Monterey Chicken

I love eating chicken breasts cooked in the oven.   They can be so easy to prepare and cook and are relatively healthy, and there are so many different marinade combinations and toppings to choose from.  I'm always excited to try a new way.  I found this recipe on The Recipe Critic.  The addition of BBQ sauce is a new one for me that I couldn't wait to try!

The case:
Monterey Chicken adapted slightly from The Recipe Critic
Ingredients:

• 3 Tablespoons Honey
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Worchestershire Sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 4 boneless skinless chicken breasts 
• 1 cup shredded Monterey Jack Cheese
• 8 slices thick bacon, crumbled
• Barbecue sauce

Directions:

1. Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together. I cut my chicken breasts in half making them tenders. Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight.
2. Preheat the oven to 350 degrees. I poured a little of the sauce along the bottom of the pan and placed the chicken on top. I covered with aluminum foil and cooked for about 30 minutes. Make sure center is no longer pink and juices run clear.
3. While chicken is cooking, fry up the bacon and set aside.
4. When chicken is cooked, spread with barbecue sauce (, top with bacon and cheese. Put back in oven and broil until chicken in bubbly.

The ruling:
I absolutely loved this chicken.  It is so simple to make!  I only marinated the chicken for an hour.  I'm sure it would have been even better if it would have been marinated longer.  I dumped the whole zip loc bag of chicken and sauce in a foil lined 9 x 13.   I used Sweet Baby Ray's BBQ sauce. The hardest part was frying the bacon.  Make sure to spoon some of the sauce over the chicken before serving.
Rating: 5 Stars
Make again? Yes!

Thai Peanut Noodles

To be completely honest, I'm not a huge peanut fan.  I'm not really sure why I'm so intrigued with this recipe, but I am.  I have only been to a Thai restaurant once for a friend's birthday in Nashville.  (Shout out Mandi P) I guess technically the restaurant was in Franklin, but anyway I loved the chicken and noodle dish I got.  I was pregnant- and I mean very pregnant, about 2 weeks away from giving birth.  And even though it made my feet and ankles swell (sodium anyone?)  I have been thinking about it ever since.  This is the first Thai recipe I've come upon since then.  I guess that's why I'm so intrigued.

The case:

Thai Peanut Noodles from Picky Palate 

 Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 Tablespoons sesame oil
• 1 garlic clove, peeled
• 1 (1 inch) piece of fresh ginger, peeled
• ½ Cup smooth peanut butter
• ¼ Cup soy sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon rice vinegar
• 1 teaspoon crushed red pepper flakes
• 1 Cup hot water
• 2 Tablespoons extra virgin olive oil
• ½ Cup finely chopped white onion
• ½ Cup finely chopped red or orange bell pepper
• 1 Cup cooked, shredded chicken breast
• ¼ Cup finely chopped cilantro leaves
• 1/2 teaspoon salt, or to taste
• ¼ Cup dry roasted peanuts, chopped (optional)
• 2 Tablespoons sesame seeds (optional)

Directions:

1.  Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

 

The ruling:
Okay, this wasn't bad by any means, but the taste wasn't exactly my thing. It was VERY peanuty.  But I can see some people enjoying these flavors. 
Rating: 3 Stars
Make Again? Probably not but possibly

Slow Cooker Cashew Chicken & Saffron Rice

I'm sure most of you have seen this recipe on Pinterest.  I've actually seen it recreated on several blogs.  I've been meaning to make it forever and am excited to finally be trying it.  The original recipe is from 365 Days of Slow Cooking.  I have altered it slightly below.

While I was looking up Arti's recipe for Basmati rice, I saw Sunny Anderson's Saffron Basmati rice recipe on Food Network.  I decided to try it for something new. 

The case:
Slow Cooker Cashew Chicken
Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/2 cup soy sauce
• 4 Tbsp rice wine vinegar
• 4 Tbsp ketchup
• 2 Tbsp brown sugar
• 2 garlic clove, minced
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes
• 3/4 cup cashews
  

Directions:

1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
3. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
4. Cook on LOW for 3 to 4 hours. Add cashews and stir.  Serve over rice. Makes 4-6 servings.

