Happy mid-week, y’all!
It’s my second “What are you…” Wednesday. Last week, as you may recall, I asked what you are reading. I got a lot of replies on my FB to that question and I’m VERY thankful to have some great reading recommendations. I’m currently reading A Man Called Ove and even though I don’t have much reading time these days, I’m still really enjoying it. I’m excited to work through other recommendations that were given to me last week. THANK YOU for those and be sure to keep an eye out, reader friends, because I’ll be asking what you’re reading again soon.
What are you eating?
I am not a food blogger. I feel like I should just put that out there right off the bat. I share recipes and photos, but I’m really just a wife and mom who enjoys cooking for her family. There’s nothing fancy about my cooking at all. Thank goodness, fancy and tasting great don’t have to go hand in hand. (Can I get a witness?) When I ask what you’re eating today, it’s because I’m looking for kitchen inspiration. One of my 2017 aspirations is to incorporate new meals/recipes into our family’s routine. Besides convenience when schedules are busy, sometimes the reason we eat out is that I find myself bored with the “same old stuff” I often cook and want something different. Given that cooking for my family is something I enjoy, I want to find more dishes that become go-to staples in our household. Will you help me with that? Here’s the catch. I don’t eat red meat or pork. That doesn’t lend to much variety, I know, but I don’t eat those things and haven’t for more than 20 years. (In other words, I’m not apt to pick that back up again.) Sometimes I will prepare a roast with veggies or do BBQ pork loin in the crock pot for Mickey and the girls, but red meat and pork dishes are not commonly prepared. For our basic dinners, I tend to stick to poultry and fish. Ground turkey and chicken are staples around here, as you can imagine. I need some motivation, y’all…some kitchen inspiration. What are your family’s favorite meals, especially dinners? I would love to get recipes, links, anything. It can be make-ahead meals, crock pot meals, soups, casseroles…I want it all! I would even like some red meat and pork recipes because, hey, sometimes I make those for the family. Whatcha got, friends? Bring it on! Inspire me!
I really hope to get some feedback on this because I am in a rut and I need help. In turn, I promise to keep sharing some of our favorite recipes on the blog too.
Here’s to good cookin’…
Kel
Hi there! Here’s my favorite meal as a kid and I still love it! Not healthy but yummy! You can use any meat really.
Mac and Cheese Casserole
1 box Kraft Mac and Cheese
I can cream of celery or mushroom soup
I lb ground turkey (browned) or about 4-6 turkey hot dogs (cut into bite sized pieces)
4 tablespoons butter (I usually use less)
3/4 cup milk
Parmesan Cheese
Preheat oven to 350. Boil noodles as directed. Drain. Stir in butter, soup and milk. Add meat. Pour into a 2qt casserole dish and sprinkle with parmesan cheese. Bake for 20-30 min or until bubbly and slightly browned.
Chicken & Rice
Some people find it really bland, but my family thinks it’s perfect.
6 chicken thighs in crockpot
I put some cracked pepper on the thighs (I don’t use salt because the soups are salty)
Cover the thighs with:
2 cans of cream of chicken soup (I’ve used the healthy version too and I can’t tell a difference in taste)
1 jar of chicken gravy
1 chicken bullion cube
Cooking time: If I’m cooking it while I’m at work, I always start with frozen chicken (I know there’s controversy over that) otherwise the chicken is dry. So frozen thighs, on low for 8 hours. Or thawed thighs on high for 4 – 5 hours.
Before serving I break up the chicken thighs with a spoon. At this point they pretty much fall apart (basically shredded). And I scoop out the bones and skin. Personally, we don’t mind if there’s a little skin left behind.
Serve over rice.
I’m a meat & potatoes kind of girl and if I was told today that I never have to eat chicken again you would hear me shouting hallelujah! That being said I love Mark’s Cast Iron Chicken.
4-6 boneless or bone-in chicken thighs with skin on
1 TB cinnamon
1/2 c olive oil
Preheat olive oil in bottom of cast iron pan just until it ripples. While oil is preheating dust both sides of thighs with cinnamon. Place skin side down for 20 minutes and turn and cook additional 10-15 minutes.
*my cast iron roaster only holds 4-6 thighs. If you have a bigger pan with lid, you can cook more. Just increase oil and cinnamon
Sharon
You know I’m in the kitchen constantly right now (Hello Whole30!) But this is one of my favorite staple recipes during and also NOT during Whole30. This veggie soup is SO good we have it almost weekly, no joke.
http://www.iheartnaptime.net/hearty-vegetable-soup/
Tuscan Pasta with Tomato-Basil Cream
This is still my go-to. You can toss in either grilled chicken or shrimp or neither at the end. It is fast!
1 20-ounce pkg. 4-cheese ravioli
1 16-ounce sun-dried tomato Alfredo sauce
2 Tbsp white wine
1 14.5 ounce can petite diced tomatoes
1/2 cup chopped fresh basil
1/3 cup fresh Parmigiana
Prepare pasta according to package directions.
Meanwhile, pour Alfredo sauce into saucepan. Pour wine into jar and shake well before adding to sauce. Add chopped Basil and cook over medium-low for 5 minutes or until heated through. Toss with pasta and sprinkle with Parmigiana Enjoy!