Showing posts with label thanksgiving recipes. Show all posts

Garlic Butter Roasted Parmesan Carrots

Oh delicious carrot heaven! I just can't take it. I'd ask to be reincarnated as a bunny rabbit if i knew I could be fed these orange tasty treasures all day.

I seriously kept watching over my shoulder and popping them in my mouth. They are that scrumptious! You'll want them all to yourself.

Or maybe I'm just a bona fide veggie pheen. Who knows...

Just get a 1lb bag of carrots. Chop those  beauties up into large bite size pieces. Take some butter, melt it and stir in the garlic. 

Pour the garlic butter over the carrots and toss them to coat. Sprinkle some salt and pepper on them and a little parsley. Half way through cooking add the Parmesan. 

In 30 minutes you'll understand my addiction. And we can eventually both seek help together...you first (wink).

Here's What You'll Need:
1 lb of carrots
2 oz grated Parmesan 
3 Tbsp butter
1/2 tsp garlic powder 
1 tsp parsley
1 tsp Kosher salt 
1/2 tsp black pepper

Here's What You Do:
1. Preheat oven to 400F
2. Cut carrots in pieces or leave them while.
3. Place butter in a microwavable bowl and warm a few seconds until melted. Add garlic to bowl stir. 4. Pour garlic butter over carrots. Toss carrots around in sauce until coated. Season with salt, pepper and parsley. 
5. Place in oven for about 20 mins. Remove from oven sprinkle on Parmesan cheese. Place back in over for an additional 10 mins. 

Bacon Garlic Parm Brussels Sprouts

Hello my loves!

The past few weeks at the grocery I've been eyeballing these tiny cabbage like thingies. I'm such a huge veggie thot (I can't believe I just said that) but well gotta call it like I see it. I've been with every veggie you could possibly name, accept these guys. There's no real rhyme or reason why, just haven't tried them yet. 

Well over the weekend, my darling wife took me to my favorite place (Olive Garden), and these guys were on the menu.

{By the way, if you haven't tried my Zuppa Toscana recipe (An amazing Italian soup) check it out here.} 

The sprouts were offered two ways, cheese and bacon or a balsamic version. They both sounded equally scrumptious, but you know me and my cheese. I had to go with the bacon and cheese. I'm so glad I did. I literally could not stop eating them. I mean every single green morsel. I would of licked the plate, but I didn't want to be judged. 

This time when we went to the grocery store the first thing I did was toss a pound of these round greens into the cart and seat belted them in. What you don't lock your food in?

I mean usually I don't either, but I kept thinking about how much the spouts reminded me of Cabbage patch kids. I had to make sure these precious little babies were safe (so I could devour them at home).

Cruel, I know.

 Exactly why I wouldn't lick the plate at OG. #PeopleAreSoJudgy

But once you get a taste of the deliciousness in this dish, I assure you, you will know exactly where I'm coming from. And if I see you carefully locking your little cabbage babies in, I promise not to judge and may even ask do you need any assistance in giving them a nice warm bath and making sure they are perfectly cooked, I mean coddled. Coddled, sweetheart. Em. em.
 
Here's What You'll Need:
1lb. Brussels sprouts
5 pieces of bacon; sliced into small pieces (I cut each slice into about 5 pieces)
1/2 cup of grated Parmesan
1.5 tsp of garlic
Kosher salt and black pepper to taste

Here's What You Do:
1. Put on a pot of water and lightly season water with kosher salt (about a tsp).
2. Peel off any leaves that look wilted (may be yellow in color) and trim off bottom if you would like.
3. Place sprout in boiling water for about 5mins, then immediately remove from heat, drain, and dump into bowl into ice water.

4. In a shallow pan, over medium heat cook bacon until almost crisp.
5. While waiting for bacon to cook drain water from sprouts and cut them in half the long way.
6. Once bacon is mostly cooked, add sprouts to the pan, facing cut side down.
7. Allow sprouts to sear in bacon fat for a 4-5 minutes.
8. Add garlic and salt & pepper to taste.
9. Move sprouts around pan and allow to cook an additional 5 mins or until sprouts are done but still crunchy.
 10. Add cheese to dish and serve warm.

