Tag Archives: recipe

Chew on This: Creamy Mushroom Pasta with Caramelized Onions and Spinach

22 Jan

Good morning! I love trying new recipes. I often find ideas online that inspire me then I change them up to what fits into my pantry. I don’t mind buying a few ingredients I know I will use the rest of, but hate buying things for one recipe then I have extras I never use! So I often improvise and the results are still just as yummy. This past Sunday I made a new pasta recipe that was so tasty it will become one of our go-to dinners. What is great about this recipe is you can add other veggies for different flavors or even pair it with meat if you need a little more.

Caramelized Onion, Mushroom, and Spinach Pasta

Creamy Mushroom Pasta with Caramelized Onions and Spinach

Ingredients:

2 tablespoons olive oil

1 onion sliced

pinch of salt

1 tablespoon balsamic vinegar

7-10 mushrooms sliced (I used button white mushrooms)

1 1/2 cups spinach (or more if you like)

Spaghetti or Fettuccine Pasta

1 cup milk (you can substitute 2/3 c heavy cream and 1/3 cup milk)

1 cup grated Parmesan cheese

Directions:

1. Caramelize onions. Heat 1 tablespoon of olive oil in a large skillet. Cook onions on medium heat, stirring every once in a while, until a dark brown (but not burned). When almost done browning add a pinch of salt. Total time should be about 30 minutes. Reduce heat to low and add 1 tablespoon of balsamic vinegar to deglaze the pan. Stir until all onions are coated.

2. After you have started cooking the onions heat 1 tablespoon of olive oil in another pan and add mushrooms. Cook mushrooms on medium heat about 20 minutes covered. Stir occasionally.

3. Add mushrooms to the caramelized onions. Add 1 1/2 cups spinach and stir on low heat until spinach wilts.

4. Cook pasta. (I started mine when my mushrooms were almost done)

5. Add milk and Parmesan cheese to the onion, mushroom, and spinach mixture. Add pasta and stir to coat. Cook for an additional 5-10 minutes until cheese is fully melted.

Serve and enjoy!

Spinach in onion and mushroom mixture

{Spinach added to the caramelized onion and mushroom mixture}

Wilted Spinach{Wilted spinach along with the onions and mushrooms. Ready for milk, cheese, and pasta}

Caramelized Onion, Mushroom, and Spinach Pasta

You will love this recipe! It is so delicious.

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Last Minute Thanksgiving Inspiration

27 Nov

I cannot believe Thanksgiving is tomorrow! I gathered some of my favorite last minute inspiration for you. To see more check out my Pinterest page!

table

brussel sprouts

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stuffing

thanksgiving table

I love this Thanksukkah inspiration from the fabulous Mrs. Lillian.

thanksukkah

Happy Thanksgiving!

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Chew on This: Pumpkin Bread

11 Nov

Good morning! This time of year I bake a lot (probably too much!) Pumpkin flavored goodies are definitely one the perks of cooler weather. Every year I make a few batches of pumpkin bread and pumpkin cookies. My perfect pumpkin bread has a delicious mixture of spices and isn’t too sweet. I have my go to recipe I use so I thought I would share it with you! I made a fresh batch of pumpkin bread muffins last night and look forward to having them for breakfast this week. Enjoy!

Pumpkin Muffins

Spiced Pumpkin Bread

Ingredients:

1 cup sugar

1/2 cup packed brown sugar

1 cup canned pumpkin

1/2 cup vegetable oil

2 eggs

2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp allspice

Chocolate Chips (optional)

Directions:

Preheat oven to 300 degrees.

Combine sugar, brown sugar, pumpkin, oil, and eggs. Blend in mixer until well combined.

Combine flour, baking soda, salt, and spices. Then combine with sugar and pumpkin mixture.

Fold in chocolate chips

Grease your pan. You can use a regular loaf pan or muffin tins.

Bake 25-30 minutes for muffins. 60-70 minutes for a loaf.

Serve and Enjoy!

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Chew on This: Greek Inspired Chicken

25 Jul

Happy Thursday! Last night I made a delicious new recipe I thought I’d share with you. I love when I can pull together a really tasty meal with items already in my kitchen. I love Greek and Mediterranean food so I thought I would use some of those flavors in my chicken dish.

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Ingredients:

Dried Oregano (enough to sprinkle on chicken)

Flour (enough to coat chicken)

Olive Oil

Chicken Breasts

Garlic (1 clove per chicken breast)

1 cup Grape or Cherry Tomatoes sliced in half

1/4 cup Red or White Onion (I used white because I didn’t have red)

1 small can of Sliced Olives

1/2 cup crumbled Feta Cheese

Directions:

Sprinkle oregano on both sides of chicken breasts. Then coat in flour.

