Jamaican Red Beans & Rice Soup
**Ok this was seriously good and simple and so quick to make. Although I had to use a cajun seasoning instead of a jerk seasoning because I could not find jerk seasoning anymore but it was still so good and had a bit of a kick to it!**
2 bacon slices, cut crosswise into thin strips
1/2 cup chopped onion (1 small)
2 (14 oz) cans fat free, less sodium chicken broth
2 teaspoons Jamaican jerk seasoning
1 (16 oz) can red beans; rinsed and drained
1 (8.8 oz) package microwaveable pre-cooked whole grain brown rice (you know those 90 second packet ones)
1/4 cup chopped fresh cilantro
Cook bacon and onion in large sauce pan over medium heat 2 until cooked. Stir in chicken broth and seasoning. Add beans bring to boil and then reduce heat and let it simmer for about 5 minutes. Stir in rice cook an additional 3 minutes. Serve topped with fresh cilantro
(seriously so good!)
Friday, July 30, 2010
Southwestern Turkey Pinwheels
Southwestern Turkey Pinwheels
**Ok the hubby loved these and I didn't but that because they have a lot of ranch flavor and I'm just not crazy about that. I made them for a friend's little boy's birthday party and everyone seemed to enjoy them but me LOL**
Ingredients:
2. Spread about a tablespoon on each tortilla, or until covered.
3. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.
4. Sprinkle with monterrey jack cheese.
5. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.
6. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.
**Ok the hubby loved these and I didn't but that because they have a lot of ranch flavor and I'm just not crazy about that. I made them for a friend's little boy's birthday party and everyone seemed to enjoy them but me LOL**
Ingredients:
- 8 flour tortillas, burrito size
- 24 slices cajun-style turkey
- 1/2 cup shredded monterey jack cheese
- 1 (8 ounce) cream cheese
- 1 (1 ounce) packet dried southwest ranch dressing mix
- 1/2 teaspoon Tabasco sauce
- 1/2 cup chunky salsa
2. Spread about a tablespoon on each tortilla, or until covered.
3. Arrange turkey so that there are 3 pieces per tortilla, and all parts of tortilla are evenly covered.
4. Sprinkle with monterrey jack cheese.
5. Roll the tortilla up to resemble a burrito. Wrap tightly in saran wrap and refrigerate at least an hour.
6. Slice the burrito to make about 5 or 6 pinwheels per burrito, discarding the ends.
Roasted Pepper Chicken Penne
1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese
1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.
This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!
1/4 balsamic vinegar
1 package (16 oz) penne pasta
1 medium onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup shredded Parmesan cheese
1. Place chicken in a large resealable plastic bag add vinegar. Seal bag and turn to coat, refrigerate for 15 minutes.
2. Cook pasta according to pacakage directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook 4-5 minutes or until meat is no longer pink.
3. Stir in tomatoes, red peppers, broth, Italian seasoning, and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta, toss with chicken mixture. Sprinkle with Parmesan cheese.
This is a pretty good recipe. Def one I'll make again but when we have company because it makes a lot! I think we had it like two or three days in a row including for a lunch a couple times!
Herbed chicken & Tomatoes
Herbed Chicken & Tomatoes
1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese
(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.
This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.
1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cans (14.5 oz each) Italian diced tomatoes
1 envelope savory herb with garlic soup mix (I ended up using a salad dressing one and it worked fine)
1/4 teaspoon sugar
Hot cooked pasta
Shredded Parmesan cheese
(I cooked this on the stove and it came out fine but its a recipe for the crockpot)
In a 3 qt slow cooker, combine the chicken, tomatoes, soup mix, and sugar. cover and cook on low for 5-6 hours or until chicken juices run clear. Serve with pasta; sprinkle with Parmesan cheese.
This was super yummy and like I stated above I cooked it on the stove because I forgot to start it in the morning and I haven't had good luck with my crockpot lately! We served it over bowtie pasta and it was so good. The hubby took the left overs for lunch the next day.
Cheeseburger Casserole
I have been trying to figure out some budget friendly meals, so that we don't spend as much when we go grocery shopping and I've been doing pretty good. Its really hard here shopping at the commissary to do well, but I've been trying! This is a budget friendly and kid friendly recipe!
Cheese burger casserole:
Ingredients:
1 can cheap small biscuits
1 Cup Velveta cheese
1 Lb hamburger meat (or turkey ground)
1 Cup salsa
Place your biscuits in the bottom of a 9x9 square dish, press to make a "crust" Cook and drain your meat, stir in salsa, Layer on top of the uncooked biscuits, meat mixture, cubed cheese, meat mixture, cubed cheese. Cook like it tells you to on the biscuit can.
This is really simple to make and much better than I had thought. The hubby loved it and said it was good and to make it again!
Cheese burger casserole:
Ingredients:
1 can cheap small biscuits
1 Cup Velveta cheese
1 Lb hamburger meat (or turkey ground)
1 Cup salsa
Place your biscuits in the bottom of a 9x9 square dish, press to make a "crust" Cook and drain your meat, stir in salsa, Layer on top of the uncooked biscuits, meat mixture, cubed cheese, meat mixture, cubed cheese. Cook like it tells you to on the biscuit can.
This is really simple to make and much better than I had thought. The hubby loved it and said it was good and to make it again!
Chocolate Chip Cookies
I got this recipe from my friend Jennifer (I think she has like two million chocolate chip cookie recipes!) and I finally made them for my hubby. He LOVED them and ate almost the whole batch himself (ok so I gave a dozen or two away and ate some myself but he definitely ate a ton of them). They have a bit more butter and sugar in them which prob makes them all that much better! She has another recipe that I want to get from her that is even better than this one in my opinion and when I get it I'll post it as well!
