Basil Chicken Pasta

I had a couple of chicken breasts left over from the night before, so I thought I would whip up a new pasta recipe! There's no such thing as too many pasta recipes! 

Basil Chicken Pasta

1lb chicken breasts, trimmed and cut into bite-sized pieces

2 T olive oil

1 medium onion, chopped 

2 cloves garlic, minced

¼ c balsamic vinegar

2 (14.5 oz) cans Italian style diced tomatoes

12-16 oz uncooked penne (use 12oz if you like a saucier pasta) 

2 T butter

¼ c chopped fresh basil

8 oz fresh mozzarella cut in ½ inch pieces 

Heat olive oil in a large skillet over medium heat; add chicken and onions. Cook until chicken is done.  Reduce heat to med-low and add garlic and balsamic vinegar. Stir to combine. Cook for a minute or two to let the flavors combine. Add tomatoes and their juices. Bring to a simmer and cook for 20 minutes, or until it has slightly thickened. 

Meanwhile, cook pasta according to package directions; drain and return to pot, adding butter. Stir to coat pasta. 

Add basil to tomato sauce and stir to combine. Combine pasta and sauce in a large bowl and toss to combine. Stir in mozzarella cheese and serve immediately. 

Fried Pork Chops

I'm so sorry I haven't posted lately. Life has been crazy! Between pregnancy and trying to get moved... I think I'm going to go crazy. I'm in love with my new kitchen! I'll post pictures of it in my next post!  My only complaint is that I still don't have a stove! Needless to say, it's put a strain on what I can cook. 

Tonight I used my electric skillet and made some fabulous fried pork chops. 

Fried Pork Chops 

4 cups vegetable oil

8 (8-ounce) bone-in pork chops, about 1-inch thick

1 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

3 teaspoon garlic powder

1 pinch cayenne pepper

1 pinch celery seeds

2/3 cup buttermilk

1 1/3 cups all-purpose flour

Heat oil in a deep skillet to 350 degrees F.

Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. 

Pour the buttermilk over the chops and turn to coat.

Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.

Using tongs, gently lower the chops into the deep skillet in batches if necessary. 

Fry for 8 to 10 minutes or until golden brown, turning once. 

Transfer chops to a paper towel-lined pate to drain. Serve hot.

I've also managed to chop off all my hair! 

BEFORE

AFTER

It is so much cooler. This summer is already killing me. 

A Busy Cooking Day Planned

This year I've lucked out and managed to not have a single plan for Memorial Day, so I believe I'll spend the day in the kitchen. It's been a while since I've had an actual "cooking day". 

On the list for tomorrow... 

• no bake chocolate oatmeal cookies
• A big pot of pinto beans. Half will be put up in the freezer and the other half I'll use for... 
• Refried beans. I'm going to make up a bunch of bean and cheese burritos to put in the freezer for my boyfriend.
• A pot of black beans for the freezer. 
• I'm hoping to try out a new recipe for homemade poptarts. 
• And then I'm seriously thinking about trying to make some homemade samoas! (can you tell I've been craving cookies?)

Hopefully this will all work out the way I'm hoping! Wish me luck and be sure to stop back by to check out the recipes as I post them the next few days!  Have a Happy Memorial Day!

Simple Cheesy Macaroni and Tomatoes

This recipe is so incredibly quick and simple, and yet amazingly delicious. It is always a hit with my family!


Simple Cheesy Macaroni and Tomatoes

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 tablespoons butter
2 cans rotel tomatoes w/ green chilies

Cook macaroni according to package directions. Drain and add butter and cheese. Stir until all is melted. Add tomatoes and serve.

Ultimate Recipe Swap: Vegetables

I have been slacking. This pregnancy is kicking my butt. I have been so sick, and so sleepy ALL THE TIME! I had a minute that I felt normal, so I thought I would participate in this weeks Ultimate Recipe Swap. This weeks topic.... Vegetables! 

This is something I've been looking more into lately, as my fiance recently became a vegetarian! 

This is my favorite corn recipe. It's so easy, and so quick! 

