Spicy Spinach and Crunchy Applesauce

These two recipes are so easy, I'm just going to combine them (plus I have the "end result" of both in one photo). Now, I know spinach isn't the most popular but give it a try this way...it changed mine and A's mind!! The applesauce smells so delicious!!! It definitely gives off every smell you think of when you think of Autumn...so warm and the cinnamon with the apples...YUM!!! I'm just going to get started before I abandon ship and make more for myself. :)

Spicy Spinach

Ingredients

• 10 oz. baby spinach (I find per person is best)
• red pepper flakes
• sea salt
• extra virgin olive oil

Directions: In a medium-high skillet, add about a Tablespoon of oil to pan. Add spinach followed by a dash of sea salt and red pepper flakes to taste (1/4- 1/2 tsp roughly). Cook until just past the point of wilting. Place on plate and pat dry with a couple napkins. 

Besides the oil, these are all the ingredients you need.
Here you can see the brand spinach I use. I usually buy 2...one for each of us.
I got the salt at a Fresh Market and peeled off the sticker.

Chunky Applesauce

Ingredients

• 4 golden apples, chopped
• 2 tsp. lemon juice
• handful golden raisins (about 2 oz.)
• 1in. piece fresh ginger root
• 3 T. light brown sugar
• 2 c. apple juice or cider
• 1/2 tsp ground cinnamon
• 1/4 tsp groung nutmeg

Directions: Combine all ingredients in a medium size pot over medium-high heat. Cook until a chunky sauce forms, about 12 minutes, stirring occasionally. Keep at a low boil; if the sauce begins to boil, turn back heat just a little. Once apples are soft and sauce forms, remove from heat. Be sure to remove the ginger.

**I left the peel on for a crunchier taste but it can definitely be removed, if desired**

Here is the sauce, cooking. 

Here is the applesauce and spinach...with a side of pork chop!!
(Please don't judge my pork chops from this! They usually look better...I was
having thawing issues!)

[[Original post for applesauce can be found here. The spinach was found in Cooking Light and site will be linked in another post]]

Easy Slow Cooker Jambalaya

Ok, so remember that site, Pinterest, I mentioned in the General Tso's post? Well...you can thank that site for this next recipe as well!!! There is only one recommendation I have for this recipe as well: If you are going to do the rice, either use the quick cook rice or (if you have to go the healthier route like I *tried* with brown basamati rice...or any rice that requires a longer cook time) add it in the beginning of the recipe instead of the last 30 minutes like the below instructions suggest. Or you can skip the headache and pass altogether! :)

**Before you begin, please note these are measurements for a 5 qt. crockpot. I will list alternative measurements for a 4- 4.5 qt. (as that is the size I have) at the end of the recipe.**

Ingredients

• 2 lb. boneless, skinless chicken thighs
• 1 lb. smoked sausage, cut into 2" slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1 (28 oz.) can diced tomatoes with juices
• 3 cloves of garlic, chopped
• 2 c. chicken broth
• 1 T. cajun or creole spices
• 1 tsp. dried thyme 
• 1 tsp. dried oregano
• 1 lb. extra large shrimp, peeled and deveined 
• 1 3/4 c. long-grain rice
• parsley (optional)

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme, and oregano in a large (5 qt.) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with parsley. 

Here are the alternative measurements: 

• 1 lb. boneless, skinless chicken thighs
• 1 (14 oz.) can no salt added diced tomatoes, with juices
• 1 c. long-grain rice (if desired)
• 1/2 bag of precooked, pre-peeled large frozen shrimp

Now, I don't have pictures of the jambalaya (Sorry...I thought I did) but I do have these photos. These little packets have become my new best friend!!! 

This is the Swanson Flavor Boost...the box is pretty self explanatory lol.
It was about $2 and change at my local commissary but I don't know how much
it cost at a regular grocery store. I would imagine not much more though.  

Here is a photo of the actual packet. All I needed was 2 for this recipe
and it worked like a charm!! I will definitely be stocking up on these bad boys!!!

Pictures of the Jambalaya to come...

[[Original recipe can be found here]]

Penne Pasta

This one is a go-to when A comes home late, its close to grocery shopping day or just on any lazy day. It really only takes about the time the noodles need to boil!!! The great thing about this one, since its only the two of us, is that we have so much leftover afterwards...I mean enough for a day or two (depending on how much you eat).

