Saturday, December 19, 2015

Authentic Philly Cheesesteaks Recipe


About 5 years ago I would've never tried one of these, even for a million dollars.  I HATED onions and peppers.  But, thanks to my husband, I now cook with them religiously!  They're still not my ultimate favorite, but I love the flavors they bring to a dish.  If I actually eat them, I like them to be super soft and almost caramelized... like they are in this recipe!  MMMMMMM!! 

I've also never had an "authentic" Philly cheesesteak...  I've tried to make them before just by guessing what I thought a cheesesteak would taste like, and it just didn't seem to hit the spot for hubby (he LOVES his Phillys).  I finally decided to give it another shot, and he said I nailed it!  Only thing that could've made it more authentic would be some cheese whiz ;)

INGREDIENTS:

1 boneless rib-eye steak, placed in the freezer for 20-40 minutes (makes slicing it thinly much easier!)
1 green pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
2 tbsp. veggie oil
4 sliced provolone cheese
salt
pepper
2 hoagie rolls

DIRECTIONS:

-Very thinly slice the steak, against the grain, trimming any fat.
-Heat the veggie oil in a skillet over medium-high heat.  Add the pepper and onion and season with salt and pepper.  Cook until softened and tender, about 5-7 minutes. 
-Push the peppers and onions to one side of the pan, and add the sliced steak to the other side in a single layer.  Season steak with salt and pepper.  Cook, stirring occasionally, until no longer pink, about 4 minutes.  Reduce heat to low. 
-Divide the steak into 2 piles in the pan, then top each pile with peppers and onions.  Top each pile with 2 slices of provolone cheese, then briefly cover with a lid to melt the cheese.
-Toast the hoagie rolls in the oven for a few minutes.  Scoop each pile of steak and veggie deliciousness with a flat spatula and place on hoagie rolls, serve, and enjoy!!

XOXO

Tuesday, December 15, 2015

THREE INGREDIENT Crock Pot Butter Ranch Chicken Recipe


If you're looking for a quick recipe to throw in the crock pot in the morning before you leave for work, this is it!  It's only 3 ingredients, and you most likely have them all in your pantry!  I'm not gonna lie, I was skeptical about how it was going to turn out... I mean, after all, its got BUTTER in it's name!  Let's just say this... THIS IS MY NEW GO-TO LAZY DAY RECIPE!  Being over 6 months pregnant now, I wake up in the morning already exhausted.  I wake up dreading the work the day holds for me, including dinner after a long day of work.  My crock pot is my besttttt friend right now!  I definitely can't deprive hubby of my home cooked meals, so what better than dropping a few ingredients in the crock pot and coming home to dinner DONE!?

Enough rambling, let's get to the recipe!

INGREDIENTS:

2-4 chicken breasts (can be frozen, I always use frozen chicken!) *Also, I always make this recipe with 2 chicken breasts since there's only 2 of us, but 4 chicken breasts taste just as good, no need to add extra ingredients
1 packet Hidden Valley Ranch Dressing Mix
1/2 stick butter

DIRECTIONS:

-Place chicken breasts at the bottom of your crock pot.  Sprinkle ranch dressing packet over top of the chicken, then cut butter up into about 6 chunks and place on top of chicken and ranch.
-Cook on low 6-8 hours.
***This is where you can decide what you want to do with your chicken.  I like to serve it over mashed potatoes, and take the remaining "juice" in the crock pot and make a gravy with it.  If you want to make a gravy, remove the cooked chicken and set aside.  In a small pan, melt 2 tbsp butter, then whisk 2 tbsp butter to make a roux.  Whisk in the liquid from the crock pot, and simmer for a few minutes until the chunks are gone and it thickens to the consistency of gravy. 



ENJOY! XOXO


Serving suggestions:
-over mashed potatoes
-over rice
-over pasta
I've only had this over mashed potatoes, so if you try it another way, I'd love to hear how you like it!

Monday, November 30, 2015

Chicken Pot Pie Cupcakes Recipe



 I've seen pictures of these on Pillsbury webites, in mgazines, and on Pinterest, and I was skeptical about them.  Was the biscuit going to cook all the way through?  Is there going to be too much bread and not enough filling??  My curiosity got the best of me and I decided to give it a try, and I'm so frickin' glad I did!  My hubby loved them (he's my biggest fan/biggest critic, so his opinion is super important!).  He even took the leftovers for lunch today!  


 
INGREDIENTS:

1 lb chicken breast, cooked and diced into small cubes
1 cup frozen veggies (peas, carrots, & corn mixture)
2 cans Pillsbury buttermilk biscuits
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 tsp parsley
1/2 tsp oregano
Salt
Pepper

DIRECTIONS:

-Preheat oven to 375°
-Spray a muffin pan with nonstick spray, then line each cup with a biscuit, pressing them down and against the sides to form mini biscuit cups.
-In a medium bowl, combine all the remaining ingredients, and season with salt and pepper to taste. 
-Divide the filling mixture evenly into all the biscuit cups.  Top with more parsley if desired (I ALWAYS do this, I think parsley makes everything pretty!)
-Bake about 15 minutes, watching closely after the 10 minute mark. 
-Let cool for about 5 minutes.

ENJOY!!

Wednesday, September 23, 2015

Easy One-Pot Chicken & Dumplings Recipe



Oooook, so I'll state the obvious... I haven't posted a recipe in a LONGGGG time.  I've got some good excuses, though...

Excuse #1:  We MOVED!
Excuse #2:  We're EXPECTING!

