Okay, Alisha made this soup for her family the other night and it was a huge hit! It is the same soup Aunt Kathleen made at our chocolate dipping party, and I remember everyone loved it. This recipe comes from Simply So Good. Enjoy!
Ingredients:
2 Tablespoons olive oil
1 1/2 cups onions, chopped
2 tablespoons garlic, minced
3 corn tortillas (6-inch size), cut into 1-inch pieces
1 (10.5) ounce can diced tomatoes with green chilies
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne
2 cups cooked chicken or turkey, shredded or cubed
1 1/2 cups frozen corn kernels
1/2 cup heavy cream
1 cup Monterey Jack cheese, shredded
2 tablespoons lime juice
Salt and pepper
Black bean Salsa
Sour Cream
Tortilla strips
Preparation:
Heat oil in a large saucepan over medium-high; add onions and garlic, and saute 3 minutes. Stir in tortilla pieces and saute until they begin to soften. Add tomatoes, broth, and spices, and bring to a boil. Removed from heat; let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add Turkey, corn and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with salsa, sour cream and crispy tortilla strips.
Makes 8 cups. 267 calories per cup. Not including the salsa, sour cream or tortilla strips...Just so you know.
Thursday, December 29, 2011
Wednesday, December 28, 2011
Lasagna Roll Ups
I've been meaning to try this idea for months! I don't know why it's taken me so long to make this. You know how I love pasta and this dish didn't disappoint. I really enjoyed it. Recipes like this are great, it's a new way to serve a family classic. There's no risk in trying it, because you already like lasagna! Here's how I made it, but you can put in whatever ingredients you like. I don't like ricotta, but you could definitely make a ricotta filling for the roll ups, make it how you like it!
Ingredients:
1 lb. lean ground beef
1/2 onion, minced
2 cloves garlic, minced
12 lasagna noodles
1 jar pasta sauce
1 (14 oz.) can petite diced tomatoes
2 cups shredded mozzarella
garlic bread seasoning
salt
pepper
Preparation:
In a large skillet, brown the ground beef with the minced onion and garlic. Season with salt and pepper to taste. Once beef is cooked add diced tomatoes, pasta sauce, and 1 Tbsp. garlic bread seasoning. Let sauce simmer. Boil lasagna noodles, drain, and lay out noodles on a piece of parchment paper. Don't let the noodles touch or they'll stick together. In a 9x13" baking dish, add some sauce to cover the bottom. Using a slotted spoon, get some meat and spread on a lasagna noodle. Top with a little cheese and proceed to roll up lasagna noodle and filling. Place roll up in the baking dish. Repeat for remaining noodles. Once finished, top the roll ups with remaining sauce mixture and cheese. Sprinkle some garlic bread seasoning over the cheese. Bake at 375 for about 20 minutes, or until cheese on top is nice and melted. Enjoy!
My cheese is a bit over done. It was in the oven nearly 30 minutes so I adjusted the time in the recipe to 20 minutes.
Ingredients:
1 lb. lean ground beef
1/2 onion, minced
2 cloves garlic, minced
12 lasagna noodles
1 jar pasta sauce
1 (14 oz.) can petite diced tomatoes
2 cups shredded mozzarella
garlic bread seasoning
salt
pepper
Preparation:
In a large skillet, brown the ground beef with the minced onion and garlic. Season with salt and pepper to taste. Once beef is cooked add diced tomatoes, pasta sauce, and 1 Tbsp. garlic bread seasoning. Let sauce simmer. Boil lasagna noodles, drain, and lay out noodles on a piece of parchment paper. Don't let the noodles touch or they'll stick together. In a 9x13" baking dish, add some sauce to cover the bottom. Using a slotted spoon, get some meat and spread on a lasagna noodle. Top with a little cheese and proceed to roll up lasagna noodle and filling. Place roll up in the baking dish. Repeat for remaining noodles. Once finished, top the roll ups with remaining sauce mixture and cheese. Sprinkle some garlic bread seasoning over the cheese. Bake at 375 for about 20 minutes, or until cheese on top is nice and melted. Enjoy!
My cheese is a bit over done. It was in the oven nearly 30 minutes so I adjusted the time in the recipe to 20 minutes.
Tuesday, December 27, 2011
Baked Chicken Chimi-Ritos
My handsome husband loves Mexican food. He could eat it several times a week if I made it that often. We couldn't decide what kind of Mexican we wanted to make for dinner last night (curse not having my menu planned for the week!) so we combined a couple ideas. That's how we came up with chimi-ritos, half chimichanga, half burrito. They turned out really yummy, so filling, I couldn't even finish one, but so good! Nate is really happy to have leftovers for lunch today. Enjoy!
Ingredients:
2 chicken breasts, cooked and shredded*
4 large flour tortillas
refried beans
Mexican rice
shredded cheese
2 Tbsp. butter
2 Tbsp. oil
Preparation:
Heat tortillas to make them more pliable. Spoon some bean mixture onto tortillas and spread. Add some rice then chicken then cheese. Fold side of tortilla in and roll up. Melt butter and then combine with oil. Brush a small amount of butter/oil mixture onto a tin foil lined baking sheet. Place rolled chimi-ritos seam side down on prepared baking sheet. Brush tops with a bit of the butter/oil mixture. Bake at 450 degrees for 8 minutes. Flip chimi-ritos, brush with butter/oil mixture and bake another 8 minutes. Serve warm at top with salsa, sour cream, etc.
Nate wanted to try a new seasoning on our chicken. I'm so glad we did, it was amazing! Here's the rub he used. Then I baked the chicken at 400 degrees for about 30-33 minutes, then let rest for 10 or so minutes before shredding.
Ingredients:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper
Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and cook your chicken.
Linked up at Fantastical Sharing of Recipes and Chef in Training.
