Recipes

Homemade Queso

This coming Sunday is Father’s Day, so to celebrate my amazing husband, I’m posting about one of his favorite recipes we have (the Instant Pot Hearty Chili is another recipe he loves). Combine the two and my husband is in heaven! So here’s a little back story about my husband eating queso for the first time around me…and how it didn’t turn out like you would think! 

One of the first dates I went on with my boyfriend (now husband) was to a football game. His best friend played, and his sister and sister’s friend did cheerleading for the team. The whole family had gotten involved at first by helping with selling concessions. So, of course, we had to stop by the concession stand and get some food. HoneyBear order nachos. I remember the people behind the counter pumping out this thick, golden yellow goo that was known as queso. Now, I’ve eaten it before, but I think it was at that time that I really started not liking queso. In the dim interior of the concession stand, it almost seemed to glow a faint neon yellow. 

So why am I posting about queso? Well, the answer might surprise you and it definitely doesn’t make any sense. I tried some queso in Texas at the recent family reunion and happened to like it. Encouraged by my finally liking this favorite food of my husbands, HoneyBear began making queso regularly. I didn’t mind and it actually was pretty good.

Now, though, I eat it fairly regularly and for a pretty bad reason. I’m experimenting with being gluten-free (that’s a whole other story) and I feel much better when I don’t eat gluten. Queso is free from any gluten ingredients (that I know of) and I eat plain tortilla chips with it (also gluten-free). So I traded gluten for chemicals. Now, I know this isn’t ideal and I’m working on a recipe that uses real cheese, but for now, this is what I eat.

Plus, this one really does tastes like the queso that is served at most concession stands. It’s nice and thick, but runny enough to serve over chips or to add to chili or hotdogs when it’s warmed up. We use green chilis in this recipe, but feel free to try jalapeƱos instead to bump up the spicy flavor. If you’re looking to make queso for pennies and not as many chemicals as the stuff sold in stores, this is the way to go! You won’t be sorry you did!  

Homemade Queso
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Ingredients
  1. 2 lb. sharp cheddar velveeta
  2. 2 cans (4 oz.) diced green chilis
  3. 1 cup milk
  4. 2 Tbsp. butter
Instructions
  1. Dice the velveeta into 1 in. cubes. Add green chilis to a blender and blend until mostly smooth. Place all ingredients in a medium sized saucepan. Heat over medium-low heat, until velveeta has fully melted; stirring constantly. Serve warm and enjoy!
Notes
  1. You can substitute some or all of the green chilis with jalapeƱos. The more you substitute, the spicier it will be.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Old Fashioned Macaroni and Cheese

 

When I was growing up, my mom never really cooked from a box. She always did everything from scratch…including macaroni and cheese. My mom always made this delicious mac ‘n cheese that I requested often. It was only at friends houses that I would have the boxed mac ‘n cheese. I never really liked it, and to this day, I prefer the one that my mom made me growing up. 

As I started cooking, I was surprised to discover how easy and simple this meal is. It requires only three ingredients and just a few simple steps to put together. While it can be a bit plain to someone who is used to overly processed foods, my family has discovered that a bit of pepper (regular or seasoned pepper) makes the meal very enjoyable.

You can also add ham, sausage, veggies; the possibilities are endless! Just take the base recipe and add whatever your family loves. Our favorite has been to add ham. Just toss in some chopped ham before it goes in the oven and while it’s cooking, toss a salad together. A quick and easy meal the whole family will love!

Old Fashioned Macaroni and Cheese
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Ingredients
  1. 16 oz. pasta
  2. 16 oz. cheddar cheese
  3. 2 cups milk
Instructions
  1. Preheat oven to 350. Cook pasta according to directions. While pasta is cooking, dice the cheese into 1/2 in. cubes. Grease a 13x9 pan. After draining pasta, add half of the pasta to the pan. Add half of the cheese. Repeat layers. Pour milk over the pasta and cheese. Bake for 30-45 minutes, stirring halfway through. Serve hot and enjoy!
Goldilocks Domesticated http://www.goldilocksdomesticated.com/

 

Recipes

Chocolate Sour Cream Muffins

 

What could be better than chocolate first thing in the morning? I can’t think of anything else I’d rather have. Throw in an easy recipe and it’s like a match made in heaven! The only thing better would be someone else making them and serving them to you, hot and just the way you like it. You might like them served in bed too! I just happen to not like being served food in bed (I may be just a bit paranoid that my bed may get dirty.)

