Mama Loves Food!

Stuffed Peppers {Mexican Style}

2012-02-18T20:31:00.008-08:00

I am very angry at myself over these Stuffed Peppers. Also? I'm mad at everyone who's had stuffed peppers and not told me how completely fabulous they are. I have wasted YEARS of my life not eating stuffed peppers. Ridiculous. I hope these change your life like they've changed mine. Mexican Stuffed Peppers are joining the regular meal rotation in our home. Hoorah!

Stuffed Peppers {Mexican Style} Ingredients:

16 ounces (1 pound) mild pork sausage, browned*
8 large bell peppers
1 small sweet yellow onion, diced
1 tablespoon garlic, minced (I used jarred)
1 package taco seasoning, 1.25 ounces
2 cups black beans (I used canned)
2 cups cooked brown rice
3 cups finely shredded Mexican cheese blend

Stuffed Peppers {Mexican Style} Directions:

Cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.
Saute diced pepper, onion and garlic for about 15 - 20 minutes, until onions and pepper are soft and translucent.
In a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.**
Place peppers upright in a large covered roaster or casserole dish. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high for about three minutes (until cheese is melted and starting to bubble).
Enjoy!

*Want to make it vegetarian? Skip the pork and use an extra cup of brown rice and cup of black beans!
**If you want to freeze your peppers, do this now! For individual reheating (like in the toaster oven) wrap each pepper tightly in foil and freeze in a freezer bag. For family style, pack upright into a casserole dish and seal well with foil.

----------
{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Butterscotch Buttercream Two Ingredient Fudge.

2012-02-15T18:42:00.007-08:00

Butterscotch Fudge. Kind of sounds Harry Potterish, right? I know, I know, I'm totally on a fudge kick. I won't lie to you, there are a few more coming down the pike. P.S. I love fudge.

Butterscotch Buttercream Two Ingredient Fudge Ingredients:

12 ounces butterscotch chips
1 can buttercream frosting

Butterscotch Buttercream Two Ingredient Fudge Directions:

Melt butterscotch chips in your microwave or on the stove top.
Mix in frosting and pour into a parchment lined loaf pan. Chill in the refrigerator for 6o minutes to set.
Enjoy!

Do you like fudge as much as I do? Then make sure to check out my Strawberry and Dark Chocolate Fudge, as well as my Three Ingredient Oreo Fudge!

Whole Roasted Chicken and Carrots {One Pot Meal}

2012-02-14T17:36:00.000-08:00

I love a whole roasted chicken meal. It's absolutely my go-to schtick. So many simple and flavorful combinations and you can usually do the whole meal in one pot. Who doesn't appreciate a one pot dinner? And I always roast two chickens so there are leftovers for Chicken Enchiladas or Hot Chicken Salad! Tonight we had Whole Roasted Chicken and Carrots. Mmmmm. Mmmmm. Mmmmm.

Whole Roasted Chicken and Carrots Ingredients:

2 whole chickens, seasoned with your favorite blend (I used Emeril's Original Essence)
1 medium red onion, chopped
1 pound baby carrots
1 can sliced mushrooms, 4 ounces, drained
1 tablespoon garlic, minced (I used jarred)
salt and pepper, to taste

Whole Roasted Chicken and Carrots Directions:

Put carrots, onion, and mushrooms in the bottom of a large covered roaster (I used my 6.5 quart cast iron and everything just *barely* fit).
Place whole chickens breast side DOWN, on top of vegetables.
Bake on 375 degrees for one hour and forty five minutes. Remove lid and flip the birds (sorry, couldn't help myself!). Continue roasting UNCOVERED for an additional fifteen minutes, or until your meat thermometer reads a safe temperature.
Salt and pepper to taste, serve with a simple salad and enjoy!

p.s. Don't forget to save the carcass for delicious savory chicken stock!

Three Ingredient Oreo Fudge.