Ingredients:
2 chicken breasts, cooked and shredded*
4 large flour tortillas
refried beans
Mexican rice
shredded cheese
2 Tbsp. butter
2 Tbsp. oil
Preparation:
Heat tortillas to make them more pliable. Spoon some bean mixture onto tortillas and spread. Add some rice then chicken then cheese. Fold side of tortilla in and roll up. Melt butter and then combine with oil. Brush a small amount of butter/oil mixture onto a tin foil lined baking sheet. Place rolled chimi-ritos seam side down on prepared baking sheet. Brush tops with a bit of the butter/oil mixture. Bake at 450 degrees for 8 minutes. Flip chimi-ritos, brush with butter/oil mixture and bake another 8 minutes. Serve warm at top with salsa, sour cream, etc.
Nate wanted to try a new seasoning on our chicken. I'm so glad we did, it was amazing! Here's the rub he used. Then I baked the chicken at 400 degrees for about 30-33 minutes, then let rest for 10 or so minutes before shredding.
Ingredients:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper
Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and cook your chicken.
Linked up at Fantastical Sharing of Recipes and Chef in Training.
Nate's Favorite Holiday Treat - Dipped Cinnamon Sugar Pretzels
No holiday season would be complete without me making these pretzels for Nate. I've made them three times in the last two weeks. Nate wants them made for every party we go to, for neighbor gifts, I'm even making a batch tomorrow for Nate to take with him to work. I hope you enjoy this recipe as much as Nate does!
Ingredients:
1 bag tiny twist pretzels
1 package vanilla flavored almond bark (or you could use white chocolate)
1/4 cup white sugar
1 Tbsp. ground cinnamon
5 Tbsp. butter
Preparation:
Chop all the almond bark into small pieces. Melt about a third of the bark over a double boiler, stirring frequently. Once melted and smooth dip 1/2 the pretzel into the bark and then set on a wax paper lined baking sheet. Repeat until all the pretzels are finished, adding more almond bark to double boiler as needed, and continue to stir frequently. I usually get about 5 trays worth of pretzels from one bag. While pretzels are drying combine cinnamon and sugar and mix well. Place one tray worth of dipped pretzels into a gallon-sized ziploc bag. Pour in 1 Tbsp. melted butter and then sprinkle 2 tsp. of cinnamon sugar mix over pretzels. Close up bag and shake to evenly coat pretzels. Once coated pour pretzels out onto some wax paper, spread out and let cool/dry. Repeat with remaining trays of pretzels. I let my pretzels sit for about an hour and then they can be packaged and put away.
I should mention that if you are short on time you can simply go straight to the cinnamon sugar and butter coating. Let those dry and then drizzle the melted bark over the coated pretzels. Much quicker, but I think the original method looks better.
Ingredients:
1 bag tiny twist pretzels
1 package vanilla flavored almond bark (or you could use white chocolate)
1/4 cup white sugar
1 Tbsp. ground cinnamon
5 Tbsp. butter
Preparation:
Chop all the almond bark into small pieces. Melt about a third of the bark over a double boiler, stirring frequently. Once melted and smooth dip 1/2 the pretzel into the bark and then set on a wax paper lined baking sheet. Repeat until all the pretzels are finished, adding more almond bark to double boiler as needed, and continue to stir frequently. I usually get about 5 trays worth of pretzels from one bag. While pretzels are drying combine cinnamon and sugar and mix well. Place one tray worth of dipped pretzels into a gallon-sized ziploc bag. Pour in 1 Tbsp. melted butter and then sprinkle 2 tsp. of cinnamon sugar mix over pretzels. Close up bag and shake to evenly coat pretzels. Once coated pour pretzels out onto some wax paper, spread out and let cool/dry. Repeat with remaining trays of pretzels. I let my pretzels sit for about an hour and then they can be packaged and put away.
I should mention that if you are short on time you can simply go straight to the cinnamon sugar and butter coating. Let those dry and then drizzle the melted bark over the coated pretzels. Much quicker, but I think the original method looks better.
Monday, December 19, 2011
Slow Cooker Pork Roast and Vegetables
Okay, this recipe is a rarity. I never make a traditional pork roast. I usually do a Mexican seasoned pork roast that I can shred or a simple pork tenderloin. When I saw this recipe, it seemed too easy not to try. It is one of those great crock pot recipes where you just throw everything in and set it. I found this idea over at Mommy's Kitchen and adapted it for our tastes. It is really good, both Nate and I enjoyed it.
2 - 2 1/2 lb pork roast
1 (10 oz.) can cream of chicken soup (I also think cream of celery would be tasty)
2 packets pork gravy mix, {prepared according to packet directions}
3 carrots, cut
1 onion, quartered
4 potatoes, cut
1 bay leaf
1 tsp. italian seasoning
1/2 tsp. montreal steak seasoning
salt & pepper, to taste
1 Tbsp. olive oil
Add olive oil to a large frying pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, and potatoes to the bottom of the slow cooker and then place the roast on top. Pour cream of chicken soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.
2 - 2 1/2 lb pork roast
1 (10 oz.) can cream of chicken soup (I also think cream of celery would be tasty)
2 packets pork gravy mix, {prepared according to packet directions}
3 carrots, cut
1 onion, quartered
4 potatoes, cut
1 bay leaf
1 tsp. italian seasoning
1/2 tsp. montreal steak seasoning
salt & pepper, to taste
1 Tbsp. olive oil
Add olive oil to a large frying pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, and potatoes to the bottom of the slow cooker and then place the roast on top. Pour cream of chicken soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.
Wednesday, December 14, 2011
Double Stack Tostadas
We needed a variation on tacos. Nate really loves double decker tacos, so keeping that in mind we made these tostadas. I used ground beef, but these would also be super good with some shredded chicken or pork. It's a good recipe for using up leftover meat.
