Cheesy Garlic Bread

There's quite a story behind this loaf of bread.

I will start by saying this: my week last week was BRUTAL. Emotional, awful in every way, just BAD. I was looking forward to Saturday night because a friend of ours from school was having a party. I made this bread on Super Bowl Sunday and it was devoured, so I thought I would make it and bring it to the party.

I prepped everything, got it all together...and right when I pulled it out of the oven, fiance, not looking so great, told me his right arm had been numb for 4 hours.

1. WHY WOULD YOU WAIT SO LONG TO TELL ME?! 2. We're going to the ER.

Can I tell you how interesting the ER was on the Saturday night before St. Patrick's Day? I heard a guy ASK for a straight jacket (why?) and I saw another guy get escorted out by 2 cops because he brought a knife into the ER (again, why?).

I cried. A lot. The biggest concern was that he had a stroke, and every time a nurse/doctor/PA/NP would say those words, I would burst into tears. Worst ER buddy EVER.

After 5 hours, they cleared fiance to go home (no stroke!) and requested he follow up with a neurologist. He's fine, I promise. But the most hilarious part about this night: we got home at 2:30 a.m. and were both STARVING. Sure enough, my bread is still sitting on the stove. We popped it in the oven and warmed it up for about 5 minutes...and then inhaled it (with a glass of wine on the side). Gluten-free fiance got a gluten pass after spending 5 hours in the ER.

The aftermath:

Anyway, this bread is delicious and easy. It makes for a great party appetizer. You won't regret making it. I definitely did not :)

Here's what you need (from Tasty Kitchen)...

1 loaf of italian bread (can buy at grocery store)
1 stick of unsalted butter
1 bunch of green onions (or chives)
3-4 cloves of garlic, minced
2 hunks of sharp cheddar cheese, freshly shred (16 oz.)

Here's what you do...

1. Preheat oven to 350.

2. Slice a grid in your bread. Be careful not to cut all the way to the bottom - the point is to be able to pull out pieces of this bread. If you flip it over, the bottom should be intact.

3. Melt butter in a microwave safe container. Add onion and garlic. Spoon the butter mixture into the crevices of the bread - pull it apart so you can really get it in there.

4. Cover with foil, and bake for 10 minutes. Remove the foil, and shove the shredded cheese into the crevices. Again, pull apart the bread and get it into the gaps. Bump up the oven temperature to 425 degrees.

5. Bake uncovered for 10-15 minutes, or until the cheese is melted and it's a little brown on top. Remove and let sit for a couple minutes (preferably NOT 5 hours). Enjoy!!

It's sort of embarrassing that we destroyed it like that, but in our defense we had not eaten much dinner before fiance told me about his problem.

Here's to a better week! Have a great one.

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Chicken Tacos with Goat Cheese Queso

It should come as a surprise to no one that I love queso.

I've been on a bit of a taco kick lately, and I have several ways I make tacos (in the crockpot, with shrimp), but this is my new favorite way.

Roasting the chicken with a bunch of spices gives it a great flavor, and the queso is just perfect. Is anyone shocked that we had a ton of goat cheese just laying around?

Here's what you need (from How Sweet Eats)...

2-3 lbs boneless skinless chicken thighs
1 yellow onion, sliced
2 limes, sliced into wedges
1 1/2 tsp of paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cumin
Tortillas (I used corn - gluten free!)
Desired toppings (we just did red onion and lettuce)

For the queso:

1 tbsp butter
1 tbsp flour (I used gluten free)
1/2-1 jalapeño, diced
2-3 garlic cloves, diced
1/2 cup milk (I used 2 %)
6 oz. goat cheese

Here's what you do...

1. Preheat oven to 425.

2. Combine spices in a bowl. Grease a baking dish and layer onions on the bottom. Then, put chicken on top of the onions and sprinkle evenly with the spice mixture. Stick the lime slices in between the chicken.

