Mushroom Ramen

Last night’s main dish didn’t even make it out of the pan… I don’t know if it was a sour jar of lemon curd or a faulty recipe, but it just wasn’t happening.  In fact, the sour smell was so awful, the dish went from pan to garbage to dumpster within minutes, and dishes promptly washed to rid the kitchen of the awful smell.  Too graphic?  Sorry… it was just that bad.

However, I will say the side dish was the saving grace and turned into my husband’s complete dinner.  Talk about easy, inexpensive, and flavorful.  Find yourself a package of sliced mushrooms, a package of ramen noodles, and a little butter, and you’ve got yourself a side dish (or in this case, main dish swap out) in minutes.

This really comes together in no time at all – the mushrooms sauté up as quickly as the noodles take to soak, toss it together, and you’re in business.

So while the chicken was less-than-appetizing, I’ll certainly give the side dish three thumbs-up for quick, easy, and delicious, and a gold star for salvaging what was a horrifying attempt at dinner.

Mushroom Ramen

Mushroom Ramen

What You Need:

• 1 package chicken-flavored ramen noodles
• 1 package sliced mushrooms
• 1 tbsp butter

How You Do It:

1. Sauté mushrooms in a saucepan with ramen seasoning packet.
2. While the mushrooms cook, soak noodles in hot water until soft.
3. Once mushrooms are cooked and noodles are soft, drain noodles and add to mushrooms.  Add butter and toss to combine.

Mushroom Ramen recipe adapted from Food Network

Cheeseburger Meatballs with "Special Sauce"

It’s been quite some time since I've been this jazzed about a recipe, but let me tell you about this new- turned-favorite meatball recipe. 

By now you've probably noticed I’m a sucker for meatballs.  So when we had a very lazy weekend at home, I took the opportunity to try yet another rendition.  This time, combining my love for meatballs with my love for hamburgers. 

Seriously – it’s like all the flavors of a Big Mac were combined into the perfectly moist little ball of burger and dipped into that infamous “secret sauce”.  You won’t even miss the bun.  And you know me, always using lean ground turkey in place of beef.  Not this time: beef was what’s for dinner.  I used lean ground beef – a 95/5 split – and they were moist enough that the hubs requested the leftovers for lunch today (he usually steers clear of anything that might dry out when reheated).  And don’t shy away from chopping up that dill pickle for the mixture – it adds just the right balance of pickle-to-burger.

I’m telling you – these are not to miss.   In fact, I’m already dreaming up the variations on a theme – mushroom and swiss, [turkey] bacon and cheddar, pizza ([turkey] pepperoni, mozzarella, pizza sauce), and my personal favorite: cowboy (bbq fried onion)... the possibilities are endless.

Cheeseburger Meatballs with “Special Sauce”

Cheeseburger Meatballs with "Special Sauce"

What You Need for the Meatballs:

• 1 lb lean ground beef
• 1 package onion soup mix
• 1 dill pickle spear, chopped
• 1 tbsp ketchup
• 1/2 tsp garlic powder
• 1 egg
• 3/4 c panko bread crumbs
• 3/4 c shredded cheddar cheese

What You Need for the “Special Sauce”:

• 1/3 c mayonnaise
• 3 tbsp ketchup
• 2 tbsp sweet pickle relish
• 2 tsp sugar
• 1 tsp white vinegar
• 3/4 tsp onion powder

How You Do It:

1. In a large bowl, combine the beef, onion soup mix, chopped pickles, ketchup, garlic powder, and egg. Add the breadcrumbs and cheese and mix well. 
2. Roll into 1-inch balls and place on baking sheet.
3. Bake at 375*F, 15-20 minutes, until cooked through.
4. While the meatballs bake, mix the ingredients for the sauce and refrigerate until ready to eat.

Cheeseburger Meatballs with "Special Sauce" recipe adapted from BakeYourDay.net

Apple Cinnamon Breakfast Quinoa

Since today is pretty much a stay-at-home-Sunday, I took the opportunity to get in the kitchen and whip up a little something for breakfast this week.  And since quinoa is the latest craze out there in the foodie world, I took a stab at this one.

