Recipe Testing: September 2015

In an attempt to come up with more tasty carbohydrate options as dinner side dishes, I tried out this Seasoned Rice Mix (though I didn't make the mix, I made enough for 1 serving of rice for each of us). I really enjoyed the simple flavors here, and found it to be an easy side dish that won't overpower the main course.

*****

In addition to a rice side dish, I also tried out this recipe for Loaded Mashed Potatoes. This recipe was exactly what I expected, and I loved every bite! The only change I made was that I buttered instead of greased my baking dish. I was surprised how much the potatoes puffed up while in the oven!

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I experimented with using canned biscuits to create tasty dishes. In July I made pepperoni garlic knots and learned the importance of pressing the dough out to be thinner. This time I made this Chicken Pot Pie Cupcakes recipe, but created my own filling with the flavors I prefer. My filling was

• 1 chicken breast, cooked & diced
• 1 cup small red potatoes, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1/2 cup onion, diced
• 1 garlic clove
• 2 teaspoons Spike (salt free) seasoning (or spices of your choosing)
• 3 oz cream cheese
• salt & pepper to taste

Saute the onion and Spike (or spices of your choosing) in a tablespoon of butter until soft, add the garlic and cooked for another minute before adding in the remaining vegetables. Stir to coat the vegetables in butter, and saute for 5 or so minutes, stirring occasionally. Once the potatoes have some color add 1/2 cup chicken broth & cover. Cook another 5 to 10 minutes, until the potatoes are soft, adding more broth if needed during the cooking process. Add the chicken and cream cheese, stirring to combine. Use filling for cupcakes as directed in above recipe, or for a pot pie, or to stuff bell peppers, or add more broth to make a soup... I use this style of "filling" for lots of things!

*****

I made this recipe for Bacon Wrapped Cream Cheese Stuffed Chicken Breasts the other night. Instead of stuffing with cream cheese & green onions I used Alouette Smoky Jalapeno soft spreadable cheese. I was hoping for a bacon jalapeno popper style chicken. It turned out ok. I'm not sure if my wrapping skills were to blame, but most of the cheese oozed out of the chicken. It was tasty, but I'm not sure that I'll be stuffing or bacon wrapping chicken breasts again any time soon.

*****

Another experiment with tastier side dishes was a slightly modified version of this Best Spanish Rice, where the only change I made was adding 1 minced garlic clove with the onion. The rice did burn onto the bottom of the pot, but rice on the stove top is the bane of my cooking existence so I imagine I'm somehow at fault for that issue. Otherwise the rice was light, fluffy & tasty. Make sure you use a salsa you really like as that's going to be the predominant flavor of the dish.

*****

This Mediterranean Beef Pita recipe was pretty tasty! I messed up and mixed the salt, pepper & oregano into the beef. I also made a few alterations. As most of the reviews suggested I skipped the hummus and used homemade tzatziki sauce (plain greek yogurt, minced cucumber, minced garlic, dill, lemon juice, and olive oil). I also added sauteed onion & zucchini instead of raw red onion.

I served the pitas with Lemon & Garlic Potatoes that were very tasty. I followed another reviewers recommendation to cover the pan for the first 30 minutes, and I cooked them for about an hour and a half total to make them extra crispy!

Recipe Testing: July 2015

When discussing different ways to use ground beef my husband mentioned Hamburger Helper type meals, minus the pre-processed taste. After some googling I decided to make Taco Mac n' Cheese (found in this article discussing ways to enhance boxed mac n' cheese) and was really impressed! We wolfed down way more than I anticipated. I made a few alterations:

• used half a pound of local grass fed 90/10 ground beef
• added half an onion, finely chopped
• added half a red bell pepper, finely chopped
• added 1 can diced green chilis
• added 1 chipotle pepper in adobo sauce, minced
• added taco seasoning & water per instructions and simmered a few minutes
• added ~1 cup freshly grated cheddar and prepared mac n' cheese to taco beef skillet, stirring to combine
• topped skillet with a layer of freshly grated cheddar & layer crushed corn chips
• broiled on high ~8 inches from heat until cheese is melted

*****

I got a good deal on Boursin cheese spreads and used one to create this Creamy Chicken and Herb Skillet. I found this to be on the far-too-rich side, but my husband really enjoyed it. I served it with steamed asparagus and these Extra Crispy Tossed Potatoes. The potatoes really did turn out crispy, which was impressive considering the minimal amount of oil. The olive oil flavor really predominated the potatoes, though, and I think the addition of minced garlic or another strong flavor would compliment them well.