2012-02-10T11:22:00.000-08:00

Three Ingredient Oreo Fudge. "THREE INGREDIENT OREO FUDGE!!!!" That was my five year old's reaction when I told him what we were making. And to be honest, it was kind of the same reaction I had going on in my head. This fudge is dangerously simple, and even tastier than it is easy. It's also a great recipe to get the kids involved!

Three Ingredient Oreo Fudge Ingredients:

12 ounces semi sweet chocolate chips
1 can chocolate frosting
20 double stuffed Oreos

Three Ingredient Oreo Fudge Directions:

Melt chocolate chips on the stove top or in the microwave. While chips are melting, crush the Oreos. Or let your five year old whack the crap out of them with a toy cow.
Stir frosting and Oreos into the melted chocolate chips.
Pour fudge into a parchment lined loaf pan and refrigerate to set for about 60 minutes.
Cut and serve! (Keeps in a sealed container about one week.)
Enjoy!

Sun Dried Tomato and Roasted Garlic Alfredo.

2012-02-08T17:21:00.001-08:00

Sun Dried Tomato and Roasted Garlic Alfredo. Sounds fancy, huh? Tastes fancy too! But, oh... it's so easy! Especially if you've been listening to me and roasting your garlic in batches and baking your chicken ahead of time. Even if you haven't, it's still easy. And delicious.

Sun Dried Tomato and Roasted Garlic Alfredo Ingredients:

1 tablespoon olive oil
1/2 cup roasted garlic cloves (about 40 - 50 cloves) (click here to learn how to roast and freeze garlic ahead of time!)
1/3 cup sun dried tomatoes, packed in oil, drained
4 ounce can of sliced mushrooms, drained
1/4 cup white wine
16 ounces Alfredo sauce (I used Ragu brand)

Sun Dried Tomato and Roasted Garlic Alfredo Directions:

Saute tomatoes, garlic, and mushrooms in olive oil for about 3 minutes.
Deglaze the pan with wine, then add Alfredo sauce. Cook for another two or three minutes, stirring regularly, until sauce is heated through.
Serve with chicken breast (click here to learn how to always have cooked chicken breast on hand!) over pasta.
Enjoy!

----------

{Looking for more Mama? Come and meet the rest
of my family at April's Little Family, then join me on
Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Healthy Baked Chicken Breasts, Ready for the Freezer. How to Always Have Cooked Chicken on Hand.

2012-02-07T09:31:00.000-08:00

If you've been reading this site for any length of time, you've probably noticed a running theme. Easy. Simple. No fuss. The fact of the matter is that I love to cook, but the reality is that I have four kids and so. much. to. do. So recipes that can be simplified? Will be simplified. One way that I have learned to cut down on cooking time without sacrificing flavor or quality is to have some ingredients prepared ahead of time. So, here's how I always have Healthy Baked Chicken Breasts ready to eat, or ready to throw in another recipe!

Healthy Baked Chicken Breasts, Ready for the Freezer - Ingredients and Supplies:

Chicken breasts
Seasoning (I am addicted to the spice aisle, so I have dozens of prepared chicken seasonings, but if you're not crazy like me then a little salt, pepper, and garlic powder works great!)
Casserole dish(es)
Freezer friendly storage tubs (choose tubs that will hold approximately the amount of chicken you will want for a single recipe or meal)

Healthy Baked Chicken Breasts, Ready for the Freezer - Directions:

Rinse and drip dry your chicken, then place it into the casserole dish(es). Pack them in, don't worry if they are crowded, but do make sure they are in one single layer.
Sprinkle with your choice of seasoning.
Bake at 375 for approximately one hour. Check for doneness by cutting into the middle of one or two of the thickest pieces and making sure there is no pink.
Allow chicken to rest in the casserole dish(es) for about fifteen minutes, then remove chicken and cut into pieces (keep in mind what you plan to use it for, and cut accordingly!)
Throw cut chicken back into casserole dishes and toss with the chicken drippings (this will help it freeze better and keep from freezer burning).
Pack tightly into freezer tubs, label with the item and the date and toss in the freezer! When you're ready to use, just thaw in the fridge overnight or throw the tub in some warm water a few minutes before you're ready to cook.
Enjoy!

