Archive for the ‘Entrees’ Category

Vegetable Chili

In Comfort Food, Entrees, Leftovers on February 24, 2011 at 1:25 am

As you all already know, I LOVE chili and I really LOVE when there are a lot of leftovers. I normally make my chili with some kind of meat, but this was just too good a recipe to pass up. My friend, Steph sent me this recipe and I just had to give it a try. Check out the ingredients I used:

Ingredients

I started by adding all the canned ingredients (jalapeno peppers, garbanzo beans and the whole tomatoes) to the crockpot. Then, I added the garlic, cumin, salt, oregano and chili pepper.

Canned Good and Spices

Next, I set to work chopping up the red pepper.

Red Pepper

Once the red pepper was chopped and added to the crockpot I added the thinly sliced zucchini.

Add the Zucchini

The last item to go in was the chopped onion.

Onions In

I cooked the chili on low for 7 hours, and then topped with cheese before serving.

Ready to Serve

This was delicious, and despite the fact that I was concerned that it wouldn’t be spicy enough since there was no hot sauce in the recipe. This was an amazing treat! I was really glad to have changed up my traditional chili recipe. This was a definite…

Bon Appetit!

Chicken, Pasta and Vegetable Stew

In Entrees, Leftovers on February 17, 2011 at 6:52 pm

Nothing says winter afternoon quite like something cooking in my slow-cooker. I found this recipe for Slow Cooker Chicken and Pasta Soup on About.com, and based my stew off of it. Keep in mind I’m calling it a stew, because it is a very chunky soup. This is going to make for some very nice, hearty leftovers. Here are the ingredients I used:

  • 3  cans (14.5 ounce) of chicken broth
  • 1 pound diced cooked chicken
  • 1 can (14.5 ounces) diced tomatoes with jalapenos with juice
  • 1 chopped onion
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 cup (dry) small shells pasta
  • 2 cups frozen mixed vegetables

    Ingredients

I started by pouring the chicken broth, the can of diced tomatoes with jalapenos, basil, parsley and garlic powder into my slow cooker. I then chopped up the onion and added that to the slow cooker. Then I set to work cubing the chicken into bite-size pieces, that I then cooked on the stove before adding them to the slow cooker.

Chicken

Once all the ingredients were in the slow cooker I set it on low and let it cook for 5 hours, stirring about every two hours.

Cook on Low

When all the ingredients had been cooking for about 5 hours, I cooked the pasta and frozen vegetables on the as directed on their packaging and then added them to the slow cooker for an additional hour.

Pasta and Vegetables

Once everything had been cooking in the slow cooker for an hour, I served it in a soup bowl and topped it with a little cheese.

Ready to Serve

This turned out to be an easy and delicious, hearty stew, that will be leaving me with a few days of leftovers. This is definitely something I would love to come back to and play with adding some different spices to in the future. It’s basic enough that it is an easy go to, and will be even better with some soft warm bread tomorrow night, if I remember to pick some up. This recipe is a definate must, and an even bigger…

Bon Appetit!

Olive Oil and Lemon Marinade

In Entrees on February 9, 2011 at 6:25 pm

Most of the marinades I use are the result of me throwing ingredients in a pan and seeing what happens, this was no different. I decided I wanted to make some chicken for dinner on my spiffy George Foreman grill, and that I wanted to use olive oil in the marinade instead of a thick sauce. This thought process lead me to my spice rack, which lead me to this ingredient list:

Ingredients

Once I had trimmed the chicken breasts, I added the olive oil and lemon juice. Once the chicken was coated I distributed the oregano, garlic powder, salt and pepper evenly over the chicken.

Marinade

I got started later in the afternoon with this process so I only left the chicken in the marinade for 4 hours, I would have preferred 6 hours. After 2 hours I turned the chicken to make sure it was marinating evenly.

Ready to Grill

Once, the chicken was done marinating, which in this case was when I was hungry for dinner I placed it on my George Foreman grill and it grilled evenly for about 4 minutes. The result was a real…

Bon Appetit!

