Category: Main Courses

“Even in winter an isolated patch of snow has a special quality.” ~ Andy Goldsworthy

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Bracing for the cold again.  You know I really wouldn’t mind the cold if we could get a little snow with it every now and then.

The weird thing is – the beach might be getting snow!!!

How crazy is that?  I’m used to the northern part of the state getting snow when we do not but the southern side?

Oh well. 51 days until spring.

One of my favorite things about spring is being able to eat outside at my favorite restaurants. One of those being a local Mexican restaurant – chips, salsa, cheese dip, margaritas, and fajitas all out on a covered patio.

Unfortunately, I do not have the sunny and 75 but I do have the fajitas.

Simple ones at that.

Simple Chicken Fajitas

  • 1 lb chicken breast cutlets, cut into strips
  • 2 Tablespoons vegetable oil
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ¼ teaspoon seasoned salt (I used Lawry’s)
  • 1 can Rotel (mild)
  • 1 medium onion, cut into strips
  • ½ red bell pepper, cut into strips
  • ½ green red pepper, cut into strips

Mix together spices. In a medium bowl, toss chicken with spices, making sure to coat evenly.

Heat oil in a large skillet over medium-high heat and brown chicken on all sides.

Add in onion and peppers. Cook for 5-7 minutes.

Pour in rotel and cook on medium/high heat until liquid is cook down and onion and peppers are soft. (about 15-20 minutes)

Serve with warm tortillas and any of your favorite fajita toppings.

photo-24This fajitas were crazy good and crazy easy!

-abp

“Summer is a promissory note signed in June, its long days spent and gone before you know it, and due to be repaid next January.” ~ Hal Borland

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I’m over January. It’s my least favorite month of the year.

I’m sure most would agree with me on that.

It’s cold, there is the big let down after Christmas, college football is over, etc. There’s just not a whole lot to get excited about…..

On the other hand, I’m glad the down time has gotten me back in the kitchen!

Skillet Pork Chops with Apples and Onions

(adapted from Southern Living)

  • 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 Granny Smith apples, cut into 1/2-inch-thick wedges
  • 1 medium-size yellow onion, thinly sliced (root end intact)
  • 1/3 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons bourbon
  • 8 small fresh thyme sprigs

Preheat oven to 450°.

Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

Add apples and onion to skillet; cook, stirring occasionally, 8-9 minutes or until browned. Remove from skillet.

Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 3-4 minutes or until bubbly.

Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
Bake at 450° for 15-17 minutes. Let stand in skillet 5 minutes before serving.

photophonto-abp

“A mother’s arms are made of tenderness and children sleep soundly in them.” ~ Victor Hugo

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Wow, how my life has changed.

And I LOVE it.

I’m still a Type A worry wart but my worries are now different.  I have slowed down a bit.

Use to – had I still been unshowered and in my PJ’s at 10:00 a.m., I was ridiculously behind on my day. Now, I’m in my PJ’s covered in spit up, my hair a mess, with my first cup of coffee in hand sometimes as late as noon.

I’ll even open the door for the mailman looking like this.

But that’s ok. Because what’s important is sitting here, snuggled up, staring at the best thing I have ever done. And having her look right back at me and smile.

These moments are priceless.

And fleeting.

Everything else can wait.

I’ll cook while she sleeps and today I cooked the following.

Brown Sugar and Garlic Chicken

(adapted from Makin’ it Mo Betta)

  • 4-6 boneless, skinless chicken breasts
  • 1 cup packed brown sugar 2/3 cup apple cider vinegar 
  • 1/4 cup sprite
  • 2-3 Tablespoons minced garlic
  • 2 Tablespoons soy sauce
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons corn starch
  • 2 Tablespoons water
  • Red pepper flakes

Spray crock pot with non-stick cooking spray, place chicken inside.

Mix together sugar, vinegar, sprite, garlic, soy sauce and pepper. Pour over chicken.  Cook for 6-8 hours on low or 4 hours on high.

Remove chicken and shred. Pour remaining sauce into sauce pan. Mix water and cornstarch and add to sauce. Bring sauce to a boil and boil for 2-3 minutes until it thickens and becomes a glaze. Remove from heat and stir for a couple more minutes and add pepper flakes. Mix in shredded chicken. Serve over rice.

Very Flavorful!

phonto-abp

“Having children is exciting. Life puts the past into perspective.” ~ Sam Taylor-Wood

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By the time Friday rolls around, we are both pretty tired and the last thing I really want to do is cook, so it’s usually a night we go out to dinner.

But since pumpkin head has been around it’s sometimes easier to stay in and cook than it is to get ready to go out. (A whole new world, I tell ya! 🙂 )

So this Friday night – I’m cooking.

But don’t worry – I’m not exerting too much effort.

Simple but delicious.
That’s the plan for tonight.

