Smoked Paprika Pork Roast

I LOVE this pork recipe. Smells of fall and is even better as left overs. The side pairing for pork roast is endless so let me know what your favorite is!

Enjoy!

Rub:
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp kosher salt
1 garlic clove, pressed
1 tsp coursley ground pepper
4 tsp chopped fresh thyme, divided
1 (4lb) boneless pork loin roast
Kitchen String

* Sticky Stout Barbecue Sauce-- recipe below*

1. Stir together first 5 ingredients and 2 tsp thyme. Trim pork roast rub paprika mixture over pork. Tie roast with kitchen string at 1 1/2inch intervals, and place in 13x9 baking dish. Chill, uncovered, 24 hours.

2. Light one side of grill, heating to 350 to 400 leave other side unlit. Place pork over lit side and grill covered with lid 8 minutes on each side or until browned. Transfer pork to unlit side and grill covered with lid 35 mins or until meat thermometer inserted in thickest portion registers 145 let stand 10 minutes brush with sticky stout barbecue sauce. Sprinkle with remaining thyme. Serve with remaining sauce and your favorite sides! (maybe grilled corn on the cob to bring back the fair memories!)

You can use store bought barbecue sauce or try this one if you have some time.

Sticky Stout Barbecue Sauce

*You can make this days a head of time, cover and chill then just reheat when ready*

1 small onion, finely chopped
1 tbsp vegetable oil
2 garlic cloves, minced
1 bottle stout beer
1 cup spicy barbecue sauce
1/4 cup fig preserves (buy this and use it for breakfast as a nice twist to your normal jam)
2 tbsp apple cider vinegar

1. saute onion in hot oil in a large saucepan over medium high heat 4-5 minutes or until tender. Add garlic saute 1 minute gradually stir in beer. Cook 8-10 minutes or until mixture is reduced by half. Reduce heat to medium

2. Stir in barbeque sauce and next 2 ingredients and cook 4-5 minutes or until thoroughly heated

*my favorite beer to use is Guinness Extra Stout beer and sweet baby rays sweet n spicy barbeque sauce**

Spicy Honey-Lime Grilled Drumsticks

Holding on to the last bit of summer and adding a touch of fall in one delicious dish. I choose drumsticks because they are cheaper and fun for kids too but you of course can do this on breasts or any kind of chicken you wish. You can also make this on the stove top or in the oven if you wish.

Enjoy!

8 chicken drumsticks
1 tsp salt
1/4 tsp pepper
cooking spray
cilantro and lime wedges (garnish)

Sprinkle chicken with salt and pepper, let stand covered 30 mins (if you don't have the time you can omit the wait)
Coat cold cooking grate of grill with cooking spray and place on grill Preheat grill to 350-400 heat. Grill chicken, covered with grill lid 5-10 minutes on each side or until browned.
Reduce grill temp to 250-300, covered with grill lid 20 mins.

This is a good time to make the sauce but remember to reserve 1 cup of the sauce for those who love to dip! Brush chicken with remaining sauce. Cover grill lid for 5 mins or until done. For added flavor you can use the zest of one of limes and put in the sauce as well. This would be good served with au gratin potatoes and a fall salad.

Spicy Honey-Lime Barbecue Sauce

1/4 cup butter
1 medium onion, diced about one cup
1 bottle chili sauce
1/4 cup honey
2 tbsp lime juice
1/4 tsp pepper

Melt butter in a small sauce pan over medium heat, add onion and saute 4-5 minutes or until tender. Stir in chili sauce next 3 ingredients and 1/3 cup water. bring to a boil. Reduce heat to low and simmer 5 minutes. Stores in the fridge for up to one week.

Roasted Sweets & Greens

Ok, so clearly I am on a sweet potato fix!

This is a PERFECT side to make dinner extra special. I can't wait to hear what you pair it with!!

ENJOY!

1 1/2 to 2lb sweet potatoes, scrubbed
1 tbsp olive oil
1/2 tsp. salt
1/4 tsp ground black pepper
2 garlic cloves, sliced or minced
1/4 cup chopped hazelnuts (you can of course add your favorite instead)
2 cups arugula
1/4 cup cider vinegar

Sweet Potato Waffles

Well since we had such a nice chilly weekend, I got in the fall spirit and tweeked my Sweet Potato Waffles recipe!

