Nothing more basic than a simple ham and potatoes recipe! I made this last night for my boyfriend and myself, and it was delicious! Simple to make and only takes four ingredients.
Here's what you need:
1/8 lb of ham
2-3 potatoes (depends on how many people you're cooking for, figure 1 potato = 1 person)
Black pepper
1/4 cup of brown sugar
Preheat oven at 350.
Wash and dry your potatoes. Cut them into a large chunks. Be sure to leave the skins on them!
Monday, December 23, 2013
Wednesday, December 18, 2013
Mini Ham Pot Pies
Hey everybody! So recently I decided to buy some ham (my boyfriend and I eat a lot of chicken as you might notice, so I thought it would be a nice treat for us). I made a broccoli and ham quiche the other day and I didn't use that much of the ham. I bought WAY too much so now I'm trying to find more ways to use it! I decided to do a little experiment and made mini ham pot pies. I love the mini chicken pot pies that I make and its a great use for my muffin tin! I never had ham pot pies before (I've had the standard "flavors": turkey, chicken, and beef) but boy were these delicious!
Friday, December 6, 2013
Turkey Pot Pie
Hello all! Yes, it's true. I'm still trying to find ways to use up leftover turkey from Thanksgiving and I'm sure you are too. One of the teachers I work with told us that she used some turkey to make a pot pie. I hadn't had turkey pot pie in forever so I decided to give it a try!
Here's what you need:
2 rolled out pie crusts
1 knob of butter
3+/- tbsp of all-purpose flour
1/2 cup of chicken broth
1/2 cup of water
Black Pepper
Salt
1/8 or 1/4 pound of leftover turkey breast
2 large carrots
2 stalks of celery
1/4 onion
1 large clove of garlic
Preheat oven at 400.
In a medium size saucepan, melt butter over medium heat. Gradually add flour and use a whisk to combine so it's thick. Then slowly pour in chicken broth, then add garlic and onion. Add black pepper and salt.Cook for about 5 minutes then add turkey, carrots, and celery. Add more flour if needed to make the sauce thicker (kind of like gravy but not too dense). Turn off heat and set aside.
Here's what you need:
2 rolled out pie crusts
1 knob of butter
3+/- tbsp of all-purpose flour
1/2 cup of chicken broth
1/2 cup of water
Black Pepper
Salt
1/8 or 1/4 pound of leftover turkey breast
2 large carrots
2 stalks of celery
1/4 onion
1 large clove of garlic
Preheat oven at 400.
In a medium size saucepan, melt butter over medium heat. Gradually add flour and use a whisk to combine so it's thick. Then slowly pour in chicken broth, then add garlic and onion. Add black pepper and salt.Cook for about 5 minutes then add turkey, carrots, and celery. Add more flour if needed to make the sauce thicker (kind of like gravy but not too dense). Turn off heat and set aside.
Thursday, December 5, 2013
Homemade Croutons
1/2 loaf of Artisan Bread or Italian bread, halved then cubed
Olive Oil
Black Pepper
Dried Thyme
Salt
Preheat oven at 400. Meanwhile, cut up bread into small cubes. Set aside.
Take out a sheet of parchment paper onto a cookie sheet. Spread out the bread onto the cookie sheet.
Tuesday, December 3, 2013
Homemade Stove Top Chicken Noodle Soup
Hello All!
Now that the Thanksgiving craziness is over and I'm sure everyone is tired of having leftovers every night from dinner, I decided to use the leftover vegetables that I didn't use in my Thanksgiving dinner and make a chicken noodle soup recipe that you can use! The process is essentially the same as my Crock Pot Chicken Noodle Soup from January of this year, with the exception that you can cook it and eat it faster!
Here's what you need:
2 chicken breasts, cut into cubes
3 cups of Low Sodium Chicken Broth or homemade chicken broth
8+/- cups of water
3 large carrots or 1/4 bag of baby carrots, roughly chopped
2 celery stalks, chopped
1/4 a white onion
3 garlic cloves
1/2 bag of egg noodles
3 pinches of Thyme
2 pinches of Parsley Flakes
Black Pepper, to taste
Salt, to taste
Cut up chicken into small-to-medium size cubes. Pour broth and water into a large pot. Turn onto medium heat, then place chicken and spices in the pot. Stir occasionally and cook until all the chicken is white.
