Posts Tagged ‘main dish’
The other day I was super board, but didn’t want to do anything. Ever have one of those days?
Instead of going out and shopping I decided to concoct something in the kitchen.
Here is the line up…..(not pictured is thin sliced steak)
First step. Chop up your goods.
Toss them in a pan and cook away. About 2-3 min
Add your meat (I found already thinly sliced steak at Trader Joe’s. But you can just grab your favorite steak and slice it super thin.) and cook until your steak is no longer pink.
Add your balsamic vinegar and worcestershire sauce. Stir just a bit to mix in.
Add in your gorgonzola. Turn off the heat and let the cheese melt into the meat.
Time to assemble.
Flatten your biscuit until it is at least double in size.
Place 1 tbsp of mozzarella and about 1 Tbsp of the meat mix in the center of the biscuit.
Bring all the sides up and pinch together to seal shut.
Place on a cookie sheet (seam down) and Bake.
Serve with some gorgonzola cream sauce (check back tomorrow for the post on that good stuff
These went so fast in my house. I had to take the pictures fast because I had people calling dibs on the ones I was using. They are that good.
Gorgonzola Steak Rolls
- 1 can (12 oz-10 count) Refrigerated buttermilk biscuits
- 2 Tbsp olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- ¼ pound steak, thinly sliced
- 1 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Gorgonzola crumbles
- ¾ cup fresh mozzarella
- Pre heat oven to 350
- In a large pan, over medium-high heat, drizzle olive oil. Add in your chopped onion and cook about 2-3 min, or until just starts to be come translucent.
- Add in garlic and mushrooms.
- Add steak and cook until it is no longer pink (about 5 min).
- Turn heat down to medium to medium-low (just simmer), until the liquid reduces by half.
- Add in your balsamic vinegar and Worcestershire sauce. Simmer 2 min.
- Add Gorgonzola and turn heat off.
- Flatten your biscuits until they are double the size.
- Place 1 Tbsp mozzarella and 1 Tbsp of meat mix in center of biscuit.
- Bring all sides up and seal. Place on cookie sheet (seam side down). Bake 14-16 min, or until golden brown.
- Remove and let cool about 2-3 min, or until they can be handled.
I have only recently been introduced to them. I have always nervous about trying green food.
Then my father-in-law came up to our cabin and had some with him. I have been hooked ever since.
First step…Pound your chicken to about 1 1/2 inches thick. Great stress reliever
Place chicken into a Ziploc bag and pour in 2 cups of buttermilk. Seal bag and pop in fridge over night.
Now we need to de-shell your pistachios. You want 2 1/2 cups of naked pistachios.
Place naked pistachios into a food processor with parmesan cheese and process until all chopped up. And looks kinda like this.
Time to assemble.
First heat oven to 325 F
You need 3 shallow dishes. One with 2 cups of buttermilk. Another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.
Drizzle olive oil into a large pan and heat on medium heat.
Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.
Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.
Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.
Place on a non-stick cookie sheet. Repeat wit remaining chicken.
Place chicken in oven for 10-12 min or until fully cooked.
Serve with pasta, potatoes, salad or on a stick
- 4 chicken breast, boneless skinless
- 1 quart Buttermilk
- 2 ½ cups roasted salted pistachios, shelled
- 1 cup Parmesan cheese, grated
- 2 cups flour
- 2 tsp salt
- 1 tsp pepper
- ½ tsp garlic powder
- ¼ cup olive oil
- Pound chicken until about 1 inch thick.
- Place in a large Ziploc bag and pour in 2 cups buttermilk. Seal bag and pop in fridge for at least 4 hours, over night would be best.
- Pre heat oven to 325.
- Place the naked pistachios into a food processor with Parmesan cheese and process until all chopped up.
- You need 3 shallow dishes. One with 2 cups of buttermilk; another with 2 cups flour mix (flour, salt, pepper and garlic powder). And the last with the crushed pistachios.
- Drizzle olive oil into a large pan and heat on medium heat.
- Remove chicken from buttermilk bag and dust the chicken with flour mix, on both sides.
- Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.
- Place chicken into pan and cook for 2-3 min, flip and cook on other side for 2-3 more min.
- Place on a non-stick cookie sheet. Repeat wit remaining chicken.
