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CHEF'S CUT JERKY & BEER TASTING

CHEF'S CUT Jerky & Beer Tasting

     Taste testing Chef's Cut Jerky and pairing it with beer was the most fun I have ever had at a party. The flavors in the jerky are stupendous and seriously mouth-watering. I wanted a fun way to introduce my friends to a carb-free snack that I knew they would enjoy and this set up was definitely the bees knees.

Chef's Cut Jerky is 

• 12 grams of protein PER SERVING
• Nitrite FREE
• Gluten-FREE
• Premium meat
• NO fillers
• Cut by hand
• Slow smoked
• Chef-crafted

     When pairing a beer with the star of the night, the jerky. I had to look up some beer pairing charts to see what flavors would go well together. I stuck with pale ale, belgian wheat, and spiced ale to compliment the jerky flavors I had. I pinned the chart on my pinterest if you are interested in throwing a Chef's Cut Jerky & Beer Tasting as well. 

Here are the pairings I came up with:

Belgian Wheat:

Buffalo Style Chicken

Chipotle Cracked Pepper Steak

Pale Ale:

Honey Barbecue Chicken

Original Recipe Steak

Spiced Pear Ale:

Teriyaki Turkey

     I didn't have to spend much on the decorations. I used some black paper that I already had as well as white coloring pencils and a white gel pen, which is what I used to make all the food signs. As for the large sign, I bought a chalkboard from Home Goods for $7.99 and sharpened a piece of chalk to get more precise lettering.

     What are you waiting for? Grab some Chef's Cut Jerky and get to tasting!

MINI VALENTINES CHEESECAKE & RED VELVET BROWNIES

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Mini Valentine's Cheesecake

Ingredients:

Crust

• Nestle Toll House Chocolate Chip Cookie dough (12 pieces)

Filling

• 1 (8 oz.) block of cream cheese room temperature
• 1 tsp. vanilla extract
• 1/4 cup + 2tbsp. granulated sugar
• 1 tbsp. all-purpose flour
• 1 egg room temperature
• 3 tbsp. sour cream room temperature 
• 3 tbsp. heavy whipping cream room temperature

Whipped topping

• 1 cup heavy whipping cream
• 2 tbsp. granulated sugar
• 1/4 tsp. vanilla extract
• 6 drops of red dye food coloring

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray cupcake tray with baking spray.
3. Place one square of dough in each cupcake-well and pat down.
4. Bake dough crust in oven for 5 minutes.
5. Tap on counter to get the dough to flatten.
6. Beat cream cheese, salt, and vanilla in a stand mixer bowl for about 3 minutes until smooth and creamy.
7. Mixing speed on low, gradually adding sugar and flour.
8. Turn up to high for 1 minute.
9. Mixing speed on low, add egg. Mix until INCORPORATED.
10. Add sour cream and heavy whipping cream on high for 1 minute.
11. Divide filling evenly in 12 cupcake wells.
12. Bake for 20-25 minutes. 
13. Let cool in the cupcake tray for 30 minutes.
14. Place in fridge for 1 hour to stiffen.

1. Mix heavy whipping cream, sugar, red dye, and vanilla until the cream reaches stiff peaks.
2. Pipe whipped cream on top when ready to serve.

Red Velvet Brownies

Ingredients:

Brownie batter

• 1 box red velvet cake mix
• 1 stick of butter (8 tbsp.) melted
• 3 tbsp. vegetable oil
• 2 eggs

Cream cheese mix

• 1 (8oz.) package of cream cheese room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Grease 9x9 pan.
3. In bowl, combine cake mix, butter, oil, and eggs. Save 1/3 cup of batter cake mix and set aside (will be used for the design). Batter will be thick.
4. Beat cream cheese until smooth, then add sugar until combined. 
5. Beat in egg until well blended, then add vanilla and mix on high for another minute. 
6. Pour cream cheese topping evenly on top of brownie batter. 
7. Take 1/3 cup of brownie batter and add 2 tbsp. of water in a bowl.
8. Dollop thinned out batter on top of the cream cheese layer in rows.
9. Use a toothpick to run through the dollops to create a design. 
10. Bake for 22-30 minutes depending on oven and dish. Make sure the brownies are finished by placing a toothpick in the middle and testing to see if the toothpick comes out clean. 

