1 Month Anniversary

I can't believe first of all that another month has come and gone and second that Saturday is our 1 month anniversary of being Vegan. I am proud to say that during this month I ate 98% vegan only had a few slip ups which were small. Now am I feeling the best ever, I'm not sure about that but I do feel good. My energy level is high, my digestion is good and my migraines are a smidge better than normal I would go out on a limb to say. 

Verdict- I am going to continue, another month goal of eating Vegan 90% and this coming month I will need that 10%.... my Mom arrives next week. And yes, I am cooking Vegan for her each night but we are going to splurge and get burgers one day and my lunches most likely will not all vegan!

Now, to celebrate the one month anniversary I have another GREAT recipe to share with you! I LOVED this. I made Lentil Sloppy joes on Sunday and then they also made the BEST leftovers!!! I will say cook your lentils all the way until soft. That took mine 45minutes. If they are too hard, they will be dry and this recipe won't be as good!

 I got this recipe from this blog HERE

Ingredients

• 1 cup dried lentils rinsed well
• 4 cups water
• 1/2 medium green pepper diced
• ½ small yellow onion diced
• 2 tbsp olive oil
• 1 15 oz can tomato sauce
• 2 tbsp tomato paste
• ½ tbsp mustard
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• salt & pepper to taste
• Hamburger buns
• Optional for serving: onions pickles, sliced cheese

Instructions

1. Place your lentils and water in a small sauce pan over medium-high heat. Bring to a boil.
2. Once the water is boiling reduce the heat to medium and let them cook for about 20 minutes or until tender. Drain liquid and set aside.
3. While your lentils are cooking in a wide pan heat olive oil over medium heat. Sautee onion and bell pepper for about 5-8 minutes or until soft and onion is translucent.
4. Add in tomato sauce, tomato paste, mustard, and spices. Mix until combined. Reduce heat to about medium-low.
5. Add cooked lentils to sauce mixture and let cook for another 5-10 minutes or until sauce is thickened and flavorful. Add in any more flavorings you might need.
6. Serve piled on a hamburger bun

If you follow me on Insta then you see these great micro greens on top of most of any dinners and I am OBSESSED! They are Sunflower Greens and they actually have a spicy bite to them, I got them at my regular grocery store and they were prefect on top of the sloppy joes as well!!!
Enjoy guys!

Tikka Masala

You guys!!! So I have never made Indian food at home and only truly eaten it like twice ever, I just don't know what to order... yada yada. WELL I found this recipe for Tikka Masala that happens to be vegan and I made it on Saturday and I just finished it for lunch today and OH MY GOSH This is soooo good! Really even if you are not vegan or are new to Indian food you MUST try this! My Mom is coming to Colorado in a few weeks and I will 100% make this for sure!

Matt loved it just as much as I did, it is full of flavor, earthy, stocked with veggies and I love the tomato base to it! I found this recipe on Food with Feeling...

INGREDIENTS

• Large yellow onion (1/2 goes in sauce in blitzed sauce, 1/2 is finely chopped)
• 2 cloves of garlic
• 1 inch of ginger, peeled
• 10 sprigs of fresh cilantro (plus more for serving)
• 2 tablespoons of olive oil, divided
• 1/2 teaspoon of cumin
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of ground cinnamon
• 1 teaspoon of paprika
• 1 teaspoon of salt (optional)
• 1 1/2 teaspoons of garam masala
• 400 g of canned plum tomatoes, not drained
• 1 15 ounce can of tomato sauce
• 1 small container of vegan yogurt**, roughly 5 ounces (I typically use So Delicious ensweetened coconut yogurt)
• 1 15 oz can of full fat coconut cream or milk**
• 1/2 head of cauliflower, chopped into bite sized pieces
• 3 large carrots, peeled and finely chopped
• 1 15 oz can of chickpeas, drained and rinsed
• 1 cup of frozen peas
• Optional for serving: chopped cilantro, extra yogurt, basmati rice cooked

---

INSTRUCTIONS

1. In a food processor, combine half of the onion, garlic, ginger, cilantro stalks, and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute. (see photo above) Set aside.
2. In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.
3. Into the skillet, add the plum tomatoes (with the liquid from the can), tomato sauce, yogurt, HALF of the can of coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
4. Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
5. Once the veggies are tender, add in chickpeas, frozen peas and the remaining coconut milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.
6. Serve with rice and (optional) a bit more cilantro leaves and yogurt.