Heat pan with a few tablespoons of olive oil. Cook chicken.

Once chicken is done remove from pan. In that same pan put in crushed garlic and cook about 30 seconds. Add in tomatoes, olives, and onion. Cook until onions are soft.

Top chicken with tomato mixture. Sprinkle with feta cheese.

Enjoy!

This was such a yummy throw together meal. My husband and I eat a lot of chicken. We start to get tired of it and this is the perfect way to brighten it up.

If you end up making this I would love to hear how it turns out!

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Chew on This: Penne with Mushrooms and Chicken Sausage

27 Jun

I recently pinned a delicious recipe and I couldn’t wait to try it. I have cooked it twice now. The second time it turned out better, I think I perfected the changes I made to the recipe. One reason I like this recipe so much is it is easy and uses ingredients I already had in my kitchen. I have made a couple easy changes from the original recipe to make it a little bit more simple, but if you want to see the original recipe see it here.

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Penne with Mushrooms and Chicken Sausage

1 tbsp Olive Oil

1 Onion finely chopped

1 lb Chicken Sausage (sweet or spicy)

1 package of Button Mushrooms

1 tsp Rosemary

1 clove crushed Garlic

1/3 cup Dry White Wine

3/4 cup Chicken Broth (add more if needed)

1 package Multi-Grain Penne Pasta

1 cup Grated Parmesan Cheese

Parsley to garnish

Take large frying pan and heat olive oil over medium heat. Add in onion and saute until soft. Add in sausage breaking up with a fork, cook until no longer pink. Add in button mushrooms, rosemary, and garlic. Stir until mushrooms are soft. Add in wine and boil until liquid evaporates. Add in 3/4 cup of chicken broth stir occasionally until liquid is thick.

While sauce is cooking, cook your pasta.

Drain pasta and add to fry pan with sausage mixture. Stir until pasta is coated. Remove from heat and stir in cheese.

Serves 4.

This recipe is SO delicious and you can easily substitute the type of sausage and mushrooms to create your own unique dish.

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Hope you enjoy!!

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Chew on This: The Perfect Mexican Meal

7 May

I haven’t done a food post in quite some time you all probably thought I forgot how to cook! Well, that is not the case I just usually forget to document it! So this past weekend for Cinco de Mayo I made a delicious meal for my husband and friends. I thought I would share my recipes with you! It’s making me hungry just writing this post! Mexican food is probably my favorite genre of food. I love homemade enchiladas so I made two kinds one with a red sauce and one with a homemade white sauce. To go along with the enchiladas I made a yummy cold corn salad.

Corn Salad

photo 2(1)

3 cups corn fresh or canned

1 clove garlic

1/2 small red onion chopped

cilantro

juice from 1 lime

2 tbsp crumbled Cojita cheese (or Feta I used Feta because I had it)

1 chopped jalapeno if you like spice

salt and pepper to taste

1. Cook corn over medium heat with garlic, onion, and jalapeno until cooked through.

2. Remove from heat and let cool to room temperature.

3. Then add salt, pepper, cilantro, and cheese.

4. Mix together and add lime juice.

Enjoy!

Red Sauce Enchiladas

photo 4

Disclaimer: I used canned red sauce for this recipe

I cooked 4 chicken breasts and shredded them and it made enough for 23 enchiladas.

Half onion chopped

Cilantro

1. Mix onion and cilantro into the chicken mixture

2. Fill interior with chicken mixture and handful of shredded Jack cheese.

3. Pour red sauce over enchiladas and top with cheese and olives. Cook at 350 for 30 minutes.

White Sauce Enchiladas

photo 3

Use same chicken mixture with cilantro and onion to fill these enchiladas.

Sauce:

2 tbsp butter

2 tbsp flour

2 small cans chopped green chiles

1 cup sour cream

1 1/2 cup chicken broth

1 1/2 cups grated jack cheese

1 tsp paprika

cilantro

1. In large skillet melt 2 tbsp butter and sprinkle in flour. Whisk together over medium heat for about a minute to create a roux. Pour in 1 1/2 cups chicken stock and cook for another minute. Stir in chiles. Reduce heat and add in 1 cup sour cream. Add in cheese and allow to melt. Stir in paprika.

2. Pour sauce over the assembled enchiladas. Sprinkle top with cheese. Let cook at 350 degrees for 30 minutes then sprinkle with cilantro.

I have to say these were some of the most delicious things I have ever made!

Enjoy!

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Happy Valentine’s Day!