Now that the Thanksgiving craziness is over and I'm sure everyone is tired of having leftovers every night from dinner, I decided to use the leftover vegetables that I didn't use in my Thanksgiving dinner and make a chicken noodle soup recipe that you can use! The process is essentially the same as my Crock Pot Chicken Noodle Soup from January of this year, with the exception that you can cook it and eat it faster!
Here's what you need:
2 chicken breasts, cut into cubes
3 cups of Low Sodium Chicken Broth or homemade chicken broth
8+/- cups of water
3 large carrots or 1/4 bag of baby carrots, roughly chopped
2 celery stalks, chopped
1/4 a white onion
3 garlic cloves
1/2 bag of egg noodles
3 pinches of Thyme
2 pinches of Parsley Flakes
Black Pepper, to taste
Salt, to taste
Cut up chicken into small-to-medium size cubes. Pour broth and water into a large pot. Turn onto medium heat, then place chicken and spices in the pot. Stir occasionally and cook until all the chicken is white.
Sunday, November 24, 2013
Lita's Upgraded Mac 'n Cheese
Hey lovies! Sorry its been so long since I posted. The past couple of months have been crazy with my two jobs and all the family events that have been going on. The boyfriend and I are gearing up for the Holiday Season; between Thanksgiving, Hanukkah and Christmas we're going crazy. Despite all the craziness, I decided to update and make my macaroni and cheese for dinner tonight!
Here's what you need:
1 cup of finely shredded Mild Cheddar
1 1/2 cups of shredded sharp cheddar
3 cups of milk
3 teaspoons of all-purpose flour
Panko bread crumbs
Crushed Red Pepper Flakes
Ground Black Pepper
Dried red and green peppers
Elbow Macaroni
Preheat oven at 350.
Bring a large pot of water to a boil for the macaroni. Throw in pasta once water is at a rolling boil. Cook until macaroni is just about tender.
Here's what you need:
1 cup of finely shredded Mild Cheddar
1 1/2 cups of shredded sharp cheddar
3 cups of milk
3 teaspoons of all-purpose flour
Panko bread crumbs
Crushed Red Pepper Flakes
Ground Black Pepper
Dried red and green peppers
Elbow Macaroni
Preheat oven at 350.
Bring a large pot of water to a boil for the macaroni. Throw in pasta once water is at a rolling boil. Cook until macaroni is just about tender.
Saturday, September 28, 2013
Baked Sweet Potato Fries
2 medium sweet potato, thinly sliced
Black Pepper
Salt
Paprika
Olive Oil
Preheat oven at 350.
Cut each of your sweet potatoes in half, then cut them into thin slices. Layout aluminum foil on a cookie sheet. Spread out sweet potatoes on the cookie sheet. Drizzle them with a little bit of olive oil.
Black Pepper
Salt
Paprika
Olive Oil
Preheat oven at 350.
Cut each of your sweet potatoes in half, then cut them into thin slices. Layout aluminum foil on a cookie sheet. Spread out sweet potatoes on the cookie sheet. Drizzle them with a little bit of olive oil.
Wednesday, September 25, 2013
Lita's "Italian" Rice
Hey lovies! Sorry I haven't posted a recipe in a while. The past few weeks have been crazy and incredibly busy. Recently, my boyfriend and I have been trying to explore more vegetarian options for meals to help get us back on the healthy track! Here's an experiment that we both really liked.
1 cup of brown rice
1/2 a tomato
1/2 red or green bell pepper
1/4 medium size zucchini, sliced then chopped into quarters
3 cloves of fresh garlic, crushed
Dried Oregano
Parsley Flakes
Dried Basil
Black Pepper, coarsely ground
Salt, to taste
Olive Oil
In a small saucepan, put in water and rice. Bring to a boil and cook until rice is tender. Strain rice and set aside until vegetables are ready.
