Category Archives: Cooking

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.

No Yeast Bread

Posted by Delightfully Doable on 1 October, 2013 None comments

I was the one responsible for the bread this evening while my husband took over and made the main course. As I prepped for the process, I realized I had no yeast leftover. Since we just got back from the store 30 minutes prior, I was not wanting to head back out. I was determined to find a recipe that took no yeast. I found one and to my dismay, it was delicious and so quick!!!!!

We ate the loaf that evening and the following day I wanted more bread with our leftover chili. I made this yet again and have not been disappointed. The one problem I found was as I came to write this recipe down, the recipe got lost. I actually searched for it for quite some time and had no luck. Considering I just made the recipe that previous night, I racked my brain for the ingredients and VIOLA, I remembered it.

Bakes for 30 minutes and roughly 5 minutes to prepare. :)

Ingredients:

2 ½ cups white flour
½ cup oats
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ¾ cup buttermilk
¼ cup sugar
1 egg

Preheat the oven to 350 degrees. Mix all the dry ingredients together. In a glass measuring cup add buttermilk, sugar and egg and whisk thoroughly. Pour into dry mixture and do NOT over mix. There may be lumps and this helps add taste to the bread; trust me. Mix only until dry mixture is wet. Bake in a greased bread pan for 30-35 minutes; until toothpick comes out clean.

Husbands Chili

Posted by Delightfully Doable on 30 September, 2013 None comments

Yes we all know my husband has a couple meals he rocks, this is one of them. We had friends for dinner and my husband decided to be the chef for the evening. I LOVED it! I enjoy cooking but sometimes I absolutely get tired and unmotivated. It’s so refreshing when he steps in and takes it off my hands for the night.

He made the chili and I made the bread.

Husbands Recipe:

2 pounds Italian sausage (1/3 sweet, 1/3 spicy, 1/3 mild)
Sautéed mushrooms (season to taste w/garlic)
Sautéed onions (season to taste)
12oz kidney beans
12oz garbanzo beans
12oz tomato’s preferably diced
8oz tomato sauce
Fresh basil (to taste)
Fresh rosemary (to taste)
1 packet schillings chili mixture (or we can come up with our own for authenticity)
Chili powder (add depending on spicy or non-spicy)
Oregano to taste

Cook sausage until brown (keep drippings and excess liquid)

Sautee mushrooms with garlic and sea salt until brown

Sautee onions until slightly brown

Add tomato ingredients (diced tomatoes and sauce), along with kidney, garbanzo beans and include oregano, fresh basil, fresh rosemary and chili mixture. This becomes the chili.

Add sausage to chili.

Add sautéed mushrooms and onions to chili.

Add additional chili mixture or powder to chili for desired spiciness.

Simmer for 3-4 hours for the best flavor of the chili.

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.

Spaghetti Pie

Posted by Delightfully Doable on 26 September, 2013 None comments

Last night for dinner I choose to make Spaghetti Pie. This family favorite has been passed down from my mom. I remember growing up loving this dish. It’s the type of meal that taste even better the next day. My husband made chili this weekend and we had left overs as well, we both discussed how meals such as spaghetti and chili taste so scrumptious the following day. This prompted me to make spaghetti pie this week as the weather has changed it’s a great time for it.

I’s super easy to make and a great freezer meal as well.

Ingredients:

6oz spaghetti
2 tbsp. butter
1/3 cup grated parmesan cheese
2 well beaten eggs
1 cup of cottage cheese
1 can diced tomatoes
1 6oz can tomato paste
1 tsp sugar
oregano
garlic powder
1/2 cup shredded mozzarella cheese

Preheat oven to 350

Cook spaghetti according to package instructions. Drain and return to pot while adding butter and parmesan cheese. Mix well. In a small dish beat eggs and add to mixture.

Form spaghetti mixture into a well greased pie plate. Spread cottage cheese on top.

Meanwhile, cook meat and onion until browned. Stir in undrained tomatoes, paste, sugar, oregano, and garlic; heat through. Pour on top of noodles and bake for 20-25 minutes, add mozzarella cheese and bake until melted and light brown.

Serve with garlic bread and fresh salad.

Peanut Butter Bars

Posted by Delightfully Doable on 25 September, 2013 None comments

Woah, let me tell you, sometimes I simply don’t think very much or I am completely in my own world or tired that things don’t flow properly. I love starting Monday’s with a baking/cooking spree and get stuff prepared for the week (Mantra Mondays). Although, this morning for some reason happened to not flow quite right. My husband wanted peanut butter bars so I started making this SIMPLE recipe only to screw it up; honestly it was very annoying. For some reason I couldn’t compute the disaster while it was happening, I kept thinking something was off, but I didn’t stop to grab the recipe and actually fix it. LAME! I totally messed up my peanut butter bars by not mixing the graham crackers with the peanut butter. I made it have a crust without realizing I needed to mix it with the peanut butter mixture. Of course I realized it once the chocolate was not only melted, but spread across the top and chilling in the fridge.

I am too cheap to throw it out and wanted to see if my husband would even notice what’ up; although I have a strong feeling the graham crackers will be extremely crumbly and not stick to the peanut butter. Half tempted to mix everything together including the chocolate and making a new version of peanut butter bars……

Stupid things like this make me laugh yet make me so frustrated because it’s almost too simple of a recipe to mess up. :)

Ingredients:

2 cups graham crackers
1 cup butter (coconut oil)
1 cup peanut butter (almond butter)
2 cups powdered sugar
1 ½ cups chocolate chips

Mix first FOUR ingredients TOGETHER and spread throughout a 9×13 ungreased pan. Melt chocolate with a little butter and spread a top the almond butter mixture and refrigerate for 1 hour before serving.

Without fail, you will make some yummy treats if you follow my instructions and read the one and only way to make them flop. :)

*Note: so I was right, you couldn’t even cut them without it being a disaster. I ended up melting the chocolate again and remixing everything together. They weren’t bad, but definitely was not the taste of peanut butter bars. My husband claimed they were rice crispy treats with chocolate. HAHA not sure where the “crispy” part came in, but it definitely gave us a good laugh.

Homemade Pancakes

Posted by Delightfully Doable on 24 September, 2013 None comments

Please, let me start by saying, you must start making your own pancake mix as it is easier than driving to the store and spending a couple bucks on premade mix. AND…. it’s way healthier and taste better. I learned this the hard way…. (click here)

Ingredients:

5 cups flour
¼ cup baking powder
4 TBSP Sugar
1 TBSP salt

Mix ingredients together and store in a glass container. Once a cozy Saturday morning comes your way and you decide to use your mix, make sure you have milk on hand to make you mix and lots of butter not only for the skillet, but for the top of the cakes before you drench the cake in real maple syrup.

This sounds so good right now, I want to make them right now even though it is 10:30 at night. I’ve been crazy hungry lately and for anything. Don’t know why, but last night I ate three ice cream Oreos, Skittles, Swedish fish, and an entire bowl of popcorn; I even reheated the leftover kernels to see if the would pop. They did and I drenched them in butter and devoured every last kernel. Can’t tell you why, but this has been my evening the last two weeks which may be why tonight pancakes sounds delicious. I wont make them, heaven knows I don’t need them, especially late at night while the rest of the family is sawing logs.