EAT CLEAN EAT REAL: NOTHIN' BUT FOODS

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Where To Buy? Click here

I can't tell you many times I have bought the same gluten free bar as my mid-day snack or morning run breakfast. I was getting so tired of eating the same bar and now I don't have to anymore because the Nothin' But bar just came in to my life! My daughter and I are obsessed with these bars and here is why...

Nothin' But bars are:

• Packed with nuts, oats, and berries
• Oven baked
• GMO free
• Kosher
• No eggs, butter, wheat, or gluten
• No fillers

If the list above isn't enough, they are made in a kitchen and not a lab and are 100% NATURAL. I will be sporting these bars wherever I go to feed my family's hunger needs. The best part about these bars is they are on Amazon Prime. That's right, you can have them shipped straight to your door. I included the link, so just click on 'Amazon Prime' or here to purchase them. 

HOMEMADE SAUERKRAUT PEIROGI RECIPE

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     As you all may have figured out, I have ancestors from Poland, Germany, and Italy. With that being said, we have a peirogi recipe that has been passed down from my mother's side of the family and is a Christmas eve tradition. We usually eat these small stuffed goodies with Kielbasa and a soup of some sort. This year we are eating it with some homemade potato soup. The recipe is as follows:

Ingredients:

Dough:

• 2 cups flour
• 1/4 cup sour cream
• 1tsp salt
• Dash of onion powder
• 1 egg
• 1/3 cup water (you may need more; check the consistency).

The dough should be a little softer, but not sticky. You want to be able to roll it out without it sticking to your rolling pin. 

Filling:

• 1/3 cup brown sugar
• 1 can sauerkraut
• 4 slices of cooked bacon
• 1 tsp salt
• 1 tbs butter
• 1/4 cup water

1. Rinse sauerkraut in a strainer with small holes so it doesn't slip through. 
2. Place all ingredients in a pot on medium low until for 15 minutes.
3. Turn the stove down to low and let ingredients marinate for at least 1 hour then turn off.

Directions:

1. Turn on a large pot of boiling water (add salt & oil so they don't stick). 
2. Mix flour, salt, and onion powder.
3. In a separate bowl mix sour cream, egg, and water.
4. Add dry ingredients to wet ingredients.
5. Knead dough and roll out 1/4 inch thick 
6. Use a glass or circle cookie cutter to cut the dough 
7. Place a small portion of the sauerkraut filling in the middle of the circle cut dough.
8. Seal the peirogi by pressing down with a fork on the edges.
9. Place sealed peirogi in boiling water for about 5-7 minutes or until they float and look cooked.
10. Saute cooked peirogi in a pan with butter and onions until golden brown.

NEW YORK STYLE CHEESECAKE

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     I found this recipe on life made simple bakes while I was scrolling through pinterest. I love the recipe and only altered the time of placing the sour cream topping on. This recipe is sure to send your family  crazy for cheesecake and will have them begging you to make one at every family gathering.

Ingredients:

Crust:

• 2 cups graham cracker crumbs 
• 2 tbsp. granulated sugar
• pinch of salt
• 5 tbsp. butter, melted

Filling: 

• (4) 8oz. blocks plain cream cheese room temperature
• 1/4 tsp. salt
• 1 tbsp. vanilla extract
• 1 1/2 cup granulated sugar
• 4 eggs room temperature
• 2/3 cup sour cream room temperature
• 2/3 cup heavy whipping cream room temperature

Topping:

• 1 1/2 cup sour cream 
• 1/4 cup powdered sugar
• 1 tsp. vanilla bean paste (I found some at HomeGoods).

Directions:

1. Cover the bottom and sides of a 9"inch springform pan with foil, so no water leaks in (double up on foil).
2. Preheat oven to 350, place top rack on lower 3rd bracket. 
3. Mix graham, sugar, and salt.
4. Pour melted butter on graham mixture and mix together until combined. 
5. Spread graham crust on springform pan (work up 1 1/2 inches on the sides).
6. Bake crust for 8-10 minutes.
7. Turn oven down to 325.

1. Beat cream cheese, salt, and vanilla extract for 4 minutes until smooth & creamy.
2. On LOW add sugar.
3. Turn HIGH 1 minute.
4. On LOW add eggs one at a time until incorporated.
5. On LOW add sour cream. 
6. On LOW add heavy whipping cream.
7. Turn HIGH 1 minute.

