This is another quick and easy recipe. I was playing poker last night til late and I really didn't feel up to making a HUGE meal. So..I made an oldie but a goodie. I love this recipe, I could probably eat it 4 times a week and not get sick of it., because it has, well duh, BACON in it! mmm love me some bacon!
P.S. Aside from there being bacon in it, it's actually a pretty healthy meal, and you can always use turkey bacon instead of regular bacon. Here's the recipe for you!
Bacon and Cabbage with Egg Noodles and Sour Cream
1 package of bacon, cooked, crumbled, and set aside
1/2 head of cabbage, shredded
1 medium onion, chopped
1/2 container of sour cream (low-fat if you wish)
1/2 clove garlic minced
1 bag of egg noodles, prepared according to directions, reserve 1/4 c. of water
1 tea, paprika (optional)
salt and pepper to taste
In a large saute pan put 1 turn of EVOO in pan over medium heat, add onions and cabbage, let cook down, usually about 7-10 minutes. Add garlic, and let cook for about another 2 minutes.
In a large bowl combine the noodles, reserved water, and sour cream, add in bacon and cabbage/onion mixture. Mix everything together, and then add paprika, salt, and pepper. Serve piping hot in bowls.
Enjoy!
Sunday, August 16, 2009
Friday, August 14, 2009
Fun Friday..don't wanna be stuck in the kitchen for hours.
Look yummy?! Well it tastes yummy, so why don't you get up and make it. Its REALLY easy, I promise.
Quick Mexican Chicken Stir-Fry
2 chicken breasts, cubed
1 medium onion, chopped
2 cloves garlic, minces
1 red bell pepper, chopped
1 jalapeno, chopped
1/4 c. spaghetti sauce (meatless)
1/4 c. white wine
1 tea lime juice
1 Tbsp. adobo seasoning
1 tea cumin
1 tea oregano
Put a little bit of EVOO into a skillet over medium-high heat, and put in all the vegetables in. Saute for about 1 minute then throw in the chicken. Let chicken cook until it all turns white. Then add everything else. Let cook for an additional 4-6 minutes. Serve over rice.
On another note I got my free Schwann's today and I can't wait to try it!
Wednesday, August 12, 2009
who wants chipotle..night?
Today I decided that I was gonna give out my recipes for my at home going out meal. One of the favorite restaurants in my household is Chipotle, and though I do not like paying their prices their food is delicious. So..I make my own burrito bowls/tacos at home. Here are the recipes.
Carnitas
3lbs of pork shoulder or bone in pork roast or boneless pork roast cut into cubes (PS leave the fat on)
1 Tbsp adobo seasoning
1/2 c. orange juice
1 clove garlic chopped
1/2 onion chopped
4 cups water
put everything in the crock pot on low and cook for at least 6 hours...the longer you leave it the more tender it will get, when it is done I usually throw it on the stove so the water can cook out and when the water cooks out the fat will turn into lard and the meat will fry up a bit so it turns a bit crunchy..which tastes awesome!
I also make white rice and add some cilantro to it and heat up a can of pinto beans and add some salt.
Basically to assemble the burrito bowls, you take a bowl and put some cilantro rice in it, followed by the beans (or no beans if you prefer), and then the meat. I then add cheese (Mexican melting cheese is the best for the recipe) and salsa, followed by lettuce and corn-tomatillo pico di gallo and sour cream.
Here is my recipe for the pico.
Corn-Tomatillo Pico di Gallo
2 large tomatoes, diced
2 jalapenos, chopped
2 large tomatillos, diced
2 small cloves of garlic, minced
1 medium onion, chopped
handful of cilantro, chopped
1 Tbsp salt (or salt to taste)
juice from 1 lime
1/2 cup frozen corn
Mix everything together in a bowl. Cover and leave in fridge for at least an hour to let the flavors meld together.
These recipes aren't too hard to make and hopefully this helps all you Chipotle addicts to save some money by making your own at home. I know we have. Enjoy!
Carnitas
3lbs of pork shoulder or bone in pork roast or boneless pork roast cut into cubes (PS leave the fat on)
1 Tbsp adobo seasoning
1/2 c. orange juice
1 clove garlic chopped
1/2 onion chopped
4 cups water
put everything in the crock pot on low and cook for at least 6 hours...the longer you leave it the more tender it will get, when it is done I usually throw it on the stove so the water can cook out and when the water cooks out the fat will turn into lard and the meat will fry up a bit so it turns a bit crunchy..which tastes awesome!
