 mins. Uncover cooked quinoa. Wash and slice your mushrooms, cup green beans in half & mince a clove of garlic. Heat up a large saute pan, add 2 Tb of olive oil, saute garlic for 20 secs. Next add mushrooms, mix a bit and leave them alone, resist the temptations to stir  or they will release all their yummy juices and won't brown. After about 3 mins, stir and cook another 2 mins, take them out on a bowl. Add your green beans and saute for 5 mins, I like my greens beans to maintain their crispiness. Incorporate mushrooms once again & mix in the quinoa. Turn heat off!

How pretty is this dish??????

Enjoy!!

 

Cilantro Garlic Chicken

Sooo much flavor in this chicken, and the color is fun too!!

 



Blend a bunch of fresh cilantro with

4 garlic cloves

2 green onions

olive oil

salt and pepper

 

Marinate for about 30 minutes of larger if time permits. Grill for about 6 minutes per side until juices run clear, allow to rest for 10 minutes and slice. I served this with brown rice and cauliflower ceviche.

Click here for cauliflower ceviche recipe!!



Grilled Pork Chops

Summer is just around the corner!! Super easy chops, serve along side rice, a quick salad, or quinoa.

 

Season with:

 

Chopped Fresh Rosemary

Lemon Zest

3-4 minced garlic cloves

Salt and Pepper

 

Grill for about 5- 6 minutes on each side,

use a meat thermometer to check meat (135 degrees).

Under cooked pork is not safe to eat :)



 

Apple Cranberry Salad

 

 Green apples, Balsamic vinaigrette, and fete CHEESE!!! Yes!!

DRESSING
1/4 C. Olive Oil

 Few springs chopped parsley
Pinch dried oregano
1 minced garlic clove
Sprinkle of dried red pepper flakes
Chopped cranberries
1/2 Tb Raw honey
salt and pepper to taste

VEGGIES
I filled a large bowl with equal parts of each green.
{Romaine hearts, mixed greens, and baby spinach}
1 thinly sliced green apple
a few slices of red onion
1 container of baby tomatoes
handful of cranberries
walnuts to garnish
1/2 lb. feta cheese

 

enjoy!