This dish was super easy to make. Came in handy since I got home late, and Steph didn't get a chance to start it. I was happy to cook again! It's been a few days. Just mix the first four ingredients, boil, reduce heat and simmer for a while. Stir in remaining ingredients and heat until warm. I'm not sure if you noticed, but none of the ingredients below add any kind of salt. We added our own after the fact and I used hot sauce. Yum.
Connor says: I really enjoyed the frozen peas prior to dinner, but once cooked, not so much. Love the rice though! The shrimp is weird and new and I'm not in to it.
Makes 4 servings
2 14-oz cans reduced-sodium chicken broth
1 1/3 cups arborio rice or short grain rice
1/2 cup chopped onion (1 medium)
1 tbsp snipped fresh basil or 3/4 tsp dried basil, crushed
1 10-12 oz package frozen peeled, cooked shrimp, thawed
1 1/2 cups frozen peas
1/4 cup grated Parmesan cheese
1) In a large saucepan combine broth, rice, onion, and dried basil, if using. Bring mixture to boiling; reduce heat. Cover and simmer for 18 minutes.
2) Stir in shrimp and peas. Cover and cook for 3 minutes more (do not lift lid). Stir in fresh basil, if using. Sprinkle each serving with cheese.
Thursday, January 30, 2014
Wednesday, January 29, 2014
Busy-Day Beef-Vegetable Soup
Second of two for tonight.
Makes 4 servings
1 lb boneless beef chuck roast, trimmed and cut into bite-size pieces
3 medium carrots, cut into 1/2-inch-thick slices
2 small potatoes, peeled and cut into 1/2-inch cubes
1/2 cup chopped onion (1 medium)
1/2 tsp dried thyme, crushed
1 bay leaf
2 14.5 oz cans diced tomatoes, undrained
1/2 cup frozen peas
1) In a slow cooker, combine beef, carrots, potatoes, and onion. Sprinkle with thyme and 1/2 tsp salt. Add bay leaf. Pour undrained tomatoes and 1 cup water over mixture in cooker.
2) Cover and cook on low-heat setting for 8-10 hrs or on high-heat setting for 4-5 hours. Discard bay leaf. Stir in frozen peas.
Three-Bean Tamale Pie
Gonna post two tonight; here's the first of two...
Makes 8 servings
1 cup chopped green sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 tbsp vegetable oil
1 15-16 oz can kidney beans, rinsed, drained and slightly mashed
1 15-16 oz can pinto beans, rinsed, drained and slightly mashed
1 15-16 oz can black beans, rinsed, drained and slightly mashed
1 11.5 oz can (1 1/3 cups) vegetable juice
1 4-oz can diced green chile peppers, undrained
1 1/4 tsp chili powder
3/4 tsp ground cumin
1 8.5 oz package corn muffin mix
1/2 cup shredded cheddar cheese (2 oz)
1/4 cup snipped fresh cilantro or parsley
Salsa and/or sour cream (optional)
1) Preheat oven to 400. Grease a 3-quart rectangular baking dish; set aside.
2) In a large skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney, pinto, and black beans; vegetable juice; undrained chile peppers; chili powder; and cumin. Heat bean mixture through and spoon into prepared dish.
3) Prepare corn muffin mix according to package directions; add cheese and cilantro to batter, stirring just until combined. Evenly spoon corn muffin mixture on top of bean mixture. Bake, uncovered, for 20-25 minutes or until golden. If desired, serve with salsa and/or sour cream.
Makes 8 servings
1 cup chopped green sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
3 cloves garlic, minced
1 tbsp vegetable oil
1 15-16 oz can kidney beans, rinsed, drained and slightly mashed
1 15-16 oz can pinto beans, rinsed, drained and slightly mashed
1 15-16 oz can black beans, rinsed, drained and slightly mashed
1 11.5 oz can (1 1/3 cups) vegetable juice
1 4-oz can diced green chile peppers, undrained
1 1/4 tsp chili powder
3/4 tsp ground cumin
1 8.5 oz package corn muffin mix
1/2 cup shredded cheddar cheese (2 oz)
1/4 cup snipped fresh cilantro or parsley
Salsa and/or sour cream (optional)
1) Preheat oven to 400. Grease a 3-quart rectangular baking dish; set aside.
2) In a large skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney, pinto, and black beans; vegetable juice; undrained chile peppers; chili powder; and cumin. Heat bean mixture through and spoon into prepared dish.
3) Prepare corn muffin mix according to package directions; add cheese and cilantro to batter, stirring just until combined. Evenly spoon corn muffin mixture on top of bean mixture. Bake, uncovered, for 20-25 minutes or until golden. If desired, serve with salsa and/or sour cream.
Monday, January 27, 2014
Upside-down Pizza Casserole
Work has been super busy, so I didn't get home in time to cook. Superhero Steph managed to whip up this delightful dish all while dealing with two cranky kids. It was great!
We used hamburger meat, but Steph wants to try it again with sausage instead. Neither of us likes mushrooms, so we left that out. Steph added green pepper and jalapeno and it ended up great! The biscuits on top were a nice touch.
From what I hear, Connor loved it except for the green pepper part.
Makes 5 servings
1.5 lbs lean ground beef or bulk Italian sausage
1 15-oz can Italian-style tomato sauce
1 4-oz can sliced mushrooms, drained
1/4 cup sliced pitted ripe olives (optional)
1 to 1.5 cups shredded mozzarella cheese or four-cheese pizza blend (4-6 oz)
1 10-oz package refrigerated biscuits (10 biscuits)
1. Preheat oven to 400. In a large skillet cook beef until brown. Drain fat; discard. Stir in tomato sauce, mushrooms, and olives (if using). Heat through. Transfer meat mixture to a 2-quart rectangular baking dish. Sprinkle with cheese.
2. Flatten each biscuit with your hands. Arrange biscuits on top of cheese. Bake, uncovered, for 15-17 minutes or until biscuits are golden.
We used hamburger meat, but Steph wants to try it again with sausage instead. Neither of us likes mushrooms, so we left that out. Steph added green pepper and jalapeno and it ended up great! The biscuits on top were a nice touch.
From what I hear, Connor loved it except for the green pepper part.
Makes 5 servings
1.5 lbs lean ground beef or bulk Italian sausage
1 15-oz can Italian-style tomato sauce
1 4-oz can sliced mushrooms, drained
1/4 cup sliced pitted ripe olives (optional)
1 to 1.5 cups shredded mozzarella cheese or four-cheese pizza blend (4-6 oz)
1 10-oz package refrigerated biscuits (10 biscuits)
1. Preheat oven to 400. In a large skillet cook beef until brown. Drain fat; discard. Stir in tomato sauce, mushrooms, and olives (if using). Heat through. Transfer meat mixture to a 2-quart rectangular baking dish. Sprinkle with cheese.
2. Flatten each biscuit with your hands. Arrange biscuits on top of cheese. Bake, uncovered, for 15-17 minutes or until biscuits are golden.
Sunday, January 26, 2014
Shrimp and Chicken Jambalaya
We enjoyed this meal after a nice day trip to Natchitoches, a town south of here known for its historical significance. It is also the home of the Louisiana Sports Hall of Fame (Shaq and ???), the site of Northwestern State University, and most importantly, the place where they filmed Steel Magnolias. For those who've never heard of it, don't try to pronounce it. It is inexplicably pronounced Nack-a-dish. It is unclear why this pronunciation was chosen. It brings back fond memories of Idaho, which is home to a town called St. Maries which is either misspelled or is named after more than one St. Mary.
Anywho, this is a nice jambalaya that is relatively easy to make. We used creole boiled rice from nolacuisine.com rather than the brown rice. I think that made a huge difference. It was a very good meal. It reminds me of my dad's Shreveport gumbo, but without okra and tomato juice.
