Dinners

Recipe—Crock-Pot Italian Pot Roast and Parmesan Risotto

Italian Pot Roast and Parmesan Risotto

The first time I actually made this recipe was Christmas Eve. Some of you might be thinking, who makes a crock-pot meal on Christmas Eve? The answer is, this lady! Why is it that people feel the need to spend half the day in the kitchen and half their paychecks on holiday dinners? You can have an amazing meal with minimal time in the kitchen and by spending less than $25. Thennnnnnn you can use that money you saved on groceries and buy some nice red wine that will compliment this dinner perfectly.

That Christmas Eve I just wanted to be able to fully relax and enjoy the day with my family. I didn’t want to be in the kitchen for most of the day slaving over the oven. And guess what, this dinner was just as good as many of the dinners I spent the entire day making. And best of all, my family loved it!

The meat had so much flavor and was so juicy! The sauce is a very mild tomato-based sauce that goes so fabulously with the parmesan risotto. This is probably in the top 5 recipes I have ever made. It is so filling and hearty. A perfect comfort meal for the cooler weather. I love that this recipe is “fancy” enough for a special occasion or a holiday but is quick and easy enough that you can pull it off on a Thursday night after a long day of work. Literally an all occasion dinner.

POT ROAST INGREDIENTS
3 lb beef chuck roast
1 tbsp dried minced onion
2 tbsp garlic, minced
1 (.6 oz) package au jus mix
1 (.7 oz) package dried Italian salad dressing mix
2 tsp black pepper
1 pinch cayenne pepper
1 1/2 c tomato juice (like V8)

RISOTTO INGREDIENTS
3 tsp olive oil
1 lb arborio rice
6 c chicken broth, room temperature
1 c parmesan cheese
1 tsp onion powder
ground pepper

GARNISH INGREDIENTS
1/2 c parmesan cheese
2 tbsp fresh parsley, chopped

STEPS

  • Spray your crock-pot with cooking spray.
  • Place the pot roast in the crock-pot.
  • In a bowl, whisk together all the remaining pot roast ingredients.
  • Pour the tomato mixture over the top of the roast.
  • Cook on low heat for 8–10 hours, or high heat for 5–6 hours.
  • When the roast is done cooking, transfer it to a cutting board and allow it to rest for 5 minutes.
  • Using two forks, shred the roast and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the meat is soaking in all that yummy sauce, begin to prepare the risotto by putting the olive oil in a large saucepan over medium high heat.
  • Add the rice and stir to evenly coat the rice with the oil.
  • Cook for about 2–3 minutes.
  • Add 1 cup of the broth and simmer, stirring constantly, until the broth has completely reduced and the pan is nearly dry, about 3 minutes.
  • Repeat the above step incrementally using 1 cup of broth at a time. The gradual addition of broth is key to getting the rice to develop a nice and creamy sauce.
  • Once all the broth is cooked down, stir in the cheese and onion powder and season with pepper.
  • Scoop a large spoonful of risotto into a serving dish and top with the shredded meat, additional parmesan cheese, and some parsley.

 

Recipe adapted from Plain Chicken.

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Dinners

Recipe—Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

Ooey, gooey, cheesy white sauce goodness. What more do I need to say about this lasagna. It is layer upon layer of creamy mozzarella sauce, noodles, ricotta, chicken, spinach, and cheese. My mouth is literally watering.

This dinner is the ultimate comfort food. So rich, creamy, and filling. A perfect family dinner as the weather starts to cool down. Seriously though, what is better on a cold night then a big filling serving of pasta? Nothing, the answer is nothing.

This is one of those recipes that is great to make ahead on the weekend when you have some extra time and then during the week all you have to is pop it in the oven and bake. Boom! Dinner is done!

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

Chicken & Cheesy White Sauce Lasagna

INGREDIENTS
16 oz lasagna noodles
salt
1/2 c butter
1 yellow onion, finely diced
2 tsp garlic, minced
1/2 c flour
2 c chicken broth
1 1/2 c milk
5 c mozzarella cheese, shredded
1 1/2 c parmesan cheese, shredded
1 tsp basil
1 tsp oregano
1/2 tsp pepper
2 c ricotta
2 c cooked chicken breast, chopped
10 oz package frozen cooked spinach, thawed and drained
1 tbsp fresh parsley, chopped