Of course you can make a lot and freeze them for early mornings off to the bus stop or the office! This seems like a lot but it is best to spend some free time one Sunday afternoon/Evening and make a lot to keep in freezer, your tummy will thank you one chilly morning instead of coffee or cereal or worse... NOTHING!

LONG LIVE BREAKFAST!

Enjoy!

2 cups peeled, 1/2inch cubes red-skinned sweet potatoes
1 cup whole milk
2 large egg yolks
1/4 cup (packed) brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 tsp ginger (if you have fresh, this is a great addition to flower grated and peeled)
1 3/4 cups all purpose flour
1 tbsp baking powder
1 1/4 tsp ground cinnamon
1/2 tsp salt
1/4 ground cloves
1/8 tsp freshly grated nutmeg (or regular)
6 large egg whites, room temperature
nonstick vegetable oil spray

** A waffle iron ***

Place sweet potatoes in a steamer basket set in a large saucepan of simmering water. Steam potatoes until tender, about 17 minutes. Transfer to a medium bow and mash well. Add milk, egg yolks, brown sugar, butter, and ginger; whisk to blend

Preheat waffle iron. Whisk flour and next 5 ingredients in a large bowl. Add potato mixture and whisk to blend. Using an electric Mixer, beat eff white in another large bowl until peaks form. Add 1/3 of the white to potato mixture; fold just to blend. Add remaining whites in 2 batches, folding just to blend between additions.

Coat waffle iron with nonstick spray. working in batches, add batter to waffle iron. Cook until waffles are lightly browned and set.

Serve with fruit, grits, milk or just butter and syrup!

Bacon Ranch Slow Cooked Chicken

Well it has been awhile and I have had a lot of requests for "family friendly fast" meals....

So enjoy!


2 tablespoons bacon bits 
1 teaspoon minced garlic 
1 (1 ounce) package hidden valley ranch dressing mix
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breasts
egg noodles, Prepared

Combine the first 5 ingredients.
Pour over chicken in slow cooker
Cook 3-4 hours on high, or until chicken is done
Serve over hot noodles.

Grilled Salmon with Citrus Salsa Verde

Salsa:


2 large oranges
1/4 cup evoo
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves  (this can be omitted if need be)
2 tablespoons tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
S&P

Salmon:


Vegetable oil for grill
2 center cut salmon fillets skinned and about 3 inches square
(obviously you can cook this for as many as you want or as few)
2 tablespoon agave nectar
S&P

Directions:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment. 

Grilling Sides

Well with my birthday and vacation I slacked a few days on posting so here is two WONDERFUL sides I cooked for bday celebration with my brother, sister in law and BEAUTIFUL new niece, my dad and his hilarious girlfriend! Sorry the pics arent that great, we were all so hungry I didnt have time to place them on plates for a formal pic and totally forgot to take of of the veggies until they were almost gone! Thank goodness for camera phones!

As always, Enjoy!

Cheesy Twice-Baked Potatoes

4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/2 cup sour cream
2 scallion, finely chopped separate the whites from the greens
Freshly grated nutmeg, optional
1 1/2 cup shredded sharp cheddar (I use white cheddar is mo-betta) haha
Kosher salt and freshly ground black pepper
Olive Oil 

Preheat the oven to 400 degrees F. 

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.


Hold the potato with an oven-mit or towel, Cut the top of the potatoes to make a canoe-like shape.  Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along the butter and sour cream and all but a little of the cheese . Stir in the white part of the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper with the olive oil either with a brush or your hands. Refill the shells with the potato mixture mounding it slightly. I have found it is easier to sometimes put in a ziploc bag and cut the end out rather than possibly taking forever and damaging the skin.  Sprinkle the remaining cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.



Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.Sprinkle with greens of scallions or chives if you rather.

Lemon Prosciutto Asparagus

Lemon juice (fresh or other)
Olive oil
S&P
dash of sugar to offset the sting of the lemon


You make a basic vinaigrette and toss the asparagus in about half of the mixture making sure it isnt soaked.
Grill the asparagus AND the  prosciutto.
I had never thought of grilling prosciutto before and it was delicious. 

When the asparagus is done you toss it with the remaining vinaigrette, chop the prosciutto and sprinkle that on top.

