Best Crock Pot Recipe of 2011: Roasted Sticky Chicken

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I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Crock Pot Recipe.  I have to confess, as this was actually originally posted as part of my Tried It & Loved It series.  But this one is just too good to not share again--as it makes using whole chickens VERY easy.   

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In trying to incorporate more whole foods in our meals, I have also been jumping into the world of organic meat.  But it is expensive!  That is why we bought a quarter of a beef--it's grass finished and way less expensive than buying it from the local grocery store.  Pastured chickens are best (and the most expensive), but organic chickens are still better than your standard commercially raised.  Just watch Food Inc. if you don't believe me.  Like commercially raised chicken, organic is more expensive if you are buying the bird already cut up, so I opt for whole chickens to save money.  But because I am not ready to hack into a raw chicken just yet (although I hear it's easy), I buy whole organic chickens whenever I can find them on sale.  It's like getting a rotisserie chicken for less--of course if you are buying organic, that just blows that theory out of the water.

We usually eat some of the chicken for the main portion of the meal for the first night and then use the leftovers for things like White Enchiladas, Blanco Chili, or Chicken Pad Thai,  See the recipes link at the top for other recipes using cooked chicken.  

The easiest way I have found to cook a whole chicken is using the slow cooker.  Simply season it up, place it in the slow cooker for 8 to 10 hours and it's done.  

And if you have a really sweet husband, he will de-bone all the meat for you.
   
Spoiled, aren't I? 

Roasted Sticky Chicken ~ adapted from Kelly at Faithful Provisions

4 tsp salt
2 tsp paprika
1 tsp cayenne (red) pepper
1 tsp onion powder
1 tsp thyme
½ tsp garlic powder
1 tsp black pepper
1 large roasting chicken, as big as you can find
1 cup onion, chopped

Rinse chicken, pull out any extra special lovelies left in the cavity and pat dry.  Mix together all the spices and rub over the entire chicken.  Put chopped onion inside chicken cavity and place chicken in slow cooker on low (8~10 hours) and cook until juices run clear. 

Best Main Dish Recipe of 2011: Italian Sausage Pizza

I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Main Dish Recipes.  This is BY FAR our new favorite pizza.....just try it, will you?  We LOVE it! 

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If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

Chipotle Turkey Chili with Apples and Cheddar

When I came across this recipe in my Rachael Ray magazine, I thought it sounded delish and knew I wanted to try it.  It was great.  And it's a great variation on your standard chili, so if you like to mix it up, this might be a great one to try.

Chipotle Turkey Chili with Apples and Cheddar ~ adapted slightly from Rachael Ray


2 tablespoons extra virgin olive oil (EVOO)
3/4 pound ground turkey
1 Tbsp pureed chipotles (click here for what to do with the rest of the can)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked sweet paprika
1 red onion, chopped
2 large cloves garlic, chopped
2 cans red beans, drained and rinsed
2 apples, divided
Juice of 1/2 lemon
2 bay leaves
3 tablespoon tomato paste (click here for what to do with the rest of the can)
2 cups chicken stock
1 cup apple cider
Shredded extra-sharp white cheddar cheese, pepitas (toasted pumpkin seeds) and tortilla chips, for serving

In a large dutch oven, heat EVOO and brown ground turkey.  Using a potato masher works really well to break up the meat.  Stir in chipotles, coriander, cumin, paprika, onion and garlic.  Cook until onion is softened.  Add in red beans, bay leaves, tomato paste, chicken stock, and apple cider and stir to combine. 

Now this is where it would have been helpful to read the directions thoroughly before charging ahead and making the recipe how I thought it should go together.  Rachael says to peel, core, and dice one of the apples and add it to the chili and reserve the other (just coring and chopping) to dress with lemon juice and serve as a garnish.  Pretty, right?  I didn't do that.  I peeled, cored, and diced both apples and put them in the soup.  Wasn't nearly as nice for presentation, but it still tasted good.  

After apple(s) is added, simmer until flavors meld, stirring occasionally about 20-30 minutes.

Serve with sharp cheddar cheese, pepitas, tortilla chips and chopped apples for serving.  

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Swedish Meatballs ~ As Good As Ikea's?

