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Archive for the ‘Dinner’ Category

Chicken Enchiladas

I’m always looking and trying to think of new things to make for dinner.  It seems like, especially on weeknights, we  get into a rut of just fixing whatever we have ‘at the house’.  Basically a hodgepodge of radom things, unless I make a planned meal.  I don’t really like ‘planning’ meals, I know there are some people out there that swear by it not only for convenience but also to save money.  Honestly, I’m just not good at it. period. If I make a plan I’m going to stick to it and darn it most of the time life just gets in the way of my plans!  Then I get frustrated because we are not having spaghetti on spaghetti night and it’s all down hill from there.  So in an effort to enjoy life and maybe live spontaneously(lol) I don’t make strict meal plans.  If I see a recipe I like I save it and make sure to get the ingredients I need and have it when ever we are in the mood for it.  This may not work for everyone but for my lifestyle it seems to work. 

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I saw This recipe and thought it would be fun to spice up our monontonous dinner life

Ingredients

Adapted from myrecipes.com

  • 3  cups  chopped cooked chicken (2 breasts simmered  in 1/2 t cumin, 1/2 garlic powder, dash of hot sauce)
  • 2  cups  (8 ounces) shredded Monterey Jack cheese with peppers(divided)  
  • 1/2  cup  sour cream
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 1/3  cup  chopped fresh cilantro
  • 8  (8-inch) whole wheat tortillas
  • Vegetable cooking spray
  • 1 can enchilada sauce (divided)
  • Toppings: diced tomatoes, chopped avocado, chopped green onions, sliced ripe olives

Preparation

Stir together first 5 ingredients. Spoon chicken mixture evenly down center of each tortilla, and roll up. Pour 1/2 can of enchilada sauce on the bottom of a baking dish.  Arrange tortilla roll up seam side down. Coat tortillas with remaining sauce and cheese

Bake at 350° for 30 minutes or until golden brown.

Stir together 8-ounce container sour cream and salsa. Spoon over hot enchiladas (if desired) ; sprinkle with desired toppings.

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Whole Wheat Pizza Dough

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Every time I make pizza dough it starts out looking and smelling perfect, then by the time its finished baking its some how super thin and incredibly crunchy.  So I decided to give Matts pizza crust a try. 

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This was my final dough and it was so easy to work with. Usually it takes me forever to shape the dough into a circular shaped pizza but this was done in a matter of minutes!  It all came together so well! I was expecting to have some troubles with it being that it is all Whole Wheat (for whatever reasons whole wheat flour and I do not get along all that well).  I cannot emphasize enough just how easy this was. 

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I started by letting my biga and preferment sit out for 16 hours and then I followed Matts directions exactly.  When the time came for refrigeration I only had enough time to put it in the fridge for about 3 hours (which I probably could have left it sitting on the counter for 6 hours) and then I took it out and let it sit on the counter for another 3 hours.  Shaping, again was the easiest part.  I can’t wait to make this recipe again and get a bit more creative with the toppings.  I seriously need to work on that part.  I grew up on mushroom and olive pizza…Its so hard to venture away from that 🙂 The baby and Jonathan had pepperoni and sausage (yum?) 😉

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The weather has been phenomenal here!! 🙂 I hope you all are enjoying your weekend and eating some healthy yummy eats.

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Vegetable Chowder

I made this recipe over the weekend and found it to be quite satisfying.  It’s been so snowy and cold here, something we are not used to!  And I don’t foresee getting used to it anytime soon…brrrr~ I made quite a few changes to the original recipe and I think the end product came out to be everything I was craving.

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I had never made a “chowder” before.  After adding all the ingredients and finally the potatoes I got a bit anxious it was going to be to thick (the way a chowder should be!!!) and burn up in the pot before my potatoes were cooked all the way through.  Ignorantly, I added about 3-4 Cups of water…making my chowder…well..a brothy soup!! It was grand nonetheless! The flavors blended so well together, there is nothing better than the combination of potatoes and corn.  A perfect vegetarian soup..errr..chowder 🙂

 

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

·         1  tablespoons  butter

·         1  tablespoon  olive oil

·         1 large onion

·         1/2  cup  finely chopped carrots

·         1/2  cup  finely chopped green bell pepper

·         2  cups  2% milk

·         3  tablespoons  all-purpose flour

·         3  cups  veggie broth

·         2  cups  fresh corn kernels (about 4 ears)

·         2  pounds  cubed peeled Yukon gold or red potato

·         1 1/4  teaspoon  salt

·         1/4  teaspoon  freshly ground black pepper

·         1/4  cup  finely chopped fresh parsley

 

Preparation

Heat butter and oil in a large Dutch oven over medium heat. Add onion, carrots, pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley.

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Like always, this was 10 times better the following day 🙂

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Contest Winners

Goodness…With all those comments coming in this was a hard one…A quick shuffle in the hat and two lovely winners were

choosen!!  🙂

And the Winners are…

Kelly and Emily

Please be sure to e-mail me your address information!! . 

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I recently had the opportunity to try Country Bob’s All Purpose Sauce.  🙂 When it arrived on my door step I’m not sure who was more excited Jonathan or me!! I’m not much of a condiment person to be quite honest.   You will rarely see me browsing this aisle of the grocery store.  Most steak/BBQ sauces are loaded with sugar and are rather high in calories.  But Country Bob’s claims this is the best.  So we gave it a try……

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This was the BEST piece of chicken we have made in years…quite literally!!  We slow cooked it Country Bob’s all purpose sauce with some salt and pepper and a bit of mesquite seasoning (which you can also order various BBQ seasonings on their website).  This sauce was seriously so different than any other sauce we had used in the past.  Previously when we would cook the chicken in regular BBQ sauce it would be so thick and gooey like when the chicken was finally cooked through.  This sauce had the most perfect consistency-lightly glazing the chicken.  The aroma that filled the house was so sweet and rustic. 

