Category Archives: Main Dish

Chicken Noodle Soup!

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Wow – what a change in the weather! It was actually cold enough to wear my hand knits;o) It means I can make soups, chili’s, more baked goods…so many new things!

Speaking of “new”, this is my first time trying this recipe, my first time making chicken stock and the first time that I’m making dinner rolls! I also bought a 12 quart stock pot and a skimmer to aid in making the stock. It’s a multi-pot that came with a strainer insert and a steamer insert. I had a 20% off coupon to use at Bed Bath & Beyond so I was able to save 10 bucks. Anyway, the pot worked great and there was plenty of room to spare. Honestly, this stock was a little bland, but nothing some creative seasoning can’t fix. I was surprised there was no salt called for in the stock recipe – I had to use some to liven the flavor. It was tasty, but not amazing. I’ll continue my search for the perfect chicken soup…

Chicken Noodle Soup Ingredients – adapted from Food Network

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped

Directions –

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock –

  • 1 whole chicken (about 3 1/2 pounds), rinsed
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Directions –

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes 2 quarts.


Sloppy Joes

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As much as I love having my husband home at dinner time, it’s nice to be able to make things that I know he doesn’t like to eat…sloppy joe’s is one of them. This is my go-to recipe for sloppy joe’s that I first tried out five years ago. It is the only recipe I can remember trying, because I knew my search was over for a  good ‘ol kid friendly, nostalgic meal. It’s really easy to put together and requires ingredients that I almost always have on hand. Little Man M always enjoys this, and S will eat some meat and the bun on the side – she’s my picky eater. Speaking of “buns”, the one’s pictured are the leftover buns I froze several weeks ago. The batch made eight buns and they were so much better than store bought that there was no way I was going to toss the remaining three. They, along with any other breads I have frozen, taste unchanged after hibernating in my freezer. The next time we have hamburgers, I will be sure to make them again and share it with you.  Oh, sorry about the lack of pictures – my kitchen is so dark that sometimes I have to use the flash on my camera – natural light is always 10x’s better! Thanks for reading, enjoy.

( brown sugar not pictured – oops!)

Sloppy Joe Ingredients – adapted from Rachel Ray

  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered
  • Garnish: sliced ripe tomatoes and pickles

Directions –

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper. Have plenty of napkins on hand!

Alfredo, Shells, Chicken, Broccoli and Cheese!

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This is a recipe my sister gave me years ago – I don’t know what its official name is, so that explains why this title is so long!;o) It also leaves no questions as to what is in it. My family has always enjoyed this and it couldn’t be easier to throw together. Thanks for reading!

Ingredients –

  • 1 pound box of shell pasta
  • 1 1/2 – 2 pounds bone-in skin on chicken breast
  • 1 – 14 ounce bag frozen broccoli florets
  • 1 – 16 ounce jar alfredo sauce
  • 1  – 8 ounce block of sharp cheddar cheese, grated
  • salt, pepper and olive oil for roasting chicken
  • lemon pepper

Directions –

1. Preheat oven to 350 degrees. Rinse and pat dry the chicken breasts then season them well with olive oil, salt and pepper. Roast in the oven for 30 – 35 minutes. Let the chicken cool until you can safely handle it, then shred it  and set it aside.

2. Put a large pot of salted water (at least a gallon) to boil. Once it’s come to a rolling boil pour the pasta into the pot, stir occasionally to prevent sticking and to ensure even cooking. Once it’s finished, drain pasta and set aside.

3. Steam the broccoli in the microwave by dumping the bag in a microwave safe container. Add a little water then cover tightly with plastic wrap – don’t forget to poke a few holes to let steam out. I cooked mine for 4 minutes – they don’t have to be completely cooked through.

4. Get a large bowl out add pasta, shredded chicken, cheese, broccoli and alfredo sauce, then season well with lemon pepper. Spray a 13×9 baking dish with Pam and pour the pasta mixture then sprinkle the top with more cheese. Cover loosely with foil and bake for 25 minutes, then remove foil and bake for another 5 minutes, or if you like your cheese to brown and bubbly, you can place it under the broiler for a few minutes instead. Enjoy!

Stromboli

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This is my first time making a Stromboli, which is basically a giant pizza roll. It’s not from one recipe, more like bits and pieces of ones I have found online. M grilled a pound of the Italian sausage that was left of the giant package from Sam’s Club, and there is about a pound of Italian cheeses leftover from mac and cheese night. I guess you could use any leftover meats, vegetables and cheese that you need to re-purpose for a dish like this. Here’s the recipe I found that I’m using as a guideline.

These turned out so well – this recipe is definitely a new favorite for us. I served this with a green salad with tomatoes and bell peppers, and a side of marinara sauce for dipping. I’m always happy when a new recipe turns out well! Thanks for reading, enjoy!