1 cup of brown rice
1/2 a tomato
1/2 red or green bell pepper
1/4 medium size zucchini, sliced then chopped into quarters
3 cloves of fresh garlic, crushed
Dried Oregano
Parsley Flakes
Dried Basil
Black Pepper, coarsely ground
Salt, to taste
Olive Oil
In a small saucepan, put in water and rice. Bring to a boil and cook until rice is tender. Strain rice and set aside until vegetables are ready.
Tuesday, August 20, 2013
Lita's Creamy Rice
So another experiment that turned out to be delicious! I wanted to use up the leftover chicken broth from my Sweet Potato Soup Recipe and ricotta that has been sitting in my fridge for a week or so; as well as I wanted to use the plethora of zucchini that my boyfriend's parents gave us from their garden. Lately Theo and I have been eating a lot of pasta so I wanted to do something different and create a rice recipe. Here is the end result!
1/2 cup of rice
2 cups of chicken broth
1 tablespoon of olive oil
1/4 of onion, finely chopped
1/4 of green bell pepper, finely chopped
1 spoonful of jarred minced garlic
1/2 a small zucchini, chopped
2 pinches of Italian Seasoning
2 pinches of salt
2 pinches of black pepper
1 pinch of dried thyme
2 pinches of dried parsley
1/4 cup of ricotta
1/4 cup of grated Parmesan cheese
1/2 cup of rice
2 cups of chicken broth
1 tablespoon of olive oil
1/4 of onion, finely chopped
1/4 of green bell pepper, finely chopped
1 spoonful of jarred minced garlic
1/2 a small zucchini, chopped
2 pinches of Italian Seasoning
2 pinches of salt
2 pinches of black pepper
1 pinch of dried thyme
2 pinches of dried parsley
1/4 cup of ricotta
1/4 cup of grated Parmesan cheese
Sunday, August 18, 2013
Sweet Potato Soup in a Crock pot!
2 large sweet potatoes or 4 medium sweet potatoes
4 cups of low sodium chicken broth
2 1/2 cups of half-an-half
1 inch section of fresh ginger root
6 teaspoons of raw sugar
pinches of ground cinnamon for topping
Peel and cube sweet potatoes into small, thin chunks; place in crockpot. Peel and cube ginger root into small chunks as well; place in crock pot. Add chicken broth to crock pot. Cook on high for 3 hours.
4 cups of low sodium chicken broth
2 1/2 cups of half-an-half
1 inch section of fresh ginger root
6 teaspoons of raw sugar
pinches of ground cinnamon for topping
Peel and cube sweet potatoes into small, thin chunks; place in crockpot. Peel and cube ginger root into small chunks as well; place in crock pot. Add chicken broth to crock pot. Cook on high for 3 hours.
Breaded Zucchini Chips with Honey Mustard Dipping Sauce
For Zucchini:
1 large zucchini, thinly sliced
1 cup of panko bread crumbs
1-2 eggs
1 spoonful of thyme
2 spoonfuls of parsley flakes
1 spoonful of ground mustard
1 spoonful of crushed red pepper flakes
1 spoonful of salt
1 spoonful of black pepper
1 spoonful of sugar
2 spoonfuls of Italian seasoning
For Dipping Sauce:
1/4 cup of spicy brown mustard
1/4 cup of honey
1 large spoonful of mayonnaise or salad dressing
1 large zucchini, thinly sliced
1 cup of panko bread crumbs
1-2 eggs
1 spoonful of thyme
2 spoonfuls of parsley flakes
1 spoonful of ground mustard
1 spoonful of crushed red pepper flakes
1 spoonful of salt
1 spoonful of black pepper
1 spoonful of sugar
2 spoonfuls of Italian seasoning
For Dipping Sauce:
1/4 cup of spicy brown mustard
1/4 cup of honey
1 large spoonful of mayonnaise or salad dressing
Wednesday, July 24, 2013
Lita's Barbecue Sauce
1/2 cup of ketchup
3 tablespoons of spicy brown mustard
3 tablespoons of molasses
2 tablespoons of honey
1 teaspoon of tobasco sauce
1 shot of whiskey
1 spoonful of jarred minced garlic
1 spoonful of minced onion
2 pinches of crushed red pepper
2 shakes of black pepper
2 shakes of salt
3 tablespoons of spicy brown mustard
3 tablespoons of molasses
2 tablespoons of honey
1 teaspoon of tobasco sauce
1 shot of whiskey
1 spoonful of jarred minced garlic
1 spoonful of minced onion
2 pinches of crushed red pepper
2 shakes of black pepper
2 shakes of salt
Monday, July 22, 2013
Fresh Tomato Dressing with Egg Noodles
A quick and easy recipe that, once again, I made on a whim! Love the fresh tomatoes and the salad dressing adds to a nice, light sauce. Try it for yourself!
