Crockpot Beef with Peppers

This recipe is very similar to Swiss Steak but with less tomato flavor.  It's a super simple crockpot recipe that is a hit with my family.  If you can't find Eye of Round, you can use Chuck Roast.  Just before serving, I thickened the sauce in the crockpot using a mixture of cornstarch and water.  This made a wonderful gravy when the meat was served over rice.

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Ingredients
2 ½ lb. eye of round roast, trimmed and cut into 1/4-inch slices
1 tsp. kosher salt, divided
¾ tsp. black pepper, divided
2 Tbsp. canola oil
1 cup low-sodium beef stock
3 Tbsp. soy sauce
2 Tbsp. tomato paste
2-3 red bell peppers, sliced
1 large yellow onion, sliced

Directions
Combine ½ teaspoon each of the salt and black pepper and sprinkle on beef slices. Heat oil in a large heavy skillet over medium-high. Cook beef, in batches, turning to brown on all sides (about one minute per side). Remove beef from pan and set aside.

Whisk together stock, soy sauce, and tomato paste in a small bowl.

Place sliced peppers and onion in a 6-quart slow cooker, and sprinkle with remaining ½ teaspoon salt and ¼ teaspoon black pepper.  Place beef on vegetables, and pour stock mixture over beef and vegetables.

Cover and cook on low until beef is tender and vegetables are softened, about 7 hours.  Sauce may be thicken using a cornstarch/water slurry if desired.

Mongolian Beef

Last week I was looking for a new recipe to try when I stumbled upon a recipe for Mongolian beef online.  My goal was to find one that was not too sweet and not too heavy.  After a few alterations, this was turned out quite nicely.  One suggestion:  After frying the meat, have all the ingredients for the sauce measured and ready to go so nothing burns along the way.

Printable Recipe

Ingredients
8 oz flank steak, sliced against the grain into ¼-inch thick slices
⅓ cup vegetable oil, for frying the beef
1 tsp. oil
1 tsp. soy sauce
1 Tbsp. cornstarch, plus ¼ cup
½ teaspoon minced ginger
3 dried red chili peppers (optional)
2 cloves garlic, chopped
¼ cup low sodium soy sauce
¼ cup water or chicken stock
1 tablespoon brown sugar
1 tablespoon cornstarch, mixed with 1 tablespoon water
2 scallions, cut into 1-inch long slices on the diagonal

Directions
Marinate the beef for 1 hour in 1 tsp. oil, 1 tsp. soy sauce, and 1 Tbsp. cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.

Heat ⅓ cup oil in the wok over high heat. Just before the oil starts to smoke, add the steak pieces evenly in the wok, and let sear for 1 minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan with wire rack. The beef should be seared with a crusty coating.

Drain the oil from the wok, leaving about 1 tablespoon.  Adjust heat to medium-high. Add the ginger and dried chili peppers (if using). After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and water/chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.

Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch/water mixture.  Stir until the sauce coats the back of a spoon. Add the beef and scallions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. 

Chocolate Oatmeal No-Bake Cookies

These no-bake cookies are easy to make, but can be a bit difficult from time to time.  Depending on the weather, they may not set completely and sometimes they can be a bit crumbly.  The recipe below has been fairy consistent as long as it's not raining outside when I make them.

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Ingredients
½ cup butter
2 cups sugar
½ cup evaporated milk
4 Tbsp. cocoa
½ cup creamy peanut butter
2 Tsp. vanilla
3 ¼ cups dry quick-cooking oats


Directions
Add butter, sugar, milk and cocoa to a large sauce pan  and cook over medium-high heat. Bring to a rolling boil and hold for 1 minute.

Remove saucepan from heat.  Add peanut butter and stir until melted.  Add vanilla. Stir in the oats  and mix well.  Drop cookie mixture by tablespoons onto wax paper. Let cool until set.

Honey Brined Smoked Turkey

Each year I take the time to smoke our Thanksgiving turkey.  This year I stumbled upon this recipe and decided to give it a try.  It cooks at a higher temp than most so I decided to go a little lower and slower with a slightly smaller turkey.  My turkey was just over 14lbs and it cooked in about 5 hours.  Be sure to start the brining process twelve or more hours before you plan to smoke your turkey.

Printable recipe

Ingredients
1 gallon hot water
1 cup kosher salt
1 lb honey
2 quarts vegetable broth
1 bag of ice
1 fresh or thawed turkey around 15 lbs
4 Tbsps. Herb butter, at room temperature
4 Tbsps. Herb butter, melted


Directions
Brine:
Heat a gallon of water until boiling. In a large (54 quart) cooler*, combine hot water and salt and stir until dissolved. Stir in honey and vegetable broth until combined. Add the ice, stir, and submerge the turkey breast side up in the brine. Cover and allow to sit 12 hours.

Preheat smoker to 250°F. Remove turkey from the brine and pat it dry with paper towels.  Carefully loosen the skin and rub herb butter directly on to the turkey meat underneath the skin.  Brush outside of turkey skin with melted butter.  Smoke the turkey for approximately 20-30 minutes per pound keeping the temperature at 250°. Remove the meat when the thickest part of the breast is 165°F. Cover with foil and allow to rest 30 minutes to an hour before carving.

*Feel free to use a large pot if a cooler if not available but you may need to alter the amounts to fit your container.