*****

My husband requested I make Pepperoni Garlic Knots, but I didn't have pizza dough ready to go so instead I offered to make these Easy Pepperoni Rolls. We decided to add some variety to our Pepperoni Rolls by sauteing the pepperoni with minced onion, garlic, and mushrooms before adding it to the biscuit with the cheese. These turned out okay. Next time I would bake them on a baking sheet instead of a pan, and I would try to make them with less dough.

*****

I had left over biscuits (4 total) and decided to make Cinnamon Pull Apart Bread. I winged the amounts for most of the ingredients (trying my best to make 1/4 of the recipe) and wound up with a single layer in my pan, but it turned out super tasty! This would definitely be one to make again.

*****

I made Chocolate Chip Cookies as well. My favorite recipe is still the one on the back of the bag of Nestle chocolate chips. Simple ingredients make for the best cookies. A great tip I learned a few years back for baking cookies is to refrigerate the dough for 30 minutes prior to (and between batches) baking for chewier cookies, or leave the dough room temperature for crunchy cookies!

*****

I made these Slow Cooker Chicken Burrito Bowls for dinner one night and found it created a TON of food. The rice was pretty sticky; next time I'd make it separately. I used this as taco filling for another dinner and it was very tasty. I still have more in the fridge and I think I'll make some freezer burritos with it!

Baked Potato Soup Version 2.0

Baked Potato Soup Version 2.0

Ingredients:
6 russet potatoes, peeled and chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped (or enough baby carrots to approximately equal the amount of chopped celery)
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces...or don't and crumble it later (more bacon is always welcome!)
4 cups chicken stock
1/2 chipotle pepper in adobo sauce, minced
1/2 cup heavy cream or half n half
1/2 cup shredded cheddar cheese (more cheese is also always welcome!)
season salt (I like Lawry's) and pepper to taste

Directions:
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.

Add chicken stock and heat soup to a gentle boil to cook the potatoes until soft (I use a fork to pierce the potato and when the potato chunk falls apart from my fork, it's time to mash!). Using your fancy-schmancy immersion or regular blender, lightly puree the soup (feel free to leave it as chunky as you like). If you don't have a fancy blending device, whip out your potato masher and go to town! Again, chunky soup is more than fine! Once soup is the desired consistency add the cream and cheese and stir well.

Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.

Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.

Baked Potato Soup

Baked Potato Soup

Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper

Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.

Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.

Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.

Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.

Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.

Weekly Meal Plan: Mon, May 27 - Sun, June 2

Mon, May 27:
Roast Split Chicken Breasts, Baked Summer Squash, and Creamed Scallions on Pasta

Note: this squash dish was a huge hit, and very tasty! I added salt and pepper to the breadcrumb mix, but overall I would definitely make this again, next time with more squash!!

Also make: Crock Pot Fennel Infused Chicken Stock, Crock Pot Celery and Carrot Infused Chicken Stock, [Garlic] Naan Bread, and [Modified Peanut Chocolate Chip]Banana Bread Muffins


Tues, May 28:
Indian Butter Chicken & Mushrooms over Jasmine Rice with Homemade Garlic Naan Bread


Weds, May 29:
Chicken Fajita Tacos with Homemade Salsa Rice


Thurs, May 30:
Leftover Butternut Squash Soup with Amish Friendship Irish Soda Bread


Fri, May 31:
Fried Chicken from the Grocery and Salad


Sat, June 1:
I helped a friend run a party tonight where I worked mostly as a cocktail waitress, and I was able to eat the catered food while I was there. My husband was on his own for dinner!


