ok, this one is not so healthy but it was really good! i don't have a link but here's what i did.
i made a lot of changes too so read through that for alternate ideas.
smothered chicken
3 cups of sliced fresh or canned mushrooms
2 sweet onions sliced
2 gloves of garlic
1 tbs butter
4 boneless, skinless chicken breasts (or thighs)
2 eggs, beaten
1 c seasoned bread crumbs
2 tbs butter
3 c shredded mozzarella cheese
1 can of cream of mushroom soup
3/4 c chicken broth
salt and pepper
in a cast iron skillet, saute mushrooms and onions with garlic and butter until tender. remove. dip salt & peppered chicken in eggs and bread crumbs. brown chicken on both sides in melted butter. cover with onions/mushrooms and top with cheese. stir together soup and broth and pour on top. bake at 350 for 30-40 minutes until chicken is no longer pink.
MY NOTES:
i only used two small cans of mushrooms
i used golden mushroom soup instead of cream - it has a much richer flavor
i did bread the chicken but not sure that adds much, it gets mushy under all that sauce and cheese
if you bread, do flour, then eggs, then bread crumbs
i used MUCH less cheese (maybe 3/4 c) and put it on the very top so it would brown a little
i may have used foil at first so cheese didn't burn
i definitely recommend breasts over thighs - i don't like dealing with hidden bones or skin
Wow, this one was delicious! The secret (and what drew me to this recipe) was the crystallized ginger in the crumble. I could have eaten the crumble by the pound; it tasted like a shortbread. Thanks Garden & Gun!
Enjoy!
Tips: I halved the recipe and it was still a ton!
I used frozen peaches and they did not get all the way done in the oven alone. They would need cooking on the stove first.
I found the crystallized ginger at Earth Fare.
Blackberry and Peach Cobbler
By Bill Smith of Crook’s CornerServes 12 Ingredients Filling
8 cups fresh blackberries
8 cups peeled, sliced peaches
3 cups sugar
¾ cup all-purpose flour
½ tsp. ground cinnamon
Pinch of salt
Crust
1 cup (2 sticks) butter, at room temperature
¾ cup sugar
¾ cup light brown sugar
½ cup crystallized ginger, chopped
1 cup toasted pecans, chopped
1 tsp. baking powder
¼ tsp. salt
4 cups all-purpose flour
Preparation
Preheat oven to 350°F.
Place fruit in a large mixing bowl. In a separate bowl, combine sugar, flour, cinnamon, and salt. Sift dry ingredients over fruit and fold them in with a spatula. Then let fruit mixture sit for 20 minutes.
For the crust, place butter and white and brown sugars in a large mixing bowl and cream with an electric mixer at medium-high speed until fluffy. Add ginger and pecans, stirring to combine. In a separate bowl, combine baking powder, salt, and flour. Add dry ingredients to butter-and-sugar mixture one cup at a time. The result should resemble cookie dough.
Pour fruit filling into a deep 4-quart baking dish, and then drop pieces of dough over the top to cover.
Place baking dish in a jelly-roll pan—to catch any filling that may overflow—and bake for 1 hour. Check the cobbler periodically to make sure the crust doesn’t become too brown before the filling is fully cooked. (You may need to turn the oven temperature down to 325°F.) Filling should be bubbly around the edges.
Serve with fresh whipped cream, vanilla ice cream, or both.
Sweet friends brought this to us after we had Worth and it is amazing! So easy, healthy and filling.
As you can imagine, I was a little too busy for pictures of the real deal (I stole this one from the web.)and here's my interpretation of the recipe. You can create many varieties also!
Ingredients:
1 box of pine nut couscous
shredded chicken (use your kitchen aid!)
lemon juice and zest
cherry tomatoes
feta
basil
And that's it! Serve it cold or slightly warmed. I made a batch a short while after we ate this and added asparagus. Explore with your favorite flavors.
These were so good I didn't even get a photo before they were gone!! Super-surprised everyone in the family enjoyed them but we did!
1 lb ground turkey
1 tsp minced garlic
2 whole green onions, thinly sliced
1 tsp of minced ginger
1 egg
1/2 c of panko breadcrumbs
1/2 tsp soy sauce
black pepper
Mix all ingredients together and form into small balls. Bake at 350 for 30-40 minutes. Drizzle with your favorite teriyaki sauce and serve with brown rice and stir-fry veggies (string carrots, broccoli, almonds, teriyaki).
*notes*
I used canned ginger so I didn't waste a lot of fresh ginger
You can make these the night before and refrigerate on the cookie sheet, covered
I suggest making a double batch and freezing some for the next time:
freeze on cookie sheet so they don't stick together, place in Ziploc once frozen with turkey, chicken or veggie stock. remove a day or two prior so they thaw and marinate a little in the stock
this recipe is courtesy of a college friend. follow her on instagram @asplashofsimple for quick meals, classic decorating, smart organizing and fashion steals!
