Spicy Romano Chicken Pasta

The sauce:

1 pint heavy cream
4 T butter
1 tsp  salt
1/2 tsp pepper
1/4 cup romano cheese
1/4 cup parmesan cheese
1/2 tsp cayenne pepper
The Rest:

10 ounce package of bowtie pasta cooked and drained according to package directions – al dente.
1 1/2 T melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 7-8 ounce precooked sliced grilled chicken (we also add equal amounts of sausage to ours…although shrimp, beef, and crab would be great too!)
1/8 cup sundried tomatoes, chopped
1 oz heavy cream

How To Make It:
Sauce:

Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
The Rest:

In a large skillet over medium heat, melt butter, then add mushrooms, and sundried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve.

This is really good and it's real food, I'll definitely be making it again. These spices are reduced a lot from the original recipe cuz it was too strong, so follow this recipe and add any salt or cayenne pepper if needed.

Creamed Eggs

Melt 2 tablespoons butter in a pan. Add 1/4 cup flour. It will be lumpy. Add 1 cup milk, heat on low, stirring til thickens. Break up lumps. Add a couple squirts of mustard. Add approximately 4 cut up hard boiled eggs and mix. Serve over toast!

This is easy and rob gave it the thumbs up.

Whole Wheat Chocolate chip Cookies

3/4 c unsalted butter (soft)
1/4 c honey
1 tbsp pure vanilla extract
1 c sucanat
1 egg
1 c whole wheat pastry flour
3/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c rolled oats
3/4 c ghiredelli bittersweet chocolate chips
3/4 c nestle milk chocolate and caremel swirled morsels

Cream together butter, vanilla, honey and sucanat.
Add in egg. Cream well.
In a separate bowl, mix together flours salt baking soda and powder.
Slowly add flour mixture to creamed mixture.
Add oats, then chocolate chips.

Bake at 350 for about 10 minutes. Take out while still gooey and leave on pan for 5 minutes to cook the rest of the way.


*It calls for the regular oats but I used quick and thy were fine. And I used whatever choc chips I had, caremel would be tasty though. These cookies are great--everyone loved them!

Curried Coconut Chicken

INGREDIENTS:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced
tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

DIRECTIONS:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Slow Cooker Baby Back Ribs

INGREDIENTS:
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
1/2 cup water
1/2 onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce

DIRECTIONS:
1. Season ribs with salt and pepper.
2. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
3. Cook on High for 4 hours (or Low for 8 hours).
4. Preheat oven to 375 degrees F (190 degrees C).
5. Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce.
6. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Easy Chicken

INGREDIENTS:
3 tablespoons butter
4 skinless, boneless chicken breast
halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

DIRECTIONS:
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Grain-Free Pumpkin Muffins

Grain-Free Pumpkin Muffins

Yield: Approximately 12 servings.

Ingredients

1/2 cup butter or coconut oil, melted (I prefer butter for flavor but if you can’t eat it, use coconut oil- I like Tropical Traditions Green Label)
6eggs, beaten
1 teaspoon vanilla
1/2 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/4 cup honey or maple syrup (I used 2 Tbsp of each this time to equal 1/4c total sweetener)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 & 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
pinch salt

Preparation

Preheat your oven to 400 degrees F.
Grease a standard muffin tray or use paper liners (paper is probably ideal).
Combine wet ingredients in a large mixing bowl together until well beaten: butter, eggs, vanilla, pumpkin and honey/maple syrup.
Measure dry ingredients (coconut flour, baking powder, cinnamon, cloves, allspice/nutmeg) into a sifter and slowly sift into the wet ingredients, whisking as you do so that you don’t have lumps in the batter.
Divide the batter evenly into the muffin tins and bake for approximately 15-18 minutes or until slightly golden brown on top and a toothpick comes out clean.
Variations
Add chopped walnuts and/or semi-sweet chocolate chips to the mixture before baking or place some on top.