Connor says: Yum!!!! I am going to eat most of my plate, then demand to sit with Dad, and then do laps around the house because I AM EXCITED!!!!!! I do not want to go to bed, but I am exhausted. I will sprint from room to room until you convince me it's actually bedtime.
Makes 4 servings
2 tsp olive oil
Anywho, this is a nice jambalaya that is relatively easy to make. We used creole boiled rice from nolacuisine.com rather than the brown rice. I think that made a huge difference. It was a very good meal. It reminds me of my dad's Shreveport gumbo, but without okra and tomato juice.
Connor says: Yum!!!! I am going to eat most of my plate, then demand to sit with Dad, and then do laps around the house because I AM EXCITED!!!!!! I do not want to go to bed, but I am exhausted. I will sprint from room to room until you convince me it's actually bedtime.
Makes 4 servings
2 tsp olive oil
| 1 medium uncooked onion(s), sweet, chopped (about 1 cup) | |
| 1 medium green pepper(s), chopped (about 1 cup) | |
| 8 oz uncooked boneless skinless chicken breast(s), cut into bite-size pieces | |
| 29 oz canned stewed tomatoes, undrained | |
| 12 oz uncooked shrimp, peeled and deveined | |
| 1 tsp Italian seasoning, dried | |
| 1 tsp hot pepper sauce | |
| 4 cup(s) cooked brown rice |
Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook, stirring, until crisp-tender, about 5 minutes.
- Stir in chicken; cook, stirring, until chicken is no longer pink, about 5 minutes.
- Stir in remaining ingredients, except rice; bring to a boil. Reduce heat; simmer, stirring occasionally, until shrimp are cooked through, about 5 minutes.
- Stir in rice; continue cooking until liquid is almost absorbed and rice is thoroughly heated, about 2 minutes. Yields about 2 cups per serving.
Super-Easy Slow Cooker Three-Bean Chili
Tonight, we had red beans and rice. And since I've already posted about that, I will simply remind you that it indeed is fantastic and you must try it!
I'll take this opportunity to write about another recipe we had this weekend. On Friday, we had Super-Easy Slow Cooker Three-Bean Chili. Having "Super Easy" and "Slow Cooker" in the the title is redundant. We chose this recipe because it makes a lot and we were having Steph's parents in town. It certainly made a lot. Seemed like I bought 50 cans of beans for this. Luckily, it was really good, and we now have a bunch of leftovers. Very easy chili recipe. It's vegetarian, if you're in to that kind of thing.
Connor says: Beans!?!? Beans?!?!
Makes 10 servings
I'll take this opportunity to write about another recipe we had this weekend. On Friday, we had Super-Easy Slow Cooker Three-Bean Chili. Having "Super Easy" and "Slow Cooker" in the the title is redundant. We chose this recipe because it makes a lot and we were having Steph's parents in town. It certainly made a lot. Seemed like I bought 50 cans of beans for this. Luckily, it was really good, and we now have a bunch of leftovers. Very easy chili recipe. It's vegetarian, if you're in to that kind of thing.
Connor says: Beans!?!? Beans?!?!
Makes 10 servings
| 1 large uncooked onion(s), minced | |
| 1 clove(s) (medium) garlic clove(s), minced | |
| 30 oz canned black beans, rinsed and drained | |
| 30 oz canned kidney beans, rinsed and drained | |
| 30 oz canned pinto beans, rinsed and drained | |
| 30 oz canned diced tomatoes, with chilies | |
| 15 oz canned tomato sauce | |
| 1 1/4 oz spiced seasoning mix, chili variety | |
| 14 oz frozen corn kernels | |
| 1 Tbsp fresh lime juice, or to taste | |
| 1/2 cup(s) cilantro, fresh, minced |
Instructions
- Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.
Thursday, January 23, 2014
Baked Chicken Chiles Rellenos
To the six snowflakes I saw falling today...thank you. I have to recognize the nice cool days when they happen because if I took time to point out the hot ones, I'd get demoralized. However, it is nice to be somewhere that "cold" days are really not that cold. We just received news this evening that I may be spending a couple of weeks in February traveling for work to Montana, Wyoming and North Dakota. Go check out the ten-day forecast for Minot, ND and six snowflakes don't seem so bad.
Tonight we made some delicious baked chicken rellenos. These are similar to the Chicken Kiev we made a while back. If you want to check out the recipe below, go for it, but just know we did almost everything differently. We used 3 giant chicken breast halves rather than 6. We also used diced green chiles rather than whole. And we used shredded cheese instead of sticks. They were really good. The salsa on top was a nice touch. I think I liked the Chicken Kiev a little more, but this was pretty good.
Connor says: I am not up for trying something new tonight. I don't want this breaded chicken. Instead, I'll take my breaded chicken nuggets from the freezer.
Makes 6 servings
6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
3 tbsp cornmeal
1/4 tsp salt
1/4 tsp cayenne pepper
1 egg lightly beaten
1 tbsp water
1 4-oz can whole green chiles or whole jalapeño peppers, rinsed, stemmed, seeded, and halved lengthwise (6 pieces total)
2 oz Monterey Jack cheese, cut into six 2 x 1/2 inch sticks
2 tbsp snipped fresh cilantro or parsley
1/4 tsp black pepper
2 tbsp butter or margarine, melted
1 8 oz jar green or red salsa
1) Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles, 1/4 to 1/2 inch thick. Discard plastic wrap.
2) Preheat oven to 375. Line a shallow baking pan with foil; set aside. In a shallow bowl combine flour, cornmeal, salt, and cayenne pepper. In a second shallow bowl combine egg and water.
3) Place a chile pepper half on each chicken piece near an edge. Place a stick of cheese on each chile pepper. Sprinkle with cilantro and black pepper. Fold in side edges; roll up from edge with cheese and chile pepper. Secure with wooden toothpicks.
4) Dip chicken rolls into egg mixture to coat; coat all sides with cornmeal mixture. Place rolls, seam sides down, in prepared baking pan. Brush with melted butter.
5) Bake, uncovered, for 30-35 minutes or until chicken is no longer pink. Remove toothpicks. Meanwhile, heat salsa; serve over chicken.
Tonight we made some delicious baked chicken rellenos. These are similar to the Chicken Kiev we made a while back. If you want to check out the recipe below, go for it, but just know we did almost everything differently. We used 3 giant chicken breast halves rather than 6. We also used diced green chiles rather than whole. And we used shredded cheese instead of sticks. They were really good. The salsa on top was a nice touch. I think I liked the Chicken Kiev a little more, but this was pretty good.
Connor says: I am not up for trying something new tonight. I don't want this breaded chicken. Instead, I'll take my breaded chicken nuggets from the freezer.
Makes 6 servings
6 skinless, boneless chicken breast halves
1/3 cup all-purpose flour
3 tbsp cornmeal
1/4 tsp salt
1/4 tsp cayenne pepper
1 egg lightly beaten
1 tbsp water
1 4-oz can whole green chiles or whole jalapeño peppers, rinsed, stemmed, seeded, and halved lengthwise (6 pieces total)
2 oz Monterey Jack cheese, cut into six 2 x 1/2 inch sticks
2 tbsp snipped fresh cilantro or parsley
1/4 tsp black pepper
2 tbsp butter or margarine, melted
1 8 oz jar green or red salsa
1) Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles, 1/4 to 1/2 inch thick. Discard plastic wrap.
2) Preheat oven to 375. Line a shallow baking pan with foil; set aside. In a shallow bowl combine flour, cornmeal, salt, and cayenne pepper. In a second shallow bowl combine egg and water.
