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Texican Burger — January 31, 2013

Texican Burger

This is the kind of burger that makes me wish I had a bigger mouth while eating it. There were so many fixings in it that when put together tasted amazing. I love mexican and I love burgers, put them together and you have a wonderful marriage of flavors. Be prepared to open up wide! Happy Eating!

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Texican Burger

Recipe thanks to Food Gawker

Yields 4 servings

INGREDIENTS:

  • 4 ground beef patties
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup shredded Monterey Jack cheese
  • 4 split burger buns, toasted, for serving
  • 1/2 cup refried beans
  • Sliced avocado, for serving

For the jalapeño pico de gallo:

  • 2 roma tomatoes, diced
  • 1/3 cup red onion, diced
  • 1-2 jalapeños, seeded and diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt, to taste

DIRECTIONS:

In a small bowl, combine tomatoes, onion, jalapeños, cilantro, lime juice and salt, to taste; set aside.

Season each patty with salt and pepper, to taste.

Heat a large skillet over medium high heat. Add patties to the skillet and cook until browned and cooked through to medium rare, about 3-4 minutes per side, flipping only once. In the last minute of cooking, top each patty with 2 tablespoons monterey jack cheese, covering to melt.

Serve burgers on rolls on a bed of refried beans and topped with jalapeño pico de gallo and avocado.

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Italian Classic Lasagna — January 30, 2013

Italian Classic Lasagna

What a delicious pile of yummy goodness! I grew up eating a very simple, but delicious lasagna. It didn’t really involve much cooking, but just layering the ingredients and baking. It was one of my favorite meals my parents made and I have never found a lasagna better than it. However….. this is taking the lead in my lasagna book. It is awesome and it better be after how long it took to cook! If you have the time to make this then definitely do it. Happy Eating!

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Italian Classic Lasagna

Recipe thanks to Pillsbury

Ingredients:

6 uncooked lasagna noodles

1 lb lean (at least 80%) ground beef

1/2 lb bulk Italian pork sausage

3/4 cup chopped onions (1 1/2 medium)

1 can (28 oz) whole peeled tomatoes with basil, undrained

1 can (6 oz) tomato paste

1 teaspoon dried basil leaves

1/2 teaspoon sugar

1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 eggs

1 container (15 oz) ricotta cheese

1 cup cottage cheese

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

4 cups shredded mozzarella cheese (16 oz)

Cook and drain lasagna noodles as directed on package; place in cold water to cool.

Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.

In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.

Heat oven to 350°F. In ungreased 13×9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.

Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.

Easy Sausage Pizza — January 28, 2013

Easy Sausage Pizza

The name of this recipe pretty much says it all. I’m not sure I can even call this meal homemade. I didn’t really cook anything. I would say I just assembled the ingredients. I’m going to borrow the words of Sandra Lee from the food network and say it’s just Semi-Homemade. This is the perfect recipe for you busy bodies out there. I used a pre-baked pizza crust, but next time I will use a Pillsbury refrigerated pizza crust because I like the crusty-ness it gets when cooked. Happy Eating!

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Easy Sausage Pizza

Recipe thanks to Johnsonville

Ingredients

  • 1  package Johnsonville® Mild Italian Sausage Links or Ground Sausage
  • 1  12-in. pre-baked packaged pizza crust
  • 1  cup pizza sauce
  • 1-1/4  cups shredded mozzarella cheese, divided
  • 1/2  cup green pepper, chopped

Directions

1. Remove sausage from casing and pinch into dime-sized pieces.

2. Spread sauce over crust; sprinkle with 1 cup cheese.

3. Add Italian Sausage pieces and green pepper.

4. Top with the remaining cheese.

5. Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.

Baked Chicken Fingers and Roasted Broccoli with Parmesan — January 27, 2013

Baked Chicken Fingers and Roasted Broccoli with Parmesan

While growing up my sister and I made a lot of food that was either frozen or boxed when we were home by ourselves. It was so simple to just throw something in the oven or heat up some water and boil the noodles. Whenever I see the frozen chicken fingers at the grocery store I want to buy them, but refrain because of the calories.

I don’t feel guilty eating chicken fingers with this recipe. The outside is golden and crunchy while the inside is juicy. I always make fun of Scotty because he loves his sauces. If it was up to him he would have five sauces in front of him while eating chicken fingers; ranch, bbq, ketchup, honey mustard, and buffalo. Usually he restrains himself and only gets three.