Saffron Basmati Rice

Ingredients:

• 2 cups basmati rice
• 1 tablespoon olive oil 
• 1 clove garlic, smashed
• 3 to 4 threads saffron
• Pinch of cayenne pepper
• 3 to 3 1/2 cups chicken stock
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Directions:

1. Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. 
2. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. 
3. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. 
4. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the lemon zest, season with salt and pepper and serve.

Sorry for the quality of the picture.  I left my camera at my parent's and had to take thus using my IPad.

The ruling:
This is a great alternative to getting Asian takeout.  I really liked it.  The cashews make the dish for me!  I loved the texture of the chicken.  Coating the chicken in flour and cooking it slightly in the skillet gave it an authentic fried Asian chicken consistency.   The rice put this dish over the top. Not only did we enjoy the flavors from each dish individually, but they melded perfectly together. 
Rating: 4 Stars
Make again? Absolutely!

Cheesy Pepperoni Pizza Bread

Cheesy Honey Mustard Chicken

This was recommended to me by a friend, Lindsey Spencer.  It is similar to the Alice Springs chicken I've made several times before, which is one of our favorite meals.  

The case:
Cheesy Honey Mustard Chicken from Plain Chicken
Ingredients:

• 4 boneless chicken breast
• 3/4 cup honey
• 1/2 cup Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp paprika
• lemon pepper to taste
• 4 Tbsp bacon, cooked and chopped (You may use Oscar Meyer bacon bits)
• 1 cup shredded mozzarella cheese

Directions:

1. Combine honey, mustard, lemon juice and paprika.  Pour over chicken in a Zip Loc bag.  Refrigerate for a few hours.  
2. Preheat oven to 375.
3. Place chicken in 9x13 baking dish. Pour all of sauce over chicken.  Season chicken breasts with lemon pepper.  Bake for 20-25 minutes. 
4. Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

The ruling:
This was very good.  I loved the sauce!  I need to combine my favorite things about this recipe and the Alice Springs chicken recipe.  I especially want to add mushrooms, but I like the way this is cooked better.  The chicken is so flavorful and moist! And there is more sauce to pour over! Yum!

Egg in a Hole

For the longest time (since about 6 months ago), if I was going to eat an egg, I wanted to eat it scrambled.  I had no desire to even taste a runny yolk.  In college we used to go this little hole-in-the-wall grille that served a burger called the One Eyed Jack.  It had a fried egg on it.  Michael always got it and ranted and raved about how tasty it was.  Well 5 years later, this past fall actually, I decided to try a similar burger while visiting a burger joint in Charleston.  Ummmm..... Best Burger of My Life!!!!  I still think back to how delightfully delicious that burger was.  Well up until today that was still the only fried egg I'd ever had.  Having ingredients on hand is my number one reason to cook a dish, and today's Egg in a Hole was no exception.  I had eggs and bread that were about to go bad and I needed a quick lunch.  It's much harder to do anything on time with 2 kids!  Plus I've been eying this recipe since I got Pioneer Woman's cookbook several years ago.

The case: 
Egg in a Hole Adapted Slightly from: Pioneer Woman

Ingredients:

• Slices of any kind of bread (I used regular honey wheat)
• Eggs
• Butter
• Salt
• Pepper

Directions:

1. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
2. Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole. 
3. Cook for about a minutre or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.  Add another dab of butter.
4. Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. (Or cook to your liking)

The ruling:
Recently Michael and I've started giving a number to the new recipes I try and to our regular standbys.  We've been numbering them from 1-10.  Recipes that I make regularly that we enjoy have been getting a 7-8.  He's really tough.  It's got to be something very special to get higher than that.  Well, this my friends, got a 9!  5 ingredients that almost every household has got a 9!  ingredients that I can throw together and cook in 10 minutes got a 9!  I think that's enough said!

Chicken Noodle Casserole

For me, this is a play on an old favorite.  One of the first things I ever learned to make was chicken casserole.  You know, the one with the chicken, sour cream, and cream of chicken soup.  I have to thank my college roommate for teaching me how to make it- I had no idea how to even poach chicken!  I made that chicken casserole about once a week while Michael and I were in college.  We couldn't get enough of the stuff!  Needless to say, our palate has matured over the years.  But a couple of times a year, we take a walk down memory lane and have the plain and simple dish.

