Wednesday, June 3, 2020

Cinnamon Pumpkin Bread

Cinnamon Pumpkin Bread 

3 1/2 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon 
1 teaspoon nutmeg
1 1/2 teaspoons salt
4 eggs, beaten 
1 cup oil
2/3 cup water
2 cups mashed pumpkin
1 12-oz bag cinnamon chips

Preheat oven to 350. 

In the bowl of an electric mixer beat together the eggs, pumpkin, water, and oil.

In a large bowl combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.

Mix the dry ingredients into the pumpkin mixture until evenly combined. Gently fold in cinnamon chips.

Pour the batter into three greased 3x4 bread pans. Bake for 1 hour or until a toothpick comes out clean.

Cool before slicing.

Saturday, May 23, 2020

Dutch Oven Beef Stroganoff

Beef stroganoff is the ultimate comfort food. This version is hearty and delicious and oh so tender. I hope you enjoy it as much as we did!

Dutch Oven Beef Stroganoff

2 lbs beef chuck roast, cut into 2 inch chunks
1/3 cup all-purpose flour
1 large onion
1 cup sliced portobella or baby bella mushrooms
3 cloves garlic
3 tablespoons butter
1 tablespoon olive oil
1 tsp thyme
1 cup white wine
2 cups beef broth
1 cup sour cream
1 package egg noodles, cooked to package directions

Preheat oven to 350.

In a large bowl or gallon bag coat the beef with flour. Remove from the flour and set aside on a plate.

In a large dutch oven melt the butter and add the oil. Brown the meat in small batches and set aside.

In the remaining butter/oil cook the onions until soft and slightly browned. Add the garlic and mushrooms and saute until garlic is lightly golden. 

Deglaze the pot with 1 cup of wine and simmer for 4-5 minutes. Add the beef to the pot, sprinkle in the thyme, and cover with the beef broth. 

Cover and place in the oven for 35 minutes or until beef is soft and tender. 

Stir in the sour cream until smooth. Serve over egg noodles.

Tuesday, May 19, 2020

Instant Pot Chicken Carnitas

These carnitas came to be when the chicken I planned to use for a different dinner was still frozen. I have successfully cooked shredded chicken from frozen in the Instant Pot, so I started to brainstorm what I could do with shredded chicken. A glance in the pantry led to tortillas and there it was! 

The crazy easy cooking process of the Instant Pot is aided by placing the chicken under the broiler to crisp a bit. Adding the thickened sauce keeps the chicken moist and lick-the-plate flavorful.

Instant Pot Chicken Carnitas
2lbs chicken breast
1 large onion, thinly sliced
1 cup chicken broth
1/4 cup lime juice
1/4 cup orange juice
3 cloves of garlic crushed 
2 tablespoons chipotle chili powder
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon paprika
1 tablespoon corn starch

Place the chicken and onion in the instant pot. In a small bowl combine the garlic and seasonings, leaving out the corn starch. Cover the chicken with the seasoning mixture. Pour the broth, lime juice, and lemon juice over the chicken.

Set the instant pot to high pressure and cook for 15 minutes and natural release for 10 minutes.

Using a slotted spoon remove the chicken and place on a rimmed sheet pan. Place the chicken under oven broiler for 5 minutes. Stir and place under the broiler 5 more minutes.

While chicken is under the broiler set your instant pot to sauté. Whisk the corn starch in to thicken and bring to a boil. Stir until thickened.

Once you remove the chicken from the oven pour some of the sauce over the chicken and toss to coat.

Serve and enjoy!

Saturday, May 9, 2020

Wake Me Up Before You Go-Go Espresso Banana Smoothie

If you're looking for a fast, easy, and delicious breakfast that also peps you up for the day, look no further. Filling and tasty, the addition of espresso (or coffee, should you choose) brings you a caffeine jolt to start your day right.

Wake Me Up Before You Go-Go Smoothie

1/ 1/2 frozen bananas broken into chunks
2 shots espresso
1/2 teaspoon vanilla coffee syrup or maple syrup
1/4 cup rolled oats
1 tablespoon almond butter
milk of choice

Combine all ingredients in a blender. Add milk of choice until you get the texture desired.