1. Place springform pan into a high-side roasting pan.
2. Pour cream cheese filling in springform pan & smooth out.
3. Pour boiling water around springform pan, inside the roasting pan. Be sure that NO water gets inside of your springform cream cheese filling pan. You will need about 1 inch of water. 
4. Bake cheesecake at 325 for 1hr 50 minutes or 2 hours if you like a stiffer cheesecake. 
5. Turn oven off and leave oven cracked open with the cheesecake inside for 1 hour. This is important for insuring that it is cooked all the way.
6. Remove cheesecake from bath and dry the bottom. 
7. Cover with tin foil and place in fridge to cool for 2 1/2 hours.
8. Take cheesecake out and make topping.
9. Pour topping on cheesecake and let cool for 1 1/2 hours.

Enjoy!

CUT-OUT COOKIES

     These cookies are a great recipe that are delicious with frosting or powdered sugar. My husband and I are not big on frosting so we opt for a lighter topping on these delicious little cookies. Be aware that the batter will be powdery and needs to be kneaded together before rolling it out. 

Ingredients:

• 1 cup granulated sugar
• 1 cup butter (softened) 
• 1 tsp vanilla extract
• 1/4 tsp almond extract or any flavoring you choose
• 1 egg
• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• Parchment paper
• Cookie cutters
• Rolling pin

Bake @ 350 degrees for 7-9 minutes

Directions: 

• Cream butter & sugar.
• Beat in egg, vanilla, and almond extract to wet ingredients.
• Combine flour & powder in a separate bowl. 
• Add dry ingredients to wet ingredients slowly.
• Roll out dough and cut out cookie dough.
• Place cookies in oven for 7-9 minutes.

NO BAKE APPLE BLONDIE CHEESECAKE

Ingredients & Directions:

Apple Spice Blondie

• 3/4 cup butter
• 1 1/2 cup brown sugar
• 3 tsp vanilla
• 1 egg
• 1 egg white
• 1 1/2 cup flour 
• 1/2 tsp cinnamon
• 3/4 tsp apple pie spice
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped apple

Preheat oven to 350 degrees BAKE 30-35 minutes

1. Line the bottom of a 9 inch springform pan with parchment paper and grease the sides.
2. Melt the butter & transfer to a mixing bowl.
3. Add brown sugar & whisk to combine.
4. Add the vanilla, egg, and egg white and whisk together.
5. COMBINE dry ingredients in a separate bowl.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in chopped apples.
8. Pour batter in to springform pan.
9. Bake blondie
10. Allow to cool for 5 minutes & remove to finish cooling.

Caramel Cheesecake

• 16 oz cream cheese (room temperature)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup caramel sauce* I used already made caramel sauce
• 1/2 tsp apple pie spice
• 4 oz cool whip

1. Beat cream cheese and sugars until smooth.
2. Add 3/4 cup caramel sauce and apple pie spice and mix.
3. Fold in cool whip.
4. Place blondie back into the springform pan.
5. Spread cheesecake evenly on top of blondie. 
6. Refrigerate for 3-4 hours until firm.

Cinnamon Apples

• 1 1/2 apples (thinly sliced)* I used 2 apples
• 2 tsp lemon juice
• pinch of nutmeg
• 1 tsp cinnamon 
• 4 tbsp brown sugar
• 1 tbsp butter

1. Combine apples, lemon juice, nutmeg, cinnamon, and brown sugar in a medium saucepan and toss to coat. 
2. Add butter and cook apples on medium for 10-15 minutes.
3. Allow apples to cool for 20 minutes.
4. Spread them on top of cheesecake.

Cinnamon Whipped Cream 

• 1/2 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp cinnamon

1. Freeze metal bowl and whisk attachment for 10 minutes.
2. Add whipping cream to metal bowl and whip on high until it begins to thicken.
3. Add powdered sugar and cinnamon until stiff peaks appear.
4. Pipe whipped cream on edges.

EAT & ENJOY!

     This cake is simply amazing and well worth the steps it takes to put this sweet success together. I found this recipe on Pinterest and you can look it up as well by going to 'Life Love and Sugar'. 