This Chicken Noodle Casserole was actually the recipe of the day on All Recipes.   I did make a few changes based on what I had on hand and some spices to make it more flavorful.  For years, I simply put boneless skinless chicken breasts in boiling water and let it simmer for 30 minutes.  Now I flavor my water with a few spices which really enriches the chicken flavor.

The case:
Ingredients:

• 3 boneless skinless chicken breasts
• Salt
• Pepper
• Garlic Powder
• Onion Powder
• Cayenne Pepper
• 2 cream of mushroom soups (I use light)
• 1 cup light sour cream
• 6 oz egg noodles (I use the whole wheat)
• 1 sleeve Ritz crackers
• 3 T butter, melted

Directions:

1. Preheat oven to 350.
2. Bring enough water to cover chicken to a bowl add salt, pepper, garlic powder, onion powder, and cayenne pepper.  Poach chicken for 30-35 minutes.  Remove chicken and shred.
3.  Cook pasta according to directions in water that chicken was boiled in.  You'll want it al dente since it will be cooked more in the oven.
4. Meanwhile, combine mushroom soups and sour cream.
5. Drain pasta and gently mix in shredded chicken.  Gently stir in soup mixture.
6. Place in 2 quart baking dish.  Crush crackers and toss with butter.  Sprinkle over casserole and bake at 350 for 30 minutes.

Ruling:
This was definitely a step above our old favorite.  A yummy comfort food for a cold day.   Ryder kept saying cheese as I was taking pictures of this dish, so I had to snap a few of him too!

Super Bowl Favorites

Tailgating food is my absolute favorite of food.  We'll just be staying home this year since we have a newborn that we don't want to get out of the house with all this sickness going around.  I've been thinking about what I would like to have.  Even though it will just be the two of us, I still like to go all out and get it the spirit.  I like to have a few old favorites as well as try a few new ones.  Here are a few of my favorite appetizer type foods that would be perfect on Super Bowl Sunday:

Mahogany Chicken Wings

 

Stuffed Mushrooms

 

Restaurant Style Hot Wings



Charleston Cheese Dip




Homemade Salsa and Chicken Lime Nachos



Saucy Island Sandwiches

Frito Chili Pie

I've made this recipe several times and think I've finally gotten it perfect for our family.  One of the first lessons I learned from Paula Deen was to make a recipe the first time like it's written and experiment the next time.  I can't express how helpful this tip was.  When I first went off to college, I knew very little about cooking.  It really wasn't until I moved in my first apartment and started watching food network that I knew how to do anything.  I used to be an extremely picky eater and didn't feel I could make more recipes because they had things I didn't like in them.  I thought you had to make a recipe exactly like it was written or it wouldn't even come together.  I pretty much thought all recipes were baking recipes. 

The thing that truly makes this chili perfect for me is that I put several of the ingredients into the food processor before adding.  I know I'm weird, but usually I enjoy the tastes of things but don't like the texture.  Feel free to put the Rotel and beans in whole if you're not a weirdo like me!  But this is a smart way to sneak in different foods for kids!

Frito Pie Chili
Ingredients:

• 1 lb ground beef
• 1 lb ground pork
• 1 can Rotel (I put in food processor first)
• 1 can (12-14 oz) tomato sauce
• 1 can crushed tomatoes
• 1 t garlic powder
• 1/2 t salt
• 1 t ground oregano
• 1/2 t cumin
• 2 T chili powder
• 2 cans beans (I use chili and process in food processor first)
• 1/8 cup cold water
• 1 T corn starch
• Fritos
• sour cream
• shredded cheese

 Directions:

1. In a medium pot, brown beef and pork over medium heat.  Drain and return meat to pot.  
2. Add tomato sauce, Rotel, crushed tomatoes, and seasonings.  Cover and reduce heat to medium low.  Simmer for 30 minutes.
3. Drain and rinse beans.  Add to pot, stirring to combine.  Return lid and simmer 20 minutes.
4. Mix water and corn starch.  Stir into chili and simmer 10-15 more minutes. 
5. Serve with desired toppings.

