Crockpot Mac and Cheese

I've been watching way too much HGTV. It's addictive and I love every second of tips and tricks and people making awful decisions on House Hunters or questioning whether or not the Property Brothers can do what they say they can do. Uh duh, of course they can. Anyway it's been making the house hunting/saving itch grow and I am getting anxious, I just need to step back and remind myself that it's all in due time. Good things come to those who wait right? Well I hope so. So I tried to calm myself down with something easy in the kitchen this week, helllloooooo mac and cheese. Cheese, cheese, cheese, I love cheese (it's a weakness of mine). See! Already forgot about houses... Anywho, heres a goodie you just need to try:

Ingredient:

• 1/2 lb macaroni noodles
• 2 cups milk
• 1 cup shredded cheddar cheese
• 4 oz cream cheese
• salt and pepper (a little on the heavy side)
• Parmesan cheese for topping

Been digging this artist the past week or so, and I hope you do to. Hailing from England this is alt-J, off their album This Is All Yours, here is 'Every Other Freckle':

Directions:

1. Put it all except your parm in the crock pot and cook on low for approximately 3 hours. Stir half way through.
2. Sprinkle parmesan on top and a little more salt and pepper.
3. Serve!

Happy Eatings Everyone! 

Cheesy Potato Dinner

Oh yes, if there are two comfort foods in the world its cheese and potatoes. What with trying to get back into school and juggling the new-ish job/finding my place there and just plain missing Olympia, I needed a comfort food dish. So here's to my dear and missed friends across the state who I would totally make this for.

Ingredients:

• 1/2 purple onion diced
• 3 Idaho potatoes cut into piece and cooked
• 1 green bell pepper diced
• 1 1/2 tbsp garlic
• 1 heaping cup of shredded cheddar cheese
• salt and pepper to taste
• 1 tsp paprika
• 1 tsp seasoning salt
• 1 tsp chili powder
• 3 pieces of bacon cut into pieces
• 2 tbsp olive oil

So I know I have been posting a lot of oldies, or fairly old songs to accompany my meals but I've been in a nostalgia kick music wise lately. So here's a lovely song I can't get out of my head and reminds me of my husband (which is easy to do because most songs remind me of a time we spent together (a life with him and music is my only true desire)).

Directions:

1. In a large skillet cook your onion in your olive oil until they are soft.
2. Next add your bell pepper and bacon. Cook until the bacon is browned and the pepper is as soft as the onion. Next add all other ingredients but your cheese. Stir well, then turn your heat down.
3. Then sprinkle your cheese over the potatoes and cover, cook until the cheese is melted.
4. Salt and pepper again to taste.
5. Serve!

Happy cheesy eatings everyone!

Garlic Quinoa and Shrimp

It's been a while since the last post (sorry but sickness does that). I made this because it was easy and I could pre-make the quinoa. I've been real into easy recipes lately, but most of that is due to the fact that I am working with a microwave, a crockpot and one hot plate and limited access to an oven. Yeah that's right, if I can live this simple, so can you (talking to you college students, dont succumb to the mac and cheese in a box life!). Though I long for my own kitchen again the day will come and I will just patient until that happens. So here you are, an EASY recipe that is sure to satisfy.

Ingredients:

• 2 cups of vegetable broth
• 1 cup quinoa
• handful of parsley
• 1/2 lb shrimp
• 1 tbsp butter
• salt and pepper to taste
• 1/2 tbsp minced garlic
• 1 tbsp lemon juice 
• 1/2 tsp chili powder

Hall and Oats are an important group to the evolution of music. They may be at the butt of many jokes but laugh all you want cuz they laughed their way all the way to the hall of fame. This is a classic hit and it's great, so like it.

Direction:

1. Cook your quinoa in the broth as directed. 
2. In a large skillet fry up your shrimp in your butter. Once cooked add spices, garlic and quinoa.
3. Splash your meal with lemon juice.
4. Serve!

Happy Eatings Everyone!

Blueberry Glazed Salmon

It was too good to be true, I made it October-December knocking out any signs of sickness and stopping them dead in their tracks. Alas, one got through and here I am in bed with a head cold, the chills and 4 blankets PLUS an electric one surrounding me. I hate being sick. I also hate feeling exhausted. I will however, sit here and plug out each letter on my keyboard so you can have this wonderful recipe I tried last week. I think I am a little too impatient for spring and that's why I am posting a fresh salmon recipe in January.

