Crab Stuffed Mushrooms

Long time no post! It’s been over a month since I have posted last, and I can’t promise any more regularity. I don’t cook very often, as we live with Brandon’s family at the moment. I had started the blog as a catch all for recipes, (wedding) craft stuff, fashion, etc. However, I don’t do… any of that stuff anymore. I had to leave my job during the move, and despite my hardest efforts, I haven’t been able to get hired anywhere yet. So I don’t even get out of my PJs most days.

But! I did get a craving for my mom’s stuffed mushrooms this weekend. I hate crab and when I think about portabella mushrooms for too long I get sick (even though I love mushrooms), so I obviously have to be in a specific mood for these mushrooms. I spent way too much on the ingredients because I must live in a food desert now, and I ended up throwing most of them away because one woman can only eat so many stuffed mushrooms! But this is a treasured recipe, so I have to share it!

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Crab Stuffed Mushrooms

You’ll need:

  • 1-2 packages of portabella mushrooms ( I use the baby bella size)
  • 1 package of imitation diced crab
  • 1 block cream cheese, softened
  • ½ cup mozzarella cheese
  • 1 cup finely diced onion
  • Handful of parmesan cheese
  • 1-2 tablespoons dill weed

You will:

  • Set the oven to 350 degrees
  • Put softened cream cheese in a bowl and mix it up
  • De-stem and use a damp paper towel to wipe off the mushrooms. Don’t rinse them under water!
  • Get a cookie sheet or a cake pan handy. I always put my destemed and cleaned mushrooms on the cookie sheet while I prep!
  • Keep a few stems and dice them finely, adding them to the cream cheese in the bowl
  • Add the mozzarella cheese, onion and dill into the bowl
  • Dice the crab as small as you can/want and then add it to the bowl
  • Mix everything together
  • Fill the mushrooms with heaping spoonfuls of the mixture
  • Sprinkle the parmesan cheese over top of the mushrooms
  • Once all the mushrooms are on the cookie sheet and filled, pour a tiny bit of water along the bottom of the pan
  • Cook for 15-20 minutes
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Family Dumplings

It’s been a while since I’ve posted anything. We can thank the business of a married life/lack of me cooking anything for that! Brandon and I only took one day off of work after the wedding, so things have been hectic. But we have our honeymoon in a few weeks to look forward too! I will be doing a post about the wedding day soon, whenever I get our wedding pictures back. I will also be doing a honeymoon post whenever we get back from that. Speaking of posts, since it’s been so long, I’m going to do two today.

One of the most upsetting things to me is that I never got a chance to meet Brandon’s grandparents. You can just tell by the way people talk about them and even from the pictures of them that they were such loving and funny people. And his grandma was one heck of a cook, I hear! It must be where his mom gets it from. If only Brandon got some of those culinary skills 😛 He gives it a good effort, at least.

In my recipe book are some of his grandma’s recipes. The other day I tried my hand at one of the southern meals- dumplings. Brandon really wanted them, and I didn’t want to disappoint! I had never had dumplings without chicken, let alone made my own. 

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You’ll need:

4 cans refrigerator biscuits
2 boxes of chicken broth
Pepper to taste

You’ll do:
Bring broth to a boil
Tear all biscuits into pieces and drop in broth
Add pepper
Reduce heat to medium low
Cook until thickened and dough is done (about 30-40 minutes)

*Stir occasionally to prevent sticking, but try not to stir too often or you will have nothing but gravy

 

I didn’t tear the biscuits up because I thought the recipe meant just tear them apart from one another. I also have a limited selection of pans, so I couldn’t use a big stock pot. I’m pretty sure I annoyed Brandon half to death because every few minutes I asked him if they looked okay, and he assured me they did (because he’s a good husband!). I still claim he was lying, but I honestly have no reference for what they should look like or taste like. I over peppered them a little, but they were still pretty good in my opinion! 

The next day he went to have them for lunch and they were terrible, so I’m not sure what happened there. I was going to half the recipe when making it but ended up just following it. If you’re looking for a southern fix for a group of people, this recipe is it! 

