Monday, December 3, 2012

Recipes requested

ok so I have been asked alot lately to share some of the recipes that I talk about on Facebook and I was going to message everyone who asked me for them, but then I decided that would take me forever, so instead I will post about them here and then you all can print them and have them forever :)...although my kiddos will eat almost everything I make, most of these are the kids favorite's. These recipes are sooooo super simple and yummy

First up:

Garlic Chicken Pasta with Broccoli adapted from Cook's Country and Mel's Kitchen Cafe

6 garlic cloves, minced

1/4 teaspoon red pepper flakes (this doesn't add spiciness - just the right amount of flavor)

6 tablespoons olive oil

2-3 boneless, skinless chicken breasts (about 1 pound) Salt and pepper to taste

1 pound penne pasta

2 cups cooked broccoli florets or steamed spinach

1/2 cup chopped fresh basil or 1 tablespoon dried (i always use dried, so much easier LOL)

6 tablespoons juice from 2-3 lemons

1 1/2 cup grated parmesan cheese 

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate.  Add broccoli to the boiling water and cook until tender crisp, remove with a slotted spoon and set aside. Add pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot. Stir in chicken, cooked broccoli (or spinach), basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. if needed season with salt and pepper. Serve immediately.

we usually have garlic bread to go with this recipe as well.

Beef Noodle Bowl adapted from a Kraft magazine recipe/website and found on one of my favorite blogs http://jodienoted.blogspot.com/search/label/good%20eats

1 lb linguine
2 cups broccoli florets
4-5 carrots, peeled and sliced
2 tsp vegetable oil
1-2 lb beef sirloin steak, *cut into thin strips
1/2 cup Kraft Zesty Italian dressing
1/2 cup teriyaki sauce
2 tsp ginger

Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 minutes of cooking time.

Meanwhile, heat oil in large nonstick skillet or wok. Add meat; cook until just browned on all sides. Stir in dressing, teriyaki sauce, and ginger; cook 2 minutes or until sauce is thickened, stirring occasionally.

Drain pasta and vegetable mixture; place in large serving bowl. Add meat mixture; toss until well coated. Sprinkle with dry roasted peanuts, if desired, and serve.

*Sirloin steak will be much easier to slice if slightly frozen.


you could easily half this recipe for a smaller family. :) it makes tons of left-overs


Zuppa Toscana adapted from Cafe Zuppas website with my own twist (this is not a kid favorite, but I have had many requests for it)

2 Tablespoons extra virgin olive oil

1 large yellow onion, chopped

2 {32} ounce containers organic chicken broth (or homemade if you have on hand; also, Costco carries a
great organic chicken stock at a great price)

4 medium potatoes, peeled and diced into 1-inch cubes

4 cups kale, chopped, stems discarded

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

pinch of red pepper flakes

3/4 lb. mild Italian sausage links, casings removed (a local grocery store, Harmons, makes the best house-made sweet Italian sausage with hints of fennel, which compliment this soup nicely)

1/2 cup heavy cream

2 large cloves garlic (minced)

grated parmesan cheese

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent–about 10 minutes. Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes. Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage, cream and garlic to the soup. Heat to desired temperature and serve with grated parmesan cheese.  on top. Enjoy!


Korean BBQ Beef (my own recipe adapted from my step-mom who is Korean and taught me how to make it, this is the kids favorite thing I make)

There are literally a ton of different ways to make it, but my step-mom who is Korean and is from Korea taught me to make it with beef short ribs, but since those can get super pricey so, i do it like this: oh and these are just guesstimates, because I never really use a recipe for it I just know what's in the marinade and when it tastes right lol
 

2lbs. Thin Top round steak cut into smaller portioned steaks and against the grain (of course) :)  

Meat mallet (for tenderizing the steaks)




About 1 C Soy sauce (you could use reduced sodium Soy Sauce)

About 1/4 C sesame seed oil (found in most Asian sections of grocery stores)

1Tbsp sesame seeds

3-4 Tbsp sugar

Half of a white onion cut into strips

1 bunch of green onion, cut off the greener part and slice length wise (you can discard the whiter parts and save them for a salad or something else)

1/4 tsp ground black pepper

4 Cloves of garlic minced

Gallon sized zip lock Baggie

Best way to cook is a charcoal grill, but any grill will do . Tenderize the meat with the mallet as you deem necessary. Add everything into the zip lock bag either over night or at least 6 hrs. Before grilling. Cook meat to the temp you like, discard the marinade. Soooo easy and sooooo dELISH, serves about 4-6 people. You Can pair with steamed rice, fried rice, a nice Asian salad, some noodles, or some edamame.... Enjoy! again these are just rough estimates. Next time I make this I will measure everything out :)



Chunky Cheese Soup adapted from my friend Laura (kids love this)
2 C chicken broth

2 C diced peeled red potatoes (i never peel mine for this soup)

½ C diced carrot

½ C chopped celery

¼ C chopped onion

1 ½ t salt

1/4 tsp pepper

2 cloves garlic (minced)

1 C cubed cooked bacon (or ham)

1/4 C butter

1/4 C flour

2 C milk

2 C grated cheddar cheese

In a pot combine first eight ingredients. Bring to boil. Reduce heat; cover and simmer until vegetables are tender. Add ham. In a saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup. thats it ENJOY!


Rotini Casserole (my own easy peasy, kid friendly recipe)

1 lb. rotini pasta

1 jar Ragu Chunky Tomato, Garlic and Onion sauce (you could make your own marinara sauce which I have done before and LOVE to do, but if you're in a hurry and want an easy sauce this is the way to go)

1 8 oz. can tomato sauce

1Tbsp dehydrated chopped onion

1/4 tsp each onion and garlic powder

1/4 tsp. crushed parsley flakes

a couple dashes of salt and pepper

1 1/2 C. divided shredded Mozzarella cheese or Italian cheese mix (Hy-Vee has a great Italian cheese mix already grated)

Preheat oven to 400. Bring 4 quarts water to a boil, add the pasta and cook til just about done/tender-crisp. drain the pasta (you don't want to over cook the pasta or it will be mushy when it comes out of the oven)and put in a pre-greased 3 quart casserole dish/ large cake pan. add the Ragu sauce (or homemade marinara), tomato sauce, dehydrated onion, garlic and onion powder, parsley flakes, salt and pepper and 3/4C. shredded Cheese, stir to evenly coat the pasta and to meld the ingredients together. top with the rest of the 3/4C shredded cheese and cover with tin foil. cook in the oven for 15 min. or until it's all bubbly. Remove the tin foil and cook for another 5 min. until the cheese in completely melted. Enjoy. (my kids love this! and it's MEATLESS! and so cheap)

I think that's it, if there is another recipe you want that I have posted about just let me know. I have tons more :-)
 

0 comments: