So I have made these three times now and have yet to take a picture...I will blame it on the fact that they are just that good; too good to waste time setting up the perfect lighting and backdrop...yeah, we will go with that ;)
Really though, these sliders are a cinch to whip up and are so incredibly tasty!! Taking the time to roast the tomatillos gives the marinade and sauce the perfect tough to take this dish over the edge!! Give it a shot...I promise you won't be sorry!
1 1/2 cups mayo; divided
1/2 c buttermilk (I just add 1/2 tbsp vinegar to my 1/2 cup milk and let it sit for about 10 min...homemade buttermilk)
1 package buttermilk ranch dressing powder
2 garlic cloves
1 cup chopped cilantro
4 tomatillos, roasted**
1 tsp lime juice
4-6 chicken breasts cut into slider sized portions
For serving: sliced red onions, crumbled queso fresco, buns
Mix up 1 cup of mayo and the rest of the ingredients through the lime juice in a food processor or blender. Pour 1/2 of the marinade over the top of the chicken and let rest for a few hours. With the remaining marinade add the remaining mayo and let sit in the fridge to thicken.
Once the chicken is done marinating, remove from marinade and grill until the center is no longer pink and the juices run clear. Tent with foil and let rest for 5 or so minutes. To assemble to sliders, toast the buns, top both sides with a little sauce, add chicken and onions, then sprinkle generously with queso fresco. Enjoy!!
**To roast the tomatillos, remove the husk and cut into quarters. Toss in a little olive oil, salt, and pepper and then broil on a middle oven rack until the tomatillos are browned and tender.
Monday, November 10, 2014
Tuesday, October 21, 2014
Sausage and Veggie Hash
This is my go-to meal when I have a bunch of veggies I had every intention of making throughout the week...but didn't. Aside from chopping and cleaning the veggies, this meal is so easy to throw together and uber delicious!! Serve it with these and you have one oishi meal!!!
1lb Smoked Turkey Sausage Link (Hillshire Farm is the best), sliced 1/4" thick
3 cups butternut squash, chopped
1 onion, chopped
3 zucchini, chopped
2 potatoes, chopped and slightly cooked (boil, bake, or microwave)
5 garlic cloves, slightly chopped (I would leave whole if TJ would let me...we compromise at little chunks)
Any other veggies you have on hand...I like asparagus, green peppers, eggplant, sweet potato, carrots, etc...
1/4 cup olive oil
1 tbsp. salt
1/2 tbsp. pepper
1/2 tbsp. garlic powder
2 tbsp. dried Italian herb seasoning
Place the sausage and chopped on a jelly roll pan. Pour olive oil and seasoning over the top. Toss until everything is well coated. Bake at 375 for an hour or so; make sure to mix while it's cooking so everything gets nicely roasted.
1lb Smoked Turkey Sausage Link (Hillshire Farm is the best), sliced 1/4" thick
3 cups butternut squash, chopped
1 onion, chopped
3 zucchini, chopped
2 potatoes, chopped and slightly cooked (boil, bake, or microwave)
5 garlic cloves, slightly chopped (I would leave whole if TJ would let me...we compromise at little chunks)
Any other veggies you have on hand...I like asparagus, green peppers, eggplant, sweet potato, carrots, etc...
1/4 cup olive oil
1 tbsp. salt
1/2 tbsp. pepper
1/2 tbsp. garlic powder
2 tbsp. dried Italian herb seasoning
Place the sausage and chopped on a jelly roll pan. Pour olive oil and seasoning over the top. Toss until everything is well coated. Bake at 375 for an hour or so; make sure to mix while it's cooking so everything gets nicely roasted.
Sunday, October 19, 2014
Spinich and Sausage Lasagna
I used to be a firm believer in the good ol' fashioned Costco lasagna. Why make something for yourself when Costco can make it almost as good, and cheaper. Then you also don't have the mess and...ahem...it's a fool proof meal for even the poorest of chef's. However, I have never really found a lasagna recipe that I liked enough to warrant making the dish. The dish was either too dry, too watery...and don't even get me started on cooking the noodles...yeah...not. going. to. happen.
But, much to my dismay, I live on an island where the goodness of Costco lasagnas can not reach us. So, I have to improvise. And then like manna from the heavens, no-boil lasagna noodles rained down from the sky's...begging to be cooked in a home made lasagna. I conceded...and I'm soooo glad that I did. Both TJ and I could not stop eating this delicious cheesy, saucy goodness. I would even go as far as to say that my Costco lasagna days might just be over. Wow...did I just say that?!?!?! Well, this meal makes enough for my family one night and one for the freezer down the road. The perfect situation!! So, for those of you with a Costco close, give this one a chance. You might just be as inclined as I am to throw Costco out all together...okay who am I kidding...lasagna may be first on the list...but never will I ever perfect their darn rotisserie chicken. The thing is like a drug; to which I will always come back for more ;)
1 lb mild pork sausage
1 yellow onion, diced
1 tbsp. minced garlic
2 tsp minced fresh thyme
6 oz fresh spinach
1 lb ricotta cheese
1 lb cottage cheese
1/2 tsp salt
1/4 tsp nutmeg
squeeze of lemon juice
12 no-boil lasagna noodles
24 oz jar of marinara sauce
4 cups shredded mozzarella cheese
In a large skillet cook the sausage and onions over medium heat. Just as sausage begins to brown, add the garlic. Finish cooking until the sausage is no longer pink. Drain the excess fat.
