Chicken Enchilada Pasta
Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.
Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.
Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!
Baked Potato Soup
Sometimes I don't think that the potato gets the credit it deserves. Sure, it's a homely root that grows all over the country, but they're also delicious, velvety and filling. i love their versatility, and I'm convinced that, if needed, we could feel the world with potatoes. I remember growing up we had "potato bars" which was basically a baked potato drowning in as many sides as possible, chili, cheese, beef, sour cream, broccoli, chives, onions, and if mom was in a good mood, Fritos. Insanely satisfying, great for kids and very inexpensive. Ah, the great potato.
When I found this recipe I realized how long it had been since I'd cooked with a tater and quickly got busy. I love this recipe because, since the potato is already dense with a lovely texture, you really don't need to add much to the soup for it to be rich. We piled this with bacon, cheese, and chives and ate like kings, for cheap!
Baked Potato Soup
From Skinnytaste
Ingredients
2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Directions
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.
Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Cuban Sandwich Quesadillas
I'm packing my bags.
Getting ready to go.
To see my sweet fam.
In Id-A-Ho!
I won't be around.
For a month or two.
But rest assured.
I'll be thinking of you!
So have a great summer.
Keep making great food.
Soak up that sunshine.
And I'll see you soon!
Getting ready to go.
To see my sweet fam.
In Id-A-Ho!
I won't be around.
For a month or two.
But rest assured.
I'll be thinking of you!
So have a great summer.
Keep making great food.
Soak up that sunshine.
And I'll see you soon!
These quesadillas are made with a pork cooked in the crockpot. They are so easy and quick to make, and the pork is AMAZING. A great weeknight family pleaser for sure.
Cuban Sandwich Quesadillas
By Skinnytaste (LOVE HER!)
Ingredients
1 oz slow cooked Pernil
1 slice reduced fat swiss (I used Sargento)
1 oz ham (I uses Hillshire Farm 97% fat free)
1 slice kosher pickle
mustard
6 inch low carb whole wheat tortilla (La Tortilla Factory)
Directions
Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan (I used my panini press). On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side. Remove from heat and cut into 3 pieces.
See you in a few months!
Buffalo Chicken done Two Ways
Gosh, I've been a lousy blogger.
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
Philly Cheese Steak Pasta
Thank you for all the kind words concerning my daughter! She appreciated them too!
Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.
I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.
Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.
Philly Cheese Steak Pasta
Adapted from Betty Crocker
Ingredients
3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese
Directions
1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.
Serves 6: 1 1/3 cups
Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb
Our very first meal here in Philly was, of course, the Philly Cheese Steak. But when you live in Philly, they're not called Philly Cheese Steak, they're just called "steaks." You learn these things. And when you go to the famous Pat's or Geno's, there's a very specific way of ordering them. You can't use a lot of words, and you can't hesitate. You use the term "wit" if you want onions, specify what kind of cheese you want, and you get the heck out of the way, otherwise their is going to be trouble. It's a very serious business.
I LOVE our city's sandwich, especially with bacon, ohmygosh, drippy, greasy goodness. But as you can imagine, when you eat one, it's there to stay, usually right in my thighs, so I don't eat them often.
Instead, it's fun to find substitutes like this, still delicious, still cheesy and flavorful, but a lot nicer to my hips.
Philly Cheese Steak Pasta
Adapted from Betty Crocker
Ingredients
3 cups uncooked dumpling or wide egg noodles
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped
1 small bell pepper, chopped
14 oz can beef broth
1/4 cup flour
1/2 cup fat free half and half
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat cheddar cheese
Directions
1. Heat oven to 350. Spray 11x7 inch glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2. Meanwhile, remove fat from beef. Cut beef into 3/4 inch pieces. Heat 12-inch nonstick skillet over medium heat. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.
3. In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles.
4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.
Serves 6: 1 1/3 cups
Per Serving: 260 cal, 5g fat, 2g fiber, 24g prot, 30g carb
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