Archive for the ‘Meal’ Category
With a sick boy home this week, I made homemade chicken noodle soup for dinner. Nothing says love and comfort like a warm bowl of mama’s chicken noodle soup 
Ingredients:
2 16oz can chicken broth or chicken stock (add more if you like a more liquidy soup)
2 boneless skinless chicken breasts
1 pkg of noodles or pasta (whatever kind you prefer)
3 carrots or about 12 baby carrots
1 celery rib
1/3 large onion (I prefer sweet yellow onions)
1 clove garlic
1/2 c water
1 tsp parsley
salt & pepper to taste (I used a pinch of pepper and about 1/2 tsp salt)
Directions:
1. Cook the chicken breasts however you prefer. I put them in a crockpot on high for 2-3 hours with the chicken broth.
2. Cook your noodles and drain. I used spaghetti noodles that I broke into fourths before cooking since that is what I had on hand.
3. Chop carrots, onion, and celery separately. In a small pot, add water and carrots and cook for 2 minutes. Add celery onion and pressed garlic. Cook until carrots are tender but not squishy.
4. Cube cooked chicken. If you cooked your chicken with the broth strain it into a large pot. If not pour the broth into a pot.
5. Add the chicken, noodles, and pot of cooked veggies (including the water). Stir in parsley and salt and pepper to taste. Heat until all is warmed through
Serve with saltines if you like.
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The secret to making great shredded meat is cooking on low heat for a long period of time, perfect for the crockpot. You can use just about any kind of meat but I’d recommend a cheaper cut, they tend to not be quite as tender and this method of cooking makes them tender and flavorful. For this one I used a chunk of a pork loin because I bought it on a fantastic sale but you could use a pork shoulder or something similar.
Ingredients:
1 lb pork (you can use beef or chicken as well)
1/2 cup water
season salt
barbecue sauce (any variety BBQ sauce you prefer)
6 buns (or bread)
sliced cheese (we used mozzarella or we like provolone but use whatever you have)
onion slices (optional)
Directions:
1. Place pork cut in the crockpot and season salt to taste, add water and onion (or you can grill it later). Cook on low for 4-6 hours approx (I cooked mine frozen on high for two hours because I forgot but it worked).
2. Check the temperature to be sure it has reached at least 160 degrees. Remove the pork and place on a cutting board to rest for 10 minutes (and cool off so you don’t burn your fingers).
3. Strain the onions and save for later or grill them at this point.
4. Using two forks, pull the meat apart. To make it easier I usually cut the meat into more manageable chunks.
5. Place a helping of pork on warmed/toasted buns and top with sauce, onions, and cheese. If you prefer you can add the sauce to the meat first.
Sometimes I just use my hands, the noise of metal on metal gives me the heebie jeebies ((shudder))
This is what it looks like when it’s shredded.
Our preferred barbecue sauce, love me some Sweet Baby Ray’s
Goes great with a salad (check here for the balsamic vinaigrette) or some seasonal veggies.
Tags: Adults, arizona, AZ, boudoir, chicken, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, No Bake, Peoria, Pets, Phoenix, photographer, photography, pin-up, pork, portrait, Recipe, sandwich, Scottsdale, senior, Sun City, Surprise, Tempe, Wedding
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I am always looking for new dinner ideas, especially if they can be made in the crockpot. Personally I think crockpots are one of the best inventions ever, if you don’t have one add it to your Christmas wish list ! So in my search for new ideas I frequently ask my Facebook friends what they are having (and for the recipe), it’s been a great source for new ideas that have become instant hits at our house. Taco Soup is one of those inspirations, it’s a quick and easy new favorite of ours. And it’s easily modified to fit what you already have in your cabinet!
Ingredients:
1 lb ground beef
1/2 small onion, chopped
1 can diced or stewed tomatoes
6 oz tomato sauce
1 can black beans (you can use kidney or pinto beans if you prefer)
1 4oz can diced green chilies or jalapenos (optional)
1 12 oz can corn or 1 1/2 cup frozen corn
1 clove garlic, pressed
1 pkg taco seasoning or equivalent spices (I use chili powder, cumin, oregano, paprika, cilantro, salt & pepper to taste)
toppings of your choice: sour cream, cheese, avocado, tortilla chips or with a warmed tortilla
Directions:
1. If you are cooking this for a long period of time (6-8 hours), set crockpot to low. If you only have 1-2 hours set crockpot to low.
