Valentine's Day At Home

You and I both know restaurants across America can't keep up with the reservations being made for Cupid's special day, especially with it being on Friday night. I am sure most are booked by now, and there are many men out there who waited too long trying to figure out what they are going to do now!

Mr. E and I have learned many things after being together so many years. One of them being Valentine's Day at home can be just as special as a fancy dinner out. Sure, I love to go out to eat. Someone else cooks. Someone else cleans it up. It's a great treat for me, but it also means finding a sitter for Max, getting dressed in real clothes, doing my hair, my makeup...sometimes I'm just not feeling it.

Plus, ever since we had Alex, and now with Max too, we make the day more of a family time. We have gifts for each other, for the boys, they have them for each other, I make a nice meal, complete with something sweet, and we just hang out.

Since all of my boys love Asian food, this would be a fantastic idea for Valentine's Day. And if you're looking for something special to make your sweet heart, this simple dish would be a great place to start planning that menu!

Thai food can sometimes be really spicy, but this isn't, so don't worry if you're feeding little ones, or wimps like me. However, if you do like it hot, like my husband and oldest, you can serve some hot sauce or chili paste on the side they can add as they like.

Filled with unique flavors, this is spot on for dishes I get when we do go out for Thai food. I love the cool crunchy cucumber on top. They really add a little something extra to a meat and rice supper.

If you're staying home this Valentine's Day, Easy Thai Beef would be a simple, tasty way to enjoy a nice meal with your special someone. Or if you are getting treated to a night out, add this to your meal plan for the week anyway!

Easy Thai Beef

2 lbs. ground beef

2 red bell peppers, diced

1/2 c. + 1 tsp. soy sauce

1 TBS sugar

Juice of 2 limes

5 large garlic cloves, minced

2 TBS Thai basil, finely chopped

1/4 tsp. dried red pepper

1 English cucumber, thinly sliced

Pinch of salt 

Pinch of pepper

Cooked White Rice

In a large skillet over medium high heat, brown beef until no longer pink. About half way through cooking, add bell pepper and garlic.  In a small bowl whisk together 1/2 c. soy sauce, lime juice, sugar and dried red pepper. Set aside. In a medium bowl combine cucumbers, 1 tsp. soy sauce and 1 TBS basil. Stir well. Set aside. When meat mixture is browned, add soy sauce mixture and 1 TBS basil. Stir well. Reduce heat to simmer and cook 10 minutes until reduced. Serve beef over cooked rice and topped with cucumbers.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck

One Extra Pot

So, I wish I could "advertise" this as a one pot wonder, but I can't tell a lie. It would be false advertising and I just can't do that. However, it only takes one extra pot, so it's like a very close cousin! That's all. Just one more, and it is barely going to get dirty, so it only half counts. 

I think one of the reason why when searching for recipes we all seem to stop at the ones labeled "one pot" or "one skillet" is because life demands meals be quick, both for cooking time, and clean up. Let's face it, those huge meals taste great and are so satisfying, but the after math? I for one always wish for the dish fairy to show up...and she never does....lazy witch. You know the ones I'm talking about. Where it seems like every single dish/pan/pot/utensil in the kitchen is dirty and piled up in the sink. Even with the added blessing of a dishwasher, the amount of work can seem daunting. So when I can give my family, and all of you, a dish this delicious, and make the promise of only two pans...it's a successful food blogger day. 

This is another way to really stretch the budget when it comes to seafood. If you haven't seen me sing the praises of the frozen options in the stores today, you are now. The 12 oz. bag I used in this recipe cost me about $5, and easily fed our family of three. Oh, and if you're wondering if you have to buy the ones with tail left on per the recipe, it's a personal choice. I like to use them in dishes like this because they shrink less. But if you don't mind that, and don't want to mess with the tails when chowing down, feel free to use tail off. 

Between the garlic and lemon, this is bursting with flavor, and even with the cheese and milk, I think it's still super light. Add a veggie and maybe some bread on the side and supper is on the table in under 30 minutes! And your clean up will be even less than that!

Lemon Garlic Shrimp and Rice Skillet

Inspired by Diethood

2 c. instant white rice

2 c. water

2 chicken bouillon cubes 

6 TBS butter

5 large garlic cloves, finely chopped

12 oz. frozen medium shrimp, tail on, thawed

6 TBS milk

1/2 c. shredded Parmesan cheese

1 1/2 TBS dried parsley, extra for garnish

Juice of 1/2 lemon

Salt and Pepper to taste 

In a medium pot, bring water and bouillon cubes to boil. Add rice. Stir. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Set aside. (These were my directions. Check your box!) In a large skillet, heat butter over low heat. Add garlic and cook for 2-3 minutes until fragrant, stirring constantly. Add shrimp, salt and pepper. Cook and stir, until shrimp are pink, about 5 minutes. Move shrimp to sides of pan, add rice. Stir well. Add milk, cheese and parsley. Stir to combine and cook for 1-2 minutes more until thickened. Remove from heat. Squeeze lemon over. Sprinkle with extra parsley. 

 

Shared at Weekend Potluck

I Can't Help Myself

No matter how hard I try, I can't stay away from the potatoes. They call out to me in the produce section. Even if I have something else planned on the menu, the taters sense me walking by and entice me with their wicked ways.

Okay, I can't lie. That scenario only takes place in my mind. (In case you hadn't figured that out for yourself!) And honestly, I don't really try that hard to stay away from them. In fact, I don't try at all. They are a staple in the Marshall diet, and we can't get enough!

I think one of the reasons I gravitate towards them so much, besides the delicious factor, is no matter when it is, I can almost always find them on sale at one store or another, especially red potatoes. From the regular size to the "baby B's", they are budget friendly year round.

This recipe came about after I had once again purchased some red potatoes out of the bulk bin that were on sale for $.99/lb. I had them. I had supper to make. It was time to figure out what to do; and this is what happened. A little of this. A little of that and wah-lah a new potato recipe is born.

One of my favorite things about this preparation, is you can easily split the work into two stages. Precook the potatoes in the morning before work, or even the night before. Then you have a great head start at the end of the day. Plus, you can easily add whatever herbs and spices you feel like at the moment. Just be sure not to move them around too much in the beginning. This will give you the brown "crusty" edges you see in my picture, which is most definitely the best part!

If you have an addiction to potatoes like me, don't make apologies. Embrace it! Love it! Enjoy every single bite! 

Skillet Red Potatoes

7 medium-large red potatoes, cooked and cut into 3/4 inch cubes

4 TBS canola oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Dried Parsley, for garnish 

Heat oil in large skillet over medium-high heat. Add potatoes in single layer. Do not move. Allow to cook/brown for 3-4 minutes. Stir. Season with salt, pepper, garlic powder, onion powder, and paprika. Continue to fry and stir for 15 minutes until browned on all sides. Remove to serving platter, and sprinkle with parsley *NOTE* To precook my potatoes I microwaved them for 10 minutes, until just fork tender. 

Shared on The Country Cook Oct. 31, 2014

Skillet Supper

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!


Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes