Ryan and I often question whether or not we are doing a good job as parents. When our heads hit the pillow at the end of the day we both know we did our best at raising our children. There are times where we feel completely rotten, like the other night when Tessa decided to throw a MAJOR tantrum, saying no to everything, throwing her toothbrush on the floor, etc. I found myself close to tears after all was said and done. I looked at Ryan and said, "I hate it when she does that. I hate having to get after her." It reminded me of times when my sister and I would misbehave and my dad would look at us and say, "Girls, don't make me have to be a parent right now."
But, then there are the times when Tess will look at us and say (unprovoked), "I love my little family. I love my little brother, my daddy, my mama, and Riley." This, of course, melts our hearts. We pick her up at preschool and even her teachers tell us about how much she talks about her family during the day and how much she loves us. Ryan and I tell each other we must be doing SOMETHING right.
To all you parents out there: Here's to making mistakes and hoping for the best!
****This recipe takes a lot of prep, so make it on a relaxing weekend or uneventful day (whatever those are) because the end result is SO worth it! Tessa told me she loved her dinner when I made this.
Grilled Shrimp and Green Bean Salad adapted from Southern Living Annual Recipes
8 Wooden skewers
1 1/2 lb. fresh green beans, trimmed
2 lb. peeled, medium-size raw shrimp
Basil Vinaigrette, divided (recipe follows)
6 cooked bacon slices, crumbled
1 1/3 cups shredded Parmesan cheese
3/4 cup roasted, salted almonds (I just had roasted on hand)
Cornbread (optional)
1. Soak wooden skewers in water to cover 30 minutes.
2. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
3. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
4. Grill shrimp, covered with grill lid, over medium-high heat (350 to 400 degrees) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, cheese, almonds, and remaining 3/4 cup Basil Vinaigrette. Serve over hot cornbread, if desired. Makes 4 to 6 servings.
Basil Vinaigrette
1/2 cup balsamic vinegar
1/2 cup chopped fresh basil
4 large shallots, minced (feel free to cut back on this-I love shallots, but they can be over powering)
3 garlic cloves, minced
1 tbsp brown sugar
1 tsp seasoned pepper
1/2 tsp salt
1 cup olive oil
Whisk together first 7 ingredients in a small bowl until blended; gradually add olive oil, whisking constantly until blended. Makes about 1 1/2 cups
***These are good for you and yummy! Don't leave out the rosemary-it totallymakes this recipe!
Turkey Burgers with Rosemary and Onions adapted from Southern Living Annual Recipes
1 pkg. lean ground turkey breast
1 large egg, lightly beaten
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tbsp butter, divided
1 large sweet onion, halved and sliced
1 tsp chopped fresh or dried rosemary
Vegetable cooking spray
1 package goat cheese, sliced (I use Swiss, but you can also use blue cheese or Gorgonzola)
6 whole grain white hamburger buns
Toppings: lettuce, Dijon mustard, tomato slices
1. Gently combine first 4 ingredients. Shape mixture into 6 thin patties; cover and chill 30 minutes.
2. Melt 1 tbsp butter in a nonstick skillet over medium-high heat; add onion and rosemary, and saute 10 minutes or until onion is tender and golden. Remove onion mixture from skillet.
3. Melt remaining 1/2 tbsp butter in same skillet over medium heat. Cook patties 6 mintues on each side or until no longer pink in center. Place on an aluminum foil-lined baking sheet or broiler pan coated with cooking spray.
4. Top each patty evenly with onion mixture and 1 cheese slice. Broil 6 inches from heat 3 to 5 minutes or until cheese is lightly browned. Serve on hamburger buns with desired toppings.
Makes 6 servings.
***I had a get together with my co-workers and I was asked to bring a side dish for our Mexican themed meal. This was a great addition!
Fiesta Salad adapted from Southern Living Annual Recipes
10 cups torn romaine lettuce leaves
1 1/2 cups chopped tomato or cherry tomato halves
2 avocados, diced
2 green onions, chopped
1 cup tortilla chips, crushed
Toss together first 4 ingredients in a large bowl. Top with crushed tortilla chips. Makes 8 servings
***This looks so pretty in a bowl. Ryan looked at it and said, "This has almost every vegetable imaginable in it." Carrots sound a little odd, but make sense once you try it. I even had the leftovers the next day for lunch in a tortilla.
Baked Chicken and Rice with Black Beans adapted from Southern Living Magazine Feb. 2009
1 (10 oz.) pkg. yellow rice mix (I used white rice b/c that's what I had!)
1 cup chopped onion
1/2 cup chopped green bell pepper (or red!)
1/2 cup chopped carrot
1 tbsp olive oil
2 cups cubed cooked chicken
1 (15 oz) can black beans, drained
1 (10 oz) can diced tomatoes and green chiles, undrained
2 cups (8 oz) grated Monterey Jack cheese (I used a combo of cheddar and Monterey Jack)
1. Preheat oven to 350 degrees. Prepare rice according to package directions.
2. Meanwhile, saute onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion misture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3 qt or 13 x 9 inch baking dish; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350 degrees for 30 minutes.
***My new favorite thing is twiced baked potatoes. You can add so much to them if you want to. I have even added cauliflower puree to the potato pulp to add an extra nutitional umph to them. No, I wasn't trying to be sneaky! Ryan knew I had done it and you couldn't even taste the difference!
Twice Baked Potatoes adapted from Better Homes and Gardens New Cookbook 15th edition
4 medium baking potatoes
1/2 cup dairy sour cream or plain yogurt
1/4 tsp garlic salt
1/8 tsp black pepper
milk (optional)
3/4 cup finely shredded cheddar cheese
1 tbsp snipped fresh chives (optional)
Preheat oven to 425 degrees. Scrub potatoes thoroughly with a brush, pat dry. Prick potatoes with a fork. Bake for 40 to 60 minutes or until tender.
Let potatoes stand for about 10 minutes. Cut a lengthwise slice off the top of each baked potatos; discard skin from slices and place pulp in a bowl. Scoop out potato pulp; add to the bowl.
Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth (If necessary, stir in 1 to 2 tbsp milk to reach desired consistency) Season to taste with salt and additional black pepper. Stir in 1/2 cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2 qt baking dish.
Bake uncovered in the 425 degree oven for 20 to 25 minutes or until light brown. Sprinkle with remaining cheese. Bake for 2 to 3 minutes more or until chese melts.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, July 29, 2012
Sunday, July 22, 2012
On the Menu: Grilled Chicken with White Barbecue Sauce, Chicken Fajita Salad, Banana Pecan Pancakes
For this week, I have another fun spin on breakfast for dinner and a couple chicken dinners that will do double duty for you. The white barbecue sauce has multiple uses-not just for chicken! I hope you enjoy the recipes!
Grilled Chicken with White Barbecue Sauce adapted from Southern Living 2007 Annual Recipes
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
10 chicken thighs (about 3 lbs) ***I used thighs and drumsticks.
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees. Serve chicken wtih White Barbecue Sauce. Makes 5 servings.
White Barbecue Sauce (This sauce is so delicious. It's tangy and pairs perfectly with the spices in the chicken.)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tbsp coarsely ground pepper
1 tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish (I LOVE horseradish! It's one of the weird cravings I had when pregnant with Tessa. I made as many things as I could that had horseradish as an ingredient.)
Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week. Makes 1 3/4 cups.
You can serve the sauce as a topping for baked potatoes or a condiment for burgers.
***Now, you will have leftovers from this dinner, so why not chop up some of the chicken, removing the skins and use it in the Chicken Fajita Salad???? Nice!
Chicken Fajita Salad adapted from Southern Living 2007 Annual Recipes
1/2 (24 oz.) package frozen grilled chicken breast strips (just use leftover chicken!)
1 large onion, sliced
1 large red bell pepper, sliced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp salt
1 tbsp olive oil
4 (10 inch) burrito-size flour tortillas
1 medium head iceberg lettuce, torn (about 6 cups)
1 cup (4 oz.) shredded Monterey Jack cheese with peppers (I just used regular Monterey Jack)
Toppings: sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro
Prepare chicken strips according to stovetop package directions. (Or just warm up last night's leftovers!) Remove chicken from skillet.
Saute onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 tbsp water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla lined bowls. Top with hot chicken mixture. Serve with desired toppings. Makes 4 servings.
***I love breakfast for dinner, so when I have the time to make it, I try to put my own spin on the trusty old toast and eggs or pancakes and waffles. This recipe starts with your own homemade Pancake mix-so no Bisquick up in here!
Pancake Mix adapted from SL 2007 Anuual Recipes
6 cups all-purpose flour
3 tbsp baking powder
2 tsp. baking soda
2 tsp salt
Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.
Banana-Pecan Pancakes (My husband said these tasted like banana nut bread in a pancake.)
1 1/2 cups pancake mix
1 tbsp sugar
1 1/2 cups buttermilk (I use the powdered buttermilk that you can find on the baking aisle. You just add water to it. Thanks Mama for that suggestion!)
1 large egg, lightly beaten
1 tbsp vegetable oil
1 chopped banana (You can omit these if you want to.)
