Spaghetti with Asparagus, Mushrooms, and Tomatoes

Evening all! So I made this dish for dinner tonight (just me) along with some smoked sausage, peas, and Alfredo pasta for the rest of the family. It was enough to feed four, so I have leftovers for myself and 2 coworkers.  I also ate some sausage. It was super yummy! img_6011

Spaghetti with Asparagus, Mushrooms, and Tomatoes

Ingredients

1/2 pound spaghetti (or whatever pasta you have)
1 container of mushrooms, sliced
1 container of cherry tomatoes
1 bunch of asparagus, cut in small pieces- snap the bigger ends off and disregard
1 clove garlic, smashed
2 tablespoons butter
2 tablespoons of olive oil
salt and pepper- add just more than you think
2 tablespoons heavy cream
However much Parmesan you want

Directions

Cook your pasta (or use leftovers)
In a skillet heated with 1 tablespoon butter and olive oil, cook down all your seasoned veggies for a good 15 minutes. In the last 5 minutes cover you skillet to burst your tomatoes. Add in your pasta with the rest of the butter and oil. Mix well. Add in your cream and cheese. Combine well. Vegetarian’s delight! Make vegan by disregarding the butter and cream. Add sausage, chicken, or shrimp for a protein packed meaty meal. The possibilities are endless!

Crockpot Chilaquiles

Today was so long, right? Silver lining… came home to dinner that had been cooking all day!

Crockpot Chilaquiles

1 pork butt
1 onion, chopped
2 cloves of garlic, crushed
One large can of crushed tomatoes.
4 small cans of diced green chilies
3 tablespoons of tomato paste
3 tablespoons of Worcestershire Sauce
1 container of low sodium stock
a teaspoonish of paprika, cumin, chili powder, red pepper flakes, oregano, and marjoram
salt and pepper liberally

Directions

Sear all the sides of the pork butt with a bit of vegetable oil (heavily salt and pepper on each side) in a large cast iron or dutch oven. I did that last night.

In the crockpot, add the pork and all the other ingredients. Cook on high 4-6 hours or on low for 7-9 hours. The longer the better. I added the crockpot bag to a larger container to break up the pork, which at this point is just falling apart.

Add in tortilla chips, leftover tortillas, or corn chips.
Top with cheese, sour cream, avocado and possibly a nice runny egg.

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Chicken and Veggie Tomato Sauce with Yellow Rice

Evening! I made this meal last night for dinner and everyone cleaned their plates! I had just enough to take for lunch today. It was even better leftover.

Chicken and Veggie Tomato Sauce with Yellow Rice

Ingredients

4 chicken thighs
1 large can of diced tomatoes
1 onion, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
1 container of sliced mushrooms
2 tablespoons tomato paste
2 tablespoons Worcestershire
1 tablespoon sugar
1 cup of red wine
1 container of yellow rice

Directions
Brown your chicken on both sides. I start with skin side down to get some browning going and get that flavor added to the pan. Cook on the first side about 10 minutes, then flip and cook for 5 minutes. Then take the chicken out of the pan.

Saute your veggies in 1 tablespoon of melted butter and 1 tablespoon of olive oil for about 8 minutes. I like to add the combo, because butter has a tendency to burn at a high temp, so the olive oil helps temper that a bit. Plus, I like the combo of both flavors together.

Add 2 tablespoons of tomato paste. Stir around for a few minutes and add in the Worcestershire sauce and red wine.

Add a large can of diced tomatoes and a tablespoon of sugar. This helps cut the acidity in the tomatoes. Add more salt and pepper to taste.

Add the chicken back in. Cook for another 30-45 minutes until chicken is cooked through. Cook your rice during this time.  I added my rice on the bottom of a bowl, then layered my veggie sauce and chicken on top. That crispy chicken skin is everything!

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Meal Plan 11/27/16

Good evening! I hope you guys are having a great Sunday night. I am trying really hard not to cry that vacation is over and we have to go back to work and school tomorrow. I just keep telling myself, “3 more weeks until winter break. You can do it!”

