Recipes I’ve made (successfully)

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Stuffed Artichokes:

Ingredients:

4-6 Large Artichokes

Olive Oil

Parmesan cheese (the kind that comes in the bottle, not shredded or block_

Italian style bread crumbs

Salt & Pepper

Tools needed: a big mixing bowl and kitchen shears.

Step 1: Prepare the artichokes, snipping the stems so they can sit flat on their bottoms and snip all the thorny pieces off the leaves, rinse and smash the artichoke head down to open the leaves and pry apart leaves with your thumbs (don’t worry they’re strong veggies, they can handle it:)

Step 2: Mix together 2 parts italian style bread crumbs with 1 part parm cheese and a healthy dose of olive oil. Mix until the breadcrumbs are just a tiny bit clumpy.

Step 3: Take that tasty mixture and stuff it down into the leaves of the artichokes, make sure you pack it down in there otherwise it will all fall out when you steam them.

Step 4: Fill a large pot with about an inch to an inch and a half of water and add a little salt for seasoning then heat the water to a simmer.

Step 5: Put the artichokes in the water flat bottom down and simmer for about 2 to 3 hours! Check regularly and keep refilling the water, it evaporates pretty fast! (I made this mistake and now im trying to scrub burnt artichoke out of my brand new pot, whomp.)

Step 6: Take them out of the pot carefully and enjoy!

My advice? The artichokes can be a little juicy, so serve them in a bowl and have somewhere to discard the leaves.

Fish Tacos with homemade mango salsa and white sauce:

Ingredients:

For the Fried Fish:

Tilapia (I’d say one medium filet for every three tacos)

One egg

One cup of milk

2 1/2 cups Panko breading

2/3 cup of vegetable oil

For Mango Salsa:

1 large mango

2-3 plum tomatoes (I don’t like my salsa super tomato-y)

1 medium sized red onion

1-2 jalapeños

1 medium cucumber

2 limes (for juice)

For White Sauce:

1/2-2/3 cup plain Greek yogurt

1 handful fresh cilantro

1-2 teaspoon cinnamon

1 lime (for juice)

Extras:

Flour Tortillas

Extra limes to squeeze over finished tacos

First, we’ll start with the salsa so it has a little bit of time to marinate.

1. Chop everything finely into a large mixing bowl (yes it takes a while, but it’s pretty easy and relatively mindless <insert iTunes here>).

2. You should have a relatively full bowl of chopped veggies, so this should already pretty much look like salsa. Now juice both limes into the salsa.

3. Put your bowl in the fridge so everything cam marinate for a little while.

Second, let’s make the white sauce so both the salsa and white sauce will be chilled when the fish is hot ready.

1. Pour Greek yogurt into a small bowl.

2. Chop the cilantro as finely as won want, I like mine in-between chunky and fine.

3. Add the cinnamon to taste (lately I’ve been on a cinnamon kick, so I make sure to add enough that the white sauce is a little savory)

4. Juice the lime right in and mix everything together into cinnamoney, limey, mexi-greek yogurt-y goodness (I keep telling Chris I’m just going to make this and eat it as a snack, maybe with the cilantro as more of a garnish).

Third, we fry the fish. (At some point in the future I am going to oven fry the fish because it’s just so much healthier and I think it would turn out crispier, but that’s later).

1. Beat together the egg and milk mixture.

2. Chunk the fish into half-bite sized pieces.

3. Heat the oil on the stove-top until it’s hot enough to fry stuff. (I know it’s hot enough when I throw a drop of water on the pan and it dances around the pan.)

4. Coat the fish in the milk/egg mixture then cover it in Panko.

5. Put the breaded fish directly in the pan, otherwise the breading will get soggy (don’t worry if some of the breading falls off, you can fish it out later and sprinkle it on your taco for a little added crunch).

6. Wait for the breading to brown, take it out of the pan and transfer it to a plate (covered in paper towels to soak up the extra oil).

When everything is cooked and mixed, throw your tortillas on a plate and microwave them for 15 seconds. Then, assemble your tacos as follows from bottom to top (obviously):

Tortilla

Fish

Salsa

White sauce

A squeeze of lime on each.

But wait, there’s more! I like to heat up some canned black beans to eat as a side, I do it on the stove, but I guess the microwave is acceptable too.

Beef and Broccoli Stir Fry:

Ingredients:

1 large head of broccoli

1 medium hot red pepper

2/3 cup soy sauce

1 large white onion

1 large (very thinly sliced) cut of steak

And now, we cook!

1. Boil a pot of water, add salt to taste.

2. Chop up the broccoli so all you have is florets, then drop it into the boiling water to cook until they are tender.

3. Finely chop onion and hot pepper and sauté until tender in a pan.

4. Cut the steak into strips about 2-3 inches long. Salt and pepper the steak and add it to the pan.

5. Add 1/2 cup of soy sauce so the beef can cook in it.

6. Cook the beef and vegetables until the beef is cooked through.

7. Drain the (now cooked) broccoli and add it to the pan along with the leftover soy sauce and allow to simmer.

But wait, There’s more! This dish is great on it’s own, or over brown or white rice. I made white rice for Chris and I,

2 cups boiling water for every 1 cup rice (enough for two healthy helpings).

You can also throw some cilantro and lime into the mix for a tangy tinge.

My advice? Serve this meal in a bowl to make sure the rice soaks up all of the salty beefy juice.