1/4 cup toasted chopped pecans (You can also omit these, too.)
Combine Pancake mix and sugar in a medium bowl.
Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.
Stir in 1 chopped banana and 1/4 cup toasted chopped pecans into batter.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done. Makes 4 servings (about 15 pancakes)
Grilled Chicken with White Barbecue Sauce adapted from Southern Living 2007 Annual Recipes
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp ground cumin
1 tbsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
10 chicken thighs (about 3 lbs) ***I used thighs and drumsticks.
1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.
2. Grill chicken, covered with grill lid, over medium-high heat (350-400 degrees) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180 degrees. Serve chicken wtih White Barbecue Sauce. Makes 5 servings.
White Barbecue Sauce (This sauce is so delicious. It's tangy and pairs perfectly with the spices in the chicken.)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tbsp coarsely ground pepper
1 tbsp spicy brown mustard
1 tsp sugar
1 tsp salt
2 tsp horseradish (I LOVE horseradish! It's one of the weird cravings I had when pregnant with Tessa. I made as many things as I could that had horseradish as an ingredient.)
Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week. Makes 1 3/4 cups.
You can serve the sauce as a topping for baked potatoes or a condiment for burgers.
***Now, you will have leftovers from this dinner, so why not chop up some of the chicken, removing the skins and use it in the Chicken Fajita Salad???? Nice!
Chicken Fajita Salad adapted from Southern Living 2007 Annual Recipes
1/2 (24 oz.) package frozen grilled chicken breast strips (just use leftover chicken!)
1 large onion, sliced
1 large red bell pepper, sliced
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp salt
1 tbsp olive oil
4 (10 inch) burrito-size flour tortillas
1 medium head iceberg lettuce, torn (about 6 cups)
1 cup (4 oz.) shredded Monterey Jack cheese with peppers (I just used regular Monterey Jack)
Toppings: sour cream, salsa, guacamole, Ranch dressing, lime wedges, chopped fresh cilantro
Prepare chicken strips according to stovetop package directions. (Or just warm up last night's leftovers!) Remove chicken from skillet.
Saute onion, bell pepper, and next 3 ingredients in hot oil in skillet over medium-high heat 6 to 8 minutes or until vegetables are lightly browned. Stir in chicken strips and 2 tbsp water, and cook 2 to 3 minutes or until mixture is thoroughly heated.
Arrange tortillas in 4 individual serving bowls. Divide lettuce and cheese evenly in tortilla lined bowls. Top with hot chicken mixture. Serve with desired toppings. Makes 4 servings.
***I love breakfast for dinner, so when I have the time to make it, I try to put my own spin on the trusty old toast and eggs or pancakes and waffles. This recipe starts with your own homemade Pancake mix-so no Bisquick up in here!
Pancake Mix adapted from SL 2007 Anuual Recipes
6 cups all-purpose flour
3 tbsp baking powder
2 tsp. baking soda
2 tsp salt
Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.
Banana-Pecan Pancakes (My husband said these tasted like banana nut bread in a pancake.)
1 1/2 cups pancake mix
1 tbsp sugar
1 1/2 cups buttermilk (I use the powdered buttermilk that you can find on the baking aisle. You just add water to it. Thanks Mama for that suggestion!)
1 large egg, lightly beaten
1 tbsp vegetable oil
1 chopped banana (You can omit these if you want to.)
1/4 cup toasted chopped pecans (You can also omit these, too.)
Combine Pancake mix and sugar in a medium bowl.
Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.
Stir in 1 chopped banana and 1/4 cup toasted chopped pecans into batter.
Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet. Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done. Makes 4 servings (about 15 pancakes)
Saturday, July 14, 2012
Happy Anniversary! Menu items: Brunch for a Bunch, Honeyed Chicken, Grilled Hamburgers with sour cream and herbs
Ry Guy and I are celebrating our sixth wedding anniversary on July 15th. We have had a very eventful 6 years of married life. I filled out a questionnaire about us and will include some meals to make this week!
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1. How did you all meet?
We met in college. We both attended Lynchburg College. A mutual friend, Kevin Graves, told me I had to meet two of his friends who were also from Richmond. He introduced me to Ryan and his roommate Justin our freshman year. All three of them ran cross country and track together while I played soccer. Being an avid football fan, I was looking for someone to watch Sunday football with and someone who was a fan of the Redskins. Every weekend I would head over to Ryan and Justin's dorm room to watch football with the two of them and Kevin. I only considered Ryan to be a friend and enjoyed spending time with him and the guys. Second semester of our freshman year, we found out we had a class together called Argument and Reasoning. Luckily for us, our first assignment was to interview a classmate and present the interview of the other person as an introduction to the class. Ryan and I got paired up. It was a perfect opportunity to get to know him better and we realized we had more in common than we thought.
2. When did you all start dating?
We made our relationship official on March 15th of 2003.
3. Where was your first date?
To be honest, we don't remember our first date. As freshmen, we did not have cars on campus, so we had to make do with just hanging out with each other. We did end up borrowing someone's car to go on a date, but honestly don't remember where we went.
4. What were your favorite memories of your courtship?
We dated all through college. Some of my favorite memories together were hiking the Peaks of Otter, going with Ryan to the various lakes in Lynchburg while he fished and I did schoolwork, running track and cross country with Ryan and the rest of the team....I loved meeting his family and introducing him to mine. Ryan has a very goofy personality and he definitely was not afraid to show it to my family. I brought him with me to our family's river house the first summer we were together. We had an awesome time with my parents and sister and started packing up our stuff to go home on Sunday. Ryan put the towel he had been using all weekend on his head and walked out to my parents who were sitting on the screened-in porch. In a high-pitched voice he asked my parents where they would like him to put his towel. It made my parents laugh and they still remember this story.
5. When did you realize you were in love?
For Ryan, it was a little sooner than for me. He kept telling me he would just wait until I was ready to love him back, which made me like him even more. I realized I loved Ryan when I met his family. He wasn't shy about hugging both of his parents in front of other people and telling them he loved them. I watched him interact with his younger sisters. His younger sister was in high school at the time and his youngest sister was 6 and in the first grade. I knew this relationship was very different from any of the other relationships I had been in.
6. How did he propose?
Little did I know, but Ryan had contacted my Dad to ask for his blessing before he popped the question. I had just gotten back from a cross country meet and had the day off from practice. Ryan wanted to hike the Peaks of Otter together. It was a rainy, cloudy day, but as we hiked up the mountain, we went through the clouds and ended up finishing our hike in sunshine. I went to the edge and looked down at the clouds below us and turned around to see Ryan on his knee and a ring in his hand.
7. What was your wedding day like?
We got married July 15, 2006 in Lynchburg. We exchanged vows at the Snidow Chapel on Lynchburg's campus and had our reception at West Manor Bed and Breakfast. It was really hot that day, but it didn't matter. We had an amazing time with our family and friends and then enjoyed our honeymoon in Key Largo.
8. What major events have happened since you got married?
Geez, we bought a house and have steady careers. In 2008, we welcomed our daughter, Tessa to the family and then in 2012, we added our Dempsey boy to the fam.
9. What marriage advice would you give to other couples?
Remember to laugh together and not take things too seriously. Very often, Ryan and I find ourselves in stressful situations with our kids, work, or just life in general and we turn to each other and just start laughing because sometimes that's all you can do. It helps us keep things on the light side.
Happy 6th anniversary, Ry!
The recipes for this week are fairly simple and of course include a new burger recipe to try. The honeyed chicken recipe makes use of ingredients most of us have on hand and the Brunch for a Bunch recipe is a good one for breakfast for dinner.
Brunch for a Bunch
Ingredients:
1/2 lb. bulk pork sausage
3 frozen hash brown patties (I used 4)
1 1/2 cups grated Cheddar cheese
1 can green chilies, chopped
5 eggs, beaten
1 cup milk
Brown and drain sausage. In a 8 x 8 inch greased dish, layer starting with potatoes, then sausage, cheese, and chilies. Combine eggs and milk, stirring well. Pour over layers. Bake at 350 degress for 50 minutes. This recipe can easily be doubled!
Honeyed Chicken
Ingredients:
1/4 cup honey
1/4 cup mustard
1 tbsp. lemon juice
3 tbsp. butter
Chicken pieces
1/2 tsp salt (optional)
Combine honey, mustard, lemon juice, and salt. Melt butter in foil-lined pan. Place chicken skin side down. Baste wtih honey mix. Bake 1/2 hour (350 degrees). Turn, baste, bake 1/2 hour more; basting with remainder of mix.
Grilled Hamburgers with Sour cream and Herbs
Ingredients:
2 2/3 pounds ground beef
1/4 cup sour cream
1 tablespon minced fresh thyme or 1 tsp dried, crumbled
1 tablespoon minced fresh parsley
1 tsp minced fresh rosemary or 1/4 tsp dried, crumbled
3/4 tsp ground black pepper
8 hamburger buns, split
Combine first 6 ingredents thoroughly in medium bowl. Shape beef mixture into eight 1-inch thick patties. Cover and refrigerate at least 1 hour and up to 8 hours. Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes longer for medium-rare. Grill buns, inner sides down, during last 2 minutes if desired.