Baked Teriyaki Glazed Chicken

I made the most delicious chicken yesterday. I am 100% a chicken girl. I could, and usually do, eat it every day. I love how many flavors and ideas can go with chicken. It’s a base food you can start with and literally grow your taste to almost anything. This baked teriyaki is an example of the versatility and general awesome-ness of chicken. It’s tender, easy, and most importantly- delicious.

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BAKED TERIYAKI GLAZED CHICKEN

 

  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1/3 cup sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 4-6 small boneless, skinless chicken breasts

 

Directions:

  • Preheat oven to 275 degrees F
  • Spray a 9×13 baking dish with cooking spray and set aside
  • In a small saucepan over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper
  • Stir mixture and bring it to a boil
  • Once boiling, reduce heat to a medium-low and let it simmer, stirring it often until the mix thickens and bubbles (this takes around 10 minutes)
  • Once the sauce is thicker, remove it from the heat and let it sit for 5 minutes
  • Place chicken breasts in the dish and pour half the sauce evenly over the chicken
  • Put the dish in the oven for 20 minutes, take it out and pour the rest of the sauce on, then bake it for another 20 minutes (or until the chicken is cooked)

 

I was so insanely worried and skeptical about making the sauce for this dish. The anxiety increased while I was making it and noticed how strong it smelled. Don’t worry! The smell lightens as it cooks, and the final product tastes amazing once it’s on the chicken. I almost let the whole sauce thing keep me from the recipe. Don’t let yourself do that, seriously. It’s super easy. Oh- also, I used garlic powder because I hate actual garlic. I know it compromises the recipe, but you wouldn’t believe my hate for actual garlic. I think it stems from using bad garlic in a recipe. Whatever the origins, I always sub in garlic powder for garlic.

 

I wouldn’t recommend serving this with anything other than rice and veggies. Particularly broccoli. Unless you have something against the green trees. The rice and veggie combo works seamlessly with a plethora of chicken meals, but it seems like it was made for this dish.

 

Can you tell I’m obsessed with this meal yet, or not? Brandon loved it too, so I guess it is a winner! It’s defiantly going in my big book of recipes!

“Skinny” Fajitas

I am not shy about my weight. I love my body. All 285 pounds. I’m extremely into the body positive movement. With that said, when I found out I have a gallbladder full of gigantic stones, I knew I had to change my eating habits. Not because I want to be thin. Not because I ever want to fit into anything but a size 2x or 3x. But because my health is important to me, and I want to have a long future with my family. Brandon and I talked about eating healthier for a few days. I had already cut soda out of my daily routine, and basically cut out fast food. He, on the other hand, loves mountain dew and french fries. But he, too, agreed that our health is important to our future and even our well-being now. So he let me do a “healthy” grocery shop. Granted, I still bought us frozen pizza (nobody wants to cook a meal at midnight when we get off work), I have a week full of meals that are good for us. So watch out for some good posts!

We had turkey burgers for the first time this week, which was a great experience. We basically made the decision after the first bite to never get ground beef again and stick with turkey. Both of us were very pleasantly surprised. We are both terribly picky eaters. But golly- they were good. I spent a good hour or two planning meals that both of us would eat. The first one I wanted to try out were “Skinny” Fajitas.

 

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I didn’t really follow the recipe because fajitas aren’t that hard. I just wanted a basis of the calorie, protein, carb, etc. count of the meal. So we just basically went with the flow. Here’s how I did it:

Skinny Fajitas

What you’ll need:
• 2 chicken breasts
• 1 red pepper
• 1 green pepper
• 1 lemon, cut in half
• 1 medium onion, diced
• Chili pepper
• Paprika
• Onion powder
• Garlic powder
• Low carb tortillas
• Sour cream (optional)
• Cheese (optional)

How you do it:
• Boil the chicken
• While the chicken is boiling, cut up your veggies and mix them together. Slice half of the lemon to put in the pan later on.
• When the chicken is cooked, dice it or cut it in strips, whichever you prefer.
• Place the chicken in a skillet with a little bit of butter, along with the spices.
• Immediately add the mix of peppers, lemon, and onion & mix it in.
• Cover the pan and let everything simmer together on medium-high heat for about 7-10 minutes, stirring occasionally.
• Remove the lemons that are in the pan and let the mixture simmer another 5 minutes, or until the peppers are tender.
• Squeeze the other half of the lemon over the mix before serving.