Strawberry & Dark Chocolate (Two Ingredient) Fudge.

2012-02-06T19:42:00.001-08:00

Strawberry & Dark Chocolate Fudge. Made with two ingredients. *blink, blink* Yup, this is for real. Chocolate chips and icing. I can't take credit for the basic method, it's been around a long time, but I can let you know how it's done and give you some awesome flavor combinations. Today, in honor of Valentine's Day, it's dark chocolate layered with strawberry. Yum.

Two Ingredient Strawberry & Dark Chocolate Fudge Ingredients:

12 ounces white chocolate chips
12 ounces dark chocolate chips
1 can strawberry icing
1 can dark chocolate icing
optional: red or pink food coloring

Two Ingredient Strawberry & Dark Chocolate Fudge Directions:

Melt dark chocolate chips on the stove top or in the microwave. Stir in dark chocolate frosting and mix well. Pour into a 9x9 parchment lined baking pan.
Melt white chocolate chips on the stove top or in the microwave. Stir in strawberry frosting (and food coloring if you want a brighter color) and mix well. Pour over dark chocolate and spread evenly.
Chill for about 60 minutes in the refrigerator then cut and serve.
Store in an airtight container, about one week.
Enjoy!

Easy Guacamole.

2012-02-05T18:32:00.000-08:00

This incredible simple Guacamole Recipe is easy to make and tastes delicious. It's a mild flavor that works great for a crowd, but can also be dressed up! Like it spicy? Add some chopped jalapeno! Have a fresh tomato hanging around? Throw it in! Cilantro lover? Go ahead, don't be shy! This guacamole is great on it's own, but also welcomes guests!

Easy Guacamole Ingredients:

4 ripe avocados (I use Hass avocados), pitted and peeled
1 packet Good Seasons dry Italian salad dressing mix
the juice of one lime

Easy Guacamole Directions:

Add ingredients to a bowl and smash until well mixed.
Serve (maybe with some Enchilada Casserole) and enjoy!

Caramel Stuffed Brownies.

2012-02-03T20:52:00.000-08:00

Okay, folks. This Caramel Stuffed Brownies Recipe is a complete and utter pain in the rear. Don't say I didn't warn you. But OH MY GOODNESS, TOTALLY WORTH IT. Seriously. I mean, Caramel Stuffed Brownies. These didn't even last an hour in my house.

Caramel Stuffed Brownie Ingredients:

1 box brownie mix, prepared (I am partial to Ghirardelli Double Chocolate Brownie Mix, and by partial I mean it's the only one I use.)
1 to 2 cans sweetened condensed milk, caramelized (click here for how to caramelize sweetened condensed milk in one simple step!)

Caramel Stuffed Brownie Directions:

Divide prepared brownie batter in two equal parts. Pour one half into a 8x8 parchment lined baking dish.
Pour caramel sauce over top and spread evenly (use one can if you like caramel, two if you LOVE IT). I found the caramel sauce spread much easier after being warmed under some hot water for a minute.)
Now this is the annoying part. Spread the remaining brown mix evenly over top of the caramel sauce. It's a horrible pain in bottom, but I promise, with a little patience it can be done. I found it was easiest to drop small amounts of mix at a time and spread it gently with a spoon.
Bake according to brownie package directions, checking for doneness with a toothpick.
Chill for an hour, then cut and serve. Or just eat the whole darn thing.
Enjoy!

Curried Tomato Lentil Soup in the Slow Cooker

2012-02-03T10:12:00.000-08:00

This Curried Tomato Lentil Soup for the Slow Cooker is a simple way to branch out and try some new and yummy flavor combinations. This is my first trip down Lentil Lane, and I'm quite pleased with the results. I liked it as a soup and I loved it over yellow rice!

