What's Cooking?

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bumblybees's picture
Joined: 03/24/10
Posts: 559
What's Cooking?

Literally.... what's cooking?

Anyone else feeling like a short order cook some days?

Eve is actually easy unless i'm making something SUPER spicy she eats what we eat. well most of the time i think she's teething and is rejecting food in general right now.
Isaac we're just now getting to eat what's on the table, we basically had to put our foot down and say eat or don't. which is really really hard when he's 3 years old, 3 ft 1" and only 28 pounds. Doc wasn't worried though said his BMI was good.
Ethan.... he'll eat whatever.

So tonight.... yes i know its almost 90....and it was intended to be just for my lunches but DH decided he wanted it too....so its for dinner.
we're having chicken taco soup in the crockpot.
Ethan adores it. isaac we'll we'll find out. and Eve should do well with it.

Chicken Taco Soup
INGREDIENTS:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle Beer (or chicken broth)
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco Seasoning (or cumin, chili powder, cayenne, and black pepper)
3 skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

DIRECTIONS:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

bumblybees's picture
Joined: 03/24/10
Posts: 559

Made this last night. talk about a hit with everyone. though the boys wouldn't eat the mushrooms they did love the chicken and the sauce on thier pasta.

Balsamic Chicken with Mushrooms
4 Points
Serves: 4
For a different flair, substitute dry white wine for the chicken broth, then sprinkle on a few spoonfuls of chopped sun-dried tomatoes with the mushrooms.
Ingredients
2 tsp vegetable oil
3 Tbsp balsamic vinegar
2 tsp Dijon mustard
1 clove(s) (medium) garlic clove(s), crushed
1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces
2 cup(s) fresh mushroom(s), small, halved
1/3 cup(s) canned chicken broth
1/4 tsp dried thyme, crumbled
Instructions
? In a nonstick skillet, heat 1 teaspoon of oil.
? In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
? Transfer chicken and marinade to skillet. Saut? chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
? Heat remaining teaspoon of oil in skillet. Saut? mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
? Serve chicken topped with mushrooms.

bumblybees's picture
Joined: 03/24/10
Posts: 559

Guess this thread isn't really going anywhere, but i'm sharing another one. Smile We had spicy shrimp and grits last night. the kids ate the grits and leftover chicken and we had the spicy mixture....why cause Mommy over did the chipolte peppers....oops. oh well.

Spicy Shrimp and Grits

3 cups 1% low-fat milk
1 cup water
1 tablespoon butter
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
4 slices applewood-smoked bacon
1 pound peeled, deveined large shrimp
1 cup thinly vertically sliced white onion
2 cups grape tomatoes, halved
1 teaspoon hot pepper sauce or chopped chipotle chile, canned in adobo sauce
1/8 teaspoon ground or crushed red pepper
1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.
2. While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; saut? 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; saut? 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Yield: 4 servings (serving size: 1 cup grits, about 1 1/2 cups shrimp mixture, and 1 tablespoon green onions)

CALORIES 510 ; FAT 15.9g (sat 7.5g,mono 4.9g,poly 1.8g); CHOLESTEROL 206mg; CALCIUM 481mg; CARBOHYDRATE 49.5g; SODIUM 972mg; PROTEIN 41.1g; FIBER 2.4g; IRON 5mg

Cooking Light, MARCH 2010

bumblybees's picture
Joined: 03/24/10
Posts: 559

Last night was girls night out (yeah i actually got to have one), so DH decided that he and the kids should cheat as well. so they had gyros and chicken fingers. Eve ate gyro meat and bites of chicken. i highly doubt that he fed any veggies or fruit but oh well they were fed. Smile

Tonight is chicken ceasar salads. yummm i think i'm going to marinate the chicken in a citrus something or other for awhile before grilling it. the kids should like that alot and it should go well with the salads.

So is no one else cooking? i'd love to get some new ideas.

grovey2's picture
Joined: 04/08/08
Posts: 938

fabulous idea of doing this....

Last night i made a taco noodle cassarole --
10 whole wheat lasangna noodles (broken)
1 lb turkey meat (although, next time i'll probably do 2 lbs)
1 can spaghetti sauce
1 green pepper - chopped
1 red pepper - chopped
1 container of those philidelphia spreads (i used the santa fe flavor)
(this rec. is on the back of the container)
2 C water.

Brown meat with peppers (i'm not one for spicey, so i did about 1/3 of the green pepper and that gave it enough spice for me)
add sauce and water, bring to boil
add noodles and simmer until noodles are tender (about 15 mins)
stir in phillidelphia spread (i used only about 1/2 container if that)
let set 3 mins....serve.

I feel like this might've needed more meat and maybe some cheese sprinkled on it or chives or something. Would be good served with garlic bread or rice.

bumblybees's picture
Joined: 03/24/10
Posts: 559

i've nto tried those spreads yet. i'll have to give it a whirl.
tonight... Jambalya. i seperate a couple of portions for the kids before i add the spices.

Jambalaya

Ingredients:

Equal parts: kielbasa (cut into rings)
Chicken (cut into chunks)
Shrimp (shelled)
1 onion diced
1 celery (I leave this out)
1-2 green peppers diced
Cooking oil
Spices: crystal hot sauce, Tabasco, paprika, cumin, curry, old bay, cayenne

Directions:

1 – Heat oil in pan and cook kielbasa. Remove when slightly browned to a large bowl and put a lid on it to keep it warm. Put chicken in pan and saut? till browned and cooked. Remove and put in bowl with kielbasa. Put shrimp in pan and saut? till shrimp is pink. Remove and put in bowl with other meats.
2- Add more oil if necessary
3- Cook all veggies together and add spices listed above. Cook till just crunchy.
4- Add meat back, stir to coat with seasoning, and serve over rice.

