Garlic Butter Shrimp
1 Tbsp Butter or Margarine (I used Country Crock light and it worked fine)
1 tsp minced garlic
1 cup broccoli slaw
6 oz cooked shrimp (I used frozen)
1 cup brown rice
Monday, February 28, 2011
Garlic Butter Shrimp
I made this last night- it is so simple and really good so I had to share! This is just as quick as heating up a microwave dinner so try this next time you need a super quick meal!
Garlic Butter Shrimp
1 Tbsp Butter or Margarine (I used Country Crock light and it worked fine)
1 tsp minced garlic
1 cup broccoli slaw
6 oz cooked shrimp (I used frozen)
1 cup brown rice
Heat Butter and Garlic over medium heat for about 1 minute (until butter is melted) Add Shrimp and heat for about another 2-3 minutes until shrimp begins to warm, stir often to incorporated shrimp with butter and garlic. Add broccoli slaw and continue to stir often, cook until shrimp and broccoli slaw are completely heated through. (Broccoli slaw will be slightly crunchy). Serve over brown rice. This made one generous serving!
Garlic Butter Shrimp
1 Tbsp Butter or Margarine (I used Country Crock light and it worked fine)
1 tsp minced garlic
1 cup broccoli slaw
6 oz cooked shrimp (I used frozen)
1 cup brown rice
Thursday, February 24, 2011
Stuffed Peppers
You've got to try these stuffed peppers!
8 bell peppers (go for a variety of yellow, red and orange)
2 tbsp canola or olive oil, divided
1 medium yellow onion, chopped
4 garlic cloves, peeled and minced
1 tbsp chili powder
1 tbsp cumin
16 oz ground turkey
1- 16 oz jar of salsa
1 cup brown rice
1 cup cheddar cheese
Preheat oven to 375. Cut peppers in half lengthwise (from stems to bottoms) Remove seeds and white ribs. Place peppers in a shallow 13x9 inch baking dish. Drizzle with 1 tablespoon oil. Cover, and place in oven for about 20 minutes, or until peppers begin to soften. Meanwhile, in a large skillet, heat remaining 1 tbsp of oil over medium heat. Add onion and allow to soften (about 5 minutes) Add garlic and cook for another minute. Add turkey, chili powder, cumin and cook, stirring often, until turkey in no longer pink. Add salsa and brown rice and mix well. Spoon mixture into the pepper halves and bake in oven for about 25 minutes, or until peppers are soft. Add cheddar cheese to each pepper half and cook until cheese is melted.
This recipe is a great twist on traditional stuffed peppers. Here is the link for the original recipe. http://www.doctoroz.com/videos/kitchen-divas-energy-boosting-stuffed-bell-peppers (I make this recipe with 3 peppers for Jeremy and I, I keep the leftover filling on hand for a quick lunch I can reheat with some rice or veggies. )
8 bell peppers (go for a variety of yellow, red and orange)
2 tbsp canola or olive oil, divided
1 medium yellow onion, chopped
4 garlic cloves, peeled and minced
1 tbsp chili powder
1 tbsp cumin
16 oz ground turkey
1- 16 oz jar of salsa
1 cup brown rice
1 cup cheddar cheese
Preheat oven to 375. Cut peppers in half lengthwise (from stems to bottoms) Remove seeds and white ribs. Place peppers in a shallow 13x9 inch baking dish. Drizzle with 1 tablespoon oil. Cover, and place in oven for about 20 minutes, or until peppers begin to soften. Meanwhile, in a large skillet, heat remaining 1 tbsp of oil over medium heat. Add onion and allow to soften (about 5 minutes) Add garlic and cook for another minute. Add turkey, chili powder, cumin and cook, stirring often, until turkey in no longer pink. Add salsa and brown rice and mix well. Spoon mixture into the pepper halves and bake in oven for about 25 minutes, or until peppers are soft. Add cheddar cheese to each pepper half and cook until cheese is melted.
