Thursday, October 9, 2014

Easy Vegetable Pie

It was a cold, rainy, lazy kind of day in my neck of the woods of Colorado.  Tonight I needed to figure out something for dinner for just two, and didn't want to spend a lot of time and effort in the kitchen. Again, Google and Betty came to the rescue! This Impossibly Easy Vegetable Pie from Betty Crocker was perfect. 


I wanted to make a quiche-like dish using the Bisquick I had in my pantry, along with eggs, cheese and broccoli.  This recipe was ridiculously easy, hit the spot and was so delicious.  Perfect comfort food for a day like today.  What's great about this recipe is that it's so versatile. You can change up the veggies and add a protein if you like.  If you don't care for green pepper or onion, you can just skip them and add more of the veggies you like.


Impossibly Easy Vegetable Pie

Ingredients
  • 2 cups chopped broccoli or sliced fresh cauliflowerets
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup Original Bisquick Mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 tsp pepper
  • 2 eggs
Tips
  • I used a frozen bag of broccoli steamers - making it super quick and easy.
  • My pie was done much faster than the time directed, so check your pie after 25 minutes to be sure you don't over bake.  
  • If you add a protein like ham or sausage, omit the salt, you won't need it.
  • You can change the cheese to a four cheese blend.  
  • Head over to Betty Crocker and read the reviews, there are lots of great tips on how to change up this versatile recipe. 
Head over to Betty Crocker for the directions and to print the recipe.

Thanks for stopping by!
Cheers!


Tuesday, October 7, 2014

Fusilli with Spinach, Tomatoes, Asiago and Parmesan Cheese

Today's tried and true recipe, Fusilli with Spinach and Asiago Cheese, can be found on foodnetwork.com and is courtesy of Emmy Award-winning celebrity chef Giada De Laurentiis.  

This wonderful pasta dish is light and delicious...simple to make too.  With over 380 reviews and a 5 star rating, this is a recipe I plan on making time and time again, my family loved it.  


Here are some of the great reviews for the recipe.   Head over to foodnetwork.com to read them for yourself (great tips in the comments).
"Excellent and quick! We've been making this for a year now and its always a huge hit."
"LOOOOVE this recipe! One of my favorites. Quick and easy= perfect for weeknights. Delicious!"
"It is delicious and super easy!! I have been making this ever since I saw the episode sometime last year. My husband says this is one of his favorite dishes ever. Sometimes I use a regular large tomato and just cut it into small chunks and it is just a good."
" A total home run...friends loved it and I enjoyed how easy it was..best part is that you can match it with any protein."
"Very good. My very picky kids and husband even liked it."


I followed the recipe as directed, only adding in a little more garlic than the recipe called for.  Many comments recommended reducing the amount of pasta and increasing the amount of spinach and garlic.  You can adjust the garlic and spinach to your personal taste and add/serve with a protein too.  You can even switch the pasta to your favorite, like penne and rotini.

Fusilli with Spinach, Tomatoes, Asiago and Parmesan Cheese

Print Recipe 
Ingredients
  • 1 lb fusilli pasta
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 9 ounces fresh spinach, chopped
  • 8 ounces cherry tomatoes, halved
  • 3 1/2 ounces grated Asiago cheese (approx 1 cup) 
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
Head over to FoodNetwork.com for the directions and to print this wonderful recipe. 
Thanks for stopping by!
Cheers!



Monday, October 6, 2014

Lemon-Rosemary-Garlic Chicken and Potatoes

Today's tried and true recipe, Lemon-Rosemary-Garlic Chicken and Potatoes, is delightfully delicious...simply outstanding.  I like this recipe so much, I plan on making it for Christmas Eve.  


