Salmon Croquettes

 

I was born in a beach town, and then later moved to Portugal where the ocean was always just a few minutes away.  That meant that the availability of fresh fish, was something we just took for granted.

Fish and seafood have always been something I love but don't eat much of, primarily because I prefer fresh to frozen, but also because I find it so expensive at the grocery stores.

When I lived in South Africa, we had a few fresh fish markets that we would always go buy from.  Anything from cod to mussels, crab and huge prawns, clams, calamari, you name it, we had it, so not having that anymore is quite sad at times.  I miss it, and so once in a while that craving comes in and I try to answer the best way I can.

 

This past grocery trip, I picked up some Salmon.  It's not something I buy ever, I find it extremely expensive and for a family of four, it just isn't enough unless I really splurge.  But I found a small package for $7, it only had 4 small pieces in there.  Clearly not enough to make it a main part of the meal, so I opted to make it stretch and turned it into some Salmon croquettes instead.

It was so good, so so good.  My 18 year old devoured them and asked if we can have them again soon.  We will see son, we will see.

Anyway, here is the recipe, hope you enjoy it.

Salmon Croquettes

Ingredients 

1/4 cup diced onion

1 pound fresh salmon, skin removed and diced

Salt and pepper, to taste 

1/4 cup of mayonnaise

1/4 cup of bread crumbs

Minced garlic, to taste

1 teaspoon mustard

1/4 teaspoon Old Bay seasoning 

Parsley and Cilantro, to taste

 

 

Directions

 

In a small skillet, add a little bit of olive oil and fry the onion until translucent.  Transfer to a big bowl.  To the onion, add the salmon, salt and pepper to taste, mayonnaise, bread crumbs, garlic, mustard and old bay seasoning  and parsley and cilantro.

Mix well, then form into small croquettes.

In a small bowl, add some breadcrumbs, then roll each croquette in the crumbs and set on a tray.  Repeat with remaining croquettes.  Place in the fridge for 30 minutes to an hour.

When time is up, remove from fridge, and fry over medium heat for about 3 minutes on each side.  Serve immediately!

Beef Burrito Skillet

 

 

I've been trying to make simpler meals, using what I have on hand.  The prices of everything has gone up, and meat is starting to be quite difficult to buy around here.  Long gone are the days where I could get a pound of ground beef for 3 dollars at the base commissary.

 

It makes it harder to meal plan, but it's also quite fun to try and make delicious meals, that stretch, that fill our tummies but don't break the bank.

 

 

Using just one pound of ground beef, and a few other pantry ingredients, this meal comes together pretty quickly and when paired with a side salad, it makes for a filling dinner that is sure to please everyone.

 

Recipe is adapted from Life in the Lofthouse.

 

 

 

Beef Burrito Skillet

 

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded cheddar or Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked.Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve.

 

Amish Chicken

 

   

Amish Chicken

 

 

Ingredients: 

6 -8 chicken pieces, cleaned 

1 cup flour 

2 teaspoons garlic powder 

1 tablespoon salt 

1 teaspoon pepper 

2 teaspoons paprika 

1 1/2 cups heavy whipping cream 

1 1/2 cups water 

 

 

Directions: 

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. 

 

Bake at 350* for 1 1/2 hours or until the skin is golden brown. Review from my followers: Excellent recipe! I love Amish food and this really hit the spot! 

 

Chicken Broccoli Divan

This is one of those easy weeknight meals, that you can get in the oven real quick.  It is filling, delicious, pretty sure your whole family will enjoy it, and when paired with a salad, it makes the perfect dinner.

Many people have made this dish, for many many years, and I think there are so many variations out there, but this specific recipe comes from Spend with Pennies.  There really is nothing to this dish, no extravagant ingredients, and everything is found in our pantry.

