You know, sometimes it's kinda nice to put something on the table that doesn't look like it was just 'thrown' together. Look, I love saving time as much as the next but once in awhile it's nice for our dinner to be about quality and wonderful food instead being about just 'getting dinner done'! And so tonight I'd like to have a LARGE cocktail & fix something that 'looks' very time consuming (cause who am I kidding, I truly don't have time for this crap) but actually takes no time at all, I really want to get dinner fixed as quickly as possible so I can just RELAX (there I said it)! Now, let's go see what's to eat. Fill up our drink for our travels to the freezer and WHAT THE?? MORE CHICKEN?? UGH!! It's alright...there's ALWAYS something very tasty and quick we can come up with...so
This is what I've got:
1. CHICKEN, I'm using this 1/2 baked leftover but thighs or breast, cooked and cut into cubes
would actually work well, about 3 cups
2. broccoli florets, about 6-8 cups (chill out, it cooks down so much, you won't believe it)
3. 1 cup mayo
4. 2 cans cream of chicken soup, undiluted
5. 1-1/2 tsp lemon jc (zest or peel small lemon curls before you squeeze and save it till the end)
6. 1 cup sharp cheddar cheese, shredded
7. 1 cup dry bread crumbs
8. 3 1/2 tablespoons butter or marg, melted
9. the zest of 1/2 that lemon or thin lemon peel curls (optional, just for garnish)
10. pepper to taste
Pre heat oven to 325 degrees, drink up and let's do this thing! In a large, microwavable bowl, cook the broccoli until just tender (approx 3 mins depending on your micro). Transfer the cooked
broccoli to a greased 11 x 7in baking dish. In a small bowl, mix the soup, mayo & lemon jc together. Cover the broccoli with the chicken. Evenly spread mayo mixture over chicken. Shake some pepper (as much as you like) over the top. Sprinkle cheese all over. Combine butter with bread crumbs and sprinkle over the cheese. Stick it in the oven, uncovered, for about 30 mins until golden brown and bubblin'. Let it sit for a few mins to set then garnish with lemon peel curls or zest if you want it to look pretty. This could be served with parsley new potatoes or rice or whatever you like...whatever you choose, this jazz is mighty DERN TASTY!!
Wednesday, July 30, 2014
Wednesday, July 23, 2014
'Kitchen Sink Stir Fry'
Every so often there comes a time for a good fridge cleansing, you know - out with the old, in with new sort of jazz that requires a 'kitchen sink' kind of meal. Well tonight is the night! We'll pour our first glass o' relaxer of the evening, put on the big fat t-shirt & take a stroll to the freezer to make our discovery. Now this is exciting!! Tonight we have a choice, tonight...ANYTHING goes!! We've got two chicken breasts AND a bag of shrimp in here - wow, endless possibilities! Well I'm really in the mood for something fast and shrimpy so it's 'Kitchen Sink Stir Fry' (sorta) for our clean out the fridge meal this fine evening.
So, a little more relax juice and this is what I've got:
1. 1 lb cleaned med shrimp (tails off) defrosted or 1 lb chicken cut into strips
2. 1/2 cup or so broccoli florets
3. 1/4 cup or a more onion, sliced
4. 4oz (approx) mushrooms, sliced
5. 4-6 carrot sticks (I have a few left in a bag) sliced thin or julienned if your fancy
6. 1/2 green pepper sliced (red pepper too if you have it)
7. cooked rice...as much as you need...BUT I ran out of rice (which is insanity)
so I will use, ready for this...ramen noodles, 2 pkgs...yes, I said ramen noodles, KA-RA-ZY!!
8. veg oil for sautéing
9. 1/4 cup soy sc.
10. 1 1/2 cup water (for noodles)
This recipe is such fun cause you use whatever you have on hand. As much or as little as you want! If you don't have some of the stuff I'm using, big deal, no one cares, you have other tasty bites you want to use...just do it!! Good times :) Let's CLEAN OUT THE FRIDGE!
Now, with a full glass, grab a large, deep skillet and let's act like chefs!