This recipe is from Southern Living on myrecipes.com.  It has a 5 star rating (outstanding) and wonderful reviews:
"A big hit with my entire family. Easy to get started, then let it bake while I do other chores. Simple cleanup, too. We have a new family favorite!"
"Easy to prepare and sooooo delicious!"
"Easy feel good food. My family loved it and asked for it again!"
"Delicious! Followed recipe exactly but added bone in breast as my husband likes white meat. Loved flavor. Husband is not a big chicken lover...ask me to make again!"
"Awesome. Super delicious. The whole cloves of garlic were tasty treats! I did not add the lemon slices, and removed the skins from chicken. Based on comments about the sauce, I added a cup of chicken stock when I put it in the oven. Kept it moist and juicy. Will definitely make again."


This is a perfect dish to make for guests.  It takes little time to throw together and will wow them...it's as good as it looks.  


My husband loved the potatoes in this dish so much, he's still talking about them as I'm writing this post.  He's lucky, there were leftovers and he's taking them for lunch tomorrow.



As for tips for this recipe, I followed it with zero changes - it's perfect.

Lemon-Rosemary-Garlic Chicken and Potatoes

Ingredients
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 3.5 oz jar capers, drained
  • 2 lemons, sliced
  • 10 garlic cloves, smashed
  • 3 tablespoons fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 chicken legs (approx 1 1/2 lbs)
  • 4 skin-on, bone-in chicken thighs (approx 2 1/2 lbs)
For the directions, head to my recipes.com.  

Thanks for stopping by!
Cheers!


Thursday, October 2, 2014

Maple-Baked Apple Chicken

With the temperature dropping along with the leaves, the cool crisp air put me in the mood for an autumn dinner.   One quick Google search with the key words, apple and chicken breast, in less than a minute I had a great new recipe for the family and all of you - MAPLE-BAKED APPLE CHICKEN, a recipe from Kraft.    


This dinner was simple to make and ready in about an hour.  It only calls for 5 ingredients - chicken breast, zesty Italian dressing, maple syrup, apples and onions.  I love when a recipe is simple, but still delivers on taste.  Kraft describes the chicken best, "Chicken breasts get a sweet and savory kick from apples, maple syrup and onions in this simple comfort food dish."
Here are some reviews on kraftrecipes.com:
"Even after reading all the reviews I still had my doubts. Well, the reviews were correct, this was one of the best chicken recipes I've ever made. Chicken was so moist, apples were tender and sweet. Everyone, including our 3 year old grandson loved it. Will be making this again, very soon!"
"Really yummy and easy. Great for fall/winter time!"
"So delicious and SO easy! You probably already have all of the ingredients for this and it tastes so yummy!! Be warned though - you probably need a bit of a sweet tooth to enjoy it!"
"I make this a lot. The whole family loves it. I am making this for dinner tonight along with some acorn squash. You can not go wrong with this recipe. Very Very good. Thanks Kraft."
 "This was amazing! My whole family, including husband and 3 kids ate it all up! Delicious!  And very easy to  make!"

I served mashed potatoes and mixed veggies with the chicken. The sauce from the chicken was wonderful on top of the potatoes.  

Maple-Baked Apple Chicken

Ingredients
  • 4 small boneless, skinless chicken breasts
  • 1/2 cup onions, sliced
  • 2 red cooking apples, sliced (I used honeycrisp)
  • 1/2 cup maple-flavored or pancake syrup (I used pure maple syrup)
  • 1/3 cup KRAFT Zesty Italian Dressing

For the simple directions, head to KraftRecipes.com.

Thanks so much for stopping by!
Cheers!

Wednesday, October 1, 2014

Balsamic Chicken

Today's recipe, Balsamic Chicken, is so good, so simple to make, you'll be adding this to your recipe box and making it time and time again.  With just a few ingredients and around 30 minutes to make, it's a meal for all ages and is absolutely delicious.  My girls love this chicken!  