1 or 2 large tomatoes, diced
2 cups of egg noodles
1 spoonful of jarred minced garlic
1/8 cup of chopped onion
1 pinch of Parsley flakes
1 pinch of Italian seasoning
1/4 cup of Newman's Own Olive Oil and Vinegar Dressing
Bring a pot of water to a boil for the egg noodles. Add noodles once water has hit a rolling boil.*
1 or 2 large tomatoes, diced
2 cups of egg noodles
1 spoonful of jarred minced garlic
1/8 cup of chopped onion
1 pinch of Parsley flakes
1 pinch of Italian seasoning
1/4 cup of Newman's Own Olive Oil and Vinegar Dressing
Bring a pot of water to a boil for the egg noodles. Add noodles once water has hit a rolling boil.*
Friday, June 28, 2013
Raspberry Sauce
Made this last night on a whim and was a great success! Wonderful addition to vanilla ice cream and other desserts. Very easy to make and full of fresh flavor.
1 pint of raspberries
1/3 cup of sugar
1/3 cup of water
2 teaspoons of cornstarch
Spray a small sauce pan with cooking spray. Throw in raspberries, sugar, and water; cook over medium heat and stir occasionally.
1 pint of raspberries
1/3 cup of sugar
1/3 cup of water
2 teaspoons of cornstarch
Spray a small sauce pan with cooking spray. Throw in raspberries, sugar, and water; cook over medium heat and stir occasionally.
Thursday, June 27, 2013
Lita's Green Chicken with Linguine
Very similar to my Olive Oil Spice Linguine and Chicken recipe but done a little differently.
1-2 chicken breasts, cubed
2 pinches Thyme
2 pinches Rosemary
2 pinches Oregano
2 pinches Basil
1 pinch Parsley
Garlic, jarred and minced
Onion, dried and minced
salt
black pepper
Olive oil
Linguine
Bring a pot of water to a boil for linguine*. Throw in pasta.
Meanwhile, in a medium size Tupperware container loosely combine all spices with a fork. Take the chicken and place it in the container; make sure lid is firmly secured on the Tupperware. Shake up and down a few times. Add Garlic and onion to Tupperware. Shake again a few more times.** Set aside.
1-2 chicken breasts, cubed
2 pinches Thyme
2 pinches Rosemary
2 pinches Oregano
2 pinches Basil
1 pinch Parsley
Garlic, jarred and minced
Onion, dried and minced
salt
black pepper
Olive oil
Linguine
Bring a pot of water to a boil for linguine*. Throw in pasta.
Meanwhile, in a medium size Tupperware container loosely combine all spices with a fork. Take the chicken and place it in the container; make sure lid is firmly secured on the Tupperware. Shake up and down a few times. Add Garlic and onion to Tupperware. Shake again a few more times.** Set aside.
Lita's Baked BBQ Chicken
1-2 chicken breasts, cubed or sliced thin longways
1/4 cup of ketchup
1 tablespoon of spicy brown mustard
1/4 cup of molasses
1 tablespoon of honey
1/2 teaspoon of Tabasco or 1/2 a shot of whiskey
black pepper
crushed red pepper flakes
Preheat oven at 375.
In a small bowl combine ketchup, mustard, molasses, honey, and Tabasco. Add in spices.