3. Cover the baking dish, and bake for 60 minutes. Remove and let cool for a few minutes, then shred with a fork.

4. Meanwhile, in a small pot, melt butter. Add garlic and jalapeno and saute for 2-3 minutes or until soft and fragrant. Add flour and allow mixture to thicken (1 minute). Then, add milk. Allow the milk to get warm - it should bubble a little on the sides - then add goat cheese. Mix well until melted and smooth.

5. Add chicken to tortillas, top with queso and other desired toppings. Enjoy!!

This is a different take on tacos, and I loved it. The queso reheats really well, and you'll have plenty of leftover chicken as well.

AND...it can be gluten free. Lucky fiance.

Have a great week!

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Gluten Free Cheesy Broccoli Quinoa

Get ready to see a whole lot more gluten free on this blog.

Fiance found out this week he is gluten intolerant. According to fiance, the blood test that he took that tested his blood for allergies? Yeah, it's not legitimate. He's convinced it's wrong. He's drinking beer (which he rarely drinks) to prove some sort of point. I'm not sure if he's trying to prove it to me or the blood test, but either way, I'm not buying it.

I am slowly getting rid of the many, many gluten products in our pantry/fridge without his knowledge because he is refusing to acknowledge he's gluten intolerant because he's "never reacted to it!"

I think the best way to make this difficult transition is to show him how gluten free things can still taste good. Case in point: this quinoa.

It is SO good. I could not stop eating it. I've seen variations of this recipe floating around for awhile, and I finally broke down and tried one. I am so glad I did.

Here's what you need (from The Novice Chef)...

2 cups of water
1 cup of quinoa
2 tbsp butter
2 tbsp cornstarch
1 large yellow onion, diced
3-5 cloves of garlic, minced
1/4 tsp cayenne*
1/2 tsp ground mustard
1 cup 2% milk
1/4 cup fat free half and half
2 cups of fresh shred cheddar (I used a mix of white and yellow cheddar)
2 cups of steamed broccoli**
Parmesan cheese for topping

*Leave out the cayenne if you don't like a little kick.

**I used fresh broccoli, but feel free to use those microwave steam bags to save time.

Here's what you do...

1. Preheat oven to 400 degrees.

2. Bring water to a boil and add quinoa. Turn heat to low, and cover allowing to simmer for about 20 minutes. Remove and set aside.

3. Add butter and cornstarch to a pan. Stir together until thick, then add onion and garlic and stir until soft (about 5 minutes). Then, add cayenne and ground mustard.

4. Add milk and half and half and stir frequently until combined and thick. About 7-10 minutes.

5. Add your cheese and stir until melted and well combined. Add broccoli and quinoa and mix to combine.

6. Pour it all into a baking dish and top evenly with parmesan. Bake for 25 minutes, or until the top is brown. Enjoy!!

I kept saying how delicious this tasted and how it is a great (healthier) alternative to mac and cheese. Fiance just grunted and drank his beer (rebellion).

Whatever. He'll live.

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Shrimp Tacos with a Tangy Slaw

This is one the best things I've made in awhile. I'm not sure I'll ever be able to do anything else with shrimp.

These tacos are just...magic. I can promise these will be a regular staple in our house. In fact, I would not be the least bit shocked if we ate these again this week. THAT GOOD.

These are exploding with flavor, and this slaw that I sort of...made up and threw together ended up being perfect. The original shrimp recipe suggested the shrimp would be crispy, and they weren't, but the flour help all the seasoning stay on the shrimp, which made them so delicious.

I love when that happens.

Here's what you need (recipe for shrimp adapted from How Sweet Eats)...

For shrimp/tacos:

1 lb of peeled and deveined shrimp (I peeled my own)
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 cup flour
Tortillas
Reduced fat sour cream

For slaw:

1 cup of pre mixed slaw/cabbage
1/4 cup of rice vinegar
1 tbsp canola oil
1/2 tsp salt
1/2 tsp pepper
1 jalapeno, diced
1/2 red onion, chopped
1 tbsp sugar

For the slaw, mix all the ingredients together in a bowl and stir well to combine. This tastes best if you refrigerate it for a few hours before eating.