Quinoa can be a little tricky to cook, so I took to the best method I've found:  my rice cooker.  Just follow the 2-1 ratio (2 parts liquid, 1 part quinoa) and let your rice cooker do the work.   If you don't have a rice cooker, I'm sure there's a good stovetop version, but this seems to do the trick for me.

The flavors cannot be beat: apples, cinnamon, brown sugar ... what could be wrong?!  And quinoa - a superfood seed, not grain - is jam-packed with protein to keep you going all morning long.

I had to give 'er a little taste before portioning it out and packing it up for breakfasts this week and I must say, a pretty awesome alternative to that prepackaged brown-sugar cinnamon oatmeal.


Oh, and I also whipped up a little slow cooker dinner for tomorrow, so check back for the outcome!


Apple Cinnamon Breakfast Quinoa 

Apple Cinnamon Breakfast Quinoa

What You Need:

• 1 cup quinoa, uncooked
• 2 cups water
• 2 apples, diced
• 1 tbsp butter
• 3 tbsp brown sugar
• 1 tsp cinnamon
• 1/4 c milk (I used unsweetened almond milk, but use your milk of choice)

How You Do It:

1. Place quinoa and water in rice cooker and cook according to appliance instructions.
2. While the quinoa cooks, melt 1/2 tbsp butter in skillet.  Add diced apples and cook until apples are soft and start to caramelize. 
3. Once quinoa is cooked, fluff with fork or rice paddle in large bowl.  Add remaining 1/2 tbsp butter, cinnamon, brown sugar, and milk.
4. Fold in apples.

Apple Cinnamon Breakfast Quinoa recipe adapted from Weight Watchers.

Slow Cooker Honey Garlic Chicken

Here’s another one of those recipes that takes 5 minutes to prepare the night before and 30 seconds to set the slow cooker the next morning.  I tossed this one together Sunday night, let it sit in the refrigerator overnight, set the timer on the slow cooker before I left for work yesterday, and when we got home, not only was dinner ready, but the house smelled amazing!

Whip up a quick sauce with ingredients most of which you probably have on hand, toss it over some chicken thighs (though if you prefer, you could probably use breasts), and shred it when you get home – it’s that easy.  The sauce has that garlic-honey flavor we all (or at least we all should) love and though there’s some onion and red pepper flake in there, you’d never know – in fact, I might even kick it up another notch with the red pepper flakes next time.  And don’t be shy about adding that blackberry jam – it adds a certain sweetness and cuts the sharp garlic, onion, and soy – but doesn't make it too sweet even when paired with the honey.

I served this over some rice noodles and spinach, but this would surely make some good sliders for an upcoming party, say Super Bowl?

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

What You Need:

• 3 lbs boneless, skinless chicken thighs
• 1/2 c honey
• 1/2 c low sodium soy sauce
• 1/4 c blackberry spreadable fruit
• 1/4 c hoisin sauce
• 2 tbsp olive oil
• 3 cloves garlic, pressed
• 1/2 onion, diced
• 1 large pinch red pepper flakes
• 3 tbsp cornstarch + 3 tbsp cold water

How You Do It:

1. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes.
2. Add chicken to bottom of slow cooker basin and top with sauce.
3. Cook on low 6-7 hours.
4. Using tongs, break apart the cooked chicken – this should happen very easily.
5. Combine cornstarch and water and add to slow cooker.  Carefully mix to combine, cover, and crank the heat to high for about 15 minutes until the sauce has thickened.

Slow Cooker Honey Garlic Chicken adapted from JustATaste.com.

Cranberry-Pinot Noir Meatballs

Here’s a recipe that only lasted on my Pinterest board a mere 3 days before making it into the weekly plan.  And with two great football games on last night, meatballs were just the thing to have for dinner.  That, and they involved a bottle of wine, which is always a win in my book.

