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Dinner, Entrees, Lunch, Soup

Spicy Corn & Potato Chowder

November 1, 2017

Corn & Potato Chowder

It’s that time of year to start experimenting with new soup recipes, and I thought I would try to merry corn and potato chowder because I couldn’t decide which one I wanted to make.  And of course if you follow my food blog, you will see I like to spice things up a bit on occasion!

Corn & Potato Chowder

If you are not into spicy food, I would recommend only using 1 red fresno pepper, or none at all.  This soup will still have tons of flavor without the peppers.

 

Print Recipe
 Spicy Corn & Potato Chowder Recipe
Spicy corn and potato chowder with bacon and chives.
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish
Cuisine American Food
Prep Time 20 minutes
Cook Time 30-40 minutes
Servings
people
Ingredients
Instructions
  1. If you want to speed up the process for the soup, cook the diced potatoes in the microwave for about 5 to 8 minutes, or put in the oven for about 20-30 minutes at 400 degrees.
  2. Cook the bacon in the over or in skillet and place on paper towels to get all the grease out and set aside.
  3. In a large pot, cook the chopped onions with a bit of olive oil on medium heat and cook until onions are translucent.
  4. Add the chicken or vegetable broth and chopped potatoes; bring to a boil and let simmer for about 10 minutes. If you did not pre-cook the potatoes, you will want the potatoes to simmer another 10 minutes or so.
  5. In a cup whisk the milk and flour together and pour into the potato mixture.
  6. Add the corn, red fresno peppers, pepper jack cheese, heavy cream, bacon, salt and pepper and stir. Then let simmer for another 10 to 20 minutes before serving. You can add some of the chives into the soup while simmering and use the rest as garnish.
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Dinner, Entrees, Lunch, Side Dishes, Soup

Tortellini Soup

September 21, 2017

tortellini soup

It’s that time of year for fall cooking!  Yesterday it was overcast and cool most of the day, and I was craving soup.  In looking at what I had in my kitchen, I decided to make Tortellini Soup which I love.  I never met a soup I didn’t like though.  Soups are comfort food to me, and they are easy to make.

tortellini soup

I always have white cannellini beans on hand which is a staple for Italian soups, and I use them often.  Of course, it’s hard to see from the pictures that they are in the soup.

I did not have carrots in the frig, but that is something I normally would put in this soup.  It tastes just as good without them, but if you had them I would definitely add them.  The great thing about soups, is that you can almost throw anything in a soup, and it will taste good.

 

Print Recipe
 Tortellini Soup
This Tortellini Soup is easy to make and tastes great!
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Italian
Prep Time 15 Minutes
Cook Time 20-30 Minutes
Servings
People
Ingredients
Instructions
  1. In a large pot, cook the chopped onions and minced garlic on medium heat with a very small amount of olive oil.
  2. Add the zucchini and herbs, then cook for approximately 5 minutes or until onions are translucent.
  3. Add broth, diced tomatoes and white cannellini beans and the rest of the spices and stir.
  4. Add the tortellini and kale and cook at low heat covered for approximately 20 to 30 minutes.
  5. Serve with grated Parmesan cheese on top!
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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
 Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Course Dinner, Lunch, Main Dish, Sides
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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Comfort Food, Dinner, Entrees

Slow Cooked Ribs

July 12, 2017

Slow Cooked Ribs

What do you do when it’s 100 degrees outside and you don’t want to use the grill?  Stay in doors of course!  Cooking at 200 degrees keeps the heat out of your house, and then you get ribs that just fall off the bone.  And what goes better with ribs than potatoes.  I made rosemary sweet potatoes with my ribs last night.

Sweet Potatoes seved with ribs

Sweet potatoes are my favorite because they are not as sweet at yams.  And sweet potatoes stand up well in the over for a longer period of time because they are harder than yams or regular potatoes.  I added a little chili olive oil in addition to the fresh rosemary just to experiment, and it tasted really good.  Usually I will add cayenne pepper to my dry rub, but I skipped it this time since I added some chili olive oil.  I didn’t want the potatoes to be overpowered by the heat.