Baked Corn

2 cans white shoepeg corn, do not drain

1 stick butter, melted

8 oz. cream cheese, softened

Jalapenos, chopped, opt. (I usually use 1 tsp. of the juice from a jar of peppers.)

Preheat oven to 350 degrees. Mix all ingredients together. Pour into an 8" square baking dish. Bake for 30 minutes.

Don't forget to stop by Life As Mom for more veggie recipes. 

Ultimate Recipe Swap: Beans and Lentils

I am not a big fan of beans... which happen to be this week's topic. I have slowly started trying different recipes that include beans. So far I haven't tried one I haven't liked! Last fall we hosted a baby shower for a friend of ours who happened to be vegetarian. She also happened to be craving beans at the time. 

Here is a recipe that was a total hit! 

Bean Salad

1 can black beans, drained and rinsed

1 can garbanzos and/or black-eyed peas (I use a can of each)

1 can shoepeg corn

2-3 stalks celery, diced

1/2 medium red onion, finely diced

1 small can sliced black olives, finely diced (my Pampered Chef chopper works great for this)

Fresh (chopped) or dried flat-leaf parsley to taste

Salt and pepper, to taste

1/2 c. cider vinegar (I use slightly more with 3 cans of beans instead of 2)

1/4 c. sugar

Splash of olive oil

Mix all ingredients through parsley.  Warm the vinegar and sugar till the sugar dissolves, then pour over other ingredients and mix.  Sprinkle with olive oil, salt & pepper and mix.  Chill till ready to serve.  This will last in the fridge for at least a week.

I have also posted recipes for my Quick Chili, and my Beef and Bean Casserole, which both have quite a bit of beans in them. 

Don't forget to stop by Life As Mom to see all the other recipes of the week!!

Pizza Casserole

I have searched for the perfect pizza casserole for years. It seemed like every one I tried didn't taste anything like actual pizza. 

Tonight I had planned on letting the boyfriend cook... which meant we were having spaghetti, but then his kiddo mentioned that she had eaten spaghetti the night before at her mother's house. So that was out! 

I went on the hunt for something quick and easy to make with the hamburger meat I had thawed out. That's when I decided to just make my own pizza casserole! Remember, this recipe is completely versatile. You can add or remove any toppings that you like or don't like on your pizza. Mix it up. Try black olives, green peppers, banana peppers, ham... the options are endless! 

Pizza Casserole

1 bag egg noodles

2 teaspoons Oil

1.5 pound Ground Beef

1 medium onion, finely chopped

4 T roasted red peppers (optional)

1 clove Garlic, finely chopped

1 teaspoon Dried Oregano (or a handful of fresh)

1 can tomatoes with green chilies

2 handfuls of pepperonies, cut in half

1 (14oz) jar of pizza sauce

1/2 jar of water

1 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees.

Cook noodles according to package directions. Drain pasta and set aside.

Heat oil in skillet over medium heat. Saute beef, onion and garlic, until beef is no longer pink. Drain off fat. Stir in oregano, pizza sauce, water, pepperonies, and tomatoes. Simmer for 10 minutes over medium heat. Remove from heat; Add noodles and half of the Mozzarella cheese. Spoon into large baking dish and top with remaining Mozzarella cheese. Bake, uncovered, for 10 to 15 minutes, or until bubbly. 

Spicy Chicken Strips with Medium and Hot Wing Sauce

I was on a mission today. I was seriously craving Zaxby's chicken, but it can be pretty expensive. So I went Googling. After going through 10 pages of links, I realized that I was never going to find what I was looking for. I did, however, find a recipe for the chicken strips they served.

I eventually gave up and googled a couple of other things. I finally found the recipe for Buffalo Wild Wing's hot and mild sauces. They sounded promising, but needed a few tweaks to get the taste I was looking for. 

These recipes were so simple to make, but I warn you... you gotta like it hot! 

