Tag archives for the domestic geek

3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
Holiday Recipes

Frequently Used & Favorite Items
Leaf Cookie Cutters

Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Curried Cauliflower Soup | #Homemade

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Kitchen Essentials
Immersion Blender

Homemade Soup Recipes
Slow Cooker Recipes
Homemade Broth Recipes
#Meatless Monday Recipes

Frequently Used & Favorite Items

Curried Cauliflower
1 cauliflower head, cut into florets
3 carrots, diced
1 onion, finely diced
3 garlic cloves, minced
1 tsp ginger, freshly grated
2 tbsp curry powder
6 cups vegetable broth
1 can coconut milk
Oil
Salt and pepper to taste
¼ cup coconut yogurt to serve
Cilantro for garnish

On a parchment lined baking sheet, toss cauliflower and carrots with oil, salt & pepper and curry powder. Bake at 425ºF for 15-20 minutes, or until golden and tender. In a large Dutch oven over medium-high heat, add oil. Add onions and cook until softened. Add garlic and ginger and cook until fragrant. Add roasted cauliflower and carrots and cover with coconut milk and broth. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, or until vegetables have completely softened. Remove from heat and use an immersion blender to purée soup until smooth. Season with salt and pepper to taste.
Enjoy!

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Chicken Noodle Soup

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes
Classic Chicken Noodle Soup
Homemade Broth Recipes

Frequently Used & Favorite Items

Spicy Chicken Noodle Soup
1 onion, finely sliced
2 garlic cloves, minced
2 red peppers, finely sliced
2 tbsp ginger, freshly grated
2 tbsp red curry paste
2 red chilies, thinly sliced
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
2 cups chicken, cooked and shredded
2 packages ramen noodles, flavour packets discarded
2 tbsp cilantro, chopped
1 lime, zest and juice
Green onion for garnish

Oil
Salt and pepper to taste

In a large pot over medium-high heat, add oil. Add onion and pepper and cook for 2-3 minutes, Add garlic, chili and ginger and cook until fragrant. Add curry paste, fish sauce, and chicken. Pour over coconut milk and broth. Bring to a boil and add noodles. Cook until noodles are tender and stir in parsley, lime zest and juice.
Enjoy!

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3 Baked Sweet Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes
Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

Frequently Used & Favorite Items

Harvest Stuffed Sweet Potato

2 sweet potatoes
1 cup kale, chopped and massaged in 1 tsp olive oil
¼ cup goat cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped
2 tsp honey or balsamic glaze

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. Stuff with kale and top with goat cheese, dried cranberries and walnuts. Drizzle with honey or balsamic glaze.
Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken: http://bit.ly/2wUshN4
Buffalo Chicken Dip: http://bit.ly/2xyFgWq
Buffalo Chicken Nachos: http://bit.ly/2wSsrZW
2 sweet potatoes
2 cups chicken, cooked and shredded
½ cup hot sauce
¼ cup celery, finely diced
½ cup crumbled blue cheese

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato.  In a medium bowl, combine chicken and hot sauce. Stuff potatoes with buffalo chicken mixture and top with celery and crumbled blue cheese. Bake at 400ºF for 8-10 minutes or until chicken is hot and blue cheese has softened.
Enjoy!

Jalapeno Popper Stuffed Potato
2 sweet potatoes
¾ cup cream cheese
¼ cup bacon, crumbled
¼ cup pickled jalapeños
¼ cup green onions, thinly sliced
½ cup cheddar cheese, shredded

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. In a medium bowl, mix together cream cheese, bacon, pickled jalapenos and green onion. Set aside. Stuff with cream cheese mixture and top with cheddar cheese. Bake at 400ºF for 7-10 minutes or until cheese is completely melted.
Enjoy!

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3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

*SOME links provided above are affiliate links

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3 Stuffed Pasta Shells!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items

Italian Sausage Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb Italian sausage, removed from casings
½ cup onion, diced
2 cups kale, chopped
2 garlic cloves, minced
½ tsp red pepper flakes
2 ½ cups tomato sauce
1 cup ricotta cheese
½ cup mozzarella, shredded
¼ cup parmesan, grated
Fresh basil for garnish
Salt and pepper to taste
Oil

In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Taco Stuffed Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb ground beef
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
2 tbsp taco seasoning
1 cup salsa
1 cup diced tomatoes
½ cup cheddar cheese, shredded
2 tbsp green onion for garnish
oil

In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Alfredo with Spinach
Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
½ cup cream cheese
1 cup parmesan, grated
Pinch of nutmeg
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Stuffed Shells:
12-14 large pasta shells, cooked and rinsed with cold water
2 cups chicken, cooked and shredded
1 cup frozen spinach, excess water squeezed out
1 cup mozzarella, shredded
Parmesan for garnish
Salt and pepper to taste

To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside.