These are a knock off of the famous Ikea Swedish Meatballs.  To be honest, I've never actually had the Ikea meatballs (getting food at a furnishings store just seems wrong to me), but I do like Swedish meatballs in general and have never found a recipe I was entirely thrilled with.  Until now.  These are very, very good.  In fact, this is a good reminder, as I need to make these again!

The only thing I would change in the future is that I would make more sauce.  The recipe only  accounts for sauce to be served over the meatballs, but I served ours with pasta noodles, so I will definitely double that for next time.

 


Swedish Meatballs ~ adapted from the Food Network magazine

For the meatballs:

1 cup breadcrumbs
2 tablespoons butter
1/3 cup minced white onion (I used yellow)
2 cloves garlic, minced
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
3/4 pound lean ground beef
1/2 pound lean ground pork
2 large eggs, beaten
Olive oil, for brushing

For the gravy (I would double the below amounts if serving with noodles):

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups low-sodium beef broth
1 teaspoon Worcestershire sauce
1/4 cup heavy cream Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley (optional....didn't have this when I made it, but I so wish I did! I LOVE fresh parsley)
Lingonberry jam, for serving (optional.....um, yeah, a jar of this was around $9......not in my house!)

For the meatballs:

Preheat oven to 400 degrees.

Add the breadcrumbs in a large bowl. In a skillet over medium heat, melt butter and saute onion and garlic until softened. Stir in allspice, salt, and pepper. Add to bread crumb mixture along with milk and Worcestershire sauce and mix to combine. Add ground beef and pork and mix well--hands are a great tool!

Brush cookie sheet with coconut oil and roll meat in 1 inch balls and place on baking sheet. Bake in preheated oven until meatballs are cooked through, about 20 minutes.

For the gravy:

Melt butter in a large skillet over medium heat. Add in flour and whisk to combine and let cook for a minute or two. Add in beef broth,Worcestershire sauce, and heavy cream and mix well to combine. Mixture will thicken as it heats through. Make sure to stir occasionally. Season with salt and pepper to taste. Serve over meatballs (and noodles) and garnish with fresh parsley and Lingonberry jam, if desired.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Ready for the Next Year

We were able to go (finally) pick up our hog (about 100 pounds of meat!) and we got our beef just a few weeks ago (about 62 pounds!).  We are definitely ready for the next year. 

And most definitely blessed.  

 

BLTs with a Blue Cheese Spread

I seriously thought a BLT couldn't be improved upon.  It's pretty much perfection in a sandwich.  Or so I thought.  As I was flipping through the pages of my newest Food Network Magazine, I saw this and thought, well, I MUST try that.  

Bacon and blue cheese are like Fred and Ginger or salt and pepper or Diet Coke and M&Ms.  Wait, you don't do that?   Oh that's right, that last one is my dirty little secret.  Well, it's certainly no secret that bacon and blue cheese are a match made in heaven and this sandwich....it just might be the yummiest sandwich this side of heaven. 

BLT Sandwich with a Blue Cheese Spread ~ adapted from The Food Network Magazine

Blue Cheese Spread

1/4 cup mayonaisse
1/4 cup sour cream
1/4 cup + blue cheese crumbles
2 Tbsp hot sauce (like Frank's)
1 small clove garlic, minced
Freshly ground black pepper (I used lots!)

Mix ingredients together until well mixed.  Add additional blue cheese crumbles or hot sauce if desired.   

Sandwiches

Bread (I totally cheated and used store bought bread--Dave's Killer Bread--have you tried this?  It's so killer, but (unfortunately!) SO pricey)
Bacon strips, cooked until crispy, but not burnt
Tomatoes, sliced (garden fresh put this over the top!)
Romaine lettuce

Toast bread slices and let cool just a bit.  Slather blue cheese spread on a toasted bread slice and layer bacon, lettuce, and tomato.  Top with remaining bread slice.  Slice in half and serve. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Sesame Pecan Chicken

This one was so good!  I was gifted a subscription to the Food Network magazine (which I LOVE!) and this was yet another one of their amazing recipes.  I will definitely be making this one again. 

