I finally took the plunge and made a one pot pasta dish! Ever since I started searching the internet and finding new cooking blogs, I have seen all types of one pot dishes, but I’ve never tried one. Until tonight. And with some risky (at least for us) ingredients!
One Pot Mushroom and Spinach Pasta
– a carton of sliced mushrooms
– a medium/large bushel of spinach
– ½ onion, sliced
– fettichine noodles (or whatever your favorite pasta is)
– ¼ block of cream cheese (you can sub olive oil or use a little of both!)
– combine the mushrooms, spinach, onion, and noodles in one pot with water
– cook and strain, then return pasta to pot
– add the cream cheese or oil and mix – enjoy!
That’s it! That is all you’ve got to do. The result is a yummy and nutritious meal. Brandon despises mushrooms and I’m still weary of spinach, so it was a risk for us. However, we both enjoyed it. It’s defiantly a filling and healthy pasta dish that everyone will love, and hopefully will get you and your family eating some more greens!
It’s been nearly two weeks since I’ve done a post! I have cooked in the past two weeks- don’t think I let my husband starve. I’m just growing increasingly more frustrated with my inability to photograph food. A) I use my iPhone camera and B) I typically cook dinner at 10 pm and there is no natural lighting. I know from personal experience that if the picture isn’t good, I’m not very likely to try the recipe. My goal with the blog is to share ALL the good foods, so terrible pictures don’t help very much.
I decided that these chicken bites deserved a post, even with a bad picture. Full disclosure, Brandon and I have never had Chick-fil-A, so I don’t know what to compare these to. But! They are delicious little chicken bites!
Copycat Chick-fil-A Chicken Bites
– 2 large chicken breasts, diced
– ¾ cup milk
– ¼ cup dill pickle juice
– 1 egg
– 1 ¼ cups flour
– 2 tablespoons powdered sugar
– vegetable oil
– salt and pepper
– Whisk together the egg, milk and pickle juice and pour it into a large bowl or big ziplock bag
– Add the chicken and let the pieces sit for 2-4 hours
– Combine flour, powdered sugar, salt and pepper (just a few pinches) in a large ziplock bag & shake to combine all the ingredients
– Add the chicken chunks to the bag and shake to coat the pieces completely
– Heat oil in a large skillet on medium high (make sure it sizzles and doesn’t pop when you add your pieces)
– You will cook the chicken in a few batches, as not to overcrowd the pan, so add the first batch and cook until golden brown on one side, then turn to cook the other
– Remove chicken to a plate
– Add more oil and cook the next batch, repeat if necessary
So on my first batch; I adhered to the recipe which said 3-4 minutes on each side. As you can see, some of my pieces got um… crispy. They still were delicious, which speaks to the tastiness of the recipe. I should know better by now that I know how my oven cooks and sometimes 3-4 minutes is way too long for my hunk of metal. Just be alert when cooking these things!
I totes cheated with cooking and brought home fast food fries and honey mustard from work. My work schedule has been crazy and I haven’t had time to cook, so even making part of dinner was a big victory for me. I’ve got a few more weeks of a crazy schedule ahead of me, and I’m hoping our bellies don’t suffer!
I was beyond excited to try this recipe. I’m pretty sure everyone around me, especially at work, hated me for a span of 3 days because this is all I talked about. I’d drop it casually in conversation or just blatantly flail my arms around while screaming about honey and lime chicken skewers. Everyone can rest easy now because I made them for dinner tonight. Actually, no, they can’t rest easy… because I’m going to be talking about these things for a solid week.
A delicious mix of sweet and spicy, seared to perfection, these skewers make for the perfect meal.
Honey Lime Chicken Skewers
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- juice of one lime
- 1 ½ tablespoon garlic powder
- Salt and pepper, to taste
- ½ teaspoon red pepper flakes, to taste
- 2 tablespoon cilantro
- 1 pound skinless, boneless chicken breasts, diced
- In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro
- Place chicken in the marinade – cover and place in the fridge for at least one hour
- Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes
We served the skewers over a bed of white rice with some fried and seasoned potatoes.
I left the lime in the marinade bowl, cut up, instead of tossing it. I don’t know if it actually made a difference or if it was just a mental game. It also was marinating for 6 hours. I had Brandon put it in before he left for work, and I took it out as soon as I got home.
