homemade – neverbeenso

You Can Make This Blue Apron Meal All On Your Own (And You Need to ASAP!)

Published on June 8, 2016 by neverbeensoLeave a comment

We LOVE Blue Apron in our house. We like to do it once a month as a treat; it gives us a nice break from meal planning and grocery shopping. What I really love about Blue Apron is it brings new flavors into our house that we wouldn’t normally cook with and we don’t end up having to buy an entire bottle or package of a unique ingredient and watch it go to waste.

Occasionally, we come across a flavor profile that is so out of this world delicious, YET not totally off the wall and when that happens I set the recipe aside because I know this is one I’ll make again on my own. This time, it was the Seared Pork Chops and Fig Compote with Kale and Farro Salad. OH MY GOODNESS, was this delicious. and beautiful. and easy!

While I’m not new to the flavor of fig (I love it!), I am new to cooking with them and pairing them with pork. Normally I just slather fig jam all over every soft cheese I can find. However, this recipe called for dried figs and you can find them ANYWHERE!

The kale and farro salad paired so well with the lemon juice and the pork, I literally could not put my fork down. Excuse my lack of photos, I was starving, and didn’t think I’d be sharing this recipe, but I would be doing a disservice if I did not pass this along. Share your Blue Apron faves with #neverbeenso!

Golf Ball Cake Pops for Father’s Day

Published on June 7, 2016June 7, 2016 by neverbeenso4 Comments

Father’s Day is coming and you know what that means, you get to celebrate the wonderful men in your life, especially your dad (aka the hardest person to shop for)!

If your dad is an avid sportsman like mine, over the years you’ve probably exhausted him with every ounce of paraphernalia of every single one of his sports team’s and any type of sports equipment you could get your hands on. I’ve also gone the route of bringing him things to eat and drink (dad loves a cold beer). This year I took it to a new level and combined both of the ideas I’ve been using for the last 28 years!

I give you golf ball cake pops!

Really any sport will do, as long as you find the mold online and Amazon has an awesome selection. I used these molds (for the balls) and sticks (for the tees) and they worked perfectly!

I tried a couple different cake recipes. I really wanted to somehow incorporate beer, but all of the cake recipes I found that included beer were basically inedible, IMO. Including a very basic cake pop recipe below.

One Little Project has a ton of different cake pop flavor variations.

Here are some tips for coating cake pops that I’ve found helpful.

Once your cake pops are beautiful. Grab an old slab of wood, drill a few holes and you’ve got the perfect presentation of tees on a course! [I’ve also found this is a great way to dry your cake pops].

Golf Ball Cake Pops

Servings: 24
Time: 1.5 hours
Difficulty: moderate
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Ingredients
1 box white cake mix (and ingredients called for on the box)
1 jar white frosting
1 package Candiquik melting chocolate (or any other variation that works for you, but I swear by Candiquik) + 2 tablespoons of white chocolate
Cake pop molds and sticks

Directions
1. Prepare cake (9×13 or 2 rounds) as directed and let cool.
2. Add cake to bowl and crumble until it resembles fine crumbs.
3. Using your hands to incorporate, add frosting a little bit at a time until cake can be formed into a ball, yet slightly crumbly.
4. Freeze your balls for 20 minutes.
5. Melt the 2 TBSP of white chocolate and dip sticks into chocolate and into balls, place back in the freezer for 20 mins.
6. Melt the Candiquik according to directions and then cover each cake pop with the melted chocolate and place into the mold.
7. Let them harden for 10 minutes or so and place on your stand!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Published on April 13, 2016April 13, 2016 by neverbeenso2 Comments

A few weeks ago, I wrote a post all about my love for brussels sprouts in a new series called 180 Wednesday, documenting foods or experiences I despised as a child and have neverbeenso obsessed with now. This week, it’s CAULIFLOWER.

As a child, this was the most bland (and ugly) vegetable I could think of, even buckets of ranch couldn’t get me to eat it. And now, I’m obsessed. It can be transformed to resemble so many things: rice, mashed potatoes, pizza crust, the list goes on.

