Welcome to our kitchen! Our goal is to create tasty kitchen concoctions and share them with friends and family. We hope you enjoy browsing through our favorite appetizers, breads, breakfasts, desserts, meals, and sides, as well as looking through general baking and cooking tips. Feel free to leave comments and suggestions of how to make these recipes even better. Enjoy!


Sunday, May 21, 2017

Chicken & Stars Soup

This recipe is super easy and tasty! Depending on the amount of liquid and pasta you add, it can be more of a soup or a pasta dish.

Ingredients:
1 T olive oil
1 yellow onion, diced
1 C carrots, diced
1 C celery, diced
1 clove garlic, minced
8 C chicken stock (I use water + Better than Bullion)
3 boneless, skinless chicken breasts
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp black pepper
1 C star-shaped (or alphabet!) pasta

Directions:
1.) Place all ingredients (except pasta) in Crock Pot.
2.) Cook on low for 6+ hours or until chicken is tender.
3.) Shred chicken.
4.) Add stars and allow to cook on low for 30 minutes. Alternatively, you may transfer some soup into a pot, add the pasta, and boil on high for 8-10 minutes.

Serves 6.

Friday, April 28, 2017

Baked Pork Chops

Regrettably, there is no time for pictures these days, but I want to save the recipes anyway. These pork chops were delicious last night!

6 bone-in pork chops
1 T soy sauce
1 T lemon juice
1 T Worcestershire sauce
2 T brown sugar
2 T olive oil
2 T ketchup

1) Preheat oven to 350 degrees.
2) Rinse and pat dry pork chops. Place in a baking dish.
3) Mix ingredients.
4) Brush half of sauce onto top side of pork chops.
5) Bake pork chops for 30 minutes.
6) Remove pork chops from oven and flip each pork chop.
7) Brush the pork chops with remaining sauce.
8) Bake an additional 20-30 minutes.

Enjoy!

Thursday, April 3, 2014

Creamy Sweet Potato Bake


I made this meal in my classic method - "I have these three ingredients I need to use...what can I make?"  I looked at a few recipes and created a plan... It turned out fabulous!  The recipe perfectly creamy and savory and brings the natural sweetness out of the sweet potatoes.

Ingredients:
1/2 C sweet onion, chopped
2 Tbsp olive oil
1 clove garlic
salt & pepper, to taste
1 tsp chicken bullion
2 large sweet potatoes, thinly sliced
2 C cooked, shredded chicken breast
1 1/2 C cooked brown rice
1/4 C flour
2 C heavy cream (or milk)
8 oz fresh spinach, chopped
2 C shredded Swiss cheese

Directions:
1.) Saute onion with olive oil and garlic.
2.) Season as desired with salt, pepper, and chicken bullion.
3.) In a separate pan (covered), saute sweet potatoes with olive oil until tender.
4.) When onions are tender, add shredded chicken and rice to pan.
5.) Mix flour into onion and chicken mixture.
6.) Slowly add 2 C cream into the mixture.
7.) Heat until starting to boil.
8.) Add spinach and stir just until wilted.
9.) Spread half of the chicken mixture on bottom of 9x13" pan.
10.) Place one layer of sliced sweet potatoes on top.
11.) Shake 1 C of cheese on the sweet potatoes.
12.) Repeat layers (chicken mixture, sweet potatoes, cheese).
13.) Bake at 325 degrees for 15 minutes or until cheese is melted.

Serves 6.

Monday, February 10, 2014

Baked Barley Risotto with Butternut Squash

This meal is so delicious, satisfying, and rather healthy, as well.  It is one of my go-to butternut squash recipes.

