I love all things starchy! Mashed potatoes are something I like to make with just about everything. They are so simple and everyone loves them. The recipe is great because it combines three of my favorites, potatoes, Parmesan cheese and garlic!!!
Parmesan Garlic Mashed Potatoes
8 large baking potatoes
2 cups sour cream
1/2 stick butter
1/2 cup buttermilk
2 cups Parmesan cheese
4 whole cloves roasted garlic (peel garlic, the easiest way is to place the cloves on a cutting board and crush with blade of knife, this makes the skins easier to manage, place in a baking dish and cover with olive oil, bake at 425 for about 30 minutes or until crisped)
3 tablespoons chopped green onions
1. Cut potatoes into large pieces, boil in large pot for about 8 minutes or until fork tender.
2. Drain and return to pot, mash lightly, add in sour cream, butter, buttermilk, garlic and cheese, mash until you reach the desired consistency.
3. Fold in green onions.
Mashed potatoes can cool very quickly. If you need to keep them warm for a while an easy way to make sure they don't burn on the bottom is to place them in a smaller pot over a large sauce pan filled with water on low boil.
Enjoy!!!
Sunday, February 26, 2012
Crock Pot Stuffed Meatballs
I love meatballs, they are one of the most versatile dinner options because you can do so much more than serve them alone. I make a large amount in the crock pot and serve them all week on homemade french bread as subs and over mashed potatoes. These are my favorite because they are stuffed with so many yummy things. I will also post my creamy Parmesan Garlic Mashed Potatoes which is what I like to serve them over.
Crock Pot Stuffed Meatballs
3 pounds ground beef or turkey
2 teaspoons garlic seasoning
2 eggs
1 teaspoon salt and pepper
1 tablespoon dried thyme
1 tablespoon dried oregon
1 tablespoon dried parsley
2 tablespoons minced garlic
1/2 onion finely chopped
1 cup breadcrumbs
1 cup Parmesan cheese
1 ball of fresh Mozzarella cut into small pieces
2- 15 ounce cans tomato sauce
2 cups chicken broth
1/2 cup Apple Cider Vinegar
1/2 cup brown sugar
1. In large bowl combine meat, garlic seasoning, eggs, salt, pepper, thyme, oregano, parsley, minced garlic, onion, breadcrumbs, and Parmesan cheese.
2. Once well incorporated form small patties and place one piece of mozzarella in the center, close in hole and form ball. Place meatballs in a greased crock pot.
3. In bowl combine tomato sauce, broth, cider vinegar, and brown sugar and pour over meatballs.
4. Cook on low for 6-8 hours or on high 3-4 hours.
Enjoy!!!!
Crock Pot Stuffed Meatballs
3 pounds ground beef or turkey
2 teaspoons garlic seasoning
2 eggs
1 teaspoon salt and pepper
1 tablespoon dried thyme
1 tablespoon dried oregon
1 tablespoon dried parsley
2 tablespoons minced garlic
1/2 onion finely chopped
1 cup breadcrumbs
1 cup Parmesan cheese
1 ball of fresh Mozzarella cut into small pieces
2- 15 ounce cans tomato sauce
2 cups chicken broth
1/2 cup Apple Cider Vinegar
1/2 cup brown sugar
1. In large bowl combine meat, garlic seasoning, eggs, salt, pepper, thyme, oregano, parsley, minced garlic, onion, breadcrumbs, and Parmesan cheese.
2. Once well incorporated form small patties and place one piece of mozzarella in the center, close in hole and form ball. Place meatballs in a greased crock pot.
3. In bowl combine tomato sauce, broth, cider vinegar, and brown sugar and pour over meatballs.
4. Cook on low for 6-8 hours or on high 3-4 hours.
Enjoy!!!!
Monday, February 20, 2012
The Best Ever Chocolate Chip Cookies
When I was a kid my mom made the best chocolate chip cookies. My favorite thing about them was the gooieness consistent with a yummy cookie. She always kept them in the same Tupperware container and every time I opened it the wonderful aroma of fresh baked chocolate chip cookies would come pouring out making you hungry for them. Now she has passed not only the recipe but also the container on to me so every time I bake these wonderful cookies I am transformed back to my childhood and relive the pure joy I got from smelling chocolate chip cookies baking in the oven!
The Best Ever Chocolate Chip Cookies
1 cup butter softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs (room temp)
1 teaspoon almond
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cup unsifted flour divided
1 teaspoon baking soda dissolved in 1 teaspoon hot water
12 ounces chocolate chips (I like to use the semi-sweet Ghiradelli chocolate chips)
1. Preheat oven to 350
2. In bowl cream butter, add sugars and cream well.
3. Add in flour alternately with the baking soda mixture.
4. Beat in eggs and salt until fluffy.
5. Reduce speed to slow and add in almond, vanilla, and chocolate chips
6. Drop tablespoon sized amounts on greased cookie sheet and back for 8-12 minutes or until done.
Enjoy!!!!!
