Tag: blogger

Sweet and Spicy Breaded Chicken

Snow days make me want to cook!! Something about being cooped up that pushes me into the kitchen everytime. So for dinner tonite a sweet and spicy breaded baked chicken breast.

This is a no dredge recipe making it even easier! No messy dunking and breading just a crispy coating full of flavor!

Here’s what you need:

4 boneless skinless chicken breasts

2 Tbsp olive oil

2 Tbsp spicy bbq rub

1 Tbsp butter

1c. Panko bread crumbs

3 Tbsp sour cream

Sweet Hot honey to taste

Salt and pepper

Preheat oven to 425°F

In a microwave safe bowl add butter and melt in microwave about 20 seconds. Add 1 Tbsp olive oil, salt, pepper, panko crumbs, and bbq seasoning. Stir mixture together. Set aside.

Rinse chicken and pat dry on paper towel. Add the additional one Tbsp. Of olive oil to a glass baking dish coating the bottom of the pan. Add chicken. Spread sour cream onto the chicken and top with crumbs mixture pressing it lightly onto the chicken.

Bake 20-25 minutes until chicken is cooked through and crumb topping is golden brown.

Drizzle with honey and serve! Enjoy!!

Spicy Sausage with Spinach and Ricotta Ravioli

There’s just something about a really good pasta dish on a cool fall night that just hits the spot. I recently found a new favorite fresh pasta at a local Kroger grocery store and put it to great use in this flavorful dish!

Below is a photo of the pasta, the one shown is cheese ravioli, and the one I used in this dish was actually a spinach and ricotta ravioli of the same type. Although I believe either would taste great in this recipe, and the colored stripe in the pasta makes it pretty too!

This pasta paired with a spicy sausage and light delicious sauce really hit the spot!

Here’s what you need:

1pkg spinach and ricotta ravioli

1lb spicy sausage

1 roma tomato chopped

1 sm bunch of green onions chopped and separated into greens and whites.

1 clove garlic finely chopped

1 lemon quartered

2Tbsp butter

2 Tbsp sour cream

Salt and Pepper

Cook Ravioli according to package directions, drain reserving 1/4c. of pasta water.

Heat a small amount of oil in a medium sized pan add sausage, onion whites, and garlic cook on med-high heat ubtil sausage is browned and cooked through. Add 2 Tbsp butter, sour cream and pasta water. Squeeze half of the lemon over top and add tomatoes. Stir well, and simmer until thickened.

Top ravioli with sausage mixture, plate and top with onion greens. Enjoy!!

Simple Beef Stew

Doinner doesn’t havw to be difficult, with complicated ingredients, and 9000 steps to be delicious. Tonight I made a simple beef stew with dumplibgs and on this chilly drizzly day it was perfection!

Here is what you need:

1lb stew beef

2-3cup potatoes cubed

6 carrots sliced

1 medium onion chopped

1 packet McCormicks beef stew seasoning

2 Tbsp Olive oil

3c. Water

2 Tbsp flour

2c. Bisquick mix

2/3 c milk

Salt and pepper

In a large stock pot heat oil and brown beef stew meat. Season with salt and pepper add seasoning mix, flour, and water. Stir well. Add potatoes, onion, and carrots. Cover and cook on medium low heat for 1 hour.

Mix bisquick mix and milk together spoon on top of stew cover and cook 30minutes until dough puffs up and springs back when touched. Spoon into a bowl and serve hot! Enjoy!!

Spicy Asian Taco

Another twist on a classic! I love tacos, and I love Asian inspired flavors! So why not create a little flavor infusion! These tacos are quick easy, and delicious. They are topped with a fresh made quick pickle of cucumber and radishes for a little tangy sweet flavor! Great for a quick family dinner.

Here’s what you’ll need!

For pickle topping:

3-4 large radishes thinly sliced

2 small cucumbers thinly sliced

2 Tbsp white wine vinegar

salt

pepper

and 1 tsp sugar

Combine all ingredients in a small bowl, coat vegetables well and set aside to “pickle” the veggies. Stir occasionally as you prepare the rest of the meal.

For spicy sour cream:

3 Tbsp sour cream

1/4 tsp red pepper flakes

salt and pepper

Combine all ingredients in a small bowl and set aside.

For Beef filling:

1 Tbsp oil

1lb lean ground beef

2 cups shredded purple cabbage

3 green onions thinly sliced

1 Tbsp garlic powder

1 tsp sugar

2 Tbsp soy sauce

1 Tbsp sesame oil

1/2 tsp red pepper flakes,

1 tsp Siracha sauce

Flour tortillas, and chopped cilantro

In a Large sauce pan over med-high heat add oil, cabbage and green onions, cook 3-4 minutes until tender. Add ground beef, garlic powder, and sugar. Cook until beef is browned and cooked through. Add soy sauce, sesame oil, red pepper flakes, and siracha. Stir well and heat through.

