Miracle Soup Recipe

Ingredients:

• 1/2 head of cabbage (green)
• 1 onion (white/yellow/sweet)
• 1 small bag of carrots (5-7 small carrots)
• 1 bunch of bok choy
• 1 green pepper
• 4-6 celery stocks 
• Vegetable or chicken stock (1 quart)
• 2 Lipton French Onion Soup Mix packets
• 28 oz. of canned diced tomatoes (flavored OK) 
• Garlic - 6-8 cloves
• Salt and pepper

*You will need a very large pot for this...I used an 8 quart. 

Steps: 

1. Prep all of the veggies by chopping, dicing and slicing. 
2. Saute onion, carrot, celery, and bok choy stalks until the onion is translucent. Add the garlic in the last 30 seconds. 
3. Add the rest of the ingredients to the pot: both seasoning packets, canned tomatoes, vegetable/chicken stock, shredded cabbage and bok choy leaves. 
4. Stir and add water until all of the cabbage is covered.
5. Bring to a boil, lower heat and cover. Cook until the cabbage is tender. 
6. Salt and pepper to taste. 

Notes: 

• Add crushed red pepper flakes for heat. 
• You're the boss, add whatever veggies you have on hand!
• I know it's doable, but I haven't tested this in the crock pot. If interested I would follow the above instructions through step 2. Then, add everything to the crockpot and cook on low for 4-5 hours. Check tenderness of the cabbage. If you need more time, turn the heat up and keep an eye on it. (If anyone tries this, please let me know!) 

Spaghetti Squash Aglio e Olio

I think I might be late in the game...but WOW, spaghetti squash is amazing! 

My first time ever making it was tonight, to serve with some leftover pasta sauce. I was so anxious to try it, once it was out of the oven I didn't even heat up the leftover sauce. I whipped out the olive oil, crushed red pepper, Parmesan cheese and few other odds and ends and created a masterpiece. Simple, and not masking the flavor of the squash, aglio e olio was a great idea. 

I never want to go back to traditional pasta, I am in love! 

Spaghetti Squash Aglio e Olio

Servings: 3-4

Prep time: 5 minutes

Cook time: 1 hour

Ingredients:

2 spaghetti squash

2 tablespoons of olive oil

1 tablespoon of diced garlic (or substitute garlic powder)

Crushed red pepper

Salt

Parmesan cheese

Steps:

1. Preheat the oven to 375f.

2. Prepare the squash: cut edges off first, then cut lengthwise. Seed the squash and place face down on a baking sheet. Bake for about 50-60 minutes. After the time is up, remove from oven, turn the squash over and allow to cool. Once you're able to handle it (I rushed and used an oven mitt), gently scrape a fork along the inside of the squash until all of the squash is removed (this is my favorite part). 

3. Heat the olive oil over medium heat. Once heated add garlic and a few dashes of crushed red pepper until the garlic is fragrant. 

4. Add the spaghetti squash to the pan, salt (to your liking) while tossing in the olive oil and top with Parmesan cheese.

5. Serve and enjoy, immediately!

Stuffed Chicken Portobello Mushrooms

Yields: 4 Servings

Prep time: ~45 minutes

Cook time: 35-45 minutes

Ingredients:

4 large portobello mushrooms

2-3 chicken breasts (fat trimmed)

1 onion (or 1/2 of a large one) - white or Spanish, diced

1 red bell pepper, diced

3-5 cloves of garlic, minced

2 eggs

1/2 - 3/4 cups of breadcrumbs (Italian style)

1/2 teaspoon, Onion powder

1/2 teaspoon, Garlic salt

1/4 teaspoon, Chipotle chili powder

1/4 teaspoon, Black pepper
Cheese (shaved parm, mozz, or pepper jack)

Steps:

1. Preheat oven to 375f 

2. Bake chicken breasts, covered for about 30 minutes, until cooked through (you can prepare the chicken with an olive oil, salt and pepper rub, or just top with a thin layer of mayonnaise-yes, that is OK and delicious).

3. Sautee garlic, onion, and red pepper in olive oil until softened.

4. Cut cooked chicken into small cubes.

5. Mix: chicken, beaten eggs, veggies, breadcrumbs and all spices (taste to make sure flavor is good) in a large mixing bowl.

