Garden Veggie Burritos

This recipe originally started from the zero point Garden Vegetable Soup from Weight Watchers many years ago. It eventually transformed into a veggie burrito that I absolutely love! I hope you all enjoy this recipe as much as I do.

Ingredients

2/3 cup sliced carrot

1/2 cup diced onion

2 cloves garlic

3 cups broth (beef, chicken or vegetable)

1 1/2 cup broccoli florets

1 Tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup of rice

Salsa (to taste)

Shredded cheddar cheese

Tortillas

Directions

In a large pot, saute carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, broccoli, tomato paste, basil, oregano, and salt. Bring to a boil.

Lower heat and simmer, covered about 15 minutes. Add rice and recover. Once rice has absorbed all the liquid remove from burner and let stand for 5 minutes. Mix well.

Spoon desired portion onto a tortilla, add salsa and cheese and either roll, or fold in half like a soft taco and you are ready to chow down!

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Pan-roasted Chicken with Lemon-Garlic Green Beans

I've been going back on forth on whether or not to even post this recipe. I really didn't like it and neither did the little man. My husband liked it of course, but he likes everything that I make and will eat about anything anyway. I finally decided to actually post it as even though I didn't like it, someone else might. I found the recipe here.

Ingredients

6 Tbsp olive oil

2 lemons (1 thinly sliced, 1 juiced)

4 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

3/4 lb trimmed green beans

8 small red potatoes, quartered

4 chicken breasts (bones left in, with skin, about 3 1/4lbs) **Authors note - I used boneless skinless chicken breasts and that might be why I didn't like it.**

Directions

Preheat oven to 450 degrees F. Coat a large baking dish or cast-iron skillet with 1 Tbsp of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted sppon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and  coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet. pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

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Slow Cooker Ranch Pork Chops

My boys love pork chops where as I don't so since I don't make it all that often, I'm always looking for new recipes to try. Because of that, I was very happy when I stumbled across this slow cooker recipe at livinglaughingandloving.com. It was really hot and using my oven when it's hot is not something I like to do unless I have too. Unfortunately, only my husband liked this recipe. The little man didn't like it at all and requested that I never make it again. That made me very sad, but since my husband loved it, I figured I would post the recipe for all you.

Ingredients

Pork Chops

Hidden Valley Ranch Packet

1 can of Cream of Chicken plus 1 can of water or 2 cans of Cream of Chicken

Directions

Combine all three ingredients in the crock pot and mix well. Cook on low for 4 to 6 hours. 

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Slow Cooker Taco Chicken Bowls

 I love love love using my crock pot. You just throw stuff in and forget about it. It doesn't heat up your house, and the delicious smells...mmm... I wasn't sure how this recipe would turn out but it was fantastic. My husband loved it. I found this recipe here.

Ingredients

1 1/2 lbs of chicken breast

1 16oz jar salsa

1 15oz can black beans

1/2lb (8oz) frozen corn

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp minced garlic

1/2 tsp dried oregano

1/4 tsp cayenne

1/4 tsp salt

crack pepper, to taste

2 cups dry rice

8 oz shredded cheddar

Directions

Add everything except the cheese, and rice to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered. Secure lid and cook on low for 8 hours.

Near the end of the cooking time, cook the two cups of rice according to package directions.

After the 8 hours of cooking, carefully remove the lid of the slow cooker. Shred the chicken with a fork. Build the chicken bowls by putting rice on the bottom, the chicken mix and then the shredded cheese.

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Meatballs

I actually made this recipe in June but never got around to posting it. I honestly wasn't that impressed with this Meatball recipe. In fact, I was pretty disappointed with it especially since I found it on the Johnsonville website here. My son loved it of course and my husband thinks it was just fine. I think it was just too bland for me. I prefer a lot more flavor. I will continue looking for a good meatball recipe and if any of you have any great meatball recipes that you would like to share that would be fantastic!

Ingredients

1 package Ground Mild Italian Sausage

1 egg, lightly beaten

1/3 cup dry bread crumbs

1/4 cup Grated Parmesan Cheese

1/4 cup milk

1/4 cup onion, finely chopped

Directions

Preheat Oven to 350 degrees F.

In a large bowl, combine the egg, bread crumbs, parmesan cheese, milk and onion.