- Place chicken in oven for 10-12 min or until fully cooked
- Remove and let cool for about 5 min. Serve.
Any time I don’t really feel like cooking or going out into the world and civilization I make this. It is fast and can have may variations depending on what I have in the pantry/fridge.
And my my little monsters constantly request it, especially when it is cold out.
So easy to make and so delish.
First in a large pot add your oil and onion. Cook over medium-high heat until onions become translucent. Add garlic, and cook about 2-3 more min. be careful not to burn onion or garlic. Add chicken broth and cut up potatoes and cook semi-covered, over medium-low heat for about 45 min or until potatoes are tender.
Ranch Potato Soup
- ½ onion, chopped
- ¼ cup olive oil
- 3 cloves garlic, chopped
- 48 Oz chicken broth
- 1.5 pounds baby yellow potatoes, cut in quarters
- 3 Tbsp Ranch Powder
- 1 cup sharp cheddar cheese, shredded
- 1 cup buttermilk
- salt and Pepper
- In a large pot add oil and onion. Cook until translucent.
- Add garlic and cook about 2 more min. Carful not to burn garlic or onion.
- Pour in chicken broth and potatoes. Add Salt and pepper.
- Turn heat to medium-low and semi-cover.
- Cook about 45 min or until potatoes are tender.
- Add Ranch powder and cook about 5 more min.
- In a blender ladle in potato and chicken broth; pour in buttermilk and add in cheese.
- Blend until smooth and creamy.
- Serve warm.
One of my families favorite restaurants here in Arizona is Brio. Every time we go up to the Phoenix area we go there. I have fallen in love with their Pasta a la vodka. It is to die for.
This is my attempt at making it. It is pretty darn good if i say so my self. My husband says he actually likes it better….go me! And my picky little eater actually ate it all with out a fight….bonus.
Start with a very large pan heated with some olive oil (about 1/4 cup). Add in your chopped onion.
Chop up some prosciutto and garlic and add to the pan.
Here is my favorite part……the Vodka. Turn your heat down to low and add 1/3 cup in to pan. Go ahead and have some for yourself….its ok, I wont tell.
Add your tomato sauce and stir. Add your Salt and pepper to taste.
Toss in your cooked Tortellini (Cheese filled of course
Tortellini a la Vodka
- ¼ cup olive oil
- ½ onion, chopped
- 6 oz Prosciutto, chopped
- 3 colves garlic, chopped
- 1/3 cup Vodka
- 12 oz Tomato Sauce/Spaghetti sauce
- 6 oz heavy cream
- 1 cup Parmesan cheese
- 48 oz Cheese Tortellini
- Heat a large skillet over medium heat. Add oil
- Add onion and cook about 2 min until onion is almost translucent.
- Add your garlic and prosciutto. Cook 2-3 more min
- Add your vodka and tomato sauce
- Mix until everything is incorporated.
- Add your cream and cheese. Simmer on low until cheese melts.
- Gently toss in Tortellini.
- Serve Warm
This is one I got from my absolutely wonderful mama. She has made this for me since I was tiny (and because of this I am no longer tiny). And now I make it (and it is requested) for my little tiny people.
It is a quick easy meal you can whip up when you feel like cooking, stick in the fridge and heat up when you don’t feel like cooking.
First step….bring a large pot of water (about 8 cups) to a boil. Pop in your chicken and boil until fully cooked (about 10-15 min). Remove chicken and set aside to cool. Reserve 4 cups of the broth. Once chicken has cooled shred.
Cook for 30-40 min or until bubbly.
Enjoy with a side salad…..delicious. My mama is one good cook.
- 4 chicken breast
- 1 can Tomato Soup
- 1 can Cream of Chicken
- 1 can Cream of Mushroom
- 8 oz spaghetti noodles
- 2 cups sharp cheddar cheese, shredded
- Preheat oven to 350
- In a large pot boil, in about 8 cups water chicken until fully cooked (about 10-15 min).
- Remove chicken and set aside to cool. Reserve 4 cups of the broth.
- Once chicken has cooled shred.
- In a large pot mix the 4 cups of broth with the tomato soup. Add spaghetti noodles and cook until al dente. Season with salt and pepper to taste.
- Layer chicken in a casserole dish.
- Whip the cream of chicken and cream of mushroom in a medium bowl. Pour on top of chicken.
- Top with spaghetti and tomato mix.
