Fall is associated with many comforts for me — the crisp fall air, anything pumpkin, and my dad’s beef stew. It has long been one of my favorite dinners and something my dad and I used to make together on Sunday afternoons growing up. So when I got older and realized it wasn’t always practical to spend several hours waiting for dinner to be ready, it became more of a rarity (and still something I request every year on my birthday for that reason). But as fall came on this year, I decided I really should try changing it up and make this recipe as a slow cooker beef stew. And sure enough, I got it to work with a few tweaks. Now here I am on a Tuesday evening after work enjoying a bowl of of my favorite stew. Can’t beat that right?
1-1 1/2 lbs. beef, cut into chunks
2 tbsp. flour
1/2 white onion, chopped
3 cloves garlic, chopped
4 red potatoes, cut into chunks
4-5 carrots, peeled and chunked
3 celery stalks, chopped
2 1/2 cups beef broth
2 tbsp. salt
1 tbsp. marjoram
2 tsp. rosemary
1 tsp. crushed bay leaves
Add beef into slow cooker, and sprinkle on salt, spices, and flour. Add in vegetables and broth. Cook for 9-10 hours on low or 5-6 hours on high.Read More
I know, I know — you think I have my seasons all mixed up. It’s March and I’m cooking a turkey? Well, my husband got this 12-pounder for free back during the holidays and since we didn’t entertain at our house, it just went into the freezer. So this week we decided to pull it out and give it a go. This is my first turkey I’ve cooked all by myself, so let’s just say there was a learning curve and plenty of Google searches about how to cook a turkey, tips, tricks and recipe ideas, and later on, how to know your turkey is cooked.
So I’m not a turkey expert, but I certainly learned a lot through this and it turned out delicious! So here are my tips for cooking a turkey.
1) Cook it breast side down.
I found this turkey recipe that suggested it and used it as the base for my recipe. The breast isn’t as exposed to the heat, so it doesn’t dry out so much, plus gravity brings the juices to the bottom. I’m a dark meat girl, but the white meat was so juicy this way, I almost like it better than the dark.
2) Cook the stuffing separate for faster cooking.
Or not at all. You still want to stuff it with vegetables and spices, but adding stuffing means it has to cook longer and, therefore, it can sometimes dry out more. I put onion, carrots, celery, garlic and fresh parsley in mine. To some of you, this may sound like a sin, but since I don’t love stuffing that much anyway, so I was okay with skipping.
3) Stuff goodness between the skin and the body.
Slide your hand between the skin and the body of the turkey, gently pulling them apart until your hand fits in. Then add spices. I put chopped garlic and parsley in mine. It was a good decision.
4) A cookie rack on a baking sheet is a good replacement for a roasting pan.
This being my first time making a turkey, I didn’t have a roasting pan. Somehow I must have missed that “must-have” on my wedding registry back when I got married. Anyway, the bird simply needs to be away from the direct heat of the pan, so I put a cooling rack on top of a cookie sheet instead. If you use a cookie sheet, just make sure it is deep enough to catch the juices (I used a disposable pan on top of a sturdy regular one because I’m that lazy). Works like a charm!
5) You’ll know your turkey is done when the leg pulls away from the body easily.
If you have a meat thermometer, the internal temperature should be 165 degrees and the juices should run clear. My thermometer was reading to the right temperature, but the breast still looked a little pink (since it was cooked down), and this being my first time, I was paranoid I would kill my family. Okay, maybe just get some nasty food poisoning, but that’s no good either. I looked up all sorts of facts about cooking poultry and why it might be pink. Anyway, I found if you pull the legs away from the body and they open easily, it should be done. (that’s what she said…sorry, couldn’t resist).
Anyway, those are my turkey making tips. Now to make turkey noodle soup using the carcass!
It’s 6pm; You get home; You’re starving; You open the fridge only to discover nothing there worth eating. You don’t want to leave the house because you’re tired and you don’t want to order in because you’ve been trying not to so often. This has happened to me several times, which is exactly how I created this recipe! I don’t usually eat a ton of canned food, but when you need it fast, this is a yummy and fast way to go.
There are a few things that are almost always in my cupboard, and they all go great in this recipe. Plus, even better is if you have a few other ingredients you can kick this up a notch. The first time I made it, my husband was super impressed — had no idea I had made it out of laziness, not creativity. No reason to enlighten him, right?