And let me tell you what YUM-O I got this picture right before all the rest was snagged... sorry for its roughness!

Blueberry Lemon Scones

As promised to a friend here is my "oh so yummy" blueberry lemon scones. I served this just recently at my sister in law's baby shower. I had one of the best compliments when my cousin said "I cant stand scones and I love these, can I have the recipe", then someone said "I dont like blueberries and these are delicious" so I take these to be the scones that give scones and blueberries a good name again! haha 

I make these with frozen blueberries (whether they be fresh or in a bag) it is still good to freeze them because as most everyone knows the colder the scones are the better when you are making the dough, so I find, this is just a nice trick! (can be a little messy but also helps keep the blueberries from mashing up)

Enjoy! 

2 1/2 cups baking mix 

1/4 cup sugar 

1/2 stick unsalted butter VERY COLD 

2 large eggs 

1/4 cup milk 

1/2 cup blueberries 

all purpose flour, for work surface 

1 cup confectioners sugar 

lemon juice 

1/2 teaspoon vanilla extract 

Preheat the oven to 400 degrees F

Scones:
Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.

Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes.
 Remove to a wire rack and let cool a bit before glazing.


Glaze:

Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones.

Loaded Potato Salad

So, I had every intention of posting a picture with this recipe, but we were all so hungry and it was so hot outside that I just forgot! But I promise you, it is really good! Just ask my friends that ate it!

So I started off with grilled barbeque chicken (if you want my homemade sauce recipe, you might be able to twist my arm to post it) and then we had this side. I love it because I do not like mayo, and I needed a side that didnt need to be cold to stay fresh. Just put this in the cooler after sitting in the fridge in the morning and it was perfect.

Enjoy!

5 pounds of new red potatoes
1 bunch of green onions, chopped finely (white and green parts)
1 pound bacon, cooked and chopped
8 oz sharp cheddar cheese (best with white cheddar) shredded
3 cups sour cream (I use light of course)
S&P

Wash and cut potatoes into 1/2 inch cubes. Cook in salted water until tender, drain and set aside.

Cut up Bacon into bits and cook in pan until crispy, drain out grease and chop more if desired

In a very large bowl, stir together the sour cream, green onions and bacon, add to the potatoes and stir carefully.

Mix together the cheese and add pepper (very light on the salt, trust me the bacon has enough)

Serve cold or hot!

ENJOY!

Creamy Spinach Ricotta Pasta

This recipe doesn't need much introduction. This is one of those... "what do I have in my pantry that I can throw together and make a meal" haha I am sure many of us have had some interesting combinations through that method! 

Enjoy!

1 Box rigatoni pasta

1 can diced tomatoes with basil, onion and garlic undrained

1/2 chopped onion 

1 box frozen chopped spinach (you can use fresh if you like) 

1 jar Alfredo Sauce 

1 1/2 cups ricotta cheese 

1 teaspoon garlic salt &P

1/3 cup Italian bread crumbs 

1/4 cup grated Parmesan Cheese 

1 tablespoon EVOO

Preheat oven 425 degreesF Lightly spray 9x13 inch baking dish with cooking spray, set aside 

In a large pot boil salted water, cook pasta to box directions, drain and return to pot. Add undrained tomatoes and onions and toss to combine

cook spinach in microwave following package directions when cool enough to handle squeeze out excess moisture. Transfer to a medium bowl. Add alfredo sauce, ricotta cheese, garlic salt&P stir to combine. Transfer to pot with pasta toss and combine. Pour into prepared baking pan

Mix together bread crumbs, parmesan cheese and oil. Sprinkly over pasta. Bake in preheated oven for 20 mins or until golden brown and bubbling. 

ENJOY! 

Crunchy Pepper/Parm Crusted Halibut

Need a new flare on seafood other than grilling or baking? For my friends with children, ever feel like you cook two meals? One for the adults and one for the kids? Well here is a twist on fish sticks that everyone will love, its fresh, not processed, easy and FUN! 

