TempTASTEtions

Meatloaf with Mushroom Gravy

noreply@blogger.com (Megan) — Sun, 05 Jun 2022 20:36:00 +0000

Meatloaf with Mushroom Gravy

(Serves 6)

My son is not a picky eater by any means. I have been blessed that he eats just about anything and at least tries something multiple times he's not familiar with before disregarding it entirely. The only food he refuses to eat is meatloaf with ketchup/brown sugar on top. So, I altered the recipe and whipped up something I knew he would approve of and still keep my "meat and potatoes" kind of husband content in the process. The ground turkey is key here as it boasts a unique flavor combination with the other ingredients. Also, it's healthier and that's just a nice bonus (especially when adding unhealthy sides such as mashed potatoes..haha). That said, I serve mine with my Instant Pot Mashed Potatoes (see blog) and green beans or whatever vegetable I have on hand.

Ingredients:

1 lb ground turkey

1 cup diced onion

1 egg, beaten

1/3 cup oats (quick or old-fashioned)

1/3 cup tomato juice

1/2 tsp salt

1/2 tsp pepper

For the gravy:

2 tbsp butter

1 cup white mushroom slices

2 tbsp flour

2 cups chicken broth

1 tsp balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees and lightly grease a 9x5 inch loaf pan.

2. In large mixing bowl, combine meatloaf ingredients then form into a loaf and add to dish. Bake uncovered for 45 minutes.

3. Ten minutes before meatloaf is done, make the gravy. In large skillet over medium-low heat, add butter. Once melted, add mushrooms and cook until softened, about 8-10 minutes. Add flour, then stir until lightly browned. Slowly pour in broth and balsamic vinegar, whisking to combine. Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue cooking until gravy has thickened (7 minutes). Add salt and pepper.

4. Slice meatloaf and serve with mushroom gravy on top.

Fajita Chicken Bake

noreply@blogger.com (Megan) — Sun, 05 Jun 2022 20:19:00 +0000

Fajita Chicken Bake

(Serves 4)

Threw this together in a pinch one night when I had forgotten to go grocery shopping and had minimal ingredients on hand. I've paired it with white rice or Mexican rice, a simple salad and/or corn on the cob. I also like to add crumbled pepper jack cheese on top of mine (after the peppers) to give it an added kick. Choose whatever bell pepper colors you'd like. Publix usually has a tri-color pack for $5.

Ingredients:

1 tbsp olive oil

4 boneless skinless chicken breasts (use 4 thin or 2 large, sliced in half for thinness)

1/4 tsp salt

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

3 small bell peppers, thinly sliced

1 cup pepper jack cheese, torn (optional)

Directions:

1. Preheat oven to 400 degrees and grease the bottom of a 13x9 casserole dish.

2. Mix spices in a small bowl until combined.

3. Add chicken breasts to dish. Sprinkle half of spice mix over.

4. Top chicken with sliced bell peppers. Be sure to not put more than one layer bell peppers on top as chicken will not cook thoroughly through.

5. Sprinkle remaining spice mix over the peppers.

6. Top with torn pepper jack cheese, if using.

7. Bake for 25-30 minutes until chicken is cooked through and no longer pink in middle.

Instant Pot Mashed Potatoes

noreply@blogger.com (Megan) — Sun, 05 Jun 2022 19:59:00 +0000

Instant Pot Mashed Potatoes

(serves 6)

My youngest child's favorite food group. So I had to find a go-to to remedy her desires and it be relatively quick and simple on my part. Most ingredients you should already have on hand.

Ingredients:

3 lbs russet or gold potatoes, peeled and sliced

water to cover potatoes

2 tsp salt

1/4 cup butter

1/4 cup sour cream

1/4 cup milk

1/2 tsp garlic powder

1/2 tsp pepper

Directions:

1. Place the peeled and sliced potatoes into the bottom of the instant pot (no need for trivet).

2. Cover with water and add teaspoon of salt.

3. Place lid on the instant pot and set the valve to seal. Cook on manual pressure for 8 minutes.

4. When timer goes off, turn instant pot off. Quick release the pressure from the pot.

5. Drain the potatoes and return to instant pot.

6. Add remaining salt, pepper, garlic powder, butter, milk and sour cream and mash (or use blender) until smooth.

Chicken Marsala

noreply@blogger.com (Megan) — Sun, 05 Jun 2022 19:48:00 +0000

Chicken Marsala

(4 servings)

I cannot begin to rave about this incredible dish enough! It is by far my absolute favorite and nothing I've ever had to consume in life comes close to it's indulgence. I serve mine as pictured above, with mashed potatoes and asparagus. I air fry my asparagus after tossing it in mushroom olive oil, salt and pepper. My go-to instant pot mashed potatoes can be found in my cooking blog and taste even better with some leftover mushroom gravy added on top. In Italy, this dish is typically served over pasta, such as egg noodles. My largest decree is do not skimp on the Marsala wine. I've heard of various people substituting chicken broth instead. I've tried that version myself and it definitely omits the flavor intended.