Mix together the spinach, ricotta, cottage cheese, salt, nutmeg and lemon juice.
In one 9 x 13 pan, or two 8 x 8 pans, pour a little marinara sauce on the bottom just enough to cover. Place a single layer of noodles. Top with 1/3 of the sausage, and 1/3 of the ricotta. Pour marinara sauce over the top and then repeat the process until all the ingredients are gone. Top with cheese.
Bake at 350 degrees for 40-50 minutes, or until the cheese is browned around the edges and bubbly. Enjoy!
But, much to my dismay, I live on an island where the goodness of Costco lasagnas can not reach us. So, I have to improvise. And then like manna from the heavens, no-boil lasagna noodles rained down from the sky's...begging to be cooked in a home made lasagna. I conceded...and I'm soooo glad that I did. Both TJ and I could not stop eating this delicious cheesy, saucy goodness. I would even go as far as to say that my Costco lasagna days might just be over. Wow...did I just say that?!?!?! Well, this meal makes enough for my family one night and one for the freezer down the road. The perfect situation!! So, for those of you with a Costco close, give this one a chance. You might just be as inclined as I am to throw Costco out all together...okay who am I kidding...lasagna may be first on the list...but never will I ever perfect their darn rotisserie chicken. The thing is like a drug; to which I will always come back for more ;)
1 lb mild pork sausage
1 yellow onion, diced
1 tbsp. minced garlic
2 tsp minced fresh thyme
6 oz fresh spinach
1 lb ricotta cheese
1 lb cottage cheese
1/2 tsp salt
1/4 tsp nutmeg
squeeze of lemon juice
12 no-boil lasagna noodles
24 oz jar of marinara sauce
4 cups shredded mozzarella cheese
In a large skillet cook the sausage and onions over medium heat. Just as sausage begins to brown, add the garlic. Finish cooking until the sausage is no longer pink. Drain the excess fat.
Mix together the spinach, ricotta, cottage cheese, salt, nutmeg and lemon juice.
In one 9 x 13 pan, or two 8 x 8 pans, pour a little marinara sauce on the bottom just enough to cover. Place a single layer of noodles. Top with 1/3 of the sausage, and 1/3 of the ricotta. Pour marinara sauce over the top and then repeat the process until all the ingredients are gone. Top with cheese.
Bake at 350 degrees for 40-50 minutes, or until the cheese is browned around the edges and bubbly. Enjoy!
Wednesday, October 15, 2014
Teriyaki Chicken Skewers
1 tbsp. corn starch
1 tbsp. water
1/2 c soy sauce
1/2 c white sugar
1/4 c apple cider vinegar
2 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp fresh ground black pepper
1 1/2 lbs chicken chopped into chunks - I like boneless, skinless thigh meat for it's richness and depth of flavor...but if you don't like them then just use breasts...tenders are super easy too!
bamboo wooden skewers
Combine corn starch and water in a small bowl and whisk to combine; set aside. Combine the rest of the ingredients except the chicken in a sauce pan and bring to a boil, whisking constantly. Slowly incorporate the corn starch and water mixture. Let boil for a few minutes, or until the mixture has thickened. Remove from heat and let cool.
In a large Ziploc bag add the chicken chunks and pour the teriyaki sauce over the top (reserve 1/4 cup for basting). Let the chicken marinate in the bag for at least two hours...overnight is best. I like to marinate mine for a few days if I can manage to plan that far in advance!
Before you are ready to serve, skewer the chicken onto your skewers and barbecue. Baste the skewers with the remaining sauce as you cook them. Serve immediately!!
1 tbsp. water
1/2 c soy sauce
1/2 c white sugar
1/4 c apple cider vinegar
2 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp fresh ground black pepper
1 1/2 lbs chicken chopped into chunks - I like boneless, skinless thigh meat for it's richness and depth of flavor...but if you don't like them then just use breasts...tenders are super easy too!
bamboo wooden skewers
Combine corn starch and water in a small bowl and whisk to combine; set aside. Combine the rest of the ingredients except the chicken in a sauce pan and bring to a boil, whisking constantly. Slowly incorporate the corn starch and water mixture. Let boil for a few minutes, or until the mixture has thickened. Remove from heat and let cool.