The original recipe would have been just four ingredients – meatballs, wine, cranberry sauce, and brown sugar, but I chose to make my own meatballs.  I just prefer to control the ingredients that go into them.  I’m sure the recipe would have been just as good if you used packaged meatballs, and honestly, would have taken only about 15 minutes to prepare the entire dish.  My version took about 30 minutes, 20 of which was all bake time, and the meal was still done in no time with little effort.

The sauce for these meatballs was a little sweet, with a nice balance of cranberry and wine.  I did thicken it a little just before adding the meatballs, since mine was a little thin… but I’ll leave that up to you.  And don’t forget – use a bottle of wine you wouldn't mind drinking… especially since the sauce only calls for 1 cup, there’s more than enough for a glass (or two) with dinner (or while making it!). 

I served this over rice with a side of broccoli – a standard combo when I make meatballs.  I love how the rice soaks up the sauce and how the broccoli adds that freshness and green.  Oh and mom: no need to double the sauce, there was more than enough…

Cranberry-Pinot Noir Meatballs

 

Cranberry-Pinot Noir Meatballs

What You Need:

• 1 lb ground turkey
• 1 egg
• ½ c seasoned breadcrumbs
• 6 tbsp milk
• 3 tbsp dried minced onion
• 1 c Pinot Noir
• 1 (16 oz) can whole cranberry Sauce
• 1/2 c brown sugar
• 1 tsp deli (or spicy brown) mustard

How You Do It:

1. To make the meatballs, combine ground turkey, egg, breadcrumbs, milk, and onion.  Mix until just combined.
2. Form into small balls and bake at 400* for 15 min or until cooked through.
3. While meatballs bake, in a saucepan combine cranberry sauce, brown sugar, Pinot Noir, and mustard. Whisk to combine over medium heat. Bring to a boil and simmer for 5 minutes or until mixture has thickened, stirring frequently.
4. Remove from heat and add cooked meatballs.

Cranberry-Pinot Noir Meatballs adapted from Julie's Eats and Treats.

Slow Cooker Salsa Chicken

Talk about an easy recipe!  Three ingredients, the slow cooker, and then finish it off in oven just to melt the cheese - can't get much better!  Not only that, but the chances you have two, if not all three of these ingredients in your pantry/refrigerator/freezer, is pretty good.

It's as easy as popping some frozen chicken breasts in the bottom of a slow cooker, dumping a jar of your favorite salsa on top, and three hours later, the chicken is ready to be topped with cheese and transferred into the oven to melt.

That's it - it's that easy.   No hidden secrets, no fancy tools.  Just a slow cooker, a baking dish, and the oven and you're left with super moist chicken with great flavor from the salsa with as much heat as you desire, covered with gooey cheese.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

What You Need:

• 5 frozen boneless, skinless chicken breasts
• 1 jar salsa
• 1 c shredded Mexican blend cheese

How You Do It:

1. Spray the basin of the slow cooker with cooking spray.  Add frozen chicken and cover with salsa.
2. Cook on high 3 hours.
3. Transfer chicken to baking dish and cover with salsa.  
4. Top with cheese and bake at 400* 15 minutes or until cheese has melted.

Slow Cooker Salsa Chicken recipe adapted from Jo Cooks.

Pancake Syrup Gone Wrong

No recipe to share tonight...

Why?  Because it was a flop. I could tell just by the smell I wasn't going to like it.  And I should have known better - every time I try a recipe that calls for maple/pancake syrup, I am always disappointed. I think it's because I use pancake syrup and not pure maple syrup (since I have some in the pantry), but at this point in the game, I'll probably forgo trying another, even with pure maple syrup instead. 

Does this ever happen to you - where you try and try again to the point where you just give up?

...and I'd better give a shout out to the hubs who, every time I attempt a recipe that ultimately fails, has to listen to me complain and apologize non-stop for the remainder of the night even though he wasn't upset or disappointed or complaining.  He's the best. He really is. 

...and in case you're curious as to what I tried tonight, it was this.