This recipe is a great twist on traditional stuffed peppers. Here is the link for the original recipe. http://www.doctoroz.com/videos/kitchen-divas-energy-boosting-stuffed-bell-peppers (I make this recipe with 3 peppers for Jeremy and I, I keep the leftover filling on hand for a quick lunch I can reheat with some rice or veggies. )
Tuesday, February 22, 2011
Cilantro Lime Chicken With Black Bean Sauce
Cilantro Lime Chicken
1 lb. boneless skinless chicken breast (3-4 pieces)
3/4 cup lime juice (4 limes)
2 Tbls extra virgin olive oil
1/2 a bunch of cilantro
1 tsp oregano
1/2 tsp black pepper
1/2 tsp garlic powder
Place all ingredients, except for the chicken in a food processor and puree. (If you don't have a food processor, just finely chop the cilantro leaves and stir all the ingredients together.) Pour over chicken and marinade for at least 2 hours. You can also make this the night before and marinade it in the refrigerator overnight. Grill for 10-30 minutes depending on the thickness of your chicken. This chicken by itself is very tender and flavorful, but I highly recommend continuing on and adding the sauce below.
Black Bean Sauce
Extra virgin olive oil
1/2 red onion, diced
1 tsp minced garlic (2 cloves)
1 - 15 oz. can of black beans, drained and rinsed
1 - 15 oz. can of chicken broth
1/2 a bunch of cilantro
Salt and Pepper
Drizzle a little olive oil in a saucepan over medium heat. Add onions and garlic and saute until they begin to soften. Add beans, broth, and cilantro. Bring to a boil. Lower the heat and simmer for 30 minutes. Puree in food processor. If sauce is too thick, add a little water as you are pureeing. Season with salt and pepper. Spoon over top chicken and serve.
1 lb. boneless skinless chicken breast (3-4 pieces)
3/4 cup lime juice (4 limes)
2 Tbls extra virgin olive oil
1/2 a bunch of cilantro
1 tsp oregano
1/2 tsp black pepper
1/2 tsp garlic powder
Place all ingredients, except for the chicken in a food processor and puree. (If you don't have a food processor, just finely chop the cilantro leaves and stir all the ingredients together.) Pour over chicken and marinade for at least 2 hours. You can also make this the night before and marinade it in the refrigerator overnight. Grill for 10-30 minutes depending on the thickness of your chicken. This chicken by itself is very tender and flavorful, but I highly recommend continuing on and adding the sauce below.
Black Bean Sauce
Extra virgin olive oil
1/2 red onion, diced
1 tsp minced garlic (2 cloves)
1 - 15 oz. can of black beans, drained and rinsed
1 - 15 oz. can of chicken broth
1/2 a bunch of cilantro
Salt and Pepper
Drizzle a little olive oil in a saucepan over medium heat. Add onions and garlic and saute until they begin to soften. Add beans, broth, and cilantro. Bring to a boil. Lower the heat and simmer for 30 minutes. Puree in food processor. If sauce is too thick, add a little water as you are pureeing. Season with salt and pepper. Spoon over top chicken and serve.
This smelled and tasted so delicious that I scarfed it down before I could take a picture of the finished product!
Henry gives this dish 2 paws up!
Sunday, February 20, 2011
Easy One Pot Turkey Chili
Did I get your attention? This is a great basic Turkey Chili Recipe. This a South Beach Recipe and is super healthy and tasty!
1 tablespoon olive oil
1 medium onion, roughly chopped
1 teaspoon garlic, minced (about 2 cloves)
1 pound lean ground turkey
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 ounce) beans, rinsed and drained (use your favorite)
1 can (14.5 ounce) diced tomatoes (with juice)
1 cup chicken broth
salt and pepper to taste
Heat oil in a large pot over medium heat. Add onion and cook until softened, stirring often. Add garlic and stir for about another minute. Add turkey, chili powder, cumin, cook, stir often, until turkey is no longer pink and spices are well incorporated. Add beans, tomatoes, broth, bring to boil. Reduce to medium low heat, cover, and simmer for about 15 minutes until all ingredients are well incorporated. Salt and pepper at the end to taste.