Ingredients

• 1 lb. penne pasta (riagte...or regular)
• 1 (28 oz.) can of whole plum tomatoes
• 1/4 c. Pecorino Romano cheese, freshly grated
• handful italian parsley, chopped
• 3-4 garlic cloves, chopped

Directions: Prepare the parsley, garlic, and cheese. In a pot on medium-high heat, boil the pasta for 10 minutes. In a medium size pan, on medium heat, add a tablespoon of oil and the garlic. Cook until golden brown and add the whole plum tomatoes, juices included. Turn heat to low-medium (so there is a slight bubbling) and stir occasionally while the pasta cooks. Drain pasta when ready, add back to pot along with the tomatoes. Also add in parsley and cheese; stir thoroughly and serve immediately. 

The sauce...sorry about the crappy photo. I remembered last minute to take it. 

I realize this is a LOT more cheese than I said but my husband is a cheese fanatic!!!
I even have to add extra cheese on top of his plate! lol

The parsley, rinsed and halfway chopped. Fresh is best!! Look at that vibrant green!!!

Penne Pasta...ready to serve!!!

[[Original recipe can be found here though I can now make this one in my sleep and made my own slight variations to it over time]]

Healthy General Tso's Chicken

I was recently introduced to a fantastic website called Pinterest (if you heard of it you know how addictive it can be...if not...DO IT!). With this site, I have found a new world of recipes and can store them by picture so easily...and it comes with a link to original site!! We tried this recipe and it was DELICIOUS!!!! The hardest part was dealing with the chicken since we were having issues with our fridge freezing everything. While I normally put my recommendations *after* the recipe, I only have one so I'll just put it here: prep the chicken first. This took the longest for me. That said, lets go.

The Chicken & Coating

• 2 large egg whites
• 3 T. cornstarch
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. chicken, cut into bite size pieces (I used thighs)

The Sauce

• 1 T. cornstarch
• 1/2 c. water
• 2 c. snow peas, trimmed & halved diagonally
• 4 garlic cloves, sliced
• 3 T. light bright sugar
• 2 tsp. grated fresh ginger
• 2 T soy sauce
• 1/2 tsp. red pepper flakes (or to taste)

For the sauce: Mix together the water and cornstarch until smooth. Stir in remaining ingredients and set aside. 

For the chicken: Whisk together egg whites, cornstarch, salt & pepper. Stir in chicken. 

Cooking directions: In a skillet heated over medium-high, add a small amount of oil. Add chicken to the pan (or half if there isn't enough room), dripping off excess coating. Cook, stirring occasionally until golden brown and cooked thoroughly. Remove from pan and set aside. (If you do cook half, set the first half aside, add more oil if necessary and repeat the process). Add the sauce to the skillet and cook until the peas are tender and sauce is thickened. Add chicken back into the pan along with any collected juices. Toss to coat and serve with rice. 

Sauce before cooking

Chicken almost finished cooking...looks yummy!  

Dinner is served!! By the way...we just used the boil bag rice. Nothing fancy.

Now that you have this fabulous, delicious recipe...what are you still doing here?! Get to cookin'!!! haha.  

[[Original recipe can be found here]]

Hello Followers!!!

My most sincere apologies for not keeping up with this blog...we had so much going on and we are finally getting our heads back above water so to speak. Here is what I'm going to do though:

First, I'm going to catch up on my posts. Tonight I will be posting recipes for:

• Penne Pasta
• Easy Slow Cooker Jambalaya
• Traditional *and* Taco Stuffed Shells
• Healthy General Tso's Chicken
• Tex-Mex Lasagna
• Spicy Spinach 
• Sweet Carrots
• Chunky Applesauce
• Quesadillas

Hopefully in between now and the last one for the night, I will think of more and post (which I just thought of another! haha). So enough chit-chat and time to get at it!!! 

**Please note that not all of these will have pictures with them right away. I WILL be updating those as I make them again, promise.**

Next posts

Once I find my magazine (A has a habit of moving my stuff to places where I won't be able to find them...on accident of course. Seriously.) I will be updating my blog with:

• Jambalaya 
• Tavern Burgers
• Triple Layered Sweetheart Cupcakes (just in time for Valentine's Day!) 
• Meatloaf 

Until then, feel free to browse my other posts and trying one of the recipes for yourself!!! :) Happy weekend everyone!!

