Monday, October 27, 2014

Caramel Cinnamon Whiskey

Last fall I went to a bar that made their own caramel-infused bourbon and fell in love! I never knew it could be so easy to make this myself! All of my friends that have tried my infused whiskey are obsessed. My favorite way to drink this is shaken over ice then strained into a shot glass. However, you could also enjoy it on the rocks, in apple cider, or in any cocktail of your choosing. Cheers!

Caramel Cinnamon Whiskey

1 bottle Fireball Cinnamon Whiskey
1 package soft caramel candies

1. Place entire package of unwrapped caramels in large bottle or carafe. 
2. Pour whiskey over candies, covering completely. Make sure there is a few inches of empty bottle at the top. 
3. Cover and shake vigorously for about 1 min. 
4. Let mixture sit overnight and shake again until all solid candies are dissolved. Enjoy!

Monday, October 20, 2014

Skinny Chicken Pot Pie

As the weather gets colder, I always find myself starting to crave more comfort food. Most of the typical comfort food we crave during the colder months is packed with unnecessary fat and calories. Here's my take on a popular classic. My version is packed with flavor, without all the calories. I hope you guys like it!

Skinny Chicken Pot Pie 

1 tsp. olive oil
1/2 yellow onion, diced
1 lb. Boneless, skinless chicken breasts, cubed 
1 cup russet potatoes, peeled and chopped
1 cup carrots, chopped 
3/4 cup frozen peas
3/4 cup frozen corn
1/2 container (2 cups) chicken broth
1/4 cup whole wheat flour
1/4 tsp. garlic powder
Salt and pepper to taste
1 package puff pastry shells

1. In large saucepan, heat oil over medium heat. Add onions and chicken. Cook on medium heat until chicken has browned on all sides, stirring frequently. 
2. Add veggies, broth, and garlic and stir until well combined. Cover and simmer over medium heat for 15-20 minutes or until veggies are tender, stirring every few minutes. 
3. While filling is cooking, bake puff pastry shells according to directions. Remove from oven and set aside. 
4. When veggies are tender, gradually add flour to filling mixture until desired consistency is obtained. Season with salt and pepper to taste. 
5. Remove tops of puff pastry shells and transfer to bowls or plates. Spoon 1/4 of filling mixture over each puff pastry shell and enjoy! 

Monday, October 6, 2014

Homemade Garlic Herb Pizza Crust

Pizza! My ultimate guilty pleasure! I could eat pizza every day for the rest of my life and be completely happy. However, delivery can get really expensive. With this simple recipe, you can make your own pizza and cheesy bread right at home! Yummy!

Garlic Herb Pizza Crust

1 cup warm water
1 packet (2 1/4 tsp.) dry active yeast
1 tbsp. honey
1 tsp. fancy garlic salt
2 tbsp. garlic herb infused olive oil
3 cups all purpose flour

1. In large mixing bowl, combine water, yeast, and honey. Stir until well combined. Let set 5-10 minutes or until bubbles form. 
2. Add salt, oil and half of the flour. Stir until well combined. Continue to stir in additional flour gradually until the dough reaches ideal consistency: slightly tacky, but not sticky. 
3. Knead dough for 5 minutes to form glutens. (This makes a soft, chewy crust.) 
4. Lightly grease the bowl and dough, cover with plastic wrap, and let rise at room temperature 1-2 hours. 
5. For best results, let chill in refrigerator for at least 30 min before rolling crust out. 
6. Put pizza stone in cold oven and turn oven on to 500 degrees. Let oven and stone fully heat up. 
7. Roll out crust on wax paper (makes transferring to stone easier). Add desired toppings. 
8. Transfer pizza to stone. Bake at 500 for 9-10 minutes or until cheese is bubbly and crust is golden brown.