Peanut Butter Protein Bites

I've been making Coco Date Balls for awhile.

They're really good and super tasty,

but I was looking for something a little more substantial.

That's when Google helped out once again and I found this recipe! 

I made it literally within hours and love them from the first bite.

They are really yummy, satisfy a sweet craving AND are full of protein.

Oh and did I mention they're peanut butter flavored too?

My boyfriend I and were HUGE fans and I can't wait to make them again.

Here's how you can make them yourself!

The Goods:

Rolled Oats

Vanilla Protein Powder

Cinnamon

Chia Seeds

Peanut Butter

Honey

Vanilla Extract

Peanut Butter Chips

Milk

In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds.

Stir to combine.

Add the peanut butter, honey, vanilla extract and peanut butter chips.

Stir to combine.

Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.

  

Roll into balls using your hands.

Let set up in fridge for at least half hour.

Store in the fridge in an airtight container.

Peanut Butter Protein Bites

Inspired By The Healthy Maven

1 1/2 Cups Rolled Oats

1/2 Cup Vanilla Protein Powder

1/2 Teaspoon Cinnamon

1 Tablespoon Chia Seeds

1/2 Cup Peanut Butter

3 Tablespoons Honey

1 Teaspoon Vanilla Extract

1/3 Cup Peanut Butter Chips

2 to 4 Tablespoons Milk

1. In a large mixing bowl add the oats, protein powder, cinnamon and chia seeds. Stir to combine.
2. Add the peanut butter, honey, vanilla extract and peanut butter chips. Stir to combine.
3. Slowly add in milk, one tablespoon at a time, until mixture is sticky and holds together.
4. Roll into balls using your hands.
5. Let set up in fridge for at least half hour.
6. Store in the fridge in an airtight container.

Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.

Homemade Pancakes

For years I've made pancakes using boxed mix.

I thought the pancakes tasted good,

and they were so easy to make

so I didn't see anything wrong with the mix.

On Shrove Tuesday I wanted to make pancakes,

but when I checked my pantry I was all out of mix!

It's very unlike me not to have a back up, 

especially if something is low.

Since I had my mind (and stomach) set on pancakes,

I looked online for an easy recipe because it was a work night.

Trusty Google came in handy once again

and led me to this recipe that sounded pretty good.

After making half a batch of them that Tuesday,

I knew I'd never want to use boxed mix again.

And since they turned out so tasty,
I just had to share the recipe on my blog!

The Goods:

Flour

Milk

Baking Powder

Sugar

Salt

Butter

Eggs

Whisk the dry ingredients together in a large bowl.

Combine the milk, melted butter and eggs in another dish.

Pour the milk mixture into the dry ingredients

and mix until there are no longer any lumps.

Let your mixture sit for at least 10 minutes.

This will make your pancakes extra fluffy!

After 10 minutes, start heating up your pan.

I use a double burner cast iron griddle, 

but use whatever you have on hand. 

Once your pan is nice and hot, it's time to spray it with some kind of oil.

I recently found the above spray coconut oil and was so happy!

Using a measuring cup, pour the mixture onto your pan.

Make sure to leave enough space for flipping!

Once little bubbles appear on your pancakes and start popping,

that's when you know your pancakes are ready to be flipped!

Flip all your pancakes and cook the other side.

Now get ready to make even more!

You can make them all the same size...

Or you can make smaller ones with the next round!

Yeah - a few of those got a little too done, but they still tasted great!

Once you're done cooking all your pancakes it's time to dig in!!!

And if you're like me and make WAY too many,

freeze them in zipper baggies to enjoy in the near future.

These pancakes are so easy to make and incredibly tasty,

 so I'm guessing you may never us mix again either!

Elina and Robyn Make...Gnocchi

It's been quite awhile since I posted about something delicious Elina and I made.
I'm sorry it's been so long, but I hope this amazing food makes up for it!

A few weeks ago, Elina and I were watching a show on the Food Network and they were making homemade Gnocchi. As soon as we saw this, we both looked at each other and had the same thought -
WE HAVE TO MAKE THIS SOON!

After doing a little research, we figured making gnocchi wouldn't be much more difficult than making homemade pasta and we've both done that numerous times before. The more difficult part was deciding what type of sauce to make with the gnocchi.

After each of us threw our a few ideas, we decided on ...

