spicy southwestern skillet chicken

Gather It

1 to 2 teaspoon chili powder
1/4 teaspoon pepper
1/4 teaspoon salt + more if desired
4 boneless skinless chicken breasts
1 tablespoon vegetable oil
1 can black (or pinto) beans, drained and rinsed
1 can whole kernel corn, drained
2/3 cup Thick and Chunky salsa
2 cups hot cooked rice

Make It

Mix chili powder, salt and pepper in a bowl. Sprinkle evenly over both sides of chicken. In a nonstick skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170 degrees F).

Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Note It

We don't have this very often but we do I always wonder why I don't remember to make this more often. I haven't done this but I think it could be good if you were to saute some onions and green peppers and add them in with the bean/corn mixture.

taco soup

Gather It

1 pound hamburger
1 can corn (or half bag frozen corn)
1 can black beans
1 can diced tomatoes (or rotell)
3 cups water
3 bouillon cubes
1/2 onion
1 package taco seasoning

Make It

Brown hamburger. Once browned, combine all ingredients in a large pot and boil on high for 20-30 minutes. Delicious alone or topped with cheese, chips, and sour cream.

Note It

My sweet sister in law Jamie gave me this recipe the first Christmas that I was married. This is the only taco soup recipe that I've made for our family over the last four years. So that being said, I'm probably biased with this recipe but it's quick and easy and taste pretty darn good.

white bean and sausage ragout {with tomatoes, kale and zucchini}

Gather It

1 tablespoon olive oil
1/2 cup chopped onion
12 ounces chicken apple sausages, cut into (1/2-inch) slices
1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups)
3 garlic cloves, peeled and crushed
1/2 cup water
2 (16-ounce) cans white beans, like Great Northern, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups chopped trimmed kale (about 1/2 pound)

Make It

In a large 12-inch nonstick skillet, heat the oil over medium heat until it is hot and ripping. Add the onion and sausage and saute for about 4 minutes until the sausage is brown and the onion is translucent. Add the zucchini and garlic and cook for 2 more minutes, stirring often. Add the water, beans, tomatoes, salt and pepper. Stir. Add the kale and without stirring it in – because at this point the skillet will be very full – cover the skillet. Simmer the ragout for 10 minutes, covered, until the mixture is heated and the kale is completely wilted. Remove the lid, stir the kale into the ragout. Serve immediately.

Note It

So I just googled ragout and apparently it means "main-dish stew" in french. Now that I know that I can continue with my notation of this dish. It's not secret that I'm all about easy when it comes to cooking and this recipe was just that. The dish is really flavorful when you get a spoonful that includes a sausage but can be somewhat bland when you don't. When I make this next time I think that I'll  halve the sausage slices so that there is more to go around. I also only included one can of beans and I think that was plenty, two wouldn't been too much in my opinion.

{recipe via mel's kitchen cafe}

garlic cheese biscuits

Gather It

1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/2 to 1 tsp garlic powder
1/3 cup margarine
3/4 cup grated cheddar cheese
1/2 cup milk

Make It

Mix dry ingredients together, then cut in margarine. Once margarine is cut, add cheese and milk and mix all together. Drop by tablespoonfuls onto a lightly greased cookie sheet. Bake at 400 degrees F for 15-20 minutes.

Note It

Super easy. Super yummy.

melt-in-your-mouth pumpkin cookies

Gather It

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

2-3/4 cups powdered sugar

Ground cinnamon (optional)

Make It

1. Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

3. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

Note It

I have never really been a big fan of pumpkin sweets except for pumpkin pie but I thoughted I'd give these cookies a try and I'm so glad that I did. They turned out really moist (but not sticky moist) and good. As noted in the directions, this recipe makes 60 cookies so I cut the recipe in half which was the perfect amount for us. The first half of the batch I topped with icing, the second half I added chocolate chips and left the icing off...both were really good.

