Tag Archives: easy recipe

Bacon Wrapped Gouda Stuffed Chicken


In our line of new fun experiments we decided to wrap some super yummy ingredients into some chicken and bacon! We spent about 10 minutes looking at the specialty cheese case at Smith’s. I wanted something different, and that would melt really nicely. We decided on some  Kerrygold Blarney Stone cheese. It says it’s a soft white gouda style cheese. This dinner was so yummy.


Lately I feel like I’ve just been looking around the spice rack and throwing a few things together and I’ve been pretty happy with the results! If you don’t randomly have a spice rack with Herbs De Provence it usually includes savory, marjoram, rosemary, thyme and oregano.

Ingredients:

  • 2 Chicken Breasts
  • 4 Strips Bacon
  • 4 Cloves Garlic, minced
  • 2 Tbsp Herbs de Provence
  • 2 tsp Salt
  • 2 tsp Onion Salt
  • 1/2 Cup Spinach
  • 6 Asparagus Stalks
  • 4 oz Gouda, thinly sliced- We used Kerrygold Blarney Stone cheese

Preheat oven to 400 degrees

Butterfly each chicken breast and pound thin with a mallet. Season the inside with the garlic, herbs, salt, and onion salt. Lay down the spinach leaves in a single layer, lay the cheese on top. Trim the end of the asparagus so that it’s just barely longer than the chicken.

Lay the asparagus at the end of the chicken and carefully roll the chicken up around the asparagus. Wrap the bacon around the chicken, skewer in place with toothpicks if necessary.

Spray a cooking sheet with cooking spray. Place chicken on the baking sheet and bake for 30 minutes. Make sure your chicken is 165 degrees. If your bacon is still pink turn on the broiler for 5 minutes and you will have some nicely cooked bacon.

We had some of our new favorite garlic cheesy smashed potatoes. 

Amazing Tilapia! 


I seriously sat here for about 10 minutes trying to figure out what to call this recipe. There are tons of Parmesan crusted or Lemon and herb tilapia recipes. Levi got us these gorgeous filets from Smiths today and I just kept thinking of delicious things to put on top! So here is a lemon herb Parmesan crusted tilapia. It is simply amazing! It was so flaky and tender, and flavor has so many different notes that it keeps it interesting with each bite.

If you’ve been following the blog lately you know that I’ve been trying to get rid of these tubs of Parmesan and Romano cheese that we got a few weeks ago. And they are almost gone…….hooray! But I am really loving some of the recipes they have inspired.


A year or so ago Levi and I tried to be a little healthy. So we ate fish this one time. Lol. Now we are on a health kick again and we have literally doubled that effort! Last week we had a nice little Halibut. It was pretty good, but after I tasted this tilapia today I knew I HAD to share the recipe!

Ingredients

  • 2 Tilpia filets
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1/2 Cup Parmesan and Romano Cheese blend
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1 Tbsp Parsley
  • 1 Tbsp Basil
  • Pinch of salt

Preheat oven to 400.

Spray your cookie with cookie spray. Drizzle the oil and lemon juice over the filets. In a small bowl mix together all the other ingredients. Sprinkle each side of the filets with the mix and gently press in.

Bake for 10-12 minutes.

We’ve been enjoying some wild rice and asparagus with our fish.


Happy weekend everyone!

Cheesy Garlic Smashed Potatoes


Smashed potatoes seem to be all the rage now! And I can see why! They are like light and fluffy baked potatoes with the crispiness of fries. And you can top them however you like! We are obsessed with garlic. I use it in basically everything I make. And this year we planted about 20 of our own garlic plants. They are coming in quite nicely so far! I can’t wait for garden fresh garlics and not have to sneakily steal them from my parents garden bounty.

We’ve been trying to find ways to get rid of these tubs of Romano and parmesean cheese we got for whatever reason. So those cheeses are going on top of everything! Rice, veggies, baked meats, and now these potatoes……yum!!

Let me know what you like to top yours off with!

Ingredients:

  • 4 medium Yukon Gold Potatoes
  • 4 Tbsp Butter, or reserved bacon grease if you have it
  • 2 Tbsp chopped parsley
  • 2 Clove Garlic, minced
  • 4 Tbsp Romano cheese, grated
  • 2 Tbsp Parmesean cheese, grated

In a medium pot bring salted water to boil. Add the potatoes and boil for 35 minutes until they are tender when a fork is inserted.