3) Place a chile pepper half on each chicken piece near an edge. Place a stick of cheese on each chile pepper. Sprinkle with cilantro and black pepper. Fold in side edges; roll up from edge with cheese and chile pepper. Secure with wooden toothpicks.
4) Dip chicken rolls into egg mixture to coat; coat all sides with cornmeal mixture. Place rolls, seam sides down, in prepared baking pan. Brush with melted butter.
5) Bake, uncovered, for 30-35 minutes or until chicken is no longer pink. Remove toothpicks. Meanwhile, heat salsa; serve over chicken.
Wednesday, January 22, 2014
Texas Style Casserole
Tonight, we made some yummy Texas-Style Casserole. I'm not entirely sure what makes this Texas-Style, but it's very similar to a breakfast casserole we make out of our BHG cookbook. This recipe uses turkey sausage instead of ham, and it adds corn and peppers. The result is just as good.
Connor says: I will only eat the potato portion of this. Oh, Dad, I see you got yourself some bread and butter to go with it. I will freak the heck out until you give me your bread. No! I will not eat any more potatoes until you give me your bread!!!!! BREAD!!!!!!!!!
Makes 6 servings
Connor says: I will only eat the potato portion of this. Oh, Dad, I see you got yourself some bread and butter to go with it. I will freak the heck out until you give me your bread. No! I will not eat any more potatoes until you give me your bread!!!!! BREAD!!!!!!!!!
Makes 6 servings
| Ingredients |
- 1 spray(s) olive oil cooking spray
- 2 cup(s) frozen hash brown potatoes
- 1 cup(s) frozen corn kernels, thawed
- 1 cup(s) frozen pepper strips, thawed
- 8 oz uncooked turkey sausage(s), thinly sliced
- 1 cup(s) fat free skim milk
- 2 large egg(s)
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 3/4 cup(s) low fat shredded cheddar cheese
| Instructions |
- Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
- Place potatoes and then vegetables in baking dish; top with sausage.
- In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
- Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Monday, January 20, 2014
Weeknight Salmon Cakes
After a few nights off it's finally time for me to post a recipe. Thanks to Steph for contributing the delicious bell pepper nachos this weekend! I've been slacking. However, you didn't miss all that much. We've been slumming it lately with hot dogs and fajitas. (And just so you know, once the Shreveport Chipotle opens up, I will no longer have any need to cook my own meals.) There wasn't as much ambition as usual to get a nice meal together what with the big playoff games going on. I couldn't be happier with the end result! The Broncos against the Seahawks! I'm pulling for the Broncos, but if they lose, I'll be happy for the Seahawks, my actual hometown team (and by hometown, I mean geographically closest NFL team to northern Idaho). I'd be happy for the Seahawks even after that nincompoop terrifed Erin Andrews after the game with his pro-wrestling-esque hollering. Although, before you judge the entire Seahawks organization for that, know that each team (and probably congress) has its own fair share of players (members) who would be more than happy to shout similar nonsense when someone directs a camera at their faces.
On a lighter note, I saw this work of genius today...
On a lighter note, I saw this work of genius today...
Copyright 2014 Steph's Facebook Page
Tonight we made Weeknight Salmon Cakes, though technically, it's still the weekend. These are a lot like crab cakes, but with salmon, and they are delightful! I was happy to have salmon...Steph normally doesn't like it, but she said she really liked these. Unfortunately, we had to use dried basil, because there's a shortage around here.
Connor says...not interested. But I will have a whole bunch of that rice you made with it.
Makes 4 servings
1 lb fresh or frozen skinless salmon filets
3/4 cup soft bread crumbs
1 egg white
1/4 cup thinly sliced green onion
2 tbsp chopped roasted red pepper
1 tbsp fresh basil
1/4 tsp salt
1/4 cup mayo
1/2 tsp paprika
1/8 tsp black pepper
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a food processor or blender combine half of the salmon, the bread crumbs, egg white, green onions, roasted red pepper, basil and salt. Process or blend until combined. Chop the remaining salmon into 1/2 inch pieces. In a medium bowl combine salmon mixture and chopped salmon (mixture will be soft). Shape salmon mixture into four 3/4 inch thick cakes.
2) Preheat broiler. Arrange cakes on a greased foil-lined baking sheet. Broil 4 to 5 inches from heat for 14-18 minutes or until done, turning once halfway through.
3) Meanwhile, in a small bowl combine mayonnaise, paprika, and black pepper. Serve salmon cakes with mayo mixture.
Sunday, January 19, 2014
Bell Pepper Nachos
Steph here--
Today for the game I wanted something to snack on. I wanted to find something healthier than the typical game day snacks and I found this recipe for Bell Pepper Nachos. Its from the site tasteofhome.com. It is basically the same thing as typical nachos except you use Bell Peppers in place of tortilla chips. It turned out really good! I also added some black beans to the mixture for some extra protein in there. I will definitely be making these again! I also put some of Kens homemade salsa on top of each one and it make it even better! Ill try to get him to post the recipe for his salsa soon!
Bell Pepper Nachos
14 ServingsPrep/Total Time: 20 min.
Ingredients
- 2 medium green peppers
- 1 medium sweet red pepper
- 1 medium sweet yellow pepper
- 2 medium plum tomatoes, seeded and chopped
- 1/3 cup finely chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1-1/2 cups cooked rice
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup minced fresh cilantro
- 1/4 teaspoon hot pepper sauce
- 1/2 cup shredded sharp cheddar cheese
Directions
- Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half
- diagonally to form two triangles; set aside. In a lightly greased
- skillet, cook the tomatoes, onion, chili powder and cumin over
- medium heat for 3 minutes or until onion is tender, stirring
- occasionally.
- Remove from the heat. Stir in the rice, Monterey Jack cheese,
- cilantro and hot pepper sauce. Spoon a heaping tablespoon onto each
- pepper triangle. Place on greased baking sheets. Sprinkle with
- cheddar cheese.
- Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly
Thursday, January 16, 2014
Pasta with Marinara Meat Sauce
When I got home today, I pulled into the driveway and found Connor waiting for me looking through the window. Awesome! I stopped for a moment so we could wave frantically at each other. When I continued pulling into the garage I noticed chalk on the driveway (see below). If you spend any amount of time with Connor, this makes all the sense in the world. I could just picture the exchange between Steph and Connor. Steph would be writing the letters of the alphabet on the driveway, having Connor repeat them. She would get 7 letters in before Connor just starts yelling "T.....T....T....Ohhhhhhhh.....T!!!!!! Ohhhhhhh.......T!!!!"
The letter T. And some others we don't really care about.
Tonight, we (well mostly Steph) made what is simply the best marinara I have ever had cooked at home. The stuff in the jars is nothing compared to this. I have tried a lot of the different varieties in the jar and they just do not hold a candle to this. Starting with just tomato sauce and tomato paste, this recipe includes delicious fresh basil and parsley! Of course, this recipe contains wine. I'm starting to think if I add wine to KFC's mashed potatoes, they will taste amazing. (Just kidding, there's no hope there). This also made a lot. It used a whole pound of pasta, so of course there were gonna be some leftovers.
Connor says: Spaghetti with marinara? Um...yes please.
Makes 8-10 servings
12 oz ground beef or bulk pork sausage
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 cloves garlic, minced
2 15-oz cans tomato sauce
1 tbsp tomato paste
1 cup water
1 cup dry red wine or cranberry juice
3 tbsp snipped fresh Italian parsley
2 tbsp snipped fresh basil
1 tbsp dried Italian seasoning
2-3 tsp sugar
1/4 tsp crushed red pepper (optional)
3 bay leaves
1/2 tsp salt
1/4 tsp black pepper
16 oz spaghetti or linguine
Parmesan
1) In a large saucepan heat onion, carrot, celery, and garlic. Add beef/pork and cook until brown; drain.