Tomato, Corn, Bean and Chile Salad
1 can corn
1 can beans (I prefer black, but this time I went with kidney since I didn’t have any…go figure)
1 can diced tomatoes
1 small can green chiles
1/2 cup green onions, chopped (if you don’t have any, add 1-2 tsp onion powder)
1-2 cloves garlic, minced (again, if you don’t have it, add a tsp garlic powder)
1/2 teaspoon cayenne pepper (or to taste)
1 teaspoon cumin
This is really complicated. Open all the cans, pour contents into a bowl with onions and garlic, and stir. This is even better the next day once the flavors have melded together.
Now that it’s made, here are a few ways I’ve eaten this:
Add to a tortilla and make a burrito
Add to a quesadilla
Serve on top of lettuce for a fiesta salad
Eat with chips like salsa or nachos
Add to pasta
Easy peasy. Enjoy!Read More
Tonight was like many of my nights — I came home tired and starving for something good (oh, and good for me is usually a goal, too). Rather than opt for a frozen dinner, I decided to toss together a salad with some of easy ingredients in my fridge.
And herein lies the lesson –
Pre-prepared veggies are entirely worth the extra money. Spring mix is just too easy to toss into a bowl with no washing, salad spinner, or cutting. Cherry tomatoes require no slicing or messy hands. Olives — well they are just delicious and there’s always a can in my cupboard. Oh, and forget grating. Crumble in feta and it’s extra delicious in 5 seconds. The only things I cut were some onion slivers for flavor and some avocado (because yum), but you could even leave those out if you’re feeling super lazy. All in all, dinner was done in under two minutes — about the same time as that not-so-healthy Hot Pocket. Your hips thank you in advance.
Dinner Salad with Tomatoes, Olives and Avocado
Serves 3-4 as a dinner salad; 5-6 as a side dish
5 ounces of spring mix (1 container)
1 cup cherry tomatoes
1/2 can whole olives, drained
1/4 cup crumbled feta
1 avocado, sliced
a few slices onion, very thin
vinaigrette of your choice
Add all ingredients, toss together and serve.Read More
My husband and I have been trying to cook healthy, so while I went on a quick jog, he took over the kitchen with his version of healthy tacos. They had a very different flavor than my traditional Mexican recipe, but boy were they yummy. I guess I should let him cook for me more often!
Chicken and Spinach Tacos
1 chicken breast
1 red onion
2 cloves garlic
1 tbsp olive oil
juice of 1/4 lime
1/2 tsp chicken bullion
1 tsp cumin
1 tsp oregano
1/2 tsp crushed red pepper
1/2 tsp paprika
1/2 tsp allspice
3-4 cups spinach
salt and pepper to taste
2 Roma tomatoes, chunked
1 avocado, sliced
Heat up oil in pan and saute onion until they turn opaque. Turn it to medium low, add spices, garlic, and lime juice. Add in chicken and stir until fully cooked. Stir in spinach until wilted, about one minute. Serve on tortillas with tomatoes, avocado slices and cheese or other garnish.
What are you having for dinner tonight?
You can find this and other Angie’s Nest recipes on My Fitness Pal. Search “Angie’s Nest – Healthy Spinach and Chicken Tacos” in the food search.Read More
I don’t know about you, but everyone and their dog seems to be sick right now. Pneumonia. Cold. Stomach flu. You name it. Ew. So when I woke up yesterday with a swollen right tonsil, I feared what might be coming. I’ve been drinking plenty of water and tea with lemon and honey, but nothing gets the job done quite like some homemade chicken noodle soup. The saltiness of the broth and the yummy veggies, chicken and noodles — mmm. Might be enough to make me feel like new again. Even better, it’s easy peasy to make and freezes like a charm if you want to make a large batch and have it on hand. I love freezing it in cubes and then bringing it to work on a cold day.
Chicken Noodle Soup
1 tablespoon butter
1/2 an onion, chopped
8 cups chicken broth
1-1 1/2 cups cooked chicken, sliced/shredded
1 1/2 cups noodles (I really like these fusili noodles, but you can also use egg noodles)
1 cup carrots, sliced
1 cup chopped celery
1 teaspoon rosemary
1 teaspoon oregano
1/2 teaspoon celery salt
1/2 teaspoon savory spice
salt and pepper to taste
Melt butter in a pot over medium heat and cook onion and celery until tender. Add chicken broth, chicken, carrots, noodles and spices. Boil then reduce to a simmer for about 20 minutes.
You can find this and other Angie’s Nest recipes on My Fitness Pal. Search “Angie’s Nest – Homemade Chicken Noodle Soup” in the food search.Read More