I have posted these recipes but I thought, "that's not my menu, that's just the meals I haven't posted yet that I'm going to attempt this week." So, here you go...my menu links and all.
Quick and Easy Chicken Burritos
Pizza
Chicken Cacciatore with Green Peppers
Chicken Taco Soup that Alyssa posted
Brown Butter and Corn Pasta
Lebanese Rice (I was going to post this recipe because it's yummy but when I bought the ingredients the meal cost over $20 to make! Yowch! So I thought, that's not fair to anyone else. If you really want it, I can post it, but be aware...it's PRICY.)
Garlic Chicken Parmesan Drumsticks
Hopefully that gives you a one stop shop for what the plan is and also an easy reference. Good luck and Happy New Year!
Tuesday, December 30, 2014
Brown Butter & Corn Pasta
This came from Good Housekeeping and we like it. It's yummy and quick.
4 med. ears corn (I use 2 cans of corn)
1 lb. fun shaped pasta (ridges are better for holding juices)
6 Tbsp butter (real butter tastes best)
1 c. grated Parmesan cheese
1/4 c. packed fresh basil leaves, torn
Cook pasta according to package directions. In medium saucepan, melt butter on medium-high. Cook 3-4 minutes or until browned and very fragrant, swirling frequently. Reduce hat to medium. Add corn and 1/4 tsp. each of salt and pepper. Cook for 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 c. pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 tsp. salt and reserved cooking water. Toss until well coated.
(If you use ears of corn you cut them from the cob and then heat them for longer so that they cook through.)
4 med. ears corn (I use 2 cans of corn)
1 lb. fun shaped pasta (ridges are better for holding juices)
6 Tbsp butter (real butter tastes best)
1 c. grated Parmesan cheese
1/4 c. packed fresh basil leaves, torn
Cook pasta according to package directions. In medium saucepan, melt butter on medium-high. Cook 3-4 minutes or until browned and very fragrant, swirling frequently. Reduce hat to medium. Add corn and 1/4 tsp. each of salt and pepper. Cook for 2 minutes or until corn is heated through, stirring occasionally. Remove from heat.
Reserve 1/4 c. pasta cooking water. Drain pasta well; return to pot along with corn mixture, Parmesan, basil, 1/8 tsp. salt and reserved cooking water. Toss until well coated.
(If you use ears of corn you cut them from the cob and then heat them for longer so that they cook through.)
Chicken Cacciatore with Green Peppers
1 green pepper, chopped
1 onion, chopped
1 Tbsp. dry Italian seasoning
15 1/2 oz. can diced tomatoes
6 boneless, skinless chicken breast halves, divided
In a small bowl, mix together green pepper, onion, Italian seasoning, and tomatoes. Place 1/3 in bottom of slow cooker. Layer 3 chicken breasts over top. Spoon on 1/3 of sauce. Layer 3 remaining chicken breasts. Top with remaining sauce. Cover and cook on low for 6 hours, or until chicken is done, but not dry.
You can top it with grated mozzarella or Parmesan cheese when serving.
*We've never had this, but it looked yummy and simple.
1 onion, chopped
1 Tbsp. dry Italian seasoning
15 1/2 oz. can diced tomatoes
6 boneless, skinless chicken breast halves, divided
In a small bowl, mix together green pepper, onion, Italian seasoning, and tomatoes. Place 1/3 in bottom of slow cooker. Layer 3 chicken breasts over top. Spoon on 1/3 of sauce. Layer 3 remaining chicken breasts. Top with remaining sauce. Cover and cook on low for 6 hours, or until chicken is done, but not dry.
You can top it with grated mozzarella or Parmesan cheese when serving.
*We've never had this, but it looked yummy and simple.
Monday, December 29, 2014
Garlic Chicken Parmesean Drumsticks
These will change your life! and they're clean!
