I make all the foods

It's been a while, hasn't it? Truthfully? Life has been v. stressful lately and I so so so wish I could elaborate more but I can't until things are no longer stressful. But I've basically been a Negative Nancy and Debbie Downer about things and so I feel it's best I don't inundate your blog roll with a bunch of "poor me" "why me" "complaining" type of posts. You're welcome. ;)

Instead, I'd like to tell you about the fact that I cooked both Saturday and Sunday of this past weekend! On Saturday I made Grilled Chicken Cajun Ranch Pasta and it was delish! I also added some grilled zucchini to the dish for some veggies. Definitely a good Pinterest find!

Source: plainchicken.com via Kaysie on Pinterest

On Sunday I made Buttermilk Pork Chops, Roasted Dijon Potatoes and Roasted Green Beans with Mushrooms, Balsamic and Parmesan. And after typing that I just realized I forgot to include the Parmesan on the 'beans and 'shrooms. Fail.

Here's the recipe for the Pork Chops and Potatoes. I'm not sure where I got these recipes from so I'm sorry I don't have a source to give. The Green Bean recipe I found on Pinterest and that's near the bottom. It was all very good. I think The Husband is impressed with my cooking skills; or maybe he's just happy he doesn't have to cook for once.

Buttermilk Pork Chops

Ingredients:

4 to 6 thin cut pork chops
1 C flour
1 1/2 Tbsp onion powder
1 1/2 Tbsp garlic powder
1 tsp salt
1 tsp cayenne pepper
1 tsp black pepper
1 1/4 C beef broth
1/2 C buttermilk

• Mix together dry ingredients.
• Dredge pork chops in the mixture.
• Fry pork chops in a pan that has a coating of vegetable oil over medium-high heat, until both sides are a light, golden brown.
• Remove pork chops from pan and add a few tablespoons of the flour mixture to what is left of the oil, and whisk together.
• Add beef broth and whisk together. Turn pan down to low and let simmer and thicken, about 3-5 minutes.
• Add buttermilk whisking continuously.
• Put the pork chops back in the pan and let simmer for another 3-5 minutes.

Roasted Dijon Potatoes

Ingredients:
Cooking spray
2 Tbsp Dijon mustard
1 tsp olive oil
3/4 tsp paprika
1/2 tsp table salt
1/4 tsp dried thyme
1/4 tsp black pepper
1 1/2 pounds uncooked potatoes (new, red or russet), quartered

• Preheat oven to 425 degrees.
• Coat a 9x13-inch baking dish with cooking spray.
• In a large bowl, whisk together mustard, oil, paprika, salt, thyme and pepper.
• Add potatoes and stir to coat.
• Transfer potatoes to the prepared baking dish and roast 20 minutes; stir and roast until tender on inside, about 20-25 minutes more.

Source: kalynskitchen.com via Kaysie on Pinterest



Enjoy!

PS: You should've seen how many words I spelled incorrectly in this post. It was pretty special.

Recipe: Cheesy Potatoes

Ingredients:

6 large potatoes

1 can cream of chicken soup

16 oz. sour cream

1/2 cup butter

1/2 cup green onion, sliced (just the green part of the onion)

2 cups shredded, sharp cheddar cheese

1 cup corn flakes, crushed

Directions:

1. Boil potatoes with skin, until just tender. Cool and peel potatoes. Shred potatoes and place in large bowl.

2. Toss shredded potatoes with green onions and cheese.

3. On stovetop heat butter and cream of chicken soup. Stir until blended. Salt and pepper to taste.

4. Place in casserole dish.

5. Sprinkle crushed cornflakes over top. Dot with more butter.

6. Bake for 45 minutes in a 350-degree oven.

 

Notes:

This recipe comes from a friend’s mom. I’m sure there are many versions of this out there, but this is the only one I’ve tasted so far and it is dee-licious!

Serves 8-10 people.

 

Enjoy!

What's for dinner?