This recipe is best made with chicken thighs and is cooked in a large skillet on the stove. It calls for butter, onion, balsamic vinegar, sugar, salt and pepper - that's it!  The original version on Food.com, calls for shallots instead of onion and is without butter or sugar. After reading reviews on food.com, I adjusted the ingredients a bit.  I didn't have shallots, but had a sweet onion and I knew it would be great with a little sugar added.  I also took many suggestions that said to brown the chicken first.  End result, another winner winner chicken dinner!   I loved the chicken so much, I plan on making it again this weekend, popping it under the broiler once it's cooked, with fresh sliced tomatoes and feta on top...I'll be sure to share the results.



Balsamic Chicken

Ingredients
  • 3 pounds boneless, skinless chicken thighs - clean and pat dry
  • 3/4 cup sweet onion, chopped
  • 2 tablespoons butter
  • 1/2 cup balsamic vinegar (best with good quality balsamic)
  • 1 tablespoon white sugar
  • salt and pepper
Directions
In a measuring cup or small bowl, mix balsamic vinegar and sugar and set aside.  In a large skillet, melt butter on medium heat.  Lightly salt and pepper chicken and add to hot skillet, browning chicken on all sides. Once chicken is browned, add onions, reduce heat, cover and continue cooking chicken for approximately 25 minutes, turning chicken a few times.  Once chicken is fully cooked,  pour the balsamic sugar mixture cover chicken, making sure to coat chicken all sides and cook for an additional minute or two. Serve with rice, potatoes, veggies, salad.  Be sure to spoon the sauce over the chicken. Enjoy!   

Thanks for stopping by!
Cheers!


Tuesday, September 30, 2014

Grandma Ople's Famous Apple Pie

With apple season in full swing, I decided to finally try an apple pie recipe I have been wanting to make for years, Grandma Ople's Famous Apple Pie.  I am always on the search for great recipes to add to my recipe box and share with all of you, and this one's a keeper! 


This pie can be found on allrecipes.com, it has 5 stars and hundreds of great reviews. Grandma Ople's Apple Pie is loved and cherished by many, and now my family too.  This will be my go-to apple pie in the future, along with my Baked Apple Pie Tortilla Rolls.  My family said it was the best apple pie they have ever had.  It was the first real apple pie my youngest ever ate, she cleaned her plate and was asking for more.

Here are some of the great reviews.  Be sure to head over to allrecipes.com to read them yourself:
"If I could give this more stars I would! This is "Classic Apple Pie" taken to a whole new level of deliciousness. My husband and I loved it!"
Thank you Grandma Ople, wherever you are! I've only attempted a fresh apple pie a few times, and they were always just mediocre. This recipe, however, turned out incredible!"
"I have been making this for Thanksgiving and Christmas for two years now and plan to this year. It was a huge hit every time it has been made!"
"I've made this pie twice now, exactly as written, my husband said its the best pie he's ever had. I have to agree!"
"What a wonderful apple pie recipe, I've made this about 4 times now and each time it's delicious and I get so many compliments!"


Many that have made the pie and left comments, stated they followed the recipe to a T and loved it. Others adapted the recipe just a smidge.  I decided to take some of the suggestions and add a few extra ingredients (against one comment that said DON'T DO IT!), cinnamon, nutmeg and vanilla.  The end result was one fantastic pie!  I plan on making this recipe again very soon, following the recipe exactly, without the cinnamon, nutmeg and vanilla.  I know it will be delicious and will be sure to update this post with the results. 

UPDATE, 10/19/2104:
I made the pie again this afternoon, following the recipe exactly, with zero changes...it turned out wonderful.  I honestly can't decide which I like better, both ways are so delicious.  My girls said they preferred the pie with cinnamon, nutmeg and vanilla.  For me,  both are winners and you can't go wrong.  If you are someone that has to have cinnamon and nutmeg (vanilla too), add them.  I promise,  no matter which way you make it, you will love this pie.


Grandma Ople's Apple Pie


Ingredients
  • *1 recipe for 9 inch double pie crust, or store bought 
  • 8 Granny Smith apples, peeled, cored and sliced 
  • 1/2 cup unsalted butter
  • 3 tablespoon all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
I added the following suggested ingredients
  • 1 teaspoon cinnamon
  • few dashes of nutmeg
  • 1 tablespoon pure vanilla extract  (yes, tablespoon) and reduced the water by 1 tablespoon
Head to allrecipes.com for the directions and a great step-by-step video.