Spicy Shrimp Pasta
(Adapted from Kevin & Amanda)

  • 4 oz fettuccine pasta
  • 3/4 lb raw shrimp, peeled, deviened and tails removed
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 2 tbsp flour
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup whipping cream
  • 1/2 tsp cajun seasoning

Cook pasta according to directions.

Sprinkle shrimp with salt and pepper.  Then coat evenly with flour. Heat butter and oil over medium-high heat, add shrimp in one layer and cook for 2-3 minutes or until brown. Flip shrimp and cook other side. Remove from pan.

Deglaze (pour in chicken broth and scrape brown bits off bottom) pan with chicken broth for about 5 minutes. Reduce heat to medium and add cream, whisking constantly. Cook until bubbly and cream starts to thicken. Add cajun seasoning and salt and pepper to taste.  Add pasta and shrimp. Toss to coat.

As I stated, simple but delicious.  A perfect meal for 2.

phonto

-abp

“Without a family, man, alone in the world, trembles with the cold.” ~ Andre Maurois

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Last week was cold.

I mean stupid cold.

This is why I live in the south people!!! To avoid this kind of weather!!!

How do people up north deal with this on a yearly basis. I totally hibernated. And what goes well with hibernation?

Warm, comfort food!

(and red wine)

So that’s what we had for dinner.

Goulash

(adapted from the Deen Brothers)

2 tablespoons extra virgin olive oil
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni

Brown meat and onion in a large dutch oven, drain. Then add all remaining ingredients except for macaroni. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.  Add macaroni and simmer for another 20 minutes. Then let goulash stand for 20 minutes before serving.

Goes great with hot cornbread!

goulash

Stay warm!

-abp

“I wouldn’t know how to find eBay on the computer if my life depended on it.” ~ Marc Jacobs

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While pumpkin head and I are staying indoors because of the frigid cold, I thought I’d go back and write up one of my Christmas recipes.

This being a good diversion from Ebay.

Whew, that Ebay can be addicting. Although, I do sell on ebay, not just buy. I just buy more than I sell. 😉

I like for Christmas dinners to be nice, sometimes elegant but with all you have already spent on Christmas, you don’t want to break the bank on this meal. Because of this, I have found good use of pork roasts. Last year I did a crowned pork roast with gravy and this year I did a Sage Crusted Pork Rack with Pear Chutney.

Sage Crusted Pork Rack

(adapted from Southern Living)

  • 3 cups firmly packed fresh sage leaves (about 4 [1-oz.] packages)
  • 3 garlic cloves
  • 7 teaspoons kosher salt, divided
  • 1 1/4 cups olive or canola oil $
  • 2 tablespoons orange zest $
  • 1 1/2 teaspoons dried crushed red pepper
  • 2 (3 1/2- to 4-lb.) 6-rib bone-in pork loin roasts, chine bones removed
  1. Process sage, garlic, and 1 tsp. salt in a food processor 30 to 45 seconds or until finely chopped. Add oil and next 2 ingredients; process 10 to 15 seconds or until blended. Rub mixture over roasts. Cover and chill 10 to 12 hours.
  2. Let roasts stand at room temperature 30 minutes. Preheat oven to 500°. Place roasts on a lightly greased wire rack in a roasting pan. Sprinkle remaining 6 tsp. salt over roasts.
  3. Bake at 500° for 30 minutes; reduce oven temperature to 325°, and bake 1 hour and 15 minutes or until a meat thermometer inserted into thickest portions registers 155°. Let roasts stand 30 minutes before serving with chutney.

~These are the instructions from Southern Living.  I personally like my pork and little more done so I cooked mine for about 30 more minutes.~

IMG_3296(picture from before cooked – got a little crazy right before dinner and I didn’t get one after)

-abp

“Babies are bits of stardust, blown from the hand of God.” ~ Barretto

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I am in LOVE with my baby girl!!!

Everyone said I would be but gosh she has to be the cutest thing i have ever seen!!! I could just sit and stare at her all day – and a lot of the time that’s what I do!!

Because of this, there has not been a whole lot of cooking going on in my house (much to my husbands dismay – although he’s too sweet to say anything!). But every now and then, I’ve surprised him and thrown something together like this crockpot meal.

Cashew Chicken

(adapted from Sally Cooks)

  • 2 chicken breasts, cut into smaller pieces
  • 1-2 cups frozen broccoli, cut into bite-size pieces
  • 1 cup carrots, sliced
  • 1 tablespoon olive oil
  • 1/2 cup soy sauce
  • 4 tablespoons rice wine vinegar
  • 3 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon ginger paste
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/2 cup water or chicken broth
  • 1/2 cup cashews

Place chicken and vegetables in crockpot. Mix together other ingredients except for water/chicken broth and cashews, pour over chicken and vegetables. Pour in water/chicken broth until covered.  Cook on low for 7-8 hours or high for 3-4 hours.

