Wednesday, August 18, 2010
This Italian Chicken & Spinach Skillet was so flavorful (and easy!)! I have a long standing rule that any recipe that gets my husband to eat spinach goes in the keeper file so we will definitely be having this one again! :)
Just 8 points for a good sized serving!
Friday, August 13, 2010
I think Jake was over chick, diet food and seized the opportunity to make nachos after spotting key ingredients around the kitchen. We had an abundance of grilled chicken after our freezer and fridge died (right after I had stocked up on chicken breasts of course!) that was just begging for a more creative use than simply throwing it over a salad. We tossed some of the chicken in buffalo wing sauce and then used typical nacho toppings like an insane amount of cheese, olives, sour cream, salsa and heaps of guacamole. I usually make my own guacamole but we tried the Wholly Guacamole brand for the first time since I had a coupon...it was SO good! Not quite as good as the homemade stuff, but definitely nice to have on hand in the fridge. I used it on turkey burgers the next night...I'm pretty firmly in the "guacamole goes with everything" camp.
I think I'll let Jake handle dinner more often. :)
Friday, June 4, 2010
Tuesday, May 18, 2010
I think I've mentioned before I have a slight obsession with grits and will pretty much make any recipe in which they appear (especially if it is featured in Southern Living). So it is no surprise that the first meal I made after my return to the kitchen was this:
1/2 cup barbecue sauce
1/2 cup maple syrup
2 chipotle peppers in adobo sauce, seeded and minced
1 teaspoon adobo sauce from can
6 (1 1/4-inch-thick) bone-in pork loin chops
1 teaspoon salt
1 teaspoon pepper
1. Whisk together first 4 ingredients, and set aside.
2. Sprinkle pork chops evenly with salt and pepper.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
Smoked Gouda Grits:
6 cups low-sodium chicken broth or water
2 cups milk
1 teaspoon salt
1/2 teaspoon ground white pepper
2 cups uncooked quick-cooking grits
1 2/3 cups shredded smoked Gouda cheese
3 tablespoons unsalted butter
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.
Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
Also, if anyone has any idea as to what to do with leftover canned chipotle peppers in adobo, I'm all ears. I always have leftovers when I use them in recipes and never have any idea what to do with them!
Monday, March 22, 2010
In an increasingly rare burst of prior planning and energy, I managed to gather the ingredients to prepare a dinner yesterday that went beyond baked chicken and veggies. While it did rely on the slow cooker, I'm totally still counting it! :)
I made this Southwestern Pulled Brisket that I found over at Smitten Kitchen and it was so tasty! I'm definitely more of a pork BBQ girl but this recipe will be working its way into the rotation for sure (especially if brisket keeps going on sale at Publix). We made ours into sandwiches with coleslaw and there are plenty of leftovers...which I'm pretty sure means I get credit for dinner again tonight! Yay! :)
You'll have to rely on Smitten Kitchen's pictures...our camera/video camera/ and what feels like everything we own is packed up in the hospital bags sitting by the door just waiting for a certain little girl to decide she's ready to enter the world!
Monday, March 1, 2010
All in all, I made 7 different entrees. This was my first time experimenting with bulk cooking but I think I could really get into it. If you're interested, moneysavingmom.com is hosting a freezer cooking day today so you can read more about her process and what she's whipping up as I type! I'm amazed she got all her groceries for around $61 for 25 meals...my total bill was about twice that for 14 meals (which will really end up being 28 meals for just the 2 of us)!
So here's what you can look forward to hearing about in the coming weeks (assuming that a) the recipes turn out well and survive the freezer and b) that I actually do any blogging in the next couple of weeks!)
Mexican Veggie Casserole
Oriental Beef & Noodles
Chicken Taco Soup
Ham & Asparagus Bake (in case she comes her due date around Easter...gotta have ham!)
Zippy Turkey Bake
I have a teeny tiny freezer and was able to fit all of these in 8x8 foil pans and ziploc bags and still have tons of space leftover. I have a couple more things I hope to get a chance to make before delivery day but I'm really happy that I've at least set aside these items!
Thursday, February 11, 2010
1 pound 88% lean ground beef
1 teaspoon ground chipotle chili powder
1 can (4.5 ounce) chopped green chilies
1/2 large ripe avocado
2 teaspoons finely chopped cilantro
1/4 teaspoon finely minced garlic
2 teaspoons fresh lime juice
4 whole-grain hamburger buns
4 large leaves romaine lettuce
4 large slices tomato
1. Combine ground beef with chili powder and green chilies. Shape into 4 patties.
2. Grill over medium heat, turning once, until beef burgers are 155° F to 160° F.
3. While burgers cook, mash avocado in small bowl and mix with cilantro, garlic and lime juice.
4. Serve burgers on whole-grain buns topped with lettuce, tomato and avocado-lime spread.
I kicked up the guacamole a bit by adding chopped tomatoes, black pepper and several dashes of hot sauce. The chipotle chili powder and green chilis in the patties really gives these burgers a bit of heat. We had these burgers with chipotle spiced sweet potato fries which were the perfect accompaniment. I also just threw these on the Foreman Grill because Jake was busy finishing up the painting in the baby's room! YAY!
Tuesday, February 9, 2010
The freakish looking white blob is sour cream and some shredded cheese. The chili definitely stood on its own and didn't need any accompaniment, but I liked how the sour cream made it just a bit creamier.
1 1/2 pounds chicken breasts
1 1/2 cups prepared enchilada sauce
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced
2 teaspoons chili powder
1 teaspoon cumin
1. Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker.
2. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.
3. Cover and cook on low for 7-8 hours, or until flavors have combined.
Monday, January 25, 2010
If you have any favorite dishes that freeze really well and are simple to prepare, I'd love to hear about it!
Here's the latest baby bump shot! :)
Wednesday, January 6, 2010
I love crockpot cooking. I just think it is such a treat to come home and smell dinner cooking (and have an entire evening free to do whatever!). This is such an easy recipe and really hit the spot on a night in Florida when temps were down in the 30s.
Crockpot Cream Cheese Chicken
Chicken breasts (frozen or thawed)
1 can cream of something soup
1/2 cup chicken broth
2 cloves of garlic minced
1 packet Italian salad dressing mix
8oz block of cream cheese
1. Place everything but cream cheese in a crockpot and cook for 6 hours on low.
2. After 6 hours, shred chicken in crockpot and then add cream cheese. Turn crockpot to high for 30 minutes.
We had the chicken over whole wheat pasta and it was great! I also lightened up the recipe by using low fat cream cheese, low sodium chicken broth, and reduced fat cream of mushroom soup. Jake even suggested we throw in some frozen vegetables next time while it cooks which was music to my ears since he's normally pretty firmly in the anti-veggie camp!