Preheat oven to 400 degrees.

On a baking sheet spray with cooking spray.  Use a potatoe masher or the back of a large spoon and gently press on the top ofeach potato until it’s about halfway smashed down, careful not to totally mash the potato and try to keep as much peel in tact as possible. 

In a small dish melt your butter. Stir in the garlic and parsley. Evenly spoon out over your smashed potatoes. Bake for 15 minutes. Sprinkle the cheeses on top and bake for another 3 minutes. 

Salt and pepper to taste and then…..Dig in!!

Irish Beer Corned Beef and Cabbage Crockpot Dinner

If you have never tried corned beef before….go to the store right now and buy one!! They are so tender and incredibly flavored. Corned beef is a cut of beef with a large grain and it’s usually brined and then cooked. At the store you will most likely find one sealed in some brine with a little spice packet.


I have always loved corned beef. Either in a classic corned beef and cabbage stew or the enigma of corned beef hash. Yum yum yum!!!

We aren’t really beer drinkers here, but I have a few brands I enjoy. Killians is definitely one of my faves. So I saw a chance to buy some and I jumped on it!


My mom and dad have always loved cooking special dishes for different holidays and I’m glad they kept up with this tradition. I am not sure how they make their corned beef and cabbage, but it’s really good! My mom also always bakes Irish Soda bread which is super yummy. I’ll have to get her recipe next year!

I bought a 3 pound roast it would feed about 5 people.

Ingredients:

  • 3-4 lb Corned Beef Roast- pre-brined with a spice packet
  • 1 Medium Yellow Onion, quartered
  • 1 Tbsp Rosemary
  • 1 Tbsp Thyme
  • 2 Bay Leaves
  • 24 oz Killians Irish Red Beer (or use 50/50 chicken and beef stock)
  • 5 Yukon Gold Potatoes, cut into 6 or 8 pieces
  • 3 Large Carrots, cut into 3 inch pieces
  • 1/2 Cabbage, cut into 4 or 5 wedges

Condiments: Horseradish sauce or Dijon Mustard

In a slow cooker add the onions first and corned beef roast fat side up, top the roast with the spice packet, rosemary and thyme. Add the beer and the bay leaves. Set the slow cooker on high for 6 hours. After 3 hours add the potatoes and carrots. When you have one hour left add the cabbage wedges.

Once it’s done remove the roast, let it rest for 5 minutes and slice it against the grain. The meat is so tender and juicy that you don’t really need a gravy, so just a little bit of horseradish sauce or mustard will really kick up the flavor a notch! Salt and pepper the veggies to taste.

 

Key Lime Cupcakes


Look at me being on top of things! I’m getting some St. Patty’s Day recipes up on the blog so you can make an Irish feast for your friends and family! Last year I made some Lucky Leprechaun Treats Click here for the recipe! Those are pretty fun, especially if you have kids and love Lucky Charms! Yum!


Here’s what I learned making these cupcakes:

Key limes are adorable.

Key limes are a super duper pain in the ass to work with.

Do not try to juice them in a juicer. Because that rind is super bitter.

Likewise, maybe zesting them was a big mistake (also a major pain in the ass)

So I have adjusted the recipe below based on what I think will help make them better than what I ended up doing. If you have any other adjustments or suggestions please let me know!!


Also, if you know how to make a confetti cake, let me know!! I tried putting green non-pariels in the batter and they just disintegrated and that is how I ended up with green cupcakes. Totally appropriate for the holiday, but not the effect I was hoping for.

The order that you want to make things in is curd filling first, you can make this a day or two ahead if you want. Then cupcakes and then frosting.

Makes 24 cupcakes.