To assemble take a tortilla and top first with the sour cream, add beef mixture and top with quick pickled veggies, and chopped cilantro. Serve immediately! Enjoy!!

Tuscan Sausage Spaghetti

Spaghetti is a pretty regular occurance at our house it’s quick easy and can serve a large group when we need it to! So I prepared a variation on traditional spaghetti with this Tuscan Sausage version that includes red peppers and just a little tuscan spicy heat! Enjoy!

1lb spicy sausage casing removed

1 medium red bell pepper thinly sliced

1 md yellow onion thinly sliced

4 servings spaghetti noodles

2 tsp spicy tuscan seasoning

1 Tbsp chicken boullion

1 tbsp butter

1 can crushed stewed tomatoes

1/4c. Parmasan cheese

2 tsp. Parsley chopped

Salt and pepper to taste

In a large pot boil water seasoned with a little salt, once boiling add pasta and cook 9-10 minutes until soft. Drain pasta reserving 1c. of pasta water

While pasta is cooking, In a large sauce pan add 1Tbsp butter melt, and add onions, red peppers, and a tsp. of spicy tuscan seasoning. Cook until crisp tender 3-4min. Add sausage and cook crumble into pieces as it cooks. Once meat is cooked through add tomatoes, 1 tsp tuscan seasoning. Heat through add 3/4 c pasta water and chicken boullion. Allow to simmer until thickened.

In a large bowl combine pasta, and sauce. Toss to coat add 1/2 of the parsley and half of the parmesan cheese and stir into mixture. Add additional pasta water if too thick. Salt and pepper to taste. Coat noodles well. Plate up and add additional parmesan cheese and parsely as desired!

Tasty Party Jello Shots!

It’s almost time for our annual Halloween party and I spent the evening preparing some tasty jello shilot treats for our friends! The flavor conbo’s are out of the world and the perfect party kicker!

Here’s what you need:

Firey Harvest Shots

1c. Apple Cider

1 pkg Orange Jello

3/4c. Fireball Whiskey

Heat the cider and mix in the orange jello take off heat and stir until dissolved. Add Fireball whiskey and mix together. Pour into small co diment containers cover and chill until party day!

Maliboo Blue Raspberry

1 c. Pineapple juice

1 pkg blue raspberry jello

3/4c. Malibu Coconut Rum

Heat pineapple juice and add jello, remove from heat and stir until dissolved add Malibu rum and poor into condiment containers, cover and chill! Enjoy!!

Beef and Cheese Tostada’s

I have been seriously neglecting my blog this year. I apologize to my regular followers who are looking for new content. I have a ton of stuff saved up to share and tonight I’m going to start with a fresh and tasty dinner recipe for your family to enjoy!

Tostada’s remind me of a flat taco. They use the tortilla toasted so that it’s crispy and can act like a plate for all of the yummy toppings. This is a quick and easy to prepare meal that your family will be sure to love. Here’s what you need, Enjoy!

**Preheat oven to 450°F

1lb lean ground beef

1Tbsp southwest seasoning

1 tsp. chili powder

2 Tbsp. beef bouillon

1 small green pepper

1 small yellow onion

1 Roma tomato

2 Tbsp. chopped cilantro

1 Lime

2 Tbsp. sour cream

1 tsp. Siracha hot sauce

8- small flour tortillas

1c. shredded Cheddar Jack cheese

salt, pepper, olive oil, and water

Dice the tomato, chopped cilantro if needed. Thinly slice half of the onion and finely chop the remaining half. Thinly slice the pepper, and quarter the lime. In a small bowl combine the tomato, onion, and cilantro. Squeeze the juice from half of the lime over the top and season with salt and pepper to taste. Set aside.

In a small bowl combine the Siracha hot sauce and sour cream, stir in a small amount of water until the mixture is thin and can be drizzled like a dressing.

In a medium sauce pan add a small amount of olive oil, beef, southwest seasoning, and chili powder. Stir until combined and meat is broken apart. Once cooked through add the thinly sliced onion and green pepper and cook until veggies are tender. Add beef bouillon and a 1/4 c of water stir over medium heat until thickened and set aside.

Prick the tortilla’s with a fork and drizzle with olive oil, place in a single layer on a baking sheet and place in the oven for 3-4 minutes until brown and crispy, remove from the oven, turn the tortilla’s over and place back in the oven to toast the other side.

Once tortilla’s are toasted you can assemble you tostada. Layer tortilla, cheese, beef mixture and then top with homemade salsa and sour cream dressing. If desired you can add another squeeze of lime on top just before serving! Enjoy!!