1. How did you all meet?
We met in college. We both attended Lynchburg College. A mutual friend, Kevin Graves, told me I had to meet two of his friends who were also from Richmond. He introduced me to Ryan and his roommate Justin our freshman year. All three of them ran cross country and track together while I played soccer. Being an avid football fan, I was looking for someone to watch Sunday football with and someone who was a fan of the Redskins. Every weekend I would head over to Ryan and Justin's dorm room to watch football with the two of them and Kevin. I only considered Ryan to be a friend and enjoyed spending time with him and the guys. Second semester of our freshman year, we found out we had a class together called Argument and Reasoning. Luckily for us, our first assignment was to interview a classmate and present the interview of the other person as an introduction to the class. Ryan and I got paired up. It was a perfect opportunity to get to know him better and we realized we had more in common than we thought.
2. When did you all start dating?
We made our relationship official on March 15th of 2003.
3. Where was your first date?
To be honest, we don't remember our first date. As freshmen, we did not have cars on campus, so we had to make do with just hanging out with each other. We did end up borrowing someone's car to go on a date, but honestly don't remember where we went.
4. What were your favorite memories of your courtship?
We dated all through college. Some of my favorite memories together were hiking the Peaks of Otter, going with Ryan to the various lakes in Lynchburg while he fished and I did schoolwork, running track and cross country with Ryan and the rest of the team....I loved meeting his family and introducing him to mine. Ryan has a very goofy personality and he definitely was not afraid to show it to my family. I brought him with me to our family's river house the first summer we were together. We had an awesome time with my parents and sister and started packing up our stuff to go home on Sunday. Ryan put the towel he had been using all weekend on his head and walked out to my parents who were sitting on the screened-in porch. In a high-pitched voice he asked my parents where they would like him to put his towel. It made my parents laugh and they still remember this story.
5. When did you realize you were in love?
For Ryan, it was a little sooner than for me. He kept telling me he would just wait until I was ready to love him back, which made me like him even more. I realized I loved Ryan when I met his family. He wasn't shy about hugging both of his parents in front of other people and telling them he loved them. I watched him interact with his younger sisters. His younger sister was in high school at the time and his youngest sister was 6 and in the first grade. I knew this relationship was very different from any of the other relationships I had been in.
6. How did he propose?
Little did I know, but Ryan had contacted my Dad to ask for his blessing before he popped the question. I had just gotten back from a cross country meet and had the day off from practice. Ryan wanted to hike the Peaks of Otter together. It was a rainy, cloudy day, but as we hiked up the mountain, we went through the clouds and ended up finishing our hike in sunshine. I went to the edge and looked down at the clouds below us and turned around to see Ryan on his knee and a ring in his hand.
7. What was your wedding day like?
We got married July 15, 2006 in Lynchburg. We exchanged vows at the Snidow Chapel on Lynchburg's campus and had our reception at West Manor Bed and Breakfast. It was really hot that day, but it didn't matter. We had an amazing time with our family and friends and then enjoyed our honeymoon in Key Largo.
8. What major events have happened since you got married?
Geez, we bought a house and have steady careers. In 2008, we welcomed our daughter, Tessa to the family and then in 2012, we added our Dempsey boy to the fam.
9. What marriage advice would you give to other couples?
Remember to laugh together and not take things too seriously. Very often, Ryan and I find ourselves in stressful situations with our kids, work, or just life in general and we turn to each other and just start laughing because sometimes that's all you can do. It helps us keep things on the light side.
Happy 6th anniversary, Ry!
The recipes for this week are fairly simple and of course include a new burger recipe to try. The honeyed chicken recipe makes use of ingredients most of us have on hand and the Brunch for a Bunch recipe is a good one for breakfast for dinner.
Brunch for a Bunch
Ingredients:
1/2 lb. bulk pork sausage
3 frozen hash brown patties (I used 4)
1 1/2 cups grated Cheddar cheese
1 can green chilies, chopped
5 eggs, beaten
1 cup milk
Brown and drain sausage. In a 8 x 8 inch greased dish, layer starting with potatoes, then sausage, cheese, and chilies. Combine eggs and milk, stirring well. Pour over layers. Bake at 350 degress for 50 minutes. This recipe can easily be doubled!
Honeyed Chicken
Ingredients:
1/4 cup honey
1/4 cup mustard
1 tbsp. lemon juice
3 tbsp. butter
Chicken pieces
1/2 tsp salt (optional)
Combine honey, mustard, lemon juice, and salt. Melt butter in foil-lined pan. Place chicken skin side down. Baste wtih honey mix. Bake 1/2 hour (350 degrees). Turn, baste, bake 1/2 hour more; basting with remainder of mix.
Grilled Hamburgers with Sour cream and Herbs
Ingredients:
2 2/3 pounds ground beef
1/4 cup sour cream
1 tablespon minced fresh thyme or 1 tsp dried, crumbled
1 tablespoon minced fresh parsley
1 tsp minced fresh rosemary or 1/4 tsp dried, crumbled
3/4 tsp ground black pepper
8 hamburger buns, split
Combine first 6 ingredents thoroughly in medium bowl. Shape beef mixture into eight 1-inch thick patties. Cover and refrigerate at least 1 hour and up to 8 hours. Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes longer for medium-rare. Grill buns, inner sides down, during last 2 minutes if desired.
Sunday, July 1, 2012
Happy July! Sweet and Sour Chicken Thighs with Wilted Spinach, Farfalle with Sausage, Tomatoes, and Cream, Perfect Pork Burgers, Chicken Salad
July is one of my favorite months for a few reasons. My wonderful husband was born in the month of July, we were married during this month, my grandmother also celebrates her birthday, July is the one full month that teachers have off during the year, and the country celebrates its independence! I love it! (There have been plenty of unpleasant things that have happened in my lifetime during the month of July, but the good stuff totally outweighs the bad.)
I still have yet to make the fajitas and sausage burgers from this past week because of schedule changes, etc., but the corn dogs and the lo mein were huge hits at the Fletcher house! Ryan even made the comment that we probably really don't ever have to eat out since we can make most everything at home. Yay! :)
I hope you enjoy this week's recipes!
***Chicken thighs are fun to cook with and a nice change-up to the old standby of chicken breasts. I like it when my grocery store has the boneless, skinless chicken thighs on sale. I bought two cases. I'll use one for this recipe and cook the other case so I will have cooked chicken on hand. This recipe comes from a blog called The Cookbook Junkie.
Sweet and Sour Chicken Thighs with Wilted Spinach
Marinade:
1/4 cup rice wine vinegar
2 tbsp canola oil
2 tbsp granulated sugar
1 tbsp soy sauce
1 to 2 teaspoons hot chili garlic sauce
6 boneless, skinless chicken thighs
4 large handfuls baby spinach leaves
1. In a small bowl, mix the marinade ingredients together.
2. Place the thighs in a large resealable plastic bag. Pour in the marinade. Seal the bag tightly and turn it to distribute the marinade over the chicken. Place bag in a bowl and refrigerate 1-2 hours, turning the bag occasionally. (I might even marinate it overnight)
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade in a very large skillet and set aside. Grill the thighs over direct high heat until the meat is firm and juices run clear, 8-10 minutes. Turn once or twice.
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 minute. Add the spinach leaves and cook until the spinach is just wilted, 2-3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
***This next recipe is an old stand-by. Again, we love Italian sausage in our house and find multiple uses for it. This was one of the first recipes I made as a married woman and needless to say, the hubby loved it. The sauce has a nice kick to it and don't skip out on the cream. You can substitute milk for it, but the cream really does give the sauce a nice color and texture.
Farfalle with Sausage, Tomatoes, and Cream
2 tablespoons olive oil
1 pound Italian Sausage, casing removed
1/2 teaspoon dried crushed red peper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz. can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (I have used Parmesan and it's just as good)
Heat oil in a heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to love and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
***This next recipe is another burger to try. I'm holding to my word of trying a new burger every week!
Perfect Pork Burgers
5 slices bacon
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping
1. Pulse the bacon and garlic in a food processor until coarsely ground.
2. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bluging when grilled.
3. Preheat a grill to medium high. Season the patties wtih pepper. Grill, undisturbed, until marked on the bottom, 5-6minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
4. Serve the patties on the buns; top with coleslaw.
***One of my goals this week is to get the whole family to the pool after Ry Guy comes home from work. If we do this, we usually bring dinner with us since there really is no place to pick up a good meal on the way to the pool. Chicken salad would be a great meal to have after playing with the kids together!
Chicken Salad
8 ounces chopped cooked chicken
1/2 cup chopped celery
1/4 cup thinly sliced green onion
1/3 to 1/2 cup mayonnaise (could also try plain low-fat yogurt of Greek yogurt)
1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/2 teaspoon finely shredded lemon peel (optional)
Bread slices or salad greens
In a medium bowl, combine chicken, celery, and green onions. For dressing, in a small bowl stir together mayonnaise, basil, salt, and lemon peel. Pour dressing over chicken mixture and toss gently to coat. Cover and chill 1 to 4 hours. If desired, serve on bread or over salad greens.