10 chicken drumsticks
half a lemon (or I use 3-4 Tbsp lemon juice)
1-2 tsp. olive oil
Mixture 1:
1 tsp Oregano
1 tsp. Kosher Salt
1/2 tsp. Cumin
Mixture 2:
4 Tbsp olive oil
3 garlic cloves, pressed (or finely minced)
1 tsp. basil
1/2 tsp. salt
1/4 c. Parmesan (freshly grated is super yummy but not necessary)
some black pepper (I like several shakes - think Grandpa Dick)
Rinse and pat dry drumsticks. Arrange in a foil lined baking dish. Drizzle lemon juice and olive oil over the tops. Then sprinkle a seasoning mix of the oregano, salt and cumin ove the tops of all the drumsticks. Stick in a 425 oven for 40 min., flipping over the drumsticks half-way through. While the drumsticks are cooking, make another sauce of the olive oil, garlic, basil, salt, parmesan, and pepper. When the 40 min are up, remove the chicken from the oven, flip back over, and evenly spoon the mixture over the chicken. Place back in oven for an additional 20-30 min. depending on thickness. You'll know they're done when you cut into the thickest part of one of the drumsticks and it's no longer pink.
I like to serve them with a veggie like sweet potatoes, zucchini or broccoli.
10 chicken drumsticks
half a lemon (or I use 3-4 Tbsp lemon juice)
1-2 tsp. olive oil
Mixture 1:
1 tsp Oregano
1 tsp. Kosher Salt
1/2 tsp. Cumin
Mixture 2:
4 Tbsp olive oil
3 garlic cloves, pressed (or finely minced)
1 tsp. basil
1/2 tsp. salt
1/4 c. Parmesan (freshly grated is super yummy but not necessary)
some black pepper (I like several shakes - think Grandpa Dick)
Rinse and pat dry drumsticks. Arrange in a foil lined baking dish. Drizzle lemon juice and olive oil over the tops. Then sprinkle a seasoning mix of the oregano, salt and cumin ove the tops of all the drumsticks. Stick in a 425 oven for 40 min., flipping over the drumsticks half-way through. While the drumsticks are cooking, make another sauce of the olive oil, garlic, basil, salt, parmesan, and pepper. When the 40 min are up, remove the chicken from the oven, flip back over, and evenly spoon the mixture over the chicken. Place back in oven for an additional 20-30 min. depending on thickness. You'll know they're done when you cut into the thickest part of one of the drumsticks and it's no longer pink.
I like to serve them with a veggie like sweet potatoes, zucchini or broccoli.
Pizza with home-made dough
Yup. Pizza! You may have leftover rotisserie chicken today (if you had Quick and Easy Chicken Burritos). So let's make pizza! I like to make my own dough so here is my recipe but you can pick up pizza dough in a tube at the grocery store (by the cinnamon rolls - because you know you know where those are. You're welcome!) and cook it according to the directions.
1 1/2 c. warm water (like hot tub warm)
1 Tbsp. sugar
1 Tbsp. yeast
In large bowl, combine and let stand for 10 min. or until yeast is bubbly.
1/2 tsp. salt
Stir
3-4 1/2 c. flour
*Add 1 1/2 c. flour and mix well. Gradually add more flour until the dough begins to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl (I just move the dough around the bowl of my mixer and spray around it so I don't dirty more dishes). Cover and let rise for 45 min. or until doubled in size.
Preheat oven to 425 degrees. While oven is heating, punch down the dough and shape it into a disc. Pray your work surface, rolling pin and pizza stone with non-stick cooking spray. On work surface, roll and shape dough into a "circle" (because we all know that a perfect circle is nearly impossible). Transfer dough to stone and continue to shape up to the edges of the stone. Using a fork, prick SEVERAL holes in the crust. Drizzle with a little olive oil and brush it all the way to the edges. Sprinkle dough with garlic salt.
Bake for 10-12 min. or until golden. Remove and add sauce and toppings.
Return to oven and bake 10-12 more min. or until cheese is melty and crust is golden brown.
I got this dough recipe from Our Best Bites but you should also check out their Pizza 101 post because it will change your Pizza Mind (because we all have one).
So I'm pretty sure you know how to top your own pizza, but shortly after we were married I called Kaitlyn in NYC for some pizza advice. She suggested something that we love (and by we, I mean me and my significant other...the kids, well you know kids they eat the parts they like)! She suggested using sliced tomatoes, basil leaves (if you need some, come over and cut a few from the plant growing in my window sill...for heaven sakes don't go buy an expensive pack that you'll only use half of) and mozzarella. I like it because it's different and fancy.