Hasselback Brie Chicken

Hasselback Brie and Spinach Chicken

Need:

1 Cup Spinach

2 Chicken Breasts

2 Baby Brie (Trader Joe's)

S&P

Smoked Paprika

 How:
* Preheat oven to 375'
* Slice each baby Brie into 4 slices and rough chop your spinach

* Make 4 slices in each chicken breast but be careful to NOT cut thru!
* Season with Salt and Pepper

* Start by stuffing each slit with Spinach and then the Brie on top
* Sprinkle about 1 teaspoon of Smoked Paprika onto each chicken
* Bake in oven for 30 minutes and then use Broiler for 5 minutes to finish off melting cheese at end!

 This went so well with Smoked Paprika Cauliflower and they both cook perfectly together in the oven on the same temp!
Cauliflower
* Dice the cauliflower up and then toss with EVOO, Salt, Pepper and a liberal amount of Smoked Paprika
* Roast in oven on same temp for 30 minutes with chicken!

This was so delish, easy and mostly healthy! I needed a way to finish up the last 2 Baby Brie's from Trader Joe's and I also had spinach that needed to be used so WHAM!!! Easy Week night dinner! I hope you enjoy this as much as Matt and I did! Share with your friends or pin on Pinterest for me!

Dinner for ONE please!

Wednesday night Matt and I were suppose to be out to dinner and enjoying the King of Leon show here in Denver but sadly that show has been postponed 2 months! SO Matt worked late instead and I didn't have anything in particular that I planned to have for dinner. I scrolled thru Pinterest and stared into my pantry and realized I have always wanted to make Eggs In Purgatory. I read thru a ton of recipes and then settled on creating my own!

There is something so amazing about eggs nestled into spicy tomato sauce and it goes so well with a glass of red wine. Its the perfect savory appetizer or in my case dinner for ONE! I will say that having  French bread on hand is the MOST important thing! Its the perfect vessel for the eggs and dunking into the sauce! It's weird how much I loved this and I knew I HAD to share this with you guys today!

I hope you all love this and I would love to hear if you enjoyed it as much as I did!!! Enjoy friends!

Green Enchilada Soup

I have a GREAT recipe for you guys today and I wish I could call it my own but I cannot! My sister pinned this and loved it.... and I did the same! Don't you just love Pinterest? I mean after all these years it doesn't get old for me and I still get 90% of my recipes on there!

I made just like 1 or 2 tweaks in this recipe that I will note for you guys!!!

 INGREDIENTS

• 1 can (10 ounces) green enchilada sauce
• 1 can white beans ( I used 2 cans, I thought the soup didn't have enough "stuff" in it)
• 2 cans black beans
• 1 pound boneless skinless chicken thighs, or breasts
• 2 cans (4 ounces each) diced fire-roasted green chiles
• 1 can (10.5 ounces) diced tomatoes, optional
• 4 teaspoons ground chili powder
• 1 tablespoon ground cumin
• 3/4 teaspoon paprika
• Salt and pepper
• 2-3 tablespoons fresh cilantro, optional
• 2 cups chicken broth or stock
• 1 package (8 ounces) cream cheese, softened
• Optional add-ins: pepper-jack cheese, sour cream, fresh lime, additional cilantro ( The Pepper-jack cheese MAKES the dish, USE IT! I also added in some Ranch seasoning to my sour cream for a little Ranch Sour Cream and it was perfect on top)

INSTRUCTIONS

1. In a large crockpot (I use a 6-quart crockpot) pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts.
2. Add the undrained diced fire-roasted green chiles, diced tomatoes (if desired, it's great with or without them), chili powder, cumin, paprika, about 1 teaspoon salt (I prefer seasoned salt), about 1/4 teaspoon pepper, coarsely chopped fresh cilantro, and chicken broth or stock.
3. Cover and cook on low for 5-7 hours or high for 3-5 hours or until the chicken easily shreds.
4. Remove the chicken to another bowl and place in the softened cream cheese (cube into smaller pieces) into the crockpot.
5. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup.
6. Whisk the cream cheese until completely smooth.
7. Shred the chicken with 2 forks and then add back into the soup.
8. Serve with desired toppings. We love a big handful of pepper-jack cheese, fat-free sour cream, a wedge of lime, and some cilantro!

To go along with this dish I jazzed up a jiffy cornbread mix.... I made the mix according to the box and then added in 1/2 cup of Cheddar cheese and 1/4 cup fresh diced jalapeño! And then when I served these bad boys I drizzled them with honey! TOO DIE FOR!!!!!!
Sorry my pictures aren't too great but it was an after thought to blog this meal! To see the real pictures and recipe click HERE

Enjoy!!!!!!

