Monday, March 21, 2016

Creamy Lemon Spinach Ravioli

No leftovers here! This barely feed my hungry family of 5. Loved it because it's super tasty and fresh, very few ingredients, and it took just a few minutes to make.

18-20oz fresh cheese ravioli, uncooked
1/2 of an 8-oz. tub Chive & Onion Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
6oz. bag baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
1 cup cherry tomatoes, quartered

Cook pasta as directed on package. Meanwhile, melt cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well. Drain pasta. Add to cream cheese sauce, toss to coat. Top with tomatoes and serve.

Adapted from a Kraft recipe.

Sunday, March 6, 2016

Overnight Slow Cooker Apple Pie Steel Cut Oatmeal

I know steel cut oats are better for you, but really, who has the time to cook steel cut oats every morning. I've tried the overnight slow cooker method but it always sticks to the edges and I end up wasting half of it. Well, I've found the solution, and I'm loving trying new ways to cook overnight steel cut oatmeal!

1 cup steel cut oats
1 medium granny smith apple, peeled & diced
2 cups apple juice
2 cups milk
1/4 cup (real) maple syrup
2 teaspoons pure vanilla extract
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Locate an oven-safe, not-too-shallow baking dish (such as Corningware or Pyrex) that will fit in your large slow cooker. In the baking dish, place oats, diced apples, apple juice, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt; stir to combine. Carefully place baking dish down in slow cooker and slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the baking dish. Cover and cook on LOW for 8 hours. Stir before serving.

I've found the trick and the recipe here: fivehearthome.com

Makes 8 servings: Keep leftovers in the fridge and just reheat and add milk to preferred consistency.

Monday, February 8, 2016

Potato & Ham Chowder

4 slices bacon, diced
1/4 cup butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed small
1/2 cup cubed ham
Kosher salt and freshly ground black pepper, to taste

Cook bacon how you prefer. I prefer to put on a wire rack on a cookie sheet and place in a 425 oven for about 12 minutes. Comes out nice and crispy. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Stir in flour until well blended then whisk in milk, and cook, whisking constantly, until slightly thickened. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, chopped up bits of crispy bacon, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately.

From http://recipeknead.com/potato-ham-chowder/

Wednesday, January 27, 2016

Chicken Enchilada Roll Ups

1 (8oz) package cream cheese, softened
1/2 cup shredded mexican blend cheese
1 tablespoons taco seasoning
1 cups shredded chicken (I used canned chicken)
1 (10-oz) can diced tomatoes with green chilies, well drained
1/2 teaspoon minced garlic
2 green onions sliced
1/4 cup chopped cilantro
8 soft taco sized flour tortillas

In a large bowl, combine all of the ingredients (except tortillas) until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas. Makes about 40 servings.

Refrigerate until firm, about 30 minutes. Slice into ½ inch slices and serve.

From www.the-girl-who-eat-everything.com

Friday, January 15, 2016

Chicken Pad Thai

I went to a Thai restaurant last summer and had the best Chicken Pad Thai! I've been obsessed with finding a good enough recipe to compare it with. Here it is. My kids loved it! We even tried to eat it with chopsticks and had some fun.

12 ounces flat rice noodles (I used fettuccine noodles)
*1 large boneless skinless chicken breast, pounded to ½ inch thickness
3 eggs
1 cup fresh bean sprouts
1/3 cup sliced green onions
1 red bell pepper, thinly sliced
1 cup carrots, thinly sliced
1/4 cup cilantro, roughly chopped

sauce
1/2 cup ketchup
4 TBS fish sauce (found in the Asian section at most grocery stores)
4 TBS sugar
2 tsp minced garlic
2 tsp peanut butter
juice of 2 limes
½ teaspoon crushed red pepper flakes (optional)
2 teaspoon soy sauce

Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat in a little oil, flipping over to cook both sides (6-8 minutes), transfer chicken to a plate and cut into bite size pieces, set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the green onions, red pepper, carrots, and bean sprouts. Saute until tender crisp, add chicken and sauce.

Add noodles and toss to coat the noodles in the sauce. Stir in or garnish with cilantro.

*You could used shrimp as well

adapted from lacremedelacrumb.com

Saturday, January 9, 2016

Brown Sugar and Balsamic Glazed Pork Roast

I'm on a pork roast kick. I found this one and absolutely loved it!

For the pork roast:
1 (3-4lb) pork loin roast
1 tsp salt
1 tsp thyme
½ tsp garlic powder
¼ tsp pepper
½c water

For the glaze:
½c brown sugar
½c water
¼c balsamic vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch

For the roast:
Place roast in a slow cooker. Add 1/2 cup water, then rub with salt, thyme, garlic powder, and pepper. Cook on low 6-8 hours, or until pull-apart tender. Take out of crock pot and place in a bowl with foil over it and let it rest while preparing glaze.

