Sunday, April 15, 2012
This was served right along with the collard greens from the previous post. My husband's favorite meal is BBQ steak (rib eye, of course), steak fries and collard greens. This is the way I do my steak fries. Feel free to change the seasonings however you'd like. :)
You'll be surprised at how simple this really is.
Things you'll need:
Potatoes, any type, peeled and cut into wedges.
Garlic salt or powder
Throw the potato wedges onto a cookie sheet. Drizzle with oil. Top with seasonings and PLENTY of salt. Mix that around with your hands to make sure the potatoes are coated well. Spread out on the pan so none of the potatoes are overlapping. Pop into a 400F oven and bake approximately 15 minutes. Take out, flip the potatoes over and bake again for another 15 minutes, or until nice and browned.
Voila! Steak fries!! ;)
They're not the prettiest food in the world, but they are delicious. :)
My husband works on the other side of the country, in West Virginia (We live in Utah), and he came home one day telling me he wanted to cook dinner. He made steak, fries and collard greens. The collard greens he served were canned greens. Now, there's nothing wrong with that, but c'mon... Homemade is always better. ;) I told him I'd make FRESH collard greens for him one day, and it may have been a mistake. Now it's a staple in our home. lol... Sometimes I make it with bacon, sometimes ham, whatever.
Here's what you'll need:
Collard greens (I buy 2 bunches)
Ham or bacon
olive oil or butter
red pepper flakes
salt, pepper and seasonings to taste
First thing, remove the stems from the greens. You mostly just want the leafy part. If you fold them in half and pull on the leaves, the hard stem in the middle will usually just come right off. Chop the greens up into 2inch-ish squares and wash REALLY well.
Add oil to medium to large pot and saute the onion and ham, until onion is soft. If you're using bacon here, don't add oil. Cook the chopped bacon first and save a little oil for the onion, then proceed. Add the garlic and greens, and cook until the greens start to wilt. Pour in enough stock to just cover the wilted greens. Usually takes about 4 cups for me. Add the salt, pepper, red pepper flakes and seasonings. I use my usual "Tony's creole" seasoning.
Cover and simmer for 45 minutes to an hour, until the greens are tender. Add more salt and seasonings if needed.
Seriously, that's it.
Thursday, April 12, 2012
My husband bought some new wine today, and there's nothing I love more than trying new wine. ;) I decided to use some of it in the pasta dish, and the rest we'd drink. (It was delicious.)
The photo is terrible, but at least I can honestly say that this is a 100% Kasi original recipe. Turned out pretty good, if I do say so myself. I'm sorry about measurements, I really just guess as I go.
Things you'll need:
Chicken breast, cut into bite sized pieces (I used about 12 oz)
Pasta (I used wheat pasta)
Mini bella mushrooms, or any mushroom really.
Dry white wine
Milk or cream
Salt and pepper to taste
Start your pasta water and cook your pasta according to package directions. Do this while making the other stuff.
Heat the oil in a large skillet and add chicken, oregano, salt and pepper. Cook until the chicken is browned and cooked completely through. Add some wine, I'd say about 1/2 cup, and let that simmer too cook the alcohol out. Doesn't take long... Add a handful of grape tomatoes and put a lid on the pan. Cook on a low/medium simmer until the tomatoes start to split. Add a handful of sliced mushrooms, about 1/3 to 1/2 cup milk or cream and 1/4 to 1/3 cup parmesan. Put the lid on and put it on low for a couple of minutes, and then turn off the heat until the pasta is done.
When your pasta is finished cooking, drain it and add it to the sauce. Mix together and serve.
If you want to know how to make the garlic toast, it's fairly simple. I used homemade bread sliced thick, but texas toast from the store would work well or even better slice a loaf of french bread.
Butter the bread with soft butter, then brush on a little olive oil. Sprinkle with garlic salt, dry parsley and parmesan. Put under the broiler and keep an eye on it until it's toasted.
Wednesday, April 11, 2012
This one is going to short and sweet, since there's not much to making it. It's not a pretty, colorful dish but I promise it's delicious. :)
This is one of those meals that I threw together because I was in a hurry, lol... Turned out great.
Things you'll need:
Chicken* (I used 12 oz chicken breast)
Potatoes, quartered (I used red, skins on)
1 can cream of mushroom soup
1 packet lipton onion soup mix
*You could use other meats, if you wanted. Steak, cubed steak, pork chops, etc.
Mix the soups together with about 1/2 cup water.
Put the potatoes and chicken in crock pot and pour mixed soups over the top.
Cook on low for about 8 hours or high for 4 or 5.
Monday, April 2, 2012
I had a lonely little chicken breast sitting in the fridge, just begging to be cooked, and fajitas sounded delicious. :) Plus, I wanted something healthy to make up for the pizza and cake I had yesterday, to celebrate my dad's birthday. (Happy Birthday, Dad!) lol.
The photos aren't great. It was hard to get a yummy picture with the tortillas covering all of the yummy deliciousness inside, so I took a picture of the "guts" just to show you what it looked like. Yeah, it's not the prettiest but it really was good! :D
This recipe makes enough for 5 or 6 fajitas. The nutrition listed is for 5.
Here's what you'll need:
5 Don Pancho high fiber, low carb 6" tortillas (love these! - 70 calories ea.)
2 chicken breasts (12 oz total)**
1 can black beans, rinsed and drained
bell pepper, sliced
1 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
salt and pepper to taste
**I'm listing two chicken breasts because if I were making this meal for a family I would use more meat. It's not necessary, though. I used one breast. The nutrition info at the bottom of the page is including 12 oz of chicken, instead of the 6oz I used. You could also go completely vegetarian with this, since the beans and the tortillas (don pancho) add quite a bit of protein.
Start by cooking your veggies. I cooked mine in water, but if you want to use oil be my guest. ;) Just know it will add to the nutrition facts.
Add the veggies to a pan and throw in some water, salt and pepper. Let them cook until the onions are soft and the peppers are sorta soft. Throw in the beans and cook another minute or two, or until all of the water has evaporated. Put that in a bowl and set aside.
Now, add your chicken. I also added water* to cook the chicken, instead of oil. Add the chili powder, cumin and oregano (my favorite seasoning combo), and salt and pepper to taste. (how many times can YOU say "and" in one sentence?) ;)
Cook until the chicken is cooked through and no longer pink, if you run out of water before then, add a little more.
*Remember as you're cooking this that water evaporates, but salt does not. If your chicken is done and you taste it, but it still has water in it, it's going to taste saltier once the water evaporates. I've over salted because of this more than once.
Add the veggies back in and cook until the water has evaporated completely, you don't want watery/runny filling for the tortillas. ;)
Now, just assemble the fajitas as you like. I warmed the tortillas then stacked filling, lettuce and tomato. I didn't use cheese, but it would be delicious with it. :)
Cal -- 243
Carb -- 31
Fat -- 3
Protein -- 25