Slow Cooker Carnitas

Back over Labor Day weekend when my parents were here we had double the fun one day when Matt's parents were also in town!! What a great day to get to have BOTH parents over for a meal! Since that day both Mom's have asked me for the recipe for the Pork Carnitas I made, which must mean it was extra good! I wish I could take the credit for carnitas but they came from my new favorite recipe place... Buzzfeed Tasty!!

This video below is everything you need to know but if you want to see the recipe click HERE


A TIP!!! I used a cheaper cut of Pork from the grocery store, a roast and it worked just as good!! So I don't think you need to spend a ton of money on the cut to make this meal a success!
This is what I served with mine: 7 Layer Dip, Chips and Sophapilla Cheesecake for dessert!
Now, one thing I can take credit for is a topping I added to my tacos..... I thought it needed a crunch so I made Quick Pickled Carrots!! And while everyone was skeptical about adding them to a taco they were a HIT and here is the easy peasy recipe.........

Quick Pickled Carrots by nsavage on Polyvore

This meal will be perfect for a Game Day get together!!! Enjoy friends!

Game Days are HERE!

Football Season is HERE! The start of Fall, Game Days, Great Eats, Tailgates, Cooler Weather, Fantasy Football but don't forget The World Series is around the corner too! It's a great time of year and I amoung the masses is obsessed with Fall and everything is has to offer!

 Last week was pretty much a Bucket List night for us... NOT only did we go to the Broncos Season Opener BUT it was NFL Kickoff.... With a free One Republic Concert, Presentation of the Lombardi Trophy and a BRONCO WIN after the Super Bowl Round 2 Game! It was EPIC as was our seats!!!

 I may not be one to sit in front of the couch for hours watching the Broncos or our Sooners but I LOVE going to the games! It's completely different!

This weekend is HUGE for OU as we are set to play Ohio State (BOO, Hiss) so for the game I have our game day menu all planned out but don't fret I have MANY options for you also.........

Game Day Eats!
 * Smokey Turkey Chili is a wonderful healthy option, find the recipe HERE
 * My Moms White Bean Chicken Chili is the easiest option and the recipe is HERE
 * I Love this Crock Pot Green Chili Chicken over rice, the recipe is HERE 
 * Maybe a Sandwich better suits your crew, this crockpot shredded chicken sandwich is great! The recipe is HERE

I hope I have inspired you for Game Day this weekend and GO SOONERS!!!!!






SaveSave

Dinner Alfresco

Something I LOVE about living in Colorado is that even when we hit a HIGH of 99' yesterday once your in the shade or the sun starts to go down it's amazing outside. Even though during the day we were roasting we are still able to eat dinner on the patio every night and enjoy every minute without sweating! You could never do that in Oklahoma. SO.... Colorado 1, Oklahoma 0!

Last night we made such a stunner of a grilled dinner that I knew I had to spread the love and share with you! Last week on the blog I shared with you our love of grilling corn and today I am telling you that grilled green beans are ON POINT! Really, we love them! This chicken is super easy as well and even better that after the prep work is done you pass the baton to the grill master AKA hubby to finish it all up!

Grilled Green Beans:
* Make sure you trim the ends off your beans first then drizzle with EVOO, Salt, Pepper and any other spice blend you like! Last night I used my fav Smoked Paprika!
* Place beans in a grill basket and then you will place basket on grill over Med-High heat for about 20 minutes. They do take a bit longer than other veggies and make sure you occasionally toss them around to get even coverage!
* ENJOY!

Grilled Pepperjack Chicken: (For 2)
Need
2 Chicken breasts
1 Red pepper
2 Slices of Pepper Jack Cheese
4 Strips of Crispy bacon
EVOO, Salt, Pepper, Smoked Paprika

HOW
* Trim your chicken and season with Salt, Pepper and Smoked Paprika
* Cook your Bacon and set aside
* Slice the "cheeks" off your red pepper and drizzle with EVOO, Salt and Pepper on both sides
* TAKE all ingredients outside!
* Grill your chicken along side your green beans and also place your red pepper cheeks directly on the grill until soft and somewhat charred.
* While other things are cooking, slice your cooked red pepper into strips and place with cheese and bacon
* When chicken is ready build your stack gently: Chicken, Red Pepper Strips, 2 pieces of bacon and topped with sliced cheese and close grill until cheese is melted!
* Then Enjoy along side your delish green beans!!!

