Posts Tagged ‘recipe’

Daily Delish – Kitchen Shortcuts

Who says that taking the long way has it’s rewards? Clearly they’ve never encounter pre-cooked chicken sausage.

Don’t get me wrong, the scenic route is great and making homemade food provides a real sense of accomplishment and added happiness when you eat your dishes. People, this is not one of those times.

This next recipe requires 6 ingredients and makes a complete, delicious meal.

You’ll need (serves two hungry people):

1 package of mushrooms (I used baby bellas – pre-washed and sliced, of course!)

1 package of chicken sausage

Your favorite pasta sauce – about 1 1/2 cups – go with the jarred, people! Save the homemade stuff for a long, winter/fall afternoon.

2 slices of bread

Butter

Parmesan Cheese

First, place a saute pan on medium heat and mist with cooking spray. Add your mushrooms and brown on both sides.

Now that things are getting hot and steamy, add the chicken sausage (make sure to slice it before hand). Since it’s already cooked, you shouldn’t have to cook it long.

Add the pasta sauce an mix, reducing the heat to low/med.

While this is simmering, turn your broiler on to low/med and microwave a few tablespoons of butter. Add Parmesan cheese and stir — keep adding cheese until the butter thickens, resembling a paste (but not too thick). Spread on top of bread and place in the broiler for about 3 minutes.

Remove sausages/sauce/shrooms from stove top and transfer into bowls. Top with Parmesan cheese and serve along side garlic bread, the perfect “dipper!”

Rub your belly and thank yourself for taking the shortcuts ;)

What are your favorite kitchen shortcuts?

Make it Monday – Amish-inspired apricot glazed turkey loaf

A few weeks back, the Mister and I headed out to Amish country with the Mister’s Mama and stepdad to look at…CRIBS! And while I’m sure you all find that topic positively thrilling, that’s not why I bring it up. I bring it up because the Amish know their food. After gorging myself on freshly baked bread, local vegetables and home-cooked turkey, I basically had to waddle out of the restaurant. But not before snatching this…

Apricot jam. I had no idea what I was going to do with it, I just knew I had to have it. I mean, just look how much fun Mrs. Miller is having on the front! At the very least, I figured I’d be having lots of bread. And you all know that’s no problem for me ;)

But I was determined to create a dish that made this jam DANCE! And then I spotted it — a gorgeous photo of marmalade glazed meatloaf. It was then that I knew I would create a similar dish with my apricot jam. After reviewing several recipes (and consulting my original turkey meatloaf), here’s what I came up with:

You’ll need

  • 1 pound lean ground turkey
  • 2/3 cup old fashioned oatmeal
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/4 cup egg beaters
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons Apricot Jam

Preheat oven to 350 degrees F.

Lightly grease an 8 X 4-inch loaf pan.

Combine turkey, oatmeal, onion, garlic, parsley, egg beaters, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire sauce, salt, and pepper in a bowl. Take off your  jewelry. Now mash it up with your hands – don’t be shy! I actually find this part to be stress- relieving. Make sure you get all ingredients incorporated.

Transfer mixture to loaf pan, patting the top to make it smooth.

Mix together remaining ketchup, Worcestershire sauce, and Apricot Jam and spread over meatloaf.

Bake until meat is not longer pink, about 55 to 60 minutes, or when an instant-read thermometer reads 165 degrees F.

Remove from oven, let stand 5 minutes, then cut into slices and serve.

This dish serves only 4, so make sure you cut yourself a nice big slice ;)

Look at me! Once afraid of meatloaf! This really goes to show that anyone can overcome foodie fears or apprehension.

As much as I’d love to show my final product, I don’t want to turn you off from making it.

Seriously. No matter what I do, I just cannot seem to get meatloaf to photographwell! Turst me, If I showed you my photo you… hmmm I just won’t go there. Anyway, here’s a professional photo, so just imagine this is what mine looked like:

Delicious, no? Go make this meatloaf and I promise you’ll feel like a domestic goddess.

Have you overcome any foodies fears that you now currently enjoy?

Make it – Gazpacho – The Perfect Summer Soup

I’m BACK!

Didja miss me?

I have so many lovely updates and photos to share, but first – a recipe!

Just the other day I was out and about with my mom when a craving hit. SOUP. I needed it. Preferably with an enormous slab of bread and butter.