Slow Cooked Ribs with Sweet Potatoes

My husband was pleasantly surprised when he got home from work and ribs were waiting for him.  Ribs are definitely one of his favorites.  The best thing about slow cooked ribs is that the meat just falls off the bone.  And as ribs go, pork ribs are the best!

 

Print Recipe
 Slowed Cooked Ribs
These slow cooked ribs are so easy to make, and they taste so good!
Course Dinner, Main Dish, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 4 Hourse
Servings
People
Ingredients
Course Dinner, Main Dish, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 4 Hourse
Servings
People
Ingredients
Instructions
  1. Preheat oven to 200.
  2. Take the ribs out of the packaging and pat dry with a paper towel.
  3. Place ribs on a cooking sheet.
  4. Mix the sea salt, black pepper, chitpotle pepper, brown sugar, smoked paprika, garlic powder, Lowery's salt, and brown sugar in a bowl and mix well.
  5. Rub the mixed spices on both sides and then make sure the bone side is face down when you cook the ribs.
  6. Cut the sweet potatoes in cubes and place in a bowl.
  7. Mix the olive oils, freshly chopped rosemary and salt and pepper.
  8. Place the potatoes on the cooking sheet with the ribs and place in oven. The ribs should take approximately 4 hours. The last hour baste some BBQ sauce on the ribs. Note that the potatoes may be done sooner than the ribs, so make sure you are checking in on the ribs and potatoes every hour.
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Dinner, Entrees, Gluten Free

Chicken Enchilada Casserole

July 7, 2017

Chicken Enchilada Cassarole

My husband loves anything with my homemade spicy salsa in it, so I decided to use it partly as my enchilada sauce for my Chicken Enchilada Casserole.  I also mixed a bit of some store bought green sauce.  I like to make my green sauce when I can, but it can be time consuming since those tomatillos are so darn small.  If you get a good brand from the store, it can be just as good and much easier if you are in a hurry.

Chicken Enchilada Cassarole 2

I added black beans and corn to mine.  You can pretty much add anything to this dish and it will taste great!

 

Print Recipe
 Chicken Enchilada Casserole
This Chicken Enchilada Casserole dish is easy to make and tastes great!
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Instructions
  1. Bake the chicken in the oven at 350 for 30 to 40 minutes. Let cool, shred and set aside.
  2. Pour the green sauce into a bowl which will be used to coat both sides of the tortilla.
  3. Pour a little green sauce on the bottom of the casserole pan. Then coat approximately 6 corn tortillas and place in the bottom of the pan. Then add some of the homemade salsa on top.
  4. Add a layer of shredded chicken, chopped onions, corn, black beans, jalapenos, and cheese. pour some of the green sauce and the homemade salsa on top.
  5. Start the process over again. You should be able to get 2 to 3 layers depending on how tall your casserole dish is.
  6. Top with cheese and jalapenos. I added some feta cheese on the top as well, but you don't need to do that. I only added it because I had it.
Recipe Notes

Sheri's Homemade Salsa:

Add 6 to 8 Roma tomatoes, 6 jalapenos, approximately 4 to 6 garlic cloves, and if you like it really spicy add about 5 habanero peppers as well to a cooking sheet.  Lightly brush a small amount of olive oil to everything and place in the oven at 400 for approximately 40 minutes.  Check the oven frequently to ensure you did not over cook anything.  You will likely have to take the habaneros out sooner than everything else because they are smaller.

I don't take the skin off of anything.  Once I let everything cool, I cut the ends off the Roma tomatoes as well as the stems from the peppers.  Then I place everything in a food processor until everything is mixed together.  Then voila you have homemade salsa.

Many people like to add cilantro, but I usually don't since I have a few friends that are allergic.  It's just safer to leave out since it's seems to be a common allergy.