Remove sausage from casings.

Add Sausage to the bread crumb mixture and mix well.

Shape into roughly 20 meatballs; arrange on a shallow baking pan.

Bake for 20 minutes or until meatballs are cooked through. (160 degrees F)

Serve with your favorite sauce and spaghetti.

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Vegetarian Black Bean Enchiladas

I'm always looking for something new to make and now with the kiddo back home from the grandparents house, it's time to start up the old blog again with my wandering need to find and try new recipes.

I came across this recipe via pinterest. (If you aren't a member of pinterest, you need to join...it's amazing and well...very addicting...) Technically, we aren't vegetarians. However, since meat is generally expensive I wanted to try find some dishes I could make besides pasta that would taste good. Let me tell you, this tasted fantastic and the boy child asked if we could have the leftovers for dinner today. Credit needs to go to canyoustayfordinner.com as she was the original person to post this.

Ingredients

12, 6" flour tortillas

2 cups cooked brown rice

1 15oz can black beans, drained and rinsed

1 16oz bag frozen bell pepper strips, cooked and drained

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. (I honestly didn't think it spread to well, so I added more than a 1/2 cup) Lay your tortillas out on a clean work surface.

In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. (Again, I didn't think it was enough so I added a little bit more). Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. you may have to place some of the filled tortillas horizontally or in another 8x8 pan to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. (Again, I really didn't think that was enough...I ended up using 1 1/2 bottles of salsa total for both the filling and to cover the filled tortillas.) Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

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Pretzel Bites

I know it has been awhile since I wrote a blog post. June has been a crazy busy month, and with the little man off at the Grandparent's house for the month, I just haven't done much as far as cooking goes. Everybody loves pretzels right? I know I do. This recipe even though slightly involved, is ahhhmazzzzing!

Ingredients

For the dough:

1 1/2 cups warm water (110-115F)

1 Tbsp sugar

2 tsp kosher salt

2 1/4 tsp instant yeast

22 oz all-purpose flour (about 4 1/2 cups)

4 Tbsp unsalted butter, melted

Vegetable oil, for greasing bowl

For Finishing:

Cooking Spray

10 Cups water

2/3 cup baking soda

1 egg yolk beaten with 1 Tbsp water

Pretzel (or kosher) salt

Directions

To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough i smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk. 

Preheat the oven to 450F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Cut the rope into 1 to 2 inch pieces. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Whole Wheat Bread Loaves

I know I haven't posted in awhile but I promise you that this recipe more than makes up for it. It is so good that we no longer buy bread because you can freeze this dough! Thank you too vanderbiltwife.com

for this recipe!

Ingredients

5 tsp or 2 packages of active dry yeast

2 1/2 cups warm water, divided

1/4 cup honey

1/4 cup sugar

1/2 cup butter

1 Tbsp salt

6 cups white whole wheat flour 

Directions

**Makes 3 loaves**

This recipe can be made either in a stand mixer with dough hooks or mixed by hand. Because there is not a lot of kneading, it's not too bad to do by hand.

Pour 1/2 cup warm water into a large mixing bowl. Sprinkle yeast over it. Let sit for 5-10 minutes.

Meanwhile, melt butter over low heat. Add honey and sugar and stir together. Let cool slightly - it's OK if it's warm, but not hot.

Add butter mixture, salt, and remaining 2 cups water to the yeast and water in the bowl and stir well to combine.

One cup at a time, add in flour and stir until it's combined. When done, turn dough out onto a floured surface and knead just until all the flour is worked into the dough. (Or, use speed 2 on your mixer with dough hooks.)

Cover bowl with a towel and let rise until doubled, about 1 hour. Punch down dough and then let rise again, about another 45 minutes to an hour.

Separate dough into three equal balls. Press each ball into a rectangle with floured hands, roll up lengthwise, and then tuck ends under. Place loaves in greased loaf pans.

Cover pans and let rise again 30 minutes, until dough is to the top of the pan.

Bake at 350F for 25-30 minutes, until loaves are golden brown and sound a little hollow when you tap on them. Let loaves cool completely before slicing and serving.

**Note about freezing**

Shape loaves and freeze them after two rises. Defrost in a greased pan and let it rise (this does take awhile, at least for me. Count on about 4-6 hours before it's ready to be baked.)