I hope you all love this easy Summer meal as much as Matt and I do!

Our 4th

Our 4th was very relaxing, just the way I like it! Matt and I spent a few hours at the pool and our neighborhood pool as a very fun water slide that we enjoy along with all the kids! ha! Then typically Matt went to hit some golf balls while I caught up on some DVR!

We had a fun cookout for 2, Brats with crispy onions on top (Matt loved) and grilled corn our summer staple! And of course Strawberry margs!

This is barely a recipe it is so easy but we eat this at least 2 times a week during grilling season! The key is the seasoning!  Sur La Table makes the BEST corn on the cob seasoning you can order online! Here is how we make our favorite summer staple!

Grilled Corn for Summer by nsavage on Polyvore

As you can tell our 4 legged kids also LOVED the corn! Oscar use to love corn, all day I thought man... I wish Oscar was here he would have loved today. That is until the crazy fireworks started! I can't tell you how much I miss him every single day,

We then went to our downstairs patio and used our fire table for SMORES!!!!!! It was fun and once again the dogs loved it... I mean look at Ralphs face.... priceless!

Now once fireworks started I was inside with our animals who were so scared BUT the cool thing is the city of Castle Rock fireworks happen behind our house! So from our patio is literally the best view in the city! How lucky is that??!

I hope you all had a nice weekend!!!

Homemade Salted Caramel Ice Cream

Homemade Salted Caramel Ice Cream by nsavage on Polyvore

What more could your family want after a long day at the pool? The Lake? While watching Fireworks? I Scream, You Scream, We ALL scream for ICE CREAM! I have the simplest and BEST homemade ice cream recipe for you that requires no cooking, this is the best kind if you ask me!! Less work means more time to enjoy a Holiday weekend with your family!

Salted Caramel Ice Cream

Ingredients:
1 Can Evaporated Milk
1 Can Condensed Milk
1 1/2 Cups Whole Milk
1/2 package Vanilla Pudding
1/4 cup Salted Caramel Sauce

How To:
* In a bowl mix all ingredients together EXCEPT caramel until pudding packet dissolves and everything is combined!
* Pour into Ice Cream machine (remember to have your bowl frozen per machine instructions)
* Let the machine do it's job, about 1 hour or until everything is frozen
* Add Caramel and let machine mix it together for about 10 more minutes!
* Transfer to freezer safe container and let freeze for AT LEAST 2 hours
SERVE!!!!

You and your family will thank me! I made this up last weekend with ingredients I had at the house and Matt loved this and in fact we are still eating on this! And I have the Ice Cream Machine above, the simple and cheap one still works great for me!! Enjoy this guys!

Faux "Fridge Clean Out" Ramen

It's Tasty Tuesday isn't it??? You know we all have a few Go-To meals that are easy and delish and for me on nights that Matt works late that is very important. Less Kitchen time for ONE = More TV for ME!! I created this Faux Ramen for a few reasons.... I love cooking Asian, I love noodles and I only had random ingredients in my fridge. Now don't be scared this recipe is tried and true, I make it at least once a week. And in fact 2 weeks ago I made a version of this for Matt and he was not looking forward to this meal at all.... but... he LOVED it! I do use Ramen packets with the seasoning packet (gasp) but hey who cares! Lets dive into this.......

Faux Fridge Clean Out Ramen for ONE (double for 2, obvs)

Need!

Ramen Packet, any flavor

Chicken Broth

1-2 Eggs

Soy Sauce

Chili Sauce or Sriracha

Any veggie, I prefer Brussel Sprouts and I always have some in my fridge! BUT you can use anything, in fact tomorrow I will use some left over Zucchini that I have! And below I had 1/2 an onion that I added to the mix!

 HOW!
*Preheat your oven to 400
*Roast whatever veggie you have with Salt, Pepper and EVOO until crisp! These only took 12-15 minutes!

 * In a pot Boil 2 cups of Chicken Broth or if you only have 1 cup leftover from something then add 1 cup water! Easy Peasy!
* Add 2 Tablespoons Soy Sauce, Seasoning packet and 1 Teaspoon of Chili sauce (or Sriracha)
* Bring this to a boil for at least 5 minutes or until your veggies are done (for timing)

**In the meantime make a 6 minute egg....... Boil water, add in 2 eggs and cook for 6 minutes for runny insides. Then careful peel and set aside!**

 * Now you are ready to add your noodles and simmer for 3-5 minutes or until done!

