Herbed Chicken

27 01 2012
SDC10175
You will need:
  • 1 lb. boneless, skinless chicken breasts
  • 3 TBSP butter
  • salt and pepper to taste
  • 1 TBSP lemon juice
  • 1/2 TBSP grated fresh garlic
  • 1 1/2 TBSP garlic powder
  • 1 TBSP dried parsley
  • 1 TBSP dried oregano
  • 1/2 cup chicken broth
Directions:
  1. Mix the lemon juice, fresh garlic, garlic powder, parsley, and oregano.
  2. Melt butter in a large skillet.  Season chicken breasts with salt and pepper.  Fry in butter on both sides until they are browned.  Remove chicken from the skillet.
  3. Add half of the herb mix into the skillet along with the chicken broth.  bring to a boil.  Scrape all of the brown tasty stuff off of the bottom.  Add the chicken back to the skillet.  Lower heat, cover and simmer until chicken is cooked through.
  4. Add the rest of the herbs on top of the chicken when it is finished cooking.  Use a spoon to pour some of the pan juices on top.




Fresh Raspberry Muffins

25 01 2012

Don’t those look scrumptious?  That’s because they are!  I went to Safeway today and they were having a buy one get one free on raspberries.  I was instantly inspired.  I came up with a whole slew of ideas for what I could do with them:  chocolate raspberry muffins, chocolate raspberry muffins with a cream cheese filling, chocolate cupcakes with a raspberry filling and raspberry frosting vanilla raspberry marble cake…. the list goes on and on.  I finally settled on just a simple muffin with a light sugar coating.  We all taste tested them, but I saved a few for Lance and I to have our morning coffee. 

Ingredients:

  •  2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of butter, melted
  • 3/4 cup milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2 cups fresh raspberries

Directions:

  1. Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
  2. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.
  3. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

This recipe is from Real Simple





Chicken Veggie Spaghetti

21 01 2012
SDC10156
I found a recipe in Better Homes in Gardens called the same thing, but there was nothing spaghetti like about it.  Except for the noodles anyways.  So I decided to just let my creativity take over and came up with this.  I already make the best traditional spaghetti in the world, but this recipe was just as good if not better.  Plus I think it may be a bit healthier.  Enjoy!

 
You will need:
  • 1 lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 lb. frozen broccoli, cauliflower, carrot mix.  you can use fresh as well, but I just grabbed what was easiest
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 lb (or more) of thin, whole wheat spaghetti noodles
  • Shredded Parmesan
  • 1 jar pasta sauce (my personal favorite is Classico Organic Tomato, Herbs, and Spices)
How to make:
  1. Heat olive oil in a large skillet on high heat.  Add vegetables and chicken to skillet.  Add salt and pepper to taste.  Cook until vegetables are tender and chicken is cooked through, stirring occasionally.
  2. Meanwhile, boil a large pot of water.  When the water is at a full boil add noodles.
  3. When chicken is cooked through and vegetables are tender, add pasta sauce to skillet.  Reduce heat to medium and simmer sauce to heat through.  Add shredded Parmesan on top and continue to simmer until cheese is melted.  Take it off the heat and stir the cheese in.
  4. Serve like you would normal spaghetti and enjoy!!




The Best Stove Top Roast. Ever.

13 01 2012
I’ve told you before that I feed a family of boys.  Two are grown and the other 3 are growing.  I have to make hearty, filling meals and this is one of my entire family’s favorites.  Every single person asks for seconds, to include the baby, and we usually have no left over’s.  In fact, when I am making The Best Stove Top Roast ever, I make two so that I can have leftovers. 
I love to make this roast for two reasons other than it makes my loves happy:  1.  this recipe is so easy to follow that you couldn’t mess it up even if you were trying.  Unless, of course, you forget to add the carrots like I did.  2.  While cooking, this roast releases an aroma so delicious and magical you start to think everything has become edible.  Seriously, its. that. good. 

          So the first thing you need to know is what you are going to need:
  • olive oil
  • 3-6 lbs of your choice of roast, I prefer top round. the weight depends on how many people you are serving.  3 lbs will feed the 4 of us for one night.
  • salt and pepper to taste
  • oregano, to taste
  • thyme, to taste
  • basil, to taste
  • medium to large yellow onion, diced
  • 2-3 cloves garlic OR 1 clove elephant garlic
  • 1 can beef broth
  • several carrots, peeled and cut into large chunks

1.  Rinse your meat off and pat dry with a paper towel.  Sprinkle the oregano, thyme, basil, salt and pepper to taste on all sides of the roast.  Make sure to rub it in.

