March 24, 2014

Lip Scrub


Scrub away those dry winter lips with this delicious recipe from Pink Pistachio. For an added bonus,  you probably have all of these ingredients on hand and won't need to spend a dime!

INGREDIENTS
  • 1 tsp. organic coconut oil
  • 1 tsp. organic honey
  • 2 Tbsp. granulated sugar
  • Fresh lemon juice 
DIRECTIONS
  1. Mix ingredients together to make a paste consistency.
  2. Using your finger, dip into the scrub and apply in soft, circular motions across your lips. (It is totally edible in case you happen to get it in your mouth!)
  3. Rinse, pat dry, and apply your favorite lip balm to lock in moisture. Muahhhhh! 

See my Body Scrub recipe here.

March 23, 2014

BBQ Pulled Pork


This girl loves a good BBQ. I have been wanting to make my own pulled pork, but never have until now. The Crock Pot made this another simple dinner... thanks to my spontaneous purchase of the Crock Pot Seasonings Mix.
Recipe from Crock Pot Seasoning Mix packet.

INGREDIENTS
  • 1 packet Crock Pot BBQ Pulled Pork Seasoning Mix
  • 3 lbs. pork
  • ½ cup ketchup
  • ½ cup brown sugar, packed
  • 1/3 cup apple cider vinegar
  • 1 cup water
  • BBQ sauce
  • Buns 

DIRECTIONS
  1. Place pork in the Crock Pot.
  2. Mix seasonings packet with ketchup, brown sugar, apple cider vinegar, and water. Combine well; pour over pork. 
  3. Cover and set Crock Pot on Low for 8 hours or High for 4 hours.
  4. Once pork is cooked, shred with two forks.
     Mix in your favorite BBQ sauce. 
  5. Serve on buns and enjoy :)

March 17, 2014

Loaded Baked Potato Soup


Happy St. Patrick's Day! With the first day of spring three days away and a fresh layer of snow this morning, nothing sounds better than an easy Crock Pot meal. Potatoes, cheese, creamy soup, Crock Pot... need I say more?!
Recipe adapted from The Chic Table.
Yield: 4-6 servings

INGREDIENTS
  • 5 slices bacon, cut into 1 inch pieces
  • 3 garlic cloves, minced
  • 1 large onion, minced
  • 1 tsp. fresh thyme or ½ tsp. dried thyme
  • 2 Tbsp. all-purpose flour
  • 5 cups chicken broth
  • 3 pounds russet potatoes, peeled and cut into half-inch chunks
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup heavy cream
  • ¼ cup whole milk
  • Salt and pepper, to taste
For Serving:
  • Green onions, for serving
  • Sour cream (I substituted plain Greek yogurt)
  • Additional shredded sharp cheddar cheese

DIRECTIONS
  1. In a large skillet, cook bacon over medium heat until crisp; transfer cooked bacon to paper towel-lined plate and set aside.
  2. Keep enough bacon fat to coat the bottom of the pan and discard rest. You will want to keep the burnt bits in the pan as they will provide the onions with a lot of flavor.
  3. Add minced garlic to the skillet with the bacon fat and cook for 15-20 seconds, until fragrant. Add onions and thyme. Cook until onions have softened. *Note: For vegetarian option, cook the garlic and onions in vegetable oil or olive oil.
  4. Add flour and stir to combine. Cook for about one minute, then slowly add 1 cup of chicken broth. Stir to combine. Transfer onion mixture (including all the browned bacon bits from pan) into your Crock Pot.
  5. Add cut potatoes into the Crock Pot, followed by the remaining chicken broth. Cover Crock Pot with lid and set to cook on Low heat for 4-5 hours. *Note: For vegetarian option, use vegetable broth. 
  6. Keep Crock Pot on “keep warm” setting. Once potatoes are soft and tender, scoop out 3 cups of potato and place in a large bowl; mash using a fork (spoon or muddler work too). Add milk and cream. Stir to combine. Return mixture to Crock Pot. 
  7. Add shredded cheese to Crock Pot; stir to distribute. Cover and let sit for 5 minutes until cheese has melted. Season with salt and pepper. Sample and season more according to taste.
  8. Serve with your favorite toppings that you like on a baked potato and enjoy :)




March 13, 2014

Mushroom Asiago Chicken



What an easy weeknight meal this was! Allow about 45 minutes to one hour from start to finish- it is worth every minute.

Yield: about 4 servings
Recipe adapted from The Midnight Baker.

INGREDIENTS
  • 1 lb boneless, skinless chicken breast (about 2 large)
  • 2 cups mushrooms, cut in half
  • 1 clove garlic, minced
  • 3 springs fresh thyme
  • 1½ cups dry white wine
  • ½ cup seasoned flour*
  • 2 Tbsp. butter
  • 2 Tbsp. EVOO
  • ½ cup cream
  • ¼-½ cup Asiago cheese
  • Salt, to taste
  • Pepper, to taste
*Seasoned Flour
  • ½ cup flour
  • Salt
  • Pepper
  • Garlic Salt
  • Dried Thyme
DIRECTIONS
  1. Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness (about 1/4-inch.) Cut into serving-sized pieces (2 or 3 pieces per breast)
  2. Heat the butter with 1 Tbsp. EVOO in deep skillet or sauté pan over medium heat.
  3. Dredge chicken in seasoned flour; add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan.
  4. Add remaining EVOO to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing")
  5. Add fresh thyme to the mushroom mixture in the pan; add chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes. Remove chicken from pan.
  6. Add the cream and heat through. Add desired amount of Asiago cheese. Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about half. **If you wish to skip the reduction step, you may thicken the sauce slightly with 1 Tbsp. flour. Add chicken back to pan and heat through.
  7. Garnish with sprigs of fresh thyme. Serve over pasta, or as a stand alone dish and enjoy :)