2) Stir in tomato sauce, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.
3) Bring sauce to boiling; reduce heat. Simmer sauce, uncovered, for 45 minutes, stirring occasionally, or until desired consistency.
4) In a large pot cook pasta according to package directions; drain. Remove and discard bay leaves from sauce. Serve sauce over pasta. Sprinkle with Parmesan.
Make-ahead directions: Place sauce in freezer containers. Seal and freeze for up to 3 months. To use, thaw sauce overnight in the refrigerator. Transfer to saucepan; heat through.
Wednesday, January 15, 2014
Black Bean-Chipotle Burgers
Today, while I was at work, one of our cats had apparently had enough with the dog and chased her down the stairs, then for good measure, attacked her by jumping on her. I see...the upstairs belongs to the cats. Steph relayed the events to me over text message. Unfortunately, it happened so suddenly and unexpectedly that video was impossible. This is why I propose putting one of those helmet cams on the dog and/or cats. This way we don't miss any of the hilarity.
Speaking of hilarity, we tried making burgers out of something that isn't ground beef. In my experience, this is always difficult. We have a fine curry-chicken burger recipe that is great, but we have to cook it on the stove-top or we'll just end up feeding our BBQ. We followed the recipe below for yummy sounding Black Bean-Chipotle Burgers. It had the word chipotle in it, so I was all aboard! The idea is you cook a black bean patty and serve it on a tostada shell with some lettuce, and if your heart desires, salsa, cheese, avocado, etc. Unfortunately, the patties did not hold up while cooking at all. The end result ended much more like taco salad. This was the sole piece of patty that ended up holding together.
The rest was in the grill pan like this...
I'm not sure what we did wrong. You're supposed to let the patties cool but maybe we didn't let them cool long enough. Also, you're supposed to mash half the beans, but should we have mashed more? Maybe we could have added something to make it hold together.
Now that said, the end result was delicious...just not as intended. We'll have to take another crack at it some other time.
Connor says: I ate a bunch of the leftover brown rice that wasn't used in the recipe. I still had room for some of this and I really liked it. Then I wanted a bowl of crushed ice.
Makes 4 burgers
1 15-oz can black beans, rinsed and drained
1/2 cup whole kernel corn, thawed
1 cup corn chips, finely crushed (about 1/2 cup crushed)
1/2 cup cooked brown rice
1/4 cup finely chopped red onion
1/4 cup bottled chunky salsa
1/2 to 1 tsp finely chopped canned chipotle peppers in adobo sauce
1/2 tsp ground cumin
1 clove minced garlic
1 tbsp olive oil
Finely shredded green cabbage
4 tostada shells, heated according to package directions
Bottled chunky salsa, dairy sour cream, fresh cilantro leaves, crumbled queso fresco, and/or avocado slices
1) In a medium bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/4 cup salsa, chipotle peppers, cumin, and garlic.
2) Shape mixture into four 3 1/2-inch patties, about 3/4 inch thick. Place patties on a tray; cover and chill at least 60 minutes before cooking.
3) Brush both sides of patties with olive oil. Cook in a very large skillet over medium heat for 10 minutes or until heated through, turning once.
4) Place some shredded cabbage on each tostada shell. Place the burgers on the cabbage and top with additional salsas, sour cream, cilantro, cheese, and/or avocado slices.
Not our helmet-cam. Also, not our dog. Also, definitely not our rug.
Speaking of hilarity, we tried making burgers out of something that isn't ground beef. In my experience, this is always difficult. We have a fine curry-chicken burger recipe that is great, but we have to cook it on the stove-top or we'll just end up feeding our BBQ. We followed the recipe below for yummy sounding Black Bean-Chipotle Burgers. It had the word chipotle in it, so I was all aboard! The idea is you cook a black bean patty and serve it on a tostada shell with some lettuce, and if your heart desires, salsa, cheese, avocado, etc. Unfortunately, the patties did not hold up while cooking at all. The end result ended much more like taco salad. This was the sole piece of patty that ended up holding together.
Trust me...the picture in the book looked exactly like this.
The rest was in the grill pan like this...
Complete loss of structural integrity.
Now that said, the end result was delicious...just not as intended. We'll have to take another crack at it some other time.
Connor says: I ate a bunch of the leftover brown rice that wasn't used in the recipe. I still had room for some of this and I really liked it. Then I wanted a bowl of crushed ice.
Makes 4 burgers
1 15-oz can black beans, rinsed and drained
1/2 cup whole kernel corn, thawed
1 cup corn chips, finely crushed (about 1/2 cup crushed)
1/2 cup cooked brown rice
1/4 cup finely chopped red onion
1/4 cup bottled chunky salsa
1/2 to 1 tsp finely chopped canned chipotle peppers in adobo sauce
1/2 tsp ground cumin
1 clove minced garlic
1 tbsp olive oil
Finely shredded green cabbage
4 tostada shells, heated according to package directions
Bottled chunky salsa, dairy sour cream, fresh cilantro leaves, crumbled queso fresco, and/or avocado slices
1) In a medium bowl mash half the beans with a potato masher or pastry blender until well mashed. Add remaining beans, corn, corn chips, rice, onion, the 1/4 cup salsa, chipotle peppers, cumin, and garlic.
2) Shape mixture into four 3 1/2-inch patties, about 3/4 inch thick. Place patties on a tray; cover and chill at least 60 minutes before cooking.
3) Brush both sides of patties with olive oil. Cook in a very large skillet over medium heat for 10 minutes or until heated through, turning once.
4) Place some shredded cabbage on each tostada shell. Place the burgers on the cabbage and top with additional salsas, sour cream, cilantro, cheese, and/or avocado slices.
Tuesday, January 14, 2014
Shrimp Lo Mein
Asian night!!!!! My favorite. And once again, Steph volunteered to cook this one. Lucky me! I just helped chop some veggies and kept Connor somewhat entertained. Don't be fooled by the long list of ingredients...it's actually not that hard. The hardest part of this was figuring out what Bok Choy was.
We really enjoyed this. Connor says: I love this! I'll eat a whole bunch of it! Then I'll head to the frying pans, point and yell for eggs!
Makes 6 servings
1 lb fresh or frozen shrimp, peeled and deveined, patted dry
6 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
4 tsp sugar
10 oz dried Chinese egg noodles or linguine
1/3 cup reduced-sodium chicken broth
2 tsp cornstarch
1 tbsp vegetable oil
1 tbsp sesame oil
4 cloves garlic, minced
1/2 cup shredded carrot (1 medium)
1 cup chopped bok choy
4 green onions, cut into 2-inch thin strips
1) In a medium bowl combine 2 tbsp soy sauce, the rice vinegar, and 2 tsp sugar. Add shrimp, toss to coat. Let stand at room temperature for 20 minutes or cover and chill for 1 hour. Cook noodles according to package directions until tender; drain. Rinse with cold water, drain well. Set noodles aside. for sauce, in a small bowl stir together broth, the remaining soy sauce, the remaining sugar, and the cornstarch. Set aside.
2) Pour vegetable oil and sesame oil into a wok or large nonstick skillet. Heat over medium-high heat. Add garlic; cook and stir for 30 seconds. Add carrot; cook and stir for 2 minutes. Add bok choy and green onions; cook and stir for 2 minutes more. Remove vegetables from wok.
3) Drain shrimp, discarding marinade. Add shrimp to wok, cook and stir for 3 minutes until opaque. Push shrimp from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Add the cooked noodles and vegetables. Using two spatulas or wooden spoons, lightly toss the mixture until combined and heated through. Transfer to a serving platter. Serve immediately.
BOK CHOY!!!!!!!!
We really enjoyed this. Connor says: I love this! I'll eat a whole bunch of it! Then I'll head to the frying pans, point and yell for eggs!