Pecan Pie Mini-Muffins

We recently had these after Michael's grandfather's funeral.  I thoroughly enjoy them, but Michael was obsessed!  Luckily, Michael's aunt knew the lady who had made them and got us the recipe. 

Pecan Mini Muffins

Ingredients:

• 1 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1 cup chopped pecans
• 2/3 cup butter melted (not margarine)
• 2 eggs beaten

Directions:
In a bowl combine brown sugar, flour, and pecans. Set aside.
In another bowl combine butter and eggs. Mix well (I wisk together).
Stir butter and egg mixture into flour mixture. Fill greased mini muffin
cups 2/3 full. Bake at 350 for 12-15 minutes. Remove immediately to cool
on wire racks.
( I use dark colored muffin tins)

Baked Tacos

When I saw this recipe on Pinterest, I knew I had to make it.  Tacos are a regular at our house.  Everytime the Old El Paso taco kits are on sale at Publix by one get one I stock up.  This recipe includes some of my other favorite Mexican foods including refried beans and green chilies. 

The case:
Baked Tacos (Adapted from Mom I'm Hungry) 
Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Baked Tacos

•  2 lbs ground beef (or turkey/chicken)
• 1 small can diced green chilies
• 1 (8 ounce) can low sodium tomato sauce 
• 1 (16 ounce) can fat free refried beans 
• 2 cups shredded Mexican cheese mix
• 1/2 cup sour cream
• Taco sauce (as much as desired)
• Taco Shells

Directions:

1. Preheat the oven to 400 degrees. 
2. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, sour cream, taco sauce, and taco seasoning. Mix well and cook for a few minutes. 
3. Spoon the taco meat mixture into the taco shells and place into a baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
   Remove from the oven and top with any optional condiments for serving. 

The ruling:
I really, really liked these.  Michael felt they needed more spice, so next time I am going to double the taco seasoning. 

Marinated Pork Chops

And the grand finale of Friday night's supper.  One of my close friends told me about this recipe a few months ago.  We're working on cleaning out our freezer and found several packages of pork chops I got on sale back in the summer.  With the warm weather becoming more scarce, I knew it was the perfect time to grill these out.  

The case:
Marinated Pork Chops (Slightly adapted from All Recipes)
Ingredients:

• 3/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoon lemon juice
• 1 tablespoon prepared mustard 
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried parsley flakes
• 1 garlic clove, minced
• 6 (1 inch thick) pork chops

Directions:

1. Combine the first 10 ingredients in a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.

The ruling:
 Jodi was right! These are delicious!  This is my official new go-to pork chop marinade.

Asparagus Cashew Rice Pilaf

I've been wanting to try this All Recipes dish for awhile.  The ingredients make for a beautiful presentation, but I'm not sure how they're all going to taste together.  It has great reviews so I have to give it a try!

The case:
Asparagus Cashew Rice Pilaf (Adapted from All Recipes)
Ingredients:
1/4 cup butter
2 ounces uncooked spaghetti, broken into small pieces
2 Tablespoons minced onion
1/2 teaspoon minced garlic
1 1/4 cups uncooked jasmine rice
2 1/4 cups chicken broth
salt and pepper to taste
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1-2 Tablespoons olive oil
1/2 cup cashew halves

Directions:
1. Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.
2. Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in chicken broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, set to simmer, and cook 20 minutes, until rice is tender and liquid has been absorbed.  (I checked mixture half way through and added a little extra water.)
3. Place asparagus on foil lined baking sheet.  Drizzle lightly with olive oil and season with salt and pepper.  Broil for 4-5 minutes, until starting to brown.  Broil cashews one minute if desired.
4. Mix asparagus and cashew halves into the rice mixture, and serve warm.

The ruling:
Of our 3 new dishes tonight, Michael said he had trouble picking his favorite.  Not me! This was my favorite, and all 3 were exceptional.  All the favors, especially the cashews, come together perfectly.  Jasmine rice is a little expensive but it's well worth it.  The pieces of spaghetti have an interesting flavor from being browned, and I love the crunch of the cashews.  I don't think the asparagus is completely necessary but it's very good.  This is a perfect company side dish!