Beef Enchiladas

This was a very interesting (and relatively cheap) recipe and I'm proud to say it was a big hit!! A has declared that this will be made more often. :)  I will be listing what I used/my method since the site I found was all over the place.

**Picture can be found at the end of the post; more to be added later**


Here you'll need:

• 12 corn tortillas (You can find a large packet of these at Krogers for $1.67)
• 3 cans enchilada sauce 
• 1 lb. ground beef
• 1 package of mexican cheese
• canola/vegetable oil

Cook meat till thoroughly browned and drain; set aside. In small to medium size pan (it only has to be big enough to hold the tortillas), add about an inch or two of the canola oil and let it heat up to medium/medium high (not boiling). Place tortillas one at a time in the heated oil, using a round turner to dip 2-3 times each. Remember, you want them to remain soft so they will be easy to roll. Place them on a small plate as you go fry them. Once they have all been dipped in the oil, preheat the oven to 400 degrees F and heat the enchilada sauce in a small to medium saucepan. Once it is heated up (again, not boiling), dip each tortilla in the sauce (feel free to use the round turner) and place on a different small plate. Once every tortilla has been dipped in the enchilada sauce, start making the enchiladas. To do this, place a tortilla on a cookie sheet (with slightly raised sides) and fill about 1/3 with the meat. Roll the tortilla making sure the meat is tucked in and not falling out of the sides and the seam is on the bottom to keep it closed. Continue this process with the rest of the tortillas. Once all enchiladas have been made, sprinkle all of them with desired amount of cheese and pour any leftover enchilada sauce. Place in oven for 10 minutes. 

**You can replace the beef with cheese, pork, chicken...whatever you prefer really**

Important note:

I recommend doing it one step at a time and using plates for safety and convenience reasons. The first time I made this, I followed the original recipe (which called to dip in the oil, then the sauce, place on the cookie sheet and repeat) the oil was splattering, burning me and everything was very chaotic and messy. I had a guest with a child and we were constantly worried about her son and my puppy playing around too close to the stove and in the popping oil's range. My modification was much easier...a few more dirty dishes but less chaotic so it was worth it. 

Here is my first attempt at homemade enchiladas!!! :) You can see in the corner the cooking utensil I used for the tortilla dippings. 

By the way...these were SO DELICIOUS!!! A was raving about them for days afterwards! :) 

With that: Create, Share & Enjoy!!! :) 

[[Original recipe can be found at Rockin' Robins Cooking Mexican ]]

Monkey Bread

Growing up, I always heard about my grandma making this and it being so delicious. Since I was little I wanted to make monkey bread but just never got around to it...the name just *sounded* complicated. Well, I am here to tell you not only is it *very* simple, its also *very* affordable!

I will admit...I messed this recipe up the first time. It was a complete disaster because I was not paying attention. So pay attention or you will end up with a pile of uncooked, buttery biscuit chunks all over the place...literally!! Learn from my mistakes (yes, plural!) and everything should be a-okay.  :)

*Recommendations added at the end of the recipe*


**Pictures will be added at the end of the post**


Here you'll need:

• 4 cans of refrigerated biscuits
• 1 c. packed brown sugar (I used light)
• 1 1/2 sticks of butter
• 1/2 c. white sugar
• 2 Tbl. ground cinnamon

Preheat oven to 350 degrees and grease a 9-10" tube pan. Mix white sugar and cinnamon together in a medium sized plastic bag and shake well. Cut the biscuits into halves or quarters (I did quarters) and place six to eight biscuit pieces into the bag at a time; shake well. Once all the pieces are coated, place into the greased tube pan. Continue until all pieces are in the pan. In a small saucepan, melt the butter and brown sugar over medium heat. Boil for one minute; pour over layered biscuits. Bake for 35-40 minutes. Allow the bread to cool then turn out onto a plate. 

Recommendations

1. If you are using a size smaller than the 10" tube pan (mine was 9.5") then I suggest using 3 cans of refrigerated biscuits instead of the original 4. Once it has completely cooked, it will rise significantly and pour over the pan edges leaving you with a big mess to clean.