I still have yet to make the fajitas and sausage burgers from this past week because of schedule changes, etc., but the corn dogs and the lo mein were huge hits at the Fletcher house! Ryan even made the comment that we probably really don't ever have to eat out since we can make most everything at home. Yay! :)
I hope you enjoy this week's recipes!
***Chicken thighs are fun to cook with and a nice change-up to the old standby of chicken breasts. I like it when my grocery store has the boneless, skinless chicken thighs on sale. I bought two cases. I'll use one for this recipe and cook the other case so I will have cooked chicken on hand. This recipe comes from a blog called The Cookbook Junkie.
Sweet and Sour Chicken Thighs with Wilted Spinach
Marinade:
1/4 cup rice wine vinegar
2 tbsp canola oil
2 tbsp granulated sugar
1 tbsp soy sauce
1 to 2 teaspoons hot chili garlic sauce
6 boneless, skinless chicken thighs
4 large handfuls baby spinach leaves
1. In a small bowl, mix the marinade ingredients together.
2. Place the thighs in a large resealable plastic bag. Pour in the marinade. Seal the bag tightly and turn it to distribute the marinade over the chicken. Place bag in a bowl and refrigerate 1-2 hours, turning the bag occasionally. (I might even marinate it overnight)
3. Remove the thighs from the bag, reserving the marinade. Pour the marinade in a very large skillet and set aside. Grill the thighs over direct high heat until the meat is firm and juices run clear, 8-10 minutes. Turn once or twice.
4. Meanwhile, bring the marinade to a boil over high heat and allow to boil for 1 minute. Add the spinach leaves and cook until the spinach is just wilted, 2-3 minutes, turning occasionally. Serve the warm spinach mixture under the chicken.
***This next recipe is an old stand-by. Again, we love Italian sausage in our house and find multiple uses for it. This was one of the first recipes I made as a married woman and needless to say, the hubby loved it. The sauce has a nice kick to it and don't skip out on the cream. You can substitute milk for it, but the cream really does give the sauce a nice color and texture.
Farfalle with Sausage, Tomatoes, and Cream
2 tablespoons olive oil
1 pound Italian Sausage, casing removed
1/2 teaspoon dried crushed red peper
1 cup chopped onion
3 garlic cloves, minced
1 28 oz. can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound farfalle (bow-tie pasta)
1/2 cup chopped fresh basil
Freshly grated Pecorino Romano cheese (I have used Parmesan and it's just as good)
Heat oil in a heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Saute until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; saute until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to love and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
***This next recipe is another burger to try. I'm holding to my word of trying a new burger every week!
Perfect Pork Burgers
5 slices bacon
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping
1. Pulse the bacon and garlic in a food processor until coarsely ground.
2. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bluging when grilled.
3. Preheat a grill to medium high. Season the patties wtih pepper. Grill, undisturbed, until marked on the bottom, 5-6minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
4. Serve the patties on the buns; top with coleslaw.
***One of my goals this week is to get the whole family to the pool after Ry Guy comes home from work. If we do this, we usually bring dinner with us since there really is no place to pick up a good meal on the way to the pool. Chicken salad would be a great meal to have after playing with the kids together!
Chicken Salad
8 ounces chopped cooked chicken
1/2 cup chopped celery
1/4 cup thinly sliced green onion
1/3 to 1/2 cup mayonnaise (could also try plain low-fat yogurt of Greek yogurt)
1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
1/4 teaspoon salt
1/2 teaspoon finely shredded lemon peel (optional)
Bread slices or salad greens
In a medium bowl, combine chicken, celery, and green onions. For dressing, in a small bowl stir together mayonnaise, basil, salt, and lemon peel. Pour dressing over chicken mixture and toss gently to coat. Cover and chill 1 to 4 hours. If desired, serve on bread or over salad greens.
Sunday, March 25, 2012
Finding time to cook
Dempsey is finally getting on a schedule, so I am hoping to find some time to cook. Here's the schedule I am using for him that we also used for Tessa.
6 a.m.: Wake him up and feed 5 oz. bottle
6-8: Keep him up by playing, talking to him, tummy time
8-10: nap
10: wake him up and feed 5 oz. bottle
10-12: Keep him up by playing, talking to him, tummy time
12-2: nap
2-4: Keep him up by playing, talking to him, tummy time
4-6: nap
6-8: Keep him up by playing, talking to him, tummy time, bathtime, books, prayers, bedtime at 8
8-10: bed to sleep
10: wake him up to give him one last bottle to help get thru the night
He will usually sleep until about 2 or 3 and we'll get up to give him another 5 oz. bottle.
So, you can see he eats every 4 hours and takes three 2 hour naps during the day. We are working towards this schedule and he's doing pretty well. We're trying to get him used to soothing himself as best he can and not putting him to sleep by holding him. This is easier said than done! But, we're getting there!
I'm hoping to use his 4-6 nap to get dinner ready. I will be trying to make the following meals: Oriental Chicken, Super Sloppy Joes, Sesame Orange Pork Chops, and Chicken Sausage Quesadillas.
Oriental Chicken: This recipe is adapted from Once a Month Cooking.
2 tbsp sweet butter
2 tbsp all purpose flour
1 cup chicken broth
1 cup water
1 tbsp soy sauce
1 tsp crushed garlic
1 cup cooked, diced chicken
1 tsp pepper
1 5-ounce can chow mein noodles
Melt butter in a medium saucepain over low heat. Add flour and stir over medium heat until bubbly. Add broth, water, soy sauce, garlic powder, chicken, and pepper; simmer for 5 minutes. Serve over chow mein noodles.
I would also like to serve egg rolls with this dinner. Maybe I'll find some that are already made to serve alongside.
Super Sloppy Joes With Deviled Potato Salad: Courtesy of Rachel Ray (Don't use that canned stuff! Make your own sloppy joes!)
1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
Sesame Orange Pork Chops: My awesome cousin, Heather Dixon, uses the site, Moms Who Think, to get a lot of crock pot recipes. I checked the site out and loved it! Here's a crock pot recipe to try.
Ingredients:
3 pounds pork chops
2 cups orange juice
1 Tablespoon brown sugar
2 cans mandarin oranges drained, (11 ounces each)
1 can pineapple tidbits drained, (8 ounces)
1 Tablespoon sesame seeds
Directions:
1. Place pork chops into the crock pot. In a small bowl, mix the brown sugar with the orange juice until well combined. Pour orange juice mixture evenly over chops.
2. Cook on low 6 to 8 hours.
3. About 30 minutes before serving add the oranges and pineapple, warm for 20 minutes.
4. Sprinkle sesame seeds evenly over each pork chop. Serve with rice or broccoli.
Chicken Sausage Quesadillas: Chicken Sausage is on sale this week at our grocery store and I have a coupon! This should be an easy weeknight meal.
Ingredients:
12 8 inch flour tortillas
1 pkg. Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 red bell pepper, chopped
3 green onions, chopped
3 cups colby jack cheese, shredded
Salsa
Place 3 tortillas on a large greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla. Place baking sheet on center rack in oven. Broil for 2 minutes on each side or until golden brown. Cut into wedges. Repeat with remaining ingredients. Serve with salsa.
6 a.m.: Wake him up and feed 5 oz. bottle
6-8: Keep him up by playing, talking to him, tummy time
8-10: nap
10: wake him up and feed 5 oz. bottle
10-12: Keep him up by playing, talking to him, tummy time
12-2: nap
2-4: Keep him up by playing, talking to him, tummy time
4-6: nap
6-8: Keep him up by playing, talking to him, tummy time, bathtime, books, prayers, bedtime at 8
8-10: bed to sleep
10: wake him up to give him one last bottle to help get thru the night
He will usually sleep until about 2 or 3 and we'll get up to give him another 5 oz. bottle.
So, you can see he eats every 4 hours and takes three 2 hour naps during the day. We are working towards this schedule and he's doing pretty well. We're trying to get him used to soothing himself as best he can and not putting him to sleep by holding him. This is easier said than done! But, we're getting there!
I'm hoping to use his 4-6 nap to get dinner ready. I will be trying to make the following meals: Oriental Chicken, Super Sloppy Joes, Sesame Orange Pork Chops, and Chicken Sausage Quesadillas.
Oriental Chicken: This recipe is adapted from Once a Month Cooking.
2 tbsp sweet butter
2 tbsp all purpose flour
1 cup chicken broth
1 cup water
1 tbsp soy sauce
1 tsp crushed garlic
1 cup cooked, diced chicken
1 tsp pepper
1 5-ounce can chow mein noodles
Melt butter in a medium saucepain over low heat. Add flour and stir over medium heat until bubbly. Add broth, water, soy sauce, garlic powder, chicken, and pepper; simmer for 5 minutes. Serve over chow mein noodles.
I would also like to serve egg rolls with this dinner. Maybe I'll find some that are already made to serve alongside.
Super Sloppy Joes With Deviled Potato Salad: Courtesy of Rachel Ray (Don't use that canned stuff! Make your own sloppy joes!)
