Saturday, October 24, 2015

Lemon Parmesan Chicken

3-4 chicken breasts
1/4 lb butter (1 cube)
1 T white grape juice concentrate
2 T lemon juice
2 tsp grated lemon peel
1 c. Heavy whipping cream
6 thin pats of butter
Parmesan cheese

  1. Salt and pepper the chicken.
  2. Sauté in butter, both sides about 6-8 min (until cooked through).
  3. Remove chicken and place in oven-proof dish.
  4. Add grape juice concentrate, lemon peel, and lemon juice to frying pan.
  5. Cook one minute to deglaze juices.
  6. Add cream SLOWLY and stir (if you add cream too fast it gets really runny).
  7. Pour over chicken.
  8. Place thin pats of butter on each piece of chicken and sprinkle with Parmesan cheese.
  9. Brown under a broiler for 2 to 5 minutes until cheese has melted.
  10. Serve over couscous or noodles with poppy seeds.
Notes: This is a delicious recipe that we'll be having again. The sauce also works well with just the pasta and without chicken, so making extra sauce is a good thing.

Source: We got this recipe from our friends, the Merrills.

Monday, August 3, 2015

Macaroni Pie

1 lb. elbow macaroni
2 eggs
2 Tbsp. butter
1 cup onion, minced
1/2 cup green pepper, minced
1 – 1 1/2 tsp cayenne (mild-hot)
1 lb. grated cheddar cheese
1 12 oz. can evaporated milk
1/2 tsp. salt

  1. Boil elbow macaroni for about 5 minutes, or until al dente. Drain and return to pot.
  2. Stir in cheddar, pepper, and onion. The smaller the peppers and onions are sliced, the less crunch the finished dish will have.
  3. In a small bowl or measuring cup stir together eggs, cayenne, evaporated milk, and salt. Pour over macaroni and stir to combine. 
  4. Pour into a greased lasagna pan, spreading evenly with spatula. Dot with butter. 
  5. Bake at 350° F for 30-45 minutes. Let cool about 10 minutes and slice into squares. Serve hot.
Notes: We like homemade mac and cheese at our house. This is one of several recipes we've tried. I would rate it as tasty, but not my favorite. Makes about 8 servings.

Source: Global Table Adventure

Sunday, August 2, 2015

Cabbage Rolls

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 tsp salt
1 1/4 tsp ground black pepper
1 (8 oz) can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
4. Cover; cook on Low 8 to 9 hours.

Notes: Makes 6 servings. On the night we had this recipe, nearly 4 months ago now, I wasn't feeling well. So I didn't enjoy dinner that night. It had nothing to do with the recipe, though. We'll have to try this again in the future so that I'll be able to say whether or not I liked it.

Thursday, April 30, 2015

Swedish Meatballs

2 tablespoons olive oil, divided
1 onion, diced
1 pound ground beef
1 pound ground pork
1/2 cup Panko
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper, to taste

For the Gravy
1/4 cup unsalted butter
1/3 cup all-purpose flour
4 cups beef broth
3/4 cup sour cream
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves (optional)

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
  4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
  5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
  6. Serve immediately, garnished with parsley.
Notes: We've made several other meatball recipes that I think I prefer to this one, but this was still tasty.

Source: Damn Delicious via Kimberly.

Wednesday, April 29, 2015

Trini Stew Chicken


For the green seasoning:
1 lime, juiced
1 Tbsp ketchup
1 tsp worcestershire sauce
1 tomato
3-4 green onions
1 handful cilantro, stemmed
3 sprigs thyme, stemmed
3 sprigs parsley, stemmed
5 cloves garlic
1 onion, quartered
1 tsp ginger root (grated)
1 Tbsp salt
1 tsp pepper
habañero peppers, to taste

For the chicken:
2-4 lbs whole chicken legs
3 Tbsp vegetable oil
2 Tbsp brown sugar
2 cups water


For the green seasoning:
Add the ingredients for the Green Seasoning marinade to your blender or food processor in the order written (liquids first). Be sure to cut things small enough for your machine to handle the pieces. Alternatively, just chop the marinade ingredients and do not use the blender. 