Ingredients:

1 1/4 cups dry Marsala wine (in store, it's with oils)

1 1/4 cups chicken broth

2 boneless, skinless chicken breasts, halved and pounded to even thickness (I've bought thin before to save time)

salt and pepper

1/3 cup all purpose flour

2 tbsp butter

2 tbsp olive oil

8oz sliced white mushrooms

1 tbsp garlic cloves (3 cloves)

1 tsp oregano

1 1/2 tsp cornstarch whisked with 1 tbsp chicken broth or water (in small bowl)

1/3 cup heavy cream

1 tbsp parsley

Directions:

1. Add Marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and allow to gently boil until reduced to 1 cup (about 15 minutes).

2. Meanwhile, season both sides of chicken with salt and pepper, then dredge in flour.

3. Melt 1 tbsp butter with 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and let sear until cooked through, turning one time halfway through (about 10-12 minutes).

4. Transfer chicken to a plate and tent with foil to keep warm.

5. In same skillet, melt remaining 1 tbsp butter with 1 tbsp olive oil over medium heat. Add mushrooms and stir to coat.

6. Saute mushrooms, just stirring occasionally until slightly until shrunk and golden brown, about 8 minutes. Add garlic during last 1 minute of sauteing.

7. Remove pan from heat then pour in Marsala reduction, thyme and oregano.

8. Return to heat, bring to a simmer then stir in cornstarch chicken broth mixture. Continue stirring until thickened.

9. Turn off heat and stir in heavy cream. Add salt and pepper to taste. Add chicken breasts to pan and ladle sauce on top. Sprinkle parsley over top and serve immediately.

Hobo Dinner Foil Packets

noreply@blogger.com (Megan) — Sun, 05 Jun 2022 18:14:00 +0000

Hobo Dinner Foil Packets

(4 servings)

This is by far one of my most appreciated meals, as a cook! Chopping up everything takes the most time but once that's done, putting it all together is super easy and quick! I made prepared this first thing this morning before church, put in my wifi oven and had it cooked and ready for us by the time we arrived home. Super simple ingredients with powerful flavor! You can switch up vegetables, if you'd like. I used onions, potatoes and squash in mine. We had ample stock of squash from our garden so I was trying to clean up some refrigerator space there for future fresh produce. Cook time stays the same.

Ingredients:

1 lb ground beef

1 pkg dry onion soup mix

4 small potatoes, peeled and sliced

2 cups yellow squash, sliced

2 small onions, sliced

2 tbsp olive oil

1 tsp garlic powder

salt and pepper as needed

1 can cream of mushroom soup

Directions:

1. Preheat oven to 375 degrees.

2. Combine meat and dry soup mix in a bowl, then form into four patties and set aside.

3. In a separate large bowl, combine vegetables with olive oil, garlic powder and salt and pepper. Toss to coat.

4. Spray 12"x18" pieces of aluminum foil with non-stick spray.

5. Place a handful of vegetables on foil, a patty on top, followed by 2 tbsp mushroom soup.

6. Seal foil packets well. Place beef side up on large baking sheet for 45 minutes.

Italian Pasta Salad

noreply@blogger.com (Megan) — Sun, 09 May 2021 13:01:00 +0000

I'm not typically a cold pasta fanatic but one day I got in one of those moods to branch out of my comfort zone and attempt something different. This is INSANELY easy to put together and I love the fresh ingredients! I've been told it closely resembles Olive Garden's pasta salad but since I've never had it, I wouldn't know. My biggest suggestion here is do not skimp and please get the GOOD pesto! My favorite is Barilla brand. I hope to learn to make my own version one day but since I'm the only one in my household that is obsessed with all things pesto, I don't see me going out of my way to make it any time soon. And slicing a mozzarella ball is just oh so satisfying. But don't eat it all because you're gonna need that in your salad to accentuate the flavors. Maybe just go ahead and get two balls....

Italian Pasta Salad

Ingredients:

1 lb bow-tie pasta

1 pint cherry tomatoes (cut into 1/4 inch slices)

8 oz mozzarella cheese ball (sliced into 1/2 inch pieces)

1/4 cup pesto

1/4 cup extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1 tbsp basil

Directions:

1. Boil pasta in large pot according to package directions.

2. While pasta is cooking, slice tomatoes and cheese.

3. Once pasta is done, drain it and rinse with cold water (not doing this makes your cheese melt and that's not good).

4. Add pasta to mixing bowl along with tomatoes, mozzarella, balsamic, pesto, olive oil, salt, pepper and garlic powder.

5. Toss together and refrigerate for about an hour or until chilled. Can be served at room temperature but I prefer cold because gives time for flavors to meld.