 

Chicken Broccoli Divan

 Source:  Spend with Pennies

 

Ingredients:

• 1 ½ pounds fresh broccoli cut into bite sized pieces
• 3 cups cooked chicken cubed
• 1 ½ cups shredded cheddar cheese divided
• ½ cup milk
• ⅔ cup sour cream
• 10 ½ ounces can condensed Cream of Mushroom or chicken soup
• ½ teaspoon each garlic powder onion powder, dry mustard and pepper
• ¼ teaspoon seasoning salt

Topping

• 3 tablespoons Panko bread crumbs
• 1 tablespoon melted butter

 

• Preheat oven to 400°F.
• Place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp.  Drain well.
• In a medium bowl, combine 1 cup cheddar cheese, milk, condensed soup, sour cream and seasonings.
• Stir in broccoli and chicken and spread into a 3qt casserole dish (or a 9x13 pan).  Top with remaining cheese.
• In a small bowl, mix the butter and bread crumbs. Sprinkle the topping over the chicken mixture.
• Bake 18-20 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.
• Serve over rice, noodles, or mashed potatoes, as desired.
  

 

Italian Beef and Sausage Pie

Meat, cheese, in the form of a pie.  That is basically my definition of a perfect meal.  I'm an easy to please gal, meat and potatoes, cheesy, bacon, whatever, and if it is shaped like a pie even better.

 

I came upon this recipe one night, while browsing different food blogs.  I immediately thought, that has to go on the menu, and very soon.  

 

It did not disappoint.  I made it a few days after bookmarking the recipe, and oh my goodness, was it delicious.  It was really easy to throw together, it was filling, and we got to enjoy some leftovers too. 

 

Italian Beef and Sausage Pie

Source:  A Family Feast 

 

 

Ingredients:

Vegetable shortening or butter to grease a 9-10 inch spring form pan (pan should be at least 2 ½ inches deep)

3 tablespoons extra virgin olive oil, divided

1 pound ground beef

½ pound Italian sweet sausage removed from casing

1 large sweet onion, diced into large half inch pieces, about 2 ½ cups

1 large green Bell pepper, diced into large half inch pieces, about 2 cups

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons fresh garlic, minced

2 tablespoons tomato paste

 

Batter

3 large eggs

1 cup Greek full fat yogurt

½ teaspoon kosher salt

1 ½ teaspoons baking powder

½ cup all-purpose flour

 

Other

1/2 cup grated Parmesan cheese

¼ pound provolone cheese sliced

1 large bunch scallions diced, about one cup

1 ½ cups mozzarella cheese, shredded

---

Instructions

Preheat the oven to 350 degrees F. with rack in center of oven.

Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.

Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.

In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.

In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.

Add the garlic and cook one minute.

Make a space in the center and add the tomato paste and cook one minute.

Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.

In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.

Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.

Add in half of the cooked beef mixture, again, spreading to the edges.

Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.

Add the remaining meat on top of the provolone and spread to the edges.

Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.

Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.

After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.

Let sit 10 minutes in the pan.  If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.

Run a small sharp knife around the inside edges to loosen.

Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.

Serve hot.

 

Bang Bang Chicken Kabobs

 

It's been years since I've made kabobs. It's not something I make a lot, and thankfully I had some skewers left over for this meal. Just shows you how long it's been since I've bought wooden skewers. 

But while looking through some food blogs a few weeks back, I came upon this recipe and knew I had to make it.  It's summer time, I love using my grill and this is the perfect meal to throw on, and get on the table in no time.

 

  

 

So where does Bang Bang Chicken originate? 

 

It is a typical street food sold in the Szechuan Region in China.  Basically the sauce is made of mayonnaise, sweet chili and sriracha.  It is delicious and really easy to make.

This meal came together pretty quick, aside from the hour that I left the chicken marinating in the fridge, everything else was quick and in no time we had a delicious summer meal on the table.

By the way, if you don't have a grill, or can't grill for some reason, you can pop these in the oven, I would say maybe at 375 F, until done, then just turn on the broil to give it a nice charred look.

