“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” - Marcel Boulestin

Friday, March 30, 2012

"Beef and Noodles"

On Wednesday night I made Beef Stroganoff from the recipe on my friend Paige's blog: http://fatgirlontheinside.blogspot.com/search/label/beef%20stroganoff .  I made it just like her recipe says to except that I used fat free cream cheese and sour cream instead of regular.  I liked the good homey comfort food flavor of the sauce, but it was a little rich for me.  The boy liked it just like it was though.  I am thinking that next time I may just put the sourcream in the sauce, but leave out the cream cheese.  Any thoughts?

Tuesday, March 27, 2012

Bourbon Chicken

This recipe is another pinterest find.  When I saw it, I knew I had to make it because the boy LOVES Bourbon Chicken from New Orleans, and I was hoping it was similar.  It was pretty good, but a little sweet for me.  The boy loved it though and went back for multiple helpings. 

Here is the recipe:

Crock-pot Bourbon Chicken

2 pound boneless skinless chicken breasts
1 garlic clove, minced
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Mix all the ingredients in a mixing bowl.

Place chicken in the crock pot and pour mixture over the chicken.
Then cook the chicken on low for 6-8 hours.

Remove cooked chicken from the crockpot, and shred in a separate bowl.

Return shredded to the crockpot and let it rest in the cooking juices on warm for 30 mins.

Serve over rice with stir-fry veggies.
(you can find the veggie recipe at my friend Paige's blog here: http://fatgirlontheinside.blogspot.com/2011/12/asian-style-zucchini.html )

Monday, March 26, 2012

Chicken Enchilada Pasta

I have been wanting to make this recipe ever since I pinned it.  IT IS FANTASTIC, even the boy liked it, and he is not a big pasta fan.  Here is the link to the original post:  I changed it up just a little bit, because I don't like onions or red peppers.  I also used cheese made with 2%Milk and used fat free sour cream to cut back on the fat in the recipe. I am thinking next time I may use greek yogurt as replacement the sour cream.

The recipe is as follows:

Chicken Enchilada Pasta: 

2 Chicken Breasts cooked and shredded
2 tbsp. olive oil 
2 Cloves of Garlic Minced
1 Tbs Onion Powder
1 {4 oz.} can diced green chilies
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
2 {10 oz.} cans green chili enchilada sauce
2/3 cups red enchilada sauce
2 cups shredded cheese 
1 cup sour cream
Penne pasta (I used Rigatoni because that is what I had in my pantry)

I have a trick to get some extra flavor into chicken when you need to boil and shred it for mexican dishes like tacos etc.

Cover the chicken in water and bring the water to a boil.

Add an entire jar of salsa to the boiling water.

Let it boil until the chicken is done. Remove the chicken and shred it when its cool.  Save the broth with the salsa in it because it makes excellent tortilla soup.

Once the chicken is shredded proceed with the pasta recipe:

Saute oil and garlic in a deep saute pan.

Add chicken and green chilies to the pan.

In a separate mixing bowl combine the enchilada sauces and the rest of the spices.

Pour the mixture over the chicken.

Add cheese and let it melt completely into the sauce.

Slowly stir the sour cream into the sauce. Do not let the sauce boil because the sour cream will curdle.

Once sour cream is completely mixed in pour the sauce over the cooked pasta. Serve and enjoy.

Sunday, March 25, 2012

Sassy H2O

In my efforts to make over my life and make healthier life style choices, I have spent hours searching pinterest for new tricks and tips. I pinned a picture of water with fruits and veggies in it, it's called Sassy Water and it's supposed to help you lose weight, however I'm not so sure about that. But anyway, here is how you make it and it's actually tastes VERY good, and I hope it will inspire me to increase my daily water intake. Here is the recipe:

2 lemons
1/2 cucumber
10-12 mint leaves
3 quarts water

 Prep Time: 5 minutes

Chill Time: Overnight or 8 hours

Yields: 10-12 glasses

1. Slice cucumber and lemons.
2. Place in the bottom of the pitcher.
3. Toss in mint leaves.
4. Add water
5. Chill overnight or for at least 8 hours.

It looks pretty in your fridge too!

Friday, March 23, 2012

Next Weeks Menu

Next weeks menu:

Monday: Chicken Enchilada Pasta

Tuesday: Bourbon Chicken with Rice

Grilled Pork Chops with Boiled, Smashed, and Baked Potatoes
Beef Stroganoff

Friday, Saturday, or Sunday:
Turkey Burgers with Oven Fries (my recipe to follow)

Weekend Breakfast:

I will be needing recipes for future weeks so if you have any please leave a link to them in the comments!


I have decided to start a new blog and it's going to be a food blog.  I know what you are thinking, "everyone has a food blog these days," and that exact thought is what kept me from starting my food blog months ago. BUT WHO CARES? Not me. If you are new to this blog you can follow my other blog here: http://www.brandibeale.blogspot.com/

In this blog I plan to share my weekly "Cook 5 Nights A Week" Menus, to review/adapt recipes I find and try, and to share places I eat or find treats to share with my followers.  I hope you follow me and enjoy this food journey with me.