Recipe Review!

I thought that since other bloggers do Book Reviews, I would do some reviews of Boxed Dinners. I am a Louisiana girl, born and raised. I love Cajun food. However, it is not always easy and it takes some time. So I started trying Zatarain's boxed dinner mix. I have not been disappointed. Now, I am sure that if someone takes the time to make this from scratch it will be better; however, this is a great option for someone who is trying to cook dinner in 30 minutes and doesn't always have lots of ingredients on hand. Each of these mixes are cheap - about 1.25 each. Add your meat and you have your main dish.

This Jambalaya Pasta, which I call Pastalaya, I make every other week or so. I add a couple cooked chicken breasts and 1/2 a pound to a pound of sausage and everyone loves it. It only has to cook about 15 minutes once everything is combined in the pot. Definitely a 30 minute meal. Definitely recommended!

I absolutely love crab cakes. I usually make them from scratch; however, I don't always have the ingredients on hand. This mix makes crab cakes easy. I even use canned crab meat. Comes in a can like tuna fish but it's crab. Works great and is a lot cheaper. I know that some big name chefs might frown on my canned crab meat, but hey, I'm a mom on a budget.

There are a few things I do differently than the instructions:
1. I add a little more mayo just so that the crab cakes are not dry.
2. After I form my crab cakes I like to coat them in plain bread crumbs (Panko if you have them.) This gives them an extra crunch.

This Red Beans and Rice boxed Dinner mix is my husbands favorite. We add a pound of sausage and again ready in no time. Add with some saltine crackers and he is one happy man.

The recipe does not call for you to put the sausage in the Red Beans and Rice while it is cooking but I do. I brown my sausage in the pot and then add the mix and follow the direction. You can have sausage on the side if that is your preference.

Hope you enjoyed the Zatarain's Review!

Peanutty Noddles with Shrimp

If you like Thai food, you will love this one. A year or so ago, I was watching Robin Miller on Food Network and came across this recipe. I have made it ever since. It is not heavy so it doesn't make you feel bad after you eat it, like some pasta dishes do.

Peanutty Noodles with Shrimp

Ingredients:
8 ounces wheat noodles
3 cups chicken broth
2 Tbl soy sauce
2 Tbl creamy peanut butter
2 tsp sesame oil
1 tsp hot sauce
2 tsp peanut oil
1 Tbl minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 lb. medium shrimp, peeled and deveined
1/4 cup dry roasted peanuts
1/4 cup scallions
Cilantro for garnish, optional

Directions:

• Cook noodles according to package instructions
• In a medium saucepan make peanut sauce: Combine chicken broth, soy sauce, peanut butter, sesame oil and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer and simmer 10 minutes.
• Heat peanut oil in a large skillet over medium heat.
• Add ginger and garlic and saute 2 minutes.
• Add bell pepper and saute 2 minutes.
• Add shrimp and saute 2 minutes.
• Add 1 cup of peanut sauce and simmer 2 minutes, until shrimp are bring pink and cooked through.
• Drain noodles and add to shrimp mixture. Toss to combine.
• When serving top with chopped peanuts, scallions and cilantro if desired.
• Enjoy!

Note 1: If you don't want to use wheat noodles, replace it with another hearty noodle.
Thin spaghetti or angel hair will not work with this dish. Asian or Thai noodles would work great.

Note 2: You should have remaining peanut sauce. You can add it to the dish if you want more sauce or keep it and add it to leftovers so that they are not dry. *

Chicken Breasts Stuffed with Prosciutto and Mozzarella Cheese over Rustic Pasta

Welcome Guest "Chef" Justin Quarles!

Chicken Breasts Stuffed with Prosciutto and Mozzarella Cheese over Rustic Pasta

Ingredients:
Chicken breasts
Prosciutto
Mozzarella cheese
Parmesan cheese
Oil
McCormick Roasted garlic and herb seasoning
Pasta sauce
Toothpicks
Pasta

Directions:

• Take chicken breasts and cut the breast like a filet
• Next place prosciutto and mozzarella cheese inside



• Fold over breast and secure with toothpicks




• Add about a tablespoon or tablespoon and a half of oil to skillet and pan sear the chicken
• Add McCormick Roasted garlic and herb seasoning while searing
• Set oven to 350 degrees and Cook for 30 minutes
• Cook pasta as indicated on package (Rustic pasta was bought at Fresh Market, you can use whatever you like)
• Add your pasta sauce and parmesan cheese and viola!