We try not to eat a lot of red meat in our house but I have wanted to try my hand at flank steak for a while. I loved the flavors of this one so I thought I would give it a whirl (despite it being a Guy Fieri recipe - he is the worst). And, it gave me an excuse to make Mexican street corn - yum yum.
*Tips*
This calls for a LOT of garlic. I'm guessing it means the mini bulbs. :)
I skipped the Serrano pepper
we only garnished with the cheese and cilantro but all of those sound great!
Flank Steak Ingredients
1 cup roughly chopped garlic (about 3 bulbs)
3/4 cup freshly squeezed lime juice (about 8 large limes)
1/2 cup clear tequila
1/4 cup soy sauce
1 bunch roughly chopped fresh cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 teaspoon cumin powder
1 tablespoon freshly cracked black pepper
1 1/2 to 2 pounds flank steak
12 corn tortillas, wrapped in foil
Garnishes:
1/2 cup chopped fresh cilantro
1 bunch radishes, cleaned, ends cut and sliced
1/3 cup grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce, for serving
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
Mexican street corn
Grill or roast corn and top with the following:
chili powder mixed with butter (a compound butter here would be smart too)
lime juice
cotija cheese
cilantro
I have been dying to try my hand at piccata for a long time. This recipe is the bomb! The chicken is so tender and flavorful. (It looks burnt but I promise it wasn't.)
I pounded out the chicken breasts between plastic wrap instead of butterflying it (and then cut it)
I breaded the breasts with flour, then egg, then Italian bread crumbs (instead of just flour)
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice (Ina adds the spent lemon halves to this also), stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
This French Toast is amazing! I don't really do French Toast but this recipe was a must with the cheese, apples and pecans. Enjoy!
*tips*
I would say any red apple would work here.
You can skip the shallots.
This is a Cooking Light recipe so feel free to fatten it up some. :)
Ingredients
1/4 cup apple cider
1 teaspoon cornstarch
2 teaspoons butter
2 tablespoons finely chopped shallots
2 cups sliced McIntosh apples
1/4 cup maple syrup
6 (2-ounce) slices ciabatta bread
3 ounces Gruyère cheese, cut into thin slices
1/2 cup fat-free milk
1/3 cup low-fat buttermilk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 large egg
1 large egg white
4 teaspoons butter, divided
3 tablespoons chopped pecans, toasted
Preparation
1. Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.
2. Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.
3. Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.
4. Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.
Y'all, this is the bomb! It was really not that hard to do and SO delicious. I served it with some Publix Apron scallion rice I just happened to find that week. (Have you seen the prepackaged sides they are doing now? Expensive but genius!) I hate leftovers so I just saved half the shrimp and sauce and made another batch the next night.
Adjustments: I hate mayo so I reduced that and increased the honey and chili sauce slightly.
I also skipped the lettuce.
Enjoy!
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
These last few weeks, I have really tried to have dinner ready around 6:30 for us all to sit down together. Typically, we would feed MV, put her down and then I'd cook for us. I am setting a goal to create menus, buy groceries and prep what I can on Mondays (because I don't work) or the night before. I'm really excited about getting back to cooking - and eating - again!
I was waiting at the car place for new tires the other day (yuck) and walked over to Publix. I had no groceries to buy and no kids in tow. It was divine. I just wandered around taking it all in. I'm a nerd, I know. But to have time to just browse was liberating. Someone asked if I needed anything and I said no, that I was just looking. Like I was in a clothing store or something. Ha.
Anyway, so I browsed the recipe display and decided to make this. It wasn't quite as good as the Cajun pork but still very good! I served mine with bread and canned field peas with snaps. I don't like mayo so I just mixed sour cream with a little chipotle pepper in adobo sauce. (Tip - I never use a whole can so I freeze each pepper with a little sauce in an ice cube tray to use later.)
To prep the night before, I cut the pork and soaked it in the egg/mustard mix. Then I mixed the crumb mixture as well. Since I figured the crust would get really soggy if reheated (I hate leftovers), I only cooked half of it each night. When I got home with the kids, I just had to coat with the crumb mixture and cook.
I did find using butter on medium-high heat caused them to cook too fast and not get the center done. So I only did oil and cooked much slower on the second batch
I saw a version of this in publix and decided to make my own. It was amazing!
I simply took a pork tenderloin and rubbed emeril's essence on it. I then wrapped it in bacon and roasted at 425 until 145 internal temperature is reached. It took 40ish minutes.
I served it with hoppin' John and creamed corn that I doctored with black pepper, cayenne and Parmesan.
Emeril's Essence
( I make a batch and keep it in Tupperware for future use)
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
Notes:
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually immediately freeze a container for later.
*Jami's notes: I don't know if my chicken is a lot smaller than hers or what but I could have used 10 breasts and still had plenty of flavor, sauce. And, with 6 breasts, there is barely enough for us for two meals. I do not top with additional sauce but use some of the juices still in the crockpot instead. We use the bbq sauce Brad's boss makes and it is amazing - thin and vinegary. My favorite. You can cook on high for 4-5 hours if you are short on time.*
This recipe is amazing! I love cooking pork and this one is easy and so flavorful. I did use a little more soy and a little less honey because I don't like my food to be sweet. I also used beef stock for the glaze instead of chicken. I did not add the sugar. You could probably use a little less cornstarch also. The thing that's great about this one is I have all of these items on-hand - no grocery store trip needed!