Key Lime Curd:

  • 10 Key Limes, juiced
  • 1 Regular Lime, zested
  • 1/3 Cup Sugar
  • 2 Egg Yolks
  • 3 Tbsp Butter, cubed
  • 1 tsp Cornstarch

Cupcakes:

  • 1 Box White Cake Mix
  • 1 Package White Chocolate
  • 1/2 Cup Milk
  • 1/2 Cup Vegetable Oil
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 1 Cup Sour Cream
  • Add some confetti wizardry or green food coloring if desired

Frosting:

  • 1 Cup Salted Butter, room temperature
  • 6 oz White Chocolate, melted
  • 4 Key Limes, Juiced
  • 1/4 tsp Salt
  • 2 Cups Powdered Sugar
  • Green food coloring and sprinkles if desired

To make the curd:

  • In a small dish stir together the sugar and lime zest. Let it macerate for about 5 minutes, this will help release some of those fragrant oils from the zest. In a small saucepan add the sugar, zest, butter, juice and yolks. Over medium heat cook for 12-15 minutes gently stirring constantly. The butter will melt and the  sauce will start to thicken. Stir in the cornstarch. Remove from heat and let cool for 5 minutes stirring occasionally. Push the curd through a mesh sieve.Transfer to a glass jar. Cover with plastic wrap so that it touches the top of the curd. Let it come to room temperature. Chill in the fridge while you make the cupcakes.

To make the cupcakes:

Preheat oven to 350.

In a stand mixer combine the cake mix and pudding mix. Add the milk and oil. Mix well. Add the eggs and vanilla, mix well, scrape down the sides of the bowl. Add the lime juice and sour cream, mix until just combined. Add in your sprinkles or food coloring. Use a cookie scoop to fill your cupcake liners 3/4 full. Bake for 20-22 minutes until a toothpick inserted into the cake comes out clean.

Once the cupcakes have fully cooled use a filling tip and pipe in the lime curd to the center of each cupcake. If you don’t have a filling tip you can cut out a hole in the middle of the cupcake and spoon in the curd.

To make frosting:

In a medium mixing bowl beat the butter with an electric hand mixer until smooth. Add 1/2 cup powdered sugar and the lime juice. Melt the chocolate 30 seconds at a time, stirring in between each segment. Once the chocolate is fully melted let it sit for a minute or two until it’s just warm to the touch. Slowly beat in the melted chocolate. Add the salt and the rest of the powdered sugar. Beat for 3-.5 minutes until your frosting is light and fluffy.

To add the green swirl add green food dye to the side creases in your piping bag. Use a spatula to fill the bag with frosting. I used a Wilton 1 M tip to pipe the rosettes.

Chicken and Bacon Risotto


Does anyone else ever come home work, no idea what you’re going to make for dinner and somehow you end up throwing together a delicious Risotto? Anyone? Just me?

Hahaha. This was so random! All I had in the fridge was chicken and bacon and I was thinking about doing some sort of casserole and after I threw away 2 bags of rock hard marshmallows I found a ton of arborio rice. And there you go. Random Risotto. Oh yeah….and throw some peas and Parmesan in there just for the hell of it.

Risotto is usually a side dish but you can easily make it a meal with some extra protein. This dish has about 4 servings. Takes about 40 total minutes.

Ingredients:

  • 8 slices Bacon, cut into 1 inch squares
  • 2 Chicken Breasts, sliced and seasoned
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 1/2 Cup Arborio Rice
  • 1 Cup White Wine
  • 4 Cups Chicken Stock
  • 1 1/2 Cup Frozen Peas
  • 1/4 cup Parmesan 

In a large skillet over medium heat, fry up the bacon pieces until they are just barely crispy. Remove the bacon and set aside, leave the grease in the pan. Cook the chicken and set aside with the bacon. Add the onion to the pan. Cook for about 2-3 minutes. Add the rice, cook until the onion is soft and clear and the rice is lightly browned. Add garlic and cook for one more minute.

Slowly add the wine, stir until it’s mostly absorbed into the rice. Add 1 cup of chicken stock and stir until mostly absorbed. Repeat with the remaining cups of chicken stock. When you are adding the last cup add the peas as well. Cook until fully absorbed. Remove from heat. Top with Parmesan and serve it up and enjoy!!

Rotini and Meatball Casserole

If you are looking for another super easy weeknight dinner this one is sure to satisfy! Add some french bread and a small salad on the side and it will taste like you spent an hour instead of just 5 minutes on prep!