Alton Brown (Good Eats is now on Netflix!!! So I’ve been binge watching it, along with all the other goodies they added) said marinating anything for more than 2 hours is almost pointless because the meat can only retain so much flavor. Honestly, I only leave things in so long because of scheduling conflicts. Brandon and I work staggered second shifts, he goes in a few hours after I do, making it hard to cook most of the time.
We are becoming more adventurous with our cooking. Some stuff doesn’t end up on the blog- like the yummy fresh salsa I made yesterday- just because I don’t think it’s particularly exciting enough to warrant a post. We also replaced our blender with a new and better version that doesn’t have a seal I can lose (whoopsy), and have experimented with lotsa smoothies already. I’m not sure if anyone is interested in those recipes, but I will also start to post them a little. Who doesn’t love a good smoothie recipe?!?!
Okay- so to sum this post up…
Honey lime chicken = good.
This is about to be the easiest lunch (or dinner!) recipe you’ve seen since grilled cheese. I’m not kidding- it’s so easy it’s a shame we didn’t think of it sooner. Okay, I didn’t think of it. I got it from the mind of one of my favorite blogger, Sarah, over at Snixy Kitchen.
Brandon thinks this tastes like a mini calzone. I just think it tastes delicious. So check out the recipe and give it a go! (my picture doesn’t do it justice- as is the case with most of my pictures… i’m in desperate need of a nice professional camera!)
- Tortillas (the number depends on how many you’re making. I made two total, using 4 tortillas)
- 1 bag shredded mozzarella cheese
- 1 bag pepperoni
- 1 jar of pizza sauce
- OPTIONAL: toppings, like olives or mushrooms
- Heat a skillet over medium heat and add a little oil- put in your pepperonis and get them nice and crispy! Transfer them to a paper towel.
- Lightly brush a thin layer of pizza sauce on the tortillas
- Sprinkle cheese on the bottom tortilla on the sauce- top with pepperoni and any other toppings, and then add another thin layer of cheese. Place the other tortilla sauce side down.
- Transfer the quesadilla over to the skillet and cook 2 or 3 minutes on each side, or until crispy. Make sure there is a little oil in the pan before putting the tortillas in to ensure they’re nice and crispy.
I served ours with some mozzarella sticks to complete the yummy plate. Enjoy!
Did you know there are like, a million different ways to make meatloaf? Who knew a loaf of beef could be so complex. Defiantly not me. That is, until I got my big red book of recipes, and I saw that Brandon’s family has a completely different meatloaf method than my family. My mom is loves making “concoctions” when she’s cooking. She doesn’t really measure things and just tastes as she goes, finding what works and doesn’t. Her meatloaf has always used bread crumbs and a mixture of A1, mustard, and ketchup. Brandon’s mom is more methodical with everything she does (living with her for half a year has made me a crazy list maker!), and her recipe uses stuffing and BBQ sauce.
I was dreading the day Brandon asked me to make meatloaf for dinner. I hate stuffing, and I love my mom’s meatloaf recipe. I’ve also never made a meatloaf before, and I was a bit intimidated by a massive loaf of meat and other products. The other day when that day finally came, I winced. Brandon is the pickiest non-picky eater- the taste buds of my husband are quite complex while being the same as a 7 year old’s at the same time. It was decided- I was making a meatloaf. And not just any meatloaf, the recipe from my big red book.
– 2 eggs (beaten)
– 2 lb. ground beef
– 1 package chicken flavor stuffing
– 1 cup water
– ½ cup BBQ sauce
– Preheat oven to 375 degrees
– Place beef, stuffing mix, water, egg and ¼ cup BBQ sauce in a large bowl
– Mix well
– Shape into oval loaf in 9×13 pan
– Top with remaining BBQ sauce
– Bake about an hour, or until a meat thermometer reads 160 degrees
I don’t have a meat thermometer, so it was a little difficult to tell when my loaf was done. I took it out prematurely at first, realizing my mistake when it was pink in the center. It was also kind of difficult for me to cut it and plate it (as it is with most things), as you can tell by my crumbly meatloaf on my plate. All in all, I did enjoy this recipe! I loathe stuffing, but I could barely taste it. And paired with my redskin mashed potatoes and corn, it was heavenly!