It is so tender it doesn't really cut but shreds. It would make a great sandwich as well.
As usual, we have had a busy spring. I am loving this age with Mary Van and am so glad she is able to get out and participate in events now. So much fun!
Working for a country club, Masters Week kinda rules my spring. I will say, at my new club, I may work longer days but I work much fewer days in a row. It was a great first year and went very well! I only work Tues-Fri with my new club and I am loving the shorter week and extra day with my girl!
Now, on to the pictures!
mv with her lamb ears i bought her for easter.
she tolerated them much better this day than on easter
we were able to get out before masters for an adult night with the doziers and collins' at the exchange club event. the entertainment was lacking but it was great to see everyone.
aunt megan and uncle adi came for a visit!
my cousins traci and karla and aunt dianne came for a visit with traci's daughter skylar
we went to thomson and mv got to ride in the backpack again
this child loves bear now. sweet cuddles and kisses all the time.
hard to tell here but since she has started walking, she is constantly getting knots on her head
sweet picture with the bunny. i didn't know these were happening so she was not dressed appropriately. thank goodness this semi-spring outfit in her bag at daycare.
crazy hair and lots of it
brad and i went to cucina 503 last week on a date. it was delicious. i am so excited to have an independent restaurant in the neighborhood. b had the pasta carbonara (sans egg, which just made it pasta with bacon, cheese and peas - ha) and i had the gnocchi rustica with a short rib ragu and herb ricotta. the diseno malbec was delicious. and the empty plate was the fried cheese curds (fresh buffalo mozzarella).
mv watching daddy blow the bubbles from her school easter basket. we went to thomson for the weekend. easter led into masters and we thought we were going to rent our house so we weren't prepared for church. plus, mv eats and naps starting at 11:00. i am hoping to be able to push that back some days so we can start taking her to church. maybe if she ever sleeps late? haha.
we took mv outside later that day to blow bubbles and find eggs. she was not a fan of the grass!
she had been having blowouts for a few days so i left her clothes-less. turns out she had a virus! so, i was a little sick for the monday of masters week. bb came to the rescue and kept her on tuesday but then got sick herself. ugh.
don't make me put my feet down. we are getting our yard sodded this week so she better get used to running around barefoot. she's too much of a city girl. :)
the best i could do with the lamb ears on easter sunday
enjoying a snack on the back porch. can't wait to spend our summer out here!
hello? hello?
hello?
mv thinks daddy's mouse is a telephone
sweet girl; all smiles with her new kicks
helping pick out a cookbook (don't you love the denim jumper?)
mv is always doing downward dog. we decided to balance the rings on her butt one day and she kept coming back for more. too funny.
she could play with this bar caddy at nana and papa's bar all day. maybe she will be a mixologist!
splashing in the milk she spilled - fun
bath mohawk
since i have mondays off, we have started swimming lessons! she absolutely loves it! the plan is to do it for a month and then work with her here at our pool. i really want her comfortable out there. she was holding her breath and putting her ears under while on her back. so proud!
snuggles
we went for a nature walk one sunday when the weather was nice. the creek in our backyard. we plan to clear out a little area back there for a tent, fire and maybe some chairs. i expect she will have so much fun for years to come down here.
there are even a few waterfalls in the creek. that sound is so tranquil
we took the ranger down to the river. can't wait to get the boat in this year.
talk about peaceful. it is so quiet and calm here.
we walked down to the river too. styling.
turkey tracks on our creek bed
we went to tin lizzy's last week for papa's birthday. as expected, mv tore through her quesadilla and veggie rice. still working on the fork skills.
in the swing with papa
happy birthday papa!
we went to the park on a pretty saturday for the first time. this was at the end; she did not want to leave!
sliding (her shoes kept getting caught so we held them up before just taking them off)
on the see saw
my favorite
on the airplane
i want to stay
her hair is getting so long and she takes out any clips i put in it. so daycare started with the pebbles hairdo and it works. well, unless she is in my car, gets bored and can see herself in the mirror. then she takes the band out and tries to eat it.
my first pig tails!
eating outside at poblanos last weekend
this child loves black beans
serious face
loving on sully
hugs
and kisses
here, use this cutting board, mama
trying on shoes for the first time. until she needed them for daycare, i didn't buy them because she wasn't walking yet
so frat-tastic (new balance, keds, converse and sperry). she got the new balances just like her daddy
relaxed
trying out her new kicks
we were able to sneak away on a saturday for a night out with trey and michele. moscow mule
and sushi at tako sushi
and mv had her first waffle house experience. she loved the toast and eggs. not so sure about the hashbrowns. that will change, i am sure. :)
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