Category Archives: Main Course

Avocado Fried Egg

Posted by Delightfully Doable on 16 January, 2014 None comments

Avocado fried eggs are incredible. I saw I picture of an avocado with an egg inside. “Brilliant” I thought to myself. I filled the center full of eggs and baked them to perfection. I topped them with a beautiful kale and roma tomato garnish.

Avocado Fried Eggs:

4 avocados
4 eggs
¾ cup chopped roma tomatoes
1 cup chopped kale
Dash of EVOO
Dash of Salt and Pepper

Split and pit avocados and place in a greased 8×8 baking dish. Break avocado a titch to allow a bigger hole for the egg and scoop egg into center.

Bake at 400 degrees for 10-15 minutes depending on your preference of cooked egg. Turn to broil and broil for 1 minute until the top browns slightly.

Meanwhile chop roma tomatoes and kale and mix with evoo, salt and pepper. Top Avocado fried eggs with this garnish and serve with hash browns and toasted English Muffin Bread.

Very simple yet very delicious.

Curried Beef Pies

Posted by Delightfully Doable on 8 January, 2014 None comments

I first had these at my sisters one night and loved them. They are pretty easy and very tasty. She allowed me to have the recipe and share it with you all. I’ve made them a few times and have used both refrigerated and homemade pie crusts. I served this with Roasted Cauliflower and a delicious side salad.

Ingredients:

Pie crust (can use refrigerated pie crust, but I prefer homemade)
1 cup diced potatoes (optional)
½ cup chopped onion
8oz ground turkey
2 tbsp curry powder
1 tbsp minced garlic
Salt and pepper
1 cup peas and carrots
½ cup chicken broth
1 large egg slightly beaten

Heat oven to 400 degress and coat baking sheet with cooking spray. Let pie crust sit at room temperature for 15 minutes. Meanwhile sauté potatoes, onions, garlic, salt and pepper and ground turkey. Once cooked stir in curry powder, peas and carrots and broth. Cook two minutes and remove from heat.

Roll crust on cutting board and cut into 4 equal wedges. Place 1/3 cup filling in middle of wedge (moisten the edges with water if needed to keep from tearing). Fold in half to make a triangle. Press edges to seal.

Transfer to a baking sheet and brush lightly with egg. Bake 15-20 minutes until golden brown.

Pictured with roasted cauliflower

Buffalo Chicken Log

Posted by Delightfully Doable on 18 December, 2013 None comments

Tonight I made this bread loaf and stuffed yummy goodness items such as chicken, blue cheese, mozzarella cheese, and buffalo sauce. Mmmm how could you possibly go wrong with these items? You can’t.

I’ve made this previously but always add whatever is on hand which helps switch it up a bit. :) I think I get bored of recipes and get to “lazy” to drive a half mile down the road and pack my son with me while we traipse through the store for a couple random ingredients. In fact I know I become to lazy for this. Taking Cooper in and out of the car seat and driving 200 feet from door to door while needing bananas is beyond frustrating. Not my thing. The contemplation process of wishing I could lock him in the car for a super quick minute has passed my mind. With my luck something would happen, so I would never attempt this. With that said, I will avoid the store as much as possible. Every two weeks I do my bulk shopping with only a couple random trips for produce items or “run-outs;” items I hadn’t known I was low on.

tonight’s meal turned out fabulously and allowed for me to play with Cooper outside for a bit and even take a walk. This recipe allows for flexibility to prepare this meal when you want.

Ingredients:

Filling:

1 cup chicken, diced (any kind any style* see notes below)
½ cup Franks Buffalo Wing Sauce
½ cup Ken’s blue cheese dressing (any dressing works)
1 cup mozzarella cheese
Chopped brussel sprouts (sub any vegetable)
Chopped onion
4 slices bacon, cooked and chopped

For the bread: (can use store bought croissants**)

½ cup warm water
2 tsp instant active dry yeast
3 tsp sugar
½ cup melted butter
1 cup milk
2 tsp salt
½ cup sugar
3 eggs
4 ½ cups flour

Directions:

If you aren’t using croissants, begin bread recipe first. In a mixer add water and yeast and let sit for 3-4 minutes. Then proceed to add remainder of ingredients mixing slowly, except the flour. Once well mixed add flour 1/2 cup at a time until thoroughly mixed.

Cover with tea towel and let rest for an hour. Cook chicken now and set aside. If adding bacon, now is a good time to cook bacon and let cool.

After an hour, the dough will still be sticky and this is good. On a well floured surface begin to knead the dough for a couple turns to get rid of the sticky texture. Roll dough into a large rectangle.

Preheat oven to 375 degrees.

Meanwhile chop chicken, Brussels sprouts, onion, and bacon.

Atop the dough spread buffalo sauce…

dressing…

and cheese….

Top with veggies and chicken
Fold the short edges in…

Roll the log up and place on a large cookie sheet and bake in a preheated oven for 20-25 minutes.

Serve with salad and a vegetable side, we had corn.

*Note: For the chicken you can use rotisserie chicken, cooked chicken breasts, or already cooked chicken strips. I use all three depending on what’s on hand and how much time I have.