Cinnamon French Toast

noreply@blogger.com (Megan) — Sun, 21 Mar 2021 20:12:00 +0000

Cinnamon French Toast

Our Family Favorite! Brioche is my fave bread to use but I've also gone halfway with sourdough as well because my hubby prefers it. Any thick bread works, really as it absorbs the good stuff and doesn't get too thin while cooking.

Ingredients:

8 slices Brioche bread

4 large eggs

3 tbsp heavy whipping cream

1 tsp vanilla

1 tbsp brown sugar

1 tsp cinnamon

pinch of salt

Directions:

1. In a large and wide bowl, whisk together eggs, heavy cream, vanilla, sugar, salt and cinnamon.

2. Preheat large cooking pan or griddle to medium or medium-low heat. Spray with non-stick spray if needed.

3. Dip each slice of bread into the egg mixture and place each on large plate until ready to cook.

4. Once griddle or pan is heated, place battered slices on griddle/pan and let cook until golden brown.

Serve with your favorite syrup and/or toppings! (We love some powdered sugar!)

Pork Schnitzels with Lemon Thyme Sauce

noreply@blogger.com (Megan) — Sun, 21 Mar 2021 19:50:00 +0000

Pork Schnitzels with Lemon Thyme Sauce

Once every couple weeks or so, I like to spruce things up and try a new recipe. Something either I've had a mad hankering for and can save money by making it at home for my whole family instead of eating out or something new and fresh that may otherwise be a staple dish in an entirely different country! My husband had been wanting schnitzel for awhile. I have never had schnitzel nor had never heard of it. Honestly, it sounded like something I'd say mid-sneeze! Haha! All the same, I decided to give it a go. Let me tell you, the entire crew devoured every last morsel and were all very disappointed that there was none left for another night (and I had made a double batch!). This recipe has gone into my "fave recipes" and has already been requested again this week. Please, don't skimp on the lemon thyme sauce! I felt so fancy whipping up this delectable addition to an already fabulous schnitzel! I served our schnitzels with basic mashed potatoes, as it's what I had on hand but I bet it would be great with rice and/or a salad or just more schnitzel!

Ingredients For Pork Schnitzels:

6 boneless, skinless pork chops (needs to be room temperature before using)

1&1/2 cups Panko bread crumbs

1/3 cup all purpose flour

2 eggs, beaten

1 tsp paprika

1 tsp garlic powder

1 cup vegetable oil

salt & pepper (as needed)

Ingredients for Lemon Thyme Sauce:

3/4 cup heavy cream

3/4 cup chicken stock

2 tbsp butter

2 tsp thyme leaves

1 shallot, finely diced

2 cloves minced garlic

1 lemon (zest & 1 tbsp juice)

salt and pepper

Directions:

For the meat.............

1. Trim off all fat from chops (this prevents curling up in pan). Lay cling film on pork and thin meat with a rolling pin while beating the meat. Make sure chops are not so thin that they start falling apart. Once thin, season both sides with salt and pepper.

2. Set up 3 bowls:

1st bowl--flour, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and pepper. Whisk to combine.
2nd bowl--beaten eggs
3rd bowl--Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt & pepper

3. Dredge each pork chop in the flour, into the eggs and lastly, thoroughly the breadcrumbs.

4. Heat oil in the bottom of a large pan until it sizzles when a couple crumbs are dropped in. Once heated, gently place 2-3 chops into the oil and fry for 2-3 minutes on each side or until golden brown with center cooked through. Lay on wire rack with paper towels underneath once done cooking each chop. Cover with aluminum foil to keep warm while making sauce.

For the sauce...........

1. Melt 2 tbsp butter in a small sauce pan over medium heat; add shallot and garlic and fry until softened and begin to brown.

2. Add in zest of lemon and fry for 30 seconds; add stock and cream.

3. Add thyme and pinch salt and pepper.

4. Stir in lemon juice then reduce to simmer until thickened.

5. Drizzle over pork schnitzels for a mouthwatering experience!

Chocolate Chip Peanut Butter Bars

noreply@blogger.com (Megan) — Wed, 21 Oct 2020 15:26:00 +0000

Chocolate Chip Peanut Butter Bars

Ingredients:

1/4 cup unsweetened applesauce

1 cup peanut butter

1 tsp vanilla extract

1 1/2 tsp baking soda

1.8 tsp salt

1/4 cup + 2TBSP flour

2/3 cup sugar

1/4 cup chocolate chips

2TBSP milk (*if needed)

1.) Preheat oven to 350 degrees. Grease 8 inch pan or line with parchment.

2.) Gently heat peanut butter then add in applesauce and vanilla.

3.) In separate bowl, stir baking soda, salt, flour, sugar and chocolate chips. Pour dry ingredients into wet and continue to stir. It will seem very dry at first. If needed, add in 2 TBSP of milk. It will eventually become gooey like cookie dough (patience 😀).