Lets build your bowl.......
Add all the noodles and enough of the broth to cover!
Add your veggies on one side and your sliced eggs (carefully) to the other!
Add more soy sauce to taste and WHAM!! You have easy dinner for ONE!

When I made this for Matt I knew he needed a meat so I cooked up some bacon which I crumbled into this, I also had leftover chicken once and I added that shredded to this bowl also! You really can make this your own and I swear it is delish and it really tastes complex, no one would ever know how easy this was and how you just "jazzed" up plain old ramen!!!
Take that college Ramen Noodles!

Meal Planning!

Sorry I haven't posted my meal plan in a few weeks but as you know my mind has been elsewhere. But I do have some fun recipes I am making this week and I wanted to share them with you all. I also needed to plan some things Matt could do because at some point this week I will be undergoing the IVF egg retrieval and I will need Matt to do the cooking!
Here is what is on my Menu this week.......
(Click on the item to be taken to the recipe)

Saturday
An oldie but a goodie, Chicken Pot Pie Turnovers
Arugula Salad with EVOO and Lemon Juice
Root Beer Floats (Something fun to have after Matt giving me my nightly 3 shots)

Sunday
I can't find the recipe online but it is from my fav cookbook Date Night In
Roast Beef Tenderloin Sandwich with horseradish mayo
Chips
Root Beer Floats

Monday
Barefoot Contessa Parmesan Chicken Cutlets
Arugula Salad
Barefoot Contessa Oven Risotto

Tuesday
Crockpot Chicken tacos
Chips and Salsa
Easy Sopapillas

Wednesday
If the retrieval is today then tonight is Matt's night
Easy Peasy.... Turkey Spaghetti
Cheese Bread

Thursday
Leftover Crockpot Chicken Tacos
Chips and Salsa

Friday
Skillet Chicken Cordon Bleu
Oven Roasted fingerling potatoes

There ya have it folks.... a week in my kitchen! I hope this inspires you when you are headed out to the grocery store this weekend!!!

Steakhouse at Home

In my early 20s I worked in a fine dining Steakhouse and that not only taught me so much about cooking (i.e. my mad Risotto skills) but it taught me about appreciating a good steak! And what's funny is that when I met Matt something I asked him early on is how he gets his steak cooked.... I am FOR REAL, I asked. If he was to say Med-well I was going to rethink the whole thing. Seriously though. Luckily Matt and I are on the same page about a good steak : 

1. You MUST get it cooked Med-rare 

2. We will pay a large sum of money for a good steak dinner

We have always cooked steaks on the grill, Matt is great but lately we have seen the light.... Steaks on  the stove top! And you guys literally I am very good at this! HAHA! Matt hates it when I say that but I cook a mean and perfectly cooked steak! The secret is???? It's easy! SO... I decided to share it with you.............

There is really only 2 things you need Butter and a HIGH quality steak. We go to this speciality grocer for steak night and you really need to make sure your filet is at LEAST 1 inch tall or this won't turn out! We get ours 6-8oz

Here is how:

Set your steak out to come to room temperature for about 30 minutes prior to cooking!

Season only with Salt, Pepper and Seasoned Salt

Put in a LARGE pad of butter and set your pan at Med-High..... You need it screaming HOT!

Place steaks in pan.........

Cook the first side without moving it at all (don't do it) for 3 minutes! Then turn then over and add 1 more pad of butter to pan and cook for 2 1/2 minutes... NO MORE!

Then sear the edges, literally for only 20 seconds all around... NO more! No more I say!!!!

Then I like to top my steak off with a pad of Truffle Butter from the specialty grocer. You only want your steak to rest for 3 minutes, if you let it sit more until you eat it will continue to cook to medium or more.... trust me! SO make sure your sides are already to go before you start your steak!
This night we were easy peasy.... we just had a baked potato with Ranch sour cream and our steak! But look at that perfection! The hot pan gave it a flavorful crust and the inside perfectly soft!

Now, if your like me you might not eat your whole steak and thats a good thing because you will then have the perfect lunch or dinner for one the next night!!!

Steakhouse Salad night 2!
Need:
Leftover Filet
Arugula
Balsamic & EVOO
Shaved Parm

Get your pan screaming hot again and all your gonna do is heat your steak for about 2 min, each side! And don't forget to throw the butter in the pan too! You just want to get the outside warm......

Dress your arugula with Balsamic, EVOO, Salt and pepper..... add your sliced steak and top with shaved parmesan and BAM!!! Steakhouse Salad!

Go ahead and impress your hubby with your mad steak skills, you will thank me!