Thursday, November 20, 2014

TBT-Salisbury Steak

It's a TBT, otherwise known as Throwback Thursday! 

I don't know about you, but I remember the iconic TV dinners, and this is a classic one. 

Updated, it's leaner, more flavorful, and it really is a quick weeknight meal. 

But, hey! I wouldn't mind having this meal with company either, it's that good'

My family loves this meal...

Who wouldn't love a delicious seasoned patty, covered in a luscious onion gravy WITH mashed potatoes of course?!

And no, there isn't a can of soup used here folks.

Okay, let's do this!

Friday, November 14, 2014

One Pot Wonder with Kale Pesto

These recipes flooded Pinterest this summer and I was so intrigued, I just had to try it!

To be honest...

I was blown a w a y!


Not only did this totally "work", it was delicious, hearty and the most awesome....

Really fast!

Also, think leftovers, like Thanksgiving! this would be a perfect way to use that leftover turkey!

I even used a whole grain pasta, and it was PERFECTLY cooked. The veggies were crisp tender and it just made a stellar bowl of pasta.

On this, my first attempt, I did brown and crumble two Italian sausages in the pot first, but this would have been delicious without it as well.

The broth leached the starches out of the pasta and made a silky sauce that coated everything nicely. The nice thing about all of the one pot dishes out there, yes-they're made in one pot, you can literally clean out your frig and pantry. 

Use a lonely pepper, carrots, celery, a leftover half onion, those 6 slices of pepperoni or ham, that one chicken leg (pull the meat off first), a half can of black olives and on and on....

I also didn't add any salt, by using a regular broth, not low sodium, this was seasoned in the salt category perfectly, and my pesto added that nice punch of brightness!

12 ounces linguine/Spaghetti pasta-I broke mine in half
1 can (15 ounces) diced tomatoes with liquid 
1 medium sweet onion, cut in 1/2 and sliced thinly
3 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Above is the basic recipe- now this is where you can be creative

Preheat pot over medium heat-cook and crumble 2-3 Italian sausage links, then proceed
1 yellow bell pepper, chopped
4-6 Roma tomatoes, chopped
Fresh basil
1 chicken Breast, cubed (raw)
2 carrots, sliced thinly
Celery, sliced
And so on....

Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pre heated pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10-12 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as much as you like, this helps to make it saucy!

Season to taste with salt and pepper if needed. Add pesto and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.


 This recipe is shared on My Link Parties. Also shared on http:// and and

Wednesday, November 5, 2014

Easy White Chicken Chili

With Fall firmly entrenched, the cooler winds blowing all the colored leaves around, it's finally time for long awaited comfort foods.

This recipe is one of my family's favorites. It's hearty, yet light-crazy huh?! Full of flavor, making you think it simmered all day long....


This is a really quick cooking version of what is generally considered an all day chili. Cause you know sometimes you just didn't have time to put it together in the slow cooker and when you get home you still want a good chicken chili!

Well, here ya go! 

One of the secrets to this being so fast is using cooked chicken. BUT-you can always poach the chicken in the beginning and that would help flavor the broth!

Also-what gives this soup body and an awesome flavor is.....Masa Flour. 

Yep, corn masa flour. The kind that's in the Hispanic section of any grocery store and it's pretty inexpensive. It's not just for tortillas, tamales and such. It's a great addition to soups, stews, chili's and even pizza dough! So it's a smart addition to any pantry (I actually store mine in the freezer).

I love items that can be used in so many applications, I'm kinda weird like that...

Anyway, make this and top it as your heart desires.

Try my easy recipe, I think you'll love this too!

2 skinless, boneless chicken breasts or 3 cups of cooked chicken, shredded
4 cups chicken stock
2 cups water
2 chicken bouillon cubes (1 if using Knorr brand-which I prefer)
1 tbsn canola or vegetable oil
1 clove garlic, minced
1 medium onion, diced
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can light red kidney beans, undrained
1 (4-ounce) can diced green chilis, undrained 
1 teaspoon dried oregano
1/2 teaspoon ground cumin
teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon oregano
1/4 cup corn masa flour

Heat a large stockpot over medium, add in oil.
Saute onions until translucent, add in garlic and saute 1 minute more. 
Add chicken stock, bouillon and water and bring to a quick simmer. If you're using raw chicken, now would be the time to add it and cook until tender, about 15 minutes. Remove chicken and when cool enough to handle shred with two forks and then add back to the liquid.
Add beans, green chilis, dried oregano, cumin, chili powder, salt and pepper. Stir until well-combined. 
Sprinkle masa flour over the top and using a whisk or fork, gently whisk into the chili. Simmer for another 10 minutes to fully develop flavors and incorporate masa flour. 
Serve with your toppings of choice-cheese, diced tomatoes, avocado, sour cream, etc.

This recipe is adapted from:Robyn at Add A Pinch

Enjoy! This recipe is shared on My Link Parties. Also shared on http:// and and