Smoked Gouda Grits

I'm Southern through and through so of course I love grits.    This recipe is not for your Grandmother's grits.  This version takes the flavor up a notch and add one of my other favorite things...cheese.  If you don't have smoked gouda on hand you can replace it with any other good melting cheese.

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Ingredients
3 cups water
1 cup milk
½ tsp. salt
¼ tsp. ground white pepper
1 cup uncooked quick-cooking grits
¾ cup shredded smoked Gouda cheese
1 Tbsp. unsalted butter


Directions
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer about 5 minutes or until thickened, stirring occasionally. Add cheese and butter and stir until melted.

Cheddar Bacon Chicken

I was recently on a search for low carb recipes for my husband when I came across this recipe. It seemed quick and easy and it had bacon in it.  This was super simple and tasted great.  The original recipe called for ranch dressing in addition to the teriyaki sauce, but I decided to skip it and it was still great.  This one is a keeper!

Printable Recipe

Ingredients
1 Tbsp. vegetable oil
2 large skinless, boneless chicken breasts
1 Tbsp teriyaki basting sauce
1 cup shredded Cheddar cheese
3 slices cooked bacon, chopped into small pieces
Salt and Pepper


Directions 
Preheat oven to 350°F. Butterfly chicken breasts to create 4 thinner cutlets. Season chicken with salt and pepper as desired.  In a large frying pan, heat oil and lightly brown chicken cutlets for about 5-8 minutes.

Place chicken in a 9×13 baking dish. Brush each piece with teriyaki sauce, then sprinkle cheese and bacon on top. Bake for 15-25 minutes, depending on thickness of the cutlets. Chicken should reach an internal temperature of 165°F.

Smoked Sea Salt

As I continue on my journey to become proficient in smoking foods, I came across a recipe that called for smoked salt.  I could't find any at the local grocery stores so I did some research to see what would be involved in making it myself.  It turns out that making smoked salt is quite easy but does take some time.  Since making this, I have used it on in several dishes and it adds a nice smokey flavor.

I made my smoked salt using a cold smoke method.  I filled my A-maze-n smoke tube with hickory pellets and placed it into a unlit smoker.

Printable Recipe

Ingredients
1 cup Sea Salt

Directions
Pour salt into a pie plate or other small baking pan.  Be sure to spread out the salt as much as possible.  Place the pan in a smoker or grill with smoke tube inside.  Smoke salt until it reaches the desired color and concentration.

I smoked my salt for a total of 6 hours, stirring every 30 minutes.

Mini Baklava Cups

I love baklava but the idea of buttering layers of phyllo dough just seems a bit too tedious some times. I love this recipe as an easy alternative.  You will need two mini cupcake pans to make these as listed, but if you don't have them you can use a rimmed baking sheet.  Just be sure to keep the cups placed tightly together.

Printable Recipe

Ingredients
½ cup pistachios
½ cup walnuts
½ cup almonds
¼ cup, plus 3 Tbsp. sugar
2 Tbsp. butter, melted
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. vanilla extract
2 boxes mini filo shells, 15 shells each
½ cup water
¼ cup honey


Directions
Preheat oven to 350°F..Place pistachios, walnuts and almonds on a baking sheet and toast in oven until golden and fragrant, about 8 minutes. Allow nuts cool slightly, then add to a food processor along with 3 Tbsp. of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell.  Bake until filling is hot, about 8-10 minutes.

Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer.   Cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 tsp. syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 6 hours, or overnight.

Herb Smoked Turkey Breast

Smoked turkey is one of my favorite meats to prepare on the smoker.  This recipe is quick and can be made in just a few hours.  I used a pre-made herb butter bought at a local market and it was perfect.  Be sure to leave the netting around the turkey will you cook it but you can remove it once the turkey comes off the smoker.

Printable Recipe

Ingredients
1 boneless, skin-on Turkey breast (weighing about 3lbs)
1/4 cup herb butter, melted
Rub
1 Tbsp. Kosher Salt
½ Tbsp. Granulated Garlic
1 tsp. Onion Powder
½ tsp. Black Pepper
½  tsp. Poultry Seasoning

Directions
Preheat smoker to 275°F.  In a small bowl, mix rub ingredients.  Place turkey breast in an aluminum roasting pan. Slowly pour melted herb butter onto the turkey breast and rub over and under the skin as much as possible.  Sprinkle with rub and spread all over the turkey breast.  Place pan in smoker and cooker for about an hour.  After one hour's time, remove turkey from pan and place directly on the smoker grate (this allows for proper browning).

Continue to cook until turkey breast reaches an internal temperature of 165°F.  Total cooking time for mine was just over 2 hrs.  Allow turkey to rest for about 15 minutes before carving.

Picnic Coleslaw

Yesterday was the 4th of July and that means one thing around here....BBQ.  I smoked a pork shoulder and we had guests over for dinner.  Being from South Carolina, I have to admit that I like cole slaw on my pulled pork sandwich.  This coleslaw is perfect on a sandwich or by itself.

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Ingredients
1 cup mayonnaise
½  Tbsp. Dijon mustard
½  Tbsp. lemon juice

½  Tbsp. red wine vinegar

½  Tbsp. sugar
Salt and black pepper to taste
1 (14 oz) package shredded cabbage mix

Directions
In a large bowl, add the first five ingredients and mix well. Add the shredded cabbage mix and toss until combined.

