Author Archives: annettelharvey

Avocado Lime Salmon

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The best Salmon you’ve ever had!

 

Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 tbs olive oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced
1 small red onion, sliced
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste
Suggested sides – Rice and patacones
Preparation:
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Original recipe available HERE.

Chewy Oatmeal Chocolate Chip Cookies

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There is something about warm oatmeal cookies. I love them. I can’t get enough of them. I’ve been on a quest to find the perfect recipe to satisfy my craving and I think this one is pretty close. These are good. Really good. Enjoy! 🙂

Chewy Chocolate Chip Oatmeal Cookies

Ingredients: (I usually cut this in half)

  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oats
  • 1 cup semisweet chocolate chips (optional! These are excellent without the chocolate)

Directions:

  1. Preheat the oven to 325 degrees.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Original recipe available here.

Chocolate Sour Cream Pound Cake

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The perfect Christmas dessert. Serve with vanilla ice cream for best results. Enjoy!

 

Ingredients

  • 2 sticks softened butter
  • 8 oz sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 cup unsweetened cocoa powder

Directions

**Let eggs and butter sit out for an hour before you start if possible.

Preheat the oven to 325 °F. Grease and flour a 10-inch Bundt pan generously.

Using an electric mixer, cream together the butter, sour cream and sugar for 5min. Then add the eggs, 1 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes.

Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Original recipe available HERE.

Best Ever Banana Pudding Pie

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So it’s been a long time since I’ve posted… a long time. A “I’ve had a baby since my last post” long time but hey, I’m doing my best. It’s also been a long time since I’ve cooked or baked or done pretty much anything in the kitchen so I was super excited to get busy baking for Christmas. While this may be more appropriate as a summer dessert as opposed to a Christmas pie the taste makes up for the the mismatch in season- its soooo yummy. So enjoy!

Ingredients:
1 9 pinch pie crust, prepped, baked and cooled
2 C chopped vanilla wafers
2 small bananas
1 8oz tub Cool Whip, divided
1½ C milk
1 5.1oz box instant vanilla pudding
juice from one lemon
Caramel sauce for drizzling

Instructions:
Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.

Prepare the filling. Whisk together the 1½ C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.

Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.

Original recipe available HERE.

Peanut Butter Cup Cookies

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Ingredients (for 16 cookies)

  • ½ cup unsalted butter, melted
  • ⅔ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ⅓ cup peanut butter
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup mini peanut butter cup

Preparation

  1. In a bowl, add the butter and brown sugar, and stir to combine.
  2. Add the egg and mix until fully incorporated.
  3. Stir in the peanut butter and vanilla.
  4. Add the flour, salt, and baking soda.
  5. Gently fold in the peanut butter cups.
  6. Chill dough for at least 1 hour.
  7. Preheat oven to 350˚F (180˚C).
  8. Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
  9. Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
  10. Let cookies cool. Can be stored in an airtight container up to 5 days.
  11. Enjoy!

Original recipe available HERE.

Best Lasagna Ever

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Thanks Tiffany for this delicious meal! Amazing!

INGREDIENTS

  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
DIRECTIONS
Bring a large pot of water to a boil.

Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Original recipe available here.

3 Ingredient Breakfast Cookies

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It’s been a long time since I’ve written.. too long. A lot to catch up on.. especially in baby world. But for now I’m posting a couple of my fav recipes lately that I don’t want to lose. Enjoy!

INGREDIENTS

1 cup oats
2 bananas

PREPARATION

1. Preheat oven to 350˚F (180˚C).

2. In a large mixing bowl, combine the oats and banana; mash banana and mix until well incorporated.

3. Add additional ingredients, should you desire (chocolate chips, peanut butter, walnuts, almonds, raisins, coconut).

4. Bake for 12 minutes.

5. Enjoy!

Stuffed Shells and Cheese

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The best shells and cheese you will ever have. Thanks Jess!