Let's share pizza topper ideas! What you like on yours!
1 1/2 c. warm water (like hot tub warm)
1 Tbsp. sugar
1 Tbsp. yeast
In large bowl, combine and let stand for 10 min. or until yeast is bubbly.
1/2 tsp. salt
Stir
3-4 1/2 c. flour
*Add 1 1/2 c. flour and mix well. Gradually add more flour until the dough begins to pull away from the sides of the bowl and it barely sticks to your finger.
Spray a glass or metal bowl with cooking spray and place dough in the bowl (I just move the dough around the bowl of my mixer and spray around it so I don't dirty more dishes). Cover and let rise for 45 min. or until doubled in size.
Preheat oven to 425 degrees. While oven is heating, punch down the dough and shape it into a disc. Pray your work surface, rolling pin and pizza stone with non-stick cooking spray. On work surface, roll and shape dough into a "circle" (because we all know that a perfect circle is nearly impossible). Transfer dough to stone and continue to shape up to the edges of the stone. Using a fork, prick SEVERAL holes in the crust. Drizzle with a little olive oil and brush it all the way to the edges. Sprinkle dough with garlic salt.
Bake for 10-12 min. or until golden. Remove and add sauce and toppings.
Return to oven and bake 10-12 more min. or until cheese is melty and crust is golden brown.
I got this dough recipe from Our Best Bites but you should also check out their Pizza 101 post because it will change your Pizza Mind (because we all have one).
So I'm pretty sure you know how to top your own pizza, but shortly after we were married I called Kaitlyn in NYC for some pizza advice. She suggested something that we love (and by we, I mean me and my significant other...the kids, well you know kids they eat the parts they like)! She suggested using sliced tomatoes, basil leaves (if you need some, come over and cut a few from the plant growing in my window sill...for heaven sakes don't go buy an expensive pack that you'll only use half of) and mozzarella. I like it because it's different and fancy.
Let's share pizza topper ideas! What you like on yours!
Quick and Easy Chicken Burritos
So we really love these. They are so yummy and QUICK!
2 c. cooked and shredded chicken (I like to use a rotisserie chicken or sear with seasonings 2 chicken breasts on the stove top for about 10 min and slice them into thin strips)
1/2 c. Mexican cheese blend (colby jack works well too)
1 avocado, diced
2 Tbsp cilantro, chopped (can do without but the flavor is WAY different)
4 big tortillas
Mix the shredded chicken, cheese, cilantro, and avocado in a small bowl. Use the mixture to make 4 burritos (you know, put the filling in the tortilla and roll it up tucking the ends in so it doesn't fall out). We then put two at a time in our Panini press and cook them till the light turns on. A George Forman Grill or something like that would work too. If not, put a bit of oil in a heated skillet cook for about 2 min on medium-high heat then flip and cook for the same time on the other side or until the burritos are golden in color. Serve warm.
Note: Parker likes to dip his in sour cream but they are delish just as they are. Also the recipe says that they can be frozen cooked or uncooked for up to 3 months - I've never tried it and actually forgot that bit until just now so let me know if anyone tries it!
2 c. cooked and shredded chicken (I like to use a rotisserie chicken or sear with seasonings 2 chicken breasts on the stove top for about 10 min and slice them into thin strips)
1/2 c. Mexican cheese blend (colby jack works well too)
1 avocado, diced
2 Tbsp cilantro, chopped (can do without but the flavor is WAY different)
4 big tortillas
Mix the shredded chicken, cheese, cilantro, and avocado in a small bowl. Use the mixture to make 4 burritos (you know, put the filling in the tortilla and roll it up tucking the ends in so it doesn't fall out). We then put two at a time in our Panini press and cook them till the light turns on. A George Forman Grill or something like that would work too. If not, put a bit of oil in a heated skillet cook for about 2 min on medium-high heat then flip and cook for the same time on the other side or until the burritos are golden in color. Serve warm.
Note: Parker likes to dip his in sour cream but they are delish just as they are. Also the recipe says that they can be frozen cooked or uncooked for up to 3 months - I've never tried it and actually forgot that bit until just now so let me know if anyone tries it!
That eating time in between Breakfast and Dinner....
