Brown butter, rosemary popcorn

My husband is the popcorn maker in the family. Since I have been with him microwave popcorn is a thing of the past! Nothing is better than old fashion popped popcorn…. Hmm unless you cover it in brown butter!! After trying some amazing brown butter rosemary popcorn at our favorite hometown restaurant, I knew had to figure out how to make it myself. Wow there is something amazing about almost letting butter burn it gets a great nutty flavor. I use to get to just sit back and wait for Corey to bring me the popcorn but now we are addicted to brown butter so I get to help!

Brown butter, rosemary popcorn

you will need
8 cups Popped Popcorn (1/4 cup kernels unpopped)
¾ cup Butter
1 tablespoon Rosemary, finely chopped
Sea salt
Melt your butter in a sauce pan (not a dark pan, you want to see the color) over medium heat. It will start to foam, stir often, watch until solids turn nut-brown and butter smells toasty, 3-5 more minutes. It can turn from nutty brown to burnt quickly, always watch, and if think getting to close remove from heat.
Add rosemary to butter, stir and let sit for a bit so the rosemary flavor gets infused into the butter.
Drizzle half the butter mixture over the popped popcorn, stir, and pour the remaining butter. Toss with sea salt and then enjoy with plenty of napkins!


Cast iron rosemary chicken with veggies

So I am in love with my cast iron pan and am looking for any reason to use it. I must say I love how even it cooks and how it goes from stove top to oven!! This can serve 2-4 people depending on the size of chicken breast, feel free to add more vegetables.

Cast iron rosemary chicken with veggies

you will need
2 chicken breast
Smoked paprika
Garlic powder
Olive oil

Vegetables of choice
Mushrooms, cut in half
Potatoes, diced
Red onion, big chunks
1-2 tablespoon Olive oil (You want the vegetables coated)
Salt, Pepper

½ cup White wine
2 tablespoons Fresh rosemary, chopped
3 Garlic cloves, minced
1 tablespoon Olive oil
Heat cast iron on stove medium heat, once warm add oil. Pre heat oven to 375. While that’s heating up season the chicken breast with salt, pepper, smoked paprika, and garlic powder. Once oil is hot lay chicken on the pan cook for 5-6 minutes per side to brown.
While chicken is browning, mix the veggies, salt, pepper and olive oil in a bowl. Also mix up the marinade of white wine, rosemary, garlic and olive oil. Once chicken is browned remove from pan.
Add in the vegetables. Let cook for 2 minutes add the chicken on top.
Then drizzle the marinade over the veggies and chicken. Move to oven, cook for 25-35 minutes (Depends on size of chicken). Check for internal temperature to be 165.

Old-fashion chocolate chip cookies

So dang I already missed a day! So to make it up to you here is something sweet!
I was in the mood to bake, and I wanted chocolate chip cookies. After searching forever on pinterest, I kept finding amazing sounding ones but the work was more then I wanted to put in, didn’t have the ingredients on hand, or had to chill the dough for over an hour!! No thank you. So I grabbed my bag of chocolate chips and yes they had a recipe!!! After a few changes I was very happy with how they turned out.

Old-Fashion chocolate chip cookies
Adapted from Kirkland’s recipes

1/2 cup butter, softened
1/4 cup coconut oil
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1/4 cup dark brown sugar, packed
2 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
2 cups all-purpose flour

Pre heat oven to 375. Combine butter, coconut oil and all three sugars. In a medium size mixing bowl. Blend till smooth and creamed about 5 minutes. Add in eggs one at a time, mixing after each addition. Add in vanilla, baking soda, and salt. Mix till blending. Add in chocolate chips low speed, until equally distributed. Slowly add in flour, do not over mix.
Let chill in fridge for 20 minuets. Scoop spoonful on to a greased cookie sheet or silpat. Bake for 9-10 minuets. remove from oven but let cool on the sheet for a few minutes before removing to cooling rake. Store in airtight container.

Slow cooker BBQ pulled pork

I am in love with my slow cooker. I love how you can just put stuff in go to work, and then it’s ready when you get home! I was seriously so giddy excited when I got one as a gift.
Pulled pork is so versatile and easy to make, with very little extra prep.

