Slow Cooker Cheeseburgers

slow-cooker-cheeseburgers

I am really over due for a haircut. But I don’t want to get it cut.

That’s a lame predicament right there. I need to suck it up and go since my hair is looking stringy and it needs some proper attention.

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Mainly, my issue is this crappy FL water. It is wreaking havoc on my hair.

My dad has a water purifying system at his house but it’s still not super great. It feels weighed down and heavy. And I’ve stopped using conditioner at this point since that was just making it worse. It needs a nice cleansing treatment and 2″ off and I’ll be good as new. At least when it comes to my hair, the rest of me… ha!

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Anyway, this is my dream slow cooker dinner.

I can’t get over how amazing it is. It’s simple but I think that some of the simplest things are the best. Like pasta with butter, cheese, and sea salt. Or a peanut butter and jelly sandwich on white bread. Or brown sugar cinnamon pop tarts. Whatever, judge me.

So this is one of my new favorite family meals. I have been making it regularly when I don’t feel like cooking on the weekend. Esp on a Sunday.

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There is just something extra specical about these cheeseburgers cooking away while we hang out and watch football. It gives us a chance to lounge around (or do like 5 loads of laundry… it never ends!) and ta-da dinner is ready.

I was so interested when I saw these since I had never seen cheeseburgers like this before. They are like sloppy joe’s but with cheese.  It’s like a cheese burger but with more cheese.  It’s like a nacho topping but for a sandwich.  And it’s delicious!!

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Life will never be the same once you make these slow cooker cheeseburgers.

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Slow Cooker Cheeseburgers

Make 8 servings

Ingredients

  • 1 teaspoon olive oil
  • 2 pounds ground beef (I used 85/15)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounces Velveeta cheese, cubed
  • 3 tablespoons ketchup
  • 3 tablespoons yellow mustard
  • 1 Tablespoon Worcestershire Sauce

For serving

  • 8 buns, I suggest onion poppyseed ones
  • 8 slices of cheese
  • toppings like sliced tomato, pickles, and thinly sliced onions
  • french fries

 Process

  1. In a large skillet, heat olive oil over medium high heat. Add the ground beef and diced onion. Breaking up the beef while you cook it until no pink remains and the onions are translucent. Add garlic and cook another 30 seconds, just until fragrant. Drain the meat.
  2. Transfer to the slow cooker and season with the salt and pepper. Stir in the Velveeta, ketchup, mustard, and Worcestershire Sauce.
  3. Cover and cook on low for 3 – 4 hours, stirring about once an hour.
  4. Serve on buns with another slice of cheese and other toppings. Enjoying with fries is encouraged🙂

Adapted from Fake Ginger

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Guava and Cream Cheese Turnovers (Guava Pastelillos)

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I don’t really know what to write about with today’s recipe. I just can’t form a real thought about what to write about.

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So here is just a random list of things going on…

I put a gold safety pin decal on my car. It make me happy. (reason why, etsy store)

Autumn wanted a swing, so my dad hung up one from his balcony so Autumn can swing from it in the foyer. Grandparents can do crazy crap like that at their houses. ha!

We have purple Christmas lights up. They also make me happy.

I have been making egg sandwiches every day for breakfast. My version of an egg mcmuffin. I have been eating them for dinner too. The toaster and microwave are my friends. I have sorta given up on cooking real food.

But I do want to make a lasagna this weekend. Maybe.

They are going to start the drywall on our house this week. HELL YA!

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These little Guava Pastelillo are addicting.

I wanted to make a fun treat for this week’s latest Taco Tuesday post.

I have a long list of things I want to make before the end of the year wraps things up on this series but I have been scattered. Like a kid in a candy shop. So many options! At the last minute I picked these delicious pillowy puffs.

I’m not sure if I’d call them a breakfast food since I could eat them 24/7.

I just love the combination of guava and cheese. It’s a traditional sweet and salty combo that just works so well together. I featured it last year in my Waffle Wednesday series as well when I made Guava and Chream Cheese Stuffed Puffle Waffles. Both are easy to make and both are so damn delicious.

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Be sure to take a big bite and savor the sweetness of the guava paste and the subtle tartness from the cream cheese. They are fantastic with a cup of coffee. Just be sure to wipe away the crumbs so you are not caught sneaking another one while you are in the kitchen. ha!

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Guava and Cream Cheese Turnovers (Guava Pastelillos)

