This was a recipe that I found just last week and decided it looked nice and easy so we'd try it out. I found it at Taste and Tell Blog and the only thing I did was to add a little more sour cream to it since I didn't feel it had enough but I also think I added a little more pasta to it than I should. :) But the kids LOVED it and some even gave it a 10 on a scale of 1-10 and Bob gave it a positive 8 - it was very good but he couldn't give it a 9 or 10 because those are for those really special recipes. :) There is a good 8 and a bad 8 and this was the good one. So it will now find it's way into the rotation - thus it's posting here!! I find this blog to be REALLY helpful when I'm at the grocery store and forgot to check to see what the ingredients were before I left home or if I'm just picking them up when I'm out and I don't remember what I needed to make the recipe. I can look up here on my blog and quickly get the ingredients! So with that said, if you try it, let me know what you think! Oh and what's even better is that it is all made in one pot!
Ground Beef Stroganoff
3 Tbsp. extra virgin olive oil, divided
8 oz. crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb. ground beef
2 tsp. paprika
4 cups low sodium beef broth
8 oz. dry rotini
1/2 - 1 cup sour cream
fresh parsley for serving
1. Heat 1 Tbsp. of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.
2. Heat the remaining 2 Tbsp. of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.
3. Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in teh mushrooms and sour cream.
4. Serve topped with fresh parsley.
Saturday, January 30, 2016
Tuesday, October 6, 2015
Oven Chicken Fajitas
In going through my e-mails to clean them up, I found a link to this recipe (http://www.budgetbytes.com/2013/02/oven-fajitas/) that I wanted to try and since I had everything for it in the house yesterday, I decided it would be a great time to make it. It turned out great and is definitely one that will get into the rotation! What was great was that I prepped everything ahead of time and just tossed it into the baking pan 45 minutes before we needed to eat and it was ready so fast! LOVE that!! You can easily double it (I'd put it into two pans) for a larger group but this fed the 4 of us (the big girls weren't home) with enough for some to have seconds. Try it!
Oven Chicken Fajitas
Seasoning:
1 Tbsp. chili powder
1/2 Tbsp. paprika
1/2 tsp onion powder
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 tsp. sugar
1/2 tsp. salt
1/2 Tbsp. corn starch
Fajitas
2 small (or one large) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp. vegetable oil
1 medium lime
8 (6") flour tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)
* we also served it with guacamole and refried beans*
1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside.
2. Cut the onion and bell peppers into 1/4 to 1/2 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over the top of the meat and vegetables after it comes out of the oven.
4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream and an extra squeeze of lime if desired.
Oven Chicken Fajitas
Seasoning:
1 Tbsp. chili powder
1/2 Tbsp. paprika
1/2 tsp onion powder
1/4 tsp. garlic powder
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1 tsp. sugar
1/2 tsp. salt
1/2 Tbsp. corn starch
Fajitas
2 small (or one large) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp. vegetable oil
1 medium lime
8 (6") flour tortillas
1/2 cup sour cream (optional)
1/4 bunch cilantro (optional)
* we also served it with guacamole and refried beans*
1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside.
2. Cut the onion and bell peppers into 1/4 to 1/2 inch wide strips. Place them in a large 9x13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over the top of the meat and vegetables after it comes out of the oven.
4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream and an extra squeeze of lime if desired.
Friday, May 22, 2015
Jambalaya
I've been meaning to make this recipe for a few weeks but only finally made it tonight and it's definitely a hit!! I changed the original recipe to make this one and it's SOOOO good!!
1 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 Tbsp. fresh Italian parsley, minced (or 3 tsp. dried parsley)
1 lb. fresh chorizo sausage, cut into small chunks
5 oz. boneless, skinless chicken breast, diced
1 large bay leaf
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup uncooked rice
1 lb. medium shrimp, peeled, deveined and chopped into bite sized pieces
1. Add oil to large nonstick skillet. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, sausage, chicken and bay leaf. Cook, stirring often, 5-6 minutes.
2. Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
3. Pour rice into pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, about 20 minutes or until rice is cooked and absorbs much of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf and season with salt and pepper.
1 Tbsp. olive oil
1 large onion, chopped
2 medium cloves garlic, chopped
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 Tbsp. fresh Italian parsley, minced (or 3 tsp. dried parsley)
1 lb. fresh chorizo sausage, cut into small chunks
5 oz. boneless, skinless chicken breast, diced
1 large bay leaf
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
3/4 cup uncooked rice
1 lb. medium shrimp, peeled, deveined and chopped into bite sized pieces
1. Add oil to large nonstick skillet. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, sausage, chicken and bay leaf. Cook, stirring often, 5-6 minutes.