For the glaze:
Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan. Stir over medium heat until glaze thickens (about 10 minutes on simmer). Pour over roast and serve.

adapted from: www.onelovelylife.com

Tuesday, December 15, 2015

Roast Pork with Cranberry Glaze

1 (16 ounce) can whole cranberry sauce
1/4 cup white sugar
1/4 cup cranberry juice
1/2 teaspoon mustard powder
1/8 teaspoon ground cloves
2 pounds pork roast
1 tablespoons cornstarch
1 tablespoons cold water

Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.
Place pork roast in slow cooker. Pour cranberry sauce mixture over the roast.

Cook on low for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.

Pour the remaining roasting liquid into a small saucepan. Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring
constantly, until mixture thickens. Add salt to taste. Serve with the roast.

Saturday, October 24, 2015

Turkey Meatballs with Gravy

Meatballs:
2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 TBS chopped parsley
1/2 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
2 pounds ground turkey

Mix and shape into 1 inch balls. Brown in oil and place in slow cooker.

Gravy:
1 can cream of mushroom
1 cup water
1 envelope turkey gravy mix
1/2 tsp lemon peel
1/4 tsp dried thyme

Mix and pour on top of meatballs in slow cooker. Cover and cook for 6-8 hours on low. Sever over mashed potatoes, rice, or egg noodles.

Sausage and Apple Stuffed Acron Squash


This recipe has been floating around the internet and I just had to try it. Delicious! It's an easy low carb meal with very little clean up.

2 Small - Medium Acorn Squash
1/2 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tbp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup of  Breadcrumbs
1/2 Cup Shredded Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.

Enjoy!

Sunday, September 13, 2015

Apple Zucchini Muffins

2 1/4 cups whole wheat flour
3/4 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup unsweetened applesauce
1 tablespoon oil
1 large egg
1 teaspoon vanilla extract
1/2 cup grated Granny Smith apple
1/2 cup grated zucchini, moisture slightly squeezed out
1 cup chopped peeled Granny Smith apple

For the Topping:
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees F. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

To make the topping, combine sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

TIP: I usually double the batch and freeze what's not consumed. They freeze well and you just pop them in the microwave for a few second to get them nice and warm again.

Brought to you by twopeasinthierpod.com

Friday, August 7, 2015

Cornbread Waffles with Chili and Toppings

This was a great Pinteret find! Super easy and my kids love them because, after all, they're waffles.

*2 packages of "Jiffy" cornbread mix
2 15oz cans of your favorite chili

Pour your chili in a pot and turn it on low to heat it through while you are making your waffles. Mix up the cornbread mix with a splash more of milk to make it a little more runny. Heat up your waffle maker and spray it good with nonstick spray, then make your cornbread waffles.

Toppings (pick and choose your favorites):
Chili
Shredded cheddar cheese
Lettuce
Tomatoes
Sour cream
Olives
Avocados

*Makes 20 4x4 waffles

Saturday, July 18, 2015

Sausage Pepper Fettuccini Skillet

12 oz. fettuccine pasta (I prefer fresh)
2 sweet bell peppers, chopped
1 medium onion, diced
2 Cups smoked sausage (12-16 oz), sliced
⅓ cup chopped parsley
¾ cup heavy cream
1 cup chicken broth
1 Tbsp minced garlic
½ cup cherry tomatoes, split in half
Olive oil

Cook pasta in salted water according to the package instructions. Drain.

Heat skillet over high heat with couple tablespoons of oil. Add the sausage, pepper & onion and on medium-high heat slightly brown it. Pour the chicken broth over the peppers and sausage. Add the cream.

Now add the drained pasta, parsley and garlic. Stir to combine and simmer on medium heat until the sauce is thickened and coats the pasta nicely. Taste and adjust the seasoning. When the pasta is served in a bowl, sprinkle with a couple of halved cherry tomatoes.

From letthebakingbeginblog.com

Thursday, July 16, 2015

One Pot Mexican Casserole

Loved this one pot meal! It uses so many of my garden goodies. I added some leftover rotisserie chicken to it also, delicious! If you wanted to go straight vegetarian you can add a can of black beans for protein.

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels, frozen, canned or roasted
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup white rice
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Heat olive oil in a saucepan over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in zucchini and corn until tender and heated through, about 2 minutes.

Stir in diced tomatoes, rice, chili powder, cumin and 1 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.

Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, garnished with cilantro, if desired.

From damndelicious.com

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

What sets this one apart is the dressing. Wonderful orange flavor paired with the cranberries, yummy! You can also use leftover chicken to this salad.

Salad
1 lb chicken, grilled or baked, diced
9 oz baby spinach
2 medium avocados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries

Dressing
1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 Tbsp honey
2 tsp dijon mustard
1/4 tsp salt
1 Tbsp poppy seeds

Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.

Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

From: cookingclassy.com


Thursday, May 28, 2015

Easy Baked Meatballs

1 lb. lean ground beef
2 eggs
1/2 cup milk
1/2 cup grated Parmesan
1 cup bread crumbs
1 TBSP dried onion
2 cloves garlic, minced
1/2 tsp oregano
1 tsp salt
ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands, form into golf ball size meatballs. Bake at 350 for 30 minutes.

*TIP: These are perfect to freeze. Just let them cool off first.
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