Did you know that there is actually a time smack dab in the middle of EVERY day that is designated for the enjoyment of food!? It's true. It's there, and if you live at our house there are actually three of them.... We may be more grazers really. We follow a rough breakfast, second breakfast, lunch, pre-dinner, and dinner schedule. Play hard. Eat hard. I guess. :)
Since we eat often, lunch is nothing fancy around here. I try to feed them/us
well, but I’m not very good at it. I often feel like lunch is just the more rambunctious
brother to quiet time and transitions us from playing to quiet time/nap time.
Here is my tentative plan for this week and I hope it will give you a break so you can use those fantastic brain cells for something more fun....like coming up with an activity for New Year's Eve!
Lunch ideas:
Quesadillas and yogurt
PB and J with an orange
Leftovers
Chicken Nuggets and avocados
Mac n’ Cheese with peas/carrots
I'd love to know how the rest of you are making it through this middle of the day meal we call lunch!
How do I plan our chow time?
I don’t feel as organized as Paige in my meal planning
technique, but I do the same thing every time I plan so I guess it’s a
strategy.
I start by going through the Smith’s add and mark the things I think
we need or would use. Then I try to use Shopping Smart to see what they say is
a good deal at Smith’s (but lately I haven’t been able to get their web site to
load and if it does, Smith’s isn’t listed so it doesn’t always help.) Then, I
go through my list of recipes here at home and a quick check of my Pinterest
board (called, Yum! Dinner) to find recipes that include ingredients that are
in the weekly add and in my pantry. Some times I just throw caution to the wind
and add something brand new to the menu just because I gotta add some
excitement and variety to our life.
I don’t usually plan for lunches because Brett takes last
night’s dinner leftovers to work for his lunch and the kids and I just fend for
ourselves. I’d like to be better at planning and having things on hand for
lunches though. Truly, it’s not even on my radar when I’m meal planning. I did
make an effort this week though so I’ll sneak those in here somewhere…..
That’s about as technical as I get. I enjoy
cooking; I just wish they didn’t want to eat EVERY. SINGLE. DAY.
Wednesday, December 10, 2014
About me...
Just a quick insight into how I do my meal planning... hopefully you enjoy Pinterest as much as I do because it's my greatest tool for success when it comes to dinner.
I get most of my recipes from Pinterest. When something yummy pops up I pin it right away under dinner. When it's time to plan a menu, I just go to my dinner board and decide what sounds easiest, cheapest, and fastest. I hate recipes with a bjillion ingredients, especially things I won't ever use again. I stick with recipes that use up what I already have in the fridge, what is already in my food storage, and what is on sale that week. Pretty much planning a menu is a hobby for me. I spend a lot of time looking through recipes, and ads, and writing grocery lists. It's super fun for me. haha
Once I decide what to make, I move the recipes into my "This week..." board. This way I don't forget what the heck I'm making that week. I don't know how many times I have purchased things for a specific dinner and then forgotten what it was for. I love that I have all of the recipes in one place and I just have to decide which one to make because I have all of the ingredients for them all. Pinterest keeps me organized.
After each dinner is made, I move the recipe to 1 of 3 boards: "My faves- dinner", "Tried recipes", and "No thanks".
What do these labels mean...
My faves- I will make this dinner again, and I usually leave a little comment about any details I may have changed and how much my family loved it.
Tried recipes- Made it, liked it, but not enough to make it anytime soon.
No thanks- I will never make this recipe again. Either the recipe was too complicated, took up too much time with little flavor payoff, or it tasted nasty.
I'm starting to get a good stash of recipes on "My faves-dinner" board so planning a menu is even easier because I have already made the recipes before and know my family loved them, I just have to pick one.
Hopefully this makes sense and is kind of useful. I would love to hear how everyone else makes a menu. I have a hard time planning my menus by day. Like "I'm making this on Tuesday", and so forth. I just don't know how our schedule will change during a week. If you have a system, please share.
