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Lemon Garlic Chicken

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Last night for dinner I made lemon garlic chicken.  I usually make Ashley’s version of this meal, but I decided I would try a version I found on Pinterest again.

This meal, while somewhat savory, was a slight bust.  Maybe I cooked it for too long, maybe I didn’t add enough spices, but whatever the case it wasn’t exactly what I was hoping for.  My husband loved it though.. my daughter only liked the rice and broccoli.

I don’t know if I will make this version again.  Somewhat of an epic fail.  I’m contemplating if I should post the recipe or not.

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Meal planning for three-ish

I used to meal plan.. but then having another kid and the first one going to school took over and I didn’t exactly have the time to sit and start thinking of meals for the week.  But now that I have two kids going to school full time, I can start meal planning again.

I used to meal plan and I would send my husband off with the grocery list for the week.  The problem with that is my husband doesn’t exactly buy the specific thing I ask for.  Like if I say buy the supreme frozen pizza, he will buy the pepperoni pizza.  Not to mention, when he goes grocery shopping, I have to wait for him to come home to start dinner for all of us and sometimes it’s not easy when you have one kid constantly asking you a question and the other kid is trying to push you out of the kitchen to play.

I decided I would start grocery shopping every week instead.  I mean, why not.. I will have the time to do so since the kids will be in school and I can meal plan as well.  Win win!

Last week my husband gave me $40 for the following week’s worth of food.  A little back story of my husband.  He is a very frugal man.  Well, I wouldn’t exactly say very anymore, but he is frugal.  We argued that $40 wasn’t enough for the week but I would make it work.

I managed to find four recipes this week and wrote down the stuff I would need.  The way I meal plan is I find meals I know my husband would like to eat and that doesn’t have a lot of ingredients that I would need to buy that  I know we have at home.

Next week’s meal is four meals plus three leftovers since there’s always leftovers.  I went shopping last week and I actually spent $40.17!  Score!

Today’s meal will be lemon garlic chicken.  I will be posting that recipe tomorrow so stay tuned!

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Recipes

Easy Banana Bread: Recipe

Most weeks I end up with a few battered and rejected bananas from my husband’s lunch box or half bananas the children haven’t eaten.

More often than not a quick bread or muffins are my go to . This banana bread recipe is a great one to have at hand as it’s versatile and easy.

Use whatever fat you are comfortable with . I’ve had great results with both butter and coconut oil but surprisingly I prefer the coconut oil in this recipe.

Add in whatever fruit you need to get rid of . I’ve done banana and blueberry or even apple cinnamon instead of banana.

Banana bread

3 large bananas mashed

3/4 cup brown sugar

1 egg beaten

1/2 tsp vanilla

1/2 cup coconut oil

1/4 cup milk ( whole )

1 tsp baking soda

1 tsp baking powder

Pinch of salt

1/2 tbsp cinnamon

1 1/2 cup flour ( used tastes like white flour )

Combine egg , banana and vanilla, milk . Cream together sugar and oil in separate bowl.

Sift together flour , salt , baking soda and powder , cinnamon. Combine with remaining ingredients

Bake 350 25-30 mins .

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School has begun..

It is rather bittersweet that school has commenced three weeks ago.  I am happy to send my kids off, but at the same time I am a little sad.  I won’t lie, after the first day of school after I dropped them off, I came straight home and I went in my son’s room and I cried.

It’s sweet that they’re going to school because now I have the house to myself with my dog.  But I miss the chattering sounds.  It’s easier to get things done around the house but it’s still quiet.  I’m happy I’m finally catching up on my shows on my DVR and I am able to craft uninterrupted.

Another thing that has begun is football season.  We are huge football fans here.  It is going to be a great season.. even though our team will lose.

I am making something with chicken tonight.  Not sure what yet.

So, I do apologize for the lengthy delay in posting a blog but I will do better.  More recipes and pictures to follow soon.

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Recipes

Monday Easy Meal: Roast Chicken & Garlic Mashed Potatoes

Easy Roast Chicken w/ Garlic Mashed Potatoes & Gravy

Such an easy and comforting meal that comes together pretty quickly. A great idea for weeknight dinners as the weather gets colder.

I started with a couple chicken pieces . Whatever you have is find . Some chopped onion , celery , garlic and some sprigs of fresh thyme from my herb garden.

In the oven it went with a splash of water at 350 for about an hour

While the chicken cooked , I peeled and scrubbed some potatoes and boiled them until they were soft when poked with a fork .

In a piece of aluminum foil I roasted some garlic with the chicken about 25 minutes .