Splat Biscuits

This is my mom's recipe so of course, I had to try it.  These biscuits are super simple and have nice crispy edges.  The beauty of this recipes is that it requires no rolling pin or biscuit cutter.  All you need is two ingredients and a spoon.  Enjoy!

Printable Recipe

Ingredients
2 cups Biscuit mix (Formula L is recommended)
¾ - 1 cup Buttermilk


Directions
Heat oven to 400°F.  Slowly add buttermilk to biscuit mix until dough comes together but is not runny.  Drop dough by spoonful onto a cookie sheet, leaving 1-2" between biscuits.  Bake for 10-12 minutes until golden brown.

Pico de Gallo

Pico de Gallo is a great addition to your favorite dishes or can simply be eaten with tortilla chips.  This is a basic recipe that can be adapted to fit your taste.  Add more cilantro, more jalapeño, whatever you desire. Enjoy!

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Ingredients
3-4 ripe Roma tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1-2 jalapeño peppers, seeded and finely chopped
½ cup cilantro leaves, chopped
1 Tbsp lime juice
Salt  to taste

Directions
In a small bowl, combine all ingredients.  Cover and refrigerate for 1-2 hours before serving

Roasted Pork Tenderloin

This is a super simple recipe that produces great results.  The rub uses basic ingredients and adds great flavor.  Be sure to cook to internal temperature versus relying on cooking times since the size of tenderloins vary.


Unfortunately, this picture does not do justice to how awesome this tenderloin turned out.

Printable Recipe

Ingredients
1 Pork Tenderloin (trimmed and silver skin removed)
½ tsp black pepper
1 tsp kosher salt
1 tsp Italian Seasoning
1 tsp garlic powder
1 tsp ground cumin
2 Tbsp vegetable oil

Directions 
Preheat oven to 450˚F. In a small bowl, combine your seasonings and set aside.

Coat tenderloin with 1 Tbsp oil. Sprinkle seasonings onto the meat and rub until well coated.

Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (I used a cast iron frying pan). Once the oil is hot, add the pork and brown on all sides.  This should take 5-10 minutes.

Place in the oven and bake uncovered at 450˚F for about 20 min, turning the tenderloin over after 10 minutes. Bake until center of pork registers at least 150˚F.  Transfer pork to a cutting board and allow to rest 5-10 minutes. Slice and serve

Black Bean, Avocado, Corn Salsa

This recipe is quick and easy to make and is a nice change from traditional salsa.   It's a great appetizer and is also perfect for a tailgate or super bowl party.   If you don't like cilantro, you can leave it out.

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Ingredients 
2 cans whole kernel corn (drained)
1 can of black beans (drained)
1 sm bunch of cilantro
1 jalapeno, seeded and finely diced
1 red bell pepper, finely diced
1 bunch of green onions, diced
2 avocados, diced
¼ - ½ tsp garlic salt
1 Tbsp. lime juice
6oz of Newmans Own Italian Dressing

Directions
Combine all ingredients in a medium bowl with a lid. Once mixed well, place in the refrigerator for 2-3 hours before serving. Serve with your favorite tortilla chips.

BBQ Dust Rub

I'm always looking for new dry rub options and this one has turned out to be really good.  It's not overly sweet or hot but gives a nice balanced flavor boost.

Printable Recipe

Ingredients
¼ cup chili powder
¼ cup ground cumin
¼ cup paprika
¼ cup sugar
¼ cup dried minced garlic
2 Tbsp. ground black pepper
1 Tbsp. mustard powder
1 Tbsp kosher salt

Directions
Mix all ingredients in a small bowl.  Store in a tightly covered container.

Note: I store my rub in a pint canning jar that has a shaker lid so I can easily add it when needed.

Easy Fried Rice

This is an easy fried rice recipe that pairs well with any stir-fry recipe.  I used a frozen peas and carrots mixture which make this a breeze to prepare.  It uses a small amount of soy sauce and sesame oil so it's not overpowered by those ingredients.  I hope you enjoy!

Printable Recipe

Ingredients
2 cups previously cooked white rice
2 Tbsp. vegetable oil
½ small onion, diced
2 scallions, thinly sliced
2 cloves garlic, minced
1 cup frozen peas and carrots
1 tsp. soy sauce
1 tsp. sesame oil
1 egg, lightly beaten

Directions
Heat ½ tablespoon vegetable oil in a large wok over high heat until smoking. Add rice and cook, stirring and tossing, until the rice is pale brown and toasted about three minutes.

Press rice up the sides of the wok, leaving a space in the middle. Add ½ tablespoon oil in the open space. Add onion, carrots and peas, scallions, and garlic and cook, stirring gently, until lightly softened, about 1 minute. Add soy sauce and sesame oil and toss to coat. Mix well and season to taste with salt and white pepper.

Again, press rice up the sides of the wok, leaving a space in the middle. Add ½ tablespoon oil in the open space.   Add the egg and scramble the egg, breaking it up into small bits. Once cooked through, mix together with the rice.

Chicken and Broccoli Stir-Fry

I am a big fan of beef and broccoli and my youngest loves it so I decided to see how he would like a chicken variation of his favorite Chinese dish.  I found this recipe on FoodNetwork.com but modified it slightly to fit my tastes.  I can honestly say it turned out great and my son loved it!  Guess I'll be making this one again soon.