I get most of my recipes from Pinterest. When something yummy pops up I pin it right away under dinner. When it's time to plan a menu, I just go to my dinner board and decide what sounds easiest, cheapest, and fastest. I hate recipes with a bjillion ingredients, especially things I won't ever use again. I stick with recipes that use up what I already have in the fridge, what is already in my food storage, and what is on sale that week. Pretty much planning a menu is a hobby for me. I spend a lot of time looking through recipes, and ads, and writing grocery lists. It's super fun for me. haha
Once I decide what to make, I move the recipes into my "This week..." board. This way I don't forget what the heck I'm making that week. I don't know how many times I have purchased things for a specific dinner and then forgotten what it was for. I love that I have all of the recipes in one place and I just have to decide which one to make because I have all of the ingredients for them all. Pinterest keeps me organized.
After each dinner is made, I move the recipe to 1 of 3 boards: "My faves- dinner", "Tried recipes", and "No thanks".
What do these labels mean...
My faves- I will make this dinner again, and I usually leave a little comment about any details I may have changed and how much my family loved it.
Tried recipes- Made it, liked it, but not enough to make it anytime soon.
No thanks- I will never make this recipe again. Either the recipe was too complicated, took up too much time with little flavor payoff, or it tasted nasty.
I'm starting to get a good stash of recipes on "My faves-dinner" board so planning a menu is even easier because I have already made the recipes before and know my family loved them, I just have to pick one.
Hopefully this makes sense and is kind of useful. I would love to hear how everyone else makes a menu. I have a hard time planning my menus by day. Like "I'm making this on Tuesday", and so forth. I just don't know how our schedule will change during a week. If you have a system, please share.
Snickerdoodle Waffles
Waffle batter:
2 cups flour
1 tsp. salt
4 tsp. baking powder
2 Tbs. sugar
2 eggs
1 1/2 cup warm milk
1/3 cup butter, melted
1 tsp. vanilla
1 tsp. almond extract (not necessary but worth it)
1 tsp cinnamon
Snickerdoodle topping:
1/2 cup butter for spreading
3/4 cup sugar
1/4 cup cinnamon
1. Preheat waffle iron.
2. Mix flour, baking powder, salt, and sugar in a bowl.
3. In a separate bowl beat 2 eggs. Add warm milk, melted butter, vanilla and almond extract. Mix well and add to dry ingredients.
4. Add cinnamon to waffle mixture. Pour into waffle iron and cook.
5. While waffles are cooking, make the snickerdoodle topping by combining the sugar and cinnamon in a bowl.
6. When waffles are done, quickly butter, then sprinkle with a tablespoon or two of the sugar/cinnamon mixture.
Doesn't everyone enjoy breakfast for dinner. We do! This is a new take on basic waffles. Pretty much these are delicious with just the sugar and cinnamon, but whipped cream and fresh fruit would make them dynamite. Just do whatever you have ingredients and time for. I will probably serve these with some eggs and bacon (if it will ever go on sale!)
2 cups flour
1 tsp. salt
4 tsp. baking powder
2 Tbs. sugar
2 eggs
1 1/2 cup warm milk
1/3 cup butter, melted
1 tsp. vanilla
1 tsp. almond extract (not necessary but worth it)
1 tsp cinnamon
Snickerdoodle topping:
1/2 cup butter for spreading
3/4 cup sugar
1/4 cup cinnamon
1. Preheat waffle iron.
2. Mix flour, baking powder, salt, and sugar in a bowl.
3. In a separate bowl beat 2 eggs. Add warm milk, melted butter, vanilla and almond extract. Mix well and add to dry ingredients.
4. Add cinnamon to waffle mixture. Pour into waffle iron and cook.
5. While waffles are cooking, make the snickerdoodle topping by combining the sugar and cinnamon in a bowl.
6. When waffles are done, quickly butter, then sprinkle with a tablespoon or two of the sugar/cinnamon mixture.
Doesn't everyone enjoy breakfast for dinner. We do! This is a new take on basic waffles. Pretty much these are delicious with just the sugar and cinnamon, but whipped cream and fresh fruit would make them dynamite. Just do whatever you have ingredients and time for. I will probably serve these with some eggs and bacon (if it will ever go on sale!)
Classic Sausage Pasta Bake
1 pound rigatoni pasta or other small noodle (I'm using whole wheat penne)
1 pound italian sausage
26 oz jar pasta sauce
15 oz ricotta cheese (I'm using cottage cheese because it's cheaper)
1 cup shredded mozzarella cheese + extra for the very top
3 Tbs. parmesan cheese
1/4 cup fresh chopped parsley (I'm leaving this out. I would never use up an entire bundle of parsley.)