4.) Transfer batter to prepared pan. Bake 10 minutes. When you take bars out of oven, the top will look set but very undercooked underneath. This is OK! Leave them to cool for at least 20 minutes to allow time to firm up (trust me...this part is HARD...).

Instant Pot Taco Soup

noreply@blogger.com (Megan) — Wed, 21 Oct 2020 15:12:00 +0000

One thing I cannot stand about most cooking blogs are the excessive amounts of words LONG before the initial recipe is posted. I feel I have to scroll for AGES and AGES just to find out the ingredients and how to cook the meal. It's super frustrating! And on top of it, all those ads and random pictures that have nothing to do with the actual recipe at hand. I mean, sure...your kid is cute in their rain boots splashing in the bath tub, but what does that have anything to do with that baked chicken recipe?? So...no fear. You will NEVER have to endure that with my blog! (Rant over)

This Taco Soup is one of my cooler weather go-tos! SO simple to put together and the instant pot does the rest! This tastes even better served with tortilla chips but it's also pretty incredible as is.

>>>Instant Pot Taco Soup<<<

Ingredients:

2 lbs ground beef

2 cans black beans

2 cans whole kernel corn, drained

1 can Rotel

1 can petite diced tomatoes

28 oz can crushed tomatoes

2 cans kidney beans (I use light red)

2 cups water

2 pkg dry ranch seasoning mix

2 pkg taco seasoning

1.) Put ground beef in instant pot, set to saute and brown (5-7 minutes). Cancel Saute setting then drain grease.

2.) Add all other ingredients to pot along with beef, stirring to combine thoroughly.

3.) Place lid on pot and select Pressure Cook, High Cook and change cook time to 13 minutes.

4.) Once cook time is completed, quick release pressure before removing lid.

5.) Serve in bowls topped with shredded cheddar and tortilla chips or just by it's good ol' self!

Skillet Sausage and Zucchini (Serves 4)

noreply@blogger.com (Megan) — Wed, 21 Oct 2020 14:49:00 +0000

So we are turning a new leaf around here and trying to eat healthier FINALLY. Sometimes it takes a major nudge in the behind to get you going but we are there and hopefully we will stick with it. Last night, I made this dish and my entire family loved it! Even my pickiest eater ate a full plate of it AND salad (she normally hates salad). That gave me the boost to keep going. Now I've given myself a new challenge...get that girl to eat what she never dreamed she would. Two of my kids said "you cook the best healthy stuff, mommy." This meal is easy, even for the cook that doesn't like being in the kitchen. Easy to prepare, easy to cook and extra bonus, even easier to clean up! I LOVE one pan meals...

Skillet Sausage and Zucchini - (Serves 4)

Ingredients:

2 1/2 tbsp olive oil

4 fully cooked sausages, sliced into circle 1/4inch thick

2 medium zucchini, cubed

1 chopped onion

1 bell pepper, chopped

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp basil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

1 tsp garlic, minced

1.) Heat 1TBSP olive oil in large skillet over medium-high heat. Once oil is hot, add sausage and saute, flipping often for about 2 minutes or until slices have some browning. Remove from pan and set aside.

2.) Reduce heat to medium. Add remaining 1 1/2 TBSP olive oil to skillet along with zucchini, onion and bell pepper. Add in seasonings then stir and let heat for a couple minutes. Serve immediately. (Served ours with a side salad)

Slow Cooker Pork Chops

noreply@blogger.com (Megan) — Thu, 02 Jul 2020 20:39:00 +0000

My mom made these all the time when I was a kid. Never realized how insanely easy they are to make! We pair our with white or brown rice (whatever I have on hand) and steamed green beans or broccoli.

Slow Cooker Pork Chops (Serves 4)

Ingredients:

1/2 cups all purpose flour, divided

1/2 tsp ground mustard

1/2 tsp garlic pepper blend (or 1/4tsp garlic powder and 1/4tsp ground black pepper)

1/4 tsp seasoned salt

4 boneless pork loin chops

2 tbsp canola oil

1 can chicken broth (14.5oz)

1.) In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops and dredge to coat.

2.) In a large skillet on medium heat, brown chops in oil on both sides.

3.) Transfer to a slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.

4.) Remove pork to a serving plate and keep warm. Whisk in remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened. Serve over pork chops alongside rice.

Ground Beef Quesadillas

noreply@blogger.com (Megan) — Thu, 02 Jul 2020 20:21:00 +0000

We don't necessarily enjoy "taco night" on Tuesdays. For us, it's whenever this mom is in the mood for it. Here lately, I've gotten on a quesadilla kick and I'm all for easy! These fit that bill perfectly! I love black beans in my quesadillas and I also add Rotel because I love tomatoes in my taco dishes but the rotel gives it an extra zeal and amps up the spice just enough (because I'm a pansy and don't like spicy food). Another thing I love about this recipe is I can use the remaining two tortillas and leftover shredded cheese to easily whip up a couple cheese quesadillas for my picky eaters. Serve the ground beef enchiladas with salsa (our fave)!

