Wednesday, August 26, 2015

One Pot Mexican Inspired Chicken and Rice

I really like that this is all done in one pot without a ton of dishes to clean as you cook.  This is a great, simple and delicious meal.  The rice and veggies combined with the chicken are definitely a winner.  Enjoy!
-2 Tbs vegetable oil
-4 chicken thighs, skin on, bone in
-salt and pepper
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-1/2 small red onion, chopped
-2 cups water
-1 cup chunky salsa
-2 cups minute white rice, uncooked
-12 oz frozen corn
-1/2 cup shredded cheddar cheese
Heat oil in large sauce pan.  Season the chicken generously with salt and pepper on both sides.  Add to hot oil, skin side down.  Cook for 5 minutes on each side.
Add the bell peppers and onion.  Season with some salt and pepper and cook for 5 more minutes, stirring occasionally.
Add the water and salsa.  Mix well and bring to a boil.  Stir in the rice and corn.  Mix well.  Sprinkle with the cheese and turn the heat to low.  Cover and cook for 5 minutes.
Scoop onto plates and enjoy!

Monday, August 24, 2015

Ham and Cheddar Pasta Salad

This is a quick and easy pasta salad, perfect for one of those crazy nights.  The flavors are wonderful together.  Enjoy!
For salad:
-1 lb garden rotini
-1 red bell pepper, chopped
-8 oz cubed ham
-8 oz sharp cheddar cheese, cubed
-1/2 small red onion, chopped
For dressing:
-1/2 cup mayonnaise
-1/4 cup sugar
-2 Tbs apple cider vinegar
-1/2 tsp pepper
-1/2 tsp dried parsley
Cook pasta in salty water, according to package directions.  Drain, rinse with cold water, drain again and place in large bowl.  It should be cool by now.  Add remaining salad ingredients and toss.
In a bowl, mix dressing ingredients until smooth.  Pour over salad and mix very well.
Let it sit at room temperature for 15-20 minutes, allowing the flavors to combine.  Serve and enjoy!

Friday, August 21, 2015

Cinnamon Pound Cake with Stewed Peaches

I seriously LOVE peach season!  There are so many ways to enjoy those fuzzy balls of goodness.  This is a slightly adapted recipe courtesy of the great chef Emeril Lagasse.  It is absolutely amazing!  The cake by itself is super delicious!  Add the stewed peaches along with a dollop of whipped cream or vanilla ice cream and it truly becomes a piece of heaven!  So, so good!  Enjoy!
For cake:
-2 sticks (8 oz) unsalted butter, at room temperature
-2 1/2 cups sugar
-6 large eggs
-1/4 tsp salt
-2 tsp cinnamon
-3 cups flour
-3/4 cup milk
For stewed peaches:
-4 cups fresh peaches, pitted and sliced, plus any accumulated juices
-1/2 cup sugar
-1 tsp lemon juice
-2 tsp cornstarch
-2 tsp water
Make the cake first.  Preheat oven to 325 F.  Coat generously a bundt cake pan with the baking cooking spray (the one with butter and flour).  Set aside.
In your electric mixer, cream the butter and sugar.  Add the eggs, one at a time.  Stir in the salt, cinnamon and flour, 1/2 cup at a the time, alternating with the milk.  Mix very well.  
Pour into prepared pan and bake for 1 hour 15 minutes or until the toothpick comes out clean.
Remove from oven and cool on wire rack for 15 minutes.  Remove cake from pan and cool completely.
While the cake is cooling, let's make the stewed peaches.
Combine the sliced peaches, along with all the juices, with the sugar and lemon juice in a medium saucepan, stirring occasionally.  Bring to a boil.  Reduce heat and simmer for 10 minutes.
In a small bowl, combine the cornstarch and water.  Mix well and add to the peaches. Give it a good stir and bring it to a boil.  Boil for 1 minute or until slightly thickened.  Remove from heat and serve warm on top of that delicious cake with a little whipped cream or vanilla ice cream.  YUM!  Enjoy!
Slightly adapted from a recipe courtesy of Emeril Lagasse.

Wednesday, August 19, 2015

Asian Inspired Pork and Noodles Bowl

Quick, simple and so delicious!  This is perfection in a bowl.  The flavors combine beautifully. Make sure to drink that delicious broth from the bowl.  Delicious!  Enjoy!
-2 Tbs vegetable or canola oil
-1 lb boneless pork, trimmed of fat and cut into bite size chunks
-1 tsp salt
- 1 1/2 tsp pepper, divided
-1 1/2 cups water
-1 (3 oz) package oriental flavor ramen noodles, broken
-12 oz frozen peas
-2 orange, red or yellow bell peppers, chopped
-2 Tbs hoisin sauce
Heat oil in large skillet.  Add pork chunks and season with the salt and 1 tsp pepper.  Cook for about 3 minutes or until pork is lightly browned.
Add the water to the skillet.  Bring to a boil.  Add noodles and the seasoning packet.  Give it a nice stir.  Add the peas, bell peppers and hoisin sauce.  Mix well and return to a boil.  Reduce heat and simmer, covered, for 5 minutes.  Sprinkle with remaining pepper.
Scoop into bowl with a little of the broth.  Enjoy!

Monday, August 17, 2015

Cod with Spinach and Zucchini in a Spicy Sauce

Simple, quick and so delicious!  You can serve this with some garlic bread, rolls, polenta or just by itself.  Delicious! Enjoy!
-1 cup marinara sauce
-2 medium zucchinis, chopped
-salt and pepper
-1 lb cod fillets
-1 Tbs extra virgin olive oil
-2 cloves garlic, minced
-1/2 tsp crushed red pepper flakes
-1 lb baby spinach
In a large skillet add the marinara sauce and chopped zucchini.  Season with some salt and pepper (about 1/2 tsp each).  Bring to a simmer.  
Season both sides of each cod fillet with some salt and pepper.  Add to the zucchini mixture.  Cover and cook for about 7 minutes.
Meanwhile, heat oil in large pot.  Add the garlic and pepper flakes.  Cook for 1 minute, stirring continually.  Add the spinach and some salt.  Cover and cook for 5 minutes, stirring occasionally.
Place some of the spinach mixture on the bottom of a plate.  Top with a piece of cod and the zucchini sauce.  Enjoy!


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