Grilled Chicken

Cowboy Stew

In Comfort Food, Entrees, Leftovers on January 23, 2011 at 7:07 pm

There is only one word to describe today’s cooking experience…FIASCO! I should preface that with the fact that the food turned out AMAZINGLY, but the process of getting it moving was a FIASCO! Today was a very cold winter day in Beantown. Naturally my first thought was…comfort food. Originally I thought the way to go was  vegetarian chili, then I checked me email, and found a bunch of slow cooker recipes that my friend Steph had sent me. I saw this recipe, and I had to run to the store and pick up a few items :-). After I got back from the store I started getting everything together and when I tried to get the slow cooker down from a top shelf in my kitchen (you should probably know that I’m 5’2″ on a good day, it helps with the mental picture) it slipped and came crashing down on my head. Then it hit the floor, HARD, and the ceramic  part of it smashed into a lot of pieces all over my kitchen floor. My head is fine, though I do have a nice egg on it, and I had to borrow a slow cooker from a neighbor who came over to investigate the crash. Apparently it was that loud a crash.  But let’s get back to the recipe, which I am happy to report will last me the better part of a week in leftovers. Let’s take a look at what I picked up at the grocery store:

Ingredients

I started by browning the ground beef on the stove. While the beef browned I poured all the canned goods into the slow cooker (the one I borrowed, this is all after mine broke everywhere).

Canned Goods in The Slow Cooker

Once the beef had browned I drained the excess fat and added it to the slow cooker. Once everything else was combined I added a cup of water and the garlic cloves that I had minced.

Add the Beef

The stew then cooked on low for 9 hours. The recipe calls for 8-10 on low, and if you are in a hurry it can be 4-5 on high. My friend did note that the stew tastes better the longer it cooks, and since it was a cold, snowy day, I had the time to cook it for 9 hours. The result was FANTASTIC!

FANTASTIC! Cowboy Stew!

I will be more than happy to try this recipe again, though there are, as always, a few things I want to tweak about it.  I would love to try this with turkey instead of beef. I’d also like to turn up the heat, and add some diced jalapenos. I like my food spicy. I will also slice the potatoes at least in half next time, they were a little too big, and I think they would be better bite size.  Overall, it was FANTASTIC! A definite must for a cold day, especially when with a busy week ahead is set to follow. Stay tuned for more winter recipes, and probably a few good desserts too.  In the meantime…

Bon Appetit!

Slow Cooker American Chop Suey

In Comfort Food, Entrees, Leftovers on January 12, 2011 at 7:45 pm

I stumbled upon this recipe for Slow Cooker American Chop Suey, while browsing the web for something to make in my slow cooker on a snowy, winter day.  Chili is always a GREAT go to, but I wanted something a little different. I also wanted to use ground turkey instead of ground beef, as a way to keep with my healthier eating resolution. So here are the ingredients I used:

I started by dicing the green pepper and onion into small pieces. I then cooked the ground turkey with the diced onion and diced green pepper in a large skillet.

Turkey, Green Pepper, and Onion in the Skillet

Once the meat was thoroughly cooked, I transferred the mixture into my slow cooker, and added the garlic powder, paprika, cheese, tomato paste, and diced tomatoes. Then it was cover and cook on low heat for 6 hours.

American Chop Suey

About 10 minutes before I was done cooking I added the cooked macaroni. This made a delicious and easy meal that will keep me very happily eating leftovers for a few days. You all know how much I love meals that leave me with leftovers. This will certainly be a wonderful slow cooker treat to try again, possibly with more spices to turn up the heat!

What do you like to make in your slow cooker? Any tips or recipes I should try?

See you all next time and in the meantime…

Bon Appetit!

Turkey Chili

In Comfort Food, Entrees, Leftovers on November 28, 2010 at 6:04 pm

I don’t know about all of you, but I have more than a little turkey still leftover. So I figured I would make one of my favorite meals that will last all week, with all the leftover turkey. Turkey Chili! I based my recipe on The Food Network‘s Ryder’s Turkey Chili, but of course I made more than a few changes. Here’s that I used:

I started by pouring the cans of pinto beans, kidney beans, and black beans into the slow cooker.

Beans

I then added the spices, onion powder, garlic salt, chili powder, paprika, and ground cumin to the slow cooker.

