Happy Sunday everyone, I’m excited to have a new and yummy recipe to post today! Madison and I recently bought ourselves a home (yayy!!) and have been settling in and loving being here! It is SUCH a relief to be done and just be able to enjoy it after several months of craziness! We had our good friends, Kelly and Alex over for dinner last night and I decided to try a new recipe. This maybe isn’t always the smartest idea, but after seeing this recipe, I knew I had to make it! I found the recipe on Pinterest and just tweaked it a little bit. It takes a while for the chicken to cook but most of the preparation for this meal is quite easy and fast. I’ll definitely be adding this to the regular rotation. Madison approves as well, which is even better! I tend to be a bit light-handed in my seasoning but this one is nice and salty due to all of the soy sauce. 🙂 Here it is below:
3/4 cup soy sauce (low sodium if you prefer), 1/2 cup water, 1/4 cup brown sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon minced garlic, 2 tablespoons corn starch + 2 tablespoons water, 2 boneless skinless chicken breasts, equivalent of 12 oz steamed veggies (I used fresh baby carrots, broccoli, and snap peas), 3 cups cooked brown rice.
- Preheat oven to 350 degrees. Spray a 9×13 inch baking pan or I used a 2.5 quart casserole dish with non-stick spray.
- Combine soy sauce, 1/2 cup water, brown sugar, singer and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- Meanwhile, stir together the corn starch and 2 tablespoons of water in a small bowl until smooth. Once the sauce above is boiling, add this mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken and then remove from the heat.
- Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of the chicken. Place the chicken in the oven and bake for 35 minutes. Remove from the oven and shred the chicken. (I used fork and knife to do so).
- Meanwhile (while chicken is cooking), steam or cook the vegetables. I don’t personally have a steamer, so I placed my veggies in 1/2 inch of boiling water in a pot and covered for 5 minutes, and then drained the water. While the veggies are steaming, I also prepared my instant brown rice, which only takes 90 seconds to cook in the microwave and is really yummy rice, I used Uncle Ben’s ready rice, whole wheat brown rice.
- Once the chicken has been cooked for 35 minutes and shred/cut up, go ahead and add the steamed veggies and cooked rice to the casserole dish with the chicken and mix together. Add most of the remaining sauce an reserve a little to drizzle on top when serving. Gently toss until combined. Return the dish to the oven to cook another 15 minutes. Remove from the oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce if you wish. Enjoy!
Hi everyone! Sorry for the radio silence the last few months. Madison and I have been spending the past few months in the process of finding a new home and I’m excited to say that we’ve found a great house and will be homeowners very soon!! It’s been such a whirlwind of craziness the past few months but I am now at a point where I am relaxing a little and allowing myself to be excited for our next great adventure together! 🙂
So today’s post is your basic banana bread, which I think everyone must have a recipe for somewhere in their personal cookbook. It’s such a great comfort food and great to bake on a quiet Sunday morning. This one turned out just as yummy as I’d hoped and I’ll be making this many more times to come. Enjoy!!
1 1/4 cups sugar
1/2 cup butter or margarine, softened
1 1/2 cups mashed very ripe bananas (3-4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottom of 1 loaf pan, 9x5x3 inches.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
Bake about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
I hope you all have a wonderful week! I have another recipe in mind to try very soon so stay tuned!
Hi guys! I’ve been on the hunt for some crock pot recipes now that fall is here and it’s that time of year. I found this recipe on Pinterest, it’s from AllRecipes. This one looked worth trying and honestly, this is probably the best chicken I’ve ever made. The chicken just fell apart on the fork and was so juicy and good, not dry and bland like chicken often can be! So yes, I’ll definitely use this again and would recommend to you all! Here’s the recipe below:
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1 teaspoon chicken bouillon granules (I used beef flavor as that’s what I had on hand, turned out just fine)
- 1 teaspoon chopped fresh parsley (I omitted this)
- In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
- In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
- Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
This is a good one that you can throw in before work if you want or to make and reheat for lunch for work. Also, I made pumpkin seeds this week!! I boil the seeds in salt water and let it simmer for 10 minutes (1 tablespoon salt and 2 cups water for every 1/2 cup of pumpkin seeds). I then seasoned with garlic sea salt and paprika and popped in the oven for about 15 minutes at 400 degrees. They turned out great! I’ll be making more again soon while I can, Madison just eats ’em up, they are a great and healthy snack!! 🙂 Here’s a few pictures, have a good night!
