Thursday, September 10, 2009

A quick update

So it's been FOREVER since I've done an update. Yes I'm still laid off but honestly not putting much effort into the search since we'll be having a new baby arrive in January. I mean who can really afford to put 2 kids in daycare unless you're making well over 6 figures? Anyways I've been loving staying home but it doesn't leave much time for me. The first 4 months of this pregnancy were really rough, the hubby and monster ate fast food everyday since the thought of food was horrible. But I have been feeling better now and have been cooking more so I wanted to share just a few of the recipes I've tried lately. I'm sure that I'll forget some but then I can blame it on pregnancy brain right?

Paula Dean's Cinnamon Rolls
Pioneer Woman's Orange Marmalade Rolls
Ina Garten's Sour Cream Coffee Cake

Seared Salmon with Sorrel Sauce & creamy horseradish mashed potatoes
Quick Roast Chicken
Bobby Flay's Veggie Meatloaf, Creamy Mashed Cauliflower & Steamed Green Beans
Kroger's Veggie Lasagna Roll-Ups
Slow Cooker Chicken Stroganoff
Paula Dean's Old Fashioned Meatloaf with Ina Garten's Mac & Cheese
Emeril's Chili Mac
Tilapia Fish Tacos

Flu Fighter Cookies
Bread Pudding w/Bourbon Sauce

Okay I'm back now for the recipes that I didn't get to before (9/13/09)

Quick Roast Chicken
3-4 lb roast/fryer chicken, preferably already cut up
1 to 2 small to medium quartered white onions
1 lemon
1 lb of quartered red potatoes (can use more if you want)
1 lb baby carrots (ditto)
fresh sage, rosemary & thyme
olive oil
salt & pepper

In a large roasting pan place the potatoes, onions and carrots. Drizzle with olive oil, salt and pepper. Tossing well to coat. Layer the pieces of chicken over the veggies. Slice the lemon and squeeze the juice over the chicken. Quarter the squeezed lemon and place under the pieces of chicken. This will allow the lemon to steam through into the chicken. Generously sprinkle your fresh sage, thyme and rosemary over the chicken & veggies. Sprinkle the chicken with salt & pepper and drizzle with olive oil. Cover with aluminum foil and roast in a 400' oven for 30 minutes. Remove foil and continue cooking for another 30 minutes or until the juices run clear.

Creamy Mashed Cauliflower (aka sneaky mashed potatoes)
1 lb fresh or frozen cauliflower
1/3 c cream
1 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
1 tbsp cream cream (optional)

Steam the cauliflower until tender, when tender remove from heat and shock in an ice water bath. When cooled, drain and place in food processor. Blend cauliflower until desired texture, should resemble chunky mashed potatoes. Place the mash into a stockpot and add remaining ingredients. Stirring occasionally until well heated. At this p
oint you can add the cream cheese if desired, blending well until melted.

Slow Cooker Chicken Stroganoff
1-2 lb boneless skinless ckn thigh meat
1 pkg sliced mushrooms
1 chopped white onion
1 can of mushroom soup
1 tbsp of worcestershire sauce
1 c chicken broth
salt & pepper to taste
dried parsley flakes to taste
1 tsp dried thyme
1 c sour cream

Cut the chicken into bite sized cubes and place in slow cooker. Add mushrooms, onions and remaining ingredients thru thyme. Slow cook over low heat for 8 hours, stirring occasionally. About 30 minutes prior to serving add the sour cream and stir until well blended. Serve over egg noodles.