Grilled Mini Meat Loaves

Let me be the first to point out that I do NOT like traditional meatloaf. Anything with oatmeal and a ketchup glaze will not be found in this house (no offense to those of you who love the traditional meatloaf...I'm sure you have a great recipe :)). I needed something easy but yummy to go with my tomato pie, so I went on a search, and this meat loaf is where I landed. This meatloaf is packed with flavor. It is DELICIOUS and a hit with both the adults and the kids.

Original inspiration for this recipe found at Food & Wine HERE.

Grilled Mini Meat Loaves:

Ingredients:
1 1/2 lbs ground beef
1 cup chopped fresh basil
1/2 cup chopped green onions
4 T olive oil
3 T Parmesan cheese
1 tsp salt
1/2 tsp pepper
6 fresh mozzarella balls

Method:
Pulse basil and green onions together in food processor. Mix all ingredients (except mozzarella balls) by hand in large bowl. Make 6 oval patties out of the meat mixture. Place one mozzarella ball in the middle of each pattie and fold over until cheese is completely covered. Place on grill over medium high heat for 5 minutes on each side. Reduce heat and grill for about 10-15 minutes more until cooked through.

This goes really well with these recipes:

Tomato Pie

We grilled the corn, but this Oven Roasted Corn on the Cob is awesome too.

Happy Cooking!

Tomato Pie

Tomato pie is one of my favorite summer traditions. The basics of tomato pie are tomatoes, basil, and the mayo/cheese topping. I have been making it for years and have tried various recipes that include traditional pie crusts, Vidalia onions, heirloom tomatoes, garlic, various types of cheese, and more. So, I came up with my own version. Play with this and make it your own. Enjoy!

Tomato Pie
1 sheet Puff Pastry (or pie crust)
3 T shredded Parmesan cheese
3-4 vine ripened tomatoes
1/2 cup sliced green onions
1/2 cup chopped fresh basil (loosely packed)
3/4 cup mayo
1/2 cup shredded cheddar
1/2 cup mozzarella cheese

Preheat oven to 450 degrees.

(SKIP this step if using pie crust.) Thaw out puff pastry per package directions. Roll out very slightly to even thickness, just large enough to cover a pie plate. Press pastry into 9" pie plate and use dough that folds over edges to even out outer crust.

Poke holes all over puff pastry or pie crust. Sprinkle bottom of crust with Parmesan cheese. Bake for 5 minutes. Remove from oven and let cool. Reduce oven temperature to 350 degrees.

Meanwhile, chop tomatoes in 1 inch cubes. When pie crust is slightly cooled, add tomatoes to crust. Top tomatoes with green onions and basil. Mix mayo, cheddar, and mozzarella in a separate bowl and spread evenly to cover top of pie. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.

Happy Cooking!

Sloppy Joes

Korean Beef Tacos

Originally posted in May 2014:
I had planned on making some ribeye steaks last week and ran out of time in the midst of all of the birthday festivities, so I froze the ribeyes and thought today that they might be good for this recipe. They were really yummy but probably could have used a little less cooking time because of how thin they were. (Also, I didn't read the full directions and did not turn them throughout the process, so they probably would've soaked up the juice better if I had followed instructions :)) I forgot the jalapeno, which was probably good as it made it less spicy for the kids. My husband added some chili garlic sauce to his to give it a kick. I served the beef and slaw in hard shell corn taco shells and topped with shredded Monterey jack cheese and sliced avocado. The kids ate a little of the beef but preferred their tacos with just avocado and cheese.  My husband and I agreed that this was SUPER yummy...just in time for CINCO DE MAYO.

Korean Beef Tacos: (Recipe from Erin Bonsall adapted slightly from Crockpot365's recipe found HERE.)

2lbs Chuck Roast (I actually used boneless ribeyes. You could also use beef ribs.)

1/2 cup brown sugar

1/3 cup soy sauce

5-6 minced garlic cloves

1 white onion sliced thinly

1 tsp grated ginger

2 tablespoons seasoned rice wine vinegar (I used regular rice vinegar.)

1 tablespoon sesame oil

1 whole jalapeno, diced (I omitted...not necessarily on purpose!!)

Don't forget the tortillas!!!

                    Additional toppings: shredded Monterrey jack cheese, sliced avocado, salsa, sour cream

The Directions.

Use a 6-quart slow cooker. Place all ingredients in the slow cooker together.