For the chicken:
  1. Pour the green seasoning over the chicken and marinate at least an hour. Overnight is better.
  2. To brown the chicken: heat up the oil and brown sugar in a large pot. Cook until the sugar caramelizes (it will get foamy and may smoke a bit). Quickly add the chicken. Cook until browned on both sides, a few minutes per side.
  3. Pour on the marinade. Cover and simmer about an hour, adding water as desired to thin the sauce or make more of it. Serve with orange rice.

Notes: We used about half a habañero without the seeds, as recommended at the source, and it wasn't too spicy for our kids, who are picky about spicy foods. This was tasty and made the house smell really good. We had drumsticks so that is what we used, but I think it would have been better with the thighs as well.

Tuesday, April 28, 2015

Slow Cooker Hawaiian BBQ Pork Tacos

1 pound - pork roast
4 teaspoon - liquid smoke
2 teaspoon - sea salt
2 cup - broccoli slaw
1/2 red onion, chopped
1/4 cup - cilantro, chopped

1/4 cup - ketchup
1/4 cup - soy sauce
1/3 cup - pineapple juice
1 teaspoon - garlic, minced
1 tablespoon - brown sugar
1/4 teaspoon - ginger, minced

  1. Place pork roast in slow cooker. Rub with sea salt, then pour liquid smoke over the pork. Cover and cook on low for 8 hours or on high for 4 hours.
  2. 30 minutes before serving, shred pork with 2 forks.
  3. Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay wontons on a flat surface. Fill a small glass of water. Spoon a tablespoon of shredded pork into the center of each wonton. Top with some broccoli slaw and red onion.
  4. Wet your fingertips in the water, pinch 2 opposite corners of the wontons together to seal. Place tacos on baking sheet, spray liberally with cooking spray. Bake for 10-15 minutes.
  5. While tacos are baking, combine sauce ingredients in a small saucepan and cook over medium heat until boiling, then reduce to simmer. Wisk as it thickens.
  6. Remove wontons from the oven when golden brown. Drizzle tacos with sauce. Chop cilantro to garnish. Enjoy!
Notes: I'm not sure if it was some mistake on our part or meant to be this way, but I found the pork in this recipe to be way too salty. If we make this again we'll be using a lot less salt. Other than that it was a fun recipe. Serves 6.

Source: allthecooks

Monday, April 27, 2015

Zucchini Garden Chowder

2 zucchini chopped
1 onion chopped
2 Tbsp minced parsley
1 tsp dried basil
1/3 c. butter
1/3 c. flour
1 tsp salt
1/4 tsp pepper
3 c. chicken broth
1 tsp lemon juice
1 14 oz. can diced tomatoes
1 12 oz can evaporated milk
1 10 oz package frozen corn
1 cup shredded cheddar cheese

Saute zucchini, onion, parsley, and basil in butter until tender in soup pot. Stir in Flour, salt and pepper. Gradually add chicken broth or water and lemon juice, mix well. Stir for 2 minutes and then add tomatoes, milk, and corn.  Bring to a boil, reduce heat, cover and simmer for 5 minutes. Stir in cheese until melted.

Notes: I really enjoyed this chowder. For some reason, it reminded me a little bit of the Santa Fe Chicken Soup recipe I posted several years ago, despite several obvious differences.

Source: Brittany got this recipe from her sister, Kimberly, who received it from a neighbor years ago.

Sunday, April 26, 2015

Giovanni's Sausages with Potatoes and Rosemary

6 Italian-style sausages
1 lb 12 oz potatoes, scrubbed and sliced (source recommends kipfler/fingerling)
1 1/2 tsp paprika
2 rosemary stalks
sea salt
freshly ground black pepper
1/2 loaf ciabatta, crust removed
1 3/4 oz extra virgin olive oil

To Serve
Handful fresh basil leaves
Arugula leaves

Preheat the oven to 400° F. Slice the sausages thickly and place in a large roasting pan. Add the potatoes, paprika, rosemary, salt and pepper. Tear the ciabatta into bite-sized pieces and add to the pan. Drizzle with the oil  and toss gently.

Roast, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown. Sprinkle with the basil and serve with a salad of arugula leaves.

Notes: We had a hard time getting the potatoes to soften and probably had them sliced too thickly.  Despite that, I thought this was quite tasty and a nice change of pace for us.

