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!
Crab Stuffed Mushrooms
- 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
- 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
It’s been a few weeks since I’ve posted! Brandon and I are in the middle of a move/job change, and things have been a little weird around the house lately… especially food wise. But since we can’t live on frozen pizza and I’m sure my mom is tired of cooking for us, I decided it was time to break out the pots and pans for some delicious DIY Chipotle Bowls.
I don’t know if it’s a universal thing, but Chipotle is a big deal here in Ohio. People go nuts for Chipotle… me included. I’m a little ashamed at how many times I’ve stood in a long line waiting for the place to even open. Opting not to drive 40 minutes to the closest town with Chipotle and trying to avoid the lines and cramped seating, we decided to try our own recipe at home. Here’s how to achieve yummy copycat Chipotle from the comfort of your own kitchen.
DIY Chipotle Burrito Bowl
- 1 tablespoon vegetable oil
- 2 chipotle peppers in adobo, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ red onion, chopped
- 3 boneless, skinless chicken breasts
- 1 teaspoon vegetable oil
- 1 cup of rice of your choosing (we prefer brown)
- 2 cups water
- 1 lime
- freshly chopped cilantro
- salt to taste
- Two cans sweet corn
- 1 jalapeno pepper, finely chopped
- 1 serrano pepper, finely chopped
- Juice of ½ lime
- freshly chopped cilantro
- ½ red onion, finely chopped
- salt and pepper to taste
Other Toppings (we used)
- 1 cup black beans
- guacamole (2 avocados, ½ cup sour cream, salt)
- mozzarella cheese
- Combine all the ingredients in a bowl, making sure to stir and coat the chicken evenly
- Place the mixture in the fridge to marinate for at least an hour
- Heat stove to medium high and cook the chicken for about 5 minutes on each side, or until the chicken is cooked
- Remove, let rest for a few minutes, then chop into small pieces
- In a saucepan, heat the oil over medium heat
- Once hot, add the rice and lime juice and sauté the rice for about a minute to toast it
- Add the water and bring the rice to a boil, then cover and reduce heat
- Cook until rice is tender and water is absorbed
- Add cilantro and fluff
- Drain the corn and pour into a large bowl
- Add the finely chopped jalapeno and serrano peppers
- Add the finely chopped red pepper
- Add cilantro
- Add the juice of half a lime (or more, if you want)
- Add salt and pepper to taste
- Mix well
So there you have it! Our DIY Bowls, which admittedly, tasted pretty darn close to the real thing! I make a quick and easy guacamole that’s just avocado and sour cream, but I know it’s not true to Chipotle. It still tasted yummy! I know the recipes seem like a hassle and are overwhelming at first, but when you get cooking, it’s pretty quick and painless. When preparing the rice, go the extra steps to make it without instant rice. And of course, if you like peppers, salsa, lettuce, etc. with your bowls or burritos, add em! The more the merrier when it comes to Chipotle. Not really. Then your burrito rips. Nobody likes a broken burrito.
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.
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!
Brandon and I just got back from our belated honeymoon in Philly. It was fantastic! I will be posting a blog about it and all the fun we had. We are still in the woes of post-vacation. Work is dragging and we’re overall grump-butts to everyone. I’m also going through husband withdraw. It was a treat getting to spend 6 whole days with him! We’ve been back at work for 3 days now, and they’ve been miserable. And somehow, the laundry fairy didn’t stop by the house when we were away, and I have an unnatural amount of clothes to clean.
I first heard of this recipe when my mother-in-law texted me some pictures of it. Cruel! It looked so tasty I almost drove two hours to steal it from her. I jotted it down in a book so I’d remember to try it… but like most things go, I completely forgot about it. When I was on Pintrest the other day, I spotted it again! I was quick to put it on my actual grocery list so I wouldn’t forget.
This is a quick, tasty, and easy meal! If you’re cooking for more than 3 people, or you like having leftovers, I would suggest doubling the recipe. This bake is PERFECT for work events and family outings because it is a hassle free, non-messy walking taco. Try it out!
1 lb. ground beef
1 pkg taco seasoning
2/3 cup water (for seasoning)
1 bag chili cheese corn chips
1 can cheddar cheese soup
½ cup milk (for soup)
1 bag shredded mozzarella
Toppings as desired
Brown beef, drain, and add the seasoning and water
Pour enough corn chips to cover the bottom of a pan (I used a 9×9 pan)
Top with taco meat
Combine soup and milk in saucepan and heat until smooth
Top taco meat with cheese sauce
Add a thick layer of mozzarella cheese to the top of the mixture
Bake at 350 for 10-15 minutes, or until top layer of cheese is melted
Serve over lettuce with desired toppings
I didn’t serve this with any toppings, but I wish I would have. It completely slipped my mind at the store. Still, this was delicious even sans sour cream and lettuce and all the extras!
Trust me when I say it is a delicious and hassle free walking taco. The bottom chips get a little soggy, so I added a few chips to my bowl after it was done cooking to give me an extra crunch. If soggy chips completely freak you out, I’d suggest doing a very light layer of chips in the bottom of the pan and then loading up your bowl after it’s done with fresh crispy chips!
I told you something good was cooking in the oven! I couldn’t wait to share the recipe with everyone. This casserole is quick, easy, and delicious. I loved it and my hubs loves it, so its a no-brainer to keep this recipe in my big red book. So what is it exactly that I’m raving over? Chicken and cheese! In a casserole! Together! Need I say more?
Chicken & Cheese Casserole
2 boneless skinless chicken breasts, diced
1 large can of cream of mushroom soup
3 cups elbow noodles, cooked
1 bag cheddar cheese
2 cups milk
• Preheat oven to 350 degrees
• In a large casserole dish or pan, combine all ingredients, mixing well
• Cover and bake for 35-45 minutes
• Remove the cover and bake for an additional 10 minutes
I adapted this recipe from a weight watchers recipe I saw online somewhere. Brandon told me it needs bacon and ranch, so the next time I make it, I plan on tweaking it a little bit more. We’ll see how that turns out!