Cover, and cook on low for 8 hours or until meat has fully shredded. (I had to cook mine for 4 hours on high.) Turn the meat over a few times during the 8 hours. At about hour 7 I (Erin) took a fork and started shredding the beef and removing any excess large pieces of fat.  Let cook for the last hour shredded to soak up the sauce!   Serve in soft corn or flour tortillas.  Top with shredded cabbage slaw and green onions.

shredded cabbage slaw

1 bag shredded coleslaw from the grocery store's produce section

1 tablespoon soy sauce

2 tablespoons seasoned rice vinegar (I used regular rice vinegar.)

salt and pepper to taste

toss together right before serving and add to tacos immediately

Happy Cooking!

Chicken or Turkey Tetrazzini

So, several of my friends have been talking about their love of Chicken Tetrazzini. I have never thought I was a fan, but, once again, I found myself with a pound of ground turkey and nowhere to go. So, I started searching for recipes and ended up with this. I have to say, it was pretty delicious...definitely comfort food...my family certainly enjoyed it! Traditionally, you would use leftover chicken or turkey...probably about 2 cups shredded. Either way, give it a try.






Ingredients:
1 lb ground chicken or turkey (season with salt, pepper, and garlic or garlic powder)
6 T butter
6 T flour
1 tsp salt
1/2 tsp pepper
dash of cayenne pepper
3 cups chicken broth
1 cup milk (I used whole milk)
1/2 lb elbow noodles
chopped parsley
8 oz sliced baby bella mushrooms
4 dashes hot sauce (or more)
2 cups shredded cheddar cheese

Method:
Preheat oven to 350 degrees. Brown turkey until fully cooked through. Set aside. Meanwhile, cook elbow noodles in salted water according to package directions...do not overcook! Drain and place back into large pot. While that's going, melt butter in large saucepan. Add flour and whisk until incorporated. Add salt, pepper, and cayenne pepper. Slowly stir in chicken broth. Bring to a boil and let simmer for a minute or two until slightly thickened. Add milk slowly and stir. When it's to the consistency that you like, take saucepan off of the heat. Add turkey to the noodles. Pour the sauce over the noodles and turkey and add the parsley, mushrooms, and hot sauce. Stir until everything is coated in sauce. Pour mixture into greased 9x13 baking dish. Top with shredded cheddar cheese. Bake covered for 30 minutes. Uncover and bake for 10-15 more minutes until the top is just turning brown.

Happy Cooking!

Bison Burgers

Well, a few weeks ago, I tried to get some ground beef, and there was none to be found. I bought ground bison thinking I would use it at some point for something but really had no idea what to do with it. I searched for Bison Burger recipes, and I landed on this one from Allrecipes.com. OH MY WORD! These were so delicious. My husband and son grilled them, and we served them on pretzel buns with lettuce, tomato, and avocado. It was definitely an unexpected treat for a Tuesday night!

Original recipe from Allrecipes.com found HERE.


Ingredients:
1 lb ground bison (you can use ground beef here too)
1/2 c panko breadcrumbs
1 egg
3 T worchestershire sauce
1/4 tsp garlic salt
1/4 tsp pepper
1/4 tsp hot sauce (or more if you like things spicy!)
Sliced cheese (we are a traditional American cheese on a burger family)

Method:
Full cooking instructions found in original recipe HERE. 

Basically, slap these burgers on the grill until they're cooked to your liking, melt the cheese on top if you like, and serve on pretzel buns, potato buns, lettuce wraps, or no bun and top with all of your favorite burger accompaniments.

Happy Cooking!

Teriyaki Turkey Bowls

Freezer/pantry clean out led to this recipe. I had some stirfry vegetables and ground turkey in the freezer...and then magically a slow cooker teriyaki mix (thank you Susan Lawson) appeared in my pantry. I usually have a lot of rice on hand, so this dinner didn't take much thought. It was a hit with everyone, and I will probably double the recipe next time. You can use ground beef or ground chicken here, and if you prefer less carbs, use the filling in lettuce wraps. 

Ingredients:

1 T vegetable oil

1 pound ground turkey

1cup frozen stir fry vegetables (you can also use fresh veggies such as onions, carrots, peppers, etc.)
1 packet slow cooker teriyaki chicken mix 

2 cups dry rice (cook according to package directions)

Sliced green onions for topping

Lettuce (optional for lettuce wraps)

Method:

Brown turkey in oil over medium heat. Add vegetables and cook until defrosted. Transfer mixture to slow cooker or instant pot. Add teriyaki chicken mix (don't forget to follow the packet instructions and mix with water first). In slow cooker, cook for 4 hours on low. In Instant Pot, cook for 5 minutes at high pressure. Serve over cooked rice or in lettuce wraps. Top with green onions.