Zaxby's Breaded Chicken Fingers

8 boneless chicken breasts

2/3 cup crushed cornflakes (or crackers)

2/3 cup breadcrumbs

1/4 cup flour

1 1/4 cups grated Parmesan cheese

2 tbsp. dry parsley

1 1/4 tsp. garlic powder

1/4 tsp. pepper

3 eggs

1/2 cup milk

Remove skin from chicken breasts and cut 1 1/2 inch strips. Combine crumbs, flour, grated cheese, dry parsley, garlic and pepper. Beat eggs with milk. Dip each strip of chicken into egg mixture then into crumbs. Grease baking sheet and place chicken strips in single layers. Bake at 350ºF, for 20 minutes,turning half way through,  or deep fry. When fully cooked, dip each strip into sauce (recipe follows). Serve with ranch dressing or blue cheese dressing. 

Medium Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar 

1/2 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Hot Wing Sauce

1 cup Frank's cayenne pepper sauce

2 tablespoons olive oil

1/4 cup butter, melted

1 teaspoon granulated sugar

1 1/2 teaspoons cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce 

1/8 teaspoon coarse ground black pepper

2 T butter, melted

2 teaspoons water

2 teaspoons cornstarch

Combine all ingredients except the 2 tablespoons of melted butter, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.

While sauce cools, vigorously whisk the 2 tablespoons of melted butter with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into butter mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.

Makes 1 1/2 cups

Ultimate Recipe Swap: Root Veggies

This is my kind of recipe swap! We are potato-aholics in my house! We literally eat potatoes with almost every meal. Usually I just mash them with a little sour cream a lot of butter, and a pinch of salt and pepper. I am, however, a huge fan of potato salad, IF the potatoes are properly cooked. I've found that the best way to achieve the perfect doneness is to steam them. Here is my favorite potato salad recipe... 

Baby Red Potato Salad 

4 cups baby red potatoes, cut in small pieces

½ cup green bell pepper, finely diced

¼ cup red onion, finely diced

3 scallions, diced

1 tsp dijon mustard

1 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tbsp reduced fat mayonnaise

salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Tip: i steam the potatoes instead of boiling them. 

Servings: 6 • Size: ¾ cups • Time: 15 minutes • Calories: 108 • Points: 2 ww points

My other favorite way to use root veggies is in a yummy pot roast! Check out my recipe for Balsamic Roast with Potatoes and Carrots. It's super easy and oh so tasty! 

Don't forget to stop by 

 to check out what every one else is cooking! 

Ultimate Recipe Swap: Herbs and Spices

I have two favorite spices that I use all the time! One is Chili Powder. I usually buy the big thing of Tone's Chili Powder from Sam's Club, because so far it has been the best I've tasted. 

My other favorite spice is the All-Purpose Seasoning that is made by Simply Organic. I sprinkle a little of this one on EVERYTHING it seems!


Here is my recipe for Chili Rubbed Pork Chops! It's a favorite around my house. 


Chili Rubbed Pork Chops

1 ½ tbsp chili powder
1 tbsp brown sugar
2 tsp ground cumin
1 tsp garlic powder
2 tbsp Worcestershire sauce
20 oz lean boneless pork chop, four ½-inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.
Serves 4.
WW Points: 4 pt each

I also like to slice potatoes into wedges and toss them into a zip lock bag, along with a bunch of the All Purpose Seasoning and a couple of tablespoons of EVOO. Then bake at 350F for about 30 mins. Makes perfectly seasoned potato wedges! 


Don't forget to stop by Life As Mom to check out all the other yummy recipe for the week! 

Beef and Broccoli Lo Mein

I am a huge fan of Chinese food, but the crazy sweet boyfriend is not. Every once and a while I have to tell him to get over it or eat left overs because I want Chinese. Last Friday was one of those days.


Beef and Broccoli Lo Mein

• 1-1.5lb flank steak, cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups beef broth
• 1 cup water, divided
• 1 tablespoon sesame oil (I use sesame chili oil)
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 (12 ounce) package uncooked linguine pasta
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 4 c uncooked broccoli, chopped
• 6 green onions, sliced diagonally into 1/2 inch pieces

1. In a medium, non-reactive bowl, combine the steak with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the steak well. Cover and let marinate in the refrigerator for at least 1 hour.
2. In another medium bowl, combine the beef broth, ½ c water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the steak and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
4. Add ½ c water to pan along with the green onions, ginger, garlic, and broccoli. Cook over medium/high heat until broccoli appears tender (about 5 minutes) Add the reserved sauce mixture and then the steak. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.

