Saturday, March 25, 2017

Oven taters beans and chicken...SUPER easy!

I have been in an experimental cooking 
mood, and I saw an oven meal on Facebook 
I adapted it to what I had handy and the 
flavors I know we like.
It turned out to be super easy and was
a really delicious supper!

There is not alot of foods that can beat 
a good ole' fried tater.  
This oven method turned out some
yummy potatoes that were as
good as fried.

Oven Taters Beans and Chicken

5-6 medium red potatoes washed
one medium sweet onion
bag of frozen green beans
1 pkg chicken breasts
soy sauce 
olive oil
Greek seasoning
garlic powder

Preheat oven to 400 degrees.  Place chicken breasts in a bowl or large Ziploc bag and add several dashes of soy sauce to coat them. Put the chicken back into the fridge to marinate. Cut the potatoes and onions into chunks. Place them on a large baking sheet and sprinkle with olive oil and toss to coat.  Bake at 400 for about 20 minutes.

While potatoes are baking, cook the green beans for about 3 minutes in a little water just to get them unfrozen. Drain them well with a colander and try to press most of the moisture out of them.  Remove the potatoes from the oven and sprinkle the green beans on top. To the veggies, add some Greek seasoning, garlic powder, and a couple of dashes of soy sauce (not too much soy, it is very salty and the green beans will soak it up).  Toss or stir them lightly to coat.
Lay the chicken breasts on top of the veggies and sprinkle them with Greek seasoning and garlic powder.  Turn the oven down to 375 degrees and bake the whole pan for about 35-50 minutes or until the chicken is done and the taters are tender. I slightly stirred the veggies half way through.  Also about 10 minutes before they were done, I put a little butter on top of each chicken breast so it would be super moist.  

Get cooking! :)

Wednesday, March 22, 2017

Cabbage and not your ordinary meatballs

It is strange sometimes how food
enters my brain.  I may start in the morning
trying to figure out what I want for
supper and sometimes I have no
clue even at the end of the day.  

Yesterday I started out craving something
like spaghetti and meatballs, but I was trying to
figure out how to make it more healthy.
Not that spaghetti is terrible, but the
noodles alone are pretty rich in calories.

Then I remembered I had a head of cabbage
in the fridge that needed to be used.
So cabbage and meatballs it became...

But these are no ordinary meatballs...
We processed our own deer burger back in 
the fall, and I added canned jalapenos, 
diced garlic, bacon and 
Greek seasoning to the meat 
while grinding it.  Therefore, while
sitting in the freezer, all those flavors melded
together and made some yummy meatballs.

I am sure you could buy some ground 
chuck and add similar 
ingredients one day, then let it sit in the
refrigerator until the next day to incorporate
the flavors into the meat. 

Cabbage and meatballs

1 small head of cabbage, chopped roughly
1 small onion diced
1 cup water
1 1/2 pounds ground meat (mine was deer)
1 egg
1 cup Italian breadcrumbs
1 can petite diced tomatoes (15oz)
1 can tomato sauce (15oz)
garlic powder

In a large deep skillet, add the cabbage, onion, a little salt and pepper and the water, cover with a lid and cook on medium low for about 15 minutes, stirring occasionally.  You can add more water if it gets too dry, but you want most of the water to cook out.  While the cabbage is cooking, mix the egg, meat and breadcrumbs together with some garlic powder, salt and pepper and form it into balls about the size of golf balls.  

Place the meatballs on top of the cooked cabbage.

Then pour the tomatoes and sauce over the top...

Put the lid back on and cook on low for about an hour or until the meatballs are done, stirring about 2-3 times and making sure there is enough liquid.  You can add more tomato sauce to make it more of a soup if you would like.  

It is not the prettiest thing, but I added a little
shredded sharp cheddar on top, and it was

Enjoy everyday! :)

Friday, March 17, 2017

Asparagus quiche...or your favorite other veggie

When I try to think of what is for supper,
sometimes I can just look through 
pictures and something will catch my eye.
I was looking through pictures on Google 
yesterday trying to decide what I was craving
and playing Word with Friends on the computer
with my sister.  
She said that the night before they made 
a quiche for supper and Bingo! I had
my supper idea.

I knew I had a bunch of asparagus in
the fridge that needed to be eaten, and 
asparagus was meant for a quiche.  It must be
the harvest time for asparagus somewhere 
because it is as cheap as you will ever see 
it in the store, and it is fresh and beautiful, 
so I have been buying alot lately.

I wanted to write this recipe down because it
turned out pretty good, and it is so much
easier to just look back at my blog. :)

Basic Quiche 
(add your favorite veggie)

2 T butter
6 eggs
1/3 cup milk or whipping cream
1/2 finely diced onion
1 1/2 cup grated sharp cheddar cheese
1 bunch of asparagus (or other veggie) chopped into about 1" pieces 
seasoned salt and pepper 

Preheat oven to 350 degrees.  Melt the 2 tablespoons of butter in a cast iron skillet.  I also sprayed the edges with nonstick cooking spray. Whisk the eggs and milk very well in a large bowl.  Add the onion, cheese, salt and pepper and stir well.  Pour into the skillet and bake for 10 minutes in the preheated oven.  After 10 minutes, drop your veggies into the egg mixture which will be starting to set around the edges.  Bake for approximately 20-25 more minutes or until set.  

I am planning on trying this with broccoli next time.  I will use the frozen kind in the microwavable bag and drain it very well and 
drop it in just like the asparagus.  I think it will
be awesome. 

Love what you eat and eat what you love! :)