As I was cleaning some things in my kitchen last week, I came to the realization that I have a bunch of cookbooks that I have only made maybe one or two recipes out of. Seems like kind of a waste, don’t you think?!! It’s time to pull those suckers out and try some new recipes! One of the things I don’t like about some cookbooks is that they don’t have pictures of the recipes. I really hate that. You know what they say, we eat with our eyes first! Unfortunately for me, a few of the books I have don’t really have any pictures, but that doesn’t mean the recipes aren’t any good! I saw this recipe in one of my Rachael Ray cookbooks and though there wasn’t a picture, it sounded like it would be pretty good so I decided to give it a try last night with a few changes. I’m glad I did because it was really tasty!
Tuscan-Style Rosemary Chicken
Adapted from Rachael Ray
– 2 lbs. boneless, skinless chicken breasts, cut in half
– salt and pepper to taste
– 2 tbs. extra virgin olive oil
– 2 garlic cloves, crushed
– 1 tbs. white wine vinegar
– 1 tbs. butter
– 1 shallot, chopped
– 3 sprigs fresh rosemary, leaves stripped and chopped
– 1 tablespoon all-purpose flour
– 1/2 cup white wine
– 1 cup beef broth
1. Heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add extra virgin olive oil to pan and the garlic cloves. Heat for 30 seconds. Brown chicken 2-3 minutes on each side and remove from pan.
2. Add vinegar to the pan and allow for it to cook off. Add the butter, shallots, and rosemary to the pan and cook for 2 minutes. Add the flour and cook for another minute. Whisk in the wine and reduce for 1 minute. Whisk in the beef broth and allow the sauce to come to a boil. Return the chicken to the pan and simmer for 7-8 minutes to allow the chicken to cook thoroughly.
If you saw my post yesterday for my Chicken Tortellini Soup, you may have been wondering what that bready goodness was in the background of the picture. Well, they were Cheddar Bay Biscuits! Aside from grilled cheese, what is better than a nice, warm biscuit to eat with your soup?! Today, I bring you another wonderful recipe from my bridal shower recipe book. This recipe comes from my friend, Meghann. It’s been many, many years since I have last been to a Red Lobster, but I think most people would agree when I say the best part of Red Lobster are their biscuits. And though it’s been a while since I last had one, I will always remember how those biscuits taste and these are very similar!!
Cheddar Bay Biscuits
Makes 10-12 biscuits
– 2 cups buttermilk biscuit mix
– 1/2 tsp. garlic powder
– 1 1/2 cups shredded cheese
– 2/3 cup milk
– 2 tbs. butter
– 2 tsp. chopped parsley
– 1/2 tsp. garlic salt
1. Preheat oven to 400 degrees. Stir together buttermilk biscuit mix, milk, 1/2 tsp. of garlic powder, and 1 1/2 cups shredded cheddar cheese. Drop into balls on a cookie sheet lined with parchment paper. Bake for 10 minutes.
2. Meanwhile, melt 2 tbs. of butter and mix in parsley and garlic salt. Brush mixture onto each biscuit and bake for an additional 6 minutes or until they are lightly browned.
Mother Nature must of heard me complaining about the heat last week because the weather we had this weekend was just gorgeous! It was about 70 degrees yesterday and it was actually a little cool outside last night which gave our A/C a much needed break. It was a perfect day to make some soup. Husband and I got a late start yesterday morning and were busy running errands all day getting more Halloween decorations (yes, my decorations are up already) and going to the store so I didn’t want to make anything too complicated for dinner. This chicken tortellini soup is barely a recipe, it is so easy to make and is done in under 30 minutes! You can make your own broth and cook your own chicken, but if you’re pressed for time, any chicken broth will do and you can use a rotisserie chicken from your grocery store!
Chicken Tortellini Soup
– 9 cups chicken broth
– 2 cups cooked chicken, shredded or cut into small pieces
– 1 cup diced carrots
– 1 lb. cheese tortellini (I like Buitoni’s pasta from the refrigerated section)
– salt and pepper to taste
– chopped parsley and parmesan cheese (optional)
– Optional ingredients to add to soup: celery, spinach, diced tomatoes
1. In a large pot, heat chicken broth on medium heat. Add carrots and simmer for 10 minutes. Add chicken to the broth. While the carrots are simmering, cook tortellini (leave slightly al dente). Add tortellini and simmer on low heat for additional 5 minutes. Add salt and pepper to taste. Garnish with parsley and parmesan cheese.
P.S. If you are wondering what those delicious biscuits are, they are cheddar bay biscuits! I’ll post the recipe for them tomorrow!
While the calendar may say it is fall, it’s certainly not feeling like it here in Florida. And despite my attempts to make it feel like fall inside our home by burning apple and pumpkin scented candles, it has been in the 90’s this week and it has been pretty yucky and humid! What’s up with that, yo?!! As I was driving home from work this week, I got this idea to make these amazing creamy pumpkin popsicles. I drove straight to the store to get the ingredients. Back in August, I saw this recipe for oreo popsicles from Kita at Pass the Sushi. I bookmarked her recipe because it sounded so simple and looked so delicious! I used her base of cream cheese and Cool Whip for these pumpkin popsicles and they turned out SO good!! (By the way, Kita, I also made your PB Oreo version, they were amazing!).
The best part about these popsicles is that they are really low in fat and really low in sugar! I used fat-free cream cheese and sugar-free Cool Whip. These pops were the perfect fall treat for these never-ending warm days!
