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Wednesday, August 24, 2016

30-Minute One Pan Mediterranean Chicken with Roasted Red Pepper Sauce


Ingredients:
Puree:
2/3 cup chopped roasted red peppers (jarred)
1 teaspoon Italian Seasoning
4 tablespoons olive oil
3 teaspoons minced garlic (about 2 large cloves)
1/2 teaspoon salt
1/4 teaspoon pepper

Spice Rub:
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 teaspoon Italian Seasoning

Everything Else:
3 boneless, skinless chicken breasts, split in half horizontally into 6 fillets
1-1.5 pounds fingerling or mini yukon gold potatoes, unpeeled, halved lengthwise
olive oil for cooking
1/4 teaspoon salt
1/3 cup heavy cream
3/4 cup chicken broth
heaping handful of spinach, chopped
feta cheese (optional)
thinly sliced fresh basil (optional)

       
Directions:
  1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender.  Pulse til smooth.  Transfer to small bowl and set aside.
  2. Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes. (Be sure to cut them so that they are all pretty equally sized.  Test there doneness after the 5 min.  If they are still pretty hard, microwave for another minute or so.) 
  3. Meanwhile, whisk together all of the spice rub ingredients in a medium bowl. Remove 1 teaspoon (you use these reserved spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil.  Massage oil/spice mixture onto chicken until evenly coated.
  4. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
  5. To the remaining juices/oil in the now empty skillet, add potatoes over medium-high heat and saute 1 minute. Add roasted red pepper puree, heavy cream, chicken broth, and reserved teaspoon of spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
  6. Add chicken back to skillet and heat through. Garnish with feta and fresh basil (optional).

*Chicken can be substituted for thighs, too!

*Adapted from www.carlsbadcravings.com and www.lecremedelacrumb.com

Tuesday, August 23, 2016

Quick and Easy Restaurant-Style Blender Salsa



Ingredients:
  • 1- 14 oz can diced tomatoes
  • 1- 10 oz can original Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • small to medium-size handful of cilantro, washed
  • juice of 1 lime
Directions:
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.  Season to taste.


*www.onegoodthingbyjillee.com

Monday, August 22, 2016

Freezer Breakfast Burritos


INGREDIENTS:

  • 2 cups frozen tater tots
  • 2 tablespoons olive oil
  • 8 links breakfast sausage, casing removed (Another option: buy precooked sausage and dice.  Use as little or as much as you desire.  2-3 was plenty for me.)
  • 8 large eggs, lightly beaten
  • 1/3 cup half and half
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) can refried beans (Another option: a 15-0z. can of black beans, drained and rinsed)
  • 8 (8-inch) flour tortillas (10-inch will give you more room.)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 Roma tomatoes, diced
  • 1/4 cup chopped fresh cilantro leaves

DIRECTIONS:


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cook tater tots according to package instructions; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat, reserving 1 tablespoon in the skillet.  (I suggest "cooking" the precooked sausage as well, just to get a nice browning on them.  There won't be any fat to drain or reserve.)
  4. With the sausage still in pan, add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.  (I also add the cheeses and black beans into the eggs while they cook.  It makes it easier for assembly.  If you prefer, wait until step 5 to add the cheese.  If you are using refried beans, wait until step 5.)
  5. Spread refried beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. (If not using refried beans, place tater tots in center of tortilla, add egg mixture (with whatever you mixed inside of them) on top, then top with tomatoes and cilantro.)  Fold in opposite sides of each tortilla, then roll up, burrito-style.  Place, seam-sides down onto preparing baking sheet; cover.
  6. Place into oven and bake until heated through, about 12-15 minutes.
  7. Serve immediately. *TO FREEZE: Cover each burrito tightly with plastic wrap or aluminum foil. Freeze up to 1 month. To reheat, (1) microwave on half power for 4-6 minutes, turning halfway, or (2) bake at 400 degrees F for 30-40 minutes, or until completely cooked through.

*www.damndelicious.net

Corn Flake-Crusted Ranch Chicken


Ingredients:
  • 3-4 boneless, skinless chicken breasts
  • 1/4 cup butter, melted
  • 1 (1 ounce) packet Ranch dressing seasoning mix (or make your own!)
  • 1 cup crushed Corn Flakes (I like to roughly food process them.)
  • 1/2 cup grated Parmesan cheese

Directions:
  • 1
    Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.
  • 2
    Combine the Ranch seasoning mix, the crushed Corn Flakes, and Parmesan cheese into a large freezer baggie.
  • 3
    Shake well to mix all together.
  • 4
    Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.
  • 5
    Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken.
  • 6
    Bake chicken for 40- 45 minutes. (Towards the last 15 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)
*www.life-in-the-lofthouse.com

Friday, August 19, 2016

Eeeeeasy! 30-Minute Maple Dijon Chicken Skillet

This is so good and sooooooo easy!

Ingredients:

  • 2 large boneless skinless chicken breasts, sliced horizontally to create 4 thin fillets
  • olive oil for cooking
  • 1 pound fingerling (any color!) potatoes, unpeeled, halved lengthwise (You can also use baby Yukons too.)
  • 1/4 teaspoon salt
  • 3 tablespoons water

Spice Rub
  • 1 teaspoon salt
  • 1 teaspoon dry basil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dry thyme

Dijon Maple Sauce
  • 3 garlic cloves, minced
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons pure maple syrup
  • 1/3 cup heavy cream
  • 3/4 cup chicken broth
  • 3 cups baby spinach (I just used 1 heaping handful and then roughly chopped.)

Garnish (optional)
  • Feta cheese
  • Fresh parsley
  • crumbled bacon
  • (I didn't bother with the parsley or bacon.)


