Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Thursday, May 29, 2014

Recipe Recap

I haven't posted here on my own blog in awhile because I've been busy sharing recipes over at Kids VT! Here are a few of my latest yummy creations....check out the Kids VT Blog for more!

Cinnamon Roll Cupcakes


 Homemade Shells & Cheese


Buffalo Chicken Soup


Smothered Burritos


Wednesday, October 2, 2013

Recipe Link: Meat & Veggie Lasagna

Today's recipe creation I shared on Kids VT is for a tasty and healthy lasagna!



Thursday, September 13, 2012

Recipe: Southwestern Bean Casserole with Cornbread Topping


This casserole is super easy to put together and just perfect for a chilly fall night!

Ingredients:

1 Tbs butter
1/2 cup chopped onion
1 garlic clove, minced
1 pound ground beef
1 package taco seasoning mix
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes with juice

Topping:
3/4 cup cornmeal
1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1 egg
1/2 cup sour cream
2 Tbs butter, melted
1 cup corn kernels (thawed if frozen)
2 cups shredded cheddar cheese, divided
1/4 cup chopped canned green chiles

Preheat oven to 400 degrees. Butter a 2-quart casserole dish.

In a skillet, sauté the onion and garlic in 1 Tbs butter for a few minutes. Add the ground beef and cook until browned. Drain off the fat. (Or do like I did and pull already prepared taco meat from the freezer and thaw!) Stir in the taco mix, beans, and tomatoes. Pour into prepared casserole dish.

In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. (Or you can use a corn muffin mix for this part). In a medium bowl, whisk together the egg and sour cream. Stir in butter, corn, half the cheese, and the chiles. Add to the dry ingredients and stir until moistened.

Spoon the batter around the edges of the casserole, leaving the center uncovered. Sprinkle the remaining cheese over all. Bake uncovered for 20 - 30 minutes or until the corn muffin topping is cooked through.


Enjoy!

Adapted from The Best Casserole Cookbook Ever

Get a copy here:



*Amazon Affiliate Link and Banner

Wednesday, August 8, 2012

Recipe: Tortellini and Veggie Casserole

Photo Credit: BHG.com
This casserole is a delicious blend of pasta, chicken and veggies. The recipe is from Better Homes & Gardens. I found it on Pinterest and pinned for later. Well, later came and boy am I glad! It was so delicious!

I pretty much followed the recipe exactly except that I added in zucchini and squash for some extra veggie goodness. My Mom made it once and used sour cream instead of the cream cheese and that was equally delish as well!

Again, here is the link for the recipe: Tortellini and Garden Vegetable Bake from Better Homes & Gardens

Enjoy! And thanks to BHG.com! I seriously love them!

Thursday, March 29, 2012

Pioneer Woman's Chicken Pot Pie

My go-to recipe for chicken pot pie is one that I fall back on all the time. When things are busy and I need a quick meal that I know everyone will enjoy, I go to this one.


My kids love those frozen pot pies with the crust that you can get in the freezer section. (Yes, I have bought them, so what?) So I thought I'd try a recipe with the pie crust. My boys gave me Pioneer Woman's cookbook for Christmas and I made many promises to make everything in the book so I thought it would be fun to try her version.

I'm so glad I did!

The recipe is not difficult at all, came together fairly quickly and was SO delicious!

I thought about posting my own take of her recipe but honestly I can not think of one thing I'd change. It's a keeper!

So check out Pioneer Woman's recipe for Chicken Pot Pie from her cookbook "Recipes From An Accidental Country Girl" .



The only one I can find close to it on her website is her Turkey Pot Pie which looks like pretty close to the same thing. The only thing I do differently is put a bottom crust in the pie pan. We love a double layer of that crust!

Here is my recipe for a very quick and easy homemade pie crust.

Let me know if you try it!

*Amazon Affiliate Links*

Tuesday, March 20, 2012

Recipe: Italian Chicken Pie



I found this recipe for Italian Chicken Pie from Betty Crocker. It's super easy and quick which has been the theme to a lot of my meals lately!

The only thing I did differently from their recipe is that I used my homemade version of Bisquick.

