“Nothing awakens reminiscence like an aroma.” ~ Victor Hugo

There are several reasons I love a crockpot.

First of all, the ease of making dinner and second how it fills your house with a fabulous aroma. Makes me look forward to dinner all day long. Another reason is pretty easy clean up – especially if you use those handy little crockpot liners.

This meal was no exception.

Crockpot Chicken Marsala

  • 1 lb chicken breasts (if they are particularly large, I cut them in half)
  • 1 cup Marsala wine
  • 1 cup sliced mushrooms
  • 4 teaspoons jarred minced garlic
  • 1/2 cup water
  • 1/4 cup cornstarch
  • salt/pepper
  • Prepared Rice (I prefer Jasmine Rice)

Season chicken with salt and pepper then place in crockpot.

Add in mushrooms and garlic. Top with Marsala wine.

Cook on low for 5 hours.

In a bowl, make a slurry with the water and cornstarch by mixing together until dissloved. Remove chicken from crockpot and pour in slurry, stirring to combine. Place chicken back in crockpot and turn up to high and cook for an addition 30 minutes. Season with salt and pepper if needed.

Serve over rice.


-abp

 

Advertisements

“Open Sesame” ~ Ali Baba

I always come across Asian recipes I would love to try but I never do.

You know why?

I never have sesame oil and they all call for sesame oil. I never can remember to pick it up at the store.

Guess what?

I bought some sesame oil today!!

Whoot Whoot!

Guess what?

We are having an Asian Inspired dish tonight.

🙂

Korean Beef Bowl

(adapted from Mel’s Kichten Cafe)

  • 1 1/2 pounds ground beef
  • 3 cloves garlic, finely minced
  • Salt and pepper
  • 1/4 cup brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup low-sodium chicken or beef broth
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes plus more to taste
  • 1/4 teaspoon ground ginger or 1 teaspoon of grated fresh ginger
  • 4 green onions, chopped, divided
  • Hot, cooked rice

First start your rice or quinoa so that it will be ready about the time you finish up with the beef.

In a large skillet, brown the hambuger meat with 2 of the green onions and garlic. When cooked through, drain excess grease.

In a separate bowl, mix together soy sauce, broth, brown sugar, one green onion, sesame oil, ginger and red pepper flakes.

Stir sauce into beef mixture, bring to a boil, reduce heat and simmer for 5 minutes.

Serve over warm rice, garnish with remaining green onion.

/home/wpcom/public_html/wp-content/blogs.dir/46c/38928065/files/2015/01/img_9477.jpg

“To me, my recipes are priceless.” ~ Colonel Sanders

Since I have now been on an almost year long quest to loose the baby weight, most of the recipes that would normally catch my eye while skimming Pinterest, magazines, cookbooks etc. have fallen to the wayside.

Those recipes being anything with the word creamy, creamier, and creamiest in the title.

Now, while perusing for new recipes, I refuse to click on them or I just keep flipping the page.

Although, last week, while flipping through the latest Cooking Light Magazine, I came across the recipe – Creamy Pork Chops and Mushrooms.

Wait a minute.

Those two things (Cooking Light and creamy) normally do not go together.

I was intrigued.

So, I gave it a whirl.

I’m very glad I did! These flavors were wonderful together and yes, I got to have a guilt free creamy dish!

Creamy Pork Chops and Mushrooms

(adapted from Cooking Light)

  • 1 cup unseasoned long-grain and wild rice blend
  • 1 tablespoon unsalted butter
  • 4 (6-ounce) bone-in center-cut loin pork chops
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon finely chopped fresh rosemary
  • 12 ounces fresh cremini mushrooms, cut into 1/2-inch-thick slices (or any mushroom blend that is not white button mushrooms)
  • 1 medium onion, halved and thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups chicken stock
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chopped fresh flat-leaf parsley (I used dried because I had it)
  • 2 tablespoons reduced-fat sour cream
  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, melt butter in a large skillet over medium-high heat. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to pan; cook 3 minutes on each side or until browned. Transfer to a plate.
  3. Add rosemary, mushrooms, and onion to pan; cook 8 minutes, stirring occasionally. Sprinkle mushrooms with flour; toss to coat. Stir in vinegar and chicken stock, scraping pan to loosen browned bits. Return pork chops and any accumulated juices to pan. Cover and simmer 10 minutes or until desired degree of doneness.
  4. Stir almonds, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper into rice. Arrange pork chops on a serving platter. Simmer sauce, uncovered, 2 additional ­minutes. Remove from heat, and stir in sour cream. Serve pork chops with mushroom sauce and rice.

IMG_8093.JPG

My husband raved over this.  He said it was restaurant worthy. That always makes me smile. 🙂

-abp

“Let the past be content with itself, for man needs forgetfulness as well as memory.” ~ James Stephens

Stuffed Peppers.

A childhood favorite! Mom used to make them all of the time but bless her, she doesn’t remember quite how she did…… 🙂

I can understand that, I cant remember what I made last week. Does the baby brain ever go away?!?

That’s the thing about childhood favorites and all that good food that your mom and grandma made. They didnt have recipes written down. It was just in their head. I honestly do not know how my grandmother kept up with them all. (She obviously didn’t have baby brain)

Thank goodness for the internet and the beloved Pinterest because now I do not even have to try.

Since I knew I would not be able to recreate the ones my mom made, there would be no reason to even try so I’m putting a different spin on them. More Mexican than Italian. Also, since my husband is not a fan of green bell peppers, I will do a mixture of red and green bell peppers.

Although, I haven’t given up on finding a recipe close to mom’s. Stayed tuned!

Stuffed Bell Peppers

(adapted from Trisha Yearwood)

  • 6 large red or green bell peppers
  • 2½ cups long-grain white rice (or rice of your choice)
  • 2 lbs lean ground beef
  • ½ medium-size sweet onion, diced
  • 3 garlic cloves, minced
  • 1 14.5-oz can Italian style diced tomatoes, with their juices
  • 1 10-oz can Rotel diced tomatoes and green chiles
  • 16 oz sharp Mexican blend cheese, grated (about 4 cups)
  • ½ tsp pepper
  • 1 tsp salt
  • 1 tsp garlic salt
  • 2 tablespoons cilantro, chopped
  • cooking spray

Preheat oven to 400º.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs and wilt peppers in boiling water for 5 minutes. Remove and set aside.

To save time cook “boil in the bags” rice according to directions in the same water you cook peppers. Or you can cook regular rice in another pot. Set aside.

In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. Add tomatoes to the meat and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. Stir in rice, salts and pepper.

In a foil lined pan sprayed with cooking spray, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese and cilantro on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

**** Next time I think I may add taco seasoning to kick up the Mexican flavor. ****

20140716-203924-74364244.jpg

-abp

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

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

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

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