 

Sesame-Pecan Chicken Strips ~ slightly adapted from the Food Network Magazine

2 large eggs
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
Coconut oil (mine is expellar pressed so it doesn't have the coconut flavor, although with this, it might not be bad)
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips

In a cast iron skillet over medium to high heat, heat enough coconut oil so oil is about 1/4 inch deep.  This will vary depending on skillet size.  You know your oil is hot enough when you stick a wooden spoon in the oil and little bubbles roll off the spoon.  That's a Rachael Ray tip. 

Beat eggs in bowl, set aside.

In a flat dish, mix together panko, pecans, sesame seeds, paprika and a bit of salt.  Dip chicken strips in egg, fully coating each piece and then dredge the strips in the breadcrumb mixture, pressing mixture on chicken to help it adhere.  Cook chicken until golden brown or until thermometer reads 165 degrees--about three minutes per side. 

Drain on paper towels and serve with Lemon Parsley Rice for a complete meal. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
Miz Helen's Country Cottage Full Plate Thursday  

Spicy Sausage and Roasted Eggplant Pasta

I came across a recipe in a magazine my sister-in-law gifted to me but of course I can never leave well enough alone.  By the time I was done with making the recipe, it was pretty much my own.  Plus, eggplants were on sale at the grocery store a few weeks back and it was the perfect opportunity to come up with my own version.  Can I just pat myself on the back?

'Cause it was amazing.

That probably sounds really conceited.

But it was.  Really.

Give it a whirl.  You'll be glad you did.  

OH!  By the way.....just a little PSA for you all.  The recipe called for ricotta (low fat of course, which we all know I don't do) so I picked up some organic ricotta.  Not because it was organic (that part was a bonus), but because the price was right and it was whole fat ricotta rather than the low fat/no fat traditional brands.   Ohmylanta, was it GOOD.  I am usually indifferent to ricotta, but this stuff......seriously??!?!?!?!  This is what I've been missing?  Folks, once you go whole fat, you'll never go back.  For reals.  

Notice the garden fresh tomatoes and cucumber on the salad.  Sigh.....I miss summer already!

Spicy Sausage and Roasted Eggplant Pasta

Extra Virgin Olive Oil
1 large eggplant, cut up in 1/2 inch cubes
Salt and Pepper
8 oz. small piece pasta (I used whole wheat penne)
1/2 cup onion, diced
8 oz. spicy sausage  (I use the habanero chicken sausage from Costco), cubed
1/2 tsp oregano
2 cloves garlic, minced
1 can diced tomatoes
2 Tbsp capers
2 Tbsp red wine
1 Tbsp vinegar (I used rice)
1/3 cup parsley, minced
Salt
Ricotta cheese

Preheat oven to 400 degrees.  Place cubed eggplant on a baking sheet (I used my baking stone).  Drizzle with a generous amount of olive oil and season with salt and pepper.  Roast in preheated oven for about 25 minutes, stirring eggplant about half way through the cooking.  Eggplant will be tender and smaller in size when finished.  Remove from oven and set aside.

Bring a large pot of water to a rolling boil and cook pasta according to package directions.

While pasta and eggplant are cooking, in a separate skillet, over high heat add onion and sausage with several drizzles of olive oil and cook until sausage is starting to brown and onions are translucent.  (My sausage comes fully cooked, so I was just heating it through.)  Reduce heat to medium and add oregano, garlic, tomatoes, capers, red wine, vinegar, and eggplant.  Allow sauce to heat through and reduce slightly.  Stir in pasta and parsley, reserving about 2 tablespoons parsley for serving.

Serve pasta with a generous scoop (about 2 tablespoons) of ricotta on top and sprinkle with remaining parsley.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Tuna Pasta Nicoise

This was the meal of THAT night.  But please, please don't let that deter you.  It was really good despite the fact that the evening didn't start out so well.  Some might find the combination of ingredients really strange (I did at first too!).  However at the very same time, I found the list of ingredients intriguing as well, and you know?  It really does work.