Crunchy Pepper/Parm Crusted Halibut with Cherry Tomato-Basil Sauce 

Sauce:

2 tablespoons olive oil (extra virgin is best) 

2 cloves chopped garlic (two tablespoons of the kind in the jar already chopped)

1 large shallot chopped 

1 pint cherry or grape tomatoes, halved 

A few leaves of basil torn

S&P

Fish:

2/3 cup cornmeal 

1/4 cup grated Parmigiano Reggiano cheese 

lots of coarse black pepper 

Four Halibut Fillets (8 oz each) 

Olive Oil for frying 

Store-bought balsamic drizzle (or make your own reduce 1/2 cup vinegar with 2 tablespoons brown sugar until syrupy) for topping 

Heat 2 tablespoons Olive Oil in the skillet over medium heat. Add the garlic and shallot and stir for a couple of minutes. Add the tomatoes and basil, season with S&P and cook to break down the tomatoes (about 10-15 minutes)

*** to make this SUPER fast and easy- get a jar of already made tomato sauce but I promise this taste better**

Mix the corneal with the cheese and pepper. Add the fish and turn to coat. Heat a thin layer of olive oil in a large skillet over medium high heat. Add the fish and cook turning once until crisp and brown all over (8-10minutes) 

Top the fish with the tomato sauce and a little balsamic drizzle

For the kids you might want to cut them up and make it like a dipping sauce!! Any kid who has ever had any contact with me and I have had my influence on... LOVES to dip!! 

** You could pair this with angel hair pasta or just fresh greens steamed or blanched or your favorite salad**

ENJOY! 

Baked Crunchy French Toast

Having breakfast again this week... I just love breakfast for dinner! Here is my twist on french toast.

This came from the idea that I wanted to make french toast without sitting over the pan and making it one at a time. Then of course I added a new element!

Enjoy!

This works best with wheat bread (I use Arnold 12 grain)


French Toast Dip

1 egg per two pieces of toast
1/2 cup of milk
1 teaspoon pure vanilla extract
1 tablespoon sugar

Preheat oven to 425degreesF
Mix that all together in a shallow pan. In another pan, crumble up corn flakes. Dip the bread in the french toast dip then the corn flake mixture. Place on stone or baking sheet. Bake for 20 mins, flipping sides at halfway mark. Serve with bacon or like in my picture fresh fruit, vanilla honey yogurt and my Breakfast Cups!!!! (Arent you just wanting to know what those are???)

Well you are in luck! This is a double recipe post!

Mariah's Breakfast Cups!

I normally make these with mini cups for parties etc, but when I want them for a meal I make them with a large muffin pan.

1 roll out already made pie dough
all purpose flour for rolling
2tbsp whole grain mustard
1 can Hormel Real Bacon Bits
4 eggs
1/2 cup of milk
S&P
1 cup grated cheddar cheese
2 tsp of chopped fresh parsley for garnish (optional)

Preheat oven to 425 (I make these in the same oven at the same time at the french toast)

Roll the dough out to just a little more thin  and lightly flour the counter and cut out 2 circles per cup with a biscuit cutter., gently pleating the sides of the dough as you ease into the molds. Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.

In a bowl whisk the eggs and milk to a lighter mixture.
Place a little of the mixture over the bacon to fill the cup almost to the top. Add the S&P and sprinkle the grated cheese evenly over the tops. Bake for 20 minutes, serve warm, garnish wish parsley.

YUM YUM!

Summer Slow Cooker Meal

Alright so I know when people hear "Crock-Pot" they think fall/winter meals. I am here to tell you this is FALSE! Here is a beautiful light, yet filling Honey-Lemon Chicken with Potatoes for all year round!
Pair this with your favorite salad or veggies (or my summer veggie medley) or nothing at all

So cheers to my busy moms out there, and enjoy this recipe!

P.S. Please click the "follow my blog" button and pass it along to friends and family!

Honey-Lemon Chicken with Potatoes

2 tablespoons Olive Oil (EVOO)
8 bone-in skin on(if you want it) chicken thighs (thighs are cheaper so this is budget friendly too)
S&P
1 1/2 pounds baby potatoes
1 small onion, chopped
2-3 cloves garlic, finely chopped (or one tablespoon of the kind in the jar)
4-5 sprigs thyme, chopped (this is a must, so splurge a little)
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water (obviously more flavor with the stock)

** Extra**
To Finish on top, you can add one or all or none totally up to you
zest of 1 lemon
flat leaf parsley, chopped
1/2 cup pine nuts toasted
balsamic drizzle (1 cup balsamic vinegar 2 tablespoons brown sugar, or they make it premade in the store)


In a skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.
Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add the stock or water, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Serve each portion topped with a combination of the lemon zest, parsley, toasted nuts and balsamic drizzle.