2. Add tomatoes (with juice), tomato sauce and 1 3/4 cup cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
3. Pour rice into pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, about 20 minutes or until rice is cooked and absorbs much of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf and season with salt and pepper.
Sunday, January 18, 2015
Chicken Enchilada Soup
I know it's been a while since I posted but I HAVE been cooking and trying new recipes! I promise! I just have been lax in posting them but I'm determined to get the new recipes up in the next week or so. :) Otherwise, I just might actually lose them which is not a good thing!
Yesterday, I picked up 13 lbs. of boneless chicken breast for $1.69 a lb. (I've not seen that price in years!) and I cooked it all up, shredded some and diced some so now I have a bunch of chicken for recipes. Some of it went into this soup that I had prepared last night and put in the crockpot this morning before church and we were able to enjoy it soon after we got home. It's a hit! It's definitely not low cal/low fat but serve it with a big salad and I think that will balance it out. ;) I don't remember where I got it - I saw it last week and I hand wrote it down but if I can find the origin, I will post it.
Chicken Enchilada Soup
2 Tbsp. vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 Tbsp. chicken soup base (like Better than Bouillon)
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 - 1/2 tsp. cayenne pepper to taste (or leave it out and add tabasco to individual portions like we did)
1 (8 oz.) can tomato sauce
1 (19 oz.) can enchilada sauce
6 small corn tortillas, minced
16 oz. velveeta, cubed
1 cup co-jack cheese, shredded
1. 5 lbs. shredded cooked chicken
1 (15 oz.) can whole kernel corn, drained
1 bunch green onions, sliced
In a skillet, heat the vegetable oil over medium heat and saute the onions until tender. Add the minced garlic and cook another minute or two. Scrape the onion and garlic into the crockpot and add all of the other ingredients except the chicken, corn and green onions. Cook on high for 2 hours or low for 4. Whisk until smooth (you may want to use a stick blender). Add the chicken and corn and heat through on high for about 20-30 minutes. Check seasoning, adjusting if necessary. Serve topped with green onions. You can also top it with sour cream, shredded cheese and/or crunchy tortilla strips.
Yesterday, I picked up 13 lbs. of boneless chicken breast for $1.69 a lb. (I've not seen that price in years!) and I cooked it all up, shredded some and diced some so now I have a bunch of chicken for recipes. Some of it went into this soup that I had prepared last night and put in the crockpot this morning before church and we were able to enjoy it soon after we got home. It's a hit! It's definitely not low cal/low fat but serve it with a big salad and I think that will balance it out. ;) I don't remember where I got it - I saw it last week and I hand wrote it down but if I can find the origin, I will post it.
Chicken Enchilada Soup
2 Tbsp. vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 Tbsp. chicken soup base (like Better than Bouillon)
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. black pepper
1/4 - 1/2 tsp. cayenne pepper to taste (or leave it out and add tabasco to individual portions like we did)
1 (8 oz.) can tomato sauce
1 (19 oz.) can enchilada sauce
6 small corn tortillas, minced
16 oz. velveeta, cubed
1 cup co-jack cheese, shredded
1. 5 lbs. shredded cooked chicken
1 (15 oz.) can whole kernel corn, drained
1 bunch green onions, sliced
In a skillet, heat the vegetable oil over medium heat and saute the onions until tender. Add the minced garlic and cook another minute or two. Scrape the onion and garlic into the crockpot and add all of the other ingredients except the chicken, corn and green onions. Cook on high for 2 hours or low for 4. Whisk until smooth (you may want to use a stick blender). Add the chicken and corn and heat through on high for about 20-30 minutes. Check seasoning, adjusting if necessary. Serve topped with green onions. You can also top it with sour cream, shredded cheese and/or crunchy tortilla strips.
Saturday, August 30, 2014
Italian Orzo Salad
I'm not sure how I found this recipe - maybe on Facebook? But regardless, I'm SO glad I did!! This is a wonderful salad for summer time and my family has been so excited each time I've made it. It's a great salad to bring to a BBQ or add a little grilled chicken and veggies and you're all set!
Italian Orzo Salad
6 cups chicken broth
1 package (16 oz) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1 3/4 cups (7 oz) crumbled feta cheese
1/2 cup pine nuts, toasted
In a large saucepan, bring broth to a boil; add pasta. Return to a boil and cook until pasta is tender, about 10-12 minutes.
Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta, add to tomato mixture. Drizzle with dressing; toss to coat.
Chill until serving. Just before serving, stir in cheese and pine nuts.
Italian Orzo Salad
6 cups chicken broth
1 package (16 oz) orzo pasta
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. lemon juice
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper
2 cups chopped plum tomatoes
1 cup chopped seeded peeled cucumber
1 cup fresh basil leaves, thinly sliced
4 green onions, chopped
1/2 cup fresh baby spinach, chopped
1 3/4 cups (7 oz) crumbled feta cheese
1/2 cup pine nuts, toasted
In a large saucepan, bring broth to a boil; add pasta. Return to a boil and cook until pasta is tender, about 10-12 minutes.
