Full Belly

hotblondecocktail:

Sammy’s BOSS Stovetop Mustard Chicken (low carb/probably something else “free”)

Tools you will need:  food processor, blender, mini-chopper, large frying pan

Ingredients you’ll need: 

• 4 boneless, skinless chicken breasts
• 1 small onion
• 1/4 cup spicy brown mustard
• 1/4 cup sour cream
• 3 tbsp white wine
• 2 tbsp olive oil
• 1tsp cayenne pepper
• 1tsp salt
• 1tsp black pepper
• 1 tbsp sugar
• salt/pepper to taste
• 1/4 cup oil for frying (I recommend coconut)

Soooo, in your frying pan, bring that oil to a boil and then lower it down to about medium.  Salt and pepper your chicken breasts and toss them in the frying pan so they start to brown.  Turn over.   Keep an eye on them. 

While that’s going on, toss everything else into your blender/mini-chopper (I hope you all have a mini-chopper) or blender and blend blend blend until you get a nice thick mustardy sauce.

Toss it into your frying pan.  Do not put your blender away yet.  Cook the chicken in the sauce for about 10 minutes on each side.  It will really depends on the thickness of your cuts.  Plate the chicken breasts. 

You will have a substantial amount of goodness left in your frying pan.  Pour it all into your blending thingymabob and blend blend blend until you have a nice BOSS SAUCE.  Top your chicken with the sauce. 

This goes really well with Sammy’s Spicy Roasted Cauliflower

*Photo not mine, but I lost where I found it, DEAL WITH IT.

graceinplace:

No Bake Homemade Peanut Butter Cups | The Family Kitchen

hello beautiful.

dederants:troyharrispwn:

I need this for my wife so that I don’t come home to dirty egg pans every day. This is fantastic.

niffin:

OMG. At work the bosses buy snacks to keep us going, and yesterday & today I’ve been munching on these. Sent from heaven: Chocolate covered smothered potato chips.

nailtipflips:

youveescaped:

thedailywhat:

This. Changes. Everything of the Day: Sick and tired of being unable to create up to four individual-sized pies at once from the comfort of your own cubicle? The Breville Personal Pie Maker, available exclusively through Williams-Sonoma, is here to help you lip-smack your pie-less doldrums away.

Also: End civilization as we know it.

[ohgizmo!]

So, if someone buys me this for Christmas, I will bake them pies for the rest of my life. Selling my pie soul for this. Faustian. PLEASE PLEASE PLEASE. Remember? Cake is for everyone, pie is for those you love!

NEED.

(Source: thedailywhat)

folkinz:

i made eggs benedict cupcakes today.

magicallybabelicious:

Making this for dinner tonight and already can’t stop thinking about it. 

Also, if you haven’t ever visited the Closet Cooking website, please do. Such a great, creative concept - there hasn’t been one recipe I’ve tried and not liked!

hugeinjapan:

Dinner Tonight: For never having been to Wisconsin, I find it fascinating

King Crab Macaroni and Cheese: Gruyere, Gouda, Panko, Chives

In honor of the Packers’ Monday Night Football invasion (helluva game, FYI), I made Mac & Cheese. I’m insufferable, though, so it’s got king crab and fancy cheese. I’ve got my “go-to” M&C recipe, but I tried something new tonight and was pretty pleased. It’s about an hour start-to-table, and only about 15 minutes of that is active work.

I stirred in crab meat, but, if you went with cheddar instead of the gruyere and gouda, bacon or ham (or none of the above) would be good, too.

(via Southern Living)

Raw Materials

• 8 ounces elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon onion salt
• 20 ounces cheese, shredded
• 1/2 cup panko
• 1/4 cup melted butter

Processing

• Preheat oven to 350
• Combine milk, flour and salt in a quart jar. Shake, vigorously, for one minute
• Stir together cooked pasta, milk mixture and two thirds of cheese
• Pour into lightly greased baking dish
• Top with panko, drizzle with melted butter, top with remaining cheese
• Bake for 45 minutes

NATALIE LYNN MAKE THIS FOR ME THIS WEEKEND!!!!! DO IT!!!!

themattsmith:

Buy it (as I am about to)

neeeeed