Ingredients
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 1/4 pounds ground beef sirloin
- 1/4 cup brown sugar
- 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 4 crusty rolls, split, toasted, and lightly buttered
- Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
Deviled Potato Salad:
5 all-purpose potatoes, peeled and diced
Coarse salt1/4 onion
3 tablespoons prepared yellow mustard
1/2 cup mayonnaise, eyeball the amount
1 teaspoon sweet paprika
1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
Salt and freshly ground black pepper
2 scallions, thinly sliced, for garnish
Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them.
In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.
Sesame Orange Pork Chops: My awesome cousin, Heather Dixon, uses the site, Moms Who Think, to get a lot of crock pot recipes. I checked the site out and loved it! Here's a crock pot recipe to try.
Ingredients:
3 pounds pork chops
2 cups orange juice
1 Tablespoon brown sugar
2 cans mandarin oranges drained, (11 ounces each)
1 can pineapple tidbits drained, (8 ounces)
1 Tablespoon sesame seeds
Directions:
1. Place pork chops into the crock pot. In a small bowl, mix the brown sugar with the orange juice until well combined. Pour orange juice mixture evenly over chops.
2. Cook on low 6 to 8 hours.
3. About 30 minutes before serving add the oranges and pineapple, warm for 20 minutes.
4. Sprinkle sesame seeds evenly over each pork chop. Serve with rice or broccoli.
Chicken Sausage Quesadillas: Chicken Sausage is on sale this week at our grocery store and I have a coupon! This should be an easy weeknight meal.
Ingredients:
12 8 inch flour tortillas
1 pkg. Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 red bell pepper, chopped
3 green onions, chopped
3 cups colby jack cheese, shredded
Salsa
Place 3 tortillas on a large greased baking sheet. Sprinkle each with sausage, red pepper, green onion and cheese. Top each with a tortilla. Place baking sheet on center rack in oven. Broil for 2 minutes on each side or until golden brown. Cut into wedges. Repeat with remaining ingredients. Serve with salsa.
Saturday, March 3, 2012
We Survived...
Dempsey will be a month old on Tuesday. When you have a newborn and you make it through the first month, you wonder where the time has gone, but you also feel like it took an eternity to get there. True, all the phases with children go by so quickly, but sometimes when you are in them, they go by soooo slowly it seems.
It has been an eventful month. Tessa broke her collarbone the first weekend we were home with Dempsey. So we kept her home from preschool in order for her to heal for a week and a half. She want back to preschool only to come down with a fever that kept her home this past week. Needless to say, I have had to learn quickly how to be a parent of two while Ryan is at work. I do love my days with both of the kids. It's so nice to have Tessa at home because it makes me get up and get outside and it's so nice to have someone to talk to!
Dempsey is a good baby. I don't handle the newborn phase well, so I've been the one having the meltdowns, not him. I am learning to let go of some things and stop trying to be such a control freak. Hopefully we will be on somewhat of a routine in the next few weeks!
I have not had to cook at all these past few weeks thanks to my wonderful family, friends, and coworkers. We have had some yummy dinners brought to us! This week I am trying to get back on track with the cooking and trying figure out how to cook with two kids in tow. I will be attempting to make; No Peek Chicken with Rice, Sausage Dinner Hoagies, and Southwestern Meatball Chili.
**This recipe comes from the cookbook my Aunt Cathy gave me. This is a budget friendly and kid friendly meal with few ingredients!
No Peek Chicken With Rice
1 can cream of mushroom soup
2 cups milk
1 cup raw rice
1 cut up frying chicken
1 pkg dry onion soup mix
Put soup, milk, and rice in roaster and stir will. Place cut up chicken on top of rice. Cover with dry onion soup mix. Cover with lid or foil. Bake 2 hours at 300 without peeking.
**I get the magazine Better Homes and Gardens. I was happy to see some of the recipes in it this month used stuff I had in the freezer!
Sausage Dinner Hoagies
1 14 - 16 ounce package fully cooked refrigerated or frozen beef meatballs, thawed
1 16 ounce package Santa Fe medley frozen mixed vegetables (corn, black beans, and red peppers)
2 cups chopped fresh tomatoes and/or cherry tomatoes
1 1/2 cups water
1 tablespoon chili powder
3 tablespoons tomato paste
It has been an eventful month. Tessa broke her collarbone the first weekend we were home with Dempsey. So we kept her home from preschool in order for her to heal for a week and a half. She want back to preschool only to come down with a fever that kept her home this past week. Needless to say, I have had to learn quickly how to be a parent of two while Ryan is at work. I do love my days with both of the kids. It's so nice to have Tessa at home because it makes me get up and get outside and it's so nice to have someone to talk to!
Dempsey is a good baby. I don't handle the newborn phase well, so I've been the one having the meltdowns, not him. I am learning to let go of some things and stop trying to be such a control freak. Hopefully we will be on somewhat of a routine in the next few weeks!
I have not had to cook at all these past few weeks thanks to my wonderful family, friends, and coworkers. We have had some yummy dinners brought to us! This week I am trying to get back on track with the cooking and trying figure out how to cook with two kids in tow. I will be attempting to make; No Peek Chicken with Rice, Sausage Dinner Hoagies, and Southwestern Meatball Chili.
**This recipe comes from the cookbook my Aunt Cathy gave me. This is a budget friendly and kid friendly meal with few ingredients!
No Peek Chicken With Rice
1 can cream of mushroom soup
2 cups milk
1 cup raw rice
1 cut up frying chicken
1 pkg dry onion soup mix
Put soup, milk, and rice in roaster and stir will. Place cut up chicken on top of rice. Cover with dry onion soup mix. Cover with lid or foil. Bake 2 hours at 300 without peeking.
**I get the magazine Better Homes and Gardens. I was happy to see some of the recipes in it this month used stuff I had in the freezer!
Sausage Dinner Hoagies
Ingredients
- 4 6-inch thin-crust sandwich or hoagie rolls
- 3 tablespoons unsalted butter, melted
- 2 jalapeno peppers,* seeded and minced (about 2 Tbsp.)
- 1/4 teaspoon kosher salt
- 1/8 - 1/4 teaspoon cayenne pepper
- 1 lime, halved
- 1/2 cup mayonnaise
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage, fresh Italian sausage, or fresh Mexican-style chorizo**
- 1 cup finely shredded green cabbage
- Kosher salt
Directions
1. Preheat oven to 425 degrees F. Using a serrated knife, slice off top 1/4 inch of rolls. With fingers, remove most of the bread inside, making "boats" to hold sausage and dressing. (Reserve removed bread for another use, such as making bread crumbs.) Brush insides of rolls and undersides of tops with melted butter. Arrange on an ungreased baking sheet, cut sides up; set aside.
2. For flavored mayonnaise, in a small bowl mix together 4 tsp. of the jalapenos, a pinch of salt, and the cayenne pepper. Add juice from haf the lime. Whisk in mayonnaise; set aside.
3. In a 12-inch nonstick skillet heat olive oil over medium-high heat. Loosely pinch off 1 to 1-1/2 inches by 1/2 inch chunks of sausage (about 24 pieces). Cook in hot skillet in a single layer with space between for 10 to 12 minutes, until well-browned and cooked through, turning once to brown evenly.
4. While sausage is cooking, place buttered bread boats in oven for 5 to 8 minutes, until golden brown and crusty.
5. Meanwhile, in a medium bowl combine remaining minced jalapenos and shredded cabbage. Add a pinch of kosher salt and juice from remaining half lime; toss to combine. Spoon a generous tablespoonful of flavored mayonnaise in the bottom of each boat. Divide browned sausage, hot from skillet, among boats. Top with shredded cabbage. Generously spread cut sides of roll tops with remaining mayonnaise. Place on sandwiches. Serve immediately.
From the Test Kitchen
- Note * When working with fresh chiles, wear rubber or disposable plastic gloves or cover your hands with small plastic bags.
- Note ** In some areas, these varieties are sold as links. If so, remove from casing before cooking.
Nutrition Facts
Southwestern Meatball Chili- Servings Per Recipe 4,
- Calories 950,
- Protein (gm) 24,
- Carbohydrate (gm) 54,
- Fat, total (gm) 71
1 14 - 16 ounce package fully cooked refrigerated or frozen beef meatballs, thawed
Sliced jalapeno peppers, chopped cherry tomatoes, and/or fresh cilantro (optional)
Directions
1. In a Dutch oven combine thawed meatballs and vegetables, fresh tomatoes, water, chili powder, and tomato paste. Cook, covered, over medium-low heat for 20 minutes, stirring occasionally.
2. Ladle chili into bowls. Top with jalapeno peppers, cherry tomatoes, and/or cilantro.
From the Test Kitchen
- Tip Serving Suggestion:corn muffins
- Tip Change Up: Substitute turkey meatballs for the beef meatballs. Substitute a 16-oz. package of frozen carrots, peas, and green beans for the Santa Fe vegetables. Substitute 1 Tbsp. Italian seasoning for the chili powder.