Hearty Chicken and Vegetable Bake:

Ingredients:

1 stalk celery

2 large carrots

5-6 small-medium red potatoes

2 cans condensed cream of chicken soup

1 1/2 cups bisquick

3 skinless boneless chicken breasts

1 large casserole dish

And now, we cook!

1. Preheat oven to 400 and boil a large pot of water.

2. Chop and boil celery, carrots and potatoes until tender.

3. Cut chicken into bite-sized pieces and brown.

4. When vegetables are finished, drain them and add the chicken to them.

5. Put the veggie-chicken mixture in the casserole dish.

6. Prepare the cream of chicken soup, using half the amount of water directed, or 1/2 can for every 1 can of condensed soup.

7. Pour cream of chicken soup into casserole dish with the veggie-chicken mixture.

8. Add water to the Bisquick until it it very thick but smooth, it should not be so thin that it pours but instead plops, a little more watery than biscuit dough and very sticky.

9. Drop the batter on top of the veggie-chicken mixture like drop biscuits.

10. Put the whole thing in the oven and cook until the biscuit mixture has thoroughly browned on top.

My advice? Serve this in a bowl, it’s much easier to eat that way.

Chicken Rollitini:

Ingredients:

4 chicken cutlets sliced thin

3/4 cup of breadcrumbs or crushed up cornflakes

1 large egg

1/4 cup parm

2/3 cup mozz shredded

1 medium size squash or zucchini shredded

garlic and onion to taste

Olive oil for baking pan and frying pan.

And now, we cook!

1. Heat oven to 450 degrees

2. Shred  the squash/zucchini in a cheese grater

3. Brown garlic (I ended up using powder and it worked just dandy) then add in the shredded squash/zucchini and cook until everything is mushy, then stir in the parm and let the mixture cool for a few minutes, you’re going to be handling it in a minute.

4. Add mozz to the cooling mixture, it doesn’t really matter if it melts or not just make sure the whole mixture it even in the cheese to veggie ratio.

5. Lay out chicken cutlet of a cutting board and plop (yes plop, its a culinary term ok?) one spoonful of the cheesy-veggie mixture onto each cutlet and smooth it across the top part of the chicken.

6. Roll that chicken up like a Swiss roll, try to keep the mixture inside, it some falls out, stuff in in the ends after it’s rolled.

7. Scramble the egg in a plate and roll the chicken roll-ups in the egg, then roll them in the breadcrumbs/ crushed cornflakes.

8. Transfer them to a greased pan and cook in the oven for 15-20 min.

In the end, some of the veggie/cheese mixture will melt out the sides, but I just scooped it up with my spatula and piled it on top. Mmmm melty.

Healthy Buffalo Chicken/Turkey Bites:

Chris loves buffalo chicken, so I saw this recipe and had to try it.

Ingredients:

4 Turkey/Chicken burger patties (they end up being the best portion wise for Chris and I and they  freeze the easiest when necessary).

3/4 cup crushed cornflakes

1 egg

2/3 cup spicy buffalo sauce (or BBQ ya’ pansy)

And now, we cook!

1. Preheat oven to 400 degrees

2. Roll ground turkey/chicken into 1 inch meatballs, feel free to add seasoning if you wish, I just stuck to plain but I may add a little of the crushed corn flakes and maybe some onion next time to give the balls a little more substance.

3. Scramble the egg on a plate, then roll each ball in the egg then in the crushed corn flakes.

4. Transfer the balls onto a greased baking tray and bake for 15 min.

5. Take out the now cooked bites and transfer them into a large mixing bowl, throw in the buffalo sauce and toss them around until they are all evenly coated.

Serve them with bleu cheese (ew) or ranch dressing if you’d like. So much better for you than fried wings, and still so tasty, I’m a fan!

Asian Peanut Chicken

I got this recipe from my new 5 ingredient crockpot cookbook, and it is packed with flavor!

Ingredients:

1 lb chicken breast, cubed

1/3 cup peanut butter (I used chunky because I like having the pieces of peanut in there, but any will do.)

1 Tablespoon soy sauce or teriyaki sauce

1 teaspoon ground ginger (or fresh, I’m sure that would be super tasty)

Rice and/or steamed vegetables

And now, we cook!

1. Toss it all into the crock pot, high-4 hours, low 6-8 hours (if you’re able to, stir it a little feel free, I stirred it occasionally so the chicken would get all shredded and moist)

2. When it’s all cooked up, you can serve it over some yummy brown rice and/or steamed vegetables. Tada!

Super easy chicken cordon bleu

Ingredients:

1 can of crescent rolls

1/2 lb chicken ( i used cold cut chicken, but shredded chicken or even turkey would work)

1/2 lb ham (again I used sliced/cold cuts)

8 slices thick swiss cheese

And now, we cook!

1. Roll out all of the crescents (there should be 8 in each can)

2. Split up chicken into 8 (pretty-much) equal parts

3. Repeat step 2 with the ham

4. Place 1 slice of cheese on the fattest side of the crescent

5. Place 1 part ham and 1 part chicken on crescent

6. Roll it all up into a tasty-meaty-cheesy-buttery (totally healthy and fat free ><) crescent of goodness

7. Follow cooking directions on the crescents (since everything else is already cooked, the only thing you’ll have to worry about is the crescents being nice and browned.

8. Enjoy!

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