Category Archives: recipes

Buffalo Cauliflower Bites | VEGAN

It’s been awhile since I’ve shared a recipe with you guys, and I figured since I had some downtime, I’d share a current favorite in the house! I’ve tried a few different cauliflower recipes in this house from garlic parmesan roasted bites, cauliflower rice – next I absolutely need to try a flavorful cauliflower crust recipe – but these bites are hands-down a favorite!

These are vegan, if you’re into that, by the way! Let’s just dive right in!

Ingredients:

1 head of cauliflower
1/2 C  water
1/2 C  soy milk
3/4 C  flour
2 tsp garlic powder
1 tsp cayenne
1 tsp paprika
1/2 tsp cajun seasoning
1/2 tsp salt
1/2 pepper
Frank’s Red Hot Buffalo Sauce

Directions:

  1. Preheat oven to 425 degrees
  2. Cut the cauliflower into florets
  3. Combine everything except Frank’s Red Hot Buffalo Sauce into a bowl and whip into a smooth mixture
  4. Toss the florets into the creamy mixture and blend until fully covered
  5. Place covered florets onto a lined and sprayed/greased cookie sheet and bake for about 20 minutes
  6. Remove the tray from the oven and pour a generous amount of Frank’s RedHot Buffalo sauce over the florets, then place the tray back into the oven for an additional 10-15 minutes
  7. Remove the tray once again and VOILA! Get yourself some dip and have yourself some cauliflower bites!

I hope you enjoy this recipe!

Advertisements

Simplest Lasagna Recipe Ever!

Recently, I channeled my inner Garfield and created a simple, but delicious lasagna! My toddler is SO picky, but he ate this up like it was candy. I even let my 10 month old (at the time) try some and he bounced in his high chair for more! It’s safe to say that this is a winner of a meal.

This is perfect for beginners, especially for parents and friendly gatherings! If you’re having a little dinner party with your closest friends, everyone bringing their own special dish, this is the perfect host/hostess main dish.

For this recipe, I used breakfast sausage rather than beef because the spices in sausage enhance the flavor of the lasagna. I’m sure you could use it as an excuse to have lasagna leftovers for breakfast too!

Timing is the only important part of this meal, but if you cook the meat to where it’s done before all of the lasagna noodles are boiled, you don’t have to worry.

The meaty sauce part is probably the easiest part of this all, and oh so good! Tomatoes, sauce, and meat create the heart of this dish!

I’d be lying if I said the ricotta wasn’t my favorite part of this dish. You guys know I’ve been doing a bunch of different monthly challenges, and red meat is now out so this isn’t a dish I’m making this month but man, oh man! I can practically taste the ricotta! Be warned, however, because spreading it on the noodles is pretty tricky.

Cheese lovers, meat lovers, carb lovers. This dish is for EVERYONE.

INGREDIENTS:

9 Lasagna noodles
16 oz. Breakfast sausage
8-12 oz Can of diced tomatoes
1 Jar pasta sauce
1 Tub of ricotta cheese
4 Cups of mozzarella cheese
Sprinkling of parmesan

Directions:

  1. Preheat the oven to 375 degrees
  2. Boil the lasagna noodles and set aside
  3. Line the pan with pasta sauce – not too thin, not too thick
  4. Brown sausage in crumbles over the stove as you would, drain the grease, and remove from heat
  5. Add both the can of diced tomatoes and pasta sauce, and stir until evenly distributed
  6. Place 3 noodles atop the sauce lined pan
  7. Spread ricotta, followed by sauce mixture, then sprinkle a cup of mozzarella. Lay down another layer of noodles, followed by ricotta, sauce, and another cup of mozzarella
  8. On the last layer, spread the ricotta, sauce, the rest of the mozzarella, then drizzle it with parmesan
  9. Heat until the top is golden brown, about 45 minutes – Just make sure to watch every five-ten minutes

Enjoy!! My mouth has been watering the entire time I’ve been writing this post!

*Restaurant Quality* Fettuccini Recipe

Our household does Sundays a little differently. We love to spend the day together because it’s the one day each week we’re guaranteed to be together. It means a lot to me that my family sits down together to eat dinner and enjoy a movie. (We’re working our way through the Harry Potter series!)

On one of these Sundays, I wanted to come up with something different. Something I hadn’t tried before. A Raine original that wasn’t inspired by anything but my own brain (and taste buds if I’m being honest).

I knew I wanted broccoli, beans, and turkey sausage. The rest just came naturally! My husband could have died with how good he said it was, so I’m considering this one a win!

