Category: Main Courses

“When you win, nothing hurts.” ~ Joe Namath

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Well, I’m a little sad.

You couldn’t ask for better fall football weather in the south, couldn’t ask for an opponent with fans just like ours (Ole Miss), nor could you ask for a better kick-off time for tailgating than 5:30.

But I am at home. 😦

I miss my tailgating family…..

I know I could have pushed my 8 month pregnant self to make the trek to campus but I also know about 30 minutes in to it – I would be miserable. My feet would most definitely swell and no fold out chair could be as comfortable as my big comfy chair with ottoman here at home, but most importantly – there would not be a bathroom one room over from me – the one I visit about every 15 minutes at this point.

So I will just have to make the most of it from home. We will chill in our comfy clothes, set a TV up on the back porch and fix a yummy supper.

Tonight’s meal will also be one of comfort.

Vegetable Beef Soup

(adapted from Ground Beef Budget)

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies (I used mild)
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

1.  Brown ground beef and chopped onion, drain off grease.

2. Add flour and stir until incorporated.

3. Add remaining ingredients and cook on medium heat for 30 minutes.

****I added everything listed above but at the end added some of my favorite seasonings (Crazy Jane’s Mixed Up Seasoning Salt and Zoe’s Seasoning) to get the flavor I preferred. Feel free to adjust to your liking as well.

This was a very, very simple soup to throw together but you would never know it by the full on flavor it delivered!!! I also doubled it so I could freeze half.

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Roll Tide.

-abp

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

“Life is really simple, but we insist on making it complicated.” ~ Confucius

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In preparation for how much my life is going to change in a couple months, I’ve been scouring over Pinterest for more simple but still flavorful meals.  I have a feeling that the crock pot and I are going to be taking our relationship to the next level….

This one has now been added to the must do again list.

It smelled so good cooking and this pregnant girl was so hungry – she forgot to take a picture before she dove in. So the pic below was taken with my phone and is of my mom’s plate who luckily is very neat eater.

Oh well. 🙂

Crazy Slow Cooker Pork Chops

(adapted from Recipelion.com)

  • 4 pork chops (I used boneless)
  • 1 medium onion, sliced
  • 1 tsp butter
  • 1 Tbsp garlic powder
  • 1 tsp sage
  • 1 tsp oregano
  • 1 tsp basil
  • 1 Tbsp paprika
  • ¼ tsp cayenne pepper
  • salt and pepper to taste
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • parsley, for garnish

In a small saucepan, melt butter and whisk in broth and seasoning.

Place onion, garlic and pork in crock pot and pour over the sauce on the top.

Cook on low for 6-8 hours.

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Enjoy!

-abp

4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99
4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99
4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99

“I saw the angel in the marble and carved until I set him free.” ~ Michelangelo

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There is a touch of fall in the air!! And that is so hard to believe considering it’s the middle of August in Alabama. But I am not complaining at all! It has been a very mild summer and for that I am grateful – pregnant in the summer in the south is not a good thing. Oh the swelling and the sweating. Fun, huh?

I’m afraid the temperature will start rising again this week so I’m going to enjoy this very mild morning while I can and tell you about an easy crock pot dinner we had last week. It’s packed with flavor and simple, simple, simple.

Angel Chicken

(adapted from cleverlyinspired)

  • 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
  • 1/4 cup butter
  • 12 ounces of sliced mushrooms (your choice of kind – I used a combo of button and shitake)
  • 1 0.7-oz. pkg. Italian dry salad dressing mix
  • 1 10-3/4-oz. can condensed golden mushroom soup
  • 1/2 cup dry white wine or chicken broth
  • 1/2 of an 8-oz. tub cream cheese spread with chives and onion
  • Hot cooked rice

Start by melting butter in a sauce pan and add in Italian dressing, stir until mixed thoroughly.

Stir in soup, cream cheese and wine unit completely melted and combined. Gently fold in mushrooms.

Place chicken in crockpot and pour sauce over the top.

Cook on low for 6 hours, serve over rice.

Angel ChickenThis will become one of your quick “go-to” meals!

-abp

“Habit is a cable; we weave a thread of it each day, and at last we cannot break it.” ~ Horace Mann

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Well, today I’m sitting here killing time as the guys for AT&T are installing U-Verse throughout the house.  I’ve never had anything but cable so I’m a little wary but hopefully it will be a good change.

