I’m going to be upfront and honest here. This was not a fast meal. It took probably an hour and a half to make. However, most of that was cooking time, not active “doing stuff” time. Also, this made a ton. I actually used 10 chicken thighs so we’ll probably be eating this stuff for the next week. Which is fine. Because it was delicious!
Seth especially loved this. He raved and raved the whole time he was eating it about how good it was and how it had all his favorite ingredients and how it was just perfect. I believe he may have said he wanted to marry it but I may have imagined that. Which, I mean, that would be totally fine with me. If I’m going to be in a polygamous marriage, I want my competition to be a chicken dish.
This totally reminded me of an Italian version of my Jambalaya recipe. Maybe because I made it in a huge skillet and there’s chicken thighs and bell peppers involved. But I think this recipe would appeal to a wider audience than the jambalaya just for the fact that the ingredients are more “normal” and it’s not spicy (unless you add a lot of crushed red pepper). If you’re looking to feed a large crowd or just want a lot of leftovers, this is a great, tasty option.
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You’ve seen this one before, but I’m posting it again because it immediately became one of my most favorite meals. It’s so easy to make and fast! The sauce consistency turns out perfect every time and the flavors are amazing. The beef is great, but those snow peas are so delicious that I always add a few extra. I’ve made this using brown rice and basmati rice which were both wonderful, but I’d have to say the brown rice was my favorite. It gave the dish a little extra flavor and it just has such a nice chewy texture. Don’t skip the red pepper flakes on this one. It gives it just a mild heat and adds a finishing touch of flavor.
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The other night Seth and I wanted a snack, but there wasn’t much around the place to eat. Somehow I managed to scrounge up enough ingredients to make this salsa dip from my America’s Test Kitchen cookbook, which we promptly inhaled along with some tortilla chips. I honestly thought the original recipe was a tad on the bland side. I ended up doubling the amount of salsa it called for and added probably 1/2 teaspoon or so of Chipotle Chile Pepper to give it a deeper, more smokey flavor. This recipe was a little different in that the cookbook gives you a “dip base” to which you can add a couple more ingredients to make the kind of dip you would like. I chose the salsa version, but there were several others to choose from like Jalapeno-Lime, Olive Dip, Sun-Dried Tomato and Basil, etc. so you could easily take this base recipe and add anything you like!
Creamy Dip Base
Makes about 1 1/2 cups
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Desired flavorings
- Salt and Pepper
Stir all of the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour to allow the flavors to blend. The prepared dip will keep, covered and refrigerated, for up to 2 days. Season with additional lemon juice, salt, and pepper before serving.
To make salsa dip add the following ingredients to the dip base. If you want to make this recipe as it was originally written, use only 1/2 cup salsa and omit the Chipotle Chile Pepper.
Use fresh lime juice instead of lemon juice in the dip base.
- 1 cup salsa, drained thoroughly (oops, I just realized I never drained mine! HA!)
- 2 tablespoons minced fresh cilantro
- 1/2 teaspoon Chipotle Chile Pepper
Normally I make this Homestyle Mac & Cheese which is baked and has a delicious breadcrumb crust. However, I found my oven filled up with a large ham tonight and was unable to fit an extra dish of mac and cheese in there with it. So, I went to one of my trusted recipe sources: Alton Brown. I’d watched him make this stove top mac and cheese once and thought it might be a good alternative to my baked recipe, if ever the need arose. Well, now’s as good a time as any!
The great thing about this recipe is, it’s just as fast to make as a box of Kraft Mac & Cheese. If you’re short on time, this is a lifesaver. I thought it tasted great, although I think next time I will add about a tablespoon of Dijon mustard, just to kick it up a little bit more. This won’t be replacing my Homestyle Mac & Cheese, but it’s nice to have another standby recipe, just in case.
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So this year my employer gave out hams as Christmas presents. Score! I love ham! Having only made a baked ham once in my life (several years ago), I couldn’t remember what recipe I used. And even if I did, I’d probably try a different one. Because I’m addicted to trying new recipes. I can’t help it. Somebody send me to rehab. Ok don’t. Well, you could, but I’m not ready to change so it wouldn’t do me any good anyway. Plus this blog wouldn’t be very exciting if I only rotated through 5 recipes. See? I do all of this for you.
On to the ham…
So I was more than a bit skeptical about this recipe because with the pineapple juice, cinnamon, and cloves, it looks like it would be super sweet. I don’t really like sweet meat. That’s what she said. Sorry, couldn’t help it. Anyway, this ham turned out really good. I actually ended up substituting ground allspice for the ground cloves because I thought I had some but didn’t. This baked ham was delicious and easy… just like I like it!
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Ever since I discovered rotisserie chicken and Crock Pot Chicken Broth, I’ve been in an endless cycle: buy rotisserie chicken, make broth, find recipe to use broth, recipe uses chicken, buy rotisserie chicken, make broth, find recipe to use broth, etc. etc. Not that this is a bad cycle mind you. Have you ever bought one of those rotisserie chickens at the grocery store? Holy crap. They are amazing. It’s all I can do to not eat the entire thing while I’m “de-meating” the chicken (term from The Blue Muse). The last couple weeks those babies were on sale for $2.50. At $2.50 I’d have to be an idiot not to buy one. What was I talking about? Oh yeah, this post was supposed to be about Chicken Pot Pie. I used some of my crock pot chicken broth for this. And a rotisserie chicken. There is now another batch of chicken broth in my crock pot.
I knew home-made chicken pot pie on a weeknight would be a bit overzealous, so I decided I’d simplify the process by purchasing the pie crusts. I’ve used frozen puff pastry sheets before with great success, so I used them again for this recipe. Now, I don’t know if I’m just dense or what, but this recipe called for 2 pie crusts and it sounds like it tells you to put both of them on top of the chicken pot pie. I didn’t really want double crust on top of my 9×9″ pan, so I rolled one of these crusts out and laid it in the bottom of the dish, poured the filling on top, and topped with a non-rolled crust (it was already the perfect size).
I was a bit worried the carrots, potatoes, and bottom crust wouldn’t cook right, but man was this stuff good! Everything was cooked perfectly and the crust was amazing! If you’re in the mood for chicken pot pie, this is a great option!
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I’m always looking for new breakfast ideas, so when I saw these Biscuit & Egg Cups over at Just the Tip this week, I knew they’d be on my weekend menu.
These ‘breakfast muffins’ were very easy to make and were so delicious! To save some time I used store-bought real bacon bits. I may have cooked mine a tad too long as the egg yolks weren’t quite as runny as I normally like, but they were still really good. I think I’ve found a new breakfast staple! Aren’t they cute?
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