I’ve posted a cauliflower fried rice recipe (SO good), but this weekend I wanted comfort food. I mean, rightfully so since it’s been so cold and dreary (who else is ready to throw blows about this snow in April?!). I adapted the Creamy Cauliflower Garlic Rice from Pinch of Yum by adding sausage and kale and it was exactly what the doctor ordered to get me through these freak cold spells. The recipe makes a decadent sauce made mostly of cauliflower, yet tastes like its full of butter and cream and melted cheese.

Stay tuned for several of my go-to cauliflower recipes!

Creamy Sausage, Kale and Cauliflower Garlic Rice

Servings: 6
Time: 75 mins
Difficulty: moderate
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Ingredients
1 head cauliflower, florets broken up
4 cups vegetable broth + 2 cups water
½ cup milk
1½ cups brown rice (I used Harris Teeter Basmati Blend)
1 teaspoon salt (plus more to taste!)
4 tablespoons butter
8 cloves garlic, minced
3 cups kale, chopped (stems removed)
16 oz sausage, cut into ½ inch slices (I used Hillshire Farms Turkey Kielbasa)

Directions
1. Start to cook the rice according to package directions.
2. While the rice is cooking, bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
3. Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Set aside.
4. While the rice continues to cook, in a large nonstick skillet, melt 2 tbsp of butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the sausage and kale and mix until sausage browns and kale begins to wilt. Note: The kale should still be bright green.
5. When the rice is done, add remaining 2 tbsp of butter to the rice and pour in the cauliflower mixture, mix until well combined.
6. Add the kale, sausage and garlic mixture into the rice and stir until well combined. Add salt and pepper to taste.
7. Let cool slightly and serve.

5 Minute S’mores Mug Cake

Published on February 17, 2016February 17, 2016 by neverbeenso2 Comments

I have a major sweet tooth and I love to bake. Normally these two go hand in hand. However, sometimes I’m lazy. I need that sweet tooth fix without all the work. Insert: individual mug desserts. I have neverbeenso obsessed with these cute little desserts for one. Mug desserts have been around for some time, so I’m not reinventing the wheel here, but this S’mores Mug Cake is to die for. I had everything in my pantry and it took all of 5 minutes from start to devour. You won’t be sorry.

As I mention below, this recipe uses Kraft Jetpuffed Marshmallow Crème, but if you don’t have that, any Kraft marshmallow product (Mallowbits, mini marshmallows etc) will do.

5 Minute S’mores Mug Cake

Servings: 1
Time: 5 mins
Difficulty: super easy
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Ingredients
2 T. butter, melted
¼ cup graham cracker crumbs
2 T. brown sugar, packed
½ T. granulated sugar
¼ cup milk
¼ cup + 1 T. all-purpose flour
¼ tsp. baking powder
dash of ground cinnamon
2 T. Kraft Jetpuffed Marshmallow Crème
2 T. chocolate chips
1 T. Kraft Jetpuffed Marshmallow Creme, for garnish
Chocolate syrup, for garnish

Directions
1. In a mug, add in the butter, graham cracker crumbs, brown and granulated sugar. Stir to combine.
2. Add in the milk and stir until combined.
3. Add in the flour, baking powder and ground cinnamon. Stir until combined and smooth.
4. Stir in the Jetpuffed and chocolate chips. Note: If you don’t have Jetpuffed Marshmallow Creme, Mallowbits or regular mini marshmallows would work.
5. Place in the microwave. Heat for 1 minute and 35 seconds.
6. Place remaining Jetpuffed on top of cake. Drizzle with chocolate syrup.
7. Let cool slightly and eat.

SUPER Easy Holiday Truffles: Mint & Smores

Published on December 14, 2015 by neverbeensoLeave a comment

These truffles are an instant crowd pleaser at any holiday get together. I’ve neverbeenso thrilled to create an easy recipe to bring to parties that can be made ahead and easily distributed. They’re also a super easy no-bake dessert. They do take a little time to chill in between batches, but you can do other things in the mean time, and look how darn pretty they are!! Each batch only uses 5-6 ingredients! You could just make one flavor, but I’m a lover of chocolate mint AND smores, so I opt to make both! And now with all the new oreo flavors, you can really be creative!