Makes 6 servings
1 lb fresh or frozen shrimp, peeled and deveined, patted dry
6 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
4 tsp sugar
10 oz dried Chinese egg noodles or linguine
1/3 cup reduced-sodium chicken broth
2 tsp cornstarch
1 tbsp vegetable oil
1 tbsp sesame oil
4 cloves garlic, minced
1/2 cup shredded carrot (1 medium)
1 cup chopped bok choy
4 green onions, cut into 2-inch thin strips
1) In a medium bowl combine 2 tbsp soy sauce, the rice vinegar, and 2 tsp sugar. Add shrimp, toss to coat. Let stand at room temperature for 20 minutes or cover and chill for 1 hour. Cook noodles according to package directions until tender; drain. Rinse with cold water, drain well. Set noodles aside. for sauce, in a small bowl stir together broth, the remaining soy sauce, the remaining sugar, and the cornstarch. Set aside.
2) Pour vegetable oil and sesame oil into a wok or large nonstick skillet. Heat over medium-high heat. Add garlic; cook and stir for 30 seconds. Add carrot; cook and stir for 2 minutes. Add bok choy and green onions; cook and stir for 2 minutes more. Remove vegetables from wok.
3) Drain shrimp, discarding marinade. Add shrimp to wok, cook and stir for 3 minutes until opaque. Push shrimp from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Add the cooked noodles and vegetables. Using two spatulas or wooden spoons, lightly toss the mixture until combined and heated through. Transfer to a serving platter. Serve immediately.
Monday, January 13, 2014
Pizza-Style Fish Sticks
Steph knows I have a weakness for those infomercials hocking those Time Life cheesy love song collections. There are way better things I can be doing with my time, but I get some serious entertainment out of these shows. I even have the country version saved on our DVR. The one that aired last night was featuring the Power of Love set, undoubtedly named for Celine Dion's moving ballad. I've added the link because you really should check it out if you have a chance. This set has everything. All the hits on 8 CDs for the low price of 5 easy payments of $29.99 (not adjusted for sarcasm, actual price).
Not only does this infomercial allow you to listen to short clips of all your favorite songs, you are graced with footage of these musicians performing their hits. It really makes you think...people must have gotten away with a lot more in the 70s and 80s, appearance-wise. That has to be the explanation. I mean, imagine if these guys showed up today?
Or if this album cover dropped right now...
Or this happened today...
Not only does this infomercial allow you to listen to short clips of all your favorite songs, you are graced with footage of these musicians performing their hits. It really makes you think...people must have gotten away with a lot more in the 70s and 80s, appearance-wise. That has to be the explanation. I mean, imagine if these guys showed up today?
Even the nights are better...but they'd be a lot better if these two dapper gentlemen would hit the studio
Or if this album cover dropped right now...
Hello, is it me you're looking for?
Or this happened today...
Okay, bad example. I realize you can see this on Honda commercials these days. But sarcastically, and sans the fine locks
I can't imagine what a collection like this would look like 20 or 30 years from now. Musicians today have to meet a certain "presentability" threshold to even make it in the mainstream, and the end result is a lot of stuff that just sounds the same. Our music today lacks "character". I sound like a ranting old person. Just get off my lawn and we can talk about some food.
Tonight, we had some yummy pizza-style fish sticks out of BHG. This was a pretty straightforward recipe. Just put some frozen fish sticks in a casserole, top with pizza sauce and mozzarella and bake. Then top with basil. Must top with fresh basil!
We served with veggies. This made for a very easy and delightful meal. It counteracted the work we had to do for the red beans and rice yesterday.
Connor says: I'll eat these vegetables as long as you hide the good stuff first. Those fish sticks are so good!
Makes 4 servings
1 11-12 oz package (18) frozen baked breaded fish sticks
1 8-oz can pizza sauce
1 cup shredded provolone or mozzarella cheese (4 oz)
2 tbsp shredded fresh basil (optional) (not optional, you must!)
1) Preheat oven to 425. Arrange fish in a 2-quart square or rectangular baking dish. Spoon sauce over fish; sprinkle with cheese. Bake, uncovered, about 20 minutes or until heated through. If desired, sprinkle with basil.
Sunday, January 12, 2014
Red Beans & Rice!!!!
I have been looking forward to this day! Ever since I made this the first time, I have been wanting to do this again. A little background...
We moved down here to northern Louisiana in June. We weren't particularly excited about the move. Having lived the last few years in the Denver area, we were spoiled in so many ways. When we found out we were Louisiana-bound, others often reassured us that this area had some terrific food. I figured if we were going to live here against our will, I was going to make the best of it in that respect. Upon moving here, I quickly realized that there are not many nearby restaurants that meet the lofty Louisiana reputation. Must be better to be closer to New Orleans. Well a co-worker told me about the website www.nolacuisine.com. I HIGHLY suggest you check it out! Especially if you have any interest in AUTHENTIC New Orleans dishes. We've tried a few recipes...most notably, the Shrimp Etouffe, the Chicken Bon Femme, and the red beans and rice.
They all turned out pretty tasty. A lot of time/effort goes into these dishes, but they are so worth it. The red beans and rice we had today was fantastic. I feel like we could sell this for money. It's really not that hard, it just takes time (about 3 hours total) and most of that time is spent letting the beans simmer and occasionally stirring them. This time, we left out the Tasso. I felt it was a little overpowering the first time we cooked it. Tasso is dried, smoked pork. Think smoked salmon, but with pork. We did not make it; we bought it at a local joint that makes it. It's very good with cheese and crackers, and frankly, not bad with the red beans. We just left it out this time.
The creole rice recipe is simple and works just perfectly with the red beans. Definitely use this recipe rather than making it another way (instant, rice cooker, etc.)
Connor says: Mom and Dad won't let me have any because it's way too spicy for a 1-year-old. I had some of the rice and some chicken instead. I insisted on trying some beans afterward, and I actually liked them. Then I decided I wanted some water in a bowl.
Red Beans & Rice Recipe
1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Cup Tasso, Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar (When I don’t use Pickle Meat, I add a little vinegar because I like the flavor it lends. Pickle Meat makes wonderful Red Beans by the way; recipe forthcoming.)
1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe)
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice
Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.
To Serve:
Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure there is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and your favorite Ice Cold Beer.
Serves 2-3
Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
We moved down here to northern Louisiana in June. We weren't particularly excited about the move. Having lived the last few years in the Denver area, we were spoiled in so many ways. When we found out we were Louisiana-bound, others often reassured us that this area had some terrific food. I figured if we were going to live here against our will, I was going to make the best of it in that respect. Upon moving here, I quickly realized that there are not many nearby restaurants that meet the lofty Louisiana reputation. Must be better to be closer to New Orleans. Well a co-worker told me about the website www.nolacuisine.com. I HIGHLY suggest you check it out! Especially if you have any interest in AUTHENTIC New Orleans dishes. We've tried a few recipes...most notably, the Shrimp Etouffe, the Chicken Bon Femme, and the red beans and rice.
They all turned out pretty tasty. A lot of time/effort goes into these dishes, but they are so worth it. The red beans and rice we had today was fantastic. I feel like we could sell this for money. It's really not that hard, it just takes time (about 3 hours total) and most of that time is spent letting the beans simmer and occasionally stirring them. This time, we left out the Tasso. I felt it was a little overpowering the first time we cooked it. Tasso is dried, smoked pork. Think smoked salmon, but with pork. We did not make it; we bought it at a local joint that makes it. It's very good with cheese and crackers, and frankly, not bad with the red beans. We just left it out this time.
The creole rice recipe is simple and works just perfectly with the red beans. Definitely use this recipe rather than making it another way (instant, rice cooker, etc.)