Ingredients:

Half a package of fettuccine
1 can of Navy beans
3 tbsp of Alfredo sauce
10 oz of chopped broccoli
A turkey sausage link (10 oz)
Garlic powder/Onion Powder/Pepper

Directions:

  1. While boiling water for your fettuccine, chop and season the turkey sausage link (garlic powder, onion powder and pepper).
  2. Spray a pan with cooking spray or use olive oil, and start heating up the broccoli and Navy beans on medium heat. By the time they’re cooked through, the fettuccini should be ready
  3. Drain the fettuccini and add the Alfredo sauce, stir and then add the broccoli and beans. Keep the food on a low heat burner
  4. Place the turkey sausage into the same pan used for the broccoli and beans on medium heat until cooked through. Then add the meat to the fettuccini mixture and you’re ready to serve!

I hope you enjoyed this little recipe, let me know if you plan on trying it!

SOUPer Simple Chicken & Dumpling Soup

It’s been a hot minute since I said I would post, so here we go! My dearest friend asked me for the recipe, and it lit the fire under my butt to actually do it. So yay, motivation.

I’m still getting the hang of using the crockpot, but I was so satisfied and actually surprised with how good this turned out. I’m not going to bore you guys with a long spiel about how much we loved it, you’re just going to have to try it out yourself!

Cook Time: 5 hours

Ingredients:

Two chicken breasts
A stalk of celery
A large carrot (or a handful of baby carrots, whatever you have around)
1 yellow onion
1 can of Pillsbury biscuit dough (or whichever brand you dig)
1 can of Cream of Chicken soup
32 oz container of Chicken broth
Salt/Pepper/Garlic Powder/Onion Powder

Directions:

  1. Season your chicken with the salt, pepper, garlic powder and onion powder to your personal tastes (or your family’s personal taste). Then place the breasts into your crockpot and turn on HIGH
  2. Dump the entire content of Cream of chicken soup and chicken broth inside while you chop the veggies
  3. After you’ve chopped the celery, carrot, and onion, pour them in the crockpot and give it a little mix before leaving it for 3-4 hours
  4. After the 3-4 hours, your chicken is ready to shred, so pull it out and shred it on a separate plate. You’re going to dump the shredded chicken back in while you chop each biscuit dough into quarters
  5. Pour the quartered dough bits inside and leave for another hour on HIGH
  6. Your soup is ready, how easy was that?

If you plan on making this scrumptious soup, let me know or tag me in a photo of your food on instagram! Enjoy, folks!

Cowgirl Casserole

You’ve heard of cowboy casserole… or maybe you haven’t, I don’t know your life. But I’m here to tell you about COWGIRL CASSEROLE! It’s a bajillion times better, or at least my kids and fiance would tell you that.

COWGIRL CASSEROLE 2

This, my friends, is one of my proudest chef-ing moments. Now, I may be eating vegan-esque this month, but I haven’t posted in quite some time and again, I was incredibly proud of this.

The great thing about being a stay-at-home mom (besides the fun and proud, tear-inducing moments), is that you can experiment with crafts and recipes in your spare time, which is exactly what I did with this.

I love – you don’t even understand how much emphasis I put on that word in this very sentence – watching cooking, baking, and decorating videos, so I’m following a plethora of foodie type facebook pages (and instagrams and tumblrs). There was a post by Southern Cooking, I believe, on cowboy casserole. I didn’t have, nor did I want all of the ingredients it had listed, so I… improvised!

Now for the long awaited (and I try not to write an entire blog post before the actual recipe because who wants to scroll that far?) recipe:

COWGIRL CASSEROLE

Ingredients:

1lb Ground beef or turkey (I used the latter)
1 packet of Taco Seasoning
Plenty of Mexican cheese blend (seriously this depends on how cheesy you and your family like your food)
1 can of diced tomatoes
1/2 a can of black beans
1/2 a can of sweet corn
A package of frozen tater tots

Directions:

  1. Preheat oven to 375 degrees while you brown your ground meat, then add the black beans and corn
  2. Follow the directions on the seasoning packet – usually it will tell you to pour in 3/4 of a cup of water and the seasoning, then simmer
  3. After you’ve seasoned the meat, turn the stove down to low, and mix in the diced tomatos for no more than 5 minutes
  4. You can grease the pan if you like your food a little on the buttered side, but we didn’t, and we poured the mixture in
  5. Top the meat mixture with cheese and then place the frozen tater tots atop the mixure
  6. Bake uncovered for 20 minutes, take the pan out and sprinkle it with a generous amount of cheese, and place the pan back into the oven for 5 more minutes
  7. Boom! Cowgirl Casserole! I strongly suggest adding jalapenos, habaneros, or even just sriracha sauce if you’re like me and need the heat. Otherwise it’s perfectly scrumptious with a dollop of sour cream on top!

