Recipe of the Week: Crockpot Beef and Broccoli

I love trying new foods, but I also love attempting trying to make my favorite dishes. I love asian food but I am not gonna lie, I don’t get to eat it all the time. Here is another recipe you can put together in your crockpot book! Its fun, easy and tasty! Can’t wait for YOU to try it!

Ingredients
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice or brown rice, cooked

How To

  1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.bb2
  2. Add the sliced beef and mix until completely coated with sauce.bb1
  3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.bb3
  4. Add the steamed broccoli and serve hot over rice.bb5
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Recipe of the Week: Chicken Parmesan

When you get home from a long day of work and want to whip up something hearty but fast, this is definitely a recipe to consider! This recipe is great for big groups or if you want leftovers for lunch and the next night’s dinner if you will be too busy to cook! You can’t go wrong with with Chicken Parmesan!

 

  1. Heat oven to 375°F.
  2. Pour sauce into 13×9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken;chickenparm
  3. Coat the Chicken in egg. Then in a seperate bowl coat it with  turn to evenly coat both sides of each breast with sauce. Cover.
  4. Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
  5. Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.chicken parm
  6. Drain spaghetti. Serve topped with chicken and sauce.chickenparminana

Recipe of the Week: Slower Cooker Mozzarella Stuffed Meatballs

Coming home and enjoying a fare of italian cuisine can never go bad.  It is even better when someone else is cooking for you. Not everyone can afford to have a personal chef but having a slow cooker can make you feel like that sometimes. These slow cooked mozzarella meatballs are quite delicious and easy to make!

 

Ingredients

  • 1 pound ground beef or turkey
  • 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
  • 1 egg
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh mozzarella cheese  cut into small cubes
  • marinara or alfredo sauce, for dipping
INSTRUCTIONS
  1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.moz5
  2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
  3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
  4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
  5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!moz2moz1

Recipe of the Week: Pesto Chicken Bake

After a long day at work, you want to to come home and make something fast and fulfilling. This chicken pesto bake is a dish that is savory and flavorful that everyone will love! It is also a low card and gluten free dish!


(Makes 4 servings)

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used my homemade Basil Pesto with Lemon, but you can use purchased pesto.)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Instructions:
1.)Preheat oven to 375F. T Cut each chicken breast lengthwise into 2- 4pieces depending on the size.
PB1

2.) Spray your baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish.

3.)Lay chicken strips over the pesto, then spread about  1/4 cup more basil pesto over the chicken.

PB2

4.)Cover the baking dish with aluminum foil & bake the chicken for 25-30 minutes

5.)When chicken is cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese.

 PB3
TIP: Serve hot.  You want to use flavorful juice  to serve with rice, couscous, or quinoa to soak up the juice. Just spoon the juice over the chicken.

Wedding Wednesdays: Top Trends of 2015 #PartFour

Wedding-Wednesday

With a full transition into the wedding season, there are many things that you may give that unique touch to your special day! One of the biggest presentations is food and how to select the right food but also how to have it displayed. In this post you can see some new ways in doing so.

Cheese Display/Sommeliers

Why not go above and beyond the normally cheese  platter during cocktail hour. This display will have your guest impressed and dazzled!

cheesesommlierscheese

Food Bars

Have an assortment of specific type of dishes you may love and share with your guests!donutbar pie bar popcornnn

Food Trucks

If you want a fun atmosphere where it is laid back but still serving the best and freshest food, consider this latest hit!

food_truck_wedding foodtruck weddingfoodtruck

Recipe of the Week: Hot Cross Buns

  • hcb1With many people having friends & family over for the holiday of Easter. Here is one dish you can make to share with  others that may come over and visit! Lets remember what Easter is all about.

    ” He then began to teach them that the Son of Man must suffer many thingsand be rejected by the elders, chief priests and teachers of the law, and that he must be killed and after three days rise again.” -Mark 8:31

    Ingredients

    Buns

    1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
    1/3 cup raisins
    1/4 teaspoon grated lemon peel, if desired

    Icing

    1/4 cup powdered sugar
      1 to 2 teaspoons milk

    Directions

1.)Heat oven to 375°F. Unroll dough and separate into 8 triangles.

2.)In small bowl, mix raisins and lemon peel; spoon about 1 teaspoon raisin mixture onto short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet.

3.)Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.

4.)In small bowl, mix powdered sugar and enough milk until smooth and drizzling consistency. With spoon, drizzle icing in cross shape on top of each bun.hcb

 

Enjoy! Happy Easter!

Recipe of the Week: Homemade Crockpot Chili

image1 (20)

In lieu of all the snow that has captured most of the country, everyone is trying to stay warm,cozy and safe!

Ingredients

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef , turkey,or Chili Meat ( I used Chili Meat, but either one is great)IMG_7188 (2)
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
  1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. IMG_7189 (2)IMG_7195 (2)
  3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.IMG_7196 (2)
  4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.
  5. IMG_7198 (2)IMG_7197 (2)IMG_7200 (2)

Optionals

  • Shredded cheddar cheese
  • Thinly sliced scallions
  • Sour cream