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BBQ Baked Chicken

As you can all probably tell by now, we love chicken in this house. Well I do anyway. I don't eat much red meat so when I do cook it, it's usually for the boys and then I make something separate for myself. Anyway, we unfortunately do not own a grill and I love BBQ chicken. So I decided to try something new. I'm sure someone has done this before somewhere so if I inadvertently ripped off your recipe, I apologize.

Ingredients

3-4 boneless, skinless chicken breasts

1 bottle of BBQ Sauce

1 bottle of Guiness

Directions

Place the chicken breasts in a baking dish, pour BBQ sauce and beer over the chicken. Let marinate overnight in the fridge.

Preheat oven to 375 degrees F. Bake chicken in sauce for about 25 minutes or until cooked all the way through.

I served the chicken with a baked potato, and french style cut green beans. It was a fantastically easy and very delicious dish.

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Chicken and Biscuits

Chicken and Biscuits happens to be one of the recipes I loved growing up. I unfortunately lost the recipe my Mom gave me, (I will ask her for it again), so I went on the prowl for the recipe to try and find it. I found several different recipes and I found one that looked promising, but I however do not remember where I found it. With that said, here is the recipe and if you know who came up with it, please let me know so I can give credit where it's do.

Ingredients

1 can condensed cream of celery soup

1 can condensed cream of potato soup

2/3 cup milk

1/2 tsp poultry seasoning

1/8 tsp ground black pepper

2 cups frozen mixed vegetables

2 cups cubed cooked chicken or turkey

1 package refrigerated biscuits (I didn't have this on hand, so I made Bisquick biscuits. The recipe is on the side of the box. If you would like a copy of the recipe, please let me know and I will send it to you.)

Directions

Heat the oven to 400 degrees F.

Stir the soups, milk, poultry seasoning, black pepper, vegetables and chicken in an 11 x 7 x 2 -inch baking dish.

Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the biscuits. (This is where I deviated from the recipe. I baked the biscuits seperately and then spooned the mixture over the biscuits when serving. I baked the chicken mixture for about 25 minutes.)

Bake for 15 minutes or until the biscuits are golden brown.

 This recipe came close to what my Mom used to make, but it just wasn't there. I will have to try it again with a few changes to see what I can come up with.

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The Purple Monster of a Quilt

I've never really been a crafty person. I am such a perfectionist that even the tiniest flaw in anything that I am making frustrates me and I want to give up. So I put away the thoughts of doing anything crafty as it intimidated me way too much.

A few years ago while I was living with my parents and learning how to live life as as a single parent I decided that making a quilt would be a good idea and a good time waster. I had no clue what I was doing. I forgot pretty much all the basics to sewing I learned in home mech in junior high, but I didn't care. I was going to do this project no matter what, and if there were flaws, I wouldn't let it get to me. So I packed up the boy child and off we went to Hancock Fabrics. I really had no plan in mind, but I figured buying a beginners book to quilting and the fabrics I liked plus all the tools I needed, I would be good. Two hours and two hundred some odd dollars later, the boy child and I left Hancock fabrics with everything I needed to make this amazing quilt.

We got home and I layed everything out, and setup a little sewing station. (By the way Mom, thanks for letting me use your sewing machine!) I flipped through the book and figured out a design and set out to measure, cut, and iron all the pieces. When I was done, I started to sew the beginnings of my quilt.

I worked on this quilt nearly every day for a month. Buying and cutting more fabric. Learning and trying to maintain a 1/4 inch seam. It's a lot harder then it looks to maintain a perfectly even seam. I even used a strip of white tape as a guide line and I still manage to flub it in places. But I was told that was to be expected when doing your first quilt anyway.

I started off with three different fabrics and unfortunately, I used an old camera phone to take these photos so the pictures don't really do it justice.

I started out with cutting two of the fabrics into squares, and the other one into four strips as a border. I layed them out on the floor to get a feel as to what it will look like when finished.

 Using 1/4 inch seams, I sewed all the squares together and in this photo, only two of the sides. 

As much as I loved the look of the quilt, I felt like it was missing something. So to continue on with the project, I ended up buying five more different styles of fabric. I unfortunately do not recall how many yards of fabric I got for each fabric. Once I had the fabrics, I surfed the internet looking for a way to put it all together. That's when I got the idea to log cabin all this fabrics.

