Tomatillo Ranch Chicken

I found this on Pinterest and decided to try it. I loved it and would definitely make it again. It would also be good to make in the slow cooker and use for chicken tacos. Also for Sarah, this is 13 ww points plus. (not including the rice)

Tomatillo Ranch Chicken

1 Cup Mayo (I used lite)
1/2 Cup buttermilk
1 pkg buttermilk ranch dressing mix
2 1/2 tsp garlic
1cup cilantro
3 tomatillos, husked and chopped
1/2 tsp lime juice
3-6 boneless, skinless chicken breasts

1.Blend together the first seven ingredients.  Pour one cup of the dressing into a ziplock bag. Add chicken breasts.  Seal and chill at least 30 mins up or overnight.

2.Preheat oven to 375 degrees. Discard marinade and place chicken breasts side by side in a shallow baking dish. Bake 20-25 minutes until chicken is cooked through. Top with additional dressing and serve with rice if desired. Enjoy!

The Pioneer Woman's Spaghetti Sauce

Hi, Sarah here.  Yep, still alive, just terrible at blogging.  Okay, so lately I have been wanting to cook some things that I can freeze and prepare quickly on busy days, and lets face it, with 3 kids, a husband, church responsibilities, etc., most days are busy.  Spaghetti is a staple at our house, it's quick, easy and cheap. 

 I have made homemade sauces before, and they were okay. Just okay.  Nothing great.  So, I started searching for something better, and came across this recipe.  If you are familiar with The Pioneer Woman, you know that she makes delicious stuff, and this one looked simple enough and I had most of the ingredients on hand, even the parmesan rind. And guess what?  It's really good!  REALLY good!

 One thing I did change,  I used less meat.  I used 4 lbs. instead of 5 and the sauce is still plenty meaty( I'm going with 3.5 lbs next time).  And I love the addition of a jar of store bought sauce, I think it helped it not be too acidic, like some homemade sauces can be. Oh wait, I also used beef broth instead of wine.

I cooked it up, and portioned it into freezer bags with enough in each bag for one meal for my family of five (well, one kid won't eat anything with tomatoes, so four really), about 2 1/2 cups per bag. This recipe made enough that we can get 7 meals out of it, pretty good if you ask me!  I stacked them on top of each other in the freezer so they would freeze flat and take up less space and defrost quicker. Now all I have to do is defrost and warm the sauce, boil some pasta, and warm up some canned green beans.  Done! 

 I was thinking this would be great to make and have on hand for right after you have a baby and cooking real food is still on the bottom of your to-do list (Emilee!!!  You'll thank me later if you do this!)

Ingredients

• 5 pounds Ground Beef (I Used Ground Round)
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• 1/2 teaspoon Crushed Red Pepper (optional)
• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
• 1 whole Rind From One Wedge Parmesan (optional)
• 1/2 cup Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
•  Extra Minced Parsley, For Serving
•  Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Tuscan Garlic Chicken

I found this recipe on Mel's Kitchen Cafe and had to make it. I'm glad I did because it was amazing and I will definitely be making it again.

3/4 cup flour

1/2 tbsp salt

1 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

4 boneless, skinless chicken breasts

5 tbsp extra virgin olive oil, divided

1 tbsp minced garlic (4-5 cloves)

1 red bell pepper, cut into thin strips

1/2 cup chicken broth

6 oz fresh spinach ( i used about 4 oz and it was plenty)

1/2 cup heavy whipping cream

2 tsp cornstarch

1 cup milk

1 cup shredded parmesan cheese

1 lb fettuccine pasta

Preheat the oven to 350 degrees F.

In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.

In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.

While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.

Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese.

Chick-Fuh-Lay Nuggets and Sauce

I found this recipe on Pinterest and decided to give it a try. I'm sure glad I did because it was sooo good!

For the sauce:
1/2 cup mayo
1 Tbsp. mustard (regular prepared yellow mustard)
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey

For the nuggets:
8 chicken tenders or 6 chicken breasts, cut into bite sized pieces
2 1/2 cups flour
1/4 powdered sugar
4 tsp. salt
3 tsp. pepper
1 tsp paprika
peanut oil or canola oil for frying (i used canola)

INSTRUCTIONS:

1. In a small bowl, combine all the ingredients for the sauce, mix well and refrigerate.

2. In a large dutch oven or stock pot (I used a milti-cooker), heat up oil over medium high heat to 375 degrees (see not below).

3. While the oil is heating, in a gallon ziploc bag, combine flour, sugar, salt, pepper, and paprika. Seal and shake to combine.

4. throw the chicken pieces into the bag, close it, and shake until all are coated well.