To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

*SOME links provided above are affiliate links

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10 Kitchen Essentials | Tools I Can’t Live Without

Digital Meat Thermometer:
Thermoworks Option
Alternative Option

Rubber Spatula Set

Titan Peeler Set

Citrus Press

Rasp Grater

Onion Goggles

Cast Iron Skillet

Canning Funnel 2 Pack

Shun 8 inch Chef’s Knife
On Amazon
Shun Website

Takeout Containers

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Frequently Used & Favorite Items

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3 EASY One Pot Pasta Recipes | Dinner Made Easy

More One Pot Pasta Recipes Available Here
More One Pot Recipes Available Here
More Dinner Made Easy Recipes Available Here
Healthy Dinner Recipes Available Here
Soup Recipes Available Here

Frequently Used & Favorite Items Here

Creamy Cajun Pasta
½ cup onion, thinly sliced
1 celery stalk, chopped
½ cup green pepper, diced
1 cup kielbasa, sliced
1 garlic clove, minced
3 tbsp cajun seasoning http://bit.ly/2vLJkAY
1 lb linguine
4 cups chicken broth
½ cup heavy cream
1 lb shrimp, peeled
1 tbsp parsley, for garnish
Oil
Salt and pepper to taste

In a large dutch oven over medium-high heat, add oil. Add onion, celery, green pepper and kielbasa and cook for 2-3 minutes. Add garlic and cajun seasoning and cook until fragrant. Add pasta, broth, and cream. Cook, stirring frequently for 6-7 minutes and add shrimp. Continue to cook for another 4-5 minutes, or until pasta and shrimp are cooked through, and liquid has absorbed. Garnish with parsley.
Enjoy!

Spinach & Artichoke Penne
2 cups mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 cup artichoke hearts, drained
1 tsp oregano
1 lb penne
5 cups vegetable broth
4 cups fresh chopped spinach
¾ cup parmesan, grated (or a vegetarian option)
oil
Salt and pepper to taste

In a dutch oven oven medium-high heat, add oil. Add onions and mushrooms and cook for 3-4 minutes, or until mushrooms and onions have softened. Add garlic and cook for another minute. Add artichoke oregano, hearts, pasta and vegetable broth. Cook for 10-12 minutes, stirring frequently, until pasta is almost cooked. Add spinach and cook for another 1-2 minutes or until completely wilted and pasta is cooked to your liking. Stir in parmesan.
Enjoy!

One Pot Carbonara
1 cup pancetta, diced
1 lb spaghetti
4 cups vegetable broth
3 garlic cloves, minced
⅔ cup half and half cream
2 eggs
½ cup parmesan, grated
2 tbsp parsley, chopped for garnish
Salt and pepper to taste

In a small bowl, whisk together cream, eggs and parmesan. Set aside. In a large dutch oven, add pancetta and cook until lightly crispy. Remove from pot and set aside. Add broth to pan and deglaze. Add spaghetti and garlic and bring to a simmer. Stir pasta frequently and cook until pasta is cooked through and liquid has been completely absorbed. Lower heat and pour over cream sauce and mix well. Return pancetta to pan and combine. Garnish with fresh parsley.
Enjoy!

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3 EASY Budget Meals | Dinner Made Easy

More Dinner Made Easy Recipes Available Here
Healthy Dinner Recipes Available Here
Soup Recipes Available Here

Frequently Used & Favorite Items

Mushroom Frittata
6 eggs
2 tbsp milk
1 tbsp butter
1 cups mushrooms, thinly sliced
1 garlic clove, minced
1 cup spinach, chopped
Salt and pepper to taste

In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste and set aside. In a medium sized oven-safe skillet over medium-high heat, add butter. Add mushrooms and sauté for 4-5 minutes. Add garlic and spinach and cook until wilted. Add garlic and cook for another 30 seconds. Pour over egg mixture and mix well. Bake at 350ºF for 8-10 minutes, or until the egg is cooked through. Garnish with parsley.
Enjoy!

