Tag Archives: dinner

RECIPE: Creamy Chicken Chilli

I am not a fan of chilli so I found a modified version using chicken and a creamy cheese sauce. Easy to make and a cheap eat! Perfect for a big family to serve along side tortilla chips! One of the best cozy comfort foods I have had on a cold fall/winter night. Slow cooker recipes truly are a lifesaver for those busy moms! I placed all the ingredients in the crock pot before I spent my day running errands and just in time for dinner the chilli was ready! The amount that the recipe calls for is a lot so be prepared for leftovers!

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What you need:

1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 can of black beans
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Directions:

1.  Place chicken breasts in the bottom of the crockpot.

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2. Pour black beans( drained) , corn ( undrained), and rotel tomatoes over top the chicken.

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3. Now add in onion powder and chili powder. Then ranch dressing packet.

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4. Lastly, put cream cheese in the crockpot- To help the melting process I cut the cream cheese down into three sections.

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5. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

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RECIPE: Easy Sweet & Sour Shrimp with Rice

Came across a wonderful article in Food Network magazine about easy ways to stir fry. You pick your protein, sauce, and any veggies you want to add in. The possibilities are endless. Talk about takeout makeover! I had some steam fresh brown rice and shrimp at home and this recipe was perfect to create the at home version for shrimp fried rice. Most of the sauces ask for specific ingredients sauce as rice wine vinegar and hosin sauce which you can get at any food store in the ethnic section.

For the sweet and sour sauce:

Mix 3/4 cup of chicken broth

2 teapsoons constarch

1/4 cup ketchup

2 tablespoon of hosin sauce- comparable to a BBQ sauce.

2 teaspoons of soy sauce ( I used low sodium)

3 tablespoon rice vinegar

1/4 cup sugar

1/2 teaspoon of salt.

TIP- For an extra sweeter taste, you use a brown sugar vs. regular sugar.

Directions:

1. Mix the above ingredients in a bowl. Set aside.

2. With olive oil, cook protein in a pan. Add vegetables and rice or noodles. Cover for about 5 minutes.

3. Pour sauce in pan. Cook for about 5 more minutes.

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RECIPE: Loaded Potato & Buffalo Chicken Bake

I absolutely LOVE any buffalo flavored and anything with lots of melted cheese on it. Why not combine the two? This fun dish is great for the kids and even better for the game day.  The buffalo chicken adds an extra kick to the loaded baked potato casserole. Serve is loaded dish with a simple side salad.

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Check out the recipe here!

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion

Directions:

1. Preheat oven to 400F .

2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

3. Add the cube potatoes and stir to coat.

4. Add the potatoes to a greased baking dish. Bake for 45 min. Tossing every 15 min.

5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

6.  While the potatoes are cooking, bread chicken ( if you want) or cook diced chicken with the left over hot sauce mixture. After chicken is cooked through, set aside.

7. Around 30 minutes into cooking the potatoes- take out of oven and add chicken, cheese, bacon and diced green onions.

8. Finish baking for the rest of the cooking time. Drizzle with ranch dressing if you want 🙂

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RECIPE: Bacon Gravy Schnitzel

In honor of Oktoberfest and my german hertiage I cooked up the traditional German Schnitzel, a crispy breaded veal cutlet, to a new and luscious level with the addition of this Jaeger sauce. Hearty bacon, onions and mushrooms create a savory sauce that pairs perfect with mashed potatoes or noodles.

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Here is the recipe I followed in order to create this tasty, hearty traditional German meal!

What you need:

ounces sliced bacon, cut into 1/4-inch pieces

1 yellow onion, chopped into 1/4-inch pieces

1 cup of chopped mushrooms

2 cups of beef stock

1 tablespoon of flour and 1 teaspoon of flour

Four veal cutlets- pounded well

1 cup of all purpose flour

1 teaspoon of mustard- I used dijon

3 eggs

2 cups of plain breadcrumbs

1/2 cup of unsalted butter

Directions:

1. For the gravy: Cook the bacon in a large skillet over medium heat until crispy and most of the fat has been rendered. Add the onions to the pan and cook until softened, 4 to 6 minutes, and then stir in the mushrooms Stir in 1/4 cup of the beef stock to combine, and then stir in the flour to combine and cook for 2 to 3 minutes. Add the remaining stock and bring to a boil over medium-high heat and simmer.

2. For the jaeger schnitzel: Place each veal cutlet in between two pieces of plastic wrap. Pound each one using the spiky side of a meat mallet to tenderize it. Lightly season with salt and pepper.

Set up the breading station. whisk together the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl or dish, and whisk together the mustard and eggs in another shallow baking dish. Combine the breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a third baking dish.

Dredge each veal cutlet first in the flour, then through the egg mixture, and lastly through the breadcrumbs. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.

Then pour gravy onto the schnitzel. Enjoy this cozy meal perfect for the fall and winter.

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RECIPES: Creamy Mushroom Chicken & Pasta

Here is my take (a little modified) on the recipe chicken a la gloria. Similar to a Marsala sauce but minus the marsala wine. Creamy, cheesey and hearty this dish is perfect alone with a side salad or served over pasta! This is comfort food not your typical healthy baked chicken dish! Also first time cooking with Muenster Cheese. Very tasty! I had a few nibbles after I sliced it up before I put it on the chicken. Its a very soft cheese with a mild nutty flavor, very comparable to a Gouda.

Here is the recipe I got my inspiration from…Enjoy 🙂

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Only thing is I would have probably done different is  cooked mine longer so the cheese got a little brown. Still very tasty!