 

 

Bang Bang Chicken Kabobs 

 

 

 

Ingredients 

Boneless skinless chicken breasts, cut into 1 inch pieces

2 tbsp mayonnaise

4 tbsp sour cream 

1 tsp mustard 

1/3 cup sweet chili sauce 

1/2 tsp sriracha 

1 tsp honey 

Wooden skewers

 

 

 

Instructions 

Soak the wooden skewers for at least 10 minutes, to prevent burning.

 

In a big bowl, mix together the mayonnaise, sour cream, mustard, sweet chili sauce, sriracha and honey.  

Add the chicken cubes, and stir well to combine.  Cover with plastic wrap and place in the fridge for about an hour.  

 

Add the chicken pieces to the wooden skewers.  Preheat your grill, make sure to brush on some oil on the grates so the chicken won't stick.  

 

Cook about 5 or 6 minutes on each side, until cooked through.  

 

Drizzle on any remaining sauce over the chicken, and serve immediately. 

 

 

Recipe adapted from:  4 Sons 'R' Us

 

Chili Dog Casserole

 

One of my husband's favorite things, are chili dogs. 

 

He loves them, and I'm quite sure if he could have them every day, he would.  I have a great recipe for oven chili dogs, already posted here on the blog.  It's one of those that you can throw together quick, pop in the oven and enjoy.  

I also love that it can be a great meal for a get together, or if you have a big family.  It's one of those recipes that you can make as many as you need or even just two or three.  

This casserole however, is like having your chili dog and fries, all in one spot, and let me tell you, it got rave reviews from the boys in the family.

And the girls too. I loved how easy it was to make and how filling and delicious it turned out. 

This is another great recipe from the blog 4 Sons 'R' Us. Go on over and check out her other recipes, you're sure to find quite a few delicious ones to add to your menu. 

 

Chili Dog Casserole 

 

Ingredients 

6 hot dogs your favorite brand , sliced into ¼” rounds 

15 oz can chili 

14.5 oz can diced tomatoes, drained 

1 cup shredded or very thinly sliced, carrots 

12 oz crinkle cut French fries 

1 cup shredded cheddar cheese 

 

 

Instructions 

Spray a 9 x 13” baking dish with cooking spray and set aside. In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and browned. 

 

In a medium bowl, add the hot dogs, chili, tomatoes, and carrots. Stir until evenly combined. Pour this mixture into the prepared baking dish. Evenly arrange French fries in a single layer on top of the hot dog mixture. Bake in the oven at 450 for 30 minutes. 

 

Evenly, or as evenly as possible, sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted. 

 

Copycat McDonald's Big Mac

 

Raise your hand if you love a good Big Mac from McDonald's?  

 

So funny story, before I share the recipe, my kids are not huge hamburger lovers, both prefer chicken sandwiches.  No matter which fast food place we go to, they usually order a chicken sandwich, crispy of course.  My son is a bit more adventurous, and like his mama, loves spicy food, so he will get the spicy chicken sandwich sometimes.

 

But, normally?  Yeah just chicken, no burgers.  They're nothing like me in that sense, because I love a good ol' burger.  Though I'm not a huge Mcdonald's fan, aside from the fries, because I will swim across an ocean for those, I do really enjoy a Big Mac.

 

If you've been on this food blog long enough, then you surely know that I love copycat recipes.  If I can find a recipe for a restaurant favorite, then I'm definitely going to try it.  

 

 

I wasn't quite sure if the Big Mac would be good, but let me tell you something, it was phenomenal and actually kicked up to a whole new level, simply because I grilled the burger patties.  

 

Oh my goodness!!!

 

But enough talking, let me just give you the recipe and set you loose, to make yourself these babies.  Your family is going to love you, and when you realize just how easy they are, you will have some Big Macs more often than you can get to McDonald's.  

