But I had better start by explaining why I love cooking so much! For years I had no idea how to cook or even why cooking was enjoyable. It was not an interest for me in the slightest. Just ask my stepmom, Lori - The first time she helped me in the kitchen I was making chocolate mousse pie while wearing a white sweater. She had to practically hold on to my mixer so I wouldn't lift it out causing me to have a brown and white spotted sweater. Then there was the time she was teaching me how to brown meat correctly and make spaghetti sauce..... My dad retreated to the basement because he was so nervous with ME in the kitchen. We were draining the grease into a small bowl in the sink when she started screaming - so I started screaming - then my dad ran up the stairs ready to put out a fire!! Turns out there was a mouse that had crawled out of the sink drain (there were a few mice at my parents house in the woods) and my stepmom was afraid he would jump into the grease. We trapped the mouse under a glass and my dad took him outside - end of story. Needless to say after that experience I still hate to brown meat and ask my husband to do it if he is available. LOL Typically we brown meat in bulk and separate it in to 1 lb. containers and freeze it until we need it.
But back to the present.... over the past few years I have developed a love for cooking because it really is a place I find solace. I can read a recipe, combine ingredients, and it makes something savory! YUM! I also have a sense of control in the kitchen. Now sometimes things get out of control (especially with baking) and I want to know why.... so I am currently working through a basic culinary cookbook from a collage (thanks Lori) and am learning not only the art of cooking but the science behind it all. I will share some of these facts and ideas with you this year as I blog.
But to kick off this new year I wanted to share some new successful dishes from my kitchen already this year! They are absolutely delish and will satisfy your tastebuds to the fullest. We will start with my favorite dish which will only be on special occasions because it takes some prep time as well as a full week for our family to finish because it is a heavier dish.
WHITE CHEESE CHICKEN LASAGNA
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
1.Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.Bake for 30 minutes in the preheated oven, or until cheeses are melted.
This next dish blew my mind with it's amazing flavors and the simplicity of cooking it! I had seen several pins on pinterest entitled "Italian Wonderpot" and it was just a bunch of ingredients laying in a pot like this....
I thought it couldn't be that amazing but I was wrong - It's delectable and great on a budget!!!! It makes a huge pot and there are plenty of leftovers afterwards!
ITALIAN WONDERPOT
Ingredients
•4 cups vegetable broth
•2 Tbsp olive oil
•12 oz. fettuccine
•8 oz. frozen chopped spinach
•1 (28 oz.) can diced tomatoes
•1 medium onion
•4 cloves garlic
•½ Tbsp dried basil
•½ Tbsp dried oregano
•¼ tsp red pepper flakes
•freshly cracked pepper to taste
•2 oz. feta cheese
Instructions
1.Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
2.Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3.Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4.After the pasta is cooked, crumble the feta cheese over top and serve.
This year we have had a blizzard along with the coldest temperatures and wind chills in a few decades. Last Monday night we had temperatures with -40 degree wind chills (BRRRR....)! I decided to try a new soup recipe that would warm all of us up once Chad got home from work. It was amazingly delicious and warmed up great for leftovers as well. It will be another staple on cold winter days for sure!
SLOW-COOKER CHICKEN AND GNOCCHI SOUP
Ingredients
1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)* I bought pre-shredded carrots in the produce section)
1/2 cup chopped celery (1 medium stalk)
1/2 cup chopped onion (1 medium)
1 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
1 package (16 oz) gnocchi (not frozen)
1 package (9 oz) frozen baby sweet peas, thawed
Directions
1 In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.
2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.
3 Cover; cook on Low heat setting 8 to 10 hours.
4 Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.
Notes and Tips to remember:
* Gnocchi are sometimes available frozen. If you use frozen gnocchi, be sure to thaw first before adding to the soup.
* Plain cream of mushroom or cream of chicken soup will work in this recipe, but the roasted garlic variety adds lots of flavor.
And there you have it.... 3 great new recipes to start the year off right! I will continue this blog for the next year and hopefully we will discover many new and exciting flavors together! Bon Appetit!
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