Printable Recipe

Ingredients
1 lb boneless, skinless chicken breast, cubed
3 Scallions, whites only, thinly sliced
2 cloves Garlic, minced
1 Tbsp. fresh Ginger, minced
1 Tbsp. Sugar
1 Tbsp., plus 1 tsp. Cornstarch
1 ¼ tsp. Salt
1 Tbsp. Dry Sherry
1 Tbsp.  Dark Sesame oil
⅓ cup, plus 2 Tbsp. Water
3 Tbsp.  Vegetable oil
6 cups Broccoli florets
1 Tbsp.  Hoisin Sauce

Directions
In a medium bowl, Combine  scallions, 1 clove of minced garlic, ½ Tbsp ginger, 1 tsp. cornstarch, 1 tsp. salt, along with the the soy sauce, sugar, sherry, and sesame oil. Mix well.  Add the chicken and marinate at room temperature for 15 minutes. 

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli florets and the remaining garlic, ginger, 2 Tbsp. of water, and season with ¼ tsp. salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate and set aside.

Reheat the skillet and add 2 Tbsp. oil. Add the chicken and stir-fry until cooked through. Return the broccoli to the pan, add Hoisin sauce and heat through. Mix the remaining 1 Tbsp. cornstarch with ⅓ cup water. Stir in the mixture into the skillet and bring to a boil to thicken. Season to taste with salt and pepper.

Easy Lasagna For A Few

I love lasagna, but it seems that each time I make it, I end up lots of left-overs.  This recipe makes a 9x9 pan of lasagna which is perfect for a small family.  It's also easy to assemble and tastes really good.  My recipe is based on this recipe I found online, but I made it a bit easier by using store-bought sauce.  If you have time, I encourage you to try the full recipe found at the link.

Printable Recipe

Ingredients
½ lb ground beef, browned and drained
½ lb. ground mild Italian sausage, browned and drained
1 24 oz. jar Spaghetti sauce (I used Classico)
1 cup Ricotta Cheese
1 egg
½ tsp salt
1 tsp. dried parsley
6 no-boil lasagna noodles
2 cups shredded mozzarella cheese
¼  cup parmesan cheese


Directions
Preheat oven to 375° F.  Prepare the sauce buy combining cooked meats and sauce in a medium saucepan.  Simmer over low heat until needed.  Prepare cheese mixture by adding ricotta cheese, egg, 1 tsp parsley and 1/4 tsp salt. Add 1 tbsp of the Parmesan cheese  and mix to combine.

Using a ladle, place about half the sauce on the bottom of the 9x9 (or 8x8) pan. Place one layer of lasagna noodles on top of the sauce. Spread about half of the ricotta mixture on top of the noodles as best you can. Sprinkle half of the mozzarella cheese and Parmesan cheese on top.  Next, repeat the layers, by adding the remaining sauce, noodles, ricotta cheese and ending with the last layer of Mozzarella and Parmesan cheese.

Cover tightly with foil. You may wish to place the pan on a baking sheet in case it bubbles over while cooking.  Cook at 375° for 25 minutes.  Then very carefully remove the foil and continue to bake for an additional 25 minutes. Remove from oven and let lasagna cool for slightly before serving.

Herb Smoked Turkey Breast

It's been a while since I have published a recipe, but I wanted to finally take the time to post this one. I made this recipe for Easter and it was outstanding.  The butter was the perfect addition and seeped into the meat as it cooked.  I urge you to try this recipe!

Printable Recipe

Ingredients
1 (6-7lb.) Bone-in, skin-on turkey breast

Brine:
¾ cup kosher salt
⅓ cup brown sugar

Herb butter:
8 tbsp. Butter, at room temperature
¼ cup chopped fresh herbs: a mix of parsley, sage, rosemary, and marjoram or oregano
1 clove garlic, finely minced
1 tbsp. lemon juice
½ tsp. Black pepper

Directions
Remove any excess fat from the turkey breast. In a large stockpot or other food-safe container, combine the water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate overnight.

To make the herb butter: In a small mixing bowl, combine the butter, chopped herbs, garlic, lemon juice, and salt and pepper.

Drain and pat dry turkey with paper towels; discard the brine. Put the turkey breast on a roasting rack in a shallow roasting pan. Add 1 cup of water to the bottom of the pan.

Preheat smoker to  325°F.  Gently work your fingers under the skin on the breast to loosen it from the meat. Insert 2 tablespoons of herb butter under the skin on each side of the breastbone, being sure to distribute it evenly.

Melt the remaining 4 tablespoons of herb butter. Brush the outside of the turkey breast with the melted butter, reserving any excess.

Roast the turkey for 2 to 2 ½  hours, or until the turkey is golden brown and the internal temperature in the thickest part of the breast is 165°F.  Baste with any remaining butter after 1 ½  hours.

Let the turkey breast rest for 15 minutes before carving.

Instant Pot Cheesecake

I continue to experiment with my Instant Pot pressure cooker and decided to try my hand at a dessert recipe.  It was hard for me to imagine cooking a cheesecake inside the pot, but it turned out great!  I also love the fact that it used a 7" pan which made a very cute cheesecake that was the perfect size for my family.  I will definitely be making this recipe again and again.  I originally found this recipe on a blog site but next time I will probably use a different topping just to change things up a bit.