What you need:

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condenced cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste

Directions:

1. Preheat oven to 350°F

2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

3. Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

4. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.

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RECIPES: Shrimp Tacos

Have frozen shrimp in the freezer not sure what to do with it? I saw this recipe while watching The Chew. This creamy cabbage slaw pairs so well with sauteed shrimp to make shrimp tacos. Cheap, easy to make, healthy…what more could you want!?!

Instead of using mayo to keep it a tad bit healthier, I used low fat sour cream with the greek yogurt. Still provided the same creamy flavor.

Here is the recipe for the creamy chiptole slaw .

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 For the shrimp , I just sauteed the shrimp in a pan with a dash of sugar, a dash of salt and 1/2 tablespoon on chili powder with some olive oil. Already cooked frozen shrimp cooks fast so you only need to keep it in the pan for a 2 minutes.

I layered on the slaw mix, then the shrimp , chopped tomato’s and cheese. Whats great about tacos you can personalize and put whatever you want on them!

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Spicy Sausage & Pasta Bake

Acquired this recipe from the lovely, Emily Bites. Her recipes are geared towards individuals who are on weight watchers or are just looking for easy ways to cut the calories on simple meals. This recipe cost me under 10 bucks and was simple to make. Its spicy, cheesy and creamy. Whats convenient about this meal is you don’t even have to boil and cook the pasta! One pot meal! Any type of pasta noodle will do for this meal.

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What you need:

1 t extra virgin olive oil
1 cup chopped onion
13 oz Smoked Turkey Sausage, sliced (I used Hillshire Farms)
garlic minced
2 ¼ cups low sodium fat free chicken broth
10 oz can Ro-Tel tomatoes & green chiles, original
½ cup fat free half and half
½ t salt
½ t black pepper
10 oz uncooked wheat pasta
4 oz reduced fat Pepper jack cheese, shredded

Directions:

1.    In a large skillet or sauté pan add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir.
2.    Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
3.    Transfer to a 7×11 baking dish. Sprinkle with shredded cheese. Cover with tin foil and bake at 350 for 10 minutes.

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Mini BBQ Cheddar Meatloaves

On a diet and looking for a way to incorporate portion control. Muffin Tins are an easy way to do so! This recipe is family friendly and perfect for all ages. Easy to make and even easier to have as leftovers. Made too much, just freeze them and reheat. Serve with mashed potatoes and veggies on the side.To cut the calories I used ground turkey instead of ground beef.

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I got this recipe idea from Kraft Foods. What great about this recipe you can customize them for whichever picky eater you have in the family. Click this link for ideas on spices and cheeses you can use for fun creations.

What you need:

1 package of ground turkey

1 egg

1/3 cup BBQ sauce

1/2 cup cheddar cheese

2 tablespoons of bread crumbs

Directions:

1. Combine the above ingredients. Mix well. Place a scoop into each greased muffin tin. Press on top and flatten each ( they do rise). Brush on some extra BBQ sauce.

2. Bake at 40 minutes at 350. Let cool for 5 minutes.

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Chicken Saltimbocca with Pasta

With the new season of The Next Food Network Star ending this past weekend, my family decided to try out Stacy’s Dish this weekend at our Family Reunion! TWO THUMBS UP FROM ME! Phenomenal Taste!

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Photo Courtesy of Food Network

I have never had brown butter before and let me tell you the flavor is out of this world! It is definitely not for someone that is looking to watch their figure or has high cholesterol!  You think that it wouldn’t make sense to cook butter to a brown color but the nutty, aroma with a salty taste pairs so well drizzled over top pasta! NOTE- YOU ARE NOT BURNING THE BUTTER!  For a sweeter taste, I added in a few chopped onions. Brown butter is a perfect way to toss pasta with veggies too!

Here is the recipe for Stacy’s Chicken Saltimbocca with Brown Butter Pasta

What you need:

1 stick butter
10 fresh sage leaves
2 chicken breasts
Kosher salt and freshly ground black pepper
4 to 6 pieces prosciutto
Olive oil
1 pound fresh angel hair pasta
Grated Parmesan
2 cloves garlic, minced
2 lemons, zested and juiced
Directions:
Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.Pound out the chicken breasts and sprinkle with salt and pepper.Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.

Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.

Slice the chicken saltimbocca and place on top of the pasta.

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Turkey Burger Sliders with Chiptole Mayo

Sliders are fun and perfect for someone looking for a meal that is geared towards portion control. I paired my cheddar turkey burger with a spicy mayo that only involved two ingredients!

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What you need:

1 package of ground turkey

1/2 teaspoon of onion powder

1/2 teaspoon of garlic powder

handful of diced onions for extra flavor

1/2 cup shredded cheddar cheese

2 teaspoon of Worcestershire sauce

1 package of multi gran potato roll sliders

1/4 teaspoon of Tabasco chiptole sauce.

Directions:

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1. In a bowl, mix together ground turkey, onion powder, garlic, onions and Worcestershire sauce.

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2. Throw in cheese! Time to have some fun and mix with your hands! Form into mini patties. Make sure when you form patties, that you make a thumb print in the center of the patty to let the patty breath. As turkey and ground beef spread and rise as they cook.

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3. In a saucepan or a griddle, place a little bit of olive or canola oil in the pan. Brown each side about 3-5 minutes. Turning once.

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4. To make the chiptole mayo, mix the Tabasco sauce with the mayo. Whisk until fully mixed. Spread onto toasted buns on both sides.

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