Turkey & Cauliflower Alfredo Pasta

This dish was a hit with the family! The cauliflower alfredo sauce makes this meal a little on the lighter side, but packs lots of flavor.

Ingredients

Noodles:
8 oz. fettuccine noodles, cooked according to package instructions

Meat:
1 lb. ground turkey
½ tablespoon oil
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon of dried parsly

Sauce:
1 Cup Cauliflower, Cooked
3/4 Cup 1% Milk
2 Oz. Cream Cheese
1/2 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. Salt
1 Tbsp. Unsalted Butter
2 Garlic Cloves, Minced
1/2 cup Italian Cheese blend, Shredded (2% milk if available)

Cook noodles according to package instruction.

Heat a nonstick skillet over medium heat, drizzle oil in skillet; Add meat to the skillet and cook for a few minutes. Then sprinkle and stir in black pepper, onion powder, garlic powder and parsley. Cook and stir turkey until turkey is crumbly and no longer pink, about 5 minutes. Cover, turn off heat and set aside.

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.
Once thickened, remove the pan from the heat and add in the cheese.

Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Dish up plates with noodles, meat and then pour a ¼ cup per plate, of sauce over the meat and noodles.

Serves 4

Daily Treasures:

• I am thankful for great moments spent with the Lord.
• I am thankful for the freedom to openly Worship Jesus.
• I am thankful for the quite times alone.

Galatians 5:13 
For you were called to freedom, brothers. Only do not use your freedom as an
opportunity for the flesh, but through love serve one another.

 

Creamy Cauliflower Alfredo Sauce

2 Cup Cauliflower, Cooked
1 1/4 Cup 1% Milk
3 Oz. Cream Cheese
1 Tbsp. Flour
1/2 tsp. onion powder
1/2 tsp. black pepper
1 tsp. Salt
1 Tbsp. Butter
4 Garlic Cloves, Minced

Place the cooked cauliflower, milk, cream cheese, flour, salt, onion powder and black pepper, into a blender or food processor and blend until smooth. In a large sauce pan, melt the butter over medium-high heat and add in the garlic. Sauté for a few seconds, careful not to burn.

Add the cauliflower mixture to the pan and cook, stirring constantly for 3-4 minutes or until be begins to come to a simmer. Continue to stir, cooking for a few more minutes to allow the sauce to thicken.

Once thickened, remove the pan from the heat and add in the cheese. (I used mozzarella the first time, it made the sauce a little stringy. Not recommended  ) Stir and cover immediately. Let the sauce stand for 10 minutes before using. The sauce will continue to thicken while it sits.

Recipe adapted from: http://www.theskinnyfork.com/

Romans 12:2
Do not be conformed to this world, but be transformed by the renewal of your mind,
that by testing you may discern what is the will of God, what is good
and acceptable and perfect.

Daily Treasures:

• I am thankful for time, the time I get to spend at home.
• I am thankful for transportaion. I will never take for granted how lucky I am to have my own runing vehicle.
• I am thankful for a warm and comfortable home. 

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Creamy Strawberry Shortcake

I made this delicious strawberry shortcake with the old fashioned biscuit recipe. 

Ingredients

Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Strawberries:
2 pounds of ripe strawberries
3 to 4 tablespoons granulated sugar (depending on the sweetness of the strawberries)

Chantilly Cream:
2 cups of heavy cream
1 ½ tablespoons granulated sugar
1 teaspoon pure vanilla extract

Directions:

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT over mix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overturned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result is 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablespoon of heavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake biscuits in the center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

For the strawberries:

While the biscuits are baking, prepare the strawberries. Reserve 6 whole strawberries for garnish if desired. Wash, hull and cut the remaining. In a bowl (sprinkle with sugar if using) Use a fork or an old-fashioned potato masher to lightly crush the berries. Let berries sit at room temperature for about 20 minutes.

Chantilly Cream:

In a large bowl (mixer) combine heavy cream and sugar. Mix until soft peaks form then add vanilla. Mix until desired consistency. Refrigerate until needed.

Assemble. Enjoy!

Recipe adapted from: In the sweet kitchen

Galatians 5:22-23
But the fruit of the Spirit is love, joy, peace, patience,kindness, goodness,faithfulness, gentleness, self-control; against such things there is no law.

 Daily Treasures:

• I am thankful for fresh fruit and vegtables.
• I am thankful for time spent in God’s Word. 
• I am thankful for the freedom to celebrate Jesus.

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Old Fashioned Biscuits

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Directions

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, then stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT overmix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overtuned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result if 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablspoon ofheavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake in center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

This recipe is adapted from: In the sweet kitchen cookbook

1 John 2:2
He is the propitiation for our sins, and not for ours only but also for 
the sins of the whole world.

Daily Treasures:

• I am thankful for God’s provision.
• I am thankful for time spent with family and friends
• I am thankful for a beautiful backyard that I can sit and enjoy the creations God has made.

Cheese & Herb Stuffed Chicken

Cheese & Herb Stuffed Chicken

Recipe adapted from ~  thehappylilhomemaker.com

4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese

1 tablespoon of chopped dried parsley

1 tablespoon of green onion, minced

2 teaspoons of lemon juice
1/4 cup flour

1/2 teapoon garlic powder

1/4 teaspoon black pepper
1 egg, beaten
1/2 cup Panko crispy crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick.In a bowl, beat cream cheese, parsley, green onion, garlic powder, black pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg mixture, then roll in Panko crispy crumbs. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Ephesians 2:8-9
For by grace you have been saved through faith. 
And this is not your own doing; it is the gift of God, 
not a result of works, so that no one may boast.

