WOW MEET EASY {6 Ingredient Springform Rigatoni Pie}



Springform Rigatoni Pie

I kept seeing pictures of this recipe and was dying for an event that would call for it..... then when planning dinners for the week my three little nieces were visiting... yup!   Kid friendly, adult impressing....

This is one of those recipes that has such a visual wow factor that one might be intimidated

and think they can't do or

they aren't a "good enough" cook. 

BAH! This is an awesome dish

with really no hard work SWEAR! 

{I guess you could keep that between us....} 

Taste wise:  it's a cross between lasagna and baked ziti and could be modified to accommodate just about any diet based on your choices {vegetarian, gluten free, low fat}.

Best news?  I founds dozens of recipes for this and while most had lists of ingredients as long as your arm.... NO NEED.  Don't go there.  SIX ingredients {5 if you are vegetarian LOL}. 

It's my new motto.... life does NOT need to be complicated.  Nor does your crazy mind blowing rigatoni pie....

Life Doesn't Always Have To Be Complicated {Parmesan "Monkey-Bread"}

Parmesan "Monkey-Bread"

This recipe came up on a single Dad's wall on Facebook I know and I thought to myself.... I'm trying it and all I can say is, it will go in the arsenal..... Really yummy and better yet really REALLY easy. 

Bento Box Soup

BENTO BOX SOUP

I love Asian food. I always feel healthier for eating it. I found this soup on my Epicurious App after searching "Miso, Chicken, Mushroom" and while I had to swap out quite a few ingredients to make it work with my pantry conceptually I stayed true to it and it was a PERFECT dinner [and cannot wait to eat for lunch too!]. 


And I wasn't alone.... everyone loved it [even the old guy] and along with it's healthfulness was fabulous flavor and great textures.... soup with crunch, does it get any better? 

Did I mention less than 200 calories per serving? um yeah... bye bye Lean Cuisine!

The BEST meatballs EVER. It's just extra super awesome they are Paleo. {Chicken & Spinach Meatballs and some Paleo Treats}

Chicken & Spinach Paleo Meatballs

Happy Wednesday!  Well, down another 3 as of Monday's weigh in.... that's 11 total.  Not too shabby.  Better than a poke in the eye.  Not sure where I'll head after Thursday when the 18 Day Challenge is up but whatever we do I've made some delicious discoveries that I'm not giving up....



Paleo Krunch
by Steve's Paleo

Grainless Granola
by Steve's Paleo. 
OMG delicious and Paleo!
That with a little almond milk
and I'm good for the morning. 

 

Rao's Homemade....

this is the best

jarred marinara

I've ever had

and yup.

All natural.

All Paleo.

Dates rolled in Coconut.  It's a flippin' Paleo candy bar.  I bought in the bulk section of my health food store.  YUM.



Chicken & Spinach Meatballs

But the BESTEST discovery is these meatballs.  Thanks to my PPC [Paleo Partner in Crime] Debra for developing these..... huge hit and I live amongst some serious spinach haters.

CHICKEN & SPINACH MEATBALLS

what you need:
3 slices of Paleo coconut bread
3 pounds ground chicken
2 eggs
1 box frozen chopped spinach, thawed and squeezed well
1 TBSP worcestershire
1 tsp onion powder
1 tsp granulated garlic
1 tsp basil
1 tsp oregano 

what you do:
Process the coconut bread in the food processor to create bread crumbs instead of using regular bread crumbs; then mix everything together in a bowl [use your hands there's no other way. 
I formed into 30 healthy sized meatballs and put on a jelly roll tray covered in parchment. 
Once they were done I generously sprinkled them with Dancer Dust, which is a spice mix I get from a local restaurant but you could sprinkle with whatever taste you are in LOVE with.
Then bake uncovered for 45 minutes at 350 F.

I served over Rao's Marinara and a pinch of Parmesan.... SO. GOOD. 

NOTE: I made lots so as to have some left over for lunch [3 or 4 was a nice serving] and boy was I glad.

Last weigh in Friday a.m. I'll let you know [I'd say cross your fingers but there is no luck involved I've decided]!

Let's Celebrate with some Brisket!