Nutrition Facts (Southwestern Meatball Chili)
- Servings Per Recipe 4,
- Calories 386,
- Protein (gm) 20,
- Carbohydrate (gm) 25,
- Fat, total (gm) 24,
Sunday, January 29, 2012
The Waiting Game
And another week has passed. And no baby. It's ok! The house got cleaned and I think the husband did more nesting than I did. Most of the lesson plans are done for this week and next. My last day of work will be this Tuesday if the little guy hasn't shown up by then. I really should be working on grad school homework, but am planning melas instead. Anyways, if we're home I will be making the following recipes: Southwestern Chicken Soup, Creamy Beef Spinach over noodles, and Sloppy Joe and Macaroni Casserole. Most of these recipes can be frozen or made ahead.
The weather has not been cold in any way, shape, or form. However, I still love trying to have soup at least one night a week. I came across this recipe and it sounded very simple and yummy!
Southwestern Chicken Soup adapted from Once a Month Cooking
1 12 ounce jar salsa verde
3 cups cooked, diced chicken
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty salsa into a large saucepan, cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
You can freeze this ahead of time. When thawed heat to boiling, then reduce heat and simmer 15 minutes. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips.
***I need to utilize my crock pot as much as possible, just in case we end up heading to the hospital unexpectedly. This recipe will definitely come in handy this week!
Creamy Beef and Spinach Over Noodles adapted from Southern Living Annual Recipes
1 lb. ground chuck
1 medium onion, chopped
1 (8oz) package, sliced fresh mushrooms
1 (10oz) package frozen chopped spinach, thawed
1 (14 oz.) can low-sodium, fat free beef broth
1 can cream of mushroom soup
1 (8oz) container sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 (8oz) block Monterey Jack cheese with peppers, shredded
hot cooked egg noodles
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain.
Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl. Spooin into a lightly greased 4 qt. slow cooker. Cover and cook on low 4 hours. Serve over egg noodles.
***I was watching Rachael Ray's show Week in a Day and she made this sloppy joe casserole that you can make ahead. It has simple ingredients and is simple to put together.
Sloppy Joe and Macaroni Casserole
3 tbsp. dark brown sugar
3 tbsp red wine vinegar
3 tbsp Worcestshire sauce
one 15 ounce can tomato sauce
2 tbsp extra virgin olive oil
1 1/2 pounds ground beef
salt and ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow cheddar
The weather has not been cold in any way, shape, or form. However, I still love trying to have soup at least one night a week. I came across this recipe and it sounded very simple and yummy!
Southwestern Chicken Soup adapted from Once a Month Cooking
1 12 ounce jar salsa verde
3 cups cooked, diced chicken
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
1/2 cup sour cream
tortilla chips
Empty salsa into a large saucepan, cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
You can freeze this ahead of time. When thawed heat to boiling, then reduce heat and simmer 15 minutes. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips.
***I need to utilize my crock pot as much as possible, just in case we end up heading to the hospital unexpectedly. This recipe will definitely come in handy this week!
Creamy Beef and Spinach Over Noodles adapted from Southern Living Annual Recipes
1 lb. ground chuck
1 medium onion, chopped
1 (8oz) package, sliced fresh mushrooms
1 (10oz) package frozen chopped spinach, thawed
1 (14 oz.) can low-sodium, fat free beef broth
1 can cream of mushroom soup
1 (8oz) container sour cream
1/2 tsp. salt
1/4 tsp. pepper
1 (8oz) block Monterey Jack cheese with peppers, shredded
hot cooked egg noodles
Cook first 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink; drain.
Drain spinach well, pressing between paper towels. Combine beef mixture, spinach, broth, and next 5 ingredients in a large bowl. Spooin into a lightly greased 4 qt. slow cooker. Cover and cook on low 4 hours. Serve over egg noodles.
***I was watching Rachael Ray's show Week in a Day and she made this sloppy joe casserole that you can make ahead. It has simple ingredients and is simple to put together.
Sloppy Joe and Macaroni Casserole
3 tbsp. dark brown sugar
3 tbsp red wine vinegar
3 tbsp Worcestshire sauce
one 15 ounce can tomato sauce
2 tbsp extra virgin olive oil
1 1/2 pounds ground beef
salt and ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow cheddar
Directions
Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned.
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned.
Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.
Saturday, January 21, 2012
Oh Baby, Baby...Totally Freaking Out
I am 38 weeks pregnant. The doctor told us Baby Dempsey Boy (this is what Tessa calls him) is making progress and should make his debut sometime soon! With that news, I promptly went home and freaked out. I could not sleep because I was thinking too much about all the things I still had to do. So, I was up at 3:30 finishing my report cards to turn into my principal. Looking at recipes to plan the week's meals is just what I need. It calms me.
The blog hasn't been updated in a while. Preparing for baby boy has been consuming my life. My sis-in-law threw me a shower last weekend. It was a Dinners and Diapers shower. It was an awesome idea! We pretty much have everything we need for baby, so people brought dinners that were easy to freeze and diapers! So fun! Our freezer is so well stocked now. It hasn't been this full since before we lost power during the hurricane over the summer. And yesterday, my 2nd graders and their families threw me a "surprise" baby shower complete with cake and gift cards. Those 7 and 8 year olds were so pleased with themselves. I can't wait to be on maternity leave with my Tessa and Dempsey, but those 21 little people become my babies when I am at work and I will miss them! We are so blessed by the people in our lives.
I'm still planning meals for the week even though I have no idea what's in store. I'm going to TRY to make the following three recipes: Parmesan Chicken, Baked Spaghetti, and Roast Beef sandwiches.
You can never have enough chicken recipes. Chicken is such a staple in our house. We make it at least once a week. I got this recipe off of epicurious.com
Parmesan Chicken
The blog hasn't been updated in a while. Preparing for baby boy has been consuming my life. My sis-in-law threw me a shower last weekend. It was a Dinners and Diapers shower. It was an awesome idea! We pretty much have everything we need for baby, so people brought dinners that were easy to freeze and diapers! So fun! Our freezer is so well stocked now. It hasn't been this full since before we lost power during the hurricane over the summer. And yesterday, my 2nd graders and their families threw me a "surprise" baby shower complete with cake and gift cards. Those 7 and 8 year olds were so pleased with themselves. I can't wait to be on maternity leave with my Tessa and Dempsey, but those 21 little people become my babies when I am at work and I will miss them! We are so blessed by the people in our lives.
I'm still planning meals for the week even though I have no idea what's in store. I'm going to TRY to make the following three recipes: Parmesan Chicken, Baked Spaghetti, and Roast Beef sandwiches.
You can never have enough chicken recipes. Chicken is such a staple in our house. We make it at least once a week. I got this recipe off of epicurious.com
Parmesan Chicken
Sunday, January 8, 2012
Food Brings Families Together
I have my usual routine on Sundays. The paper gets delivered and I pull out the Wedding Celebrations section (to see if I know anyone), Flair (to laugh at my horoscope and read Miss Manners and Dear Abby), the coupon inserts (gotta save money), and Parade magazine. I read this every Sunday and they usually have a recipe from some celebrity in the very back. Today, it was Buddy Valastro, from Cake Boss on TLC. I love this show and its Italian family. It's dysfunctional, but so loving and they always have great food! Even though his family works together everyday at the bakery, they get together every Sunday to have Sunday dinner. In his short article, he says, "Nothing brings families together like food." (No, I am not using his recipe this week, but I am hanging onto it for the future.) The quote he said reminded me of my mom. She once said that she loves cooking for her family because of the memories the meal provides. She said she likes making a meal that people remember because of the event that was happening around that time. It's so true! For instance, I remember the last meal I ate at home before I got married. She made a quiche, muffins, and her chicken ramen noodle salad. I'll have to post these recipes at a later date because quiche has to be one of my all time favorite foods and the chicken ramen noodle salad is awesome.
Our little family sits down to dinner together every night and we treasure this time together. My husband's family and my family also had the routine of eating dinner together at night, so we both feel it's important to continue this. I have to agree with Buddy Valastro. Food definitely brings families together.
As I am now 36 weeks preggo, I do not want to miss out on family dinners together, but they have to be EASY at this point. I am tapping into my freezer collection of food (homemade soup) for one of our dinners this week and Ryan has requested (SURPRISE!) pizza! He will be trying to make this for the first time on his day off on Friday. Can't wait! I will be making the following recipes this week: Chicken Pouqui and Big and Juicy Burgers.
***This recipe includes stuff I already have on hand and is easy on the budget. I found this on epicurious.com. I'll probably serve it with steamed veggies, and rice.
Chicken Pouqui
Our little family sits down to dinner together every night and we treasure this time together. My husband's family and my family also had the routine of eating dinner together at night, so we both feel it's important to continue this. I have to agree with Buddy Valastro. Food definitely brings families together.
As I am now 36 weeks preggo, I do not want to miss out on family dinners together, but they have to be EASY at this point. I am tapping into my freezer collection of food (homemade soup) for one of our dinners this week and Ryan has requested (SURPRISE!) pizza! He will be trying to make this for the first time on his day off on Friday. Can't wait! I will be making the following recipes this week: Chicken Pouqui and Big and Juicy Burgers.
