Month: February 2020

Apple Cinnamon Cranberry Oatmeal

Oatmeal is a nutritious and filling meal. I used to eat oatmeal regularly when I was in college. I would make 2 packets of apple cinnamon oatmeal in a huge mug, add dried cranberries, and microwave till hot. It was so quick and easy, it was a great breakfast or late night snack. This recipe is the adult version of that quick meal. You’ll have to add your own apples and cinnamon compared to the packaged stuff, but it’s much easier to control how sweet you want it, and how much of each ingredient you want. This bowl is made with one serving of oatmeal, but I can’t finish that much myself. Josh can finish that much, but it all depends on the person. Enjoy!

  1. Place 1/2 cup of quick oats in your choice bowl. Add 1 cup of water, and microwave for 2 minutes.
  2. Dice up 1/2 of an apple and add to hot oatmeal. Add about 1/4 cup of dried cranberries and add 1/2 Tbsp of ground cinnamon. Stir. Add 1 Tbsp of syrup to taste, stir and serve.
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Pulled Turkey Sandwiches

I found this recipe and it is so good and unique that I will be making it again. Turkey has such a unique flavor in this setting, I highly recommend. I doubled the spices in the recipe below, because the original recipe was not spiced enough and too sweet for my taste. Also, when heating the sauce, cover as much as possible. The sauce will bubble, and it is LAVA! It will burn you so please be careful. This also looses heat very quickly, so serve right away.

  1. In a pan over low heat, heat 2 Tbsp butter, 1/4 cup brown sugar, 1/4 cup apple cider vinegar, 3/4 cup water, 1 can of tomato paste (6 oz), 2 tsp chili powder, and 1 tsp cumin. Cover. Stir and heat until sauce is smooth and hot.
  2. Toast you buns/bread.
  3. Once hot, Add 2 1/2 cup cooked turkey. Stir, heat, and shred turkey. Cook for 5 minutes until everything is hot. Serve then eat!
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Marshmallow Double Chocolate Brownies & Candied Sweet Potatoes

Marshmallow Double Chocolate Brownies

Josh loves marshmallows. This Friday was our 7 year anniversary of being together, so I decided to make a big marshmallow feast for the occasion. I used a Weis brand Brownie mix. I went with the fudge-y directions that were suggested, compared to the cake-y directions. Let the brownie cool for at least an hour to get less of a chocolate flow (as pictured), I also used a knife and fork to serve, but it would have been just fine using a knife and a serving spoon, because there is no way that you can serve it and still make it look like a brownie (in my opinion, you do you).

  1. Preheat oven and prepare one brownie mix as directed. After mixed, add an additional 3/4 cup semi-sweet chocolate chips, and 1 cup mini marshmallows. Mix until everything is coated and everything is evenly distributed in the batter. Grease baking pan with a stick of butter. Pour batter evenly into pan and even out with a spatula. Bake as directed, adding an additional 15 minutes. Let cool for at least an hour. Use a spoon to serve.

Candied Sweet Potatoes

As I mentioned, Josh loves marshmallows, and I’ve had a can of sweet potatoes in my cupboard for over a month. I don’t know if it was just the brand of canned yams (Aldis) that I got, but there weren’t very many, so I’m changing the recipe to reflect that. Sweet potatoes are very good and though this isn’t the healthiest way to serve them, they are healthier than the above brownie, I think.

  1. Preheat oven to 400F. Open and strain 2 cans (29 oz) of cut yams, or peel and roughly cut up 3-4 sweet potatoes (about 4 cups).
  2. Layer into a bread pan, yams, 1/4 cup brown sugar evenly distributed, 4 Tbsp butter evenly distributed, and 1 1/2 cup of marshmallows evenly covering the entire top. Bake for 25 minutes, let cool for 5 minutes, then serve.
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Sous Vide Chicken Breast with Lemon and Rosemary

This was a really delicious meal. I usually cook chicken with little to no seasoning, because I like the taste of normal chicken, however, I wanted to do something special for the first time I sous vide a chicken breast. I usually just bake my chicken breasts in the oven, however, I really enjoy using my sous vide, and I was curious how a different type of meat would cook. It was very juicy and fully cooked. The rosemary flavor penetrated more than the lemon did. The outside was a bit tougher than my usual oven baked chicken, but it was very good ant the flavor definitely penetrated more with the sous vide than normal flavoring does in the oven.

  1. Set your Sous Vide to 150F. Place your chicken breast into a freezer bag/vacuum seal bag, add 1 Tbsp lemon juice and 1 1/2 Tbsp rosemary. Vacuum seal/use water displacement to remove air, and place in heated bath for 1 hour if chicken is about 1 inch thick, and 2 hours if it is up to 2 inches thick.
  2. The last 5 minutes of cooking, heat a large skillet over high heat. Once finished cooking, remove chicken from bag, pat dry, and add to frying pan with 1 Tbsp oil. Cook for 1 minutes on each side or until enough color is added. Do not over cook! Let rest for 5 minutes, cut, then serve!
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Fried Rice with Egg and Home Fries

Fried rice is a breakfast I’ve done a few times when I’ve had leftover rice. You can add anything to rice to make a filling meal, but I find breakfast to be one of my favorites with fried egg mixed in. I’ve made it before with leftover creamed dried beef, adding some milk and an egg, and it was DELICIOUS. This is enough for 2 filling meals, and it’s a great cheap meal if you’re on a tight budget!

  1. Add 1 1/2 cup cooked rice to a medium frying pan. Add 2 Tbsp of oil to rice. Heat on medium heat until rice is hot.
  2. Add 1/2 cup of Home Fries and crack 1 egg over top. Mix everything together thoroughly until egg is no longer soft, about 1-2 minutes. Remove from heat and serve.
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