I made Roasted Broccoli with Parmesan to go with the chicken. It was very easy to make and had great flavor. It got a little too crunchy in the oven for 15 minutes so next time I will do it for less time. Happy Eating!

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Baked Chicken Fingers

Recipe thanks to Fake Ginger

Ingredients:

2 cups panko breadcrumbs

2 tablespoons canola oil

½ cup all-purpose flour

1 teaspoon garlic powder

⅛ teaspoon cayenne pepper

3 large egg whites

1 tablespoon water

1 tablespoon Dijon mustard

¼ teaspoon dried thyme

1½ lb chicken tenderloins (or boneless, skinless breasts cut into ¾-inch strips)

Directions:

Preheat oven to 475F. Set a wire rack on a baking sheet and spray with nonstick spray.

Heat a skillet over medium-high heat. Add the breadcrumbs and canola oil. Toast the breadcrumbs, stirring frequently, until they’re a deep golden color.

Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.

In a separate dish, whisk together the flour, garlic powder, and cayenne.

In a third dish, whisk the egg whites, water, dijon mustard and thyme to until the mixture is foamy.

Season the chicken with salt and pepper.

Working with one strip at a time, dredge the chicken in the flour mixture (shaking to remove excess) then dip in the egg whites making sure to coat both sides completely. Place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack. Repeat with the rest of the chicken.

Spray the chicken lightly with cooking spray.

Bake for 10 – 12 minutes or until the chicken is cooked through.

Roasted Broccoli with Parmesan
Recipe thanks to Food Network
Yield: 4 servings
Ingredients:
•    1 head broccoli
•    1 tablespoon olive oil
•    Salt and freshly ground black pepper
•    2 tablespoons grated Parmesan
Directions:
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with the grated Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

Citrus Orange Margarita — January 26, 2013

Citrus Orange Margarita

For my bachelorette party instead of asking for lingerie I asked the girls to bring a bottle of liquor and a recipe to go along with it. So now we have about 30 bottles of liquor in our house. I decided that I’m going to start making a different cocktail every weekend so we can try all our alcohol. We usually only have one cocktail and then switch back to beer since that’s our favorite, but it will be interesting to try fun drinks.

If you don’t like a strong margarita then this is not the drink for you. Either you need to like tequila or you need to put less tequila in then the recipe calls for. I got this recipe from a cocktail recipe book we got for our wedding. Happy Drinking!

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Citrus Orange Margarita

Recipe thanks to Just Mini Cocktails Recipe Book

Makes enough for a 40-50 ounce pitcher

Ingredients:

12 oz gold tequila

6 oz Triple Sec

12 oz orange juice

1 whole orange, chunked and seeds removed

¼ cup sugar

2 cups of crushed ice

10-12 lime or orange slices for garnish

Directions:

In your blender, add the first five ingredients and the crushed ice. Blend on high until smooth and frothy. Rub the rim of each glass with an orange wedge and carefully dip the rim of each glass into the sugar. Carefully pour into any of your favorite glasses and pitcher with the citrus margarita and let your guests help themselves.

Angry Edamame — January 25, 2013

Angry Edamame

Kona Grill has the best angry edamame. It’s super spicy, but the flavor is amazing. When I eat them I have to make sure I have lots of drinks by me to cool the heat. We don’t have a Kona Grill here in Albuquerque so I decided to make some of my own. These didn’t taste like Kona’s, but they were still delicious. Scotty said they had just the right amount of heat to them. Happy Eating!

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Angry Edamame

Recipe thanks to Food.com

Ingredients:
Servings: 2

1 (12 ounce) bag frozen unshelled edamame
3 garlic cloves, minced
4 teaspoons grated peeled fresh ginger
4 teaspoons sesame oil
2 tablespoons sriracha hot chili sauce
2 tablespoons honey
1/8 cup low sodium soy sauce
1/8 cup water

Directions:
Prepare edamame according to package directions.
Set aside.
Heat a skillet over medium high heat.
Add the garlic and stir quickly for 1 minute.
Add the remaining ingredients whisking well.
Toss in cooked, well drained edamame stirring to coat.
Serve

Chocolate Chip Oatmeal Cookies — January 23, 2013

Chocolate Chip Oatmeal Cookies

I don’t know where this recipe comes from so if anyone knows please let me know so I can give due credit. These are my all time favorite homemade cookies. The maple syrup in them makes them like no other chocolate chip cookie I have ever had. Be careful with these because they are addicting. I’ve already had three today, oops! Happy Eating!