Spinach, Tomato, & Mozzarella Chicken Breast

If you've been coming here awhile, I'm sure you've already honed in on my love affair with spinach and cheese. I just can't help myself. And since were talking about love affairs, I mind as well admit to the one I have with tomatoes also. I swear, I must have Italian in me (which totally reminds me I haven't shared with you what I asked for, for my birthday). I'll update you on that really soon.

Now, on to these breasts.

I used fresh spinach, fresh tomatoes, and mozzarella cheese (in the form of cheese sticks). Hey, like I said I'm addicted to cheese and yes I eat cheese sticks on a regular basis, so I literally ALWAYS have them on hand, even if I don't have cheese in any other form.

The chicken was rinsed and pat dry. Then four slits were made in each breast.  Two spinach leaves were neatly tucked into the slits and the artisan tomatoes and mozzarella was placed atop.



I mean seriously, this dish is not only delicious, it's absolutely beautiful.

A little garlic, salt, pepper, and dried basil was added for flavor.

 Trust me this one will have the whole family wanting to kiss the cook!

Here's What You'll Need:
2lbs. chicken breast
4-5 small artisan (cherry) tomatoes; quartered
1 cup fresh spinach
3 mozzarella cheese sticks sliced about the size of a coin.
1 tsp dried basil

1 tsp salt
1/2 tsp black pepper
1.5 tsp garlic powder

Here's What You Do:
Preheat oven to 375F

1. Rinse chicken and pat dry.
2. Use a knife to cut slits in each chicken breast (about 4 slits per piece).
3. Take 2 spinach leaves and stuff inside of each slit on chicken
place tomato and mozzarella coins atop spinach.
4. Place all dry seasonings in a small bowl. Stir with a spoon to combine.
5. Using your fingers, sprinkle seasoning all over chicken breast.
6. Spritz a baking dish with cooking spray (or lightly grease the dish).
7. Add chicken to the baking dish and place in oven.
 8. Cook for about an hour. (I had large breast so they took an hour to cook, if yours are smaller, you may want to start checking the oven around the 40min mark).

BBQ Chicken Wings

 It's football season and these wings are the business! 
Please bare with me on the pictures, as my cammy went capooie a few weeks ago and I've been using my iPhone. You may have guessed that already but, I haven't wanted to talk about it, as it truly has been my worst nightmare. Santa promised me a new one so I am trying my hardest to maintain until then, though I don't know how much more I can take. 
Alright back to the wings...This is a small batch I whipped up for my wife for a snack. But add a few more and they'd make the perfect appetizer for game or movie night. 
 Just rinse your chicken and pat dry with a paper towel. Then take all those yummy spices and blend them in a small bowl.
Grab a baking pan and line it with foil. Spray the foil with cooking spray (or grease it with whatever you'd like). Then place the chicken in the pan. Season the chicken and then flip those bad boys over and season the other side (I usually have a little left over).
  Toss those puppies in the oven for half an hour and brush with bbq sauce. Viola! A score every time.


Here's What You'll Need:
1lb. chicken wings
1tsp kosher salt
1/2 black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp light brown sugar
1/2 cup bbq sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)

Here's What You Do:

1. Preheat oven to 375 (F).
2. Rinse chicken and pat dry with paper towel.
3. Mix all dry seasonings together in small bowl.
4. Line a baking pan with foil.
5. Spray foil with cooking spray (or lightly grease).
6. Place chicken in foiled pan.
7. Using your hands lightly season each piece of chicken and then flip to season other side.
8. Place in preheated oven and cook for 25mins.
9.  Remove from oven and brush with bbq sauce.
10. Cook an additional 5-10mins. or until done.
11. Serve with your favorite condiments such bbq sauce, ranch, or blue cheese.

Apple & Cinnamon Bread

It's finally September, which means my favorite season is approaching quickly. With Autumn comes apples! I recently planted an apple tree in my yard (along with a peach and a cherry tree), but I'm sure it will be decades before it bares fruit large enough to enjoy.

