Posts (page 2)
So I had some leftover grilled chicken from the weekend that was begging to be put into a wrap. Something quick and easy for nights when Kevin and I don't have a lot of time. This wrap couldn't be easier to make!
2 cloves of garlic
1 tablespoon of sun dried tomatoes
2 tablespoon of chopped parsley ( loosely) I just grabbed a small bunch)
Juice of 3 limes
One avocado
2 teaspoons of crushed red pepper
1 teaspoon of salt
cracked pepper
olive oil
Put everything in a food processor and pulse to combine. Stream in olive oil until you reach a consistency thinner than guacamole but thicker than a salad dressing. Let set while you make your wraps.
Whole wheat tortilla
Grilled sliced chicken
slice of mozzarella cheese or any cheese you would like
Romaine lettuce
sliced tomatoes
avocado sauce
Eat and Enjoy! ( save your leftover sauce for salads and it makes a wonderful dip!)
Pretty? No. Tasty? Yes. Two new things I haven't made before. Now mind you I was watching a toddler while I was making this meal, but it was really easy and so good! I used a recipe from the food network for my Cuban sandwiches. I had leftover shredded pork tenderloin from last week that I used as the pork in this recipe.
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| 1 loaf Cuban bread 1-ounce regular mustard 4 dill pickles 5 slices boiled ham or Virginia ham 2 slices roast pork 1 slice imported Swiss cheese 1-ounce butter Cut Cuban bread to desired size, common size is 7 inches. Next, slice open the bread down the middle. On the topside of the bread spread 1-ounce of mustard, evenly across. Then place 4 pickles on top of the mustard. You then place 1 slice of Swiss cheese on top of the pickles. Slice ham to desired thickness, recommended size is 1 1/2 ounces per slice, the thinner the better. Now fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork, 1 1/2 ounces per slice. You then join both halves of the sandwich. You are now ready to grill your Cuban sandwich. Use a sandwich grill if you have one, a waffle iron if not. Spread butter on top of the bread evenly. Close the grill, smashing the sandwich. Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes. After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner. DO NOT USE A MICROWAVE OVEN!
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For my sweet potato fries....
2 sweet potatoes cut into strips ( skins on)
1 tablespoon of paprika
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon of mrs. dash
2 tablespoons of olive oil.
I boiled the sweet potato strips for about 10 minutes to soften them. Tossed them in the olive oil and spice mixture and put them under the broiler for about 10 minutes on low. Next time I will do about 10 minutes on high. I like mine crispy!
Ahhh the classic dinner debate. Kevin wanted a cheesy creamy sauce, I wanted a mushroom wine sauce. As my husband so famously says- " Why not have both?"
I found as I was making this dish, it loosely resembles stroganoff ( of which I am generally not a huge fan of). I made this dish with chicken. Next time, I plan on making this dish with leftover London broil I loved the chicken version but the dish was crying for beef! I served this with roasted butternut squash.
Ingrediants
2 chicken breasts
5 cloves of garlic diced
1 medium onion diced ( or 1/2 of a large one)
1 package of baby bella mushrooms sliced
1 1/4 cups of red wine
1/2 cups of chicken stock
1/2 block of cream cheese ( room temp)
2 tablespoons of butter
2 tablespoons of sour cream
1 pinch of crushed red pepper
2 teaspoons of salt
2 teaspoons of cracked pepper
1/2 cup of Parmesan cheese grated
1 tablespoon of garlic powder
1 box of farfalle pasta ( I used whole wheat)
Saute 2 chicken breasts with a small amount of olive oil until cooked on both sides and browned. ( approx 5 minutes on a med high heat depending on the thickness of the chicken). Remove from pan.
Meanwhile, start pasta in salted water.
In same pan saute garlic and onions until soft, then add mushrooms and saute for an additional 5 minutes ... add salt and pepper and garlic powder. Add wine and simmer on medium heat.
In a seperate pan melt 1 tablespoon of butter, add cream cheese ( I cube it to make it easier to melt) and parm cheese. Add chicken stock and whisk until smooth. Add crushed red pepper.
Dice chicken and add to mushroom wine sauce. Slowly add cheese sauce to mushroom wine sauce and simmer on low. Add sour cream and the other tablespoon of butter. Add drained pasta to pan with sauce and stir to coat. Cover and let sit for a few minutes.Garnish with Parmesan cheese.