2. Which brings me to my second recommendation: place this on a cookie sheet before placing it in the oven. Cleaning the cookie sheet if you do end up having spills is much better than cleaning your oven.

3. Make sure you grease your pan!! The second time I made this, I forgot to spray the pan (because I was so excited I didn't make the mistakes I did the first time) and I ended up not being able to flip it out. Also, cinnamon and brown sugar are *not* interchangeable in this recipe...that was my first mistake. So if you somehow mixed them up, do yourself the favor and just through it out! 

 The brand of biscuits I used. I just love the Pillsbury dough-boy. :)

 This is the equivalent of one can of biscuits. As you can see, I tore them instead of cut them. I was just being lazy...but it worked!

 Placing the biscuits after they have been covered in the sugar/cinnamon mix.

 The butter and brown sugar melting into a delicious syrup

 In the oven!! By the way...you do not want to fill the pan to the brim like it is in the picture.

Otherwise, it overspills like this. Not that its not still delicious BUT it will save on cleaning. 

Now that you have this super simple, super addictive recipe (because once you eat it you won't want to stop!): Create, Share & Enjoy! :)

[[Original recipe can be found at Easy Monkey Bread Recipe]]

Baked Salmon

If you're like me, then you would much rather go out and pay someone to cook your fish than risk doing it yourself. Well, I have decided that since fish is healthy for you this household will be having more of it...made by yours truly. Now, that being said, I have tried TWO "easy" baked salmon recipes and I preferred the second one so that is the one I will be sharing and here is why: The first one just didn't look right, I did not care for the use of the ingredients needed and it lacked quite a bit of flavor. So, I hope you enjoy "Easy" Baked Salmon...Take Two! :)

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post**


Here you'll need:

• 2 salmon fillets, roughly a pound
• 1 lemon
• salt and pepper
• oregano
• garlic salt
• 1/4 c melted butter
• dried parsley (chopped fresh parsley will work too)
• 2 Tbl dry sherry 
• paprika (optional)

Preheat oven at 350 degrees. Place salmon skin side on a cooking tray. Squeeze lemon juice  over the fish. Sprinkle with salt and pepper; add a hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter all over salmon fillets and sprinkle with parsley. Slowly drizzle sherry and bake for 35 minutes or until fish is opaque and flakes easily. Sprinkle with paprika if desired. 

Recommendations

1. My biggest recommendation is to add the lemon juice, then the other liquids (including the butter since it is in its liquified form) *then* add the herbs and spices. It will just keep the spices from being "washed off". 

2. Also, I just added the paprika before popping it in the oven. 

3. Just to add, A and I agreed we will probably opt out with the fish skin next time since we didn't care for it...but hey, some do! Just like with recipes, if you do not want the skin, you can have that removed if you buy it fresh instead of pre-packaged. 

Keep in mind, a recipe is merely a guideline so if you prefer garlic salt over oregano (like I do) then by all means adjust the measurements! :) 

Here it is!! So beautiful and delicious!! :) I decided to post the side shot so you can see what "opaque" looked like (because I honestly had no idea since I don't normally cook fish). 

As always: Create, Share & Enjoy! :) 

[[Original recipe may be found at: Easy Baked Salmon]]

Update (for Chicken Parmesan recipe)

If you want a fluffy crust for your Chicken Parmesan, try Panko bread crumbs. If you can't find it in the International isle of your favorite (major) grocery store, try a Whole Foods, Fresh Market, or other "organic style" store.

We tried it recently and it was so delicious and light. The only recommendation I would make is to double your egg and milk batter. It would just help since this is a thicker, more absorbent type of bread crumbs.

UPDATE

Hello my long lost followers!!

I have been without a laptop for about a month already and was having top operate from A's Piece-O-Junk 5000!! Now that I have my amazing electronic baby back, I will be updating what I can. Since I also upgraded my phones (dumb to smart) a couple of the recipes will have to be recreated in the kitchen and new pictures taken! Can you say "Argh!" (like stressed "argh"...not the pirate's version!)

Well, I now have to get back to my classwork (which I also started up again recently!) BUT...in the words of the Great Terminator..."I'll Be Back!"

Till then...