Ingredients:
1 lb. lean ground beef
1/2 green pepper, diced
1/4 yellow onion, diced
1 packet taco seasoning plus the water it requires
small flour tortillas, warmed
tostada shells, warmed
easy bean dip
pico de gallo
shredded lettuce
shredded cheddar cheese
sliced olives
sour cream
Preparation:
Brown cook the ground beef with the onion and green pepper. Once beef is cooked add the taco seasoning packet and the water it requires and cook per package directions.
We like our tortillas and tostadas warm, so we just pop them in the oven for a few minutes. To assemble top a flour tortilla with some of the bean dip, then top with a tostada, next add some ground beef. Once that's done add whatever toppings you like, I did lots of shredded lettuce, some pico de gallo, sliced olives, and shredded cheddar cheese. Make them just the way you like them and enjoy!
I linked this recipe over at Totally Tasty Tuesdays and Twisted Thursdays.
Ingredients:
1 lb. lean ground beef
1/2 green pepper, diced
1/4 yellow onion, diced
1 packet taco seasoning plus the water it requires
small flour tortillas, warmed
tostada shells, warmed
easy bean dip
pico de gallo
shredded lettuce
shredded cheddar cheese
sliced olives
sour cream
Preparation:
Brown cook the ground beef with the onion and green pepper. Once beef is cooked add the taco seasoning packet and the water it requires and cook per package directions.
We like our tortillas and tostadas warm, so we just pop them in the oven for a few minutes. To assemble top a flour tortilla with some of the bean dip, then top with a tostada, next add some ground beef. Once that's done add whatever toppings you like, I did lots of shredded lettuce, some pico de gallo, sliced olives, and shredded cheddar cheese. Make them just the way you like them and enjoy!
I linked this recipe over at Totally Tasty Tuesdays and Twisted Thursdays.
Sour Cream Potatoes aka Funeral Potatoes
One of the ladies that I visit teach is getting married tomorrow and I got a phone call last night that they need some funeral potatoes provided. Of course I'd love to help, just one problem. I've never made funeral potatoes before, and I can't remember ever having eaten them either! It's a good thing I have a mother-in-law. Lucky for me she just made these the other night and she totally came to the rescue and provided me with her recipe and she's letting me share it with you! Here is Katie's sour cream potatoes recipe-
6 russet potatoes, peeled (or 12 small red potatoes)
Boil in salted water until tender
While the potatoes are boiling:
Saute 1 chopped onion in a little olive oil
Then combine:
1-28 oz can cream of chicken soup (or 2 small cans)
1 cup sour cream
1 teaspoon seasoning salt
1 cup shredded cheddar cheese
shred the boiled potatoes and stir into the creamed mixture with the sauteed onions
Pour into greased casserole dish and sprinkle top with cheese or bread crumbs or smashed corn flakes.
Cook in 350 degree oven for about 30 minutes until bubbly and golden.
6 russet potatoes, peeled (or 12 small red potatoes)
Boil in salted water until tender
While the potatoes are boiling:
Saute 1 chopped onion in a little olive oil
Then combine:
1-28 oz can cream of chicken soup (or 2 small cans)
1 cup sour cream
1 teaspoon seasoning salt
1 cup shredded cheddar cheese
shred the boiled potatoes and stir into the creamed mixture with the sauteed onions
Pour into greased casserole dish and sprinkle top with cheese or bread crumbs or smashed corn flakes.
Cook in 350 degree oven for about 30 minutes until bubbly and golden.
Monday, December 12, 2011
Gingerbread Truffles
Nate's cute Aunt Kathleen had all the girls over last Friday for the annual chocolate dipping party. One of the treats I brought to dip was gingerbread truffles. I found the idea over at Sing For Your Supper, and I followed her instructions exactly.
Ingredients:
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup flour
1/2 cup boiling water
1 package almond bark or white candy coating
1 8-oz. block cream cheese, at room temperature
nutmeg, for garnish (I didn't garnish mine)
Preparation:
Mix together the butter and sugar, then add the egg and molassess, mixing well. In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture. Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
When cake is completely cooled, crumble into the bowl of a stand mixer (you could also use a hand mixer for this; even your hands!) and add in the cream cheese. Mix until the cake and cream cheese is totally combined. Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the almond bark in the microwave in 1 minute increments, stirring in between, until it is completely smooth. Dip the balls in one at a time (I use a toothpick for this) and coat with the almond bark. Set on a sheet of wax paper and sprinkle with nutmeg. Allow to harden completely. At this point you can serve immediately or freeze for later use.
Here are the links to the other two treats I made Oreo Truffles and Peanut Butter Balls.
Ingredients:
1/2 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
1 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup flour
1/2 cup boiling water
1 package almond bark or white candy coating
1 8-oz. block cream cheese, at room temperature
nutmeg, for garnish (I didn't garnish mine)
Preparation:
Mix together the butter and sugar, then add the egg and molassess, mixing well. In a separate bowl, combine the flour, spices, soda and salt, then add to wet mixture. Stir to combine, then add the boiling water and mix. Pour batter into a greased 9×13 pan and bake at 350 degrees for 25-35 minutes or until springy. Let cool completely.
When cake is completely cooled, crumble into the bowl of a stand mixer (you could also use a hand mixer for this; even your hands!) and add in the cream cheese. Mix until the cake and cream cheese is totally combined. Roll out into walnut-sized balls and place on a sheet pan lined with wax paper. Chill for 1 hour.
Melt the almond bark in the microwave in 1 minute increments, stirring in between, until it is completely smooth. Dip the balls in one at a time (I use a toothpick for this) and coat with the almond bark. Set on a sheet of wax paper and sprinkle with nutmeg. Allow to harden completely. At this point you can serve immediately or freeze for later use.
Here are the links to the other two treats I made Oreo Truffles and Peanut Butter Balls.
Weekly Menu
Okay, here's the deal. I LOVE menu planning. I seriously love it. It helps in so many ways. I am better about using up what food I've purchased, I spend less because I have a list and don't eat out as much, we eat healthier, I get to try new recipes, the list goes on and on. I think I've mentioned it before, but I try and have quite a bit of variety throughout the week and I try not to have the same type of cuisine or protein two nights in a row. Anyway, if you want some help menu planning call me, I'd love to help you out!