Jiffy Corn Pudding

I found this recipe on Pinterest, but unfortunately the link was broken so I don't know who to give credit to.  Luckily, the directions were in the description. 

The case:
Ingredients:

• 1 box Jiffy corn muffin mix
• 1 can cream corn
• 1 can sweet whole kernel corn, drained
• 2 eggs, beaten
• 1 stick butter, melted
• 1 cup sour cream

Directions:
Mix together all ingredients, mixing in sour cream last.  Bake at 350 for 45 minutes.

The ruling:
No, this isn't very pretty, but it is the best corn dish I've ever had!  The tangyness of the sour cream with the richness of the butter with the sweetness of the corn is out of this world.  It's a very comforting dish, but also light at the same time.  And seriously, could it be easier to throw together?  I made 3 new dishes for dinner tonight and they were all home runs.  I'll post another one tomorrow. 

Oven Fresh Seasoned Potato Wedges

The case:
Ingredients:

• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder 
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 russet potatoes, scrubbed and cut into eighths

Directions:

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet. 
3. Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.

The ruling:
These were very good, but I do think the wedges I made before were better.  (Easy Baked Potato Wedges)

Slow Cooker Swedish Meatballs

I'm not entirely sure how to introduce this recipe.  I've never had Swedish meatballs nor have I had someone tell me how good they are.  I can't even remember where I first saw the recipe for them, but I do know when I saw this recipe and the good reviews, I had to try it.  I love dishes that I can throw in the Crockpot with little effort and come home to a delicious meal. 

The case:
Slow Cooker Swedish Meatballs
Ingredients

• 1 (38 ounce) packages frozen meatballs
• 2 (10 3/4 ounce) cans cream of mushroom soup ( you can mix and match the soups, like cream of celery, cream of chicken, golden mushroom soup, etc) 
• 8 ounces sour cream
• 2 teaspoons soy sauce

Directions

1. Place all ingredients in a crock pot.
2. Cook on low for at least 5 hours

The ruling:
This was good, not great.  It couldn't have been simpler and for that, I am thankful, but I'm not sure if I'll ever make it again.

Crunchy Onion Chicken Tenders

One of my friends told me about this recipe probably 6 months ago. I recently found a good deal on French's French Fried Onions, I knew it was time to make it.

The case:
Crunchy Onion Chicken Tenders from  FRENCH'S®
Ingredients:  

• 2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions 
• 2 tbsp. flour  
• 1 lb. chicken tenders  
• 1/2 cup honey mustard

Directions:

1. CRUSH French Fried Onions with flour in plastic bag. 
2. DIP chicken tenders into honey mustard; coat in onion crumbs.  
3. BAKE 15 min. at 400 °F until chicken is cooked.

The ruling:
We absolutely loved this chicken!  The flavor of the honey mustard with crispy onion flavor was wonderful.  I will be making this again, and soon!

Spinach Tomato Tortellini

I had some cheese tortellini in the freezer that I needed to use, so I searched All Recipes and came upon this.

The case:
Spinach Tomato Tortellini (Adapted slightly from All Recipes)
Ingredients

• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Corn starch mixed with water

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. 
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. (I added the corn starch mixture here because my sauce wasn't very thick.)
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve. 

The ruling:
This was good.  I will definitely add more spinach next time, at least double.  I think it would be good for kids in the future.

Guiltless Alfredo Sauce

Here's another recipe from Our Best Bites.  Our Best Bites has officially become my favorite recipe blog.  (Pioneer Woman and Plain Chicken are close behind)  I love alfredo and am excited to try a low fat version.  By the way, I just pre-ordered My Best Bites new cookbook! Can't wait!!!!