Hot (or Cold) Niçoise-Style Tuna Pasta ~ adapted from the wonderful Rachael Ray

2 small red potatoes

4 large eggs
Salt
1 pound short-cut pasta, such as shells, penne or farfalle (bowties) (I actually ended up using whole wheat egg noodles)
About 1/4 cup extra virgin olive oil (EVOO)
1 pint grape tomatoes (I used cherry from the garden)
1/2 cup dry white wine (I used chicken stock, but the wine would be wonderful)
1/4 cup Niçoise olives, chopped (I could not find Niçoise olives anywhere, so I used Kalamatas)
1/2 tsp red chili sauce (like Sriracha, more to taste if you're like the Hubs)
2 Tbsp onion, minced
2-3 large cloves garlic, finely chopped
1 jar or can tuna in water or oil (12 ounces), drained and flaked
A handful of flat leaf parsley, chopped
A small handful of fresh basil leaves, torn

Place the potatoes and eggs in a medium sized pot with enough water to cover the eggs by at least two inches.  Bring to a rolling boil and boil for two minutes.  Turn off heat and cover tightly.  Let stand for fifteen minutes.  (This COMPLETELY goes against the way my mom taught me to make hard boiled eggs.....but you know what?  It really does make a perfect hard boiled egg.  I was surprised too, Mom!)   

Remove the eggs (leave the potatoes in the water) and peel eggs under cold water.  Cut into small cubes or roughly chop.  Remove the potatoes and dice. Bring a large a pot of water to a rolling boil and cook pasta according to package instructions.  Reserve 1/2 cup starchy cooking water prior to draining pasta.   

While the pasta is cooking, over medium heat, in a large saute pan, heat olive oil.  Add the tomatoes, wine (or stock), olives, chili sauce, onion, and garlic.  Cover the pan and increase heat to medium high.  Cook and uncover the pan when the tomatoes start to crack. This will take about 10 minutes.  Lightly crush tomatoes with a wooden spoon.....whoops!  I didn't crush when I made this!  Make sure to crush!  Stir in tuna, parsley, and basil.  Add in starchy pasta water. 

Add the pasta to the sauce and toss.  Stir in eggs and potatoes and serve. 

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

 

Mac & Cheese with Diced Ham

This is one of my go to recipes.  It's quick (yes, even as homemade, it's still a quick dinner), it's easy, and I always have the ingredients on hand to make this.  So if Leftovers night rolls around and we've already eaten up the leftovers that week, there's a good chance I'll be making some of this.  While I don't always have ham on hand, it's always a yummy addition to a wonderful comfort food. 

Mac & Cheese with Diced Ham

1 pound of pasta (I prefer the pieces {penne, elbow, shells, etc.} as opposed to noodles {spaghetti, fettuccine, etc.} but that's because I have a three year old and it means no cutting up food--you can use whatever type of pasta you like)

Boil a large pot of water and cook pasta according to package directions.  Drain pasta thoroughly when cooked. 

5 Tbsp butter
5 Tbsp flour
2 1/2 cups milk (I use whole)
2 Tbsp Dijon mustard
2 1/2 cups shredded cheese (I used a combo of sharp cheddar, Parmesan, and mozzarella this time, but what you have should work)
Salt and pepper
1 cup diced ham (if adding)

In a large saucepan, melt butter and whisk in flour.  Allow flour to cook for 1-2 minutes and whisk in milk.  As mixture starts to heat through it will start to thicken.  Whisk in mustard and shredded cheese and allow to heat for several minutes, stirring occasionally.  Add in diced ham.  Season with salt and pepper to taste.  Stir in drained pasta and mix sauce and pasta together until pasta is evenly coated.

Now, since this dish is fully ready to eat at this stage, I usually just serve the mac and cheese up.  I rarely take the extra step to bake, because 1. the dish is already ready to serve--I don't see the point in dirtying up another dish I am going to have to wash  2. yes, I am truly am that lazy.  BUT, that said, if you feel so inclined, you may.

Breadcrumb Topping 

1 slice bread, buttered

Place buttered slice of bread in food processor and pulse on high about 10-15 times or until it reaches  breadcrumb consistency.  Isn't that a nifty little trick?  If you don't have a food processor, mix about 2/3 cup prepared breadcrumbs and 2 tablespoons melted butter.

Spray a casserole dish liberally with non stick spray or coat well with butter.  Pour in mac and cheese and top with breadcrumb mixture.  Broil until top of casserole is nice and golden.  Serve and enjoy!