A Cheesy Garlic Cream Sauce!!!

Homemade Gnocchi with anything sounds great, but with a cheesy garlic cream sauce is sounds even better!
(Note: We didn't toss our broccoli with the gnocchi as this recipe indicates.)

The Goods - Part 1:

Flour

Eggs

Potatoes

Parmesan

Cream

Garlic

Salt

Pepper

Lemon

The Goods - Part 2 (AKA Things we forgot in Part 1...):

Milk

Chicken Broth

Butter

Fresh Parsley

Peel, cut up, cook, drain, cool off and finally rice your potatoes.

Arrange your potatoes in a dome and create a well in the middle.
Add your egg mixture and start combining with your hands.
Gradually mix in cheese and flour until dough is slightly sticky.

Divide dough in sixths, roll out into 1/2 inch thick, then slice in 1/2 inch pieces.

Create indentations on each piece using fork tines.

We put our gnocchi on cookies sheets, then stored them in the fridge while we made the delicious sauce!

Now time, to make the sauce!!!

Melt butter and cook the garlic.

Stir in Chicken Broth and combine.

Whisk in Cream and Milk until incorporated. 

Add the parmesan right before combining with the gnocchi.

Bring water to a slow boil, add gnocchi and cook until they rise to the surface.

Drain the gnocchi and combine with the sauce.

Finish off with Fresh Parsley.

Plate, add more fresh parm and serve with a crisp green salad!

The gnocchi and sauce were absolutely amazing!

After taking a few bites, we decided that the gnocchi were like little pillows of deliciousness.

And then we scarfed the rest down without saying another word to each other.

It was THAT good!

We were both very happy with the end result and knew we'd both be making this again.

In fact, we even had some uncooked gnocchi leftover that we were able to freeze for a later date.

Sunday Night Dinner: Take 23

It's been FOREVER since I posted a Sunday Night Dinner post, and I'm sorry...but I just couldn't resist posting tonight!

Why?

Because I made pork chops for the 1st time!!! 

And made a very simple, yet super tasty homemade applesauce to eat with the pork chops! 

To finish the meal off, I made some parmesan mashed potatoes and fresh sauteed garlic brussle sprouts! 

Oh how I love a delicious homemade meal! Especially on a Sunday night for a perfect ending to a great weekend. 

Crawfish Baked Mac and Cheese

Most people choose to BBQ over the Memorial Day Weekend, but my neighbor and I decided to do something just a little different on Saturday!  

The night before, she had seen a recipe on the Food Network for Lobster Mac and Cheese and after she told me about it I immediately agreed that we would make it together that night! But instead of lobster, we decided to use crawfish. It was a good decision too because I'd never eaten crawfish before, but had a feeling it'd be amazing. 

And amazing it was!  So amazing I want some right now even though it's probably a million calories. Oh yummy cheese, and pasta, AND CRAWFISH!!! 

YUM,

YUM,

YUM!

You can take my word for how amazing this is, OR you can make some and enjoy it yourself. Make sure you use ALLLLLLLL of the cheese sauce though. It looks like it's a lot, but it's not - I promise!

I'm usually doing the cooking and photographing, but this time I got enjoy just snapping pictures for the most part. I helped here and there, but my wonderful friend and neighbor, Elina deserves most of the credit! :)  

Now let me show you how to make Crawfish Mac And Cheese.

Shredded Cheddar and Gruyere Cheese

Cavatappi Pasta!

Cooked Crayfish. MMMM

Milk

Milk warming! 

I missed getting a picture of butter and flour step - SORRY!

Add the warm milk to the butter flour mixture slowly. 

Keep whisking to get all the lumps out!

Almost done...

Not yet...

And done!

Now start the pasta and cook 5 to 7 minutes.

While the pasta is boiling...

Add the cheese to the milk/butter/flour mixture.

Stirring to combine after each addition.

More cheese!

Yup - even more! :)

And now a little pepper...

And some Fresh Nutmeg too!

Give it one last stir.

Drain the cooked pasta.

And add the cheesy goodness to the pasta!

Stir it all up!!!

Put into individual ramekins and top with fresh bread crumbs. 

(Note - we halved the recipe and it still made WAY more than what's pictured!)

Bake at 375 for about 30 minutes.

Let cool and devour!!!!