The case:

Guiltless Alfredo Sauce from Our Best Bites

Ingredients:

• 2 C low-fat milk
• 1/3 C (3 oz) low fat cream cheese
• 2-3 T flour
• 1 t salt
• 1 T butter
• 3 garlic cloves
• 1 C grated Parmesan cheese

Instructions:

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. 
2. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now. 
3. When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

The ruling: 
Love, love, love this!  This is my new go to alfredo sauce.  My search is over.  I can't believe it's low fat!  It's so much thicker than my usual alfredo, but doesn't have near the butter or cream.  Thanks again Our Best Bites!

Baked Pork Chops

We are moved in.  I'm over morning sickness.  (Well, mostly) And the school year has started.  I've run out of cooking and blogging excuses.  My friends have said they are tired of seeing the coconut soup recipe on my blog.  I've tried several recipes over the past couple months, but have pretty much been lazy about posting.  Thanks for the patience.  I'm officially ready to get back in the swing of things!

I was discussing pork chop recipes with some friends the other night when I came upon this recipes on All Recipes.  It's very highly rated and baked.  We basically only grill pork chops, so I'm excited to try a recipe we can make all year around.  I bought a lot of pork chops on sale recently so you'll probably be seeing a lot of pork chop recipes in the near future.

The case:
Baked Pork Chops (Adapted from All Recipes)

Ingredients:

• 6 1 inch thick pork chops
• salt
• pepper
• garlic powder
• 2 Tablespoons soy sauce
• 2 Tablespoons vegetable oil
• 2 Tablespoons Worcestershire sauce
• 2 teaspoons lemon juice
• 6 Tablespoons brown sugar
• 4 Tablespoons ketchup

Directions:

1. Preheat oven to 350.
2. Mix together soy sauce, vegetable oil, Worcestershire, lemon juice, brown sugar, and ketchup.
3. Season pork chops with salt, pepper, and garlic powder.  
4. Place pork chops in baking dish and pour over half of marinade.
5. Bake 30 minutes covered.
6. Remove cover, flip pork chops, pour over additional sauce, and bake 20 more minutes.
7. Broil 3-5 minutes, until sauce thickens.

The Ruling:
Yeah, this has great reviews, but I'm just not a big fan.  They were cooked well, but the flavor wasn't good.  Michael said it tasted like it came off a buffet.  Not 100% sure what that means, but it's not a good thing.

Thai Coconut Soup

I know I've mentioned several times how much I love soups- it doesn't matter what time of year.  But I do feel like the true comfort food/soup season got a little cheated this year.  This recipe is a huge step outside of our box. 

The case:

Easy Thai Coconut Soup Recipe by Ourbestbites.com

Ingredients

1 teaspoon olive oil

1 1/2 tablespoon minced jalapeno pepper

1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger

2 14.5-ounce cans chicken broth

1 13.5 ounce can light coconut  milk

1/2 teaspoon kosher salt

2 packages ramen noodes (discard seasoning packet)

optional: ¾ cup sliced mushrooms

1 ½ tablespoon fresh lime juice

2 tablespoon chopped cilantro

1 cup diced or shredded cooked chicken

toppings:  additional chopped cilantro, sliced green onions, and lime wedges

Instructions

Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

The ruling:

If you like cilantro and lime, you're going to love this!  I had a feeling about this soup and I'm glad I trusted my gut!  It is delicious.  The freshness of the cilantro and lime make this the perfect springtime soup.  But it would be great anytime of the year.

Easy Creamed Corn

Yet another Pinterest dish that I made because I had all the ingredients already in my fridge/pantry.  I knew we were grilling out tonight (marinade recipe to come) and I wanted an easier, lighter side dish.  Plus corn is on sale $1 a bag at Kroger this week, and I decided to stock up!

The case:  Slightly adapted from Budget Savy Diva
Ingredients:

• 1 bag frozen corn (I used one that steams in the microwave)
• 1 Tablespoon butter
• 3 oz. light cream cheese
• 1/2 teaspoon cayenne pepper
• salt and pepper to taste

Directions:

1. In a medium saucepan, heat corn, butter, and cream cheese.  Stir until heated through and all ingredients are combined.  
2. Stir in cayenne pepper and salt and pepper.

The ruling:
 BEST CORN I'VE EVER HAD!  This lovely dish was beyond simple and actually low in fat.  I'll just make a guess that this corn will be made at least every other week at the Greer household.