I found this Barilla Rotini pasta that in enriched with extra protein and fiber…yummy and extra goodness to make your body happy! I used my own tomato sauce that I had frozen this summer so it was 100% veggies…..you can get the Garden Veggie Tomato Sauce recipe here! So this dish was cram jam full of goodness! I found out that I only have 1 package of tomato sauce left 😦  I don’t want to wait until August to make more!! My dad just started planting his seeds so I asked for 3 tomato plants this year. I can’t wait for my late summer afternoons in the kitchen whipping up huge batches of my new favorite spaghetti sauce.

I have a few upcoming Saturday’s off and I am so excited to finally get to Home Depot and get some upgrades for my photo staging! I haven’t 100% decided what I want to do but I look forward to even just walking around and daydreaming about all my options!

Serves 4-6

Ingredients:

  • 1 package Barilla Protein Plus Rotini
  • 15 Frozen Meatballs, thawed- You can also make your own with 1 lb italian sausage, 1/4 cup parmesean cheese and 1 tbsp basil and oregano. Roll into balls and cook thouroughly.
  • 1 Jar Spaghetti Sauce,should be around 20 oz
  • 3 Cups Water
  • 2 Cups Mozzarella Cheese, Shredded
  • 1/2 Cup Parmesan Cheese, Shredded
  • 1/4 Cup Parsley, chopped

Preheat oven to 425 degrees.

In a large baking dish add the rotini, meatballs, water and sauce. Stir together. Cover tightly with tin foil. Bake for 25-30 minutes.

Test the pasta, it should be just a little too firm still. Top with the mozzarella and then parmesan. Bake an additional 7-10 minutes until the cheese is nice and browned.

Serve it up with your favorite sides and enjoy!!

Chicken Pot Pie

There used to be this little bakery in Logan that would make amazing family sized pot pies. That place closed a long time ago, but every time I want a good comfort food I always remember that pot pie with it’s golden flaky crust and savory gravy with beautiful chicken and veggies.

I was really sick one day and Levi and one of our good friends wanted to make a pot pie. I was fascinated by the whole procedure, I had always thought it was so complicated and was scared to try it myself. I sat on a chair in the dining room wrapped in a blanket and watched the whole spectacle. Which turned out to be incredibly simple! That first time we used pre-made pie dough, since then we have journey into the world of homemade pie dough. I like to add some garlic salt to my dough to add another layer of flavor.

One of the best things about pot pie is that you can put in whatever veggies you like! You could spice it up with some bell peppers, or add some of your favorite spices. It’s quite the chameleon dish.

Here is our favorite recipe!

Ingredients:

  • 3 Chicken Breasts, cooked and diced
  • 2 Tbsp Grapeseed Oil
  • 2 Potatoes, diced
  • 1 Medium Onion, finely diced
  • 3 Carrots, diced
  • 2 Celery Stalks, sliced
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1 Tbsp Rosemary
  • 3 Cloves Garlic, finely chopped
  • 1 tsp Oregano
  • 1 tsp Dried Parsley
  • 3 Cups Chicken Broth, you can substitute in 1 cup of milk if desired
  • Optional: 1/2 Cup 3 Cheddar Cheese Blend
  • Salt and Pepper to taste
  • Pie crusts, store bought or make your own here

In a large skillet heat the Oil over a medium temperature. Add the potatoes cook for 4-5 minutes until tender. Add the onions, carrots, celery, peas and corn. Cook for another 8-10 minutes until the onions are soft and opalescent, add chicken. Remove from heat and set aside.

In a medium sauce pan melt the butter. Add the garlic, Rosemary, Parsley and Oregano. Once the butter starts to turn a golden color whisk in the flour. Cook for 2 minutes whisking occasionally. Slowly whisk in the chicken stock. Bring to a boil whisking occasionally. Salt and Pepper to taste.

Preheat oven to 375.

Pour the sauce over the veggies and chicken. Let cool for 5 minutes.

Using a pie dish or a deep round baking dish line with pie dough. Spoon filling into the crust. Add cheese now if desired. Lay second pie crust over top. Trim and crimp the edges with a fork. Cut 6 vents in the top.

Bake for 30-45 minutes until crust is golden brown. Let cool for 10 minutes. 

Serve and enjoy!