**Note: You can use croissants from the store or make the bread recipe I gave. Personally I love the bread recipe better but in a pinch the croissants work well too. If using croissants, when you unroll from the package they come precut in triangles. Just leave them in one piece once you unroll and push together on the dotted lines to help make one big rectangle.

Twice Baked Tacos

Posted by Delightfully Doable on 5 November, 2013 None comments

Tacos, tacos and more tacos. These are absolutely my favorite dish in all my life. I am a complete foodie but absolutely love tacos above any other meal, there are a lot of close seconds, but this tops them all. All growing up my mom would ask what dinner we wanted for our birthday meal. I always picked Tacos, I don’t know if I ever chose anything but tacos. My moms homemade taco meat plus all the toppings and ranch was my dream come true. I remember when I was 8 years old and I was so excited for my birthday dinner I ate 8 soft tacos and/or double deckers. These 8 tacos were anything but small, I would add sour cream, ranch, meat, tomatoes, Spanish rice, lettuce, olives, cheese, and onions. Now that is what I am talking about, that’s a true taco. Although, if I remember correctly, I was sick as a dog afterwards. :)

I have been making this recipe for quite some time and my husband and I go nuts over it. We aren’t big crunchy taco fans, but this recipe is all crunchy and all delicious. The flavors blend perfectly that we don’t even get to add toppings as one bite leads to the next and the next that by the time we get to add toppings we have already ate the taco. Toppings would be good, but we don’t use them with this recipe. This is a one-pot-dish and that’s what is for dinner tonight.

Ingredients:

1lb ground beef or turkey
15 hard shell tacos
Minced onion
1 can Pinto Beans pureed
1 cup salsa
Garlic
2 tsp cumin
1/2-1 tsp cayenne pepper (depending how spicy you like it)
1/2-1 tsp paprika
2-3 tsp chili powder
1 tsp oregano
2 cups shredded cheese (Use whatever you have on hand. I’ve used Cojita, Mozzerlla, Cheddar or 4 cheese blend)

In a skillet cook meat thoroughly and add onion. While cooking, puree pinto beans in a food processor with juice. Do not add water. Add to meat and combine all remaining ingredients except cheese and mix well. Once seasoning is thoroughly mixed add 1 1/2 cup cheese to the skillet and let melt.

In a 9×13 pan, line with standing tortillas and spoon mixture into shells. Sprinkle with remaining cheese and bake at 400 degrees for 10-12 minutes.

Optional Toppings:

Lettuce
Tomatoes
Onions
Olives
Ranch/blue cheese

Serve with brown rice and chips and salsa

Chicken Salad

Posted by Delightfully Doable on 17 October, 2013 None comments

Since we have been gone for two weeks on vacation and we are only home for four days before we head back out for another five-day-get-away for my grandma’s funeral, I am very adamant not to go grocery shopping. Monday night when we got home I ran to the store to grab the staples: milk, bananas, bread, meat, and lettuce. I only spent $40 and am making this last four days while utilizing meat from our freezer for protein.

Tonight I wanted a quick meal as we don’t need leftovers in the house; I decided on a quick, healthy big chicken salad. However, I still have to go to the store (sad face), this is how empty our fridge is; no dressings. I could resort to our rice vinegar with a dash johnny seasoning dressing, but because it is our only dish tonight, I thought we need the “comfort” dressing of blue cheese or ranch; add some fat to our meal.

I assume my husband won’t be a big fan of this dish as he loves comfort food, but decided he doesn’t need to know until it’s served before him. :) He will eat what’s provided, but guarantee he will eat more snacks tonight to feel more “satisfied.” Funny how our minds play this game on us, to me it just proves that we don’t eat healthy enough on a regular basis that our bodies ‘think’ they need more fatty, comfort food, rather than being satisfied with a salad that always fills our tummies. Roughage is a great filler and tells our bodies we are full when we actually are; leaving us to not overeat. Although, maybe I can blame it on vacation, we ate so terrible while we were gone (hince the word “vacation”) so maybe that’s why healthy food right now seems appealing. We ate ourselves into food comas. :)

Chicken Salad:

Spinach
Chicken
Beets
Avocado
Tomato
Mushrooms
Croutons
Blue Cheese

Enjoy a healthy salad now and again even if your man doesn’t prefer them. It’s always good to stick to roughage as it’s healthy, filling and helps get our servings of vegetables and/or fruit.

Roasted Red Pepper Chicken Stuffed with Artichokes

Posted by Delightfully Doable on 6 October, 2013 None comments

The other night for dinner I made the most delicious moist chicken breast stuffed with red peppers and artichokes. My husband and I watch Diners, Drive-ins and dives. We love this show and every time we watch it we get hungry even though it’s 10 o’clock at night. We like to replicate meals we see on there and create our own version of it.

Tonight I decided I would make a healthy stuffed Chicken breast. The key with chicken is you must tenderize for it to taste so much better. I have started tenderizing the breasts for most meals; it really makes a huge difference.

