Last Sunday's dinner... which Eric only ate. After I added the frozen corn, for some unknown reason, I could stomach eating it. I felt guilty all week watching Eric eat it day after day for lunch or dinner but I could not bring myself to eat. He was able to accomplish about 3/4 of what I produced (which filled my 4 quart slow cooker) and he did admit it was pretty spicy. I actually didn't even take a picture because the corn grossed me out so much. Maybe the baby will grow up hating corn... I know it has never been one of my favorite veggies...
1 small onion, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and chopped
1 Habanero pepper, seeded and chopped
3 garlic cloves, chopped
4 carrots, diced
1-2 tbsp EVOO (more or less as needed)
1 14.5oz can of diced tomatoes
1 14.5oz can of diced tomatoes with mild green chiles
1 15oz can of red kidney beans, drained and rinsed
1 15oz can of black beans, drained and rinsed
4 c vegetable stock or broth
2 tbsp chili powder
1/2 tbsp ground cumin
1 tsp crushed red pepper flakes
3 tbsp hot sauce (Frank's)
1lb cooked, cubed chicken breast
1 c frozen corn
sour cream and cheddar cheese optional as toppings
In a large skillet, heat EVOO over medium heat. Cook onion, peppers and carrots 5 minutes. Add garlic. Continue to cook additional minute. Add to crockpot. Add diced tomatoes, beans, stock, and chicken. Stir well to combine. Add spices, Frank's and corn. Stir well. Heat on high for 3-4 hours, stirring occasionally. If desired, serve with cooked brown rice and sour cream and cheddar cheese as toppings.
Monday, January 23, 2012
Chicken and Noodle Casserole
I admit-I have been a major slacker on the blog lately but I have been cooking... not earth shattering meals but I have been cooking... and digging out of my real life episode of Hoarders-Babies R Us style. Now that we have [most of] the baby's things away from our [ginormous] shower, I can get back to my normal routine. This was yesterday's Sunday's dinner.
1 10.75oz can of condensed cream of potato soup
1 10.75oz can of condensed cream of chicken soup
1 c milk
2 c frozen mixed veggie (mine included corn, carrots, peas, green beans, and lima beans)
1 lb cooked, cubed chicken
3 c broad wheat egg noodles, cooked and drained
1/2 c shredded Parmesan cheese
1/2 tsp pepper
1 tsp sage
10 Basil leaves, coarsely torn
1/2 c shredded cheddar cheese
15 wheat Ritz crackers, crushed
1 tsp garlic powder
Preheat oven to 400F. Combine soups, milk, veggies, chicken, noodles, parmesan cheese, pepper, sage, and basil leaves. Pour into a sprayed 2 1/2 quart baking dish. Top with cheddar cheese. Bake 25 minutes uncovered. In a small bowl, combine Ritz crackers and garlic powder. Evenly sprinkle on top of casserole and bake additional 5 minutes. If desired, place under broiler on HIGH for 30-45 secs until top starts to brown. Be sure not to burn as garlic powder will taste bitter.
1 10.75oz can of condensed cream of chicken soup
1 c milk
2 c frozen mixed veggie (mine included corn, carrots, peas, green beans, and lima beans)
1 lb cooked, cubed chicken
3 c broad wheat egg noodles, cooked and drained
1/2 c shredded Parmesan cheese
1/2 tsp pepper
1 tsp sage
10 Basil leaves, coarsely torn
1/2 c shredded cheddar cheese
15 wheat Ritz crackers, crushed
1 tsp garlic powder
Preheat oven to 400F. Combine soups, milk, veggies, chicken, noodles, parmesan cheese, pepper, sage, and basil leaves. Pour into a sprayed 2 1/2 quart baking dish. Top with cheddar cheese. Bake 25 minutes uncovered. In a small bowl, combine Ritz crackers and garlic powder. Evenly sprinkle on top of casserole and bake additional 5 minutes. If desired, place under broiler on HIGH for 30-45 secs until top starts to brown. Be sure not to burn as garlic powder will taste bitter.