KALE SALAD & HOMEMADE BALSAMIC VINAIGRETTE

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Dressing Ingredients:

• 1/4 cup balsamic vinaigrette 
• 3/4 cup olive oil
• 2 teaspoons brown sugar
• 1 tablespoon fresh garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Dressing Directions:

• Blend all ingredients together

Salad Ingredients:

• Kale
• Tomatoes
• Feta cheese
• Cucumbers
• Red onion

5 MIN BURRITO BOWL

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Ingredients:

• Avocado
• Tomato
• Romaine lettuce
• Onion
• Pinto beans
• Shredded cheese
• Flour tortilla
• Sour cream
• Sriracha

Directions:

1. Cut tortilla up and place on the bottom of the bowl
2. Place beans over the tortilla
3. Sprinkle cheese over the beans
4. Place dish in microwave for 30 seconds to 1 minute
5. Cut lettuce and place on top of beans
6. Cut tomato and place on top of lettuce
7. Cut avocado and place on top of lettuce
8. Plop a dollop of sour cream on top 
9. Squirt Sriracha over the bowl sparingly

JULY 4TH FIREWORK CAKE

Firework Cheesecake Poundcake

Cook time: 1hr 15min

Ingredients:

• 1 stick of cream cheese (8 oz.) 
• 3 sticks of salted butter 
• 3 cups of sugar
• 1 tsp. vanilla
• 6 eggs
• 3 cups of soft silk flour
• Bundt pan
• Sprinkles
• Icing (white)
• Red & blue food color

Directions:

• Preheat oven to 325
• Spray bundt pan with flour spray or oil & flour pan
• Cream butter & cream cheese about 1 minute on medium
• Add sugar in slowly; make fluffy on low
• Add half of the flour with 3 eggs & stir on low
• Add the other half of flour and 3 eggs & stir on low
• Add desired amount of sprinkles to the mix and stir on low
• Place in oven & bake for 1 hour and 15 minutes

Topping:

• Divide frosting evenly in to three amounts and place in coffee mug
• Add 20 drops of blue to mug #1
• Add 25 drops of red to mug #2
• Leave mug #3 alone
• Place mug #1 in the microwave for 10 seconds & drizzle over cake; let it dry
• Place mug #2 in the microwave for 10 seconds & drizzle over cake; let it dry
• Place mug #3 in the microwave for 10 seconds & drizzle over cake
• Sprinkle on the sprinkles

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MARTHA STEWART (LEMON) FRENCH MACARONS

Martha Stewart's French Macarons

     These Macarons are a basic and easy recipe to follow. Thanks to Martha Stewart and her genius recipe, I can make a three dollar treat right in my very own kitchen. If you don't happen to have a Kitchen Aid mixer, I suggest you buy one from Bed Bath and Beyond using a 20% off coupon. This recipe is tailored to fit the Kitchen Aid mixing speeds, so try and find one similar to it so you can follow is accordingly.

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Ingredients:

• 2/3 cup sliced blanched almonds 
• 1 cup confectioners' sugar
• 2 large egg whites room temperature
• Jam or other fillings 
• 1/4 cup sugar
• 1/4 teaspoon lemon extract *this is my own addition for the flavor pictured above

Directions:

• Preheat oven to 350 degrees with rack in lower third. 

• Place almonds in a food processor about 1 minute & add confectioners' sugar; process until combined for about 1 minute. 

• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve. 

• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more. 
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add flavoring and food coloring, if desired, and beat on highest speed 30 seconds. 
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes. 
• Rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment. 
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles. 
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.
  
  

  
  Filling (Blueberry Swiss Meringue Buttercream):
  
  

  • 5 large egg whites
  • 1 cup & 2 tablespoons sugar
  • pinch of salt
  • 4 sticks of unsalted butter cut in to tablespoons at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup of frozen blueberries defrosted

  
  

  Directions:
  
  

  • Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). 

  
  

  • Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes. 
  • With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day. 
  • Add blueberries and blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired mix is achieved. 

CHEWY GOOEY CHOCOLATE CHIP COOKIES

Chewy Gooey Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tbsp. CAKE FLOUR

1 2/3 cups BREAD FLOUR

1 ¼ tsp. BAKING SODA

1 ½ tsp. BAKING POWDER

1 ½ tsp. SALT

1/8 tsp. CINNAMON (optional)

2 ½ sticks UNSALTED BUTTER

1 ¼ cups LIGHT BROWN SUGAR

1 cup plus 2 tbsp. GRANULATED SUGAR

2 LARGE EGGS

2 tsp. VANILLA EXTRACT

1 ¼ pounds BITTER SWEET CHOCOLATE CHIPS or DARK CHOCALTE CHIPS (20 oz.)