Chocolate Chip Cookie
1 1/4 c sugar
1 1/4 c firmly packed brown sugar
1 1/4 c butter, softened
2 tsps vanilla
4 1/4 c flour
3 eggs
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips
In a large bowl beat sugars and butter til fluffy
Add vanilla and eggs; blend
Add flour, soda, and salt; blend
Stir in chocolate chips
Bake at 375 degrees on an ungreased cookie sheet for 8-10 mins.
Chocolate Chip Cookie
1 1/4 c sugar
1 1/4 c firmly packed brown sugar
1 1/4 c butter, softened
2 tsps vanilla
4 1/4 c flour
3 eggs
2 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips
In a large bowl beat sugars and butter til fluffy
Add vanilla and eggs; blend
Add flour, soda, and salt; blend
Stir in chocolate chips
Bake at 375 degrees on an ungreased cookie sheet for 8-10 mins.
Beef & Brocoli
My hubby loves this! He could probably eat it everyday if I made it. I like it but personally I couldn't eat it that often LOL. I just follow the recipe as it is and then serve it over rice!
Beef & Brocoli
1 lb of steak
10 oz of frozen brocoli (or whatever size bag, I used all of a 14 oz bag it also needs to be thawed)
1 package of lipton onion soup mix
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1 1/4 cup of water
1 tablespoon olive oil
1. slice steak up thinly into strips. in pan on medium high heat add olive oil and meat. Brown meat. once the meat is browned removed from pan
2. add water, lipton mix, brown sugar, soy sauce and mix. Add brocoli and bring to a boil and cook for about 2-3 minutes.
3. Add meat back to the pan and cook for about 2 minutes. Serve over hot rice.
Beef & Brocoli
1 lb of steak
10 oz of frozen brocoli (or whatever size bag, I used all of a 14 oz bag it also needs to be thawed)
1 package of lipton onion soup mix
1 tablespoon of brown sugar
1 tablespoon of soy sauce
1 1/4 cup of water
1 tablespoon olive oil
1. slice steak up thinly into strips. in pan on medium high heat add olive oil and meat. Brown meat. once the meat is browned removed from pan
2. add water, lipton mix, brown sugar, soy sauce and mix. Add brocoli and bring to a boil and cook for about 2-3 minutes.
3. Add meat back to the pan and cook for about 2 minutes. Serve over hot rice.
Monday, July 5, 2010
Rotini with Chicken, Asparagus, and Tomatoes
Rotini with Chicken, Asparagus, and Tomatoes
2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; saute 5 minutes. Add tomatoes and garlic to pan; saute 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese. Yield: 4 servings (serving size: 2 cups)
- 8 oz uncooked rotini
- Cooking Spray
- 1 pound skinless, boneless, chicken breast cut into 1/4 inch strips
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (1 inch) slices asparagus
- 2 cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 cup (1 ounce) crumbled goat cheese
1. Cook pasta according to package directions, omitting salt and fat.
*This was a pretty good healthy recipe. It was a bit drier than I had thought it was suppose to be but I think I may have made too many noodles. You can always add more vinegar and olive oil.
Saturday, July 3, 2010
Guinness Bread with Molasses
I found this on Simply Recipes and of course had to try it! If you look through this blog you'll find another beer bread recipe. I'd link it but I don't feel like searching for it myself. It was a super simple recipe much like this one that you can use any sort of beer, but when I saw this one I was like yup the hubby will love this one. I'm not too fond of Guinness myself so I'm not sure how well I'm going to like it but we shall see! I'm on a bit of baking rampage today. This bread, some chocolate chip cookies (recipe to come), and then the other beer bread so I can use up this bag of flour I bought (if I don't it will be awhile again before I even remember I have it, so no use it letting it go to waste! I'll just make everyone around me fat!)
Here is the recipe for the Guinness Bread with Molasses (pictures to come. As you can imagine my kitchen is a disaster!)
Do not use stale beer for this recipe, you want the carbonation.
Ingredients
3 cups self-rising flour*
1/2 cup white sugar
1/3 cup molasses
A pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons
* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.
Method
1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter.
2 Pour the flour, salt and sugar into a large bowl and whisk to combine.
3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.
4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.
5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
Here is the recipe for the Guinness Bread with Molasses (pictures to come. As you can imagine my kitchen is a disaster!)
Do not use stale beer for this recipe, you want the carbonation.
Ingredients
3 cups self-rising flour*
1/2 cup white sugar
1/3 cup molasses
A pinch of salt (roughly 1/8 teaspoon)
12 ounces of Guinness beer
Butter for greasing the pan and painting the top, about 3 tablespoons
* If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Have made both ways though and got better results from the self-rising flour.
Method
1 Preheat oven to 350°F. Grease a 9x5-inch loaf pan well with butter.
2 Pour the flour, salt and sugar into a large bowl and whisk to combine.
3 Slowly pour the Guinness into the flour mixture. (The “pub cans” are larger than 12 ounces, but they have better carbonation, so I pour most of it out and leave a swig to drink. This has never failed me, but if you are a stickler, use a 12-ounce bottle of Guinness instead.) Start stirring the beer into the dry ingredients, and when you are about halfway done, add the molasses. Mix well, just to combine. Don’t work the heck out of the batter – because that’s what it’ll look like – but you don’t want lumps, either.
4 Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. Since ovens can vary, check the bread after 40 minutes and see if a toothpick inserted into the deepest part of the loaf comes out clean. If it does, you’re done.
5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack. Paint it with lots of soft butter, which will melt as you go.
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