Sunday: Super Easy Chicken Drumsticks with Garlic Bread and Salad
Monday: Beef Tostadas* with Pico de Gallo and Fresh Fruit
Tuesday: Nate works late so I'll just make a sandwich or eat leftovers
Wednesday: Stephanie coming to dinner, Do It All Marinated Chicken with Roasted Potatoes* and Green Beans
Thursday: Lasagna Roll Ups* with Salad
Friday: Ward Christmas Party, bringing dessert for 20 people
Saturday: Date Night
The starred recipes are new ones that I am trying out this week. I've also linked the recipes that you can find on our blog here. Enjoy!
Sunday: Super Easy Chicken Drumsticks with Garlic Bread and Salad
Monday: Beef Tostadas* with Pico de Gallo and Fresh Fruit
Tuesday: Nate works late so I'll just make a sandwich or eat leftovers
Wednesday: Stephanie coming to dinner, Do It All Marinated Chicken with Roasted Potatoes* and Green Beans
Thursday: Lasagna Roll Ups* with Salad
Friday: Ward Christmas Party, bringing dessert for 20 people
Saturday: Date Night
The starred recipes are new ones that I am trying out this week. I've also linked the recipes that you can find on our blog here. Enjoy!
Thursday, December 8, 2011
Thin Crust Pizza
We have Nate's little sister Stephanie over for dinner once a week. She likes to look at my weekly menu and pick what night she wants to come and eat. When she saw barbecue chicken pizza on the menu she got so excited. She has told me every day this week that she was excited for dinner. Thankfully she really enjoyed tonight's dinner, I was starting to feel the pressure! I got the crust recipe from Chef in Training. I like that there is only one short rise time for the dough making it a super easy meal. It was so good, and it's Stephanie approved!
Ingredients:
2 cups warm water
1/2 Tbsp. yeast (I used Fleischmann's pizza yeast)
2 tsp. salt
2 1/2 cups flour
olive oil
Preparation:
Mix warm water and yeast, let sit 5 minutes. Add 1 1/4 cups flour and mix well in Kitchen Aid or with a dough hook, I used my Bosch. Add additional 1 1/4 cups flour and salt, knead. Let dough rest in a ball for 10 to 20 minutes. Spread a scant amount of olive oil on pizza pan, roll dough out very thin and place on greased pan. Also brush a small amount of oil on top of dough before adding sauce so that the sauce doesn't make the dough soggy. Top pizza with sauce and toppings and bake at 400 degrees for 15-18 minutes.
Nate's and Stephanie's portion was barbecue chicken pizza, you just replace the pizza sauce with barbecue sauce and top with mozzarella, green peppers, and onions. My portion was veggie pizza with normal sauce, I'm not a fan of barbecue.
Ingredients:
2 cups warm water
1/2 Tbsp. yeast (I used Fleischmann's pizza yeast)
2 tsp. salt
2 1/2 cups flour
olive oil
Preparation:
Mix warm water and yeast, let sit 5 minutes. Add 1 1/4 cups flour and mix well in Kitchen Aid or with a dough hook, I used my Bosch. Add additional 1 1/4 cups flour and salt, knead. Let dough rest in a ball for 10 to 20 minutes. Spread a scant amount of olive oil on pizza pan, roll dough out very thin and place on greased pan. Also brush a small amount of oil on top of dough before adding sauce so that the sauce doesn't make the dough soggy. Top pizza with sauce and toppings and bake at 400 degrees for 15-18 minutes.
Nate's and Stephanie's portion was barbecue chicken pizza, you just replace the pizza sauce with barbecue sauce and top with mozzarella, green peppers, and onions. My portion was veggie pizza with normal sauce, I'm not a fan of barbecue.
Sunday, December 4, 2011
Slow Cooker Italian Chicken
Even though we have church at 9 am and our afternoons are available, I really like to use my crock pot on Sundays. I like to be able to throw something in either in the morning or when we get home from church and just let it cook. It makes Sunday naps so relaxing when I don't have to stress about dinner when I get up. This recipe is one that I adapted for the slow cooker from an idea at Chef in Training. I halved this recipe for the two of us. I served this chicken with my garlic herb pasta.
Ingredients:
4 boneless, skinless chicken breasts
2 1/2 cups water
1/2 cup tomato paste
1/2 cup onion, chopped
2 tsp. paprika
2 bay leaves
1-2 Tbsp. garlic bread seasoning
seasoned salt, to taste
Preparation:
Add water, tomato paste, onion, paprika, garlic bread seasoning, and salt to crock pot and whisk well to combine. Add chicken and bay leaves. Cover and cook on low for 4-6 hours.
I linked this recipe to Totally Tasty Tuesdays.
Ingredients:
4 boneless, skinless chicken breasts
2 1/2 cups water
1/2 cup tomato paste
1/2 cup onion, chopped
2 tsp. paprika
2 bay leaves
1-2 Tbsp. garlic bread seasoning
seasoned salt, to taste
Preparation:
Add water, tomato paste, onion, paprika, garlic bread seasoning, and salt to crock pot and whisk well to combine. Add chicken and bay leaves. Cover and cook on low for 4-6 hours.
I linked this recipe to Totally Tasty Tuesdays.
Garlic Herb Pasta
Nate and I plan on serving an LDS mission together one day. I would really love to serve in Italy. The culture, the history, the food would all be amazing. I seriously love Italian food. I have finally converted Nate to liking pasta and this dish tonight was really good. This dish is flavorful enough to stand on it's own as a side dish, or you could top it with some parmesan cheese or a simple marinara sauce. Yum! We will definitely be making this again and again. I adapted this dish from an idea over at Armstrong Family Fare.