Easy, right?! It's like an Italian twist on chicken pot pie. A big hit with the kids!

Enjoy!

Wednesday, February 29, 2012

Recipe from Pinterest: Taco Pizza!


I've been browsing Pinterest like a fool, and pinning so many great recipes! This is a quick and easy one that everyone loved so I thought I'd share!

Taco Pizza!

It's basically a crescent roll crust covered in taco fillings and baked! Super easy and fun for the kids to help make too! Not to mention they ate it like it was going to run off the plate.

All I did was spread crescent rolls into a cookie sheet, pressing all seams together. Sprinkle with cooked taco meat, a couple of kinds of beans so I could pretend that it was healthy and some cheese.  Bakes at 375 degrees for about 12-15 minutes, or until the dough is cooked through. Then cut into squares and sprinkle with lettuce, salsa, sour cream etc.

Easy!

It looks like the original recipe is from Pillsbury but I found it through this pin.

Thursday, February 16, 2012

How To Roast a Chicken


Roasting a chicken can sound overwhelming and just plain hard if you are a beginner in the kitchen. I remember in my early days of learning to cook that I wouldn't even try! If whole chickens were on sale, I wouldn't know the first thing to do with it! So I thought I'd share how I do it for those of you just getting to know the kitchen.

Sometimes whole chickens (also called fryers in some places) will go on sale. The one I cooked here was only $5!! They can be frozen, of course, so if you have freezer room, stock up when they are that cheap! You will then need to let it thaw in the fridge for a good day or two, depending on the size. Mine was a little over 5 pounds and took a good two days to thaw in the fridge.

A very important thing you should know if you have never cooked a whole chicken (and all of this applies to roasting a turkey as well which I posted about here!) is it will usually come with some weird things stuffed inside. Gizzards, the neck, and all kind of gross things. Some people like to cook these things. Those people are not my friends. Pull all of that out and throw it away, please and thank you.

Prepare the bird. OK, some people say to rinse the bird and pat it dry. Some people say not to because of bacteria or whatever. I usually do. Do what you want!

Preparing the bird is not as difficult as you think! It's very simple to get a nice moist chicken with lots of flavor!

Rub the bird down with butter or olive oil or...ahem...both. I like to make sure my roasting pan is coated so it doesn't stick. I will then rub the bird with butter and diced garlic and sprinkle with salt and pepper. You can also sprinkle with other seasonings, throw in some fresh herb sprigs, whatever floats your boat! Here I used some Italian seasoning. For extra flavor, try to rub some butter under the skin too. YUM. I also like to sprinkle some lemon juice on it as well.

You can cook the bird alone if you like. I prefer to roast mine with potatoes, onions, and carrots. You can add any kind of veggies. If a veggie is tasty roasted, it's tasty roasted with a chicken! This will also make for some extra delicious juices in the bottom of the pan. Season your veggies and drizzle with olive oil or spats of butter as well.

Bake at 350 degrees uncovered. It should take about 20-25 minutes per pound. Since mine was a little over 5 pounds, I knew it would take at least 2-2 1/2 hours. Baste the chicken with the juices at the bottom of the pan during cooking. If you don't have a baster, just use a spoon! Use a meat thermometer to check the temperature by placing in the fattest part of the bird. Poultry is fully cooked at around 170 degrees.


Let the chicken sit for a good 5-10 minutes before carving into it. I like to serve it over rice with all of those tasty juices. Serving over rice makes the meal go even further!


What I love about this meal is that I can get a good three meals out of it. I'll serve it over rice for one night and eat the leftovers the next day and still have enough chicken to throw into a pot pie another night that week!


See? It's not that hard at all! Go ahead and buy some chickens on sale and have some fun with it! You'll get plenty of meat off if it to last at least two or three meals. Have fun and enjoy!

Tuesday, January 24, 2012

Recipe: Spinach and Parmesan Stuffed Chicken


This is one of my go-to meals to prepare when we are having company over for dinner. It's not too complicated or time consuming, it looks like it was, and it tastes so dang good.

