I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: Chicken Vesuvio

Mom made this for us this week. It was sooo amazing! I wish I had taken a picture. Sadly, I had just gotten off work and was starving, so I wound up inhaling it instead.

Prep Time: 15 minutes Cook Time: 1 hour Category: Dinner Method: Skillet Cuisine: American

Description

This Chicken Vesuvio Recipe is a delicious, restaurant style dinner for the whole family! A one-pot chicken recipe that’s perfect for a busy weeknight!

Ingredients

1/4 cup olive oil
4 chicken thighs with skin and bone (about 1.5 lb.)
Salt and freshly ground black pepper to taste
1 lb. potato cut in chunks ( I used small red skin potato)
4–5 garlic cloves thinly sliced
½ cup dry white wine
½ cup chicken stock
2 Tablespoons salted butter
½ Tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon red crushed red pepper flakes-optional
2/3 cup fresh or thawed frozen peas

FOR SERVING:
fresh parsley-chopped
fresh lemon juice

Instructions

Over medium high heat, in a large ovenproof skillet, heat ¼ cup of olive oil.

Season chicken thighs with salt and pepper and place in the skillet. Cook for 10-12 minutes or until golden brown on all sides. Remove the chicken from the skillet.

Place potatoes chunks in the same skillet, season with oregano, thyme, red pepper flakes and cook until potatoes are golden brown on all sides (about 10 minutes) stirring occasionally.

Add sliced garlic and saute for one minute.

Add salted butter, white wine and chicken stock and deglaze the pan. Stir in peas. Simmer for 4-5 minutes.

Return the chicken in the pan and stir everything together and place the skillet in a preheated oven.

Bake 20-25 minutes at 375 F.

Serve with fresh parsley and drizzle with lemon juice if desired.

Source: OMG Chocolate Desserts

Follow me everywhere: https://linktr.ee/StarsBooksAndTea

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: Chocolate Pecan Pie

I chose pie this week in honor of Pi Day (3/14). I haven’t actually made one myself. I used to know somebody who made these during the holiday. It’s one of the things I miss the most. I never really considered looking up a recipe to make it myself until recently. It’s definitely one of my favorite pies.

Chocolate-Pecan Pie Recipe:

• Prep25 MIN
• Total2 HR 30 MIN
• Ingredients10
• Servings10

Ingredients

• 1Pillsbury™ refrigerated pie crust, softened as directed on box
• 1cup light corn syrup
• 1/2cup sugar
• 1/4cup butter or margarine, melted
• 1teaspoon vanilla
• 3eggs
• 1cup semisweet chocolate chips (6 oz)
• 1 1/2cups pecan halves
• 10pecan halves
• 1/2cup whipping cream, whipped

https://cdn.whisk.com/sdk/add-to-list-widget.html?v=4.62.6

Steps

• 1Heat oven to 325°F. 2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
• 3Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
• 4Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Source: Pilsbury

Follow me everywhere: https://linktr.ee/StarsBooksAndTea

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: Steak Fajitas

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Don’t have a recipe for what we made. We probably didn’t even make it anywhere near proper. It was delicious though. I’ll share an actual fajita recipe for those interested in making it proper.

Steak Fajitas Recipe

Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!Prep Time10 minsCook Time15 minsTotal Time25 minsCourse: Main Course Servings: 6 Calories: 380kcal Author: Robyn Stone | Add a Pinch

Ingredients

• 2 pounds skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips
• 1 red pepper deseeded and sliced into thin strips
• 1 green or yellow pepper deseeded and sliced into thin strips
• 1 medium onion peeled and sliced into thin strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• pinch cayenne pepper
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 cloves garlic minced
• 6-8 tortillas warmed

Optional garnish:

• sour cream
• Guacamole
• salsa

Instructions

• Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
• When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
• Serve with warm tortillas and desired optional garnishes.

Nutrition

Calories: 380kcal | Carbohydrates: 19g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 485mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 43.7mg | Calcium: 75mg | Iron: 3.8mg

Source: addapinch

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: Homemade Cheese Sauce for pasta

Recipe:

Homemade Cheese SauceIngredients

• 1 part flour (this recipe used 2 tablespoons)
• 1 part butter (this recipe used 2 tablespoons)
• Whole Milk
• Cheddar Cheese, grated

Instructions

• 1Melt the butter in a pot.
• 2Add flour, and combine to make a roux.
• 3Slowly add milk and stir constantly. Continue to add milk until the sauce sticks to the back of a spoon.
• 4Turn off heat completely.
• 5Add cheese, one small handful at a time, and stir until completely melted.
• 6Keep adding small handfuls of cheese until you reach the desired amount of cheesiness!
• 7Salt and pepper to taste.

Notes

• Keeping handfuls of cheese small, while adding to the milk sauce, keeps the sauce from cooling down too quickly. It needs to remain warm enough to melt the cheese. No one likes a broken cheese sauce.

oh lardy https://ohlardy.com/

Source: ohlardy

I was too hungry to think about taking pictures of the dish she made last night. My apologies. It was really good. Just a bit starchy though. We’ll have to think of ways to cut the starch.

