May19

Smoky Tex-Mex Sloppy Joes

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Smoky Tex-Mex Sloppy Joes

Believe it or not, I have never made Sloppy Joes! I have seen the can of it in the grocery store and heard that some people do like it, but I’m sorry I could never buy. It just looks gross. I never really wanted to even attempt at making it, as it just does not seem appetizing to me. But I then came across this recipe from Rachel Ray, which sounded really good with lots of smoky flavor, which I love. So I made this for me and my love and OMG! This was really delicious and definitely one for the cookbook. I did tweak it a little, but I hope you try it and feel free to tweak it to your liking. Enjoy!

Ingredients:

1 lb ground beef
Salt and Peper
2 Serrano or Jalepeno chile peppers, finely chopped
3-4 Cloves garlic, chopped
1 Tablespoon chili powder
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons ground coriander
1 Cup lager beer, at room temperature
1 Cup tomato sauce
1 Tablespoon light brown sugar
2 Tablespoons worcestershire sauce
1 Tablespoon cider vinegar
1 Tablespoon hot sauce
Burger rolls

Directions:

In a large skillet add the ground beef and cook, stirring with a spoon to crumble it, until well browned; season with a little salt and black pepper. Add the chiles, garlic, chili powder, cumin and coriander. Cook, stirring for approximately 2 minutes.

In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.

Spoon the Sloppy Joe mixture onto your roll. Yummy!
Jan20

Chickpea Curry

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Chickpea Curry

I have been in a “curry” mood lately and trying some new dishes. I found this recipe on Martha Stewart’s website and it is super simple and delicious. I will probably make another version of this recipe, as I found so many. I love the flavor of curry, but again you have been warned….your house will smell like curry for at least a day. :)

Ingredients:

1 Tablespoon Extra Virgin Olive Oil
1 Shallot (or onion)
3 Garlic cloves, minced
1 Tablespoon curry
1 Cinnamon stick (3 inches)
Pinch of ground cloves
3 Cans Chickpeas (15 oz.), rinsed and drained
3 Tablespoons ketchup
Salt & Pepper
2 Cups water
Chopped cilantro and sour cream, for serving (if desired)

Directions:

In a large skillet heat oil over medium-high heat and cook the shallot. Add the garlic, curry, cinnamon and cloves. Stir until fragrant, approximately 30 seconds.

Add chickpeas, pinch of salt and pepper and 2 cups of water. Bring to a boil.

Reduce to a simmer, cover, cook for 20 minutes. Uncover and increase heat to medium-high. Cook until sauce is slightly reduced, 5 minutes.

Serve with rice, if desired. We had it over Jasmine rice and then added a dollop of sour cream on top.
Jan7

Goat Cheese Cranberry Log

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Goat Cheese Cranberry Log

OK, this has to be the easiest appetizer recipe ever!

Ingredients:

1 (8 oz.) goat cheese
1 bag dried cranberries

Directions:

Chop up cranberries.

Roll the goat cheese into the cranberries. You will have to press them in as well.

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There it is! So simple and so yummy! It just doesn’t get any easier!
Jan6

Curry Coconut Chicken

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Curry Coconut Chicken

I have always wanted to make chicken curry and so I did! This was an extremely easy dish and such great flavor.

Ingredients:

2 lbs boneless skinless chicken breasts, cubed
Salt & Pepper
1/2 onion thinly sliced
1 1/2 Tablespoons canola oil
2 Cloves garlic, minced
3 Tablespoons curry powder
1 Teaspoon ground cinnamon
1 Teaspoon ground paprika
1 (14 oz.) can coconut milk
1 (8 oz.) can tomato sauce
2 Tablespoons sugar

Directions:

Season chicken with salt and pepper. Heat oil in skillet on medium-high heat and add the garlic and onion.

Add the curry powder, cinnamon and paprika to make a paste.

Then add chicken and cook on medium heat for approximately 7 minutes or until no longer pink inside.

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Add the coconut milk, tomato sauce and sugar to the pan and stir to combine. Simmer, stirring occasionally, for 30 minutes. Just a warning your house will smell like curry for about a day!

Serve over rice.

This is such a a great recipe, in which you can make changes too. You can omit the cinnamon and paprika if you want, add some stewed tomatoes or even add potatoes. Take this recipe and have fun with it! Bon appetite!