Happy Cooking!

Flank Steak with Roquefort Butter

ORIGINALLY POSTED JANUARY 2015

Recipe from my dear friend, Jessica Himebauch, in honor of her birthday, TODAY, April 27!

We first made this FIVE years ago when we were celebrating that my husband was officially board certified!  We had this flank steak along with twice baked potatoes, a salad, a Christmas cake, and some yummy prosecco and cabernet.  This steak was DELICIOUS and so easy!  The only thing it marinates in is the French dressing, and it could not be more delicious.  The Roquefort butter just takes it over the top!  Such a special dinner that's easy to prepare and easy to polish off ;)

Ingredients:

One flank steak, tenderized with a fork
French dressing (I use wishbone, do they have that here?)
One cube butter, at room temperature
3 oz Roquefort cheese
One bunch green onions, diced
2 tablespoons dry sherry or whatever wine you have on hand

Method:

Marinate steak in dressing in a ziplock bag all day or overnight. My mom use to use plastic trash bags (unscented of course).

Mix butter, Roquefort cheese, green onions and sherry. Let stand at room temp.

Remove excess dressing from steak then grill to desired doneness. Let steak rest then slice thinly. Spread Roquefort butter over flank steak after sliced so it melts.

SERVE WITH: FROM JESSICA: oven roasted potatoes (I like fingerling) and a big green salad. I toss the potatoes with salt, pepper, olive oil, and diced sage in a ziploc bag then roast at a high temperature until done.

Happy Cooking!

White Cheese Chicken Lasagna

This was DELICIOUS!  Thanks to Amy Troxell for sharing it with me during our time in Arizona. I cooked the chicken in the crockpot starting in the morning and bought the pre-cooked noodles to save time and an additional pot. The sauce was really easy to make and it didn't take long to put this all together once the chicken was done. This made a ton of food, so it would definitely be a good one to split in half and freeze.  It makes a bit of a mess, but it's totally worth it!



Ingredients:
9 lasagna noodles (I use precooked)
1/2 c butter
1 onion, chopped
1 clove garlic, minced
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c mozzarella cheese, shredded
1 c Parmesan cheese, grated (plus additional 1/4 c for topping)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp pepper
2 c ricotta cheese
2 c cooked chicken, cubed
2 10oz packages frozen spinach, drained

Method:
Recipe shared by Amy Troxell from All Recipes
Found HERE

Happy Cooking!

Shrimp and Grits

How have I not shared a Shrimp and Grits recipe yet?!?! This is one that combines many different recipes I've tried over the years. . I've heard many people claim to not like grits...well, I wouldn't either if the only kind that I'd ever had were out of a packet or if I made them with just water as many of the grits packages instruct you to do. There are several tricks to making delicious grits...use lots of liquid, use lots of butter and cheese, and cook them slowly. They'll turn out creamy and melt in your mouth...if they're grainy, you're doing something wrong. Hopefully this will be a recipe
that you can tweak to your liking and maybe I'll convince some of you grits haters that they're actually pretty darn good. You can substitute chicken broth for the milk and really use any kind of cheese that melts well for the grits. Be creative, use what you have on hand and what you like. The seasoning on the shrimp is flexible too. Use just salt and pepper, make them blackened, use the Creole seasoning I suggest...again, use whatever suits your taste!

READ THIS ENTIRE RECIPE BEFORE YOU START TO MAKE SURE YOU HAVE ALL OF THE INGREDIENTS AND THAT IT COMES TOGETHER AT THE SAME TIME.

For Grits:
Ingredients:
4 cups milk
1 cup quick cook grits (not instant)
4 Tbsp butter - divided
4oz Brie cheese, cubed and rind removed
2oz shredded mozzarella cheese
2oz shredded cheddar cheese
1 tsp salt
1/2 tsp pepper

Method:
Bring milk to a boil over medium heat in large saucepan. Stir in grits and 2T butter. Continue to watch and stir until grits are about the consistency of oatmeal (7-10 minutes or so). Stir in cheeses, remaning 2T butter, salt & pepper. Stir until cheeses are thoroughly melted. Serve immediately.For 

While grits are cooking...

