Category Archives: Main Course

Split Pea Soup

Posted by Delightfully Doable on 11 June, 2014 None comments

Ham and Split Pea soup! Yummy yum yum! Great for a day such as today when the weather cools down, a soft mist of rain comes through and you just want something comforting.

Ingredients:

1 bag of split peas
1 ham bone
½ diced onion
2 tbsp minced garlic
1 medium carrot, chopped (optional)
1 bay leaf
½ tsp garlic salt
Salt and pepper to taste
2 cups water
1 quart chicken broth

In a crockpot add all ingredients and cook on high for 4-5 hours or on low for 8 hours.

You can’t go wrong with split pea soup especially when served with my English Muffin Bread toasted.

Thanks to startcooking.com

Enjoy!

Bacon Pot Pie

Posted by Delightfully Doable on 10 June, 2014 None comments

My husband was craving my chicken pot pie but requested it with bacon this time. So, I took my creativity and put a twist on this to help make an entirely delicious pot pie with bacon.

He was fully satisfied by this pot pie that he actually ate leftovers more than once. He is not a leftover man, so when he eats leftovers multiple times that’s when I know he is in love.

What makes this dish so incredible is the bacon mixed with the beef flavor. If you are a bacon lover, you couldn’t ask for a better dish!

Ingredients:

1-2 cup chopped chicken ( used rotisserie)
3 cups vegetables choice (or frozen vegetables)
½ lb bacon
¼ cup chia seeds
1 TBSP flax seed
1-2 TBSP Beef Broth Better Than Bouillon
2-3 cups milk
1-2 TBSP flour
Pie Crust

On a broiler pan lined with foil, bake bacon at 400 degrees for 10-12 minutes or until reached desired crispness.

Chop chicken into large chunks and place in a large sauce pan.

Add mixed vegetables. I used carrots, corn, beans, peas, edamame and lima beans.

Add bacon.

Add chia seeds.

Begin to cook mixture until heated through. Once vegetables are cooked add in 1 large TBSP of Better Than Bouillon Beef Base.

Add in 2-3 cups milk and heat thoroughly until beef mixture is melted.

In a small dish mix 1 tbsp flour with the cream mixture and whisk until no lumps remain. Pour into vegetables and allow to thicken. If mixture isn’t thick enough repeat process with flour until thick. Remove from heat and set aside.

For the crust follow this recipe:

Pie Crust

In a greased pie plate add the crust and filling.

Top with pie crust and pinch edges together.

Bake at 375 for 18-22 minutes or until crust is golden brown and middle is bubbly.

ENJOY!!!!

Gorgonzola Pecan Chicken Pizza

Posted by Delightfully Doable on 9 June, 2014 None comments

That’s right ladies, I just said Gorgonzola Pecan Chicken pizza with a delicious garlic cream sauce. This pizza is deliciously “gourmet” but it is definitely Delightfully Doable.

My husband and I were going to take Cooper to the park after he got off work on Friday but due to his tardiness we opted for a long walk to the store and back to rent a movie. Cooper has been begging for walks on a daily basis so we take advantage of it as much as we can. We were going to pack a picnic and eat at the park and while that didn’t happen, my husband was still very pleased with the pizza I had made. He said he would eat that everyday because it’s that good. I was very pleased with his response to this dish.

Ingredients:

1 chicken breasts, chopped
Paprika
Garlic Salt
1 tsp taco seasoning (optional)
4 oz cream cheese
2-3 cups milk
2 tbsp minced garlic
1-2 tbsp flour
½ cup pecans, chopped
¼ cup chives, chopped
Crust- homemade or store bought

Preheat oven to 375 degrees. Season raw chicken breast with paprika, garlic salt and taco seasoning. Bake for 15-20 minutes or until juices run clear.

Once chicken is cooked, turn oven to 425 degrees.

Meanwhile, add garlic and cream cheese to sauce pan and begin to melt on low heat.

While garlic is cooking and cream cheese is melting add in butter.

Heat until fully melted on low heat still.

In a separate bowl combine 1/2 cup milk with flour and whisk until no lumps are found. Add flour mixture and remaining milk to cream cheese and heat on med-low heat until mixture begins to thicken.

If mixture is too thick, add a little more milk. If mixture is too runny, repeat the whisking of flour in a separate bowl to prevent lumps. It will thicken as it continues to heat through, so make sure not to add too much flour.

Once thickened, add in Gorgonzola cheese and stir.

Chop chicken.

Add chicken to cream sauce and heat through.

