Friday, June 20, 2014

Crockpot Beef and Broccoli

This is an awesome crock pot meal for busy evenings. Having four very active children, I need to have a lot of these kinds of recipes.
This has a very flavorful sauce, and if you have picky eaters like I do, they can skip the broccoli! Thankfully I have a couple of kids who like eating their veggies!
 

Crock Pot Beef and Broccoli
1 1/2 lbs. beef chuck, sliced thinly
1/2 onion, cut in half

Sauce Ingredients
1 cup beef broth
1/2 cup soy sauce
1 Tbsp. sesame oil
1/3 cup brown sugar
3 cloves of garlic, minced
Salt and Pepper to taste
------------------------------------
2 1/2 Tbsp. corn starch
3 cups steamed broccoli, cut into bite sized pieces
Sesame seeds, garnish

Place beef and onion in crock pot. Combine sauce ingredients in small bowl and pour over beef. Cover and cook on low for 6-7 hours. Ladle out 1/4 cup of the broth and whisk together with the cornstarch. Return to crock pot and stir well. Cover and cook on high for 30 minutes or until the sauce has thickened slightly. Remove onion and stir in broccoli. Or have it on the side so your picky eaters don't waste it.  Serve over rice.

Recipe originally found on Cooking Classy.


Thursday, June 19, 2014

Hummus and Greek Chicken- Perfect Light summer food!

This was the yummy plate that I made for myself a couple of days ago. It was the best plate of food. Fresh cucumbers, red pepper slices, warmed pita bread, Greek salad, tangy Greek chicken and freshly made hummus. Delicious!
 
I will share the recipe for the Hummus and also for the chicken. I have no source for the chicken, as I have been making it for years.  I found the Hummus recipe on The Cozy Apron. I did modify it to my personal tastes.
 
Zesty Hummus
2 cans chick peas, rinsed and drained
2 Lemons, zested and juiced
1 Tbsp. water
1 1/2 tsp. salt
2 -3 cloves garlic, minced
1/2 cup plus 2 Tbsp. olive oil
1 tsp. cumin
1/4 tsp. paprika
1/4 tsp. oregano
Combine all the ingredients in a food processor and mix until it reaches a creamy consistency.
 

 
Greek Chicken
2/3 cup olive oil
3/4 cup lemon juice
1 tsp. dried oregano
3 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
6 boneless, skinless chicken breasts
Combine all the ingredients in a large skillet, cover and cook over medium heat for 30 minutes or until chicken is cooked through. You can remover the chicken and cover the pan and continue to cook the sauce until it reduces some if you like. Usually I skip that because I live with 5 males and they are anxiously standing over the stove asking if it ready or not!


Friday, February 14, 2014

Chocolate Rolo Cookies

I have a special Valentine treat for you. If you are scratching your head over what simple sweet treat to make today or any day, then make these awesome cookies. Chocolate and caramel make such a perfect match. These cookies are made with a cake mix, what could be easier?

 


Chocolate Rolo Cookies
 1 box Devils Food Cake mix
2 eggs
1/3 cup oil
1 teaspoon vanilla extract
1 bag of Rolo candies
1/2 cup powdered sugar, for dusting
 
Preheat oven to 350º. Unwrap 36 rolo candies and set aside. Mix cake mix, oil, eggs, and vanilla together in a medium bowl. Take a small amount dough and roll into a ball and then press one rolo into the center and form a ball around it. Use just enough cookie dough to cover the rolo. Repeat with remaining dough and Rolos. Place on parchment lined cookie sheet and bake for 7-9 minutes. Cool on a cooling rack and dust with powdered sugar before serving.
 
Recipe found at My Life as a Mrs. 
 Happy Valentine Day!


Saturday, February 8, 2014

Lemon Chicken Pasta

This is a recipe that I found on Pinterest and have made it several times for my family. To say that this recipe was a success would be minimizing the love that my boys have had for this dish. This is requested more than almost any dish that I have found on Pinterest. They love this dish! I do as well. In fact, I have been trying to get a good photo of this dish, but they hover around the kitchen when I make this and as soon as it looks like it is done, they are standing there with plates. Like they are from the movie Oliver. "Please sir, can I have more?"  Ha ha!

Lemon Chicken Pasta
4 grilled Chicken breasts (I like to season them with Italian seasoning when grilling), chopped
1 lb. cooked cavatappi noodles- they are a noodle in a spiral shape, you could also use Penne
4 Tbsp. butter
3 lemons
3/4 cups whipping cream
1/4 cup half and half
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
1/2 cup fresh basil, chopped
Cook pasta in large pot, drain. In same pot, melt the butter. Whisk in the juice of all three lemons. Stir in the whipping cream and half and half. Cook until hot. Add the Parmesan cheese and stir until melted. Season with salt, pepper and 3/4 of your basil. Stir in the pasta and chicken. Sprinkle the remaining basil on top. Yum!
 
