Sunday, November 2, 2014

what's cookin'?

After 31 years of cooking, you would think I'd probably tried just about every chicken recipe out there. But nope- since discovering Pinterest a few years ago, the recipe possibilities are just endless. I made THE BEST Smothered Chicken recipe last week and I must share the recipe!
smothered chicken!
source: Pinterest

1 large bag of spinach leaves
4 ounces cream cheese
1/4 cup shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste

8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/4 cup white wine
2 cloves garlic, minced
Salt and pepper to taste

4 boneless chicken breasts
4 slices swiss /4 slices provolone cheese
1 T garlic powder
1 T seasoned salt
1 teaspoon pepper

Preheat the oven to 350 degrees.  Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken.  Bake for 16 minutes. Meanwhile, make the creamed spinach.  Over medium-high heat, melt 2 T olive oil in a skillet.  Add in the onions and saute 2-3 minutes.  Add in the spinach and garlic.  (It will shrink). When it's cooked through, stir in the cream cheese and parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet.  Put the mushrooms in and cook until browned all over. Deglaze the pan with the wine.  Add in the garlic and season with salt and pepper.  Cook until most of the wine is cooked out. Flip the chicken pieces over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and chicken is done. This is ridiculously good!!

Yesterday, I looked for a recipe for the pork loin I had taken out for dinner. I ended up choosing this one (which I tried a few months ago) Another MUST TRY!! It is so good!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
  • 2 lbs. pork tenderloin
  • 1 teaspoon ground sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic- minced
  • ½ cup water
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup balsamic vinegar
  • ½ cup water
  • 2 tablespoons soy sauce
  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
  3. Cook on low for 6-8 hours (or high for 4 hours-which I did).
  4. An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking. Then, for a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side.

I've also brought back freezer cooking again this fall. If you haven't tried make-ahead, freezer, crock pot cooking, you should!!! Most of the recipes are easy to assemble, but are very, very tasty! I absolutely love having dinner in the freezer and taking a day off from cooking on a busy day (or even if I'm just not in the mood to cook). I made 2 pans of Pioneer Woman's Sour Cream Noodle Bake, which I've made before, but here are also five new recipes I tried.

(1) Apricot BBQ Chicken

(3) Nacho Chicken
3-4 pieces boneless chicken breast +1 pkg. taco seasoning mix + 1 can Rotel in a gallon Ziploc bag.

(4) Pioneer Woman's Spaghetti Sauce

This made a huge pot of sauce, enough for 3 meals! We ate one and I froze 2. I also browned an extra lb. of ground beef and froze for a future meal (tacos or sloppy joes maybe).

(5) Spicy Beef & Bell Peppers

This one never made it to the freezer......

  • 2 lbs beef chuck, fat removed
  • 2 medium onions
  • 2 medium carrots
  • 3 bell peppers, cut into 1-2 inch strips
  • 1 cup beef broth
  • 1/4 cup red wine
  • Oil for frying/sauteing
  • 1 tsp mustard powder
  • 1 tsp  red pepper flakes (or less depending on hot you like it)
  • 1 tsp garlic powder
  • 1/8 tsp thyme
  • 1/2 tsp ground black pepper
  • 3/4 tsp salt (to taste)
Cut away the fat from the beef chuck and cut against the grain into thin strips.Brown the meat on both sides. Add broth and seasoning. Turn the heat to high, as soon as it comes to a boil, lower the heat to a simmer. Cover with lid. Allow to cook for 30 minutes, stirring occasionally.
Meanwhile, sauté onions (sliced) on medium heat for about 3-4 minutes or until golden in color.
Add carrots (I grated in thin strips with veggie peeler) to the frying pan and sauté for a couple of minutes.
Add the wine and deglaze the pan, scraping the bits that are stuck to the pan. Add bell peppers (sliced) and slightly brown them over high heat, stirring constantly. Do this for 3-4 minutes. Set aside. After 30 minutes of cooking beef, add the bell peppers, sautéed onions & carrots. Taste and adjust the seasoning (salt) and cook for another 10 minutes. Serve over cooked rice. Delish!!
Treat your family to this heartwarming dish this holiday season!
source: Pinterest
A few hours=10 meals!! This sounds good to me!!

1 comment:

Shellbell said...

I tried the nacho chicken - we liked it! I put it over tortilla chips, topped with cheese and warmed it all up in the oven. Gonna have the Honey Garlic Chicken on Thursday.

This coming weekend, I'm going to make the beef fajitas and the Roasted Red Pepper Chicken Penne recipes you posted. Also making swedish meatballs, veggie soup and Snikerdoodle bread. This is my last big cooking weekend before the holiday crazy sets in!

{a day in onancock}

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