SNIVs

SNIVs

Fear not! This recipe is nothing like Snipes! (Am I the only one who thought of that?) SNIVs, which stands for Sausage & Noodles in Vegetables, was provided by Becca. With having butter as the sauce, it’s sure to be delicious! Here’s a bit from Becca:

This recipe was created by my husband when he was a young boy. As a very picky eater, it is one of his favorites! Although it is not the healthiest, it is quick and easy to make!

SNIVS (Sausage & Noodles in Vegetables)

Ingredients:

16oz package of Penne Rigate noodles
32oz bag of frozen mixed vegetables
12-14oz Hillshire Farms Beef Smoked Sausage (Blue label- we have found this to be the best tasting with the flavors.)
½-1 Stick of Butter (depending on how buttery you want it)
Salt, Pepper, any other seasonings desired

Instructions:

Cook noodles and vegetables in separate pots. While noodles and vegetables are cooking, cut ½ inch slices from sausage. Then cut each slice into fourths. Warm sausage in fry pan. Brown slightly. When noodles and vegetables are done cooking, drain and combine. Add cooked sausage. Add as much butter as desired, and salt and pepper to taste. A yummy addition is a dash of garlic salt. Mix until butter is melted. Enjoy!

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Comfort Foods

Serendipity

This past weekend was Mother’s Day, as I’m sure you’re all very well aware! For my Mother’s Day gift, my sweet husband took me to dinner on Saturday night, let me have a nice relaxing bath with a Lush bath bomb, then messaged my feet with some awesome lotion. What a guy! The evening was perfect! The only thing that would have been able to put the cherry on top would have been a Frozen Hot Chocolate from Dairy Queen.

I’m not sure what it is about those Frozen Hot Chocolates, but when I was super pregnant with James, one of my favorite activities was having a Dr Teals Eucalyptus Epsom Salt bath while sipping on a Frozen Hot Chocolate. YUM. Since the good ol’ DQ isn’t always available, I even tried making one from scratch, following Paula Deen’s recipe. While I admit it’s not quite as yummy as DQ’s cocoa hot fudge, it is a fun, unique drink!

What are some of your favorite comfort foods?

FROZEN HOT CHOCOLATE

3 ounces best-quality chocolate (or a variety of your favorites)
2 teaspoons store bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups ice
Whipped cream, for garnish

Chop the chocolate into small pieces and melt in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.

Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.

In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings.

‘Moms Famous Brownies’

Brownies

Is it crazy that I’m slightly afraid to make homemade brownies? It seems like when I’ve tried in the past, they generally turn out cakey…probably from too much mixing. But who’s to say that this has to be the case?? These brownies, provided by Lacy, we’re lovingly named by her cute kids, and originated from Our Best Bites. They sound amazing, and if they’re as good as my nieces and nephews say, I bet they’re worth the extra steps beyond opening a box! What a perfect recipe to start off our new Giveaway with!

Here’s a tip from Lacy!

The secret to these is to enjoy them when they are completely cooled, like wait till the next day after you bake them- they are amazing!

So give these brownies a try, and let us know  what you think!

PERFECT CHOCOLATE BROWNIES

1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons unsweetened Dutch Process cocoa powder
11 ounces dark chocolate, roughly chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch chunks
optional: 1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature*
2 teaspoons vanilla extract

*Before you start the recipe, place eggs in a shallow bowl filled with warm tap water to bring to room temperature.

Preheat oven to 350 degrees. Butter a 9×13 inch baking dish and set aside.

In a medium sized mixing bowl, combine flour, salt, and cocoa powder and gently whisk together.

Using a double boiler (place a glass mixing bowl on top of a pot of simmering water) melt chopped chocolate, butter, and instant coffee (if using). Stir until melted and smooth. You could also do this step in the microwave if you’re careful and heat it gently in 30-60 second intervals, stirring after each interval.

Remove glass bowl from the double boiler and add granulated and brown sugars. Whisk until smooth. As you whisk, the mixture should cool off, eventually coming close to room temp.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and vanilla, and continue whisking until just until everything is incorporated. Don’t overmix at this stage.

Sprinkle flour mixture into chocolate mixture and use a rubber spatula (don’t use electric beaters, and not even a whisk) to fold and stir flour mixture just until incorporated. You can even stop stirring when you still see just a few visible bits of flour are showing.

Pour batter into prepared pan and smooth out evenly. Bake for 25-30 minutes, rotating the pan halfway through baking time. Remove from oven when a toothpick comes out of center with a few crumbs still attached. Cool completely (the hard part!) and then cut into squares and serve.

