It’s been a while since we shared some of our new recipes and such so here we go!
1. Italian Sausages and Green Pepper and Onions Sub via emeals.com
I think Josh and I prefer to call this the Philly Cheese Italian Sausage Sub, because we added some cream cheese to the bun. It was pretty good, especially when you use the Italian Sausage that’s half chicken. Very yummy indeed.
2-3 Italian Sausage links (we prefer the pork and chicken blend)
1 Tablespoon butter
1/2 onion, sliced
1/2 green pepper, sliced
2-3 hoagie buns
1/2 cup shredded cheddar cheese
*We then added cream cheese (and a little mayo) to the buns
1. Cook sausage in a skillet or grill until no longer pink. Set aside.
2. In a small saute pan, melt butter. Add onion and peppers and saute until tender.
3. Serve over sausages in a bun. Top with shredded cheddar cheese.
2. Greek-Style Couscous and Garlic-Lime Chicken recipes via Eat What You Love cookbook by Marlene Koch
After our last attempt with couscous, we finally tried making this recipe with couscous that we had had at a friends house and really enjoyed. It is very yummy. We pared it with a Garlic-Lime Chicken recipe also in the same health-conscious cook book. The chicken I found was a little spicy, but very good. The sauce of the chicken goes well with the dry couscous, so it’s a winning combination, and very healthy!
2/3 cup couscous
3/4 cup (reduced sodium) chicken broth
1/2 cucumber, peeled, seeded, and chopped
1 large tomato, seeded and chopped
1/4 cup chopped red onion (we skipped it)
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon crushed oregano
1/2 teaspoon minced garlic (1 to 2 cloves)
1/8 teaspoon salt
1/8 teaspoon black pepper
1/3 cup (reduced-fat) feta cheese, crumbled and divided
1. In medium glass bowl, mix together the couscous and chicken broth and microwave on high for 3 minutes. Let cool and use a fork to fluff… (or cook it on the stove if you don’t have a microwave like us).
2. Add the cucumber, tomato, onion, oil, oregano, garlic, salt, pepper, and half the feta to the couscous and stir to combine. Return to microwave for 1 additional minute (or mix in with the couscous on the pan). Top with extra feta.
1/8 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/2 teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/4 lbs)
2 teaspoon canola oil, divided
1/2 teaspoon minced garlic
Juice of 1 lime (2 tablespoons juice) *We used lemon juice instead*
1/3 cup (reduced-sodium) chicken broth
2 teaspoons honey
1 1/2 tablespoons butter or margarine
1. In a small bowl, mix together the spices (cayenne through salt).
2. Wrap the chicken breasts in plastic wrap and place on a cutting board and gently pound each breast with a mallet to an even thickness (about 1/2 inch). Coat them on both sides with the spice mixture. *We found it best to rub it on the chicken, rather than dip it in the mixture because the first piece gets most of the spice mixture then and is extra spicy!
3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side, until well browned and cooked through. Transfer the chicken to a plate to keep warm.
4. Reduce the heat to low. Add the additional teaspoon of oil and the garlic to the pan and cook for 30 seconds. Whisk in the lime juice, chicken broth, and honey, scraping up any browned bits. Continue stirring with a whisk and cook for 1 minute. Add the butter to the pan and whisk into the sauce until it is melted.
5. Return the chicken to the pan and heat briefly while coating with the sauce.
3. “Fantastic” Enchiladas via emeals.com
The below pictures show the mixture and then what it looked like before we put it in the oven. I forgot to take an “after it’s done cooking in the oven” picture. Sorry! These turned out pretty yummy, though I don’t if “fantasticness” was fully achieved. I feel like there are SO many different ways to cook enchiladas, and we’ve tried several. What is your favorite enchilada recipe? Here’s how to make this one in the mean time –
1/2 lb ground beef, cooked, drained
1 1/2 cup salsa
1/2 package frozen chopped spinach, thaw and drain*
2 teaspoon cumin
1/2 teaspoon salt
4 oz cream cheese, cubed
4 or 5 flour tortillas
1 cup shredded cheddar cheeseDirections:
1. Heat in saucepan cooked ground beef, 1 cup salsa, 1/2 package spinach, cumin, salt, and cream cheese until melted/heated.