My quirks aside, these muffins are delicious! A moist chocolate muffins that melts in your mouth. It’s perfect for those mornings when you want to make breakfast, but need something quick and easy. I let my husband make the elaborate morning meal, but I’m more of a baker and want easy and quick; these are my go to recipe for breakfast. The best thing is, they taste amazing with all purpose flour and the gluten free flour blend that I use. My husband couldn’t even tell the difference!

However, for me, what takes these muffins over the top is the way I serve them up. When they are piping hot from the oven, I cut a X in the muffins (being careful not to cut my silicone muffin liners) and place about 1/2 a tablespoon of softened butter in them. That yummy grass fed butter just melts straight into the muffins, making them a delectable mouthwatering treat that I would love to have every morning.

I dare you try them with butter, they just might be your favorite morning treat too!

Chocolate Sour Cream Muffins
Yields 12
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Ingredients
  1. 1/4 cup butter, softened
  2. 1/2 cup sugar
  3. 1/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. 1/2 tsp baking soda
  8. 1 1/2 tsp baking powder
  9. 1/4 cup baking cocoa, sifted
  10. 1 1/4 cup all-purpose flour
  11. 1/2 cup sour cream
Instructions
  1. Preheat oven to 350. Line or grease a muffin pan. Cream together butter and sugars until light and fluffy. Mix in one egg at a time, along with vanilla, salt, baking soda and baking powder. Sift cocoa butter into bowl, mixing well until fully incorporated. Alternate additions of flour and sour cream until fully combined. Scoop into muffin tins. Bake 18-20 minutes. Cool in pan for 5 minutes.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Instant Pot Hearty Chili

 

The ultimate comfort food from my childhood! Brown up some beef, add beans, water, and that good ole’ bag of premixed spices. Let it all stew away and you had yourself a good pot of chili. For the longest time, I kept on making it like my mama did. It was so cheap and easy! As we started moving to a more natural lifestyle, I was ready to move on from the pre-packaged mixes. Yet I knew we couldn’t give up chili. It’s always been one of my favorite meals and I’m pretty sure it’s my husband’s favorite food.

So we tried some different recipes. They were not that great. They either had huge tomato chunks, were too watery, had too many vegetables or they had no beans. We were looking for something that was thick, meaty, with beans to fill you up and it of course had to be spicy. I finally found a slow cooker recipe that seemed promising. Without much hope, I made a batch. That batch of chili was so spicy, not even my spice loving husband could eat it! However, he could tell that this recipe had promise. So I made another batch, this time drastically reducing the amount of cayenne. Now that was one good bowl of chili! It’s been our go to recipe ever since. I can make up a pot every week and my husband wouldn’t mind a bit. Over time I’ve made adjustments and changed a few things, the main one being on how it’s cooked.

I recently just got a pressure cooker, the 8 quart Instant Pot. This recipe seemed like the perfect thing to convert to the Instant Pot, as I could make a pot in 30 minutes, unlike the 4-8 hours of the previous recipe. This is helping me to remember to make dinner (since I don’t have remember earlier in the day) and it saves on electricity, which is good, because a lot of RV parks charge you separately for using the power. 

I’ve many compliments on the recipe, so I hope you enjoy this one as much as we have and our friends and family has as well!

Instant Pot Hearty Chili
A thick, hearty chili to fill the belly and satisfy the soul.
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Ingredients
  1. 1 lb. ground beef
  2. 1 onion, diced
  3. 1 can (15 oz.) tomato sauce
  4. 2 cans (15 oz.) diced tomato
  5. 4 cans (15 oz.) black beans, undrained
  6. 1 can (4 oz.) diced green chilis
  7. 1/2 tsp. celery salt
  8. 2 tsp. cumin
  9. 3 Tbsp. chili powder
  10. 2 tsp. salt
  11. 4 1/2 tsp. black pepper
  12. 1/4 tsp. cayenne
Instructions
  1. Set Instant Pot to Saute. Add ground beef and onion; cook until meat is browned. Hit the cancel button. Add in remaining ingredients; stir. Close lid of Instant Pot and make sure the vent is closed. Press the Bean/Chili button. After the chili cooks, either quick release or let the pot cool down naturally. Serve hot with grated cheese, maybe some sour cream. Don't forget the cornbread and honey!
To cook in a slow cooker
  1. Brown meat and onion in a skillet over medium high heat. Add to slow cooker. Add remaining ingredients. Stir. Cook on low for 8 hours or high for 4 hours.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Chocolate Shortbread Cookies

