Advertisements

Monthly Archives: October 2016

Sweet & Savory Salmon

This week I’m spending time with my Grandma. Lol, whenever we get together we always have a great time! We are like two peas in a pod. Haha! 😀 One of the things that I like to do during my visit is I enjoy cooking for her. Tonight I prepared for her this incredible Honey Dijon Salmon. This recipe is sweet, savory, and is an excellent treat for you and your family’s weeknight dinner.

Honey Dijon Salmon

Ingredients

4 Salmon Fillets, four to six ounces each
3 Tbsp Honey
3 Tbsp Fresh-Squeezed Lemon Juice (about 1/2 of a large lemon
2 Tbsp Dijon Mustard
1 Clove Garlic, minced
1 tsp Dried Parsley
1/8 tsp Salt
1/2 tsp Pepper

Directions

Preheat oven to 400 degrees. Line a baking dish with foil and spray it with non-stick cooking spray. Place the Salmon into the baking dish.
Combine honey, lemon juice, mustard, garlic, parsley and salt and pepper and stir together in a small bowl. Pour sauce over salmon, being sure to brush the sauce to coat the fish evenly. Bake for twelve to fifteen minutes, or until salmon is cooked through.

Source Frugality Gal

Coming up later this week

Cheeseburger Macaroni 

Chicken Stuffed Parmesan

Peanut Butter Cup Crack Brownies

rsz_img_1250

Advertisements

Less one ingredient makes a recipe__

I admit I did something pretty goofy lol, I completely forgot to write down the most important ingredient that’s cooked in this dish and lol it was a bottle of beer. I’m certain this drives you crazy as well, whenever you forget to write down particular ingredients on your shopping list for the recipe(s) that you intended on cooking for the week. So anyway, for awhile I was irritated with myself lol, but then I decided to work with what I had lol and just went with the flow.

I soon learned my lesson though lol, as my version of tonight’s dish was not delicious as it should have been due to the fact I had no beer. Haha! 😀 Oh well, I know to do a better job next time! 🙂 Although, this is a super easy-to-make, fall-inspired meal that’s huge in flavor, but not on prep or clean up!

Oktoberfest sheet pan brats roasted vegetables

Ingredients

4 Bratwurst sausages
1 (12-oz) bottle dark lager beer
Two garlic cloves, crushed
One white onion
2-1/2 C Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
1/2 lb small white potatoes (Dutch Yellow), washed and cut in half
1-1/2 C carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
1/4 C apple cider vinegar
3 Tbsps mustard
2 Tbsps brown sugar
1/2 tsp caraway seeds
Salt and black pepper, to taste

Line a baking dish with foil and set aside. Preheat the oven to 425 degrees F

Instructions

1. Pierce the sausages with a sharp knife. Pour the beer into a pot over medium-high heat and add the sausages and garlic. You may need to combine some water to the pan (just enough to cover the sausages). Bring to a boil, and decrease the heat to medium-low for about five minutes. Drain and set aside. In a small mixing bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

2. Combine the vegetables in a large mixing bowl. Pour the mustard mixture over the vegetables and stir to coat. Move the vegetables to the baking sheet and place the brats on top. Season with the caraway seeds and salt and black pepper. Cook for forty five-fifty minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are cooked through and tender. Remove and serve warm.

Source Grab A plate

img_1217

Million Dollar Buffalo Chicken Pasta

I am not surprised that I found another Buffalo Chicken recipe. And since I’m a huge enthusiast of anything buffalo flavor I, of course, wanted to try the dish. This recipe not only has Buffalo sauce, but it too has pasta. Yummy! As you can tell, I also love eating pasta as well. My favorite kind is penne and spaghetti.

Moreover, if you are the same as me and you honestly cannot help it but respond to the cry of a recipe that requests for the flavor buffalo call out your name and saying “could you please pretty please cook and devour me lol.” Then your immediate response should be “getting off of your couch, and going into your kitchen, doing these few simple steps; 1. grabbing your crockpot, 2. tossing a few ingredients into your slow cooker. 3. Wait a few hours then BOOM you have semi cooked lol yourself some delicious Buffalo Chicken Pasta using your crockpot.

Oh, don’t let this recipe fool you because although this recipe calls for affordable ingredients available at your grocery store, it tastes like a million bucks.

What is your favorite kind of pasta? 

Crockpot Buffalo Chicken Pasta

1 lb chicken breasts, chopped

salt and pepper, taste (Optional)

One can cream of chicken soup

1 can Rotel diced tomatoes with green chilies

1/2 C  Frank’s buffalo wing sauce or your favorite hot sauce

1 1/2 C. Mozzarella or cheddar cheese

1/2 C  ranch dressing

1 1/2 C Daisy sour cream

3 C  Barilla’s penne pasta, cooked

Directions

Season chicken with salt and pepper and put into the slow cooker. Combine the chicken soup, hot sauce, and diced tomatoes with green chilies; stir. Cook on LOW for four to six hours or on HIGH for two to three hours. Stir in shredded cheese, ranch dressing, and sour cream, then turn off your crockpot. Boil pasta according to package instructions; drain well and add to the slow cooker. Stir well. Enjoy! 😀 

Source The Crockin’ Girls Slow Cookin’ Companion

IMG_1195.JPG

The Cookbook Museum

Whenever I open up the Joy of Cooking: Wartime edition, it almost feels like I am in a museum with my eyes lol, and boy let me just tell you my imagination cannot help it but go wild. And I’m serious about it too, I am frequently discovering something fascinating in the book. When I do, I occasionally will go into a daze and or start daydreaming about what it was like for the individuals at the time when this edition was written.