Ingredients ( you can double all the ingredients for a larger serving size, this serves approx 3)
1/2 package of rotelle
1 zucchini chopped
1 can of diced tomatoes
1 cup of carrots chopped
1 shallot ( large) diced
3 cloves of garlic diced
1 heaping tablespoon of pesto
1/4 cup chicken stock
1 tablespoon of butter ( can be omitted if you are watching your intake, I like how creamy it makes the dish)
In a pan heat approx 1 tablespoon of olive oil. Cook garlic and shallots until soft. Add carrots and saute for approx 5-6 minutes on a medium heat covered ( to cook the carrots faster) add zucchini, let cook for an additional 5 minutes. Then add your diced tomatoes, pesto and chicken stock. Simmer on low heat for 5-6 minutes. Add butter and salt and pepper to taste at this stage. ( I really don't like to tell people how much salt to use sorry if you need exact- I probably used 1 teaspoon of salt and cracked pepper) Once your pasta is cooked. Add to sauce and give it 1-2 minutes for noodles to absorb the sauce and serve.
It really was quite good!
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My husband and I both love wings, but hate the mess. I created this recipe to enjoy my wings with a fork! This recipe is so easy!
Approx 6 tenderloins or 2 breasts depending on what you have available 2 cups of Italian Seasoned breadcrumbs 1 cup buttermilk 1/2 bottle of Franks hot sauce one tablespoon of butter I cubed the chicken into bite size nuggets, then I let them soak in the buttermilk while I get my oil preheating. ( I had the oil just deep enough to submerge the nuggets in) I used canola oil. After they had soaked and my pan was heated to med high, I then dredged the nuggets in the breadcrumbs and dropped one at a time into the pan. ( 8 to a pan usually) so the oil stays hot. In another pan I emptied my hotsauce and butter ( helps it stick to nuggets) heated and set aside. Once the nuggets had been turned once and were golden brown I laid them on a papertowel to get off any excess grease. Then quickly tossed them in the hotsauce with a slotted spoon and then got them out of the sauce. ( they will get mushy if you leave in the hotsauce too long) I served this in less than 20 minutes... SO yummy! |
Kevin made dinner tonight. I know I know crazy talk right?
We may have cheated a little. Kevin used Trader Joe's mojito simmer sauce.
Ingredients
1/2 onion diced
2 cloves of garlic diced
2 chicken breasts ( diced into bite sized pieces)
1 jar of mojito simmer sauce
1 can of corn (drained)
1 can of black beans ( drained)
1 tablespoon of Caribbean seasoning
1/3 cup of Bacardi 151 Rum ( or any rum of your choice)
1 pinch of crushred red pepper
Salt and pepper chicken,sprinkle with Caribbean seasoning, crushred red pepper and cook until brown in small amount of olive oil, . Add Rum and cook until alcohol burns off, remove from pan. Saute onions and garlic, add corn and black beans. Simmer for just a few minutes, then add simmer sauce and add chicken back into the sauce.
Serve over rice. Well done honey!
I love shrimp, especially in the summertime. Nothing tastes better to me on a hot day than a refreshing shrimp pasta... I think I am up to about 6 combinations. I encourage you to try this light and summery dish... I really think you will love it!
Ingredients
1 pound of shrimp peeled and deveined
2 tablespoons of sun dried tomatoes ( cut bite size)
1 package of whole wheat spiral pasta of your choice
2 lemons juiced
1 bunch of asparagus trimmed and snapped in two
1.5 cups of white wine-- I use Sauvignon blanc
3 tablespoons of butter ( I never said it was healthy)
3 cloves of garlic
1 small jar of artichokes ( or package) cut into bite sized pieces
salt
pepper
Italian seasoning
crushed red pepper
In a saucepan simmer cloves of garlic ( diced) in a small amount of olive oil until soft. Add wine and begin to simmer. Meanwhile begin your pasta, about 2-3 minutes into cooking add the asparagus pieces to the pasta. In the saucepan add lemon juice, 1 pinch of salt, both peppers to taste and 1 tablespoon of Italian seasoning. Simmer for approx 2-3 minutes. Add butter in slowly, once melted add artichokes and sun dried tomatoes. Drain pasta ( with asparagus). Add shrimp to sauce and let cook for 2-3 minutes covered. DO NOT OVERCOOK. Shrimp gets rubbery so fast. Incorporate the pasta and asparagus into the sauce off the heat and throughly mix. Let rest for a moment and top with parmesean cheese if you like.
Enjoy!
