I make this recipe a lot when I am home for lunch. It is light, quick, and very easy to make.
Ingredients:
Any kind of pasta you like (I use whole wheat heart healthy penne pasta)
Store bought pesto
Classico light classic alfredo sauce
Directions:
Cook pasta according to the directions. In another pot pour about 1/4 cup of the alfredo sauce and a heaping tablespoon of pesto heat until it is thoroughly mixed. Mix in a bowl and enjoy!! That's it, you can add some cheese to the pasta while it is still hot but I skip that part to make it a little healthier.
No picture for this one either! But it is delicious!!
Wednesday, October 12, 2011
Easy Chicken Enchiladas
Wow, it has been a long time since I have posted something! But now I am back with two easy recipes!! The first one is chicken enchiladas that are so easy and not too expensive. Here you go:
Ingredients:
1 package of chicken (I bought tenderloins because they cook faster)
1 8 oz package of sour cream
1 package of tortillas (corn or flour, your choice)
2 cans of enchilada sauce (I used old el paso and the hot version but it is super spicy)
Cheese (your choice of what kind, I used fiesta blend)
Directions:
Bring a pot of water up to a boil and place chicken in water. Boil the chicken until it is cooked all the way through, depending on how thick and what kinda of chicken you bought determines how long you will cook it. Chicken tenderloins boiled for about 5 minutes until they were done. When the chicken is done take it out of the water and place on a plate until it is cool enough to handle. Preheat oven to 350 degrees. In another pot place both cans of enchilada sauce and about 6 oz of sour cream and cook until the sour cream is melted evenly into the sauce. Go back to the chicken and shred it using two forks or your hands. I used a glass dish to make mine, prepare the dish by spraying the bottom with nonstick cooking spray. Pour enough of the sauce on the bottom of the dish to completely cover it. Start assembling the enchiladas, putting whatever you like inside. I used chicken and cheese, so very simple but you could also put onions and peppers inside of them. As you finish them put them seam side down in the dish. Once the dish is full pour the rest of the enchilada sauce on top and cover with cheese. Put in the oven and cook for 5-10 minutes until the cheese is melted and bubbly. When they were done I sliced some avocado and put that on top of my enchiladas, since I am the only one that likes avocado.
I don't have any pictures to post, but enjoy!! Warning it is a little spicy if you use the hot enchilada sauce!
Ingredients:
1 package of chicken (I bought tenderloins because they cook faster)
1 8 oz package of sour cream
1 package of tortillas (corn or flour, your choice)
2 cans of enchilada sauce (I used old el paso and the hot version but it is super spicy)
Cheese (your choice of what kind, I used fiesta blend)
Directions:
Bring a pot of water up to a boil and place chicken in water. Boil the chicken until it is cooked all the way through, depending on how thick and what kinda of chicken you bought determines how long you will cook it. Chicken tenderloins boiled for about 5 minutes until they were done. When the chicken is done take it out of the water and place on a plate until it is cool enough to handle. Preheat oven to 350 degrees. In another pot place both cans of enchilada sauce and about 6 oz of sour cream and cook until the sour cream is melted evenly into the sauce. Go back to the chicken and shred it using two forks or your hands. I used a glass dish to make mine, prepare the dish by spraying the bottom with nonstick cooking spray. Pour enough of the sauce on the bottom of the dish to completely cover it. Start assembling the enchiladas, putting whatever you like inside. I used chicken and cheese, so very simple but you could also put onions and peppers inside of them. As you finish them put them seam side down in the dish. Once the dish is full pour the rest of the enchilada sauce on top and cover with cheese. Put in the oven and cook for 5-10 minutes until the cheese is melted and bubbly. When they were done I sliced some avocado and put that on top of my enchiladas, since I am the only one that likes avocado.
I don't have any pictures to post, but enjoy!! Warning it is a little spicy if you use the hot enchilada sauce!
Monday, March 7, 2011
Shredded Beef Tacos
I'm back!! Sorry I haven't posted in awhile! Been pretty busy and haven't really been able to cook much! But I have made this recipe several times and it is a huge hit with everyone! This is a slow cooker recipe that I think I got online somewhere. I have altered it a few times but it still turns out amazing each time!! I am going to post the original recipe though. Here ya go:
INGREDIENTS:
1 tsp salt
2 tsp chili powder
1 tsp cumin
1/2 tsp coriander (I use dash each of paprika and cayenne instead)
2 lbs top round roast (I use whatever is cheapest that day)
1 tblsp olive oil
1 8oz can tomato sauce
1/2 chipotle in adobo sauce, seeded
4 cloves garlic
tortillas
DIRECTIONS:
Combine salt, chili powder, cumin, coriander and rub all over meat to coat completely. Warm olive oil in heavy skillet over medium/high heat. Sear meat on all sides, just to get some color on the meat, you do not want to cook it at this point!! Spray slow cooker with nonstick spray and place browned meat in slow cooker on low heat. Pour tomato sauce, chipotle and garlic in blender and combine. Pour over meat in slow cooker. Cover and cook on low until fork tender (usually about 5/6 hrs).
