Look at what's cookin

My adventure's in feeding my family

Creamy Chicken Peperonata October 1, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Another meal for the hubs to take on his hunting trip. I was looking for multiple meals I could make at one time (as in multiple crock pots and the oven running). I had this recipe in my “to make” list for a while and I knew it would freeze and reheat well. It was very tasty and not too salty despite using some canned soup.

Ingredients:

  • 2 chicken breasts (roughly a pound)
  • 3 to 4 large bell peppers
  • 1 large onion
  • 3 garlic cloves
  • 1 red chili pepper
  • 1 14 oz can diced tomatoes
  • 1 can cream of mushroom soup
  • 2 tsp dried oregano
  • 1 tbsp corn starch
  • salt & pepper
  • 2 tbsp oil

Directions:

Slice the peppers in strips, the onion in half-quarts, the (de-seeded) chili pepper in rings and grate the garlic.

Cut each chicken breast in 3 equal-sized parts and season them with a pinch of salt and pepper.

Add all ingredients except corn starch to a slow cooker and cook for 5-6 hours on low.

Shred the chicken and serve over pasta.

photo 3

 

Slow Cooker Cuban Braised Beef and Peppers September 29, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I was putting together a few freezer friendly meals for the hubs to take on his hunting trip and I came across this recipe. Super simple to put together, freezes well and really easy to reheat over a camp stove. The meal went over well and they ate it over some frozen (and then reheated) rice.

Ingredients:

  • 1 28-ounce can diced tomatoes, drained
  • 2 red bell peppers, sliced 1/2 inch thick
  • 1 onion, cut into 8 wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 1/2 pounds flank steak, cut crosswise into thirds
  • 1 cup long-grain white rice
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro leaves

Directions:

In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

photo 2 (1)

 

Greek Drunken Pork Stew in Red Wine September 27, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

The last camping meal. While I enjoyed some of this recipe at home over rice, the hubs ate his in a tortilla and said it was just as tasty. Very simple to put together and throw in the oven. The flavor is very rich so I would recommend staying with pork and not using a red meat.

Ingredients:

  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks
  • Kosher salt
  • Black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 cup red wine
  • 1 cup tomato juice
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 2 bay leaves
  • 2 cups cooked rice or orzo

Directions:

Adjust oven rack to lower-middle position and preheat oven to 275°F. Season meat generously with salt and pepper and toss with mustard to coat. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. When meat is nearly finished browning, reduce heat to medium, and push meat off to the sides of the pan. Add onion and garlic to the center of the pan. Sauté until onions and garlic start soften and become translucent, about 4 minutes.

Add red wine, raise heat to medium-high and scrape browned bits from the bottom of the pan using a wooden spoon. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. Stir to combine and season with salt and pepper, as needed.

Return to a boil. Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. When meat is tender, remove from the oven, discard bay leaves and serve immediately with rice or orzo.

photo 1 (3)

 

Cheddar Meatloaf September 25, 2014

Filed under: Uncategorized — kariryerson @ 6:54 pm

I love meatloaf, the husband doesn’t. I came across this recipe in Big City Cooking and thought that with the cheese it may be a hit with him. I was right. He actually had leftovers which is unheard of for him. I enjoyed it a lot and served it with mashed potatoes.

Ingredients:

  • 1 lb ground beef
  • 1 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 2 tsp finely chopped garlic
  • 1/3 cup ketchup
  • 1 tbsp worcestershire sauce
  • 1 tsp hot sauce
  • 1 egg, lightly beaten
  • 1 tsp finely chopped rosemary
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 1/3 cup shredded cheddar cheese
  • 1 cup tomato sauce

photo 1 (2)

 

Directions:

Preheat the oven to 400. In a large mixing bowl, combine the beef, bread crumbs, onion, garlic, ketchup, worcestershire sauce, hot sauce, egg, rosemary, salt and pepper. On a sheet of waxed paper pat out the meat into a 9 x 12 inch rectangle. Sprinkle the cheese over the meat, leaving a thin boarder. Roll tightly (like a jelly roll) and pinch the edges together to seal. Transfer to a load pan and bake until internal temp is 140 which will take about 45 minutes.

Serve with the tomato sauce.

photo 2 (2)

 

Quinoa and egg enchilada skillet September 23, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe posted in our local newspaper. It looked good and simple so I thought I would give it a shot. I added some of our homemade chorizo but the recipe is just as good without (from all my friends who ate it that way).  Leftovers are awesome with tortilla chips and extra cheese.

