Sun at Dawn

08/21/2024

Awesome Political and Social Justice Tees!! https://www.etsy.com/shop/JusTeesForAll?ref=seller-platform-mcnav

12/10/2023

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Hot Cheesy Crab Dip

Ingredients
8 ounces cream cheese softened
⅓ cup sour cream
¼ cup mayonnaise
1 teaspoon Old Bay Seasoning
½ teaspoon garlic powder
½ teaspoon seasoned salt or to taste
2 green onions thinly sliced
8 ounces lump crabmeat
1 cup cheddar cheese shredded, divided
baguette for serving

Instructions
Preheat oven to 375°F.

Combine cream cheese, sour cream, mayonnaise, old bay, seasoned salt, and garlic powder in a bowl.

Mix on medium speed until fluffy.

Add green onions, crabmeat and half of the cheddar cheese.

Gently fold until incorporated.

Spread into a 1 ½ QT dish (8x8").

Top with remaining cheese and bake 15-20 minutes or until melted and bubbly.

Serve with toasted baguette.

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/09/2023

12/09/2023

Slow Cooker French Onion Soup

Ingredients

4 tablespoons unsalted butter
3 sweet onions (such as Vidalia), thinly sliced
2 garlic cloves, minced
6 cups beef broth
¼ cup brandy
1 dried bay leaf
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
⅓ baguette, sliced into ¼-inch pieces
1½ cups shredded Gruyère cheese
Chopped fresh chives, for serving

1. In a large skillet, melt the butter over medium heat. Add the onions and sauté until tender and beginning to soften, about 5 minutes. Reduce the heat to low and continue to cook until the onions are golden and caramelized, 15 to 20 minutes. Stir in the garlic.
2. Transfer the onion mixture to the bowl of a slow cooker and add the broth, brandy, bay leaf and thyme. Turn the slow cooker on low and cook until the soup has good flavor, 6½ to 7 hours.
3. Season the soup with salt and pepper. Preheat the broiler on your oven.
4. Ladle the soup into oven-safe bowls and place 2 slices of baguette on top of each. Mound ¼ cup of Gruyère on top of the baguette. Broil the soup until the cheese is melted and well-browned, 2 to 3 minutes. Serve immediately, garnished with chives.

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/08/2023

Creamy Tomato Soup & Grilled Cheese Sandwich

Soup Ingredients

2 28 oz. cans whole peeled tomatoes
7 whole garlic cloves
1 small onion, peeled and halved
3 Tablespoons EVOO
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon granulated garlic (not garlic salt)
1 14.5 oz can sliced carrots
3 cups low sodium vegetable broth or chicken stock
1 1/2 cups Florida Milk (we used Whole Milk)
1/4 teaspoon pepper
1-2 teaspoon sea salt
Grilled Cheese Sandwich Ingredients:

8 slices thick sliced bread
4 tablesoons butter, softened
1 clove of raw garlic, grated with a Microplaner
½ cup sharp cheddar cheese, shredded
½ cup Swiss Cheese, shredded
½ cup Monterey Jack Cheese, shredded
4 Muenster Cheese slices
4 Medium Cheddar slices

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/08/2023

Homemade Baked Macaroni and Cheese

Ingredients

1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup all purpose flour
4 cup milk (I used 2%)
3/4 tsp salt
1 tsp dry mustard
1/2 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
5 cups shredded sharp cheddar cheese, divided

Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.

Boil pasta in salted water until al dente according to package instructions. Drain and set aside.

Meanwhile melt butter in a large pot. Add in flour and whisk constantly for 2 minutes.

Slowly whisk in milk. Add in all of the seasonings. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Make sure to keep the milk moving to avoid burning

Take off the heat and stir in 4 cups of the shredded cheddar cheese. Season with more salt to taste if desired

Add the cheese sauce to the macaroni and stir to coat. Pour into the prepared pan and top with the remaining 1 cup of shredded cheese. Place in the oven uncovered and bake for 20-25 minutes or until golden brown.

Serve immediately and enjoy!

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/07/2023

National Pearl Harbor Remembrance Day

12/07/2023

Buche de Noel

For the Genoise Cake Batter:
4 eggs (room temperature)
2/3 cup sugar
1 tablespoon Grand Marnier orange liqueur
2 teaspoons orange zest
3/4 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour

For the Chocolate Buttercream:
7 egg whites
1 1/3 cups granulated sugar
6 ounces unsweetened chocolate (melted and cooled)
1 teaspoon instant powder espresso
1/2 teaspoon vanilla extract
1 1/2 cups unsalted butter (softened)���Make the Cake
Gather the ingredients. Preheat the oven to 400 F.

Butter a 10 x 15-inch jelly-roll pan with a 1-inch lip and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.

Beat the eggs for 5 minutes, until they turn thick and foamy.�
Add the sugar, orange liqueur, orange zest, vanilla extract, and salt to the eggs and continue beating for 2 minutes

Fold the flour, a few tablespoons at a time, into the whipped egg mixture.

Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture.

Gently spread the batter into the prepared pan. Gently smooth any peaks of batter but do not press the batter down. �
Bake the cake for 10 minutes, until the cake is just set. ��Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.

Make the Buttercream
Gather the ingredients. ��In a clean, completely dry bowl beat the egg whites on high until soft peaks form. Set them aside. ��In a small saucepan, bring the sugar and 2/3 cup water to a boil. Allow it boil until it has reduced into a slightly thickened syrup. ��Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream. �
Add the espresso powder, and vanilla extract into the egg whites and continue beating until thick and glossy. ��Remove 4 tablespoons of the meringue and set to one side. �
Continue beating and add in the melted chocolate and keep beating until the meringue has cooled completely. ��Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting. If the buttercream becomes runny at any time in this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.