Before serving, toast your cashews and stir into crockpot. Serve over rice.

photoI hope everyone had a wonderful Christmas!

New recipes from the Holidays coming soon!

-abp

“Three Rules of Work: 1) Out of clutter find simplicity; 2) From discord find harmony; 3) In the middle of difficulty lies opportunity.” ~ Albert Einstein

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Yes, I know.

This is my 3rd skillet meal in a row.

But OH MY GOSH they are easy.  I thought the crock pot was easy.  This is like insta-crockpot. Granted, I like anything with pasta, so I’m pretty much sold there but when you add in quick, flavorful and in one pan. Shoot, what’s not to like??

Sweet Apple Sausage Pasta

(adapted from Iowa Girl Eats)

  • 8 oz. short cut pasta (reserve 1/2 cup pasta cooking water)
  • 2 Tablespoons extra virgin olive oil
  • 1 large shallot or 1 small onion, chopped
  • 12oz Sweet-Apple Chicken Sausage, sliced
  • 1 sweet apple (about 1 cup), chopped
  • 4 cloves garlic, minced
  • pinch red chili pepper flakes
  • salt and pepper
  • 15oz can Great Northern Beans, drained and rinsed
  • 6oz spinach
  • 1 cup chicken broth
  • 1/3 cup fresh grated parmesan cheese

Cook pasta until al dente.

Heat olive oil over med high heat and brown sausage and onion in large non-stick skillet.  Add apple, garlic and seasoning and cook until apple is tender.

Then add in chicken broth, beans and spinach and warm/stir until spinach is wilted.

Pour in the sausage/apple mixture into pasta and add reserved little to get your desired consistency.

Serve topped with Parmesan cheese.

photo-13Ok, I told a little fib earlier – this took 2 pots but it was totally worth it!!! The flavors in this are totally different but totally amazing. I LOVED it!!!

-abp

“The countdown to success always starts when you make up your mind to take one step forward.” ~ unknown

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Let the countdown begin!

We have around two weeks left until we get to see our sweet bundle of joy!!

This also means my husband has about 1 week or so left of me cooking at home for a while. 🙂

So when I ran across this recipe on Lindsay’s blog – Normal Cooking – I knew I must make it for him because one – it’s simple and two – it has Italian sausage in it and he loves Italian sausage.

This is his favorite Italian sausage:

photo-11

Italian Pasta Skillet

(adapted from Normal Cooking)

  • 12 oz Italian sausage, cut into bite sized pieces
  • 1 can (14.5 oz) Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 can (8 oz) Tomato Sauce
  • 1-1/4 cups hot water
  • 8 ounces pasta of your choice
  • 1 teaspoon dried Italian Seasoning
  • 1/8 teaspoon garlic salt
  • 1 pkg (6 oz) baby spinach leaves
  • 1/2 cup shredded mozzarella cheese

Brown sausage in a non stick skillet.

Add tomatoes, tomato sauce, water, seasoning and pasta. Bring to a boil.

Reduce heat; cover and simmer 15 minutes or until pasta is tender, stirring occasionally.

Stir in spinach until it wilts. Stir in cheese until melted.

Serve with more cheese sprinkled on top

photo-10He really loved it and I’m glad because it was so very easy to make!

-abp

“What Romantic terminology called genius or talent or inspiration is nothing other than finding the right road empirically, following one’s nose, taking shortcuts.” ~ Italo Calvino

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I love Chicken Piccata!

It is a very light meal that has a punch of big flavor. It’s not a hard meal to make but it’s not the quickest to throw together either. So when I was on my usual daily quest for new time saving recipes I came across this recipe – Chicken Piccata Skillet Pasta and I thought – how can that be bad?!? It combines one of my favorite meals with pasta and in one pan!

You should know I must be taking this “my life is about to really change” to heart because I used to would have never considered using pre-cooked chicken but I did this time and let me tell you – I will do it again!

Chicken Piccata Skillet Pasta

(adapted from Plain Chicken)

  • 12 oz cooked, chopped chicken ( I used the pre-cooked bags of Tyson grilled chicken you find in the refrigerated section)
  • 2 cups chicken broth
  • 1 Tbsp dried minced onion
  • 2-3 garlic cloves, minced
  • 1/3 cup heavy cream
  • 1/2 cup lemon juice
  • 8 oz pasta
  • 3-4 Tbsp capers, drained and rinsed
  • 1/4 cup parmesan cheese

In 12-inch skillet, combine chicken, pasta, onion, garlic, heavy cream, lemon juice, chicken broth and pasta. Bring to boil. Cover and reduce heat.

Simmer for 15-18 minutes, until pasta is tender. Stir in capers and parmesan cheese. Cook over low heat about 5 minutes.

image-1

So, so easy but oh so good!

-abp