Ingredients:
8 oz. pasta, cooked and drained (I used thin spaghetti)
4 garlic cloves, minced
1/4 cup onion, finely diced
1/4 tsp. basil
1/4 tsp. oregano
2 Tbsp. butter
2 Tbsp. olive oil
seasoned salt, to taste
seasoned pepper, to taste
Parmesan cheese (optional)
Preparation:
Cook pasta per package instructions. While pasta is cooking place butter and olive oil into a pan, stir to mix together while butter is melting. Add chopped garlic, onion, basil, oregano, salt, and pepper. Cook until onions are transparent. Add cooked pasta and toss to combine. Serve topped with Parmesan cheese if desired.
Ingredients:
8 oz. pasta, cooked and drained (I used thin spaghetti)
4 garlic cloves, minced
1/4 cup onion, finely diced
1/4 tsp. basil
1/4 tsp. oregano
2 Tbsp. butter
2 Tbsp. olive oil
seasoned salt, to taste
seasoned pepper, to taste
Parmesan cheese (optional)
Preparation:
Cook pasta per package instructions. While pasta is cooking place butter and olive oil into a pan, stir to mix together while butter is melting. Add chopped garlic, onion, basil, oregano, salt, and pepper. Cook until onions are transparent. Add cooked pasta and toss to combine. Serve topped with Parmesan cheese if desired.
Wednesday, November 30, 2011
Do It All Marinade
I saw this idea over at Real Mom Kitchen and adapted the marinade to our tastes and to what ingredients I had on hand. It was so yummy on our chicken breasts. I also think it would taste fantastic on pork chops. Enjoy.
*my measurements were to marinate 2 chicken breasts, so you may need to double if you are cooking for more than two people
Ingredients:
1/2 cup olive oil
1/4 cup soy sauce (I always use low sodium)
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. lemon juice
1 Tbsp. yellow mustard (but I bet Dijon would be great too)
1/4 tsp. garlic salt
1/2 Tbsp. dry parsley flakes
1/4 tsp. seasoned pepper (or more depending on your tastes)
Preparation:
Combine all ingredients and whisk together. Pour marinade into gallon size ziploc bag. Add your two chicken breasts and make sure they get coated well. Put ziploc bag in a large dish and refrigerate. The dish helps prevents any leaks in the fridge. Marinate for 5 or so hours, turning chicken every so often so that it marinates evenly. Once finished marinating, cook chicken as desired.
*my measurements were to marinate 2 chicken breasts, so you may need to double if you are cooking for more than two people
Ingredients:
1/2 cup olive oil
1/4 cup soy sauce (I always use low sodium)
2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. lemon juice
1 Tbsp. yellow mustard (but I bet Dijon would be great too)
1/4 tsp. garlic salt
1/2 Tbsp. dry parsley flakes
1/4 tsp. seasoned pepper (or more depending on your tastes)
Preparation:
Combine all ingredients and whisk together. Pour marinade into gallon size ziploc bag. Add your two chicken breasts and make sure they get coated well. Put ziploc bag in a large dish and refrigerate. The dish helps prevents any leaks in the fridge. Marinate for 5 or so hours, turning chicken every so often so that it marinates evenly. Once finished marinating, cook chicken as desired.
Thursday, November 17, 2011
Cheesy Mexican Rice
I have finally found it! The perfect Mexican rice recipe. This is the only recipe I'll use from now on. It was amazing. We had another couple over for dinner last night and everyone had a second helping of rice. I LOVE when that happens! This recipe is adapted from one I saw over at Let's Dish. The rice has a tiny bit of heat to it, but I'm not a big fan or spice and it is mild enough for me. I am seriously so excited for leftovers!
Ingredients:
2 Tbsp. butter
1 1/2 cups long-grain rice (I use basmati rice)
1/2 cup chopped onion
1 chopped jalapeno (or you could do a 1/2 cup chopped green pepper)
1 clove garlic, minced
2 cups water
1 (14.5 oz.) can mild Rotel
1 tsp. chili powder
1 tsp. seasoned salt
1/3 - 1 cup shredded cheddar cheese (your preference)
Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Remove rice from heat, keeping the lid on, let rice stand for 5 or so minutes then fluff and stir in shredded cheese. Serve hot.
Ingredients:
2 Tbsp. butter
1 1/2 cups long-grain rice (I use basmati rice)
1/2 cup chopped onion
1 chopped jalapeno (or you could do a 1/2 cup chopped green pepper)
1 clove garlic, minced
2 cups water
1 (14.5 oz.) can mild Rotel
1 tsp. chili powder
1 tsp. seasoned salt
1/3 - 1 cup shredded cheddar cheese (your preference)
Directions
In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Remove rice from heat, keeping the lid on, let rice stand for 5 or so minutes then fluff and stir in shredded cheese. Serve hot.
Monday, November 14, 2011
Chicken and Vegetable Lo Mein
I really love Chinese food, I could eat it all the time. This recipe was just a few ideas I had to make something healthy and flavorful. Both Nate and I really enjoyed it and the leftovers were good too!
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, julienned
2 carrots, thinly sliced
1 green pepper, julienned
2-3 heads of broccoli, cut into bite-sized pieces
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup water
1/2 cup soy sauce (I always use low-sodium)
8 oz. Chinese noodles (or you could substitute spaghetti noodles)
olive oil
Preparation:
Mix water and cornstarch together in a small bowl, add brown sugar, ginger, chili powder, garlic powder, pepper, and soy sauce and set aside. In a large skillet heat 1-2 Tbsp. of olive oil and cook chicken. Once finished, remove chicken from the skillet and set aside. Add another 1-2 Tbsp. of olive oil and saute vegetables. Cook vegetables until tender but still have some bite to them. Pour some sauce into the skillet, you want enough to cover the bottom of the skillet, but you don't want to drown the vegetables and mix well. Boil noodles and remove them from pot a few minutes before they hit al dente. Saute vegetables in the sauce until the sauce starts to thicken. Add partially cooked noodles and stir well. Continue to saute until noodles are finished cooking and sauce has thickened. Serve hot!