 

 

Copycat McDonald's Big Mac

 Source: 4 Sons 'R' Us

 

Ingredients

For Big Mac sauce: 

1/2 cup mayonnaise 

2 tbsp French dressing 

1/2 tbsp sweet relish 

2 tsp dill pickle relish 

 1 tsp sugar 

1 tsp dried minced onion 

1 tsp white vinegar 

1 tsp ketchup 

1/8 tsp salt 

 

For the burgers: 

2 thin hamburger patties 

1 & 1/2 sesame seed buns 

1 slice yellow American cheese 

1 tbsp special sauce 

1 tsp finely minced white onion 

1/4 cup shredded lettuce 

2 dill pickle slices 

 salt and pepper, to taste 

 

 

 

To Make The Special Sauce 

Mix all of the ingredients in a small bowl. Cover and refrigerate for an hour, at least, before serving. 

 

To Make The Big Macs 

Lightly toast two bottom buns. Season the hamburger patties with salt and pepper, to taste. 

 

Grill the burger patties, until done.  On the first of the two bottom buns, add ½ tablespoon of the Special Sauce, ½ teaspoon of the onion, ⅛ cup of shredded lettuce, cheese, and one hamburger patty. 

 

Place the other bottom bun on top, and top it with the same items mentioned above, but no cheese. Top with the remaining bun top.

 

 

Chicken and Dumplings with Gnocchi

 

My daughter Jasmine, loves chicken and dumplings. She is the one that will go to Cracker Barrel and almost, always, orders the Chicken and Dumplings. 

 

I've even asked her before if she's not sick of the same thing, but nope, she loves it, orders it and enjoys it every.single.time.

 

I enjoy it as well, but it's not something I make very often.  I would say probably more during the cold weather, but then I don't fix specific meals only during specific seasons.  If I'm in the mood for soup and it's 100 degrees outside, you better believe I'll be making a pot.

I've made a few different variations of chicken and dumplings, and you can find those recipes right here on the blog.

Cheater Chicken and Dumplings

Chicken and Dumplings

Instant Pot Chicken and Dumplings

Chicken and Dumplings 

Hearty Chick'n Dumplings

I guess I've added more recipe variations, than I even was aware.  But anyway, there you have it, a few to pick from.

 

When I came across this new recipe, using gnocchi as the dumplings, I knew I had to try it, and I'm glad I did because it was absolutely divine.

 

Give it a try and let me know what you think.

 

 

Chicken and Dumplings with Gnocchi 

 Source:  4 Sons 'R' Us

 

Ingredients

1 16 oz pkg gnocchi 

1 16 oz pkg frozen peas & carrots 

1 lb boneless, skinless chicken breasts, cut into 1 inch pieces

1/3 cup flour 

2 tbsp extra virgin olive oil 

1 1/2 tbsp butter salt & pepper to taste 

1 1/2 cups celery thinly sliced 

1 white onion peeled & sliced 

1 1/4 tsp dried thyme leaves 

1/4 tsp dried oregano 

2 cup gnocchi water (from cooking) + 1 1/2 tsp chicken bouillon base 

1/2 tsp garlic powder 

seasoned salt to taste 

 

 

Instructions 

Bring a large pot of salted water to a rolling boil.  Add the gnocchi to the pot and cook them for 2 minutes. Using a slotted spoon, remove the gnocchi to a waiting strainer and run them under cold water, stirring as needed, to stop the cooking process and prevent sticking. Set aside. 

 

Add the frozen vegetables to the pot of hot water, and let them cook just until soft. Remove two cups of the water from the pot and set aside. 

 

Add the chicken to a large mixing bowl, and sprinkle the flour over.  Toss until evenly coated.  

 

Add the olive oil to a large skillet set over medium high heat. Once hot shake the chicken so that any excess flour falls back into the bowl, and then add the chicken to the skillet. Season the chicken with salt & pepper, stirring occasionally, and cook until all the pieces are nicely browned. 