***This recipe includes stuff I already have on hand and is easy on the budget. I found this on epicurious.com. I'll probably serve it with steamed veggies, and rice.
Chicken Pouqui
Sunday, January 1, 2012
Goodbye 2011! Hello 2012!
Whenever New Year's comes around, I think of my dad. He is all about "wiping the slate clean and starting fresh." He loves taking out last year's resolutions and seeing how we all did. We used to even have competitions and keep score as to who kept the most resolutions. Ryan and I now do our own resolutions. We make some as a couple and family and then write down some personal ones of our own.
2011 was an eventful year. We found out we were pregnant on Memorial Day weekend. We went on an awesome vacation with my family to the beach for the first time in a looooong time, and I went back to teaching at a school I have always loved when they finally had a position open up. In 2011, we saw two of our family member's diagnosed with cancer-not cool. My dad spent 7 weeks undergoing radiation and we just got good news before the New Year that he is healing well and his scans are looking good. He is an awesome example of having a good attitude and determination throughout his ordeal. We're really proud of him.
So, here's to 2012. I'm hoping for a healthy year for everyone in the family! We will finally get to meet our little guy sometime in the next few weeks and I will graduate from grad. school in May. Hopefully, these fun events just mean there are more to come.
New Year's also means the end of winter break. It's back to work this week, so I need to be really organized when it comes to our dinners! I am going to try the following recipes this week: Sardinian spaghetti, Chicken Chili Stew, and Pork Chops with Mustard Sauce.
I came across the Sardinian spaghetti recipe while searching for New Year's meals to make on Food Network. I always read the reviews when looking at a recipe on this site and they all were raving about this recipe. I might make some extra sauce to have frozen and then keep this on hand for anyone who may need a meal due to current surgeries or babies! The recipe calls for saffron threads, but I think I may just use saffron.
****Sardinian Spagheti****
Cook Time: 40 min Level: Easy
Serves: 6 servings
Remove and discard the bay leaves.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.
I have an amazing mom who made me a cookbook last year with family recipes in it. I love it and use it often! I also have a close relationship with my aunt who did the same thing this year! She gave us a binder with recipes she uses and that have been favorites in her household. I have always wanted to try her chicken chili stew. She actually got this recipe from a friend of hers who is the mom of a friend of mine from college. Small world!
***Chicken Chili Stew***
6-8 boneless chicken breasts
4 cloves garlic minced
3 medium onions diced
2 T olive oil
6 15 oz. cans chicken broth
6 15 oz. cans Great Northern bans, rinsed and drained
1/2 t. cayenne pepper
2 10 oz. cans Rotel diced tomatoes and green chilies
4 t cumin
1 t oregano
salt and pepper to taste
Saute onions and garlic in olive oil in an 8 qt. pan. Add chicken broth and chicken breasts. Bring to boil and cook. Remove when done and set aside to cool. When cool, shred chicken. Add remaining ingredients plus the shredded chicken. Keep on medium heat for about an hour until the soup thickens and serve. Yield 10-12 servings . Add grated cheese as a garnish.
When we first got married, I didn't have a whole lot of experience cooking my own meals, let alone figuring out what to have for dinner. I frequented the website epicurious.com A LOT to figure out what to cook. I came across this pork chop recipe and have made it many times. The sauce makes the dish. I never knew pork chops paired so well with dijon mustard, but it does! So yummy!
***Pork Chops with Mustard Sauce***
4 pork chops
3/4 teaspoon salt
1/2 teaspoon pepper
2 T vegetable oil
1/4 cup finely chopped shallots
2 T unsalted butter
1/2 cup reduced sodium chicken broth
1/4 cup country style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325 degreesF.
Heat a dry 12 inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes.
Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustartd and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
Happy New Year and Happy Eating!
2011 was an eventful year. We found out we were pregnant on Memorial Day weekend. We went on an awesome vacation with my family to the beach for the first time in a looooong time, and I went back to teaching at a school I have always loved when they finally had a position open up. In 2011, we saw two of our family member's diagnosed with cancer-not cool. My dad spent 7 weeks undergoing radiation and we just got good news before the New Year that he is healing well and his scans are looking good. He is an awesome example of having a good attitude and determination throughout his ordeal. We're really proud of him.
So, here's to 2012. I'm hoping for a healthy year for everyone in the family! We will finally get to meet our little guy sometime in the next few weeks and I will graduate from grad. school in May. Hopefully, these fun events just mean there are more to come.
New Year's also means the end of winter break. It's back to work this week, so I need to be really organized when it comes to our dinners! I am going to try the following recipes this week: Sardinian spaghetti, Chicken Chili Stew, and Pork Chops with Mustard Sauce.
I came across the Sardinian spaghetti recipe while searching for New Year's meals to make on Food Network. I always read the reviews when looking at a recipe on this site and they all were raving about this recipe. I might make some extra sauce to have frozen and then keep this on hand for anyone who may need a meal due to current surgeries or babies! The recipe calls for saffron threads, but I think I may just use saffron.
****Sardinian Spagheti****
- Prep Time:
- 30 min
Serves: 6 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 pounds sweet Italian fennel sausage, cut into 1-inch pieces
- 2 28-ounce cans whole peeled tomatoes, drained, seeded and halved, with 1/2 cup juice reserved
- 2 cloves garlic, sliced
- 2 bay leaves
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon saffron threads
- 1/4 cup chopped fresh parsley
- 1 1/2 cups fresh basil leaves, torn
- Kosher salt
- 3/4 pound spaghetti
- 1 cup shredded pecorino cheese
Directions
Heat the oil in a large heavy skillet over medium heat. Add the sausage and cook, stirring occasionally, until brown, about 7 minutes. Push to one side of the skillet and increase the heat to high. Add the tomatoes, stirring to break them up a bit, and cook until the edges brown and the oil turns red, about 6 minutes. Stir the sausage and tomatoes together.
Add the garlic, bay leaves, fennel seeds and red pepper flakes to the skillet, then scatter the saffron over the mixture. Cook, stirring, about 2 minutes. Add the parsley, 1 cup basil and 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, about 15 minutes.Remove and discard the bay leaves.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving 1/2 cup pasta water. Add the spaghetti, cooking liquid and reserved tomato juice to the sausage sauce and toss, about 3 minutes. Top with the pecorino and the remaining 1/2 cup basil.
I have an amazing mom who made me a cookbook last year with family recipes in it. I love it and use it often! I also have a close relationship with my aunt who did the same thing this year! She gave us a binder with recipes she uses and that have been favorites in her household. I have always wanted to try her chicken chili stew. She actually got this recipe from a friend of hers who is the mom of a friend of mine from college. Small world!
***Chicken Chili Stew***
6-8 boneless chicken breasts
4 cloves garlic minced
3 medium onions diced
2 T olive oil
6 15 oz. cans chicken broth
6 15 oz. cans Great Northern bans, rinsed and drained
1/2 t. cayenne pepper
2 10 oz. cans Rotel diced tomatoes and green chilies
4 t cumin
1 t oregano
salt and pepper to taste
Saute onions and garlic in olive oil in an 8 qt. pan. Add chicken broth and chicken breasts. Bring to boil and cook. Remove when done and set aside to cool. When cool, shred chicken. Add remaining ingredients plus the shredded chicken. Keep on medium heat for about an hour until the soup thickens and serve. Yield 10-12 servings . Add grated cheese as a garnish.
When we first got married, I didn't have a whole lot of experience cooking my own meals, let alone figuring out what to have for dinner. I frequented the website epicurious.com A LOT to figure out what to cook. I came across this pork chop recipe and have made it many times. The sauce makes the dish. I never knew pork chops paired so well with dijon mustard, but it does! So yummy!
***Pork Chops with Mustard Sauce***
4 pork chops
3/4 teaspoon salt
1/2 teaspoon pepper
2 T vegetable oil
1/4 cup finely chopped shallots
2 T unsalted butter
1/2 cup reduced sodium chicken broth
1/4 cup country style Dijon mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325 degreesF.
Heat a dry 12 inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes.
Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustartd and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
Happy New Year and Happy Eating!
Monday, December 19, 2011
Foodie Memories
You should see our family photos. Most of them were taken while we were all sitting around a table of food my mom had prepared. One of my favorite dishes she made was a chicken enchilada casserole. My sis and I would request it in high school and when we would come home from college. My mom made it once when we were having our high school girls' soccer team over for a spirit dinner at our house. I remember she made two casseroles: one that was spicy and one that was mild. There was none left at the end of the night. And then of course, she threw in a peanut butter ice cream pie using homemade peanut butter ice cream. Yummmm...Anyways, that's beside the point. The girls raved about the casserole and requested that she make it again for one of our soccer spirit nights we were doing at school. All of the parents were bringing a dish to share, and they wanted her to bring her chicken enchilada casserole. Needless to say, I thought it would be fun to make it this week. I'm planning on having an easy week of cooking because it's the first week of break, but I wanted to share this recipe. I found it online at food.com and it seems pretty close to what my mom used to make.
FYI: This isn't the healthiest of recipes, so be sure to serve it with a light salad on the side.
