Recipes

Drove2u · November 2015

I love being able to relate to all of you girls since we all share one thing in common: Infertility. I also love to get to know you which serves as a great distraction to why we are really here. It's good to not always obsess about our problems and "what ifs" but at the same time we find comfort in having these commonalities. As a further distraction, I wanted us to share our recipes. For this to not get out of control (since there are a hundred recipes out there online already and we can post away) please only share what you are actually cooking that day/night or have cooked. Even if you don't have a recipe to share let us know what you are cooking...it can serve as an idea for someone else. I will start:

Tonight I am making home-made burgers on a cast iron pan with sandwich pickles and lettuce.

NordyMN89 · November 2015

I miss the warm weather when DH would grill...tonight it's chicken meatballs in a BBQ glaze and butternut squash orzo and a cheese plate. Happy Friday ladies!

halips · November 2015

Those sounds delicious!

We're having homemade thin crust pizza tonight. 1 traditional pepperoni/mushroom pizza and 1 pesto pizza with eggplant, artichokes and roasted red peppers.

wifeinraleigh28 · November 2015

Those all sound delicious!!

I'm not cooking tonight but last night I made shredded BBQ chicken in our crock pot (sauce made with BBQ sauce, lemon juice, worcestershire sauce, and Italian seasoning) and served with baked sweet potatoes and green beans.

mtpbadger · November 2015

We are making homemade pizzas tonight (dough bought from Trader Joes) and a salad. Everyone sounds like they will be eating well tonight!

agriffin92013 · November 2015

@wifeinraleigh28 I make the same thing minus the lemon juice and it has brown sugar in it. Tastes great

vssbrm · November 2015

I love this! I always hate picking sonething out to cook for dinner! This will be a great resource to steal ideas from!!

Tonight we are making dinner with my parents, meat loaf (a sm GF one for me), mashed potatos, grilled brussle sprouts, and a nice salad! Our family meatloaf recipe is AMAZING.
1lb of ground sirloin
A few shakes of worstichire
Salt
Peper
Webber steak seasoning
About 1/2 cup grated parm cheese
A squirt of ketchup
1 egg
About 1cup of italian seasoned bread crumbs (there are some good GF options out there if any one is interested).

Mix it all um in a big bowl, form it into a loaf on a baking sheet (there is something about how it cooks on a baking sheet as opposed to in a luaf pan).

Drove2u · November 2015

Interesting! I always make it in a loaf pan. Next time I'll do baking sheet. For my meatloaf I put in:
A mix of veal, pork and beef (ground)
One egg
Worsteshire sauce
Half an onion chopped finely
Oregano
Garlic powder
Chili powder
Bread or panko crumbs

And then I put either BBQ sauce on the meatloaf before baking or I mix ketchup and mustard to make a sauce.

Mashed potatoes with mushroom sauce from scratch and a green salad.

Drove2u · November 2015

If you guys like fish this is an awesome recipe. I've made it before and making it tonight again.

https://thewoksoflife.com/2013/10/cantonese-steamed-fish/

wifeinraleigh28 · November 2015

If anyone wants a really easy slow cooker recipe, I make this just about every week:

Slow Cooker Chicken Tacos

2 boneless skinless chicken breasts

1 jar of salsa (whatever is your favorite)

1 package taco seasoning (I like Ortega best)

1 can black beans (drained and rinsed)

frozen corn (as much as you want)

Add the salsa and taco seasoning into the slow cooker, mix until combined. Add the chicken breasts and cover in salsa. Add the black beans and frozen corn on top and mix into the salsa. Cook on low for 6-8 hours or on high for 4-6 hours. Once cooked, shred the chicken with 2 forks. I like to let the shredded chicken remain in the slow cooker on warm for an additional 30 minutes or so to soak up more flavor. Serve with whatever fixins you want (sour cream, cheese, avocado, tortillas, etc...).

Sometimes I double the recipe when I'm entertaining a crowd! It is so easy and is always such a hit.

Drove2u · November 2015

@wifeinraleigh28 those sound delicious. I"m obsessed with tacos and will be trying out this recipe for sure. Not sure if my link worked. You can see pictures of this dish in the link. Here's the recipe:

CANTONESE STEAMED FISH

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 2

Ingredients

2 scallionsfresh ginger, about 2 tablespoons julienned1 small bunch of cilantro1 ½ tablespoons soy sauce1/8 teaspoon salt campaignIcon

1/8 teaspoon sugar2 tablespoons water1 medium tilapia, grey sole, flounder or fluke filet2 tablespoons oil Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

HBamama2B · November 2015

Great thread idea! I'll look through some of ours (well, DH is the cook) and post too!

