Everyday Food for Busy People
Stir fry is a cooking method that can’t really be replicated in a slow cooker.
But you can make a pretty good fake!
I’ve made this recipe twice now. It’s easy and quick to fix. The chicken gets cooked in stir fry sauce for several hours. The veggies are added later, so they don’t get mushy.
No ingredient photo this time. I was in a big hurry both times I’ve made it. [Read more...]
This is a recipe that will be made often in my house. My kids have been asking for it again already.
I first saw the recipe when Mary from Giving Up on Perfect linked it for Ingredient Spotlight. I’ve since spotted it on Pinterest several times. This soup is fantastic! And it’s easy too.
I made just a few minor changes to the way Mary fixed it. I doubled the recipe, which made a lot. It completely filled my 6 quart slow cooker. Here’s what you’ll need: [Read more...]
The fantastic thing about this soup is that it’s really just a bowl full of raw veggies. But it tastes divine. So good, you could just eat and eat it. So good for you that you can do just that with no guilt.
It’s perfect for a hot, summer evening because it’s eaten cold. I have to admit that freaked my kids out. They did eat it, but they weren’t sure they liked cold soup. Jim and I loved it though.
I adapted my recipe from Pioneer Woman, adding red bell pepper, jalepeno and parsley just because they were hanging out in my fridge. I don’t own a food processor, so I used my pitiful blender that has been partially melted in the dishwasher. It worked fine, so I guess I still don’t have an excuse to buy a food processor.
Here’s what you’ll need: [Read more...]
This is one of those dinners that tastes special, like you’ve gone to extra trouble.
Good news! This dish is quick to fix. I had it finished in about 30 minutes and that included time to line up ingredients, take photos and jot down my recipe. Not bad.
I did start with another recipe as inspiration. I wasn’t sure what should go into the Pineapple Salsa, so I searched Tasty Kitchen and came up with a recipe for Tropical Chicken and Coconut Rice Bowl. It’s from Katie at The College Culinarian.
I wanted fish instead of chicken, so I turned the marinade into a sauce for the tilapia. And I tweaked her salsa recipe a bit too. The result was delicious!
Here’s what you’ll need: [Read more...]
Let me say, that when I decided to make this I had no idea what really goes in Kung Pao Chicken. I just saw a bottle of the sauce in Walmart and bought it. The rest was decided by what I had on hand.
The result turned out delicious. The Kung Pao sauce had just enough spice to lend and interesting kick. I used chicken that I had already grilled, sliced and frozen, so it was quick to make.
Here’s what you’ll need: [Read more...]
There are nights when I stare into my pantry, wondering what I’m going to fix. On this particular night, the contents of the pantry made me consider making Italian Sausage with Bowties but I didn’t have any stewed tomatoes. I decided to change the recipe up a bit and came up with this.
Like the original, it’s a cinch to make and quick too. This one gets an added taste boost from the peppers. Here’s what you’ll need: [Read more...]
For Christmas morning, I wanted to make a different type of breakfast casserole than the egg/sausage one I usually make. We have to have some kind of protein to counteract the cinnamon rolls, frozen fruit cups, and hot cocoa.
I set out on a search to find a recipe that suited me, but since I’m picky, I couldn’t find the perfect casserole. So, I created one based on several recipes. I knew I wanted ham, peppers and onions. And it needed to be something I could make the day before and pop in the oven on Christmas morning to bake.
The result was exactly what I hoped for. The green and red pepper made it look Christmasy, but it would be good for any brunch. It would also make a good breakfast-for-dinner meal. I didn’t get a photo of the ingredients, but here’s what you’ll need: [Read more...]
Stir fry is one of the simplest things to make. Providing you have a good knife to do the chopping. That’s the first tip for making it fast. You can’t be quick with a dull knife. (The Rada Cutlery giveaway is still open, in case you’re in need of a sharp knife.)
Colorful veggies and lean chicken make this a healthy dinner. It’s one of my kids’ favorites. Here’s what you’ll need: [Read more...]
I whipped this up for dinner one Saturday night when I didn’t really want to cook. It was fast, easy and tasty. While I was eating I thought how versatile this recipe could be.
The topping could be put over pasta, pizza crust, used to fill an omelet or mixed with eggs for frittata, broiled on thick slices of French bread…the possibilities are endless.
Roasting broccoli in the oven gives a new dimension to the flavor. It brings out a nutty taste in the broccoli and enhances the sweetness of the red pepper. You can vary the seasonings using seasoned salt, grill seasoning or lemon pepper, but I chose to go simple with Kosher salt and freshly ground pepper.
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