2.  Heat 1-2 TBSP olive oil in a large pot.  Add your meat and brown on all sides.  The high heat used during browning caramelizes the sugars and proteins in the meat.  This process improves the flavor and look of the meat.

3.  After browning the meat, lift it up and add the diced onions and garlic to the bottom of the pan.  Lay meat on top of them.

4.  Add a 1/2 cup of beef broth to pan.  You’re going to worry that it isn’t enough, but you want to be careful not to add too much liquids.  As the meat is cooking, it will release some of its own water, adding to the cooking liquid.  Turn heat up and let meat simmer until your desired doneness, about 2-3.5 hours.  The temperature inside the meat should be 145*F for medium rare, 160*F for medium, and 170*F for well done.





Easy Fish Tacos.

10 01 2012

My husband and I love to make fish tacos.  They are delicious and nutritious.  When making tacos we use corn tortillas and fry them in oil to make them a hard shell taco shape.   I don’t like the store bought hard taco shells.  Our way tastes much better.  These tacos are so good that even my boys will finish them on their grumpiest day without complaint!  They are very simple to make.  The hardest part is learning to fry the shells properly, but that will come with time and practice. My fish taco recipe can be altered to fit you taste preference, so you’ll notice that I don’t have exact measurements for what you’ll need.  I think this would be great for an easy weekday meal, or to serve buffet style at a gathering of any kind! 

You will need:
  • corn tortillas
  • cod fish
  • sour cream
  • salsa of your choice
  • cilantro, fresh would be best
  • olive oil
  • salt and pepper
  • vegetable oil
  • shredded cheddar for topping
  • shredded lettuce for topping (optional)
  • onion for topping (optional)
Directions:
1.   Start broiler and place place oven rack on highest setting.  Rinse fish and pat dry.  Place in a baking dish, lightly coat with olive oil and top with salt and pepper to taste.  Place fish in broiler until tops are brown and fish flakes easily with a fork.  Shred fish to be easily stuffed into a taco shell.

2.   Heat small amount of vegetable oil in a shallow pan on medium-high heat.  Using a tong of some sort, grab one tortilla at a time and place half of it in the oil to fry.  You want to fry it until the tortilla starts to bubble and brown just a bit.  Be careful not to under cook or over cook.  When the first side is finished frying, release the un-fried side into the oil and grab the fried side with the tongs, pulling it out of the oil.  hold the tortilla in the shape you want it to be.  If done right you should be able to make them harden into the shape you want them to be.

3.   Mix a tub of sour cream and 1/2 cup of salsa together.  Taste it and add more salsa if you need to.  Remember, this is one of those recipes that you make to your taste preferences (not that all recipes aren’t like that).

4.  To assemble you just grab a shell, put some of the fish in and put toppings of your choice on.  Enjoy!





Tuna Noodle Casserole

3 01 2012
I grew up eating cafeteria lunches.  Tuna noodle casserole was my favorite dish.  Seriously, on my worst day I could eat the whole casserole to myself.  I make this for my family at least once a pay period.  Its quick, its simple, it oh! so delicious!  My boys love it, my dad loves it, my husband loves it, and we’ve already established that I love it.  Tuna noodle casserole is one of the ultimate comfort foods, only being topped by mashed potatoes of course.  Here is my recipe.  I hope you enjoy!

 

Ingredients:
12 oz. egg noodles
2 cups frozen peas
2 packs tuna
2 cans cream of mushroom soup
.5 lb shredded cheddar
bread crumbs
grated Parmesan
Directions:
1.   Preheat oven to 350*F and grease a large baking dish.
2.   Cook noodles and peas. You can always reduce dishes and cook them in the same pot like I did.
3.  When noodles and peas are finished cooking, drain them and return them to the pot.  Add chream of mushroom soup, cheddar, and tuna.
4.  Stir together and pour into baking dish.  Make sure you spread it out evenly to ensure even cooking.
5.  Evenly top with bread crumbs and Parmesan.  Cook in preheated oven for 30 minutes or until bread crumbs turn Golden brown.