STEPS

  • Preheat oven to 350º.
  • Bring a large pot of water to a boil and add 1 tablespoon of salt.
  • Cook the noodles per the package instructions, drain, and rinse with cold water. Set aside until ready to assemble the lasagna.
  • Melt the butter in a large saucepan over medium-high heat.
  • Cook the onion and garlic in the butter until cooked through.
  • Stir in the flour until it begins to brown.
  • Gradually add the broth and milk to the saucepan and whisk together.
  • Allow the sauce to come to a boil and simmer for 2–3 minutes.
  • Mix in 2 cups of the mozzarella, 3/4 cup of the parmesan, basil, oregano, 1/4 teaspoon each of salt and pepper. Stir until all the cheese is melted and well integrated.
  • Remove the sauce from the stove and set aside.
  • Spray a 9” x 13” baking dish with cooking spray.
  • Ladle a quarter of the sauce into the bottom of the baking dish.
  • Layer a quarter of the cooked noodles in the bottom of the baking dish and top with half of the ricotta, half of the chicken, and half of the spinach. Sprinkle with some of the mozzarella and parmesan and ladle another quarter of the sauce over the top.
  • Repeat the previous step. Noodles, ricotta, chicken, spinach, cheese sauce.
  • Add the final layer of noodles and top with all the remaining sauce and cheeses.
  • Bake for 40–45 minutes or until the cheese is all melted and just starts to brown on top.
  • Remove the lasagna from the oven and allow it to rest for 5–10 minutes.
  • Sprinkle the parsley over the top.
  • Cut and serve.
Dinners

Recipe—Creamy Lemon Chicken Pasta

Recipe—Creamy Lemon Chicken Pasta

Right now, I am drowning in youth sports. My son is currently playing soccer and baseball which takes up about 5–6 days a week and sometimes we have both on the same day. I lost my sanity a few weeks ago.

Don’t get me wrong, I absolutely love it! It just means that I need to be diligent in my menu planning and have some recipes that allow me to have dinner on the table quickly. We certainly have nights where dinner consists of sandwiches, Kraft Mac N Cheese, or takeout, but I try and cook a real dinner at least 4–5 nights a week. That means whatever I am making needs to be quick!

This recipe takes less than 30 minutes to make and costs about $15, assuming you have the basic stuff on hand. It is so simple, fast, and tasty! My family loves this recipe!  The chicken comes out so juicy and flavorful after simmering in the creamy lemon sauce. Hope you enjoy it as much as we do!

Recipe—Creamy Lemon Chicken Pasta

INGREDIENTS
4–5 boneless, skinless chicken breasts
salt and pepper
1/4 c flour
2 tbsp butter
2 tbsp olive oil
1 lb penne
1 c chicken broth
3 lemons, 2 for juicing and 1 sliced
3/4 c heavy cream
1/4 c capers
parsley, chopped

STEPS

  • Season both sides of the chicken breasts with salt and pepper.
    Place the flour in a large Ziploc bag and add chicken breasts.
    Toss the chicken breast in the Ziploc bag until they are all evenly coated in the flour.
  • In a large skillet, heat the butter and olive oil over medium-high heat.
  • Place the chicken breasts in the skillet.
  • Cook the chicken for 6–7 minutes per side or until cooked all the way through.
    While the chicken is cooking, bring a large pot of water to a boil and cook the pasta per the package instructions.
  • Add the broth, juice from two lemons, sliced lemon, heavy cream, and capers to the skillet with the chicken.
  • Season the sauce with salt and pepper to taste.
    Bring the sauce to boil and reduce heat to medium-low heat.
  • Continue cooking the sauce until it has thickened up, about 3–4 minutes.
  • Transfer the chicken breasts to a plate or cutting board.
  • Drain the pasta and add it to the skillet with the sauce, tossing to coat all the noodles.
  • Serve the pasta on plates and top with a chicken breast.
  • Sprinkle the dish with fresh chopped parsley and serve.
Appetizers

Recipe—Steak & Goat Cheese Crostini with Pesto

Steak and Goat Cheese Crostini with Pesto

Last weekend I hosted a wine tasting party, which is so much fun by the way! Each person brought an appetizer and a bottle of wine so it was minimal preparation required on my part and didn’t break the bank. Thanks to all my amazing friends that came if you are reading this! It was such a blast! We had a total of 13 bottles of wine and an amazing spread of food.

Since I was holding the party around dinner time I knew I needed an appetizer that was hearty and filling. Steak came to mind since it would pair so nicely with a good hearty red blend. These appetizers may look very simple but the flavors were so amazing. The goat cheese is whipped together with cream cheese, olive oil, and red pepper so it is creamy and smooth with a mild kick. I was able to prepare everything earlier in the day and then assemble right before anyone arrived. And let me tell you, they were pretty darn popular among the ladies.

Steak and Goat Cheese Crostini with Pesto

Note: These can be served hot or cold. I served them cold for the sake of convenience. I was able to do all the prep in the morning, stored the cooked steak and goat cheese spread in the fridge, and put the toasted crostini in an unsealed Ziploc bag. I then assembled them right before the party.

