Monday, May 2, 2016

Spicy One Sheet Roasted Peppers, Kielbasa and Potatoes

Delicious, delicious, delicious!  This is super easy, as you chop everything, place it on the sheet and roast!  That's it!  The results are just amazing!  The flavors are perfectly combined.  Enjoy!
-2 medium potatoes (1 lb), peeled and cut into bite size chunks
-1 lb Polska Kielbasa, cut into bite size chunks
-1 small red onion, peeled and cut into large chunks
-1 green bell pepper, seeded and coarsely chopped
-1 red bell pepper, seeded and coarsely chopped
-1/2 cup drained mild, deli sliced yellow pepper rings
-2 Tbs extra virgin olive oil
-1 tsp Creole seasoning
-1/2 tsp salt
-1/2 tsp pepper
Preheat oven to 400 F.
Place everything on the baking sheet.  Mix very well and spread on the sheet in single layer.  Roast for 30-35 minutes or until veggies are tender.  Enjoy!

Friday, April 29, 2016

Chicken, Broccoli and Carrot Gratin

This is soul food at its best!  Seriously, this is so creamy and tasty.  You'll want seconds and thirds, it's that good.  Enjoy!
-1 lb broccoli, cut into florets
-1/2 lb carrots, peeled and julienned (cut into thin strips)
-1 Tbs extra virgin olive oil
-2 chicken breasts, boneless, skinless, cut into bite size chunks
-salt and pepper
-2/3 cup heavy cream
-1 (10 3/4 oz) can cream of mushroom soup
-2 Tbs butter, melted
-1/2 cup Italian style Panko breadcrumbs
-cooked orzo
Preheat the oven to 350 F.
Bring a large pot of salted water to a boil.  Add the broccoli florets and julienned carrots.  Boil for 5 minutes.  Drain, rinse with cold water, then drain again.  Set aside.
Meanwhile, heat the oil in a large skillet.  Add the chicken chunks and season with some salt and pepper. Cook until golden brown.  Remove from stove.
In a small sauce pan, mix the cream and soup.  Season with a little salt and pepper.  Bring to a boil and cook for about 3 minutes, stirring occasionally.
Place the cooked chicken, broccoli and carrots into 9x13 pan.  Mix well.  Cover with the cream and soup mixture and give it another good stir.
Combine the melted butter with the Panko crumbs.  Sprinkle over chicken mixture.  
Bake in preheated oven for about 25-30 minutes or until golden brown.  Remove from the oven and let it sit for 5-10 minutes to set.  Serve on top of cooked orzo and enjoy!  Yum!

Monday, April 25, 2016

One Pan Italian Style Chicken with Potatoes and Tomatoes

Yum, yum, yum!  This is super delicious and very easy to put together.  The flavors are simply outstanding in this dish.  Enjoy!
For dish:
-2 lbs potatoes, peeled and cut into bite size chunks
-1 Tbs extra virgin olive oil
-4 chicken thighs, skin-on, bone in
-salt and pepper
-15 oz canned crushed tomatoes
-1 cup cherry tomatoes
-1 cup shredded mozzarella cheese
For dressing:
-2 garlic cloves, minced
-1 Tbs dried oregano
-2 tsp dried rosemary (crush it a little)
-3 Tbs red wine vinegar
-3 Tbs extra virgin olive oil
-1 tsp salt
-1 tsp pepper
Preheat oven to 350 F.
Place potatoes and 2 Tbs water in microwavable dish.  Cover and cook for 7-8 minutes, or until potatoes are tender (not mushy!).  Drain the water and season with a little salt and pepper.  Set aside.
Meanwhile, in an oven proof large skillet, heat the oil.  Season the chicken on both sides with salt and pepper.  Add to the hot skillet and brown on both sides (about 4-5 minutes per side).
Add the seasoned and drained potatoes to the skillet, surrounding the chicken.  Top with the crushed tomatoes and the cherry tomatoes.  Season with a little salt and pepper.
Meanwhile, mix all the dressing ingredients in a separate bowl.  Pour it all over the chicken, potatoes and tomatoes.  Stir it a little.
Bake in preheated oven for 25 minutes or until chicken is cooked through.
Remove from oven and sprinkle with the cheese.  Bake for 5 more minutes or until cheese is melted and golden. Let stand for 5-10 minutes before serving.  Enjoy!

Friday, April 22, 2016

Easy Chocolate and Cream Torte

This reminds me so much of the tortes I grew up with in Europe.  Simple and so, so delicious!  The cream is definitely what makes this cake stand out.  Wonderful combination of flavors!  Pure delight in each bite!  Enjoy!
-1 (15.25 oz) box of devil's food cake mix PLUS the ingredients necessary to make it (oil and eggs)
-2 cups heavy cream
-1 (8 oz) package cream cheese, at room temperature
-1/3 cup packed brown sugar
-1 tsp vanilla extract
-1/8 tsp salt
-1/4 cup chocolate sprinkles
Bake the cake in 2 -9 inch round pans.  Cool in the pans for 10 minutes on wire racks.  Very carefully, remove the cakes from pans and place on wire racks to cool completely.
When the cakes are completely cooled, whip the heavy cream.
In a separate bowl, beat the cream cheese, sugar, vanilla and salt.  Beat until smooth.  Fold in the cream.  Using your hand mixer, whip the whole thing together until stiff peaks result.
Carefully, cut each of the cakes in half, horizontally.
Place one bottom round onto a serving plate.  Top with a fourth of the cream and sprinkle with some of the chocolate sprinkles.  Repeat with remaining cake layers, cream, and sprinkles.
Carefully, cover and refrigerate for at least 6 hours.
Slice and enjoy!

Monday, April 18, 2016

Teriyaki Pork Chops

This is a nice way to enjoy some tender and delicious pork chops on the grill.  The marinade is very simple, but perfect for a very nice combination of flavors.  Enjoy!
-1 garlic clove, pressed
-1/4 cup vegetable oil
-1/4 cup soy sauce
-3 Tbs ketchup
-1 Tbs distilled white vinegar
-1/2 tsp pepper
-4-5 pork chops
In a large ziplock bag, combine all ingredients, except for the chops.  Mix well, then add the pork shops.  Move around so that they're all evenly coated.  Refrigerate for about 4 hours, flipping the bag over every hour or so.
Heat up the grill, remove the chops from the marinade (discard the marinade) and cook to your desired doneness.  Enjoy!


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