Drained the potatoes and squeezed a couple cloves of the roasted garlic into the potatoes . Added some butter , whole milk , spoonful or two of cream cheese and salt and pepper .

Heaven !

When the chicken was done I made a quick gravy with a bit of broth and bisto and flour .

Easy and yummy dinner in about an hour with very little actual cooking !

Enjoy !

Recipes

Tortellini Pasta Salad: Easy Recipe

It's been awhile since I've had the chance to make a blog post . Life gets in the way sometimes .

I'm sure you all can relate so I thought I would post a quick and easy recipe that would make a great side for dinner or to take to your next BBQ.

Ingredients
1/2 package fresh cheese tortellini ( you could use frozen this was just what I had ), cooked and cooled
1 large tomato finely chopped
1/2 cup sweet onion chopped thinly
1 tbsp oregano
1 clove garlic minced
1/2 cup shredded cheese ( I used mozz )
Salt and pepper to taste
Parmesan on top

With a tbsp or 2 of olive oil cook down onions and tomato until tomato bursts add garlic .
Let it cool

Combine veggie mixture with pasta . Add a drizzle of olive oil if it looks dry
Add cheese and salt and pepper and mix
Top with Parmesan and chill until ready to serve .
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Such a great and easy dish for summer. My husband enjoys it so much he's having the leftovers as lunch today.

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Tri Tip Steak

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This is what I had for dinner the other night.  My husband smoked a tri-tip steak for dinner and it was so amazing.

I bought him a smoker for Father’s Day a few years ago and everything he makes in it turns out amazing!  I will never eat regular turkey the same way again.  Every year for Thanksgiving he smokes the turkey and I make all of the side dishes.

This tri tip steak is so amazing.  Here it is when we added the rub on it that we got at the butcher as well.

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I think he smoked it on the smoker for like thirty minutes per side.. but I could be mistaken.  But it turned out in absolute perfection!

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Yummy burger

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I had the awesome honor to enjoy this absolute deliciousness.  I wish I could take credit for this burger but unfortunately, it was bought.

It is a philly cheesesteak burger!  Oh my word, I just may have to duplicate this burger one day.  It is so good.  I had been craving a philly cheesesteak for a while now and when I found this treasure, I just had to order it.

In a few days will be my birthday.  Boo!  I always dread my birthday because I don’t like turning another year older.  And soon school starts for my kids.  I am sort of looking forward to that as I will finally get a break from them.  More my daughter than my son.

Tonight for dinner will be pot roast again.  My husband loved it so much he wanted it again.

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Pot Roast : Recipe

potroast

You know, I absolutely love using my crockpot for meals when my day is busy and chaotic.  It is my favorite cooking tool in my kitchen and in the summers I use it most often since I don’t use my oven.  Something about dumping everything in the crockpot and setting it and then walking away is simply gratifying.  I love having someone else, or something else, cook for me.

I stole this recipe from Pinterest.  She makes this simple pot roast that I made for the first time yesterday.  My husband has been begging me since March to make him pot roast for dinner.  I have never made it before so I was hesitant.  But I finally gave it a go and he gave this recipe a 10!  Here’s the recipe.

Easy Pot Roast

Ingredients:

3 lbs. chuck roast

5 potatoes, cut into chunks

1 onion, cut into chunks

4 carrots, cut into chunks

2 cups of beef stock

2 cups of water

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/4 tsp. real salt (I added more for more flavor)

1/4 tsp. pepper

Directions:

Cut up the potatoes, onions, and carrots in chunks.  Add roast in the bottom of the crockpot and then add the vegetables.  Add the seasonings on top of everything.  Pour the beef stock on top and make sure your roast is covered.  If the beef stock doesn’t cover up your roast, add water until it is covered.  Cover the lid and cook on high for five hours or on low for ten hours.  You’ll know when it’s done when you stick your fork in and it just slides off.

Enjoy!

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Chicken Fritters : Recipe

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I am beyond obsessed with these chicken fritters!  I wish I could take full credit for these deliciousness, but I found this recipe on Facebook that Ashley posted.  It is from Natasha’s Kitchen and if you go there, you’ll see a video of how she made this little piece of heaven.  Here is the recipe for it.

Chicken Fritters

Ingredients:

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Extra light olive oil, or any high heat cooking oil

Garlic Aioli Dip:

dip

  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper

Directions:

Using a sharp knife, dice chicken into ⅓” thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.  Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.

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Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.  Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time.

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I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.*  To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

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Hope you enjoy this as much as my family did!

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