Well my friends. I am cooking. Different things. And it's awesome:) I realized today that cooking is fun to me when it's something different. Sure I could cook the same chicken and veggies all the time...and hear my husband give me crap about that being all we ever eat, but why? Why give him one more opportunity to harass me:) Now, if dinner sucks it won't be because it's the 'usual', it will be because it's different and we didn't know what it was going to taste like:) Tonight I made Mexican-style ravioli. It was pretty tasty. And it was really quick. The longest part was boiling the ravioli....seriously....quick:)

I took some pictures of my kids today...what's new right? :P I've got Corel up and running so I have been playing with it today. I created my first,of many, watermarks. I've still got some bugs to figure out...but I'll get there. These two are the only ones that are done being edited...for the moment. So enjoy:)

Tonight's dinner...Oregano-lemon chicken thighs.
Here we go:)

Start with some big ol honkin' bone-in chicken things. About 6 pieces or 3 lbs. I took the skin off mine, because well,....look


This is gross...who wants to eat that?! Anyway, put them in a 13X9 pan.


The rest of your ingredients consist of 2 tblspn of honey, 3 tblspn lemon juice, 1 tblspn olive oil, 3 garlic cloves-minced, 2 tspn dried oregano.


I have limited utensils and know-how on mincing so here's to learning!



After you are done mincing, combine all ingredients in a small bowl, or large, whichever you prefer to wash later:)


Pour this mixture over the chicken...so it looks like this
<-------- Put it inot the oven at 375 for 30-35 minutes...until it's not leaking colored juice anymore.

Enjoy:)

Tonight's cooking delight,...barbecue potato wedges & spinach stuffed portabello mushrooms.


The potato wedges call for 2 lbs of red potatoes, cut into wedges.


After you get the little guys drawn and quartered spray a 15X10 by 1-inch deep pan. I didn't have that size, so I used a 9X13. It worked just as good.


Get em all cozy together and drizzle 1 Tblspn honey and 2 tblspns melted butter (I mixed together) over the taters.


Because I tried to take a picture while drizzling, I mixed them up a bit to get the ooey gooey goodness all over them.



Next you sprinkle 3 teasp. of chili powder, 1/2 tspn salt, 1/4 tspn garlic powder, and 1/4 tspn pepper over the top.

Pop them in the oven at 450 for roughly 30 minutes.

Take them out and enjoy!


Enjoy them with some meaty portabello mushrooms:)
Please...make sure your fridge doesn't have a death wish on any sort of produce....frozen mushrooms do not cooperate!
You want to remove the stem and all the gills...I'm not going to lie..it's rather gross!


After you get them all cleaned up, stick them in a large frying pan with 2 tablespoons of olive oil. Fry them for 10-15 minutes until they are tender.


Turn them once.



While those are cooking get your other ingredients ready in a small bowl.


A 10 oz package of spinach, thawed, drained and dry, can of diced tomatoes, 1/2 cup romano cheese, 2 tblspn scallions and some salt. Mix em up all nice and pretty in a bowl and spoon it into your mushrooms(that are awaiting on a bake pan on top of aluminum foil)

Top with mozzarella cheese. I like cheese so I used more than the recipe calls for:) Bake them at 375 for 10-15 minutes or until they are bubbly. Yes, my mozzarella isn't bubbling...I think I needed fresher:)



Enjoy:D

Penne Gorgonzola with Chicken

This is another recipe from TOH magazine. I love them!

Ingredients:

• 1 pckg (16 oz) penne pasta
• 1 lb boneless chicken breast, cut into 1/2 inch pieces
• 1 tblsp olive oil
• 1 large garlic clove, minced
• 1/4 c. white wine
• 1 c. heavy whipping cream
• 1/4 c. chicken broth
• 2 c. crumbled Gorgonzola cheese
• 6 to 8 fresh sage leaves
• grated parmigiano-reggiano cheese and minced fresh parsley

 

Start off with getting your pot of water to boil for the pasta. When it's boiling, put the pasta in and cook accordingly. While that's doing it's thing, get a skillet. Start the burner at medium heat and add your oil and chicken. Brown the chicken on all sides.

Add the garlic, cook it for another minute and then add the wine. Stir it to loosen up the chicken that's stuck to your pan. Add the cream and broth.

Cook this until it's slightly thickened and the chicken isn't pink anymore. Add your cheese! Also the sage and salt and pepper to taste.