 My mother-in-law, however, has a huge apple tree in her front yard, which was planted by her father. The apples are finally ripe and ready to be picked. 
I wish I could say the apples from this recipe came from the tree planted by my wife's grandfather and give you a whole nostalgic story about warm apples and family roots, but the truth is if I tried to  reach for one of the apples on that tree, I'd probably get my hand popped. My mother in law is a little rotten (pun intended). {Seriously, she's a handful but I wouldn't change her for the world}.
  
Anyway, on to sweeter and better things. Brown sugar, cinnamon and red delicious apples make up this delightful recipe.
 
So cinnamony and good. 
 
Ready in just under an hour.

Here's What You'll Need:

5 Apples (I used red delicious apples) peeled, cored, and chopped
2 cups all purpose flour
1 cup light brown sugar
2 eggs
1/4 cup milk
1/2 cup butter; melted
1 tsp pure vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 & 1/2  tsp baking powder

Here's What You Do:

1.Preheat oven to 350F

2. In a large bowl place eggs, milk, butter, vanilla extract, and brown sugar. Stir until well combined.

3. In a medium bowl place flour, cinnamon, nutmeg, salt and baking powder. Stir.

4. Slowly add flour mixture to brown sugar mixture.

5. Fold in apples.

6. Spray a 9x5 in pan with cooking spray. Pour in bread mixture and place in oven for 50 mins or until a toothpick comes out clean.

Zucchini & Squash Caserole

There is only a short time before summer officially ends. To be honest, I hate summer. It's hot, there's more wasp than you can count, and to be frank it's just too hot! Did I say that already? I mean the humidity here in the south is the worst. I'm so use to being in Virginia where there are beaches, that I have no idea what to do with myself here in Tennessee.

The only thing I can truthfully express that I will miss as fall approaches is the squash. I've been strangely addicted to it and zucchini the entire summer, adding it randomly to many of my family's meals.

As a side dish, one of my favorite's is my zucchini and squash casserole.

I'm about to share this recipe with you, but I must warn you, it is so good. I mean soooo good. I'm saying make you wanna slap your mother-in-law kind of good. Go ahead admit it, you wanna do that anyway.

Shhh I promise your secret is safe with me. And vice versa I hope.

Now that were newly established besties here's the yummy deliciousness you've been waiting for.

Here's What You'll Need:
2 medium zucchinis; quartered
2 crookneck squash; quartered
1/4 of large yellow onion; sliced
1 cup Italian bread crumbs
8oz bag of shredded Mozzarella cheese
Tbsp garlic powder (or more if you're a garlic feen like I am)
Tbsp butter; melted
salt and pepper to taste

Here's What You Do:
Preheat oven to 400F
Place zucchini, squash and onion in a large bowl.
Pour 1 melted butter over veggies.
toss with spoon to coat.
Add garlic, and salt and pepper, again tossing to be sure everything is seasoned.
In a 8x8 in pan pour a third of the veggie mixture into the pan.
Top with a layer of mozzarella. Repeat until all veggies are in the casserole dish.
End with a top layer of cheese.
Pour Italian bread crumbs on top.
Place in oven for 20-25mins or until veggies are cooked to desired.

By the way, true besties leave a comment, even if it's just to say hi. Go ahead. I'll come say hi back. Pinky Promise.

Spinach and Mozzarella Stuffed Chicken


Seriously, call me Popeye. I can put spinach on or in just about anything. It just, well, works for me. But this spinach and mozarella stuffed chicken is pretty pleasing to anyone's taste buds. Can you believe I even got one of my 6 year old's to eat it. That spoke volumes!

Here's What You'll Need:
6 chicken thighs
2 cups fresh spinach
1 cup shredded mozzarella 
1/2 an onion sliced
3 bullion cubes + 1cup water (or 1 cup chicken broth)
1 cup water
1 tsp garlic powder
salt and pepper to taste

 Here's What You Do:
Preheat oven to 380 degrees (F)

1. Rise chicken thighs and pat dry with paper towel.
2. Flip chicken thighs over to bone side and lightly season with salt and pepper.
3. Stuff each chicken piece with spinach and shredded mozzarella.
4. Holding thighs closed flip bone side and place in baking dish.
5. Pour water in bottom of pan and place bullion cube in (if you chicken broth pour broth in bottom of pan).
6. Season top of chicken with garlic powder, salt and pepper.
7. place onions on top of chicken in dish.
8. Cover with foil and place in oven for 50mins.
9. Remove foil and bake an additional 10-15 mins or until golden brown.