Lots of exciting things are happening in the NEW Trammell household!  I unfortunately haven't been feeling well at all, these first 14 weeks are killing me :(  I don't have much of an appetite, and NOTHING sounds good anymore.  Once in a while I get lucky and I think of something that actually sounds yummy, and sometimes, just sometimes, I even get lucky enough to where I feel well enough to cook it!  

Chicken and dumplings have been sounding good for a couple weeks now, and I had the day off today, felt kinda sorta decent, and so I decided this was the perfect time to make some!

This recipe is super easy, and it's all in one pot!  It's been a long time since I've eaten chicken and dumplings, let alone make it... so when I started throwing things together to attempt to make it, I was pleasantly surprised when it actually tasted good, and like it's been simmering allllll day :)

INGREDIENTS:

1 lb. chicken breasts (you can actually use frozen chicken for this, I did! 3 frozen chicken breasts, to be exact)
2 cups water (will use to cook the chicken in, and become chicken broth)
1-10.5 oz can cream of chicken 
1-10.5 oz can chicken gravy (kind of a weird touch, but it works!!)
1 can of biscuits (8 biscuits total)
salt and pepper
1 tsp. parsley
1 tsp. minced onion

DIRECTIONS:

-In a dutch oven, put in the chicken breasts and 2 cups water.  Season with some salt and pepper, and the minced onion.  Cover and cook about 20 minutes, or until chicken is fully cooked.  
-Remove chicken, leaving the "broth" in the dutch oven and shred, then place back in the dutch oven.  
-Stir in the cream of chicken and chicken gravy.  Season with parsley and some pepper.  Cover and simmer on low for about 20 more minutes.
-Cut each of the biscuits into 4's, and then place them in the dutch oven.  Stir to combine.  Cook covered about 15 minutes, or until biscuits are no longer doughy in the center.

Serve and enjoy!  

Monday, January 26, 2015

Bacon Ritz Cracker Crusted Chicken Recipe


The title of this recipe pretty much speaks for itself...
When I saw the new bacon flavored Ritz, I knew I had to try them.  After a couple days of snacking on cheese and bacon flavored crackers, I got inspired to crumble up some of the Ritz and bread some chicken with it!  The crackers legitimately taste like bacon, not those imitation bacon bits (that's what I expected the Ritz to taste like...).

INGREDIENTS:

4 boneless skinless chicken breasts
1 sleeve bacon flavored Ritz crackers
3/4 cup flour
2 eggs + 1 tbsp. water beaten together for egg wash
salt & pepper, to taste
shredded cheddar cheese and bacon for topping

DIRECTIONS:

-Preheat oven to 375.
-Line a baking sheet with tin foil or parchment paper.  Spray with a small amount of non-stick cooking spray.
-Season each chicken breast with salt and pepper.
-In a food processor (or large ziploc bag), crush the crackers until they're the size of bread crumbs.
-Set up 3 shallow dishes; one with the flour, one with the egg wash, and one with the breadcrumbs.
-Season the flour with salt and pepper.
-Coat each chicken breast in the flour, then the egg wash, then coat generously in the breadcrumbs.  Repeat with each chicken breast and place on the prepared baking sheet.
-Bake for 20-25 minutes, or until chicken is fully cooked.  Top with cheddar cheese and bacon while still warm so the cheese melts.

ENJOY!!

**Side note**
I made this recipe a few months ago and did not write down my measurements... They may be off a bit :(  I will be sure to edit this recipe once I make it again!

Thursday, January 22, 2015

Caprese Pasta Recipe


First new recipe I've managed to post in the new year... I've got a list a mile long of things that need posted, and somehow I can't seem to find the time or motivation to post anything- I should've made it my resolution to post one every other day, or at least once a week!

This recipe is so fresh and delicious, and it makes me feel all gourmet and chef-like... It's got a great Italian flavor, and the best part about it is that IT'S A ONE POT DISH!!  No sink full of dishes to clean after dinner- BONUS!! 

INGREDIENTS:

4 1/2 cups water
3 tbsp. olive oil
1 lb. bowtie pasta
1/3 cup whole basil leaves, packed
1 pint cherry tomatoes, cut in half
3 garlic cloves, minced
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
salt and pepper to taste
fresh mozzarella balls for garnish

DIRECTIONS:

-In a large high-sided skillet, combine the water, oil, pasta, basil, & tomatoes.  Cook on medium-high heat and bring to a boil.
-Reduce heat and cover, let simmer and cook about 10-11 minutes or until pasta is cooked and most water is gone, stirring every few minutes.
-Remove from heat and stir in the shredded mozzarella and parmesan cheese until mixed in and melted.  Add salt and pepper to taste.
-Serve topped with mozzarella balls to make it look fancy ;)

ENJOY!!







Tuesday, January 13, 2015

My Year in Review- Goodbye 2014!


This year has been THE BEST year... EVER.  Hands down.  We've accomplished so much, and I absolutely cannot wait to see what 2015 has in store for us!  I am so excited to say goodbye to 2014, but it will definitely be the year that will stick with me forever.


2014 was a year full of recipe masterpieces, and quite a few recipe disasters as well, ha!  I cannot wait to see what I can cross off my culinary bucket list this year >:) 

Here's a review of what I shared with you on the blog in 2014:

JANUARY





FEBRUARY



MARCH









APRIL


JUNE  


JULY 




OCTOBER





NOVEMBER


I've got a lot in store for the new year, I've got a list a mile long of recipes that need posted on the blog-  I can't wait to share them!  Stay tuned to see what's cookin' in my kitchen!