Curried Tomato Lentil Soup for the Slow Cooker Ingredients:

1 can coconut milk, 13.5 ounces
64 ounces (8 cups) chicken broth or stock*
1 pound (16 ounces) dried lentils
3 tablespoons curry powder (my preference is Blue Mountain Hot Curry)
3 cans diced tomatoes, 14.5 ounces each, not drained
salt & pepper, to taste

Curried Tomato Lentil Soup for the Slow Cooker Directions:

Add all ingredients, except salt and pepper, to the slow cooker and set at high for 6 hours or low for 10 hours.
Blend with an immersion blender (or carefully transfer to your upright blender), add salt and pepper to taste, and serve!

*I haven't tried it, but you could sub vegetable stock if you wanted the dish to be vegetarian.

Single Ingredient Caramel Sauce: How to Make Caramel Sauce with One Ingredient and One Step. {Dulce de Leche}

2012-01-27T03:32:00.000-08:00

This delicious and unbelievably simple Single Ingredient Caramel Sauce (sometimes referred to as dulce de leche) is amazing on its own as a fruit dip and also a fun ingredient to incorporate in all sorts of desserts.

Single Ingredient Caramel Sauce Ingredients:

Sweetened Condensed Milk, canned

Single Ingredient Caramel Sauce Directions:

Remove can label(s) and place in a stock pot. Cover completely with water and bring to a boil.
Reduce heat and allow to simmer for three hours. Make sure your can(s) are always covered with water, do not allow pot to boil dry!
Remove pot from heat and allow to cool. Remove can(s) from pot and allow to cool completely.
Enjoy!

Oven Fried Bacon: How to "Fry" Bacon in the Oven.

2012-01-26T12:13:00.001-08:00

Fried bacon is pretty much the most delicious thing ever. We can agree on that, right? And fried bacon on the stove top is super messy and annoying. Right? So, here's how to get the best of bacon with none of the hassle, by frying bacon in the oven. My apologies to your waistline.

Oven Fried Bacon Ingredients:

Bacon

Oven Fried Bacon Directions:

Lay bacon flat on a foil lined baking sheet. Make sure to use a baking sheet with sides so you don't drip bacon fat all over your oven!
Place bacon into a cold oven and set to 375 degrees.
Bake for about 20 to 30 minutes, checking periodically in the last 10 minutes. (I take mine out when the edges start to char a bit because I like super crispy bacon!)
Remove bacon from oven and place on paper towels.
Enjoy!

Tortilla Soup Recipe for the Crock Pot Slow Cooker.

2012-01-17T11:35:00.000-08:00

So, I keep reading all these Tortilla Soup recipes that look fantastic, but are missing one key ingredient. The tortillas!!! So, here I am to rescue you from the injustice of tortilla-free Tortilla Soup with my super delicious Tortilla Soup Recipe for the Crock Pot Slow Cooker. Inspired by my mom. (Hi, Mom!).

Tortilla Soup Recipe for the Crock Pot Slow Cooker Ingredients:

64 ounces (8 cups) chicken broth or stock
3 cans diced tomatoes, 14.5 ounces each (not drained)
1 tablespoon diced jalapeno (I use jarred)
1 can chopped green chiles, 4.5 ounce (not drained)
1/2 teaspoon ground red pepper
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro
2 tablespoons minced garlic (I use jarred)
12 corn tortillas, hand ripped
2 cans whole kernel corn, 15 ounces each, drained
2 cans black beans, 15 ounces each, drained and rinsed
2 cans dark red kidney beans, 15 ounces each, drained and rinsed
(optional, but strongly encouraged) 2 large chicken breasts, cooked & shredded
garnishes: shredded Mexican blend cheese, sour cream, tortilla chips

Tortilla Soup Recipe for the Crock Pot Slow Cooker Directions:

Add everything EXCEPT the corn, beans, and chicken to the slow cooker. Stir ingredients and cook on low for 8 to 10 hours or high for 4 to 6 hours.
Blend soup with an immersion blender (or carefully transfer to your upright blender and pour back into the slow cooker), then stir in the corn, beans and chicken. Cook on low for an additional 15 to 30 minutes.
Serve with your choice of garnishes and enjoy!

Five Ingredient Three Nut Cookies.