I linked this recipe up to Totally Tasty Tuesdays.
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, julienned
2 carrots, thinly sliced
1 green pepper, julienned
2-3 heads of broccoli, cut into bite-sized pieces
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup water
1/2 cup soy sauce (I always use low-sodium)
8 oz. Chinese noodles (or you could substitute spaghetti noodles)
olive oil
Preparation:
Mix water and cornstarch together in a small bowl, add brown sugar, ginger, chili powder, garlic powder, pepper, and soy sauce and set aside. In a large skillet heat 1-2 Tbsp. of olive oil and cook chicken. Once finished, remove chicken from the skillet and set aside. Add another 1-2 Tbsp. of olive oil and saute vegetables. Cook vegetables until tender but still have some bite to them. Pour some sauce into the skillet, you want enough to cover the bottom of the skillet, but you don't want to drown the vegetables and mix well. Boil noodles and remove them from pot a few minutes before they hit al dente. Saute vegetables in the sauce until the sauce starts to thicken. Add partially cooked noodles and stir well. Continue to saute until noodles are finished cooking and sauce has thickened. Serve hot!
I linked this recipe up to Totally Tasty Tuesdays.
Wednesday, November 9, 2011
Baked Chicken and Rice
Oh man, talk about good comfort food for a cold night! This recipe is reasonably healthy and so so flavorful. We loved it. I'm so glad we have leftovers for lunch tomorrow. This is definitely a new family favorite of ours. I found this idea at Cooking with K.
Ingredients:
1 1/2 cups long grain rice
6 boneless chicken thighs or 4 boneless skinless breasts, rinsed and pat dry (I used the chicken breasts)
1/2-1 tsp. salt
1/2 tsp. cajun seasoning (optional)
1 15 oz. can chicken broth (I always use fat-free, low sodium broth)
1 15 oz. can vegetable broth
1 pkg. Knorr classic vegetable soup mix
Preparation:
Preheat oven to 350 degrees F. Spread rice in the bottom of 9 x 13 baking dish that has been lightly greased. Arrange chicken evenly only top of the rice; sprinkle with salt and cajun seasoning. Pour chicken broth over each piece of chicken. Sprinkle vegetable soup mix evenly over the the chicken. Pour chicken broth over each piece of chicken. Using and fork, separate the chicken to let the broths run evenly around the chicken. Cover and seal tightly with foil and bake for 1 1/2 hours. Once finished, let it stand for a few minutes before serving. Enjoy hot!
Ingredients:
1 1/2 cups long grain rice
6 boneless chicken thighs or 4 boneless skinless breasts, rinsed and pat dry (I used the chicken breasts)
1/2-1 tsp. salt
1/2 tsp. cajun seasoning (optional)
1 15 oz. can chicken broth (I always use fat-free, low sodium broth)
1 15 oz. can vegetable broth
1 pkg. Knorr classic vegetable soup mix
Preparation:
Preheat oven to 350 degrees F. Spread rice in the bottom of 9 x 13 baking dish that has been lightly greased. Arrange chicken evenly only top of the rice; sprinkle with salt and cajun seasoning. Pour chicken broth over each piece of chicken. Sprinkle vegetable soup mix evenly over the the chicken. Pour chicken broth over each piece of chicken. Using and fork, separate the chicken to let the broths run evenly around the chicken. Cover and seal tightly with foil and bake for 1 1/2 hours. Once finished, let it stand for a few minutes before serving. Enjoy hot!
Monday, November 7, 2011
Hamburger Soup
This recipe is similar to one my mom would make when we were growing up. It was a favorite of my little sister Kelley's. I hadn't thought about this soup in years until a week or so ago. I called my mom for the recipe and she told me she didn't have one. She told me the basic idea and this is what I came up with. Instead of potatoes you could add pasta, but it has to be wagon wheel pasta, that's my mom always used.
Ingredients:
4 cups beef broth
4 cups V8 juice
1 cup water
1 lb. lean ground beef
2 large potatoes, cut into bite sized pieces (or you can add wagon wheel pasta)
2 carrots, sliced into rounds
1 celery stalk, sliced
1/2 onion, finely diced
1 can cut green beans, drained
1 bay leaf
seasoning salt
seasoned pepper
Preparation:
Add beef broth, V8 juice, and water to pot and bring to boil. Add bay leaf, cut potatoes, carrots, and celery, reduce to simmer and cover, stirring occasionally. Brown and cook ground beef with diced onion, seasoning with salt and pepper. Drain any grease from beef mixture and add to soup. Continue to simmer until vegetables are fork tender. Then add drained green beans and any additional salt and pepper that the soup requires. Simmer until beans are warm and then serve.
I linked up this recipe over at Totally Tasty Tuesdays at Mandy's Recipe Box.
Ingredients:
4 cups beef broth
4 cups V8 juice
1 cup water
1 lb. lean ground beef
2 large potatoes, cut into bite sized pieces (or you can add wagon wheel pasta)
2 carrots, sliced into rounds
1 celery stalk, sliced
1/2 onion, finely diced
1 can cut green beans, drained
1 bay leaf
seasoning salt
seasoned pepper
Preparation:
Add beef broth, V8 juice, and water to pot and bring to boil. Add bay leaf, cut potatoes, carrots, and celery, reduce to simmer and cover, stirring occasionally. Brown and cook ground beef with diced onion, seasoning with salt and pepper. Drain any grease from beef mixture and add to soup. Continue to simmer until vegetables are fork tender. Then add drained green beans and any additional salt and pepper that the soup requires. Simmer until beans are warm and then serve.
I linked up this recipe over at Totally Tasty Tuesdays at Mandy's Recipe Box.
Shredded Cuban Pork
For Nate and Brandon's birthday dinner I made this shredded pork recipe. I slightly adapted this from my favorite recipe blog, Mel's Kitchen Cafe. I really enjoyed it, tons of flavor, but not hot. You could use this for salads, nachos, tacos, tostadas, etc. Enjoy!