I also make white rice and add some cilantro to it and heat up a can of pinto beans and add some salt.
Basically to assemble the burrito bowls, you take a bowl and put some cilantro rice in it, followed by the beans (or no beans if you prefer), and then the meat. I then add cheese (Mexican melting cheese is the best for the recipe) and salsa, followed by lettuce and corn-tomatillo pico di gallo and sour cream.
Here is my recipe for the pico.
Corn-Tomatillo Pico di Gallo
2 large tomatoes, diced
2 jalapenos, chopped
2 large tomatillos, diced
2 small cloves of garlic, minced
1 medium onion, chopped
handful of cilantro, chopped
1 Tbsp salt (or salt to taste)
juice from 1 lime
1/2 cup frozen corn
Mix everything together in a bowl. Cover and leave in fridge for at least an hour to let the flavors meld together.
These recipes aren't too hard to make and hopefully this helps all you Chipotle addicts to save some money by making your own at home. I know we have. Enjoy!
Sunday, August 9, 2009
4 meals from 1 chicken
I just want to take a second to apologize to everyone for not having updated in awhile. I went out of town and I have been dealing with a tooth that needs a root canal but procrastinating with it as long as possible. So to make up for it I have a couple of recipes for you, and the awesome part is, they are recycled meals! If you don't know what a recycled meal is let me fill you in, basically what you are doing is making new meals out of leftovers! Isn't that awesome?!
Okay so first off I had a whole chicken in my freezer just hanging out. It had been in there for at least 2 months so I figured I should use it, and guess what? I did! I've also gotten 4 meals out of it!
How do I do this? Well...first I rotisseried the chicken, but you can also roast it in the oven. All I did was take about 4 Tbsp of butter and throw in 1/2 tsp of rosemary, Italian seasoning, black pepper, and marjoram, also 1 tsp. of salt (I used kosher) mix it all together and spread it in between the skin and the meat. I put this in the rotisserie for about 15 minutes a pound and go do something else.
For the first meal I made wild rice stuffing, pan gravy, and frozen veggies (shh so I cheated a bit).
Second meal I made chicken stir fry.
I just cut up the breast meat and added it to my sauce mix and then threw in some veggies and boiled up some rice.
The recipe for the sauce is:
Stir-Fry Sauce
1/3 c. soy sauce
2 Tbsp. brown sugar
1 clove garlic (crushed and minced)
1 tsp chopped garlic
1 tsp cornstarch
Mix all ingredients together and pour over chicken and veggies, let simmer for about 1 minute and sauce will thicken.
So there are two meals taken care of. I promised a few more right. The next thing I made was Tinga. Oh the words to express Tinga, it is just absolutely, deliciously, satisfyingly AWESOME!!!
Tinga is a traditional Mexican dish and its combination of flavors had me wheeling. There are not enough good things I can say about it, so here is the delightful recipe for you all to enjoy as much as I do.
Tinga
2 onions sliced
1/2 head cabbage shredded
2 large cloves of garlic
3 tomatoes (pan roasted and peeled)
1/2 can chipotle pepper in sauce
1/4 c. chicken broth
1 chicken bullion cube
handful of chopped parsley (fresh or otherwise)
3 cups shredded chicken (from the roasted chicken...white meat, dark meat doesn't matter)
1/8 to 1/4 c. ketchup
-Saute the onions and cabbage together in a large skillet/saucepan with a bit of oil in it. When onion becomes clear and cabbage is wilting add the 2 cloves of minced garlic.
-In a blender combine the tomatoes and chipotle peppers in sauce, add the chicken broth and blend to a sauce consistency. Pour over the onion and cabbage mixture and let simmer for 5 minutes.
-Add the bullion cube to the sauce and then add the shredded chicken and parsley. Let cook for another 3-5 minutes.
-At the very end add ketchup and mix everything together.
Serve on tostadas with sour cream and fresco cheese.
Trust me, this tastes amazing!
Last but not least I saved some of the shredded chicken and the bones to make some broth. I threw these in the crock pot with some water, onion (with the peel still on), carrots, celery, garlic, black peppercorns (or black pepper if you must) and some salt. I let this cook overnight on low and in the morning I strain it and use it as a broth, its so easy and it tastes very good.