1. I somehow managed to get dinner made for tonight, made my lunch, stripped the bed and started a load of laundry -- all before leaving for work this morning. However, I look like a hot mess today. It's a trade off I guess. And as k told me, if I were to do all that and look beautiful I'd be a robot. Well said my friend, well said. :)

2. Crockpot Orange Chicken is currently cooking away right now.

{via}

3. I'm making this Fried Rice recipe to go along with it (I don't know where this recipe came from, otherwise I'd link to the source. Mom emailed it to me about a year ago).

Ingredients
1-2 green onions
2 large eggs
1 tsp. salt
Pepper to taste
4 Tbsp. oil for stir-frying, or as needed
4 cups cold cooked rice
1-2 Tbsp. light soy sauce or oyster sauce, as desired

Preparation
1. Cook the rice the night before.
2. Wash and finely chop green onion. Lightly beat the eggs with the salt and pepper.
3. Heat a wok or frying pan and add 2 Tbsp. of oil. When oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove eggs and clean out the pan.
4. Add remaining 2 Tbsp. oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy sauce or oyster sauce as desired.
5. When rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in green onion. Serve hot.

Notes

• I am not a fan of oyster sauce, so I stick with the soy sauce.
• I'll usually add some peas and carrots in too.
• If adding other ingredients, increase the number of eggs to 3.
• This is really good!
• Makes 4-6 servings.

What are you having for dinner tonight?

Monday Mid-Month Meals … aka Mmmm…

The other day I was Pinning and came across this blog that had a great monthly meal plan going on for the month of August.

Since our wedding is now over and we can get back to “normal” life again, I can start cooking and be the Susie-Homemaker that I am not. So I thought I’d give this whole meal planning thing a shot.

However, I’m only going to start with planning for three weeks worth of meals, instead of all five weeks that are in August. Baby steps, my friends.

FRIDAY, AUG. 12th ~ Papa Murphy’s pizza and salad.

SATURDAY, AUG. 13th ~ Kevin BBQ’s tri-tip, Kaysie makes Artichoke Potato Salad.

SUNDAY, AUG. 14th ~ Brunch: Kaysie makes Pioneer Woman’s Cinnamon Baked French Toast. Dinner: Kaysie makes Creamy Chicken Enchiladas and Spanish Rice II. (These enchiladas were so good that when The Husband took his first bite his eyes got huge, he turned to look at me and said [with his mouth full] “Oh my gosh, these are so good.”)

MONDAY, AUG. 15th ~ Leftovers.

TUESDAY, AUG. 16th ~ More leftovers (Kevin’s working long hours Monday and Tuesday this week so it’s kind of up to me to clear the leftovers out of the fridge. Good thing they’re good!)

WEDNESDAY, AUG. 17th ~ Spinach and cheese tortellini with Alfredo sauce and salad.

THURSDAY, AUG. 18th ~ Hawaiian Haystacks.

FRIDAY – SATURDAY ~ Kevin’s on his own with leftovers because I’ll be attending a bachelorette partayyy! :)

SUNDAY, AUG. 21st ~ Kevin BBQs.

MONDAY, AUG. 22nd ~ WW’s Chili-Beef Tacos (I’ll post this recipe next week. It’s really good and filling!)

TUESDAY, AUG. 23rd ~ Leftovers.

WEDNESDAY, AUG. 24th ~ BBQ Chicken Salad.

THURSDAY, AUG. 25th ~ Sweet and Sour Chicken with Fried Rice. (I’ll be using a different Fried Rice recipe than the one included in the Sweet and Sour Chicken recipe.)

FRIDAY – SATURDAY ~ The poor Husband is on his own again because I’ll be attending a bridal shower this weekend.

SUNDAY, AUG. 28th ~ Kevin BBQs.

MONDAY, AUG. 29th ~ Taco Roll.

TUESDAY, AUG. 30th ~ Leftovers.

WEDNESDAY, AUG. 31st ~ Dressed Up Sloppy Joes with Baked Potato.

THURSDAY, SEPT. 1st ~ Leftovers.

 

If you check out I {heart} Nap Time’s August Menu, you’ll see I didn’t follow it exactly; but she did post some great recipes that I can’t wait to try out!