Printable Recipe

Ingredients

Crust
1½ cups finely crushed Ritz crackers
4 Tbsp. butter, melted
2 Tbsp. sugar

Cheesecake
16 oz. cream cheese, room temperature
 ½ cup brown sugar
¼ cup sour cream
1 Tbsp. flour
½ tsp. kosher salt
1½ tsp. vanilla
2 eggs

Directions
Spray a 7" Springform pan lightly with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan and spray again.

In a medium-sized mixing bowl, combine Ritz cracker crumbs, butter and sugar.  Mix well.  Press the mixture firmly into the bottom and about half-way up the sides of the springform pan.

Using a stand mixer, if available, beat cream cheese and brown sugar until combined.  Add sour cream and mix for about 30 seconds until smooth.  Blend in flour, salt, and vanilla, being sure to wipe down the sides as needed.  Add eggs and blend until mixture is smooth, being careful to not over-mix. Pour filling into the prepared pan.

Place 2 cup of water into the bottom of the Instant Pot.  Place the trivet into the pot.

Cut a piece of Aluminum foil that is about 12" in length.  Place a paper towel on top of the foil and then place your spring form pan on top of the towel.  Wrap the bottom of the pan in the foil with the paper towel inside acting as a barrier.

Cut another piece of Aluminum foil that is about 18" in length.  Fold this piece into thirds, length-wise.  Place this under the Springform pan to use as a sling to place the pan into the Instant Pot (leave it in place to assist with removal as well).

Once the pan has been placed inside the Instant Pot, secure the lid, make sure the vent is closed, and set to Manual high pressure for 35 minutes.  Once it's finished cooking, allow pressure to release naturally.

Remove the cheesecake using the sling and place on a wire rack for an hour.  Then cover and place in a refrigerator for at least 4 hours.  When ready to serve, use a butter knife to loosen the sides of the cheesecake from the pan them remove the rim. Top as desired.

Pressure Cooker Chicken Verde

I will admit that until last week I had never really thought about cooking with a pressure cooker.  Growing up, my mom used a pressure cooker from time to time and it just scared me.  But last week, a friend posted on Facebook about her electronic pressure cooker and it piqued my interest.  After several days of research I decided to take the plunge and ordered an Instant Pot IP-DUO60.

With my new pressure cooker in hand, the next decision was what would I cook to break it in.  After scouring the Internet I decided to try Chicken Verde.  Since my family is not very fond of spicy meals, I couldn't find the perfect recipe so I decided to just wing it.  The entire process from start to finish only took 30 minutes and the results was tender and very delicious chicken.  The picture doesn't do it justice but it was great.

Printable Recipe

Ingredients
2 ½ lbs boneless. skinless chicken breasts
4 tomatillos, husks removed and quartered
1 Anaheim pepper, chopped (seeds and stem removed)
½ white onion, chopped
3 cloves garlic, chopped
1 Tbsp. ground cumin
Kosher salt
½ cup fresh cilantro leaves

Directions
Combine chicken, tomatillos, pepper, onion, garlic, cumin, and a pinch of salt in the pressure cooker. Seal and cook for 15 minutes using the poultry setting.

When timer is done, release pressure.  Open pressure cooker and remove the chicken and place in a bowl.  Set aside.  Add cilantro to the pressure cooker and blend the contents with a hand blender.  Shred chicken and return to the pot.  Season to taste with salt.  Serve.

Flank Steak Pinwheels

You might see this recipe called Rolled Flank Steak or Stuffed Flank Steak, but I call them Flank Steak Pinwheels.  The hardest part of this recipe is butterflying the flank steak.  If you have never done this, don't worry, there are several really good YouTube videos that show you exactly how to do it.  For the filling, I used feta cheese, along with fresh spinach and red bell pepper.  You can use frozen spinach as well, just thaw it and make sure to squeeze out all of the water.

Printable Recipe

Ingredients
1 ½ lbs flank steak, trimmed of fat
1 tsp salt
1 tsp fresh ground black pepper
½  cup red bell pepper, diced
1 ½ cup baby spinach
⅔ cup feta cheese, crumbled
2 tsp olive oil

Directions
Preheat oven to 425°F

Butterfly your flank steak with a sharp knife and open lay flat on a work surface.  Top the flank steak with baby spinach leaving a 1" boarder . Next spread the bell pepper on top of the spinach and then sprinkle with the crumbled feta cheese.

Starting at the smallest end, along the grain of the meat, roll the steak up tightly . Tie the roll closed with kitchen twine in 1 ½" intervals. Trim off the excess twine. Brush the outside of the roll with olive oil. Sprinkle the outside with salt and pepper.

Bake in the oven for 45 minutes or until the middle of the steak reaches the desired internal temperature when measured with an instant read thermometer (about 135°F for medium rare).  Allow to rest for 5-10 minutes before slicing.  Cut into 1" - 1 ½" slices, depending on the size of the meat and how many people you are serving.  Remove string before serving.

Turkey Meatloaf

I am not always a fan of things made with ground turkey and when I first saw this recipe, I was not sure how it would turn out.  The recipe below is a variation of Bobby Deen's turkey meatloaf recipe found here.  I typically just top with ketchup, but the original recipe calls for a slightly different topping so I included it below.