SEA SALT

Directions:

1.) Combine FLOURS, SALT, BAKING SODA, CINNAMON, & BAKING POWDER in bowl (set aside)

2.) Use mixer w/paddle & cream BUTTER & SUGARS until very light & fluffy (3-5 minutes).

• Add EGGS one at a time, mix well
• Add VANILLA EXTRACT
• Put on low & add dry ingredients
• Add CHOCOLATE CHIPS & mix briefly

3.) Let cookie dough batter sit in fridge for 24-36 hours before baking (I have baked right after mixing the dough & find the cookies to be of desirable taste).

4.) Use a STANDARD ICE CREAM SCOOPER to scoop cookies on to baking tray.

5.) Sprinkle SEA SALT on to each cookie before placing in oven

Bake @ 350 for 12-13 minutes

*Let cookies sit on pan outside oven for 5 minutes to finish cooking, and then transfer to a plate or cooling rack.

BENEFITS OF COCONUT OIL

     

     Coconut oil has many benefits that include health care, hair care, skin care, weight loss, memory benefits, metabolism benefits, boosts your immune system, and much more. Lauric acid is in coconut oil and is said to contain antibacterial, antioxidant, anti-fungal, and soothing qualities. 

Health care:

     Coconut oil prevents high cholesterol and high blood pressure levels because of the amount of lauric acid it contains. It is also used to prevent memory loss

*Consumption

• I apply to my toast instead of using butter and sprinkle cinnamon on top of the coconut oil. 

Hair care: 

     Coconut oil can be used to repair damaged hair by depositing proteins required for nourishing and healing strands. It is also used as a conditioner to keep hair from drying out and locks in moisture. By massaging coconut oil in to your scalp, you can also prevent lice from burrowing in your strands due to its antibacterial/ anti-fungal properties.

*Topical application

• I apply a small amount to my ends.

Skin care:

     Coconut oil can be used as a moisturizer for your skin and will keep bacteria and fungus away. You can use it to kill bacteria on your skin like herpes, diaper rashes, and athlete's foot by rubbing infected area. You can also apply it to eczema and other skin infections.

*Topical application

• I use it as my lotion.

Weight loss:

     Coconut oil increases the body’s metabolic rate by removing stress on the pancreas, so your body can burn more energy. A lot of people use coconut oil to cook with instead of vegetable oil.
*Consumption

• I add a tablespoon to my coffee.

Immune system:     
     Coconut oil boosts your immune system by keeping dangerous bacteria like listeria from growing in your body. It's anti-fungal and antibacterial properties keep your body healthier and therefore boosts your immune system.
*Consumption

• I blend coconut oil with peanut butter and apply to my toast and bananas. 

SPAM MUSUBI: BRING HAWAII TO YOUR KITCHEN

Ingredients:

Step 1:

Step 2:

Step 3:

Step 4:

Ingredients:

• Spam
• Jasmine rice
• Dry seaweed
• Teriyaki sauce
• Furikake

Directions:

• Cook rice in a rice cooker or in a pot on the stove
• Cut spam into desired slices
• Marinate spam in ziplock bag with 1/3 cup of teriyaki sauce for 30 minutes
• Fry spam in a pan with 1/4 cup oil OR bake in oven at 400 degrees for 10 minutes
• Cut seaweed paper in half
• Place spam on seaweed
• Scoop desired amount of rice on top of spam
• Sprinkle furikake on top of rice
• Compress rice and wrap seaweed around the rice and spam
• Lightly wet the end of the seaweed to seal the musubi roll

AVOCADO GRILLED CHEESE

     This delicious sandwich takes about 5 minutes to make and is a quick and healthy lunch. Both avocado and tomato fight cancer and taste delicious together, so while filling your stomach, you are also kicking cancers butt. Enjoy every bite without feeling guilty! 

Ingredients:

     2 slices of whole wheat bread
     1 avocado
     1 tomato
     1 slice of cheddar cheese
     1 pinch of pepper
     1 pinch of salt

Directions:

     Preheat non-stick pan on medium heat, Place 2 slices of bread on non-stick pan, flip bread once golden brown and add 1 slice of cheddar cheese on to one of the slices of bread. Add tomato, salt and pepper, then slices of avocado. Place the golden side of second piece of bread on top of the avocado. Flip the sandwich until the last side of toast is golden brown and remove from heat.