2012-01-16T18:13:00.000-08:00

My Five Ingredient Three Nut Cookies are an experiment gone right! I was inspired by these savory nut crackers I saw on Pinterest and my Three Ingredient Peanut Butter Cookies. Basically I introduced the two recipes and gave them some alone time. The resulting love child? Delish!

Five Ingredient Three Nut Cookie Ingredients:

1 cup roasted almonds
1 cup lightly salted peanuts
1 cup cashews
1 cup sugar
2 eggs

Five Ingredient Three Nut Cookie Directions:

Give the nuts a whir in your food processor (or magic bullet in my case).
In a bowl combine whirred nuts, eggs and sugar. Mix well.
Drop on a parchment lined cookie sheet and bake at 375 degrees for 12 to 14 minutes.
Enjoy!

[yields about 24 cookies]

Portabella Blue Cheese Salad.

2012-01-10T18:22:00.000-08:00

This Portabella Blue Cheese Salad is one of my regular go-to lunches. It's healthy, easy to make, but most importantly, TASTY.

Portabella Blue Cheese Salad Ingredients:

two portabella mushroom caps, stems removed
balsamic vinegar
garlic salt
2 medium/large tomatoes, small diced
1/2 cup red onion, finely chopped
1 can sweet kernel corn, drained
1/2 cup blue cheese dressing (I'm partial to Ken's Steakhouse Chunky Blue Cheese Dressing)
balsamic glaze or reduction
optional garnish: blue cheese crumbles

Portabella Blue Cheese Salad Directions:

Place mushroom caps stem side up and drizzle with balsamic vinegar then sprinkle with garlic salt. Broil caps for about 7 minutes (I use my toaster oven set to broil). Allow mushroom caps to cool, then dice into small pieces.
Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
Enjoy!

{Serves: 4}

Bratwurst and Caramelized Onion Crescent Rolls.

2012-01-08T10:03:00.000-08:00

If these Bratwurst and Caramelized Onion Crescent Rolls don't scream Super Bowl Party food, then I've clearly lost touch with the world. This recipe is a great and tasty finger food that allows you to do most of the prep work in advance. And I know for me that's great, because Super Bowl party morning I am usually a scrambling mess. The less to do, the better!

Bratwurst and Caramelized Onion Crescent Roll Ingredients:

4 bratwurst
1 large sweet yellow onion, thinly sliced (this would be a great time to whip our your mandolin or food processor!)
olive oil, just enough to toss onion
2 packages crescent rolls, 8 count
mustard (I used Curry Mustard)

Bratwurst and Caramelized Onion Crescent Roll Directions:

Prepare bratwurst and onion by tossing the onion in olive oil and then roasting both (on separate baking sheets) at 375 degrees. The bratwurst should take 40 minutes (turn once at the 20 minute point), and the onions should take 60 minutes (stir and re-spread every 20 minutes). This step can be done hours, or even days in advance!
Cut each bratwurst in half lengthwise and then cut each piece in half width-wise (this should give you 16 pieces of bratwurst).
Unroll crescents onto a large cookie sheet.
Put a line of mustard on each crescent, then place a piece of bratwurst and a small pile of onions on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with mustard and enjoy!

Waffle Iron Strawberry Shortcake.

2012-01-07T20:36:00.000-08:00

About thirty minutes before our friends came over for dinner tonight, I realized I forgot to plan a dessert. Some quick rummaging through the freezer and pantry and voila! A Waffle Iron Strawberry Shortcake was in the works. This was delicious and a huge hit. Also, super easy to make!

Waffle Iron Strawberry Shortcake Ingredients:

Yellow cake batter, prepared (I used a box mix)
Cool whip
Strawberries, quartered (I used frozen)

Waffle Iron Strawberry Shortcake Directions:

Make five cake waffles with the cake batter. I found mine cooked perfectly in just over three minutes. Cool on a wire rack.
Build your shortcake with a waffle cake, then a layer of cool whip, then a layer of strawberries. Repeat until you are out of waffle cakes. Garnish with one more dollop of cool whip and a couple extra strawberries.
Enjoy!