Spinach and Parmesan Stuffed Chicken

Ingredients:
4 oz cream cheese, softened
1 cup fresh baby spinach, chopped (more if you are a big fan like I am!)
1 cup shredded mozzarella cheese
6 Tbsp grated Parmesan cheese
6 small boneless chicken breast halves
1 egg
1/2 cup bread crumbs

Preheat oven to 375 degrees. Mix cream cheese, spinach,  mozzarella cheese and half of the Parmesan cheese until well blended. Spread evenly onto chicken breasts. (If your chicken breasts are thick, you may want to flatten them out a bit by pounding them or fileting them open just a tiny bit.)

Roll the chicken up tightly. Secure with wooden toothpicks to hold them together.

Beat the egg in a bowl. Mix the remaining Parmesan cheese and all of the bread crumbs in a separate bowl. Dip chicken in the egg, then roll in the breadcrumbs. Place seam side down in a 13x9 baking dish that has been sprayed with cooking spray.

Bake for about 30 minutes or until chicken is cooked through. Remove toothpicks before eating!

This is perfect served with pasta covered in homemade Alfredo sauce and homemade French bread!



Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, January 10, 2012

Healthy Meal: Broiled Steak and Zucchini

Excuse the bad iPhone picture!

So it's January. The month of healthy eating habits! Here is one of my favorite quick and easy meals that I can feel good about eating! Students earning a nutrition degree online would approve of this quick and healthy meal.

Broiled Steak

Ingredients:
1 boneless sirloin steak
1 medium onion
1 red pepper
1 garlic clove, minced
Salt and Pepper to taste
Olive oil

Cut steak into cubes. Cut onion and pepper into chunks. Drizzle with olive oil. Sprinkle with garlic, salt and pepper. Place steak and veggies in a broiler pan. (If you don't have one you could put a metal cooling rack over a rimmed cookie sheet. The point is to let the fat drain off.) Broil a few inches from the oven burner for about 10 minutes. Watch carefully!

Broiled Zucchini

Ingredients:
2 medium zucchini, sliced in half lengthwise
1/2 cup shredded mozzarella cheese
2 Tbs diced red pepper (it's good with diced pimentos too!)
2 Tbs chopped black olives
1 Tbs olive oil

Brush both sides of the zucchini with olive oil. Place on a broiler pan and broil for about 5 minutes.  Sprinkle with cheese, peppers and olives. Put back under broiler until cheese melts. Watch carefully!

I like to make these together because I can put it all in one pan and it cooks within 10 minutes! So quick and easy!



Enjoy!

Linked To:



Mouthwatering Mondays

Tuesday, November 22, 2011

Recipe: Pesto Chicken and Red Potatoes


This is a very flavorful dish and really warm and comforting on a cold night. But for being comfort food, it's also a pretty healthy meal! We use just a small amount of mayo and sour cream to thicken up the pesto. But overall, not bad!

Pesto Chicken and Red Potatoes

Ingredients:
1/2 cup prepared pesto
1 tsp mayo
2 tsp sour cream
4 chicken breasts (boneless or bone-in shouldn't matter)
6-8 medium size red potatoes
Parmesan cheese, shredded
Salt and pepper

Preheat oven to 375 degrees. Arrange chicken and potatoes in a single layer in a baking dish. Sprinkle with salt and pepper. Combine pesto, sour cream and mayo in a small cup. Brush over chicken and potatoes. Sprinkle with cheese. Bake for about 15-20 minutes (depending on how thick your chicken is) or until chicken is cooked through and potatoes are tender.


Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Wednesday, November 16, 2011

Greek Tuna Salad Featuring Marzetti's Simply Dressed Salad Dressing

 

I'm really excited to share a new product with you guys that I am in love with! Marzetti has launched a new line of salad dressings called "Simply Dressed". I'm loving them because the ingredients are SIMPLE! I can read everything in the ingredients list and there is no high fructose corn syrup! There are no preservatives either which scores high points in my book. So many of the every day salad dressings out there are full of chemicals and hfcs and who knows what else. This salad dressing definitely helps me keep my Food Golden Rule.

