Chicken Pot Muffins Recipe Alright y’all. It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes. I can’t thank you ALL enough for voting for me. But, let’s get to the recipe. When I first learned that this weeks special ingredient was H-E-B Frozen Vegetables, I was anything but inspired. And then it happened. I remembered doing my Pepperoni Pizza Muffins and decided to do something along the same lines — except reinvent the Chicken Pot Pie into a Chicken Pot Muffin. And that’s what I did. Chicken Pot Muffins A new twist on the Chicken Pot Pie. Author: Crystal @ SimplyBeingMommy.com Recipe type: Main Serves: 8 Ingredients 1 tbsp butter, melted¼ tsp garlic powder¼ tsp black pepper2 cooked chicken breasts, diced1 bag (16 oz) frozen vegetables2 cans (10 oz) cream of chicken2 cans (8 ct) flaky butter tastin biscuits1 tsp italian seasoningnonstick cooking spray Instructions Heat oven to 375.Cook frozen vegetables as directed on the bag. Notes Oh, and don’t forget, you can vote once per day!
Three Cheese-Stuffed Shells with Meaty Tomato Sauce This is yummy. This is simple. This was dinner last night. The kids loved it. Marlboro Man loved it. Amen. Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. Pasta shells will triumph! Sorry. Dice up an onion. Some garlic, too. Then heat up some oil in a large skillet. It’s getting cold here, by the way! Translation: I’ve never been happier in my life. Throw in the onion and garlic… Then throw in the Italian sausage. You could use regular breakfast sausage. Or hamburger. Or a mixture of both. Stir it around and crumble it while it browns. When it’s nice and brown, pour in some red wine. Let the liquid bubble and cook for a couple of minutes… Then pour in the crushed tomatoes. (You can also just use plain tomato sauce.) Stir it around, add salt, pepper, and sugar. While the sauce is cooking, throw jumbo pasta shells in boiling water. Throw the ricotta into a large bowl… Then throw in the egg. Throw in a bunch of freshly grated Parmesan. And some grated Romano. Yum.
WhipperDish: Chocolate Ganache Blocks I admit it…I am a chocolate LOVER!! I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night! Chocolate Ganache Blocks {Click here to print the recipe} 1/2 cup of heavy cream 14 oz. can of sweetened condensed milk 3 cups of semisweet chocolate chips 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate} Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan. Heat the cream and the sweetened condensed milk in the bowl of the double boiler. Once warm add the chocolate and gently melt. After about 10 minutes, whisk mixture until thick and smooth. Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.
Better Than Sex? have heard of the cake affectionately known as Better than Sex , but I had never made it. So on the last day of school this year, I made one for a co-worker’s birthday. This was so easy to put together and it’s the perfect cake for potlucks. Sweetened condensed milk, caramel sauce, and hot fudge, all poured over a chocolate cake that has been poked with holes. What could be better??? It’s just sinful! Recipe Type: Dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 12 Using a cake mix makes this a simple cake, perfect for potlucks and BBQs 1 German chocolate or other chocolate cake, baked, 13x9x2-inch3/4 cup fudge topping3/4 cup caramel or butterscotch topping3/4 cup sweetened condensed milkchocolate covered toffee bits1 tub of whipped topping Bake cake according to directions. This post is linked to the following blog parties: Tagged as: cake, cake mix, caramel, chocolate, easy
Pasta with Pesto Cream Sauce I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. Do you know how difficult it is for me to live without basil for extended periods of time? Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic. Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Throw on the lid, turn on the machine, and drizzle in some olive oil as it mixes. Stop when it’s all combined. Boil some pasta. In a small saucepan, heat up some heavy cream… And throw in some butter. When the butter is melted… Throw in the pesto. Oh, is this a beautiful sight. And the world is, again, a glorious place. Stir it together, then go write a sonnet. Garsh.
idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1. 2. 3. 4. 5. 6. 7.
Fresh Sriracha (aka, home made 'Rooster') recipe on Food52.com Author Notes: Another Thai-centric sauce is the ubiquitous Sriracha, affectionately dubbed ‘Rooster’. Apparently, it’s not just for Thais anymore, as I have heard that is in just about every kitchen (from the Asians to Falafel stands and even in many fine dining establishments). I don’t have to go to Asian markets to pick up a bottle--Wal-Mart in Kennesaw, GA even carries it (I was on location last year and found it there!). Food52 Review: Warning: once you make edamame2003's version, you may never be able to go back to commercial sriracha again. Serves 1 1/2 cups 1/2 pound red fresno chiles, coarsely chopped 4 garlic cloves 1 teaspoon kosher salt 1 cup distilled white vinegar 2 tablespoons palm sugar Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. Popular on Food52 and Provisions Tags: savory
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Broccoli and Orzo A simple side dish which combines orzo, a rice shaped pasta with fresh broccoli, garlic and oil. A perfect side for fish or chicken or enjoy it as a main meal. This was one from the archives that was ((gasp)) missing a photo. As soon as I realized this I whipped this up real quick and updated this post. I love orzo as a side dish because it's quick and incorporates my vegetables and carbohydrates all into one easy dish. If you can find whole wheat orzo, it's great here too. Broccoli and Orzo Skinnytaste.com Servings: 4 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 ptsCalories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8 • Protein: 6.0 Ingredients: 4.5 oz uncooked orzo pasta2 cups of fresh broccoli florets only (no stems)4 cloves garlic, smashed and finely chopped3 tsp extra virgin olive oilsalt and fresh pepper to taste Directions: Trim stems off broccoli, cut into small pieces and season with salt. Makes 3 cups.
Meatless Monday: Spaghetti with grilled zucchini sauce This time of year I’m reminded of Garrison Keillor’s Lake Wobegone tale. There’s so much late-summer zucchini in this small town that, under cover of night, people are surreptitiously leaving big paper bags of it on people’s porches. You walk out to get the paper in the morning – and you’ve been zucchini-ed. Skip to next paragraph Recent posts Subscribe Today to the Monitor Click Here for your FREE 30 DAYS ofThe Christian Science MonitorWeekly Digital Edition Sometimes I get the feeling this must be happening to me; there’s just too much of the stuff lying around. This time of year grilled pasta sauce is a favorite of mine. Between the farmer’s markets, our gardens, grocery store sales, and what our gardening friends pass on, it’s easy to end up with zucchini by the bushel. Spaghetti with Grilled Zucchini Sauce Serves 4 Heat all burners of a gas grill on high. Arrange pasta on each of 4 pasta plates, top with vegetables, sprinkle with remaining feta, and serve.