Tuesday, March 25, 2014

Chicken bacon ranch braid

1 cup chicken, diced
6 bacon slices cooked and diced 
8 oz cream cheese
1 T ranch dip powder
S&p
Cheddar cheese
Pillsbury crescent sheet dough or 1 batch of Mel's French bread roll dough 

Mix cheese, meat and seasonings together. 
Spread out dough into a rectangle. Smear filling out down the center. 
On the left and right sides of the filling make 1" cuts down the dough. Cris cross the dough "tabs" to make a braid effect. Tuck the 2 ends under and seal it up. 
Bake 350 for 15-20 min until golden brown. 

Monday, March 24, 2014

Easy cordon blue

This recipe is on Mel's kitchen cafe. I haven't tried the white sauce recipe she has with it. Check out her website to make it. 
http://www.melskitchencafe.com/2011/06/chicken-cordon-bleu-the-easy-way.html

This was one of my freezer meals I made when prepping for the baby being born. So easy to throw together! Already had everything on hand and now I've got a great meal in the freezer waiting to be cooked up!  

2 chicken breast, cut in half so you have 4 thin slices of whole breasts
Ham slices
Swiss slices or any white cheese, I used shredded mozzarella 
1 cup bread crumbs, I blended up a bunch of frozen heels of leftover bread I saved. 
2 T melted butter 

Lay out your chicken in a grease 8x8 pan. Layer on your choice of cheese. Cover the Cheese with ham slices.
Mix melted butter and bread crumbs together. Cover over the top of the ham. 
Bake 350 for 30-35 minutes. 

Monday, March 10, 2014

Ham & veg pasta

This is one of those "what needs to get out of  the fridge" dish. I just used whatever veg and meat I already had in the fridge. If you have other things you need used add it in. Pasta and cheese sauce are the perfect vehicles for meat and veggies. 

Favorite tube pasta, cooked 
Ham, diced
Peas
1 carrot, diced
1 celery, diced
1/2 onion, diced
1/2 green pepper, diced
1 cup chicken broth
4 oz cream cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

In big skillet Sauté carrot, celery, onion, pepper until tender. Season with s&p and garlic powder.
Stir in broth, cream cheese, and Parmesan cheese until it gets creamy and smooth. Add in pasta, and peas. Top with mozzarella cheese. If your sauce gets too thick you can always stir in a couple tablespoons of your pasta water. 

Monday, March 3, 2014

Coconut oil

Here is a post from Mel I found helpful and it was a big factor in converting me to use coconut oil. 
Along with the coconut cinnamon muffins I posted with this. 

http://www.melskitchencafe.com/2013/10/coconut-oil.html

If that doesn't convert you try it:

Toasting some bread, spread on some coconut oil and sprinkle some cinnamon sugar on top. Or honey would be good. 

Make rice crispy treats with the coconut oil instead of butter. Wow!!! I added a couple heaping TBS of oil to a bag of mini mallows, melted and added in cereal. It tastes amazing!! I won't go back to butter. 

I also love to use it for frying. The best I've had so far was chicken dipped in egg and breaded in a mix of panko crumbs, garlic, onion, s&p. It made the chicken so crispy and flavorful!! Wow. Delish! Serve it with your favorite sauce. Sweet sour, wingers copy cat. Or dice over a salad (my favorite) 

Coconut cinnamon muffins

Coconut cinnamon muffins from Mel's kitchen cafe! So amazing!!!! 

  • 2 large eggs
  • 1 cup canned coconut milk (light or regular)
  • 2 teaspoons vanilla extract
  • 6 tablespoons coconut oil, melted
  • 1 1/4 cups white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons sugar
  • Cinnamon and sugar for dusting

  1. Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
  2. In a medium bowl, whisk together the eggs, milk, vanilla and coconut oil.
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.
  4. Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don't overmix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
  5. Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
  6. Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don't overbake.



Thursday, February 20, 2014

Slow Cooker Chicken Noodle Soup

I've been trying a lot of Crock Pot stuff lately can you tell?
Slow Cooker Chicken Noodle Soup

Prep Time: 15 minutes
Cook Time: 7 hours
Yield: 4 - 5 servings
Ingredients
  • 1 1/2 lbs boneless skinless chicken breasts
  • 5 medium carrots, peeled and chopped (1 3/4 cups)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 4 stalks celery, chopped (1 1/4 cups)
  • 3 cloves garlic, minced
  • 3 Tbsp extra virgin olive oil
  • 6 cups low-sodium chicken broth (3 - 15 oz cans)
  • 1 cup water
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp celery seed, finely crushed*
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 cups uncooked wide egg noodles
  • 3 1/2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • Saltine crackers or parmesan cheese, for serving (optional) 
Directions
  • To a slow cooker, add chicken (un-cut), diced carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, water, thyme, rosemary, celery seed, bay leaves and season with salt and pepper to taste. Cover and cook on low heat 6 - 7 hours.
  • Remove cooked chicken and allow to rest 10 minutes, then dice into bite size pieces. Meanwhile, add egg noodles and parsley to slow cooker. Increase temperature to high, cover and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve warm with saltine crackers or top with Parmesan cheese if desired.
  • *I just crushed the rosemary in the palm of my hand then for the celery seed, I placed it in a ziploc bag and crushed it with the flat side of a meat mallet.
  • Recipe Source: Cooking Classy

Easy Pad Thai

I'm not sure if any of your even like Thai food, BUT if you do this turned out pretty yummy. PS-I doubled the sauce recipe cause they recommended it. 

Easy Pad Thai

(adapted from Everyday Food)
Serves 4


8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts
  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts.

Notes and variations

  • Per serving: 315 calories, 7g fat (0.9g saturated fat), 3.6g protein, 60.5g carb, 1.4g fiber
  • Per serving: $1.50 or less.
  • As long as you use a gluten-free soy sauce, this is a gluten-free recipe.
  • Vegetarian, even. Skip the eggs for vegan.
  • If you’re a carnivore try this: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). OR: use shrimp (marinate same as chicken)… heck, use both. Cook them before you add the noodles to the pan.
  • Leftovers: heat in the microwave or toss in a hot skillet for a minute to warm the noodles. Not asgood as the first day but with a little extra lime juice, it makes a nice leftover-lunch.