I've seen these dressings on sale and I've heard other bloggers mention finding coupons for them (you can sign up for their newsletter to get coupons!). So you can definitely get them at a great price. Honestly, I'd pay full dollar for them. Salad dressings are something we use quite often in our house and I feel good using a brand that keeps the ingredient list so pure.

I used the Greek Feta Salad Dressing on a Greek Tuna Salad that I made and it was so delicious! Here is what I put in it:

Greek Tuna Salad Featuring Marzetti's Simple Dressed Salad Dressing:


Chopped romaine lettuce
Chopped baby spinach
Chick Peas, rinsed
2 oz water packed tuna
Sliced cucumber
Grape tomatoes
Crumbled feta cheese
Marzetti's Greek Feta Simply Dressed Salad Dressing
Mini whole wheat pita

This was a delicious combination! I think the Balsamic flavor would be equally delicious on this salad as well. If you are not a tuna fan, you could substitute with chicken.


I am really looking forward to trying the other flavors, especially the Ginger Sesame one! What do you guys thing that would taste good on? An Asian type salad with chicken and mandarin oranges, maybe? I'm thinking a Buffalo Chicken Wrap using the Bleu Cheese dressing should be my next venture.
Have you tried any of these yet? I'd love to hear some thoughts and recipes from all of you!Marzettie has some great recipes using these dressings as a Downloadable Recipe Book. These are some seriously great looking recipes!

Sorry, I know I just threw a ton of links at you, but I honestly don't want you to miss anything!

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.

Tuesday, November 15, 2011

Fake Mashed Potatoes...Made With Cauliflower!


Want to play a great trick on your kids? Make these delightful "fake mashed potatoes"! We looooove mashed potatoes around here but we can't eat them as often as we would like. Not because potatoes aren't good for you. But because when I mash them with cream and cream cheese and butter and anything else that makes it fattening, it's just not an every day kind of dish. Making this fake version is a nice healthy alternative.

Personally I think they are delicious. When my kids saw them on the plate they thought it was potatoes. But when they tasted it, they were like, "Wait! Is this a new recipe?"  hehehe. Yes, it is! The boys did eat it. Not as heartily as the real kind, but that's ok.

Fake Mashed Potatoes

Ingredients:
8 cups raw cauliflower florets (about 2 pounds)
1 tablespoon butter
1-2 tablespoons half and half (more or less depending on your desired creaminess)
Salt and Pepper to taste
I like to add a little garlic powder in there too

Steam cauliflower for about 15 minutes or until it is very tender and falling apart.

Place in food processor and process until smooth. I have also used a hand mixer to mash it up. It leaves the cauliflower a little chunky, but we don't mind it that way. Picky eaters may prefer it all the way smooth. Add butter, slat and pepper and mix. Stir in cream and add until you reach the consistency you prefer.

You can also just add these in to your regular mashed potatoes for a healthy kick!

This is a very healthy side dish and a great option for Thanksgiving dinner!

Enjoy!

Linked to:
Tasty Tuesday by Beauty and Bedlam

Tuesday, November 1, 2011

Recipe: Beef Stroganoff


This is a great recipe for those nights when you need something quick! Especially if you follow the freezer friendly steps I will give at the bottom of the post!


Beef Stroganoff

Ingredients:
1 pound ground beef, cooked and drained
8 oz sliced mushrooms (we actually do not put them in ours, kids are not fans, but it's great with them!)
1 can condensed cream of mushroom soup (I usually make a homemade cream sauce but I do use the cans on quick nights)
1/4 cup water
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
8 oz sour cream
1 pound pasta (egg noodles or elbow noodles are our favorites)
2 tbs melted butter
dash of parsley
1-2 cups peas (optional, I suppose)

Combine ground beef, mushrooms, cream of mushroom, water and spices in a skillet and bring to a simmer. Stir in sour cream. Lightly toss in the peas. Don't squish them!

Cook pasta and drain. Toss with parsley and butter. Spoon stroganoff over pasta or just mix it all together like we do. I also like to sprinkle a teeny bit of parmesan cheese over the top.