Bonus: If there is anything I've learned about cooking over the years, is shortcuts. Onions make dishes tasty but they can be a pain (literally) to prepare. Whenever a recipe calls for "chopped" onion, I ALWAYS use frozen chopped onions. Walmart and Publix carry them but are often out of stock. When I find them, I stock up because my eyes, personally, can't handle the burn from the acidity and my hubby isn't always home when I need him to dice up an onion for me. Plus, you can't taste a difference.

Ground Beef Quesadillas

Ingredients:

2 lbs ground beef

1 cup chopped onions

2 cloves garlic, minced

1 tsp cumin

1/2 tsp pepper

1/2 tsp salt

1/4 tsp red pepper flakes

10oz can Rotel (I use mild), drained

15oz can black beans

3 cups shredded Monterey Jack cheese

3 cups shredded Cheddar cheese (I use sharp, always)

8 burrito-size flour tortillas

2 tbsp butter, melted

1.) In large frying pan, cook ground beef with onions over medium heat until onions are translucent and beef is no longer pink. Add garlic and cook for another minute or two. Drain grease.

2.) Add cumin, salt, pepper, red pepper flakes, can of Rotel and black beans into meat mixture and stir. Continue cooking over medium until heated through.

3.) Bush butter on one side of each tortilla and stack on one plate.

4.) In another large frying pan set over low-medium heat (or if you'd like you can just dump the meat mixture into a large bowl, wipe the pan you were using for that and reuse it for this next step), place one tortilla buttered side down in pan . Working quickly, add Monterey Jack cheese, 3-4 tbsp meat mixture, followed by shredded cheddar cheese on one half of the tortilla.

5.) Fold in half and cook until browned. You can easily go ahead and make a second quesadilla on the other side of the pan while that one is cooking. Repeat with remaining ingredients until all quesadillas are cooked.

6.) Cut each quesadilla into thirds and serve with chunky salsa!

Tuscan Chicken Pasta

noreply@blogger.com (Megan) — Sun, 10 May 2020 14:46:00 +0000

HAPPY MOTHER'S DAY!!

Though today, my husband will be grilling for me and our kiddos, I thought I'd share with you one of my favorite pasta dishes. I LOVE pasta way more than I know I should! Sometimes I'm convinced I'm part Italian even though I know it's not true. This is also one of those dishes I love cooking with my kids because it's substantially easy to make for a novice kid cook.

Tuscan Chicken Pasta

Ingredients:

1 tbsp olive oil

1 tsp minced garlic

2 cups frozen spinach

1/2 chopped onion

1 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp black pepper

1/2 tsp salt

1/2 tsp dried basil

2 (14.5oz) cans diced tomatoes, drained

2 cups chicken broth

2 cups shredded cooked chicken

1/2 cup half & half

3 tbsp all purpose flour

16oz box penne pasta

parmesan cheese, to garnish

1.) Place oil, garlic, spinach and onion in a dutch oven or large pot. Simmer on medium heat for 5 minutes.

2.) Meanwhile, fill a large pot with salted water then cook pasta until al-dente, about 12 minutes.

3.) Add oregano, thyme, pepper, salt, basil, diced tomatoes and chicken broth to the dutch oven. Allow mixture to come to boil, then stir. Add chicken then stir.

4.) In small bowl, whisk flour and half & half together, making sure there are no clumps. Stir flour mixture into sauce until well combined.

5.) Drain pasta and add to sauce and stir. Garnish with parmesan cheese and serve.

Instant Pot Mashed Potatoes

noreply@blogger.com (Megan) — Sat, 09 May 2020 16:26:00 +0000

SOOO good! And easy for a busy night! I also love it uses the potato skin as well! Mine and hubby's fave part!

Instant Pot Mashed Potatoes

Ingredients:

2.5 lb red potatoes

1/2 cup chicken broth

3 cloves minced garlic

1 tsp salt

1/2 tsp pepper

1/2 cup butter, softened

8 oz cream cheese, softened

1.) Place red potatoes, broth, garlic, salt and pepper into the pot.

2.) Close lid and set to sealing, then cook on high pressure for 12 minutes. (On most versions of the Instant Pot, this is just hitting the manual button and adjusting the time to 12 minutes.

3.) When done, quick release the pressure.

4.) Open lid and add the butter and cream cheese. Now here, you can either use a potato mash to mix them up but I prefer using my hand mixer to make sure they are extra good and fluffy!

Parmesan Crusted Chicken Breasts

noreply@blogger.com (Megan) — Sat, 09 May 2020 16:16:00 +0000

Baked chicken is a favorite in our house! So many ways it can be cooked and generally, rather quick to whip up and stick in the oven and have a fabulous meal in not too much time! Plus, little prep work on my end! Crowd pleaser right here! I serve mine with Instant Pot Mashed Potatoes (recipe in a different post) and steamed broccoli.