Chicken Enchilada Casserole
Ingredients:
3-4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced green chilies (8oz.)
1 package cheddar cheese, grated
1 small onion, diced
oregano
1 tbsp garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream
Directions:
Place chicken in large saucepan and cover with water. Sprinkle in a handful of oregano, add garlic powder and salt. Boil about 20 minutes and shred from bones. Save broth.
Mix soups, sour cream, and chiles in a large pan. Add only enough broth to slightly thin. Re-season as needed. Simmer on low 15 minutes. Add chicken and diced onion.
In 11 x 9 inch casserole dish, arrange 6 tortillas, spoon in 1/2 the sauce, sprinkle 1/2 the cheese. Repeat-tortillas, sauce, and cheese.
Bake in 350 degree oven for 20 minutes.
Nutrition info: Calories 674.6, sodium 1924.2mg, carbs, 35.1 g, protein 33.9g, fat 45 g, cholesterol 141.3 mg.
FYI: This isn't the healthiest of recipes, so be sure to serve it with a light salad on the side.
Chicken Enchilada Casserole
Ingredients:
3-4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced green chilies (8oz.)
1 package cheddar cheese, grated
1 small onion, diced
oregano
1 tbsp garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream
Directions:
Place chicken in large saucepan and cover with water. Sprinkle in a handful of oregano, add garlic powder and salt. Boil about 20 minutes and shred from bones. Save broth.
Mix soups, sour cream, and chiles in a large pan. Add only enough broth to slightly thin. Re-season as needed. Simmer on low 15 minutes. Add chicken and diced onion.
In 11 x 9 inch casserole dish, arrange 6 tortillas, spoon in 1/2 the sauce, sprinkle 1/2 the cheese. Repeat-tortillas, sauce, and cheese.
Bake in 350 degree oven for 20 minutes.
Nutrition info: Calories 674.6, sodium 1924.2mg, carbs, 35.1 g, protein 33.9g, fat 45 g, cholesterol 141.3 mg.
Saturday, December 3, 2011
Happy December!
Yeah, it's been crazy. I never got back on to post Thanksgiving recipes. I may just have to wait to post some good holiday cooking this month instead! On another note, my Food Network magazine arrived! I LOVE this magazine. It is one of the best food magazines money can buy. I got it for my mom last year on her birthday and she has loved her subscription, too. It is money well spent! I am going to try some of the recipes from it this month.
Anyways, my hubby has been a fishing machine. He and his dad love to go fishing for rockfish this time of year. We have lots of fish in the freezer, so I've been looking up ways to cook it other than frying it. My husband is a huge fan of a good 'ol fish fry. I'll eat it fried, but not every time. Needless to say, you'll see rockfish on the menu this week.
Some recipes we are going to try this week are:
So-Quick Seafood Chowder (thanks to Robin Rodgers), Taco Pie, Chicken and Broccoli Stir-Fry, Swiss Mushroom Burgers
1. So-Quick Seafood Chowder: I got this recipe from a former co-worker of mine. We would celebrate the end of the nine weeks by bringing in different soups. This was the soup she brought in.
Ingredients:
12 oz. orange roughy (I am going to use our rockfish or you can use any mild white fish) fillets, cut into chunks
1/2 (28 oz.) pkg. frozen hash browns with onions and peppers
1 cup water
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can cream of potato soup
1/4 cup Hormel Real Bacon pieces
1/4 tsp. salt
1/4 tsp. pepper
Preparation: Bring hash browns and water to a boil in a large saucepan. Reduce heat, cover, simmer for 5 minutes or until tender. Stir in evaporated milk, soup, bacon, salt and pepper. Return to a boil. Add fish, cover, reduce heat and simmer for 5 minutes, or until fish flakes easily. Serve immediately. Makes 2 quarts.
2. Taco Pie: This comes from this month's Food Network Magazine. We'll do a Mexican dish every week or so in our house. I like that this changes it up a bit and isn't the tried and true taco kit!
3 tbsp. vegetable oil
8 corn tortillas, halved
1 small onion, chopped
2 cloves garlic, minced
Pinch of cayenne pepper
3/4 pound ground pork
Kosher salt
1 15-ounce can crushed tomatoes
2 4.25 ounce cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded mozzarella (reduced sodium)
1. Preheat the oven to 400 degrees. Heat the vegetable oil in a large skille over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain.
2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Season with salt. Remove from the heat and stir in the cilantro.
3. Arrange half of the tortillas in the bottom of a 9 to 10 inch pie plate. Top with half of the meat mixture, then half of hte cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake utnil the cheese melts, about 10 minutes.
Per serving:Calories 590; Fat 36 g; Cholesterol 76 mg; Sodium 723 mg; Carbs 41 g; Fiber 6 g; Protein 29 g
3. Chicken and Broccoli Stir-Fry: I made this recipe from Food Network one night because I didn't want to get take out from a Chinese restaurant. And oh my, we loved it! It's well worth the ingredients and prep to get it done. So delish!
Anyways, my hubby has been a fishing machine. He and his dad love to go fishing for rockfish this time of year. We have lots of fish in the freezer, so I've been looking up ways to cook it other than frying it. My husband is a huge fan of a good 'ol fish fry. I'll eat it fried, but not every time. Needless to say, you'll see rockfish on the menu this week.
Some recipes we are going to try this week are:
So-Quick Seafood Chowder (thanks to Robin Rodgers), Taco Pie, Chicken and Broccoli Stir-Fry, Swiss Mushroom Burgers
1. So-Quick Seafood Chowder: I got this recipe from a former co-worker of mine. We would celebrate the end of the nine weeks by bringing in different soups. This was the soup she brought in.
Ingredients:
12 oz. orange roughy (I am going to use our rockfish or you can use any mild white fish) fillets, cut into chunks
1/2 (28 oz.) pkg. frozen hash browns with onions and peppers
1 cup water
1 (12 oz.) can evaporated milk
1 (10 3/4 oz.) can cream of potato soup
1/4 cup Hormel Real Bacon pieces
1/4 tsp. salt
1/4 tsp. pepper
Preparation: Bring hash browns and water to a boil in a large saucepan. Reduce heat, cover, simmer for 5 minutes or until tender. Stir in evaporated milk, soup, bacon, salt and pepper. Return to a boil. Add fish, cover, reduce heat and simmer for 5 minutes, or until fish flakes easily. Serve immediately. Makes 2 quarts.
2. Taco Pie: This comes from this month's Food Network Magazine. We'll do a Mexican dish every week or so in our house. I like that this changes it up a bit and isn't the tried and true taco kit!
3 tbsp. vegetable oil
8 corn tortillas, halved
1 small onion, chopped
2 cloves garlic, minced
Pinch of cayenne pepper
3/4 pound ground pork
Kosher salt
1 15-ounce can crushed tomatoes
2 4.25 ounce cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro
1 cup shredded mozzarella (reduced sodium)
1. Preheat the oven to 400 degrees. Heat the vegetable oil in a large skille over medium-high heat. Add the tortillas and cook, flipping a few times, until golden, about 3 minutes. Remove with tongs and transfer to a paper towel-lined plate to drain.
2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the pork and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Season with salt. Remove from the heat and stir in the cilantro.
3. Arrange half of the tortillas in the bottom of a 9 to 10 inch pie plate. Top with half of the meat mixture, then half of hte cheese. Repeat with the remaining tortillas, meat and cheese. Cover loosely with foil and bake utnil the cheese melts, about 10 minutes.
Per serving:Calories 590; Fat 36 g; Cholesterol 76 mg; Sodium 723 mg; Carbs 41 g; Fiber 6 g; Protein 29 g
3. Chicken and Broccoli Stir-Fry: I made this recipe from Food Network one night because I didn't want to get take out from a Chinese restaurant. And oh my, we loved it! It's well worth the ingredients and prep to get it done. So delish!
Ingredients
1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons kosher salt and freshly ground black pepper
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil
5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)
Serving suggestion: rice
Directions
Toss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
Cook's Note: The garlic and ginger can be chopped together in a mini chopper to save time
4. Swiss Mushroom Burgers: This is another one from this month's Food Network Magazine. And I really am a mushroom person despite what a previous blog post said. I actually seem to crave them when I am pregnant.
Ingredients:
1 1/4 pounds ground beef
Salt and pepper
2 teaspoons extra-virgin olive oil, plus more for brushing
1 small red onion, halved and thinly sliced
1 8-ounce package sliced mixed mushrooms
1 tbsp Worcestshire sauce
1/4 cup ketchup
2 teaspoons dijon mustard
4 thin slices gruyere cheese (I'll probably just use Swiss)
4 buns, split and toasted
Lettuce
1. Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon peper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the broiler pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
2. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from heat. Combine the ketchup and mustard in a small bowl and set aside.
3. Top each patty with one quarter of the mushroom mixture and 1 slice hceese. Return to the broiler to melt the cheese, about 1 minute.
4. Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles
Per serving: Calories: 544; Fat 31 g; Cholesterol 110 mg; Sodium 1343 mg; Carbs 30 g; Fiber 2 g; Protein 38 g.
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