Beans and Spices

Next into the slow cooker were the chicken broth and tomato sauce.

Beans, Spices, Broth, and Tomato Sauce

It was then time to get to the business of dicing. First, I diced the onions and added them.

Onions

Second, I diced the green peppers and added them.

Green Peppers

Third, into the slow cooker were the diced red peppers.

Red Peppers

Finally, in went the diced jalapenos.

Jalapenos

I set to work on the leftover turkey next. I cut the meat into bit size pieces and added them to the slow cooker.

Turkey

Last into the slow cooker was the minced garlic.

Minced Garlic

Once that was added I thoroughly stirred the contents of the slow cooker, set the slow cooker on low, and let it cook for 6 hours before serving. I checked it every 1-2 hours and stirred the chili.

Ready to Serve

This was absolutely delicious, especially when served with a little cheddar cheese on top.

So Good!!

I may also top with a little sour cream next time. As I mentioned before I also absolutely LOVE that this meal will more than likely last me all week, and since we are rapidly approaching finals, I consider this a MAJOR WIN! I also like that this is a different take/twist on one of my favorite meals, traditional chili. I’m just not sure I would serve this chili with some corn bread; I’ll have to think on that one. Another plus, which is ALWAYS a plus with meals that are cooked in the slow cooker, my apartment smelled AMAZING! I highly recommend this meal as a way to serve up your leftover turkey, or as a delicious winter comfort food.

Hope everyone is enjoying their leftovers as much as I am!

Bon Appétit!

Turkey Pizza

In Comfort Food, Entrees, Leftovers on November 26, 2010 at 8:20 pm

There is maybe one thing better than Thanksgiving dinner…Thanksgiving leftovers! Turkey Pizza is a favorite in my house, and for this I couldn’t think of a better recipe to follow than my mom’s. Here are the ingredients:

Ingredients

  • Stove Top Stuffing Mix for Turkey (net wt. 6 oz)
  • 1 can Campbell’s Tomato Soup (11 oz.)
  • Shredded Cheddar Cheese
  • Leftover Turkey

My next step was to make the stuffing. I followed the directions on the box, and boiled 1-1/2 cups of water, but only used a tablespoon of butter, in a medium sauce pan. Once the contents of the pan had boiled I removed it from the heat and stirred in the stuffing mix. I then let it sit for about 5 minutes, before fluffing it with a fork. It was them into the pie pan for the stuffing, since it was the first layer of the pie.

Layer 1-Stuffing

My next task was to cut up the leftover turkey for the next later of the pie.

Turkey

The turkey slices were then layered on top of the stuffing in the pie pan.

Layer 2-Turkey

Next, I poured the tomato soup over the turkey, though this time I had to use old fashioned tomato rice, since my parents didn’t have any classic tomato in the house. It was a good improvisation though.

Layer 3-Tomato Soup

Next, and possibly my favorite part, sprinkle cheese over the top of the pie. Add as much as you like, though watch the edges, you don’t want it to burn in the oven.

Layer 4-Cheese

The pie then gets baked at 350°F for 30 minutes, or until the cheese is completely melted and the turkey is HOT!

Ready to Serve

This is a delicious way to serve leftover turkey, though I don’t recommend serving the leftover cranberry sauce with it. Cranberry sauce and tomato, I don’t think so! But it does have some delicious looking layers all the same.

Look at those Layers

This is a delicious, quick and easy dish, that is perfect when you come home late from some successful Black Friday shopping. Hope everyone had a successful shopping excursion, and a tasty Thanksgiving. What were some of your favorite parts? Any favorite ways to serve leftovers?

Let me know! I’m ALWAYS hungry for a new idea!

Bon Appetit!

Green Bean Casserole

In Entrees, Side Dishes on November 19, 2010 at 8:15 am

The only way to get my father in the kitchen, after breakfast on Thanksgiving Day, is to let him make his FAMOUS Green Bean Casserole. Alas, his recipe has been SUPER, TOP SECRET since I was born, and probably before that. Thus, I am using the recipe on the back of the French’s French Fried Onion can. I know he uses the French’s French Fried Onions in his recipe, so logically this is a good place to be. The recipe calls for:

Ingredients

I started by combining the Cream of Mushroom soup, milk, 6 ounces of french fried onion, bacon bits, and black pepper in a large bowl.

onions, soup, pepper, and milk

Then I added the 2 cans of drained green beans.

