Tuesday, June 19, 2018

One Skillet Pizza Chicken

One Skillet Pizza Chicken: Savory Sweet and Satisfying

Sometimes it is nice to enjoy the flavor of a pizza without having to go through the work of making one or spending money to buy one from our favorite local pizza shop. And the fact that this is made all in one skillet makes the recipe even better. I also love the fact that the delicious pizza sauce is homemade and made right in the skillet.

One Skillet Pizza Chicken: Savory Sweet and Satisfying

One Skillet Pizza Chicken

Ingredients:

  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • black pepper, to taste
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/4 cup mini pepperoni

Directions:

  1. In a large oven safe skillet, heat the olive oil over medium heat.
  2. Season both sides of the chicken breasts with black pepper and add to the skillet. Cook the chicken until lightly browned, about 5-10 minutes, depending on how thick your chicken breasts are. Flip the chicken over and cook on the other side until lightly browned and completely cooked, about 5-10 minutes.
  3. Remove the chicken from the skillet and set aside.
  4. Add the garlic to the hot skillet and cook stirring frequently until fragrant, about 1-2 minutes. Watch carefully so it does not burn.
  5. Stir in the crushed tomatoes, basil, oregano, parsley and red pepper flakes. Season with black pepper to taste.
  6. Bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened, about 15-20 minutes.
  7. Preheat the broiler on the oven.
  8. Add the chicken back to the skillet and top with the cheese and pepperoni.
  9. Place the skillet under the broiler and cook until the cheese has melted and starting to turn golden brown. Watch carefully so the cheese does not burn.
Enjoy!!!

Notes:
I used mini turkey pepperoni.

I served this chicken over pasta, but you could use rice as well. You could even serve it as it is for a low carb option.


Nutrition Facts

Servings: 4

Amount Per Serving

Calories 273

Total Fat

18.7g

Saturated Fat

7g

Polyunsaturated Fat

0.2g

Monounsaturated Fat

0g

Trans Fat

0g

Cholesterol

58.4g

Sodium

818.5mg

Potassium

516.4mg

Total Carbohydrates

9.3g

Dietary Fiber

2.9g

Sugars

5.2g

Protein

18.5g

Vitamin A 61.72% Vitamin C 44.97%

Calcium 23.86% Iron 14.93%

*Nutritional information will vary depending on the brands you use.


*Adapted from Damn Delicious.
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Monday, June 18, 2018

Make Again Monday- Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta: Savory Sweet and Satisfying

This pasta is the perfect way to use up leftover ham. Just make sure to save the pasta water to thin the sauce if needed. Sometimes my sauce needs to be thinned out and sometimes it does not.

Chicken Cordon Bleu Pasta: Savory Sweet and Satisfying

To see the original post and recipe click here.

Enjoy!!!
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Friday, June 15, 2018

Maple, Bacon, Pancake Bites

Maple Bacon Pancake Bites: Savory Sweet and Satisfying

Bite sized pancakes are topped with a maple icing and chopped bacon. My family loved them so much that they did not last long. My husband even loved them cold, straight out of the fridge. Every time he went into the kitchen he would grab one out of the fridge.

Maple, Bacon, Pancake Bites

Ingredients:

  • 3 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 1/2 cups milk
  • 1 tablespoon white distilled vinegar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1/2 cup cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup maple syrup
  • 1 pound bacon, cooked and finely chopped

Directions:

  1. Preheat the oven to 425º F. Spray two mini muffin tins with cooking spray.
  2. In a large bowl whisk together the flour, sugar and baking powder. Set aside.
  3. In a small bowl stir together the milk and vinegar and let sit for 1 minute. Whisk in the vanilla, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix well.
  5. Fill the muffin cups 2/3 full.
  6. Bake for 9-12 minutes or until lightly golden brown on top.
  7. Meanwhile, in a small bowl, whisk together the cream cheese, sugar and maple syrup until smooth.
  8. Once the muffins are done allow to cool enough to be able to handle them.
  9. Dip the tops of muffins into the icing and then sprinkle with bacon.
Enjoy!!!