INGREDIENTS
1 baguette, cut into 1/4 slices
10–12 ounce New York strip steak
4 oz goat cheese, softened
4 oz cream cheese, softened
1/2 tsp red pepper flakes
olive oil
salt & pepper
chili powder
garlic powder
1/2 c pesto

STEPS

  • Preheat the oven to 425º.
  • Place the baguette slices on a parchment paper lined baking sheets.
  • Brush each slice with olive oil and season with a light sprinkle of salt. Flip each slice over and repeat.
  • Toast the baguette slices for 12–15 minutes or until they are a nice golden brown.
  • While the baguette slices are toasting, season both sides of the steak with salt, pepper, a sprinkle of chili powder, and garlic powder.
  • Heat a tablespoon of olive oil in a skillet over medium high heat and add the steak.
  • Cook the steak for 4–6 minutes, flip, and continue to cook for an additional 4–6 minutes.
  • Remove the steak from the pan and allow it to sit for 10 minutes.
  • While the steak is resting, use a hand mixer to whip together the goat cheese, cream cheese, red pepper flakes, and two tablespoons of olive oil.
  • Thinly slice the steak and set aside.
  • To assemble, spread about one teaspoon of the whipped goat cheese on a slice of toasted bread, top with a slice of steak, and a dollop of pesto.
  • Enjoy!

 

Recipe adapted from Domesticate Me.

Brunch, Sweet Treats

Recipe—Cherry Cream Cheese Danishes

Cherry Cream Cheese Danishes

You know what is great about breakfast? It is the one meal during the day where it is acceptable to eat a dish that can be classified as dessert as the main dish. You can’t do that for lunch or dinner. While I typically prefer savory items when it comes to breakfast, I can not pass up a well done danish or doughnut. And if you recall from my Cherry Cheesecake Bars or Sweet Cherry Chip Dip, cherries and cream cheese are like totally my jam.

We were hosting Mother’s Day at our house this year and since I was going to be in the kitchen cooking for all the amazing women in my life, I decided I was going to make all of my favorite things, these danishes being one of them. Now don’t go tell anyone, but these are so quick and easy to make. You can whip these up in less than 30 minutes and look at how beautiful they are!

Note: I have a weak spot for cherry danishes but you can mix things up and use your favorite type of pie filling.

INGREDIENTS
1 package puff pastry (2 sheets), thawed
8 oz cream cheese, softened
1 tsp vanilla
4 tbsp Sugar
21 oz can cherry pie filling
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • On a lightly floured cutting board, unfold the puff pastry sheets.
  • Cut each sheet into 9 equal squares so you have 18 total.
  • With a butter knife, gently score a 1/2 inch border around the edge of each piece of puff pastry
  • Using a fork, poke each pastry square 3–4 times in the middle.
  • Combine the cream cheese, vanilla, and sugar in a mixing bowl and beat until well combined.
  • Place a heaping tablespoon of the cream cheese mixture in the center of each square and spread it evenly, ensuring it stays within the border.
  • In the middle of each square, place a large spoonful of the pie filling.
  • Transfer the squares to a parchment paper lined baking sheet as you finish each one up.
  • Beat the egg and water together in a small bowl.
  • Brush the edges of each pastry with the egg wash.
  • Bake for 15–20 minutes or until golden brown.
  • Remove the pastries from the baking sheet and allow to cool.
Sweet Treats

Recipe—Blackberry Ice Cream

Blackberry Ice Cream

Homemade ice cream is so easy to make and yet people hardly ever do it. I mean look, 4 ingredients and 3 steps. There is really nothing quite like homemade fresh churned ice cream. As a kid I grew up with an old school hand cranked ice cream maker. My mom would add all the ingredients to the metal container and then we would put it in a wooden bucket and surround that with ice and salt and my sister and I would take turns churning it by hand. Best. Summer. Memories. Ever! Anyone else do that growing up?

Now I have evolved with the times and have a wonderful electrical ice cream maker. You just add in the ingredients, plug it in, and watch it go! I have this one by Cuisinart and LOVE it!

My favorite time to use it is during the summer when we have friends over for a BBQ. The kids always love watching it and they think it is so cool to make their own homemade ice cream!

I’ve tried several different recipes, mint chip, vanilla, strawberry, mocha almond fudge, cookies and cream, vanilla, and then this blackberry ice cream recipe. I think blackberry has been my all-time favorite! It is truly the flavor of summer.

Blackberry Ice Cream

Notes: I use fresh blackberries but you can always get frozen ones and defrost them. This recipe is for a 2 quart maker so if you have a 5 quart you may want to double it.

INGREDIENTS
3 c blackberries
1 1/2 c sugar
1 pint half and half
1 pint heavy whipping cream

STEPS

  • Combine the blackberries and sugar in a large bowl.
  • Mash all the blackberries and sugar by hand until they are all juicy and syrupy. (You can also place the berries and sugar in a blender if you prefer.)
  • Pour the blackberry mixture, half and half, and heavy whipping cream into your ice cream maker and churn until it is desired thickness.
Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.