Connor says: Mom and Dad won't let me have any because it's way too spicy for a 1-year-old. I had some of the rice and some chicken instead. I insisted on trying some beans afterward, and I actually liked them. Then I decided I wanted some water in a bowl.
Red Beans & Rice Recipe
1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Cup Tasso, Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar (When I don’t use Pickle Meat, I add a little vinegar because I like the flavor it lends. Pickle Meat makes wonderful Red Beans by the way; recipe forthcoming.)
1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe)
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice
Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick.
Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure there is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and your favorite Ice Cold Beer.
Serves 2-3
Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn’t stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don’t trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it’s tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
Saturday, January 11, 2014
Mexican Chicken Tortilla Soup
Well it's Saturday which means that once I returned from Gymboree with Connor it was time to try again with the bread. I consulted The Google to find out how to improve my "Oven Spring." While reading, I learned that it is common for newbies to use too much flour. Hmmm...noted. Also, I decided to use bread flour. I wasn't too sure about this move since the recipe calls specifically for all-purpose flour. Four and a half cups of that later (recipe calls for 5-6), I was left with a ball of dough that felt different than my previous attempts, but I attributed this to the bread flour. Based on what I read, I wasn't gonna add any more. After kneading, I let it rise, but it didn't rise much, even after about 3+ hours. The end result was still small and dense. Sigh...I suppose I'll keep trying. Again, it was delicious. We ate most of the first loaf.
Anywho, immediately after the bread was done, it was time to start the Tortilla Soup. The recipe in the book is a little different from the one I posted below. In the web version, you use 3.5 cups broth. In the book you use about 2 cups of broth and the rest water. We used somewhere in the middle. It also tells you to use bone-in chicken breast, but we used boneless. For the tortillas, the recipe in the book tells you to bake corn tortilla strips in the oven while the web version tells you to fry them. I say just use tortilla chips. Also, if I could do it again, I would add the cilantro at the end as a topping, not prior to simmering.
Either way, it turned out pretty good. We actually have a recipe for Chicken Enchilada Soup that is very similar to this. We like that a little more than what we had tonight, but this was a bit faster.
Connor says...I've filled up on the bread you guys just made. I'll play with this soup a little bit, but I'm not all that enthusiastic about it. How about instead you give me some more of that bread? And while you're at it, throw in some of that Monterey Jack you've been using. Cheese!?!? Cheese!?!? You guys will never know if I'm actually done eating because one of you accidentally says the word "bath."
http://www.bhg.com/recipe/poultry/mexican-chicken-tortilla-soup/
Anywho, immediately after the bread was done, it was time to start the Tortilla Soup. The recipe in the book is a little different from the one I posted below. In the web version, you use 3.5 cups broth. In the book you use about 2 cups of broth and the rest water. We used somewhere in the middle. It also tells you to use bone-in chicken breast, but we used boneless. For the tortillas, the recipe in the book tells you to bake corn tortilla strips in the oven while the web version tells you to fry them. I say just use tortilla chips. Also, if I could do it again, I would add the cilantro at the end as a topping, not prior to simmering.
Either way, it turned out pretty good. We actually have a recipe for Chicken Enchilada Soup that is very similar to this. We like that a little more than what we had tonight, but this was a bit faster.
Connor says...I've filled up on the bread you guys just made. I'll play with this soup a little bit, but I'm not all that enthusiastic about it. How about instead you give me some more of that bread? And while you're at it, throw in some of that Monterey Jack you've been using. Cheese!?!? Cheese!?!? You guys will never know if I'm actually done eating because one of you accidentally says the word "bath."
Enjoy with wine.
http://www.bhg.com/recipe/poultry/mexican-chicken-tortilla-soup/
Friday, January 10, 2014
Chicken and Noodles with Vegetables
After last night's pepper steak, I wasn't entirely optimistic about tonight's meal. This was another slow cooker recipe. This morning, I finished thoroughly cleaning the slow cooker bowl, frowning profusely at the thought of the disappointment to come. Later in the day, I sat at my desk at work, with my reheated sadness from the night before, eating it while hoping for the best later on.
Well, I take back whatever negative things I said about slow cookers! This was amazing! You simply add chicken thighs (the recipe suggests with bone, but we used boneless & skinless), vegetables, and cream of chicken soup to the slow cooker. At the end, add frozen peas, and serve with wide egg noodles. Yum. It's kinda like chicken noodle soup, but much thicker. In fact, we suggest maybe adding a little extra water, especially if you use the skinless, boneless chicken like us. I had mine with some Louisiana hot sauce.
Connor says: This is great Mom and Dad! I will eat the noodles and the carrots. When I'm halfway done, I will start saying "treat", pointing at the freezer. When you guys won't relent, I'll make my way to the pantry, pointing up and yelling "treat." I will continue to freak the heck out until Mom takes me away to Audrey's room to cool down. Then I will sit with Dad and eat more noodles and carrots. I will forget about the treat.
Makes 6 servings
2 cups sliced carrots (4 medium)
1 1/2 cups chopped onions (3 medium)
1 cup sliced celery (2 stalks)
1 bay leaf
4 medium chicken legs (drumstick-thigh portion)(about 2 1/2 lbs total), skinned
2 10.75-oz cans reduced-fat and red-sodium condensed cream of chicken soup
1 tsp dried thyme, crushed
8 oz dried wide noodles (about 4 cups)
1 cup frozen peas
1) In a slow cooker, stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. Stir together soup, 1/2 cup water, thyme, 1 tsp salt, and 1/4 tsp black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8-9 hrs or on high-heat for 4-4 1/2 hrs.
2) Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
3) To serve, in a large serving bowl stir together chicken mixture and noodles.
Well, I take back whatever negative things I said about slow cookers! This was amazing! You simply add chicken thighs (the recipe suggests with bone, but we used boneless & skinless), vegetables, and cream of chicken soup to the slow cooker. At the end, add frozen peas, and serve with wide egg noodles. Yum. It's kinda like chicken noodle soup, but much thicker. In fact, we suggest maybe adding a little extra water, especially if you use the skinless, boneless chicken like us. I had mine with some Louisiana hot sauce.
Connor says: This is great Mom and Dad! I will eat the noodles and the carrots. When I'm halfway done, I will start saying "treat", pointing at the freezer. When you guys won't relent, I'll make my way to the pantry, pointing up and yelling "treat." I will continue to freak the heck out until Mom takes me away to Audrey's room to cool down. Then I will sit with Dad and eat more noodles and carrots. I will forget about the treat.
Connor seen here prior to meltdown
Makes 6 servings
2 cups sliced carrots (4 medium)
1 1/2 cups chopped onions (3 medium)
1 cup sliced celery (2 stalks)
1 bay leaf
4 medium chicken legs (drumstick-thigh portion)(about 2 1/2 lbs total), skinned
2 10.75-oz cans reduced-fat and red-sodium condensed cream of chicken soup
1 tsp dried thyme, crushed
8 oz dried wide noodles (about 4 cups)
1 cup frozen peas
1) In a slow cooker, stir together carrots, onions, celery, and bay leaf. Place chicken on top of vegetables. Stir together soup, 1/2 cup water, thyme, 1 tsp salt, and 1/4 tsp black pepper. Pour over chicken in cooker. Cover and cook on low-heat setting for 8-9 hrs or on high-heat for 4-4 1/2 hrs.
2) Remove chicken from slow cooker; cool slightly. Discard bay leaf. Cook noodles according to package directions; drain. Meanwhile, stir frozen peas into mixture in cooker. Remove chicken from bones; discard bones. Shred or chop meat; stir into mixture in cooker.
3) To serve, in a large serving bowl stir together chicken mixture and noodles.