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Chocolate Chip Oatmeal Cookies

Recipe thanks to unknown

Ingredients:

1 cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 cups rolled oats

8 tablespoons butter

½ cup brown sugar

½ cup powdered sugar

1 large egg

¼ cup maple syrup

½ tsp. vanilla

¾ cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. In a medium bowl, stir the flour, baking powder, soda, salt, oats, together with a fork.

In a large bowl, beat the butter, brown sugar, and powdered sugar together until blended. Beat in the egg. With mixer on high, drizzle in the maple syrup and vanilla. Gradually add the oats and chips. Bake for 9 minutes.

Cheesy Vegetable Chowder —

Cheesy Vegetable Chowder

The soupy part of this soup was delicious and smelled so good while it was cooking. I have a few things I would change for next time. I love small pieces of veggies in soup, but failed to remember that when I was chopping them today. Next time I will chop them up smaller, use less potatoes and more broccoli, and serve with crusty bread. The recipe didn’t have much indication of how much time each step would take so I guessed. The onion/celery/carrot mixture took 7 minutes, broth/potatoes took 15 minutes, and milk/broccoli took 5 minutes. Happy Eating!

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Cheesy Vegetable Chowder

Recipe thanks to Lulu the Baker

Ingredients:

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped

1 Tablespoon minced garlic

4 cups chicken broth

2 large baking potatoes, peeled and chopped (I plan to use half of this amount next time)

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli (and double this amount)

2 heaping cups shredded cheddar cheese

Directions:

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Broiled Salmon with Marmalade-Dijon Glaze — January 22, 2013

Broiled Salmon with Marmalade-Dijon Glaze

Moving to a new place always leads to having to find new things. New doctor, new gym, new dentist, new friends, etc. The last one is a challenge for me right now since I’m still searching for a job and not involved in any groups. While I was walking to the apartment gym today a girl my age stopped me and asked me if I ran often. We ended the conversation with plans to train for the ABQ half marathon. I’m glad that she had the guts to walk up to me because I never would have.

This salmon makes it so easy to eat healthy. It was super fast to make and had a delicious flavor. I served it with baked fries to use up the extra potatoes in my fridge. Happy Eating!

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Broiled Salmon with Marmalade-Dijon Glaze

Recipe thanks to My Recipes

Ingredients:

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground ginger

4 (6-ounce) salmon fillets

Cooking spray

Directions:

Preheat broiler.

Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Beef Meatballs — January 21, 2013

Beef Meatballs

Well I ironed for the first time today. I never iron my clothes, which is probably a bad thing, but Scotty’s work shirts get so wrinkly. We decided to buy an iron and ironing board and I gave it a try today. I think I am going to need a lot more practice!

I knew that Scotty wasn’t going to be home until late tonight and we were planning on working out so I formed these meatballs ahead of time to save time. When we got home from our workout I popped them into the oven and they were ready in 20 minutes. Serve them with your favorite noodles and pasta sauce. Happy Eating!

Beef Meatballs

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Recipe thanks to Plain Chicken

Makes: 24 meatballs

Ingredients:

2 pounds 80% lean beef, ground

2 teaspoons salt

¼ teaspoon chili flakes

½ teaspoon fennel seed, ground

½ cup breadcrumbs

¼ cup parsley, chopped

1 tablespoon oregano, chopped

1 cup fresh ricotta cheese

2 eggs

2 tablespoons olive oil

Directions:

Preheat the oven to 450

Combine all of the ingredients except for the olive oil in a large mixing bowl and mix by hand until thoroughly incorporated.

Drizzle the olive oil into a large baking dish (9 x 12), making sure to evenly coat the entire surface (use your hand to help spread the oil).

Roll the mixture into round, golf ball-size meatballs, making sure to pack the meat firmly.

Place balls into the oiled baking dish so that all are lined up evenly in rows and are touching each of their neighbors in a grid.

Roast until firm and cooked through (about 20 minutes).

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