Drove2u · November 2015

Here is what I'm cooking tonight for dinner. https://www.halfbakedharvest.com/simple-almond-chicken-chickpea-and-eggplant-curry/

Simple Almond Chicken, Chickpea and Eggplant Curry.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yields: SERVES 4

Ingredients

Rice
2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened
1 cup jasmine or basmati rice
1 tablespoon fresh ginger, grated
2 tablespoons fresh basil, chopped
Curry
2 tablespoons olive oil
1 pound boneless, skinless chicken, cut into bite size pieces (OMIT for vegan version)
1/4 cup coconut oil
2 small or 1 large eggplant, cut into cubes
8 ounces button mushrooms, sliced
1 cup cherry tomatoes
2 teaspoons fresh ginger
2 cloves garlic, minced or grated
1-3 tablespoons Thai red curry paste (I used 3)
1 tablespoon curry powder (I like to use spicy yellow curry powder)
1-2 dried chile de arbol, crushed or 1 fresno pepper, seeded + diced (use 1 for less heat)
2 cups Almond Breeze Almondmilk Coconutmilk Original Unsweetened
3 tablespoons creamy almond butter
1 (15 ounce) can chickpeas, rinsed + drained
1/2 cup fresh cilantro, chopped
1/2 cup fresh basil chopped
fresh mint, for serving

Instructions

!Rice

Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

!Curry

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, saute 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.

To the skillet add the curry powder, curry paste and chile de arbol or fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze and almond butter. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.

Serve the curry over the rice. Eat with Naan!

Drove2u · November 2015

Chicken Marsala: https://www.saveur.com/article/Recipes/Classic-Chicken-Marsala and serving with Roasted Potatoes and a green salad

Chicken Marsala

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.

serves 4 to 6

Ingredients

1 ¹⁄₄ lb. chicken cutlets, pounded until ¹⁄₄" thick (about 8)

Kosher salt and freshly ground black pepper, to taste

¹⁄₃ cup plus 1 tbsp. flour

5 tbsp. olive oil

5 tbsp. unsalted butter

8 oz. white button mushrooms

2 tbsp. minced shallots

1 clove garlic, minced

¹⁄₃ cup dry Marsala wine

¹⁄₃ cup chicken stock

1 tbsp. finely chopped parsley, for garnish (optional)

Instructions

Season chicken with salt and pepper and dredge in ¹⁄₃ cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.

chicandbubbly · November 2015

YUM! These all sound delicious. This isn't "dinner" per se but I served these sandwiches this past weekend at a family gathering. I was counting on leftovers for the week but only a few were left! Sooo yummy.

https://www.amusingfoodie.com/2010/11/hot-ham-and-cheese-sandwich-casserole-using-kings-hawaiian-rolls.html

Drove2u · November 2015

Wow!! That looks so easy To make and great for a crowd. I just pinned it and maybe will do that for a super bowl party or something.

Recipes don't have to be dinner. They could be lunch sides desserts anything like that!!

Drove2u · November 2015

I made this last night! Was a great Fall, Saturday night dish.

https://www.kalynskitchen.com/2007/01/mediterannean-beef-stew-with-rosemary.html

Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar (Low-Carb, Gluten-Free, Paleo) found on KalynsKitchen.com

Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar
(Makes about 6 servings; recipe created by Kalyn.)

Equipment:
I originally made this in a 2.5 quart Crock-Pot, but this time I used a Crock-Pot 3-1/2-Quart Slow Cooker.)

Ingredients:
1-2 T olive oil (depends on your pan)
8 oz. sliced mushrooms
1 onion, diced in 1/2 inch pieces
2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can (14.5 oz.) diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I like Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper and salt to taste

Instructions:

Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until starting to brown. Add mushrooms to slow cooker. Add a little more oil, then saute diced onions about 5 minutes, or until starting to brown. Add mushrooms to slow cooker. Add a little more oil again, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to the slow cooker.

Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits, then add that stock to the slow cooker. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and a little black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Season to taste with salt and more fresh ground black pepper and serve hot.

If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you're at work. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.

For stovetop cooking:
Follow all the preparation steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours.

Drove2u · November 2015

Sunday night cooking: I'm keeping it simple tonight.

Oven Roasted Chicken thighs with bone in and skin on and just salt, pepper, oregano sprinkled on top
Oven Roasted Idaho Potatoes: also salt, pepper, oregano and a little chili pepper
Green Salad

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Simple Almond Chicken, Chickpea and Eggplant Curry.

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