This is a health food blog that focuses on maintaining fun in the kitchen while using fresh ingredients. We like to share our ideas, recipes and the adventures they take us. We are currently expanding to explore new ways to enjoy the healthy side of life!
up into small slices the onion, bell pepper, celery and tomatoes. In a medium
pot, place in the olive oil and turn on medium heat. When hot, add the celery,
bell pepper, and onion. Season with a small amount of salt and pepper. When
vegetables begin to brown, remove from heat and set aside.
a large pot, place on medium-low heat, and add the butter. When the butter is
melted, add the flour and mix well. Allow the roux to become a chocolate color;
this will take around ten minutes. Occasionally stir the roux, but allowing it
to become dark will enhance the flavor.
cut the chicken and sausage, also remove the tails and shells from the shrimp.
When the roux is dark, add the chicken and tomatoes and cook about five
minutes. When the tomatoes and chicken are cooked down, add the vegetable
mixture, garlic, sausage, shrimp, cayenne, hot sauce, parsley, thyme, bay leaf,
and Worcestershire sauce. When the mixture is
well incorporated, add the chicken broth and mix well. Place a lid on pot, and
allow to cook thirty minutes to 2 hours (flavor will be more developed the
longer you wait). Go Giants!
Serve with rice, yum.
New York Cheesecake
½ c butter
1 ½ c flour
1 t salt
¼ c ice water
4 c cottage
1 ½ c sugar
16 ounces cream cheese
¼ c flour
1/3 c sour cream
½ T vanilla
zest of a lemon
½ t salt
the softened butter in a bowl. Add the flour and salt, and blend until it is
crumbly. Add the ice water one teaspoon at a time, until the dough begins to
hold shape. Place into refrigerator.
a strainer, place the cottage cheese so the liquid drips out. Meanwhile, blend
the sugar and cream cheese together. When well blended and creamy, add the
flour, sour cream, vanilla, zest, and salt. Mix well. Slowly add one egg at a
time, until the mixture is smooth.
the strained cottage cheese in a large bowl, and beat with a mixer until it is
smooth. Add the cottage cheese mixture to the cream cheese mixture and blend
oven to 325. Roll out the crust and place into a spring pan. Allow the crust to
bake ten minutes. Add the cream cheese mixture to the crust, and place into
oven. Place a pan underneath the cheesecake and put some water to create a
water bath (this will reduce the chance of the cake will crack). Allow to bake
45 to 60 minutes, or until the cake jiggles as a whole. Go Saints!
1 c mixed berries
2 T honey
¼ c cornstarch
the berries in a pot, and place on medium heat. Add the honey and allow juice
to form. When the berries have formed a nice amount of juice, add the
cornstarch (with water). Allow to boil, and let cook about five minutes. Remove
from heat, let cool, and serve.