Man Pleasing Chicken

I've been cooking a ton lately, but honestly haven't found anything even worth posting.  It seems to go in spurts like that. 10 in a row that I can't blog about soon enough, and then 10 I've wasted my time and money on.  I realize this blog's purpose is to share both the best and the okay.  That's why it's important to read my ruling at the end, but these have been just plain bad.  I found this recipe on Pinterest.  It came from a wonderful little blog called Witty in the City. Michael is actually the one who wanted me to make this.  He happened to be looking over my shoulder when I enlarged the picture. 

The case:
Ingredients:

• 1 package Chicken thighs (I used bone in)
• 1/2 cup Dijon mustard
• 1/4 cup Maple syrup- 1/4 cup
• 1 Tablespoon Rice wine vinegar (I used red wine vinegar)

Directions:

1. Preheat oven to 450.
2. Mix together mustard, syrup, and rice wine vinegar. 
3. Place chicken thighs into a small baking dish.  Sprinkle with salt and pepper and pour mustard mixture over chicken.  Turn chicken so mixture completely covers chicken.
4. Bake for 40 minutes.  Let chicken rest 5 minutes before serving.  Serve chicken with extra sauce over top!  Sprinkle over fresh rosemary if desired.

The ruling:
This chicken was a lot better than I was expecting.  The tangyness in the flavoring was a good surprise.  Michael probably enjoyed it more than me, but I liked it well enough to make it again.

Balsamic Chicken, Tomato, and Spinach Pasta Salad

To be honest, I'm not a big fan of pasta salad, but I'm a huge fan of the ingredients in this.  I found this recipe on Pinterest a couple of days ago.  We're going to be moving in a few weeks and we're trying to clean out the freezer before we move.  We just happen to have some cheese tortellini in the freezer that I've been wanting to get rid of. 

The case:
Balsamic Chicken, Tomato, and Spinach Pasta Salad (adapted from Multiply Delicious)

Ingredients:

• 1 (20-ounce) package cheese tortellini 
• 1 pound  skinned and boned chicken breasts, diced 
•  1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing (divided) 
• 1/2 Tablespoon Dijon mustard
•  Salt and freshly ground pepper to taste
•  2 cups firmly packed fresh spinach, chopped
• 1/2 cup fresh basil, chopped
• 1 ½ cups fresh cherry tomatoes, halved
• 1/4 cup shredded Parmesan cheese

Instructions:
1.  Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade.  
2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Dice chicken into small bites.  Meanwhile boil tortellini according to package directions.
3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.
4. Drain pasta and transfer to a large bowl and drizzle with 1/2 tablespoon olive oil.  Salt and pepper to taste.
5. Toss together pasta, chicken, balsamic mixture, spinach, basil, tomatoes, and cheese. Serve immediately, or, if desired, cover and chill 1 hour before serving.

The ruling: 
This dish is out of this world wonderful!!!!!  Easily in the top 10 recipes I've ever made.  All the flavors mesh together in perfect harmony.  Okay, that sounds really corny but it really explains how I'm feeling.  Is it bad food sings to me?  Anyway, this recipe is perfect!  This recipe is the reason I blog and am so interested in trying new things.  How else would I ever find these little gems?  I'm going to use this chicken for a lot of pasta dishes to come.  

Blueberry Cobbler

This is another fantastic Pioneer Woman recipe.  I had seen it originally in her first cookbook, but didn't have any desire to make it until I saw her make it on the first season of her show on Food Network.  I've actually already made this a couple of times, but am so excited to eat it, I forget to take a picture.  I don't like typical fruit cobblers.  This one is sorta a twist between a cake and a cobbler.  I have always made it with frozen blueberries and served it with vanilla ice cream.

The case

Ingredients:

• 1/2 stick butter, melted, plus more for greasing pan
• 1 1/4 cups plus 2 tablespoons sugar 
• 1 cup self-rising flour 
• 1 cup whole milk 
• 2 cups fresh (or frozen) blackberries 
• Whipped cream and/or ice cream, for serving

Directions

1. Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter. 
3. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!