Here is my question to you all:

If I were to do this once a month – say the 15th of each month – would you all be interested in doing a link-up to share what you’ve been making and/or are planning to make each month so we can all have some new recipes to try out (or maybe fine-tune current recipes)? It doesn’t have to be anything official. Even if you’ve only planned two meals out of the whole month (hey, we do have lives outside of meal planning and cooking!) I still think it’d be fun and worth it. If there’s a big enough interest I’ll definitely do a link-up. Just let me know in the comments! :)

Happily cooking again,

Artichoke Potato Salad

Last week my office had a potluck so I thought I’d try my hand at making some type of salad. I’m not a big green salad fan but I love me some potatoes! I found this recipe on Taste of Home.

Ingredients
2 pounds of red potatoes, boiled until soft

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered

1 small red onion, chopped

1 cup (4 ounces) cubed brick cheese

1/2 cup crumbled blue cheese

3/4 cup vegetable oil

1/4 cup red wine vinegar

2 garlic cloves, minced

1 teaspoon dried rosemary, crushed

1 teaspoon dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

 

Directions:

1. In a large bowl combine cooked potatoes, artichokes, onion and cheeses.

2. In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper. Cover and shake well.

3. Pour over potato mixture. Toss and coat.

 

Notes:

I didn’t peel the potatoes.

I am not a fan of blue cheese, but with everything mixed up I could hardly taste it!

The cubed cheese I used was havarti cheese and I cut it into tiny, bite-size cubes.

I’m thinking to make this a little healthier you could probably use olive oil in place of the vegetable oil.

Let me know if you try it and how you like it.

Enjoy!

Recipe - Taco Roll

Ingredients
1 lb ground beef
1 pkg taco seasoning
1 cup shredded Mexican cheese
2 Tbsp. water
2 8oz. packages of refrigerated crescent rolls
Chopped lettuce, onions, tomatoes, bell pepper
Sliced olives
Sour cream

Steps
1. Preheat oven to 375*.

2. Brown meat and drain any grease.


3. Add taco seasoning, cheese and water to meat. Mix well until cheese is melted.

4. Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone, with wide ends overlapping in the center and points toward the outside. There should be about a five-inch diameter in the center.


5. Scoop meat mixture evenly onto the widest ends of dough at the center of the ring.


6. Bring points in and tuck them underneath the wide end.


7. Bake 20 to 25 minutes or until golden brown.


8. Garnish with lettuce, onions, tomatoes, bell pepper and olives (and whatever else you choose!).



NOTES
-I know there are MANY different versions of this, but this is one that worked pretty well and was so easy to make.
-Maygan used to make a version of this back when we were roomies in college and it was always so good! So we found this recipe HERE and this is what I used.
-To make the dish a little more healthy, I used ground turkey instead of beef, I used 1/2 cup of cheese instead of the full cup and I also used reduced fat crescent rolls.
-If you have kiddos, this would be a great meal for them to help you with! :) I think they could scoop the meat onto the crescent dough, and they could also help with taking the dough and laying it over the meat. They'd feel special and wouldn't get too messy. ;)

ENJOY!

Recipe: Pumpkin Chocolate Chip Cookies

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 oz.) can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Grated zest of 1 orange, optional (I don't use this when I make these)
2 cups semisweet chocolate chips (I use milk chocolate chips)
1 cup chopped walnuts, optional (I don't include this when I make these)

Steps
1. Preheat the oven to 375*F. Spray baking sheets with cooking spray or line with parchment paper (I use parchment paper). Set aside.
2. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
3. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl.
4. Add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
5. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
6. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets five minutes before transferring to racks to cool.

The great thing about these cookies is that they don't spread out while they're baking. They maintain their shape and come out nice an fluffy!




This recipe also calls for a glaze, but I'm usually too lazy to make it. But if you want to give it a try, here's the recipe for the glaze.

Ingredients
1 1/2 cups confectioners' sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract

Steps
1. Stir together the sugar, milk and vanilla until the glaze is smooth.
2. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle the glaze over the cookies.