Ingredients:
4-pound boneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
1 Tbsp. kosher salt
1 Tbsp. canola or vegetable oil
1 cup water
1 cup chicken broth or stock
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
2 bay leaves
3 large garlic cloves, minced
1 jalapeño, minced
1 onion, quartered
juice of 1 lime
Preparation:
Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.
Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, and lime juice and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
Remove the bay leaves and onion from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces and is thickened slightly, about 10 -15 minutes. Add pork and sauce back to crock pot, mixing well, and keep on warm until ready to serve.
Ingredients:
4-pound boneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
1 Tbsp. kosher salt
1 Tbsp. canola or vegetable oil
1 cup water
1 cup chicken broth or stock
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
2 bay leaves
3 large garlic cloves, minced
1 jalapeño, minced
1 onion, quartered
juice of 1 lime
Preparation:
Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.
Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, and lime juice and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
Remove the bay leaves and onion from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces and is thickened slightly, about 10 -15 minutes. Add pork and sauce back to crock pot, mixing well, and keep on warm until ready to serve.
Friday, November 4, 2011
Pizza Crust
We really enjoy pizza at our house and I've been on the search for the perfect pizza crust. This recipe turned out really well and made for a fun dinner. I found the recipe over at Oopsey Daisy.
Ingredients:
3 ½ cups flour
1 cups warm water
2 Tbsp. yeast
2 Tbsp. honey
¼ cup olive oil
½ tsp. salt
Preparation:
Pour warm water into a bowl. Add honey and salt. Mix until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil. Mix until well blended. Add the rest of the flour and mix well.
The dough should turn into a ball. If it is too dry, add water 1 tablespoon at a time. If it is too sticky, add more flour 1 tablespoon at a time.
Once the dough is balled up, place on a floured surfaced and knead for 1 minute. Place in a covered bowl and store in a warm, dry area to rise.
After about 45 minutes, the dough should have doubled in size. Punch it down. Let it rise for another hour. The dough is now ready to be rolled out.
Roll out the dough on a clean, dry surface. Use a rolling pin to flatten it out to about ¼ inch thick. Place on a pizza pan. Take a fork and puncture holes all over the dough to prevent bubbling.
Brush with olive oil and Italian seasoning (I used garlic bread seasoning, and I also added a sprinkle to the top of the pizza toppings, so good!). Add your sauce, cheese, and toppings.
Bake pizza at 450 degrees for 15 minutes or until crust is golden brown. Let cool for a couple minutes and enjoy!
Ingredients:
3 ½ cups flour
1 cups warm water
2 Tbsp. yeast
2 Tbsp. honey
¼ cup olive oil
½ tsp. salt
Preparation:
Pour warm water into a bowl. Add honey and salt. Mix until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil. Mix until well blended. Add the rest of the flour and mix well.
The dough should turn into a ball. If it is too dry, add water 1 tablespoon at a time. If it is too sticky, add more flour 1 tablespoon at a time.
Once the dough is balled up, place on a floured surfaced and knead for 1 minute. Place in a covered bowl and store in a warm, dry area to rise.
After about 45 minutes, the dough should have doubled in size. Punch it down. Let it rise for another hour. The dough is now ready to be rolled out.
Roll out the dough on a clean, dry surface. Use a rolling pin to flatten it out to about ¼ inch thick. Place on a pizza pan. Take a fork and puncture holes all over the dough to prevent bubbling.
Brush with olive oil and Italian seasoning (I used garlic bread seasoning, and I also added a sprinkle to the top of the pizza toppings, so good!). Add your sauce, cheese, and toppings.
Bake pizza at 450 degrees for 15 minutes or until crust is golden brown. Let cool for a couple minutes and enjoy!
Super Soft Sugar Cookies
Can you believe I've never made sugar cookies the whole time I've been married? I know! Shame on me. To be honest, I didn't know that Nate liked them. Anyway, on Halloween night we made some sugar cookies. They turned out really well and are indeed super soft. I forgot to roll mine in sugar, but they were great anyway. I found this recipe over at Oopsey Daisy.
Ingredients:
1 c. sugar
1 c. butter
3 eggs
3 tsp. baking powder
3 1/2 c. flour
2 tsp. vanilla
Preparation:
Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Chill 1 hour. Roll and cut. Sprinkle with sugar. Bake at 375 for 8 minutes.
The picture is awful, we didn't start baking the cookies until almost 9 pm, so the lighting was non-existant.
Ingredients:
1 c. sugar
1 c. butter
3 eggs
3 tsp. baking powder
3 1/2 c. flour
2 tsp. vanilla
Preparation:
Cream butter and sugar. Add eggs and vanilla. Mix in dry ingredients. Chill 1 hour. Roll and cut. Sprinkle with sugar. Bake at 375 for 8 minutes.
The picture is awful, we didn't start baking the cookies until almost 9 pm, so the lighting was non-existant.
Sunday, October 23, 2011
Spaghetti and Meatball Eyes with Breadstick Bones
If you know my husband pretty well, you know he loves Halloween. I've seen several festive dishes around blog land and this is a fun and easy dinner. I saw this idea over at one of my favorite recipe blogs, Mel's Kitchen Cafe. Enjoy!
Spaghetti and Meatball Eyes
Simply use some sliced olives on top of your meatballs to make the eyeballs. I just used some frozen meatballs and this dinner was so easy!
Breadstick Bones
Ingredients:
1 ½ cups warm water
1 Tbsp. instant yeast
2 Tbsp. sugar
3 ½ cups flour
½ tsp. salt
3 Tbsp. butter, melted (for the baking sheet)
Preparation:
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Fold strips in half and tie knots at both ends and place on prepared baking sheet. Sprinkle with garlic salt, herbs of choice (I used my most favorite garlic bread seasoning) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Spaghetti and Meatball Eyes
Simply use some sliced olives on top of your meatballs to make the eyeballs. I just used some frozen meatballs and this dinner was so easy!