In a large Ziploc bag add the chicken chunks and pour the teriyaki sauce over the top (reserve 1/4 cup for basting). Let the chicken marinate in the bag for at least two hours...overnight is best. I like to marinate mine for a few days if I can manage to plan that far in advance!
Before you are ready to serve, skewer the chicken onto your skewers and barbecue. Baste the skewers with the remaining sauce as you cook them. Serve immediately!!
Thursday, September 11, 2014
Sweet and Tangy Meatballs
These meatballs are a bit labor intensive, but totally worth it. I like to use half the meatballs for this recipe and I flash freeze the other half to use on spaghetti, or just about any meatball recipe! They are incredibly versatile and super duper delicious!!
5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced
Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce
In a large bowl, mix by hand the meatball ingredients until well incorporated. Using a 2tbsp scoop, portion the meat and roll into balls. In a large skillet over medium-high heat, brown the meatballs on all sides. This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!
Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot. Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs. Cook on low for 4-6 hours. Mix all together before serving.
For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!! However, if you don't have a Costco close...stick to the above recipe!!
5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced
Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce
In a large bowl, mix by hand the meatball ingredients until well incorporated. Using a 2tbsp scoop, portion the meat and roll into balls. In a large skillet over medium-high heat, brown the meatballs on all sides. This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!
Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot. Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs. Cook on low for 4-6 hours. Mix all together before serving.
For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!! However, if you don't have a Costco close...stick to the above recipe!!
Crescent Roll Veggie Cups
These veggie cups are perfect for a party...can be served at room temperature, individually portioned, just grab-and-go! Despite their looks, they are very easy to whip up...and the recipe will make 3 dozen! Wham-bam, thank you mam!!
2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on) I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese
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Roll out the crescent dough onto a flat surface. Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid. Cut circles out of the dough and place in the bottom of a muffin tin rounds. Bake at 350 degrees for 8-10 minutes or until golden brown. Let cool completely.
While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill. Place in a piping bag for easier spreading. Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!
Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese. Serve asap...but can be refrigerated overnight and served the next day. Make sure to bring to room temp before serving!
2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on) I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese
Roll out the crescent dough onto a flat surface. Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid. Cut circles out of the dough and place in the bottom of a muffin tin rounds. Bake at 350 degrees for 8-10 minutes or until golden brown. Let cool completely.
While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill. Place in a piping bag for easier spreading. Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!
Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese. Serve asap...but can be refrigerated overnight and served the next day. Make sure to bring to room temp before serving!
Wednesday, September 3, 2014
Steak Fajita Kebabs with Cilantro Pesto
This is one of those meals that is a new favorite in our house...like both TJ and I absolutely loved it...that's a rarity!!! While overall this meal looks a bit labor intensive the whole thing actually only takes about 30 minutes to whip up. So many flavors and the meal becomes incredibly cohesive!! The absolute perfect summer evening supper!!
1 cup fresh cilantro leave, chopped
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp. olive oil
1 1/4 lbs steak (I use chuck or top sirloin...nothing fancy)
32 cherry tomatoes
1 red onion cut into large pieces
3 peppers, cut into large pieces
Toppings and Sides
This meal pairs perfectly atop of some cilantro lime rice, with a sprinkle of pico de gallo, and queso fresco cheese. You certainly can eat the kebabs as is...but with the above items it becomes magical!!!
In the food processor, pulse cilantro, garlic, olive oil, salt, pepper, and parmesan cheese until smooth. Put the pesto into a large ziplock bag along with the steak cubes. Seal and refrigerate for at least an hour to marinate.
While marinating, soak the wooden skewers in water for at least 30 minutes. Assemble the skewers by skewering on the onions, peppers, steak, and tomatoes. Add the skewers to the grill and cook for 10 minutes or so, or until your steak is cooked to your preferred level of doneness. We usually grill for 7-10 minutes and they are a perfect medium rare. Enjoy!!
1 cup fresh cilantro leave, chopped
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp. olive oil
1 1/4 lbs steak (I use chuck or top sirloin...nothing fancy)
32 cherry tomatoes
1 red onion cut into large pieces
3 peppers, cut into large pieces
Toppings and Sides
This meal pairs perfectly atop of some cilantro lime rice, with a sprinkle of pico de gallo, and queso fresco cheese. You certainly can eat the kebabs as is...but with the above items it becomes magical!!!
In the food processor, pulse cilantro, garlic, olive oil, salt, pepper, and parmesan cheese until smooth. Put the pesto into a large ziplock bag along with the steak cubes. Seal and refrigerate for at least an hour to marinate.
While marinating, soak the wooden skewers in water for at least 30 minutes. Assemble the skewers by skewering on the onions, peppers, steak, and tomatoes. Add the skewers to the grill and cook for 10 minutes or so, or until your steak is cooked to your preferred level of doneness. We usually grill for 7-10 minutes and they are a perfect medium rare. Enjoy!!
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