The Best Ever Chocolate Chip Cookies
1 cup butter softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs (room temp)
1 teaspoon almond
1 teaspoon vanilla
1 teaspoon salt
2 1/2 cup unsifted flour divided
1 teaspoon baking soda dissolved in 1 teaspoon hot water
12 ounces chocolate chips (I like to use the semi-sweet Ghiradelli chocolate chips)
1. Preheat oven to 350
2. In bowl cream butter, add sugars and cream well.
3. Add in flour alternately with the baking soda mixture.
4. Beat in eggs and salt until fluffy.
5. Reduce speed to slow and add in almond, vanilla, and chocolate chips
6. Drop tablespoon sized amounts on greased cookie sheet and back for 8-12 minutes or until done.
Enjoy!!!!!
Saturday, February 18, 2012
Corn Chowder
One of my favorite things to make when the weather is nasty is a good warm soup. This Corn Chowder is a favorite of my hubby's and he always ask for it when it turns cold. I tweak it everytime I make it so feel free to add in any favorites of yours, it can only make it better!
Corn Chowder
1 cup butter
1 onion diced
3 carrots chopped
3 celery stalks chopped
3 cloves garlic minced
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons fresh parsley chopped
1/2 cup chopped green onions
3 cups white corn kernels, frozen
4 potatoes cooked and cut into medium sized pieces
3 cups chicken stock
2 cups heavy cream
Pinch ground nutmeg
Salt and pepper to taste
Small package of bacon cooked and chopped
1/2 cup or more shredded cheddar cheese
1. Melt 1 stick butter in large skillet and add onion, carrots, celery and garlic and saute until onions are transparent.
2. Add the flour whisking to make roux and cook until browned slightly. Set aside
3. Cook corn in large pot with stock for 10 minutes, add the onion mixture in with the corn and stock and mix thoroughly, heat and bring to a boil.
4. Stir the cream into the corn mixture and add nutmeg, salt and pepper to taste, parsley, bacon, thyme and oregano, lastly add green onions making sure not to over beat the mixture and bruise the green onions.
5. Cut in remaining butter and allow to sit for at least 5 minutes to thicken the sauce and combine all the spices.
6. Top with cheese
Enjoy!!!!
Corn Chowder
1 cup butter
1 onion diced
3 carrots chopped
3 celery stalks chopped
3 cloves garlic minced
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons fresh parsley chopped
1/2 cup chopped green onions
3 cups white corn kernels, frozen
4 potatoes cooked and cut into medium sized pieces
3 cups chicken stock
2 cups heavy cream
Pinch ground nutmeg
Salt and pepper to taste
Small package of bacon cooked and chopped
1/2 cup or more shredded cheddar cheese
1. Melt 1 stick butter in large skillet and add onion, carrots, celery and garlic and saute until onions are transparent.
2. Add the flour whisking to make roux and cook until browned slightly. Set aside
3. Cook corn in large pot with stock for 10 minutes, add the onion mixture in with the corn and stock and mix thoroughly, heat and bring to a boil.
4. Stir the cream into the corn mixture and add nutmeg, salt and pepper to taste, parsley, bacon, thyme and oregano, lastly add green onions making sure not to over beat the mixture and bruise the green onions.
5. Cut in remaining butter and allow to sit for at least 5 minutes to thicken the sauce and combine all the spices.
6. Top with cheese
Enjoy!!!!
Blackened Chicken Tomato Alfredo Pasta
A few days ago my mom sent me a text that she had just picked up some Tomato Alfredo Pasta from one of my favorite restaurants back home, this of course started a strong craving for one of my favorite dishes. So here is my creamy, comforting, super easy Blackened Chicken Tomato Alfredo Pasta, my secret is delicious pasta made by Al Dente, they have delicious tender but crunchy pasta pre-bagged that cooks in about 3 minutes. For this recipe I used the Garlic and Parsley Fettuccine from them and let me advise you if you have never tried their pasta go out and by every kind they make immediately because it brings so much flavor to any dish, this is the next best thing to making your own at home.
Blackened Chicken Tomato Alfredo Pasta
1 package chicken tenders
1 1/2 cup blackening spice (I like to use McCormick's Smokehouse Maple because it isn't too spicy and is really grainy instead of powdered so it forms a delicious crust on the chicken)
2 tablespoons olive oil
4 tablespoons minced garlic
1 can sun dried marinated chopped tomatoes
1/4 cup white wine (I like the Cupcake white for this recipe since its just sweet enough to mix well with the spices)
2 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
1 pound fettuccine cooked
2 tablespoons butter
1. Preheat oven to 350
2. Dredge the chicken strips in the seasoning of your choice and blacken in a heavy skillet on high heat, transfer to oven safe dish and bake for about 12 minutes or until chicken is done thoroughly and internal temp is at least 160.