Breadstick Bones
Ingredients:
1 ½ cups warm water
1 Tbsp. instant yeast
2 Tbsp. sugar
3 ½ cups flour
½ tsp. salt
3 Tbsp. butter, melted (for the baking sheet)
Preparation:
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Fold strips in half and tie knots at both ends and place on prepared baking sheet. Sprinkle with garlic salt, herbs of choice (I used my most favorite garlic bread seasoning) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Friday, October 21, 2011
Sloppy Joe Casserole
Nate loves my sloppy joe recipe and he loves biscuits, so this combination popped in my head one day. When I suggested it to Nate, he was all over it. So try it we did. Nate was really happy with it and definitely wants it made again. I hope you enjoy!
Ingredients:
1 tube refrigerated biscuits
1 lb. ground beef
1 (15 oz.) can tomato sauce
1/2 yellow onion, finely diced (optional)
1 green pepper, finely diced (optional)
1 Tbsp. chili powder
1 Tbsp. taco seasoning
1-2 Tbsp. yellow mustard
seasoning salt
seasoned pepper
shredded cheese
Preparation:
In a large skillet, brown the ground beef and season with salt and pepper. Halfway through cooking, add the diced onion and pepper and finish cooking. Drain any fat/grease. Turn down the heat and add the chili powder, taco seasoning, mustard, and ketchup. Mix well to combine. Keep heat low and simmer beef mixture for 20-30 minutes. Preheat oven to 375 degrees (or temp indicated on biscuit tube). Spread beef mixture evenly into bottom of an 8x8" baking dish. Top with biscuits. Bake for 20 minutes or until biscuits are fully cooked. Serve hot with a little shredded cheddar cheese on top.
Ingredients:
1 tube refrigerated biscuits
1 lb. ground beef
1 (15 oz.) can tomato sauce
1/2 yellow onion, finely diced (optional)
1 green pepper, finely diced (optional)
1 Tbsp. chili powder
1 Tbsp. taco seasoning
1-2 Tbsp. yellow mustard
seasoning salt
seasoned pepper
shredded cheese
Preparation:
In a large skillet, brown the ground beef and season with salt and pepper. Halfway through cooking, add the diced onion and pepper and finish cooking. Drain any fat/grease. Turn down the heat and add the chili powder, taco seasoning, mustard, and ketchup. Mix well to combine. Keep heat low and simmer beef mixture for 20-30 minutes. Preheat oven to 375 degrees (or temp indicated on biscuit tube). Spread beef mixture evenly into bottom of an 8x8" baking dish. Top with biscuits. Bake for 20 minutes or until biscuits are fully cooked. Serve hot with a little shredded cheddar cheese on top.
Wednesday, October 19, 2011
Copy Cat Cracker Barrel's Grilled Chicken Salad
Have you ever eaten at Cracker Barrel? I've only ever ordered one thing, their grilled chicken salad. It is so good! I love the taste of their grilled chicken, so much flavor you don't feel like you're missing out on anything by ordering a salad. I saw a recipe for their chicken on Mommy's Kitchen. She braises and cooks her chicken stove top, but I didn't want to take that long so I baked mine. But definitely check out her method too. Enjoy!
Ingredients:
6 chicken tenderloins (I used two breasts)
1/2 cup italian dressing (I used fat free)
1 tsp. lime juice
2 tsp. honey
Preparation:
Combine all the wet ingredients and mix well. Add chicken and marinate for an hour or so. Cook chicken until internal temp reaches at least 165. Like I said, I baked mine, but it would be great grilled or stove top.
Ingredients:
6 chicken tenderloins (I used two breasts)
1/2 cup italian dressing (I used fat free)
1 tsp. lime juice
2 tsp. honey
Preparation:
Combine all the wet ingredients and mix well. Add chicken and marinate for an hour or so. Cook chicken until internal temp reaches at least 165. Like I said, I baked mine, but it would be great grilled or stove top.
Monday, October 17, 2011
Crock Pot Chicken Tacos
I always love a good crock pot dish. I've made tacos a hundred times, but never with chicken so I figured it was high time. We really enjoyed these. Nate's little sister Stephanie came over for dinner and she said they were excellent too! I saw the recipe at Family.com.
Ingredients:
1 can Green chiles, diced
1 (12 oz.) jar salsa (I used my homemade salsa)
1 tsp. ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinless chicken thighs (I used chicken breasts)
Preparation:
Place chicken in the slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 4-6 hours. Remove chicken from pot, shred, and return to juices. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Ingredients:
1 can Green chiles, diced
1 (12 oz.) jar salsa (I used my homemade salsa)
1 tsp. ground cumin
1 whole onion, chopped
2 cloves Garlic, minced
2 pounds boneless, skinless chicken thighs (I used chicken breasts)
Preparation:
Place chicken in the slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 4-6 hours. Remove chicken from pot, shred, and return to juices. Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.
Garlic Steak
Have you ever been to the Brazilian restaurant Tucano's? It is Nate's favorite. His favorite dish is their garlic steak, and I have to admit, it's my favorite too. Nate found a garlic steak recipe online and we modified it and came up with this. Enjoy!
Ingredients:
2 lbs. sirloin steaks
1/3 cup vegetable oil
4 large garlic cloves, minced
1 tsp. kosher salt
Preparation:
Mix the oil, garlic, and salt and combine well. Add steaks and make sure they are well coated. Marinate for 6-8 hours. Grill to desired doneness.
Ingredients:
2 lbs. sirloin steaks
1/3 cup vegetable oil
4 large garlic cloves, minced
1 tsp. kosher salt
Preparation:
Mix the oil, garlic, and salt and combine well. Add steaks and make sure they are well coated. Marinate for 6-8 hours. Grill to desired doneness.
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