Tag Archives: easy

Chocolate Chip Macaroons

31 Oct

We were invited to a party so i decided to bring gorgeous Macaroons. These were really beautiful, smelled amazing, and tasted so rich. Give it a try, they were so easy to make and probably low fat!

Chocolate Chip Macaroons

4 egg whites
A pinch of salt
1/2 cup confectioners sugar
One 14 oz. package sweetened coconut
1/2 cup of semisweet chocolate chips, if desired

Preheat the oven to 350 degrees. Add the egg whites and salt into a bowl and beat them with an electric mixer until it gets “frothy” or really bubbly and foamy. Add the sugar and beat again. Finally, fold in the coconut with a spatula until its evenly distributed, and add the 1/2 cup of chocolate chips. Use your fingers to form little macaroon balls, and place them one by one on a cookie sheet (either a greased one or on parchment paper). Bake the macaroons for exactly 18 minutes until they get lightly browned. Let them cool completely.

So easy to make, so fragrant, and so good!


Baked Mac & Cheese

31 Oct

I’ve learned a few things living in the south:
1. Baked Mac & Cheese is a southern staple
2. Sweet Tea is the drink of choice
3. Fried Chicken, Fried Chicken, Fried Chicken
4. What’s diet?
5. Using a crockpot
6. “Mam, Miss, god bless”
7. Totally acceptable to put a dog in the back of a truck unleashed
8. Shorts/flip flops/tank tops all year round

I’m too new yoooooooaaaker for this! haha

Baked Mac and Cheese was something i wanted to learn to make, super fattening but i agree that once in a blue moon acceptable to indulge upon if you’re feelin a little fun. A southern staple, here is my go to recipe:

Elbow Macaroni
1 Egg, beaten
1/2 stick of butter
1/4 cup of flour
2 1/2 cups of milk
2 tsp of dry mustard
1 lb of cheddar cheese
salt to taste
pepper to taste

Add some salt to the boiling water but undercook the pasta!!!!! preheat the oven to 350 degrees and whisk the 1 egg and set it aside. Meanwhile, start a roux – a basis for a sauce… by melting 1/2 a stick of butter in a pan and 4 tbsp of flour on medium low heat. Whisk the mixture until its combined and continue to whisk it until it starts bubbling (about 5 minutes). Just be careful not to burn this roux or you’ll have to start all over, so its important to stay on low heat. Then pour the 2 1/2 cups of milk in, and add the 2 teaspoons of dry mustard in. Whisk the mixture and let it cook for 5-6 minutes until it gets thick and creamy. Once it does, reduce the heat to low. Take out 1/4 of the creamy sauce and put it into the beaten egg mixture slowly and whisking at the same time. This keeps the eggs from scrambling when you add them to the sauce right away. Once the egg mixture is whisked and not scrambled, add it to the cream mixture in the pan and whisk until combined. Finally, add 1/2 the cheddar cheese into the pan and stir until all combined and creamy. Add salt and pepper, be generous on the pepper but use some good judgement on the salt, dont over do it! Now, at this point transfer the undercooked drained pasta to an oven safe dish to bake in. Cover and mix the pasta with the creamy sauce, and top the pasta with the rest of the cheddar cheese. Put it into the oven and let it bake for 20 minutes. The result will be a larger waist, a happy family, and a happy tummy.



Chicken Parmesan

23 Sep

O boy – it’s been quite a while.

Long story short, I got a really kick-ass job, have been working my tail off and haven’t had a second to get on here to post my latest projects. But YES i have been cooking!!

I was craving chicken parm and wanted to try something a little different than what i was used to from home.

I had this awesome sauce from Newman’s Own called Sockarooni Sauce and it has mushrooms, onions, peppers… etc etc in it and i was like ok… DONE. Break out the chicken, some breadcrumbs, get the sauce, some grated mozzarella and lets begin.

Ingredients (for 2):
2 large boneless skinless thinly cut chicken breasts
Italian Breadcrumbs
1 Egg
Salt and Pepper
1/2 a white onion, chopped
2 cloves of garlic, minced
3/4 cup of red wine
tomato sauce (your choice!)
a pinch of sugar
1 cup of grated parmesan cheese
1 cup of grated mozzarella cheese
linguine pasta, amt to your liking
chopped fresh basil! if you have it

If the chicken isnt thin enough, beat it. Salt and Pepper both sides LIGHTLY -Make chicken cutlets normally, i usually have a bowl with 1 mixed egg in it and a tiny bit of milk to dip the chicken into. The pattern is chicken into egg mixture, then dipped into breadcrumbs on both sides, then put onto a skillet on medium heat to cook on both sides. Set the chicken aside after they are done and look like cutlets. Cook the pasta.

After you have chopped up the onion and garlic, brown them in the same skillet that you made the chicken on so it picks up that flavor from the pan… let the garlic and onion brown and then pour the wine in. let it reduce a bit and bubble up, then add the tomato sauce to the pan. let it cook for a few minutes and bubble up then add the pinch of sugar and the fresh basil if you have it. use the salt and pepper now by adding the amount to how you like it into the sauce. add some parmesan if you want!

finally, put the chicken into the sauce. riiiight on top. yep. then cover it with the mozzarella cheese and a little bit of parmesan cheese. Cover the pan, and let it simmer for a few minutes. the cheese will melt and look really delicious. When you’re ready – put some pasta into a plate, cover it with some of the sauce, then top it with the pretty chicken parm! and bam – perfection