Category: Blondes can cook too!

Sausage, white bean, & kale soup!

Sharing this yummmy & quickkkk (the most important part) soup with you guys! This should come in handy since the temperature decided to drop today and that groundhog saw its shadow!!

Now ya’ll know I barely measure anything and just add season to taste so bare with me – I pretty much give y’all a base for a recipe and there’s always room to make it your own! 

So here’s what you’ll need:

  • 1 tablespoon EVOO
  • About 3/4ths cup of the holy trinity 
  • 1 and 1/2 teaspoons minced garlic 
  • 48oz of chicken stock (box and 1/2)
  • 2 15oz cans of white beans 
  • 1 medium (thickly) chopped onion 
  • 1 bunch of kale leaves pulled from the stem and chopped to your liking
  • Italian or Cajun spicy chicken/pork sausage, again, the type & how much is your preference. 

Season to your taste with:

  • Tony’s, cracked pepper,  Italian seasoning, cayenne pepper, and garlic salt. 

Side note: you can obviously use dry white beans and soak them overnight but this time I was using canned for time purposes! I prefer not to, but when I do I make sure to put the beans in a strainer and rinse very well…The juices canned stuff sits in freaks me out! 

First, I throw my sausage or chicken sausage in the pan and get it browned then I remove it and set it aside. In the same pan I throw my holy trinity and chopped onions into a tablespoon of heated EVOO, I allow this to cook until unions get tender and see-through. Then I add my minced garlic and sauté for about 3 more minutes before adding my two cans of drained white beans. Once my beans are all mixed in I add my seasoning and continue to try to smush some of the beans to get a little bit of that creamy texture. 

Once everything’s all in there and mixed well I throw my sausage back in and add my 48oz of chicken broth. The last thing to go in is your kale, this cooks down fairly quick and after I see it’s wilted I put at medium to low heat and let it simmer for about 20 minutes to get all the flavors going! 

I tend to eat this just on its own for the most part but I have served over rice a time or two just to make it a little more filling if I’m feeding the boyfriend or friends! 

Happy soup eating people! 

XoXo, Chelsey Rae

Roasted pumpkin seeds

  
I’m a little late on posting this, I probably should have done it in the beginning of the week beforeeee everyone carved their pumpkins but my family always waits to carve ours kinda late so they aren’t all rotten by Halloween. One of my favorite parts every year is roasting the pumpkin seeds! I like mine superrrr spicey but you can really season them however you want! I hear they are good with some butter, sugar and cinnamon but I’ve never tried them that way yet!  


 Here’s what you’ll need. As I’ve said before in some of my blogs I don’t cook with a lot of salt, so feel free to add whatever you choose. My measurements are from seeds out of two large pumpkins, about 2 cups of seeds I’d say. 

  • 2 tablespoon olive oil (or you can choose to do 1 tablespoon olive oil and 1 tablespoon melted unsalted butter)
  • 1 teaspoon garlic powder 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon cracked pepper 
  • 1 teaspoon sodium free tony’s chachere’s 

This is really so simple and fast, exactly how I like it! Preheat oven to 375 on roast. After your seeds are washed and semi dried, lay them onto some parchment paper and put in the oven for 3 minutes, this makes them dry super fast and get a little hard. Then take them out and in a bowl and toss them with your olive oil or olive oil and butter mix.  Add seasonings and mix well making sure everythings coated with your seasonings. Lay back out on the parchment paper (you can use a silicone baking sheet here too but I like the parchment paper because it’s easy clean up) and put back in oven for anywhere between 15-20 minutes. I like to mix them around every 5 minutes to keep an eye on them! Once they are done they should keep well for several weeks! 

Happy Halloween Dolls!

XoXo | Chelsey Rae 

Cheesecake brownies

Hitting y’all with a second blog post this week… Who am I?! 

 

Most of my clients, family & friends that follow this blog know I’m not one with a super crazy amount of time on my hands. Always moving, when I’m not at work, I’m working, and when I’m not working and working on the side, I’m running my one woman show around this house, and trying to maintain a decent social life for a 27 year old. I’ve mentioned before I don’t like recipes that take a lot of time, this my friends is SUPER quick and easy, it will fool anyone into thinking your a Betty Crocker Jr.! 