Enjoy!

Thanksgiving Dessert Recipe Suggestions

This year I'm in charge of desserts for Thanksgiving. Which is a good thing because I like to bake. However, I'm kind of at a loss for some really out-of-this-world recipes that people will roll their eyes in amazement at how good the dessert is that they're devouring. Okay...maybe I'm being a little dramatic. But I'd like to try out a couple of really good desserts for T-day (other than pumpkin pie). So, if you'd like to help a sista' out, please go ahead and leave a comment. OR, if you're feeling extra ambitious and want to do an entire post on your blog about a really good Thanksgiving dessert that you have, I've added a MckLinky if you'd rather just link up.

As for our Thanksgiving, plans have changed somewhat for us. We were originally going to have Thanksgiving at our house, but my Grandma Ruth was admitted to the ICU yesterday and has a very serious case of pneumonia (PLEASE BE PRAYING FOR HER), so at this point we don't even know how long she'll be in the hospital for, and if she gets out before Thanksgiving, she shouldn't be travelling and will need to get her rest. SO. We're having Thanksgiving at my parents' house. Which actually is fine with me. It means I don't have to stress out so much at getting our house ready for company. Ha!

Some of the other items on the menu for the T-day feast: Dad is going to rotisserie the turkey. He swore last year after he did it that he'd never do it again because it was too much work. Famous last words. So he's doing it again this year. It turned out amazing last year, so I expect the same this time around. ;) He's also going to try this new dressing recipe that he got from someone at work. Apparently you bake it in a pumpkin. I've heard of a recipe similar to this before, so it'll be interesting to see how my dad's version turns out. Mom will be in charge of the other side dishes and such. Kevin will be in charge of making sure everyone's glasses are full of cheer. Brother will be in charge of sleeping in past 2pm and waking up just in time for the T-day meal (real motivated that guy is. Ha! I kid, I kid!)

So go ahead and share some great recipes, if you feel so inclined! Happy Tuesday the 16th (aka nine days from Thanksgiving!)!!

Recipe: Deadly Brownies

My bestie, Maygan, makes these sometimes and they are to. die. for! I don't really know what the official name of this recipe is, but I've started calling them Deadly Brownies because they are pretty much deadly if you're on any type of diet or healthy kick. Proceed with caution! ;)

Ingredients

1 box of brownie mix
1 container of marshmallow creme
1 container of chocolate frosting

Steps

1) Prepare brownie mix and bake according to instructions on the box.


2) After they are done baking, let them cool for only about 30 to 45 minutes. Next, plop dollops (I love that word) of the good 'ol marshmallow creme on the baked brownies. Don't spread the creme yet. You'll need to wait about another 15 minutes so the creme has a chance to get warm and melt on top of the brownies. This will make it easier to spread over the top of them.


3) Once the creme has melted a little, spread all over the brownies. Allow the creme to set until it's pretty firm.


4) Once creme is fairly firm, spread the chocolate frosting on top of the creme, and you're done!


They are very rich, but they're super easy to make and people will love you for their tastiness, but hate you for for all the fat and calories! Ha! ;)

Enjoy!

Recipe – Orzo Pasta Salad

Last week I organized a potluck at work and one of my co-workers brought this in and it was SO GOOD! I had her email me the recipe and I made it this last weekend for Kevin and me and he loved it too. It’s a great cold pasta salad, especially if you live in warm weather.

Ingredients

1 box cooked, room temp orzo pasta

1/2 c. olive oil

1/2 c. toasted pine nuts

1/2 c. lemon juice

2 tsp. lemon zest

2 Tbsp. minced garlic

1 c. golden raisins

1/2 c. chopped fresh basil

1 c. shredded asiago cheese

Salt and pepper to taste

Steps

Combine all the ingredients and refrigerate about two hours before serving.

That’s it! A couple side notes:

1) This recipe makes a lot! If you’re just making it for two people, I would suggest cutting the recipe in half, unless you want to eat this as a side dish for every lunch and dinner for a week. Otherwise, it’s the perfect amount if you’re attending a party or something like that.