If you try it leave and comment and let me know!

No Fuss Chili Bean Chili



When I tell you its flippin' cold here in TN, I mean its cold!  Burrrrr cold, don't stop moving or you'll freeze in place cold! Bundle up and don't go outside unless you have to cold! That translates into 41 degrees. Ok, you may not think 41 degrees warrants the term "ridiculously cold" but being the cold-natured person that I am...let me put it this way, the 40's ain't gonna cut it! (Unless of course it's a 40oz beer and well maybe, just maybe we can chat).

I'm sitting here laughing so hard thinking about the kids this morning. I dressed them layer upon layer, until they pretty much resembled the marshmallow man (speaking of marshmallows, here's my recipe for homemade ones). They were not happy campers, but I assure you I had the best intentions.

Anyway, after the marshmallows, I mean kids were off to school, I made my way over to the fridge standing with door wide open (my wife hates that), trying to figure out what I'm going to make for dinner. I thought it'd be a great day to whip up a quick pot of chili bean chili. The kids absolutely LOVE this dish and the best part its ready in under 20mins! Seriously, you can jump up and make it just a few minutes before the family walks in. Cheers to more free time! 
 I usually use Italian sausage, because that's what my family prefers, but you can totally use ground beef, ground turkey or ground chicken. The sausage comes in sweet, mild, and hot. Again it's up to you. For this batch I used the sweet (I usually use mild) but for some reason my wife raved on and on about how great this batch turned out, and even asked what I did different, the only thing swapped was the type of meat (she can thank the grocer for being out)...but since they're not here I'll bask in all the credit and glory. :)

I diced half of a green pepper and half of a yellow onion, spritzed a pan with olive oil cooking spray and over medium heat browned the meat. Once the meat was done, I pushed it to one side of the pan, then grabbed the onions, peppers and garlic and put those in the pan.  I let them cook until they were soft, then drained the dish.
 I chose a large sauce pot and dumped the meat and veggie mixture into it. I added 1/2 pack of McCormick chili seasoning (you can add the whole thing, if you like things a bit more spicy), a jar of pasta sauce (I love Prego chunky garden because of the bonus veggies), but again feel free to choose your favorite sauce, and of course the star of the show 2 small cans of Bush's chili beans.

Gave it all a good stir and allowed things to come to a boil. Then lowered the heat.

After a few moments of simmering, I just topped with some shredded cheese and dug in. Yum!                   
                                                            Warm, comforting, and delicious.
                                                         

No Fuss Chili Bean Chili

Here's what you need:

1lb. Italian sausage (or ground beef, turkey, chicken)
1/2 yellow onion diced
1/2 green pepper diced
1tbsp minced garlic (or 2 cloves, minced)
1pk of McCormick Chili seasoning mix (I use mild)
1 (23oz) jar Prego Chunky Garden Combo pasta sauce
2 (16oz) cans Bush's chili beans (mild sauce)
Olive oil cooking spray
(shredded cheese and sour cream to garnish) *optional
  
Here's what you do:

1. Spritz pan with olive oil cooking spray. Over medium heat cook meat until browned.

2. Push meat to one side of pan and add green pepper, onion, and garlic. Allow to cook until slightly soft (about 5mins). Drain.

3. Pour and meat and veggie mixture into a large saucepan. Add remaining items (pasta sauce, beans, chili powder). Stir.

4. Allow contents to boil, stirring occasionally. Once it begins to boil, lower heat to simmer for about 5-10 minutes.

 5. Garnish with cheese and sour cream if you choose and serve.


How do you like your chili?
Don't forget to follow me on Instagram and Pinterest! 
Subscribe to: Posts (Atom)