Pepperoni and Sausage Stromboli Ingredients –

  • 2 – 1 pound balls of pizza dough, homemade or store-bought
  • 1/2 – 3/4 pound of Italian sausage, grilled and diced
  • 1/4 – 1/2 pound of deli sliced pepperoni, quartered
  • 1/2 – 3/4 pound of mixed Italian cheeses
  • 1 egg beaten with 1 TBSP of water
  • dried Italian seasoning
  • 2 TBSP Parmesan cheese

Directions –
1. Preheat oven to 400 degrees.
2. Roll out your pizza dough into a rectangle, about 14 inches by 8 inches – roughly. Layer your meats and cheeses, being careful to leave a one inch border on all sides. Make your egg wash and lightly bush it around the border, then start to roll your Stromboli. Make sure to pinch all seams and tuck the ends under, then place seam side down on a parchment lined half sheet pan. Brush remaining egg wash on the surface of the dough, then sprinkle the pizza seasoning and Parmesan cheese over the tops if desired. Bake for 30 to 35 minute until golden brown (and delicious!)

Italian Mac and Cheese

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It’s been longer than I’d like since my last post, but as you may have read on FB, little Miss S has had a fever for the past three days. I’m doing my best nurse impression. Thankfully she hasn’t had any other symptoms than the high fever…but three days?

I have made this once before – it’s so good. I found this recipe after we purchased four pounds of mild Italian sausage from Sam’s Club for the first time. I didn’t have many ways of using that much sausage, and I rarely cooked with it. Since then, I have found a few really good recipes that feature this type, like sausage bread! It’s my family’s favorite and I will be sure to post about it soon. As for the cheese, I recommend not buying the pre-shredded “Italian Cheese Blend” at the store. There is usually corn starch or some other anti-clumping additive in pre-shredded cheeses that leave an unpleasant grainy-ness to the finished cheese sauce. That’s the mistake I made the first time and since then, I don’t buy the bagged cheeses. Thanks for reading!

 

Italian Mac and Cheese Ingredients – adapted from Let’s Dish

  • 1 pound penne, ziti or rigatoni pasta
  • 1 pound bulk Italian sausage
  • 2 TBSP olive oil
  • 1 TBSP butter
  • 3 – 4 garlic cloves, chopped
  • 2 TBSP all-purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream ( I used half & half)
  • 2 1/2 cups shredded cheese blend ( I used Fontina, mozzarella, Pecorino Romano and Parmesan)
  • 1 – 14 ounce can diced tomatoes, drained
  • 1 tsp hot sauce ( I used cayenne pepper), optional
  • 1/2 cup Parmesan
  • salt and pepper to taste

Directions –

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.  In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, and garlic.  Season with salt and pepper, to taste. Saute about 3 minutes, until garlic is fragrant.  Preheat broiler to high heat.  Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.  Combine cheese sauce with sausage and pasta and transfer to a large baking dish.  Sprinkle with additional half cup Italian cheese blend and grated Parmesan.  Cook under hot broiler until cheese is browned and bubbly.


Meat and Potatoes

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I talked M into buying some steak while we were at Sam’s Club yesterday,  so tonight, it’s what’s for dinner! Our sides will be baked potatoes and salad. We don’t eat red meat very often – I serve it maybe once a week. Also, I have been a bit of a “bad” mom and haven’t offered salad for months! Everything tasted so good. I loved that the organic russet potatoes are so much smaller than non-organic. They were just the right size and they cooked in less time. Little boy M asked for more salad and S seemed to enjoy her steak. I always love when dinner is a success and the kids and hubbs thank me – it’s always worth the time and effort. Thanks for reading!

Steak Rub Ingredients – adapted from Allrecipes.com

  • 1 tablespoon McCormick® Grill Mates® Montreal Steak Seasoning
  • 1 tablespoon light brown sugar
  • 1 teaspoon McCormick® Onion Powder
  • 1/2 teaspoon McCormick® Oregano Leaves
  • Lea & Perrins Worcestershire sauce
  • 1 pound strip steak or sirloin

Directions –

Combine all seasonings and rub generously all over the steak. Grill to desired doneness.

Baked Potato Ingredients – adapted from Alton Brown

  • 1 large russet potato
  • Canola oil to coat
  • Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.

Pizza Night

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Aaaww…yeah! Everyone’s favorite night – well I know it’s ours anyway. I always make two different kinds – one that the kids can’t turn down and the other is a special one for mom and dad. I love making pizza from scratch and will be sure to post about the pizza sauce recipe I use and the pizza dough recipe, too. I keep both on hand in the freezer – it makes pizza night so quick and easy. The little investment of time and effort completely pay off when you compare homemade vs. store bought – especially in price! There’s not contest. A five pound bag of bread flour costs less than 4 dollars, and the 1.5 pound bag semolina flour costs less than 5 dollars. With those two bags, I can make about 8 pounds of pizza dough which for us equals eight large pizzas dough portions.

Pizza night was a success as usual. Even my picky-eat-like-a -bird daughter scarfed her’s down and little boy M said he wanted thirds. Thanks for reading!

