Sweet and Sour Chicken

I love my random recipe cards, they always add little helpful tips.
Tips make my day just that much better!

• Bake chicken in the sauce then cool. Refrigerate, well covered, for up to 2 days. Reheat in a 325 oven for 20 minutes before serving.
• Make two meals at the same time. Bake a double batch of chicken and chill the extra breasts in some of the sauce. Drain, slice into thin strips, and serve on shredded lettuce with tomato wedges and dressing.
• Two cups of hot cooked angel hair pasta is an elegant substitute for the rice in this dish

Ingredients:

6 Tbsp Olive oil

6 Tbsp Soy sauce

6 Tbsp Honey

3 Tbsp White vinegar

1 ½ Tsp Dried Thyme

1 ½ Tsp Paprika

½ Tsp Cayenne pepper

½ Tsp Ground allspice

1 Tsp Pepper

4 Chicken breasts

2 Cups hot cooked white rice

Directions:

1. Preheat oven to 375

2. Combine oil, soy sauce, honey, vinegar, thyme, paprika, cayenne, allspice, and pepper in a shallow baking dish. Mix well.

3. Pierce both sides of each chicken breast with a fork

4. Place chicken in baking dish, turn chicken several times with tongs

5. Bake chicken for 30 minutes

6. Serve chicken over rice

Print

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Red Beans and Rice

The girl child and I ran a couple of errands today

(do I win the fun day with mom award or what?)

We needed to stop at some drug store or superstore for a couple things for the house.

As we were leaving one place, we noticed a drug store across the way.

We knew it was there, but it's not often we would shop at that end of town as we have the same sort of stores closer to home. This day though, I would have had to pull a U-Turn to get to the one closer to home...or...just pull into this store's parking lot and get what we needed.

We both decided that would be the smarter option. Just for the 2 things we needed.

Yeah.

Have you ever walked into a store and felt dirty?

This is a chain, and they are building new ones everywhere...but apparently they decided this one was not worth renovating.

The shelves were messy, the employees looked like they hated their jobs, and even the clientele seemed a little "odd".

We grabbed what we needed and high-tailed it out of there.

Granted, we got what we needed, but I think that will be our first and last trip to that particular location. We will stick to the newer stores.

Ingredients:

2 Pkg Kielbasa

1 Pkg center cut ham (cubed)

1 Lb red beans (soaked overnight)

1 Lg yellow onion (diced)

1 Green pepper (diced)

1 Tbsp Garlic (minced)

Directions:

1. Add all ingredients into a large pot

2. Cover with water, 1-2 inches above ingredients

3. Bring to a boil

4. Simmer 2 hours or more

5. Serve over rice

Print

Gah! Forgot the green pepper!

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Lasagna Soup

I don't know about where you live...but the weather here is so totally up and down! Chilly, jacket wearing weather followed up by searing humidity.
Huh?
I don't know how to dress, I certainly don't know what to cook!
One night it's comfort food for chilly winds, the next night we don't even want to turn the oven on because it's sticky and humid.

I am such a fall/winter person that I am LOVING when we get the chilly weather.
So into stews, chowders, casseroles...all the comfort foods that the fall bring.

What is your favorite comfort food?



Ingredients:

2 Tsp Olive oil

1 ½ Lbs Italian sausage (bulk)

2 Onions (diced)

4 Garlic cloves (minced)

2 Tsp Oregano

½ Tsp Red pepper flakes

2 Tbsp Tomato paste

1 (28 oz) Can diced tomatoes

6 Cups Chicken broth

2 Bay Leaves

8 oz Rotini pasta

½ Cup Basil (finely chopped)

8 oz Ricotta

½ Cup Parmesan (grated)

½ Tsp Salt

Pepper (to taste)

2 Cups Mozzarella (shredded)

Directions:

1. In large pot, heat olive oil over medium heat

2. Add sausage and saute, breaking into small pieces

3. Cook until sausage is no longer pink

4. Drain any excess fat

5. Add onions and saute until softened

6. Add garlic, oregano, and red pepper flakes

7. Add tomato paste and saute until it turns a rusty brown

8. Add diced tomato (undrained), chicken broth, and bay leaves

9. Bring soup to a boil, reduce heat and simmer 30 minutes

10. Add pasta, increase heat to boil, and cook as long as directed on pasta package

11. Discard bay leaves, add basil

12. Add salt and pepper to taste

13. To each bowl add some ricotta and parmesan

14. Ladle the soup into the bowl

15. Top with mozzarella

Print

Yup, left out my basil. Whoops!