Create, Share, and Enjoy! :)

Ceviche

This is more of a family recipe that was taught to me by an old family friend. Personally, this is one of my absolute favorites and I am SUPER picky about eating this at actual Mexican restaurants because its such a flexible dish (you can use fish or shrimp...add this or take out that). Please read this recipe thoroughly.

**Pictures added 1-11-2011**

Here's what you'll need:

• 1 lb. frozen shrimp*
• 1 bottle shrimp cocktail sauce*
• 1/2-1 onion, chopped
• 1/2-1 tomato, chopped
• 4 large lemons*
• 4 large limes*
• squirt of ketchup 
• jalapenos to taste
• cilantro to taste

*quantities are per 2 people

Thaw shrimp in water; transfer to a medium to medium-large bowl. Add lemon and lime juices. Cover and refrigerate. In the meantime chop onions, tomatoes, jalapenos, and cilantro. Add to the shrimp along with a hearty squirt of ketchup and the entire bottle of shrimp cocktail sauce. I know this sounds insane but you will not taste the ketchup. Cover and place back in the refrigerator for *at least* 4 hours.



Please note:

This is a recipe that should be made in the morning; especially if using raw shrimp!! The timing is crucial since the lemon/lime juices are what cook the shrimp. If you cheat,(like I do sometimes) and use cooked shrimp, I still recommend letting it sit for at least 3-4 hours since this will allow the flavors to coagulate and the spiciness of the jalapenos and cilantro to become stronger.

 The shrimp, thawed and marinating in lemon-lime juice

The final product, ready to be served! Delicious looking, yes? Well, wait till you try it out!!!



















Now, go! Make and share with all those you love!!! :)

Snickerdoodle Cupcakes

I came across this recipe on a fellow blogger's page (link will be provided at the end of post) and just had to try them out!! I will say beforehand, this recipe calls for quite a few steps since you're making the cupcakes, snickerdoodle cookies, and (if you want) the frosting. I opted out of making the frosting from scratch since I had two cans of store bought frosting in the pantry and wanted to put them to use. So that being said, let's get to the recipe!

*Recommendations can be found at the end of the recipe*

**Pictures are added at the end of the post, after the recipe and recommendations*

Here's what you'll need:

For the cupcakes; Yields 30

• 1 1/2 c all purpose flour
• 1 /12 c cake flour, sifted
• 1 tsp. salt
• 1 T baking powder
• 1 T ground cinnamon
• 2 sticks (1 c) unsalted butter, at room temperature
• 1 3/4 c sugar
• 4 large eggs
• 2 tsp. vanilla extract
• 1 1/4 c milk

For the frosting

• 3/4 c plus 1 T. sugar, divided 
• 1/3 c water
• 1 T light corn syrup
• 3 large egg whites, at room temperature

For the garnish

• mini snickerdoodles *make sure to half the recipe
• 1 tsp. ground cinnamon
• 2 tsp. sugar

To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs one at a time, mixing well after each addition.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, combine the sugar, water and corn syrup in a saucepan with a candy thermometer clipped to the side.  Bring to a boil over medium heat, stirring occasionally so the sugar dissolves.  Continue boiling without stirring until the temperature reaches 230° F.

In the meantime, while the sugar mixture is heating, beat the egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on medium-high speed until medium-soft peaks form.  As soon as the sugar mixture reaches 230° F, remove the pan from the heat.  With the mixer on medium-low, pour the syrup down the side of the bowl in a slow steady stream until it has all been added to the bowl.  Increase the mixer speed to medium-high and whisk until the bottom of the bowl is completely cool to the touch and stiff peaks form, about 7 minutes.  Use immediately.

Original blogger left these notes: 

"I used an Ateco tip #829 to frost these cupcakes" 

"To make the mini snickerdoodles, I used a half recipe of regular snickerdoodles (and didn’t even use all of the dough) and rolled the dough into tiny balls, about ¾-inch diameter.  I reduced the baking time to about 8-10 minutes."

Recommendations (for cupcakes):

1. If you do not have an electric mixer with a bowl, use a larger bowl than size you used for the dry ingredients. 

2. I am forever terrible when it comes to recipes that call for "butter at room temperature" so what i did was pop each stick in the microwave for 30 seconds to make it soft. Doing this also gives you the option of hand whisking the butter, sugar and eggs together (which I did since I was on the phone).