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: JALAPEÑO POPPER FOOTBALL CHEESE BALL

This is a bit late. My mom made it for the super bowl. I was still very impressed with it and thought I would include it here.

The recipe we found:

How it turned out:

Important note: My mother can’t have anything spicy, so we didn’t use Jalapeños in our rendition. It was still very yummy.

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week’s Dish: Pulled-Pork Ring

Source: Delish

YIELDS: 10 SERVINGS
PREP TIME: 15 MINS
TOTAL TIME: 45 MINS

INGREDIENTS
2/3 c. barbecue sauce, plus more for serving
1 tbsp. apple cider vinegar
1 tbsp. plus 1 tsp. packed brown sugar, divided
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
2 c. oven-roasted pulled pork
2 (8-oz.) tubes refrigerated Crescents rolls
1 1/2 c. Monterey Jack
1/4 medium red onion, thinly sliced
1/4 c. sliced pepperoncini peppers
2 tbsp. melted butter
Kosher salt
Freshly ground black pepper

DIRECTIONS
Preheat oven to 375°. In a large bowl, whisk together barbecue sauce, vinegar, 1 tablespoon brown sugar, garlic powder, and red pepper flakes. Add pulled pork and toss to coat completely in the sauce.
Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
Add cheese in an even layer at the base of the triangles, then top with pulled pork. Scatter red onions and pepperoncini over pork, then fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
In a small bowl, stir together butter and remaining brown sugar. Season with salt. Brush dough with butter mixture.
Bake until golden, 18 to 20 minutes. Serve with barbecue sauce.

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week’s Dish: Eggs in red bell pepper, sweet peppers, and cheese toast

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Lately I’ve gotten into experimenting new ways to make breakfast. I like routine and I like eating the same thing for the most part. I do recognize that doing things like that will get me burned out on a food quickly. So I’m trying to have a variety at the ready so that I can switch up anytime I need. I know this isn’t exactly the healthiest, but it was so delicious! My family and I enjoyed it a lot.

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

Image from: Google Images

Recipe by: Gina Davis

Ingredients

1 pkg jumbo shells cooked to half done, drained and rinsed with cold water. Cover and set aside.

FILLING FOR SHELLS
2 lb ground chicken
2 Tbsp olive oil or any oil you have on hand
8 oz cream cheese, softened
salt and pepper, to taste
3 small fresh jalapenos cleaned and seeded (more or less depending on your personal taste) I used the mild fresh from my garden since my peppers were late bloomers this year. If you don’t want the heat I would take it down to 2 small)
1 c cheddar cheese, shredded
1 tsp cumin
1 tsp garlic

TOPPING FOR SHELLS
1 c cheddar cheese shredded or whatever you like
1 c Mexican blend shredded cheese or again what you like
16 oz jar of salsa (I used my home canned from my all my own garden veggies so use whatever you like here, but my salsa is more to the runny or watery side so if using jarred from store I would add about 1/4 cup water to it and mix)
sour cream
diced green onions

Directions

1. Cook jumbo shells according to directions except remove them when half cooked. Rinse and drain then cover and set to the side.
2. Filling: Add oil and chicken to frying pan and cook over medium to medium high heat until cooked through. Season with salt and pepper.
3. Remove chicken and any pan drippings to a bowl. Add cream cheese mix well. Add diced jalapenos and 4 oz. of cheddar cheese, cumin, and garlic. Mix until combined.
4. Get shells and start stuffing! If shells are sticky or dry rinse them again and then start filling them. Get them full without overdoing it because this will cause the shells to break apart. Line stuffed shells opening up, into a 9×13 or larger baking dish. (You will have a few shells leftover) Top with remaining 4 oz. of cheddar cheese. I put a little on each shell and push it into the filling a little.
   Jalapeno Popper Chicken Stuffed Shells
5. Place into 375 degree oven for 10 mins just to melt the cheese on the shells this will keep it from floating up when you top the dish with the salsa.
6. Remove from oven and pour 16 oz. salsa over all the shells and top with Mexican blend cheese. Cover with foil and bake for 25 mins. Remove foil and bump heat up to 425 degrees for 10 minutes more. If you like a browner cheese as we do just broil it for a few minutes keeping a close watch on it so it does not burn 🙂
7. Let cool for at least 10 minutes before serving. Top with sour cream and chopped green onions.

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week: Stuffed Peppers

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I don’t have the specific recipe that my mother used. She’s the one that made this wonderful meal. I know it has hamburger meat, cheese, rice, and onions. Quite frankly, I feel like it could have been seasoned a little more, but my mom is sensitive to seasonings. So I totally get why she made it bland. It was still delicious. She and I both feel that next time we should cut the peppers in half so the peppers cook a bit better.