1. Preheat oven to 350 F. Cook pasta according to package directions but remove 1 minute before it's done. Drain and set aside.
2. Cook sausage over medium heat. Stir in pasta sauce and cooked pasta. Transfer half of sausage mixture to a 9x13 baking dish.
3. Place ricotta, mozzarella, and parmesan cheese in a bowl and stir to combine. Spoon evenly over pasta in baking dish. Spread to cover pasta. Top with remaining pasta and more mozzarella.
4. Bake for 30 minutes, until cheese is melted.
This is my kind of lasagna... deconstructed! No stacking or major layering involved. I will add a few shakes of onion powder, garlic powder, and a little salt to the pasta sauce before adding it to the dish to give it more flavor.
1 pound italian sausage
26 oz jar pasta sauce
15 oz ricotta cheese (I'm using cottage cheese because it's cheaper)
1 cup shredded mozzarella cheese + extra for the very top
3 Tbs. parmesan cheese
1/4 cup fresh chopped parsley (I'm leaving this out. I would never use up an entire bundle of parsley.)
1. Preheat oven to 350 F. Cook pasta according to package directions but remove 1 minute before it's done. Drain and set aside.
2. Cook sausage over medium heat. Stir in pasta sauce and cooked pasta. Transfer half of sausage mixture to a 9x13 baking dish.
3. Place ricotta, mozzarella, and parmesan cheese in a bowl and stir to combine. Spoon evenly over pasta in baking dish. Spread to cover pasta. Top with remaining pasta and more mozzarella.
4. Bake for 30 minutes, until cheese is melted.
This is my kind of lasagna... deconstructed! No stacking or major layering involved. I will add a few shakes of onion powder, garlic powder, and a little salt to the pasta sauce before adding it to the dish to give it more flavor.
Cheesy Chicken Enchilada Soup
2 Tbs. vegetable oil
1 diced white onion
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cup red enchilada sauce
1 can (14oz) black beans, drained and rinsed
1 can (14oz) diced tomatoes, with juices
1 can (4oz) green chiles
1/2 tsp. cumin
8 oz shredded cheddar cheese
salt to taste
topping ideas: tortilla chips, diced avocado, cheese, sour cream, cilantro, etc.
1. Heat oil over medium-high heat. Add onion and saute for 5 minutes, or until translucent. (We hate crunchy onions so I would cook them down to near nothing haha) Add garlic and saute one minute.
2. Stir in masa harina and cook for another minute or until incorporated. (This is corn flour. I didn't want to buy a whole bag for one recipe so I'm just going to use regular flour as the thickener.)
3. Pour in half of the chicken stock, and stir until completely combined. Add in additional stock and stir.
4. Add in chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin. Stir.
5. Reduce heat to medium-low and let simmer for 3 minutes. Stir occasionally.
6. Add in cheese, one hand full at a time, until combined. Taste and season with more salt if necessary.
7. Serve with desired toppings.
This is a new recipe I have never tried before but it sounds delicious and simple to put together.
1 diced white onion
2 cloves garlic, minced
1/2 cup masa harina
3 cups chicken stock
2 cups cooked, shredded chicken
1 1/4 cup red enchilada sauce
1 can (14oz) black beans, drained and rinsed
1 can (14oz) diced tomatoes, with juices
1 can (4oz) green chiles
1/2 tsp. cumin
8 oz shredded cheddar cheese
salt to taste
topping ideas: tortilla chips, diced avocado, cheese, sour cream, cilantro, etc.
1. Heat oil over medium-high heat. Add onion and saute for 5 minutes, or until translucent. (We hate crunchy onions so I would cook them down to near nothing haha) Add garlic and saute one minute.
2. Stir in masa harina and cook for another minute or until incorporated. (This is corn flour. I didn't want to buy a whole bag for one recipe so I'm just going to use regular flour as the thickener.)
3. Pour in half of the chicken stock, and stir until completely combined. Add in additional stock and stir.
4. Add in chicken, enchilada sauce, black beans, tomatoes, green chiles, salt, and cumin. Stir.
5. Reduce heat to medium-low and let simmer for 3 minutes. Stir occasionally.
6. Add in cheese, one hand full at a time, until combined. Taste and season with more salt if necessary.
7. Serve with desired toppings.
This is a new recipe I have never tried before but it sounds delicious and simple to put together.
