Quick Chicken Parm

Things have been a bit hectic over here so dinner has either been throwing something on the grill or something quick in the oven. Of course with all this crazy weather ( tornadoes 50 miles away in Western Mass) that we have been getting as soon as you decide to grill, a freak storm comes in and bam... Thunderstorms. So this night was no different, we made sure we had charcoal and were all set to grill when the skies opened and guess what no grilling.  So I had to rethink dinner and quick, since we were going to grill chicken and I had been having a craving for Chicken Parm, I went with that.  But who feels like doing the whole breading thing not this girl, not after I thought Hubby was cooking dinner ie the official griller in the fam. So I figured I would throw them in a skillet and voila Chicken Parm for dinner. Honestly this took about 20-30 minutes tops from start to finish.

Chicken Parm 

Items needed:

Skillet

Baking Dish

• 5 skinless Thin sliced Chicken Breast
  
• salt
  
• pepper
  
• garlic powder
  
• Angel Hair Pasta, Half a box
  
• Tomato sauce

• Bring a pot of water to a boil and drop angel hair cooking per box instructions, drain set aside
  
• Heat skillet to medium heat and give a few swirls of olive oil, place chicken in pan, brown chicken 2 minutes, cooking in batches so you dont over crowd the pan
  
• Place Chicken in baking dish spread a spoonful of tomato sauce enough to cover nicely then sprinkle a good helping of cheese on top
  
• Bake until cheese is bubbly and melted 

eat and enjoy!

Shepherd’s Pie stuffed Potatoes

Once again back to the Rachel Ray’s Look and Cook book, I think this has been our most used cookbook this month.  This is at least recipe number 2 or 3 from this book, our first one was the awesome Artichoke and Spinach Mac and Cheese.

The weather last week was awful for Spring with quite a chill in the air like a cool crisp fall morning. So that meant a toss up on what to make except it had to be something warm and comfy of course. I asked the hubby what he was in the mood for and of course got the “ It’s 8 in the morning how can I think dinner??” So I broke out the Look and Cook book because like the title says you can look and then cook, aka it has pictures. I started to flip thru it and bam, he stopped me at this recipe, well the picture of it. And voila dinner recipe is chosen. Of course you know we changed it up a bit, this time because well that’s what we do. Hubby doesn’t like mushrooms, so out they went, and we’re off beef, so sub in Turkey, and we ended up going for a more traditional shepherds pie sub in corn and peas**. These were so delicious that we ate them right away and then I gave some to my parents so I didn't get a melted cheese picture but you get the idea. Of course got this recipe got the wheels turning.. You could stuff potatoes with so many things.. Check out my Shrimp Stuffed Potatoes here

So here is our version of Rachel’s Shepard's Pie Potatoes recipe.

Shepard's Pie Potatoes 

Items Needed:

Skillet

Baking Sheet

• 8 Russet Potatoes, scrubbed clean
• 3 tbsp EVOO
• salt

• 1 lbs ground turkey
• 2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 1/4 c ketchup more to taste
• garlic powder
• salt
• pepper
• 1 package Steamfresh frozen corn, prepared according to package directions

• 1/4 c milk
• 2 tbsp margarine 
• 1/4 c sour cream
• 6 slices bacon, cooked and crumbled
• Cheese, shredded 

• Rub potatoes with the EVOO, and sprinkle with salt than place the potatoes on a foil lined cookie sheet, bake for one hour ten minutes. Remove the potatoes and allow them to cool
• When the potatoes are cool enough to work with using a sharp knife carefully cut a thin top slice off each one and scoop out the potato flesh, set aside to whip up later. Place shells back on cookie sheet and set aside 

• In a mixing bowl add the sour cream, milk, and margarine with a hand mixer set on 3 whip the potatoes until a creamy consistency 
• Meanwhile brown the turkey in a large skillet over medium high heat with 2 tbsp EVOO for about 5-6 minutes, breaking up the lumps as it cooks, add the Soy sauce and Worcestershire and cook another minute than add the ketchup. Adding more or less depending on your preference remove from heat and set aside wiping the skillet clean to use for the bacon 

• Heat up the skillet to medium high and cook bacon until just crisp ( dont over cook it will cook more in the oven)
• Fill the potato shells with the turkey and corn mixture and then top with the whipped potatoes and pop back in the oven for 8-10 minute and than remove to put on topping
• Top the potatoes with the bacon then pile on the cheese and put back in the oven until cheese is bubbly 

Heres where we forgot to take a picture of the bubbly cheese.... They looked so yummy.. oh well next time!

** Ok forgot about the peas... time just got away from me and for some reason I left them out.. guess that means we need to make this again since it was so yummy and try it with peas!!

