Archive | March 2013

Slow Cooker Orange Chicken

This is a pretty good recipe. I would only change a couple things, reduce the amount of orange juice in it and add some pepper in the flour for a little kick. It’s easy and great with some rice for a l

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Slow Cooker Orange Chicken
(Recipe from Team T Adventures)

Ingredients:
• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 Tbl. brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn’t need to be fully cooked since it’s going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on low for 5-6 hours or on high for 2-3.

Linked to:
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Baked Meatballs (Subs)

These were really easy and really yummy. I put them into subs with some mozzarella cheese and marinara sauce, my husband inhaled them!

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1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup bread crumbs
1 small onion, minced
2 cloves of garlic, minced
1/2 tsp oregano
1 tsp salt
Ground pepper to taste
1/4 cup chopped fresh basil
Mix all ingredients. Form into golfball sized meatballs. Bake at 350 degrees for 30 mins.

Blueberry Lemon Cream Cheese Muffins

Really good muffin. This made more like 18 muffins for me though, so I would actually recommend using 12 oz of cream cheese and 1 and 1/2 cups sugar for the topping and such.

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What you will need:
2 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 cup milk
2 eggs
1/4 cup canola oil
1 tsp vanilla
1/2 cup ricotta cheese
Zest and juice of one lemon
1 cup of fresh or frozen blueberries
Crystallized or candied ginger- optional (I used a Baker’s Cut from Trader Joe’s.)

For the cream cheese “batter”:
8 oz of cream cheese, room temperature
1 cup sugar

Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.

In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside.

In a large bowl, whisk together all the wet ingredients- the milk through the lemon juice and zest. (Tip- Always zest the lemon before juicing it. To get the lemon to juice easier, microwave it for 10 seconds. Roll the warmed lemon with your hands on your counter and then cut in half. Hold the lemon halves cut side up as you squeeze out the juice to prevent the lemon seeds from getting into your bowl.)

Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.
Fold in the blueberries.

Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese “batter” into the blueberry muffin batter.

Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.

Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon.

Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn’t be brown. A toothpick inserted in the middle of the muffins should come out clean when done.

-from Frugal Foodie Mama

Spinach Artichoke Pasta

This was so good, I can’t put it into words. Creamy and delicious is all I will say. Also, I didn’t use the red pepper flakes because I didn’t have any. I used regular pepper instead, just a light dusting of it. I also used less lemon juice than called for, approximately 1 tsp.

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1 12-oz box pasta (I used bowties)
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese, shredded
Additional Parmesan for serving
Cook pasta according to package directions.

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

http://alifeoflavor.wordpress.com/2012/06/03/spinach-artichoke-pasta/

The Hearty Man’s Meatloaf

This is one of my hubby’s favorite dishes. I really enjoy meatloaf too, so I don’t mind whipping up this hearty dish periodically. I modify this recipe some, I don’t put in onion, I put in a green bel pepper instead. I also don’t put in the Worcestershire sauce or the rubbed sage.

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