that over the past few weeks I have been using more ground chicken and darn it what have I been missing.
Shosh's yummy food...
Monday, September 16, 2013
Chicken parm meatballs
that over the past few weeks I have been using more ground chicken and darn it what have I been missing.
Sunday, September 1, 2013
CSA Living- Quick Pickled Cucumbers
Thursday, July 18, 2013
CSA living... Week 1
- 1cup or 1-2 Handfuls of spinach
- Leftover roasted potatoes, turnips and onions
- ( 6 smallish Yukon gold potatoes 1 sml onion, 2 sml turnips )roasted the night before @ 425 for 1hr ish...
- Cooked bacon, crumbled
- 6 eggs, I used 5 full eggs 2 egg whites
- Cheese, 1/2 c or so we love cheese so we definitely used more.
- Salt/ pepper to taste
- Heat heavy duty frying pan with oil and lay sliced potatoes, turnips and onions heat 3-5 minutes
- Then throw spinach on top, let wilt for about 2-3 minutes
- Sprinkle with salt and pepper
- Add eggs, bacon and cheese and cook until egg almost set 2-3 minutes (no stirring)
- Place in oven until eggs are set completely and top is browned slightly.
Sunday, June 9, 2013
Getting back into the swing of things...
Sooooo that means I wasn't really cooking or typing which is still a pain in the you know what!!! The hubs was great and did most of the cooking while I was laid up... I am pretty much back in the kitchen but need him to do the lifting..but it was a nice break for me. This is one of those recipes that was so delicious you would never now it took 5 minutes to throw together.
I once again have to give credit to my new obsession Pinterest which is where I found this recipe.. OMG how does anyone get anything done with Pinterest around. Thanks to the silly site I found Bridget's Blog Whats cooking in the Burbs and lots of other great recipes of hers to try. So thank you Pinterest for this recipe and a new blog to follow.
Slow Cooker Buffalo Chicken Chili
adapted from Whats Cooking in the Burbs
Items needed:
Slow cooker
I did change the amounts of a few things I will note with an *
3 boneless skinless Chicken breasts*
3/4 bottle Franks Buffalo Sauce (12 oz bottle)*
1 15.5 oz can Great Northern beans , rinsed
1 lg sweet onion, chopped
3/4 c tomato sauce*
1 can creamed corn*
3/4 jar salsa *
Dump everything into the slow cooker and stir well, cook on low 5-6 hours.
Shred chicken** and stir to combine
Serve with crushed or not tortillas, blue cheese and a dollop of sour cream if too spicy or just cause ya feel like it!
*** Now for my changes I uped it to 3 breasts that's how many came in the package didnt want to have 1 left over, made great leftovers for another recipe Ill post about later. Now because of this I upped the hot sauce, tomato sauce and salsa and we just dumped the whole can of corn because well we love corn..
I did not add the jalapeno, not because we are afraid of spice, but because I forgot to grab it at the store. I made up for it with the extra hot sauce.
I also just shredded the chicken right in the crock pot, the original recipe called for taking it out.. I'm too lazy I'll admit it!
Eat and Enjoy!!
Sunday, November 11, 2012
Pesto Crusted Fish
This is another one of those recpes that once I make it I ask my hubby why I don't make it at least once a week. Ahhhh just another one to add to the rotation, which makes me think I need to make a master rotation list so that when I am in a dinner slump I can look at the list and bam Dinner Idea!! Sounds simple enough to do but its sticking with it that's the tough part. Not that I am admitting to starting things and not finishing them.. no not me (cough, cough) like this blog for instance. We are talking about a list, ya know keep it with all the recipes that need to be files away, oh wait there I go again not finishing things bahahaha..
Pesto Crusted Fish
Items Needed:
Baking Dish
Preheat oven to 500
- 2 Cod filets, or other white flaky fish
- 1 small container Pesto, or fresh if ya have it, I did not....
- Bread crumbs, why no measurement well you'll see
- 2 tbsp Butter (YUMMMM) cut up
- Sprinkle fish with pepper no salt I find the pesto salty enough if you think it needs it then sprinkle with salt too
- Now this is when it gets tricky.... The pesto to breadcrumb ratio is really a personal one I think. If you love pesto then I would say use the whole container... if you are unsure then start with 3-4 tbsps of the pesto and about 2-3 tbsp breadcrumbs and continue until you get a stiff consistency that tastes good for you, now gently place enough mixture on top to form a nice thick crust. We love pesto so I usually use a lot of pesto : )
- Place your butter in the baking dish and put in the oven to melt, once melted place your fish on top and bake for about 15 minutes or until flakes with a fork.
Saturday, July 14, 2012
Back at it again Spinach Lasagna Rolls
Ok so once again I have been MIA... I am not going to lie this blogging thing is tough to keep up with...but I am back and ready with lots of recipes.. I might have been MIA from blogging but Not from the kitchen, I have diligently been taking pictures and documenting my cooking endeavors. First up is one of those recipes that I have probably pulled out of magazines a gajillion times.. And of course never made! Story of my life...no really if you could see the piles and piles of recipes ripped out of mags..my nemesis! Ok back to the recipe drum roll please....
Spinach Lasagna Rolls....
I love lasagna as it is but I loved the idea of how portable these were.. Because they are rolled up they are easier to pack up for lunch or to bring over to my parents house. ( I'm a good doobie and cook for them often.. I realized that after all this time saving the recipe it was pretty much the same as my regular lasagna so I dumped all that paper lol and winged it.
Spinach Lasagna Rolls
Preheat oven to 350'
Items needed: Baking Dish 9 x 13
10 oz pkge spinach, thawed and completely drained** very important to drain well
1 15 oz container fat free ricotta cheese
1 c Mozzarella cheese
1/2 c Parmesan cheese
1 egg
32 oz jar of tomato sauce of choice
Salt and pepper
Pour 1 cup sauce in baking dish In a large bowl mix the ricotta, 3/4 cup of the mozzarella, 2 tbs of the Parmesan, salt, pepper and the spinach, mix well.
Lay a nice size piece of wax paper ( I didn't have any so I used parchment paper worked well but wax is probably better. Lay lasagna noodles down on the paper and pat dry
Take 3/4 c of the ricotta mixture and spread onto the noodle evenly, roll each one carefully not gonna lie some will come out the sides... But do your best to keep all in there lol
Place each noodle seam side down in the baking dish Repeat with remaining noodles and ladle sauce over them and sprinkle with the rest of the cheese
Cover with foil and bake about 40 minutes until cheese is bubbly then remove foil and just slightly brown the cheese yummy!!
Ladle some sauce on a plate to serve and enjoy!!
****To drain the spinach really well place in a kitchen towel and squeeze until ya can't squeeze no more!!!