Here’s what you’ll need, including a little vegetable oil and water which isn’t pictured.  

 

And here’s the simple steps… 
Your going to start with preheating the oven to 350• while that heats start with your brownie mix following the directions for fudge like brownies on the back of the box. You’re only using one egg here. Complete steps and pour into a buttered 8inch square baking pan. Then get on to the cheesecake. 
Cheesecake batter ingredients

12 oz cream cheese, well softened

1/2 cup sugar

1 large egg plus 2 egg whites

1/2 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips

Whisk all of this together in a bowl until smooth and pour directly on top of brownie batter. Then use a butter knife to fold and swirl chunks of brownie batter up over the cheesecake almost looking like a marbled affect. Once you feel like it’s looking as gawgeoussss as you’d like (hello, you want them to be pretty), sprinkle the chocolate chips over the whole pan. 

Put in the oven and bake until edges are slightly puffed and center is set, about 33 minutes.

Let cool and then place in fridge-the longer these guys sit the yummier they are. They are great warm and straight out the oven but being that they are cheesecake I love them chilled for a few hours and they are much easier to slice when cold.

Y’all know I’m bad with recipes so any question y’all know the drill shoot me an e-mail or comment below! 

XoXo | Chelsey Rae 

Parmasan Roasted Cauliflower

okay, now y’all know when I do recipes that y’all have to bear with me! This time, to save you guys the texting, calling and emailing, I kinda tried to give messurments! Honestly though, everything I cook I just put a little of this a little of that, whatever I’m feeling that day! To me it’s always yummier if you make it your own anyway ; p 
This recipie is super easy and isn’t so bad for you! It’s QUICK, which is my kinda thing and requires barely any clean up! #winning. No salt is used, but parmasan is and that gives it enough of a salty taste but that’s my preference. Sometimes I’ll cook this up and eat it for dinner by itself. Cauliflower to me is such a meaty vegetable when cooked the right way and not made all smushy! I normally get going on this the night before and let it sit in the fridge till the next day that way it really sucks up all the flavors and all I have to do is pop it in the oven when I get home from work. 

  

You are going to need a large head of cauliflower, rinse of course, then cut off the nasty bottom & leaves. Then cut it into 4s, as you see in the picture above, and pull off the florets. Make it random- big ones & little ones (the little ones get all crunchie and those are the best).

Then put it all in a big ziploc and pour everything into it – a little less then a 1/4 cup EVOO  that has about 1 tsb minced garlic mashed into it (literally I take freshly minced garlic, put into the olive oil and mash it with a small spoon). 1/4 cup 100% grated parmasan cheese. And then any seasonings you’d like, I go for a little salt free Tony Chachere’s, Mrs. Dash onion and herb seasoning, and tons of cracked pepper. (This is where you make it your own so throw whatever else you think will taste good in there! In this particular batch I sprinkled just the smallest amount of Italian bread crumbs and it ended up being fab) when your done give the ziploc bag a serious Shake, I move it all around and make sure everything gets coated. Then if you have the time refrigerate over night or go straight into cooking!

 

The oven needs to be preheated to 400 degrees on ROAST. Take out a baking pan, lay out some parchment paper and evenly distribute the contents of the ziploc bag. You want to make sure none of it’s really on top of each other. Place in oven anywhere between 20-25 minutes depending on how much browning you’d like. Some people like to flip half way through but I’m not a fan because I like how the bottoms get a little crunchier when you don’t flip. THE END! So easy, and so yummy! 

 

XoXo | Chelsey Rae 

Chicken & Veggie soup

So apparently, since we live in Alaska and not Louisiana (maybe i’m being dramatic?) it’s the perfect chilly night for some soup! It’s super easy to make, low sodium & no major carbs like rice or noodles, but of course you can add them very easily to make it your own! 

SideNote-Every Monday lately since I’ve been on diet patrol, I start off the week by taking a pack of boneless/skinless chicken breasts, normally 3 to a pack, adding about a cup of chicken stock in my slow cooker, season the breasts how I’d like, cracked pepper, sodium free tonys & a little garlic powder and then turn it on high for 4 hours or low for 6 hours depending on what I’m doing that day. When it’s done you take the chicken out and shred it with two forks. This can be great for a number of recipes and just makes it easy having that on hand.  