6. Rinse portobello caps and trim the stem.

7. Stuff each mushroom (cap down) with chicken mixture and top with a sprinkle of additional breadcrumbs.

8. Bake, uncovered, at the same heat level as above for 30 minutes (until chicken is browned)

9. Top the stuffed mushrooms with cheese, and continue baking until melted.

Serve immediately.

Favorite pairing: Sweet potato (mash) and baked asparagus.

These are easily microwavable for leftovers, and STILL delicious.

Pepper jack cheese on the left, shaved parm on the right...

Enjoy

xox

Sara

Simple Shrimp Pasta

Simple Shrimp Pasta

Ingredients:

1 bag of small shrimp (frozen, cooked)

6-8 multi-colored mini bell peppers (onions, tomatoe, mushroom work as well...really any vegetable you have around)

5 cloves of garlic

Olive oil

Parmesan cheese

Crushed red pepper

Garlic salt

Angel hair pasta

Steps:

1. Cook pasta al dente. Toss in olive oil when cooked to prevent sticking.

2. Heat 2 tablespoons of olive oil over MEDIUM heat and cook chopped peppers (or vegetables until tender).

3. Add 2 additional tablespoons of olive oil and wait until hot.

4. Add garlic, crushed red pepper, and a few dashes of garlic salt; cook for one minute.

5. Next, add thawed shrimp, and cook until hot.

6. Lastly, transfer cooked pasta to the pan with shrimp and veggies and toss in the olive oil based mixture (add parmesan cheese now).

*If your pasta seems too dry, don't be scared to add more olive oil.

Bon Apetit!

The Famous: Chicken Tikka Masala

Chicken Tikka Masala

This is probably my favorite thing to make. What started as an experimental dish, now is a staple in our home! The "go-to" meal for dinner parties!

It's a bit of a process, but worth every second of work. And don't get me wrong, I've managed to come home at 5:30 and have the meal ready by 8pm!

I've made this recipe a number of times by now. I have followed several different recipes, and still don't have a SET recipe I will use each and every time. However, for the sake of this blog and sharing with friends, I found one recipe that I think is a great start!

Link: http://www.food.com/recipe/chicken-tikka-masala-25587

 Tips:

• Serve with GARLIC naan
• Over rice is good, but in my opinion QUINOA is the way to go!
• USE garam masala, it's amazing.
• Don't be scared to play around with the spices, if it doesn't taste right, add some curry powder, just not too much. When in doubt, I add garam masala!!!
• I also double the sauce, everytime - love dipping the naan in it! This will change the amount of spices you need- be mindful of this...it's a tasting game!
• If you don't have a grill, broiling the skewered chicken works just as well. Don't skip the skewering part.
• I always add an extra pepper or two...jalapeno, poblano, and/or serrano!
• Double or triple the garlic; it won't hurt!

MARINATION

and the sauce....





Chicken Veggie Penne

Post Dog-Beach Day Dinner…

Healthy, hearty & delicious! This is a perfect meal to store for leftovers as well!

Serves 4-6
Ingredients:

3-4 Chicken breasts

Mojo marinade

1 box of penne

2 jars or large cans of your favorite pasta sauce

1 can of diced tomatoes

1 onion (chopped)

2 green peppers (chopped/sliced)

Parmesan cheese

Crushed red pepper flakes
Italian seasonings

Garlic salt

Black pepper

Steps:

1. Marinade chicken for at least 30 minutes.
2. Cook pasta according to box (when finished, toss with a teaspoon of olive oil to avoid sticking).
3. Grill the chicken (you can always bake, pan fry, whatever, but this tastes the best!).
4. In a LARGE pan heat olive oil (Medium High)and throw in chopped onion and green pepper. Cook until onion becomes translucent and green pepper is soft.
5. Add minced garlic and crushed red pepper.
6. Stir with veggies for about two minutes on Medium.
7. Stir in pasta sauce. Sometimes I add 1/2 cup of alfredo sauce to make it a bit creamy :)
8. You can now add diced tomatoes, oregano or Italian seasonings, garlic salt, pepper, & parmesan cheese, to taste. Stir occasionally until you are ready to toss in the chicken.
9. Once chicken is done, remove from grill, slice, and add to the sauce.
10. Heat for a remaining few minutes.
11. Serve with garlic bread and salad!

*Feel free to add veggies like mushrooms, sundried tomatoes, zuchini, ect...ALL OF THESE are great!