3. In large pan saute garlic in olive oil until caramelized, add the tomatoes and combine well. Add the wine to deglaze the pan. Add the cream and bring to a simmer, simmer until reduced and desired thickness is achieved.
4. When you have reached the desired consistency add in 3/4 cup Parmesan cheese, cut in butter at the end to thicken sauce.
5. Plate pasta, sauce and chicken and add the remaining Parmesan cheese on top. I also like to add in broccoli if I don't have it on the side
Enjoy!!!!
Blackened Chicken Tomato Alfredo Pasta
1 package chicken tenders
1 1/2 cup blackening spice (I like to use McCormick's Smokehouse Maple because it isn't too spicy and is really grainy instead of powdered so it forms a delicious crust on the chicken)
2 tablespoons olive oil
4 tablespoons minced garlic
1 can sun dried marinated chopped tomatoes
1/4 cup white wine (I like the Cupcake white for this recipe since its just sweet enough to mix well with the spices)
2 1/2 cups heavy cream
1 cup grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
1 pound fettuccine cooked
2 tablespoons butter
1. Preheat oven to 350
2. Dredge the chicken strips in the seasoning of your choice and blacken in a heavy skillet on high heat, transfer to oven safe dish and bake for about 12 minutes or until chicken is done thoroughly and internal temp is at least 160.
3. In large pan saute garlic in olive oil until caramelized, add the tomatoes and combine well. Add the wine to deglaze the pan. Add the cream and bring to a simmer, simmer until reduced and desired thickness is achieved.
4. When you have reached the desired consistency add in 3/4 cup Parmesan cheese, cut in butter at the end to thicken sauce.
5. Plate pasta, sauce and chicken and add the remaining Parmesan cheese on top. I also like to add in broccoli if I don't have it on the side
Enjoy!!!!
Friday, February 3, 2012
Chicken Kelly
My hubby Daniel wanted chicken for his birthday dinner and I knew this was the perfect recipe! It combines everything I love about a good chicken dish, buttery, cheesy and all around yummy!! You can't go wrong with this recipe, if you want to change the cheese around feel free too, I promise it will still come out wonderful!
Chicken Kelly
4 boneless/skinless chicken breast
3 eggs beaten
3 cups bread crumbs (I recommend the Italian Breadcrumbs recipe I posted a few weeks ago, it makes the chicken perfectly seasoned)
2 tablespoons parsley flakes
2 tablespoons garlic powder
1 pound fresh mushrooms, sliced
2 bullion cubes
1 cup chicken broth
1 stick butter
1 pound Munster cheese
1. Beat eggs and place in refrigerator while preparing chicken, preheat oven to 350
2. Cut chicken into bite sized pieces
3. Mix bread crumbs, garlic and parsley together
4. Dredge chicken pieces in eggs then bread crumb mixture and brown in skillet with olive oil and drain
5. Melt butter and pour in bottom of a 9x13 casserole dish, place chicken in dish and cover with mushrooms.
6. Heat broth and dissolve bullion cubes. Pour over chicken and cover with sliced cheese
7. Bake for 45 minutes or until cheese is browned and bubbly
Enjoy!!!!
Chicken Kelly
4 boneless/skinless chicken breast
3 eggs beaten
3 cups bread crumbs (I recommend the Italian Breadcrumbs recipe I posted a few weeks ago, it makes the chicken perfectly seasoned)
2 tablespoons parsley flakes
2 tablespoons garlic powder
1 pound fresh mushrooms, sliced
2 bullion cubes
1 cup chicken broth
1 stick butter
1 pound Munster cheese
1. Beat eggs and place in refrigerator while preparing chicken, preheat oven to 350
2. Cut chicken into bite sized pieces
3. Mix bread crumbs, garlic and parsley together
4. Dredge chicken pieces in eggs then bread crumb mixture and brown in skillet with olive oil and drain
5. Melt butter and pour in bottom of a 9x13 casserole dish, place chicken in dish and cover with mushrooms.
6. Heat broth and dissolve bullion cubes. Pour over chicken and cover with sliced cheese
7. Bake for 45 minutes or until cheese is browned and bubbly
Enjoy!!!!
Thursday, February 2, 2012
Cheesy Corn Casserole
As I shared on the recipe for my husband Daniel's birthday cake, he always chooses his birthday cake but he also gets to choose what he wants for his big birthday dinner. This year the menu was Chicken Kelly, Roasted Broccoli, Cheese Biscuits and Cheesy Corn Casserole. This casserole will quickly become a staple of any holiday dinner at your home, not only is it super easy but it is so delicious and satisfying you will want to make it all the time!!