Soo, Back to the soup, as I’ve said before when I’ve done recipes, I don’t measure anything out really so season how you’d like and bare with me, this is pretty fool proof! 
 
I start off by sautéing Louisiana’s choice creole seasoning mix (this is in the veggie isle of any local grocery store, you know, already chopped onion, celery, bell pep, parsley, all that good stuff) in a tbsp evoo and a tbsp smart balance butter. Then add however much finally chopped garlic to that. I wait till all that softens a little bit and add 1 medium chopped onion, a pack of ORGANIC FRESH chopped carrots (I don’t mess around with carrots that are in little plastic bags, those things taste like chemicals yall, I swearrrr!)  and a can of “pieces and stems” cut mushrooms. 

I normally season everything at this point withhh… Salt free Tony’s, a little bit of garlic salt, Mrs.Dash table blend, cayenne pepper,  TONS of cracked pepper, and emeril’s Italian seasoning, put the top on the pot and just let the vegetables cook through.

Once the veggies are done I add about 51/2cups of sodium free or low sodium chicken broth and add in my shredded chicken! Wait for it to all heat up and then alllllll doneeee! 

Clearly it’s lent and a Friday, sooooo I shouldn’t be eating chicken, but I’ll assume God will still love me ; ) 
XoXo, Chelsey Rae 

Stuffed bell peps

A few of my family and friends that have tried my stuffed bell peppers have asked for my recipe so I figured I’d post on here ; ) This is my once a week favorite! I normally pre make these on Monday and have them on Wednesday nights, it’s the only day I work till 6 so it’s easy to come home and pop these in the oven! We all know I’m not good at numbers so when I cook it’s like screw the teaspoon of this, tablespoon of that, I just throw what I want in there so bare with me on this recipe (since I’m clearly not a 5 star chef) and add whatever you want to make it your own!

IMG_4020.JPG

3 green bell peppers (make sure the bottoms are good so they will stand up)
1/2 cup of cooked quinoa (I cook it with a low sodium chicken or beef bullion cube, trust me people it will change your taste for quinoa)
1/2 a can of sliced mushrooms
1 can of low sodium Mexican style black beans.
1lb 93% lean ground turkey
1/2 cup of the holy trinity (chopped onion, celery, and bell pepper)
1 teaspoon garlic
2% Mexican style shredded cheese
Season to taste with garlic powder, garlic salt, sodium free tony’s chachere’s, onion powder and ground black pepper.

Steam your bell peppers till they get semi soft, while you mix all the rest of the above ingredients besides the cooked quinoa which should be in it’s own separate bowl and once all cooked, combined. Stuff half the bell pepper, add a little Mexican style shredded cheese, and fill up the rest to the top. Cook now or save for later on during the week! Bake in the oven on 375 for 25 minutes, take them out, top with cheese, and put back in until cooked through or cheese has melted!

XOXO,
Chelsey Rae

Balsamic Green Beans

So I know I never said this blog was about cooking butttttt, I make the rules here anyway right ; ) Anyone who knows me knows fruits and veggies aren’t my favorite, if this chick is eating them, they better be super yummy! Right now I’m doing weight watchers, which for those of you who are wondering about it, it’s literally the first thing I have tried that I’ve seen consistent results. So anyway back to this, when I’m trying to be a good girl during the week it’s a lot of veggies and meat, no salt and if it takes longer then 30 minutes to make, I don’t have time for it! This green bean recipe is amazingggg and easy, soooo your welcome sistas!

image

Balsamic Green Beans

• 1 T. Butter
• 1 yellow & red onion, sliced
• However much minced garlic you want.
• 1/2 C. Sodium free beef broth
• 4 C. Trimmed green beans
• 2 T. Balsamic vinegar
• Salt & Pepper to taste (or in my case, Mrs. Dash table blend, for those who are like what the hell is that? Mrs. Dash is a sodium free line of spices.)
• shaved almonds

Melt 1 tsp. butter in pan, add onions and sauté for 6 minutes. Add garlic; cook for 30 seconds. Add beef broth and cook until onions and tender and the broth is almost dissolved. Stir in green beans and balsamic. Cover and cook until the green beans are crisp/tender. Add your seasoningg & shaved almonds!

XoXo,
Chelsey Rae