I love sugar cookies! They bring back memories of Christmas time in my childhood. So why am I writing about sugar cookies, when this is clearly a post about chocolate shortbread cookies? I’m glad you asked! You see, these cookies have evolved from sugar cookies in a very unlikely manner. I’m not the most creative cook in the place, in fact, I like following recipes to the “t”. One day, I had committed myself to making dessert for a gathering at my parent’s house. However, our RV was getting fixed and I had left my recipe book behind. Also, I had very basic ingredients to work with. My mom doesn’t have a lot of my recipes, as she doesn’t bake from scratch often. I had no idea what to do. My mind finally fixed on a recipe that has been in our family since I can remember…sugar cookies. Our family only makes them for Christmas though. Plus, I was really in the mood for chocolate. Did I dare try to change the recipe?

Well, I dared! I substituted some of the flour for cocoa powder and baked up a bunch. I was pleasantly pleased to see that they were edible and even looked halfway decent! When it came to tasting them, well, it wasn’t what I expected! Instead of a chocolate version of sugar cookies, I had come up with a chocolate shortbread cookie. 

If you like shortbread and you like chocolate, these are the cookies for you! Chocolaty, crumbly and in bite sized morsels, they are great for snacking or gifting. Eat them with a glass of milk or crumble them in vanilla ice cream for a decadent treat. Frost them with a buttercream frosting (how about some green for St. Patrick’s Day?) or dip them in a glaze…the possibilities are endless! 

How do you like to eat shortbread?

Chocolate Shortbread Cookies
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Ingredients
  1. 1 c. butter, softened
  2. 1 1/2 c. powdered sugar
  3. 1 egg
  4. 1 1/2 tsp. vanilla extract
  5. 1/2 c. cocoa powder
  6. 2 c. flour
  7. 1 tsp. baking soda
  8. 1 tsp. cream of tarter
Instructions
  1. Cream butter and sugar. Mix in egg and vanilla extract. Combine dry ingredients; stir in. Refrigerate 2-3 hours.
  2. Preheat oven to 375. Roll dough into 1" balls. Roll in sugar. Place 2" apart on a lightly greased baking sheet. Flatten slightly with a sugared glass. Bake for 8 min. Cool for 2 minutes on baking sheet; transfer to cooling rack. Cool completely.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Minestrone Soup

Warm soup on a cold, wintery day, what could be better? We were enjoying the afternoon at a friend’s house and came home that evening to snow everywhere. When we woke up the next morning, we had lost all electricity, water and were very low on propane (which is what we use to heat our RV). With three young ones, it wasn’t smart to stay in the RV. So we packed up and headed to my parents house (They only live 30 minutes away.) My parents welcomed us with open arms and a request. Could I make dinner? So I set out to make this delicious soup.

This soup is one I’ve grown up on since I was small. The best part of this soup is all the veggies in it. It has cabbage, zucchini, carrots, tomatoes, onions and garlic. Now I’m a picky eater…I grew up on corn, potatoes, canned green beans, cauliflower and the occasional broccoli. Surprisingly though, I love this soup! In fact, when I get a garden, I will grow cabbage and zucchini only for this soup. I would never grow them otherwise. Now, I’m working on eating more vegetables, and this soup has a big part in that. I never knew veggies could actually taste this good! Now if this picky vegetable eater loves this soup, why wouldn’t you? Give it a try, I’m sure you’ll love it!

Minestrone Soup
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Ingredients
  1. 1 lb. turkey kielbasa
  2. 1 Tbsp. olive oil
  3. 1 c. diced onion
  4. 1 clove garlic, minced
  5. 1 c. carrots, sliced
  6. 1 tsp. basil, crumbled
  7. 2 small zucchini, sliced
  8. 1 can (15 oz.) diced tomatoes
  9. 2 cans (64 oz.) beef broth
  10. 2 c. shredded cabbage
  11. 1 tsp. salt
  12. 1/4 tsp. pepper
  13. 1 can (16 oz.) pork and beans
Instructions
  1. Slice kielbasa 1/2 in. Brown in oil. Add onion, garlic, carrots and basil; cook 5 minutes. Add zucchini, canned tomatoes with liquid, beef broth, cabbage, salt and pepper.
  2. Bring to a boil; simmer, covered, for 1 hour. Add pork and bean with liquid. Cooked, covered, for 20 minutes. Serve hot and enjoy!
Goldilocks Domesticated http://www.goldilocksdomesticated.com/