Friday, April 24, 2020

Weeknight Butter Chicken

Like many busy families we are always in search of fast, delicious dinners that the whole family will eat. This recipe hits the bill for most of those requirements. While one member of the family won’t eat it (10 year olds, right?) the rest of us love it! It’s become a regular in our dinner rotation.

Weeknight Indian Butter Chicken
Serves 4

2 lbs boneless, skinless chicken breasts or thighs, cut into 2-inch even pieces.
1 medium onion, diced
4 cloves garlic, minced
6 tablespoons butter, divided
1 tablespoon garam masala
1 teaspoon cumin
1/2 teaspoon turmeric 
1/2 teaspoon ginger 
Dash of cinnamon
Dash of cayenne pepper* 
15 ounce can tomato sauce
1 cup heavy cream

In a large Dutch oven melt 2 tablespoons of butter and sauté the chicken until cooked through. Remove the chicken and set aside.

Add 2 tablespoons of butter and the onion and sauté until soft. Add the garlic and sauté for one minute. Add the spices to the pot and stir. 

Place the chicken back into the pot cover with tomato sauce and heavy cream and stir until evenly combined. Let simmer for 10 minutes. Salt to taste.

Serve with rice or naan.

*Note: As written this dish is pretty mild. If you prefer more heat you can increase the cayenne up to a half teaspoon depending on your preference.

Monday, January 20, 2020

Creamy Italian Sausage and Tomato Gnocchi

This creamy gnocchi is super quick to make and so easy! It’s hearty, delicious, and speedy, making it the  perfect weeknight dinner!

Creamy Italian Sausage and Tomato

1 lb chopped Italian sausage
1/2 small onion, finely diced
4 cloves garlic, minced 
1/2 cup dry white wine (e.g. sauvignon blanc)
1 (14 fluid ounce) can diced tomatoes
1 1/2 cups heavy whipping cream
2 pounds uncooked potato gnocchi
3/4 cup freshly grated parmesan cheese
1 teaspoon basil pesto
Salt & pepper to taste

In a large Dutch oven sauté the sausage and onion until cooked through and onions are translucent and soft. Add the garlic and sauté for one minute, until garlic is fragrant.

Add the wine to the pot and stir. Simmer until wine has reduced. Add the tomatoes and cream and bring to a low boil. Add the gnocchi and cook according to package instructions.

Stir in the pesto, parmesan, salt and pepper, and serve.

Tuesday, December 24, 2019

Slow Cooker Korean Beef Tacos

For the last several years our family had celebrated a family holiday every June 14th. For most other Americans this is known as Flag Day. In our house it’s known as Colonel Flagg Day.

Fans of the show MASH will remember that Colonel Flagg is the delusional CID/CIA secret ops man who comes to camp and shenanigans ensue. To celebrate this beloved holiday our family gathers together to watch Col. Flagg episode and eat Korean BBQ. 

While these Korean BBQ tacos are by no means authentic, they are delicious. Since they’re made in a slow cooker they couldn’t be easier!

Slow Cooker Korean Beef Tacos
for the Beef
  • 1/2 cup light brown sugar
  • 1/3 cup soy sauce
  • 8 cloves garlic, peeled and crushed
  • 1 teaspoons ground ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 cup onion, finely chopped
  • 1 teaspoon red pepper flakes
  • 3-4 pound boneless chuck roast
for the Coleslaw
  • 1 package shredded coleslaw mix
  • 2 tablespoons red onion, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 1 lime, juiced
  • 1 dash soy sauce
for the Sriracha Mayo & Assembly
  • 2/3 cup mayo
  • 2 tablespoons sriracha
  • tortillas

Combine the first 8 ingredients in a medium bowl. Place the roast into the slow cooker, then pour in the marinade mixture. Cook on low for 7-8 hours.

Combine the coleslaw ingredients together in a large bowl. Let it sit in the refrigerator for 20-30 minutes for flavors to combine. 

Stir the mayo and sriracha together in a small bowl. Using two forks pull shred the beef.

Assemble on the tortillas and enjoy!