But worth posting none the less. My camera batteries died ugh! terrible timing. I really wanted you to see this recipe but eh oh well. I will be making these again- I will post a pic then. :-)
Jessy's pesto burgers
1 pound of ground chuck...sirloin...whatever you use. I use chuck
3 tablespoons of pesto
2 liberal pinches of salt
about a 1 teaspoon of pepper
1 clove of garlic grated
mix ( don't over mix) form into four patties
For the toppings.
Make a balsamic syrup
1 cup of balsamic vinegar
1 tablespoon of sugar.... low boil until reduced to a syrup ( you can make enough to use another time) 12-15 minutes
Caramalize onions and mushrooms on low heat until golden using 1 pat of butter and 1 tablespoon of olive oil - mushrooms and onions let out a lot of water.
Grill burgers( I can't stress enough that you really shouldn't over cook these burgers 5-6 minutes per side on a hot grill is perfect)- top with mushroom and onion mixture, provolone cheese and balsamic syrup ( about a tablespoon)
1 pound of ground chuck...sirloin...whatever you use. I use chuck
3 tablespoons of pesto
2 liberal pinches of salt
about a 1 teaspoon of pepper
1 clove of garlic grated
mix ( don't over mix) form into four patties
For the toppings.
Make a balsamic syrup
1 cup of balsamic vinegar
1 tablespoon of sugar.... low boil until reduced to a syrup ( you can make enough to use another time) 12-15 minutes
Caramalize onions and mushrooms on low heat until golden using 1 pat of butter and 1 tablespoon of olive oil - mushrooms and onions let out a lot of water.
Grill burgers( I can't stress enough that you really shouldn't over cook these burgers 5-6 minutes per side on a hot grill is perfect)- top with mushroom and onion mixture, provolone cheese and balsamic syrup ( about a tablespoon)
This week has been crazy busy. Kevin has been working late night's which means grilled cheese and soup for me. I was really craving some comfort food. I was thinking fried chicken but half way through I decided I want a sauce also. Never come between a woman and her chicken!
Ingredients
Buttermilk ( 1 cup approx)
4 chicken breasts
2 cups of breadcrumbs
salt
pepper
garlic powder ( 1 tablespoon)
2 tablespoons of sun dried tomatoes
2 lemons
2 cloves of garlic
1 shallot
1 tablespoon of butter
1/2 cup of white water
3 tablespoons of olive oil
1 teaspoon of corn starch *slurry*
4 slices of your favorite melting cheese
Marinate chicken in buttermilk I did for approx 45 minutes. Add salt, pepper and garlic powder ( salt and pepper to taste) to breadcrumbs. In a pan heat approx 3 tablespoons of olive oil. Add chicken, cook on both sides until finished and golden brown. Pop into the broiler on low to keep warm while you make the sauce. In a different pan saute garlic, shallots until soft. Add wine and simmer 2 to 3 minutes. Add lemon, tomatoes and butter. Thicken with corn starch slurry. Top with a slice of cheese and sauce.
Enjoy!
Today I was brainstorming with some of my fabulous friends on a cooking board I frequent. I had shrimp out for dinner and I was craving something with lemon and garlic; almost a scampi but something that would toss well and coat my whole wheat pasta. I had several recipes given to me for ideas ( thank you Ladies) and of course- ONCE AGAIN I left the recipes at work. As I began compiling ingredients my husband and I realized this would be great french food! Butter, Sauviogn Blanc, citrus... what's not to love? So I named this dish Shrimp with lemon or in French- Crevette de Citron. I hope you enjoy.
1/4 onion diced fine
6 cloves of garlic diced fine
3/4 cup of Sauviogn blanc
1/2 cup of chicken stock
3 lemons
2 tablespoons of parsley
1 teaspoon of crushed red pepper
2 tablespoons of garlic powder
salt and pepper to taste
1 stick of butter
2 shots of vodka
1 box whole wheat linguine
In a saucepan drizzle olive oil 2 turns around the pan. Add diced garlic and onion, simmer on low until softened ( 2-3 minutes) add wine and vodka. Allow to simmer 1-2 minutes for alcohol to begin to burn off. Then add chicken stock and lemon juice ( meanwhile your pasta should be cooking if you intend to serve it over pasta such as I did). Allow to reduce by atleast 1/4 add remaining seasonings ( except the parsley). Slowly stir in butter ( I cut into 4 pats to allow to melt easier). Add shrimp simmer on low until shrimp are pink- DO NOT OVER COOK. Shrimp should only take 2 minutes to cook through. Otherwise you will have tough shrimp. Add parsley.
Drain the pasta and add to the pot with sauce, toss to coat and serve. I served my pasta with garlic green beans.
Appre`ciez ( Enjoy!)
