What's Cooking?

Marinara Sauce

1 tsp olive oil

2 cloves garlic, smashed

28 oz can crushed tomatoes

1 small bay leaf

1 tsp oregano

2 tbsp chopped fresh basil

salt and fresh pepper to taste

Directions:

In a medium pot, heat olive oil over medium heat. Add garlic and sauté until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes. Remove from heat and add fresh basil.

I added sweet and spicy italian sausage to this to give our dinner a little protein.  This sauce is freezer friendly and makes for a quick and easy dinner when you are on the run.

Recipe found here

Honey Balsamic Chicken

16 ounces baby red potatoes, halved

 2 cups cherry tomatoes

2 tablespoons olive oil 

Kosher salt and freshly ground black pepper, to taste

1 pound asparagus, trimmed

2 tablespoons chopped fresh parsley leaves

The Chicken

1/4 cup balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper, to taste

4 boneless, skinless chicken breasts

Instructions

·         In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

·         In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

·         Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

·         Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.

·         Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.

·         Serve immediately, garnished with parsley, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes.

Recipe found here! 

White Wine Sauce

4 cloves of garlic

1/4 cup of olive oil

5 tbsp. butter

1/2 tsp. crushed red pepper flakes

1 tsp. kosher salt

1/2 tsp. pepper

1/2 white wine

1/2 chopped parsley

1/2 cup grated parmesan cheese

Directions:

Heat olive oil over medium heat.

Add garlic, red pepper and sauté until golden.

Add salt, pepper, wine and butter.

Stir for 2 minutes, remove from heat and add pour on zoodles.

Damn Delicious Chicken & Sun-dried Tomatoes

8 bone-in, skin-on chicken thighs (I use boneless)

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

1/4 teaspoon red pepper flakes, or more, to taste

1 cup chicken broth

1/2 cup heavy cream

1/3 cup julienned sun dried tomatoes in olive oil, drained

1/4 cup freshly grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup basil leaves, chiffonade

Directions:

Preheat oven to 400 degrees.  Season chicken thighs with salt and pepper, to taste.  Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.  Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.  Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.  Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.  Serve immediately, garnished with basil, if desired.  Click here to view recipe online.

Grilled Rosemary Chicken Thighs 

w/Sweet & Sour Dipping Sauce

Serves 4-6

1 TBSP minced fresh rosemary

2 tsp dark brown sugar

2 tsp kosher salt

1 tsp ground black pepper

1/8 tsp crushed red pepper flakes

2 TBSP vegetable or olive oil

2-1/2 lbs. boneless skinless chicken thighs - 2-3 per person

Dipping Sauce

1 cup orange marmalade

1/4 cup rice vinegar

1 tsp. minced fresh rosemary

Directions:

In a small bowl combine first 5 ingredients (Cut the recipe in half for two) trim thighs and slice into 1-1/2" wide strips. In a shallow pan drizzle oil over chicken, toss to coat. Sprinkle chicken evenly with rosemary mixture and mix into chicken. Thread onto skewers folding each strip in half as you skewer. Grill over medium heat until cooked through.  Warm the marmalade, vinegar and rosemary over low heat until just warm.

Stuffed Bell Peppers
4 green bell peppers (you can use any color, but I like the green)
1 small/medium onion (chopped)
salt
pepper
1- 8oz. can of tomato sauce 

Directions:

In a large bowl mix the meat, chopped onion, salt and pepper (to taste) and 3/4 can of tomato sauce. Cut the tops off the bell peppers and place them in boiling water for 4 mins.  Stuff the bell peppers and top with remaining tomato sauce and bake at 350 for 45 minutes in a glass bowl with a lid, remove lid and bake for 15 more minutes.  I slice small slits in the bell peppers before boiling so when they are cooking in the oven the fatty juices drip out.  

Chicken Casserole

3 to 4 boneless/skinless chicken breasts (I used Trader Joe's organic chicken)
1 pkg. Uncle Ben's Instant Wild Rice (I could not find the instant, so I had to use the regular, no biggie)
1 large jar of marinated artichokes (cara mia)
Jack cheese (enough to cover the top)
Basil
Oregano
Seasoned Salt
Seasoned Pepper
Half an onion
1 tomato

Directions:

Cook the chicken either in the microwave or boil it, I boiled mine cause I did not want to clean the microwave if it made a mess.  Once chicken is cooked, cut it up into chunks.  Cook the rice per the directions on the box.  Slice onion thinly and saute it in a small frying pan with the marinade from the artichokes (when they are clear, they are done and discard marinade). Chop up artichokes in to small pieces.  