If you end up making this dish, I’d LOVE to see your version of it. Please don’t hesitate to tag me in your posts! Have a delicious day, everyone!

Strawberry Lemonade FroYo

Spring and Summer are fast approaching, which means we want to fill our bodies with good foods… and we want to beat that heat! That’s why I made this treat. It works for most diets – if you’re a vegan or lacto-vegetarian, all you would have to do is replace the honey and yogurt with vegan substitutes.

Continue reading Strawberry Lemonade FroYo

Spicy Chicken: Two Easy Ways

I’ve been on an adventure trying to come up with ways to make pretty much all of my food as spicy as I can handle and these two chicken recipes have gotten me pretty darn close to perfection.

This is pretty basic, and definitely not a complicated recipe but you’re going to get your hands messy, so prepare yourself!

This is a great recipe if you need protein for meal prep. This calls for just enough for one chicken breast each! My significant other thinks the hot cheeto one is too spicy, but the cayenne one was just right for him!

Spicy Chicken

Ingredients:

1/2 tablespoon cayenne
1 teaspoon black pepper
1 teaspoon garlic pepper seasoning
1 tablespoon vegetable oil
One chicken breast

Directions:

  1. Preheat oven to 350 degrees
  2. Rub the chicken breast down in the oil
  3. Combine cayenne, black pepper, and garlic pepper in a bowl and mix together
  4. Rub the seasoning on the chicken breast
  5. Place in the oven for 35-45 minutes (I’d suggest checking every five minutes to see how it’s cooking)

This goes great with angel hair pasta!

Hot Cheeto Chicken

Ingredients:

1/4 cup Pancake mix
2 1/2 tablespoons of Grated parmesan cheese
1 1/2 cups Hot cheetos
1 Egg
1/4 Salt
1 chicken breast
1 tablespoon water

Directions:

  1. Preheat oven to 350 degrees
  2. Place your Hot Cheetos and parmesan into a food processor (I use a blender so it’s not as well crushed), set aside in a bowl
  3. Whisk together pancake mix and salt
  4. Whisk egg and water (I strongly suggest using a wet hand and a dry hand for this next part
  5. Coat chicken in flour mixture, then dip into egg mixture, and finally dip into Hot Cheeto/Parmesan mixture
  6. Place chicken on a greased (or buttered) baking sheet and bake for 35-45 minutes

This chicken goes well with rice dishes!

I hope you enjoy!

Christmas Coal Recipe

Tis the season! It’s also the season of figuring out what to put in those stockings, and this is an easy, delicious snack that the kids will love finding (whether they’ve been naughty or nice).

This was so fun and easy to make, so parents gather around. You don’t need a whole lot, just a bit of butter, mini-marshmallows, chocolate rice crispies, and semi-sweet milk chocolate chips!

I’ve been trying to post more on my facebook page (which I’ll obviously be sharing this on) and managed to figure out how to do page stories! You guys already know how much I love doing instagram stories!The first thing you do is melt the butter, then add the mini marshmallows. The reason we do mini, is because A)  they blend better and B) it’s easier to measure the minis since there’s less airspace. Look at those and I tested these a couple weeks ago with the boys. They INAHLED these! “Mommy, this is GOOD!” is something I heard a lot during this little trial, so trust me when I say, these are immediate winners!These don’t really need any garnish, but I wanted to give it a little something special so I added some gold luster! It’s not necessary but if you have some extra time, it gives it a bit of mining sparkle!

Ingredients:

3 tbsp butter
3 cups mini marshmallows
3 cups cereal
*gold or silver luster
*a couple drops  lemon or vanilla extract

*Items optional

Directions:

  1. Melt the butter and combine the mini-marshmallows until dissolved and well blended
  2. Add in chocolate cereal and fold the cereal into the mixture until once again it is well blended (take a shot every time I say that… just kidding, don’t do that)
  3. Spread into a pan and let cool (I put it in the freezer with a plastic cover and left it for about an hour)
  4. After the coal is cooled, shape them into little balls
  5. Melt the chocolate chips and roll the balls into melted mixture before placing on a sheet and cool them in the freezer
  6. This part is optional: Use the luster and a couple drops of extract and brush it on the cooled chocolate coal to give it a fun little finish

I hope you guys have fun with this and have a great weekend!

