Chicken Enchilada's to Die For

 Sorry for the delay in posts.  Went on a 26 mile backpacking trip to the lost coast.  Enjoy!

Ingredients:

• 8 corn tortilla's
• 1 pound of shredded and cooked chicken
• 1.5 cups of shredded mozarella
• 1 can of diced tomatoes
• 1 red onion
• Salt and pepper
• 2 chile peppers, devined and seeded
• 1/2 cup cilantro
• 1 tsp sugar
• 2 tbsp EVOO
• 1/2 cup of chicken broth

What to do:

1. Set the oven to broil low.  Place half of the red onion diced into circles, the tomatoes (no juice), and 2 chile peppers in a pan on foil and cook for about 7 minutes or until brown.
2. Take the cooked veggies and place into the food processor and add the chicken broth and blend together.  Now add 1 tsp salt and 1 tsp to the blend and pulse.  I like to add a 1/4 cup of my favorite salsa for extra flavor.
3. Now take your corn tortillas and place them inside of a dampened paper towel and heat inside the microwave for about 1 minute.  Set aside.
4. Mix 1 cup of mozarella cheese and the shredded chicken together.  
5. Place equal amounts of chicken mixture into each tortilla and wrap.  Add a little bit of cilantro to each. Place in pan.
6. Brush each tortilla with EVOO.  Broil in the oven for 2-3 minutes, until golden.
7. Pour tomato mixture on top of the tortilla's and add the remaining 1/2 cup of cheese to the top.  Broil for 3 minutes until cheese is melted.
8. Add the other half of the sliced red onion and cilantro to the top.

I served this with some spiced potatoes.  Enjoy!

Recipe from: Food Network

Super Savory Shrimp Boil!

This recipe is easy and is a low calorie diet.  Enjoy!

Ingredients:

• 1 lb jumbo shrimp
• 4 corn cobs
• 1 lb baby red potatoes
• 2 lemons
• 1 red onion
• 4 sprigs of thyme
• 1/2 cup old bay spice
• 8 garlic cloves smashed

What to do:

1. Place 4 ounces of water in a large pot, squeeze 2 lemons inside and put the halves in there too, then add a quartered onion, 8 smashed garlic cloves, thyme, and old bay spice. Bring to a boil then simmer for 5 minutes.
2. Add your potatoes and cook until tender about 15-20 minutes.  If you quarter them, they cook faster.
3. Add the corn cobs (halved) and cook for an additional 5 minutes.  
4. Now add the shrimp and cook for an additional 2-3 minutes with the top on until the shrimp curl and turn opaque.  
5. Remove the shrimp and veggies from the pot and serve it up with some sliced lemons wedges and a small dish of the broth.  

Recipe from: Holly

Pork Chops with Lemon and Herb Rub

Ingredients:

• 1 lemon (the zest and juice)
• 1/2 tsp rosemary
• Salt and pepper
• 1/2 tsp oregano
• 1/4 tsp onion powder
• 8 garlic cloves diced
• 4 1/4 inch thick pork chops

What to do:

1. Mix together all the ingredients together and then rub onto the pork chops, both sides.  Let sit for at least 30 minutes. Heat up the grill and cook for 35-40 minutes or until cooked through (150 degrees F). 
2. Serve it up with a vegetable and some pasta. 

Recipe from: Holly

Gnocchi My Night Away

Ingredients:

• 4 oz. bacon sliced and diced
• 1/2 lb ground beef
• 4 garlic cloves pressed
• EVOO
• 1 cup of carrots diced
• 1 stalk of celery diced
• 2 tbsp red wine or brandy
• 1 cup chicken stock
• Salt and pepper
• 1 tbsp tomato paste
• 15 ounce can plum tomatoes
• 1 bay leaf
• 1 package (1 lb) gnocchi

What to do:

1. Heat the EVOO in a medium skillet, add the bacon and garlic and cook until brown.  Add the ground beef, cook while stirring 3 minutes.  
2. Next add the red wine, carrots, celery, tomato paste and cook veggies until soft-about 4 minutes.  Season with salt & pepper.
3. Add tomatoes into the pan including the juices.  Stir in the broth and bay leaf.  Bring to a simmer and lower the heat; cover and cook for 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.
4. Bring a large pot of salted water to a boil.  Just before serving, boil the gnocchi until one floats to the top, about 1 minute.  Drain immediately or gnocchi will become mushy.  Toss the gnocchi with the sauce.  Serve in a shallow bowl. Enjoy!