Really, why does anything to do with cable/internet have to be so complicated?

While I’ve been sitting here (before they cut off my internet – please oh please work when they re-hook-up everything) I have found several new recipes to try! 🙂

But today I’m going to tell you about last nights dinner.

Chicken Cutlets with Tomato Cream Sauce

(adapted from Southern Living Magazine)

  • ½ cup all purpose flour
  • 1 Tbsp cornstarch
  • 1 lb chicken cutlets
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup olive oil, divided
  • ¼ cup loosely packed sage leaves
  • ½ large shallot, sliced
  • ½ cup dry white wine
  • 1 cup chicken broth 2 medium  tomatoes, seeded and diced
  • ¼ cup heavy cream
  • ¼ cup Parmesan cheese
  • 8 oz hot cooked thin spaghetti
  1. Stir together flour and cornstarch in a shallow dish. Sprinkle chicken with salt and pepper and dredge in flour/cornstarch mixture.
  2. Cook chicken in 2 Tbsp of oil in a large skillet over medium high heat for 3-4 minutes on each side or until golden. Drain on paper towels.
  3. Heat remaining oil in skillet; add sage. Cook, stirring often for 2-3 minutes or until crisp and fragrant. Remove with a slotted spoon; drain on paper towels.
  4. Add shallots and saute until tender. Add wine and cook until mixture is reduced by half, stirring to loosen all brown bits.
  5. Add broth, next 2 ingredients and chicken.  Bring to a boil, reduce heat to medium/low and simmer for 10 minutes or until thickened. Sprinkle with cheese.
  6. Serve over pasta and sprinkle with crumbled sage leaves.

*****being pregnant, I do not have wine on hand like I normally would so I used 1½ cups chicken broth and added it when it calls for wine and cooked it down.********

DSC03831DSC03834I very much enjoyed this meal! I will say I thought it to be a little mild but would be perfect to serve to people who might not like “bold” flavors.

-abp

“I’m one stomach flu away from reaching my goal weight.” ~ Emily (The Devil Wears Prada)

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I made a meal I couldn’t eat.

But it wasn’t because it didn’t taste good!

The DH loved it! I actually made it at his request.

The thing was I had not been feeling very well that day (stupid bug that’s been going around) and was really puny when I started frying the sausage and the grease smell made my stomach turn – automatic food aversion.

So the Olive Garden knock off – Spicy Tuscan Soup was a hit – just not with me. I only had the salad (with bought bottled Olive Garden dressing 🙂 )

As you can probably tell – it was an Olive Garden themed night.  All I needed was their yummo garlic bread sticks.

Maybe next time.

(also – because of not feeling so great – there are not many pictures)

Spicy Tuscan Soup   (adapted from Tasty Kitchen)

  • 1 pound Spicy Breakfast Sausage
  • 1 whole Medium Red Onion, Diced
  • 2 slices Bacon, Diced
  • 3 cloves Garlic, Minced
  • 3 whole Medium Potatoes, cubed
  • 1 quart Warm Water
  • 3 cubes Chicken Bouillon
  • baby spinach
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste

In a large dutch oven, brown sausage, remove and drain on paper towel.

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In same dutch onion, cook onion and bacon until onions are translucent.  Add garlic and cook for one more minute.

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Add water and deglaze pan. Stir in Bouillon cubes and potatoes, cook at a simmer for 20 minutes.

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Stir in cream and spinach and cook for 5 more minutes.

Serve with shaved Parmesan cheese and crusty bread.

DSC03474 Spicy Tuscan Soup

This soup was really really good! I sure hate that I was not able to enjoy like I should have.

-abp

“Spring is nature’s way of saying – Let’s Party!” ~ Robin Williams

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Ahhh……The beautiful sunshine and warmth!! I can feel it coming – SPRING!

I can also feel the pollen coming too……

But that’s ok! I love spring.

Had a great day that started with church and a quick lunch at Zoe’s – I’m very excited about their new app that lets you scan in your receipts and sends you goodies as you build up points.  I highly recommend downloading it if you live around a Zoe’s.  I practically have one in my front yard – so it works great for me.