Thursday, January 9, 2014
So-Easy Pepper Steak
I've been listening to the Hunger Games on audiobook. I've never seen the movie (so don't tell me what happens!!!!) However, I really only get to listen while I drive, and mostly, I only drive to and from work. Thus, it's been slow going. I tell you this so that if you happen to see me on the road, I'm not driving really slow to annoy you; I'm simply trying to get as much of the story in before I get to work. Once I'm there, I can only stay in my car listening to Hunger Games for so long before one of my coworkers becomes concerned about all the time I spend in my car weeping (there are some emotional parts...it's awful what they put those poor kids through...and that Katniss is so brave!)
Tonight we "enjoyed" So-Easy Pepper Steak. Wow, the name does not lie. So-easy it was. Pretty much like most things I've ever made in the slow cooker. However, just like everything I've ever made in the slow cooker that wasn't pot roast or pulled pork, this was disappointing. The beef turned out dry and the sauce, while tasty, seemed just a little bit burnt. I'm not sure if this is because the beef was directly touching the bottom of the cooker, or if our cooker cooks too high at the low temperature.
We used what was closest to Italian-style tomatoes. Also, we did not use the hot pepper sauce. We bought whole wheat pasta, but we completely forgot to cook it after I got home. Instead, I cooked what was left of our instant rice (sad and mushy compared to our rice cooker stuff) and had that with my plate.
Unfortunately, in the words of Homer Simpson, "this gets my lowest rating ever...seven thumbs up." I thought it was good, but it just didn't turn out as good as it sounded.
Connor wasn't into it at all. He's not a big beef fan, so I'm not totally surprised. He didn't eat much. Rather, he had some chicken nuggets. As a treat, he enjoyed 3 snack pickles while shouting random letters at the Wheel of Fortune contestants. We're probably gonna try another slow cooker recipe tomorrow, so maybe that one will turn out a little better. I'm not optimistic though.
Makes 6 servings
1 2-lb boneless beef round steak, cut 3/4 to 1 inch thick
1 14.5 oz can Cajun-, Mexican-, or Italian-style stewed tomatoes, undrained
1/3 cup tomato paste
1/2 tsp bottled hot pepper sauce (optional)
1 16-oz package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
4 cups hot cooked whole wheat pasta (optional)
Tonight we "enjoyed" So-Easy Pepper Steak. Wow, the name does not lie. So-easy it was. Pretty much like most things I've ever made in the slow cooker. However, just like everything I've ever made in the slow cooker that wasn't pot roast or pulled pork, this was disappointing. The beef turned out dry and the sauce, while tasty, seemed just a little bit burnt. I'm not sure if this is because the beef was directly touching the bottom of the cooker, or if our cooker cooks too high at the low temperature.
We used what was closest to Italian-style tomatoes. Also, we did not use the hot pepper sauce. We bought whole wheat pasta, but we completely forgot to cook it after I got home. Instead, I cooked what was left of our instant rice (sad and mushy compared to our rice cooker stuff) and had that with my plate.
Unfortunately, in the words of Homer Simpson, "this gets my lowest rating ever...seven thumbs up." I thought it was good, but it just didn't turn out as good as it sounded.
Above: Me typing my food blog (Approximation)
Connor wasn't into it at all. He's not a big beef fan, so I'm not totally surprised. He didn't eat much. Rather, he had some chicken nuggets. As a treat, he enjoyed 3 snack pickles while shouting random letters at the Wheel of Fortune contestants. We're probably gonna try another slow cooker recipe tomorrow, so maybe that one will turn out a little better. I'm not optimistic though.
Makes 6 servings
1 2-lb boneless beef round steak, cut 3/4 to 1 inch thick
1 14.5 oz can Cajun-, Mexican-, or Italian-style stewed tomatoes, undrained
1/3 cup tomato paste
1/2 tsp bottled hot pepper sauce (optional)
1 16-oz package frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers and onion)
4 cups hot cooked whole wheat pasta (optional)
Wednesday, January 8, 2014
Southwest Stuffed Chicken Breasts with Black Bean Salad
I just turned on ESPN just to have it on. There is a basketball game on and I look up occasionally just when there's a rise in the announcer's voice or a roar from the crowd. As I look up, I take in the action and as I watch, my eyes naturally veer to the ticker on the bottom and I am reminded why I am thankful for DVR. Because just as I look at the ticker, a string of text is creeping away, ending with the words "female staffer." What in the world could that be about? If we were at a restaurant or at a friend's house right now, I would be out of luck, forced to steal repeated glances at the TV until I get lucky and the same story makes its way back around. (This very thing is one of the reasons Steph always strategically seats me at Buffalo Wild Wings.) Meanwhile, I'd be left wondering "what about a female staffer!?!?" The header was "NCAAF" meaning it had something to do with college football. Was it some sordid affair involving a seemingly unscrupulous coach? Or did a female staffer leak details about improper player benefits? Or did a female staffer become the new starting linebacker at LSU? My frustration would grow as they continue the slow ticker rotation while I would rudely ignore everyone around me. Ugh...just tell me ESPN!!! The ticker would march on, giving me news I am not interested in. I know the Broncos play the Chargers on Sunday! Everyone knows that! The only people that don't know that wouldn't be watching ESPN!! Ahhhhhh just tell me!!!!! I'd remind myself, I've been through this before, and I am bound to be disappointed. The news is usually not nearly worth the wait. But still...
Well, we have DVR. And I rewind to see what happened to our female staffer. Sure enough, I'm disappointed. Louisville hired some guy. ESPN felt it was necessary to remind its viewers that said guy had an affair with a female staffer several years ago. I already knew that.
Disappointing.
Tonight we had Southwest Stuffed Chicken Breasts with Black Bean Salad. Yummmmm!! Steph made the salad before I got home. I told myself that I read the recipe for the salad and I like most of the ingredients individually so there is no reason I can't eat this. Normally, I won't eat salad unless it begins with fruit (and don't you dare put celery in it). But I assure you, this salad was delicious. See recipe below.
The recipe calls for 8 boneless chicken breasts. I've ranted before about the large size of chicken at the store. We used 3 very large ones and then cut them in half prior to eating. So you basically take the chicken breast, cut a gash in the side and stuff it with all kinds of goodness (monterey jack, green onions, cumin, etc.) Then you grill them. In the BHG book, they suggest indirect grilling for this recipe. I didn't know what that was, but it worked out pretty well. Cooking chicken on the grill is frustrating for me. I never seem to find the perfect middle ground between uncooked on the inside and charred on the outside. Just like microwaving popcorn. I either end up with a large handful of uncooked kernels or a house that smells like burning popcorn.
Indirect grilling involves heating all the burners on your grill. Let it heat for a few minutes then turn off one burner. Put the chicken there. It took a little longer than anticipated (25 minutes total I think), but they were pretty thick. The chicken ended up cooked but not charred.
We just served the chicken with the salad with no other side dish. It was fantastic. Connor enjoyed it too and kept eating and eating right up until one of us accidentally said the word "bath." Then he was suddenly all done and ready for the bath.
Makes 8 servings
8 skinless, boneless chicken breast halves
1 cup shredded Monterey Jack cheese (4 oz)
1 4-oz can diced green chiles, undrained
3 tbsp chopped green onions
1 tsp ground cumin
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/8 to 1/4 tsp crushed red pepper
1 recipe black bean salad
1) Make a pocket in each chicken breast half by cutting horizontally from the thickest side almost to the opposite side.
2) For stuffing, in a medium bowl combine cheese, chiles, green onions, cumin, and garlic. Divide stuffing among chicken. If necessary, secure openings with toothpicks. Brush chicken with olive oil and sprinkle with salt and red pepper.
3) Grill for 15-18 minutes or until no longer pink.