Slow Cooker BBQ Pulled Pork

You will need
1-2 pounds pork loin
2 tablespoons Smoked paprika
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Chili powder
1 teaspoon Cayenne powder
2 garlic gloves, crushed and sliced
12 ounces root beer (I uses Dad’s)
1-2 cups of your favorite BBQ sauce

Mix paprika, salt, pepper, chili, and cayenne (you can change up the ratio to whatever you are feeling) together in small bowl. Season all sides of the pork with the spice rub. Add to the slow cooker, along with the garlic. Pour the root beer over the pork. Put on lid and cook on slow for 4-6 hours. Once cooked, drain most of the root beer, shred the pork. Add in the BBQ sauce turn setting to warm for an hour or till ready to eat.
With the seasonings add what you like. But I have noticed those flavors go well with BBQ.
I use about 1 pound of loin and that is great for my small family of 3.

Easy week night pasta

When not fully sure what to make for dinner, I always have stuff to make a great homemade pasta dish. All you need is noodles, meat and tomatoes. I guess technically you don’t need meat. I always have canned diced tomatoes, tomato paste and noodles in my kitchen. With the right seasonings you can turn those three ingredients into a quick flavorful dish! And like all my dishes feel free to change up the seasonings to your liking.

Easy week night pasta

You will need
1 tablespoon oil
1 onion, diced
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
¼ cup white wine
1 can diced tomatoes
3 tablespoon tomato paste
1 teaspoon basil
2 teaspoons oregano
1/8 teaspoon sage
1/8 teaspoon thyme
1 bay leaf
¼ cup water
8 oz. noodles of choice cooked
½ pound chicken sausage or meat of choice
2 tablespoon parmesan cheese (more for topping)

Cook noodles and meat according to package

For the sauce heat the oil in a large pot, once heated add in onion cook for around 5 minutes. Add in pepper flakes and garlic. Cook till fragrant about one minute.
Deglaze the pan with the wine, add the tomatoes, the paste, seasonings, bay leaf and water. Lower heat and let simmer for 20 minutes.
Remove bay leaf, then blend the sauce to desired consistence (Using an emersion blender or carefully transferring to a regular blender), if you like chunky sauce you don’t need to blend it or have to blend all, I blended about half of mine. Mix in cheese, meat (If using) and noodles. Ready to serve.

Happy Febuary 14th

So with me just starting to write down and work on recipes I totally forgot to make a valentine’s day treat.
I was planning on posting a pasta dish but that just seems so blah.
So instead I will post some links to some of my favorite treats/valentine’s for this day of love!

Hope your day is filled with lots of hugs and kisses.

Quick Easy Chicken Noodle Soup

Penny was sick, and we had planned to have dinner with family but since she was sick decided to cancel. Which left me with the big what’s for dinner question. I decided to make chicken noodle soup, with penny sick and it being a cold yucky day it just felt right. I have made full on from scratch chicken soup before and it amazing. But since I didn’t have the time and hadn’t planned ahead. Ended up just using what I had on hand. I was super happy with how it turned out. Way better then can soup!

Quick Easy Chicken Noodle Soup
(Serves about 4-5)

You will need
1 tablespoon olive oil
2 carrots, diced
2 celery stalks, diced
Half an onion, diced
3 garlic cloves, minced (Garlic is supposed to be very good for you if sick)
Pinch of red pepper flakes
5 cups of chicken broth
2 sprigs of Thyme, can also use dried
Dash of cayenne (Another thing good for colds)
Salt, pepper, and other seasonings you like to taste.
2 Chicken breast, cooked and diced
1/2 lbs. Egg noodles

In large pot start cooking your noodles according to package, minus 3 minutes cooking time. You can cook the noodles in the broth but doing separate makes it come together quicker.
In a stock pot heat oil, add carrots, celery and onions let soften. Add garlic and red pepper flakes cook till fragrant. Add broth and other seasonings. Let boil. Bring heat down to simmer then add chicken. Add cooked, drained noodles to broth and let simmer and cook a bit more. Remove thyme sprigs when ready to serve.
I separate noodles when I store left overs so they don’t get mushy and soak up all the broth.
That’s it super easy and way better tasting (and for you) then Campbell’s.
You can add less or more veggies depending on what you have. Also supper good with kale, added when add chicken.