Crush your cookies in a food processor, or get any of that holiday stress out and crush them yourself!

Either way, just make sure they are finely finely crushed as below.

Next, add your softened cream cheese. I mixed this all up using my hands, it’s A LOT easier than trying to combine using a spoon. Ultimately, you want it combined like so.

Make sure to give the filling adequate time to chill (at least an hour), so that it’s easier to roll into uniform balls. Then start your rolling!

Let these chill for at least 2 hours or overnight, so that they don’t fall apart as you dip them in the melting chocolate. I found that using tools, like these from Wilton, make the truffle dipping process SO much easier!

I topped the smores truffles with crushed graham crackers and drizzled red and white chocolate over the mint truffles!

I’ve included both recipes below! Enjoy!

Smores Truffles

Servings: 36
Difficulty: easy
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Ingredients
1 package Golden Oreos
1 (8 oz.) package cream cheese, softened
1 cup Kraft Jet-Puffed Mallow Bits
1 (16 oz.) package milk chocolate Candiquik
½ cup graham cracker crumbs

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and marshmallow bits in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik.
7. Sprinkle immediately with graham cracker crumbs.

Chocolate Mint Truffles

Servings: 36
Difficulty: easy
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Ingredients
1 package Mint Oreos
1 (8 oz.) package cream cheese, softened
1/2 teaspoon peppermint extract (optional, but gives more mint flavor)
1 (16 oz.) package white chocolate Candiquik
1/2 package red candy melts (found at Michael’s)
1/2 package green candy melts
Plastic squeeze bottles or plastic bag for drizzling

Directions
1. Using a food processor, crush Oreos into crumbs.
2. Using hands, combine crushed cookies, cream cheese, and peppermint extract in a medium bowl.
3. Chill dough in the refrigerator for at least an hour to make easier for rolling.
4. Roll into 1-inch balls and place on cookie sheet lined with parchment paper.
5. Refrigerate until firm.
6. Remove from refrigerator and dip balls into melted Candiquik. Let cool.
7. Once hardened, melt green candy melts and drizzle over truffles. Let cool.
8. Follow the same process with red candy melts.

Stuffing Stuffed Acorn Squash

Published on December 3, 2015December 8, 2015 by neverbeenso2 Comments

Let me start out by saying I am NOT a fan of leftovers. AT ALL. However, somehow we always end up with mounds of them in our refrigerator (thanks, Mom). In the past, we’ve been really bad with not making the most of our leftovers, so this year I decided to change that up. By adding simple ingredients, leftovers can save a ton of time and money and not taste half bad.

My mom made some STELLAR stuffing this year, full of sausage and cranberries. Per my request, I was sent home with her stuffing leftovers after Thanksgiving; however, I wasn’t all too enthused to eat it popped into the microwave on its own. So I stopped and picked up a few acorn squash (I had never cooked with them before!) and some sage, not exactly sure what I’d do with them. First thought: stuff the squash, of course, and what better to stuff it with then….(you guessed it) STUFFING! The rest of the ingredients were already in my pantry, so this made for a very cheap and tasty winter meal.

Aren’t they so pretty?!

If you don’t have stuffing leftovers just lying around, and you think this recipe sounds way too delicious to pass up, just go ahead and make a batch of stuffing (I included my mom’s recipe below) and use it throughout the week for other meals!

Here ya go, two recipes for the price of one!