 
I found the recipe at Lil' Luna
 
 
 


Tuesday, January 28, 2014

Vanilla Pudding Chocolate Chip Cookies

I have found the world's best chocolate chip recipe. I am sitting here hen-pecking the computer, trying not to get my chocolate smeared fingers on my keys. You think I am teasing, but you will know I am serious when you try these amazing cookies. I know there are like a million recipes for the humble chocolate chip cookie, but this one has vanilla pudding mixed in and two kinds of chocolate chips. That is what makes these so spectacular!

 Vanilla Pudding Chocolate Chip Cookies

1 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
3.4 oz package instant vanilla pudding- you will not make the pudding, just use the powder
2 eggs
1 1/2 t vanilla
2 1/4 cups flour
1 t baking soda
1/4 t salt
2 cups chocolate chips (Semi-sweet and milk chocolate)

Preheat oven to 350°. Mix together butter and sugars until creamy.  Add the pudding, eggs and vanilla and mix again.  Add the baking soda and salt and mix one more time.  Add the flour and mix until combined. Stir in the chocolate chips.  Drop by tablespoonful full and bake at 350° for 8-10 minutes.  Let them cool for 5 minutes on the baking sheet before removing to a cooling rack.
 
 
 
So go grab yourself a glass of milk and a couple of these cookies....they make a cold afternoon so much sweeter!
 
I found this recipe here.

Saturday, January 11, 2014

Chicken Yakisoba


 I have never had yakisoba, nor do I really know what it is. I do however love a good stir-fry, and to me, that is really all that this recipe is. A good stir-fry made with noodles. Ramen noodles, to be exact.
Since it is January, I have joined millions of others in making a resolution for the new year. This recipe helps me in a couple of my resolutions. It is a cheap recipe to make, especially since it has ramen noodles in it. It is full of veggies, which means it is healthy and good for you. So by making this recipe, you will help your budget and be healthier! Or at least it is a step in the right direction!

Chicken Yakisoba
 


                                                   1/2 head green cabbage, sliced thinly
1 medium yellow onion, sliced thinly 
2 medium carrots, shredded 
1 small crown broccoli, cut into small pieces 
2 inches fresh ginger, finely grated
3 large chicken breasts, sliced thinly 
2 Tbsp vegetable oil
2 (3 oz.) packages ramen noodles (seasoning packets discarded)
1 tsp sesame oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 Tbsp ketchup
1/2- 1 Tbsp sriracha hot sauce
1 Tbsp sugar
 
Prepare the noodles, drain after cooking for 3 minutes. Toss with the sesame oil. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute. Add the chicken and cook until no longer pink. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted, about 5-10 minutes..
In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through.
 
 
Recipe credit to Budget Bytes.

Saturday, November 23, 2013

Cinnamon Bun Caramel Corn


Ask my friends, I happily share recipes with anyone who asks. There is not really a point in a home cook keeping a recipe a secret. That being said, I almost didn't want to share this recipe with you. I think I could become a rock star with this recipe! Just kidding! It takes caramel corn to a new high.  This is one that you should just go make. Like right now. You will thank me. Your family will thank me! To give credit where credit is due, I found this recipe in Our Best Bites cookbook, page 257.

Cinnamon Bun Caramel Corn

12 cups popped popcorn (about 1/2 cup un-popped kernels, popped)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 tsp. cinnamon
1/2 cup real butter
1/4 cup light corn syrup
1 tsp. vanilla
1/2 tsp. baking soda
3 squares almond bark

Preheat oven to 250º. Place popped popcorn and pecans in a large bowl, set aside. Combine brown sugar and cinnamon in a  large microwave safe bowl. Mix well. Chop the butter into chunks and place on top of the brown sugar. Pour corn syrup on top of the butter. Microwave on high for 30 seconds and stir. Return to microwave and cook on high for 2 minutes. Remove and stir. Microwave for 2 more minutes, and stir. Add vanilla and baking soda, stir to combine. Pour the caramel mixture over the popcorn mixture. Stir very well so it all can be coated in caramel. Spread the popcorn on to a foil lined baking sheet. Place in the oven and cook for 30 minutes, stirring every 10 minutes. Remove pan and spread the hot popcorn out onto parchment paper or waxed paper. Melt the almond bark in the microwave according to package directions. Drizzle over the caramel corn. Once the almond bark has hardened, break the popcorn into chunks.
* You might want to hide a stash away, I speak from experience. My kids inhaled this popcorn!