- Top with cheese and pop in oven. Cook for 30-40 min or until bubbly.
This is defiantly one of my top 10 recipes. It has my love of carbs and cheese combine with some chicken so I don’t feel sooo bad. And it is super easy.
Here we go.
Place your shredded chicken in a bowl and add your sour cream (or I like to use Greek Yogurt), 1/2 a cup of your cheese and cilantro. Give it a good mix to combine. This is where it gets fun. Add 1/4 cup of buffalo sauce. Yummmm, huh
Time to Stuff.
Just take a Manicotti shell in one hand and a spoon full of the chicken mix and gently stuff it in. Do this until it is full. Tuck away into a casserole dish.
In a medium sauce pan/pot melt your butter. Once melted add your flour and mix it all up. Add cream and whisk until there are no lumps. Add remainder of buffalo sauce (3/4 cup) and stir some more. Add your cheese and salt and pepper to taste. And Pour over the stuffed noodles.
- ½ pkg (4 oz) Manicotti shells
- 1 rotisserie chicken, shredded
- 3 Tbsp Cilantro, chopped
- ½ cup sour cream (or Greek yogurt)
- 3 Tbsp butter
- 3 Tbsp flour
- 2 cups heavy cream
- 2 ½ cups cheddar cheese, shredded
- 1 cup buffalo sauce (or Franks hot sauce)
- Preheat oven to 350
- Cook manicotti shells in salted boiling water until al dente. Remove and set aside to cool
- In a large bowl combine chicken, cilantro, sour cream and ½ cup cheese. Add Salt and Pepper to taste.
- Mix in ¼ cup buffalo sauce.
- Grab your cooled Manicotti shells and gently stuff chicken mix inside.
- Place in a 9×9 casserole dish.
- In a medium sauce pan/pot melt butter over medium heat. Once melted add flour and mix.
- Add cream and whisk until there are no lumps. Add remainder of buffalo sauce (3/4 cup) and stir some more.
- Add your cheese and salt and pepper to taste.
- Pop in oven for 30 min or until bubbly.
- Remove and let cool for about 5 min. Serve.
I have been blessed with some of the most amazing and defiantly most beautiful sister-in-laws out there. I look up to these ladies and aspire to be as wonderful as they are. I am sure it is all how they were raised. There mother (my mother-in-law) is super woman.
Now that I have gushed about my family….here is a recipe I got from one of these gorgeous ladies. I have never been a huge fan of Oriental salads but when she brought this to a family dinner I hounded her for the recipe (I’m sure by the end of the night she wanted to punch me
Here is your line up…….
First break up the Ramen noodles and spread them out on a cookie sheet,
Toss them in the oven with your chicken nuggets (heat your oven according to what is says on the nuggets box, mine was to 425). Watch them so they don’t burn. You just want to toast them. It takes about 10 min.
- 1 bag Romaine lettuce ( 10oz)
- 1 bunch cilantro
- 1 bunch green onions
- 1 pkg Ramen noodles (3oz)
- 1 cup olive oil
- ¼ cup sugar
- ¾ cup apple cider vinegar
- 2 tsp dry mustard powder
- 1 ½ Tbsp Soy sauce
- 2 tsp Celery salt
- 10 chicken nuggets
- Preheat your oven according to the directions on your chicken nuggets box. Mine was to 425.
- Break up your ramen noodles and spread out on a cookie sheet. Pop in the oven along with your chicken nuggets.
- Cook nuggets according to directions on package. Watch noodles they only take about 10 min. You just want them golden brown. Remove and set aside.
- In a large bowl add your romaine lettuce.
- Chop up your green onion and cilantro and add to the bowl.
- In another bowl add the oil, vinegar, mustard powder, soy sauce and celery salt. Whisk until it comes together.
- Once nuggets are done remove and add to the bowl with the lettuce mix. Top with Ramen noodles and drizzle on dressing.
There is no secret about my love for all things cheesy and charbo-lishous. I would take a bowl of cheesy, saucy pasta over a cookie any day…..well almost any day.
This recipe has been in my weekly rotation since I learned how to make it. At least once a week we have this or some form of it. I LOVE this. Partly because it is so easy and can be made ahead of time. But mainly because it is so amazing.
Here is your line up…..