 

Using a slotted spoon, transfer all of the chicken to a waiting plate; set aside. 

 

Melt the butter in the skillet, and then add in the vegetables along with the thyme and oregano. Give everything a good stir to combine, and then cook (stirring occasionally) about 5-7 minutes or until the vegetables are tender yet still crisp. 

 

Sprinkle the reserved flour evenly out over the veggie mixture, and stir to combine. 

 

Pour in the broth, using a sturdy spoon scrape the bottom of the pan to deglaze while the stew mixture comes together & thickens. Add the chicken back to the skillet, stirring to combine. 

 

Let the mixture simmer for 2-3 minutes. Stir the gnocchi and the peas & carrots into the stew mixture. Add the garlic powder and the seasoned salt, stirring to combine. 

 

Let the mixture simmer for 2-3 more minutes before ladling into bowls and serving.

{ Farmer's Pork Chops and Potatoes }

 

As much as I love pork chops, I find that they are a kind of meat that is very limited in the way we fix it. So, with that in mind, I tend to make it the same way, over and over. 

 

Nothing wrong with that, but sommetimes you want to shake things up a bit, do something different. 

 

 

When I first saw this recipe, I thought "ok, that's it, this is the one." 

 

Imagine if you will, a bed of creamy potatoes and onions, topped with fried pork chops. It has everything you could love it in, and it is also one of the easiest meals to throw together. 

 

The most you'll have to do is dredge the chops in flour and then give them a quick fry on both sides.

 

The oven does the rest of the work. Oh, and you have to make the bechamel (white) sauce too, but that's pretty quick and easy. 

 

As we sat around the table, everyone started dishing up and commenting on how good it smelled and looked.  Then the ooh and aahs started.  

 

Dinner is usually a very animated noisy meal, everyone is talking about their day, or a game or a movie they saw, or something interesting that happened that they read about or watched on TV.

 

But those days where the meals are divine? The noise is very much diminished as everyone is more interested in devouring what is on their plates.

 

Give these pork chops a try and then let me know what you thought.  You won't be disappointed!

 

 

 

Farmer's Pork Chops and Potatoes 

 

 

Ingredients

Boneless Pork Chops

Russet Potatoes, peeled and sliced thinly

1 medium red onion, thinly sliced

Salt, pepper, garlic powder to taste

Parsley to taste

Flour

 

Bechamel sauce

1 stick butter

1/2 cup of flour

About 3 cups of milk

Salt, pepper and nutmeg to taste

 

 

Instructions

Preheat your oven to 350 degrees F.  Spray a 13x9 inch casserole dish and set aside.

 

Peel the potatoes and slice thinly.  Place a layer on the bottom of the casserole dish, top with a layer of thinly sliced onion.  Season with salt, pepper and garlic powder.  Add another layer of potatoes and another layer of onions and seasonings.

 

In a small pot, make the bechamel sauce.  I used a stick of butter and half a cup of flour, then poured in about 3 cups of milk.  Seasoned it with salt, pepper and some nutmeg.

 

Stir until thickened, then set aside for a minute or so just so it thickens a bit more.

 

Pour the sauce over the potatoes, sprinkle on some fresh parsley, and then bake in the oven for 20 minutes.  

In the meantime, season the pork chops with salt, pepper and garlic powder.  Dredge them in flour, then quickly fry them in a little oil, on both sides until brown.  Don't cook them completely.

When the potatoes come out of the oven, layer the chops on top of the potatoes, then pop back in the oven for an hour, until potatoes and chops are completely cooked through.

Serve immediately.

Copycat KFC Bowls

 

I believe there are two types of people in this world.

 

Those who love their food separated on their plates, and will one at a time, and then those who love to throw it all together, mix it up and enjoy a forkful of a bunch of different flavors and textures together.

 

I don't know which one of those you are, but I will tell you that I fall into the second group.

 

Give me a bowl of this or that, a plate with everything mixed together, and I'm a happy girl.

