Sunday, October 19, 2014

One Pot Salmon Coconut Curry Pasta


Remember how I told ya'll how much I love one pot meals? Well I really do! The other night I planned on making salmon, but last minute decided I was tired of the same salmon fillet I always end up making, so Pinterest shopping I went.  I came across this amazing looking dish, and bonus, it was one pot!  I wasn’t sure about adding a large piece of uncooked salmon in with everything else but it ended up being cooked perfectly at the same time the pasta was done. By cooking everything together, the salmon was perfectly tender and flavored and the creamy sauce was amazing.  My husband said, "If Cheesecake Factory's bang bang chicken and shrimp were a pasta then this would be it." I myself loved every bite. This dish will be making another appearance in our home very soon.

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente.

Shred salmon and mix all together. Season with salt and pepper*


One Pot Wonder Salmon Coconut Curry Pasta

14 ounces linguine
32 oz Chicken or Vegetable Broth
1 can Coconut Milk
2 cloves Garlic, minced
1 Onion sliced
8 mini orange and red peppers sliced (I used 2 halves of 2 different types of bell peppers)
15 grape tomatoes cut in half
0.8 lb Salmon (I used 2 fillets)
2~3 T Red Curry Paste
1 T Olive Oil
1 Bay Leaf
a bunch of parsley cut
a bunch of cilantro cut
1 T sugar
salt*
pepper*

Place all ingredients in a pot. Cover the pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 17 minutes, stirring a few times. Cook until pasta is al dente. Shred salmon and mix all together. Season with salt and pepper* (I forgot this and it tasted great!). Enjoy!
Recipe Adapted from: The Culinary Tribune




Friday, October 17, 2014

Baked French Toast


Finally, the long awaited recipe for Baked French Toast.  I don't know if ya'll have noticed, but I loved baked french toast recipes.  And, honestly, this is one of the best I've tried! I mean, it's not enough that the french toast itself is so amazing, add the buttermilk syrup and MAN! IT'S AMAZING! If you ever want to make a breakfast to impress, but you don't want to get up super early and mess up several pots and pans, then this is the way to go for sure! Another great thing about this is you can use whatever berry you feel in the mood for! I've used raspberries and blueberries, both were great!  My friend Ryan...who am I kidding...everyone who matters calls him Morty ;), made this for my sister and I when we visited him and his family a while back.  I've made it twice since, which is not near enough haha.  Anyways, give it a try, let me know what you think, I know it won't disappoint. Please don't be intimidated by the long recipe, it's actually very simple and is very quick to make!

Take your french loaf, this one is wheat, but the one with the blueberries is white...

Tear or cut bread into cubes and evenly distribute in the pan. 

In a large bowl, mix together eggs, milk, cream, sugar, cinnamon and vanilla.  

Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.  

Mix all ingredients but the butter. (I use a cheese grater to shred the butter, but you can also just cut it into pieces.)  Add butter pieces and cut into the dry mixture, should resemble fine pebbles, store in baggy or air tight container in fridge.

When you're ready to bake the casserole, preheat oven to 350 degrees.  Remove casserole from fridge (if you're using fruit, spread over the top now),,,

and sprinkle crumb mixture over the top.  Bake for 45 min - 1 hour and 15 minutes. 

Toward the end of baking, combine butter, sugar, buttermilk and cook to a boil.  Remove from heat and add vanilla and soda. It becomes frothy and looks and tastes amazing!

This was what it looked like with the raspberries after baking...

And this one with the blueberries...

Scoop out individual portions and drizzle with buttermilk syrup. Enjoy!

Baked French Toast

Ingredients
1 Loaf of French Bread, Wheat or White
8 Eggs
2 cups Whole Milk
1 cup Whipping Cream
1/4 c Brown Sugar
2 T Vanilla
1 1/2 t Cinnamon
Fresh or frozen berries (optional)

Grease 9x13 baking dish.  Tear or cut bread into cubes and evenly distribute in the pan. In a large bowl, mix together eggs, milk, cream, sugar, cinnamon and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge several hours or overnight.  When you're ready to bake the casserole, preheat oven to 350 degrees.  Remove casserole from fridge (if you're using fruit, spread over the top now) and sprinkle crumb mixture over the top (recipe below).  Bake for 45 min - 1 hour and 15 minutes. Bake less for a softer, more bread pudding texture, bake more for a firmer, less liquid texture.  (I baked for about 1 hour.) Scoop out individual portions and drizzle with buttermilk syrup. (recipe below) Enjoy!

Topping
1/2 c Flour
1/2 c Brown Sugar, packed
1 t Cinnamon
1/4 t Salt
1/4 t Nutmeg
1/2 c Butter, cold, cut or shredded into pieces 

Mix all ingredients but the butter. (I use a cheese grater to shred the butter, but you can also just cut it into pieces.)  Add butter pieces and cut into the dry mixture, should resemble fine pebbles, store in baggy or air tight container in fridge.  Follow the directions above for what to do next.

Buttermilk Syrup
1/2 c Butter
1/4 c Sugar
1/2 c Buttermilk
1 t Vanilla
1/2 t Baking Soda

Combine butter, sugar, buttermilk and cook to a boil.  Remove from heat and add vanilla and soda. It becomes frothy and looks and tastes amazing!