This is the original recipe. I use 1 tablespoon cumin, and I often add a can of corn or an extra can of beans. I will also add a bell pepper if I have one on hand. This doubles really well and is great for leftovers! Enjoy!
1 tablespoon olive oil
1 medium onion, roughly chopped
1 teaspoon garlic, minced (about 2 cloves)
1 pound lean ground turkey
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 ounce) beans, rinsed and drained (use your favorite)
1 can (14.5 ounce) diced tomatoes (with juice)
1 cup chicken broth
salt and pepper to taste
Heat oil in a large pot over medium heat. Add onion and cook until softened, stirring often. Add garlic and stir for about another minute. Add turkey, chili powder, cumin, cook, stir often, until turkey is no longer pink and spices are well incorporated. Add beans, tomatoes, broth, bring to boil. Reduce to medium low heat, cover, and simmer for about 15 minutes until all ingredients are well incorporated. Salt and pepper at the end to taste.
Saturday, February 19, 2011
Faux Olive Garden Pasta Fagioli
Confession: I love the all you can eat soup, salad, and bread stick lunches at Olive Garden! The good news? I figured out how to make one of the soups at home!
Pasta Fagioli
Extra virgin olive oil
1 - medium onion, diced
2 - celery stalks, diced
2 - carrots, diced
1 lb. lean ground beef
1 - 15 oz. can of diced tomatoes
1 - 15 oz. can of kidney beans
1 - 15 oz. can of white beans
2 cups of spaghetti sauce
1 - 15 oz. can of beef broth
1 Tbls Italian seasoning
1/2 tsp Tabasco sauce
4 oz. small pasta, such as ditalini
Shredded Parmesan cheese
In a large stockpot, saute onion, celery, and carrot in a little olive oil over medium heat until they begin to soften. Add the ground beef. Once the ground beef has browned and broken down, add the remaining ingredients, except pasta. Stir, bring to a boil, then simmer on low for about 30 minutes. While soup is simmering, cook pasta al dente in a separate pot. Add pasta to the soup just before serving.
Serve with grated Parmesan cheese.
Tips:
1. You can cook this in the crock pot. I would just recommend browning the meat first and cooking the noodles separately. I've never had luck cooking noodles in the crock pot.
2. To make this "low carb" skip the pasta and add an extra can of white beans!
~M
Pasta Fagioli
Extra virgin olive oil
1 - medium onion, diced
2 - celery stalks, diced
2 - carrots, diced
1 lb. lean ground beef
1 - 15 oz. can of diced tomatoes
1 - 15 oz. can of kidney beans
1 - 15 oz. can of white beans
2 cups of spaghetti sauce
1 - 15 oz. can of beef broth
1 Tbls Italian seasoning
1/2 tsp Tabasco sauce
4 oz. small pasta, such as ditalini
Shredded Parmesan cheese
In a large stockpot, saute onion, celery, and carrot in a little olive oil over medium heat until they begin to soften. Add the ground beef. Once the ground beef has browned and broken down, add the remaining ingredients, except pasta. Stir, bring to a boil, then simmer on low for about 30 minutes. While soup is simmering, cook pasta al dente in a separate pot. Add pasta to the soup just before serving.
Serve with grated Parmesan cheese.
Tips:
1. You can cook this in the crock pot. I would just recommend browning the meat first and cooking the noodles separately. I've never had luck cooking noodles in the crock pot.
2. To make this "low carb" skip the pasta and add an extra can of white beans!
~M
Friday, February 18, 2011
Kansas City Rib Rub
This past Father's Day, Chris requested baby back ribs for dinner. Since I had never made them before, I went searching the internet for a good recipe. I searched through many and finally decided on one that met my criteria when it comes to recipes - no weird ingredients and lots of 5 star reviews! After tweaking the recipe for what I had in my spice cabinet, this what I came up with. They were really good ribs! Since this rub makes around a cup of mixture, I had plenty leftover to try on other meats. It's good on chicken, and even better on salmon!
Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup lawry's seasoned salt
1 Tbls black pepper
1 Tbls chili powder
1 Tbls garlic powder
1 Tbls onion powder
1 tsp cayenne pepper
I store this in a small container in the freezer so the brown sugar stays fresh.
~M
Kansas City Rib Rub
1/2 cup brown sugar
1/4 cup lawry's seasoned salt
1 Tbls black pepper
1 Tbls chili powder
1 Tbls garlic powder
1 Tbls onion powder
1 tsp cayenne pepper
I store this in a small container in the freezer so the brown sugar stays fresh.
Let me know if you try this!
Thursday, February 17, 2011
Sausage and Cabbage
Sausage and Cabbage
2 Tbls extra virgin olive oil
1 - 14 oz. package of smoked sausage; sliced
1 - medium white onion; sliced
1 - head of cabbage; sliced
1/4 cup of chicken broth
1/4 tsp garlic powder
1/8 tsp black pepper
Drizzle 2 Tbls of olive oil in a extra large skillet over medium heat. Add sausage and brown for 5 minutes. Next add the onion and saute for another 5 minutes or until the onion begins to soften and carmelize. Add the cabbage, chicken broth, garlic powder, and pepper. Stir. Lower the heat to low and simmer for 20 minutes, stirring again halfway through.
This recipes is so good that I often double it to ensure that their are enough leftovers for lunch the next day! For a variation you can also serve this over egg noodles, add potatoes to this, or use different flavored sausages. The chicken and apple sausages are really delicious with this!
~M
2 Tbls extra virgin olive oil
1 - 14 oz. package of smoked sausage; sliced
1 - medium white onion; sliced
1 - head of cabbage; sliced
1/4 cup of chicken broth
1/4 tsp garlic powder
1/8 tsp black pepper
Drizzle 2 Tbls of olive oil in a extra large skillet over medium heat. Add sausage and brown for 5 minutes. Next add the onion and saute for another 5 minutes or until the onion begins to soften and carmelize. Add the cabbage, chicken broth, garlic powder, and pepper. Stir. Lower the heat to low and simmer for 20 minutes, stirring again halfway through.
This recipes is so good that I often double it to ensure that their are enough leftovers for lunch the next day! For a variation you can also serve this over egg noodles, add potatoes to this, or use different flavored sausages. The chicken and apple sausages are really delicious with this!
~M
Cucumber Feta Rice
Cucumber Feta Rice
4 cups of cooked brown rice (2 bags of Uncle Ben's Ready Rice), room temperature
1 cucumber, seeded and diced
1 and 1/2 cup roasted red pepper (buy the jarred, its easier), roughly chopped
1/2 to 3/4 cup of feta (to taste), crumbled
1 and 1/2 tbsp lemon juice
2 tbsp fresh parsley
Cook the brown rice but let it come to room temperature. Toss all ingredients and serve! You can't screw this one up! Just go easy on the lemon juice. Play around with this one, everything can be adjusted to your taste! You can substitute the rice for quinoa or add chickpeas to make it a meal. you can serve at room temperature or chill for an hour for a cool summer salad.
Wednesday, February 16, 2011
Yay! We have Followers!
Missy and I started this blog as a way to share ideas and we are so glad you are stopping in to see what we are cooking! Missy is a very, very talented cook (her Thanksgiving dinner is the best ever!) I, however, lack her gift! What we do have in common is that we are both busy and are trying to find the easiest ways to get a nice dinner on the table! You'll find most of our "recipes" to be more like "ideas" and most can easily be modified to your taste. Thanks for stopping by! ~A
Garlic Parmesan Chicken
Garlic Parmesan Chicken
4 small chicken breast
3/4 cup shredded Parmesan
1 tbsp minced garlic
1 egg
salt and pepper to taste
Mix the garlic and Parmesan together in a bowl. Season Chicken with salt and pepper. Coat the chicken in egg wash then coat with the garlic Parmesan mixture. Bake at 350 for about 30 minutes.