Ricotta and Parmesan in the bowl

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Shrimp and Pasta Casserole

I cannot believe how long I have been "gone". Seriously, it went in the blink of an eye.
My last post re-hashed my fabulous experience with my first kidney stone.
Gah.
I would like to never do that again.

Since then, it has been a whirlwind of not-so-spectacular experiences.
Nobody needs to hear about that though.

We did have some really great stuff going on too!
My (not so little) cousin turned 21 and we got to have some fun.
Another cousin graduated college with a double major.
Hired some great new employees at work.

I'm OK (if you wondered) I truly just did not realize how long I had been gone!
Back to it!!



Ingredients:

1 ½ Lb Shrimp

1 (16oz) jar Salsa

1 (9oz) Box Angel hair pasta

1 Tsp Dried oregano

1 Tsp Dried basil

1 Tsp Crushed red pepper

⅓ Cup Parsley (chopped)

⅓ Cup Feta cheese

½ Cup Swiss cheese (grated)

1 Cup Plain yogurt

1 ½ Cup Half and Half

2 Eggs

½ Cup Monterrey Jack cheese (grated)

Directions:

1. Heat oven to 350

2. Cook pasta per package directions. Drain and set aside.

3. In large bowl, combine eggs, half & half, yogurt, swiss cheese, feta cheese, parsley, basil, and oregano

4. Grease a 9 x 13 pan

5. Spread half of the pasta on the bottom of the dish

6. Pour all the salsa over the pasta

7. Add half the shrimp

8. Top with monterrey jack cheese

9. Add remaining pasta

10. Top with remainder of the shrimp

11. Pour egg mixture over the top

12. Bake 35-40 minutes or until bubbly

Print

Adapted from: Kitchen Life of the Navy Wife

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One Dish Pasta and Vegetables

Happy Patriots' Day

For those who do not live local, the third Monday of April is when we celebrate the battles of Lexington and Concord, which happened to be the first battle of the Revolutionary War.

In Boston, it is always Marathon Monday.
We have had some odd weather years for the runners, but starting this AM with ice and snow (just a dusting) isn't very runner (or spectator) friendly!!

The rain should settle in for the day. This is the first time (since sometime in the 80's) that the Red Sox annual Patriots' Day game has been postponed,

Enjoy your day!




Ingredients:

1 ½ Cup Rotini (uncooked)

2 Medium Carrots (sliced)

1 Cup Broccoli florets

1 Can (10 ¾ oz) Condensed cheddar cheese soup

½ Cup Milk

1 Tbsp prepared mustard

Directions:

1. Prepare pasta per package directions

2. Add broccoli and carrots during the last 4 minutes of cooking

3. Drain well, return to saucepan

4. Stir the soup, milk, and mustard into the saucepan and cook until hot

Print

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Pierogi Casserole

I feel like I have been MIA for the last few weeks. Not much blogging going on.

I'm hoping I can get back in to it starting now. I miss talking to you all!
Like I said last time...my world was switching to a better place. It still is...but it took a small detour.
Been down this road before, we will get through it.


I had my first free weekend in years. Two days of no plans.
Saturday we ran a few errands.
Since I was going to be home, I made plans to actually make some lunch. Hubby threw a wrench when he wasn't hungry. Sigh.
Just did gooey nachos for dinner though as we were watching a movie.
(The Dark Tower. I do not recommend it. As a lover of the series, I died a little on the inside)

Sunday we have some more errands, but decided to make it a family day and enjoy a little lunch. The three of us rarely have the same time off, so we took advantage.