In a large 9×13 greased baking dish, add pizza crust (for homemade, follow this recipe)

Top with chicken cream sauce. Add chopped pecans, chives and sprinkle with additional Gorgonzola cheese.

Bake at 425 degrees for 20-30 minutes or until golden brown.

Enjoy with a fresh garden salad!

Grilled Pork Chops

Posted by Delightfully Doable on 6 June, 2014 None comments

We decided to grill pork chops the other night as neither of us have done this before. We went for a LONG walk through the woods on a trail that followed the river. It was the best walk! It was not too hot and Cooper was so excited to keep up with the water and see waterfalls along the way. Ending at a viewpoint, we took him out on the cliff to let him watch the boats zoom by. He enjoyed watching this as he hasn’t ever seen boats in action before. It was really fun to watch him light up as he soaked in this new experience. As we walked back, it was 7 pm before we arrived home. So we decided to do a quick dinner with pork chops and grilled vegetables.

It amazes me how you can have an incredible meal in such a short period of time. The barbecue has become my best friend. :)

Ingredients:

4 Pork Chops
Garlic Salt
Salt & Pepper
Montreal Seasoning (optional)
Fresh green beans
Fresh Corn
Fresh Edamame beans
EVOO

Sprinkle the pork chops with salt, pepper, garlic salt and Montreal seasoning. In a vegetable basket for the grill, add in your vegetables and toss with EVOO, salt, pepper and garlic salt.

Grill both the chops and the veggies until pork is still tender, being careful not to over cook.

Simple as that! Eat, drink and be full!

Yum, Yum!

Hot Dog Hash

Posted by Delightfully Doable on 5 June, 2014 None comments

As you all know I love new versions of hot dogs. The same routine of a dog and a bun isn’t always super exciting. As I love to experiment, I took what I had in the refrigerator and came up with two different kinds of dogs: Hot Dog Hash and Hot Dog Mac.

They both were delicious! You can serve this recipe for breakfast, brunch or dinner.

Ingredients:

4 hot dogs
4 flour tortillas
1 cup shredded cheese
2 medium russet potatoes
½ onion, chopped
1 tbsp minced garlic
¼ tsp paprika
¼ tsp salt
¼ tsp pepper
¼ tsp cumin
4 medium eggs, over easy

Chop potatoes and toss in a skillet with EVOO and cook over med-low heat.

Chop onion and add to potatoes.

While cooking, add paprika, minced garlic, salt, pepper and cumin.

Once fully cooked, set aside.

Meanwhile, turn the broiler on and slice hot dogs length wise leaving them open like a butterfly. Broil until crispy. 1-2 minutes.

Cook eggs in skillet. I prefer to cook them over easy as the yolk on the potatoes is very tasty.

Once Hot dogs are cooked, top tortillas with cheese.

Broil for 1-2 minutes until cheese is melted.

Top warm tortilla with hot dog and potato mix.

Add egg and fold up like a taco.

Enjoy!

Busy Day Chicken

Posted by Delightfully Doable on 4 June, 2014 None comments

I received this recipe from my sister as she had made this for me once a long time ago. I was shocked how simple it was and how yummy it was that when I made it this week, I knew I had to share it with you all.

I made this the other night as I wanted something basic but full of flavor. Something I could leave and let be as I had the kids all day and didn’t have time to cook dinner by 6:15. I had this meal prepped and ready for the oven.

Ingredients:

3 large chicken breasts
2 cups brown rice
3 tbsp butter
3 ½ cups water
1 packet onion soup mix
1 can cream of mushroom (or cream of chicken)

Preheat oven to 325** (convection oven instructions below)

Add two cups rice and 2 tbsp butter to a greased 9×13 casserole dish.

Add 3 1/2 cups water and stir.

Lay chicken on top of rice and sprinkle with Onion Soup Mix.

Add 1 can cream of mushroom and stir.

Bake at 325 degrees for roughly 1 1/2-2 hours.

Enjoy with a fresh garden salad.

**If using convection oven bake at 375 degrees for 40-50 minutes or until juices in chicken run clear.

Grilled Mahi and Corn on the Cob

Posted by Delightfully Doable on 3 June, 2014 None comments

Yummy!

Grilled Mahi and Corn on the Cob. Easy, delicious, healthy and most of all…..easy clean up.

I’ve become quite the grill master lately and have really enjoyed it. Makes your food taste great and is easier than I had expected.

