When All Else Fails...

Life is busy.  It's been so very busy.  I could list all the reasons why, but I bet one thing: we all have busy lives.  Everything's been so crazy around here that I decided to skip bible study tonight and just stay home.  I was all the way home, with all 3 kids unloaded from the car before I stopped to think about the fact that I had no clue whatsoever about what to do for dinner. 

We had a pack of chicken tenderloins in the fridge.  There were some sweet peppers left from the market this weekend.  I found some evaporated milk in the pantry (don't wince, it's the perfect substitution for cream).  I decided to go with what I know.  When all else fails butter + cream will save the day.

This isn't so much a recipe as it is a reminder.  You can probably make a meal with what you have on hand if you just get creative and confident.

So here's what I did:  I melted some butter in a pan and added in the chicken (tenderloin strips), straight from the package.  I sprinkled on some Tony's and threw the bacon press on top.  After a few minutes, I flipped the chicken.  I added some onion and sweet peppers, because I had them and they would probably go bad in a day or two.  While that was all cooking {and smelling pretty good} I poked around the fridge for more ideas.  There was a little bit of the chili paste I'd used making Citrus-Chili Chicken, so I decided to add that.

In a bowl, I whisked a can of evaporate milk, what was left in the jar of chili paste and a little flour.  I poured that in and continued to add a little bit of this and that.  We ended up with a nice, quick meal that I didn't have to think about or plan.

Don't be afraid of your kitchen.  Melt some butter in a pan then add cream and flour (whisk this in a separate bowl first) --- you just made cream sauce.

Too thick?  Thin it our with a little chicken stock.

Too thin?  Add more flour - or cheese(!)

Bland?  Add in some vegetables, the end of a jar of something that's in the fridge, lemon juice, a seasoning packet... whatever you want!

Just remember: Butter + Cream + whatever flavorings you've got lying around = easy weeknight pasta.  And who doesn't need a good cream sauce after a busy day?

Linking up at Tidy Mom

Chicken with Green Chiles and Tomatoes over Orzo

So May kind of snuck up on me.  Actually, a lot of things have been sneaking up on me lately.  I'm not exactly what you would consider "on the ball".  In fact, I'm not even sure where the ball is right now.  But I did notice (around 2pm....yea, it's that bad) that yesterday was the first {working} day of May.  And since I LOVE all foods Mexican, Cinco de Mayo is one of my favorite days!  So from now through Thursday I'll be posting Mexican recipes and dreaming of a fiesta.  Actually, thanks to two little boys with some serious congestion I'd much prefer siesta over fiesta...but I'm not likely to get either!

I remembered finding this recipe over at Delish.com and thought it would be great over orzo for a whole meal. 

So I gathered all my ingredients

4 boneless, skinless chicken breasts

1 Tbsp olive oil

1 can (4oz) diced green chiles
1 pint grape tomatoes, each cut in half
1 cup chicken broth
1 tsp ground cumin
1 tsp chili powder
3 cloves garlic, minced
3 Tbsp chopped fresh cilantro
Salt and pepper
Orzo

Cook the orzo according to package instructions.

Put the chicken breasts between 2 sheets of plastic wrap (or a ziptop baggie) and hammer them out to an even 1/2 inch thickness.  Season both sides with salt and pepper.

Heat the olive oil in a skillet over medium-high heat.  Add breasts to pan.  Cook 6-7 minutes per side until browned and juices run clear (I do this in 2 batches).  Put on a plate, cover to keep warm and set aside.

In skillet add tomatoes, chilies, cumin, chili powder, garlic, chicken broth and any juices from the plate of chicken.  Cook for 3-5 minutes, until reduced.

Meanwhile, slice the chicken.

Stir cilantro into sauce, then return chicken to the skillet.  Serve chicken and sauce over orzo.

  

Make it tonight!!!

Get the printable here.





Shrimp with Cilantro, Lime and Roasted Garlic

Fish and shrimp are my go-to proteins for meals on the fly (okay, maybe hot dogs are the real go-to for me, but we just had those).  Either way this pasta dish is really great and cooks up quickly.  Under 30 minutes easy...even with tired, whiny munchkins sweet little angels at your feet.  Because they're all sweet and wonderful when you're trying to cook dinner, right?

Get the printable recipe here

Measure out a big half cup of cilantro...I'm sure it would fit in the half cup if I packed it in tightly.  So you can call it a tightly packed half cup or a loose 3/4 cup.