Comic from Menopause Maniac

NO CRYING AT CHEZ WEBB!

8.... yes, EIGHT. Ocho. Huit. Acht. Otto. 形. Pounds LOST!

WOOT WOOT!

Not sure if it's the 100% no cheat Paleo week or the 31 miles I walked over the last 7 days but I'll take it! 

David too and he's Crossfitting so the 8 is really huge because the muscle developement always slows the weightloss.... best part is he stopped sniveling for a cheat day :) He likes the number 8!

13 days left in our committment to 100% Paleo.... can't wait to see what the end game is now that we've purged the top layer of sludge from our bodies.

Braised Beef Brisket with
Czar Heidi Salad

Let's Celebrate Paleo Style.

Want some Brisket?  Super Yummy.  Super Simple.  Even a Caveman could do it.... LOL.  Sorry.

What you need:
1 large flat beef brisket
2 tbsp kosher salt,
2 tbsp granulated garlic
1 tbsp onion powder
3 tbsp olive oil
1 & 1/2 cups beef stock
1 & 1/2 beer of your choice [whatever you like because you need to drink the other half!]****





Braised Beef Brisket

What you do:
Remove the brisket from the refrigerator 2 hours before cooking and rub it down with the Salt, garlic & onion powder.

Ready to cook? preheat the oven to 325 degrees.

Heat your pan [I used my large Le Creuset Enamel Dutch Oven] with olive oil and wait a minute. Place seasoned brisket, fat side down, in pan and sear on both sides until deep brown, approximately 10 minutes total.

Add beer and beef stock and bring to a boil over high heat [liquid should come just to the top of brisket; add more stock if needed]. Cover pan tightly and braise in oven for 4 hours.

It will be fall apart fabulous.  ENJOY!

****NOTE:  We ALL know that beer is so NOT Paleo.... use all stock if you don't want that minor infraction I was willing to live with it although I did not drink and donated that other half of a beer to the pot :)


 

Crap What's for Dinner? {Kitchen Sink Chicken Soup Paleo Style}

Bike Week at Iron Horse

It's been one of those weeks.

It's Bike Week here in Daytona/Ormond and that means everything is a chore, the congestion is just crazy.  Add a half a Million bikers to a relatively small town and BOOM!  We all try to put our best smiles on and deal but 10 days is a long time to have a big party happening in your world.... a world that still has work, soccer practice, basketball practice, dentist appointments..... you get the idea. 

But the reason we smile is it is a huge influx into our local economy on all levels.... even our little scouts make a piece of that pie.  Yup, my eleven year old gets an eyeful every night I'm sure as his Troop runs a bike parking lot next to the world famous Iron Horse Saloon. 
Sounds like a weird thing for them to do but they make enough money to support every scout going to summer camp[s] and then some.  It's a very generous thing that the Kangaroo Gas Station allows them to use their property.  And so my little man is a bike parking lot attendant.  Which means his Dad is with him.  Which means our entire house is upside down trying to stay on a diet, get everyone where they need to be....

I know, I know, SUCK IT UP.



Kitchen Sink Chicken Soup Paleo Style

& I generally do....
because from chaos
comes great things....
like this recipe for Paleo
Kitchen Sink Chicken Soup...

Note: this recipe made a vat... dinner for 6, plus a bowl delivered to a sick friend Plus leftovers for lunch for at least 5 servings.  Cut in half for a family of 4.

The only "required" ingredients:
3- 48 ounce Chicken Broth
1 & 1/2 TBSP Herbs de Provence
2 stalks of celery whole
1/2 medium onion chopped
kosher salt to taste [I used 1 tsp]

Add-ins:
4 chicken breasts
12 turkey mini-meatballs, quartered
4-5 mushrooms sliced
big handful green beans ends trimmed, cut in half
big handful wax beans ends trimmed, cut in half
3 carrots chopped
1 red pepper chopped
2 big handfuls spinach, stem and all
1/4 cup shredded Parmesan

What you Do:
Bring broth to a boil with breasts in it and reduce to low and simmer 20 minutes.  Remove breasts to a cutting board to cool slightly. Skim the pot to remove the chicken gunk.... lol, not sure what the term is for that white stuff that remains once you boil chicken.  I actually use a mesh strainer to clear the broth instead of just a spoon.  Works really well.