Source: Simple Honest Food: The Best of Bill Granger cook book

Sunday, April 5, 2015

Filipino Braised Pork Adobo

2 1/2 lbs pork, cut in large hunks (pork belly, shoulder, etc)
1 head garlic, peeled
1 1/2 tsp whole peppercorns, or cracked if preferred -OR-
1 tsp ground pepper
1 1/2 cup cider vinegar
3/4 cup water
6 bay leaves
1/4 cup soy sauce
1 Tbsp brown sugar, up to 1/4 cup as desired
light sesame oil -OR- peanut oil, to taste

  1. Add all ingredients to dutch oven or other large pot (except oil). Start with 1 Tbsp brown sugar.
  2. Bring to a boil and reduce to a gentle simmer. Simmer covered for 1-2 hours or until the meat is fork tender, without stirring.
  3. Remove meat and brown in oil or on a grill.
  4. Meanwhile, boil the sauce to thicken, adding more brown sugar until as sweet as you'd like. The sauce should reduce until thick and syrupy.
  5. When done reducing (about 30 minutes), return meat to the pot and serve over rice.
Notes: Nearly 15 years ago I had a roommate that had been a missionary in the Philippines. He made adobo for me a few times. Lately I've been in the mood to have it again so we've tried a couple of adobo recipes. This one is better than the first we tried (Slow Cooker Chicken Adobo), though still nothing at all like what my roommate made. When I took my first bite of this I was a little surprised at all the different flavors. Some advice for the ignorant, though: whole peppercorns can be pretty strong so you probably don't want a mouthful.

Saturday, April 4, 2015

Italian Orzo Spinach Soup

2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
6 cups chicken or vegetable stock
1 (14-ounce) can fire-roasted diced tomatoes
1 1/2 cups (about 8 ounces) whole wheat orzo pasta, or other whole wheat pasta
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
4 cups loosely-packed spinach
salt and black pepper

  1. Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
  2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.
Notes: Another tasty soup. Brittany added 1/2 pound of Italian sausage.

Friday, April 3, 2015

Million Dollar Spaghetti

1 lb. Ground Beef
1 can Spaghetti Sauce
8 oz Cream Cheese
1/4 cup Sour Cream
1/2 lb. Cottage Cheese
Whole Stick Butter
8 oz. Spaghetti
Bag of Sharp Cheddar Cheese

  1. Heat oven to 350 degrees.
  2. Cook spaghetti according to package directions. While pasta is cooking, mix the cream cheese, sour cream, and cottage cheese.
  3. Cook meat until brown and drain. Mix in spaghetti sauce.
  4. Place a few slices of butter in bottom of casserole dish. Layer half of the spaghetti noodles over the butter in the bottom of the dish.
  5. Spread cream cheese/sour cream/cottage cheese mixture evenly over top of the pasta.
  6. Add remaining spaghetti noodles and a few slices of butter on top. Spread meat/sauce mixture over noodles.
  7. Bake for 30 minutes, then sprinkle cheddar cheese on top and bake for another 15 minutes.
Notes: This was quite tasty, but also very rich because of the cream cheese. Brittany made the sauce and used low fat sour cream and cottage cheese, and only 1/2 stick of butter.

Thursday, April 2, 2015

Creamy Chicken and Mushroom Soup

1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.
Notes: This was a tasty soup. I am not happy with my photo. From the source: "Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream." 

Wednesday, April 1, 2015

Crock Pot Salsa Verde Chicken

4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde
1½ c. Monterey jack cheese, shredded (or to taste)
⅓ - ½ c. chopped cilantro (optional)

  1. Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.
  2. Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 to 60 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve!
Notes: We had this a couple of months ago and although I remember liking it, I must admit that this recipe did not make a big impression on me. It is not one that we will likely have regularly.

Tuesday, March 31, 2015

3 Ingredient Crock Pot Creamy Chicken Taco

3 Boneless skinless chicken breasts
1 Can Original Rotel Tomatoes with Green Chilis
4 oz Philadelphia Cream Cheese

  1. Place the chicken breasts in slow cooker and cover with Rotel Tomatoes.
  2. Cook on low 6-8 hours.
  3. 30 minutes before the end of the cook time, use tongs or a fork to stir and shred the chicken breast.
  4. Place the 4 oz brick of cream cheese on top of the chicken (do not stir).
  5. After 30 minutes stir the softened cream cheese into the meat until well combined.
  6. Serve as tacos, on a salad, in quesadillas, over rice, in a casserole, as enchilada filling, etc.
Notes: Does it really count as 3 ingredients if one of those ingredients is a can containing multiple other ingredients? These were good, but I think there are several other chicken taco recipes we've tried that I prefer.