*A tip on the sauce: The last time I made this, I could not get my sauce to thicken. I ended up draining it off and boiling it over high heat. It thickened right up without the steak and veggies in the way.*

Quick and Easy Vegetarian Lasagna

As I said in my previous post, I am starting "Meatless Monday's" back up our house. We started last Monday night totally by convenience. I realized at around 4pm that I hadn't taken anything from the freezer to cook. So instead of having to defrost something in the microwave, I decided to just though a bunch of stuff together. What I came up with was sooooooo good! I must warn you, this is not for the faint of heart. I in no way shape or form suggest this if you have a dairy problem, or are trying to diet. It is the cheesiest meal I believe I have ever had, which makes it worth every calorie!

*I could have sworn I took pictures while cooking this, but apparently I either didn't or they have disappeared. I'm sorry. I'm sure I will make it again soon, then I'll edit this to add them to it!*

Quick and Easy Vegetarian Lasagna

• 1/2 box of lasagna noodles (you'll need about 12)
• 1 T oil (I always use evoo)
• 1 1/2 c ricotta cheese
• 1 box frozen spinach (or you boil fresh spinach down)
• 2 c Italian blend cheese
• 1 c mozzarella cheese
• 1/2 c Parmesan cheese
• 2+ T milk
• salt and pepper to taste
• 3 T dried parsley
• 1 jar of your favorite spaghetti sauce**
• 1 regular can of tomato sauce**

**If you prefer, you can make your own red sauce. HERE is the one I normally make. Just be sure to omit the spaghetti sauce and the tomato sauce from this recipe. 

1. Fill a large stock pot with water and place over high heat to boil. Preheat your oven to 350 F. 
2. When water is boiling add oil and a pinch of salt. Next add the noodles one by one, being sure that they get fully submerged in the water. Cook noodles for approximately 10 minutes, or until al dente.
3. Meanwhile, heat the spinach up in the microwave, just until warm. Place in dish towel or cheese cloth, and squeeze out as much as the water as possible. Set aside. 
4. In a medium/large bowl, combine the ricotta cheese, Italian cheese, Parmesan cheese, and parsley. Stir in milk 1 tablespoon at a time, until the mixture is spreadable. Salt and pepper to taste, then add the spinach. Stir just to combine. 
5. When noodles are done, drain, and layer on paper towels to dry. 
6. If using spaghetti and tomato sauce, then combine the two in a bowl. (I like to add the tomato sauce to give it a more tomato flavor. You could also add 1 c chopped tomatoes if you like it chunkier.)
7. In a 9x13 pan, spread just enough sauce to coat the bottom. Top with 3 noodles, side by side. Spread  1/2 of the cheese mixture on top of the noodles and top with 1/3 of the remaining sauce. Repeat. Place your last layer of noodles on top and pour remaining sauce over them. 
8. Cover with foil and bake for 30 minutes. Remove foil, and sprinkle 1 c mozzarella cheese over the top. Return to over just until the cheese is melted. Let sit for about 5 minutes before slicing. 

Beef and Bean Casserole

The other night time seemed to fly, and I was left at 7pm trying to figure out what to cook for dinner because the item on my meal plan would take too long. I had hamburger meat thawed out, so I thought some type of meat and potato casserole would be nice. Then every recipe I found said it had to cook for at least an hour. I was about to scrap the whole thing and make sammies. I eventually decided to just come up with my own casserole, and it turned out AMAZING!

Beef and Bean Casserole

1 1/2 lb ground beef or turkey
1 can baked beans, drained as much as possible
1 can tomatoes with green chilies, drained
1/2 onion, chopped
1 T minced garlic
2 T Worcestershire sauce
1 bag frozen, shredded hash browns
1 c shredded cheese

Preheat oven to 350F.
Brown the meat in a skillet with the onions and garlic, until no longer pink. Drain off any fat and put back in skillet with the beans, tomatoes, and Worcestershire sauce. Cook for 5 minutes on medium-high heat, stirring frequently. Meanwhile, spray a rectangular casserole dish with non-stick spray and layer the bottom with enough hash browns to cover it. When meat mixture is done, pour it over the hash browns. Add another layer of hash browns on top and sprinkle with cheese. Bake for about 30 minutes, or until hash browns on top are slightly crispy.