Printable Recipe

Ingredients
1 lb. ground turkey
¾ cup fresh bread crumbs (from whole-wheat bread)
½ cup finely chopped sweet onions
¼ cup 1% milk
¼ cup ketchup
1 large egg, lightly beaten
1 garlic clove, minced
1 Tbsp. Worcestershire sauce
¾ tsp. salt
¼ tsp. black pepper

Topping (optional or just use ketchup)
2 Tbsp. ketchup
2 tsp. light brown sugar
1 tsp. Dijon mustard

Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with foil. In a large bowl, combine the turkey, bread crumbs, onions, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands. To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly. Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let rest for 5 minutes, then slice and serve.

Baked Chicken

This recipe is a combination of two other recipes that I have made over the years.  One of the original chicken recipe called for cayenne and to be baked 4-5 hrs low and slow, the other called for just salt and pepper seasoning, but cooked at a higher temperature.  This recipe is has lots of flavor and bakes much quicker.

Printable Recipe

Ingredients
1 (5-6 lb) Roasting Chicken
2 tsp salt
1 tsp paprika
½ tsp thyme
⅓ tsp onion powder
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp black pepper
Olive Oil

Directions
Preheat oven to 425°F.  Combine spices in a small bowl and set aside.

Remove the chicken giblets. Rinse the chicken inside and out and remove any excess fat.  Pat the outside dry. Pour a small amount of olive oil over the chicken, and then rub with spice mixture.

Place the chicken, breast-side up, in a roasting pan.  Roast the chicken for 1 ½ hours or until it reaches 165°F using an instant-read thermometer inserted into the thickest part of the thigh.

Remove the chicken from the pan and place on a platter or cutting board.  Allow to rest about 10 minutes before carving.

Note:  If you find the chicken is browning too quickly, you can cover it loosely with aluminum foil.

Crockpot Carnitas

I love crockpot recipes.  They make my life so much easier.  This is a great recipe to start early in the day and it will be ready to eat later in the afternoon.  I made this for a church small group meeting and will serve quite a few people.  If you are making it for your family, use a smaller pork shoulder and cut the spice measurement in half.  Serve with warm tortillas and your favorite add-ons for a easy meal.

Printable Recipe

Ingredients

4-5 lbs. pork shoulder, well trimmed

4 cloves garlic, minced

1 Tbsp. salt

1 tsp. cumin

1 tsp. chili powder

1 tsp. black pepper

1 tsp. oregano

½ tsp. cayenne pepper

Juice of 2 limes

½ cup orange juice

12 oz. beer or low sodium chicken broth

Directions

Place the pork shoulder in the slow cooker. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne. Add garlic.  Rub seasonings onto the pork.  Add lime juice, orange juice, and beer.

Cover and cook on low for 8 hours.

Remove meat from crockpot and shred with two forks.  Serve!

Chicken Taquitos

My husband loves chicken taquitos and this recipe is nice and easy since it relies on a crockpot to do the bulk of the cooking.  You can start the chicken before you leave for work, then finish these up when you get home.  They are also great as an appetizer.  I typically make extras and freeze some for another day.

Printable Recipe

Ingredients

3 boneless skinless chicken breasts

¾ cup salsa

4 oz. reduced fat cream cheese

½ cup shredded Monterey Jack cheese

12 corn or flour tortillas

1 tsp kosher salt

1 ½ cups chicken broth (if using corn tortillas)

Directions

Place chicken in crock pot. Pour salsa on top of chicken. Cook on high for 4 - 6 hours or on low for 6 - 8 hours.

Remove chicken and salsa from crock pot and place in a bowl. Shred chicken.  Stir in cream cheese, salt, and Monterey Jack cheese. 

Preheat oven to 425°F.  Spray a baking sheet with nonstick cooking spray. 

For corn tortillas: In a medium saucepan, bring chicken broth to a simmer over medium heat. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until pliable enough to roll. Transfer to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of the tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

For flour tortillas: Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake taquitos for 15 - 18 minutes, or until tortillas are crisp and the edges begin to brown slightly.

Homemade Potato Chips

I think I could eat my weight in homemade potato chips if I really applied myself.  They are super simple to make and are great for snacking or as a quick side dish.  I made this for Super Bowl Sunday to accompany chicken wings and baked chicken nuggets.  These are always a big hit in my house!

Printable Recipe

Ingredients
Peanut oil, for frying
3 potatoes, thinly sliced
Salt

Directions
Fill large heavy saucepan or Dutch oven with several inches of oil (not more than halfway).  Heat the oil to 350°F.  Add the potato slices in batches and fry until light golden brown, about 2 to 3 minutes. Drain on paper towels.  Season with salt and serve.

Chicken Enchiladas with Green Chili Sour Cream Sauce

A while back I posted a slightly different chicken enchilada recipe but this is the one I make most often.  You can use mild green chilis or spice then up with the hotter variety.  Since there's not very much in the enchiladas themselves, my kids have no issues eating these.

Printable Recipe

Ingredients
10 small flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsps. butter
3 Tbsps. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilis

Directions
Preheat oven to 350°F.  Lightly spray a 9x13 pan with cooking spray.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan with seam-side down.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese.  Bake for approximately 25 minutes.

To brown the top, turn oven to broil and cook for an additional 3-5 minutes.

Pasta Salad

I have been searching for quite a while for a simple, oil-based pasta salad recipe that would satisfy my family.  I have tried the ones that call for Italian Dressing and those just didn't meet expectations.  This recipe is the first one that meet their approval and it was simple and easy.  I used red and yellow bell pepper that were finely diced and those even made it passed my picky eater.  We'll definitely keep this recipe handy!