 

Matter of fact, when we go to Chili's for lunch or dinner, I usually get the Tex Mex bowl which is rice, grilled chicken, black beans and corn, avocado and pico de gallo etc.  It's like Heaven on a plate for me.

 

 

I'm sure it won't surprise you then, when I say that our trips to KFC, usually end up with me picking one of the bowl meals. 

 

KFC Bowls consist of just a few ingredients, but are some of my favorites to order.  I knew I wanted to recreate it at home, and really, there's nothing to this, especially when most of the ingredients, aside from the homemade mashed potatoes, are store bought and readily available in your pantry and freezer.

These may look like they won't be filling, but trust me, they are.  I couldn't finish mine.

Copycat KFC Bowls

 

 

Ingredients

Homemade mashed potatoes

Popcorn chicken

Sweet Corn

Brown Gravy

Shredded cheese

 

 

Instructions

For this recipe, I made my mashed potatoes as I always do, but included a little bit of cream and some cream cheese as well, to make them creamier.

 

Cook your popcorn chicken according to packed.  Warm up the corn.  Make the brown gravy according to package directions.

 

In a bowl, spoon on your mashed potatoes, top with corn, popcorn chicken and gravy. Sprinkle on some shredded cheese.

That is it.  Quick and easy to throw together, a pretty inexpensive meal and filling too.

Instant Pot Chicken and Dumplings

My Instant Pot has become one of my most used, and favorite kitchen gadgets. 

I use it 2 to 3 times a week, basically use it, wash it and use it again.  From breakfast, to lunch, to dinner, I know I can get a meal going quickly and in no time, we are sitting down to eat.

 

This chicken and dumplings recipe is another, that has made getting dinner on the table, a breeze.  I got the recipe from one of my favorite Youtube Channels, The Moss Family TV.  The minute I saw Falon making it, I knew I had to try it, and boy am I glad I did.

 

The whole family loved it, and it is now printed out and in my recipe binder.  That's when you know a recipe is successful.

 

So give it a try and let me know what you think.

 

 

Instant Pot Chicken and Dumplings 

 

 

2 tablespoons vegetable oil 

2 lb boneless, skinless chicken breast, cubed 

1 cup diced yellow onion 

1 cup sliced carrot 

3 cloves garlic cloves, minced 

1 teaspoon salt 

5 tablespoons unsalted butter 

6 tablespoons all-purpose flour 

6 cups chicken broth 

½ cup heavy cream

2 bay leaves 

1 ½ cups frozen peas 

4 tablespoons fresh parsley, minced 

 

DUMPLINGS 

2 cups all-purpose flour 

1 tablespoon baking powder 

½ teaspoon salt 

½ teaspoon pepper 

1 ⅓ cups heavy cream 

 

Turn Instant Pot onto the saute setting, pour in vegetable oil. Add the chicken and cook until browned on both sides. Add carrot and onion and cook until just tender, about 3 minutes. Add the garlic and stir for another minute, until fragrant. 

 

Add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken broth, cream, thyme, and bay leaves. Add the frozen peas. Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. 

 

Stir until mixture comes together into single mass of dough. 

 

Form the dough into small round balls about 1 inch.  Place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover. 

 

Seal the lid and cook on high pressure for 8 minutes. Let it do a 10 minute slow release and then release any remaining pressure.

Creamy Oregano Chicken

 

Hello?

 

Anyone still out there?

 

First and foremost, my sincerest apologies for neglecting my little corner of blogland.  Life got in the way, and I fell off the updating and cooking wagon, only to find it extremely hard to jump back on.

It's been a bit hard, but I am trying to get back on track, start sharing great recipes with you all again, and continue rebuilding my recipe stash here on Full Bellies, Happy Kids.

If you're still following, please leave me a comment down below, just letting me know if you see this post and if you're still around.