 

Raspberry Lemon Waffles

Let the lemon obsession continue! After making my amazing lemon curd and using it to fill cupcakes of course a waffle topping was next in line! We added lemon pudding and macerated raspberries to the waffle mix to give it the extra zest! Be careful when cooking with lemon juice because it burn

We sure do love waffles! And Raspberries! And lemon! This is the perfect marriage of all our favorites! The waffles are fluffy and are just barely crispy on the outside. The Lemon Curd is just wonderful! Get the easy recipe here. It’s zesty and a little sweet and very smooth! Pair this with some fresh raspberries and it’s sure to please! I can’t wait for summer and the raspberries to come straight out of the garden! Yum! I wish I lived in a climate that would work with a lemon or lime tree. Fresh citrus would just be amazing. I’m thinking about finding a miniature citrus tree for the house.

Normally on Saturday mornings we will venture out for our usual Jamba Juice and a bagel. But this Saturday we decided to stay home for a special treat! How do you like your waffles? We will definitely be trying more recipes soon!

Makes 4 Belgium Waffles

Ingredients:

  • 2 Meyer Lemons, zested and juiced
  • 1/8 Cup Sugar
  • 4 oz Fresh Raspberries
  • 1 and 1/8cup flour
  • 1 tsp salt
  • 3/8 cup sugar
  • 1 and 1/2 tsp baking powder
  • 1 package Lemon pudding mix
  • 1/2 cup butter – melted
  • 2 eggs – separated
  • 3/4 cup milk
  1. In a small bowl mix the 1/8 cup sugar and lemon zest. Mash them together with your fingers, add the raspberries. Fully coat the raspberries and add the lemon juice. Let it macerate while prepping the other waffle ingredients.
  2. Whisk the dry ingredients in a medium bowl.
  3. Whisk the egg yolks, milk, and butter in a separate bowl.
  4. In a large bowl whisk the egg whites until you form soft peaks.
  5. Add the milk, egg yolks, and butter mixture to the dry ingredients until just combined.
  6. Add the egg whites and fold gently until just combined as not to let the mixture deflate too much. The egg whites are to make the mixture fluffy and airy.
  7. Cook the waffles in your favorite waffle maker. Put them in an oven for 5 minutes at 200 degrees to get them a little crispy.

Country Ribs braised in White Wine

I really love country style ribs! No bone and they are very tender and will absorb flavors well. Most recipes you will find will take hours and hours to slow cook the ribs to perfection. We usually do them in a slow cooker with Dr. Pepper. Click here for that recipe.

But I was looking for a quicker way to cook them, and found a lot of recipes that braised them in wine, but that still took a few hours. So what better way to get a quick cook than in a cast iron pan! I used my cast iron to sear the ribs first and then covered and into the oven for a quick braise. I know that I posted this as a 30 minute recipe and it really is just a few minutes over 30! WOW! The sauce is wonderful and made from the left over braising liquid.

I was basically playing an episode of Chopped this evening. All I knew I had was wine, ribs and pierogies.  Luckily the broccoli and carrots were already in the fridge and we were able to whip up this awesome dinner.

Ingredients:

  • 6 Country Style Ribs, rubbed with salt and pepper
  • 2 Tbsp Grapeseed Oil
  • 4 cloves Garlic, finely chopped
  • 1 Cup White Wine
  • 2 Tbsp Rosemary
  • 2 tsp Onion Salt
  • 2 Bay Leaves
  • For the sauce: 2 Tbsp flour, 1 chicken bullion cube and 1/2 cup Milk

Preheat oven to 325.

In your cast iron skillet heat up the oil, add the ribs that have been rubbed with salt and pepper. Cook for a few minutes on each side until browned. Set aside. Add the garlic to the pan, give it a stir and it will brown very quickly. Add the wine, there will probably be a lot of smoke so keep your fan on. Bring to a boil, add the rosemary, onion salt and bay leaves. Put the ribs back in the pan and cover with your cast iron lid.

Place in the oven for 20 minutes. Pork should be cooked to at least 165 degrees. Once it’s done place the pan back on the stove top. Remove the ribs to a covered plate to rest while you make the sauce. Whisk in the flour and bring to a simmer. Add the milk and continue to simmer until the sauce starts to thicken.