Hints:
Half way through cooking chicken take the bowl that is holding the kielbasa and pour the juices that have collected in it onto the cooking chicken. Do the same thing during the shrimp cooking and again with the veggies. Doing this prevents you from having to add more oil and helps meld the flavors.
I don’t measure the spice amount so just do it to taste.

bumblybees's picture
Joined: 03/24/10
Posts: 559

Tonight -- Pizza by the pool. who doesn't love pizza?

Tomorrow (cause i mostly likely won't have time to post). i'll serve it with baked potatoes and a veggie (probably cauliflower since i've got that)

Beef Top Round with Jalapeno Marinade

3 jalapeno chilies
2/3 cup dry red wine
1/3 cup olive oil
2 large cloves of garlic
Handful of fresh flat-leaf Italian parsley sprigs
1 tsp salt (I always leave out)
? tsp fresh ground pepper
1 top round beef steak, about 2.5 lbs

Halve the chilies and remove their stems, seeds, and ribs. In a blender or food processor, combine the jalapenos, wine, olive oil, garlic, parsley, salt and pepper. Process till smooth.

Using a sharp knife score the surface of the steak with crisscross cuts about 1/8 inch deep and 2 inches apart. Place in a large zip-lock pag and pour in the jalape?o mixture. Press out the air and seal the bag tightly. Place in a large bowl and refrigerate, turning and massaging the bag occasionally for at least 6 hours or up to 2 days.

Prepare grill.

Remove the steak from the marinade and pat it dry with paper towels. Boil the remaining marinade and reserve.

Place the steak on the grill rack. Grill, turning and brushing with the reserved marinade 3 or 4 times until done to your liking.

Carve into thin slices on the diagonal and across the grain. Serve at once.

SaraMeow's picture
Joined: 11/02/10
Posts: 406

The crockpot is the way to go!
Sara's Crockpot chicken or Pork
1 average size jar of apricot preserves (or any preserve/jelly/jam)
1 can rotel
a splash of balsamic vinegar
a squeeze of honey
little bit of water- like a half cup of so.. depending on how much meat you add.
half a packet of Grillmates Chipotle marinade
optional add a teaspoon or so of salt if you are a salty person
some meat... chicken/pork .....

Cook as you would any other crockpot meal.
Yum

bumblybees's picture
Joined: 03/24/10
Posts: 559

That sounds good. is it sweet though...or kinda sweet and spicy?

bumblybees's picture
Joined: 03/24/10
Posts: 559

So last night was tacos. Turns out Eve likes taco meat. i made her a quisidilla with the taco meat and sharp cheddar cheese inside.

Tonight is chicken stir-fry with lots of veggies.
Dice up chicken (marinate ahead of time in soy sauce and a tsp of cornstarch)
Cut pices of peppers and onions, broccoli, mushrooms, carrots
Baby corn, bean sprouts, etc

In a bit of oil sautee chicken till just done. remove from pan and keep warm.
Add a bit of oil if needed
Add carrots and onions and sautee for 2-3 minutes then add other veggies minus the baby corn and bean sprouts. Sautee till tender.
Add chicken and remaining ingredients.

In a seperate bowl whisk 1 TBSP cornstarch into soy sauce, a splash of water (can add garlic powder and crushed red pepper for heat).

Add liquid to pan and toss to coat mixture. once heated through remove from heat and serve with rice.

SaraMeow's picture
Joined: 11/02/10
Posts: 406

"bumblybees" wrote:

That sounds good. is it sweet though...or kinda sweet and spicy?

Kind of sweet spicy.. not too spicy.. not too sweet!

grovey2's picture
Joined: 04/08/08
Posts: 938

I made turkey meatballs last night -
Take some ground turkey(i get 1lb rolls - i do about 2-3 lbs - so 2-3 rolls) - season as you like, i also mix in spinach(i will also make itty bitty ones for O, so she can eat these too) (and really well chopped up broccolli sometimes-i put it in the food processor and grind it up good)
roll into bite size balls or a tad bigger.... i cool them in the frig for a bit (but you don't have to do that)
I put some water in the pan to steam them - then plop meatballs into pan on med heat and cook - flip and cook until done.If you use water, make sure it doesn't run dry.

I put mine on a bed of salad with some tomatos and a little ranch.
You could make spagehetti or you can have them with a side of rice and veggies or mashed potatos and corn....the choices are endless.
I also make enough to freeze some for later - it's an easy go to meal.

bumblybees's picture
Joined: 03/24/10
Posts: 559

LOVE mini meatballs. there's so much you can do with them.

Made up a meal last night based off of one i saw on Restaurant: Impossible.
Cut up chicken sausage into circles. Sauteed in a pan till partially done and then added onion, green pepper (wanted roasted red but my jar died), kalamatra olives, mushrooms. Continued to cook till the meat was done and the onion tender. Added white wine to deglaze the pan and then a jar of diced tomatoes and let that simmer till it reduced a bit then added maybe a 1/4 cup of half and half. Let that simmer awhile and then served over pasta. It was yummy.

The kids ate it. Though Eve has decided that she doesn't like pasta. Weird kid Smile

mommys's picture
Joined: 05/08/06
Posts: 6264

I put some italian dressing on two chicken breasts and grilled them. Then I chopped the chicken up, along with tomato and lettuce. I wrapped it all in some tortillas with some BBQ sauce. Everyone except Natalie loved them. The original recipe calls for cheese, but Natalie has the allergy so neither of us could have cheese and I forgot to include it on others Lol