For shrimp:

1. Make sure your shrimp are patted dry. In one bowl, put all your seasonings (chili powder, cumin, garlic powder, salt, and pepper). In another bowl, put your flour.

2. One by one, dip your shrimp in the seasoning mix so it's well covered, then in the flour.

3. In a large skillet, saute the shrimp, about 3 minutes on each side or until they are pink. Remove and drain on a paper towel.

4. We used corn tortillas, but I think next time I want to use flour. Spread on sour cream (if desired - Justin also put a little sriracha on his), then shrimp, then slaw. Enjoy!

I've said this so many times now, but these were just so good.

And SO easy! These came together really quickly. Great weeknight meal. And healthy!

I'm going to stop saying how much I loved these. Just go make them.

Oh, and follow exercise blog! I need all the support I can get for the next 10 weeks :) http://gotrainingwithbeth.blogspot.com

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Justin's Turkey Chili

I highly recommend obtaining a fiance who cooks. Especially in the winter. 

Whenever it gets cold, I BEG fiance to make this for me. Even when it's not cold, I STILL beg fiance to make this for me because it is SO good.

It's been a disgusting cold in North Carolina. It's really cold, but not cold enough to snow, so it's just really cold rain. I swear it's slightly warmer when it snows. Either that, or I just find it more tolerable because snow is not as gross as freezing cold rain.

Either way, this dinner was much needed this week. Don't let the long list of ingredients phase you - you literally just throw it all in a pot.

Here's what you need (adapted from Rachel Ray)...

2 cups of frozen corn

5-7 cloves of garlic, minced

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 large yellow onion, diced

3 stalks of celery, chopped

1 cup of chopped carrots

1 1/2 tbsp olive oil

2 lbs lean ground turkey

4-5 tbsp chili powder

2 tbsp grill seasoning blend (any brand works)

1 1/2 tbsp cumin

1 tbsp garlic powder

3 tbsp Worcestershire sauce

2-4 tbsp hot sauce (1/2 Tabasco 1/2 Texas Pete's)*

1 bottle beer (preferably a darker beer)

3/4-1 cup BBQ sauce (Sweet Baby Ray's)

23 oz. canned tomato sauce

Optional toppings: fritos, sour cream, and cheddar cheese

*Use less if you don't want a spicy chili.

Here's what you do...

1. Brown meat and chili powder, grill seasoning blend, cumin, garlic powder, Worcestershire sauce, and hot sauce in a large stockpot on medium-high heat, stirring regularly to break up the meat, until browned. About 10 minutes.

2. Add all your veggies (except corn) and cook for another 15 minutes until veggies are soft, stirring occasionally. 

3. Add beer and cook for another 10 minutes (reducing some of the liquid).

4. Add BBQ sauce, tomato sauce, and corn and allow to simmer for 1-2 hours (until you reach desired thickness), stirring occasionally. 

5. Spoon chili into bowl with desired toppings (I like mine with just some cheddar cheese, but Justin loves his with fritos, sour cream and cheese). Enjoy!

This dish is warm and hearty - perfect for a cold winter night.

Have a great weekend! And don't forget about my exercise blogging - I just finished week 2 today! http://gotrainingwithbeth.blogspot.com

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Blood Orange Sangria

A little sangria is guaranteed to make your Tuesday better.

People always hate on Mondays. Mondays don't really bother me, but Tuesdays? Ew. The last few semesters my Tuesdays have been my longest days at school, AND when I worked full time Tuesdays were the nights I had to work until 9 p.m.

This? This helps my Tuesday.

Blood oranges are in season (isn't that weird?) and they are my favorite. The sweet/tart combo is the best. And look at that color!

Warning: this isn't the sweetest sangria in the world - it's tart. If you like it sweeter, I would suggest adding some simple syrup or honey. For me, the fruit added the perfect amount of sweet.

Here's what you need (from How Sweet Eats)...

4-5 blood oranges
1 bottle of pinot grigio*
1/3 cup of brandy
1/2 cup of club soda (or sprite if you want more sweetness)
1/2 a container of strawberries, cut into pieces
1/2 an apple cut into pieces
1/2 a container of raspberries

*Again, for a sweeter sangria use something like a Riesling.

Here's what you do...

1. Squeeze the juice out of three oranges into a bowl. I did it by hand. Set aside.

2. Chop your fruit, including your last blood orange.

3. In a large pitcher, combine fruit, blood orange juice, wine, brandy, and club soda. Stir well to combine.

4. You can pour it right away, but I let mine sit overnight and it was WAY better. This gets better with time. Enjoy!!

This was (is) delicious. My Tuesday just got a lot better.

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Butternut Squash Lasagna

The other day, I was in serious need of comfort food. This TOTALLY hit the spot.

I'm sort of in need of comfort food now, and I'm tempted to make this again. I had blood drawn today for our life insurance application (because fiance forces me to do things like this because I am an "adult." Pfffft.), and me and blood and needles? Not good. Definitely fainted.

SO, this can be made one of two ways. I made it in an oven safe skillet (purchased at Williams Sonoma). That skillet is seriously one of the BEST kitchen purchases I have ever made. Being able to make everything in one skillet and then just throw it in the oven is WAY too easy.

You can also make this the traditional way you make lasagna - in a baking dish. Totally your call - I promise it will be amazing either way.

Here's what you need (from How Sweet Eats)...

2 cans of butternut squash
6-8 whole wheat lasagna noodles, broken into thirds
3/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 yellow onion, diced
2 tbsp fresh chopped sage
1 package ground chicken
2 tbsp unsalted butter
2 tbsp all purpose flour
2 cups low fat milk
1/4 cup of reduced fat cream cheese
1/2 cup of parmesan cheese
Fresh mozzarella, sliced into rounds
Panko bread crumbs

Here's what you do...

1. Preheat oven to 375 degrees.

2. Cook your lasagna noodles according to the package, but shave off 1-2 minutes - they will cook in the oven. Set aside.

3. Pour about 1 1/2 cans of butternut squash into a bowl. Add 1/4 tsp of salt, nutmeg and pepper and mix up. Set aside.

4. In your skillet, saute onion with olive oil and 1/4 tsp of salt until soft, about 3-4 minutes. Add ground chicken and 1 tbsp of sage and cook until chicken is lightly browned, about 6-8 minutes. Set aside chicken mixture in a bowl.

5. Add butter to your skillet and let it melt and then add flour. Mix until combined, then add milk. Stir well until it starts to thicken - about 3-5 minutes.

6. Add cream cheese, parmesan, and a pinch of nutmeg. Stir until everything is melted and creamy.

7. Add your butternut squash to the mix and stir to combine. Then, add chicken mixture and stir again.

8. At this point if you are not using an oven safe skillet, you'll want to start layering in a baking dish. I'd put a bit of sauce (the chicken mixture) in the bottom, then do a layer of noodles, layer of squash/chicken mixture, mozzarella (be sure you slice it thin if you're making the recipe this way), and then repeat until you reach the top.

9. If you ARE using an oven safe skillet, what you do is tuck your noodles strategically in the chicken/squash mixture. I used my spoon, but next time I think I'll use my hands. You want to push some to the bottom and then add more on top with the chicken mixture in between. Hopefully that makes some sense.

10. Add mozzarella rounds on top, then the additional sage, then breadcrumbs.

11. Bake for 25-30 minutes. Remove and let sit for about 10 minutes. Enjoy!

It looks like a weird pizza, but it was SO good. Creamy and delicious, but not the most unhealthy comfort food ever!

Have a fantastic weekend! I'm going to continue recovering from my harrowing experience this morning. Being an adult is hard.

PS: Don't forget to follow my exercise adventures here! Thanks for all the words of support :)

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