Cheesy Corn Casserole
1- 15 1/4 ounce can whole kernel corn, drained
1- 14 3/4 ounce can cram corn
1- 8 ounce box Jiffy Corn Muffin Mix
1 1/2 cup sour cram
3/4 cup butter melted
2 cups shredded sharp cheddar cheese
5-6 pieces bacon cooked and crumbled
1/2- 3/4 cup bread crumbs
1. Preheat oven to 350
2. In bowl stir together corn, muffin mix, sour cream, and butter. Pour into a greased 9x13 casserole dish.
3. Bake for 45 minutes
4. Remove from oven, spread bread crumbs over top of casserole, then add the shredded cheese and finally bacon. Return to oven and cook an additional 10-15 minutes or until cheese is bubbly
Enjoy!!!
Cheesy Corn Casserole
1- 15 1/4 ounce can whole kernel corn, drained
1- 14 3/4 ounce can cram corn
1- 8 ounce box Jiffy Corn Muffin Mix
1 1/2 cup sour cram
3/4 cup butter melted
2 cups shredded sharp cheddar cheese
5-6 pieces bacon cooked and crumbled
1/2- 3/4 cup bread crumbs
1. Preheat oven to 350
2. In bowl stir together corn, muffin mix, sour cream, and butter. Pour into a greased 9x13 casserole dish.
3. Bake for 45 minutes
4. Remove from oven, spread bread crumbs over top of casserole, then add the shredded cheese and finally bacon. Return to oven and cook an additional 10-15 minutes or until cheese is bubbly
Enjoy!!!
D's Chocolate Cake
Every year on my husband Daniel's birthday he request that I make a different cake, sometimes it's a scrumptious cheesecake and others, like this year, it is a cake, this birthday his request was a chocolate cake with cream cheese icing. So like the doting wife I am I delivered a 3 layer chocolate cake with a delicious cream cheese icing. Daniel is not much of a chocolate fan but every once in a while he gets a craving and I get to feed my chocolate habit! If you are a chocoliteer like myself I suggest adding a little more cocoa and a few tablespoons of chocolate syrup to make it even more delicious! You could also pair this cake with a rich chocolate icing if you would rather have a chocolate, chocolate cake. In honor of D I will be posting the cream cheese icing with this recipe today but if you need a good chocolate icing recipe let me know, I have a very tasty one!
D's Chocolate Cake
2 cups white sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs (room temp)
1 cup buttermilk (room temp), if you don't have buttermilk on hand regular milk will do
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons chocolate syrup (optional)
1 cup boiling water
1. Preheat oven to 350, grease and flour 3- 8 inch baking pans or 2- 9 inch pans
2. In mixer mix together the sugar, flour, cocoa, baking soda, baking powder, and salt until well blended. Add eggs, buttermilk, oil, vanilla, and almond and beat on medium speed until incorporated about 2 minutes on medium speed.
3. Turn speed to low and add in boiling water until mixed. Batter will be very thin
4. Pour into prepared pans and bake for 30-35 minutes. Cool and ice
Cream Cheese Icing
1 pound cream cheese softened
4 cups confectioners sugar
1 cup butter softened
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
1. Cream the cream cheese, sugar and butter together on low until incorporated.
2. Increase speed to high and beat until fluffy and peaks form.
3. Reduce speed to low and add vanilla and almond extract and mix until fluffy.
Icing can be stored in refrigerator until needed or up to 3 days.
Enjoy!!!!
D's Chocolate Cake
2 cups white sugar
1 3/4 cup flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs (room temp)
1 cup buttermilk (room temp), if you don't have buttermilk on hand regular milk will do
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons chocolate syrup (optional)
1 cup boiling water
1. Preheat oven to 350, grease and flour 3- 8 inch baking pans or 2- 9 inch pans
2. In mixer mix together the sugar, flour, cocoa, baking soda, baking powder, and salt until well blended. Add eggs, buttermilk, oil, vanilla, and almond and beat on medium speed until incorporated about 2 minutes on medium speed.
3. Turn speed to low and add in boiling water until mixed. Batter will be very thin
4. Pour into prepared pans and bake for 30-35 minutes. Cool and ice
Cream Cheese Icing
1 pound cream cheese softened
4 cups confectioners sugar
1 cup butter softened
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
1. Cream the cream cheese, sugar and butter together on low until incorporated.
2. Increase speed to high and beat until fluffy and peaks form.
3. Reduce speed to low and add vanilla and almond extract and mix until fluffy.
Icing can be stored in refrigerator until needed or up to 3 days.
Enjoy!!!!
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