**Note: I highly recommend baking on top of a cookie sheet to catch and spillage. Not fun to find next time you go to cook in you oven**
Remove and let stand for 5 min. Serve.
- 3 oz prosciutto, chopped
- ½ box (8oz) Ziti, cooked
- 1 ball (8 oz) fresh mozzarella
- 1 jar (24 oz) Sauce (preferably home made)
- 4.5 oz Parmesan cheese, shredded
- Preheat oven to 375
- Over medium heat cook chopped prosciutto until crispy (about 5 min).
- In a large bowl combine ziti, sauce, cooked prosciutto and ½ of the Parmesan cheese. Stir until fully combine.
- Pour into a 9×9-baking dish.
- Cut up fresh mozzarella and shove into pasta. Reserve 5-6 slices for top.
- Top with remaining mozzarella and Parmesan.
- Cover and cook for 30 min. (Note: I highly recommend placing on top of a cookie sheet to cook. This will help to catch any spillage)
- Remove cover and cook and additional 5-10 min, or until cheese on top is fully melted and pasta is bubbling.
- Remove from oven and let cool for 5 min. Serve.
My all time go to recipe is spaghetti or even better Ziti; of course with home made sauce.
When I got married this sauce was one of the first things my husband taught me to cook. When we got married, I couldn’t cook anything…..and I mean anything. I would mess up boiling water. He is still a far superior cook, but I can at least hang.
When I make this I actually double the recipe and freeze for a super quick dinner.
Here is your line up……
Now blend your tomatoes. Pour one can at a time into your blender and blend until fully liquid. Do the same for the other can and add to pot. Add your tomato paste and stir until incorporated. Bring to a low simmer and reduce heat to low.
We dont use a ton of basil (but we do love it), so when we buy it most of it tends to go bad. Then one day, while in Trader Joes, I stumbled upon these. They come in other types to (cilantro and garlic). They are wonderful.
If you cant find these regular fresh basil works just as well (in fact it actually tastes a bit better).
Kicked up Sauce
- 2 cans (28 oz each) whole peeled tomatoes
- 1 can (6 oz) tomato paste
- ¼ cup olive oil
- 4 cloves garlic, minced
- ½ onion, chopped finely (about ½ cup)
- 1 Tbsp salt
- 1 ½ Tbsp Pepper
- 2 tsp Cayenne pepper
- 8 tsp basil, chopped finely
- Over medium heat, add oil and onion to a large pot.
- Once onion begins to become translucent add garlic. Cook for about 2 min.
- In a blender add once can of whole peeled tomatoes and blend until liquid. Add to pot. Do the same for the other can.
- Add tomato paste and stir. Add salt, pepper, cayenne, and basil.
- Bring to a simmer and reduce heat to low.
- Cook for about 40 min, stirring every 10 min.
- Enjoy over pasta.
After making a big batch of the meatballs, from yesterday. I needed something to put them in….soooo……
Meatball soup!!!!! This is one of the easiest things I make for dinner. It is fast and super tasty.
First step, in a large pot put about 1/4 cup of olive oil in. Just enough to cover the bottom. Add your onion. Add your garlic once the onion becomes translucent. Add your chicken broth.
In a blender blend your can of tomatoes (pour the tomatoes out of the can into the blender, that would be a disaster if you just put the can in). Then pour that tomato liquid into the pot. Bring to a simmer. Season with salt and pepper to taste.
Then add some of the Prosciutto meatballs you made from yesterday. Those were tasty little guys, huh?
Sprinkle with some Parmesan and presto ….done-zo….
Meatball Tortellini Soup
- ¼ cup olive oil
- ½ onion, chopped (about ½ cup)
- 3 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 1 box (32 oz) chicken broth
- 20 oz tortellini
- salt and pepper to taste
- In a large pot put oil and onion. Cook over medium heat.
- Once onion becomes translucent add garlic. Cook for about 2 more min.
- Add broth, and stir.
- In a blender, blend tomatoes into a liquid. Pour into pot and stir until incorporated. Bring to a simmer and turn heat to low
- Add meatballs. Season with salt and pepper to taste.
- In another medium pot bring salted water to a boil. Add tortellini. Cook until done (about 5 min). Drain.
- Time to plate…put tortellini down first into a bowl. Ladle out some of the soup and meatballs. Sprinkle with cheese and enjoy.