Easy Strawberry Jam

Well in honor of my sweet niece being born today, I figured I would let the secret out.... so many of you have wanted my recipe for the EASIEST and mouth watering jam. (I apologize for the terrible picture, but I wanted something)

The only time I have made jam for "the public" is when I do a shower (mostly baby showers) So I put the homemade jam in baby food jars and then make a special label. My printer was broken so this sticker my step sister actually had to come to my rescue and make (thanks mo, if you have a picture of Tanner's Jam, please post it)

Normally I make a big batch of this for myself and keep it for myself so I guess I should share!

Enjoy!



3 pints fresh strawberries
3 cups superfine sugar
The zest and juice of one orange (or for adults 2 tablespoons of Grand Marnier)
1 Granny Smith Apple (peeled, cored and small-diced)
1/2 cup fresh blueberries

Hull and cut strawberries, place in a deep, heavy-bottomed pot and toss with sugar and orange juice.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until jam reaches 220degrees on a candy thermometer (I have made this twice without one so it normally takes 20-30 minutes to reach this temp) Skim and discard any foam that rises to the top. Depending on how you like your jam, smash the mixture with the spatula or potato masher for smooth jam or leave it for more rustic.  Allow the mixture to cool to room temperature and then store covered in the refrigerator. Will last around 2-4 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

YUM! Enjoy!

Cheesy Chicken Enchiladas

This recipe is something I promise you the whole family will eat up, its easy, fast, one dish and you will crave it! 

For extra fast, grab a bag of instant rice or if you have the time, make your own and for extra fun add chips, dip and a margarita and you have a perfect meal! 

1 pkg flour tortillas

1 bunch green onions sliced

1 large sour cream 

4-6 chicken breasts (I find it easiest for boneless, skinless) 

2 cans cream of chicken soup 

Grated cheese (cheddar or mexican mix, as much as desired)

1 can green chillies or 7oz salsa jar 

Paprika 

Heat together soup, sour cream and chillies. Place chicken, cheese and onions and two tablespoons of heated sauce on tortillas. Roll and repeat. Place the greased 13x9 inch dish. Cover with rest of the sauce and top with remaining cheese and paprika. Bake at 350degreesF  for 30 minutes 

** I find it best to boil the chicken for added moisture until cooked through** 

Breakfast

Or as I like to call it "breb-is" (I know I am strange) This recipe is one I am known for around breakfast because it is fairly simple, semi healthy (haha) and oh so deliciouso!

There are multiple ways to substitute ingredients to either make it faster or healthier or both!
You can make your own pie crust (either wheat or white flour) or you can buy store bought and put it in your own pie plate or you can buy already made and already in a pie tin for super easy. You can substitute turkey bacon for regular for less fat and calories and you can substitute low fat or fat free cheese. But please oh please do not skip on the cream! Sometimes you shouldn't mess with a good thing!

Per request here is my Spinach and Bacon Quiche

6 large eggs, beaten
1 1/2 cups heavy cream
S&P
2 cups chopped fresh spinach
1 pound bacon, cooked and crumbled
1 1/2 cups shredded swiss cheese
1 9inch pie crust

**** IT IS VERY IMPORTANT FOR IT TO BE A DEEP DISH PIE PLATE***

Preheat oven to 375degreesF

Combine the eggs, cream, S&P in a small bowl and whisk or blend very well.
Layer the spinach, bacon, and cheese at the bottom of the pie crust. Then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Let it sit on counter for 5 mins to fully set.

ENJOY!

Grilled Pork Tenderloin/Mango Salsa

Ok so I made this last night for some girlfriends and WOW it was YUMMMMO

Grilled Pork Tenderloin:

Make sure to take the skin off the pork and then cover in a dry rub (anything you want, season salt or flavors, etc) I did a pork jerk rub for some spice

Place on high heat grill and grill each side (4) around 3-5 mins each until the inside of the pork with a thermometer is around 145-155 degreesF take off the grill cover with tin foil for 5 mins it will continue to cook and bring back all those juices.

Slice and serve



Mango Salsa:

Slice the mangoes and red peppers jullian add some salt and pepper (very light) and the juice and zest of one lime and cover and chill.