I braced the 90 degree heat and walked to one of my favorite spots for lunch downtown. As my chicken soup was presented, I snatched my saltines and began crunching the perfect accompaniment to my favorite soup.

About 30 seconds later, after I started sweating through my shirt and feeling like I was at death’s door (apparently I’m going to hell), I realized my mistake. Why I didn’t think of it sooner we’ll never know — chalk it up to the fact that when I’m thinkin’ “food,” logic goes out the window. How unfortunate for me.

Unable to finish my beloved soup I chugged a glass of ice water and picked up a smoothie on my way back to the office.

If only there was a COLD soup! I thought angrily.

Duh.

The Perfect Summer Gazpacho – Serves 4

You’ll need:

  • 2 cucumbers, diced
  • 3 large tomatoes, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2 1/2 cups tomato juice
  • Salt
  • Pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Juice of 1 lime
  • Tabasco
  • Crusty Bread
  • 1 Avocado (cubed)

Combine veggies in a large bowl. Add remaining ingredients (except bread and avocado). Mix well.  Add half the mixture to a food processor or blender and blend until smooth. Combine puree with original mixture. Chill for 4 hours.

Serve with crusty bread (or tortilla chips!) and garnish with avocado. Enjoy!

Do you like Gazpacho soup? What recipe do you use?

Make it – Simple, Summer Salad – Watermelon Avocado Deliciousness

I’m about to let you in on a delicious discovery. Are you ready?

+

=

Pure deliciousness.

While it might not seem like the most natural flavor combination, I assure you it’s delicious! And stop scrunching your noes — I’m sure the person who invented the PB and banana combo got similar responses. But I didn’t “INVENT” this combination. per se. I did, however, create the PERFECT recipe. You’ve got to try it. Why? Because it will make you fall in love with me, and love is always a very good thing ;)

Here’s what you’ll need:

  • 2 avocados (pitted and peeled and cut into small chunks – about 1/2 inch)
  • 1-2 lbs. watermelon (seeded and cut into small/med chunks – about 1 inch)
  • 2 limes, juiced
  • 1/2 red onion (peeled and sliced thin)
  • 1 Tbs extra-virgin olive oil – do not leave this out!
  • 1/2 bunch cilantro (chopped) - make sure you use fresh herbs, it makes ALL the difference
  • kosher salt and pepper, to taste

Basically, throw everything into a bowl and toss lightly. Be gentle! It will still taste delish if you mix it too hard, but it won’t look nearly as pretty.

Doesn’t that look lovely?

If you want a bit more substance, lay scoops of this on top of a bed of spinach and sprinkle some feta cheese on top!

Your turn! What is your favorite summer salad?

Make it – Strawberry Shortcake Cake

Happy Monday, friends!

Sorry I’m a little late to the party this morning.

But I promise what I’m about to share will make it up to you ;)

Unless you have no tastebuds and then, well…I feel SO SORRY FOR YOU. Seriously, can you imagine the horror?

Anyway, this next recipe comes from my #1 girl crush, The Pioneer Woman. For those of you who aren’t familiar with The Pioneer Woman, you must do something to change that. NOW.

When I came across her Strawberry Shortcake Cake, I knew I had to make it. And what better occasion to serve up 3 sticks of butter and a pound of powdered sugar than Mother’s Day?! Let’s just focus on the STRAWBERRY part of this cake. Cuz I mean, that makes it healthy, right?

If only…

I will not pretend that this is a healthy recipe. If you are looking for a healthy recipe (today) look elsewhere (or check out my guiltless chocolate cupcakes!) But sometimes indulgences are 100% necessary and sometimes they are 110% worth it. People, this is one of those times.

I will say that I used reduced fat cream cheese for the frosting and granulated Splenda for the cake (I do what I can ;) ).

For the complete recipe, head over to The Pioneer Woman.

Progress photos:

My piece.

This was to.die.for.

If you want you secret admirer to make sweet love to you, make him/her this cake.

Seriously. Just don’t say I didn’t warn you, this cake is serious business.

P.S. that frosting? it’s cream cheese BUTTERCREAM. I’ve heard that when angels cry, it’s because they ran out of this frosting.

Just sayin.

Stop drooling.

You’re welcome.

What is you favorite INDULGENT (i.e. NOT healthy) dessert?

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