Recipe from: Holly

Holly's Morning Sizzler

Ingredients:

• 4-6 eggs
• 1 Green pepper
• 1/2 an onion
• Mushrooms (a handful)
• Cheese (half a block grated)
• Salt and Pepper
• Oregano
• Parsley
• Garlic Powder
• Thyme
• EVOO
• 4 potatoes (diced)

What to do:

1. Dice up your potatoes, coat them with EVOO, salt and pepper, thyme, parsley, and oregano.  Heat in microwave for 10 minutes.  Meanwhile, preheat your oven at 400.  After microwaved, place the potatoes in a pan and brown for about 10-15 minutes to get them nice and crispy!
2. Mix together 2-3 eggs, a little milk, your veggies, and a little cheese.  Meanwhile, heat up a small frying pan with pam on it.  Put the mix in it and scramble until done.  Do this step twice, one for each person. 
3. Place the potatoes on a plate, top with your scrambled mix and add some cheese to the top and let it melt.  Serve it up while it's hot! 

Recipe from: Holly

What's For Dinner Tomorrow?

Gnocchi Nicoise!!  Should be really tasty.

If I'm feeling really fiesty, I may even make some omlette's in the morning.

Stay posted....

Spaghetti and Meatballs

Ingredients:

• Spaghetti Sauce (your choice)
• Mushrooms
• Green pepper
• Zuccinni
• Squash
• Mushrooms
• Onion
• Garlic
• EVOO
• 1 pound ground beef
• Italian breadcrumbs 
• Marsala wine
• 2 eggs
• Onion powder
• Garlic powder
• Red pepper
• Salt & Pepper

What to do:

1. Heat some EVOO in a medium skillet. Meanwhile, mix together the ground beef, 1 tsp onion powder, 1 tsp garlic powder, a handful of italian bread crumbs, some red pepper for taste, 1/2 cup marsala wine, and 2 eggs.  Mix together with hands and form into meatballs.
2. Carefully place the meatballs in the pan and turn until brown on all sides.  
3. Meanwhile, start boiling your water for your spaghetti and heat some EVOO in another medium skillet and start cooking all your veggies (mushrooms, onions, green pepper, squash, zuccinni, and garlic). Season with salt and pepper, to taste.  Once that starts to brown add about a 1/2 cup of marsala wine and continue cooking for a few minutes.
4. Next add your spaghetti sauce of choice to your veggies.  Add a little red pepper, garlic powder, and onion powder.  Bring to a boil, then simmer.  
5. Once your meatballs are browned, carefully add them to your sauce and coat with the sauce to help it soak in the flavor.  Simmer for about 20 minutes.
6. Once your water is boiling, add you spaghetti and boil until al dente.  
7. Serve it up and enjoy!

Recipe from: Holly

What Would You Like to See?

What are some of your favorite meals?  What would you like to see a new recipe for?  Later tonight I'm making spaghetti but I'd like to know more about my fan favorites.  Let me know what you're craving this week!  :)

Campfire Chicken

I love to make extra of this meal and freeze it or eat it throughout a busy week.  :)  If you freeze it, make sure you store it in a freezer bag in addition to the foil. Also, I would wait to cook it if you're freezing it.  It's fresher that way.

Ingredients

• 4-5 chicken breasts (1 per person)
• 4-5 potatoes 
• 1 green pepper
• 3 carrots
• 1 onion 
• 4 garlic cloves
• 4 pieces of corn on the cob cut in half
• 1 container of mushrooms
• 1 zuccinni
• 1 squash
• Salt and pepper
• Butter

What to do

• Preheat your oven to 375.
• Meanwhile, chop up all your veggies into bite size pieces. Shuck your corn on the cob and cut in half.
• Cut 4-5 pieces of foil and place one piece of chicken breast in the center of each.  Season with some salt and pepper.  
• Now add a little bit of each veggie on top of the chicken and around it.  Don't forget to add a little garlic to each (chopped up into tiny pieces). Also add one half piece of corn on the cob next to the chicken. Season the veggies with a little salt and pepper as well.
• Add 2 small squares of butter to the top of each pile of veggies.  
• Close the foil for each package of chicken.  Make sure it's sealed so veggies steam.  
• Place the foil packages on a cookie sheet and in the oven.  Cook for 50 minutes to an hour and 15 minutes depending on when the chicken is done, the veggies are soft, and the size of your foil packages.  
• Dump the veggies and chicken into a small boil and serve.  Enjoy!