Daily Treasures:

• I am thankful for my Mom and that God brought her home safely from her trip
• I am thankful for my God. He comforts me when I need it the most.
• I am thankful for true friends, the friends who I can call upon in time of need.

Ready, set….shoot I forgot to thaw the chicken.

I was excited to cook dinner tonight because I have a new recipe to try.

I went to the store and purchased the ingredients I was needing. Once I started getting things going I realized I had forgotten to pull the chicken out of the freezer. Arggggg. Now what?

We had pigs in a blanket. I know, so very exciting and healthy. Right.

But hey, I know what i’m cooking tomorrow. I will post my pictures and my recipe tomorrow. It’s going to be a tasty one. 

I made some lemon bars a couple of days ago. They were good. I want to tweak the ingredients a little before I share it. That will be my next food post.

Today I will just enjoy the beautiful weather!

 Psalm 117:2  
For great is his steadfast love toward us,
and the faithfulness of the Lord endures forever. 
Praise the Lord!

Daily Treasures:

• I am thankful for God’s faithfulness
• I am thankful for my husband who is fine with eating everything I make, and never making a stink about it.
• I am thankful for God’s provision.

Spring Time

I LOVE spring! This is my most favorite season of the year.

Spring is when life awakes from the sleepy slumber of winter. Refreshed and renewed.  Sunrise breaks the darkened sky. Everything is bursting with colors and the air is full of blooming fragrances. The bird’s are happily singing, flying tree to tree, preping for nesting. People walking their furry four legged companions down the sidewalk.  Bee’s buzzing the cozy warm air.

Everything is ALIVE, just like my Lord and Saviour, JESUS.

If you don’t know him, my hope is that you will. There is nothing more exciting than walking this life together with Him.

Daily Treasures:

• I am thankful for 2 four legged furry companions
• I am thankful for God’s beautiful creation. He is the BEST artist I know. 
• I am thankful for family and friends

Chicken Pot Pie Crumble

My husband has been asking me to make Chicken pot pie for dinner. I’m not the most experienced cook, unless it’s the basic mexican food. 

So I went to pinterest, of course, to find a delicious looking photo. I chose the one without having to make a pie crust…LOL.

I enjoyed making it and it turned out to be quite tasty. My husband loved it too. I might build up enough courage to make a pie crust next time instead of the crumble.

Chicken Pot Pie Crumble

Recipe altered from (Dessert Now, Dinner Later!)

Altered by: Me (Danielle)

Chicken & Sauce:

• 1 1/2 lbs chicken (approx. 3 chicken breasts….I used 2)
• 2 cups low-sodium chicken broth (1-14.5oz can Swanson’s)
• 1 Tbsp olive oil
• 1 onion, chopped (1 cup)
• 3-4 carrots, peeled & sliced (1 cup)
• 2-3 stalks celery, chopped (1/2 cup)
• 4 Tbsp butter
• 1/2 cup flour
• 1 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper (I used 1 tsp)
• 3/4 cup frozen peas

Crumble Topping:

• 2 cups all-purpose flour ( I used part wheat/part white flour)
• 2 tsp baking powder
• 3/4 tsp salt
• 1 tsp pepper
• 1/8 tsp cayenne pepper
• 1 tsp garlic powder
• 6 Tbsp butter, cut into 1/2-inch cubes & chilled
• 3/4 cup freshly grated parmesan cheese
• 1 cup heavy cream (or milk is just fine, I used 1%)

1. Simmer chicken in broth in a large pot; cook till just done, about 10-12 minutes. (If you plan in advance you can slow cook in crockpot high for 3 hours or low for 5 hours.)  Transfer chicken to a medium bowl.  Pour broth through fine-mesh strainer into a liquid measuring cup & reserve.  Save empty pot for later.
2. Preheat oven to 400*F.  In a large bowl, combine the flour, baking powder, salt, pepper, & cayenne.  Sprinkle the chilled butter pieces over the top of the flour.  Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.  (You can use a food processor too & pulse until desired texture.)
3. Stir in Parmesan cheese.  Add the cream (or milk) & stir until just combined.  Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment/wax paper (I actually tore off pieces from dough ball.)  Bake the crumble topping until fragrant & starting to brown, about 15 minutes, tossing halfway through.  Set aside.
4. For the filling, heat the olive oil in the now-empty pot over medium heat.  Add onion, carrots, celery, a little salt & pepper.  Cover & cook, stirring occasionally, until just tender, about 5 minutes.  While the vegetables are cooking, shred/cube the chicken into small bite-size pieces.  Transfer the cooked vegetables to the bowl with the chicken; set aside.
5. Over medium heat melt butter in the empty pot.  Stir in the flour & cook for one minute, stirring constantly.  Slowly whisk in the reserved chicken broth & milk.  Bring to a simmer & stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom.  Add 1/2 tsp salt & 1 tsp pepper.  Remove from the heat & stir in the chicken, vegetables, & peas into the sauce.
6. Pour the mixture into a greased 9×13 pan.  Scatter the crumble topping evenly over the filling.  Bake at 400*F until the topping is well browned, & filling is bubbling, about 15-20 minutes.  Let the casserole stand for 10 minutes before serving.

Serves 6-8          

Ecclesiastes 9:7

  Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.