Parmesan Crusted Chicken Breasts

Ingredients:

2 lb boneless skinless chicken breast

1 egg

1 tbsp water

1 tsp minced garlic

1/2 tsp salt

1/2 tsp black pepper

2 cup shredded parmesan cheese

4 tbsp melted butter

1.) Preheat oven to 350 degrees. Line a 13x9 baking pan with aluminum foil.

2.) Cut each chicken breast in half.

3.) Beat egg and water in a shallow bowl. Add garlic, salt and pepper and whisk to combine.

4.) Place parmesan in a separate shallow bowl.

5.) Dip each piece of chicken in egg mixture making sure to coat. Allow excess egg to drip off.

6.) Place in parmesan. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.

7.) Place chicken in prepared baking dish. Pour melted butter over top.

8.) Bake in preheated oven for 20 minutes then crank oven up to 375 degrees and continue baking for another 25 minutes. Chicken should be slightly golden when done.

Easy Baked Chicken Breasts

noreply@blogger.com (Megan) — Sat, 09 May 2020 16:05:00 +0000

These are by far my absolute favorite baked chicken breasts! Full of flavor, relatively quick and super easy to put together! My picky eater's fave! Be sure and follow ALL the 5-steps! It truly does make a HUGE difference!!

Easy Baked Chicken Breasts (4 servings)

Ingredients:

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (see below)

1 tbsp melted butter or olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

5-steps:

1. Brine

2. Brush

3. Rub

4. Roast

5. Rest

1. BRINE-

Fill a big bowl with lukewarm water. Stir in a handful of salt until it mostly dissolves. Add chicken breasts and let sit in saltwater for 15 minutes. Afterwards, remove chicken and give a good rinse under cold water then pat dry with some paper towels. Add chicken to 13x9 baking pan. Preheat oven to 450 degrees.

2. BRUSH-

your chicken with melted butter.

3. RUB-

seasonings on chicken.

4. ROAST-

15-18 minutes at 450 degrees.

5. REST-

5-10 minutes before cutting into it to keep in the juices and tenderness.

Crunchy Southwest Chicken Wrap

noreply@blogger.com (Megan) — Fri, 01 May 2020 15:50:00 +0000

My eight year old son helped me whip these up one night recently! VERY kid friendly dish to create together! No cooking required if you already have chopped, cooked chicken on hand. Also, canned chicken works wonderfully too but I would suggest nook it in the microwave for about 5 minutes in a bowl to warm it up beforehand.

Crunchy Southwest Chicken Wrap

3/4 cup light sour cream
3/4 cup salsa
1 1/2tbsp taco seasoning

4 large tortillas (burrito size)
1/3 cup shredded lettuce
1/2 cup tomato, diced
1 whole avocado, diced
1/2 cup shredded cheddar cheese
2 cup cooked chicken, shredded
1 cup fritos, crushed

1.) In a bowl, mix together sour cream, salsa and taco seasoning until well blended.

2.) Lay a tortilla flat on a cutting board. Spread 1 heaping tablespoon of sauce over the bottom half of the tortilla, leaving an inch border on each side.

3.) Sprinkle lettuce, tomato, avocado, cheese and chicken over the sauce. Add crushed Fritos on top. Drizzle 1 tbsp sauce on top.

4.) Fold in sides and roll tightly. Poke toothpick through to hold on each side before slicing in half. Repeat with remaining wraps.

Baked Cheeseburger Sliders

noreply@blogger.com (Megan) — Fri, 01 May 2020 15:41:00 +0000

When it's a rainy day and you can't get out to grill and you also happen to be quarantined but you REALLY want burgers....these are the way to go! So easy to put together! My littlest child loved them and she's not a burger fanatic typically.

Baked Cheeseburger Sliders

2lbs lean ground beef
2tsp garlic powder
1tsp onion powder
1 tsp salt
2 tsp black pepper
12 slices american cheese (or whatever cheese you prefer)
12 Hawaiian roll sliders

For the Glaze:

1/4 cup butter, melted
1/2 tsp salt (if using unsalted butter)
2tbsp packed brown sugar
3tsp Worcestershire sauce
2tbsp Dijon mustard
1/2 tbsp sesame seeds

1.) Preheat oven to 350 degrees.

2.) Combine beef and spices in bowl. Press beef into bottom of 13x9 baking dish into a flat and even layer. Bake for 20 minutes then drain liquid and set aside.

3.) Slice rolls in half lengthwise then place in bottom of same baking dish.

4.) Top bottom half of rolls with cooked beef then slices of cheese in a single layer. Top with top half of rolls.

5.) In small bowl, combine melted butter and all other ingredients. Brush tops of the rolls with melted butter mixture and sprinkle sesame seeds on top. Bake for additional 20 minutes, or until bread is toasted and cheese is melty.