Cook these until the cheese is just melted. 

all melted like:)

Ok, after you drain your pasta, pour the chicken mixture in and toss to coat. Sprinkle the parm cheese on with some parsley and Enjoy!

-I'd rate this easy to medium in prep. I forgot the parsley...oops!

-I am also not a bleu cheese fan...and while this cheese is VERY similiar...I didn't find myself wanting to throw it away. Enjoy:)

Slow cooker Aromatic chicken

If you want your house to smell d-lish you've got to try this recipe. I received it from my Aunt as part of a Christmas present and have used it loads of times. So enjoy!

Ingredients:

1/2 c. coconut milk

1/2 c. water

8 chicken thighs-skinned(try to find boneless and skinless...much easier)

1/2 c. brown sugar

2 tblspn soy sauce

1/8 teas. ground cloves

2 garlic cloves-minced

Grease up your slow cooker

Combine the milk and water and pour into your freshly greased crock pot

Then, add remaining ingredients in the order I've written them!

Seriously very easy!

After everything is in start it up and let it cook on low for 5-6 hours. The recipe calls for it over rice, but since Mr. Cat and I are watching our waists shrink...I sauteed up some fresh spinach, green peppers, and mushrooms as a companion. 

:)...I forgot to take a "nice" picture of the finished product because I was too excited to eat it! The chicken falls apart and is juicy and oh soooo good:)

He really did enjoy it:)

*a few tips:

-make sure you shake the coconut milk..it separates

-I used the splenda brown sugar blend...it's half of what the recipe calls for

Enjoy!

Three Cheese Pesto Pizza-TOH(taste of home)

Ingredients:

1/2 c. finely chopped red onion(know that I didn't use)

1/2 c. finely chopped red pepper(also didn't use)

1 tblspn olive oil

1 pre-baked 12 inch pizza crust

1/2 cup prepared pesto

1 c. crumbled feta cheese(ick...didn't use)

1 c. shredded part skim mozz cheese

1 c. shredded parmesan cheese(i didn't have so I used grated)

1 can (4 1/4 oz)  chopped ripe olives

1 med tomato thinly sliced

Ok...if you are using the onions and peppers in your recipe, saute them in the olive oil in a small skillet. Wait until they are tender and then set them aside. Put the crust on a pizza pan. Spread the pesto to within 1/2 inch of the sides.

Yea...some of my sides are showing more than others :x Layer the cheeses, onion mixture, olives and tomato. Bake this at 400 for 15-18 minutes...or till your cheese is melty:)

And Voila! Super super easy and very tasty! It's a quick dinner for the hungry family:)

Mushroom & corn chowda

Ingredients

• 1 1/4 c. sliced fresh carrots
  1 c. chopped celery with leaves
• 3/4 c. sliced fresh mushrooms
• 3 green onions (optional in this house)
• 1/4 c. butter-cubed
• 1 can condensed cream of mushroom soup
• 1 1/3 c. milk
• 1 1/2 c. frozen corn-thawed
• 1/2 c. cubed cooked ham
• 1/2 teas. seasoned salt
• 1/2 c. cubed velveeta

 For starters, cut up the carrot and celery. I bought pre-sliced mushrooms...and I also used a pound...I like mushrooms:)

In a saucepan put in your cubed butter and let it melt a little 

 

toss in your veggies and saute them until they are tender

Stir in your milk, corn, ham, soup and seasoned salt 

 

Bring it all to a boil. Reduce the heat and put in your super processed goodness

stir it in and get it melted...about 3-5 minutes

Enjoy it with some Jalapeno corn muffins...we did:)

Mexican style Ravioli-Taste of Home

Ingredients:

• 1 package refrigerated Ravioli
• 1 can diced tomatoes-undrained
• 1 c. beef broth(I used less sodium)
• 1 can (6 oz) tomato paste
• 1/2 c. canned black beans-rinsed and drained
• 1 tblspn brown sugar
• 1 teas. dried oregano
• 1/4 teas. salt
• 1/4 teas. pepper
• 4 c. fresh baby spinach (I had a moment and forgot to buy it-hence the frozen)
  

Alright, again, start with putting your water on to boil for the ravioli. Then in a skillet...add everything else-minus the spinach.

Bring it all to a boil and then turn it down to a simmer. Stir it occasionally because it will stick to the pan.

When your ravioli is done(about 9 minutes) add it to the tomato mixture. Stir it in.Put your spinach in also and stir frequently to thaw. If you are using fresh, stir until it's wilted.

Heat it up, dish it out, and...

Enjoy!

Super easy and quick recipe!