Lasagna Rolls

I have been really behind about posting my recipes. I have felt like I was coming down with something for about a week now. Not to mention it has been BEAUTIFUL here! Well, until today....

It's really nasty outside right now... boo! 

All well... On to the food! 

I found this recipe in The Best Casserole Cookbook Ever.

I have posted some recipes from it on here before. So far every one of them I have tried has turned out amazing! I cut the recipe in half because it originally made 20-24 servings, here's what I done.

Lasagna Rolls

1/4 C butter

1 large onions, chopped

1 cloves garlic, minced

3/4 lb extra-lean ground beef

1/2 lb ground turkey breast

1/2 c roasted red peppers, diced

1 C ricotta or cream style cottage cheese

1/2 C grated parmesan cheese

2 large egg yolks

3/4 t salt

¼ t ground nutmeg

½ T chopped fresh parsley

1 package (1 lb) lasagna noodles (I used whole wheat noodles)

1 1/2 lb mozzarella or Monterey jack cheese, sliced

White Sauce (recipe below)

Herbed Tomato Sauce (recipe below)

1. Preheat the oven to 375°.

2. In a large skillet, melt the butter over medium-high heat and add the onions, red peppers, and garlic. Sauté for 10 minutes, or until the onions are very tender. Add the ground meats and continue cooking, stirring often, until crumbly and no longer pink. 

Drain off the fat. Put the meat mixture in a large bowl and cool. Add the ricotta,

Yes, that is a huge thing of ricotta cheese! I put it in everything!

 parmesan cheese, egg yolks, salt, nutmeg, and parsley and mix well. 

3. Prepare the white sauce and herbed tomato sauce (recipe below.) Spoon half of each sauce into the bottom of a 9x13 inch pan. 

I was shocked that none were broken!

4. Cook the lasagna according to the package directions until al dente, or firm to the bite, and drain. Add the olive oil to the water and then drain the noodles. Lay them out flat on a work surface, side by side. 

5. Spoon an equal amount of filling over two-thirds of each noodle. 

Roll up each noodle, starting from the filled end. Stand the rolls close together in the sauced baking pans. 

Spoon the remaining herbed tomato sauce and white sauce over the rolls, and top with the mozzarella cheese. 

Bake uncovered, for about 45 minutes, or until heated through and the cheese is melted. 

I like my cheese a little crispy! 

White Sauce

Makes 5 Cups

4 T butter

1/3 C all-purpose flour

2 C hot milk

3 C hot homemade or prepared chicken broth

In a medium saucepan, melt the butter over medium heat and stir in the flour until smooth, Gradually whisk in the hot milk and chicken broth. Bring to a boil, reduce heat to low and cook at a simmer, whisking constantly, until thickened and smooth, Cool and refrigerate if not using right away.

 Herbed Tomato Sauce

Makes 5 Cups

3 T butter

¼ C chopped green onion (white and green parts)

2 cans (15 oz each) tomato sauce

1 C homemade or prepared chicken broth

1 t dried basil

½ t salt

In a large skillet, melt the butter. Add the green onion and sauté for 2 to 3 minutes, until soft. Add the tomato sauce, chicken broth, basil, and salt. Simmer, uncovered, for 30 minutes or until reduced and slightly thickened. Cool and refrigerate if not using right away. 

Ultimate Recipe Swap: Eggs

I love EGGS! Seriously, I could eat them for every meal... there are days that I do! We usually get about 3 dozen fresh EGGS at a time, and it will normally last us a week and a half to two weeks! Normally I just scramble them for burritos, or make yummy omelets with them. But here are a couple of my favorite EGG recipes!  Head over to Life As Mom to read more!