Heat skillet on med heat. Drizzle a few tablespoons veg oil in the pan and heat till oil is hot. Add all the veggies & soy sc to the pan and 'stir fry' about 2-3 minutes (this is where you would add the chicken if that's what your using). Pour water in with the vegetables and bring just to a boil. (I have a packet of shrimp flavored noodles and a packet of chicken flavored. I'm using both). Sprinkle contents of seasoning packets from the noodles into the water and stir. Add the noodles. Stir. Lower the heat, cover and simmer for approx. 5-7 mins. until noodles are tender. Remove cover. Stir. Add shrimp, toss around until everything is mixed up real pretty. Cook just until shrimp is cooked through, pink and liquid is absorbed. Done! You really don't need anything else with this 'clean out' meal but your lips and another cold one (and maybe some chopsticks to set the mood). Play around with this one, sprinkle a little more soy on top if ya like it...have some fun, and remember to always make it...DERN TASTY!!! Now go eat! :)
So, a little more relax juice and this is what I've got:
1. 1 lb cleaned med shrimp (tails off) defrosted or 1 lb chicken cut into strips
2. 1/2 cup or so broccoli florets
3. 1/4 cup or a more onion, sliced
4. 4oz (approx) mushrooms, sliced
5. 4-6 carrot sticks (I have a few left in a bag) sliced thin or julienned if your fancy
6. 1/2 green pepper sliced (red pepper too if you have it)
7. cooked rice...as much as you need...BUT I ran out of rice (which is insanity)
so I will use, ready for this...ramen noodles, 2 pkgs...yes, I said ramen noodles, KA-RA-ZY!!
8. veg oil for sautéing
9. 1/4 cup soy sc.
10. 1 1/2 cup water (for noodles)
This recipe is such fun cause you use whatever you have on hand. As much or as little as you want! If you don't have some of the stuff I'm using, big deal, no one cares, you have other tasty bites you want to use...just do it!! Good times :) Let's CLEAN OUT THE FRIDGE!
Now, with a full glass, grab a large, deep skillet and let's act like chefs!
Heat skillet on med heat. Drizzle a few tablespoons veg oil in the pan and heat till oil is hot. Add all the veggies & soy sc to the pan and 'stir fry' about 2-3 minutes (this is where you would add the chicken if that's what your using). Pour water in with the vegetables and bring just to a boil. (I have a packet of shrimp flavored noodles and a packet of chicken flavored. I'm using both). Sprinkle contents of seasoning packets from the noodles into the water and stir. Add the noodles. Stir. Lower the heat, cover and simmer for approx. 5-7 mins. until noodles are tender. Remove cover. Stir. Add shrimp, toss around until everything is mixed up real pretty. Cook just until shrimp is cooked through, pink and liquid is absorbed. Done! You really don't need anything else with this 'clean out' meal but your lips and another cold one (and maybe some chopsticks to set the mood). Play around with this one, sprinkle a little more soy on top if ya like it...have some fun, and remember to always make it...DERN TASTY!!! Now go eat! :)
Wednesday, July 16, 2014
'Peewee's Beefy Mac'
WOW, another rainy day, ...so thirsty, so hungry, SO TIRED! I really don't feel like doing too much tonight (geeze I'm lame) but maybe hunkering down, quenching this thirst, watching a good scary movie with an easy 'stick to the ribs' kind of meal. Watcha think? Sound good? Well that is just what we'll do! Let's take care of the thirst first, okay,,,that's much better!! Now we visit the freezer. What delights await? What's in here that we can just throw together quickly but still have a fantastic, tasty & hearty meal? I found it...gonna defrost a block of ground turkey! I know I have half a box of macaroni I could get rid of, so with a few more ingredients - We've got dinner!! It's 'Peewee's Beefy Mac' for us tonight :)
This is what I've got:
1. 1 lb ground turkey (or beef if you want)
2. 1 cup elbow macaroni, uncooked
3. 1 cup lo-sodium beef or chicken stock (water is fine also)
4. 1 sm onion, diced
5. 1 15oz can diced tomatoes, Italian style
6. salt & pepper
7. 1 cup cheddar cheese, shredded (or a little more, why not)?
8. 1/2 green pepper, diced (optional)
9. parm cheese for sprinkling
10. a few basil leaves, ripped (for garnish)
A big ol' drink to help the cooking process and LET'S COOK!
Grab a large, deep skillet. Cook the turkey with the onion & green pepper until the meat is no
longer pink. Drain. Pour the tomatoes and stock in with the meat and give it a good stir. Sprinkle
a little salt (not too much, stock & cheese are salty enough) and a good amount of pepper into
the meat mixture. Stir it up again then bring it to a boil. Once boiling, drop the pasta. Cover.
lower the heat. Simmer for approx.10 mins until pasta is tender. Turn off the heat. Add the
cheese and mix well. Shower with some parm cheese and a few basil leaves...okay, there,
what else do ya want? Was that easy or was that easy?? With a baby salad, another drink
(or no salad) :) DERN TASTY!! Thanks for giving it a try...now go relax!!
This is what I've got:
1. 1 lb ground turkey (or beef if you want)
2. 1 cup elbow macaroni, uncooked
3. 1 cup lo-sodium beef or chicken stock (water is fine also)
4. 1 sm onion, diced
5. 1 15oz can diced tomatoes, Italian style
6. salt & pepper
7. 1 cup cheddar cheese, shredded (or a little more, why not)?