Tuesday, January 10, 2012
Deep Chocolate Ganache Cake with Raspberry Filling
It was one of bestest friends, my Birchy Birch's 30th Birthday last week and I asked her a few weeks ago what cake she wanted me to make for the special occasion. She said either a chocolate coconut cake or a chocolate raspberry cake. I made a chocolate cake with coconut frosting last year so I opted for the new choice. I made it twice-once for Christmas Day as a trial run... so then I revamped the recipe and arrived at this. It is a very dense, rich cake so be prepared. However, if you love raspberries and chocolate, it was delicious!
8 oz unsweetened chocolate
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract
9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels
8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)
Preheat oven to 300 F. Grease two 9 inch cake pans and line with waxed paper. Grease waxed paper and dust with flour. Set aside.
To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn. Cool and beat in egg yolks. In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy. Add chocolate mixture and beat until smooth. Stir in flour until just combined. In another large bowl, beat egg whites until frothy. Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks. Fold egg white mixture into the chocolate mixture in thirds. Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.
To make frosting: In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn. Stir in 9 oz of semi sweetened chocolate and milk chocolate. Remove from heat and continue stirring until all chocolate is melted and mixture is smooth. Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.
To make filling: Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.
To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake. Spoon in raspberry filling. Top with second layer and frost top and sides of cake. Top with fresh raspberries if desired. Serve immediately.
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract
9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels
8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)
Preheat oven to 300 F. Grease two 9 inch cake pans and line with waxed paper. Grease waxed paper and dust with flour. Set aside.
To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn. Cool and beat in egg yolks. In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy. Add chocolate mixture and beat until smooth. Stir in flour until just combined. In another large bowl, beat egg whites until frothy. Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks. Fold egg white mixture into the chocolate mixture in thirds. Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.
To make frosting: In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn. Stir in 9 oz of semi sweetened chocolate and milk chocolate. Remove from heat and continue stirring until all chocolate is melted and mixture is smooth. Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.
To make filling: Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.
To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake. Spoon in raspberry filling. Top with second layer and frost top and sides of cake. Top with fresh raspberries if desired. Serve immediately.
Monday, January 2, 2012
Slow Cooked Chicken Casablanca
So one of my New Years Resolutions was to make 1-2 meals per week that are from one of my diabetic cookbooks (I have gestational diabetes and had prediabetes prior to becoming pregnant). This was my first attempt and Eric was salivating at the mouth all day because he loved the smell. I was skeptical because of the flavor combinations (it seemed too sweet for my liking) but I ultimately ended up liking it.
Note: For those that are diabetic or needing to count carbs, a serving of this (approx 1 1/2 cups with a 1/2 c brown rice) is 3 servings of carbs.
3 tbsp canola oil
1 small onion, chopped
1 tsp ground ginger
3 large garlic cloves, minced
3 large or 5 medium carrots, diced
2 large potatoes, unpeeled, diced
1 1/2 lbs chicken breast, chopped into bite size pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp cayenne pepper
2 c vegetable stock
2 tbsp raisins
1 14.5oz can of diced tomatoes, no salt added
1 small squash, sliced
1 15oz can of garbanzo beans, drained
1/4 c chopped fresh parsley
Heat oil in a large skillet. Saute onion, garlic, ginger, carrots, potatoes. Transfer to slow cooker, reserving oil in skillet. Add chicken to skillet and brown on all sides. Transfer to slow cooker. Add vegetable stock to slow cooker. Combine seasonings in a small bowl and stir into slow cooker. Add raisins, beans, and tomatoes. Cover and cook on high for 4-6 hours. 30 minutes prior to serving add parsley and sliced squash. Serve over cooked rice.
Note: For those that are diabetic or needing to count carbs, a serving of this (approx 1 1/2 cups with a 1/2 c brown rice) is 3 servings of carbs.
