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Author: Christopher Hudgens

Lemon Rosemary Coconut Oil Roasted Vegetables

2 cups baby carrots or trimmed carrots 1 cup Brussels sprouts, halved 1 cup green beans, trimmed 1 cup broccoli florets about 4 tablespoons coconut oil, divided; melted or softened 2 tablespoons fresh rosemary, chopped juice of half of one lemon salt and pepper, to taste Preheat oven to 425F. Line a baking sheet with cooking spray. Place vegetables on tray. Drizzle with 2 tablespoons melted coconut oil Sprinkle with rosemary, salt, pepper, or any additional herbs and spices desired. Squeeze the juice from the lemon over the vegetables, and bake for about 25 minutes, flipping them over midway...

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Red Velvet Gooey Butter Chocolate Chip Cookies

1/2 cup unsalted butter, very soft 8 ounces cream cheese, brick-style (must use full-fat cream cheese; not lite, whipped, spreadable, etc.) 1 large egg 2 teaspoons vanilla extract one 18.25-ounce box red velvet cake mix, sifted (don’t skip sifting or you’ll have lumps that won’t incorporate; if the brand of cake mix you use is slightly larger, that’s fine, but smaller is not okay or the dough will be too wet) 12-ounces (1 bag) semi-sweet chocolate chips Combine the butter, cream cheese, egg, vanilla until creamed and well combined, about 10 minutes. Stop, scrape down the sides of the...

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Candy Coated Popcorn

2 cups popcorn kernels, popped (about 30 cups popped popcorn) 2 cups granulated sugar ½ cup water 2 tablespoon butter 1/2 cup light corn syrup 1 teaspoon food coloring 1 teaspoon flavoring ¼ teaspoon salt Place popcorn in a large bowl (you’ll need room to stir the candy mixture in!) In a medium pot over medium-high heat, bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with...

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Taco Bake

9×13 Casserole Dish, greased 1 Bag of Tortilla Chips 1.5 lbs of Ground Beef 1 can of Ro-Tel Tomatoes with Green Chilies 1 cup of sour cream 1/2 cup of water 1 can of black beans 8oz of mexican cheese   Cook the 1.5 lbs of ground beef, mix in the can of ro-tel tomatoes, 1 cup of sour cream, 1/2 cup of water, 1.5 tbsp of taco seasoning. Once mixed together simmer for 7 minutes over medium heat. Mix in 1 can of black beans. Grease the 9×13 casserole dish, and place two layers of tortilla chips in...

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Chicken Fettuccine Alfredo

2 tablespoons olive oil 12 ounces (1 large) boneless, skinless chicken breast, cut crosswise into ½-inch strips Kosher salt and freshly ground black pepper, to taste 2 cups heavy cream 1 teaspoon lemon zest 2 garlic cloves, grated Pinch red pepper flakes, plus more for garnish 1 pound dried fettuccine pasta 1½ cups freshly grated Parmesan cheese 3 tablespoons butter Chopped fresh parsley, for garnish 1. Heat the olive oil over medium-high heat in a skillet. Season the chicken with celtic salt and pepper, then cook, stirring as needed until golden brown, 4 minutes. Add the heavy cream, lemon...

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