Even though it seems to be warming up, I’m still craving warm comfort food you usually have during the colder months.  My BFF made this last weekend and told me it was a must try.

Chicken Pot Pie Casserole (adapted from The Shady Porch)

  • 3 boneless, skinless chicken breasts, boiled and shredded
  • 2 cups chicken stock (from boiling the breasts above)
  • small bag of frozen vegetables
  • ½ stick butter
  • 2 cups Bisquick
  • 2 cups 2% milk
  • 1 can cream of chicken soup
  • 3 chicken bouillon cubes
  • 1/2 t. dried sage
  • 1 t. black pepper & salt

Preheat oven to 350º

Melt butter in 9 x 13 casserole dish.

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Layer shredded chicken and season with salt/pepper and sage. Top with veggies.

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(I forgot to take a picture of the veggies)

In a small bowl, mix together milk and bisquick and evenly pour over chicken and veggies.

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In another bowl whisk together chicken stock, cubes, and soup.

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Pour this mixture over milk mixture.  DO NOT MIX any of the layers.

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Bake for 1 hour 15 minutes or until set and browned on top.

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This one pan dish is a super simple way to make chicken pot pie and it was super delicious too!

-abp

“I just wanna live while I’m alive.” ~ Bon Jovi

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I marked an item off my Bucket List!

I went to see Bon Jovi in concert!! YIPPEE!!

Oh! It was awesome! This dream has been 20+ years in the making!

But because I had to go to Atlanta mid week to see them it kind of knocked out a couple of days which meant I had plenty I needed to get done on Tuesday.

I needed a meal that would cook itself.

Thank goodness for the trusty old crockpot!

(as you can see, I was really off my schedule considering it’s Saturday before this was posted)

Balsamic Pot Roast (adapted from Little B Cooks)

  • 3 lb beef chuck roast
  • garlic salt and pepper for seasoning
  • 2 Tbs olive oil
  • 1 onion, sliced
  • 3-4 potatoes, cut into quarters
  • 1 cup baby carrots
  • 1/2 Tbs dried rosemary
  • 1 tsp poultry seasoning
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 1/3 cup balsamic vinegar
  • 1 cup red wine
  • 1 can (14.5 oz) beef broth

Season roast with garlic salt and pepper and sear both sides in olive oil.

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Place in crockpot, top with onions, potatoes and carrots.

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Mix remaining ingredients in bowl and pour over meat and veggies in the crock pot.

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Cook on low for 8 hours.

I must add – I know my photos are not the super impressive works of art that a lot of blogs have but regardless – pot roast just does not photograph well. 🙂

Balsamic Pot Roast (in the crock pot)

Easy Peasy!

-abp

“Ideas are like pizza dough, made to be tossed around.” ~ Anna Quindlen

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Simple was the key for Sunday night when preparing dinner because I had one eye on dinner and the other eye on the tv watching The Oscars or Oscar coverage. That’s why I opted for the all time favorite – spaghetti.

I love me some “sketti”.

And don’t you just love all those dresses?!?

(Although some of those chicks really need to eat.)

The girly girl in me wishes there were more occasions to dress up – it’s so much fun!

Don’t get me wrong – I looooove casual but I do not think there are enough times that we go all out like they used to in the golden era.

You know – “dress for dinner”

Oh well. I’m sure there are more days that I’m glad I do not have to “dress for dinner” than there are days that I wish I could.

Since Sunday was just a staple dinner I thought last night I would try something a little different.

BBQ Chicken Pizza.  Should be pretty simple and will go perfectly with the left over Cheesecake in the fridge. 🙂

BBQ Chicken Pizza

(adapted from My Baking Addiction)

  • 1 store bought pizza crust or refrigerated crust
  • ½ cup barbecue sauce
  • 1 ½ cup cooked and shredded chicken (I pan fried a few chicken tenders and shredded that)
  • ½ cup thinly sliced red onion
  • ½ – 1 orange bell pepper; diced
  • 1 cup mozzarella  shredded cheese
  • Chopped cilantro; to taste

(all these ingredient amounts vary according to size of pizza crust and your desired tastes)

Preheat oven to the temperature your pizza crust suggests.