For Shrimp:
Ingredients:
1 lb shrimp, peeled and deveined
4-6 slices thick sliced bacon
1 tsp Creole seasoning (you can use Cajun seasoning, shrimp boil seasoning, or just salt and pepper)
2 cloves garlic, minced
4 T green onions

Method:
Cook bacon in large skillet over medium heat until crispy. Remove bacon with a slotted spoon leaving a couple of tablespoons of the bacon grease (pour the rest out or soak up with a paper towel.) Add shrimp, garlic, and Creole seasoning to the pan. Saute until just pink...only about 2-3 minutes. DO NOT OVERCOOK!

Plate the grits, and pour shrimp over top. Top with green onions and crumbled bacon.

Happy Cooking!

Panko Honey Mustard Chicken

This is another recipe from the archives. I actually shared it the very first week that I started this blog! We made this last week, and it was a big hit with everyone. I actually cut the chicken breasts into strips so that they more resembled the frozen chicken fingers that my children still love. These are a lot more tasty with not much more effort!





Ingredients:
4 boneless, skinless chicken breasts
1 c Dijon honey mustard dressing (I love Ken's dressings)
1/2 c mayonnaise (can substitute Greek yogurt)
1/2 c panko breadcrumbs
1/2 c grated Parmesan
1/2 tsp dried rosemary
1/2 tsp garlic salt
cooking spray

Method:
Mix together Dijon honey mustard dressing and mayonnaise in medium bowl.  In separate bowl, mix together panko, Parmesan, rosemary, and garlic salt.  Coat each chicken breast in mustard mixture and place in baking dish.  Cover with panko mixture and spray with cooking spray.  Cook covered at 350 degrees for 1 hour, uncover and cook for 10 minutes longer.

Make some extra dressing for dipping.

Happy Cooking!

Chicken Broccoli and Rice Casserole

An oldie but a goodie from my mama! I have a few tips for recipes that call for pre-cooked chicken. Add chicken and a splash of chicken stock to crockpot and cook on low for 6 hours, then shred...add chicken and 1 cup chicken stock to instant pot and cook on high pressure for 15 minutes, use natural release, then shred...and my favorite is buying the shredded rotisserie chicken from Costco. It is a TON of chicken, and it's delicious. It's hard to find these days, but hopefully easier days are ahead. Also, whenever cooking with shredded cheese, it's always better to hand grate it rather than buying the pre-shredded cheese. Don't get me wrong, I use shredded cheese all the time, but it doesn't taste as good and doesn't melt as well. This recipe makes enough for my family to eat as two meals, so I usually make the entire recipe but freeze half. Hope you'll enjoy one of our family favorites!

Ingredients
SAUCE:
1 cup mayo
1/2 tsp curry powder
1 T lemon juice
2 cans cream of chicken soup (see this link for alternative:  http://www.milehimama.com/how-to-make-cream-of-chicken-soup/)

OTHER:
4 chicken breasts, cooked and cubed
1 cup cooked rice
1/2 cup grated cheddar cheese
2 medium broccoli bunches, chopped into 1 inch pieces and cooked (I only use florets)

Mix together sauce ingredients in large bowl. Add sauce and remaining ingredients to 9x13 baking dish. Stir well. Bake at 350 degrees for 45 minutes.

Happy Cooking!

Italian Meatloaf

Italian Meatloaf has become a new favorite around here. It's so so easy and packed with flavor. It came about as a short-cut to making meatballs. Serve with a side of pasta or some polenta








Ingredients:
1 T olive oil
1 onion, chopped
2 bell peppers, chopped (I like to use red or orange)
2 garlic cloves, minced
1.5 lbs ground beef
1/4 cup fresh basil or 2T dried basil
1 T Worchestershire sauce
3/4 cup Italian style breadcrumbs
3/4 cup grated Parmesan cheese
2 eggs
1 tsp salt
1/2 tsp pepper
3/4 cup marinara sauce

Method:
Preheat oven to 350 degrees. Heat olive oil in small saute pan. Add chopped onion and bell pepper (I like to chop these in the food processor so that the pieces are smaller.) Saute for several minutes. Add the garlic and saute for one more minute. Combine onion mixture and all other ingredients in bowl and mix with hands. Add mixture to a loaf pan that has been sprayed with cooking spray. Top meatloaf mixture with marina sauce. Bake for 70ish minutes until cooked through.