14 Feb

Happy Valentine’s Day my loves! Hope you all have a love filled day planned with your significant other or friends. My husband and I are having low key V-Day this evening because we are having a little getaway to San Francisco this weekend. Very excited! I thought I would share some of my favorite Valentine’s Day ideas from my Pinterest board and a yummy cupcake recipe you can make to celebrate. Enjoy!

wrapping

garland

tags

snack buffet

Strawberry cupcakes

via

Sprinkles’ Strawberry Cupcakes

This yummy recipe is courtesy of Candace Nelson owner and creator of Sprinkles Cupcakes

Ingredients:

  • 2/3 cup whole fresh or frozen strawberries, thawed
  • 1 1/2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 2 large egg whites, room temperature

Directions:

  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
  2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
  5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

  • 1/2 cup whole frozen strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • Pinch of coarse salt
  • 3 1/2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Don’t those cupcakes sound yummy?? Hope you all have a beautiful Valentine’s Day!
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Chew on This: Pork Stew and Pumpkin Chocolate Chip Cookies

20 Nov

Since you are all so special you get 2 posts today! This past weekend my husband and I were all about fall comfort foods. We made a delicious pork stew in the Crockpot ( I think it may be my fave kitchen appliance) and for dessert we had fresh baked pumpkin chocolate chip cookies. There are few things I love more than pumpkin and chocolate. I thought I would share our delicious recipes with you!

Pork Stew

Pork Shoulder (we cubed about 4 lbs)

3-4 carrots chopped

7-8 stalks of celery chopped

1 onion quartered

2-3 potatoes cubed

24 oz hot and spicy V8 (my hubby calls this the special ingredient)

2 cans of beef stock ( less if you like thicker stew)

Directions

Sear the meat in the pan until all edges are brown. Put meat and veggies in Crockpot. Add in beef stock and V8 then stir. Add salt and pepper to taste. Let it cook on high or 6 hours.

When its done you will have a delicious hearty fall meal. And if you are lucky you will have leftovers like we do!

Pumpkin Chocolate Chip Cookies

1 cup butter at room temperature

1 cup sugar

1 cup pumpkin puree

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 cup chocolate chips (or more if you like your chocolate)

Directions

Preheat oven to 375

In large mixing bowl cream butter and sugar. Add pumpkin, vanilla, and egg until blended.

Add in flour, baking powder, baking soda, cinnamon, allspice, salt.
mix well to form soft batter.

Stir in chocolate chips.

Drop teaspoonfuls of batter onto an ungreased baking sheet. Bake about 12-15 minutes until slightly browned. Let cool and ENJOY!

If you try these recipes I hope you enjoy!

Chew on This: Turkey Chili

9 Nov

There is nothing better than a bowl of delicious chili on a fall night. I recently made a big batch of chili in the crockpot and it was delicious! So I thought I would share my recipe with you!

1 lb ground turkey (or beef)

1 cup chopped onion

1 clove of crushed garlic

3 tablespoons chili powder (I go by taste on this one)

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

2 teaspoons cumin

1 teaspoon salt

1 lb can chopped tomatoes

2- 8oz cans of tomato sauce

1- 6oz can tomato paste

Kidney beans

Directions:

Brown meat, onion, and garlic. Put meat, onion, garlic into crock pot. Add in all tomato items. Stir. Add all seasonings. Cook on low for at least 2 hours. (I let mine cook about 6 hours)

Top with shredded cheese. Serve with cornbread and you have the perfect meal! (You can get my cornbread recipe here)

Hope you enjoy!! Have a great weekend!

Things I’m Loving… Right Now

10 Oct

Today I am going to share some things that I am currently loving from my Pinterest boards. As I have mentioned in other posts I love Pinterest so I am going to share some of my recent finds of all kinds to get you inspired! Follow me on Pinterest for more ideas! Have a great day!

I love this Euro chic living room. The limestone fireplace is gorgeous and the chandelier is fabulous!

This space is so chic! I love the shape of this sofa and the beautiful rug.

This saturated navy blue dining room is so great. I love the pops of white and mix of black.

Who doesn’t love a little arm candy?

These turquoise tufted headboards are so perfect! I love the mix of artwork and pink pillows.

I love this ombre pumpkin! I think this may be my Halloween craft project!

Black and green olives paired with feta cheese is a perfect appetizer. This is a super cute and simple way to serve them.

I love these pink ranunculus! Had to share this pretty picture with you.

Another great party idea. Doughnut and fruit skewers are such a great brunch idea!

This beautiful pink table scape is perfect for showers, tea parties, or weddings. I love the mixed glassware and tea cups.

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