Mini Bacon and Cheese Quiches

prep: 15 min / cook: 20 min / total: 35 min

1 spray(s) cooking spray

36 item(s) wonton wrapper(s), 3 ½-inches square each

1 small onion(s), finely chopped

1 cup(s) fat-free EGG substitute**

1 ½ cup(s) fat-free evaporated milk

½ cup(s) low-fat shredded cheddar cheese

4 slice(s) cooked crisp turkey bacon, crumbled

* Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.

* Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.

* Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.

* In a large mixing bowl, whisk together EGG substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.

* Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. 

POINTS® Value: 3

**You can use real EGGS, I've done it before. You will just have to disregard the points value**

Broccoli and Cheese Mini Egg Omelets

total: 25 min

4 cups broccoli florets

4 whole EGGS

1 cup EGG whites

¼ cup reduced fat cheddar

¼ cup good grated cheese like pecorino romano

1 tbs olive oil

salt and fresh pepper

cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.

When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper. Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat EGG whites, EGGS, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than ¾ full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

The Hungry Mouse

I believe I have found my new favorite food blog.... 

 

                                 Have you been to The Hungry Mouse? 

Come along as Miss. Mouse herself, gives you a visual tour of every recipe she makes... and believe me, she makes a lot! She not only has some of the best tasting recipes on the web, but the most stunning pictures of food anywhere. I've been souring through her desserts section... Here are just a few of my favorites.....

Caramel Fudge Bars with Cinnamon Shortbread Crust

St. Louis Gooey Butter Cake

Oreo & Irish Cream Milkshake

And my favorite

Homemade Peanut Butter Cups (and smore's cups)

If you have not been to this site. run, don't walk... seriously!

Balsamic Roast with Potatoes and Carrots

Tonights dinner was awesome! I must admit though, my favorite part about pot roast is the potatoes! They're so yummy slathered in butter and a smidgen of steak sauce!

Balsamic Roast with Potatoes and Carrots

2-3 lb beef roast

3 large potatoes, peeled and quartered

6 carrots, peeled and cut in 2 inch pieces

1 lg onion, quartered

2 T oil

1/2 c balsamic vinegar

1/2 c Italian dressing

3 T Worcestershire sauce

2 cloves garlic, minced

1 T All purpose seasoning

salt and pepper to taste

Heat oil in a skillet over medium-high heat. Salt and pepper roast, then add to pan. Sear (brown) a couple of minutes on each side, just to keep it juicy. 

Meanwhile, place potatoes, carrots, and onions in the bottom of your slow cooker. Add roast (I usually have to cut mine up)

Combine remaining ingredients and pour over roast. Cook on low for 8 hours or high for 5. 

(It will turn out a lot more tender if you cook it on low)

FYI: For the all-purpose seasoning I use this.... 

It is by far, the best seasoning ever! I use it on everything!

So Excited!!! (Pulled Pork Recipe)

I am super pumped right now! A couple of months back I received an event invite to our cities annual Taste Of Bowling Green ! This is a benefit put on be the KY Restaurant Association to help fund The Dream Factory. Local food and alcohol vendors all set up and let you taste their food, and *ahem* beverages. They have door prizes, a silent auction, and live entertainment.

Anywho, I had wanted to go, said maybe to the invite, and went on my way. The other day my fiance asked me when it was happening, and when I needed to buy my tickets. That's when I realized that it this Thursday. I started asking around about tickets, but all I heard was they were impossible to get.

So my mom and I were talking the other day, and she mentioned that she would like to go as well. Then today she called to tell me that her boyfriend had gotten her THREE tickets! I'm so so so excited.

Needless to say, I won't be eating dinner at home tonight! I've got a Pork Roast in the crock pot as we speak, and I'll shred it before I go for the rest of the family. I thought I would go ahead and post the recipe on here since it is a tried and true one for our family!

Carolina Barbecued Pork

Ingredients

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 4 to 6 pounds boneless pork butt or shoulder roast
• 2/3 cup cider vinegar
• 4 teaspoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• 1 1/2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon cayenne pepper
• hamburger buns
• cole slaw, optional

Directions
   1. Place onions in stoneware.
   2. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
   3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
   4. Cover and refrigerate remaining vinegar mixture.
   5. Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.
   6. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

I'll write all about the benefit when I get home! 