Sesame Chicken on the Lighter Side

This is one of my new favorite recipes. I found it in a Martha Stewart Food magazine. I absolutely love Sesame chicken and this version is on the lighter side as well. I hope that you will take the time to fix it. It will not disappoint.

Sesame Chicken on the Lighter Side

Ingredients:

Brown Rice

1 1/2 lbs. broccoli

Egg rolls (I buy these a Wal-mart near the Deli section. They have shrimp, chicken, and veggie that all are very low fat. You bake them in the oven for about 20 minutes and they are very delicious. They sell packages of 5 for $2.50)

Sauce:

3 tbl Honey

2 tbl sesame seeds

2 tbl soy sauce

1 garlic clove or 1 tsp minced garlic

2 large egg whites

1/4 cup cornstarch

1 1/2 lbs boneless, skinless chicken cut into 2 inch chunks

salt and pepper

Directions:

• Cook your egg rolls according to package instructions.
• Cook your broccoli. I use on of those microwave steamer bags from ziploc. They work nicely and no cleanup.
• Cook your rice according to the package instructions.
• While the broccoli, egg rolls and rice are cooking, make the sauce. In a small bowl, combine honey, sesame seeds, soy sauce, and garlic. (I would double the sauce recipe if you like to have more sauce. The above sauce amount will lightly coat the broccoli and chicken.)
• In a large bowl, whisk together egg whites and cornstarch. Add the chicken and season with salt and pepper. Toss to coat.
• In a large skillet, heat 1 tbl oil over medium heat. Cook your chicken, turning occasionally until golden brown. About 6 to 8 minutes. You may have to cook the chicken in two separate batches depending upon how large your skillet is.
• Add your sauce and broccoli to skillet and toss together.
• Serve over brown rice and with an egg roll if desired.

**The picture is of my husband, eating out of the skillet.**

Fire Up the Grill!

One of my favorite times of the year is Summer. Although I am not a fan of the heat, I love being able to grill chicken and eat fresh vegetables from the garden. I thought that I would share one of my favorite meals that I love to eat when it is warm enough to grill.

Grilled Chicken and Mushrooms

Ingredients:

Chicken

Fresh Mushrooms

Italian Dressing

Dales steak seasoning

Directions:

• Marinate chicken in 2 parts Italian Dressing and 1 part Dales for at least one hour in the refrigerator.
• Thirty minutes before you cook your chicken, take your chicken out of the refrigerator and let it come to room temperature.
• Cook the chicken on the grill but save 1/2 cup of the marinade from the chicken.
• While the chicken is cooking on the grill, in a skillet on the stove, add sliced fresh mushrooms and the 1/2 cup marinade.
• Cook until mushrooms are tender and marinade is cooked down.
• Pour the mushrooms and juice over the chicken.
• Serve with a salad and fresh corn on the cob and YUMMY!

Quick and Easy Chicken Stir-fry

After a hard workout, I want to eat something that I can eat a lot of since I have worked up an appetite. However, it needs to be healthy so that I don't undo my whole workout. So I decided to share with you my chicken stir-fry. There is really nothing special about it and many of you may already make it...but in case you don't, here it goes.


Quick and Easy Chicken Stir-fry

Ingredients:
Olive Oil
1.5 lb Boneless Skinless Chicken cubed
Salt and Pepper
2 bags frozen stir fry vegetables
Stir fry sauce
Brown rice


Directions:

• Cook rice.
• Lightly coat large skillet with olive oil.
• Salt and pepper your chicken and saute in olive oil.
• When your chicken is cook through add your stir fry. I cook mine on high heat to get them good and cooked.
• When the vegetables only lack about a minute, add desired amount of stir fry sauce . I just add enough to coat. Cook and stir until sauce coats the vegetables.
• When serving I put rice on the bottom and put the stir fry on top.
• Enjoy!

Not Your Ordinary Chicken Nuggets

My oldest son used to love to eat broccoli and other vegetables. When he was 18 months old, he would walk around with a stalk of broccoli and just chow down. Well something happened and now it seems like I have to force him to eat his vegetables.

The one thing I never have to force him to eat is chicken nuggets. What kids don't like chicken nuggets? Even I love to have a good chicken nugget every now and then. I think the recipe below causes my son to enjoy what he is eating, and I am still happy because he is eating healthy ingredients.

As I was making these today, my son looked at the pan and said, "Those are my favorite chicken nuggets." Then as I was trying to take a picture of them, he kept saying, "Mommy, hurry up!" I guess that tells you how much he likes them.