I had so much fun cooking these delicious pork chops, and they did get a little messy lol, but that’s okay I didn’t have a care in the world because that’s one of the fun things about cooking. 🙂 

Garlicky Pork Chops Baked in Sour Cream

Ingredients

4-6 loin pork chops, 1/2 inch thick
1 C Seasoned Flour (I have a Homemade Recipe)
1/2 C water
1/2 bay leaf
Minced garlic or cloves
2 Tbsp Balsamic vinegar
1 Tbsp sugar
2-3 Tbsp olive oil
1/2 C. sour cream
1/4 tsp. savory, optional

Preheat the oven to 350 degrees. Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. In a large shallow dish pour in the seasoned flour. Set aside.
Next get a firm hold of each chop with one hand, and a knife in the other and carefully make a small/medium opening in the middle and insert 1/2 teaspoon of minced garlic and or a clove into each chop.

**Now the garlic part entirely optional if you confident enough working with a knife then great go for it- if you do not feel comfortable then no worries. 🙂 But I want to encourage you to give it a try. :)**

2. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, place the chops in the skillet and brown them a little in the hot oil. Then put them in the previously prepared baking dish. Pour over them the water, bay leaf, balsamic vinegar, sugar, sour cream and savory optional. Bake your chops in the oven for about forty minutes to an hour or until done.

For the side dish, I made Garlic Parmesan yellow squash chips.  
I too received a new cooking toy called a pressure cooker that I cannot wait to use real soon and share with you more recipes.

Adapted from Joy of Cooking

img_1161Sorry that it’s messy looking lol. A much better picture is coming soon. 🙂 

 

Homemade Seasoned Flour

This seasoned flour recipe would be terrific for a crumb coating on fish, meat or poultry, combine 1 1/2 tbsps of seasoned flour with 1 cup of dry bread crumbs. I had an excellent time using it when I made these Garlicky Pork Chops Baked in Sour Cream. You too can easily make this recipe in your own home with just a few ingredients you have on hand. 

Seasoned Flour

2 C flour

2 Tbsp salt

1 Tbsp. Celery salt

1 Tbsp. pepper

2 Tbsp dry mustard

4 Tbsp smoked paprika

2 Tbsp garlic powder

1 tsp ginger

1⁄2 tsp thyme

1⁄2 tsp sweet basil

1⁄2 tsp oregano

Combine all ingredients in a small bowl and stir well until blended evenly. Store in a tightly covered jar.

Source Food.com

 

Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

img_1130

Cookbooks Make Good Friends

I am getting very well acquainted with my old new cookbook Joy of Cooking: Wartime Edition. I know I’ve said this before, but the book is really fascinating, and I like it a lot! 🙂 One of the conflicts that I have with it though is that the book has no pictures of the recipes and the directions on how to cook/what to do for them are not very detailed. In which of course, I find pretty intimidating. Yes since this was my second time of using this book I basically had not a clue what I was doing lol. I mean I knew that I was cooking, and all but did not know that I was doing it the correct way. Ha, what was really scary is that I had no clue how it was going to turn out lol.

Furthermore, I still would love to use it more often though as I believe this book will help me become a better cook. And even though I didn’t know what I was doing or how this Spanish Chicken Casserole was going turn out lol, I still trusted my cooking skills, made a few changes and just went with the flow. Haha! Not surprisingly the outcome of this recipe that I’m showing you today was a huge success and delish. Also, the first recipe I made from the book is called Deviled Pork Chops.

Spanish Chicken Casserole

Ingredients

3-4 medium chicken breasts, rinsed, pat dry, cubed
1/8 tsp. salt
1/2 tsp. pepper
1 Tbsp. McCormick’s Smoked paprika
1/4 C. Flour
3 Tbsp. Olive oil
1/2 C carrots, rinsed, peeled, (if desired) and chopped
1/2 C celery, rinsed chopped
1 15 oz can diced tomatoes
1 medium onion, chopped
3 Tbsp Green bell pepper, chopped
3 garlic cloves, minced
1/2 C. shredded Cheese, Optional

Preheat the oven 375 degrees. Line a casserole dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. Add the flour, salt, pepper, and paprika in a large, resealable plastic bag and or container. Then place the chicken into the bag, make sure the container is closed tightly 🙂 and shake to coat the chicken in the flour mixture. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, add the chicken and cook for approximately eight minutes, occasionally stirring. Once the chicken is cooked place the pieces evenly into the previously prepared baking dish.

2. Add more oil if needed and saute the chopped onion, green bell pepper, garlic, celery, carrots, and tomatoes. Cook over medium heat for three-five minutes. Remove pan from the heat and pour the ingredients over the chicken. Sprinkle cheese on top, if desired. Cover and bake the chicken in the oven for about thirty-five  forty minutes – or until chicken is tender and cheese is bubbly.

Optional: Five minutes before the chicken is done add 1/4 cup sautéed mushrooms and 1/3 cup sliced stuffed olives. Also if needed you can add 1/3 – 1/2 cup boiling vegetable or chicken stock/broth and or water.

For the side dish, I made Garlic Parmesan Edamame.
I know that it probably doesn’t go well with the main dish lol, but the post and a lot of others either have a terrible picture or don’t have one, so I decided to go back on a lot of the old ones and doing photo retakes.

Adapted from  Joy of Cooking: Wartime Edition  

img_1113