Ingredients:

2 chicken breasts
½ can chopped artichokes
½ jar chopped roasted red peppers (I used Giada)
2 tbsp oil from red pepper jar
¼ cup Shredded cheese (optional)

Preheat oven to 350 degrees

Tenderize chicken breasts and place in a foil lined 8×8 dish. Spread artichokes and red peppers on top and either roll up chicken breasts and hold in place with a toothpick, or leave open faced. Sprinkle with a titch of shredded cheese and fold up the edges of the foil over the chicken to keep heat inside. Place in oven for 30 minutes or until no longer pink inside.

Served with sautéed kale and brown rice.

Chicken Fajitas

Posted by Delightfully Doable on 5 October, 2013 None comments

My sister made these and there was something about them that made them incredible. She is allowing me to share this recipe with you all as well.

Ingredients:

2 chicken breasts cut into strips
1 garlic clove
1/4 cup lime juice
2 tsp olive oil
1/4 tsp cumin
1/4 tsp salt
2 tbsp fresh cilantro chopped
1 sweet red pepper chopped
1 onion sliced
4 flour tortillas

Cook chicken and garlic until no longer pink and slice into strips. Add sliced red pepper and onion and cook for two minutes or until tender. Once cooked, add lime juice, EVOO, cumin, salt, and fresh cilantro.

Heat tortillas and serve with favorite toppings such as sour cream, guacamole, salsa, beans or rice.

Sweet Potato Stew

Posted by Delightfully Doable on 28 September, 2013 None comments

I made this last night for dinner. It was pouring rain the last couple of days and definitely chilly out. We’ve officially turned on the heat in the house this last week and of course Cooper’s room gets the coldest as it is the only room with wood floor. He has a rug in there, so I am on the hunt this week for shaggy rug to help fill his room with more fluff. Precious baby kicks his little blankets off while sleeping so I have to dress him very warm, although every morning his little fingers are still cold. We’ve discussed getting a space heater for his room but my husband puts his foot down, “no accidents” he says. We aren’t traveling down that road. I must say it’s hard to argue that, as much as I want to make his room a furnace in the dead of winter, a space heater is not the route.

Here is last night’s dinner from scratch; no fuss meal, quick and easy.

Ingredients:

1 lb cubed steak
Dry Kidney beans
1 lb sweet potatoes
Diced onion
2 large tomatoes diced
1 tbsp Cumin
1 tsp Cayenne Pepper
1 ½ tsp Chili Powder
Garlic Powder
8 oz water

Toss everything in a pot and let simmer for 3 hours until thickened and sweet potato is fully cooked.

Had this with my left over quick no yeast oat bread.

Sweet Baby Shrimp

Posted by Delightfully Doable on 27 September, 2013 None comments

Oh my goodness!!! Cooper is obsessed with shrimp. He would eat it every day all day if he could, no joke. We went out to lunch last week with some friends at a Mexican Restaurant and I ordered Cooper a ground beef burrito which he normally loves. To his credit he did eat probably three bites. My husband and I ordered Fajitas with shrimp, chicken and steak. Cooper immediately started reaching for this sizzling plate and to our surprise we gave him a bite of shrimp and he devoured it, so much so neither of us got a bite of shrimp as he ate the whole plate. It was so cute to see him desire it so badly yet turn his nose to everything else. We joked about going to restaurants and ordering a side of shrimp and skipping the kids meal.

I started adding some shrimp to his breakfast as he loves it so much and it’s very good or him. I scramble him two eggs and add 1/4 cup shrimp. He is set for the day with this jump started breakfast.

He’s got quite the little personality on him and knows what he wants and doesn’t want. He loves to shake his head “no” and not out of disrespect but because he knows he doesn’t want his milk right now, or he doesn’t want to give mommy a kiss. :)

Precious baby loves his shrimp!

15 Minute Shrimp Pasta

Posted by Delightfully Doable on 27 September, 2013 None comments

Last nights dinner was roughly 15 minutes to throw together. I boiled linguine and in the meantime sautéed cherry tomatoes and threw in spinach and shrimp. It was simple, healthy and tasty. Cooper and I were out for a few hours as we had to evacuate the home while they put spider bombs in our crawl space. We met up with my mom as she is in town for a couple days. We met for coffee and a little shopping, every girls gloomy day fix.

We got home just in time to feed Cooper dinner and get him off to bed. This was a quick meal to make in the midst of getting little man situated.

Ingredients:

Linguine
Shrimp
Cherry tomatoes
Fresh Spinach
3/4 cup half and half
garlic salt
oregano
Cayenne pepper to taste

Boil Pasta according to package instructions. Meanwhile sautée tomatoes and uncooked shrimp in sauce pan covered with lid; roughly 3-4 minutes on med-high heat. Add spinach once shrimp is almost fully cooked. Add this before it’s fully cooked to avoid over cooking the shrimp and giving it a rubber texture. Spinach only takes a couple minutes in heat and will continue to cook when added to the pasta, so don’t worry about fully cooking the spinach.

Drain pasta and toss with tomato mixture including the oil left in the pan. Add seasonings to taste and drizzle with milk. Top with fresh parsley to garnish.