Recipe: Holly's Family Favorite!

Spice Up Your Sunday Morning!

Breakfast For Two

Ingredients

• 4 eggs
• Italian sausage (2 patties worth)
• 4 slices of bread
• Salt and pepper
• 2 slices of cheese

What to do

• Scramble 2 eggs in a patty, season with salt and pepper (do this twice, once for each sandwich)
• In another pan cook the 2 sausage patties until done, add a slice of cheese to each sausage patty towards the end
• Toast 4 pieces of toast 
• Stack the sausage and eggs in between the slices of bread and enjoy!

Recipe from: Holly and TJ

Grillin it Up!

You ever have a busy week you're dreading and know you won't have time to cook?  If so, here's what you do Sunday night.  You grill up a bunch of food so you have left overs. :) 

Cheeseburgers to die for!

Ingredients

• 1 pound ground beef
• Montreal steak seasoning, a little of montreal spicy steak seasoning too to taste
• Worchestershire sauce 
• Burger buns 
• Slices of cheese

What to do

• Work your ground beef into 4-5 patties, then top with montreal steak seasoning, a little montreal spicy steak seasoning, and a little worchestershire sauce for seasoning on each side.
• Light the grill (we recommend charcoal and a chimney lighter for the best flavor), clean the grill and get the temperature right.  For more info on grilling see my post on the best steak ever.
• Grill on each side for 3-4 minutes, add a slice of cheese to each burger during the last 30 seconds (it should still be pink in the center)-be sure the grill's not too hot, remove onto a plate and cover to keep them warm.
• Toast your burger buns and serve.  
• I recommend serving these with a side of sauted veggies. Enjoy!!

Super Tasty and Juicy Pork Chops

Ingredients

• 4 pork chops
• The marinade of your choice (we use black peppercorn tonight)

What to do 

• Marinate the pork chops for 30 minutes or overnight (I used black peppercorn marinade).
• Prep the grill, grill for about 5-6 minutes per side. When you flip them be sure to add some more marinade on them-keep them juicy. Use a thermometer to make sure they are done (150 degrees).
• Remove from grill and keep warm or if you are saving these for another night, let cool down and then place into a tupperware container for dinner tomorrow night!  
• I recommend a side salad or some veggies with this dish.  Enjoy!

Quick and Easy!

Super Fast Steak Salad

Ingredients

• 1 pound of steak, cut into bite size pieces
• EVOO (2 tablespoons)
• Garlic Powder (1/2 teaspoon)
• Onion Powder (1/2 teaspoon)
• A pinch of ground red pepper (if you want some heat)
• Salt and Pepper (a pinch of each)
• Lettuce (whatever type you like best)
• Mushrooms, diced
• Carrots, diced
• Cherry Tomatoes, diced
• Any other veggies and salad toppers you prefer

How To Make It

•  In a small mixing bowl, combine your EVOO, garlic powder, onion powder, ground red pepper, and salt and pepper.  Mix together.
• Add the steak bite sized pieces into the mixture and coat them evenly.  
• Add to you pan on the stove and brown but leave it pink in the middle (about 2 minutes per side or so). Remove from stove.
• In a small, put a handful of lettuce, then top with your veggies (however much you'd like), then top it off with some pieces of steak.  
• Choose whatever salad dressing you prefer to top it off. :)
• Tip for left overs: put your veggies and steak in a small sandwich bag, your lettuce in a Tupperware container with room for the toppings, and bring your salad dressing separate.  This way it still tastes fresh tomorrow!

Recipe: Holly's Creation

What's Your Favorite Comfort Food?

•  Mac and cheese
• Chili
• Meatloaf
• Chicken Soup
• Apple Pie
• Chicken and Dumplings
• Banana Pudding
• Spaghetti
• Other:  ________

My favorite comfort food is homemade mac and cheese with bits of ham in it! :)

Taste Buds Have No Sight

Sometimes when we try a new recipe it may taste great but not look so wonderful.  This is one of those times.  :) To say the least this is not a recipe for beginners or the light of heart in the kitchen.