These restaurant-quality, cheese-stuffed shells come together effortlessly and make feeding your family or a large holiday crowd easy.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4-6 Servings

Ingredients:

  • 12 ounces Mueller’s® Jumbo Shells
  • 2 eggs
  • 2 containers (15 ounces each) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1-1/2 cup grated Parmesan cheese, divided
  • 1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 3 cups spaghetti sauce

Directions:

  • Pre-heat oven to 350°F; spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
  • Cook Jumbo Shells for 15 minutes; drain well, cover and set aside.
  • In a medium bowl, beat eggs lightly, then add in ricotta cheese, mozzarella cheese, 3/4 cup Parmesan cheese, parsley, basil, and salt. Stir well to combine.
  • Spoon about one tablespoon of cheese mixture into each shell and arrange filled shells in a single layer in the baking dish. Top with spaghetti sauce and sprinkle with remaining Parmesan cheese.
  • Bake 25-30 minutes or until internal temperature reaches 165-185°F.
  • Cook’s Tip: Use any of your family’s favorite sauces, including those with Italian sausage or ground turkey to make this dish heartier.

Chatbooks

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If you follow me on instagram you know I take (and post) lots of pictures. I mean A LOT of pictures. I mean I do love my kids and think they are cute but the main reason isn’t so everyone will see my cute kids- its really so I can add all of these cute pictures to my kid’s photo books. About a year or so ago I stumbled upon Chatbooks and have been hooked every since. Chapbooks allows you to customize, create and print photo books in zero time. It’s quick, easy and super affordable. You can “subscribe” and get a photo book every 60 pictures of your instagram feed shipped to you for $8. Or you can do what I do and create your own book whenever you want.

I use Chatbooks to create photo books for our kids.. birth to 1 year, 1 year to 2 years and so on. The really nice thing about Chatbooks is you can search a specific hashtag in your account and it will pull all of the pictures you have posted using that hashtag. The means finding all of my son’s pictures from the past year in no time! If you forgot a picture or two or changed your mind about one you can also easily add or subtract pictures. The date is automatically included (but you can also remove that feature) and the caption is as well (but you can delete it if you want to). It’s such a simple (and did I say easy!) way to create custom photobooks that are an excellent quality.

I HIGHLY recommend Chatbooks. Check it out, use my referral code and get your first book free (6J46PC7V) and then let me know what you think! Enjoy!

*For reference, pictured above are 2 hardcover books of about 350 pages (they are also the two on the far right below). 366 pages is the photo limit for one book. The skinniest book in the center below is about 55 pictures and is the smallest I’ve made so far. 50241956530__186a1199-94dc-46ff-b310-a8f350211793

30 Months!

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View More: http://rachelmelton.pass.us/harvey-2016

Our boy is 2.5 years old today! Wow how time flies. He is officially our little man and no longer a baby. It’s hard to believe how fast the time goes. Jude weights 29lb and is 36in tall. He wears 2T and 3T tops and bottoms (depending on the brand) – Carters he is mainly wearing 3T – pants are still a little long and Gap he is wearing 2T pants and both sizes in tops.

He is full on boy and loves to run and jump and climb. Lots of climbing and jumping! Bounce houses and climbing walls are some of his favorite things. He loves using his “skateboard” (kitchen step stool) to help make pb&j or pizza for dinner. He still loves his paci but only gets it at night time. He likes to talk about the potty a lot and knows he gets candy if he goes but he is still holding strong to those diapers and usually says “its broken” whenever we sit him on the potty to try. 🙂

He loves balls and trucks and so many of his toys. His favorite color is currently purple and his favorite shirt is Superman and favorite pjs are Christmas or spiderman with a cape! He is super sweet and hugs his sisters when he sees them in the hallway at school and always wants to know why they are crying or upset. He is a big helper and will bring them toys as long as they don’t want one of his!

Halloween was a big hit and we are still watching Toy Story’s and Mickey’s Halloween shows on repeat. Hoping we can transition to Thanksgiving and Christmas over the next couple of weeks.

I love our happy and growing boy!