1 small onion, chopped
1 tsp ground ginger
3 large garlic cloves, minced
3 large or 5 medium carrots, diced
2 large potatoes, unpeeled, diced
1 1/2 lbs chicken breast, chopped into bite size pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp cayenne pepper
2 c vegetable stock
2 tbsp raisins
1 14.5oz can of diced tomatoes, no salt added
1 small squash, sliced
1 15oz can of garbanzo beans, drained
1/4 c chopped fresh parsley
Heat oil in a large skillet. Saute onion, garlic, ginger, carrots, potatoes. Transfer to slow cooker, reserving oil in skillet. Add chicken to skillet and brown on all sides. Transfer to slow cooker. Add vegetable stock to slow cooker. Combine seasonings in a small bowl and stir into slow cooker. Add raisins, beans, and tomatoes. Cover and cook on high for 4-6 hours. 30 minutes prior to serving add parsley and sliced squash. Serve over cooked rice.
Cornbread=SUCCESS... FINALLY!!!
Some people who have known me a long time know that I have failed at cornbread repeatedly. Cheesy Cornbread=FAIL was my latest attempt about a year ago and I have had zero desire to attempt to make it again. However, while we were laying on the couch watching the Winter Classic Flyers game today and waiting for our dinner of Slow Cooked Chicken Casablanca to be ready, I suddenly had the urge to have cornbread. Perhaps this was a pregnancy craving... I have no idea. However... it actually turned out succesful! Maybe the spur of the moment decision to have it or the fact that I'm pregnant or maybe the planets aligned for me but it actually was delicious... warmed up with butter of course but is there any other way to eat cornbread?! Regardless, I am ecstatic.
1 c all purpose flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c vegetable oil
Preheat oven to 400 F. In a large mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil. Pour into a greased 9 inch round pan and bake 20-25 minutes or until toothpick comes out clean.
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c vegetable oil
Preheat oven to 400 F. In a large mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and vegetable oil. Pour into a greased 9 inch round pan and bake 20-25 minutes or until toothpick comes out clean.
Chicken Parmesan Bundles
I made this on a day that Eric had not realized I had already taken out chicken and he suggested we make crab imperial. Now I love crab imperial but this wasn't a bad alternative.
1 c frozen chopped spinach, thawed, drained
1 1/4 c shredded mozzarella, divided
1/2 c shredded parmesan cheese, divided
4 small boneless, skinless chicken breasts (total weight approx 1 pound), pounded to a 1/4 inch thickness
1 egg
15 Ritz Whole Wheat crackers, crushed
10 basil leaves, coarsely chopped
pasta sauce
Preheat oven to 375 F. Mix cream cheese, spinach, 1 c mozzarella, parmesan cheese (reserving 2 tbsp) and basil leaves until well blended. Spread onto pounded chicken breasts. Roll each breast up tightly and secure with wooden toothpicks. Beat egg in shallow dish. Mix remaining parmesan cheese and cracker crumbs in a separate shallow dish. Dip chicken into egg and then into cracker mixture being sure to evenly coat. Place seam side down into a baking dish that has been sprayed. Bake 30 minutes or until chicken is done. Remove and discard toothpicks. Serve chicken atop pasta with sauce and top with remaining cheese.
Sunday, January 1, 2012
Chocolate Fudge
So easy, so simple, so delicious... I cannot believe what I used to pay for fudge down the shore!!! This recipe is easy to double but continue to make it in two separate square pans for easier handling.
2 c semi sweet chocolate morsels
1 c milk chocolate morsels
1 14oz can sweetened condensed milk
dash of salt
1 1/2 tsp vanilla extract
1 c white morsels
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt Remove from heat and stir in vanilla and then white morsels. Stir just until well blended. Spread evenly into a 8x8 or 9x9 pan that had been lined waxed paper. Chill at least 2 hours in the frig or until firm. Turn over onto a cutting board and cut into squares. Store in an airtight container in the frig. Makes 2 1/2 pounds of fudge.
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| I didn't take a picture of just the fudge... this is one of the many cookie trays I made and there is fudge sprinkled around on it |
1 c milk chocolate morsels
1 14oz can sweetened condensed milk
dash of salt
1 1/2 tsp vanilla extract
1 c white morsels
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt Remove from heat and stir in vanilla and then white morsels. Stir just until well blended. Spread evenly into a 8x8 or 9x9 pan that had been lined waxed paper. Chill at least 2 hours in the frig or until firm. Turn over onto a cutting board and cut into squares. Store in an airtight container in the frig. Makes 2 1/2 pounds of fudge.
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