Happy Cooking!

Crunchy Shrimp with Israeli Couscous & Ginger Orange Sauce

This is one of those easy dishes that is really something special. I will warn you that while this takes only about 30 minutes to prepare, you have to constantly be paying attention to what's going on so that nothing gets overcooked or burns. (I may or may not have evaporated all of the orange juice into a black mess once before...oops!) This is not a dish that I would prepare without another set of hands to watch little people...and to help clean up as it uses a lot of pots/pans. There was not a morsel left of this meal tonight. It's definitely worth trying...especially if you can snag some shrimp at the beach this summer and bring them home to use/freeze for later use. One of my children doesn't love shrimp, so I will perhaps make a little chicken to go on his plate next time, but overall this was a great success for a family dinner!

Crunchy Shrimp with Toasted Couscous & Ginger Orange Sauce
Recipe slightly adapted from Cooking Light found HERE.

**Before you begin, read entire directions so that everything will come together at the same time.**

SAUCE:

• 1 cup orange juice 
• 1 T chopped  cilantro
• 2 tablespoons mayonnaise
• 1 tsp grated ginger
• 1 tsp fresh lime juice 
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground red pepper
• ISRAELI COUSCOUS
• 1 cup Israeli couscous
• 1 1/2 cups less-sodium chicken broth
• 1/2 cup orange juice 
• 1/2 tsp salt
• 1/2 cup chopped green onions
• 1/2 cup sliced almonds
• 1 T unsalted butter
• SHRIMP:
• 1 lb peeled, deveined shrimp 
• 1 large egg white, lightly beaten 
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tsp finely chopped cilantro
• 1/2 tsp grated ginger
• 1/8 tsp black pepper
• 2 tablespoon canola oil
• 2 cups trimmed watercress
• 
  
• SAUCE:
• Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool completely. Stir in remaining sauce ingredients & set aside.
• While orange juice is boiling, start to prepare...
• COUSCOUS:
• Place Israeli couscous in a medium nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring often. Add broth, orange juice, and salt. Bring to a boil. Cover & simmer for 8- 10 minutes until liquid is absorbed. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. 
• While couscous is cooking, start to prepare...
• SHRIMP:
• Combined peeled & deveined shrimp and egg white in a large bowl, tossing to coat. Combine the panko, cilantro, ginger, and black pepper in a large ziploc  bag. Add shrimp to the bag, and seal and shake to coat. Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done. DO NOT overcook.

Serve family style by layering couscous, then watercress, then shrimp. Drizzle entire plate with sauce and serve remaining sauce on the side.

Happy Cooking!

"Crack" Chicken

My friend, Elena, introduced our family to this recipe. "Crack" chicken is truly addictive!...AND, it's so so easy. You can serve this in a variety of ways...over pasta or rice or zoodles, as a dip, or just by itself with some veggies on the side. These days I'm looking for through my pantry and trying to come up with recipes to use things I already have on hand. I would venture to guess that if you're not a vegetarian, you probably have MOST of these things in your pantry/fridge. The exception may be the ranch packet. The next time you're getting groceries, grab a couple of these and some Italian dressing packets...you never know when they may come in handy. Hope you enjoy this as much as we did!

Ingredients:
3 lbs chicken breasts (or thighs, whatever you have is fine)
8 oz cream cheese
1 Ranch seasoning packet
1/2 cup water
8 oz shredded cheddar cheese (again, whatever you have on hand will work)
8 slices cooked bacon (Kirkland precooked bacon is a great shortcut...just heat it to crisp it)

Method:
You can make this either in the Instant Pot or the Crockpot. Just add the chicken, cream cheese, Ranch packet and water to your device. Set Instant Pot to high pressure for 15 minutes then let it release on its own. Set Crockpot for 8 hours on low or 4 hours on high. Once the chicken is cooked, shred it, return it to your cooking device, add the cheese and bacon, and stir. THAT'S IT! Voila! Dinner is served.

Happy Cooking!

Cheesesteak Sandwiches (Instant Pot or Crockpot)

We are trying to find new and interesting things to eat over here since we are not eating three meals together. Lunch is where my brain just gets stuck. I don't love lunch options. These days we usually eat leftovers for lunch, and this is a great one to make for dinner and have leftovers or is also an easy one to make ahead of time and stick in the fridge. Also, the prep is so fast and easy...if you put the steak in the freezer for just a little while, it's easier to slice. Hope you like it!