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Dinner, Entrees, Gluten Free, Healthy Cooking, Low-Carb

Mexican Turkey Meatloaf

June 9, 2017
Mexican Turkey Meatloaf

Mexican Turkey Meatloaf on white plate

I decided to give my normal meatloaf some Mexican flare, so here is my Mexican Turkey Meatloaf recipe I made tonight.  My husband and I tend to like things more spicy, but you can certainly tone down the spice if you want and it will be just as delicious.

Mexican Turkey Meatloaf Mix

They key to a moist meatloaf is to make sure you have enough liquid in it.  I use marinara sauce or ketchup in any type of meatloaf I make.  The marinara sauce did not impact the flavor of the Mexican Turkey Meatloaf in a negative way either.  I experimented, and it all actually worked together.

Mexican Turkey Meatloaf in a pan 2

 

Print Recipe
 MEXICAN TURKEY MEATLOAF
This recipe is a nice change from traditional meatloaf that your family will love!
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl add the ground turkey, marinara sauce or ketchup, Worcestershire sauce and mix with your hands.
  2. Whisk the 2 eggs and pour into the ground turkey mixture, along with the bread crumbs, onions, green peppers, corn and spices. Mix well with your hands.
  3. Preheat oven to 400.
  4. Spray loaf pan with cooking spray to ensure the meat doesn't stick to the bottom and sides while cooking.
  5. Add the ground turkey mixture to the loaf pan and top it off with ketchup or marinara sauce.
  6. Cook in the over for approximately 45 to 55 minutes and let cook at least 5 minutes before serving.
Recipe Notes

Gluten Free Options:  You can find gluten free bread crumbs at the store, or you can make them yourself.  I have also ground gluten free crackers before and used instead since I always have them on hand.

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Brunch, Comfort Food, Dinner, Entrees, Gluten Free

Shepard’s Pie

May 24, 2017

Shepard's Pie

Shepard’s Pie is one of those yummy comfort foods that are good any time of year!  I made this one with more of an Italian flare, and my husband says this one is the best one I have made to-date.

Who doesn’t like cheesy mashed potatoes with beef?  You can make it in an iron skillet or any other type of skillet that can go in the oven.  You can also use a pie dish if it’s big enough.

Shepard's Pie

Ingredients:

  • 2 – 16 oz. packages grass fed organic lean ground beef
  • 1/4 bag of frozen peas
  • 1/4 bag of frozen corn
  • 2 – 14.5 oz. cans of fire roasted diced tomatoes
  • 1/2 yellow onion, finely chopped
  • 1 small can of tomato paste
  • 1 small package cherry or grape tomatoes (optional)
  • 2 tablespoons Italian seasoning
  • 2 to 3 garlic cloves, minced
  • sea salt and pepper to taste
  • red chili flakes to taste (optional)
  • splash of your favorite red wine (optional)
  • 4 to 6 large russet potatoes
  • 1 cup of shredded cheddar cheese
  • 1/2 stick of butter (optional)
  • 1/4 to 1/2 cup milk (optional)

Directions:

  1. Peel the potatoes, cut them in half, and then boil them until soft.  When potatoes are done, drain and use a potato masher to mash them.  While the potatoes are still hot, add the cheddar cheese, mile and butter.  Add salt and pepper to taste as well and set aside.
  2. Heat over to 350.
  3. Drizzle a small amount of olive oil in your skillet, and then add the onions and garlic.  Cook at medium heat until onions are translucent.
  4. Add the beef and cook until meat looks cooked enough to add the other ingredients.
  5. If you are using fresh cherry or grape tomatoes, cut them in half and add them in.
  6. Add the canned diced tomatoes, tomato paste, and all the spices.  Also add the wine at this time if you plan on adding it.
  7. Cook on the stove top for about 10 minutes and remove from heat.
  8. Add the mashed potatoes on top of the meat mixture in the skillet and smooth over with a large wooden spoon so that the top is flat.
  9. Cook in the oven for approximately 40 to 50 minutes.  You might want to place a baking sheet below or some foil because the sauce from the meat may spill over.
  10. Once you pull it out of the oven let it sit for about 5 to 10 minutes before serving.

