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In Recipes on
October 3, 2015

Pineapple & Chicken Stir Fry

Today’s recipe is quick and easy. Perfect for the night that you come home late from work, but still want to have a home cooked meal for the kids or your hubby.

Ingredients:

-1 20 oz can of pineapple chunks

-1 red pepper

-2 cups of snap peas

-2 chicken breasts

-soy sauce

-white or brown rice (I used white minute rice)

-salt and pepper for seasoning

-olive oil for cooking

-optional: peanuts for topping

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Directions

1. Cut your chicken into cubes. Cook over medium heat in a large skillet in 1 tablespoon of olive oil. Season with salt and pepper. Cook throughout. Drain any extra olive oil out of pan. (At this time you should start boiling the water for your rice)
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2. While the chicken is cooking, chop your pepper into small pieces.

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3. Add your snap peas and red peppers into the pan. Cover with the lid and steam over medium for 5 minutes, or until vegetables become soft.IMG_9411 IMG_9413

4. Add in the can of pineapple chunks. Pour the entire can of pineapple juice right into your mixture. Add in your soy sauce. (You can add as much or as little as you want. I tend to cover all of the vegetables until they are saturated. Cook for another 5 minutes on low-medium heat.
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5. Serve over rice. Top with peanuts if you like, they give a nice texture and crunch!IMG_9428Easy right?

 

In Recipes on
September 27, 2015

Oma’s Famous Meatball Soup

Happy fall everyone! This time of year calls for a delicious soup recipe! This recipe was my all-time favorite when I was a kid. I loved going to Oma’s house because I knew she would have this soup ready for me! It is a very hearty soup and is very filling, especially if you serve it with a fresh italian bread!

In this recipe I do not include the directions on how to prepare my meatballs. When I make my homeade sauce for spaghetti, I also make a giant batch of meatballs. I use half for the pasta and freeze the other half. So for this recipe, all I had to do was defrost them. I may do a future post on my favorite meatball recipe (stay tuned).

When you make your meatballs for this soup, I would recommend making mini-meatballs instead of large ones, like I have shown in my picture. It is really based on your preference but I think if you make them smaller, the chances of getting one in every spoonful is promising 😉

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Ingredients:

-pre-preared meatballs

-a bundle of 3 to 4 leaks

-3 stalks of celery

-1 large (or 2 small) white onions

-1/2 cup barley

-1 24 oz can of Hunts Italian Sausage Pasta Sauce

-1 26 oz Colonna Meat flavored Pasta Sauce

-handful of black peppercorns

-2 cups of chicken broth

-3 cups of water

-salt and pepper

optional: Italian bread to serve on the side

 

Directions:

1. Cut up your onion, leak and celery. You can chop your veggies as fine as you like. I always like my soups a little bit chunkier. 
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2. In a large pot, heat a little bit of olive oil over medium-high heat. Fry your onions until they are slightly browned.

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3. Add in your celery, chicken broth and water. Mix to combine.  Add salt and pepper for taste.

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4. Take out a handful of whole peppercorn to add to your soup for taste. I used around 10 in my soup. Remember: when you go to eat the soup, do not eat the peppercorn– they are just for flavor. *My Oma used to play a game with us and whoever got a peppercorn in their soup got 25 cents per pepper that we found! 
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5. Add in the pasta sauces and meatballs. Stir to combine all ingredients. Add barley here (no need to cook them before, they will cook with the soup).

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6. Cook on low heat for 45 minutes or until barley is soft and cooked throughout.IMG_9383 IMG_9392ENJOY!

I hope you enjoy this soup as much as I do!

In Recipes on
September 13, 2015

Jess’s Chicken Pot Pie

Chicken Pot Pie

The perfect meal for a nice fall day

Yields: 2 pies

Prep time: 40 minutes

Bake time: 55 minutes

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Ingredients:

2 large potatoes, peeled and cut into pieces

1 cup sliced carrots

1 stick of butter

2/3 cup diced onion

1 cup of flour

salt and pepper

dried thyme

3 cups of chicken broth

½ cup milk

4 cups cubed cooked chicken

1 cup peas

1 cup corn

2 packages of refrigerated pie pastry

 

Directions:

  1. Preheat oven to 425 degrees. Boil 2 large potatoes and carrots in a large pot. Once boiled, cover with a lid. Reduce heat to medium and cook for 8-10 minutes or until carrots are soft, then drain.

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2. Cook chicken in small cubes over medium heat until cooked throughout.

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3.  In a large skillet, melt one stick of butter over medium heat.

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4.  Add onions and cook for two minutes. Stir in flour and seasonings. Gradually stir in your broth and milk. Bring mixture to a boil. Cook and stir until thickened (around two minutes). Stir in chicken, peas, corn and potatoes. Remove from heat.

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5. Take out your pie dish. Unroll the first pastry sheet into your 9-inch pie dish. Trim off any excess dough hanging off  the sides. Add your chicken mixture. Unroll the second pastry sheet and place over the filling. Use your fingers to seal the edges together. Cut slits on the top of the pie.

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  1. Bake, covered lightly with tin foil, for 55 minutes or until your crust turns light brown. Keep an eye out, so that your crust doesn’t start burning. Once fully baked, let your pie sit for 10 minutes before cutting.

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FYI:

It is almost impossible to cut a perfect “pie-looking” slice, so enjoy it as it is, a delicious mess!

Enjoy!

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