Spray a aluminum small bread loaf pan with cooking spray. Lay some of the chicken in the bottom of the pan and cover with some of the sauce. Lay the rest of the chicken on top and cover with the rest of the sauce. Bake in the oven for about 20-25 minutes**.
1/4 cup of ketchup
1 tablespoon of spicy brown mustard
1/4 cup of molasses
1 tablespoon of honey
1/2 teaspoon of Tabasco or 1/2 a shot of whiskey
black pepper
crushed red pepper flakes
Preheat oven at 375.
In a small bowl combine ketchup, mustard, molasses, honey, and Tabasco. Add in spices.
Spray a aluminum small bread loaf pan with cooking spray. Lay some of the chicken in the bottom of the pan and cover with some of the sauce. Lay the rest of the chicken on top and cover with the rest of the sauce. Bake in the oven for about 20-25 minutes**.
Tuesday, June 11, 2013
Chickpea Tomato Soup
1/2 can of chickpeas, rinsed
1/2 of a beef tomato, chopped
1/4 white onion or 2 stalks of green onions, chopped
1 can of tomato soup
1 cup of milk
1 spoonful of basil
1 spoonful of rosemary
1 spoonful of oregano
1 spoonful of jarred minced garlic\
Olive oil
Coat the bottom of a frying pan with olive oil. Preheat pan over medium heat. Once pan is heated up, throw in tomatoes, onions, garlic, and chickpeas. Sprinkle with spices. Stir until vegetables are evenly coated with spices. Let cook for about 5 minutes or until tomatoes are tender and onions are lightly browned.
Add tomato soup and milk into the pan. Stir until even. Cook for another 5 to 10 minutes, stirring occasionally.
Enjoy!
Goes great with whole wheat pepper jack cheese sandwiches!
1/2 of a beef tomato, chopped
1/4 white onion or 2 stalks of green onions, chopped
1 can of tomato soup
1 cup of milk
1 spoonful of basil
1 spoonful of rosemary
1 spoonful of oregano
1 spoonful of jarred minced garlic\
Olive oil
Coat the bottom of a frying pan with olive oil. Preheat pan over medium heat. Once pan is heated up, throw in tomatoes, onions, garlic, and chickpeas. Sprinkle with spices. Stir until vegetables are evenly coated with spices. Let cook for about 5 minutes or until tomatoes are tender and onions are lightly browned.
Add tomato soup and milk into the pan. Stir until even. Cook for another 5 to 10 minutes, stirring occasionally.
Enjoy!
Goes great with whole wheat pepper jack cheese sandwiches!
Monday, May 13, 2013
Lita's Broccoli Quiche
Mrs. Smith's deep 9" pie crust
4 eggs
1 1/2 cups of Swiss Cheese
1 1/2 cups of milk
1/2 a head of fresh broccoli, chopped
1/2 an onion or 3 pinches of minced onion
1 spoonful of jarred minced garlic
salt and black pepper
Preheat oven at 350.
In a medium size frying pan, lightly oil the bottom with olive oil and heat over medium heat. Once pan is warm enough throw in broccoli, onion and garlic, stirring constantly. Once onions are lightly browned and broccoli is dark green, turn off heat. Throw in broccoli mix in pie crust then sprinkle with cheese. Set aside
In a small mixing bowl, combine beat eggs; add milk and stir. Once evenly combined, pour slowly over broccoli and cheese mix in the pie. Sprinkle the top with pepper and salt then place in oven for 30-40 minutes. To see if it's done, check the middle to make sure it isn't runny. Once middle is firm and comes out clean the quiche is ready!
4 eggs
1 1/2 cups of Swiss Cheese
1 1/2 cups of milk
1/2 a head of fresh broccoli, chopped
1/2 an onion or 3 pinches of minced onion
1 spoonful of jarred minced garlic
salt and black pepper
Preheat oven at 350.