Spinach and Artichoke Mac and Cheese

Over Chrismakuh I exchange gifts with the girls in my office, we do secret santa, and this year I lucked out, not only did I get a lot of cute little stuff  I also received Rachel Rays cookbook, Look and Cook. I love it, there are so many great recipes, some that we have already made over and over again because we love them so much!! There are several recipes that we earmarked to make and this is one of them. We love all things Mac and Cheese and also love to experiment with different kinds, and this was one we hadn't made at home yet. So when I saw this easy to make and easy on the eyes recipe, I had to make it. In my version I used canned artichokes only because that was what I had on hand but it tasted great anyway. So once again use what have.... 

Spinach and Artichoke Mac and Cheese 

ever so slightly adapted from :

Rachel Ray's Version

Items Needed:

Large Stock Pot

Large Saute pan 

Casserole Dish

• salt
• 1 lb Penne pasta
• 2 tbsp EVOO – Extra Virgin Olive Oil
• 3 tbsp butter
• 1 med onion, finely chopped
• 3 cloves garlic, finely chopped 
• 3 tbsp flour
• 1/2 c. white wine
• 2 c. milk
• Freshly grated nutmeg, about 1/4 teaspoon or to taste
• 1 10-oz box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 can quartered Artichokes, slice in half again if desired 
• pepper
• 1 1/2 c. Fontina cheese, shredded , plus additional for sprinkling on top
• 1 1/2 c. Parmigiano cheese, grated,  plus additional for sprinkling on top 

• Bring a large pot of water to a boil for pasta, salt water and cook pasta to al dente.
• Meanwhile, place a medium pot over medium-low heat adding 2 tbsp olive oil, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes. Then heat the broiler and position rack in the middle of the oven. 
• Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol
• Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, spinach, artichokes, salt and pepper to the sauce and simmer until thickened and vegetables are warmed through, 2-3 minutes more. Add 1 cup of each of the cheeses to the sauce and stir until melted.
• Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Eat and Enjoy!!!!!

Fajita Seasoning Mix

I love making fajitas and tacos at home and of course would always reach for those already made kits. You know the ones.... shells, seasoning and taco sauce. How easy right? That is until you read or try to read the ingredients list... Half of the words are unpronounceable.. is that a word??  So I looked  up  a recipe and realized that it is so easy to make it at home and it tasted better go figure.... so this has become my go to recipe!!

1 tbsp cornstarch

2 tbsp chili powder

1 tbsp salt

1 tbsp paprika

1 tsp sugar

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne powder

1/4 tsp cumin

• Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place.
• Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

Crisis Averted!!

Ok so once again I have been MIA.... this time for good reason... trying to figure out this whole allergy thing. After lots of tests, lots of poking and lots of prodding.. I AM NOT ALLERGIC TO FOOD!! Well that is not to the extent that they thought I was, I am still sensitive to certain foods  and still having some of the same symptoms but am able to control them and not feel like I am dieing.. 

I have cut beef out of my diet, and have not had any since February, and feel really good about it. I don't miss it and am not lacking in protein, I still eat chicken, fish and shellfish and have a new found love for turkey. Oh and we have joined the Meatless Monday crew and have found some great recipes. It is amazing that once you stop eating something you don't miss it much. I have pretty much been able to substitute a different protein for all my beef favorites!! So now that that's out of the way look for lots for new recipes coming your way!!

Your kidding right????? Allergic to food??!!??

So once again I have been MIA from the blogoshpere.... This time around it's because I haven't been able to eat that much lately...Over the past two weeks I have been having trouble swallowing, and extreme pain in my chest that I thought was heartburn. I have had heartburn forever and was diagnosed a long time ago with GERD, a hiatal hernia and a Schatzki's ring.. what ever that is... All things I have been able to deal with, by either staying away from triggers or using medication. That was until recently, when I started having the trouble swallowing, which got worse upon eating. So I went to the doctor explained my symptoms, and he immediately scheduled me for a scope and bam.... Eosiniphilic Esophagitis an allergic inflammatory condition of the esophagus, aka a rash on the esophagus... Kind of ironic since my dad is a Dermatologist and we work together... The condition is not well known and rare in women of course... but food allergy may play a significant role.

What food allergy you ask.... they are unsure and I will probably have to go thru a whole bunch of skin prick tests along with the dreadful elimination diet. Yippe, take away all my food loves....Foods reported to be the cause of EE have included milk, eggs, peanuts, shellfish, peas, beef, chicken, fish, rye, corn, soy, potatoes, oats, tomatoes and wheat. Of these, the most common food triggers are milk, egg, wheat, rye and beef. One course of treatment is inhaled steroids much liked used in Asthma which I will start next week and start the removing certain foods from my diet.

 

I guess you take for granted what you can eat when the skies the limit... now the thought of not being able to eat certain foods is no picnic.... So bare with me as I navigate through these food issues and figure out what I am going to eat....