Lately I have had way too little time when I get home from work to produce some of those more time consuming (but worth it) recipes. I want time to put my feet up and to have a conversation with my husband and maybe to look for more scrumptious recipes to share with you. If you do read my blog regularly you know I like to lean more towards the quality stuff but do it in a short amount of time. So here you go, another shorty to go in the books:

Ingredients:

• 4 6oz salmon fillets
• 1 bundle of asparagus, thick ends removed
• 1 cups vegetable stock
• 1/4 cup blueberry preserves or jam
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp kosher salt

I've been listening to Annie Clark for quite some time now, so it's no surprise that her songs get burned into my brain and stuck in my head, this one ( off the 2011 album Strange Mercy) happens to ease it's way into my head a lot easier than any other song, but please, sit down with a whole album from this kick ass experimental rocker chick and appreciate the talent that is St. Vincent:

Directions:

1. In a large skillet place stock and bring to a simmer, then add asparagus.
2. Place your fillets on top of asparagus spears and cover to cook for 7-9 minutes.
3. While skillet cooks, mix together remaining ingredients in a small bowl.
4. Dollop glaze on top of each fillet. Then place skillet under the broiler until your preserves starts to bubbly slightly. Keep an eye on it or it will burn.
5. Serve!

Happy Eatings Everyone!

Lentil and Kielbasa Soup

I keep staring out the window waiting for spring to happen. It's not even full throttle winter yet and I am wishing it away. For me, after the holidays pass, there's nothing to look forward too anymore (except for spring) in winter things are just grey, cold and dull. I understand you skiers, snowboarders and winter birthday folk must love this season but I could take or leave it, give me spring or fall any day.

While it's snowing AGAIN, I try to plan my day. Haircut, late lunch, movie, grocery shopping, then end with getting dinner done and snuggling up by the fireplace and maybe finishing Tank Girl finally.
My recipe was really inspired by my feet. I know, it sounds gross but really they have been cold all week. I could wear 2 pairs of wool socks in my boots and they still end up cold and sad during the day. Add that to the list of why winter is my least favorite season. So I was compelled to make myself a dinner that would warm me to my toes.

Ingredients:

• 1/2 lb brown lentils
• 5 cups chicken broth
• 1 lb kielbasa sausage
• 1/2 lb chopped carrot
• 1 tsp dry parsley flakes
• 1 tbsp minced garlic
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder
• salt and pepper to taste (just a little)
• 1/2 tsp nutmeg
• A dash of your choice of hot pepper sauce

Directions:

1. Go ahead and just put all that into your crockpot.
2. Mix it up and cook for 7-8 hours on low.
3. Serve!

Another thing to warm your insides Grouper and her airy beauty. I love her album Ruins, I just keep listening to the full album on youtube (need to really get a hard copy), hope you enjoy it too:

Happy Eatings Everyone!

Sticky Drumsticks

So the week after the holidays we were stocked up on leftovers and what not so cooking was a cinch, and by a cinch I mean almost non existent in my kitchen. So I found a recipe from a while back I never posted probably because, in all honesty, I forgot to. I can say that these were delicious because my husband made them for me after a really long day at work. Yes, the secret ingredient to this recipe is LOVE. Laugh all you want but I will tell you things some how taste better when the intent behind making it was coming from a loving place. The husby is particular in following recipes and steps so these turned out perfect (should have him cook more often). Please enjoy:

Ingredients:

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup light brown sugar, packed
• 2 tbsp soy sauce
• 2 tsp garlic minced
• 1 tbsp minced fresh ginger
• 1/2 tsp fresh cracked black pepper
• 6-8 chicken drumsticks
• 1 tbsp sesame seeds

So lately its been a mish mash of a lot of different things playing off my ipod, electronic music, folk music, hip hop, brazilian jazz, and some newer 'indie' stuff. But lets take a listen shall we to the drummer who used to belong to the band Fleet Foxes, I sure do love his voice, plus Aubrey Plaza is in the video!

Directions

1. In a large ziplock bag mix together vinegar, honey, sugar, soy sauce, garlic, ginger and pepper. Then place your drumsticks inside and shake. Place in fridge for about 8 hours, shaking it throughout the day.
2. Preheat your oven to 400 degrees when ready.
3. Next line a cookie sheet with aluminum foil and place a cooling rack on top. Place your drumsticks on the rack, saving the leftover marinade and bake for 25 minutes. 
4. While chicken bakes heat up your marinade in the microwave. When chicken is done, coat each one with the marinade and then place them back in the over for about 10 minutes. Continue this process until sauce is gone and lower the time to 5 minutes instead of 10.
5. When drumsticks are done, sprinkle your sesame seeds over the top and serve!

Napkins needed on this one sweetie pies, happy eatings!