Nutrition Facts

Servings: 48, 1 muffin per serving

Amount Per Serving

Calories 93

Total Fat

3g

Saturated Fat

1.4g

Polyunsaturated Fat

0g

Monounsaturated Fat

0.3g

Trans Fat

0g

Cholesterol

18g

Sodium

61.8mg

Potassium

16.2mg

Total Carbohydrates

13.8g

Dietary Fiber

0.2g

Sugars

8g

Protein

2.5g

Vitamin A 1.25% Vitamin C 0.1%

Calcium 1.84% Iron 0.33%

*Nutritional information will vary depending on the brands you use.


*Adapted form Vixen Kitchen.
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Thursday, June 14, 2018

Cheesy Potatoes with Ham

Cheesy Potatoes with Ham: Savory Sweet and Satisfying

A favorite dish of mine that I have loved since childhood is Aunt Laura Potatoes (click the link to learn more about them). While enjoying the potatoes a few months ago I realized I was eating a bite of the potatoes with a bit of ham and it was delicious. So I decided to take the Aunt Laura Potato recipe and add ham. Super delicious and a great way to use up any leftover ham you may have.

Cheesy Potatoes with Ham

Ingredients:

  • 2 pounds frozen hash browns (cubed kind)
  • 1 1/2 cups cubed ham
  • 1 cup diced yellow onion
  • 1 can cream of chicken soup
  • 16 ounces light sour cream
  • 1/4 cup unsalted melted butter
  • 8 ounces sharp cheddar cheese, shredded
  • 1/4 teaspoon black pepper

Directions:

  1. Preheat the oven to 375º F. Lightly grease the bottom and sides of a 9x13 baking dish.
  2. In a large bowl combine all of the ingredients until well mixed.
  3. Transfer the mixture into the prepared baking dish and spread into an even layer.
  4. Bake uncovered for 1 1/2 hours.
Enjoy!!!


Nutrition Facts

Servings: 10

Amount Per Serving

Calories 472

Total Fat

30.6g

Saturated Fat

12.7g

Polyunsaturated Fat

0.3g

Monounsaturated Fat

1.5g

Trans Fat

0g

Cholesterol

63.2g

Sodium

1046.5mg

Potassium

138.3mg

Total Carbohydrates

33g

Dietary Fiber

3.5g

Sugars

4.3g

Protein

13.1g

Vitamin A 16.11% Vitamin C 8.4%

Calcium 38.83% Iron 5.03%

*Nutritional information will vary depending on the brands you use.


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Wednesday, June 13, 2018

Overnight Breakfast Enchiladas

Overnight Breakfast Enchiladas: Savory Sweet and Satisfying

These enchiladas are filled with cheese, ham and green onions. Then they are topped with and egg mixture and more cheese. This create a delicious and filling breakfast.

Overnight Breakfast Enchiladas: Savory Sweet and Satisfying

These enchiladas are easily customizable, you could add some veggies to the filling. You could swap out the ham for some cooked sausage. You could even use different types of cheese.

Overnight Breakfast Enchiladas

Ingredients:

  • 2 cups cubed ham
  • 3 cups shredded cheddar cheese, divided
  • 1/4 cup chopped green onions
  • 1 teaspoon garlic powder
  • 8 flour tortillas
  • 6 eggs
  • 1 1/2 cups half and half

Directions<:/p>

  1. Spray a 9x13 baking dish with cooking spray.
  2. In a medium bowl combine 1 1/2 cups cheddar cheese, the ham, green onions and garlic powder. Mixed well and set aside 1/4 cup.
  3. Add about 1/4 cup of the filling to each tortilla, roll up and place seam side down in the prepared baking dish.
  4. Whisk together the eggs and half and half and pour over the tortillas. Sprinkle the tops with the reserved ham mixture.
  5. Cover the baking dish with aluminum foil and refrigerate overnight.
  6. Preheat the oven to 350º F.
  7. Bake covered for 30-40 minutes or until the eggs are set.
  8. Remove the foil and top with the remaining 1 1/5 cups cheddar cheese and bake for an additional 2-5 minutes or until the cheese is melted.
Enjoy!!!