 

The recipe I'm sharing with you today is a variation on my Chicken in Cream Sauce that is already here on the blog.  I just changed it up slightly and the result was delicious.  Hope you enjoy!

 

 

Creamy Oregano Chicken

 

4 chicken breasts, skinless, and pounded down to 1/2 inch thickness (I usually will take the breasts and slice them in half lengthwise)
Milk and bread crumbs for dredging
1/4 cup butter or margarine
1/3 cup chicken broth

Minced garlic
3/4 cup whipping cream

Black pepper to taste and oregano to taste

Parmesan cheese 

Dredge the chicken breasts in the milk and then in the flour. 

In a skillet, melt the butter and then fry the chicken until done.  It will take about 10 minutes, flipping over halfway through.  Set aside and keep warm.

When done, scrape all the bits from the bottom of the skillet, add in the chicken broth and garlic, and cook for about a minute.  Add in the heavy cream, black pepper and oregano, and finish off with some Parmesan cheese to taste.

Combine well and let it thicken slightly, over slow heat.  Pour over the chicken and serve immediately.

I served ours with egg noodles, and a side salad.

Cheesy Tuna Pasta Bake

Don't you just love a good ol' pasta bake?

I don't know what it is about it, aside from the fact that it is all in one dish, but pasta bakes scream home cooked comfort food, to me.

It's one of those meals that come together pretty quickly, using ingredients you will no likely already have on hand.

Cheesy Tuna Pasta Bake

1 box rigatoni pasta
3 tbsp butter
Small onion, finely diced
1/4 cup All purpose flour
2 cups milk
Shredded Cheese
Salt and pepper to taste
Nutmeg to taste
3 cans of tuna, drained and flaked
Parsley


Preheat oven to 350 F.

Boil the pasta according to package directions, drain and set aside.

In a saucepan, add the butter and the onion, cook until onion is translucent.  Sprinkle on the flour, stir well, then slowly pour in the milk, stirring constantly to remove any lumps.  Cook for a few minutes until the sauce has thickened


Season with salt, pepper and nutmeg to taste.  Next, add in the tuna and mix well.  Sprinkle on some parsley, then add tuna to the drained pasta in a big bowl, toss together.  Add a little shredded cheese and stir to mix.

Pour mixture into a baking dish, sprinkle on more cheese over the top, and bake for about 15 minutes until cheese is melted and golden brown.  Serve immediately.

Ikea Style Meatballs

You know how everyone always gushes about the Meatballs at Ikea?  I know, it's a bit strange considering it's a furniture store, but the one thing that everyone always comments on, is the fact that you can get some delicious meatballs for lunch.

I've never been to an Ikea, unfortunately (or maybe fortunately for my wallet), we have never lived near one.

But, I wanted to give the famous meatballs a try, and I looked online for a recipe that I could try and replicate at home.  I found a few but ended up just winging it and using them for inspiration, rather than following a specific recipe to the letter.

Here's the thing though, since I've never actually tried the Ikea meatballs, I can't tell you if they are close to it or not, but I can tell you that they were delicious and a nice change from the usual tomato based sauce, we are so familiar with.

Give these a try and let me know what you think.

Ikea Style Meatballs

Frozen meatballs
1 Stick of Butter
Flour
2 teaspoons soy sauce
1 tablespoon mustard (I used brown spicy mustard)
Garlic paste
Heavy cream
Chicken stock (homemade or store bought)
Parsley


In a pot, I added the stick of butter and the frozen meatballs, along with a little bit of water.  Turned the heat to medium, popped the lid on and let them cook until completely warmed through.

Next, I sprinkled on some flour and stirred to make sure they were evenly coated.  I poured in about a cup and a half of heavy cream, then added the soy sauce and the mustard.  Also added a little bit of garlic paste to taste.

I had a mason jar with some homemade chicken broth in the fridge, it was about 2 cups of broth.  I added that in, gave everything a good stir, and then simmered for a minute or so just until it was hot and the gravy had thickened.  Sprinkled on some parsley and served immediately over mashed potatoes.