In a medium size frying pan, lightly oil the bottom with olive oil and heat over medium heat. Once pan is warm enough throw in broccoli, onion and garlic, stirring constantly. Once onions are lightly browned and broccoli is dark green, turn off heat. Throw in broccoli mix in pie crust then sprinkle with cheese. Set aside
In a small mixing bowl, combine beat eggs; add milk and stir. Once evenly combined, pour slowly over broccoli and cheese mix in the pie. Sprinkle the top with pepper and salt then place in oven for 30-40 minutes. To see if it's done, check the middle to make sure it isn't runny. Once middle is firm and comes out clean the quiche is ready!
Tuesday, April 9, 2013
Chicken and Dumplings
Soup:
2 chicken breasts
6 cups of water
3 cups of chicken broth
2 handfuls of baby carrots
3 stalks of celery, chopped
1/2 a white onion
2 cloves of garlic, peeled and chopped
Dumpling Mix:
2 cups of flour
2 teaspoons of salt
1 1/2 cups of chicken broth
Combine all soup ingredients in a stock pot (leave chicken breasts whole for now). Bring to a boil. Once chicken in white and tender, remove from pot and cut into cubes. Bring boil down to a simmer then place chicken back into the pot.
Meanwhile, combine dumpling ingredients in a small mixing bowl. Once mix in even, take a small ice cream scoop and scoop out the dumplings and place them in the stock pot with the rest of the soup.** Cook for about 15 minutes or until dumplings are cooked all the way through. Then serve!
**Tip!** Spray the ice cream scoop with cooking spray so the dough doesn't stick to the scoop! Easier clean up!
2 chicken breasts
6 cups of water
3 cups of chicken broth
2 handfuls of baby carrots
3 stalks of celery, chopped
1/2 a white onion
2 cloves of garlic, peeled and chopped
Dumpling Mix:
2 cups of flour
2 teaspoons of salt
1 1/2 cups of chicken broth
Combine all soup ingredients in a stock pot (leave chicken breasts whole for now). Bring to a boil. Once chicken in white and tender, remove from pot and cut into cubes. Bring boil down to a simmer then place chicken back into the pot.
Meanwhile, combine dumpling ingredients in a small mixing bowl. Once mix in even, take a small ice cream scoop and scoop out the dumplings and place them in the stock pot with the rest of the soup.** Cook for about 15 minutes or until dumplings are cooked all the way through. Then serve!
**Tip!** Spray the ice cream scoop with cooking spray so the dough doesn't stick to the scoop! Easier clean up!
Sunday, March 24, 2013
Lita's Chicken Nuggets
1 chicken breast, cubed to nugget size
1 1/2 cups of Panko bread crumbs
Parsley Flakes
Black pepper
Chili Powder
1 egg
Olive oil
Crack egg into a small bowl and beat it with a fork; set aside. In another small bowl combine all dry ingredients until blended evenly. Deep each nugget into the egg batter. Then dip each nugget in the bread crumb mixture.
Take a medium-sized frying pan and coat the bottom with olive oil. Turn burner onto medium heat. Throw in nuggets. Cook so they are lightly browned and cooked all the way through. Mmmmmm delicious!
1 1/2 cups of Panko bread crumbs
Parsley Flakes
Black pepper
Chili Powder
1 egg
Olive oil
Crack egg into a small bowl and beat it with a fork; set aside. In another small bowl combine all dry ingredients until blended evenly. Deep each nugget into the egg batter. Then dip each nugget in the bread crumb mixture.
Take a medium-sized frying pan and coat the bottom with olive oil. Turn burner onto medium heat. Throw in nuggets. Cook so they are lightly browned and cooked all the way through. Mmmmmm delicious!
Lita's Banana Bread
1 cup of olive oil
1 cup of sugar
1 egg
2 ripe bananas, mashed
2 cups of flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup of chocolate chips
1/2 cup of chopped walnuts
Preheat oven at 350.
In a large mixing bowl, combine first four ingredients. Add salt, baking powder, and baking soda. Gradually add in the flour (I recommend about a 1/4 cup at a time). Once you've added in all the flour, add chocolate chips and nuts. Stir until evenly mixed.
