Vanilla Bean Creamer

I've seen a few recipes floating around Pinterest for coffee creamer so I thought I'd share how I whip up mine.
I use Vanilla Bean Paste to flavor my creamer, and if you're new to my blog you might not have heard me rant about how amazing this stuff is and how much I LOVE it! I buy mine from Amazon. (That link will take you to the exact product)  They also sell it at Sur La Table and Williams Sonoma. Amazon has the best price.

You will need:

1 16 fl ounce bottle of your choice (squeeze bottle, mason jar, whatever you have)
1 14 ounce can sweetened condensed milk
3/4 cup skim milk
1 tablespoon Vanilla Bean Paste

Whisk together sweetened condensed milk, skim milk and vanilla in a bowl.

Pour into bottle and enjoy in your coffee daily! 

Chocolate Graham Cracker Layer "Cake"

So If you spend as much time as I do browsing pinterest, I'm sure you've seen the recipe where you layer pudding with graham crackers and the crackers soften and become cake textured. So, I tried it out.. but of course made my own yummy custard to put between the layers. It was fabulous!

Today was the third time I've made it and here's the recipe!

For the Creamy Custard:

3 cups milk, divided
1 1/2 cups sugar
6 egg yolks
1/2 cup cornstarch
1 tablespoon vanilla bean paste
3 tablespoons butter

8 ounces cream cheese, room temperature

1 1/2 cups heavy whipping cream
1/3 cup powdered sugar

You will also need:

1 box chocolate graham crackers
1 "row" Oreo cookies
Whipped cream/ cool whip for garnish

First, let's make this custard/cream/ delicious whatever you want to call it.

1) In a bowl, whisk together 1/2 cup of milk, sugar, egg yolks and cornstartch. Set aside.
2) Scald the rest of the milk.
3)On medium heat, whisk in the egg yolk mixture slowly. Continue whisking and cooking on low heat until mixture becomes thick and bubbles slightly.
4)Strain through a fine mesh sieve and mix in the butter.  Allow to cool for 1 hour in the fridge.

To Combine:
1) Working with the whisk attachment on your Kitchenaid mixer, whip the cream with the powdered sugar until stiff. Move whipped cream to another bowl.
2) Switch to the paddle attachment and beat cream cheese until soft. Add the custard from the fridge and mix until combined.
3) Fold in the whipped cream.

In a 9x13 pan, place one sleeve of the graham crackers in a single layer. Spoon and spread 1/3 of the custard. Repeat with the remaining two sleeves of crackers and custard.
Crumble the Oreos on top.

Refrigerate for at least 6 hours, or overnight. Serve with whipped cream or cool whip.

Enchilada "Lasagna"

I prepared this recipe with some leftover Thanksgiving turkey I've got hanging out that needed repurposed. I use shredded chicken otherwise.

20 corn tortillas, I used
1- 28 ounce can red enchilada
12 ounces (3 cups) shredded Mexican cheese
1.5 lbs shredded chicken or turkey
1 cup
8 ounces cream cheese,
15.5 ounce can of black beans, drained and
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

Combine shredded chicken/turkey with spices, salsa, cream cheese, and beans.
Layer ingredients in a Pam-sprayed 9x13 pan as such (listed bottom to top)

Enchilada sauce (about 4 ounces, cover the pan)
5 strategically placed tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Sauce to cover tortillas
1/3 poultry mixture
3/4 cup cheese
Drizzle of sauce
5 tortillas
Remaining sauce to cover tortillas/pour down sides
3/4 cup cheese

Bake at 400 for 25 minutes.

Serve with sour cream and lots of avocado!

Cheesecake Marbled Brownies

I bake these in muffin tins. A) because I love brownie crust B) I really never eat a small brownie.... At least this way I can limit myself to one.
If you would like to bake them in a 9x13 pan, just line it with parchment paper and drop cheesecake marble on top of brownie batter in the pan. Then use a butter knife to marble the brownies.
For The Cheesecake Marble:
8 ounces cream cheese, room temp
1 egg
1 teaspoon vanilla
For The Brownie:
1/3 cup cocoa powder
2 ounces dark chocolate, finely chopped
1/2 cup hot coffee
4 tablespoons melted butter
1 teaspoon salt
2 teaspoons vanilla
3 eggs
1/2 cup plus 2 tablespoons vegetable oil
2 1/2 cups sugar
1 3/4 cup flour
Oven: 350
Spray 2 muffin tin pans with non stick spray, then coat with a thin layer of flour.
Whisk all ingredients for the cheesecake marble and transfer to a squeeze bottle if you have one. If you don't have one, you can use a pastry bag or a ziplock with a corner cut off.
In a large bowl, add cocoa powder and chocolate, pour hot coffee over and let sit for 30 seconds then whisk until chocolate is melted.
Whisk in all of the remaining ingredients except the flour.
Add the flour and mix with a spatula until just combined.
With a 2 ounce ladle or cookie scoop, divide brownie batter into pans.
Using the squeeze bottle, squeeze cheesecake batter into middle of brownies and swirl a little on top.
Bake at 350 for 20 minutes.
Allow to cool for a half an hour in the pans before attempting to remove them.