Ingredients:

  • 2 cups cooked quinoa
  • 1 (15-ounce) can black beans, rinsed
  • 1/2 lb chorizo, browned
  • 1 cup corn
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 teaspoons extra-virgin olive oil
  • 1 lime, juiced
  • salt and pepper
  • 2 cups enchilada sauce
  • 2/3 cup Colby jack cheese, grated
  • 6 eggs

 

For serving:

  • cilantro, chopped
  • green onions, sliced
  • ripe avocado, sliced
  • hot sauce (like Tapatio)

photo 3 (1)

 

 

Ingredients:
Preheat oven to 375 degrees.
To a mixing bowl, add the cooked quinoa, chorizo, black beans and corn. In a smaller bowl, mix together the cumin, garlic powder, oil and lime juice. Pour over the quinoa and toss everything to combine. Season with salt and pepper to taste. Spread the mixture into the bottom of a 12-inch cast-iron skillet. Pour the enchilada sauce over the quinoa, then sprinkle everything with cheese. Make six small indentations in the top of the cheese for the eggs. Crack the eggs over the cheese, evenly spacing them out. Season the eggs with salt and pepper. Bake the skillet in the preheated oven for 20-30 minutes, until the egg whites are completely set but the yolks are still runny and the edges of the skillet are bubbly.
Serve promptly with fresh cilantro, green onions and avocado slices on top, and hot sauce on the side.
photo 4 (1)
 

Seared Scallops with Caramelized Cauliflower and Brown Butter Vinaigrette September 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

The title of this post says it all. I mean how can this not be tasty? The tart vinaigrette with the salty scallops and delicious cauliflower made this recipe from Big City Cooking a big win!

Ingredients:

Cauliflower:

  • 7 cups chicken stock
  • 2 teaspoons saffron threads
  • Small head cauliflower, cut into florets

 

  • 5 tablespoons butter

Vinaigrette:

  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped shallots
  • Salt
  • Pepper
  • 2 tbsp capers

 

  • 4 tbsp olive oil
  • 1 1/2 lbs diver scallops
  • 1/4 cup chives

photo 1 (1)

Directions:

Pour 5 cups of the chicken stock into a medium saucepan over high heat, add the saffron, and bring to a boil. Decrease heat to medium, add the cauliflower florets and cook until tender (2 to 3 minutes). Remove cauliflower and set aside.

Melt 4 tbsp butter in a medium skillet over medium heat, and continue cooking until it begins to turn brown (7 to 8 minutes). You will see some black solids begin to form; at that point remove the pan from the heat. Set the butter aside until cool; then strain it through a fine strainer to remove the solids.

Heat the remaining 2 cups of stock in a large skillet over high heat and allow it to reduce down to 1.2 cup. Set aside to cool slightly. Put the stock, mustard, lemon juice, capers and shallots in a blender. With the motor running, slowly pour in the browned butter in a steady stream. Season with salt and pepper.

Heat 2 tbsp of the olive oil in a large skillet over medium-high heat and cook the cauliflower until lightly browned (5-6 minutes). Remove from pan and wipe the pan out.

Heat the remaining 2 tbsp olive oil and remaining tbsp butter in the same skillet over high heat. Season scallops with salt and better. Decrease to medium-high heat and cook the scallops until lightly golden (about 3 minutes).

To serve, divide the scallops and cauliflower among plates. Top with vinaigrette and chives.

photo 2 (1)

 

Red Chile Barbecued Salmon with Coconut Basmati Rice September 18, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe from Big City Cooking was absolutely tasty. I always have a lot of salmon to eat and am looking for new ways to eat it. The ginger in the sauce pairs perfectly with the salmon so well that I plan to make extra sauce to keep around just so I can make this on demand.

Ingredients:

BBQ Sauce:

  • 1 cup canned crushed tomatoes
  • 1/2 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/2 medium red onion, coarsely chopped
  • 2 tbsp fresh peeled ginger, coarsely chopped
  • 2 tsp chopped chipotle in adobo
  • 1  tbsp plus 1 tsp olive oil
  • salt
  • pepper

Coconut Basmati Rice:

  • 2 cups basmati rice
  • 2 cups canned unsweetened coconut milk
  • 2 cups water
  • salt
  • 1/4 cup chopped cilantro

Salmon:

  • 4 salmon filets
  • salt
  • pepper

photo 3

Directions:

In a medium saucepan over medium high heat, combine the tomato, vinegar, brown sugar, onion, ginger, chipotle, olive oil and salt. Bring to a boil, decrease the heat to medium low and simmer for 35-40 minutes. Puree in a blender until smooth. Season with salt and pepper to taste.

In a medium saucepan over high heat, combine rice, coconut milk, water and salt. Bring to a boil. Decrease heat to low, cover and simmer for 15 minutes or until rice is done. Remove from the heat and stir in cilantro.

Season the salmon with salt and pepper and brush on both sides with the sauce. Grill for 3-4 minutes per side or until desired interior temp, brushing with the sauce the entire time. Serve the salmon with the rice.

photo 4

 

 
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