Monday, April 29, 2013

I've been gone...

Hey Foodies,

     I'm sorry I haven't posted any recipes lately! Michael and I have been moving! All our stuff is here, it's just still in boxes. It'll be a while before everything is organized and in order the way we like it, but we have all the time in the world, because it's ours! I won't be posting much for a bit, simply because we are still getting situated.
     A small update on myself: I have bursitis in my elbow and will be having a PICC line placed in my arm tomorrow (4/30/13) to receive antibiotics through an IV for the next four weeks. Sounds fun, right? I'm not sure how I will feel throughout this process, but if I am feeling alright, you can bet I'll post a recipe.

Just keep an eye out and keep me in your prayers!

Thanks!

Wednesday, April 17, 2013

Ye Olde Goulash


     Yesterday morning, I got up, fed Pippy, made the bed, emptied the dishwasher, and took Pippy outside to use the bathroom. Every morning, it's the same; the only thing that changes is the meat I pull from the freezer to thaw for dinner.  Last night, the decision was between chicken breast, ground beef, or top round. We had chicken the night before, so I pulled out the top round and let it begin thawing. Once it was thawed (around 2pm) I put it in the refrigerator and then it hit me. I don't have enough time to make anything with this! 
     See, top round is a tougher cut of meat. This is because the area that this cut comes from is well exercised and contains a lot of connective tissue. It tends to be extremely tough if it isn't braised for a long period of time. So, at this point, I'm trying to figure out what I can cook in a short period of time. I won't be able to utilize my slow cooker unless I want to have dinner ready around 10:30 P.M. I had to improvise a bit and do something on the stove top that could cook low and slow for at least an hour and a half. 
     The recipe that I have written out is meant for ease and convenience (somewhat). I used a packaged rice that had beef seasonings, but you can also cook the rice in a separate 2-quart pot and add either 2 cubes of beef bouillon or 1 tablespoon of it. 

Ye Olde Goulash
Yields: 4 servings

2½ tbsp. butter, unsalted
1 lb. top round, 1" cubes
1 c. onion, chopped
1 lb. waxy potatoes, cubed
1 c. water
1½ c. beef broth
2 tsp. salt
1 (14.5oz) can diced tomatoes, undrained
1 package of rice with beef seasonings, if desired


In a soup pot, melt the butter over high heat. Add the steak and onions brown on all sides. Resist the urge to continue stirring the meat! This will allow the meat to develop a nice color and this is where much of the flavor is!

 After about 6 to 8 minutes, add the potatoes, water, beef broth, and salt. Cover and reduce the heat to low. Simmer for about 1½hours, stirring occasionally.

At this point, add the tomatoes and the packaged rice (or boil separately), uncovered for 30 minutes. Enjoy!
 




Note: This tastes GREAT the next day as well!

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 713.8
  • Total Fat: 25.7 g
  • Cholesterol: 84.1 mg
  • Sodium: 599.9 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 11.0 g
  • Protein: 39.6 g

Sunday, April 14, 2013

Creamy Chicken Skillet

     My fellow foodies, THIS is delicious. It was a simple dinner that I threw together in very little time, and allowed me to use some leftover ingredients so I didn't waste them! It was fast, it was easy, it was simple, and most of all, it was SO tasty. Michael and I agreed it tasted almost a bit like a broccoli casserole, minus the cheese. It did taste very similar, so I'm thinking adding cheese wouldn't be such a bad idea. Then again, when has adding cheese to something ever been a bad idea?
     We went to a furniture outlet this weekend and purchased a couch for our new home. I'm so excited! It is being made now and we will be able to pick it up May 17, 2013 or sooner! Hopefully, we will be moving into our home on April 25, but it may be pushed back. Keep us in your thoughts and prayers that the underwriting process through our loan moves quickly and everything stays on schedule.
     


Creamy Chicken Skillet
Yields: 4 servings

1 lb. boneless skinless chicken breast, 1" cubes
1 (10.75 oz) can cream of mushroom soup, undiluted
1½ c. milk
1½ c. water
½ tsp. dried basil
¼ tsp. garlic powder
2 tbsp. dried onion, minced
1 tsp. salt
1 tsp. black pepper
2 c. short cut pasta, uncooked
1 c. fresh broccoli, small chop
1 c. frozen peas


In a large skillet with high sides, heat olive oil over high heat. Once the oil is heated, add the chicken and brown on all sides. Cook the chicken thoroughly and then remove and set aside. 

Add the water and deglaze the pan, then add the milk. Once mixed, whisk in the cream of mushroom soup, dried onion, and basil. 


At this point, add the peas (or any other frozen vegetable you choose).

Bring this mixture to a boil and then add the pasta. Bring back to a boil and reduce to medium heat. 

Add the broccoli (or any other fresh vegetable you choose) and simmer for 10 minutes. 



At this point, add the chicken back in, with any juices that were left in the bowl, and cook for 5 minutes or until heated through.

I served along side my garlic breadsticks, which will be in a recipe to follow!


Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 6.4 g
  • Cholesterol: 66.9 mg
  • Sodium: 1,420.7 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 3.9 g
  • Protein: 33.8 g



Sunday, April 7, 2013

Nom Nom Stir Fry!

     Sometimes, you just don't feel like going out for dinner, but want to cook something simple, easy, and delicious. Most think time-consuming meals aren't worth it because there is usually not much time to cook when you come home from your workday. Either that, or you just lack all energy from exerting yourself at work. Your boss knows how hard you work, right? Stir fry dishes are a great way to go if you want something quick and delicious and they are very versatile, in that you can use up leftover vegetables that you don't know what to do with. Cabbage is also a common ingredient in stir fry, and it really helps you stretch your dollars. It's generally around $0.59/lb and 2 pounds is ALOT of cabbage! It's a great addition to meals! (It's great in soups, too!) 

