Cajun Mac & Cheese

Last night I decided to try a new macaroni recipe.  My husband loves homemade macaroni, so I knew he would like this Cajun recipe.  Let me tell you......it didn't disappoint.  You must try it!

 

 

 

 

Ingredients
12 ounces macaroni pasta
2 tablespoons extra-virgin olive oil 

8-10 ounces andouille sausage, diced
2 bunches scallions, thinly sliced
1 green bell pepper, chopped

1 red bell pepper, chopped
1-1 1/2 tablespoon Cajun spice blend, depending on your taste
2 tablespoons all-purpose flour
2 cups whole milk
8-12  ounces sharp cheddar cheese, shredded

1-2 cups pepperjack cheese, shredded

 

Directions

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell peppers and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes.

Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.  Place mixture into a 9x11 baking dish.  Top with pepperjack cheese and place in oven.  Place oven on broil and leave macaroni in just until cheese melts.

Clayson Farm 2014

Clayson Farm

I finally have some time to post about one of my favorite shows......CLAYSON FARM in Yakima, WA.  This year did not disappoint!  Lots of great vendors, yummy food and beautiful scenery.  I love this show because it's on a privately owned farm that is absolutely beautiful.  This year's show had about 50 vendors with everything from handmade signs to vintage wares.  There was definitely treasures for everyone.  What made it even more fun this year was spending time with some of my fave ladies, Kerri & Jessica. 

Love these metal spheres made from the rings of wine barrels.

 I fell in love with the spheres above!  So cute and clever!  They can be used for so many things.......light fixtures, lawn art, filled with plants......the possibilities are endless.  The vendor also had some super cute hearts made out of the same metal.  I'll post more about that in a later post after I work some chalk paint magic on it.

I heart signs!

Signs are my absolute favorite!  I love making them and, of course, buying them.  There were tons of great signs at the show.  The two above were a couple of my favorite.

Just a small sample of the odds and ends at the show.

The pictures above are just a small sample of the myriad of things you can find at Clayson Farm.  It's definitely worth the stop every August to look for some awesome treasures.

Spicy Black Bean Potato Salad

Ingredients

•                     8 medium red potatoes
•                     4 eggs
•                     8 slices bacon (or turkey bacon)
•                     1 (15 ounce) can black beans, drained and rinsed
•                     1/4 cup cilantro, chopped
•                     3 green onions, diced
•                     3 fresh jalapeno peppers, diced
•                     1 green bell pepper, diced
•                     1 red bell pepper
•                     3/4 cup low fat mayonnaise
•                     1 cup low fat sour cream
•                     2 tablespoons brown mustard
•                     1-4 teaspoons Cajun, Taco or Southwestern seasoning (add based on your taste)
•                     salt and pepper to taste
•                     red pepper flakes
•                     1 cup pepperjack or southwestern cheese

Directions
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool.              
Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop.              
Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside.              
In a large bowl, mix chopped eggs, bacon, black beans, green onions, jalapeno peppers, bell peppers; set aside.  In a small bowl, mix mayonnaise, sour cream, mustard, cilantro and seasoning. Pour mixture over vegetables and mix. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with red pepper flakes and cheese. Cover and refrigerate until ready to serve.              

S'more Cupcakes with Marshmallow Fluff Buttercream

If you love S'mores, you'll love these cupcakes!  They are the perfect combo of marshmallow fluff, chocolate and graham crackers.  Great for BBQ's, birthday parties and camping.

Chocolate Cupcakes

1 cup flour

1 cup sugar

1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup buttermilk

1/2 cup vegetable oil

3/4 tsp vanilla

1/2 cup boiling water 

 

Marshmallow fluff buttercream 1 cup (2 sticks) butter
1 (7 oz) jar marshmallow creme
3 cups confectioner's sugar
1 tbsp. milk

1. Heat oven to 325 degrees.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 19-21 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool. 

10.  While cupcakes are cooling, begin frosting by beating the butter until fluffy.  Beat in marshmallow creme until incorporated. 11.  Add sugar and beat until fluffy (3-5 min). If needed, add milk to get desired consistency.
12.  Pipe frosting on each cupcake and top with miniature hershey bar.  Sprinkle with small amount of graham cracker crumbs.  Enjoy!
 

Chocolate Cookie-Butter No Bake Cookies

Have you tried the Speculoos Cookie Butter from Trader Joe's?  It is delicious!  It's so good, in fact, I decided to update the original no bake cookie recipe to include cookie butter.  Talk about AMAZING!!  You must give it a try!!

Ingredients
2 cups sugar
4 tbsp. cocoa
1/2 cup butter
1/2 cup milk
1 cup cookie butter
1 tbsp. vanilla
3 cups oats

Directions
In a heavy saucepan, bring  to boil the sugar, cocoa, butter and milk.  Let boil for 1 minute, then add cookie butter and vanilla; stir until cookie butter is melted.  Add oats and mix well.  On a sheet of waxed paper, drop teaspoonfuls of the cookie mixture and let cool.  Store in an air tight container. 