Creamy Pumpkin Pie Popsicles
– 1 8-ounce package fat-free cream cheese
– 1 container sugar-free Cool Whip, thawed
– 3/4-1 cup canned pumpkin (depends on how much pumpkin flavor you want!)
– 1 1/2 tsp. pumpkin pie spice
– graham cracker crumbs (optional)
1. In a bowl, whip the cream cheese until it is light and fluffy. Add in the pumpkin and pumpkin pie spice and mix until well-combined. Fold in Cool Whip. Pour mixture into molds and sprinkle some graham cracker crumbs on the bottom. Freeze overnight.
– Note that I didn’t indicate a serving size for this recipe. How many popsicles this makes will depend on your popsicle molds. Mine are pretty big so I only got 5 out of this. But, if you use smaller molds or dixie cups, you will get more!
– I did not add sugar or artifical sweeteners to this because I felt they were already sweet enough for my tastes, but you can certainly add some if you would prefer!
– While I really loved the graham cracker crumbs with these, I found that most of the crumbs just fell right off when I removed them from the molds and it made quite a mess. Not sure if I would use them again. If anybody has better suggestions to make them stick better, please let me know! :)
At my bridal shower last year, my bridesmaids put together a recipe book for me. What was so sweet about it was not the fact that it was just random recipes, but they were favorite recipes from my family and friends. It’s such a cute book filled with so many great recipes! It was by far my favorite gift that I received at my shower!
Now that I have this blog, I have decided that I really want to try the recipes in this book so I have made it my goal to make at least one recipe from each person that contributed one into the book! Today, I give you P.F. Chang’s Style Orange Peel Chicken from my good friend, Lisa! This recipe was very appealing to me because I love P.F. Chang’s, but because I live in a small college town, there aren’t any around here!! I have made this recipe a couple of times and really enjoyed it so I wanted to make it again, but this time, lighten it up a bit. As is the story with most breaded chicken, the original recipe calls for frying the chicken up in a pan with oil. I decided to lighten this dish up a bit by using a panko bread crumb and whole wheat flour mixture instead of white flour. And instead of frying the chicken in oil, I baked mine in the oven. Yay for no grease!! This orange peel chicken was so tasty and if you ask me, way better than take out!! Serve it with some steamed rice, quinoa, or more veggies!
Lightened Up Orange Peel Chicken
– 4 chicken breasts, cleaned and trimmed and cut into bite-size pieces
– 1 cup panko bread crumbs
– 1 cup whole wheat flour
– 1 egg
– 1 cup milk
– Peel from 1/4 of a large orange, julienned into 1/8-inch strips
– 1 cup sugar snap peas
– 1 tbs. vegetable oil
– 2 tbs. garlic, minced
– 4 green onions, sliced
– 1 cup tomato sauce
– 1/2 cup water
– 1/4 cup granulated sugar
– 1 1/2-2 tbs. oriental chili-garlic sauce
– 1 tbs. soy sauce
1. Preheat oven to 450 degrees. Combine panko and flour together in a pie dish or bowl. Whisk together milk and eggs. Spray a wire rack with non-stick cooking spray and place the rack into a baking sheet. Dip chicken pieces into milk and egg mixture and then into the flour and bread crumb mixture. Place chicken onto wire rack. Once all your chicken pieces are breaded. Spray them with more cooking spray and bake in the oven for approximately 10 minutes. Gently turn the chicken over, spray with more spray and cook for another 5 minutes. Set cooked chicken aside.
2. Heat vegetable oil in a medium sauce pan over medium heat. Add garlic and green onion. Cook for 1 minute. Add tomato sauce, water, sugar, chili garlic sauce, and soy sauce. Bring to a boil. Simmer sauce for 5-6 minutes or until sauce thickens.
3. Heat a large pan or wok on medium high heat, add chicken and orange peel. Heat for 30 seconds, stirring gently. Add the sugar snap peas and the sauce to the pan. Gently toss chicken (you don’t want to knock off the breading) into the sauce and cook for 2 minutes. Serve with rice or additional veggies!
After last week’s sugar high, I am ready for some good dinners this week. Fall means time to pull out the crock pot and put it to some good use! Sundays are my cooking days and I always like to try to make a nice dinner for Sunday nights. It was a pot roast kind of night. This pot roast is SO easy to make and while it makes a lovely Sunday dinner, it is also great for any night of the week because you just have to throw it all together in the slow cooker and let it go! And while I only made this for the hubs and I, it would be perfect for a dinner party! The gravy for this pot roast comes out so flavorful and delicious and the meat is perfectly fork tender!
Easy Slow Cooker Pot Roast
Adapted from All Recipes
Makes 6 Servings
– 2 tbs. extra virgin olive oil
– salt and pepper
– 2 1/2 to 3 lb. pot roast
– 2 cans condensed 98% fat-free cream of mushroom soup
– 1 package onion soup mix
– 3/4 cup red wine
– 1/2 cup water
1. In a pan, heat olive oil. Try to trim away any large pieces of fat on the roast. Sprinkle salt and pepper to both sides of roast. Sear meat on both sides until brown.
2 In slow cooker, mix together the soup, onion soup mix, wine, and water. Add roast and cook on low setting for 7-8 hours or on high setting for 4-5 hours. If adding carrots or potatoes, I recommend adding these during the last 1 1/2-2 hours of cooking.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!