3. I *did* use the electric mixer for adding the milk and dry ingredients. ::sigh:: Once again, learn from my forgetfulness...make sure when you turn off the mixer, you let it come to a complete stop before pulling it out of the batter. 

4. With that said, while the mixer is out of the batter, it helped when I would scrape the sides of the bowl  with a rubber spatula in between adding the milk and dry ingredients. 

5. I discovered if you let this batter refrigerate for about 10 minutes, it will thicken it and make it slightly easier to transfer from bowl to pan. 

 The cupcake batter, in the process of mixing. 

 Look how smooth this batter is once its all mixed together!! (btw...this batter is finger-licking good if you enjoy licking the bowl!)

 This was halfway through the baking time (10 minutes) when it was time to rotate. 

 Cooling!! Don't they look delicious?! 

The snickerdoodles I made. There were about a dozen more than this that I experimented with. It didn't work so I tossed them. 

 Cupcakes decorated. As you can see, I tried different frosting techniques. I also used canned frosting instead of the homemade. 

 More canned frosting. In vanilla. I decided to try the basket weave design so this is my first attempt. haha. 

...and this is my third attempt. 

Have fun with decorating the cupcakes!!! Especially if its for an informal event. :) 

[[Original recipe can be found at Annies-Eats]]

Crock Pot Tenderloin with a side of oven baked Spicy Potatoes

Here is a crock pot recipe for y'all for a super busy day!! :) A and I *loved* how this came out!! I will definitely be using this recipe again! Just a hint, this is a good time to use some of that leftover onion and peppers from the fajita recipe. ;)

*This is my revised version of the Spicy potatoes. Original recipe can be found in link at the end of post.*

**Picture added at the end of the post**

Here you'll need:

For the tenderloin:

• 1 tenderloin pre-packaged and pre-seasoned
• 1 1/2 c water

For Spicy potatoes: 

• roughly 16 small red potatoes, rinsed and quartered
• 1 small package pre-chopped onions
• 1 small package pre-chopped mixed peppers, red and green
• red chili flakes
• ginger, minced
• olive oil
• salt and pepper

Place tenderloin in crock pot and add water. Let cook on HIGH for 6 to 7 hours. 

When ready for the Spicy Potatoes, preheat oven to 500˚F. Line a 13x9 inch pan with foil and place quartered potatoes skin-side down and generously add olive oil over all potatoes. Add onions, pepper, chili flakes, ginger, salt and pepper to taste and place in the oven for 22 minutes. 

This was so delicious!! :D A couldn't figure out if which part of the dinner he liked more. Btw...no joke...this tenderloin was *so tender* we could pull it apart with our forks...and we did!!!! It will melt in your mouth!!! And our potatoes were *spicy*- how A likes them. 

[[Original recipe for the spicy potatoes can be found at Rachael Ray's Potatoes with Peppers & Onions]]

Homemade Fajitas

So it goes without saying that A and I love mexican food. We both grew up with it being from Texas and myself being part Mexican. I dislike frozen fajitas very much but I cannot find a mercado (a mexican market) anywhere near where I live in VA so the local meat market in The Fresh Market had to do. :) This is a super fast, easy, budget friendly meal! The meat cost almost $12 but keep in mind, I went to a Whole Foods/Organic type grocery store; their prices are usually going to be a tad higher. Also, keep in mind this is a recipe for two people; adjust the meat quantity as needed.

*I did not follow any set recipe for this dish; this one was my own.*

**Remember to have your local butcher cut the meat in the necessary size for you. It's free and will save you time and clean up in the kitchen later!**

***Pictures are added at the end of the post***

Here you'll need:

• 1 lb. skirt steak, cut into roughly 1/4" thick (you want them pretty thin)
• 1 small package of pre-chopped onions
• 1 small package of pre-chopped mixed peppers, red and green
• 1 package tortillas 
• condiments to your liking (guacamole, salsa, sour cream, cheese, etc.)
• salt and pepper to taste 
• I also used Fresh Market poultry blend spices which include: sea salt, coriander, garlic, whole cumin, basil, while black peppercorns, sage, mustard seeds, red chili flakes. (You don't necessarily need this, but its what I used so I'm going to add it here if you're interested.
• 2-3 T olive oil

In a medium size skillet on medium-high heat, add olive oil and skirt steak. Allow to brown halfway and add salt and pepper (and additional spices if desired). Finish browning. Add onions and peppers to taste (we used roughly a quarter cup). Allow to cook a while longer and turn heat to low. Heat tortillas. Plate and serve. Add any condiments and enjoy! :) See, not difficult at all!!

