Tag Archives: recipe

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: Egg & Hashbrown Nests

I have always been a fan of the muffin tins, just an easy way to make smaller portions of your favorite meals. I found this recipe from A Cozy Kitchen . Easy to follow and easier to make. These little hash brown nests are great to serve for brunch.  I decided to use fresh potatoes that I shredded myself because after many variations, store brought hash browns would turn out too dry. Tip: Add a little twist to it and make it mexican inspired by adding salsa and sour cream to the top of these little muffins.

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What you need:

2 russet potatoes, peeled and shredded
1/2 teaspoon kosher salt
1 teaspoon of season salt
1 cup of crumbled bacon
1 teaspoon freshly ground pepper, divided
1/4 cup sharp cheddar cheese, shredded
8 medium eggs

Directions:

1. Generously grease a muffin tin and set aside. Using a box grater, shred the potatoes and transfer them to a bowl; sprinkle with the kosher salt and seasoned salt. Gather the potatoes in the center of  a bed of paper towels removing the excess water.

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2. Preheat the oven to 400F. Spoon about 2 tablespoons of the potato mixture into each muffin cup, being sure to line the bottom and the sides. Since the potatoes will shrink when baked, make sure you go all the way to the top of the muffin tin when lining the sides. Bake for 10-15 minutes, and until the outer sides appear lightly golden brown.

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3. Decrease oven to 350F. Remove from oven. In the center of each hash brown nest, add a teaspoon of grated cheese, and then top with crumbled bacon. Bake for an additional 3 minutes.

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4. Remove from oven and then top with one egg. Bake for an additional 8 minutes, and until whites are set, but yolks still appear soft.

5. Allow to cool for 2 minutes in pan. Using a butter knife, run it around the edges of each hash brown nest and gently remove it. Top with remaining freshly ground pepper and serve immediately.

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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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“Shake & Bake” Buffalo Chicken Tenders

Ill never forget the first time my mom brought home a box of the Shake and Bake from the grocery store. For some reason I thought it was the coolest thing ever! However I didn’t find it cool when my sister got to shake the chicken over me. Obviously I threw a temper tantrum. Anyways I wanted to recreate the same idea except less sodium, additives and fresher ingredients.

I am in LOVE with using corn flakes instead of bread crumbs for baked chicken breasts or tenders. They still provide a crunchy flavor to plain skinless chicken breasts just like bread crumbs. Its a healthier alternative to country fried chicken!

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What you need:

 Chicken breasts
1/2 c. panko bread crumbs
1/2 c. crushed corn flakes or Chex
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 egg whites
1/2 tsp. pepper
3 tablespoon of hot sauce
Directions:
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1. Just like when making chicken cutlets, I still used an egg mixture so the cornflakes would stick. But i added in hot sauce to the egg whites to give it a little kick! Definitely pairs well with a buttermilk ranch dressing on the side! I  soaked them in the mixture for 5 minutes before coating them.
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2. In a zip lock bag combine corn flakes, panko bread crumbs, onion powder, paprika, and salt pepper. Shake the chicken, if some chicken is not fully coated presh cornflake mixture onto chicken.
3. Cook at 400 degrees for 30 minutes or until center of chicken is no longer pink!
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RECIPE: Maple Baked Apples

I love fall. Everything about this season makes me smile – the fall foliage, the smells of pumpkin and apples, campfires, my birthday. The food during the fall season gives a cozy warm feeling. This tasty treat is perfect for the fall. Healthy, Vegetarian and only 150 calories per serving. Serve this a la mode or just with a cup of tea!

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What you need:

4 medium apples, sliced in half, and core taken out

1/4 cup of raisins and dried cranberries

1 tablespoon of maple syrup ( I used light)

1 tablespoon of unsalted butter, softened

1 teaspoon of cinnamon

Directions:

1. Preheat oven to 350F.  Cut apples in half. Scoop out any filling to create a whole for the mixture to go.

2. Combine raisins, cranberries, butter, syrup and Cinnamon in a bowl .

3. Spoon about 1 tablespoon of mixture into apples. Cover with foil and bake for 30 minutes or until apples are soft.

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RECIPES: Bow Tie Pasta Salad

This salad is refreshing, healthy, and simple to make with just four ingredients. Its wonderful to serve with grilled chicken which is what I do or just alone as a side dish if you are a vegetarian. You can serve this warm or cold, whichever you please. I find this colorful salad kid friendly too. Not a fan of feta, simply just use goat cheese or cubed cheese of your choice.

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What you need:

2 cups of bow tie pasta

4 teaspoon of olive oil

1 teaspoon of minced garlic

1 cup of tomato, chopped

salt & pepper

1 cup of feta cheese

1/2 cup chopped basil

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Directions:

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1. In a saucepan over medium heat, combine oil, garlic and tomatoes. Cook tomatoes for about 3 minutes until the juices start to be released. Season with salt and pepper. While this is cooking boil your water and cook pasta accordingly to box directions.

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2. Combine pasta and tomatoes. Mix well.

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2. Add in cheese and basil. Toss. Sprinkle on some Parmesan cheese for a little extra flavor. Serve hot or cold!

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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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RECIPES: Taco Stuffed Zucchini “Boats”

A fun way to incorporate a vegetable into a meal. Simple to make and great for kids who are picky eaters when it comes to veggies.  Definitely a new spin on tacos!  I cant wait to experiment and see what other creations can be done with zucchini boats!

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What you need:

4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt, or to taste
1/2 small onion, minced
1/2 cup reduced fat Mexican blend shredded cheese

Directions:

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1.  Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.  Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

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2. In a pan combine onion, minced garlic, ground turkey, salt, pepper and cumin.  Cook until turkey is brown.

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3. Fill the boats with salsa. I used mild.

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4. Place meat into each boat on top of salsa. Then sprinkle with cheese. Cover with tin foil and cook at 350 for 35 minutes.

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