Ingredients:
2 lbs steak (I had ribeyes on hand, but you can use any kind of steak or for this!)
2 green peppers, sliced
1 white onion, sliced
3 T Italian seasoning
1 tsp salt
1/2 tsp pepper
1 can beef boullion
Sliced Provolone Cheese (or whatever kind you like!)
Hoagie Rolls (I love Martin's, but, again, use whatever kind you like or can find)

Method for Instantpot:
Dump all ingredients up until the cheese in Instantpot. Stir. Set Instantpot to high pressure for 40 minutes then let it naturally release. Use slotted spoon to place mixture on hoagie rolls. Top with sliced cheese and set under the broiler for just a minute or two until the cheese is melty and gooey.

Method for Crockpot:
Dump all ingredients up until the cheese in crockpot. Stir. Set crockpot on low for 8 hours or high for 4 hours. Use slotted spoon to place mixture on hoagie rolls. Top with sliced cheese and set under the broiler for just a minute or two until the cheese is melty and gooey.

Happy Cooking!

Happy New Year 2020!

Happy New Year! It's that time of year when resolutions are being made. I have heard all kinds of things from friends already...lose weight, less social media, travel more, spend less time worrying, less drinking, more exercise...the list goes on and on. I do love fresh starts and new beginnings. While I can be a creature of habit, I love change. I start to get stir-crazy if things stay the same for too long. Having moved nine times since I graduated from college could have something to do with it. We have now been in our house for almost 7 years, and I am itching for a change. Anyone who knows my house knows that the kitchen is the change that absolutely needs to be made this year!

But I digress. I know myself well enough to know that if I make a crazy resolution like lose the 12 pounds to get me back to pre-last baby weight by Spring Break or never drink wine again, I am setting myself up for failure. So, I've been thinking about a solid, realistic goal for the year, and this is what I came up with: Make Healthy Choices. This covers pretty much all areas of my life...make healthy eating choices is obvious...make healthy choices concerning exercise and choose to "move my body" (thanks LMC!) when I feel like staying in my pjs and drinking coffee...make healthy choices for my family...this not only means healthy meals and strict bedtimes, but it means making choices for the sake of keeping my relationships healthy...date nights, family game nights, mini-vacations, etc...make healthy choices for my mental health...exercise and healthy eating will help with this, but also giving myself permission to do things for just myself and saying no to things that are not a "hell yes!" (thanks HWM!).

I think I did OK with making healthy choices last year. I exercise a good bit, but I also love to eat whatever is in sight. As my metabolism tries to sabotage me every four years, this is just not working any more. I never understood why my friends over 40 would order a salad at lunch while I was chowing down on a Reuben with extra fries when we had just done the same workout. Um, now I get it. This is the WORST!

Anyone who has followed this blog for a while knows that I LOVE pasta and any sort of taco-ish food. While I will never give up on a good plate of nachos, I hope you'll find that I post some healthy alternatives over the next year. We could all use a little help, right?

I posted an image yesterday on Instagram of Every Last Bite's Butternut Squash Pasta with Alfredo Sauce. My entire house smelled delicious, and it was so yummy and filling. Tonight I'm making Nana's Meatballs and serving it over zoodles for myself and regular noodles for my family. Here's the recipe:





Homemade Meatballs:

1 1/2 lbs ground beef
1 3/4 cup Italian breadcrumbs
2 eggs
3 oz Parmesan cheese
1/4 cup milk
2 T parsley flakes
salt & pepper to taste (I used about 1/2 tsp salt and 1/4 tsp pepper)
3/4 tsp garlic powder.
Mix all ingredients together with hands in large bowl until thoroughly combined. Form into balls (makes about 12). Brown meatballs in batches and then simmer in sauce.

I would love to hear what your New Year's Resolutions are and to know what some of your favorite recipes are or some recipes that you'd like to make healthier...maybe we can help each other! Happy New Year to everyone...I hope 2020 is your best year yet!

xoxo,
Amy

Happy Cooking!

Chicken Piccata with Artichokes

I got a HUGE container of artichokes at Costco a few weeks ago. While I love artichokes, I really didn't know what to do with quite so many of them. I remembered a recipe that my roommate from college used to make when we lived together in Charleston. It was basically chicken with artichokes and white wine. I started searching for something similar and came across this recipe from Williams Sonoma. My entire family LOVED it. I was scraping the pan after we were done to get every last delicious morsel. I hope you'll enjoy it too!