You can use this broth in any recipe that calls for it, you can also freeze it in ice cube trays for later use, or you can use it right away for soup. I made chicken tortilla soup, here's the recipe.
Chicken Tortilla Soup
1-2 cups shredded chicken (still leftover from roasted chicken)
1 can whole peeled tomatoes (mashed)
1 can enchilada sauce
1 medium onion (chopped)
1 can chopped green chile peppers
2 cloves garlic
chicken broth
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
2 c. frozen corn
1 Tbsp. chopped cilantro
Put everything into the crock pot and cook for 8 hours on low or 3-4 hours on high. When done serve in bowls over rice and with tortilla chips.
Alright, I hope this makes up for me going MIA on ya. I will also post a new recipe tomorrow complete with pictures. Enjoy!
Okay so first off I had a whole chicken in my freezer just hanging out. It had been in there for at least 2 months so I figured I should use it, and guess what? I did! I've also gotten 4 meals out of it!
How do I do this? Well...first I rotisseried the chicken, but you can also roast it in the oven. All I did was take about 4 Tbsp of butter and throw in 1/2 tsp of rosemary, Italian seasoning, black pepper, and marjoram, also 1 tsp. of salt (I used kosher) mix it all together and spread it in between the skin and the meat. I put this in the rotisserie for about 15 minutes a pound and go do something else.
For the first meal I made wild rice stuffing, pan gravy, and frozen veggies (shh so I cheated a bit).
Second meal I made chicken stir fry.
I just cut up the breast meat and added it to my sauce mix and then threw in some veggies and boiled up some rice.
The recipe for the sauce is:
Stir-Fry Sauce
1/3 c. soy sauce
2 Tbsp. brown sugar
1 clove garlic (crushed and minced)
1 tsp chopped garlic
1 tsp cornstarch
Mix all ingredients together and pour over chicken and veggies, let simmer for about 1 minute and sauce will thicken.
So there are two meals taken care of. I promised a few more right. The next thing I made was Tinga. Oh the words to express Tinga, it is just absolutely, deliciously, satisfyingly AWESOME!!!
Tinga is a traditional Mexican dish and its combination of flavors had me wheeling. There are not enough good things I can say about it, so here is the delightful recipe for you all to enjoy as much as I do.
Tinga
2 onions sliced
1/2 head cabbage shredded
2 large cloves of garlic
3 tomatoes (pan roasted and peeled)
1/2 can chipotle pepper in sauce
1/4 c. chicken broth
1 chicken bullion cube
handful of chopped parsley (fresh or otherwise)
3 cups shredded chicken (from the roasted chicken...white meat, dark meat doesn't matter)
1/8 to 1/4 c. ketchup
-Saute the onions and cabbage together in a large skillet/saucepan with a bit of oil in it. When onion becomes clear and cabbage is wilting add the 2 cloves of minced garlic.
-In a blender combine the tomatoes and chipotle peppers in sauce, add the chicken broth and blend to a sauce consistency. Pour over the onion and cabbage mixture and let simmer for 5 minutes.
-Add the bullion cube to the sauce and then add the shredded chicken and parsley. Let cook for another 3-5 minutes.
-At the very end add ketchup and mix everything together.
Serve on tostadas with sour cream and fresco cheese.
Trust me, this tastes amazing!
Last but not least I saved some of the shredded chicken and the bones to make some broth. I threw these in the crock pot with some water, onion (with the peel still on), carrots, celery, garlic, black peppercorns (or black pepper if you must) and some salt. I let this cook overnight on low and in the morning I strain it and use it as a broth, its so easy and it tastes very good.
You can use this broth in any recipe that calls for it, you can also freeze it in ice cube trays for later use, or you can use it right away for soup. I made chicken tortilla soup, here's the recipe.
Chicken Tortilla Soup
1-2 cups shredded chicken (still leftover from roasted chicken)
1 can whole peeled tomatoes (mashed)
1 can enchilada sauce
1 medium onion (chopped)
1 can chopped green chile peppers
2 cloves garlic
chicken broth
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
2 c. frozen corn
1 Tbsp. chopped cilantro
Put everything into the crock pot and cook for 8 hours on low or 3-4 hours on high. When done serve in bowls over rice and with tortilla chips.
Alright, I hope this makes up for me going MIA on ya. I will also post a new recipe tomorrow complete with pictures. Enjoy!
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