Assemble the Buche de Noel
Unroll the cake and set aside the towel. Evenly spread 2 cups of the chocolate buttercream on the inside of the cake, following its natural curve, gently form it into a cake roll. ��Cut off the ends on the diagonal and reattach them in the center of the cake with a bit of buttercream to create a branch. ��Spread the exterior of the buche de Noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. ��Again using a spatula, cover the ends of the logs with the reserved light-colored cream. ��Finish by adding decorations like meringue mushrooms to complete the festive look. �
Chill the cake before serving it and refrigerate any leftovers.

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/06/2023

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Blackened Chicken Pasta Alfredo

Ingredients:

For Blackened Chicken:

• 2 boneless, skinless chicken breasts
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 2 tablespoons olive oil

For Alfredo Sauce:

• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 cup grated mozzarella cheese (optional for extra creaminess)

For Pasta:

• 12 ounces fettuccine or your favorite pasta, cooked according to package instructions

Instructions:

1. In a small bowl, mix together paprika, thyme, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Rub this seasoning mix evenly over both sides of the chicken breasts.
2. Heat olive oil in a skillet over medium-high heat. Cook the seasoned chicken breasts for about 6-7 minutes per side or until cooked through. Remove from the skillet and let them rest for a few minutes before slicing.
3. In the same skillet, add minced garlic and cook for 1-2 minutes until fragrant. Add heavy cream and butter, stirring until the butter is melted.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth. If desired, add mozzarella cheese for extra creaminess. Season with salt and black pepper to taste.
5. Slice the blackened chicken into strips.
6. Toss the cooked pasta into the Alfredo sauce until well coated.
7. Serve the blackened chicken on top of the Alfredo pasta.
8. Garnish with additional Parmesan cheese and fresh herbs if desired.

12/06/2023

Homebaked Lasagna

Ingredients:

• 1 pound ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 cans (6 ounces each) tomato sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 lasagna noodles, cooked according to package instructions
• 3 cups shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese
• 2 cups ricotta cheese
• Fresh basil for garnish (optional)

Instructions:

1. In a large skillet, cook the ground beef over medium heat until browned. Add chopped onions and minced garlic, and cook until onions are softened.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, oregano, basil, salt, and black pepper. Simmer for 20-30 minutes, stirring occasionally.
3. Preheat your oven to 375°F (190°C).
4. In a separate bowl, combine ricotta cheese with 1 cup of Parmesan cheese.
5. In a baking dish, layer the ingredients: start with a thin layer of the meat sauce, followed by a layer of cooked lasagna noodles, a layer of ricotta mixture, and a layer of shredded mozzarella. Repeat until all ingredients are used, finishing with a layer of meat sauce on top.
6. Sprinkle the remaining Parmesan cheese on top.
7. Bake in the preheated oven for about 30-35 minutes or until the lasagna is hot and bubbly.
8. Let it rest for a few minutes before slicing. Garnish with fresh basil if desired.

Enjoy your homemade lasagna!

Self care, including nutrition, weight management, fitness, blood sugar, mental health

12/04/2023

Slow Cooker Apple Cobbler

Ingredients

6 cups sliced peeled apples
1/2 cup sugar
3/4 teaspoon ground cinnamon
1 box Yellow Cake Mix (dry)
1/2 cup cold butter, cut into cubes
Whipped cream or vanilla ice cream, if desired

Spray large slow cooker with cooking spray. Add apple slices, sugar and 1/2 teaspoon of the cinnamon; toss.

In large bowl, mix dry cake mix and remaining 1/4 teaspoon ground cinnamon. Cut in butter with pastry blender or two knives until size of small peas. Dump on top of apple mixture.

Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and cobbler topping is light golden brown. Serve immediately with whipped cream or vanilla ice cream

12/03/2023

In contemporary society, the pursuit of an ideal weight has become a pervasive aspect of many individuals’ lives. The dichotomy between one’s goal weight and their actual healthy weight is often…

12/03/2023

This one is for all the midwesterners out there!!!

Johnny Marzetti

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp sugar
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz elbow macaroni, cooked according to package instructions
• 2 cups shredded cheddar cheese

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
3. Add chopped onion, minced garlic, and green bell pepper to the skillet. Cook until vegetables are tender.
4. Stir in crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and black pepper. Simmer for about 10 minutes.
5. In a large mixing bowl, combine the cooked elbow macaroni and the meat sauce.
6. Transfer the mixture to a greased baking dish.
7. Sprinkle shredded cheddar cheese over the top.
8. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
9. Let it cool for a few minutes before serving.

Enjoy your Johnny Marzetti!

12/03/2023

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Crock Pot Beef Roast

Ingredients:

• 3 to 4 pounds beef chuck roast
• 3 carrots, sliced
• 3 potatoes, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Season the beef roast with salt and pepper.
2. Heat a large skillet over medium-high heat and sear the roast on all sides until browned.
3. Place the carrots and potatoes in the bottom of the crock pot.
4. Put the seared beef roast on top of the vegetables.
5. In a bowl, mix together the beef broth, red wine (if using), tomato paste, minced garlic, thyme, and rosemary. Pour the mixture over the beef roast and vegetables.
6. Cover the crock pot and cook on low for 8 hours or until the beef is tender.
7. Once cooked, remove the roast and vegetables from the crock pot, and let the roast rest for a few minutes before slicing.
8. Serve the sliced beef with the vegetables and drizzle with the cooking juices.

Enjoy your delicious crock pot beef roast!