Place Pizza dough on pizza stone or foil lined baking sheet and cook until it has a slight toast on it – about 5 minutes. (I opted for foil lined because my stone is round and this pizza crust was square)

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Remove crust and spread barbecue sauce over crust. Add shredded chicken, onion, and bell peppers on top of the barbecue sauce. Top with cheese and cilantro.

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Bake 12 to 15 minutes or until crust is deep golden brown. Garnish with more cilantro.

Chicken BBQ PizzaChicken BBQ PizzaThis was so so good! It tastes like you ordered it from a specialty pizza place! And EASY too!

I might add artichoke hearts next time – and there will be a next time – soon!

-abp

“Let your food be your medicine, and your medicine be your food.” ~ Hippocrates

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I’m so happy that my seafood man “Bayou Joe” (who has been out of commission because of health reasons) is feeling better and back at selling good quality seafood.

That is why I have two shrimp recipes this week. I bought 2 lbs of shrimp and a pound of scallops which I can not wait to use. Anybody have any “can’t live without” scallop recipes??

This recipe is an adapted version of the Shrimp and Wild Rice Casserole from the locally famous Winning Seasons cookbook that was put out by the Tuscaloosa Junior League in the 70’s and is a must have for any southern cook.

winningseasonsc_6

Shrimp and Wild Rice Casserole

  • 2 Tbs chopped green onions (green part only)
  • 2 Tbs chopped sweet onion
  • 2 Tbs slice mushrooms (I used the kind in the jar because it was all I had but fresh preferably)
  • 2 Tbs butter
  • 1 Tbs worcestershire sauce
  • 1/2 Tbs mustard
  • A few shakes of hot sauce
  • 1 lb. shrimp, peeled and deveined
  • 1 can cream of mushroom
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup cheddar cheese, shredded
  • 2 cups cooked wild rice
  • 3/4 cup panko bread crumbs
  • Pam cooking spray

Preheat over to 350º.

Saute pepper, onion and mushrooms in butter until soft.

DSC03362Mix together onion mixture, worcestershire, mustard, hot sauce, shrimp, soup, salt, pepper, cheese and cooked rice.

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Place in prepared (spray with Pam) casserole dish and top with bread crumbs and spray crumbs with Pam (to help brown). Bake for 30-35 minutes or until browned and bubbly. (I had to broil at the end to get it brown enough)

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This is very simple meal that can be easily doubled and served to a crowd or it can be a different swing to a weeknight comfort meal.

**Note** – this could also be made with chicken.

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Enjoy!

-abp

“One man’s poison ivy is another man’s spinach.” ~ George Ade

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Ok, so I’ve been MIA for a little bit.

I have a good excuse – I was out of town for close to a week and as I’ve explained before I am not one of those people who claims to be able to do it all.

I can’t and I know it.

So what is takes to get everything taken care of to get out of town and everything it takes to get it all straightened out when you get back has kept me busy.

I’m pretty much back in the swing of things so tonight I am making Shrimp Scampi with Roasted Peppers and Spinach.

This is a Publix Apron Meal that I ran across while making this weeks grocery list.

Shrimp Scampi with Roasted Red Peppers and Spinach

  • 3 cloves garlic, crushed
  • 1 oz parmesan cheese, shredded
  • 8 oz linguene
  • 2 Tbs olive oil
  • 1/2 cup Gia Russa sweet pepper bruschetta topping
  • 12 oz shrimp, peeled and deveined
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1/2 cup chicken broth
  • 3 Tbs butter
  • 6 oz baby spinach

Cook and drain pasta.

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Saute garlic in oil until it slightly browns.

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Add shrimp, topping, pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Cook and stir for 1 minute.

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Add broth and cook for 2-3 minutes or until reduced by half and shrimp are pink and opaque.

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Reduce heat to low and add in butter, spinach, cheese and remaining salt and pepper. Cook and stir until butter and cheese is melted and spinach is wilted.

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Add in pasta, stir to coat and heat through.

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Serve and spinkle with a little extra cheese.

Scrimp Scampi with Roasted Peppers and SpinachScrimp Scampi with Roasted Red Peppers and Spinach. pooreamy.com

I found it odd that this shrimp scampi did not have lemon in it and to be honest, I missed it.  I would add a couple tablespoons of lemon juice to the next batch.

Hope everyone’s week has started out well!

-abp