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap at Premeditated Leftovers
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday  

Italian Sausage Pizza

If you have been reading this blog for awhile, you may already know that I always make our pizza at home.  From scratch--for the most part.  I don't cure my own pepperoni nor do I slaughter a hog out back for the Canadian Bacon, BUT I do make the crust and sauce from scratch.  No Boboli or jarred pizza sauce for us!  This merely started as a financial need, but now that I am more food conscious, it helps in that department as well.

While I try to avoid processed foods, pizza night always got the best of me.  It's pretty hard to find meat toppings for pizza (pepperoni, Canadian Bacon, sausage, etc.) that don't have a bunch of additives or chemicals in them, not to mention finding ones that fit our budget.  And while knowing how the animal was raised is very important, my main concern (at this stage) was finding toppings that don't have HFCS or nitrates/nitrites.  I am all about organic and minimally processed, but it also has to be within reason--we don't have a limitless budget!  Can I hear an amen? 

In addition, I've looked for organic meat toppings and come up empty handed each time.  I can't find any here to even try to price compare.  But then I had an epiphany one day.  Jackie, think outside the prepared meats section at the grocery store. 

What about sausages from the meat department?  More and more sausage manufacturers are no longer using nitrates/nitrites in making their sausages.  I have found several that make a good Italian style sausage that list only recognizable ingredients.  No HFCS.  No MSG.  No nitrates/nitrites.  For us, those are all definitely steps in the right direction.

And Hubs?  Well, he has found his new favorite pizza!  He's quite smitten with big ol' sausage hunks on his pizza.  And so is the Peanut.  She rolls her eyes, smiles and says, "Sausage.....mmmmmmmm!"

My thoughts exactly.

Italian Sausage Pizza

Pizza crust
Pizza sauce (this makes enough for more than one pizza--I just freeze the leftovers for next time)

1 pound Italian sausages (casings removed and sliced into bite sized chunks)
Mozzarella cheese
Parmesan cheese
Olives, sliced
Mushrooms, sliced
Green peppers, diced
Green onions, diced
Additional toppings, if desired

In a large skillet over medium high heat, brown sausage pieces then turn heat down to medium low to allow the pieces to cook through without burning.  This will take 15-20 minutes, depending on the size of sausage pieces.

While sausage is cooking, press pizza dough onto a pizza pan or stone.  Spread sauce on evenly and cover with cheeses.  Layer additional toppings as desired and top with cooked sausage and final dusting of cheese.  Bake at 350 for 20-25 minutes or until pizza is cooked in middle.

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday

Tried It & Loved It: Maple Glazed Pork Chops

Well, these are just so yum and they are SUPER easy.  Seriously, what's not to love?  Love you, Rachael Ray!  I have lost count of the many good recipes she always cooks up and this one did not disappoint.

Maple Glazed Pork Loin Chops ~ from Rachael Ray

1 tablespoon EVOO
4 8-ounce boneless pork loin chops
Black pepper
3 to 4 cloves garlic, finely chopped
2 to 3 scallions, whites and greens finely chopped
1 1/2 inches fresh ginger, finely chopped or grated (I so thought I had some in my freezer, and I didn't, so it didn't get added......imagine how even these would be with it!)
2 tablespoons Tamari or low-sodium soy sauce
1/2 cup dark amber maple syrup

Heat olive oil in skillet over medium high heat.  Once pan is nice and hot, season chops with salt and pepper and add chops to pan.  Cook 6-7 minutes per side.  Once cooked through, remove from pan and cover with foil.

Reduce heat in pan and add garlic, green onions and ginger.  Saute until tender, about two minutes.  Add in soy sauce and syrup and allow to reduce for several minutes.  Serve glaze over chops. 

Cranberry Chicken Salad Sandwiches or Salads

This is another great way (especially in the summer) to use up some leftover cooked chicken.  I had the last bit of roasted chicken that needed using up and I made chicken salad salads with them.  Still having some leftover the following day, we had chicken salad sandwiches for lunch.  This recipe comes from my Mom....so of course, it totally reminds me of my Mom.  Are there any foods that every time you have them, you get warm fuzzys because of a special person it reminds you of?

Yes, chicken salad reminds me of my Mom, among many other more wonderful things.