Sun, June 2:
Chicken Chunks in Mushroom Mustard Cream Sauce with Baked Potatoes and Caesar Salad

Also make: Amish Friendship Bread Cinnamon Twists, Chocolate Chocolate Chip Cheesecake Amish Friendship Bread

Prep for work week:
Strawberries with Vanilla Yogurt Dip in Mason Jars
Snow Peas and Carrots with Ranch Cottage Cheese Dip in Mason Jars
Watermelon cut into Chunks
Fried Chicken Salad (Chicken Salad made with the leftover Fried Chicken from Friday)

Thanksgiving Dinner for Two

This Thanksgiving was my first time creating Thanksgiving dinner! We usually have lunch with my family and dinner with my husband's family, but my husband's family had made other arrangements for dinner. We will be visiting with them on Saturday. Since I was only serving dinner for my husband and myself I created a miniature feast. I opted for smaller portions of various items, and roast split chicken breast instead of a whole turkey.

The Menu:
Roast Split Chicken Breasts
Mashed Potatoes
Stovetop Stuffing
Parmesan Roasted Butternut Squash (which I've blogged about before)
Green Bean Casserole
Mini Sweet Potato Pies with Whipped Cream

The Decisions:
I decided to treat the Chicken similarly to Turkey on Thanksgiving, so I followed Ina Garten's Herb Roast Turkey Breast recipe with my Split Chicken Breasts instead. I had fresh rosemary and sage in my garden, but my thyme was really struggling so I used the dried herb instead.

I won't elaborate too much about my Mashed Potatoes, since they're a fairly common side and my recipe isn't atypical. I peel my potatoes, boil them in salt water, mash them, and then add butter, milk, and pepper before serving. I don't usually add more salt since the potatoes absorb salt from the water, and the butter I use is salted.

Stovetop Stuffing is ubiquitous and I make it according to package directions. My husband loves it, and I've not ventured into the home-made croutons or bread crumbs area yet. Notice I said yet. We will leave his beloved Stovetop Stuffing behind at some point in our lives. I promise.

The Parmesan Roasted Butternut Squash is a recipe I go to again and again. I've discussed it on my blog in the past (see link above) and I've used it in my weekly meal plans several times. It's absolutely wonderful, and a very nice divergence from sweet sugary butternut squash dishes.

I've never made Green Bean Casserole before. Can you believe that? I grew up in North Carolina and still I haven't made it before. Green beans are in season and inexpensive right now, so why not give the casserole a try? I followed fairly closely to Taste of Home's recipe, but skipped the sour cream, and I used ~3oz cream cheese, 2T ricotta, green beans leftover from Sunday and added bacon, season salt and pepper.

The Preparation:
On Wednesday I prepared some thing to make dinner come together faster once we get home from visiting with my family. I accomplished a great deal, and made dinner at the same time. Here's what I recommend:

• Chop the butternut squash & place it in foil covered ramkins in the fridge. 
• Peel and chop the potatoes, put them into a pot, cover them with water, and put them into the fridge. 
• Prepare the green bean casserole (minus the onion topping) and put it into the fridge. 
• Prepare the sweet potato pie (from making pie crust & baking the sweet potato all the way through cooling the pies) and put them into the fridge.

The Big Day:
I wanted dinner to come together about 7:00PM, so I started well in advance. I made sure to pull my prepared items out of the fridge with enough time for the baking dishes to warm up a little. I didn't want to put my ceramic and glass dishes into the oven directly from the fridge. Here's what I did:

• 5:30PM Season chicken
• 5:40PM Place chicken in oven
• 6:10PM Place butternut squash in oven
• 6:15PM Put potatoes on to boil
• 6:30PM Check chicken, cover with foil if browning too much
• 6:30PM Top green bean casserole with onions & bake
• 6:30PM Add cheese to butternut squash, continue to bake
• 6:40PM Drain potatoes, add milk & butter, mash & season to taste
• 6:45PM Start stovetop
• 6:45PM Remove chicken from oven, tent with foil, & rest 15 minutes
• 7:00PM Remove green bean casserole and butternut squash from oven
• 7:00PM Serve dinner

This was a fantastic 2 person dinner. We had leftovers of everything, but they were devoured within a few days. The chicken turned out fabulously, and I'll definitely be using that recipe again! The green bean casserole was about what I expected. I would prefer my green beans steamed and seasoned with butter, salt and pepper next time. My husband really enjoyed them though, and commented about the tasty bacon! Have you ever cooked a Thanksgiving (or other holiday) dinner for a small group of people? What did you do?