Add everything else to the pot and resume a boil, boil for a couple minutes before returning to a simmer.  Cut chicken into bite size pieces and return to pot.  Allow to simmer while you take a 1.69 mile brisk walk or 45 minutes.... whichever you prefer :)

Remove the celery stalks and discard and enjoy!

Note:  I think the celery is very important to the chicken soup taste but my family doesn't really like to eat the cooked celery so leaving it whole makes it easy to fish out, we get the awesome sweet flavor it gives the broth without eating braised celery.... you could chop and leave in :)

Remember LOOK TWICE! [sorry, a  Bike Week thing]

 

Best White Chili Ever {Turkey x 2 White Chili}

Turkey x 2 White Chili

 

 

Seriously, this White Chili Recipe is to die for, I've made it a few times and it's such a hit that now I make a double recipe and we enjoy for lunches all week.



 

NOTES:  I had happened to have made a huge pot of Navy Beans but you can sub out canned beans {I've done both ways} and it's still fab. 

Another shortcut is using lunch meat as your turkey....  cheaper too!

WHAT YOU NEED: 

       2 cups cooked turkey breast, coarsely chopped
1 pound ground turkey
2 small onions, chopped
1 can chopped green chilies

1 red bell pepper chopped
1/2 bag navy beans, cooked

{OR 2 cans navy beans, drained}
1 (14.5-oz) can reduced-sodium chicken broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves

1 cup milk
1 cup shredded Cheddar cheese

WHAT YOU DO:Use your large stock pot.

Saute peppers and onions in a little olive oil

on medium-high for 2–3 minutes or until tender.
Reduce heat to medium and add ground turkey to pan;

cook 5–6 minutes, stirring to crumble meat,

or until brown and no pink remains.
Stir in green chili, cumin, chili powder, oregano, 

then beans and broth and bring to a boil.

Reduce heat to low; simmer for at least 30 minutes

{but I've let simmer as long as several hours

 adding a little more chicken broth if I thought getting "dry"}.
Ten minutes before serving stir in turkey and milk;

cook 10 more minutes to blend flavors.

Top with cheese as you serve.

 

ENJOY!

 

The Pumpkin Boycott {Featured Non-Pumpkin 5}

OK, I'm boycotting pumpkin posts.... so here is my FEATURED 5 NON-PUMPKIN edition :)

Although if I wasn't boycotting Pumpkin I would say that you absolutely MUST go to the Hungry Couple and check out her Pumpkin Risotto.... but that would only be if I wasn't boycotting Pumpkin. Which I am.

So, who wins my non-pumpkin love this week?

I love all of you but I'm loving a little extra on.....


Kita from Pass the Sushi
& her Chicken Pad Thai

Laura @ WyldeThyme 
& her Sausage & Potatoes



Kayle @ The Cooking Actress
& her Waffle Iron Hashbrowns!



David Lebovitz
& his Char Siu Ribs



Anita from the Hungry Couple
& her Creamy Parmesan Corn
I'm forgiving the pumpkin in the background LOL

& of course ONE FOR GOOD LUCK!



 

 

 

Alex & Lori at Intoxicology101
and the CIDER JACK COCKTAIL


**ALL PHOTO CREDITS TO THE POST REFERENCED, HUGE

Thank you to all for letting me repost****

Housekeeping:
I owe you a giveaway :(
& I owe SUSAN.... my FABU FAN a shout
& congrats on winning September's
supercalifragilisticexpialidocious
giveaway last month! CONGRATS &
Thanks for sticking with me <3

& last but never least congrats to Eileen
at The Joy of Caking and her awesome new cookbook
In the Sweet Of It.... Can't wait for mine to arrive!

Who needs Take-Out? {Mongolian Beef with Snow Peas}

Mongolian Beef

This is a tried & true recipe that I've made lots of times.... I think [and my family would agree] that it's the best mongolian beef I've ever had.... even better than P.F. Changs! In fact David said.... I don't make it often enough.