 

 

Easy Shepard’s Pie Recipe

40 mins
Serves 6-10

Ingredients:

1/4 bag frozen peas,
2 – 14.5 oz cans of fire roasted diced tomatoes,
1 small can of tomato paste,
2 tablespoons of Italian seasoning,
1 small package of cherry or grape tomatoes (optional)
2 to 3 cloves garlic
4 to 6 large russet potatoes
1 cup shredded cheddar cheese
1/4 to 1/2 cup milk
1/2 stick of butter (optional)
salt & pepper to taste
red chili flakes to taste (optional)

Dinner, Entrees, Healthy Cooking

Mediterranean Chicken with Rice

April 15, 2017

I love Mediterranean chicken with rice and it’s a very easy recipe to make.  It’s also very healthy.  Quinoa would also be good with this chicken dish.

GourmetGirlDoesRE

Ingredients:

  • 4 skinless chicken breasts
  • juice of 1 to 2 lemons
  • olive oil
  • 2 to 3 tablespoons Italian seasoning
  • 2 garlic cloves, minced
  • 1 package of cherry, grape or cherub tomatoes
  • 1/2 cup of kalamata olives
  • 1/2 yellow onion, finely chopped

Directions:

  1. Preheat oven to 350.
  2. Place the 4 chicken breasts in a baking dish.
  3. Drizzle olive oil on both sides of the chicken as well as coat both sides with the Italian seasoning.
  4. Sprinkle the minced garlic over the top as well as the lemon juice and onions.
  5. Cut the tomatoes in halve and spread them over the top of the chicken.
  6. Add the kalamata olives over the top.
  7. If you want, you can add more of the Italian seasoning to make sure it coats the vegetables as well.
  8. Cook in the over for approximately 40 minutes.
  9. Serve the chicken over rice or quinoa.

 

Dinner, Entrees, Gluten Free, Healthy Cooking

Healthy Vietnamese Bowl

January 6, 2017

I just made the healthy Vietnamese bowl the other night.  I left out the sugar that normally is in this dish and I also  had to leave out the fish sauce since my husband is allergic to all fish and fish sauces.  I hope you enjoy!

Vietnamese Dish

Ingredients:

  • 1 flank steak
  • 1 package of pad tai noodles or other rice based noodle
  • 1 package julienned carrots
  • 2 scallions, chopped
  • 1 red and 1 green jalapeno finely chopped into thin slices
  • mixed greens or other desired lettuce
  • sprouts
  • rice vinegar (with no sugar)
  • garlic chili sauce
  • peanut butter or almond butter
  • peanuts to top
  • 3 to 4 limes

Directions:

  1.  Prepare the flank steak by coating with a bit of grapeseed oil, walnut oil or olive oil, then queeze the juice of one full lime over meat.
  2. Coat meat with any spicy rub you might have.  I used a Jamaican jerk one I had, but you can really use anything.  If you had a Thai spice that would work also. NOTE:  For better results you can marinate the meat with the oil, lime juice and spices an hour or so before.
  3. Bake for approximately 25 to 30 minutes at 350 for medium rare.  You do not want to over cook flank steak because the meat will end up being really tough.
  4. Once the meat has cooled a bit, cut into thin slices and set aside.
  5. Cook the noodles and set aside.
  6. Mix a small amount of rice vinegar, about a tablespoon of peanut butter or less and a small amount of chili paste.
  7. Mix the peanut butter mixture with the noodles in a bowl.
  8. Assemble everything into a bowl or plate, and you can top more with just the rice vinegar or you can mix some of the peanut butter mixture with more vinegar.  You don’t want to drown everything out.  Just enough to coat it.

Other things that could be good in this dish are:

  • Mint
  • Red peppers
  • Cilantro
  • Lemon Grass mixed with the rice vinegar

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