Friday, January 30, 2015

Tuscan Tomato and White Bean Stew

My 7 year old and I loved this soup! I love a good vegetarian soup and this was a winner. Recipe from slightly adapted The Sarcastic Cook.

16 oz Dried Cannellini Beans
7 Cups Water
15 oz Canned Diced Tomatoes
32 oz Canned Crushed Tomatoes
1 Cup Vegetable Stock
1 tbsp Salt
1/2 tbsp Black Pepper
1 Clove of Garlic (minced)
1 tsp Rosemary
1 tsp Thyme
1 1/2 tsp Basil
1 tsp Parsley

Cover beans with water and let soak overnight.  In a pot add the beans with the water, diced tomatoes, crushed tomatoes, vegetable stock, salt, pepper and garlic. Bring to a boil then turn down to a simmer for 1 hour. After an hour add the herbs and simmer for another hour then serve. 

Wednesday, January 28, 2015

Chicken Broccoli Supreme

My love for chicken and broccoli dishes runs deep y'all.  Real deep. This recipe is adapted from Sugar Spice and Spilled Milk. 

1 large head of broccoli (cut into bite size pieces and lightly steam)
3 chicken breast (cooked and cubed)
1/3 cup butter
1/3 cup flour
1/2 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 cups milk
3 cups grated cheddar cheese (divided)
1 sleeve Ritz crackers
4 tbsp butter
1 tablespoon poppy seeds

Heat oven to 350.  Layer the chicken and broccoli in a large baking dish.  In a sauce pan melt butter then whisk in the flour over medium heat.  Lower the heat and whisk in the chicken broth, salt, pepper and milk. Continue to stir. Once the mixture starts to thicken up, whisk in 1 1/2 cups of cheddar cheese and stir until melted. Pour the sauce over the chicken and broccoli. Top with the remaining cheddar and poppy seeds. Crush up the crackers and sprinkle over the top. Cut the butter in small chunks and spread out over the casserole. Bake in the oven for 30 minutes or until it begins to bubble. 

Monday, January 26, 2015

Cracker Toffee

I learned about cracker toffee many years ago from a friend of a friend.  I have had it several times since but never made it myself until recently.  It might be one of my favorite new things! So easy and so yummy.  Oh my oh my! I could have eaten the whole cookie sheet by myself but I resisted!

2 sleeves Saltine Crackers
1 cup Butter
1 cup Light Brown Sugar
1 1/4 cup Semi Sweet Chocolate Chips

Heat oven to 425.  Line a cookie sheet with tin foil and grease. Lay out the crackers in a single layer. Melt the butter in a pot over medium heat then stir in the brown sugar and bring to a boil.  Let boil for one minute then pour over the crackers. Place in the oven for 3 to 5 minutes. Remove from oven and sprinkle with chocolate chips and let sit for 5 minutes. Using a knife spread the chocolate over the toffee. Let cool then break apart into pieces. 

Friday, January 23, 2015

One Pot Chili Mac

This was a great one pot meal for a cold night! It made a lot of food and we great for leftovers. This recipe is slightly adapted from Damn Delicious.

1 tbsp olive oil
2 cloves garlic (minced)
1 onion (diced)
1 lb ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1 can white beans (drained and rinsed)
1 can red kidney bean (drained and rinsed)
2 1/2 tsp chili powder
1 1/2 tsp cumin
salt and pepper to taste
10 oz uncooked elbows pasta
1 cup shredded cheddar cheese

Heat the olive oil then saute the onion and garlic for a minute. Add the ground beef and brown.  Once the ground beef is cooked, drain off the grease.  Add the chicken broth, tomatoes, beans. chili powder, cumin, salt and pepper. Bring to a boil then add the pasta.  Reduce to a simmer and cook for 15 minutes. Top with cheese and cover with a lid for 3 minutes or until cheese is melted.  Serve warm. 

Friday, January 16, 2015

Pan Pizza

We just really love pizza in our house. I'm the least motivated person to cook on the weekends but a good pizza recipe will get me in the kitchen! This recipe is adapted from Baked by Rachel.

3/4 cup water
1 tsp active dry yeast
1 tsp sugar
1 3/4 cup flour
1 tsp salt
3 tsp olive oil
pizza sauce
shredded mozzarella cheese
pizza toppings

In 115 degree water, add the yeast and sugar and allow to sit for 5 minutes.  In a stand mixer with a dough hook add the flour and salt.  While it's on slowly pour in the yeast mixture.  Increase the speed and add the olive oil.  Let the dough mix for 10 minutes.  Remove the dough from the mixer and place in a greased glass bowl, cover with a towel and let rise for 1 hour.  Heat oven to 500. Grease two 9 inch cake pans with olive oil.  Divide the dough in half and press down into each cake pan.  Top with pizza sauce, cheese and toppings. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool for 3 minutes before removing from pan and cutting.

Wednesday, January 14, 2015

Crock Pot Red Skin Mashed Potatoes

I love mashed potatoes. I love easy. And this makes mashed potatoes so easy. This recipe is adapted from Creme De La Crumb.