Baked Chicken Thighs
8 chicken thighs, boneless and skinless
3 potatoes, cut into wedges
½ red onion, chopped
1 cup cherry tomatoes

1 tsp garlic powder
1 tsp oregano
2 tbsp red wine vinegar
Oil
Salt and pepper to taste

In a large baking dish, toss all ingredients together. Bake at 400ºF for 35-40 minutes, or until chicken is cooked through and potatoes have softened.
Enjoy!

Tuscan Rice Skillet
1lb Italian sausage, casings removed
½ cup onion, finely diced
3 cups spinach, chopped
2 garlic cloves, minced
1 cup rice
1 can white beans, rinsed and drained
1 cup diced tomatoes
1 ½ cups chicken broth
2 tsp Italian seasoning
Salt and pepper to taste
Oil

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes. Add garlic and sausage. Break meat up with the side of a spoon and cook until no longer pink. Add rice and cook for another 1-2 minutes. Add beans, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15-20 minutes, or until the liquid is mostly absorbed. Stir in spinach and cook for another 2-3 minutes, or until wilted.
Enjoy!

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EASY Chicken Dinners | Dinner Made Easy

**Back-to-School eBook** | 35 Lunch Bowls Available HERE**

More Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Chicken Thighs with Mushroom & Onion Gravy
4 chicken thighs
1 cup mushrooms, sliced
½ cup onions, finely diced
1 garlic clove, minced
1 tsp rosemary, chopped
1 tsp thyme leaves
1 tbsp flour
¾-1 cup chicken broth
1 tbsp parsley, chopped for garnish
Oil
Salt and pepper

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with salt, pepper and thyme. Carefully place chicken, skin side down, onto the hot skillet. Cook until golden brown and flip. Continue to fry until mostly cooked through. Remove Chicken from skillet and set aside. Add onions and mushrooms to pan and cook for 3-4 minutes, or until they have softened and begin to brown. Add garlic and remaining herbs and cook until fragrant. Stir in flour and cook for another minute. Slowly pour in chicken broth and mix well. Season with salt and pepper to taste and return chicken to the gravy, skin side up. Reduce heat to a simmer and finish cooking your chicken. Garnish with parsley.
Enjoy!

Lemon Pepper Chicken and Rice
3-4 chicken breasts, boneless and skinless
1 tbsp lemon pepper seasoning (or 1 lemon, zested, ½ tsp garlic powder, salt and pepper to taste)
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
2 ¼ cups chicken broth
1 cup asparagus, chopped
1 tbsp parsley for garnish
1 lemon, sliced for garnish
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. While oil is heating, season chicken with lemon pepper to taste. Carefully place chicken onto hot skillet. Brown chicken on both sides, but do not cook all the way through. Remove from the pan and set aside. Add onion to the pan and cook for 1-2 minutes, or until they soften. Add garlic and cook until fragrant, about 30 seconds. Add rice, chicken broth and remaining lemon pepper seasoning and mix well. Reduce to a simmer and cook for 6-8 minutes and stir in asparagus. Nestle in chicken breasts and lemon slices. Cover the skillet and simmer for another 10-12 minutes, or until chicken is cooked through and liquid has been completely been absorbed. Garnish with parsley.
Enjoy!

Honey Garlic Chicken Stir Fry
Sauce:
4 garlic cloves, minced
3 tbsp soy sauce
¾ cup chicken broth
3 tbsp honey
1 tbsp cornstarch

Stir Fry:
2 chicken breasts, diced
1 cup broccoli florets
2 carrots, peeled and sliced on the bias
½ cup onion, sliced
Oil
Salt and pepper to taste

In a small bowl, whisk together sauce ingredients and set aside. In a large skillet over medium-high heat, add oil. Add chicken and season with salt and pepper. Cook, stirring occasionally until chicken is almost cooked through. Add carrots and onion to pan and cook for 2-3 minutes. Add broccoli and pour over sauce and mix well. Cover skillet with lid and cook for another 2-3 minutes, or until broccoli is cooked through.
Enjoy!

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