Nutrition Facts

Servings: 8

Amount Per Serving

Calories 466

Total Fat

27.8g

Saturated Fat

15g

Polyunsaturated Fat

0.7g

Monounsaturated Fat

2.4g

Trans Fat

0g

Cholesterol

225.8mg

Sodium

956mg

Potassium

63.9mg

Total Carbohydrates

30g

Dietary Fiber

1.1g

Sugars

3.5g

Protein

28.6g

Vitamin A 16.28% Vitamin C 0.76%

Calcium 44.38% Iron 42.01%

*Nutritional information will vary depending on the brands you use.


*Adapted from Centsless Meals.
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Tuesday, June 12, 2018

Crunchy Granola Bars

Crunchy Granola Bars: Savory Sweet and Satisfying

I have several granola bar recipes and I love having homemade granola bars on hand for snacks. But they are all "soft" granola bars, which I typically like better than the crunchy kind. But every once in awhile a crunchy bar sounds good. I always seem to find recipes for the soft kind, but never the crunchy. So I was happy to come across one.


These granola bars are so good and taste better than any store bought brand I have ever tried. Just note that this recipe makes a lot of bars, about 30, depending on how you cut them. 

Crunchy Granola Bars

Ingredients:

  • 7 cups old fashioned rolled oats
  • 1/2 cup canola oil
  • 1 1/2 cups whole almonds
  • 3/4 cup honey
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions:

  1. Adjust the oven rack to the middle of the oven and preheat the oven to 375º F.
  2. Line an 18x13 baking sheet with aluminum foil.
  3. In a large bowl combine the oats and oil until well mixed and oats are evenly coated with oil.
  4. Spread the oats out into an even layer on the prepared baking sheet.
  5. Bake for 20-25 minutes, stirring every 10 minutes.
  6. Remove the oats and reduce the oven temperature to 300º F.
  7. Place the nuts into a food processor and process until coarsely chopped.
  8. In a small saucepan combine the honey and brown sugar. Cook over medium heat for about 5 minutes, or until the sugar is completely dissolved, stirring constantly. Remove from the heat and stir in the vanilla and cinnamon.
  9. In a large bowl, with a rubber spatula, stir together the oats, nuts and honey mixture until everything is evenly coated with the honey mixture.
  10. Spray the foil on the baking sheet with cooking spray.
  11. Spread the oat mixture on the prepared baking sheet spreading it into an even layer. Spray the bottom of a square baking dish with cooking spray and firmly press the oat mixture into the baking sheet, creating a firmly packed even layer.
  12. Bake until golden brown, about 35-40 minutes.
  13. Cool in the baking sheet, on a cooling rack, for 10-15 minutes, then cut into bars. Make sure you cut all the way through and then allow the bars to cool completely.
  14. Do not wait longer than 15 minutes to cut the bars as they harden up significantly as they cool and you will have a very difficult time cutting them into bars.
  15. Store the bars in an air tight container on the counter for up to 2 weeks.
Enjoy!!!

Notes:
You can use any kind of nut you would like.


Nutrition Facts

Servings: about 30 bars

Amount Per Serving

Calories 181

Total Fat

7.9g

Saturated Fat

0.7g

Polyunsaturated Fat

1.6g

Monounsaturated Fat

2.7g

Trans Fat

0g

Cholesterol

0mg

Sodium

0.1mg

Potassium

44.7mg

Total Carbohydrates

25.6g

Dietary Fiber

2.7g

Sugars

11.9g

Protein

3.5g

Vitamin A 0.01% Vitamin C 0.01%

Calcium 1.75% Iron 6.34%

*Nutritional information will vary depending on the brands you use.


*Adapted from Delectably Mine.
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Monday, June 11, 2018

Make Again Monday: Spicy Cilantro Hummus

Spicy Cilantro Hummus: Savory Sweet and Satisfying

Lately I have been on a hummus kick. I have been remaking all of the hummus recipes on my blog. Carrots taste so much better with a little bit of hummus. This hummus has a nice little spicy kick to it with out overpowering the flavor of the hummus.

To see the recipe and original post click here.

Enjoy!!!
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