Melty Chicken
4 boneless chicken breast, halves
1 cup mayo
1/2 cup parmesan cheese
1 1/2 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder
1. Mix mayo, parmesan, and seasonings
2. Spread mixture over chicken and place in baking dish
3. Bake at 375 F for 45 minutes
My mom has served this over rice.
(Make rice first, place in baking dish, put seasoned chicken on top, then bake)
I plan on serving this with wild rice and veggies on the side.
1 cup mayo
1/2 cup parmesan cheese
1 1/2 tsp seasoning salt
1/2 tsp black pepper
1 tsp garlic powder
1. Mix mayo, parmesan, and seasonings
2. Spread mixture over chicken and place in baking dish
3. Bake at 375 F for 45 minutes
My mom has served this over rice.
(Make rice first, place in baking dish, put seasoned chicken on top, then bake)
I plan on serving this with wild rice and veggies on the side.
Tuesday, December 9, 2014
Microwave Caramels
So I thought I got these from Six Sisters Stuff, but now I'm not sure because can't find them again. There are lots of similar recipes on Pinterest though if you're wanting to try others. We love this and it's so yummy and quick. I recommend only making one batch at a time because we haven't had great luck doubling the batch.
1/4 c. butter
1/2 c. granulated sugar
1/2 c. light brown sugar
1/2 c. light corn syrup
1/2 c. sweetened condensed milk
Combine all ingredients in a microwave save bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minutes. When caramel is done cooking, pour into a greased 9x13" pan. Let cool completely (in the fridge is faster). Cut into pieces and roll up into wax paper.
Note: if you use dark brown sugar or dark corn syrup, it will just make the caramels look darker...they will still taste fine.
Other Note: The recipe says it makes 12 caramels, but for us it makes 3-4 dozen because we like ours small - like just bite size.
Hope you love it like we do!
1/4 c. butter
1/2 c. granulated sugar
1/2 c. light brown sugar
1/2 c. light corn syrup
1/2 c. sweetened condensed milk
Combine all ingredients in a microwave save bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minutes. When caramel is done cooking, pour into a greased 9x13" pan. Let cool completely (in the fridge is faster). Cut into pieces and roll up into wax paper.
Note: if you use dark brown sugar or dark corn syrup, it will just make the caramels look darker...they will still taste fine.
Other Note: The recipe says it makes 12 caramels, but for us it makes 3-4 dozen because we like ours small - like just bite size.
Hope you love it like we do!
Wednesday, December 3, 2014
Homemade Spaghetti Sauce from The Pioneer Woman
Okay, so I got this recipe from The Pioneer Woman and we love it! It makes a lot of sauce, but after I made the whole batch, we ate and then I divided the rest into 4 gallon-size freezer bags and laid them in our freezer. They have been a delicious last-minute meal for is. So, truly it's five meals all at once (with 5 lunches for Brett and I the next afternoon - because that's how we roll).
BTW you should really read it off her blog for the TRUE spaghetti experience. She is delightful to read!
BTW you should really read it off her blog for the TRUE spaghetti experience. She is delightful to read!
- 5 pounds Ground Beef (I Used Ground Round)
- 3 Tablespoons Olive Oil
- 2 whole Large Yellow Onions, Diced
- 2 whole Green Bell Pepper, Seeded And Diced
- 6 cloves Garlic, Minced
- 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
- 2 cans 28 Ounce Crushed Tomatoes
- 1 can (14 Oz. Size) Crushed Tomatoes
- 1 can (small, 4-ounce) Tomato Paste
- 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
- 1 teaspoon Ground Oregano
- 1 teaspoon Ground Thyme
- 4 whole Bay Leaves
- 2 Tablespoons Sugar
- 2 teaspoons Kosher Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- 1 whole Rind From One Wedge Parmesan (optional)
- 1/2 cup Grated Parmesan Cheese (optional)
- 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
- Extra Minced Parsley, For Serving
- Extra Parmesan Cheese, For Serving
Preparation Instructions
IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
Subscribe to:
Posts (Atom)