5. Using a slotted spoon, fish out the nuggets and shake off excess flour and place on a clean plate.

6.Before you start frying, prepare a plate by lining sheets of paper towl to drain the nuggets after frying.

7. When ready, place about 10-12 nuggets in the oil and let cook for about 5 min (but it also depends on the size of your nuggets)

8. Remove nuggets from oil with a spider strainer or slotted spoon and set on lined plate to drain. Continue until all nuggets have been cooked.

9. Serve hot with dipping sauce.

SIDE NOTES: If you don't have a thermometer for the oil, you and test the oil by dropping a small piece of chicken or batter into the oil and if it sinks and floats to the top with swift speed, the oil is just right. If it sinks and takes forever to come up to the top, the oil is too cold. If it sizzles and immediately fries up, the oil is too hot.

Guiltless Alfredo Sauce

For those of you who are like me, you prefer alfredo sauce over marinara. Its really hard to find a good alfredo recipe that you can make at home at actually tastes good. I've tried a lot of alfredo recipes and they all have the same problem. They are too thin. This sauce, however, is not. Its delicious, thick like alfredo sauce should be,its easy to make, and low in fat. I found it on Our Best Bites and it is definitely something I will make again! I'm sorry there is no picture.

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3oz) cream cheese
2 Tbso flour
1 tsp salt
1 Tbsp butter
3 cloves garlic, minced
1 cup grated parmesan cheese

Place milk, cream cheese, flour and salt in a blender and blend until smooth. In a non-stick pan, melt butter and med-high heat and add garlic. Let garlic saute for about 30 seconds, do not burn.  Add milk mixture to the pan. Stir constantly for 3-4 min or until it just comes to a simmer. Keep stirring a few more min. It should be much thicker now. When its nice and thickened, remove from heat. Add parmesan cheese, stir it up and cover immediatly. Let stand for 10 min before serving. It will continue to thicken upon standing.

Buttermilk Syrup

Sterling loves french toast, and I must say we make pretty good french toast. But this syrup take sit to a whole new level. It is a thing of beauty. One batch makes quite a bit. It keeps well in the fridge too. It won't be frothy when you reheat it, but it still tastes good.

Ingredients:
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda

Directions
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. That's it!

Homemade Spaghetti Sauce

Remember forever ago when I said I was going to post a recipe for homemade spaghetti sauce and then I didn't? Well, baby #3 has my head spinning (actually, it's not Olivia, it's Ashlynn who requires the attention of 3 children), but I am starting to get into a new groove, so I finally remembered that I still needed to post that recipe.

This recipe is from Mel's Kitchen Cafe, and she said that it makes enough for her family of five for 2 meals. So, I tried it just because I wanted to try making my own sauce, but thinking it's not the most economical way to go as far as spaghetti sauce goes. So, I make the sauce, and about died. I don't know how much dear Mel's family consumes, but I had enough sauce that we ate it for dinner and then I froze enough for 6 more meals. So, pretty economical after all. And it was nice and fresh tasting.



3 tablespoons olive oil

2 cups onion, chopped and divided

1 red pepper, coarsely chopped

2 pounds hamburger (at least 90% lean)

5 cloves garlic, finely chopped

1 12 oz. can tomato paste

1 teaspoon kosher salt

1 teaspoon black pepper

3 teaspoons dried oregano

3 teaspoons dried basil

1 1/2 teaspoons dried thyme

2 14-oz. can Italian-style diced tomatoes

2 28-oz. can crushed tomatoes

1 carton fresh mushrooms (optional)

1 1/2 cups beef stock or beef broth

2 tablespoons brown sugar

2 bay leaves

2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Cafe Rio Enchilada Sauce (Medium)

I found this recipe on pinterest and it is delicious! just as good as cafe rio. This also makes a big batch so feel free to half it or make the whole batch and freeze the extra.

2-3 Tbsp Extra Virgin Olive Oil

1 Large onion, minced (I used half a jumbo onion)

5-6 cloves of garlic

2-3 green bell peppers, chopped

1-2 jalapenos, seeded and ribs removed and chopped

1-1.5 lb tomatillos, husked and quartered

1/2 bunch fresh cilantro chopped coarsly

1 1/2 tsp kosher salt

1/4 tsp black pepper

1 1/2 tsp cumin

4 cups chicken broth

2-3 Tbsp sugar

In a large pot, heat olive oil over medium heat. Saute garlic and onions until tender and fragrant.

While onions are cooking, combine tomatillos, green bell peppers, jalapenos, and cilantro in your blender. Process until smooth. You may have to blend in batches or add some chicken broth so that it's blendable.

Pour the tomatillo mixture over the onions and garlic and add the chicken broth, salt and pepper, and cumin. Simmer 15 min to 1 hour depending on the consistency you want.