     No teriyaki sauce? I've linked my recipe for it in the ingredients section! (;


Chicken and Cabbage Stir Fry
Yields: 3 servings

1 tbsp. vegetable oil
1 tsp. pepper
1 tbsp. sugar
2  cloves garlic, minced
2 C. cabbage, shredded
1 tbsp. cornstarch
¾ C. onion, sliced
1 tbsp. teriyaki sauce
1 lb. boneless skinless chicken breast, thinly sliced
In a medium bowl, place the chicken, teriyaki sauce, sugar, and pepper. Toss to coat the chicken well and set aside. In a large skillet, with high sides, heat the oil over medium heat. Add onions and fry for about 3 minutes, or until just translucent. 
Add the garlic and stir fry for 1 minute, until fragrant.  
Add the chicken and brown, stirring every two minutes or so. 
Once the chicken is cooked, add the cabbage and stir well. Cover and allow cabbage to cook down and soften. 
Once the cabbage is tender to your liking, add teriyaki sauce and stir well. In a separate bowl, combine water and cornstarch to create a slurry. Once well combined, stir in slurry and allow the liquid to come to a boil. Once it comes to a boil, reduce heat to low and simmer until thickened. Serve over rice.

This is extremely delicious the next day as leftovers as well! I added broccoli for a little extra flavor!




Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 458.8
  • Total Fat: 6.2 g
  • Cholesterol: 86.7 mg
  • Sodium: 574.8 mg
  • Total Carbs: 71.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 31.9 g

Friday, April 5, 2013

That doesn't come from a bottle?

     I bet most of you think that teriyaki sauce can only be purchased in a store, in a bottle. Or perhaps, that there are some crazy ingredients that we, here in the US, don't have access to. Well, fairies, that is not the case! Teriyaki sauce actually only contains a few simple ingredients, so you can make it at home and avoid all the fillers and preservatives that makes store-bought items last a decade. I may be biased, but I think this teriyaki sauce tastes better than the bottled version anyway! Plus, you can control the consistency, sweetness, saltiness, etc. As Chef John from Food Wishes always says, "You're the boss of your sauce!"

If you are gluten-free, you could even find some gluten-free soy sauce and voila! Gluten-free teriyaki sauce!

Teriyaki Sauce
Yields: 1 cup

C. water
C. sugar
C. soy sauce
¼ tsp. garlic powder
¼ tsp. vegetable oil
1 tbsp cornstarch


In a medium saucepan, add all ingredients and mix well. Place over medium heat and stir frequently. Bring to the boil and continue stirring. Watch frequently, as it may scorch. Once boiling, reduce heat to low and stir constantly. 
The mixture will begin to thicken and become glossy. Remove from heat and allow to cool completely. This sauce can be stored for 7-10 days in the refrigerator.

NOTE: Nutrition Facts are based on 1 tablespoon servings

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 35.1
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 112.8 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

Thursday, April 4, 2013

Cheddary Cheesy Cracker Goodness!

     While making this recipe last night, I thought of a good friend of mine who has two children. She tries to feed them organics wherever possible, and I was thinking, I bet they'd love some Cheez-Its. Only one problem, there isn't a USDA organic Cheez-It! Although my recipe isn't using organic ingredients, they can most definitely be used here! I am hoping she reads this and gives them a try! You control the ingredients!


I hate the mark-ups that grocery store chains and manufacturer's make on items nowadays! I don't understand how they can expect us to pay or items when we don't even know what is in them. I know the ingredients list states everything, but most of us need layman's terms. I am giving you fair warning, however, these are SO addicting. I almost wanted to make another batch as soon as the first was cool enough to taste! I couldn't believe how great they came out! They are so cheesy, buttery, and crisp! Although they aren't the most healthy recipe, you could change the cheese to one made with skim milk!

Cheddar Cheese Crackers
Yield: 8 servings (15 crackers)

1 ½ C. sharp cheddar cheese, finely grated
4 tbsp. unsalted butter, softened
½ C. plus 2 tbsp. AP flour
2 tbsp. cornstarch
1 tsp. salt
½ tsp. black pepper
¼ C. water


NOTE: This would work best using a stand mixer with a paddle attachment, but since I don't have one yet, I made my handheld mixer work!

Combine cheese, butter, salt, and pepper until combined and begins to form small dough balls. 
Add flour and cornstarch and mix until combined. At this point, the mixture will be crumbly.
 Add the water, 1 tbsp. at a time until your dough comes together into a ball. (You may not need the entire amount.) 
Transfer the dough to a floured surface and knead for about 1 minute or until a ball is formed. Shape into a small disk, wrap with plastic wrap and refrigerate for 30 minutes, or until chilled. (It can be left much longer, but the dough will crack if you try to roll while extremely cold, so take it out about 10 minutes prior to rolling if you are leaving it longer.)

Adjust your oven racks to the upper-middle and lower-middle positions and preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. Unwrap dough onto a well floured surface and begin rolling to ¼" thickness.

Cut into 1" squares using a knife (I found a pizza cutter works very well for this) Using a toothpick or skewer, poke a hole in the center of each square and transfer to the baking sheet.

Bake for 9 minutes, rotate and switch pans, bake for 9 additional minutes. Remove from oven and let cool on baking sheet. 


Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 12.9 g
  • Cholesterol: 38.0 mg
  • Sodium: 423.4 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.4 g