This is a meal the whole family with love, as you can see, my little boy loves it as well. :)

Ingredients:

4 Mahi fillets
4 Corn on the cob, shucked
1 White or Yellow Onion, sliced
Dill
Garlic Salt
Salt & Pepper
EVOO
Butter

As you can see I didn’t give exact measurements for the seasoning. I prefer to do seasoning to desired preference. Also, depending on the size of the fillet you may want a little more or a little less. :)

For easy clean up I wrap each corn and fillet individually in foil to allow for the flavors to seep in and stay concentrated.

Sprinkle corn with salt, pepper and garlic salt. Top with a chunk of butter and sprinkle with EVOO.

Fold foil up in somewhat of a dome. This will give easy access to check and see if the corn is done without losing all your juices.

Slice onion and sprinkle seasoning on top of Mahi. Lay onion on top and drizzle with EVOO and chunks of butter. Fold up into a dome.

Grill corn first as it will take significantly longer. Once corn is half way grilled begin cooking the fish for 5-8 minutes (depending on size) making sure not to overcook. You will want the fish to be flaky, this means it is done and not over cooked or under cooked.

Once done, open up and enjoy the aroma and enjoy this luscious, healthy meal.

Cooper LOVED this meal and LOVES seafood. He ate a whole corn on the cob by himself and shared the fish with me.

Cooper being a big boy using adults silverware and feeding himself. :)

Makes for great leftovers if you can make it last that long. :)

Kale and Basil Pesto

Posted by Delightfully Doable on 26 May, 2014 None comments

This pesto is great for anything. It would make the best chicken or shrimp pasta, to a great appetizer or Pesto polenta shrimp bites (recipe here).

Ingredients:

2 cups chopped kale or spinach
½ cup fresh basil
½ cup fresh parsley
¼ cup pecans
1 tbsp minced garlic
¼ cup parmesan cheese
¼ cup EVOO
½ tsp salt
½ tsp pepper
¼ tsp garlic salt

Add all ingredients for the pesto into a food processor.

Puree until well blended (add more oil if needed).

Serve as an appetizer or with pasta.

Great flavors call for repeated meals. :)

Bacon Stuffed Chicken

Posted by Delightfully Doable on 25 May, 2014 None comments

Bacon Stuffed Chicken. Similar to Cordon Blue but way better, I took the initiative to grill this up as I have found a new enjoyment in barbecuing lately. Although there are only so many things you can grill without making chicken more than 3 times in a week the same way, I wanted to take the opportunity to spice it up a bit. I choose to stuff chicken breasts like you would Cordon Blue, but because I had no ham, I turned to bacon, our true friend! :)

The weather was impeccable! While the chicken grilled, Cooper and I would take time to step away and water the garden we’ve been working so hard on.

Still not gathering the concept that once we dug the hole, buried our seeds and recovered the hole, doesn’t mean to uncover the seeds again. Sweet baby makes me laugh. I’ve thoroughly enjoyed the attempt to grow our garden together.

After the chicken and garlic covered beans were done, Cooper and I sat on the back porch together enjoying the weather and eating our delicious meal. Michael got home late from work and was so happy to see such an amazing meal in front of him that looked as if I slaved over it for hours. Though it looks complicated, its is extremely easy to prepare and the grill does most the work.

Ingredients:

4 chicken breasts, sliced open
8 pieces of bacon
4 slices of Pepper Jack Cheese
Garlic Salt (optional)
Paprika (optional)
1 lb Fresh Green Beans
EVOO
Garlic Salt

Prepare chicken by slicing open leaving one end still connected. Stuff with raw bacon and cheese. To hold shut pin together with three toothpicks.

Season the top of the chicken with garlic salt and paprika.

Grill until no juices flow clear. Be careful not to over cook.

Eating dinner with mama on the back porch on a beautiful evening.

Cooper still hating the fact I take pictures all the time

Serve with fresh grilled green beans!

Enjoy!

Bagel Supreme

Posted by Delightfully Doable on 24 May, 2014 None comments

I used to frequent a coffee shop while in college. We would drop in multiple times a week if not sometimes daily. While studying and writing papers I would get a fatty bagel with the choice of unlimited toppings. They made their own bagels which makes everything taste better.

This brings back such memories every time I make it at home realizing I used to be a naive college gal just drinking coffee and gaining the freshman 15. Although, it wasn’t just my freshman year to gain weight, it did get less as the years progressed. :) I realized through staying up late your metabolism kicks in overtime asking for more food and with little sleep your body simply can’t process all the calories without gaining weight. Double edge sword. You think you are invincible in college and come to find out, the only invincible part to college was your classes; no way around them.

So, with those college days in mind, here is a great recipe for breakfast, lunch or dinner.

Ingredients:

Serves 2