Posts Tagged ‘main dish’
Recently I have been having a love affair with my Crock Pot.
I just toss my food in there in the morning (when I have the energy to cook) and have a fan-tab-uous dinner waiting for me when I get home from trucking the kiddos around.
I don’t have to think about dinner at all thru the day. My brain doesn’t have to wake up.
Lets not mention the super hot summers we have here in AZ. Anything to not turn of the oven or be over a stove all day is awesome in my book.
Cut and season meat
The way my house smelled while this was cooking, just can not be described.
I wish they had a scratch (or click) and sniff application.
Serve as a sandwich, in a taco or salad.
The flavor this has is incredible!
- 4 Tbsp Seasoning Salt
- 4 lbs, cut into cubes
- 1 cup water
- 1 tsp liquid smoke
- 1 onion, quartered and layers divided
- 5 cloves garlic
- In a large bowl mix beef cubes and seasoning salt. Add to crock-pot.
- In another smaller bowl combine water, liquid smoke. Pour into crock-pot (over beef mix)
- Top with onion and garlic.
- Cook on high for 4-6 hours or until fork tender.
- Using 2 forks, shred meat.
This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.
Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).
Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!
On to the food……
This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.
First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.
Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.
Whom ever you make this for will think it is much more complicated than it actually is.
- ½ pound Fontina cheese
- 12 oz prosciutto
- 2 Tbsp rosemary
- ½ cup olive oil
- 4 wooden skewers
- Soak your skewers in water for at least 30 min.
- Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
- Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
- Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
- Pop in freezer for at least 1 hour.
- Pre heat oven to high broil.
- Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
- Serve warm.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
I have fallen in love all over again with my crock pot.
Just dump the food in and as that guy from the late night informercials said
“Set it and forget it”
I love cooking like that.
This recipe came from my darling, handsome hubby (still trying to butter him up ).
He is a man who LOVE S meat and LOVES sauces.
I mean really LOVES….it borders on a disease.
He just came up with this the other night and I thought to my self (as I was sneaking some) this would be fabulous with some shredded chicken.
My kids actually loved it. I was shocked. It has that great buffalo flavor, but not super spicy. The BBQ sauce helps to mellow it out.
Buffalo BBQ Shredded Chicken
- 4 chicken breast, frozen
- 1 cup BBQ sauce (I used Sweet Baby Rays Original)
- ½ cup buffalo sauce (I used Franks buffalo sauce)
- ¼ cup Ranch
- 1 Cup chicken broth
- Place frozen chicken breast in crock-pot. Turn on to High.
- Add remaining ingredients.
- Cook on high for 4 -5 hours, or until done.
- Shred and serve.
So my little ones have both started karate…. Not sure how I feel about giving them skills to kick each others butts, but….oh well…it is a few hours I don’t have to entertain them
And man oh man, it is the cutest thing ever! (sorry for the photo size. I took it from my phone and not sure how to change it. The technically gifted husband is out of town).
Therefor I need something when we get home and they are nagging me about being hungry and don’t want to wait for he oven to heat up.
This little concoction came from surfing the net while trying to ignore the back ground screams, cries and crashing sounds.
Speaking of back ground noises, I hear a lot of noise for kids that are supposed to be brushing their teeth….excuse me please……..
Ok I deeply apologize for that. Crazy youngsters.
Back to the amazingness that is this recipe.
This is fabulous for party appetizers or for a meal (shoot, its what I ate tonight).
This is super fast and not much work is needed, which I LOVE
Take your pizza dough and cut it into thirds. Roll out one third and drizzle with olive oil and place on preheated waffle iron. Drizzle top with olive oil, and close iron. Let that cook for about 5-8 min or until nice and brown.
Remove, top with basil ribbons (just take a few leaves of basil, stack onto each other, roll and slice) some chopped tomato and cubed fresh mozzarella. Grind some pepper and drizzle with a bit more olive oil.
Yum…..So supper yummmy.
Focaccia Waffles topped with Mozzarella Salad
- 1 pkg (16 oz) pizza dough (I used Trader Joes Garlic Herb)
- about ¼ cup olive oil
- 1 ball (8 oz) fresh mozzarella, cut into cubes
- ¼ cup basil, cut into ribbons
- 1 tomato, diced
- 1 tsp pepper
- Pre-heat waffle iron (I put mine to its highest setting)
- Take Pizza dough and cut into thirds. 1/3 of pizza dough and roll out. You want it as big as your waffle iron. Drizzle with olive oil and place on bottom o iron. Drizzle with a bit more olive oil and close. Cook for 5-8 min or until nice and brown.
- Remove and place on plate. Top with basil ribbons, chopped tomato and cubed mozzarella.
- Sprinkle with pepper and drizzle with a bit more olive oil. Dig in.
- Make about 3 waffles.
When ever I need something fast and warm and feeling half-way, kinda, some what healthy I make this.
It is kinda, sorta healthy because it has veggies in it.
My kids LOVE (with all capitol letter) this. Even the hubby loves this.
Mac & Cheese Soup
- 1 pkg (32 oz) Chicken broth
- 6 oz noodles (i.e. pasta shells)
- 1 bag Frozen broccoli, cauliflower, carrot blend
- 1 ½ cups milk
- 2 Tbsp flour
- 2 cups Sharp cheddar cheese, shredded
- In a large pot, bring broth to a boil over high heat.
- Add pasta and reduce heat to medium. Bring to a simmer.