2) Pine nuts (also known as Pignolias) are not cheap. An 8 ounce bag from Trader Joe’s cost me $8.00! Apparently (as explained to me by the girl at the checkout counter) pine nuts aren’t easy to come by, that’s why they’re so pricey.

Enjoy!

Recipe

Best Chicken & Vegetable Stir Fry

I can’t remember where I got this recipe, otherwise I’d just link to it, but I made this last week and it was the BOMB! I usually don’t like stir fry (I know, I’m weird) and I normally don’t like anything I make (does that happen to anyone else??), but I was gobbling this up and Kevin even said I out-did myself on this one. Score!!!!

A couple notes: 1) It took a good 30 minutes to prep everything. 2) The sesame oil was pretty expensive ($12), but I figure we’ll be using it again and it will last for a long time. 3) Prep the sauce ahead of time – not while the veggies are cooking, otherwise, you’ll over-cook the veggies.

Ingredients

2 Tbsp. vegetable oil, divided

1 lb. boneless, skinless chicken breasts cut into thin strips (I used two chicken breasts and that was a perfect amount)

1 c. red bell pepper strips

1 c. sliced, fresh mushrooms

16 fresh pea pods cut in half, crosswise

1/2 c. sliced water chestnuts (I don’t like these so they weren’t included in my meal)

1/4 c. sliced green onions

1 Tbsp. grated fresh ginger root

1 large clove garlic, crushed (I ended up just using the minced garlic that comes in the jar)

2/3 c. reduced-fat, reduced-sodium chicken broth

2 Tbsp. Equal Spoonful (I didn’t have Equal – and I forgot to get it at the store, so I just used about 1 1/2 Tbsp. of Splenda instead)

2 Tbsp. light soy sauce

4 tsp. cornstarch

2 tsp. dark sesame oil

Salt and pepper to taste

Hot cooked rice

Steps

1. Heat 1 Tbsp. vegetable oil in large skillet (I used a wok) over medium-high heat.

2. Stir-fry chicken until no longer pink. Remove chicken from skillet/wok.

3. Heat remaining 1 Tbsp. vegetable oil in skillet/wok and add red peppers, mushrooms, pea pods, water chestnuts, green onions, ginger and garlic. Stir-fry mixture 3 to 4 minutes until vegetables are crisp tender.

4. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet/wok mixture.

5. Cook over medium heat until thick and clear.

6. Stir in chicken; heat through and season with salt and pepper to taste.

7. Serve over hot cooked rice.

Trust me, you will not be disappointed. I think the sauce was my favorite part of this meal :)

Recipe

This week I made a Cinnamon-Chocolate Chip Sour Cream Cake for my co-workers because it was their birthday last month and we weren’t able to celebrate it until now. Since we were going to be celebrating in the morning I wanted to do a coffee cake, but I didn’t want to do the plain ‘ol cinnamon coffee cake, and I was in the mood for chocolate; so I found this.

INGREDIENTS:

1 stick unsalted butter at room temp.

1 1/2 c. sugar

3 eggs, separated

1 1/2 tsp. vanilla extract

16 oz. sour cream

3 c. all-purpose flour

1 tsp. baking powder

1 1/2 tsp. baking soda

12 oz. chocolate chips

1/2 c. sugar

1 tsp. cinnamon

• Preheat oven to 350 degrees.
• In large bowl, cream butter and 1 1/2 cups of sugar.
• Mix in egg yolks and vanilla.
• Sift flour, baking soda and baking powder together into a separate bowl.
• Alternately add sour cream and then dry ingredients into butter mixture
• Beat egg whites until stiff and then fold into batter.
• Mix last 1/2 cup of sugar and cinnamon together in a separate dish.
• In a greased 9”x13” pan, pour in half of the cake batter.
• Sprinkle the top with half of the cinnamon-sugar mixture and half of the chocolate chips.
• Pour remaining batter on top.
• Sprinkle the top with remaining cinnamon-sugar and chocolate chips.
• Bake for 40 to 50 minutes, or until a tester comes out clean.

TAS-TY!!!