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!

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.

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

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.

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

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.