Lemonies

noreply@blogger.com (Megan) — Sun, 26 Apr 2020 22:29:00 +0000

My son LOVES these and has recently requested them so I thought I would go ahead and post the recipe while it's on my brain. Full of yummy lemon flavor and oh so moist, these lemon "brownies" are just what you need to satisfy your sweet tooth! But hard to eat just one so might want to plan to make these for a party or family get together so you don't devour them all......or not. 😜

Lemonies

Ingredients

1 cup flour
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1 tbsp lemon zest
3/4 cup butter, melted and cooled
2 eggs
3 tbsp lemon juice
1 tsp vanilla
Lemon glaze (recipe follows)

1.) Preheat oven to 350 degrees. Grease an 8-inch square pan or line pan with non-stick foil.

2.) Mix flour, sugar, salt, baking powder and zest together using a wire whisk.

3.) Add melted butter, lemon juice, eggs and vanilla and stir until completely combined.

4.) Pour batter into pan and bake for 20-25 minutes or until knife inserted in center comes out clean.

5.) Remove from oven and cool.

6.) Pour glaze over lemonies and allow to set before cutting into bars.

Lemon Glaze

1 1/2 cups confectioners sugar
2 tbsp lemon juice
1 tsp lemon zest

Sift sugar into a medium bowl. Add lemon juice and zest and stir until combined and smooth.

Pulled Pork Enchiladas and Mexican Rice

noreply@blogger.com (Megan) — Sun, 26 Apr 2020 22:08:00 +0000

Y'all....made this new recipe last night and my husband claimed they were "PERFECT" and stated they are by far his new favorite dish I make. He demanded more...haha! So easy too! I used leftover pulled pork for this so if you are not using leftovers, cook your pork accordingly beforehand. I love easy, tasty, filling meals that my whole crew loves! I paired it with my Mexican rice and it definitely satisfied my hunger for Mexican food! I used shredded sharp cheddar cheese on mine but I bet shredded Mexican blend would be great too! Also, I used mild salsa for my rice but, again, if you prefer hotter, by all means choose a different one.

Pulled Pork Enchiladas--Servings 4-6

Ingredients:

2 cups pulled pork (great use for leftovers!)
1 tbsp olive oil
1 can black beans, drained
1 can corn kernels, drained
2 cups shredded cheese
8 tortillas
3 cups red enchilada sauce

1.) Preheat oven to 350 degrees.

2.) Heat cooked pulled pork in large microwaveable dish until hot (took mine 6 minutes).

3.) Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.

4.) Spread 1/2 cup of enchilada sauce onto bottom of 13x9 baking dish.

5.) Place 1/2 cup filling into a tortilla and roll up and place in baking dish. (I seriously used my CLEAN hands here, y'all. And I guessed the "1/2 cup".)

6.) Pour over the remaining enchilada sauce and bake 10 minutes.

7.) Remove from the oven and add cheese then bake for another 10-15 minutes until cheese is bubbly and golden.

8.) Let stand 5 minutes before serving.

9.) Serve with Mexican Rice (below) for an even more satisfying meal!)

Mexican Rice-- 8 servings

Ingredients

3 tbsp olive oil
2 cups long-grain white rice
1/2 chopped onion
3 cloves garlic, minced
2 cups mild salsa
2 cups chicken broth
2 tsp cumin
salt and pepper to taste

1.) In a large pot or dutch oven over medium-low heat, add oil and chopped onions. Cook until softened. Then add minced garlic and cook for another minute.

2.) Add the uncooked long-grain white rice to the pan and brown with the onions for about 5 minutes.

3.) Add salsa, chicken broth, cumin, salt and pepper.

4.) Bring the rice to a boil and then lower heat to simmer. Cover and simmer for 20 minutes. Do not stir! Rice will absorb broth while it cooks.

5.) Remove lid and fluff with fork. Enjoy!

Melt-In-Your-Mouth Pot Roast

noreply@blogger.com (Megan) — Thu, 23 Apr 2020 20:10:00 +0000

Growing up, one of absolute favorite aromas was the scent of pot roast slowly cooking in the crockpot. I could smell it throughout the entire house and it was wonderful to come home to that after school, knowing we were having a fab meal that night! I used my mom's recipe over the years and played around with other ideas but this is by far my fave!

Melt-In-Your-Mouth Pot Roast

Ingredients:

1 lb medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3-4lbs)
1/4 cup dijon mustard
2 tsp dried rosemary, crushed
1 tsp garlic salt
1/2 tsp dried thyme
1/2 tsp pepper
1/3 cup onion (I ONLY keep frozen chopped onion on hand as I can never chop them)
1&1/2 cups beef broth
1 tbsp cornstarch (for gravy)

1. Combine mustard, rosemary, garlic salt, thyme and pepper; rub over roast.

2. Place potatoes and carrots in slow cooker. Add roast on top, along with beef broth and onions.

3. Cover and cook on low 6-8 hours, until meat and vegetables are tender.

Gravy:

Transfer meat and vegetable to large baking dish (shred roast if desired). Pour remaining liquid from slow cooker into small pot on stove. Simmer over medium heat. Whisk 1 tablespoon cornstarch with liquid then continue whisking until thickened. Ladle gravy over roast and potatoes.