They were divine.  I hope you give them a try, and if you do, let me know in the comments what you thought.

Copycat Wingers Sticky Fingers

It has been a while since I've updated the food blog, my apologies for that.  If you follow me over on my main blog, you will understand that a lot has been going on, and well, life has just knocked us upside the head.

With that said, I've been trying to cut down on my grocery budget, make delicious filling meals, but not spending too much money, especially on meat products.

I've tried to work with what I can find at the store, since many times the meat I want is either not available, too expensive, or we are only limited to 2 which is not easy for someone who buys for 2 weeks at a time.

Anyway, this is one of the meals I made the other day, and it is definitely going on our rotation of favorites.  It is pretty inexpensive to make, and super tasty.

I chose to serve mine as a salad, so we had some salad fixings and then just topped it with the sticky fingers and drizzled on some ranch dressing.  So good!!!

Copycat Wingers Sticky Fingers

Bag of crispy frozen chicken strips
1/3 cup Frank's Hot Sauce
3/4 cup brown sugar
1/4 cup water


Cook your chicken strips according to package directions.

In a small saucepan, mix the rest of the ingredients and bring to a boil over medium heat.  Stir well, and once the sugar is completely dissolved and it starts bubbling, remove from heat.  Let sit for a few minutes until it thickens slightly.

Place the chicken strips in a bowl, pour on the sauce and stir to coat all the chicken.  Serve immediately with some ranch dressing on the side.

Beef filled Crepes

I am so blessed to have a heritage that allows me, and my family, to enjoy a myriad of different dishes from different ethnic cuisines.

As you may know, I was born in Mozambique in the East coast of Africa.  When the independence happened in 1974, just a month after I was born, we temporarily moved to Rhodesia, now known as Zimbabwe, and then onto Portugal.  Mozambique was a Portuguese colony, so I am Portuguese but I also have Brazilian on my father's side, my great grandfather and grandmother and their ancestors, were all Brazilian.  Goodness!!!

From Portugal, to South Africa where I spent most of my childhood and then I married my American husband and have lived in the States for the past 22 years.

So as you see, I have a lot of influence of different cultures around me, which makes for a constant array of dishes from Portuguese, to Brazilian, South African and American.  Not to mention the Italian, Chinese and Mexican food which I love so much, so yes, a plethora of different food is at our disposal.

The recipe I bring you today is Brazilian.  Super easy to make and a dish I think your family will enjoy.

Beef filled Crepes

Ground beef
1 medium onion, diced
2 medium tomatoes, diced
2 tablespoons tomato puree
1 tablespoon Garlic paste
Olive oil
Salt and pepper to taste
Parsley
Media Crema

For the crepes:
2 eggs
1 cup of milk
4 tablespoons oil
1 and a half cups of flour
Salt to taste


Add a little drizzle of olive oil to a skillet.  Add in the garlic and onion and cook over medium heat until the onion is translucent.  Next, add in the ground beef and cook until brown.  Once the meat has released all it's liquid and starts to fry, add in your tomato, tomato puree and stir to combine.

Cook over medium heat for a few minutes, until tomato is tender.  You may need to add in a little water.  Season with salt and pepper to taste.  I always add parsley, but if you don't like it you can omit it.

Next goes in a small can of Media Crema.   Mix well, and take off the heat.

For the crepes, you can use the recipe I'm giving you or your favorite crepe recipe.

Make the crepes, allowing 2 for each person.  As I make them, I set them on a plate and roll them up, to keep them warm.

When done, fill each crepe with a bit of the beef filling.

Put a little of the beef mixture on the bottom of a casserole dish.  Then as you fill the crepes, set them in the baking dish.  When done, take any leftover beef filling and spoon over the crepes.  Sprinkle on some shredded cheese and bake at 375 for 5 to 10 minutes until cheese is melted.

Serve immediately!!!