The day we brought Peanut home from the hospital, my Mom came to the hospital and helped us get all checked out and then rushed to Costco, got a truckload of groceries (you think I'm kidding) and then came over to our house and proceeded to cook the afternoon away.  It makes me tear up just thinking about it.  It was just so comforting to know she was there--and knowing I wouldn't have to cook didn't hurt either.  I don't about Hubs (he puts on a brave face), but I was feeling pretty overwhelmed the day we brought Peanut home.  Of course, I was just two days postpartum, so that might have had something to do with it, but still.

My Mom made three full meals (main dishes, sides, and dessert) that were enough to feed a family of six each (mind you we were a family of 2.1--in terms of mouths to feed), so we had plenty of leftovers.  She also brought tons of snacks and goodies, so we seriously didn't have to cook for the rest of the week.   She also made us these sandwiches for lunch that afternoon.  She probably used the canned chicken from Costco (which I use to buy all the time, but alas, no more) so I hadn't made them in awhile, but having the leftover cooked chicken last week, I thought, why can't I make my own?  So I did....

Cranberry Chicken Salad Sandwiches or Salads ~ from my Mom

2 cups cooked chicken, shredded or small dice
3/4 cup sliced celery
2 green onions (whites and greens), sliced
1/2 cup dried cranberries
Mayonnaise
Salt and pepper

Mix all ingredients together, adding mayo, salt, and pepper to taste.  Serve over a bed of lettuce for a yummy, main dish salad, or on toasted sandwich bread with leaves of lettuce for extra crunch.  Enjoy!

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This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Fresh Garden Primavera with Smoked Ham

The inspiration for this dish came from a recent issue of Taste of Home, but by the time I was done with it, it was really my own creation.  I thought I had everything listed on the original recipe needed for this, but as I was cooking it, I was taking things out and tossing additional things in.....ahh well, cooks have to get their inspiration from somewhere don't they?   It was also a great way to serve up lots of veggies and also use up some of the ham in my freezer. 



























Fresh Garden Primavera with Smoked Ham

1 lb. pasta (I used whole wheat penne pasta)
1/2 cup butter
1/2 cup sliced carrots
1/2 lb. button mushrooms, sliced
1 1/2 cups sliced zucchini (about 3 small)
1/2 large red pepper, chopped
2 cloves garlic, minced
1/3 cup flour
1 1/2 cups milk (I use whole milk)
3/4 cup frozen peas
1 1/2 cups fully cooked ham, cubed
Salt and pepper
Parmesan cheese, freshly grated
Fresh basil, chiffonade cut 

Cook pasta according to package directions. 

In a large saute pan, melt butter and saute carrots for about 10 minutes--this will give them a head start in cooking since they are a lot firmer than the other veggies being added.  Add in mushrooms, zucchini, and red pepper and cook for an additional five minutes.  Stir in garlic and once it is fragrant, add in flour and stir to combine.  Immediately stir in milk.  Once sauce has started to thicken, stir in peas and ham and season with salt and pepper to taste.  Add in cooked pasta and stir to combine.  Serve warm with freshly grated Parmesan cheese and fresh basil for garnish. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap

Chicken Dijon

I love this recipe.  It's one of those oldies but goodies--the kind you haven't made in a while and then wonder why the heck not.   It's easy, tastes great, and  I love that it doesn't have a can of cream of            soup in it.  It's all pantry ingredients--but not those pantry ingredients, you know?

Chicken Dijon

2 1/2 cups chicken stock
1 1/4 cups brown rice

2 Tbsp butter
3/4 cup diced onion
1 clove garlic, minced
2 Tbsp flour
1 3/4 cup chicken stock
2 Tbsp Dijon mustard
1 1/2 cups cooked diced/shredded chicken (I use my leftovers from the roasted chicken)
1 1/2 Tbsp fresh parsley, minced (you can use dried too, fresh just packs more flavor)
Salt and pepper

In a stock pot, bring 2 1/2 cups chicken stock to a boil and stir in brown rice.   Return to a boil and cover pan, reducing heat to a simmer.  Cook for about 1 hour or until rice in cooked through. 

When rice is nearly finished cooking, start sauce. 