8. 1/2 green pepper, diced (optional)
9. parm cheese for sprinkling
10. a few basil leaves, ripped (for garnish)
A big ol' drink to help the cooking process and LET'S COOK!
Grab a large, deep skillet. Cook the turkey with the onion & green pepper until the meat is no
longer pink. Drain. Pour the tomatoes and stock in with the meat and give it a good stir. Sprinkle
a little salt (not too much, stock & cheese are salty enough) and a good amount of pepper into
the meat mixture. Stir it up again then bring it to a boil. Once boiling, drop the pasta. Cover.
lower the heat. Simmer for approx.10 mins until pasta is tender. Turn off the heat. Add the
cheese and mix well. Shower with some parm cheese and a few basil leaves...okay, there,
what else do ya want? Was that easy or was that easy?? With a baby salad, another drink
(or no salad) :) DERN TASTY!! Thanks for giving it a try...now go relax!!
Wednesday, July 9, 2014
'Cozy Chicken Pot Pie'
Imagine life without the conveniences we have all become so accustomed to. How DID we get by without our gadgets & fast foods?? I myself have just experienced being 'cell phone-less' for only a few days and I thought I would die! I felt cut off from the whole world - pathetic isn't it? I believe that is what makes the holidays and family gatherings so special, folks actually doing some real cooking for their loved ones to create a feast from the heart rather than the "hurry up & throw dinner on the table" mentality. We are all so busy every single day...Dear Lord...STOP THE MADNESS!! So tonight, I have put myself in the mood for a real 'kinda-sorta' home cooked meal (but I have no time...HA)!! First things first, I must pour a TALL glass of relax juice...mmmm good, now I can go check out the freezer. There it is, tonight's cozy little dinner. A zip-lock bag of the other half of a rotisserie chicken I bought from the deli (fast and convenient :) With what's in the drawer in the fridge and a little extra jazz, this will be a pretend slow cooked dinner that will take no time at all! 'Cozy Chicken Pot Pie' So easy and tasty, you will be amazed!
This is what I've got:
1. 2 cups (or a little more) cooked chicken
2. 1 box 9in pie crust (15oz found in the dairy section)
3. 11/2-2 cups mixed veggies (I have frozen but canned is okay too)
4. 1 10.75oz can cream of chicken soup
5. 1/4 cup milk (heavy cream for some tasty fat, chicken stock will work also)
6. 1 beaten egg for brushing
7. a little butter (for more tasty fat)
8. salt & pepper
For this real 'from scratch' masterpiece, you will need to first re-fill your glass then preheat the
oven to 375 degrees. Spray or butter a 9in pie pan and gently lay one pie crust evenly on the
bottom, pressing it against the sides, set aside. In a med sauce pan, warm up the soup, cream,
a tablespoon of butter and veggies (if mixture seems too thick just add a little more liquid).
Meanwhile, cube or shred the chicken, making sure it is bone free, and plop that in with the
soup. Add just a pinch of salt (soup has plenty already) and a good amount of pepper. Stir it all up
until warmed through. Pour mixture into pie pan, spreading evenly. Place the other pie crust over
the top gently pressing down around the edges to seal. Crimp all around edges with your fingers
or simply press with a fork, just so the crusts are sealed together well. Trim any extra crust that
might be dangling off and remember... It doesn't matter what it looks like, your gonna eat it
anyway! With a sharp knife, cut 2 or 3 small slits on the top to let the steam escape. Brush the top
with the egg for a gorgeous golden crust and stick it in the oven (I would put it on a cookie sheet
in case of drippage). Bake it for 35-45 mins until golden brown and smells like heaven! You serve
this up with some mashed tates and life can't get much better than this...your a superstar!
Very DERN TASTY, have a great dinner kids!!
This is what I've got:
1. 2 cups (or a little more) cooked chicken
2. 1 box 9in pie crust (15oz found in the dairy section)
3. 11/2-2 cups mixed veggies (I have frozen but canned is okay too)
4. 1 10.75oz can cream of chicken soup
5. 1/4 cup milk (heavy cream for some tasty fat, chicken stock will work also)
6. 1 beaten egg for brushing
7. a little butter (for more tasty fat)
8. salt & pepper
For this real 'from scratch' masterpiece, you will need to first re-fill your glass then preheat the
oven to 375 degrees. Spray or butter a 9in pie pan and gently lay one pie crust evenly on the
bottom, pressing it against the sides, set aside. In a med sauce pan, warm up the soup, cream,
a tablespoon of butter and veggies (if mixture seems too thick just add a little more liquid).