WHAT YOU NEED [for4]:
1 TBSP chopped garlic
1/2 tsp ginger
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 lb beef flank steak, sliced 1/4 inch thick on the diagonal
1/4 cup cornstarch
 1 cup peanut oil for frying
1 bunch scallions or green onions, cut in 2-inch lengths
2 cups snow pea pods, ends trimmed


 WHAT YOU DO:
 
PREP:

Place the sliced beef into a bowl, and toss with cornstarch. Allow the beef and cornstarch to sit about 10 minutes. 

Trim the snow peas and chop the onions, set aside.

Heat soy sauce, water, ginger, garlic and brown sugar. Raise the heat to medium-high, and stir about 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.


COOKING:
Heat the peanut oil in a deep-sided skillet or wok to 375 degrees F .
Shake excess cornstarch from the beef slices, and drop them into the hot oil, a half dozen at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes . Remove the beef from the oil with tongs, and allow to drain on paper towels while you cook the rest. 
When they are all cooked, pour the oil out of the skillet, and return the pan to medium heat. Return the beef slices to the pan and cover with the soy sauce then add the green onions and pea pods. Bring the mixture to a boil, and cook until the onions  and pea pods have softened, about 4 minutes.

I serve over Sobe noodles.... yum!


Сайхан хооллоорой
(Saihan hoollooroi)!              

Neither Snow Nor Rain Nor Heat Nor Gloom of Night Stays Young Grasshopper from Delivering Her Featured 5!

What a week.... I bring you my Featured 5 from a hotel room in Springfield Massachsetts this week!

So even though no cooking by the Grasshopper Girl the rest of you kept it rolling....

for starters.... Nicole at Nicoleander Kitchen spent her Sunday stuffing little tofu cubes with some super yummy orzo stuffing.... I've never used tofu but this will be what I make as my maiden voyage.... so awesome.

Then Jenn @ Home Skillet came by with some seriously yummy looking Beef Yakitori.. the glaze looks and sounds pnenominal!

I don't know about you but ALL WEEK LONG I kept seeing S'mores, S'mores & more S'mores and interestingly enough I am Guest Posting over at Treats & Trinkets on Sunday about..... yup S'Mores! But this one grabbed me & I saved it for the Feature.... pretty sure I saw it on Foodbuzz Top 9 AFTER I chose it.... just sayin'  Anyhow, Kita at Pass the Sushi.... thanks for the lovely S'mores Bars. 

And while we are talking S'mores.... I also saw this yummilicious S'more Fudge....

I know, I know,

 I'm degenerating into my SWEETS again....

but sometimes that's just what you get! 

Thanks Big Fat Baker!  YUMMY :)

So, when David & I first were dating and then married we were on a quest for the BEST Tiramisu.  Everywhere we went if the offered it we ordered it.... don't know that other than getting a bit rounder we ever really dubbed a BEST.  But, it's a dessert near and dear to me forever.  When I saw Baker Street boasting Tiramisu BREAD. 

I was like.  Shut. UP! I'm so trying this....

One for good luck you say? 

Well, here I am innocently minding my own business

when in pops Kelly from over at Eat Yourself Skinny with.... freaking FUNFETTI DIP.

  I was momentarily speechless

{and that doesn't happen often}

and then she proceeds to say that it's not a diet buster. 

 Overcome that's what I am.

***ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

HOUSEKEEPING:

check me out Sunday at Kim's Treats and Trinkets....

posting a S'mores recipe on her Sunday S'mores

in case you haven't seen ENOUGH of them

click that link and check out

the Messy Baker's S'mores Shake, REALLY Jennie?  OMG!!!!

 

and of course.... JUST My & the Purple Dragonfly Boutique's AWESOME JUNE GIVEAWAY!!!!

Spicey Honey Glazed Pork Chops & My Foodie Penpals!

My VIRGINIA Swag enjoying Kyra's birthday
opening up many Coke bottles for the Birthday Girl
[and maybe a Landshark or two.... not featured!]

Gotta love the fun of sending

AND receiving your Foodie PenPal package each month!

Daytona Beach Package OUT

VIRGINIA PACKAGE IN!