Ingredients for Pepperoni Pizza –

  • 1 – 15 ounce ball of pizza dough, homemade or store bought
  • 1 cup of pizza sauce, homemade or store bought
  • 4 ounces of fresh mozzarella cheese, torn
  • 15 slices of pepperoni
  • Parmesan cheese
  • Pizza seasoning or dried oregano (optional)

*Preheat your oven to 475 about 15 minutes before you make your pizza. I use a pizza stone and place it on the lowest rack of my oven.
1. On a piece of parchment paper, shape the pizza dough into the desired diameter. I use a little olive oil to prevent sticking. Work from the inside out, and gradually move your hands away from the center of the dough. You could also do this with a rolling pin – I happen to love using my hands for the job. Once you’ve achieved the size you want, take a fork and poke the tines all over the surface of the dough.
2. Spread the pizza sauce all over, making sure to leave about an inch around the circumference. Next, take your torn mozzarella and place on top of the sauce. Because it’s fresh mozzarella, you can leave lots of empty space because this type of mozz melts beautifully and spreads itself nicely when heated. I love the stuff! Top with pepperoni, followed by your Parmesan cheese and dried seasonings if desired.
3. Carefully transfer the pizza – still on its parchment paper to an upside-down sheet pan. I use it like a pizza peel to move it to the stone in the oven. Bake for about 10 minutes. Using the sheet pan again, remove the pizza from the oven and place the parchment paper and all onto a cooling rack. Enjoy!

Ingredients for the BBQ Chicken Pizza –

  • 1 – 15 ounce ball of pizza dough, homemade or store bought
  • 1/3 cup of store bought BBQ sauce, I used Sonny’s
  • 1/2 cup smoked Gouda cheese
  • 3 ounces of fresh mozzarella cheese, torn
  • 1/8 cup of shredded Parmesan cheese
  • 6 – 8 ounces shredded, cooked chicken – sauced with a few tablespoons of BBQ and ranch dressing – trust me on this one!
  • Fresh cilantro (optional)  if you have it – I didn’t but it’s a great addition
  • 2 small Roma tomatoes, seeded and diced
  • Pizza seasoning and dried oregano (optional)

Shape the dough and dock with fork as above. I placed the toppings in this order: BBQ sauce, mozzarella, 1/2 the smoked Gouda, all the chicken, the other half of the Gouda, Parmesan, then the dried seasonings, and tomatoes. Transfer the pizza to a sheet pan and then into the oven for about 10 minutes. Place on a rack to cool as before and enjoy!

Chicken Pot Pie

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I have been planning this meal for some time. It’s one of our favorites and I haven’t been able to make it for several months. Pot pies don’t go well with nasty, humid weather. Fall is my very favorite time of year because it goes hand in hand with comfort foods. It would be nice if the weather would cooperate with the time of year! Oh, to live in a place with four distinct seasons…I have yet to know what that is like. Although, areas where there is an actual visible transition into Fall usually equals really cold and long winters…I couldn’t handle that. I get cold when it’s below 75 degrees!

I used two different recipes to make this pot pie – one from Food.com and the other is an Ina Garten recipe. This is my first attempt at making pastry dough. The food processor makes it super quick and easy, but as with most types of dough, this one can be a little fussy. Everything has to be ice-cold and you can’t over work it or it will become tough. Of course I could have just picked up store-bought pie dough today, but I like the challenge because lately I have really enjoyed making as many meals from scratch as possible.

The pastry dough turned out so flaky and flavorful – there is nothing better than a first try turning out well. Everyone enjoyed this, even S told me “thank you” tonight – she’s my picky eater. I know this recipe has lots of steps, but take the help where you can get it – buy a rotisserie chicken and pre-made pie dough. Thanks for reading, enjoy!

Roasted Chicken – adapted from Ina Garten

  • 4 bone in skin on chicken breasts – about 4 pounds
  • olive oil
  • salt and pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Shred or dice the chicken. You will have 4 to 6 cups of cubed chicken.

Pastry Dough – adapted from Ina Garten

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for at least 30 minutes.

Chicken Pot Pie – adapted from Food.com

  • 2 cups potato, diced
  • 1.5 cups onion, diced
  • 1.5 cups celery, diced
  • 1.5 cup carrot, diced
  • 1/2 cup melted butter
  • 3/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1.5 cups half and half
  • 1.5 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups roasted chicken breast, shredded
  • 2 pie crusts (either store-bought or your own recipe)

Preheat oven to 375°F. Saute onion, celery, carrots and potatoes in butter for about 10 minutes. Add flour to sautéed mixture, stirring well. Cook one minute stirring constantly.Combine broth and half and half.Gradually stir into vegetable mixture.Cook over medium heat stirring constantly until thickened and bubbly.Stir in salt and pepper; add chicken and stir well.Pour into one 13 x 9 casserole dish and top with pastry dough. Cut slits to allow steam to escape. Bake for 40 to 50 minutes until pastry is golden brown and filling is bubbly.