Tuesday, June 12, 2012

Some Good eats in the Midst of Life

I know I am behind on updating my recipe collection, but life just got in the way. Now that Adam is TAD (temporay assigned duty) to Chiefs Mess, he doesn't have any more duty days!!! Which is nice, but then his work day is 12 hours every other day. There's always a negative to a plus! But to be quite honest, I don't even remember our menu from last week, because I already erased it off our white board and put up the next 2 weeks! Wow, that's pretty sad, right!?! 

So I thought that I would just post a blog of the highlight meals, the ones that were new and were good. So you're going to get a lot of randoms. Here we go:

From: stacymakescents.com

  • 1 yellow onion, sliced
  • 3 sweet peppers, sliced
  • 1 ½ pounds boneless chicken breast or thighs
  • ½ cup chicken broth
  • ½ teaspoon salt
  • 2 tablespoons cumin
  • 1 ½ tablespoons chili powder
  • Squirt of lime juice
  • Tortillas
  • Fajita fixings
  1. Combine sliced onion and peppers in the bottom of a greased crockpot. 
  2. Lay chicken on top of veggies. Pour chicken broth over top. 
  3. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. 
  4. Cover and cook on low for 8 hours (or on High for 4-6 hours). 
  5. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
**This was such a fix-it-and-forget-it meal, it just made me happy to throw it all in there and have my meal be done! Great for a long work day!**

From: eatingwell.com

  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
**This was such an easy meal. I had leftover frozen shrimp from making Jumbalaya, and I was trying to find a recipe for shrimp. This was a GREAT choice! So good in flavor and a great compliment to a side of couscous.**

From: chef-in-training.com

  1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
  2. Season chicken breast with salt and lay on top.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice, baked potato, or as a Nacho topper!
This meal really did have great flavor. Such an easy meal!

From: tasteofhome.com

  • 2 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. 
  2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. 
  3. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
 Adam and I really enjoyed these home-made rolls! We had them with burgers, sloppy joes, and bbq chicken sandwiches. YUMMY!

From: curiouscountrycook.com

  •  1 cups zucchini, grated
  • 1 egg
  • 1/4 yellow onion, diced
  • 1/4 cup cheese (cheddar or Parmesan work the best)
  • 1/4 cup bread crumbs - I used Italian style
  • Salt and Pepper
  1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
  2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
  3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
  4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
 I can't tell you how simply good these were. They were so easy to do, why not do them more? I don't have small cupcake tins, and used the regular size instead, so our were like small zucchini muffins. SO good!

From: acozykitchen.com

  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 2 beaten eggs
  • 2/3 cup fine dry bread crumbs or cornmeal
  • 1/2 cup of canola oil (or peanut oil)
  1. Cut pickles in 1/2-1/4 inch slices.  
  2. Place flour, milk, eggs, and bread crumbs in separate shallow dishes.  
  3. Pour the canola oil in a cast iron skillet or pan, over medium-heat; the oil should be approximately 1/2 inch thick.
  4. When you oil is hot, dip pickle slices in milk, then flour, then eggs, then cornmeal. In the skillet, place batter covered pickles in the oil, careful that it may pop back, for 1-2 minutes on each side or until brown. After they’re done, remove and place on a paper towel to drain.
Adam and I enjoyed these two different times. We originally had these one time at Hooters. Yes, we've been there before, because at Angels games, if they win, then you get free wings at Hooters. So we've gone after games before. Anyways, these were simply good. You do have to have a good dipping sauce with them. Before I made them, I asked Adam what kind of sauce he'd like with them. He told me, "The sauce that is served with TGIF's Fried Green Beans." So upon googling that side dish, I found the dipping sauce, otherwise called "Wasabi Cucumber Ranch Dip." It was a great addition to the pickle chips. The recipe for the sauce is below, but I do have to give out a warning. WARNING: this sauce makes a lot with out doubling. I did not know this going into it, and we had a lot of sauce leftover and I had to find ways to use it up (I used some for lunch wraps). I would halve this recipe and it would still be perfect for preparing this twice. Ok warning done.

 From: savorysweetlife.com

  • 1/2 cup bottled ranch dressing
  • 1 cucumber – peeled, seeded, minced
  • 2 tbs sour cream (I substituted sour cream for Greek Yogurt)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon cider vinegar
  • 2 teaspoons wasabi paste
  • 1/4 cup of cilantro
  • 1/4 teaspoon salt
  • 1/4 pepper
  • 1 pinch cayenne pepper
  1. Combine all the ingredients in a food processor or blender and pulsate for 1 minute. Transfer the dip into a bowl and place in the refrigerator.
While I'm at it, I might as well post our menu for the next 2 weeks:

Chicken in Mustard Cream Sauce, with Quinoa and Zucchini Bites
Hawaiian BBQ Chicken over rice with salad
The next week is Frozen Meal week (meals that I have stored the leftovers in the freezer)

I hope you find some good menu ideas to add to your rotations.
All of these Meals/Sides have been added to my recipe collection, by-the-way.
Happy eating!


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