Stuffing Stuffed Acorn Squash

Servings: 2-4
Time: 1hr 10mins
Difficulty: easy
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Ingredients
2 acorn squash
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons sage, minced
2 cups leftover stuffing (I used my Mom’s cranberry sausage stuffing recipe below, but you can use your favorite)
¼ cup panko breadcrumbs

Directions
1. Preheat the oven to 350 degrees F.
2. Cut the acorn squash in half, scoop out the seeds. Tip: Cut the tip of the top portion so that the squash sits easily on both sides (you will be cooking face up and face down).
3. Add the olive oil in the middle of the open halves and use a pastry brush to coat the edges.
4. Place the squash halves open side down on a baking sheet and bake for 15-20 minutes.
5. Flip the squash over and run a fork through the middle making strings. Add a little butter and top with leftover stuffing (can be right out of the fridge).
6. Bake for another 20 minutes. Remove from the oven and spray with cooking spray and top each half with panko breadcrumbs. Bake for another 15 minutes or until squash is tender and the stuffing is hot.
7. When done, top with sage and serve.

**Again, I used leftover stuffing for this recipe. If you don’t have a favorite stuffing recipe, I’ve included the very tasty Cranberry Sausage Stuffing recipe that I used below**

Cranberry Sausage Stuffing

Servings: 8
Time: 1hr 20mins
Difficulty: easy
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Ingredients
16 oz Jimmy Dean sausage
½ cup butter
6 stalks celery, finely diced
2 medium onions, finely diced
12 oz package cornbread stuffing (stove top)
1 cup dried cranberries
1 tsp salt
2 cans (14.5 oz) chicken broth

Directions
1. Preheat oven to 325 degrees F.
2. In large skillet, crumble and cook sausage until browned. Remove from pan.
3. In the same skillet, melt the butter over medium heat and saute the celery and onion until soft, about 5 minutes.
4. In a large bowl combine celery, onion, sausage, stuffing mix, cranberries, and salt. Add broth and stir until well mixed. Bake in casserole dish, covered for 1 hour at 325 degrees F or until hot.
5. Refrigerate up to 4 days in air tight container until ready to use.

Cauliflower “Fried Rice” with Smoked Sausage & Chicken

Published on October 2, 2015December 8, 2015 by neverbeensoLeave a comment

If you love the flavor of fried rice, but not all the carbs that come with it, you WILL NOT be sorry you tried this recipe! I love disguising vegetables in food, especially when it works so well that Will isn’t even so sure it’s not the real deal. That is what happened when I made this Cauliflower “Fried Rice”.

Yesterday I was CRAVING fried rice, but we had been eating out a lot lately, so I wanted to cook it myself. But then I took it up a notch and thought “hm, what can I replace the rice with to save some carbs.”

BINGO! CAULIFLOWER!

I don’t love cauliflower on it’s own. I turned it into pizza crust once and it was delicious, but time consuming. I started browsing the net and thanks to Stay Fit Mom and my trusty Vitamix, I turned cauliflower into rice just like that (well, maybe 20 minutes)!

All you need is one head of cauliflower, olive oil, some salt and pepper and you’re good to go.

Once I transformed the cauliflower, I was able to turn my vision of “fried rice” into a reality. This is a sure-fire way to get lots of vegetables, meat AND flavor YET ALSO feeling good while eating it!

Will had no idea it wasn’t real fried rice until I told him and his exact words were “I thought it tasted like a healthier version, but I would have never known if you didn’t tell me!” And then he proceeded to have two helpings. Then we ate it again this morning for breakfast.

Aren’t these little prep dishes the cutest??

Cauliflower “Fried Rice” with Smoked Sausage and Chicken
Servings: 6

Ingredients:
– 1 Batch Cauliflower Rice (recipe here)
**Heads Up: For this you will need: Blender, 1 head of cauliflower, olive oil, salt and pepper**
– 1 Package Smoked Sausage (14oz), cut into 1 inch pieces
– 2 Boneless Skinless Chicken Thighs, cut into small pieces and cooked
– 3 Eggs, lightly beaten
– 2 Tbsp Cooking Oil
– 1 Cup Broccoli Florets
– 1 Cup Carrots, chopped
– 1/2 Cup Red Bell Pepper, chopped
– 4 Garlic Cloves, chopped
– 4 Tbsp Soy Sauce (I used low sodium)
– Salt and Pepper, to taste