Summer Giveaway

Sugar

Although I may not be a little girl anymore, I sure do love my sugar and my spice! And with that, it’s time to get yourselves ready for another Giveaway: a 3 month subscription to Raw Spice Bar’s Spice of the Month Club! The winner of this Giveaway will be able to enjoy the following:

Receive 3-4 hand-picked, small batch, freshly ground spice blends with each monthly box.  Each monthly spice box contains 1-3 ounces of spice blends, creating three dishes for serving 8-10. You will also receive kitchen-tested, detailed recipes and ideas for each spice blend you receive as well as a background on our monthly chef and spice blends every month. Our spice experts, many of whom are award winning chefs, bring you unique spice blends from the highest quality spices around the world, with an unprecedented focus on quality and flavor. Get ready to start your spice journey with the freshest spices from around the world!

There are a couple of different ways to get your name entered in this Giveaway:

  • If you’re on the schedule to provide a recipe, you’ll be entered once I have your recipe. You can send it to me as soon as you have it and I’ll keep it on hand until your assigned week. (For those who aren’t currently on the schedule but would like to be, we’ll be restarting in mid-June. We’ll get that organized once it gets closer.)
  • If you make one of the recipes posted in the Blog, comment with your feedback to receive an entry (pictures are always welcome, too!)
  • If challenges are given (such as the New Ingredient Challenge we had awhile back), participants will receive an entry.

Remember, you can get your name entered as many times as you want to increase your chances of winning, so check out our archives and stay tuned for more recipes to come!

Easy Sweet and Sour Meatballs

Although I’ve never tried this recipe, my friend Randy brings them to work for potlocks pretty often, and all of my coworkers rave about them! This is one of the recipes she grew up with, and it sounds like this is a staple at family gatherings. I figured it’s about time I try this recipe, and share it on Kitchenchums! These are a great appetizer, but could also be used with a meal!

SWEET AND SOUR MEATBALLS

1 package frozen Homestyle Meatballs*
1 14 oz bottle of ketchup
1 jar of apple jelly

Cook meatballs according to package directions. Let cool. Whisk together ketchup and apple jelly. Place the cooked meatballs in a crockpot, and pour the sauce evenly over them. Heat on low until heated through and ready to serve.

*Really any type of meatballs should work, except Italian.

Gourmet Lemon Basil Chicken Pasta

Pasta

It must be Italian week, from meatballs to pasta! My mom, Karen, came up with this pasta recipe after she tried a similar dish at a restaurant several months ago. I have yet to try it (now that I have the recipe, I have no excuse!), but I hear that it’s amazing. So delicious, even, that my nephew requested it for dinner when he went to Grandma’s house!

LEMON BASIL CHICKEN PASTA

INGREDIENTS

2 whole chicken breasts, sliced
3 garlic cloves, minced
1-2 T olive oil
8 oz. fresh sliced mushrooms
8 oz. linguine, penne, bow tie or pasta of your choice, cooked until Al Dente
1/4 stick butter
1 – 2 whole lemons, juiced
1/2 cups heavy cream
1/2 cup half-and-half
1/2 cup grated Parmesan cheese (or Romano)
salt and freshly ground black pepper, to taste
¼ c whole basil leaves, chopped, or dried basil
1 can quartered artichoke hearts

INSTRUCTIONS

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander. Cook the sliced chicken and minced garlic in the olive oil on medium-heat until the chicken is nearly cooked. Add in salt and pepper to taste, sliced mushrooms, lemon juice, and butter, and cook until chicken is done. Add cream, half and half, and Parmesan Cheese. Gently stir in the pasta, fresh basil, and artichoke hearts. Add in small amount of reserved pasta water to thin if desired. Garnish with whole basil leaves and more Parmesan cheese if desired. Serve immediately with salad and garlic bread.

Go-To Recipe Sources

I had a fun conversation with my sister in law several months ago. While looking for recipes, we realized that we both have different go-to sources for our recipes. I personally like Allrecipes, because it is widely used, has a rating system from users, and the reviewers leave great feedback and suggestions! Another one of my favorites is Inside Karen’s Kitchen. Karen is a nutritionist that Michael’s family knows from Boise. Not only are her recipes very nutritional, but they’re also delicious!

My most frequented recipe from Inside Karen’s Kitchen would have to be her Amazing Italian Meatballs. I make the meatballs according to her directions, but instead of BBQ sauce I simmer the meatballs in marinara. I use these to make meatballs subs, following these directions, and they are one of our favorite meals!

RecipeRunner

While these are some of my most trusted recipe sources, I know everyone has differing opinons! From Martha Stewart, to America’s Test Kitchen, to Pinterest, we each have our favorites!

What are some of your favorite recipe sources, and why do you love them?