The two different log cabin squares sewn together

After completing all the squares, I layed it out next to the completed portions of the quilt. As you can see, the corner squares I combined different fabrics including the fabric from the inner squares.

So there you have it. My unfinished quilt. Stay tuned for the finished product. (Which I hope will be soon.)

Chicken Stir-fry

Everyone loves a good stir-fry right? I know I do. It's a quick dinner to make especially on those nights where you are running around like a chicken with its head cut off. The following is a recipe that I have experimented with over the years.

Ingredients

1/3 c soy sauce

2 Tbsp brown sugar

1 clove garlic, crushed

1 tsp ginger

1 tsp cornstarch

1 1/2 lb chicken (cut into bite size)

1 Tbsp extra virgin olive oil

1 mixed bag of stir-fry veggies, frozen

Directions

Combine first six ingredients with 1/4 cup water in a bowl, mixing well. Marinate chicken in sauce for 10 minutes. (You can marinate overnight if you desire) 

Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.

Add frozen veggies to hot skillet, stir-fry for 1 minutes. Add 1/4 cup water, cover and steam for 3 min or until veggies are tender crisp. Return chicken to skillet, adding marinade, heat through stirring constantly.

Serve over rice.

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Cinnamon Raisin Bread

The other night I was hankering for something sweet and very yummy tasting. I wasn't sure what I wanted, I just knew I didn't have much on hand to make any kind of dessert. I had an apple pie filling, but I really didn't want to make any pie shells. I saw we had a bunch of raisins though and then the idea formed that I wanted cinnamon raisin bread. So close to midnight, I embarked on an insane late night baking frenzy. I found this recipe here.

This recipe makes a total of 3 loaves.

Ingredients

1 1/2 cup milk

1 cup warm water (must be between 110-115 degrees)

2 (1/8 ounce) package active dry yeast

3 eggs

1/2 cup white sugar

1 tsp salt

1/2 cup unsalted butter, softened 

1 cup raisins

8 cups all-purpose flour

2 Tbsp milk

1 cup white sugar

3 Tbsp ground cinnamon

2 Tbsp butter, melted (approx)

Directions

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.

2. Remove from heat.

3. Let cool until lukewarm, about 120-125 degrees.

4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in egg, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the egg.) Add the flour gradually to make a stiff dough.

5. Knead the dough on a lightly floured surface for a few minutes until smooth.

6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.

7. Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.
(It was at this point that I was wondering just how sane I was to embark on this baking expedition.)

8. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.

9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.

10. Mix together sugar and cinnamon and sprinkle mixture evenly on top of the moistened dough.

11. Roll up tightly (the long way)

12. The roll should be about 3 inches in diameter.

13. Cut into thirds, and tuck under ends and pinch bottom together.

14. Place loaves into well greased 9x5 inch pans and lightly grease tops of loaves.

15. Let rise in warm place, uncovered, again for about an hour.

(This is where I was starting to get loopy and had to reread the recipe three or four times to make sure I wasn't seeing things.)

16. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. (I set my timer for 30 minutes and checked the bread. I ended up pulling it out at 35 minutes and it was done)

17. Remove from oven and let cool on rack.

18. Take melted butter and spread over tops of loaves.

19. After about 20 minutes, lay loaves on their sides and remove from pans.

20. Allow to cool before slicing. ( I didn't make it to the cutting part as it was nearly 330am and I was falling over exhausted. But when I tried it the next morning...yummy!)

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R.I.P. MCA

I'm sure by now that everyone has heard that Adam 'MCA' Yauch from the Beastie Boys passed away yesterday due to complications from cancer. This was a sad sad day for the music industry...well...they were the voice of a crazy and hectic generation in the 80's and for those of you who grew up in the 80's know what I'm talking about.  As such, in remembrance of MCA, here is our 80's teenage and young adult anthem.

French Bread Pizza

Ingredients:

French Bread loaves

Pizza Sauce

Shredded mozzarella Cheese

Whatever toppings you want.

If you want to make your own french bread, you can find the recipe here


Cut the French Bread loaves in half lengthwise. Then cut to whatever size pizza you want to make. I cut mine in thirds so the slices would be smaller for the kids.