Instructions:
1. Make cauliflower rice, as detailed above.
2. Spray a large skillet with nonstick spray and heat over medium heat. Add beaten eggs to the pan. Cook without stirring until eggs are set and cooked through – 3 minutes or so. Use spatula to move eggs to plate, cut into short thin strips. Set aside.
3. Heat oil in the skillet you just used over medium-high heat until hot. Add cauliflower rice (after roasting in the oven) and stir occasionally until it’s slightly browned (about 9 minutes). Remove from pan and set aside.
4. Turn the pan to medium heat and add sausage, broccoli, carrots, bell pepper, garlic and salt and pepper to the pan. Cook, tossing/stirring constantly, until the vegetables are tender, but still crisp (above 8 minutes).
5. Add chicken, cooked egg, cauliflower rice, and soy sauce to the vegetables and sausage. Stir until combined and completely heated through (above 5 minutes).
6. Serve immediately.

Beet, Spinach and Goat Cheese Pizza

Published on September 22, 2015March 3, 2016 by neverbeenso1 Comment

Pizza is one of my favorite foods to make at home. Not only is it delicious, but you can really make use of what you have on hand.

Last week I stopped at the store to pick up something quick and decided to also grab some pre-made pizza dough, didn’t buy any recipe-specific toppings, just knew I needed pizza in the near future. A few days passed and I decided it was time for homemade pizza, so I began looking for some recipes online and I came across this delight from The Roasted Root. I didn’t have all of the ingredients the recipe called for, so I decided to adapt it based on what I had in the kitchen (wine > grocery shopping) and it turned out PHENOMENAL.

BEETS.

I have a love-love relationship with beets. I like them pickled, blended, pureed, roasted – you name it. Not to mention they have a TON of great health benefits. On the other hand, it took a little more convincing to get Will to not turn his nose up whenever they were on the menu, but I succeeded! I disguised them in delicious smoothies or covered them in goat cheese (which I did here!).

This recipe swaps tomato sauce for a beet pesto. It’s delicious and the color is insanely beautiful.

Beet, Spinach and Goat Cheese Pizza

Servings: 6
Time: 30 mins
Difficulty: easy
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Ingredients
Beet Pesto:
1 Cup Cubed Roasted Beets (about 1-2 medium)
*To roast the beets, preheat the oven to 375 degrees, peel the beets, cube them and wrap them in foil and bake for 40 minutes or until soft*
1/2 Cup Toasted Pine Nuts
1/2 Cup Grated/Shredded Cheese
2 Tbsp Lemon Juice
3 Cloves of Garlic (roughly chopped)
1/2 Cup Olive Oil
Salt & Pepper To Taste

The Pizza:
1 Package Pre-Made Pizza Dough
1 Cup of Beet Pesto
1.5 Cups Spinach (Roughly Chopped)
4 oz Goat Cheese
1 Cup Shredded Mozzarella

Directions
Beet Pesto:
1. Once the roasted beets are cooled, combine all ingredients except for the olive oil into a food processor and pulse until combined.
2. Turn the processor on and add the olive oil until desired consistency is reached.

*If the pesto is too thick, add water*
*I added a few basil leaves because I had them in the garden, but they didn’t enhance the flavor*

The Pizza:
1. Preheat the oven to 415 degrees.
2. Bake the dough (without toppings) in the oven for 5 minutes to make it easier to handle.
3. Remove the dough and add the pesto, spinach and top with cheeses.
4. Bake in the oven for 15 minutes or until cheese begins to brown.
5. Let cool for 5 minutes and DEVOUR!

Get the original recipe from The Roasted Root .

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Golf Ball Cake Pops

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Creamy Sausage, Kale and Cauliflower Garlic Rice

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5 Minute S’mores Mug Cake

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Smores Truffles

Chocolate Mint Truffles

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Stuffing Stuffed Acorn Squash

Cranberry Sausage Stuffing

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Beet, Spinach and Goat Cheese Pizza

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