Baked Buffalo Chicken Pasta. Can you keep a secret? Last night I went to a karate slash pilates slash bootcamp-ish slash heart attack class. I know. Your face? Your expression you are wearing right now? I was thinking the exact same thing. But my face was red and dripping with beads of sweat. Anyway. All I could think of during this class was cheese. After flinging myself through the front door following my uncoordinated attempt at unarmed combat and eating four handfuls of peanut butter stuffed pretzels (I hear they are excellent for muscle recovery. write that down.), it dawned on me that peanut butter pretzels do not a dinner make.
Then I remembered the buffalo chicken mac sitting in the fridge and decided it qualified as a post-workout recovery meal. Uh… wait a minute. This is sort of like mac and cheese. But guess what? I don’t care what you call it. Baked Buffalo Chicken Pasta serves 4-6 1 pound pasta (I used whole wheat orecchiette) 3 boneless, skinless chicken breasts, cooked and cut into chunks 1 tablespoon flour. 50 Slow Cooker Recipes. Life is busy around my house. Even though I have young kids, we are working on potty training, sharing, walking and just staying safe :) Toddlers are such a crazy and fun age! School is back in session, or almost back in session, and I am sure life is or will get busy taking kids to school, sporting events, extracurricular activities and pretty much anything that comes with the hustle and bustle of life. My mom was/is a huge fan of just throwing something in the crock pot in the morning and not having to worry about dinner the rest of the day.
Thankfully, she has passed down that love to me! I adore my slow cooker! I have said it before, and I will say it again, it is HANDS DOWN my favorite kitchen appliance… and that is really saying something because I have a ton! There is nothing better than a meal that takes little to no prep work and does the cooking all day long so you don’t have to worry about it until dinner time. Crock Pot Honey Sesame Chicken Slow Cooker Salsa Verde Pork. Wicked Thai Chicken Soup | Food and Family. I was at my local, neighbourhood coffee shop recently and enjoyed a bowl of a soup that was called “Wicked Thai”.
I enjoyed it so much that I came home and started looking for a recipe on the internet. I quickly discovered that Campbell’s™ had produced a similar soup at one point (and maybe still does). That didn’t help me much though, since I wasn’t really interested in buying a can, even if I could find it. I was still determined to try to recreate it at home so I started experimenting. I cooked it up tonight and while it wasn’t identical to the coffee shop version, it was really darned good, so I thought I’d share it here. This soup doesn’t have a super thick broth, but it does have a wonderful, creamy texture that is full of Thai flavour.
Summary: This soup has all the comfort of chicken and rice soup with a Thai twist with coconut milk and Thai curry spice. Ingredients Instructions Prep time: 20 min | Cook time: 30 min | Total time: 50 min Number of servings (yield): 4. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!)
Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Old-fashioned Pull-apart Buns. Balsamic Glazed Skirt Steak. I'll say it now and I'll say it forever...
TGIF! I've only got to work until 8:30 tonight and I've got the weekend off, so all is well in the world! It's definitely been one of those, "I need a drink" kind of weeks. So that is why this week's poll is a mixed drink one! Especially after gorging myself on desserts from yesterday's Dessert's First, I need a break from the sweets! And don't worry, for those of you who don't drink alcohol, I'll be making a "virgin" version of whatever wins, as well! So it's win-win for us all! And now to this steak. Ingredients:Adapted from Blissfully Delicious's recipe 1 lb. skirt steak (I love it because it's cheap and a little goes a long way!)
To make marinade, melt butter in a medium saucepan under medium high heat. Add balsamic vinegar to saucepan and bring to a slow boil. Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak. Place skirt steak into large glass baking dish and cover with remaining marinade liquid. Stuffed Peppers. I have been making these stuffed peppers for as long as I can remember. The original recipe began as one from the Better Homes and Garden Cookbook , which was the only cookbook my mother owned when I was growing up. Like most of you probably do, I tweaked and revised the recipe through the years. My family loves them. For a fast stove-top version, see my notes below. Printable Recipe makes 6 6 large bell peppers, any color (prepared as directed below) 2 pounds ground beef (or ground turkey) 1 cup chopped onions 1 1/2 teaspoons salt 1/2 teaspoon pepper 28 ounce can crushed tomatoes (or diced tomatoes with their juice) 1 teaspoon dried basil 1/2 teaspoon dried oregano 3 tablespoons A-1 steak sauce (or Worcestershire sauce) 1 cup water 1 cup long grain white rice 6 ounces shredded cheddar cheese, divided (or any good melting cheese) Preheat oven to 375F.