4) Serve with Black Bean Salad.
Black Bean Salad: In a large bowl, combine one 15-oz can black beans, rinsed and drained; 1 medium avocado, seeded, peeled and chopped; 3/4 chopped yellow sweet pepper; 1/3 cup chopped roma tomato; 1/4 cup chopped red onion; 1/4 cup snipped fresh cilantro; 3 tbsp lime juice; 1 tbsp olive oil; 1 fresh jalapeno, seeded and chopped; 1 clove garlic, minced; 1/4 tsp salt, 1/4 tsp black pepper. Cover and chill for 2-8 hours.
Well, we have DVR. And I rewind to see what happened to our female staffer. Sure enough, I'm disappointed. Louisville hired some guy. ESPN felt it was necessary to remind its viewers that said guy had an affair with a female staffer several years ago. I already knew that.
Disappointing.
Tonight we had Southwest Stuffed Chicken Breasts with Black Bean Salad. Yummmmm!! Steph made the salad before I got home. I told myself that I read the recipe for the salad and I like most of the ingredients individually so there is no reason I can't eat this. Normally, I won't eat salad unless it begins with fruit (and don't you dare put celery in it). But I assure you, this salad was delicious. See recipe below.
The recipe calls for 8 boneless chicken breasts. I've ranted before about the large size of chicken at the store. We used 3 very large ones and then cut them in half prior to eating. So you basically take the chicken breast, cut a gash in the side and stuff it with all kinds of goodness (monterey jack, green onions, cumin, etc.) Then you grill them. In the BHG book, they suggest indirect grilling for this recipe. I didn't know what that was, but it worked out pretty well. Cooking chicken on the grill is frustrating for me. I never seem to find the perfect middle ground between uncooked on the inside and charred on the outside. Just like microwaving popcorn. I either end up with a large handful of uncooked kernels or a house that smells like burning popcorn.
Indirect grilling involves heating all the burners on your grill. Let it heat for a few minutes then turn off one burner. Put the chicken there. It took a little longer than anticipated (25 minutes total I think), but they were pretty thick. The chicken ended up cooked but not charred.
We just served the chicken with the salad with no other side dish. It was fantastic. Connor enjoyed it too and kept eating and eating right up until one of us accidentally said the word "bath." Then he was suddenly all done and ready for the bath.
Makes 8 servings
8 skinless, boneless chicken breast halves
1 cup shredded Monterey Jack cheese (4 oz)
1 4-oz can diced green chiles, undrained
3 tbsp chopped green onions
1 tsp ground cumin
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/8 to 1/4 tsp crushed red pepper
1 recipe black bean salad
1) Make a pocket in each chicken breast half by cutting horizontally from the thickest side almost to the opposite side.
2) For stuffing, in a medium bowl combine cheese, chiles, green onions, cumin, and garlic. Divide stuffing among chicken. If necessary, secure openings with toothpicks. Brush chicken with olive oil and sprinkle with salt and red pepper.
3) Grill for 15-18 minutes or until no longer pink.
4) Serve with Black Bean Salad.
Black Bean Salad: In a large bowl, combine one 15-oz can black beans, rinsed and drained; 1 medium avocado, seeded, peeled and chopped; 3/4 chopped yellow sweet pepper; 1/3 cup chopped roma tomato; 1/4 cup chopped red onion; 1/4 cup snipped fresh cilantro; 3 tbsp lime juice; 1 tbsp olive oil; 1 fresh jalapeno, seeded and chopped; 1 clove garlic, minced; 1/4 tsp salt, 1/4 tsp black pepper. Cover and chill for 2-8 hours.
Monday, January 6, 2014
Garlic Chicken Stir-Fry
As with most of the country, we are grappling with the mighty, ominous polar vortex. Cold weather like this calls for something like slow cooker pot roast. Yum. After all, it is SUPER COLD out here. In Spokane, this would've been considered a nice winter day (sunny, high of 33, no ice on the road), but this here is Leezy-anna, and oh boy, we are just not used to this. Our local 6:00 news devoted almost the entirety of its broadcast to discussion of said cold weather. (Yet no one bats an eye when it's absurdly hot for 3 months straight.) What they should have done is plopped this map on the screen to give their viewers some perspective.
Irregardlessly, it's cold, and some nice cold weather food is in order.
Or we can have stir-fry! Steph will tell you that whether it's cold, hot, rainy, or sunny, I am more than happy to have an Asian dish. She is less enthusiastic about it, which made me much more surprised when she volunteered to cook this one while I managed the kids. In this recipe, you marinate some chicken, cook some veggies, then the chicken and mix it all together. Serve with white rice. In our recipe, we did not use the mushrooms. Neither of us like them very much. We used green pepper instead.
We served this dish with white rice from our rice maker. I love our rice maker because it makes the sticky white rice you would get at an actual Chinese restaurant or sushi joint. Not surprisingly, I loved the dish. Steph and Connor did as well. Connor ate a whole bunch of the rice and sauce. He ate his and kept asking for bites of mine.
Makes 4 servings
12 oz skinless, boneless chicken breast halves
1 cup water
3 tbsp reduced sodium soy sauce (we used regular)
1 tbsp rice vinegar or white wine vinegar
1 tbsp cornstarch
2 tbsp vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped (we used the minced stuff in the jar)
1/2 cup sliced water chestnuts
2 cups hot cooked rice
1) Cut chicken to 1/2 inch pieces. Place in resealable plastic bag. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
2) Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1-2 minutes or until tender. Remove veggies from wok.
3) Add chicken to wok; cook and stir for 3-4 minutes or until no longer pink. Push chicken from center. Stir marinade mixture and add to center of wok. Cook and stir until thickened and bubbly. Return cooked veggies to wok. Add water chestnuts. Cook and stir about 1 minute more. Serve with rice.
C'mon Florida...I thought we were in this together.
Irregardlessly, it's cold, and some nice cold weather food is in order.
Or we can have stir-fry! Steph will tell you that whether it's cold, hot, rainy, or sunny, I am more than happy to have an Asian dish. She is less enthusiastic about it, which made me much more surprised when she volunteered to cook this one while I managed the kids. In this recipe, you marinate some chicken, cook some veggies, then the chicken and mix it all together. Serve with white rice. In our recipe, we did not use the mushrooms. Neither of us like them very much. We used green pepper instead.
We served this dish with white rice from our rice maker. I love our rice maker because it makes the sticky white rice you would get at an actual Chinese restaurant or sushi joint. Not surprisingly, I loved the dish. Steph and Connor did as well. Connor ate a whole bunch of the rice and sauce. He ate his and kept asking for bites of mine.
Makes 4 servings
12 oz skinless, boneless chicken breast halves
1 cup water
3 tbsp reduced sodium soy sauce (we used regular)
1 tbsp rice vinegar or white wine vinegar
1 tbsp cornstarch
2 tbsp vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms
12 cloves garlic, peeled and finely chopped (we used the minced stuff in the jar)
1/2 cup sliced water chestnuts
2 cups hot cooked rice
1) Cut chicken to 1/2 inch pieces. Place in resealable plastic bag. For marinade, stir together water, soy sauce, and vinegar. Pour over chicken; seal bag. Marinate in the refrigerator for 30 minutes. Drain chicken, reserving the marinade. Stir cornstarch into reserved marinade; set aside.
2) Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add green onions, mushrooms, and garlic to wok; cook and stir for 1-2 minutes or until tender. Remove veggies from wok.
3) Add chicken to wok; cook and stir for 3-4 minutes or until no longer pink. Push chicken from center. Stir marinade mixture and add to center of wok. Cook and stir until thickened and bubbly. Return cooked veggies to wok. Add water chestnuts. Cook and stir about 1 minute more. Serve with rice.
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