Tomorrow will start a week of insanity for me, but, a relaxing weekend will certainly help deal with that.
How is your week looking?



Ingredients:

¾ LB Lasagna noodles (cooked and drained)

¾ Cup butter

5 Cups Mashed potato (cooked)

12 Slices cheddar cheese

2 Large onions (minced)

Directions:

1. Preheat oven to 350

2. Melt butter and saute onions until tender

3. Place half of the cooked noodles into the bottom of a 9x13 pan

4. Place 6 slices of cheese on noodles

5. Add mashed potato, spreading evenly

6. Top with noodles

7. Add remaining cheese

8. Poke holes in cheese layer

9. Pour butter/onion mixture over top

10. Bake 15 minutes, or until cheese is slightly browned

Print

I used instant potato just for the ease factor, but please feel free to make extra the next time you have some with dinner. Steam and Mash should work well too. Just seasoned with butter, salt, and pepper, didn't want to distract from the simplicity of this meal.

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Adapted from: Moms Who Think

Roasted Veggie Pizza

I have been totally M.I.A for the last week!
"Life" just always seems to get in the way.

Lots of good happening my friends, lots of good.

I feel like I am a pretty positive person, as a whole, but really pleased with my current situation.
I love my friends and family.
My work life is balancing out.

I'm just in a great mood.

Easter is coming up, looking forward to family and food.
Happy is the place to be!



Ingredients:

1 LB pizza dough

8 oz Mozzarella

1 Cup Ricotta cheese

1 Tbsp Rosemary

6 Cups Roasted Veggies *

Olive Oil

*Veggie Suggestions: Carrots, Onions, Squash, Zucchini, Peppers, Potato, Eggplant

Directions:

1. Preheat oven to 475

2. Brush a large baking sheet with olive oil

3. On a lightly floured surface, stretch dough into an oval

4. Transfer dough to prepared sheet

5. Sprinkle dough with half the mozzarella

6. Spread veggies on top of cheese

7. Dallop with ricotta

8. Top with remaining cheese and rosemary

9. Drizzle with olive oil and season with salt and pepper

10. Bake 20-25 minutes, or until bubbly and golden

Print

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Buffalo Chicken Sliders

I went to my little cousin's gymnastics competition yesterday.
For a little 8 year old, she rocked the house! All of her scores were over an 8 and she won the judges' award for highest jump on the vault.

It was so awesome to watch as we know she loves loves loves being on a competition team. She is always willing to put forth the extra effort, and it shows.

What I didn't like though, was seeing some other kids who were scared, nervous, or didn't want to be there.
Mom and dad wanted them to be there.

It made me reflect back on the girl child and all the activities she has tried over the years.
I feel confident that we never "made" her join anything she didn't want to.
Granted, we made her stick with it...if you sign up for a season of, say, violin...you will follow through. If you don't like it, you don't have to re-sign up.

Hubby reminded me of her soccer days.
Oh my word LOL
I think she spent more time on the sidelines turning her hoodie into a scarecrow than watching the game...but, she enjoyed playing and insisted on signing up again.

I love everything that organized events teach our kids: teamwork, rules, etc...
but let them do what they are into, not you!




Ingredients:

2 Cups shredded chicken

Slider Buns

3 Tbsp Butter

½ Cup Hot sauce

4 Tbsp Honey

2 Tbsp White vinegar

¼ Tsp Pepper

½ Tsp Salt

Blue Cheese Spread

½ Cup Sour cream

¼ Cup Blue cheese (crumbled)

1 Tbsp vinegar

3 Green onions (chopped)

Salt and Pepper to taste

Directions:

1. Melt butter in saucepan over medium heat

2. Add hot sauce, honey, vinegar, salt, and pepper

3. Add shredded chicken and heat through

4. Mix all ingredients for blue cheese spread

5. Assemble sandwiches

Print

Slider ingredients (shredded chicken in the bowl)

Blue Cheese Sauce Ingredients

Blue Cheese Sauce

Adapted from: Some random recipe I found in my stack. Wish I knew who to give credit to.