Monday, March 30, 2015

Cuban Hot Pressed Pork Sandwich

1 loaf Cuban Bread (substitute: Italian or French)
yellow mustard, to taste
4 slices ham
4 slices roast pork
4 slices swiss cheese
pickles, thinly sliced, to taste

  1. Slice a loaf of Cuban bread almost completely in half lengthwise, and spread mustard along the bottom.
  2. Add the ham, pork, cheese and pickles to the sliced loaf.
  3. Place the sandwich in a large frying pan over medium heat.
  4. On another burner heat up a large, heavy-bottomed pot.
  5. Press the sandwich between the two hot pans until toasty (cheese melts)
Notes: I thought these were pretty tasty. We used French bread because that is what we could find. Based on the photos at the source I think Cuban bread may have resulted in thinner sandwiches. Although it wouldn't be as authentic, it seems like you could also use a George Foreman style grill to press the sandwich.

Friday, January 30, 2015

Sausage Pepper Fettuccini Skillet

8-12 oz. fettuccine pasta
2 Cups sweet bell pepper (about 2 peppers), stem, seeds & membrane removed, chopped into 1 inch pcs
3/4 Cup onion, peeled, diced (about 1 medium onion)
2 Cups smoked sausage (12-16 oz), sliced to 1/3 inch pieces; about 4 links
1/3 cup chopped parsley
3/4 cup heavy cream
1 cup pasta water + 3-5 bullion cubes or 1 cup broth
1 Tbsp chopped/pressed garlic
1/2 cup cherry tomatoes, split in half
Olive oil

  1. Cook pasta in salted water according to the package instructions.
  2. Heat skillet over high heat with couple tablespoons of oil. Add the pepper & onion and on medium-high heat slightly brown it. If your sausage does not have any cheese in it, you can add it at the same time and brown everything together.
  3. Otherwise add the sausate and continue stirring and cooking everything until the sausage is slightly browned.
  4. Take 1 cup of pasta water and add about 3 chicken bullion cubes, crush the bullion cubes and stir everything until they’re dissolved. Alternatively just use 1 cup of hot broth.
  5. Pour the chicken broth over the peppers and sausage. Add the cream.
  6. Now add the drained pasta, parsley and garlic. Stir to combine and simmer on medium heat until the sauce is thickened and coats the pasta nicely. Taste and adjust the seasoning.
  7. When the pasta is served in a bowl, sprinkle with a couple of halved cherry tomatoes.
Notes: Very tasty. Sweet bell peppers are one of my favorite foods, so I liked this.

Thursday, January 29, 2015

Cheeseburger Soup

½ to 1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Notes: Not to be confused with Hamburger Soup, this was pretty tasty. Ours came out a bit thicker than the photos at the source.

Wednesday, January 28, 2015

Creamy Bell Pepper Chicken

4 Chicken Breasts
2 Bell Peppers
1 Onion
2 Cloves Garlic
1 Cup Cream
1 Cup Sour Cream
1 tsp. Tomato Paste
1⁄2 Cup Vegetable Broth
1 Tbs. Paprika
1⁄2 Cup Grated Cheese
Salt to taste

1. Wash and dry the chicken breasts (if using frozen, allow to thaw before baking)
2. Season the chicken with salt and some paprika
3. Place chicken breasts in a baking dish
4. Wash, seed, and cut the bell peppers into slices and place over chicken
5. Cut the onion into half-rings and sauté with oil in a pan
6. Add garlic and sauté a little longer
7. Add paprika, tomato paste, and vegetable broth and allow to simmer slightly
8. Add cream and sour cream and completely mix sauce
9. Add salt to taste
10. Pour sauce over chicken
11. Spread cheese over chicken and sauce
12. Bake at 350 °F for 30 minutes

Notes: I'm a fan of this recipe. We got it from Brittany's brother, Brian. It was originally in German and he translated it.

Source: Brian