I adapted this recipe from the cookbook Deceptively Delicious by Jessica Seinfeld.

Chicken Nuggets

Ingredients:

1 cup whole wheat, white or panko breadcrumbs
1/2 cup flaxseed meal
1 tbl grated Parmesan
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 large egg
Milk
Salt
1 lb boneless skinless chicken cut into small chunks
Nonstick cooking spray
1 tbl olive oil

Directions:

• In a bowl, combine breadcrumbs, flaxseed, Parmesan, paprika, garlic and onion powder.
• In another bowl, lightly beat egg and add a small amount of milk.
• Sprinkle the chicken with salt, coat them in the egg mixture and then coat them with the breadcrumb mixture.
• Spray a large skillet with nonstick cooking spray and set it on medium high heat. When it is hot, add the oil.
• Place the breaded chicken into the skillet being careful not to get the pan too full and cook until crisp and golden brown. About three to four mintues on each side, depending upon how thick your chicken pieces are.
• Serve with dipping sauce and enjoy.

Variation:
I have also made this recipe with Italian bread crumbs instead of plain and served them with pizza sauce.

Penne with Mini Turkey Meatballs

I really did not plan it, but I am giving you another pasta dish. Most of the time what I cook is what I find on sale. The last time I was at the store, ground turkey was on clearance. One of those buy today and use or freeze by tomorrow. I always take advantage of those sales because they normally save me 40 percent.

This is one of my husband's absolute favorites. I can sometimes even get him to roll the meatballs. My four year old loves this as well.

Penne with Mini Turkey Meatballs

Ingredients:
1 pound Penne - I use the new mini penne
1/4 cup plain bread crumbs
1/4 cup flat-leaf parsley
2 large eggs
1 tbl milk
1 tbl ketchup
3/4 cup grated Parm/Romano cheese
3/4 tsp salt
3/4 tsp pepper
1 pound ground turkey Italian Style or plain
1/4 cup olive oil
1 1/2 cups chicken stock
4 cups grape tomatoes, halved
Parmesan
Grated Mozzarella
Basil

Directions:

• Boil your noodles but keep them firm as they will continue to cook after they are drained.
• In a medium bowl, combine bread crumbs, parsley, eggs, milk, ketchup, Parm/Romano cheese, and salt and pepper. Add the turkey and gently stir to combine.
• Roll the turkey mixture into 1 inch balls. I usually use a teaspoon measure. You can use a tablespoon if you want them a little larger.
• In a large skillet, heat the oil over medium heat. Cook the meatballs about two to three minutes on each side. Be careful not to overcook them. You want them to be a light golden brown color.
• Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through. Approximately 5 minutes.
• Drain the pasta and reserve some of the water.
• Place your pasta in a bowl and sprinkle with Parmesan cheese. Toss and add a little pasta water if pasta is sticking.
• Add the meatball mixture and gently toss
• Sprinkle with mozzarella and basil when serving.
• Serve with a side salad and Enjoy!

**The picture is of my 4 year old son with a meatball in his cheek and trying to smile.**

First Up: Garlic Chicken Prosciutto Pasta!

I started this blog in order to share recipes with my friends and, possibly, total strangers. I love to cook, and since in real life things don't always turn out as planned, I promise to post the flops too. I don't consider myself to be a great chef. I don't even know all the proper techniques. When I cook, I usually dirty every pot in the house. But it is all about having fun and good food. If only I can figure out how to get someone to clean up after me.

This recipe I thought would be the perfect start to a blog. When I first got married, I knew how to cook the regular stuff: spaghetti, roast, tacos, etc. So I started searching for new and different things to try. This was the first recipe that my husband and I really enjoyed. I hope you enjoy it to.

Here is the recipe:

Ingredients:
1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes chopped
3 oz prosciutto chopped
3 chicken breasts cubed
2 tbl. butter
1/3 cup basil
8 oz bag Linguine
1/3 cup Parmesan Romano grated cheese
Salt and Pepper

Directions:
Cook Noodles. Don't overcook them as you will add them in the skillet at the end. Heat oil in large skillet. Salt and pepper your chicken to taste and then saute chicken and garlic until chicken is cooked through. Add tomatoes, prosciutto, and butter and saute 5 to 10 minutes. The tomatoes will cook down and form a sauce. Add basil and cook another 5 minutes. Add drained Linguine and toss. Add cheese and toss.

Enjoy.