Balsamic Chicken Breasts with Couscous

Couscous... The food so nice, they named it twice!

I believe I could eat my weight in couscous, and my newest obsession is balsamic vinegar (and roasted red peppers but we'll save that for another day.) 

At 5pm tonight I still didn't know what I wanted to cook. I have totally strayed from my meal plan this week, and tonight I figured, would be no different. All I knew was that it would involve chicken (it was all I had thawed out) and balsamic vinegar! So off I went on a recipe hunt. I finally found the one below at Suite 101.

This by far has got to be one of the best dinners I have ever made, even my kids ate every bite, and they usually turn their noses up at anything that's not spaghetti! Not only was it tasty, but it was so simple!!! I suggest that you try this recipe as soon as possible! Make sure you pair it with a green veggie for a well rounded dinner!

Balsamic Chicken Breasts with Couscous

Ingredients:

• 4 skinless, boneless chicken breasts

Marinade/sauce:

• 1 cup chicken stock
• 2/3 cup balsamic vinegar
• 4 large cloves minced garlic
• ¼ cup sugar
• ½ teaspoon dried thyme
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt, pepper (to taste)

Couscous:

• 10-oz box plain couscous
• chicken stock (equivalent to the water required in box directions)
• ½ teaspoon dried thyme
• 1½ tablespoons butter

Directions:
 
   1. Mix chicken stock, balsamic vinegar, garlic, sugar, thyme, salt, and pepper in a small bowl. 

Place chicken breasts in a shallow dish just large enough to hold them in a single layer and pour marinade over them. Let them sit at room temperature ~10 minutes, turning once.
   
2. Heat a heavy 12” or larger sauté pan over medium-high heat, add the butter and olive oil, and sauté the chicken breasts over medium heat for 3-4 minutes per side (they do not have to brown). 

Pour the marinade over them, bring to a simmer, and cook another 10 minutes turning once.

   3. At this point, check for doneness by making a small cut into a breast with a small, sharp knife. They should be removed from the pan when there is still a slight trace of pink in the center. They will continue to cook off heat. Cover and keep warm. Bring the marinade back to a boil, and cook until syrupy, about 10 minutes.

   4. While the marinade boils, prepare the whole box of couscous. Follow the box directions, with these differences: Use chicken stock instead of the water the box calls for, add the thyme to the water before boiling, and use 1½ tablespoons of butter.
   5. To serve: place a chicken breast on top of each individual serving of couscous and spoon on some marinade.

Breakfast Burrito

My breakfast wasn't anything special but it was just so yummy I thought I would share! (Please excuse the horrid pictures. I was hungry and in a hurry!)

I spent part of the day at my mom's house yesterday, and she mentioned that she had made some breakfast burritos to put up in the freezer. Needless to say, I've been craving one every since!

So this morning I decided to indulge in that craving! I thought I would post my recipe for breakfast burritos, since most people look at me like I'm crazy when I mention making them at home!

Sausage Breakfast Burritos
(Makes 2 overstuffed burritos or 3 smaller ones)

4 eggs
2 T water
1/4 lb sausage (or 2 patties)
1/4 c shredded cheese
1/2 t chili powder
1/4 c chopped onion
2-3 whole wheat tortillas
*sour cream, salsa, mayo, mustard (optional)

1. Spray skillet with nonstick spray. Crumble sausage into skillet and cook until almost completely browned. (If using sausage patties, cook each patty on each side for a couple of minutes, then use spatula to break apart.) Add onions, and cook till there is no pink left in the sausage and the onions are tender.

2. Meanwhile, whisk water, chili powder, and eggs together. Pour eggs over sausage/onion mixture. Cook until eggs have reached desired doneness, stirring occasionally.

3. Place tortilla on plate, and heat in microwave for 30 seconds.

4. Top each tortilla with egg mixture, cheese, and the desired condiments, wrap like a burrito, and enjoy!

**For mine I usually mix some salsa and mayo together with a little cayenne pepper, and use that as my condiment. Also, if you can't get it to stay together once wrapped, try putting a toothpick through it!

I have another recipe for breakfast burritos that I'll be posting soon! It is made for freezer cooking!!!!