Recipe Source: From the Kitchen of Morty aka Ryan Mortensen

Friday, October 3, 2014

Herb and Citrus Oven Roasted Chicken

I have been wanting to try this recipe out ever since my friend Emily, over at Little Momma and Company, made it.  It looked so refreshing and delicious.  Well, you know what? It is! It was really quick to throw together too.  It calls for quite a few ingredients, but you seriously just toss those on the chicken, that simple! My middle kid ate more than all of us, he at 4 whole drumsticks! He loved it, and as I'm posting this he's drooling over the picture and reminding me of how much he loved this dish.  Anyways, I'd say this is a must try dish.

Whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear.


 Remove parts to a serving platter...

(I forgot until after this picture to garnish w/ the fresh herbs, they sure to make for a prettier dish.)

Garnish with additional chopped fresh herbs, if desired. Enjoy!

Herb and Citrus Oven Roasted Chicken

INGREDIENTS:

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and one sliced
2 whole oranges, one juiced and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry
1 medium onion (any kind), thinly sliced
1 teaspoon dried thyme, or fresh chopped
1 tablespoon dried rosemary, or fresh chopped
Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

DIRECTIONS:

Preheat oven to 400 degrees F.
In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired. Enjoy!
Just 30-40 minutes is all that's needed to bake this recipe with chicken breasts in place of chicken parts.
For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.
This is great served with a big salad, and/or potatoes, or garlic bread!
Recipe Source: The Comfort of Cooking

Thursday, September 25, 2014

Basil Artichoke Chicken Bake

 After a crazy Summer of being home all day, every day, with my busy 3 boys, visitors and a recent cruise, I should probably get back into the game. 

So, to start out this game, here's an amazing recipe I just made  last night! Basil Artichoke Chicken Bake.  I've had this recipe pinned on my Pinterest for a while now, I finally made it! And, it did not disappoint.  It was honestly so great, fresh tasting and really pretty healthy! My hubby loved it! The great thing about this dish is you can eat they chicken with noodles or without, it all depends on how good you wanna be.  I was only so good to eat it over healthy choice noodles ;)

Wednesday, April 30, 2014

Brown Paper Bag Picnic Sandwiches


Do you ever want to make a fancier sandwich than just plain ol' pb&j or a ham sandwich on regular bread?  Especially when you're taking a sack lunch somewhere or to have a picnic w/? I surprised my husband w/ these when my sons and I took him lunch to work on Valentine's Day. I think we were all impressed! We even made them for dinner the next night w/ all the leftovers. Not only are these yummy, but the presentation in the paper bags are adorable! It's much better than just stuffing them in a plastic baggy. When you're all about presentation, this is a great option! These would even be adorable for a girl's luncheon, a baby shower, parties, ect.

Wednesday, April 23, 2014

Apple Crumb Pie


My friend Kristy made me this pie a while back, I loved it so much, that a week later I attempted to make it myself! It is seriously my favorite apple pie! I love that it's creamy and has a crispy crumb top. You know how most pies you have to eat ice cream w/ it to off set how sweet it is? Well, at least I do.  This pie, I didn't have to do that! It was perfect alone! It even tastes great cold for breakfast, not saying I did that...ok, I did...only once or twice ;) This is great teamed up w/ my Pie Pastry recipe I added yesterday as well.  Give it a shot, it was super easy to make!

Tuesday, April 15, 2014

Double Marinated Basil Lime Chicken

This was one amazing, fresh and yummy tasting dish! I even dusted off the grill and cooked these puppies up all by myself! In fact, I'm making them again today! (I was supposed to yesterday, but thanks to a HUGE birds next found in my grill yesterday, it has been delayed until today. Click here or here to see what I'm talking about.) Don't let the double marinade thing scare you off, both super easy to make, just look at it as a double bonus for your taste buds.  FYI, the chicken is really good w/o the second marinade too, not as full of taste, but still great! Let me know what ya think!

Thursday, March 27, 2014

Spinach Artichoke Pasta

I thought this recipe was amazing! I love pasta! I love fresh spinach and artichokes, and...ya'll all know I like a little kick, this recipe had it!  If you don't like cooked spinach, like my hubby, than you won't like it as much as I did, but you can always leave it out too! My kids loved it, I'd recommend not sprinkling any of the red pepper flakes on the kid's pasta though.  But, seriously, this is restaurant quality pasta! Let me know if you try it!

Wednesday, March 26, 2014

One Pot Tomato Basil Pasta

Seriously, can I just tell ya'll how much I love these one pot dishes?! What's your favorite one pot dish? Please share!  This one was delicious! I loved how fresh tasting it was, I had no guilt eating pasta w/ this dish, especially b/c I used whole grain noodles.  My kids even gobbled it all up, which was amazing, b/c it had a little kick to it...which I love a little kick!  This was the perfect dish to make a few days ago for our lazy Sunday.  After church, much needed Sunday naps and playing w/ our kiddos, I didn't feel like making anything time consuming, especially b/c I didn't prep for anything ahead of time.  So, this was perfect! It took no time at all to make and was very filling.  Let me know what ya'll think! And seriously, no joke, plz share any of your favorite one pot dishes.