Enjoy!

To make this meal freezer friendly: Cook and drain the ground beef. Mix with the mushrooms, cream of mushroom soup, water and spices. Place in a freezer safe container and freeze. To make: Thaw frozen ingredients. Mix in a skillet and bring to a simmer; add sour cream. Cook pasta and toss with butter and parsley and serve as mentioned above.

This post linked to:
This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, October 25, 2011

Recipe: Homemade Chicken and Dumplings


I was always intimidated to try making Chicken and Dumplings from scratch because my Mom's were always SO GOOD that I thought it must be a lot of work. A few years ago I watched her make it and I was like, "Wait, that's it?!" And I have been making it ever since! My boys love this meal and I love that it can be a super quick meal if you play your cards right!


Chicken and Dumplings

Ingredients:
1/2 onion, chopped
about 6 carrots, pealed and chopped
1 clove of garlic, minced (or two if you like garlic like I do)
2 tbs butter
celery if desired (my family does not like celery so I leave it out)
1 pound cooked shredded chicken
2 (32 oz) cartons of chicken broth
1 tsp chopped parsley
salt and pepper to taste
2 1/4 cup biscuit mix
2/3 cup milk

In a large pot, melt butter over medium high heat. Mix in chopped onions, carrots, garlic and celery. Saute for a couple of minutes. Basically just to get the flavors blended and cook down the veggies a bit.

Add shredded chicken,*See note below* broth and seasonings.

Heat through until it comes to a light boil.

(Basically at this point, you have chicken soup. Add cooked noodles for chicken noodle soup. Or rice. Or nothing!)

To make dumplings, add the biscuit mix *See note below* and milk and stir until it makes a soft gooey dough. Drop into the soup. Don't worry, the dumplings might sink at first. But they will come back up! Cook uncovered for ten minutes. Put a lid on and cook covered for ten more minutes. You can check the done-ness of the dumpling by splitting one open. If it's fluffy and does not have a gooey center, it's done!

**Here is where I say you can make this meal quick. I like to use chicken that has already been cooked and shredded from my freezer. This saves me a ton of time. I will also sometimes plan to cook my chicken in the crock pot and then use the broth left over right in the soup I'm making that night. If you do not have any on hand, you can still easily make this meal without a ton more effort. Just place some chicken in a pot of water and boil it. Once it's cooked through you can shred it up. You can use some of the water as broth as well. Or take it a step farther and cook it low and slow all day with veggies and herbs right in the pot with the chicken to make a broth from scratch.  For the biscuit topping, I like to make my own biscuit mix so making the dumplings is quick and easy. You could also just mix together any biscuit recipe together and use that. I like the consistency of the Bisquick dumplings. So I use my homemade version and follow the recipe for dumplings from their box.**


Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, October 18, 2011

Recipe: Tortellini and Zucchini Soup


Tortellini and Zucchini Soup

Ingredients:
2 tbs extra virgin olive oil
2 large carrots, finely chopped
1 onion, diced
2 tbs minced garlic
1 tsp chopped fresh rosemary
2 14 ounce cans vegetable broth
2 medium zucchini, diced
2 cups fresh or frozen tortellini (I prefer the spinach filled ones)
4 plum tomatoes, diced
2 tbs red wine vinegar
I also like to add some sliced kielbasa sausage but you can keep it meat free and it's still delicious!

Heat oil. Add carrots and onion, cook till soft.  Add garlic and rosemary, cook about one minute.  Stir in broth and zucchini, bring to a boil. Reduce heat and simmer until zucchini is soft. Add tortellini and tomatoes (and sausage if used) and cook about 6-10 minutes. Stir in vinegar just before serving.

Enjoy!

This post linked to:
Southern Fairytale's Mouthwatering Monday
Beauty and Bedlam's Tasty Tuesday

Tuesday, October 4, 2011

Recipe: Homemade Fried Chicken


 There is nothing more comforting than fried chicken and mashed potatoes for dinner! This recipe is easy and fried chicken isn't as hard to make as you think!