In a large sauce pan, melt butter and cook onions until tender.  Add in garlic and cook until fragrant.  Sprinkle in flour and heat for about two minutes.  Add in stock, stirring to combine.  Once sauce has thickened, stir in Dijon mustard, chicken, and parsley.  Heat through and season with salt and pepper to taste.  Serve over rice and additional parsley for garnish, if desired. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Lentil Soup with Ham

This is an easy and inexpensive dish to make.  Plus if you have a really nice mom who sends you home with a big chunk of ham and a ham bone, well then, it's even less expensive to make.  ;)  That said, I had a ham bone and some ham in my freezer that needed to be used and with Easter coming up, I wanted to make sure to get use up all our ham so I can justify snagging some on sale this week or next. 

This soup is so yummy and is definitely one of my comfort foods.  It also reminds me of when I first started staying at home with the Peanut and I thought that the only thing we were going to be able to afford to eat was things like beans and rice.  Although we don't have an unlimited grocery budget, I have been able to make a variety of dishes and still stay within budget.  However, some things are just so good you just keep coming back to them. 

Lentil Soup with Ham

2 tablespoons extra virgin olive oil
1 1/2 cups diced onion
3/4 cup sliced carrots
3/4 cup sliced celery
2 teaspoons salt
1 pound lentils, sorted and rinsed
1 can diced tomatoes
2 quarts (8 cups) chicken stock
1 tsp ground coriander
1 tsp cumin
Pepper, to taste
1 ham bone
1 cup cooked, diced ham

In a dutch oven over medium heat, saute onion, carrot, and celery in olive oil.  Cook until softened, about 10 to 15 minutes.  Add in salt, lentils, diced tomatoes, chicken stock, coriander, and cumin.  Stir to combine and add in ham bone. Bring just to a boil then reduce heat to a simmer.  Simmer until beans are cooked through, about one hour.  Ladle out about 5 cups of soup in a separate bowl and puree with a stick blender or use a standard blender or food processor and blend until completely pureed.  Remove ham bone from dutch oven and pour pureed soup back in.  Stir to combine.  Cut off any meat left on ham bone and add in additional cooked ham.  Once heated through, season with pepper (and additional salt if needed) to taste. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 

Butternut Corn Chowder

This recipe would have been much more timely if I had made it last fall and posted it then--you know, when squash are in season.  Either way, this still makes a wonderful meal.  It does have a small amount of bacon, so while it isn't a meatless meal, it certainly is budget friendly due to the small amount (but big on flavor!) amount of protein--as the protein is typically the costliest part of any dish.  Combine that with the sweetness of the squash and corn and spiciness of the chipotle chilies (adds some nice kick)--this soup is definitely full of flavor.

It's one of Hub's favorites.

Butternut Corn Chowder

4 oz. bacon, chopped
1 medium onion, chopped
1 butternut squash (~2 pounds), peeled, seeded, chopped
4 1/2 cups chicken stock
2 tsp. minced canned chipotle chilies (see tip here)
1 16 oz. bag frozen sweet white corn

In a large stockpot, cook bacon until crisp.  Transfer bacon to a separate dish and add chopped onion to stockpot, allowing the onion to cook in the rendered drippings.  Cook until onion is tender.  Add squash, broth and chilies and simmer until squash is tender, stirring occasionally.  Mix in corn, simmer until cooked through, about 8 minutes.

Transfer half the soup to either a food processor or blender and blend until smooth, stirring the blended portion back into the soup.  You could be lazy like me and just puree it with a stick blender until about half the soup looks pureed.  But don't do that.  It doesn't give the more creamy like consistency when you do it the lazy way.  You know what "they" say--you eat with your eyes first. Trust me.  Once pureed, stir in bacon and serve. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday    

Spicy Chipotle Fish Tacos

My husband has introduced me to many new flavors of Mexican cuisine and for that I am grateful.  I realize now how much I was missing out on--like the super easy, super yummy homemade nachos--another one of my now favorites are fish tacos.  We used to eat at Baja Fresh when we were dating and he ordered the fish tacos frequently.  The first time he did so, I thought to myself, "Oh well, that's disgusting."

Now just to clarify--I like fish.  I like tacos.  I just thought the marriage of the two sounded somehow wrong.  Which is so funny because my best friend in high school worked at Chevy's and we would always go there on her days off and eat half price and I always, always, ALWAYS ordered the shrimp fajitas.  Which are pretty much the same thing.  Well, sort of.  But you get what I am saying, right?  