Makes 16 puffs

Ingredients

  • 1 package Puff Pastry sheets
  • 8 ounces cream cheese, softened
  • 1/2 Cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • approx 6 oz.  Guava Paste
  • 1 egg beaten with 1 tbsp. water
  • 2 Tablespoons sugar
  1. Preheat oven to 400 degrees F.
  2. Remove the puff pastry from the freezer to thaw according to package instructions.
  3. Combine cream cheese, sugar and vanilla extract in a bowl. Mix well.
  4. Slice the guava paste into 1/4″ thick slices that are approx 1″ x 1 1/2″ in size. You need 16 slices.
  5. On a floured surface, roll out the puff pastry sheets so they are approx 12″ x 12″. Slice them in half in 1 direction and then in 4 in another, creating 8 pieces with each sheet.
  6. Assemble the turn turnovers by placing a piece of guava paste on one half of the rectangle, while leaving a 1/2″ edge around the paste for sealing. Add a spoonful of the cream cheese mixture on top of the guava paste. Fold the other half of the puff pastry dough over and seal the 3 open edges with a fork. Repeat with the remaining turnovers. ( I suggest doing both sheets at the same time so you can evenly portion out the cream cheese mixture among the puffs)
  7. Coat the top of the puffs with the egg wash mixture. Then sprinkle with sugar.
  8. Arrange the puffs on a parchment paper-lined baking sheet. Bake for 16-18 minute or until golden brown and puffy.
  9. Cool the turnovers on a rack for 10 to 15 minutes. Serve warm or at room temperature.

 

 

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Slow Cooker Coconut Curry Chicken Soup

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I’m thankful that Thanksgiving is over.

I’m thankful that November is almost over. It’s been a rough month.

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Nothing catastrophic went down but I am glad the month is almost over. I had a health issue at the beginning of the month that kept me out of work for a week and since then I have had to take it easy (I’ll share when the time is appropriate). So sitting on my butt after Halloween and now Thanksgiving is making me feel soft and fat with a lot of pent of energy to burn off. I have also learned that health care in FL is annoying as eff to deal with (the only reason I wish I was back in Boston right now).

Then there was the election which has me wrecked. I can’t even think about it or I really freak out.

So, I am looking forward to December with the hopes of getting out of my slump. And hopefully get clearance to work out again.

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Anyway, since I’m trying to get out of my rut, I figure I’ll share with you one of my favorite soups.

I have made this more times than I have count over the years. I make it whenever I don’t feel like cooking. Slow cooker recipes are the best recipes for not cooking, but cooking up something great. (Don’t worry, if you don’t have a slow cooker you can certainly make this on the stove!)

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The soup is so flavorful from the fresh ginger, curry, and lime juice. The coconut milk brings all the flavors together while mellowing things out a bit too.

I quickly learned to skip the jalapeno for Autumn. whoops! I just spice up my own bowl instead now. But if you are serving this to people that enjoy some spicy flavors, then add the jalapeno. I now typically add some samabal or sriracha.

My favorite thing about the soup is that it is Whole30 complaint (if you use a complaint coconut milk!). When enjoying it when we are doing different rounds of Whole30, we skip the rice or rice noodles that I typically serve with it. Bowls of soup with slurp-able rice noodles are my favorite.

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Cozy up to a big bowl of this soup and you warm up from the hot soup and all the rich, warm flavors in no time.

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Slow Cooker Coconut Curry Chicken Soup

Makes 8-12 servings

Ingredients

  • 2 1/2 pounds chicken breast, trimmed of any fat
  • 2 Cups sliced carrots
  • 1 1/2 Cups sliced yellow onions (I used 2 onions)
  • 1 1/2 Cups sliced bellow pepper (I used 2 peppers)
  • 1 sliced jalapeno, optional
  • 4 cloves of garlic, minced
  • 1 Tablespoon fresh ginger
  • 1 Tablespoon curry powder
  • 1 Tablespoon dried cilantro
  • 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 6 Cups chicken broth, preferably low sodium
  • 1 15-ounce can of lite coconut milk
  • 1/3 Cup lime juice
  • lime wedges for garnish

Process

  1. Combine the chicken breasts, carrots, onion, bell pepper, jalapeno, garlic, ginger, curry powder, cilantro, paprika, salt and pepper in a 5-6 qt slow cooker. Add the broth to cover. Mix well.
  2. Cook for 4 hours on high or 8 hours on low.
  3. When the soup is done, remove the chicken breasts to shred.
  4. Add the shredded chicken back in with the coconut milk and lime juice. Mix well.
  5. Serve on its own with a lime wedge. Alternatively, serve with cooked white rice or rice noodles. Enjoy!

Inspired by Baked by Rachel 

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Seasonal Dining at Seasons 52- A Girls Night Review

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The holidays are a busy hectic time, but you still need to make time to hang out with your best buds or to go out on a fun date night. It’s so important to take the time to have some fun and enjoy a good meal.

My friend, Nichole, and I went out on Sunday for some girl time. We did some furniture shopping… found the perfect table for the house!… and then some clothes shopping…I found the best leggings ever!… and then we went out for diner at Seasons 52. It was such a good time.

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Great company, great shopping, and great food.

Amy, our server, introduced us to the restaurant telling us all about how Seasons 52 is a seasonal restaurant with a rotating menu based upon what is in season. They highlight fresh ingredients in creative ways. We were blown away with everything.

Plus, we were blown away about her in depth knowledge of the menu, ingredients, and the restaurant as a whole. I can barely remember my own birthday some days and she had everything down pat, without sounding like a robot. There was knowledge and passion behind her information and stories.

Shortly after we sat down we were served an amuse bouche of their Lobster Salad that is on their lunch menu. It was a wonderful bite-sized introduction to Seasons 52.