Directions:
  1. Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes. (Be sure to cut them so that they are all pretty equally sized.  Test there doneness after the 5 min.  If they are still pretty hard, microwave for another minute or so.) 
  2. Meanwhile, whisk together all of the spice rub ingredients in a medium bowl. Remove 1 tablespoon (you use these reserved spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add chicken and massage with spices until evenly coated.
  3. Heat 1 tablespoon olive oil in a 12 inch skillet over medium-high heat until very hot. Add chicken and cook until golden brown on bottom, about 2-3 minutes, flip, cover, and reduce heat to medium and continue to cook for 3-4 minutes or until completely cooked through. Transfer to plate and tent with foil.
  4. To the remaining juices/oil in the now empty skillet, heat 1 tablespoon additional olive oil over medium high heat. Add potatoes and garlic and saute 1 minute. Add Dijon, maple syrup, heavy cream, chicken broth, and reserved spices. Simmer until sauce has thickened and potatoes are cooked through. Stir in spinach and cook until just wilted, about 30 seconds.
  5. Add chicken back to skillet and heat through. Garnish with feta, bacon, and fresh parsley (optional).

*www.carlsbadcravings.com

Monday, August 15, 2016

{No Churn} Chocolate Nutter Butter Ice Cream


So so so so so so good.  Softest, yummiest ice cream ever. 

Ingredients:
  • 2 c. whipping cream or heavy cream
  • 1 (14 oz.) can sweetened condensed milk {about 1 cup}
  • 3/4 c. chocolate syrup
  • 1 c. coarsely crumbled Nutter Butters {about 10 cookies}
  • 1/4 c. marshmallow fluff {optional}
  • 2 T. creamy peanut butter {optional}

Directions:
  1. Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Beat on high speed until stiff peaks form.
  2. Gently stir in sweetened condensed milk and chocolate syrup.  Fold in Nutter Butters.
  3. In a small bowl, stir together marshmallow fluff and peanut butter until well combined.  Drizzle in ribbons onto Nutter Butter mixture; gently swirl in peanut butter mixture with a knife.  {This step is optional.  For a less pronounced peanut butter flavor, omit this step.}
  4. Spoon into a freezer safe container, cover, and freeze for about 4 hours or overnight.

*www.thekitchenismyplayground.com

My Notes: 
To see which way would be easier, I actually tried making the ice cream in the ice cream maker.  
1. Prep ice cream maker according to manufacturer's directions.  
2. Combine cream, condensed milk, and chocolate syrup.  Pour in ice cream maker and allow it to mix for about ten minutes.  
3.  Add cookies.  Allow cookies to blend into mixture for another 5 minutes or so.
4.  Add marshmallow/peanut butter mixture.  (It's easier to "drizzle" if it's microwaved for a few seconds.  If not, I just "dropped" small spoonfuls into maker as it was stirring.)
5.  Allow ice cream to churn until it reaches a "soft-serve" consistency.  (Takes about 30 minutes.)  Once you've practically finished eating the entire thing, transfer what's left to a freezer-safe container and freeze for a couple hours for a slightly firmer consistency.  
*Next time, I'm adding pretzels to the recipe.  Next time, meaning, like, tomorrow.

Saturday, August 13, 2016

Cheesy Tortellini Ragu Vegetable Al Forno


Ingredients:
  • 1 20 oz. package fresh cheese tortellini – UNCOOKED***
  • 1/4 cup milk
  • 2 cups freshly grated mozzarella cheese, divided
  • 1 cup freshly grated Parmesan cheese, divided

Bolognese Sauce
  • 2 tablespoons olive oil
  • 1 pound lean ground beef (may use 1/2 sausage)
  • Salt and pepper
  • 1/4 teaspoon red pepper flakes
  • 1 yellow onion, diced
  • 2 medium carrots, peeled and thinly sliced
  • 8 oz. cremini mushrooms, sliced or chopped
  • 1 squash, quartered and sliced (I used a zucchini instead.)
  • 1 green bell pepper, chopped (I used a yellow pepper.)
  • 6-8 garlic cloves, minced
  • 1/2 cup water
  • 1 28 oz. can crushed tomatoes in puree
  • 1 15 oz. can tomato sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil
  • 2 teaspoons chicken bouillon (2 teaspoons = 2 cubes)
  • 1 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 whole bay leaf

Directions:
*Helpful tip: Prior to starting the ragu, chopping all the veggies and opening cans ahead of time makes the process run quickly and smoothly!  The mini food processor is a life saver for this recipe!
  1. Heat 2 tablespoons olive oil in a Dutch Oven (or very large pot) over medium high heat. Add meat and season with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/4 teaspoon red pepper flakes. Add onions and carrots and cook until meat is browned.
  2. Add mushrooms and continue to cook for 5 minutes, stirring occasionally. Add squash (zucchini), bell pepper, and garlic and cook for 1 minute.
  3. Stir in all of the remaining “Bolognese Sauce ingredients” and bring to a simmer. Simmer gently uncovered for 15 minutes, stirring occasionally.
  4. Meanwhile, preheat oven to 350 degrees F.
  5. After 15 minutes, discard bay leaf and stir in 1/4 cup milk, 1/2 cup Parmesan and the uncooked tortellini. Stir until well combined then pour 1/2 of this Bolognese tortellini into a 9x13 casserole dish. Top with 1 cup mozzarella then top with remaining Bolognese tortellini followed by remaining cheeses.
  6. Cover tightly with foil and bake at 350 degrees for 30 minutes then remove foil and broil cheese until golden brown.

FYI:
  • 2 cups of mozzarella cheese makes this dish EXTREMELY cheesy, almost to the point of it being a little "much."  To modify the cheesiness, eliminate the cheese layer in the middle, and only put 1 cup of mozzarella on top.

*www.carlsbadcravings.com