Original recipe from Williams Sonoma found HERE. I've altered it a little below.

Chicken Piccata with Artichokes:

Ingredients:
3 boneless, skinless chicken breasts (even better if you can find thin sliced, about 1 1/2 lbs)
1/2 cup flour (you can use any substitute here to make it gluten free)
1 t Salt
1/2 t Pepper
3 T olive oil
2 T butter (or ghee)
1 T minced garlic
8 oz quartered artichoke hearts, drained
1 cup dry white wine (have a glass while you're at it)
1/2 cup chicken broth
2 T lemon juice
4 T capers
1 T Italian parsley

Method:
Butterfly the chicken breasts and pound with a meat mallet or a heavy pot until about 1/4 inch thick (again, if you can find the thinly sliced chicken breasts, this will make your life easier). Place flour, salt, and pepper in a shallow baking dish. Heat 2 T of the olive oil over medium-high heat in a large skillet. Dredge the chicken breasts in the flour and add to skillet in batches to prevent overcrowding. Cook each breast for about 4 minutes and then flip and cook 4 minutes more. Drain on plate lined with paper towels.

In the same skillet, add the remaining 1 T olive oil and 1 T butter (ghee). Add the garlic and artichoke hearts and cook for a couple of minutes. Add the wine, and scrape all of the bits off of the bottom of the pan. Bring to a boil and reduce by 1/2...should take less than 5 minutes. Add the broth, lemon juice, and capers. Add remaining 1 T butter and simmer over medium heat for 5 minutes until slightly thickened.

Return the chicken to the pan coating it with sauce. Sprinkle parsley over top and serve immediately.

Happy Cooking!

Poppyseed Chicken

This recipe reminds me of childhood. I remember wanting to lick my bowl clean every time we had this. It is SO easy to make, too! It literally takes 10 minutes to throw it together. TIP: I crush the crackers in the cracker sleeve to avoid a big mess. This is true comfort food...pair it with a nice salad, and you're good to go!






Poppy Seed Chicken: 

Ingredients:

3-4 boneless, skinless chicken breasts, diced
1 can cream of chicken soup **recipe to make your own below
8oz container sour cream
2 T dry sherry
8 oz Ritz crackers, crushed
1 1/2 T poppy seeds
1/2 cup butter, melted
Salt
Pepper

**Cream of chicken soup recipe:
Melt 2 T butter in a small saucepan. Whisk in 3 T flour. Cook for 2 minutes, stirring constantly. Slowly add 1/2 cup chicken broth and whisk quickly to combine. Slowly add 1/2 cup milk and whisk to quickly to combine. Add a large pinch of salt and pepper.
Method:
Preheat oven to 350 degrees. Sprinkle salt and pepper over diced chicken breasts. Spray a 9x13 baking dish with cooking spray and place chicken in dish. In a bowl, combine the soup, sour cream and sherry. Pour soup mixture over the chicken. Mix the poppy seeds, melted butter, and crushed crackers in a small bowl. Place cracker mixture on top of chicken. Cover and bake for 30 to 45 minutes. Uncover for the last five minutes of cooking. Let the casserole sit and cool a few minutes before serving.

Happy Cooking!

Chef's Choice

This recipe always reminds me of my grandmother, Taddy. It was passed on to me from my mama, Meg Byars, and was my FAVORITE dinner growing up! It’s an oldie but a goodie!

Ingredients:
2 lbs ground beef
1/2 cup onion chopped
1 tsp salt
1/2 tsp pepper
2 15oz cans tomato sauce
1 12oz package egg noodles
4oz cream cheese
8oz sour cream
1/2 cup shredded cheddar cheese (use more!)




Method:
Preheat oven to 350 degrees. Brown ground beef & onion. Add salt, pepper & tomato sauce. Simmer for 20 minutes. Meanwhile, cook noodles according to package directions. Mix all ingredients together and pour into a greased 9x13 casserole dish. Bake at 350 degrees for 45 minutes or until bubbly and brown.

NOTES: This is the recipe that I requested any time my mama asked me what I wanted for dinner growing up. Little did I know she probably secretly smiled because this is pretty easy to whip together. It's essentially a spaghetti pie with different noodles and very slightly different ingredients. This is SUPER kid friendly and the ultimate comfort food. YUM!

Happy Cooking!