Spanish Style Chicken and Dumplings

Ingredients

• 1 Quart chicken stock
• 2 pinches saffron
• 2 tablespoons EVOO
• 3/4 pound chorizo casing removed or italian sausage
• 1 pound boneless skinless chicken breast diced
• 1 medium onion, chopped
• 2 tablespoons fresh thyme leaves
• 2 to 3 garlic cloves chopped
• 1 bay leaf fresh or dried
• Salt and pepper
• 3/4 pound mushrooms
• 2 rounded tablespoons flour
• 1/3 to 1/2 cup sherry
• 1/2 cup frozen peas
• 1 small box biscuit mix (Jiffy)
• 1/4 cup finely chopped flat leaf parsley leaves
• 1 teaspoon paprika

 What to Do

1)  In a small pot bring chicken stock and saffron to a boil, then simmer and let it steep while you prepare the rest of the meal.
2) In a large deep pan or dutch oven heat the EVOO on medium-high, add the chorizo or sausage and brown it.
3) Add chicken and lightly brown
4) Add onion, thyme, garlic, bay leaf, salt and pepper, and mushrooms for about five minutes heat these through.
5) Throw peas in the pot and add saffron mixture, stir.
6) While vegetables soften, mix parsley, jiffy/biscuit mix, and paprika.  Next, add fluids as instructed on the box (be careful not to add too much fluid).
7) CAREFUL: Add 8 small balls of dough to the top of the pot (be careful-I'd use a 2 spoons with flour on them; if you use your hands you won't get the right shape and it will mess up the sauces mixture and texture).
8) Cook with a tight lid on top for about 8 to 10 minutes.

Serve in a shallow dish (2 dumplings per bowl).  Serves 4.

Recipe from: Rachael Ray w/slight modifications

The Perfect Steak!

Ingredients

• 2-4 Ribeyes about a 1/4 to 1/2 inch thick
• Worchestershire sauce
• Montreal steak seasoning
• Spicy montreal steak seasoning 
• Veggies or a salad for a side

The BEST Grilling Tips Ever:

• Marinate your steaks for at least 4 hours, preferably overnight for best flavor
• The marinate should include: put some montreal steak seasoning on each steak (both sides); then add just a little of the spicy montreal seasoning (only one side) for some kick; top it off with some worchestershire sauce (enough to coat it on each side).  
• Prep the grill: we use charcoal because it gives you LOADS of flavor.  We also recommend using a charcoal chimney to light the coal without any chemicals.  Just use paper, newspaper, or paper towels to light the coals using the charcoal chimney. 
• After the coals are hot, dump them into the grill and put the grate on and the top (making sure the holes on top and on bottom are open).  
• After about 5 minutes, go and scrape your grate off to make sure it's clean using your grill scraper (metal bristles). Now your grill is hot and ready.
• Close the holes on top and bottom about half way (you don't want to burn your steak).  After about 5 minutes, it's time to cook those steaks.  For every 1/2 inch thickness, you'll want to cook your steak about 5 minutes per side for a medium well steak. Keep a close eye so you don't burn them!
• Serve them up with some corn on the cob, veggies, or a nice side salad.  

Recipe from: Holly and TJ

Pork Tenderloin Medallions w/Marsala Sauce & Pasta

Ingredients

• Pork tenderloin x2
• Flour (1 cup)
• Salt & Pepper
• Olive Oil (2 tablespoons)
• Butter ( 4 tablespoons)
• Cremini Mushrooms (4 cups)
• Marsala Wine (1 cup)
• Chicken Stock (1 cup)
• 3-4 garlic cloves
• Farfalle Noodles (1 box)

How to Make it

1) Bring some water to a boil in a large sauce pan for your noodles. Use some salt to season the water. Cook noodles to al dente. 
2) Cut the pork tenderloin into 2 inch pieces.  Take a piece of saran wrap and pound into 1/8 inches thick. 
3) Season the pork with salt and pepper and then dredge in flour on both sides.
4) Warm 2 tablespoons of EVOO on medium to high heat.  Place the pork and brown on both sides (cook all the way through).  Put to the side and cover with foil.  Do this until all your pork is cooked.
5) Add 4 tablespoons butter to the same pan.   Once the butter begins to melt, add your mushrooms.  Add salt and pepper to taste.
6) After 3 minutes, add the chopped garlic.  Continue browning mushrooms another 5-6 minutes.
7) Add 2 tablespoons flour to the mushrooms and cook for one minute more.
8) Add 1 cup of marsala wine.  Cook until the wine begins to reduce (about 1 minute).
9) Add 1 cup of chicken stock.  Bring to boil.  Add pork back to mixture.  Cook until heated through.
10) Serve over noodles. 

Recipe from: Rachael Ray.