Cheddar Broccoli Soup

It's soup season people!
There might be a couple ingredients that you might raise an eyebrow at and be like "Lauren, what have you been drinking?" Just trust me, and don't skip any of them!
Also, it is important to use stock and not broth! You can substitute for vegetable stock if you want to go vegetarian, but please don't use broth, the flavor is not as good.
Also, a helpful tip for cooking with milk... Have you ever made a cheese sauce that turned out grainy instead of smooth and luscious? It's because you can't boil low fat dairy (pretty much everything besides heavy cream is considered low fat dairy). Scald and simmer, but boil and you're in for a curdled, grainy mess. So when using milk in sauces and soups just bring it up to temperature gently.
4 cups finely chopped broccoli (takes about 4 crowns)
1 cup shredded carrot (you can use your cheese grader for this)
1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
1/4 cup unsalted butter
1/2 cup all purpose flour
3 cups chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
2 cups 2% milk
8 ounces shredded cheddar
1/2 cup shredded mozzarella
4 grinds of the pepper mill
2 teaspoons salt
In a large pot, boil a few inches of water and season with 1 tablespoon of salt. Add broccoli and carrots and cook covered for 3 minutes.
Strain in a fine mesh strainer and reserve. No need to shock since we'll be using this in a few minutes.
Heat a large pot and add olive oil. Saute onions for a few minutes until golden brown.
Add butter and stir until melted.
Add flour and cook for one minute, stirring constantly.
Add chicken stock and bring to a boil, stir until well thickened.
Reduce heat to medium low. Stir in mustard, hot sauce, and Worcestershire.
Add milk and stir constantly until warm and thick.
Add cheeses and stir until melted.
Add broccoli and carrots.
Reduce heat to low and simmer for a few minutes.
Remove from heat and eat!
I served my daughter some in a mini bread bowl (pictured). To make mini bread bowls, just cut two inches of bread from a loaf of French bread or baguette. Use your fingers to pinch out the middle, leaving some on the bottom for the bottom of the bowl.

Potatoes That Don't Stick

More of a method than a recipe..

Heat oven to 425.

Cut potatoes as desired and soak in cold water for at least 10 minutes. I usually soak while my oven heats up.

Spray your baking sheet with non stick cooking spray.

Drain potatoes, rinse once and shake them dry.

Place on cookie sheet. Lightly drizzle with olive oil, just a couple teaspoons. Season as desired.

Toss potatoes around to coat evenly. Arrange in a single layer, well spaced.

Bake fries for 30 mins... wedges and large dices about 45.... hash browns about 20.

Allow to sit for a minute or two before removing from pan.

Brown Rice Jambalaya

A healthier alternative to one of my favorite one pot giant eat for a few days dinner.

It is essential that you use low sodium chicken stock as creole seasoning is salty and if you use full sodium stock you will end up with a salty mess.

Brown rice takes a considerable amount of time to cook compared to white rice, so be prepared.

Feel free to add raw shrimp when you add the other meat back in toward the end of the cooking process. I did not make it with shrimp this exact time, but I've done so in the past. 1 lb is perfect.

2 teaspoons olive oil
1 lb boneless skinless chicken breasts, 1 inch diced
1 14oz turkey smoked sausage, sliced in to 1/2 inch half moons

2 teaspoons olive oil
1 medium sized yellow onion, diced
3 garlic cloves, minced
1 small red bell pepper, diced
1 small green bell pepper, diced
2 celery stalks, diced

2 cups long grain brown rice
2 cups canned or fresh diced tomatoes (fresh is always best when in season)
4 cups low sodium chicken stock
2 tablespoons creole seasoning (I use Tony Chachere's)

1 cup water

In a large pot, heat 2 teaspoons olive oil.Add chicken and sausage and cook until caramelized. Remove from pan. Reserve.

Add 2 teaspoons olive oil and saute all vegetation until onions are soft, 3-4 mins.

Add rice and cook for one minute, stirring constantly. Add tomatoes, chicken stock and creole seasoning. Bring to a boil. Turn heat to low, cover and cook for 40 minutes.

Stir in reserved chicken, sausage and 1 cup of water. Continue cooking covered on low for 10 minutes.

Remove pot from heat and allow Jambalaya to sit 15 minutes covered to finish cooking.