Chicken Bacon Ranch Mac-N-Cheese

This combo of chicken, bacon and mac-n-cheese is super delicious!  The name of the dish is slightly deceiving, as ranch dressing is not actually in the dish.  Instead, it uses a ranch style of mixture of milk, cream of mushroom soup and fresh dill.  This recipe does take a little effort to make, but it is well worth it......I promise!

Ingredients:
8 ounces uncooked elbow macaroni
3 slices applewood-smoked bacon
1/2lb boneless skinless chicken breasts
1 tablespoon butter
1 tablespoon all-purpose flour
1 ½ cups milk
1/3 cup condensed cream of mushroom soup
¾ cup shredded six-cheese Italian blend
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon fresh dill (chopped)
½ teaspoon salt
cooking spray
½ cup shredded Colby-jack cheese

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees.  In a large pot, cook pasta according to package directions. Drain and set aside.
Step 2: In a large skillet over medium high heat, cook bacon slices until crisp. Remove bacon slices from the pan and drain on paper towels. Reserve the bacon grease in the pan. Finely chop bacon and set aside. Increase the heat of the skillet to medium-high heat. Add chicken breasts to the pan and cook turning once until the chicken is fully cooked (internal temperature of 165 degrees). Remove from the pan and chop the chicken into  ½ inch chunks.
Step 3: In a medium, bowl whisk together milk and cream of mushroom soup. Melt butter in a large saucepan over medium heat. Sprinkle flour evenly into the pan. Cook for 2 minute while stirring constantly with a whisk. Gradually add the milk and soup mixture to the saucepan while whisking. Bring to a boil and cook for 2 minutes or until the mixture becomes thick. Remove from the heat. Let stand for 4 minutes. Add Italian cheese blend, onion powder, garlic powder, dill and salt. Stir until the cheese melts. Stir in pasta, chicken, and half of the chopped crispy bacon.
Step 4: Lightly spray a 8-inch square baking dish with cooking spray. Spoon the macaroni and cheese mixture into the baking dish. Sprinkle evenly with Colby-jack cheese and remaining bacon bits. Place into the oven and bake at 350 degrees for 20 minutes or until the cheese has melted and the mixture is heated through. Remove from the oven and top with green onions.
(Makes 4 Servings)

Chocolate Ganache + Cream Cheese Frosting = Heaven

Homemade Chocolate Cupcakes with Cream Cheese Frosting drizzled with Chocolate Ganache.

 Many of you have asked for the recipes I use for Chocolate Ganache and Cream Cheese Frosting, so I thought I would share my secrets.  Okay, they aren't really secrets, but it sounded good.  I hope you enjoy these recipes as much as I do!

Chocolate Ganache 

1 cup heavy whipping cream
12 oz. semi-sweet chocolate chunks or chips

Heat cream in saucepan until it comes to a boil.  Remove from heat and pour over chocolate in a mixing bowl.  Stir to mix together.  You can pour the ganache of your cakes warm, or allow to cool slightly and spread like frosting.  Enjoy!


Cream Cheese Frosting 

8 oz. cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth and light.  Add vanilla and mix well.  Slowly add sugar a little at a time and mix well in between additions.  Keep mixing until frosting is fluffy.  Frost your cakes and refrigerate.  Enjoy!

No Sew Fabric Flowers

 

These no sew flowers are my favorite go-to embellishment for all kinds of projects.  They are super simple to make and so stinkin' cute!  I thought I would share with you all are simple they are to make.  Below is a list of items you will need to get started.

 

1. Fabric of your choice cut 1 1/2 inches wide and length varies depending on how large you would like your flower.
2. Piece of felt cut in a 2x2 inch square.
3. Scissors
4. Glue gun
5. Embellishments of your choice. (ie. brads, buttons)     

             

This is what your fabric and felt should look like as you get started.

Step 1:  Tie knot in one end of your piece of fabric.

Step 2:  Glue knot in to the center of your piece of felt.

Step 3:  Roll fabric as tight or loose as you want and begin wrapping it around the knot; gluing as you go.

Step 4:  Once you've finished wrapping, glue the end of the fabric under the flower.  Then cut off all excess felt.

Step 5:  It should look like this when finished.  Now you get to embellish!  I chose a sparkly brad.  All you have to do is glue it into the center and your finished.

ALL DONE!!  Super cute!!

These super cute flowers can be used to embellish so many things.  My favorite use for them is wreaths and headbands.  Examples of both are pictured below.

 

My next tutorial will be on felt flowers.....another of my favorites.  Enjoy and HAPPY CREATING!!