Tuesday, February 15, 2011
Taco Tuesday
In the Wellman household, Tuesday is always Mexican night. Tonight, we are having taco salad. One of my favorite things to put on top of taco salad is pico de gallo. This recipe, originated from the talented Ree Drummond aka The Pioneer Woman. I just changed the title!
531 Pico De Gallo
5 - Roma Tomatoes; chopped seeds and all
3 - Jalapeno Peppers; finely chopped
1 - Medium Onion; chopped
3 - TBLS Lime Juice
1/2 of bunch of cilantro; finely chopped
Tips:
1. Sometimes in the winter you will find that your tomatoes are a little "blah". I like to add a little black pepper and garlic powder to "wake" them up.
2. Generally, the smaller the jalapeno the hotter it will be and the larger the milder. Most of the heat comes from the seeds and membrane, so keep that in mind as to whether you add it or not. And don't forget to wash your hands!
3. I find this is best served with a "hearty" tortilla chip. My favorite are the Mission brand.
4. In the rare chance that you have any of this leftover, it makes a fantastic start to a pot of chicken tortilla soup! Recipe to follow at a time TBD!
Enjoy!
~M
531 Pico De Gallo
5 - Roma Tomatoes; chopped seeds and all
3 - Jalapeno Peppers; finely chopped
1 - Medium Onion; chopped
3 - TBLS Lime Juice
1/2 of bunch of cilantro; finely chopped
Tips:
1. Sometimes in the winter you will find that your tomatoes are a little "blah". I like to add a little black pepper and garlic powder to "wake" them up.
2. Generally, the smaller the jalapeno the hotter it will be and the larger the milder. Most of the heat comes from the seeds and membrane, so keep that in mind as to whether you add it or not. And don't forget to wash your hands!
3. I find this is best served with a "hearty" tortilla chip. My favorite are the Mission brand.
4. In the rare chance that you have any of this leftover, it makes a fantastic start to a pot of chicken tortilla soup! Recipe to follow at a time TBD!
Enjoy!
~M
Monday, February 14, 2011
Pesto Chicken
This dinner fills my two requirements...Its fast and has few ingredients
Pesto Chicken
1/4 cup ricotta cheese
1/4 cup pesto (jar or I use the Tastefully Simple Dried Tomato and Garlic Pesto)
2 Chicken Breast
Salt and Pepper to taste
Season the chicken with salt and pepper. Mix the pesto and ricotta cheese together and spoon over the chicken. Bake 350 for about 30 minutes. So Easy!! This is an easy weeknight dinner that spices up the ordinary chicken and salad night!
Wine- Boordy Vineyards Tango Peach- a nice, crisp white with fruit flavors is perfect with this!
New Favorite Salad
8 cups Mixed Greens or Romaine Lettuce
1/2 cup Blue Cheese Crumbles (to taste- a little more if you really love it!)
1/4 cup Walnuts (small pieces)
1 small pear, sliced thin
2-3 Tbsp Raspberry Walnut Dressing (2 is just enough, more if you really like heavy dressing, I like a little less dressing)
Toss all ingredients and serve. Makes 2 meal sized portions or 4 smaller side portions.
Everything can obviously be adjusted to taste... ~A
Saturday, February 12, 2011
Magic
Hey Ang! I thought since you have never been to my house in CA (hint, hint! ;>) that I would show you where the magic happens! Try not to be too jealous of my 80's kitchen!
~M
~M
Friday Night Dinner
Friday, February 11, 2011
Day One
Looking for an easy way to share recipes and stories, Two Sisters, Angie (Freeland, MD) and Missy (Ft. Irwin, CA), have embarked on the adventure of blogging! If you've stumbled upon us, we hope you enjoy this site and we look forward to your comments! -A
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