Layer casserole; chicken, rice, onions, basil, oregano, tomato (sliced), seasoned salt, then add artichokes, cheese and seasoned pepper.  Bake at 350 for 25-30 mins.  

Note:  I did not measure the spices, I just sprinkled what I thought was good.

Zoodles

4oz.  Sun dried tomatoes

1 lb. shrimp

1/2 cup chopped green onions

1/2 cup dry white wine

3 tbsp. fresh lemon juice

1 tbsp. capers

1 tbsp Olive oil from the jar of sun dried tomatoes

3/4 tsp. dried Italian seasoning 

1/4 tsp. pepper

1 garlic clove, minced

1/2 cup freshly grated parmesan cheese

Add 1 tbsp. of oil reserve from sun dried tomatoes to a non stick skillet over medium high heat.  Add shrimp and green onions and cook for 5 minutes.  Add sun dried tomatoes, wine and the next seven ingredients (wine through garlic) cook for 1 minute or till thoroughly heated.  Remove from heat, add cooked zoodles, toss well and top with Parmesan cheese.  

I used 6 large zucchini (the Sheriff likes leftovers) and added way more shrimp cause I am feeding two growing boys (the Sheriff and Mr. Pie, I swear they are eating us out of house and home).  But usually one zucchini per person is enough.  

If you have not had zoodles before, just a warning they are very watery so to avoid that I followed these directions and it totally worked.  

Chicken Pot Pie

2 tbsp butter
2 cloves minced garlic
2 tbsp flour
3/4 cup milk
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1/4 cup grated cheddar cheese
1 cup cooked chopped chicken breast
1 cup broccoli florets (steamed)
All-purpose flour for dusting
2 10-inch round prepared pie crusts
1 egg (beaten)
1 tsp water

Heat oven to 400. Grease your mini muffin tin. In a pan melt the butter over medium heat. Saute the garlic for about 30 seconds then add the flour and whisk for 2 or 3 minutes. Whisk in the milk and bring to a simmer, if it thickens up too quickly add a little more milk. Turn the heat off and stir in the cheese, chicken and broccoli then season with salt and pepper. To put the pot pies together roll out the pie crusts, using a 3 inch cookie cutter or a small cup, cut out the pieces for the bottom of the crusts. Place them down in the mini muffin tins. Fill with the chicken mixture. Now beat the egg with the water and set to the side. Using a 2 inch cookie cutter or a smaller cup cut the tops out. Brush the egg mixture around the edges of the pot pie then press the tops onto the bottoms and seal. Brush the tops with the eggs mixture then make a 1/2 inch cut at the top of each pot pie. Bake in the oven for 15 to 18 minutes.  Makes 8 mini pot pies.

I think the next time I make it, I think I will make a big pot pie and double or triple the recipe.  The current recipe makes just enough to fill-up the 8 muffin tins. 

Pasta Salad

Ingredients:

1-bag of pasta
1-2 bottles- Zesty Italian Dressing
1-red onion (diced)
1-red bell pepper (diced)
1-green bell pepper (diced)
Cherry tomatoes (halved) optional
Mozzarella cheese (diced) optional

Directions:

•Cook pasta per instructions on package.
•Add veggies and cheese.
•Pour in 3/4 bottle of dressing and let it marinate overnight in the frig.
•In the morning pour in the rest of the dressing toss and serve.

Salad Dressing

So I have been on the hunt for a new easy salad dressing that does not come prepackaged in a bottle and one of my coworkers suggested this recipe!  It is so easy to make and taste's so so good!

1tbls. balsamic vinegar
1tbls. apple cider vinegar
2tbls. olive oil
1 clove of garlic
A dash of Trader Joe's 21 Salute spice

This makes the perfect serving amout for one person, I think that is why I like it so much!

Got Spinach? 

My Mom makes the BEST spinach casserole and I have now taken on the role to bring "the spinach" to holiday dinners and family gatherings.  Looking at this spinach dish I am sure many people look at it and cringe, but as soon as you take a bite all your thoughts of disgust go away! Yum Yum! 

4-6oz.jars of marinated artichoke hearts

3-10oz. packages of frozen chopped spinach

2-8oz. packages of cream cheese (softend)

5 TBLS of butter (softend)

3/4cup of milk

1/2cup of grated parmessan cheese

Directions:  Drain artichokes, chop artichokes into small pieces and place in the bottom of 9x13 glass pan.  Defrost spinach, press all of the water out of the spinach, drain spinach and place on top of artichokes.  Mix cream cheese, butter and milk in blender (be careful not to make it too runny), and pour on top of spinach.  Top with parmessan cheese.  Bake at 350 degrees for 45 minutes!