• Recipes: Chicken Tomato Pasta

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    Chicken Tomato Pasta Dish

    Another great meal made by my awesome husband.  He came up with this pasta recipe one Sunday for lunch.  The base is animal shaped pasta noodles (can you guess who picked out the noodles)?!   Topped with chicken, tomatoes, bok choy, spinach, and mushrooms.  It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.

    Chicken Tomato Pasta Recipe:

    • 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
    • 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
    • 1 large Tomato (or can of diced tomatoes)
    • 1 cup Fresh Spinach
    • 1 cup Fresh Bok Choy
    • 1/2 cup Fresh Mushrooms
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Minced Garlic
    • Optional – 1/2 small Onion
    • Optional – 1/4 cup shredded Cheese

    1.  Slice the chicken in about 1 inch strips.  Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it).  Cook over medium heat for 3 minutes.  Add the chicken and stir gently as every couple minutes while working on the other steps. 

    2.  Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta.  Cook the pasta per the directions on the package.

    3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms).  Heat 1/2 tablespoon of olive oil in a pan over medium heat.  Add the mushrooms and tomatoes cooking them for about 2 minutes.  Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.

    4.  Scoop some pasta onto your plate.  Top with the tomato and vegetable mixture.  Add the chicken and a little more of the tomato and vegetable mixture.  Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.

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    Chicken Tomato Pasta with a Bok Choy garnish!

  • Family Recipe: Grandma’s Stuffed Pork Chops

    Jake’s Grandma Marge is a wonderful cook and she has an amazing recipe for pork chops & stuffing.  I am not a huge pork chops fan but these are really delicious.  She is a great cook and the pork chops are awesome.

    Grandma’s Pork Chops & Stuffing:

    • 4 Pork Chops (about 1 lb)
    • 3 cups Bread Crumbs
    • 2 Tablespoon chopped Onion
    • 1/4 cup melted Butter or Margarine
    • 1/4 cup Water
    • 1/4 teaspoon Poultry Seasoning
    • 1 can (10 1/2 oz) condensed Cream of Mushroom Soup
    • 1/3 cup Water

    Brown chops on both side, place in a shallow baking dish.  Lightly mix together bread cubes, onion, butter, 1/4 cup water, and poultry seasoning.  Place a mound of stuffing on each pork chop.  Blend soup and 1/3 cup water; pour over.  Bake in the oven at 350 degrees for 1 hour or until tender.

    Photo by Dan Perry

  • Family Recipe: Steamed Gyoza

    My cousin Renelle gave us this recipe several years ago and it is delicious!  As I was going through my recipes and menu I realized it has been awhile since we have made Gyoza in our house, I think it is time to make them again.   Renelle is an amazing cook and comes up with some really creative, fun, and unique recipes.  Steamed Gyoza is a Japenese Steamed Dumpling.  If you like dumplings and are looking for something different yet delicious you should try this recipe!  Go ahead try something a little interesting this weekend.  You may discover a new recipe you love!  Thanks Renelle for giving us some many amazing new recipes to enjoy!

    Steamed Gyoza

    • 1/2 lb ground Pork or Beef
    • 1 tablespoon Soy Sauce
    • 2 tablespoon Water
    • 3 Shitake Mushrooms, finely chopped (optional)
    • 3 tablespoons Green Onion
    • 4 Water Chestnuts, finely chopped
    • 1 1/2 teaspoon Rice Wine or Sherry
    • 1 package Gyoza or Wonton Skins
    • 1-2 eggs well-beaten (you can just use water)

    Mix all ingredients together except skins and eggs.  Take one wonton skin, place about 1 T of the mixture in the middle of the skin and wrap skin around the filling.  Seal the edges with the egg or with water.  Place in veggie steamer so edges are not touching.  Steam for 7-10 minutes.  You can also fry them in a pan if desired.  Serve warm with soy sauce, sweet and sour, or plum sauce.

    Photo by joyosity

    Gyoza

  • Family Recipe: Bean Dip for Chips

    My Aunt Michelle St. Clair brought this amazing Bean Dip to my bridal shower.  We still make it on occasion when we have guests over.  It has a great mix of flavors and usually by the end of the night the dish is empty.  The dip tastes best with any type of Corn Chip.  It can be used for a party or an appetizer to before a Mexican meal.

    Bean Dip for Chips

    • 2 cans Refried Beans
    • 1/4 cup Onion (optional)
    • 16 oz Sour Cream
    • 1 bottle of Oretoga Taco Sauce
    • 1 package finely Grated Cheese (Cheddar)

    In a 9 x 13 pan layer the above, refried beans, then onion, then sour cream, the sauce, then cheese on top.  Refrigerate for at least two hours before serving with chips. Optional – you can add chopped peppers for additional color and flavor.

  • Recipe: Veggie Beef Soup

    We made this soup recently when friends came over.  I was trying to use up some fresh vegetables that we had in our refrigerator and came up with this recipe.  It was super easy and tasted delicious.  We have been trying out a variety of different soup recipes during the cooler winter months.  All of us have enjoyed the leftovers too!  The items that we put in the Veggie Beef Soup were ones we had on hand.  Feel free to add more or substitute with the veggies that you have in your refrigerator.  Today is a snowy day in SC so we are loving the warm meals.  The kids have been in and out playing in the snow today.

    Veggie Beef Soup

    • 1 pound Beef Stew Meat
    • 1 cup potatoes (cut into 1/2 inch)
    • 1 cup carrots (cut into 1/4 inch pieces)
    • 1 can stewed Tomatoes
    • 1 can Beef Broth
    • 1 cup frozen Green Beans
    • 1/2 cup Snap Peas
    • 1/2 cup Onion (chopped)
    • 1 tablespoon of McCormick Grill Mates 25% Less Sodium Montreal Steak

    Put all ingredients in the crock pot turn it on low and cook for 6 to 8 hours. If you want a slightly thicker soup you can add a tablespoon of sifted flour.