- Simmer uncovered for 5 min.
- Add veggies and cook until veggies and pasta are tender. About 5-7 min more.
- Combine milk and flour in a re-sealable container; sake well to combine.
- Stir milk mix into pasta and veggies. Cook until bubbly.
- Add cheese and cook until melted.
- Serve warm.
One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.
It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.
Don’t judge…..ok judge.
Using ravioli eliminates 2 of the steps……holler
I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there
I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.
(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)
I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.
- 4 cups spaghetti sauce
- 16 oz mozzarella
- 1 pound ground turkey
- 25 oz frozen cheese ravioli
- Pre heat oven to 375
- In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
- Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
- Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
- Place on layer of ravioli, then some cheese and more meat/sauce mix.
- Continue layers.
- Top with any remaining cheese.
- Bake for 35 min, uncovered and over a cookie sheet.
- Remove and let stand for 5 min. Cut and serve.
- Serves 6-8 people.
I was never, ever a Mexican food fan. I have always love Italian food or southern food.
But once I tried this, I fell in L-O-V-E.
In a medium bowl, combine shredded chicken and 1 cup cheese.
These are little angles. They help me not be 500 pound. I love my carbs. I mean LOVE…..I would give my left arm for some pasta (only kidding there)
The best thing about these (other than the taste), is that they only have 4 net carbs!!!! 4!!!!!! I can eat all of them and not feel guilty….well not toooo guilty.
Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
Now my hubby loves these so much (and it was pretty late when we finally got to eat) I did not get a chance to take any cooked pictures. I went to grab my camera (backup camera) and turned around and he was on the couch digging in.
I had to jump in or I wouldn’t get any.
But trust me….make these. You will be glad you did.
Sour Cream Chicken Enchiladas
- 16 oz Monterey Jack cheese, shredded
- 1 pound chicken breast, cooked and shredded
- 1 dozen tortillas (small, i.e. corn)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 pt sour cream
- 1 can (7 oz) diced green chilies
- Salt and pepper to taste
- Pre heat oven to 350.
- In a medium bowl, combine shredded chicken and 1 cup cheese.
- In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper until warm, bubbly and smooth.
- Take 1 cup of sauce and pour on bottom of baking dish.
- Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
- Top with remaining sauce and cheese.
- Bake for 30 min.
The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)
So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.
So for dinner I made this.
Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.
To make this even easier, I made it in my crock-pot.
First up, the veggies. Chop them all up and toss in.
Tip: Put your milk and flour into a sealable container and shake well.
Add your clams, and seasoning. Turn heat to low and cook for another hour.
This seasoning is incredible. It add a whole different flavor to anything.
30 min before serving add your crab meat.
Chipotle Crab-Clam Chowder
- 2 cans (6.5 oz each) minced Clams, drained
- 1 can (6.5 oz) Crab meat
- 2 cups diced potatoes
- 2 cups diced carrots
- ½ cup onion, finely chopped
- 2 cups water
- 1 cup milk
- 2 cups heavy cream
- 4 Tbsp. flour
- 1 ½ Tbsp Chipotle Chile seasoning
- Salt and pepper to taste
- In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
- In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
- Add your cream and clams. Add your seasoning and salt and pepper.
- Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
- Turn heat to low and add crab. Cook 30 min more.
- Serve warm.
I absolutely love this recipe. I feel like I can eat a ton of it with no guilt (because there is no cream, yea thats why).
**Check back tomorrow for something to ruin being good with this recipe ****
I know I say a lot of things are easy but this is. It is pretty hard to mess up.
First you start out with homemade croutons. Then break into the light dressing. Yummm
So lets start shall we.
First up…..Preheat your oven to 400.
Cut up your favorite bread into bite size cubes.
Place them on a cookie sheet and drizzle with some olive oil and a bit of salt, pepper and garlic powder. Pop in the oven.
Now move on to the dressing.
In a pan over medium heat pour some olive oil in and place your anchovy filets.
I know….ewww, anchovies….but all (good) caesar salad has it.
Lets let those filets disintegrate. Then add your garlic. Let that simmer for just a bit.
Now add your Worcestershire sauce and lemon.
Take out your croutons. They should be nice and golden brown by now.
In a large bowl put your romaine lettuce and gorgeous croutons.
Pour your dressing (you may need a spatula to get all the good stuff out) over and toss.
Add some parmesan and….
Looks great huh?
Add some chicken for a full meal, or serve with pasta (which is what I almost always do).
No Cream Caesar Salad
- 2 cups bread, cut into cubes
- 5 Tbsp. Olive oil
- 3 anchovy filets
- 2 cloves garlic, chopped
- 1 Tbsp Worcestershire sauce
- 5 Tbsp Lemon juice
- 1 bag romaine lettuce
- ½ cup parmesan
- Salt, pepper and garlic powder to taste
- Preheat oven to 400
- Place cubed bread on a cookie sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Pop in oven.
- Over medium heat drizzle 3 Tbsp olive oil. Add anchovy filets. With a fork help to break up. Let disintegrate into a paste.
- Add garlic and continue to simmer for 2-3 min. Turn heat to low.
- Add Worcestershire and lemon.
- Whisk lightly to bring together. Turn off heat
- Remove croutons. They should be nice and golden by now.
- In a large bowl put salad and croutons. Pour dressing over (you may need a spatula to help get all the good stuff out).
- Add Parmesan Cheese and toss a bit more.