2. Spoon 1/3 cup filling down center of each tortilla; roll up and place seam down in lightly greased 8×8 dish.
3. Spoon 1/2 cup salsa over enchiladas.
4. Bake uncovered @350 degrees for 25 minutes or until hot. Add cheese on top and return it to the oven to melt.
5.Serve and enjoy!4. Chicken Pillows with Gravy via a Pinterest find
Josh and I have definitely fallen in love with eating chicken pillows! Yummy! I remembering having a chicken pillow for the first time about 1.5 years ago and thought it was delicious, and now we are making them at home! There are many various recipes out there for different kind of chicken pillows, but THIS is the one we like the best:
How our chicken pillows turned out
8 ounces cream cheese, softened
½ cup sour cream
½ teaspoon salt
¼ teaspoon pepper
1 ½ Tablespoons dried chives
1 ½ Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
Preheat oven to 350 degrees.
Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, onion, chives, and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at the perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn’t come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in *bread crumbs on both sides. Shake excess crumbs off. Place the chicken pillow on a cookie sheet and bake at 350 degrees for 20-25 minutes.
*Make gravy by mixing one package of chicken gravy mix, one can of cream of chicken soup and 3/4 can of water in a small pot. Mix together and heat until warm. Serve chicken pillows with gravy poured over top.
*We have used both Panko breadcrumbs and regular (unseasoned) breadcrumbs that we added our own seasoning to which worked well too. And, since Josh and I never seem to have gravy mixes on hand, we just used the cream of chicken soup mixed with some chicken broth and beef bouillon. It tastes pretty good and I found out it is saving us about a dollar per gravy pack, so it’s all good.
5. Josh’s Portobello Mushroom Cream Sauce
I get spoiled at home, because I have a husband who loves to cook, and invent! I think it’s great although not everything turns out as delicious as this special mushroom sauce Josh has made about three or more times over the last few months, tweaking it every time. I told him to write down the recipe so we could share! It’s very good over chicken or steak. Rich, creamy, with a great mushroom flavor.
Portobello Mushroom Cream Sauce over chicken with spinach
2 Portobello Mushrooms Tops
1 Stick of butter
1⅓ Tbsp Minced Garlic
1 Tbsp Basil
1 Tbsp Parsley
½ Cup Flour
1 Pint Heavy Whipping Cream
1½Cup Chicken Stock
¼ Cup Parmesan Cheese
1 Tbsp Sugar
- Chop mushrooms and cook down in a sauce pan with a quarter stick of butter with some minced garlic and salt to taste.
- When all mushrooms are cooked down add chicken stock to the mixture and allow to cook down further over medium-low heat.
- In a large sauce/frying pan melt half a stick of butter (leaving ¼ of a stick). Once melted add flour and whisk mixture.
- Go back to the mushroom mixture and add the lemon juice while continuing to whisk the flour butter mixture.
- After whisking the flour mixture for about four or five minutes slowly add the heavy whipping cream to the butter and flour. Continue to whisk for another three or four minutes while adding the Parmesan.
- After whisking for the allotted time, add the mushroom mixture and stir together with a wooden spoon. Also add the basil and parsley at this time. Stir this mixture together over medium heat for five to ten minutes adding salt and pepper to flavor.
- In another sauce pan (you can use the one from the mushrooms) put in the last part of the stick of butter and melt it with some minced garlic. Once melted add a handful of baby spinach.
- Stir the spinach and allow it to cook down, once it has cooked about halfway down add another handful of spinach. Allow this to cook down completely. Once it has done so, add it to the main mixture along with the sugar. Stir this together and add salt and lemon juice to flavor. Should be savory and tasty if done right.