TIPS:
I usually turn the meat every hr or so just to make sure it stays covered with the sauce. Instead of chipotle in adobo I use dried peppers and reconstitute them in some beef broth. I add the peppers and a couple tablespoons of the steeping liquid.
Enjoy!! This also is good as a sandwich :)
INGREDIENTS:
1 tsp salt
2 tsp chili powder
1 tsp cumin
1/2 tsp coriander (I use dash each of paprika and cayenne instead)
2 lbs top round roast (I use whatever is cheapest that day)
1 tblsp olive oil
1 8oz can tomato sauce
1/2 chipotle in adobo sauce, seeded
4 cloves garlic
tortillas
DIRECTIONS:
Combine salt, chili powder, cumin, coriander and rub all over meat to coat completely. Warm olive oil in heavy skillet over medium/high heat. Sear meat on all sides, just to get some color on the meat, you do not want to cook it at this point!! Spray slow cooker with nonstick spray and place browned meat in slow cooker on low heat. Pour tomato sauce, chipotle and garlic in blender and combine. Pour over meat in slow cooker. Cover and cook on low until fork tender (usually about 5/6 hrs).
TIPS:
I usually turn the meat every hr or so just to make sure it stays covered with the sauce. Instead of chipotle in adobo I use dried peppers and reconstitute them in some beef broth. I add the peppers and a couple tablespoons of the steeping liquid.
Monday, February 7, 2011
Fudgy Brownies
Here is a homemade fudge brownie recipe! I had never made brownies from scratch, always used a store bought mix because I thought it was easier! I found this recipe and I had everything for it on hand. We will have it warmed up with some vanilla bean ice cream and chocolate sauce on top. I got this recipe out of a cookbook I have and I didn't change anything about it. Here is the recipe:
INGREDIENTS:
1/2 cup butter
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts (I didn't use any, wanted to see what it tasted like pure chocolate first)
DIRECTIONS:
Preheat oven to 350. Grease 8x8 pan and set aside. In a medium saucepan melt butter and chocolate on low heat. Remove from heat and stir in sugar, eggs, and vanilla. Stir until just combined then stir in flour and nuts. Pour into prepared pan and bake for 30 minutes.
I only had to bake for 20 minutes and it was completely done so I suggest starting at 15 and going up from there. I also cut the butter up into about 5 pieces to help everything melt evenly. Hope you enjoy this recipe!
INGREDIENTS:
1/2 cup butter
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts (I didn't use any, wanted to see what it tasted like pure chocolate first)
DIRECTIONS:
Preheat oven to 350. Grease 8x8 pan and set aside. In a medium saucepan melt butter and chocolate on low heat. Remove from heat and stir in sugar, eggs, and vanilla. Stir until just combined then stir in flour and nuts. Pour into prepared pan and bake for 30 minutes.
I only had to bake for 20 minutes and it was completely done so I suggest starting at 15 and going up from there. I also cut the butter up into about 5 pieces to help everything melt evenly. Hope you enjoy this recipe!
Thursday, February 3, 2011
Beef Stew
Hi guys! I am finally posting! This is the first of two recipes I have to post! Since it has been so cold and icy here I wanted some kind of soup and something that comforts since I have been sick. I did change several things about this recipe though. Some of the changes are marked in the recipe but I also made a list at the end. Look for (*) through the recipe and that will let you know what I changed. Here goes my first recipe:
2 lbs stew beef
2 tblsp vegtable oil* (I used olive oil)
2 cups of water* ( I used 1 cup sweet red wine and 1 cup water)
1 tblsp worcestershire
1 clove garlic* ( I used pre-minced jarred garlic)
1 or 2 bay leaves
1 medium onion* (Omitted)
1 tsp salt
1 tsp sugar* (Omitted since I used sweet red wine)
1/2 tsp pepper
1/2 tsp paprika
dash of ground allspice or ground cloves
3 large carrots* (I bought pre-sliced and bagged to save time)
3 ribs celery* (Omitted)
2 tblsp cornstarch* (Stew was thick enough)
DIRECTIONS: Brown the meat in hot oil, but don't cook all the way through. Add water, worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice/clove. Cover and simmer for 1 1/2 hrs. Remove bay leaf and garlic clove. Add carrots and celery. Cover and cook another 30 to 40 minutes. To thicken sauce, remove 2 cups of hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and bring to boil. Serve with biscuits, or any side of your choice.
