Tag: dinner recipes

Slow Cooker Teriyaki Chicken

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I found this recipe on Pinterest from the blog Lake Lure Cottage Kitchen. It is DELICIOUS. Ridiculously easy and oh so good. Like restaurant quality. I used breasts once and it came out good, but not as good at the thighs. But don’t panic, the thighs don’t taste like dark meat. I also skipped the thickening process (because I’m lazy) and served over rice and steamed veggies.

I’m never sure about posting stuff you find on other sites and this was on Pinterest so I would think I could post it and I tried to find contact info for the creator to ask her permission but couldn’t find it…anyway, go to her site, it’s worth it!!

 

Slow Cooker Teriyaki Chicken 

Interesting Enchiladas

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I think *no jinx* I might be through the morning sickness business. I say this because over the last week I’ve stopped being totally repulsed by food and even, dare I say, started to get hungry for things besides turkey sandwiches on Hawaiian rolls. That said, I got a huge hankering for sweet potatoes…and black beans. A quick trip to my Pinterest “YUM” page and I found a recipe for sweet potato and black bean enchiladas. I added the ingredients to my grocery list and headed out the door.

While I was mixing, I started getting second thoughts. Who they hell thought sweet potatoes belonged in enchiladas?? But I was already knee deep in the recipe and thought we could have quesadillas if it turned out as wrong as it sounded.

To my, and PW’s surprise, they were DELICIOUS! I put my own spin on the recipe by adding some frozen corn – a yummy addition if I do say so myself. I love how easy this is since most of the ingredients will last for a few weeks in the fridge and pantry making it a “go to” meal since it won’t require a trip to the store for fresh stuff. Also, I think it would freeze nicely AND would be a  nice gift recipe – you know, when someone has a baby, is sick or just needs some home cooked food!

Ingredients:

Small corn tortillas at room temperature (so they break less)

1 large sweet potato

1 can of black beans – I like Bush’s

1 small jar of salsa – I used Newman’s Own

1 can of red enchilada sauce – I used Hatch

1 small bag of frozen corn

Mexican shreded cheese

Salt and pepper

Directions:

1. Preheat oven to 350.

2. Peel and cube the sweet potato into bite sized pieces. Put into steamer basket and cook until soft – about 15 minutes.

3. Drain can of black beans and pour into a large bowl. Add cooked sweet potato and about 3/4 of the jar of salsa. Mix in about half the bag of frozen corn. Add several good shakes of salt and a little pepper. Stir until combined.

4. Using a greased baking dish – take tortilla, spoon in mixture, roll and place seam side down in dish. Don’t panic if they break or spill, just squish them together. Repeat, lining them up side by side until the dish is full.

5. Pour can of sauce over the top of the tortillas so that it’s evenly distributed. Cover top completely with cheese.

6. Bake for about 15-20 minutes or until the top is getting crispy. Serve with a big dallop of sour cream.

 

*this is where a picture would be…but since I thought they were going to be crappy, I didn’t take one! Oh well, use your imagination 😉

 

 

Love and Cooking

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To me, cooking is love. Making a meal for your family is an expression of how much you care for them. So this Valentine’s day, we’re doing dinner in. I’m making of PW’s favorite dinners: marinated flank steak, sauteed mushrooms, twice baked potatoes and cookies that B helps make. I’m hungry just writing it!

See my post on Scottsdale Moms Blog today for the recipes: http://scottsdalemomsblog.com/

And do me a favor and pretend that we are making Valentine’s cookies and not Christmas cookies in Baylor’s pic – k? Sometime’s there’s just not enough time and or cold medicine in a week to stage a holiday appropriate pic!

Pasta Fagioli

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I am so fortunate to have become good friends with the other two room moms from Baylor’s class. They are incredibly funny, smart and freakishly talented multi taskers. And they like wine so we were a match made in heaven.

We sipped and snacked on Monday night at Postinos. I’m embarrassed to say that it was my first time there (look, I like to ride my bike and I live where I can do that to like 15 great restaurants, why go where I have to drive?!). We all ordered a cup of the Pasta Fagioli with sausage and it was awesome. I googled around and found a great recipe. It’s soup, but very hearty and great for a meal.

My  variations are that I used fresh herbs because I had them, hot Italian sausage (Safeway meat counter), kidney instead of cannaleni beans and I added 3 tablespoons of butter to the final mix, just to give it a little more flavor. I loved this recipe because it was a chop-and-dump-into-pot variety which is my favorite. Be sure to add the Parmigiano on top, it really pulls it all together.

Ingredients

    • 1 tablespoon olive oil
    • 1 onions, chopped
    • 2 cloves garlic, finely chopped
    • 1 carrots, peeled & chopped
    • 1 stalk celery, chopped
    • 1 lb sweet Italian sausage links or 1 lb hot Italian sausage, casing removed and crumbled ( can use turkey sausage)
    • 2 teaspoons dry oregano
    • 1 tablespoon dry basil
    • 1 -2 teaspoon red pepper flakes, to taste
    • 1 1/2 cups canned chopped tomatoes with juice
    • 3 -4 cups vegetable stock or 3 -4 cups chicken stock
    • 1 can progresso cannellini beans
    • 1 cup ditalini or 1 cup small shell pasta
    • 2 tablespoons chopped flat leaf parsley
    • parmesan cheese

Directions

  1. Heat olive oil in a large heavy pot over medium high heat.
  2. Cook onion in oil 2 minutes.
  3. Stir in garlic, celery and carrots and cook for 3 minutes.
  4. Add and brown crumbled sausage.
  5. Add basil, oregano and red pepper.
  6. Toss to coat.
  7. Stir in tomatoes and stock.
  8. Bring to a boil.
  9. Reduce heat and simmer 30 minutes.
  10. If necessary, add an additional cup of stock or water and stir in beans and tiny pasta.
  11. Simmer for 6- 8 minutes or until pasta is tender.
  12. Stir in parsley and serve hot with grated Parmesan cheese.

Recipe credit from:http://www.food.com/recipe/pasta-e-fagioli-italian-soup-with-italian-sausage-38088