 

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Brandon added spices as everything cooked together because he’s crazy for spices and kept saying, “We should have gotten fajita spices, this isn’t going to be spicy enough!” He’s so stinkin’ cute, I can’t stand it. I told him that stuff is bad for you and to just do what I told him to. Ha! That’s how it should be ;P

Without the sour cream and cheese, these bad boys are relatively good for you. A serving size of 2 fajitas totals in at about 299 calories. Other stats are 10.5 g of fat, 29 g protein, 27 g carbs, 15 g fiber, 420 mg sodium, and 7.5 mg cholesterol.

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I served this meal with cornbread. Always a staple in our household! Must be the southern in our blood. It’s such a hearty meal. Our main concern with this “healthy eating”, and I’m putting it in quotation marks because I don’t like to think of it as a diet or really a lifestyle change, just a minor alteration to our food- something we enjoy quite a lot- is that we wouldn’t get full. We both are big people with big appetites. Moderation is fine and dandy, but we like to feel full. With this meal, we definitely felt it!

So far, I’ve been doing good with altering my diet. We both don’t want to change our entire lives for something as trivial as food, but we understand a little change is definitely needed so we are happy and healthy and live to be 150. We love eating out, and today we tried out Charley’s, which serves philly steaks and whatnot. We both got chicken meals, and mine clocked in at only 400 calories, high in protein, low in carbs. I know people deprive themselves of eating out, but that’s not something either of us want to do. Part of our relationship and who we both are individually is so on the go, being out and doing things, and we are going to try to keep it that way as long as possible.

I get my gallbladder out in a week- AH! It’s the first surgery I’ve ever had, and honestly I’m more worried about the catheter and being able to keep my stones. Also dying. I’m worried about dying. But that’s totally uncalled for since it’s just a routine procedure. I’m sure I’ll be more nervous as the days tick by.

Until next time, internet!

Bacon Wrapped Apple BBQ Chicken & The Family Pasta Salad

This past Christmas, I received a slow cooker from my grandma. I used it a bunch for the first few weeks and then it seems like I’ve barely used it since. I only like to use it when I am home because I am paranoid leaving it on all day when I’m not there. I’m a worry wart, and I usually think about the crock pot all day long at work.

Lately, though, I’ve been really tired after work. I haven’t felt like moving, let alone cooking. So I threw some stuff in the crock pot before work and was met with a yummy meal when I got home! I found this recipe from Closet Cooking for bacon wrapped apple bbq chicken and was both skeptical and intrigued. I’m normally not a fan of bbq sauce. I always think there is too much or it’s too tangy. And the addition of apples scared me a bit, to be honest. But I tried it out and it was a hit! 

With the chicken I made Brandon’s family’s pasta salad. It is completely different than any pasta salad I’d ever had. My mom always made hers with meats and cheeses. For my new family’s pasta salad you’ll need: bow tie pasta, italian salad dressing, and broccoli slaw mix. You cook the pasta al dente, drain, and rinse it with cold water. After shaking off the extra water, mix in the slaw and dressing. Refrigerate it for at least 10 minutes before you serve it so the dressing has time to soak into the noodles and slaw. 

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Brandon and I are currently watching The Conjuring. No matter how many times I’ve seen it, it continues to scare me! We actually saw it in theaters, and for the first time in my life, I was honestly afraid to drive home. We definitely will need to watch a cartoon after this before we go to bed or I won’t be sleeping… which means he won’t be either! 

Does anyone have any recipes they were skeptical to try and ended up loving? Or vice versa?