Homemade Fried Chicken

Ingredients:
1 cup buttermilk (you can use regular milk if that's all you have)
1/4 cup hot sauce (more if you like it spicy!)
8 pieces of chicken
1 cup flour
1 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tsp salt
4 cups oil for frying

Add buttermilk and hot sauce to a bowl or baking pan and mix. Place chicken in and marinate in the fridge for about 30 minutes. (If you do not have time to marinate, don't worry about it! It will still work out!) Add flour and seasonings to another bowl and mix. Place marinated chicken into the flour mixture and coat. I like to do that process a second time as well but if you aren't a huge fan of thick batter, only do it once. I like the crunchy batter. It's my favorite part of fried chicken!



In a large pan or a fryer, heat the oil to about 350 degrees. If you don't have a thermometer, you know it's hot enough when you add a drop of water to the hot oil and it sizzles quite loudly. Place the battered chicken into the hot oil and fry for about 15 minutes or until a thermometer reads 170 degrees. I will usually cut open one of the bigger pieces to see if it is cooked through. You can see from the picture above that I used a skillet to fry the chicken so the oil did not cover the chicken. I just turned it half way through to cook both sides evenly.

Place cooked chicken onto a plate lined with pa1per towels to catch the grease. It's not legal for me to serve fried chicken without mashed potatoes and corn


Enjoy!

This post linked to:
Beauty and Bedlam's Tasty Tuesday

Thursday, September 29, 2011

Meal Idea: Chili Fritos

 
Chili Fritos is one of my family's favorite meals. I hear some people call it Frito Pie. Whatever you call it, it's delicious!

As you know, I love all things The Pioneer Woman does (have you watched her show on Food Network? Saturday mornings at 11:30. I make my family rush home from soccer so I can see it! Sorry, sidetracked.) I saw a super and fun way to serve Chili Frito Pie Deliciousness on her site and I wanted to share it with you.

I pinned it over here on Pinterest too. It's so fun to do that. Go pin something.

Anyway, I had this on my list of meal-ideas-that-are-not-necessarily-recipes ideas to share with you so I thought I would go ahead and share her ideas too!

Have fun with your food!

Tuesday, September 27, 2011

Recipe: Easy Crock-Pot Sweet and Sour Meatballs


 This is a very quick and easy recipe to throw in the crockpot. The end result is a sweet and slightly tangy flavored meatball that you can eat alone as an appetizer or as a meal.


Easy Crock-Pot Sweet and Sour Meatballs

Ingredients:
1 package (38 oz) prepared frozen meatballs - or go ahead and be ambitious and make your own!
16 oz jar of chili sauce
1 jar (2 lbs) grape jelly

Put all ingredients together in a crock-pot and cook on low for about 6 hours.

I told you it was easy! I did stir the pot a few times since I wasn't in a hurry for them to cook. I found it helped keep the meatballs soaked in the sauce and blend the chunky jelly with the chili sauce for a smooth nicely mixed sauce.

This made a nice big batch of meatballs. We had them during football Sunday as an appetizer and then used the leftovers on Monday as a meal.


I simply chopped green peppers, onions and pineapple and sauteed them together in a pan. Then I added in the meatballs and sauce and served over rice.


Enjoy!

This post linked to:
Beauty and Bedlam's Tasty Tuesday

Thursday, July 28, 2011

Favorites from around the web: Pizza!

Here are a few Pizza recipes from around the web that I want to try soon!

Homemade Pizza Sauce by Tasty Kitchen

Photo courtesy of Erica Lea/Tasty Kitchen

This recipe looks so quick and easy and gives me a great excuse to keep red wine on hand. At the bottom of the post is also a pizza dough recipe so you can make a whole meal of it! Shared by Erica Lea of Cooking for Seven


Chicken Bacon Ranch Pizza by Lauren's Kitchen (Originally by Stephanie Cooks)
Photo courtesy of Lauren's Kitchen


Chicken. Bacon. Ranch. Pizza. Enough said.

Grilled Pizza Margarita from Food Network by Mario Batali

Photo from Food Network
I mean, really. Look at it.

Do you have a favorite pizza recipe? I'd love to check out more!