Spray a small loaf pan with cooking spray. Place the batter in the pan and throw it in the oven. Bake for 60-75 minutes. Use a toothpick or butter knife to check the middle to make sure it is baked all the way through.
1 cup of sugar
1 egg
2 ripe bananas, mashed
2 cups of flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup of chocolate chips
1/2 cup of chopped walnuts
Preheat oven at 350.
In a large mixing bowl, combine first four ingredients. Add salt, baking powder, and baking soda. Gradually add in the flour (I recommend about a 1/4 cup at a time). Once you've added in all the flour, add chocolate chips and nuts. Stir until evenly mixed.
Spray a small loaf pan with cooking spray. Place the batter in the pan and throw it in the oven. Bake for 60-75 minutes. Use a toothpick or butter knife to check the middle to make sure it is baked all the way through.
Saturday, March 23, 2013
Lack of posting!
Hey loves! Sorry it's been so long since I posted a recipe. The past month has been a very difficult one for me emotionally and financially, as well as I've been busy with two jobs. I promise to have a recipe for you by the start of next week. Is there a recipe that any would like me to tackle? Please post your thoughts :D
Monday, February 11, 2013
Ranch Chip Dip
This is a complete experiment that turned into complete awesomeness! It's so simple to make, anyone can do it!
1/2 cup of ranch dressing
1/2 cup of sour cream
3 green onions, chopped
3 teaspoons of black peppers
2 pinches of parsley flakes
Combine ranch and sour cream. Add spices and onions. Stir until well blended. Refrigerate for at least 12 hours. It gives the dip time to absorb all the flavors and thicken a little more. Grab a bag of Reduced Salt chips and have at it! Enjoy!
1/2 cup of ranch dressing
1/2 cup of sour cream
3 green onions, chopped
3 teaspoons of black peppers
2 pinches of parsley flakes
Combine ranch and sour cream. Add spices and onions. Stir until well blended. Refrigerate for at least 12 hours. It gives the dip time to absorb all the flavors and thicken a little more. Grab a bag of Reduced Salt chips and have at it! Enjoy!
Tuesday, January 29, 2013
Sesame Ginger Chicken Stir-Fry
Hi everyone! Here's the video as promised. Next month I plan on doing another video and another set of polls to ask for more input from my followers! Thank you to those who participated and I assure you there will be more videos to come! Enjoy!
Tuesday, January 15, 2013
Video for 1-year Anniversary
Hey everyone! If you haven't already be sure to cast your vote on which recipe you'd like to see a video for. You can cast your vote by going to my facebook page @ https://www.facebook.com/CookingWithLitaB or my Google+ page @ https://plus.google.com/u/0/b/105186733508443730713/105186733508443730713/posts
Vote now!
Vote now!
Sunday, January 13, 2013
Freezing Meat Tip
Hey folks. I decided to do something a little different and provide a food tip to help save on prep time. Because I do a lot of stir-fry and other recipes that require cubed meat (mostly chicken), I tried to find a way to defrost meat faster. I'm one of the few people in this world that doesn't have a microwave, both for financial reasons and to avoid the allure of TV dinners...also I don't have a lot of counter space.
The Quick and Easy Process:
Step 1) When you get home from the supermarket, unwrap the meat from its container.
Step 2) For chicken, set aside as many Ziploc bags (sandwich size) as there are chicken breasts. For ground meat, divide into 4-5 equal sections and take out 4-5 Ziploc bags.
Step 3) If you are bagging chicken, leave a couple of breasts whole and cube the rest. Place each chicken breast's worth of meat in a Ziploc baggie. For ground meat, place each section that was divided into the respective baggie.
Step 4) Place in freezer.
*Tip* If you don't want to use the microwave for thawing, then fill a mixing bowl full of hot water. Place the bag of meat in the bowl and throw a towel over the bowl to lock in the heat. Switch out the water every 30-60 minutes because it will cool significantly. Once the meat is closer to being thawed out you won't have to switch the water out as often.
The Quick and Easy Process:
Step 1) When you get home from the supermarket, unwrap the meat from its container.