Lindsay at the lean green bean introduced me to two lovey ladies this month.... Sarah from Quotidienne Moi out of NYC

and Sabrina from Fitlaughlove in VA {Sabrina be sure you show your husband the OTHER use for bottle-opener pictures!}.... check out their blogs, I subscribe to both!


I love this program.... too fun, meeting people, giving and getting great stuff... if you haven't done it you should pop over to Lindsay's site and sign up.... 


But when it's all said & done, to me it's all about the inspiration that arrives in that little box and while I ADORED the swag, devoured the pretzels & Salsa Fresca, relaxed with my tea.... I was inspired and made some INCREDIBLE porkchops featuring my VIRGINIA WILD FLOWER HONEY <3

Spicey Honey Glazed Pork Chops

thank you Recipelion for this awesome recipe!

 WHAT YOU NEED:
5 boneless pork chops
1 cup honey {I used my VA HONEY!}
1 & 1/2 tsp dried parsley
1 tsp dried sage
1/2 tsp cayenne pepper
1 small onion, chopped finely
1 TBSP minced garlic
2 tablespoons olive oil
olive oil cooking spray

 WHAT YOU DO:

• Preheat oven at 325 degrees F. 
• In small skillet, heat olive oil over medium heat and add garlic and onions. Saute until translucent.
• Remove from heat, immediately add honey, parsley, sage and cayenne to the pan and mix well.  
• Spray 9 x 13 baking dish with cooking spray.  
• Dip chops in glaze and place inside dish, then pour remaining glaze over the chops.
• Bake for 1 hour and prepare to LOVE these chops.

Spicey Honey Glazed Pork Chops

Have I Mentioned We Love Coconut? {Coconut Encrusted Sea Scallops}

Coconut Encrusted Sea Scallops

I LOVE seafood.

Really ANY seafood.

But I really REALLY love scallops.

We don't have them too often as they can be pricey but when I saw these beautiful  Sea Scallops at Hulls Seafood, I had to get them.

This recipe is so simple I had to share, it's my favorite way to make scallops 

and I can't recall ever screwing it up!

FEATURED 5!

Oh My Word.... Friday?

Already?

Well, other than illness 

zipping through Chez Webb 

I had a GREAT week.

Productive!

Got enough done early in week 

to not mind end of week getting bogged down.

And yes, I made time to keep my finger on the PULSE....

Cause that's how I roll!

It's no surprise that after all my drinkin' last weekend that I'd kick off my top 5 with a COCKTAIL!  Thanks Anita at the Hungry Couple for giving me another reason to celebrate Strawberry season with her Strawberry & Basil Martini.... YUM!

Mojito?  Did someone say Mojito?  

Besides me that is..... yes sireee someone did.  

Lauren over at the Part Time House Wife was grillin' up some Mojito Mahi Mahi.  

Yeah, she said it.  I heard it.  and here it is!

Did you see this? Well, I'm glad I didn't miss it! Jenn over at Home Skillet was busy being an artist as far as I'm concerned with this vibrant fruit salad!

Honey Pork Stir-fry from Pass the Sushi

I saw this post from Pass the Sushi for her Honey Pork Stir-fry & immediately made my own version.... you REALLY need to try this, the sauce was To. Die. For.

I saw this pop into my inbox and was like.... 

SHUT. UP. Joanne! Are you SPYING ON ME?  All I do is talk about my sweet chili sauce and you pop in with this bit of yumminess?  OMGoodness.... and the peppers are ripe in "our" garden.... Thank you Fifteen Spatulas for this recipe for Hot Pepper Jelly!

& My one for good luck? 

It just arrived..... and it's simplicity is perfection!

  Thanks to Kelly at Eat Yourself Skinny for her Lemon Water with Fresh Mint...... ahhhhhh

****ALL PHOTO CREDITS TO THE POST REFERENCED,

HUGE Thank you to all for letting me repost****

As usual I have a couple housekeeping matters :)

I'm over on Wilde In The Kitchen participating in her bake sale to raise money for Relay for Life!  Someone needs to bid on my Trail Mix Cookies.... they are SO VERY YUM <3

BIDDING ENDS TONIGHT!

and of course don't forget May's GIVEAWAY is under way.... a Sea Salt collection 

& POSSIBLY a grilling rub collection too! 

WOOT WOOT!