Today has been a pretty quiet day. Sleeping in, making breakfast, catching up with a few chores, grocery shopping, and spending time in the kitchen. Here is what I am planning on making this week.

Sunday- Chicken Thighs with Veggies and Tomatoes over Yellow Rice (recipe coming later)

Monday-Chilaquiles in the Crockpot

Tuesday- Spaghetti and Meatballs, weeknight edition (i.e. frozen meatballs and jazzed up jarred sauce)

Wednesday- Mushroom and Asparagus Risotto- Something kind of like this .

Thursday- Kielbasa, pasta, and veggies

Friday- Out

Any new recipes you are trying this week? I would love to hear about them!

Individual Turkey Pot Pies

Evening! I made these yummy pot pies out of our leftover Friendsgiving turkey. I used this recipe. It turned out perfect. (http://www.foodnetwork.com/recipes/anne-burrell/big-brined-herby-turkey.html)


My secret for perfect pot pies is to use real cream and mushrooms instead of cream of mushroom soup. I also use puff pastry, instead of pie crust. It is just so light and crispy, even better than pie dough.

Hopefully you will have a lot of leftover turkey, so you can make this recipe. If so, let me know how it turns out! I am also attempting some crock pot turkey soup, so I will let you know how that goes! Have a great holiday and time off with your family!

Ingredients

2 medium potatoes, peeled and cut into 1-inch pieces
1 small container of sliced mushrooms
1 medium onion, chopped
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
1 package mix of frozen peas, corn, and carrots
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated puff pastry
1 large egg

Directions

1. Preheat oven to 375°. In a Dutch oven, saute potatoes, mushrooms, and onion in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, frozen veggie mixture, 1/2 cup cream, garlic salt and pepper.

2. Spoon mixture in to 8 mini-ramekins. Roll and cut out pastry to fit top of each pie; place over filling. In a small bowl, whisk egg and remaining cream; brush over pastry.

3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

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Playing Catch Up…

Happy Friday! This past week has been amazing, crazy, exciting, stressful, sad, and humbling. Here are a few pics from this past week. Had a nice sushi dinner with the hubby tonight for date night. Tomorrow I get to sleep in,  do some work around the house, host a slumber party, spend the day with my sweet girls, and visit some old work friends. Not a lot of cooking going on lately, but hopefully things will change soon. The weather is getting cooler, so I may make some chili and cornbread soon. Perfect November meal! I hope you guys have a great weekend!!!

Crockpot Chili

The weather is getting colder with each passing day. With the colder weather,  I want to come inside and warm up with comforting and heartier dishes.  Nothing says fall more like chili. I have made a few different recipies on the blog, but this recipe is pretty simple. I love using my crockpot to make chili, because you can throw all the ingredients in one pot and let it cook on low all day. When you come home, you will have dinner waiting on you. How easy is that?

Crockpot Chili

Ingredients

1 pound ground chuck
1 large can of pinto beans
1 large can  of diced tomatoes with green chilis added
3 tablespoons Worchestershire Sauce
2 1/2 tablespoons chili powder
2 tablespoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/4 teaspoon dried oregano
salt and pepper to taste

Directions

Brown the ground chuck in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain.
Add turkey into your crock pot; stir in the rest of the ingredients until well blended.

Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Top with crackers, cheese, sour cream, etc

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Crockpot Marinara Chicken

Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!

This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!

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Pimento and Havarti Grilled Cheese with Dijon Mayo

Happy Sunday night! The weekends always go by too fast! We had a blast this last weekend of October! Here are a few highlights…

Carving Pumpkins

Playing in Decatur with friends!

I made this amazing sandwich today for lunch. I took two pieces of sunflower bread (from Publix) and spread one side with pimento cheese (store bought brand Palmetto Cheese with bacon) and the other side with one tablespoon both of mayo and Dijon mustard. Then I added 2 slices of Havarti cheese and sandwiched it together. Then I grilled it up in a bit of butter.

018I cut it in half to make it look like a heart❤ It was very rich, but hit the spot. A perfect cheesy grilled cheese!

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