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We started with one of the Chef’s Suggestions for an appetizer and another on the main seasonal menu. The Caramelized Bosc Pear and Burrata Salad ($9.50) was a featured item that consisted of a pear, proscuitto, and burrata arranged on fresh arugula, drizzled with a 15-year aged balsamic and served with piece of honeycomb.

Neither of us couldn’t get over the fact the pear and burrata salad was less than $10, especially for the quality of all ingredients. I’ve never had a burrata dish for less than $14 either. Burrata… bliss. Plus, the presentation of the salad was just so beautiful on the wooden serving board too.

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The Blistered Shishito Peppers ($7.20) was another appetizer that we just had to have. I love that shishitos and the addition of roasted corn, Sonoma goat-feta cheese and a lemon aioli all sounded amazing. Every pepper had some spice and the melty goat cheese on top was irresistible.

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While we enjoyed our meals, we enjoyed some drinks too. Nichole wanted a Cali/Oregon Pinot Noir so Amy brought her a Kim Crawford ’12 ($12) and a Schug ’15 ($14) to sample and pick from. Ultimately, Nichole picked the Schug as she had not had that previously. I enjoyed their Cranberry and Sage cocktail ($10.30) and their Ginger Agave soda. Both were incredible. Hello… candied sage and homemade ginger syrup.

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Nichole ordered the Asian-Glazed Chilean Sea Bass ($31.90) that was on the Chef’s Suggestions menu. It was served with black rice, snow peas, shiitake mushrooms and garnished with micro wasabi greens. The black rice was just so cool and different. It had great texture that worked well with the tender fish.

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As soon as I saw that the Seafood Paella ($27.70) had a Maine lobster tail, I knew that I had to order it. I have really missed New England Lobster since moving to Florida. Plus, paella always rocks. This one was made with sea scallops, mussels, Chilean sea bass, and chorizo. Every bite had a great mixture of textures and flavors.

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Dinner thus far was awesome and we were really full but we couldn’t resist the Mini Indulgences ($3 each). They are little layered desserts that come in a variety of flavors like Key Lime Pie, Raspberry Chocolate Chip Cannoli, and Chocolate Peanut Butter Torte.

Nichole had the seasonal Pumpkin Pie that had pumpkin mousse and gingersnap cookie, while I had the Belgian Chocolate S’more. I can’t resist a s’mores dessert, especially one that has a chocolate cake layered with rocky road mousse and topped off with a toasted marshmallow and chocolate dipped graham cracker.

Be sure to save room for a Mini Indulgence since they are awesome. Plus, they are on the house for your first visit!

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I loved my girls night out with my friend at Seasons 52, but I am looking forward to visiting again for a great Date Night!

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While I received this complimentary dinner in exchange for a review, all opinions expressed are my own.

 

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Mexican Sopa

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It is cold in Florida now. I’m freezing.

Ya know, the days are rough when it’s in the low 60’s. HA! I’m such a whiner.

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My friend and I went out to dinner on Sunday night and we were such wimps getting out of the restaurant without coats. You would have thought that it was in the teens, not in mid 50’s. We turned on the seat warmers in my car and cranked up the heat while made fun of ourselves for being such babies.

In the past a day in the 60’s in the fall meant that Price and I would throw on heavy sweatshirts and open up all the windows in our house to air it out before the window had us really cooped up for the winter. Oh, it’s funny how quickly things change.

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And snow dumped down on family in Central New York today. Their pictures were so pretty of downtown covered in fresh snow, but no, just no, I don’t care to be around snow in a long time.

The ‘chilly’ weather here in Florida has me craving soups.

I had Matzo Ball soup yesterday for lunch. And I plan on having more and more of it through out winter. As well, at this Mexican Sopa. It’s simple. It’s classic. It’s oh so good.

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Technically, this is Sopa de Fideos since it is made with Fideos, which is just like tiny pieces of angel hair pasta. That is a traditional way of making it. Using shells is common too, which is then Sopa de Conchas. Alphabets, elbows, and stars are also common.

I can’t get over how simple this soup is to make and how delicious it is with the tomato base and toasted pasta. Toasting the the pasta gives it so much extra flavor. Just like toasting rice a roni or a pilaf.

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The funny thing with this soup was that I made it in the morning one day.. oh day light savings I hate you! And even after having already had breakfast Autumn was insistent about having some. I swear she is going to eat us out of house and home! ha!!

Everyone in your family will love this… 2 year olds to 90 year olds from breakfast to dinner. Soup always wins.

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Mexican Sopa

Makes 4 servings

Ingredients

  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 (7 ounces) package of Mexican pasta – Fideo, shells, or alphabet shaped
  • 1/4 cup yellow onion, chopped
  • 6 cups chicken broth
  • 8 oz can tomato sauce
  • 1 beef bullion cube
  • 1/4 cup cilantro, chopped
  • salt and pepper

Process

  1. In a large pot, heat the oil over medium heat until glistening.
  2. Saute the pasta until slightly browned, about 5 minutes
  3. Add the onions and saute for another 1 to 2 minutes until soft.
  4. Add the broth, tomato sauce, and beef bullion
  5. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
  6. Add the cilantro, mix thoroughly. Add salt and pepper to taste.
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