Throw that in your food processor.

Cut and juice a lime...throw that in, too.

Isn't everything better with a little cilantro and lime?  They just brighten my day.

Add some roasted garlic....yea, the whole thing

And some parmesan.

Drizzle in a little olive oil and blend.

Now scoop that out of the food processor and onto your shrimp...

Stir it up so they're all coated.

Melt some butter in a sauce pan.  When the butter is completely melted add in the seasoned shrimp and cook through (just a few minutes and they're done....like 6 or 7)

Once the shrimp are cooked add in wine and stock to make a little sauce.

SUPER YUM!

GO. COOK. EAT!

***Tomorrow I'll have pictures of the new raised vegetable garden we planted this weekend!  Come back and see!!!

Linking up at: We are THAT Family - WFMW

Roasted Vegetable Lasagna

Would you like to have this crazy goodness for dinner?

You know you want to, and hey ~ it's vegetables ~ so it's good for you, right?

*Get the printable recipe here.
Okay, start with these:

Cut the ends off of your squash and zucchini.  Cut in half lengthwise, then half the half (yes, quarter lengthwise) and cut little half inch slices.

Slice the carrots...I didn't peel them, just washed them really well.

Half the onion.  Then quarter each half.  Does that make sense?  It seems kina wordy.  Just make it look like this.  ***okay, after I cooked this I decided these could be smaller***

Peel the garlic

Throw the cut veggies and peeled garlic in a roasting pan with the mushrooms.

Drizzle with olive oil, throw in some salt and Herbs de Provence; stir them around until everybody's lightly oiled but not swimming!

Put them in the oven.

While they're sunbathing make your tomato sauce.  Heat some olive oil in a saucepan over medium.  Add chopped garlic once the oil is shimmery.

Pour in the tomatoes, and stir.  I use Cento Chef's Cut, with basil leaf.  The thick chop of the tomato works well with the size of the roasted vegetables.

Drop the burner down to a simmer for a bit.  Taste the sauce after about 5 minutes.  If the tomatoes are very acidic, add about a tablespoon of sugar.  You want some acidity, but not so much that it seems to bite back at you.

Your vegetables should be a bout done now.  You want them cooked but firm.  Remember they'll get a little softer when the whole lasagna bakes.  Mix them up with the tomato sauce.  ***If there is a lot of water in the bottom of the roasting pan, drain some out BEFORE you add the tomato sauce.***

I just LOVE how colorful this dish is!

Now for the layers:
1. Vegetables

2. Baby spinach - just lay it on there raw ***I forgot the spinach on the day I made this for pictures...sorry!
3. Cheese

4. Noodles

Repeat for 3 layers, but no noodles on the 3rd layer.

Doesn't that look AMAZING?????

Chicken with Cream Sauce

Need a quick week-night dinner that everyone (yes, everyone) will love?  Here ya go!

I know it doesn't look colorful, fun or amazing....but believe me, it IS!  The first time I made this I was just cleaning out the leftovers in the fridge and throwing them in a pot, so I wasn't expecting much.  But they loved it (I did too)!  John, Bug and Tank all asked for seconds.  Bug even asked me to make it for dinner the next day.  She must have been thinking about it for a while, too.  The first thing she said to me when I picked her up at daycare was, "Momma, can we have white soup tonight!?!".  I love her little names for things.

It's fast and easy to prepare, and you just might have the ingredients at home already.  I'm using a rotisserie chicken here, but you can use leftover chicken or cook some up yourself.  Get the printable recepe here.

Go ahead and start the water boiling for your pasta.  The sauce comes together in about the same time it takes for the noodles to cook.  I recommend orrichette or shells so the sauce pools in them.  Little pockets of creamy, cheesy, buttery goodness!
Heat some oil in a sauce pan, then throw in the onions.  When the onions are clear, add in the cooked chicken; stir them around and let them stick a little to flavor the pan.

Remove the chicken and onions, set aside.

Deglaze the pan with the white wine.  Be sure to get all the yummy bits off the bottom!

Melt the butter.

Then pour in the cream, stirring to incorporate.

I mean how can you go wrong with butter and cream!?!

and cheese!?!

Grab a little taste.  Add salt and red pepper flakes.  Taste again.

Add the chicken and onions back in.  Stir it all up.

Serve over pasta, topped with cheese.