Meanwhile, in a small bowl, whisk the oil, vinegar, lemon juice, honey, salt and pepper.
In a large bowl, combine the tomatoes, cucumber, basil, onions and spinach. Drain pasta, add to tomato mixture. Drizzle with dressing; toss to coat.
Chill until serving. Just before serving, stir in cheese and pine nuts.
Saturday, May 24, 2014
Bumbleberry Crisp
One of my husband's favorite pies is Bumbleberry Pie and we get it at a farmstand whenever we can but it's not that often. I saw this recipe yesterday at Delish and decided that I wanted to try it so tonight was the night. OFF THE CHARTS!!! This is SOOOOOO good!!! The only difference was that instead of hazelnuts (didn't have on hand and I didn't want to spend the money for it), I used half pecans and half walnuts (from my freezer) for the topping. I also think it could have cooked a little longer because a few of the apples still had a little bite to it so next time I'll cook it for an extra 10 minutes.
Bumbleberry Crisp
1 cup hazelnuts, toasted
1 cup all purpose flour
6 Tbsp. butter, cut up
1/3 cup brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 Golden Delicious apples, peeled, cored and chopped
1 lb. strawberries, hulled and sliced
6 oz. blueberries
6 oz. raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
3 Tbsp. fresh lemon juice
vanilla ice cream for serving
1. Preheat oven to 375 degrees F. Grease a 2 quart baking dish.
2. Chop hazelnuts. Transfer to a medium bowl; add flour, butter, brown sugar, cinnamon and salt. With hands, mix until combined and small clumps form.
3. In a large bowl, combine apples, all berries, granulated sugar, cornstarch and lemon juice; transfer to a prepared dish. Sprinkle with nut mixture. Bake 45 minutes or until bubbly and golden. Serve warm with ice cream if desired.
Bumbleberry Crisp
1 cup hazelnuts, toasted
1 cup all purpose flour
6 Tbsp. butter, cut up
1/3 cup brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 Golden Delicious apples, peeled, cored and chopped
1 lb. strawberries, hulled and sliced
6 oz. blueberries
6 oz. raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
3 Tbsp. fresh lemon juice
vanilla ice cream for serving
1. Preheat oven to 375 degrees F. Grease a 2 quart baking dish.
2. Chop hazelnuts. Transfer to a medium bowl; add flour, butter, brown sugar, cinnamon and salt. With hands, mix until combined and small clumps form.
3. In a large bowl, combine apples, all berries, granulated sugar, cornstarch and lemon juice; transfer to a prepared dish. Sprinkle with nut mixture. Bake 45 minutes or until bubbly and golden. Serve warm with ice cream if desired.
Ravioli with Apples, Bacon and Spinach
I saw this recipe in the September 2012 issue of Woman's Day and cut it out - but never made it. I went through my folder of recipes and decided to go ahead and try it. I'm SO glad I did!! This turned out wonderful!! The bag of ravioli I had was 30 oz. so I doubled the rest of the recipe and the 4 of us (hubby, 13 and 11 year olds and me) almost finished it all. I would definitely recommend doubling it!!
Ravioli with Apples, Bacon and Spinach
16 oz. fresh or frozen cheese ravioli
6 slices bacon
2 cloves garlic, thinly sliced
1 crisp, red apple (Braeburn or Gala), quartered and thinly sliced
1 bunch fresh spinach, thick stems discarded
Kosher salt and pepper
1 Tbsp. fresh lemon juice
1. Cook the ravioli according to package directions.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
3. Wipe out the skillet, heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, 1-2 minutes. Add the apple, cook, tossing for 1 minute.
4. Add the spinach, 1/2 tsp. salt and 1/4 tsp. pepper; cook, tossing until beginning to wilt, 1-2 minutes. Fold in the lemon juice and bacon. Serve over ravioli.
Ravioli with Apples, Bacon and Spinach
16 oz. fresh or frozen cheese ravioli
6 slices bacon
2 cloves garlic, thinly sliced
1 crisp, red apple (Braeburn or Gala), quartered and thinly sliced
1 bunch fresh spinach, thick stems discarded
Kosher salt and pepper
1 Tbsp. fresh lemon juice
1. Cook the ravioli according to package directions.
2. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate; break into pieces when cool.
3. Wipe out the skillet, heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, 1-2 minutes. Add the apple, cook, tossing for 1 minute.
4. Add the spinach, 1/2 tsp. salt and 1/4 tsp. pepper; cook, tossing until beginning to wilt, 1-2 minutes. Fold in the lemon juice and bacon. Serve over ravioli.
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