Tips
  • *Looking for a great pie crust recipe, try my grandma's - 9 Inch Pie Crust recipe, two crust pie
  • Before making the butter-sugar sauce, have your pie crust ready to go- apples in the pie plate with the lattice top already placed.
  • Many people suggested taking 3/4 of the sugar mixture and tossing the apples to coat before placing in the pie plate, then topping the remaining sugar mixture over the pie crust.  I did not do this, I followed the directions and poured the mixture in the lattice openings.  There is a great video provided that shows you step-by step how to make the pie and how to do the lattice for the top crust.  
  • Be sure to bake your pie on the middle rack of oven so it does not burn.   
  • Don't forget to bake at 425 degrees F for 15 minutes, THEN REDUCE HEAT to 350 degrees f and continue baking for 35-45 minutes.
  • This pie needs time to set, so it's best to wait before serving.






Thank you Grandma Ople, for such a wonderful recipe. 
Thanks so much for stopping by!
Cheers!



Friday, September 26, 2014

Chicken Breasts in Lemon Cream Sauce

Today's tried and true recipe, Chicken Breasts in Lemon Cream sauce, is one that I love. L.O.V.E., love.  How do I love thee?  Let me count the ways - heavy cream, butter, mushrooms, lemon - what's not to love?  This is the kind of recipe you save for a special occasion because it's just so good, so bad, so right.  I cannot wait to make this again...and again...and again.   



I found the wonderful recipe on Food.com.  It had 5 stars and awesome reviews.  The dish was pretty simple and one I knew I had to try.  I love lemon chicken, lemon anything, and once I read the reviews, I could not wait to make this for dinner.  Just reading the ingredients, I knew it would be fantastic.  

Here are some reviews on food.com for the recipe:
"This is over the top marvelous - I made extra and later used it for chicken crepes. The sauce is simply divine! DH thought the sauce would be too rich and heavy - it is just the opposite, light and refreshing. This is sure to be a regular on our menu. Thank You!"
 "This is fabulous! It is one of my favorite meals, served over rice with broccoli on the side. MMMMMM-MMMMMMM-MMMMM!! I usually add a touch more lemon because I like the zing. Great recipe, thanks."
This meal was awesome! We loved the lemon flavor. It was not too over powering but just right. Thanks for posting this wonderful dish."
Mega-Hit! My family loved this recipe when I made it for my son's Baptism. It is so very tasty and we look forward to eating it again. I didn't make a single change to the recipe; there was absolutely no need! Thanks so much!"
"This was so good! We served it with mashed potatoes. My mouth is watering just thinking about it again!"
My neighbor made this for us the other night and I thought I was about to die! I love it! Thanks for sharing! I can't wait to make it for myself. This will definitely be a staple meal in our house!"



Chicken Breasts in Lemon Cream Sauce

Ingredients
  • 6 chicken breasts - boneless, skinless
  • 6 tablespoons butter - divided
  • 12 oz mushrooms, sliced
  • flour, to dredge chicken
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
  • 1/2 tsp white pepper (I omitted and used black)
  • salt and pepper
Head to Food.com, for the directions and to print this wonderful recipe.

Tips:
  • I didn't have white pepper so I just used black.
  • I doubled the sauce because my chicken breast were so large.  When I make it in the future, I plan to always double the sauce - that includes the mushrooms. 
  • Instead of measuring the lemon juice, I just squeezed a fresh lemon. Since I doubled the sauce, I used the juice from two whole lemons. 
  • I served the chicken and sauce over angel hair pasta.  
  • Not a fan of mushrooms?  Leave them out.   
Go make this dish, NOW!  You can thank me later.  

Thank you so much for stopping by!
Cheers!