Ok, I wrote the recipe exactly how I got it (Paula Dean recipe). I did change several things to make it my own though.
CHANGES: I also added about a pound of red potatoes that were cut into bite size pieces. I added the potatoes about 45 minutes into cooking, and they ended up being mushy, I don't mind that but if you like them a little firmer then add them with the carrots. I ended up adding two more cups of water toward the end because there was hardly any liquid left. When I make this again I am going to start with 1 cup of water, 1 cup of red wine, and 1 cup of beef broth. Just depends on how much liquid you like in your stew.
2 lbs stew beef
2 tblsp vegtable oil* (I used olive oil)
2 cups of water* ( I used 1 cup sweet red wine and 1 cup water)
1 tblsp worcestershire
1 clove garlic* ( I used pre-minced jarred garlic)
1 or 2 bay leaves
1 medium onion* (Omitted)
1 tsp salt
1 tsp sugar* (Omitted since I used sweet red wine)
1/2 tsp pepper
1/2 tsp paprika
dash of ground allspice or ground cloves
3 large carrots* (I bought pre-sliced and bagged to save time)
3 ribs celery* (Omitted)
2 tblsp cornstarch* (Stew was thick enough)
DIRECTIONS: Brown the meat in hot oil, but don't cook all the way through. Add water, worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice/clove. Cover and simmer for 1 1/2 hrs. Remove bay leaf and garlic clove. Add carrots and celery. Cover and cook another 30 to 40 minutes. To thicken sauce, remove 2 cups of hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and bring to boil. Serve with biscuits, or any side of your choice.
Ok, I wrote the recipe exactly how I got it (Paula Dean recipe). I did change several things to make it my own though.
CHANGES: I also added about a pound of red potatoes that were cut into bite size pieces. I added the potatoes about 45 minutes into cooking, and they ended up being mushy, I don't mind that but if you like them a little firmer then add them with the carrots. I ended up adding two more cups of water toward the end because there was hardly any liquid left. When I make this again I am going to start with 1 cup of water, 1 cup of red wine, and 1 cup of beef broth. Just depends on how much liquid you like in your stew.
I hope you enjoy this recipe as much as we did!! Still eating the leftovers :) The picture of the pot is the leftovers once a few bowls were already eaten ;)
Please leave me feedback on this post, I am trying to make this easy to read and follow. Thanks for reading!!
Wednesday, January 26, 2011
No time!!
So sorry I haven't posted yet!! I haven't had time to upload pictures yet! I am so busy at work that I don't really have time to sit down and upload pics and attach to a blog! I WILL get a few done this weekend. I have some time off that I will be able to get some stuff done! Please keep following me, once work calms down I will be home more!!! Thanks to all those who already following :) Tell all your friends!
Monday, January 24, 2011
Welcome to my blog!!
Hi all!! I am so excited to finally be starting my blog! It has taken me awhile to get it going but I do have a couple of recipes ready to be posted!
Just a little about my blog. I will be posting mostly recipes (baking and cooking) but might every once in awhile post a craft. When I do post recipes I will give suggestions to make them better. I also wanted to give my blog a twist and be able for the readers to participate!! So I will be taking recipes that any of you have wanted to try but haven't gotten around to it. Or you can just send me your favorite recipes and I will make them and then post about them! Send me craft ideas too! My email is hailey.mcland@gmail.com :) I look forward to posting my blogs, getting feedback, and getting ideas from everybody!!
Since I now work full time, I won't be posting everyday like I wish I could, but I will post as much as possible!
Just a little about my blog. I will be posting mostly recipes (baking and cooking) but might every once in awhile post a craft. When I do post recipes I will give suggestions to make them better. I also wanted to give my blog a twist and be able for the readers to participate!! So I will be taking recipes that any of you have wanted to try but haven't gotten around to it. Or you can just send me your favorite recipes and I will make them and then post about them! Send me craft ideas too! My email is hailey.mcland@gmail.com :) I look forward to posting my blogs, getting feedback, and getting ideas from everybody!!
Since I now work full time, I won't be posting everyday like I wish I could, but I will post as much as possible!
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