2 lbs red potatoes (cut into 2 inch pieces)
1/2 cup sour cream
1/4 cup milk
3 tbsp butter
2 tsp minced garlic
1 tsp salt
1 tsp black pepper

Grease the sides of your slow cooker. Put the cut up potatoes in the crock pot and cook on low for 5 hours. Add sour cream, milk, butter, garlic, salt and pepper.  Use your hand mixture to beat the potatoes to desired consistency. Serve. 

Monday, January 12, 2015

Slow Cooker Buffalo Chicken Sliders

Crock pot. Buffalo. Easy. Yes please. Adapted from Real House Moms.

2 lbs boneless skinless chicken breasts
1 1/2 cups Frank's Hot Sauce
2 tbsp butter
slider buns
blue cheese sauce

Place the chicken in the crock pot and cover with hot sauce and butter.  Cook for 6 to 8 hours on low. Shred chicken in the sauce and stir to cover. Serve on slider buns with blue cheese sauce.

Friday, January 9, 2015

Salted Caramel Butter Bars

I saw this recipe and made it just a few days later. These bars are amazing! Like you will want to eat the entire pan of them! The next week my husband asked me to make them for a little party they were having at his office, that's how good they are! This recipe is from The Domestic Rebel.

2 cups unsalted butter (softened)
1 cup white sugar
1 1/2 cups powdered sugar
1 tbsp vanilla extract
4 cups all-purpose flour + 2 tbsp
1 jar  Trader Joe's Fleur de Sel (or any other salted caramel sauce)
Sea salt

Heat oven to 325.  Line a 9x13 pan with foil and grease well.  In a stand mixer using a paddle attachment cream together the butter and white sugar until light and fluffy.  Mix in the powdered sugar and vanilla extract.  Add in the 4 cups of flour one cup at a time until it is all combined. Press half of the mixture into the bottom of the pan and bake for 15 minutes. Meanwhile whisk 2 tablespoons of flour into the salted caramel sauce.  When the crust comes out of the oven pour the salted caramel sauce evenly over the crust. Crumble the remaining dough over the salted caramel sauce. Sprinkle with a pinch of sea salt.  Bake for 25 to 30 minute or until golden brown and the caramel is bubbling. Remove from oven and cool before cutting. 

Wednesday, January 7, 2015

Three Bean Chili

This recipe was kinda made up on the fly.  I couldn't get the recipe I was supposed to use to pull up so I just winged it and it actually turned out really well. I loved that it made a huge pot and we were able to freeze two bags for later! Freezer meals = win in my book!

4 tbsp olive oil
1 red pepper (diced)
1/2 cup carrots (sliced)
1 large onion (diced)
1/2 cup celery (diced)
1 to 2 jalapenos (finely diced)
3 cloves garlic (minced)
1 1/2 tsp oregano
2 tsp cumin
3 tsp chili powder
1/2 tsp black pepper
1 cup vegetable broth
2 28oz cans crushed tomatoes
3 cans black beans (partially drained)
2 cans pinto beans (partially drained)
2 cans kidney beans (partially drained)
3 cups frozen corn
1 tbsp unsweetened coco powder
shredded cheese
sour cream

Heat olive oil in a large stock pot and saute carrots, onion and celery for 5 minutes. Add the garlic and jalapeno and saute for 3 more minutes.  Stir in the oregano, cumin, chili power and black pepper and cook for 3 minutes. Stir in vegetable broth and crushed tomatoes and bring to a simmer.  Add the coco powder, black beans, pinto beans and kidney beans bring to a boil then reduce to a simmer and cook for 1 hour.  Stir in the corn and cook for 15 minutes. Serve.

Monday, January 5, 2015

Loaded Taco Potatoes

This was such a fun way to spice up a baked potato...or spice up taco night! A potato taco bar would be a great idea for a party too!  We enjoyed these so much! This recipe is from Six Sister Stuff.

6 baking potatoes
1 lb ground beef
1 taco seasoning packet
1 1/2 cups shredded cheese
chopped lettuce
diced tomatoes
sour cream

Bake the potatoes on 400 for 1 to 2 hours. Brown the ground beef, drain the grease and stir in taco seasoning.  Carefully open the hot potatoes and top with taco mean, cheese, lettuce, tomato, sour cream and guacamole.  

Friday, January 2, 2015

Cheesy Tortellini Crockpot Soup

I don't talk a lot about our family on the blog, mainly just food and what we thought.  I took all of December off from blogging because on October 7th our daughter was born via domestic adoption.  I tried to keep up but having a 7 year old and an infant was wearing me out.  But I'm back and excited!  This is a great and easy recipe for a cold winter night, slightly adapted from New Nostalgia.

16 oz frozen tortellini
1 small bag fresh spinach
2 cans (15 oz) Italian style diced tomatoes
4 cups vegetable or chicken broth
1 block (8oz) cream cheese
salt & pepper to taste

Place the spinach, tomatoes, broth and cream cheese into the crock pot.  Cook on low for 4 to 5 hours. Add the tortellini and cook for an additional hour to 90 minutes.  Serve with bread for dipping in the delicious broth.