Skinny Fettuccine Alfredo

noreply@blogger.com (Megan) — Thu, 23 Apr 2020 19:33:00 +0000

Skinny Fettuccini Alfredo

12 oz fettuccine (or any pasta shape)

1 tbsp. olive oil

4 cloves garlic, minced

3 tbsp. flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

(optional topping: chopped fresh parsley)

1. Cook pasta al dente according to package directions, in generously salted water.

2. Meanwhile, heat olive oil in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.

3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.

4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

*Also delightful with grilled chicken or shrimp!!

Chocolate Chip Cookie Dough Cheesecake

noreply@blogger.com (Megan) — Mon, 21 Jul 2014 20:26:00 +0000

I know some of you have anxiously been awaiting this recipe! The one where it's oh so good but oh so bad to eat! It's yummo with whipping cream (if you wanna go all out and indulge to the extreme) or is just as heavenly plain with a glass of milk. Either way, you're probably gonna regret taking just one bite when you try this doozy because that one bite won't be enough and you're gonna wish you'd never read this blog post ;).

Chocolate Chip Cookie Dough Cheesecake

Cookie Dough:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup light brown sugar, packed

2 tbsp milk

2 tsp vanilla extract

1 cup all purpose flour

1/4 tsp salt

1 cup mini chocolate chips

Set aside an additional 1 cup mini chocolate chips to fold into batter with cookie dough balls

Crust:

4 tbsp butter, melted

2.5 cups graham cracker crumbs

Filling:

4 (8oz) pkgs cream cheese, softened

1 cup sugar

4 large eggs

1 tsp all purpose flour

1 tsp vanilla

1 cup sour cream

1. Preheat oven to 325 degrees.

2. For the cookie dough: In a medium bowl, combine the butter and sugars until smooth. Add the milk, vanilla and blend. Mix in the flour, salt and chocolate chips. The dough will be wet. Gently roll the dough into small teaspoon sized balls and place on wax paper or nonstick baking pan and put in freezer to harden while fixing crust and filling.

3. For the crust: Lightly grease the sides and bottom of a 10 inch spring-form pan. In a medium bowl, combine the melted butter and graham cracker crumbs. Press into the bottom and about halfway up the sides of the spring-form pan.

4. For the filling: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour just until smooth. Add in the vanilla and sour cream and mix just until blended. Be careful not to over mix. Too much air in batter will cause cracks during baking in the oven.

5. Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and remaining chocolate chips into the remaining batter. Pour into pan and spread evenly, making sure to disperse cookie dough balls throughout every part of the batter.

6. Bake the cheesecake for one hour. Turn off oven, prop open door (make sure no kids are around) and leave in oven for 30 minutes. Take out of oven and let cool completely on wire rack. Refrigerate for 8-12 hrs (I let mine sit overnight). Garnish with whipped cream and mini chocolate chips and enjoy!

Skinny Chimichangas

noreply@blogger.com (Megan) — Fri, 13 Jun 2014 13:48:00 +0000

Dear readers of TempTASTEtions, we got a new house! Moving day is next Thursday so we've been all fired up and anxious excited about getting moved in! Which is why I've not been posting recipes like I wish I could. Honestly, haven't been cooking as much these days either to share new recipes with y'all. Next week will most definitely be the same situation. So it will be at least a couple weeks before I can get back on track with this blog. Hopefully, I can eventually get around to updating this blog and putting a more appealing background on it. I did manage to try a couple new recipes recently. So I will leave you with those for now. Both are healthier options to most recipes I put out there :)

These chimichangas are low carb, REALLY yummy and seriously almost tasted like something I'd order at an authentic Mexican restaurant. You just GOTTA try these!

Skinny Chimichangas

1/2 lb ground turkey breast
1 onion, finely chopped
1 clove garlic, minced
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
8oz can tomato sauce
2 tbsp. mild green chili pepper, chopped
1/3 cup reduced fat shredded cheddar cheese
8in. fat-free flour tortillas

1. Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick spray; set aside.

2. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling.

5. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Skinny Fettuccini Alfredo

12 oz fettuccine (or any pasta shape)

1 tbsp. olive oil

4 cloves garlic, minced

3 tbsp. flour

1 cup chicken broth

1 cup low-fat milk (I used 1%)

3/4 cup freshly-grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

(optional topping: chopped fresh parsley)

1. Cook pasta al dente according to package directions, in generously salted water.

4. Drain pasta, then immediately add pasta to the sauté pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.