How to Caramelize Onions in the Oven.

2012-01-06T19:06:00.000-08:00

Caramelized onions are such a yummy addition to so many recipes. But they're also kind of a pain in the tuchus. Unless!!! Unless you make them in the oven! This simple technique for how to caramelize onions in the oven will have you dressing everything with caramelized onions. Because, look how easy it is!

Caramelized Onion Ingredients:

Onions, thinly sliced (this would be a great time to whip our your mandolin or food processor!)
Olive oil

Caramelized Onion Directions:

Toss onions in olive oil, use just enough to lightly coat.
Spread onions on a baking sheet and roast on the top oven rack at 375 degrees for 60 minutes, stirring and re-spreading every 2o minutes to ensure even cooking.
Use, refrigerate or freeze!

Slow Cooker Split Pea Soup.

2012-01-05T08:00:00.001-08:00

You already know I'm a soup junky. And a slow cooker junkie. Well, maybe you didn't know that I also love peas! And this Slow Cooker Split Pea Soup makes me happy. Even my husband who despises peas really likes this soup. Because it's that good.

Slow Cooker Split Pea Soup Ingredients:

Dried split peas, 16 ounces
6-8 cups chicken stock or broth (enough to cover ham hocks)
2 smoked ham hocks (not smoked would also work, but smoked is so much better)
1/2 cup finely chopped onion
1 tablespoon minced garlic (I use jarred)
1 cup chopped carrot
optional garnish: diced ham

Slow Cooker Split Pea Soup Directions:

Add ingredients to slow cooker and cook on high 4-6 hours or low for 8-10 hours.
Remove ham hocks and mash soup with a fork or blend with an immersion blender, depending on your consistency preference. (I like mine smoooooth).
Optional step: brown diced ham in a skillet and serve on soup.
Enjoy!

Simple Savory Black Eyed Peas.

2012-01-04T03:00:00.000-08:00

I made this delicious Black Eyed Peas recipe for New Year's because they say it's good luck to eat Black Eyed Peas on New Years. And who am I to turn down luck?! I'm warning you though, these are so tasty that I ate nearly the whole pot myself. Mmmm...

Simple Savory Black Eyed Peas Ingredients:

2 cups prepared black eyed peas (I used presoaked and then boiled them for about ten minutes first, alternately you could soak and prep your own or use canned)
2 strips of bacon
1/4 cup chopped onion
1 teaspoon garlic, minced (I used jarred)
1 can of mushrooms, drained, 4 ounces
1/2 cup beef broth

Simple Savory Black Eyed Peas Directions:

Fry bacon until nearly crispy. Add onion and cook until onion is translucent and bacon is crispy.
Stir in mushrooms and garlic and cook for about another two minutes. Add broth and bring to a simmer.
Pour in beans and stir until ingredients are well mixed. Continue cooking until beans are heated through.
Enjoy!

French Dip Crescents with Easy Au Jus.

2012-01-02T14:48:00.000-08:00

I love a French Dip. I love a Crescent Roll. The two together? Marriage made in food heaven. No joke, folks. This is a good one. French Dip Crescents for the win!

French Dip Crescent Ingredients:

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping (click here for my Easy Au Jus recipe!)

French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Easy Au Jus. How to Make a Simple Au Jus Without Pan Drippings.

2012-01-02T11:15:00.000-08:00

One of my absolute favorite sandwiches is the French Dip Sandwich (or in my house, the French Dip Crescent), but I tend to make it from roast beef lunch meat so I don't have any pan drippings to make Au Jus. So sad, right? No!!! Because I've come up with a fantastically simple Au Jus recipe that requires no pan drippings! And, bonus? You can freeze it in small batches to pull out whenever you're craving a tasty French Dip.

Easy Au Jus Ingredients:

olive oil, just enough to saute
1/4 cup red onion, chopped
1 teaspoon garlic, minced (I use jarred)
1/8 cup white wine
1 tablespoon Worcestershire sauce
2 1/2 cups beef broth
1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.
Enjoy!