 
  Four Cheese Tortellini Pasta Salad

1 package four cheese Tort
Asparagus
cherry tomatoes
yellow and/or orange bell peppers
artichoke hearts and/or red onion
Fresh Parmesan cheese shards
Salt and Pepper to taste

Dressing:

Add as much or as little as you want depending on how much you made and how much you like it

Diced garlic
Dijon Mustard
Lemon Juice and Zest of Lemon
Pinch of Sugar
S&P
EVOO

** I recommend adding the veggies (minus the tomatoes) right after you drain the pasta so that it can blanch the veggies. Add some EVOO and part of the dressing and cheese then put in fridge to make cold. When you are ready to serve add the tomatoes, last of cheese and dressing toss and enjoy**

This is oh so yummy and super easy! Enjoy!

Chicken and Pasta

This is a fresh summer pasta that is a whole meal. You will love it, I promise!

And the best part.... its a 30 minute meal!

Ingredients:

1 1/2 teaspoons coarsely ground pepper
3/4 teaspoon salt
1/2 teaspoon bottle minced garlic
4 skinless boneless chicken breasts
2 tablespoons EVOO
1 large onions sliced
3 medium tomatoes chopped
1 tablespoon tomato paste
Spaghetti (8 ounces)
1/4 cup pesto
Parmesan cheese to top and fresh basil chopped (if you have it)

1. In a bowl combine 1 teaspoon of the pepper,  1/2 teaspoon of the salt, and the garlic. Sprinkle evenly over chicken. In a large skillet, heat oil over medium heat. Add chicken and onion, cook about 15 minutes or until chicken is tender and no longer pink and onions are tender. turning chicken once and stirring onions often.

2. Remove chicken from skillet, slice crosswise into strips return chicken to skillet, add tomatoes tomatoe paste and remaining salt and pepper cook and stir until heated through.

3. Meanwhile cook spahetti according to package directions, drain, return spaghetti to the hot pan stir in pesto.

4. Serve chicken and tomato mixture on top of pesto coated spaghetti and top with parmesan cheese and basil.

** If you wish you can serve this with an arugula salad with just croutons and lemon vinaigrette.**

ENJOY!

Summer Grilling... Happened so fast!

Menu:

Summer Veggie Mix
Tangy Barbecue Chicken

Chicken:

Simmer 1 cup ketchup
1/2 cup cider vinegar
3 tablespoons each molasses and brown sugar
1 tablespoon each dried mustard and soy sauce
2 teaspoons Worcestershire sauce
1 cup water
Kosher salt and pepper

Until thickened (about thirty Minutes)
Preheat grill to medium high season 4 chicken breasts (bone in or out) grill over direct heat until golden and crisp on both sides (about 5 minutes) transwer to a bowl and toss with one cup of sauce. Place on the cooler side of the grill, cover and cook basting once until the meat is glazed (about 20 mins)

Veggie Mix

If you have a veggie grilling tray you can of course do this on the grill but the faster way is on the stove top

Yellow or White Corn
Yellow Summer Squash
Zucchini
Red Pepper
Butter Beans (if you like them)

Add to the skillet EVOO and Butter until hot (about a tablespoon each) add all the veggies until cooked and toss frequently. Add salt and pepper to taste. Serve Hot

WELCOME

Hey everyone! As most of you know I am trying to find an outlet for all my creativity lately. Other than event planning and crafts a dear love of mine is cooking. Thinking up new recipes and getting in the kitchen (or lab sometimes)! It is either the Johnson in me or the Puertorican... or maybe both!

This blog will be a mix of all those wonderful things that make me... well... me! Recipes quick and easy, appetizers fun and interesting, creative event ideas and of course I am sure, random thoughts on my mind. Please feel free to join, send the link to your friends, print off a recipe and share! That is the beauty of a good meal, it brings people together. If you need certain recipes or things like gluten free, certain allergies, or under 30 minutes, etc let me know! I love a challenge.

Also I would like to know what grocery stores everyone shops at. I am going to be getting their weekly specials and post recipes with those deals in mind (we all need to save some money these days)

I am not big into coupon clipping simply because I don't have the added time, but if one certain brand of sauce is on sale, of course I rather have the cheaper (when it comes to certain things).

Thank you in advance for reading!