Step 2) For chicken, set aside as many Ziploc bags (sandwich size) as there are chicken breasts. For ground meat, divide into 4-5 equal sections and take out 4-5 Ziploc bags.
Step 3) If you are bagging chicken, leave a couple of breasts whole and cube the rest. Place each chicken breast's worth of meat in a Ziploc baggie. For ground meat, place each section that was divided into the respective baggie.
Step 4) Place in freezer.
*Tip* If you don't want to use the microwave for thawing, then fill a mixing bowl full of hot water. Place the bag of meat in the bowl and throw a towel over the bowl to lock in the heat. Switch out the water every 30-60 minutes because it will cool significantly. Once the meat is closer to being thawed out you won't have to switch the water out as often.
Friday, January 11, 2013
Mexi-Chicken Bean Dip
Here's an upgrade to the bean dip that I did back in August of 2012. I decided to make it more hearty and flavorful.
1 chicken breast, sliced into small chunks
1/2 can of dark red kidney beans
1/2 can of black beans
2 large spoonfuls of taco seasoning
1/2 cup of Mexi-Blend Cheese
1 spoonful of crushed red pepper
1 cup of salsa
In a medium-sized frying pan, spray bottom and sides with cooking spray; turn the burner to medium heat. Once you've cut up your chicken into small chunks, place the chicken in the frying pan. Add taco seasoning and crushed red pepper; stir so all the chicken is coated in the seasoning. When the chicken is white on all sides add in salsa and cheese. Once cheese begins to melt, add beans. Cook for about 5-7 minutes or however long the chicken needs to be cooked all the way through. Turn off burner and serve with tortilla chips. *Bonus* Goes great with sour cream!
1 chicken breast, sliced into small chunks
1/2 can of dark red kidney beans
1/2 can of black beans
2 large spoonfuls of taco seasoning
1/2 cup of Mexi-Blend Cheese
1 spoonful of crushed red pepper
1 cup of salsa
In a medium-sized frying pan, spray bottom and sides with cooking spray; turn the burner to medium heat. Once you've cut up your chicken into small chunks, place the chicken in the frying pan. Add taco seasoning and crushed red pepper; stir so all the chicken is coated in the seasoning. When the chicken is white on all sides add in salsa and cheese. Once cheese begins to melt, add beans. Cook for about 5-7 minutes or however long the chicken needs to be cooked all the way through. Turn off burner and serve with tortilla chips. *Bonus* Goes great with sour cream!
Saturday, January 5, 2013
Crockpot Chicken Noodle Soup
Happy New Year everyone! Sorry it's been so long since I posted. The holidays were a little crazy for me this year. Hope everyone had a fun and safe holiday season! Here's an easy chicken noodle soup recipe to start off the new year!
1 chicken breast, cubed
1 can (14 1/2 oz) of chicken broth
4 cups of water
1/2 a bag of egg noodles
2 green onions, chopped
2 carrots, roughly chopped
2 stalks of celery
2 pinches of thyme
1 pinch of dried basil leaves
2 pinches of parsley flakes
2 pinches of dried oregano
2 bay leaves
salt and pepper to taste
Place broth and water in the crock pot; add spices and stir. Now add chicken and vegetables. Cook on high for about 3-4 hours (or cook on low for 6-8 hours). For the last 30-40 minutes add egg noodles. Once the noodles are tender serve immediately, otherwise they will be too soft and mushy. Voila!
1 chicken breast, cubed
1 can (14 1/2 oz) of chicken broth
4 cups of water
1/2 a bag of egg noodles
2 green onions, chopped
2 carrots, roughly chopped
2 stalks of celery
2 pinches of thyme
1 pinch of dried basil leaves
2 pinches of parsley flakes
2 pinches of dried oregano
2 bay leaves
salt and pepper to taste
Place broth and water in the crock pot; add spices and stir. Now add chicken and vegetables. Cook on high for about 3-4 hours (or cook on low for 6-8 hours). For the last 30-40 minutes add egg noodles. Once the noodles are tender serve immediately, otherwise they will be too soft and mushy. Voila!
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