Printable Recipe

Ingredients
8 oz  tricolor spiral pasta (about 3 cups uncooked)
1 medium tomato, diced
⅓ cup bell pepper, finely diced
⅓ cup sliced black olives (optional)

Dressing:
½ cup olive oil
¼  cup minced fresh basil
1 ½  tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
½ teaspoon salt
¼  teaspoon pepper
¼  teaspoon dried oregano

Directions
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large bowl; add the tomato, peppers, and olives (if desired).

In a blender, combine the dressing ingredients and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for about 2 hours before serving.

Honey BBQ Chicken Wings

I have now made these wings twice and while I would not consider the sauce to be what I would consider Honey BBQ, it is quite delicious.  This recipe is from Sunny Anderson, but I have scaled it down to make a few less wings.  I also purchased wings that had already been separated by the butcher into sections.  These are great as a party snack or just for a random dinner treat.

Printable Recipe

Ingredients
2 quarts vegetable shortening, for frying
3 lbs. chicken wings or drummettes
2 eggs
¼ cup heavy cream
1 Tbsp. cayenne pepper
1 Tbsp. salt
½ Tbsp. freshly ground black pepper
1 cup all-purpose flour
½ cup cornstarch

For the Honey BBQ Sauce:
1 cup ketchup
¼ cup dark brown sugar
1 ½ Tbsp. creamed honey
½ Tbsp. yellow mustard
1 cloves garlic, minced
¼ Tsp. chili powder
Salt

Directions
Line a sheet tray with a wire rack.  In a large bowl, whisk together eggs, cream, cayenne, ½ tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and ½ tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set for about 20 minutes.

While you are waiting you can make the Honey BBQ Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently.

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375°F.  When oil has reached the desired temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the Honey BBQ sauce.

BBQ Chopped Chicken Salad

A few days ago I posted a recipe for Crockpot BBQ Pulled Chicken.  Today's recipe is an excellent way to use the left over chicken from that recipe.  This salad is very close to the BBQ Chicken salad at Paradise Bakery & Cafe, which just happens to be my husband's favorite menu item.  The recipe calls for the salad dressing to be drizzled on top but feel free to toss it into the salad if you prefer.

Printable Recipe

Ingredients
8 Cups Romaine Lettuce, chopped
3 Roma tomatoes, diced
4 green onions, chopped
1 can corn, drained
1 can black beans, rinsed and drained
2 cups BBQ chicken (such as BBQ pulled chicken)
¼ Cup shredded mozzarella cheese
Ranch dressing

Directions
Place lettuce into separate salad bowls. Layer each with corn, black beans, onions and tomatoes. Place a large scoop of chicken on top of salad and sprinkle cheese. Drizzle desired amount of dressing over salad and serve.

Chicken Parmesan (Lighter)

I mentioned in an earlier post that my goal for this month was to cook healthier meals for my family. This is a slightly lighter version of your typical chicken parmesan.  Broiling the chicken produces a nice crispy crust and the fresh mozzarella is a real nice touch.   I paired this dish with Cacio e Pepe and it was a big hit with the family.  Enjoy!

Printable Recipe

Ingredients
¾ cup whole wheat panko bread crumbs
3 large egg whites
2 boneless, skinless chicken breasts,  butterflied and pounded to an even thickness
2 cups low fat marinara sauce, such as Trader Joe's organic tomato & basil
4 oz. fresh mozzarella, cut into 8 even slices
Grated Parmesan Cheese
Olive oil cooking spray

Directions
Preheat broiler with a rack in the middle of the oven, about 18" below the heating element.
 
Add bread crumbs into a shallow dish and season with salt and pepper. Beat the egg whites in a large bowl until foamy.

Season each piece of chicken with salt and pepper. Working with one at a time, dip the chicken cutlets into the egg whites, then place each cutlet in the bread crumbs and coat evenly.  Spray both sides of chicken cutlet with cooking spray and place the cutlet on the baking rack. Repeat until all chicken has been prepared.

Place the cutlets under the broiler and cook until browned on one side, about 6-8 minutes depending on the thickness of the cutlets. Turn the cutlets over and brown the other side.

While chicken is cooking, bring the marinara sauce to a simmer in a saucepan.

When the chicken is done, remove from the broiler and top each piece with several spoonfuls of marinara sauce and 2 slices of mozzarella. Return the baking sheet to the broiler and cook until the mozzarella is melted. Remove from the broiler, sprinkle with Parmesan cheese and serve.

Cacio e Pepe

I must admit, I have no clue how to say the name of this dish and I can barely spell it.  It's a very simple dish that I would describe as Fettuccini Alfredo without cream.  It's hard to believe you can get such great flavors from simple ingredients but it's true.  This recipe was a huge hit and will become a regular addition at our house.  If you don't have egg noodles on hand, you can use fettuccini, linguini, or spaghetti noodles instead.  I paired this with a lighter version of Chicken Parmesan which proved to be a great combination.

Printable Recipe

Ingredients

8 oz package egg noodles, such as Trader Joe's Pappardelle egg pasta

1 Tbsp. unsalted butter

1 Tbsp. cracked and crushed black pepper (not ground)

½ cup Romano cheese, grated

Salt and pepper

Directions

Cook pasta according to the package directions, until al dente.  Drain, reserving ½ cup of the pasta cooking water.

