P.S. I LOVE YOU

Dear little cooking blog,
I have not forgot about you. In fact I think about you everyday, every meal. I still love you, but life has got the best of me. Ever since I was in the hospital July 12th I believe it was, things have been pretty hectic around here and healthy nice meals have taken a back seat. Now add in working A LOT on ebay and school and homework now in the mix... The hours, the days fly by. I promise I will be back, soon, maybe not as often but I will be back !!
In the meantime...
Happy cooking,
Chaeli

Super Spicy Chili Mac

Nom Nom Nom is all I have to say!

1 lb. lean ground beef
1 onion chopped fine
1 red bell pepper, seeded and chopped fine
6 garlic cloves minced
1 tsp. minced canned chipotles in adobo sauce
2 c. elbow macaroni
3 cans ro-tel tomatoes, or 28oz can of tomato sauce
1 1/2 c. chicken broth
1 16oz. can red kidney beans, drained and rinsed
salt and pepper
1 c. shredded pepper jack cheese

1 Cook beef. Add onion and bell pepper and cook until soft. Stir in garlic and chipotle and cook until fragrant.

2 Add macaroni, tomatoes, broth, and beans to pot and bring to boil. Reduce heat to low and simmer, until pasta is tender. Season with salt and pepper, top with cheese.

Happy cooking,
Chaeli

Fish Stick Tacos

This easy recipe takes 20 mins MAX from start to tummy :) Best part only cost $1.76 a serving (Makes 4 servings)

8 6" corn tortillas
1 11oz. box of frozen breaded fish sticks
1/2 tsp. chili powder
1/4 c. reduced fat mayo
1/4 tsp. chipotle chili (canned in adobo sauce)
2 tbsp. lime juice
5 c. coleslaw mix
salt
1 c. salsa

1 Pre heat oven to 475. Line baking sheet with foil (if you don't want to clean a mess) Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until sticks are crispy, 11-13 mins.

2 While sticks are baking; stir together mayo, chipotle, lime juice, and coleslaw mix in a bowl season with salt.

3 Warm tortillas in microwave (only takes seconds). Spread slaw mixture on each tortilla. Add two-3 fish sticks and top with a spoonful of salsa. Repeat with all tortillas. Serve!

*You can also use flour tortillas and make burritos serving each with 4-5 sticks, one burrito per person.

Happy cooking,
Chaeli

Crispy Beef with Broccoli

For the beef marinade:
1 1/2 tsp. soy sauce
1 tsp. cornstarch
pepper to season the beef

For the stir fry:
2 tsp. water
2 tsp. balsamic vinegar

To Prepare:
1 lb. beef top sirloin or flank steak; sliced into thin strips
1 1/2 lbs. broccoli; cut into bite sized florets
1 tbsp. canola oil
1 tbsp. minced garlic (6 cloves)

1 In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinate for 10 mins at room temp. or a couple hours in refrigerator.

2 In small bowl, using for mix together ingredients for the stir fry.

3 In a wok or large pan, add 1 inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook, 3 mins. Remove broccoli and pat dry.

4 Discard water in pan and dry it well. Place over high heat and when hot add canola oil. Add the garlic and fry for 30 secs. Toss in the steak strips, fry 1-2 mins or until done.

5 Pour in the stir fry sauce, stir. Add the broccoli; toss.
Serve over rice.

Happy cooking,
Chaeli

Meatless Monday: Vegetable Ribbon Pasta

Serves 4

1 lb. pappardelie pasta ( I couldn't find this so I had to use boring fettucini, use the widest noodle you can find)
3 tbsp. butter
3 lg. carrots, halved thinly sliced
1 lg. onion
Salt and pepper
4 zucchini thinly sliced
1 c. heavy cream ( you can make your own with butter and whole milk)
2 tbsp. fresh chopped tarragon
*optional, toasted pecans chopped

1 Cook the pasta until al dente, reserving 1 c. of pasta water

2 In skillet, melt the butter, add the carrots and onion, season with salt and pepper and cook stirring until crisp-tender. Add the zucchini and cream bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened. Stir in the tarragon. Add the reserved pasta water and pecans, toss.

Happy Cooking,
Chaeli

Mint frosted brownies

--I think my favorite combo of all time is mint and chocolate! You just can't go wrong--
**Recipe will make 24-32 regular cupcake sized brownies**
**I doubled it and used 2 boxes brownie mix and it made 24 regular sized and 24 mini brownies as well**
INGREDIENTS:
1 box - Betty Crocker regular brownie mix
1 container - BC fluffy white frosting
green food coloring - about 3-4 drops
1 to 2tsp - Mint extract (add a little at a time and taste test after each add until you achieve the perfect taste)
1 box - Junior Mints
paper cup liners for the cupcake pan

STEP 1:
Preheat oven to 350 degrees and mix brownie batter according to package directions


STEP 2:
Line cupcake pan with paper cups and fill about 3/4 full. Bake for 15-19 minutes. Mine took the full 19, big and small. Remove when done and let cool completely


STEP 3:
Mix together the container of frosting, food coloring and mint extract in a bowl and frost! I used my small star decorating tip...



STEP 4:
Place a Junior Mint in the center of each one! I used 2 on the big ones and 1 on the mini brownies.


(You can't really tell but they are a minty green color!)


ENJOY!
:)Courtney