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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Appetizers, Beverages

Recipe—Bloody Mary Shooters

Bloody Mary Shooters

I recently hosted a bridal shower brunch and of course we had bottomless mimosas but I also made these super cute bloody mary shooters that are the adult equivalent of grilled cheese and tomato soup. I used a spicy bloody mary mix so it had a nice kick but then you take a bite of that crispy mozzarella stick to cool down your mouth. Just the best combination ever! Plus, how cute are they?!?!

This recipe makes 12 but I recommend you make double from whatever you think you will need. Just trust me on this one. These will disappear!

Bloody Mary Shooters

Note: I made these using 2 ounce shooter glasses. If you use 2 ounce glasses this recipe will make 12 portions. You can find the mozzarella sticks in the freezer section of your local grocery store.

INGREDIENTS
12 mozzarella sticks
14 oz your favorite bloody mary mix
10 oz vodka
celery greens

STEPS

  • Bake the mozzarella sticks per the package instructions.
  • In a pitcher, mix together bloody mary mix and vodka.
  • Distribute the mix evenly among the shot glasses.
  • Garnish with a sprig of celery greens and lay a mozzarella stick across the top.
  • Dip, bite, sip, repeat.
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.
Beverages

Recipe—Apple Cider Sangria

Recipe—Apple Cider Sangria

Tis the season for apples and cinnamon! If you are having a hard time transitioning into the fall season and all that goes with it, then make yourself a big batch of this apple cider sangria, get out your pumpkin pie candle, and slip on a cozy flannel.

I made a double batch of this recipe for Thanksgiving last year and it was gone before I knew it. It went down just a little too easy. If you could take all that is fall and contain it in a drink, this would be it. It is literally the perfect drink for all your fall festivities, or even just a lazy fall Sunday.

Note: This recipe is best when made right before serving as the champagne and club soda can lose their fizz and the apples can brown.

INGREDIENTS
750 ml bottle champagne
2 1/2 c apple cider
1 c club soda
1/2 c Disaronno or Frangelico
2 apples, sliced
cinnamon sticks

STEPS

  • In a large pitcher or serving container, combine the champagne, apple cider, club soda, and Disaronno or Frangelico.
  • Add in the apples and cinnamon sticks.
  • Stir and serve over ice.
Dinners

Recipe—Crock-Pot Pork Ramen Bowls

Recipe—Crock-Pot Pork Ramen

Last year for our anniversary dinner, my husband took me to this swanky restaurant in downtown Sacramento. Their special of the night was a spicy pork ramen bowl. It is totally not something I would typically order but that chilly October night, it just sounded so good. And it was. The spicy broth warmed me right up and it was just so rich and flavorful. Not at all what I had expected. I thought it would be similar to a beef broth but it had so much depth to it.

Ever since then, I have been experimenting with perfecting my version of a pork ramen bowl. I think I have the delicious meal pretty much dialed in. The broth is flavorful and the meat so juicy and tender. This dish warms you from the core out and is a perfect dinner as evenings start to cool with the seasons.

Note: This recipe will make between 4–6 ramen bowls.

Recipe—Crock-Pot Pork Ramen

INGREDIENTS
3 lb boneless pork shoulder
salt and pepper
6 c chicken broth
3 tbsp soy sauce
2 tbsp miso broth concentrate
8 tsp chile garlic sauce (4 for the broth, 4 for finishing)
2 tsp ginger paste
2 c shiitake mushrooms
large yellow onion, halved and thinly sliced
3 (3 oz) packages ramen noodles (dispose of flavor packets)
4-6 boiled eggs, peeled and halved
1/2 c green onions, chopped

STEPS

  • Season the pork with salt and pepper and place in a crock-pot.
  • In a large bowl whisk together the broth, soy sauce, miso broth concentrate, 4 teaspoons chile garlic sauce, and the ginger paste.
  • Place the mushrooms and sliced onions around the pork shoulder in the crock-pot.
  • Pour the broth mix into the crock-pot.
  • Cook on high for 4–5 hours or low for 7–8 hours.
  • When ready to serve, carefully transfer the pork from the crock-pot to a cutting board.
  • Allow the meat to rest for 5 minutes and then shred using forks.
  • While the meat is resting, cook the ramen per package instructions and drain completely.
  • Distribute the noodles among 4–6 bowls.
  • Top each pile of noodles with a scoop of the shredded pork.
  • Using a slotted spoon, remove the onions and mushrooms from the crock-pot and place around the bowls.
  • Using a ladle, top off each bowl with broth from the crock-pot.
  • Add two boiled egg halves to each bowl.
  • Place a teaspoon of the chile garlic sauce on the top of each pile of meat.
  • Garnish with green onions.
  • Serve with chopsticks and enjoy!
Salads, Side Dishes

Recipe—Mexican Street Corn Salad

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
Dinners

Recipe—One Pot Chicken & Sausage Jambalaya

One Pot Chicken and Sausage Jambalaya

Every once in awhile you find a recipe that is perfect for entertaining, this is it! There is nothing fancy about it but it is delicious and it will feed an army. No joke, this recipe can feed anywhere from 6-8 people. Or in my case, made 2 dinners for 3 of us, which I have no complaints about. I would eat leftovers of this recipe every day. The flavors just get better and better while all those yummy flavors fuse together. This recipe is so filling and hearty which is great PLUS it all comes together easily in one large pot which means fewer dishes to wash. And who is going to complain about having fewer dishes? NO ONE!

Just serve this dish along with a big green salad and you will have some happy and lucky folks sitting at your table.

INGREDIENTS
olive oil
1 lb chicken, cut into 1/2 inch pieces
12 oz andouille sausage, cut into 1/2 inch pieces
salt & pepper
large yellow onion, chopped
red bell pepper, chopped
yellow bell pepper, chopped
4 stalks celery, chopped
2 tbsp garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/4 tsp cayenne pepper
1 tbsp Worcestershire sauce
6 oz can tomato sauce
14.5 oz can diced tomatoes
2 1/2 c long grain white rice
32 oz chicken broth
3 green onions, chopped

STEPS

  • Heat 1 tbsp olive oil in a large pot and add sausage.
  • Cook sausage for 3–4 minutes and then add chicken.
  • Continue cooking for 8–10 minutes or until the chicken is cooked through.
  • Transfer the cooked sausage and chicken to a bowl or plate and set aside.
  • Add another 1 tbsp of olive oil to the pot and add in the onion, bell peppers, celery and garlic.
  • Cook the vegetables for 6–8 minutes or until they are tender.
  • Place the chicken and sausage back in the pot and add in 1 tsp salt, 1/2 tsp pepper, thyme, basil, cayenne pepper, Worcestershire sauce, tomato sauce, diced tomatoes, rice, and chicken broth.
  • Stir the pot and bring to a boil.
  • Once the pot starts to boil, cover with a lid and reduce heat to low.
  • Allow the jambalaya to simmer for 30–40 minutes. (Check it after 25 minutes and add an additional 1/2 c of water or broth if all the fluid is already absorbed and give it a good stir to ensure it isn’t burning to the bottom of the pot.)
  • Remove the jambalaya from heat and allow it to sit for 3–5 minutes.
  • Transfer a heaping spoonful to a plate or bowl and topped with the chopped green onions.