Anyhow, back to Hubs and Baja Fresh.  As we were sitting there eating, he found out that I had never had fish tacos before and offered me a bite like any good, self-sacrificing, [then] boyfriend would.  I begrudgingly tried them....and I haven't looked back since. 

Fast forward many moons later and we don't ever rarely eat out any longer.  That and I don't buy fish all too often either (love it, just can't afford it!).  I saw some snapper on sale a few weeks ago and decided to get some and make fish tacos.  I will defintely be making these again!

I realize you can hardly see the fish, as it is slathered in guac and sour cream, but that's how we roll around here. 


Spicy Chipotle Fish Tacos

~1 pound of fish fillets   (I used snapper.  You could use cod, halibut, salmon...nearly any variety would do.)
2/3 cup flour   (I used half all purpose, half white whole wheat.)
1 egg, beaten with a splash of water
Salt & pepper
Cayenne pepper
Coconut oil     (You could use vegetable oil too.)

Heat skillet on medium to medium high heat with enough oil to generously coat the bottom of the skillet.  Slice fish against grain into 1/2 inch strips.  Season with salt and pepper and set aside.  In a flat dish, mix together flour with a little more salt and pepper and several pinches of cayenne (depending on how you like it).  Dip fish in egg and then dredge each slice in flour mixture.  Brown fish on both sides, until fish is cooked through.  Mine took about 4-5 minutes per side.  When turning, the fish (with breading) should pull away from the pan easily, if it doesn't, it's not cooked enough on that side or you may not have enough oil in the pan. 

Chipotle Sauce

2/3 cup mayonaise
1 tsp. minced, canned chipotle chilies  (see my tip about these here, at the bottom of the recipe)
lime juice ~1 Tbsp.

In a small bowl, whisk together to a spreadable consistency.  Slather on corn tortillas and top with fish, or drizzle on top of fish. 

For serving/garnishes

Corn tortillas
Avocados/guacamole   (Which Peanut has discovered she loves and calls Mawky-mole-eh.)
Sour cream
Shredded cabbage   (I didn't have on hand, but is often served on fish tacos.)
Fresh cilantro, minced   (I didn't have on hand either (I plan real well, I know), but would be excellent.)


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday 

Marinated Flank Steak with Mushroom Cream Sauce

Flank steak is a rarity around here.  In fact, before we got our beef, I don't think I had purchased any since I quit work.  With our quarter beef we got, we were lucky enough to snag the flank steak--shows you how little I knew about beef cuts--a typical cow will only yield two flank steaks.  That's why they are so expensive, Jackie.  Duh.  

Anyhow, the marinade on this is amazing--it is so easy and so good.  I've even used it when making other steak cuts too--you really can't go wrong with it.  And the mushroom cream sauce--it's like gilding the lily.

Marinated Flank Steak with Mushroom Cream Sauce

For the marinade

1 flank steak
1/4 cup tamari soy sauce
1/4 cup sesame oil
1 1/2 Tbsp red wine vinegar
Fresh ground pepper
2 cloves garlic, crushed

Place all ingredients in a large zip top bag.  Seal bag, removing as much air as possible, and be sure to have the marinade coat the steak evenly.  Place in a bowl in the refrigerator and marinate for 24 hours, turning the bag occasionally to redistribute the marinade.

Grill steaks about 5-6 minutes per side for medium rare.  An inserted thermometer should register about 145 degrees.   Remove steak from grill and allow to sit for about ten minutes, covered.  This will allow the juices to redistribute.  Slice steak diagonally across the grain in thin strips.  Serve with mushroom cream sauce on top.

Mushroom Cream Sauce

1/2 pound mushrooms (I used button due to cost, however a variety like shiitakes would be even better)
4 Tbsp butter
1 cup beef stock
4 tsp. Dijon mustard
1/4 cup cream
Salt and Pepper

In a large skillet, heat butter over medium heat.  Add mushroom slices and saute for about five minutes.  Mix in stock and mustard, increasing heat to high and boil until liquid reduces by half.  Reduce heat, and stir in cream and simmer until the sauce coats a spoon.  Season with salt and pepper.  Serve over flank or other steak cut.

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
Paisley Passions Fun With Food Friday