2. Cook ground beef with chopped onions until beef is browned (crumble/break up as you cook) and onion is translucent. Pour into crockpot.
3. Add in canned ingredients, do not drain the liquid it becomes the soup liquid. If you add in chilies/jalapenos you may want to drain the liquid to cut down the spicy kick.
4. Stir garlic and seasonings into the soup and close the lid until ready to serve.
5. Using a ladle, serve the soup with toppings of your choice. Tastes great as leftovers!
Tags: Adults, arizona, AZ, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, Soup, Sun City, Surprise, Taco, Tempe, Wedding
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This is another of our favorite make at home Chinese recipes. It tastes delicious is easy to make, and also allows us to modify food for the sensitive tummy of our 2 year old.
Ingredients:
2 boneless skinless chicken breast (could use different meat of your choice)
1/4 c. soy sauce
1 c. water
1/2 tsp ground ginger
1/2 tsp garlic powder
5 tbsp brown sugar (for sweet version) or 2 tbsp honey (for less sweet version)
1-2 tbsp cornstarch (depends how thick you like it)
1/4 c. cold water
1 tbsp sesame seeds, optional
Directions:
1. Cook chicken breasts thoroughly and slice into small strips.
2. Mix all but cornstarch, 1/4 c. cold water, and sesame seeds together in saucepan and heat.
3. Add cornstarch and cold water to a tight sealing container and shake to mix.
4. Pour cornstarch water to warmed mixture. Heat until thickened.
5. Toast sesame seeds by either putting them in a hot oven for a few minutes or placing on a small baking stone and microwaving for a minute.
5. Pour sauce over chicken and top with sesame seeds.
We like to serve this with Fried Rice (see previous recipe) or over plain cooked brown rice with salad or veggies. To serve this to the 2 year old we leave the sauce off and season his chicken (or serve with a dipping sauce like BBQ)
You could also add hot sauce to make it spicy or leave the cornstarch water out and use as a marinade.
Tags: Adults, arizona, AZ, boudoir, chicken, child, Children, Engagement, Family, food, foodie, Fried Rice, glamour, Glendale, maternity, Newborn, Peoria, Phoenix, photographer, photography, portrait, Recipe, senior, Sun City, Surprise, Teriyaki, Wedding
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I love to cook, all kinds of food. My husband is always asking me to write down the recipes so he can help make dinner but I have no clue the real measurements of what I put in-a pinch of this, a handful of that, taste and throw some more in. I’m trying o get better about writing them down so I thought I should share them here too. *Everything I make has a dairy/egg intolerant child in mind but can be made normally*
Stuffed Peppers
serves 4-6
Prep time approx 35 min, Cook time 20 min
Ingredients:
6 good-sized bell peppers (I use green), preferably with a relatively flat bottom
1/2 yellow onion, chopped
1 clove garlic, minced or pressed
1 cup uncooked rice (I prefer long grain brown rice)
1 lb ground Italian sausage (can use ground beef but I think it lacks flavor)
1 can 16oz tomato sauce, separated
shredded cheese if you can eat it
Preparation:
1. Preheat oven to 425 degrees. Lightly spray baking dish oil (I use a fluted baking stone).
2. Follow cooking instructions for rice (I use a microwave rice cooker). Set aside.
3. Rinse peppers, cut the tops off, remove seeds and rinse the insides. Place in a large pot and cover with water and boil until tender (approx. 10-15 min). Drain and place in baking dish cut-side up.
4. Brown Italian sausage with chopped onion making sure to break sausage into small pieces. Add garlic right before finished cooking. Drain fat if necessary.
5. Mix cooked rice, sausage mixture, and half tomato sauce. Spoon into peppers and then spoon remaining tomato sauce on top.
6. Bake for 15-20 minutes until nice and hot. If adding shredded cheese on top, add 5 minutes before removing from oven to melt.
7. Serve and enjoy!
*can also use large cored and seeded tomatoes in place of peppers
Tags: Adults, arizona, AZ, boudoir, child, Children, Engagement, Family, food, foodie, glamour, Glendale, maternity, Mesa, Newborn, Peoria, Pets, Phoenix, photographer, photography, pin-up, portrait, Recipe, Scottsdale, senior, stuffed peppers, Sun City, Surprise, Tempe, Wedding
Posted in Foodie Friday, Meal, Recipe |
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