EASIEST Peanut Butter Cheesecake (No Bake)

It’s the most wonderful time of the year! It’s also the most stressful, so why the hell would you want to waste time on a difficult recipe when you can make something delicious without all the added stress that comes with it?

This Thanksgiving I was in charge of making cornbread and a dessert. I also decided to make blueberry bread because last minute overachieving is a very real thing in our household.

Ahh… once again the cornbread was a favorite, of course. The peanut butter cheesecake was also appreciated along with everyone’s dishes, if we’re being honest. Before you throw up your arms and say, “but you’re supposed to be running a health and wellness blog, how is this healthy??”, I’ll be doing an entire post dedicated to the subjectivity of health before the year is up! In short: if you always eat until you feel like you’re going to pop, please make changes. But splurging every once in awhile is perfectly fine. Last night, I definitely felt that way (it had more to do with the dairy that I consumed earlier, but the holiday bloat was still there).

But you’re not here to read my Thanksgiving rambles; that’s what Mondays are for! So let’s get right into the easiest peanut butter cheesecake you will ever make. It’s *almost* entirely from scratch! Scroll down for ingredients and directions! The recipe is for just one pan, but double up if you plan on making two like I did!

My significant other psyched me out by telling me the filling was, and I quote, “meh” upon testing it. However when he had his dessert platter in front of him, he nearly melted and said, “This is damn good!” Again, a direct quote!

Ingredients:

8 oz cream cheese
1/2 cup powdered sugar
1/2 cup peanut butter
1/4 cup milk
*Oreo pie crust
*Reese’s Peanut Butter Chips
*Cool Whip

*Store bought because ain’t nobody got time for that.

Directions:

  1. Cream together powdered sugar and softened cream cheese until well blended
  2.  Add peanut butter until smooth
  3.  Stir in milk for another 2 minutes (longer if you’re mixing by hand)
  4. Pour mixture onto Oreo crust and refrigerate for an hour (or honestly however long you need)
  5. Take the defrosted Cool Whip (I put it in the fridge about 4 hours before I need to use it) and spread it across the top of the cheesecake CAREFULLY
  6. Sprinkle a generous amount of peanut butter chips across the top of the Cool Whip topping and voilà! Ready to serve – or refrigerate until you’re ready

The middle slice is the cheesecake that my significant other is about ready to tear into! Truly the easiest peanut butter cheesecake I’ve ever made! Plus, you can use your own creativity with it! Maybe you want to use a little bit of nutella in the cheesecake spread, or you want to drizzle chocolate syrup on the Cool Whip! Or crush up some Nutter Butter cookies to top it off. It’s all up to you!

I hope all of you have been having an amazing holiday season! We’ve still got Christmas and I have 2 family favorites to share with you all next month! Get ready, guys!

Millenial Hacks: Making coffee from scratch

Now before you ride my ass and tell me that this isn’t actually from scratch: I know, I’m not a coffee bean farmer or whatever those wonderful saviors call themselves. What this hack or recipe entails is essentially making coffee without the standard equipment necessary. I don’t own a Keurig machine, nor do I own a coffee maker.

But when we don’t have time to go into town for Starbucks and I still need my caffeine fix, this is what we do. In this video, it was my very first attempt at making coffee this way, so you are seeing my reaction in “real time”, as it were.

Depending on how strong you like your coffee, you want 2 tablespoons per cup. I used my mug to measure 2 and a half cups of coffee and put in two “heaps” (according to the measuring spoon) of coffee.

  1. Boil your water (again, it depends on how much you want to make, but remember there will be coffee grounds at the bottom so you won’t actually be consuming the entire pot of coffee).
  2. Grind up your coffee beans (unless you buy coffee grounds, then skip this step) in either a blender or food processor, whatever you have around. If nothing, put the grounds in a bag and smash it with a hammer/meat tenderizer/etc.
  3. When your water is boiling, pour in your coffee grounds and immediately remove the pot from the burner. Cover the top with a plate, a lid, whatever you have around, really.
  4. Give it time to steep, about five minutes.
  5. Pour your coffee into your favorite mug and enjoy!

It takes a bit more time and effort than a coffee machine, but if I’m being honest I really like to save money and if I have to spend an extra 10 minutes in the morning to make coffee, I’m DOWN.

If you enjoy these videos/posts, subscribe to my youtube account or follow this blog. If there’s anything you’d like me to cover in my videos or blog, leave me a comment below!