Tag: garlic

“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

“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.

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So, so easy but oh so good!

-abp

“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

“When not eating, I like shopping; although I’m afraid I’ve become a bit of a cliche.” ~ Arabella Weir

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For a girl who really loves to shop – I thought I was going to love registering for baby items.  After all, I had a blast working on my wedding registry.

Wrong.

It was so stressful! Do you have any clue how many choices of baby stuff they have out nowadays???

3 hours and one stress headache later I left Babies “R” Us.

And I still have to do Target.

Now Lily Pads/Baby Bundles – a local baby boutique, will be a different story. That’s for the fun, cute, frilly items. I could do that all day long.

After all that stress I need comfort food. Which usually consists of some kind of pasta. This meal is no exception.

Beef Ragu (adapted from SlenderKitchen.com)

  • 2.5 pounds lean beef chuck, trimmed of fat
  • 1 ribs celery, diced
  • 1/2 onion, diced
  • 1 carrot, peeled and diced
  • 4 garlic cloves, minced
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can crushed tomatoes
  • 1.5 cups beef broth
  • 2 bay leaves
  • Salt and pepper
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh oregano or thyme, chopped
  • Wide noodle pasta
  1. Add the carrots, celery, onion, and garlic to the bottom of the crock pot.
  2. Season your beef liberally with salt and pepper and add it to the crock pot.
  3. Add the remaining ingredients and cook for 6-8 hours until beef is fork tender. Serve over your favorite pasta.

Beef Ragu

Hope all is well!

-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

“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

“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.

pasta

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

“Going to the gym wouldn’t be on my list of favorite things to do.” ~ Kate Moss

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After lots of eating out, take out and a few crockpot dinners I decided I might put a little more effort into tonight’s dinner. But not too much, I don’t want to over exert myself considering I already went to the gym today. 😉

Tell me – will it ever not be a chore to go to the gym???

I’m thinking no.

I just don’t get all those people who love working out.

It’s weird. (no offense to my working out friends)

I wish I were weird.

Sorry – back to dinner. So tonight I’m making Baked Shrimp Scampi. Nice and simple.

Baked Shrimp Scampi

  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley (I used dry because it’s what I had)
  • 1.5 – 2 pounds raw shrimp, shelled and deveined

Preheat oven to 450º.

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

melt

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Stir to coat.

arrange shrimpstir to coat

Bake for 12 to 15 minutes or until the shrimp are pink and opaque.

bake

Serve over angel hair pasta. Top with parsley and squeeze of fresh lemon juice.

serve with angel hair pasta

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Like I said. Nice and easy. Not to mention quite tasty! I very much enjoyed this meal! To make it even better we finished dinner off with an old fashioned Strawberry Shortcake!

Strawberry Shortcake Nothing beats a childhood favorite!

abp

“People who throw kisses are hopelessly lazy.” ~ Bob Hope

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I’m not sure if its the weather or if jet-lag from the holidays but I’m feeling pretty lazy. So tonight it’s another crock pot meal.

It’s already smelling yummy!!

That’s one of the great side benefits of cooking with the crock pot – how it makes your whole house smell awesome!

Tonight’s recipe has been adapted from Mmm…Cafe.

Honey Sauced Chicken

  • 1.5 – 2 pounds boneless skinless chicken breasts
  • salt
  • black pepper
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup chopped onion
  • 3 tablespoons of ketchup
  • 1 ½ Tbs. vegetable oil
  • 2 clove garlic, minced
  • ¼ to ½ tsp. red pepper flakes (depends on heat desired)
Salt and Pepper chicken and place in slow cooker.
salt and pepper chicken
In a medium bowl mix together the rest of the ingredients.
mix ingredients
mixuter
Pour over chicken, stir to coat. Bake on low for 4 hours or high for 2 hours.
stir to coat
With 30 minutes left to cook, carefully remove chicken from sauce, cut into bite size pieces.
cut up chicken DSC03113
Return to sauce, mix well and continue to cook.
return to sauce
Serve over rice.
serve over rice
This was a very good meal and one of the more simple I have found. So much so, even though I was feeling lazy, I decided to whip up Chocolate Peanut Butter Truffles!
More on those later.
Happy Rainy Monday!!!
abp