Meanwhile, cube or shred the chicken, making sure it is bone free, and plop that in with the
soup. Add just a pinch of salt (soup has plenty already) and a good amount of pepper. Stir it all up
until warmed through. Pour mixture into pie pan, spreading evenly. Place the other pie crust over
the top gently pressing down around the edges to seal. Crimp all around edges with your fingers
or simply press with a fork, just so the crusts are sealed together well. Trim any extra crust that
might be dangling off and remember... It doesn't matter what it looks like, your gonna eat it
anyway! With a sharp knife, cut 2 or 3 small slits on the top to let the steam escape. Brush the top
with the egg for a gorgeous golden crust and stick it in the oven (I would put it on a cookie sheet
in case of drippage). Bake it for 35-45 mins until golden brown and smells like heaven! You serve
this up with some mashed tates and life can't get much better than this...your a superstar!
Very DERN TASTY, have a great dinner kids!!
Wednesday, July 2, 2014
'BBQ Ribs OFF the Grill'
The 4th of July is here again, The odor of smoky backyard grills fill the air and don't even get me started on the 'off the chart' smells billowing from every bbq joint you drive by - geeze, makes my taste buds dance and drool drip from my lips (oooh, gross) every time my senses are lucky enough to encounter these summery delights...However, there are those times (such as tonight) when I do NOT feel like going anywhere & sure as hell do NOT want to stand out there in this inferno-ish heat with my little buddies, the very hungry mosquitos, to babysit the bbq grill! And so, I kick off the work shoes, poor a mug full if icy cold beer and pull a slab of spareribs, that I already knew I had, out of the freezer to begin my 'faux' cookout!
Besides another cold beer, this is what I've got:
1. a 3-4 lb slab of ribs (whatever kind ya like)
2. 3 tablespoons or so spicy mustard, for smearing
3. your fave bbq sc, a few tablespoons will do but keep the bottle out for dipping
4. spices, any ol' spices will do, the kind you would use when you grill out
(I'm using a good sprinkling of garlic powder, onion powder, blk pepper, cayenne
pepper, a good glob of brown sugar,(not really a spice) & little salt)
5. 3 tablespoons apple jc (orange jc, chicken stock or just water, you choose)
That's it! You can even just use salt & pepper if you like...nobody cares! Anyhow, go fill up your mug then pre-heat the oven to 250 degrees. (I know, don't freak out)! Line a large shallow baking pan with aluminum foil (dull side up, don't ask me why). Cut the slab in half and slather both sides of each half with mustard (it won't taste mustardy...trust me). Now evenly cover both sides of the meat with your seasonings. Lay the 2 racks in the pan then pour in the liquid. Cover the pan completely and as tightly as you can then stick it in the oven. How hard was that?? After about 1 1/2 hrs, remove the ribs from the oven and take off the foil. Brush both sides of the ribs with bbq sauce & put them back in the oven, uncovered, for 15-20 mins until they are a gorgeous mahogany color and smell like heaven (if heaven was a backyard grill)! Now how simple was that??? With some pork n' beans, another cold beer, and plenty of napkins...life today is DERN TASTY!!! Happy 4th ya'll!
Besides another cold beer, this is what I've got:
1. a 3-4 lb slab of ribs (whatever kind ya like)
2. 3 tablespoons or so spicy mustard, for smearing
3. your fave bbq sc, a few tablespoons will do but keep the bottle out for dipping
4. spices, any ol' spices will do, the kind you would use when you grill out
(I'm using a good sprinkling of garlic powder, onion powder, blk pepper, cayenne
pepper, a good glob of brown sugar,(not really a spice) & little salt)
5. 3 tablespoons apple jc (orange jc, chicken stock or just water, you choose)
That's it! You can even just use salt & pepper if you like...nobody cares! Anyhow, go fill up your mug then pre-heat the oven to 250 degrees. (I know, don't freak out)! Line a large shallow baking pan with aluminum foil (dull side up, don't ask me why). Cut the slab in half and slather both sides of each half with mustard (it won't taste mustardy...trust me). Now evenly cover both sides of the meat with your seasonings. Lay the 2 racks in the pan then pour in the liquid. Cover the pan completely and as tightly as you can then stick it in the oven. How hard was that?? After about 1 1/2 hrs, remove the ribs from the oven and take off the foil. Brush both sides of the ribs with bbq sauce & put them back in the oven, uncovered, for 15-20 mins until they are a gorgeous mahogany color and smell like heaven (if heaven was a backyard grill)! Now how simple was that??? With some pork n' beans, another cold beer, and plenty of napkins...life today is DERN TASTY!!! Happy 4th ya'll!
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