How it looks when finished cooking! Yummy, huh? Wait till you taste it!!

[Here's a rough idea of how thick the skirt steak should be cut]

Update

Ok, so A has been super busy at work lately resulting in my/our eating out lately. :/ However...I will be updating the blog tomorrow with THREE (you read correctly!) recipes!!! I just have to make these cupcakes for our Friday Thanksgiving (you read *that* correctly as well! A has duty Thursday...well...today) tomorrow. In the meantime, you should check out the link below. There is currently a "challenge" going on between Jayma Mays (from gLee), Peter Facinelli (from the twilight saga), and Joan Cusack (actress). *It's not the official site but this is the best one I've found with all three stars.*

http://www.facebook.com/GladtoGive

Chicken Parmesan & Broccoli

This has got to be one of A's favorite meals!! It's quick, easy, and (in my opinion) pretty budget friendly! It usually takes about 45 minutes roughly if you do the prep work beforehand. The recipe here is for two people. :)

*Recommendations can be found at the end of the recipe* 

**Pictures are added at the end of the post, after recipe and recommendations**

Here you'll need:

• 2 boneless chicken breasts, pounded 1 1/4" thick (or 1 lb. if the chicken breast is large like mine pictured below)
• 1 jar of your favorite spaghetti sauce ( I use Bertolli Tomato & Basil) 
• 1 box of spaghetti noodles
• 3 heads of broccoli, chopped into bite-sized florets 
• 1 package of parmesan/mozzarella mixed cheese (or one bag of each)
• 3 T olive oil
• salt and pepper
• 1/2 c milk
• 1 egg
• plain bread crumbs
• 2 T butter

Whisk egg and milk together. Dip breasts in mixture, then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 minutes on each side. As it browns *do not touch it*. Set chicken in a baking dish. Sprinkle desired amount of mozzarella cheese on both chicken breasts. Pour spaghetti sauce over breasts. Sprinkle desired amount of parmesan cheese and more mozzarella if desired. Bake at 350°F for about 25 minutes or until bubbly. Once that is in the oven, begin to boil water for spaghetti noodles. Once boiling add 1 tablespoon butter and allow to boil on medium high until the chicken reach 15 minutes left. At this point, add the spaghetti noodles. When chicken has 10 minutes left,  in a medium saucepan (with cover), add water and bring to light boil. Add broccoli, cover, and boil for 6 minutes. Strain noodles first, pour back into pot and add the rest of the butter stirring thoroughly. Rinse colander and strain broccoli either placing it on display dish or back in pan. Add salt and pepper and remove chicken from oven. Plate and serve. 

I know this sounds hectic, but trust me I do this exact thing every single time and if you prepped beforehand there is no rush. This is where my recommendations can help. 

Recommendations

1. When buying the chicken, go for the local deli/meat shop instead of the pre-packaged chicken. The butchers will be able to pound it to the appropriate size for you *for free* which means you save time and energy. (Trust me, those bad boys put up a fight!) 

2. Before you even start making the meal, prepare the broccoli. Cut it into the appropriate size in the morning or day before, place in tupperware, and save until you're ready. Again, this will save you time and energy and will play a major role in keeping the hectic level down. 

3. Instead of placing chicken in a frying pan then a baking dish, use a pan that is also oven friendly so you just slide that baby into the oven and bake. No transferring. *Do not do this with any stove top pan that has plastic handles.* {view example below for clarification}

 Here is the chicken, pounded out by our local butcher and sliced in half by me. After this, A and I thought we would be fancy and quarter it for smaller pieces (like they do in France I'm told).

Chicken breasts cooked in the oil. Don't let the one "extra cooked" one worry you. My stupid electric stove is crooked so that one had extra oil lovin'. *It will not affect the taste*

Chicken loaded with cheese (just like A likes it!) in the oven and ready to go! 

{example}

 





 

THE FINISHED PRODUCT!!! 

[[I found this recipe on the internet so long ago I don't remember where. I did make quite a few revision on my own though that I don't think I have the actual recipe anymore]]