Spread them with the tomato sauce. It's good to be a little stingy here, because you're putting tomato sauce onto a very porous surface, and if your heavy-handed with the sauce, your pizza will be on the soggy end of things. Sprinkle the pizzas with mozzarella cheese and add whatever toppings you like.

Bake in preheated 400 degree oven for 10-15 minutes, or until the crust is crispy and the cheese is melted.

If you like a browner topping, you can put these under the broiler for an extra minute or two.

I hope you all enjoy it as much as we did!

Crock Pot BBQ Ribs

I ended up finding some beef ribs on sale when I went grocery shopping last weekend so that was a great way to continue my quest of making foods I don't like but that my two boys would love. I found this recipe on Food.com.

Ingredients

1/2 tsp black pepper

1/2 tsp white pepper

1/3 tsp cayenne pepper

5/8 tsp ground cumin

1/4 cup brown sugar

5/8 Tbsp Paprika

1 tsp salt

2 1/2lbs beef ribs

1 bottle of barbecue sauce

Directions

1. Combine rub ingredients mixing well.

2. Rub on all sides of ribs.

3. Place ribs meaty side up in crock pot. (I had to break my set of ribs in half and set one on top of the other as they all didn't fit into the crock pot.)

4. Cover, cook on low for 6 hours.

5. Drain the grease from the crock.

6. Place the ribs back in and cover with bbq sauce.

7. Cook for another hour.

By the look on his bbq covered face, I'm thinking these were a hit. What do you guys think?

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Pork Chops

So I forgot to take pictures again, but I at least got a picture of one of the chops before it got consumed.

I'm sure this will come as a big surprise to all of you, especially since this blog is mainly focused on cooking, but I am a horribly picky eater. I've tried over the years to overcome my lack of a matured palate, but really to no avail. I have broadened some in what I eat. Like I now eat onions and bell peppers mixed in with food without any problems. But when it comes to meats, I still have a hard time and it's primarily a texture issue and not always a taste thing. For example, I can't eat steak. I gag every time I try it. Same thing with pork chops and tenderloins. I just can't eat them. However, it doesn't mean I won't cook them. In fact, pork chops is the boy child's favorite meat. So for the love of my child and my husband (who is quickly getting tired of me making chicken all the time.) I embarked on a new territory this week. Making pork chops. From the looks of the empty plates and the finger licking, I am assuming this meal was a huge success.  Here is the recipe:

Ingredients:

1 Tbsp soy sauce (I used the reduced sodium version)
2 Tbsp vegetable oil (I used extra virgin olive oil)
1 Tbsp Worcestershire Sauce
1 tsp lemon juice
2 Tbsp brown sugar
2 Tbsp ketchup
6 pork chops, trimmed

*A quick note about this sauce. I reduced it thinking that it would be too much for just two pork chops. I was completely wrong. I barely had enough to cover both sides. I would suggest that for 4 or 6 chops to double or triple the ingredients to get more sauce.

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.

Place pork chops in a medium baking dish, and spread with 1/2 the sauce.

Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

Rosemary, Sage and Olive Oil Potatoes

I discovered a few years ago that my favorite herb is rosemary due to some delicious rosemary, olive oil crackers my brother had at his house. Since then, I vowed to cook more with those two ingredients specifically. Since I really didn't dive to much into cooking until the last couple of months, I really didn't get a chance to fulfill that vow until now. I made this recipe before using red skinned potatoes and with a few slight variations. This time I used russet potatoes and they tasted fantastic! Here is the recipe:

Ingredients

4 large russet potatoes

2 Tbsp dry rosemary

1 Tbsp dry sage

2 Tbsp Extra Virgin Olive Oil

I know it seems like over kill. In fact, that could probably coat 6 potatoes instead of 4, but since it's only the three of us, I don't use nearly as many potatoes.

Directions

Preheat oven to 300 degrees F. Peel and thin slice or cut the potatoes into small wedges. Rinse potatoes and dry thoroughly. Put dry herbs and olive oil in a large zip lock baggie. Dump potatoes into the baggie, seal and then shake vigorously until the potatoes are evenly coated. Spread slices onto a cookie sheet and then bake for about an hour or until the edges are crispy and the potatoes are glistening.