My Notes: If you want smaller portions, cut the peppers in half lengthwise and place them cut-side-up on a rimmed sheet pan before stuffing and baking. Roasted Pork Tamales. I know I talk about how much I miss Mexican food a lot, but I really, really miss it. It simply isn’t the same here in New York City. I suppose that I could have predicted this, but when I moved here, I thought that there would be the best of the best from every culture. While there is some delicious Latin food available, it just isn’t the same delicious Sonoran Mexican food that Kramer and I crave on an almost daily basis. Can you blame us? You always want what you can’t have. Scratch that. I can have it. Start by cutting the tops off of your chiles and shaking out as many seeds as you can. Roast the chiles for 5-8 minutes, until they are just beginning to blacken.
After roasting, shake out any remaining seeds and place the chiles in large bowl. Remove the chiles from the bowl, and set the water they were soaking in aside. Puree until smooth. Now for the pork. Cut your pork into chunks and place them in a large sealable bag. That’s the stuff. Now it’s time to make your salsa. Cook time: Our Life In The Kitchen. Chicken and Vegetable Dumpling Soup. The ultimate in comfort food, this soup was our solace for being trapped in the house far too long with subzero temperatures raging outside (oh, spring, wherefore art thou??).
My Aunt Marilyn sent me the recipe and I was hooked on trying it when I knew she had been making it and loving it for years and also has used it as a wonderful take-in meal with great results. The soup is a delicious and unique twist on traditional chicken noodle soup and the overall flavor of this soup is out of this world (not to mention the way my house smelled while cooking it – crazy good).
Slightly creamy and chock full of vegetables and tender chunks of chicken, this soup is elevated to a whole new level by the addition of steamed morsels of dumplings. Soft and delicate, the dumplings complimented every bite of this tummy-warming soup. Talk about a hit with my kids. One Year Ago: Lemon and Garlic Grilled ChickenTwo Years Ago: Super Moist Fudge Bundt Cake Chicken and Vegetable Dumpling Soup Ingredients.
Roasted Red Pepper Enchiladas. Today's recipe is another quick fix meal that I turn to quite frequently. These enchiladas are really all about the sauce. I give you a suggestion for the filling, but really, you can use just about anything you like. You can make them vegetarian using black beans, vegetables, & cheese or you can use up just about any leftover meat you have (or cook up some ground beef with some corn mixed in). Feel free to be adventurous! But whatever you do, try this sauce!! The secret? All you need are these two ingredients... Just mix these two together (1 quart roasted red pepper soup with 1-4oz can diced green chilis).
This is a great enchilada sauce for kids, too (even picky ones like it!). So onto the enchilada making! (Preheat oven to 400 F. ) As I mentioned before, you can really use any filling, but I heated up leftover stir fried shredded cabbage (with just cumin & salt) and 1-12.5oz can "chunk white chicken. " Now while you're at it, heat up the roasted red pepper soup (microwave or stovetop).
Sticky Balsamic Ribs. OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}.
Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Big Red Kitchen: More in the Freezer: Cheeseburgers. In an effort to health up my family’s lunches, I am steering away from those frozen prepackaged sandwiches that saved me back in my busy December, to homemade frozen sandwiches, and so far so good. The Frozen Chicken Sandwich was a huge hit with my kids so I moved on to trying the Cheeseburger by simply increasing the size of my White Castle-like Sliders. Start by sprinkling a large 11×17 inch pan with dried minced onions and pressing 2.5 pounds of ground beef over top.
Sprinkle with season salt (I use Penzey’s) and bake in a 375 degree oven for 18 minutes. Remove from oven and cut into 15 equal sized patties. Place each frozen cheeseburger on a bun and wrap in waxed paper and secure with a small piece of masking tape. Place wrapped burgers back in the bun bag and toss in the freezer until your family is ready to pack them in their lunches. These sandwiches have made for very happy children and a relaxed Momma! Need more in your freezer? Dr. Pepper Barbecue Sauce Recipe at Epicurious.
Baked Penne with Italian Sausage.