Whole Roasted Chicken with Tomato Artichoke Sauce.

2011-12-31T08:56:00.000-08:00

This unbelievably simple Whole Roasted Chicken with Tomato Artichoke Sauce dish will make you feel like a culinary rock star. Go ahead and tell everyone you slaved away for hours on dinner. They'll believe it! One pot, one hour(ish), equals a whole lot of yummy. I served ours with some whole grain penne. Doesn't get much easier!

Whole Roasted Chicken with Tomato Artichoke Sauce Ingredients:

One whole chicken (whatever size you need to feed your troops)
Canned diced tomatoes, 28 ounces, drained
1 cup marinated artichoke quarters, drained
1/4 cup finely chopped red onion
1/2 tablespoon minced garlic (I used jarred)
a pinch each of dried: basil, oregano, and parsley
Optional: 1 teaspoon brown sugar
Optional: 1/3 - 1/2 cup heavy cream

Whole Roasted Chicken with Tomato Artichoke Sauce Directions:

Clean and season your chicken, set aside. (Not familiar with the best way to do this? Check out my article on How to Roast a Great Chicken or Turkey!)
In a large covered roaster combine the remaining ingredients (not the optional ingredients) and give a quick mix with your fork.
Place the chicken breast side down in the roaster, cover and roast at 375 degrees for 60 to 90 minutes (depending on the size of your chicken, check for doneness with a meat thermometer).
Remove the chicken and set aside to rest for ten minutes. While the chicken is resting, use an immersion blender to blend what remains in the roaster into a sauce. (Alternately you could pour it into your upright blender and puree. Just be careful because it will be very hot). If the sauce is too tart for your liking, stir in brown sugar in quarter teaspoon increments, tasting as you go.
Optional step: Want to make the sauce downright sinful? Stir in 1/3 to 1/2 cup of heavy cream.*
Serve chicken with sauce and your choice of sides. Enjoy!

*Top picture shows sauce with cream added, all other pictures depict recipe without cream.

Gingersnap Pumpkin Pie Bites.

2011-12-04T18:18:00.000-08:00

I have a deep fondness for pumpkin pie. I also have a deep fondness for cute bite sized desserts. This fun and easy Gingersnap Pumpkin Pie Bite recipe combines my adoration of both to produce a delicious, and much deserved, love. I hope you fall for it too.

Gingersnap Pumpkin Pie Bite Ingredients:

1 package gingerbread cookie dough mix, prepared per package directions (I use Betty Crocker brand)
1 can pure pumpkin, 15 ounce
1 can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon salt

Gingersnap Pumpkin Pie Bite Directions:

Press gingerbread cookie dough into the bottom of a 9"x9" parchment lined cake pan.
In a bowl combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Beat with an electric mixer until smooth.
Pour pumpkin pie mix over gingerbread cookie dough and bake on center rack at 350 degrees for one hour.
Allow to cool for 20 minutes, then cut and serve!

Cinnamon Applesauce Holiday Ornaments.

2011-11-30T15:19:00.000-08:00

These Cinnamon Applesauce Holiday Ornaments are made from food ingredients, but PLEASE DO NOT EAT THEM!!! This is a great and remarkably mess-free activity to do with the kids. And, bonus? It will make your house smell awesome. This recipe yields about 8 -10 Cinnamon Applesauce Holiday Ornaments when using standard sized cookie cutters.

Cinnamon Applesauce Holiday Ornament Ingredients:

1 container ground cinnamon, 4.12 ounce
3/4 Cup unsweetened applesauce

Cinnamon Applesauce Holiday Ornament Directions:

Combine cinnamon and applesauce in a bowl, knead into a dough.
Roll dough out to desired thickness (if you have problems with dough sticking, you can 'flour' the surface and rolling pin with more ground cinnamon). Cut shapes with a knife or cookie cutters. Use a straw to make string hole.
Bake at 200 degrees for 2 - 4 hours, turning each hour. Allow to cool on a wire rack. Alternatively, you can air dry for 2 - 4 days, turning each half day.
Decorate and hang!