Added Green Beans

I then combined the entire contents of the bowl, and poured it into a baking dish.

ready for the baking dish

I then topped the mixture in the baking pan with the rest of the french fried onions.

Ready for the Oven

The casserole was then baked at 350°F for 30 minutes.

Ready to Eat

This was delicious! Though I have to admit not as delicious as my father’s. I may need to launch a recon operation in the kitchen on Thanksgiving, to find out what exactly my father puts in his green bean casserole. Once again, I am the girl with a plan!

In the meantime, enjoy making your Thanksgiving plan, and…

Bon Appetit!

Thanksgiving Day Feast Practice

In Appetizers, Breakfast, Dessert, Entrees, Side Dishes on November 4, 2010 at 8:22 am

Hello Fellow Foodies!

Welcome to the MOST Foodelicious Time of the Year!

As I’m sure those of you that have been following my blog have noticed I’ve been creating some VERY seasonal dishes, well this month is going to be no different! I have decided to step up my game and instead of sitting on the couch with various members of my family on Thanksgiving Day indulging in some very athletic and parade oriented entertainment, while my mother mans the kitchen, I am going to help out. Now, we all know I don’t like to do anything on a small scale, so in order to do all this right, I’m going to need to practice.

For me, Thanksgiving Day practice is going to consist of a series of desserts, appetizers, side dishes, and perhaps if I’m really feeling up to a challenge a small turkey. I’m taking requests, but on the menu so far are:

As I said this is just what I have so far, so if you see something that you think needs to be added (or subtracted) let me know. The idea is for all my favorite foodies to go home for the holidays and WOW the people in their family that usually cook.

The only thing left to say at this point is…who’s with me!?

Ready for a challenge?

Let’s create a series of…

Bon Appetit Moments!

P.S. I also LOVE leftovers, so stay tuned for some fun and delicious things to do with all that leftover goodness! That will certainly be another…

Bon Appetit!

Slow Cooker Chili

In Comfort Food, Entrees on October 25, 2010 at 6:00 am

There’s nothing better on a cold, rainy, fall day than to have chili cooking all day. I’m officially in love with the slow cooker my mom bought me over the summer. It’s a good size one, 5 quarts, and it made a TON of chili, that will more than likely be my dinner all week. Who doesn’t love to cook once and not have to think about it the rest of the week? ME!!

I based the recipe off of one I found on allrecipes.com, a recipe site that my friend Steph introduced me to. The recipe that I based my chili on is officially called Slow Cooker Chili II. I of course made a few tweaks and have a few more for next time too. For the most part I followed the recipe as listed on the site, but I changed the quantities of some of the ingredients.

To begin with I used closer to 1 and a half pounds of ground beef, instead of the recommended 1 pound.

Meat Browning

Once it was done I added it and all the ingredients the recipe called for into the slow cooker. The changes I made were using an entire medium green pepper instead of only 3/4ths of a cup of one. I also used 3 cloves of minced garlic instead of just 2. I also used 1/2 a teaspoon instead of an 1/8th of a teaspoon of hot pepper sauce.

Cookin' in the Slow Cooker

I cooked the chili for 7 hours on low heat, and then I removed the lid for the last hour in order to let some of the liquid evaporate. I like my chili thicker, so that’s why I did this, otherwise I would have just let it cook covered for the entire 8 hours. I topped it with some shredded cheddar cheese, and….

Ready to Serve

the result was as yummy as it was good looking! I also had some of the Honey Cornbread Muffins I made the day before with it. SUPER YUMMY!!

There are some changes I will be making next time though.

  1. I cut the onion and peppers very small, next time I want more of them, such as an entire onion, and 2 green pepper, and I will cut them in larger chunks.
  2. I may also add a red pepper or 2.
  3. I will also be using more hot pepper sauce.

If you haven’t already noticed I like my chili spicy and this was a good start, but next time I want to take the temperature up a bit!

Next up a seasonal dessert!

In the meantime….

Bon Appetit!