Ingredients:
4 Tbsp olive oil
1 small butternut squash (about 1.5 lbs or 3 C), diced
1 onion, chopped
salt & pepper, to taste
1 C pearl barley
1/2 C dry white wine
3 C vegetable or chicken broth
6 ounces baby spinach
1/2 C grated Parmesan
1 C chicken, cooked and shredded

Directions:
1.) Preheat oven to 400 degrees.
2.) In a saucepan, heat oil.
3.) Add in the squash, onion, salt and pepper.
4.) Sautee until onion is soft.
5.) Stir in the prepared chicken.
6.) Add the barley and cook, stirring for 1 minute.
7.) Add the wine and cook, stirring until evaporated for 1 minute.
8.) Add the broth and bring to a boil.
9.) Transfer to an oven-safe pot and bake 35-40 minutes (until barley is soft).
10.) Stir in spinach and Parmesan.

Serves 4.

Thursday, March 14, 2013

Balsalmic Chicken with Bulgur

This was our first attempt with bulgur, and we loved it! I used Trader Joe's 10 Minute Bulgur and a combination of other ingredients from the fridge.  Bulgur is amazingly healthy (11 grams of protein per serving) and delicious!  Of course, you could substitute rice or couscous in place of the bulgur.  I will definitely be making this recipe again.

Ingredients:
8 oz spinach
1 small onion, diced
2 cloves garlic, minced
1 1/2 C chicken, cooked and shredded
1/4 tsp ground cloves
1 small tomato, diced
salt and pepper, as desired

Directions:
1.) Cook bulgur according to package.
2.) Meanwhile, cook spinach in pan with 1 T olive oil.
3.) Remove as soon as the spinach is wilted. Chop. Set aside.
4.) In same pan, saute onion and garlic with 2 T olive oil.
5.) Add in chicken, cloves, balsamic vinegar, and tomatoes.
6.) Cook off any remaining liquid.
7.) Top chicken dish with the spinach that was set aside.
8.) Serve the chicken dish on a bed of bulur.

Serves 4.

Wednesday, March 6, 2013

Chicken Mac & Cheese

I've been looking for a while for a simple, but tasty macaroni and cheese recipe.  This one was a hit!  I used cheddar and Gouda cheeses.  I cooked the chicken a day ahead in the crock-pot on low for 4 hours.  Pictured without veggies.

Ingredients:
3 C cooked, shredded chicken
8 oz. cooked pasta
2 1/4 C shredded cheese
1 C milk
3 T butter
4 C frozen vegetables, thawed
------------------------------
1/4 C dry bread crumbs
3 T grated Parmesan cheese
1 T butter

Directions:
1.) Prepare chicken.
2.) Cook pasta.
3.) Combine chicken, pasta, cheese, milk, butter, and veggies.
4.) Mix well and place in a large casserole dish.
5.) In a small bowl, combine bread crumbs and Parmesan cheese.
6.) Cut in butter.
7.) Sprinkle bread crumb topping on top of dish.
8.) Bake at 400 F for 30 minutes.

Serves 6.

Rye Bread

St. Patrick's Day is around the corner, and I'm sure I'll be making this recipe to go with our corned beef and cabbage.  I've been using this recipe for years, and it always gets great reviews!

Ingredients:
4 C flour
2 C warm water
1/3 C brown sugar
2 packages (or 4 1/2 tsp) of instant yeast
1 Tbsp caraway seed
1 1/2 tsp salt
2 T canola oil
2 C rye flour
1 egg white + 1 tsp water (for egg wash)

Directions:
1.) Stir 1 C flour, brown sugar, and yeast.
2.) Add water.
3.) Mix until frothy and allow to rest for 5 minutes.
4.) Add caraway seed, salt, and oil.
5.) Stir in remaining 3 C flour and 2 C rye flour.
6.) Knead dough.
7.) Allow dough to rest in a warm, draft-free place for 30 minutes.
8.) Form dough into desired shape.
9.) Place dough onto a greased baking sheet (9x13 pan for rolls).
10.) Score the loaves and apply egg wash.
11.) Bake loaves at 400 F for 35 minutes (20 minutes for rolls).

Makes 2 loaves or 24 rolls.

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