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As I said before most store bought condiment sauces are overpoweringly sweet and tangy (YUCK!).  This sauce has a very neutral taste with hints of tomato, garlic and molasses.  To top it all off its ALL NATURAL!! And not too bad in calories. Can’t beat that.

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After last nights chicken we decided this would the perfect sauce for Jonathans Hamburgers….AHHHhhhhh finally…….I don’t have to wait hours for him to ‘create’ his own sauce!!

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Grilled to perfection.

CONTEST: COUNTRY BOB’S

The generous people over at Country Bob’s would like to offer two lucky readers two bottles of Country Bob’s All Purpose Sauce!! How Cool!!!  Just leave one comment under this post by 2/7/09 10pm Eastern time. 

If you are looking for great grilling recipes you should check out their website.  They do have some really great looking recipes.

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Chicken Fajitas

I had some chicken tenders that needed to be used up so decided on these palate pleasing chicken fajitas! The were quick and my favorite part inexpensive!! I had all the ingredients on hand except for the $.50 green pepper.  I also whipped up some FAST guacomole!!!  My mom used to make the best homemade salsa, I wish we had some for our yummy Mexican fiesta!! 

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I started by making some guac for us to munch on while making dinner.  This was not “real” guacomole but it was yummy none-the-less.  Just combine 2 advocados (mmmm), 1 roma tomato diced,  1/4 cup salsa, 2 pinches of cumin, rounded spoonful of sour cream, and garlic/onion powder.  Adjust the seasoning as you so desire.  After a few taste tests I decided it needed some oomph so I addded a sprinkle of redpepper flakes and some hot sauce.  It was just was I was craving!!

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Next, I chopped up a green pepper, 1/2 a yellow onion, 1 clove garlic, about 1.5 cup mushrooms.  I sauteed these in about 2 tsp oil.  While those were sauting I cut the chicken in to small bite sized chucks and cooked them in a pan with cooking spray.  After both parts were cooked through I add the veggies to the chicken and began to season with a small amount of fajita seasoning, cumin, red pepper fakes along with 2-3 Tbsp of water to moisten  the mixture!! This turned out so well!!! fajitas-2

That’s what I love about cooking you can just play around with so many different seasonings you don’t have to follow a recipe exactly.  When I first started cooking I always felt like I had to have a recipe right in front of me and I would never deviate from it!! But after spending time in the kitchen and getting comfortable it becomes so much easier to improvise. 

As Gusto from Ratatouille (My very favorite movie) says, “Anyone can cook!”  It just takes practice! 😉

Have a Fabulous Thursday 🙂

p.s. Do you all like the layout changes I have made to the blog?  Or was it easier to navigate the old way?

p.s.s. www.Ohsheglows.com is having a HONEST FOOD giveaway!! go over and check it out!!

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It was so cold and rainy here today.  I decided to stay in and do some baking.  We made cookies, dinner rolls and some soul warming vegetable soup 🙂

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First, I started making some of these Amazing dinner rolls.  The first time I made them I followed the directions exactly this time I made a few changes.  The still turned out great but I must admit they were not as soft as the first ones.  I love working with this dough.  It is so EASY!! It’s not sticky or dry it’s the best dough I have ever worked with.  If you are intimidated by working with yeast I highly suggest you try this recipe because there is not ‘is the water warm enough? Is it even rising? Is it too sticky? Is it too crumbly?’  Every time I have ever made these rolls the dough turns out perfectly.  There is the final recipe I used:

Soft Honey Dinner Buns:

Ingredients

  • 1 1/2 cups milk
  • 2 tablespoons shortening
  • 2 tablespoons butter
  • 1/4 cup liquid honey
  • 2-2/12 cup WW flour
  • 2 cup AP flour
  • 2 1/4 teaspoon instant yeast
  • 1 teaspoon salt

Method

Pour milk into a saucepan and bring to a scald. Set aside. Pour your honey into a large bowl, add in shortening and butter. Pour in the hot scalded milk. Stir till all the shortening and butter is melted. Add in 2 cups of flour and mix till smooth. Allow to cool to 110F. Add in salt and yeast. Mix till smooth and allow to rest uncovered for 15 minutes. Add in another cup of flour and stir. Pour mixture on a flat, floured surface. Begin to knead and slowly add in more flour as you need. You may or may not need all the 4 1/2 cups of flour*. You just don’t want the dough to be to sticky. Knead for 10 minutes. Place dough into a lightly oiled bowl and turn till all sides are very lightly coated. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. With a weight scale divid dough into 12 equal parts. Roll each piece into a ball and cover for 10 minutes. This will help the dough to relax and will be easier to work with and shape. If you want to make round buns,(or go to cooking class to get ideas for different shapes at this point) you can place them on a parchment lined cookie sheet at this time and cover with plastic wrap for 1 hour or till double in bulk. You can brush the tops with an egg wash to get that shiny coating. Take 1 egg white in a bowl and beat with a wire whisk till foamy. Brush just the foam on top of each bun. You can also garnish the tops of the buns with poppy seeds, sesame seed, parmesan cheese. Bake in a 350 degree preheated oven for about 12 to 14 minutes. Serve hot.

*When using the Whole wheat flour I only ended up needing about 1 2/3 cup WW flour and 2 cup AP flour. 

Ava and I also made these YUMMMMM-Y! Super Charge Me cookies from EAT, DRINK AND BE VEGAN!  These are my absolute favorite cookies ever! If you get the chance to get the book and check out the recipe you SHOULD! They are so GOOD AND HEALTHY !!

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