Combine the butter with the pepper in a large skillet over over medium heat and cook, stirring, until the butter is melted and bubbling, about 1 minute. Add the reserved pasta cooking water and bring to a simmer. Reduce the heat to low and slowly sprinkle in half of the Romano cheese and whisk until smooth.  Ddd the pasta to the pan, increase the heat to medium and stir gently until a sauce forms and sticks to the pasta. Season with salt and more black pepper to taste.  Serve with remaining Romano cheese.

Crockpot BBQ Pulled Chicken

During the busy work week, I love to use my crockpot to prepare dinner.  This is an easy recipe that you can make into sandwiches, serve with rice or mashed potatoes, or even use in a salad.  If you are not a fan of pulled chicken, you can also just serve the chicken breasts whole instead of shredding them.  As far as the kind of BBQ sauce to use, I used some of the All Purpose BBQ Sauce I recently made, but you can also use Sweet Baby Rays or your favorite store-brought sauce.

Printable Recipe

Ingredients
4 boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
2 Tbsp. brown sugar
1 tbsp Worcestershire sauce
salt and pepper

Directions
In a small bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.  Lightly season chicken breast  with salt and pepper and place in crockpot.  Pour sauce over chicken, cover and cook on high for 3-4 hours or low for 6 hours.  Shred chicken and stir into sauce, cover and let cook in sauce for about 10-15 more minutes. Serve!

Sautéed Spinach

This is a very simple side dish that is quick, easy and healthy.  Honestly there is not too much to it and it cooks in under 5 minutes start to finish.   Enjoy!

Printable Recipe

Ingredients

20 oz. bag baby spinach leaves, rinsed well

1 Tbsp. extra virgin olive oil

8 cloves garlic, thinly sliced

1 Tbsp. lemon juice

Salt and pepper

Directions

Heat the olive oil with the garlic in a medium nonstick skillet over medium heat until the garlic is golden brown.  Add the spinach to the pan, add the lid and cook until tender, about 3 minutes. Season with salt and pepper.

Capellini Pomodoro

January is typically the time when people make resolutions to eat better and workout more.  I usually ease into the year by not vowing to eat better, but rather by trying to cook healthier for the entire family.  I came across this recipe in one of my many cookbooks and altered a few things.  I chose to use refrigerated pasta to make the dish even quicker to prepare.  In tonight's version I left out the red pepper flakes to make it more kid-friendly.  This dish allows me to give the kids the spaghetti they like so much but make it a bit healthier along the way.

Printable Recipe

Ingredients

9 oz refrigerated Angel hair pasta (such as Buitoni)

1 Tbsp. extra virgin olive oil

6 cloves garlic, minced

16 fresh basil leaves, chopped

2 cups very ripe tomatoes, diced

1 oz Parmigiano-Reggiano, grated

Pinch of crushed red pepper flakes

Salt and pepper

Directions

Pour olive oil into a large nonstick skillet and add garlic. Place the skillet over medium heat and cook until the garlic begins to brown.  Add half of the fresh basil and the red pepper flakes and cook for about 30 seconds. Add the tomatoes and cook until the sauce comes to a simmer and all the tomatoes have softened. Add half of the Parmigiano and stir. Turn off the heat and season sauce with salt and pepper.

Cook pasta according to package directions. Drain, reserving ¼ cup of the pasta cooking water.

Add the pasta and the reserved pasta cooking water to the sauce. Raise the heat to medium-high and toss the pasta with the sauce. Cook until the sauce coats the pasta and the noodles are just cooked. Add the remaining basil and season with more salt and pepper if needed. Serve immediately and top with the remaining Parmigiano when serving.

Chicken Piccata

I'm a big fan of fresh tasting dishes and this one fits that nicely.  The chicken and sauce is nice and light and it pairs well with pasta and a nice salad.  If you are not a fan of capers, you can leave those out (I did to make it more kid friendly).

Printable Recipe

Ingredients:

4 boneless,skinless chicken breasts, butterflied
Salt and freshly ground black pepper
¾ cup all-purpose flour, for dredging
4 tablespoons unsalted butter
¼ cup olive oil
2 lemons (1 juiced, 1 sliced)
1 cup dry white wine
1 cup chicken stock
1 bullion cube

2 tablespoons capers, drained

Directions:

Place pieces of chicken between two pieces of parchment paper and pound until the cutlets are about ¼" thick. Repeat until all the chicken has been pounded thin. Cut the breasts in half to make more reasonable serving sizes.

Place flour in a shallow dish. Season each side of the chicken with salt and pepper and then dredge each cutlet lightly on each side with flour.

Heat oil in a skillet over medium-high heat. When the oil is nice and hot, brown cutlets a few at a time for 3-5 minutes on each side until golden brown. Note: You will finish cooking the chicken in the oven so your goal is to just brown the outside, not cook through.  Place the browned chicken on a cookie sheet with a rim, or a 13x9 baking dish. 

Once all chicken has been removed from the skillet, turn up the heat and pour the white wine in the pan and boil down for a minute so the alcohol cooks off. Add the lemon juice, chicken stock, bouillon, butter and then, the capers.  Allow the sauce to cook for a minute or two. Pour the sauce over the chicken, place the lemon slices on top, cover with foil and place in a 350°F oven for about 20 minutes.  Serve immediately with pasta.