{recipe & image via BHG}

quick & easy black bean "burritos"

Gather It

1 can Black Beans, drained
1 Large Tomato
1 small yellow/red onion, diced
1/2 bag frozen corn (or can use 1 can Corn, drained)
1 green/yellow/red pepper
1 cup grilled chicken or steak
1 clove of garlic, minced
lime juice to taste
tortillas
cooked rice (optional)

Make It

In a medium sauce pan, heat oil then saute onions and peppers over medium-high heat until done. When done, add remaining ingredients and mix all together and heat over low-medium stirring consistently so it doesn't burn. Continue to cook until heated thoroughly.

Pile bean mixture and rice onto tortilla. Serve with cheese, sour cream, and guacamole. 

Note It

This recipe is a big go-to for our family. I usually have all the ingredients on hand and can throw it together within 20 minutes. Lately, I have been omitting the meat for a more vegetarian meal. This is also good to eat like a dip with tortilla chips.

Serves 2-3 people. This meal is great because you can play with the proportions by adding more or less of the ingredients and/or what does and doesn't go into it.

zupa toscana

Gather It

1 Tbs. extra virgin olive oil
1/2 large yellow onion (chopped)
1 (32 oz.) container chicken broth/stock
4 small potatoes (diced into 1" cubes)
2 C. kale (chopped & stems discarded)
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
pinch of red pepper flakes
1/2 lb. mild Italian sausage
1/2 C. heavy cream

Make It

In a large pot, saute onion in olive oil over medium heat until onion becomes translucent (about 10 minutes).

Add broth, potatoes, kale, sea salt, pepper, and pepper flakes then bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, cook the sausage until browned in a pan over medium heat, breaking up with the back of a wooden spoon. Once cooked thoroughly, add the sausage & cream to the soup.

Heat to desired temperature & serve with grated Parmigiano-Reggiano on top.

Note It

I have been wanting to try this recipe for a while now as I'm a big fan of this soup at the Olive Garden and soup in general. I spotted this (halved) recipe on my sister in law's blog and finally made it the other day. It is soooo good and very quick/easy to make.

{Original full recipe via Cafe Zupas}

bruschetta with strawberries and tomatoes

Gather It

1/2 pint strawberries, hulled and quartered
1/2 pint mixed cherry tomatoes (red and yellow), quartered
3 tablespoons thinly sliced fresh basil
1 clove garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons extra-virgin olive oil, plus more for brushing bread
salt
freshly ground pepper
1 large baguette, cut on the diagonal into 1/2 inch thick slices

Make It

In a medium bowl, mix first five ingredients with 2 tbsp olive oil. Season with salt and pepper. Set aside.

Place bread on a baking pan and brush with olive oil; flip and repeat. Heat grill to medium-high. Transfer bread to grill; grill until slightly charred, 1 to 2 minutes per side.

Place grilled bread slices on a platter and top each with a heaping spoonful of the strawberry-tomato mix.

Note It

Who would've thought of mixing strawberries and tomatoes but somehow it works out to be so good!

{image/recipe via country living}

sweet & sour chicken

Gather It

4-8 skinned, boneless chicken breast halves cut into bite size pieces 

1 egg, beaten

cornstarch or flour

oil

sauce {recipe follows}

 

Sauce:

3/4 cup sugar

4 tablespoons catsup

1/2 cup vinegar

1 tablespoon soy sauce

1/2 teaspoon garlic powder

Mix all ingredients together.

 

Make It

 

1. Dip the chicken pieces into the egg, then roll them in the cornstarch/flour.

2. In a small amount of oil, fry the chicken until just browned.

3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F for one hour, turning the chicken every 15 minutes. Serve over rice.

Note It

While this is an oft-requested dinner at our house, I don't make it that often. The recipe itself is simple but the making can be a little tedious, however the results are really good and warrant a try. A few suggestions...I usually double the sauce recipe and keep some aside to put on rice after it is done. You could also add green peppers, red peppers, pineapples, onions, etc.

{grilled} island chicken

Gather It

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Make It

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (it's suggested to marinate for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

*Serves 2-4, depending on how many chicken breasts are marinaded

Note It

I am a fan of this recipe because I always have the ingredients on hand and it takes less than 5 minutes to put together. The chicken is super moist and very flavorful, even if marinated for a short amount of time.

{recipe via mel's kitchen cafe}