Dec18

Pecan Crescent Cookies

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Pecan Crescent Cookies

I love, love, love these cookies! They remind me of my childhood. My mom always made them at Christmastime and I loved helping her make these sugary, nutty, powdery sweet goodness, yummmmmmm. She would make these with almonds, but I had Pecans in the house and they are just as delicious. I am sure any nut will do!….hee hee that just made me giggle for some reason.

Ingredients:

1/2 lb. butter
5 Tablespoons sugar
2 Teaspoons vanilla
1 Teaspoon water

2 Cups flour
1/2 Teaspoon salt
2 Cups chopped nuts

Powdered Sugar

Directions:

Cream butter, sugar, vanilla and water.

Sift flour and salt and mix well with creamed butter mixture. Add Pecans.

Shape into crescents or balls and bake at 325 degrees for approximately 20 minutes.

Let cool for just a little bit and then roll in powdered sugar.

Enjoy!
Dec11

Garlic Brown Sugar Chicken

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Garlic Brown Sugar Chicken

I found this recipe on Pinterest and I am so glad I did, as will you. Such an easy peasy dish that you can make with ingredients I am sure you all have on hand….chicken, garlic and brown sugar. Simple!

Ingredients:

3 – 4 boneless skinless chicken breasts
4 garlic cloves minced
4 Tablespoons brown sugar
3 Teaspoons extra virgin olive oil

Directions:

Preheat oven to 500 degrees (yes, 500 degrees!)

Mince the garlic.

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and place in a small saute pan with the extra virgin olive oil until tender. Mmmmm I love the smell of garlic cooking. Remove from the heat and add the brown sugar until combined.

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Place chicken in a greased baking dish and cover with garlic brown sugar mixture

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Baked uncovered for 15-30 minutes, until internal temperature reaches 165.

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Voila! A juicy tasty piece of chicken!

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Nov4

Three Cheese-Stuffed Shells

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Three Cheese-Stuffed Shells

I had made a pot of sauce this past week and thought this would be a great dish. The last time I made these was when I was a teenager and helping my mom with dinner. That’s crazy, I know! I think I didn’t make them because I knew my daughter would not eat them, as she was and still is a picky eater. Well guess what? She loved them! Add this one to her list of “food she will eat.” :)

First start with marinara sauce or meat sauce. You can make your own, buy a jar or use my recipe on here Marinara Sauce

Ingredients:

10 ounces, Jumbo Pasta Shells
32 ounces, Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
2 Tablespoons Minced Parsley or Basil or both
Salt And Pepper, to taste

Combine all ingredients.

Stuff the half cooked shells with the cheese mixture. Do not overstuff, as you want them to be able to close.

This is how they should. Yummy already!

Then lay them seam side down in a casserole dish, which has been layered with sauce.

So good!

Add the sauce on top

Cover completely.

Top with the grated Parmesan Cheese

Then for more cheesyness (yes, its a word) add some grated mozzarella.

Bake for 25 minutes, until nice and bubbly.

Simply Delish!

Recipe adapted from The Pioneer Woman
Nov3

Pumpkin Bread

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Pumpkin Bread

It’s pumpkin time and I love anything pumpkin! This is such an easy recipe for pumpkin bread. You basically dump all ingredients in a large bowl, mix and bake. Enjoy!

Ingredients:

3 cups Flour
3 cups Sugar
1 can (15 Oz. Size) Pumpkin
1 cup Oil
3 whole Eggs
4 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
½ teaspoons Baking Powder
½ teaspoons Salt

Mix together all the ingredients in a large bowl until well blended. Bake in either a bundt pan or 2 loaf pans, greased and floured, for 1 hour at 350ºF. Allow to cool for about 20 minutes before serving. Note: If you use loaf pans, don’t cook both loaves at the same time.
Oct31

Crock Pot Honey Sesame Chicken

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Crock Pot Honey Sesame Chicken

Okay, so we made it through Hurricane Sandy safe and sound. Thank you God! We did not lose power and only had minimal water in the basement and lots of cleaning up to do in the yard. Our prayers go out to those who lost their homes and are without power.

Being stuck in the house for the past three days what else can you do, but cook! I found this recipe and tweaked it a little bit. It was a huge hit and will definitely be making this one again.

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper. Put into crock pot. In a small bowl, combine honey, soy sauce, ketchup, oil, garlic and pepper flakes.

Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from crock pot, leave sauce.

Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. I actually added more cornstarch in a bowl with some of the liquid from the crock pot, stirred it and added it to the pot. The liquid seemed a little thin to me. Use your own judgement.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Recipe adapted from: Six Sisters Stuff