I know it’s been a while since I’ve posted, so I’m going to add something I made last week, from my quick and easy Betty Crocker cookbook. I loved this one and it’s a simple, easy recipe to make during the workweek. I’ll definitely keep this one around!
- 5 cups medium egg noodles (10 oz)
- 2 cups frozen mixed vegetables, thawed
- 6 medium green onions, sliced
- 1 container (8 oz) garden vegetable cream cheese spread
- 1 and 1/4 cup milk
- 1 and 1/2 cup chopped deli rotisserie chicken
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 tablespoons french fried onions if you wish (I opted out)
- Cook and drain noodles as directed and set aside.
- Meanwhile, spray 12 inch skillet with cooking spray, heat over medium heat. Cook mixed vegetables and green onions in skillet about 4 minutes, stirring frequently, until veggies are crisp/tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper, cook until hot.
- Stir in noodles, cook until hot. Sprinkle with french-fried onions.
That’s all there is to it! It reheats well too which was nice for lunch during the week. 🙂 Here’s a picture of the end result!
Hello all my fellow bloggers! I hope you’re all enjoying summer so far! My summer has been going well, and to share some good news, Madison and I got engaged a couple weeks ago!! 🙂 Here’s a picture from our engagement day, it was a perfect day and I could not be happier! He’s my one and only. ❤
Back to the food….It has been a lovely weekend and I wanted to cook something on the light side tonight and went with a shrimp recipe from Betty Crocker. It’s nothing fancy but an easy dish to make and a rather healthy one too. Here’s the recipe:
Ingredients: 8 oz fettuccine, 2 tablespoons olive oil, 1 lb medium shrimp (deveined and peeled, shells removed), 2 medium green onions thinly sliced, 2 cloves garlic finely chopped, 1 tablespoon chopped parsley, 2 tablespoons lemon juice, 1/4 teaspoon salt.
Directions: Cook and drain fettuccine as directed. Meanwhile, in 10 inch skillet, heat oil over medium heat. Cook remaining ingredients in oil 2-3 minutes, stirring frequently, until shrimp are pink. Remove from heat. Toss fettuccine with shrimp mixture in skillet. Top with Parmesan or other cheese of your choice and serve! That’s all for now, til next time!!
Sunday night, we meet again! For some reason, I’ve been itching to make bread lately, so I thought I’d start with a basic bread recipe and then branch out from there next time. It’s been many years since I’ve even helped make bread with my mother, so I thought I’d start off simple! I forgot how much time goes into bread making, but I rather enjoyed the process. It’s nice to see your work produce something so delicious out of what feels like nothing. I pulled my recipe from about.com and here it is below. I brushed with butter after baking for a soft crust. Oh, and my gosh, you should try baking bread too if you are reading this, just for the wonderful aroma that fills the home, it is to die for!! I haven’t cut into it yet because I know it’s important to let it cool for about 2 hours, but I’m sure it’ll be great! 🙂
- 3/4 cup warm water
- 1 package active dry yeast (2-1/4 tsp)
- 1 tsp salt
- 1-1/2 tbsp sugar
- 1 tbsp vegetable shortening
- 1/2 cup milk
- 3 cups all-purpose flour, approximately
- In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
- Add salt, sugar, shortening, and milk to bowl. Stir.
- Mix in the first 2 cups of flour.
- If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
- You do not need to use up all the flour called for in this recipe, or you may need more flour than called for.
- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
- Put dough in a greased or buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
- Punch down dough. Turn out onto floured board and knead. ( I kneaded about 10 minutes until the dough held it’s shape and would bounce right back up after poking it)
- Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
- Preheat oven at 375 degrees F. Score dough by cutting three slashes across the top with a sharp knife. Put in oven once at 375 and bake for about 45 minutes or until golden brown. ( I took mine out at 40 minutes because it definitely was golden brown already, so definitely watch closely!)
- Turn out bread and let cool on a rack or clean dishtowel. Enjoy!!
Hi guys. I was in need of a quick dinner today and have had these Omaha pork chops in my freezer forever so I thought I might as well bread them and give it a go. I’m not going to post the recipe because quite frankly, I really am not a fan of pork chops in general. These were cooked just right but we’re lacking in flavor and to me, just very “blah”. They can’t all be winners! I’ll have to find something fun to try again soon…here’s tonight’s pics. Hope you are all having a great week so far!
Hi everyone! I hope you’ve been enjoying this lovely weekend, I know we did! This past week I made my mom’s pasta salad because it was always one of my favorite summer meals that she made. I could seriously eat this every day! It’s so simple to make, so I hope you enjoy as well! Here’s the recipe below.
Ingredients: 12 Oz pasta salad, 2/3 cup olive oil, 1/4 cup lemon juice, 2 tablespoons red wine vinegar, 1 tsp salt, 1 tsp oregano, 1 bunch of broccoli (steamed 3 minutes), 2 sticks pepperoni, 6 Oz mozzarella cubes, 6 Oz Asiago cheese, 1/2 cup chopped red onion, 1/2 cup black olives halved, 1 green pepper cut up, black pepper.
Note: I omitted the red onion as I am not a fan, I only used 1 pepperoni stick, and I substituted the Asiago cheese with marble cheddar cheese. You can pretty much make whichever substitutes you like. I also added extra olives!
Directions: cook pasta, rinse with cold water, and drain. Cook broccoli 3 minutes to steam. Whisk oil, lemon juice, vinegar, salt, oregano and pepper together. Combine all ingredients in a large bowl and them stir in dressing. Easy peasy, enjoy!
Good evening all. It’s time for another new recipe! 🙂 I’m a big pasta girl, but I’m not super fond of heavy red sauces, so I thought I’d try some fettuccine alfredo and see how it turns out. This recipe I found was on Pinterest and originally came from Food Network. It was quite easy to make, which is always great for a weekday! I enjoyed this one, although I still find alfredo sauce to be rather heavy, so I can’t eat too much at once, which I suppose isn’t a bad thing. I would definitely recommend getting fresh parmesan, not the stuff that comes in the green cylinder container! All in all, I’d definitely make this again. Another one for the books. Here’s the recipe below:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- kosher salt
- 2 tablespoons low-fat cream cheese
- 3/4 cup grated parmesan cheese, plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- freshly ground pepper
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the cream cheese and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 12-13 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
- Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Good evening all! It’s been a really crazy week, so I haven’t really had the time or energy to make anything new. Tonight I just threw something together, but I can share a little bit, because it did turn out quite good, simple as it is. Chicken is always a good staple food to have l around. Here’s how I threw it together below…
Let’s see, I bought 2 boneless chicken breasts, and I had some broccoli and carrots at home. Preheat the oven to 425 F. I first put my casserole dish on the stove and heated up two teaspoons or butter. I placed the chicken and the carrots in the dish and added about 2 tablespoons of olive oil. For seasonings, I used a little brown sugar, some McCormick’s Montreal Chicken seasoning, garlic powder, salt, and thyme. Once seasoned, I baked uncovered for 15 minutes. Then flip the chicken over and add some more seasoning, and add the broccoli. Bake another 15 minutes. Once done, let sit a few minutes and then serve! The chicken was nice and juicy and the veggies were so good. 🙂 That’s all for now, time to read and relax a bit. Enjoy the lovely weekend!