Ethiopian chicken stew

I was a bit hesitant about this recipe, mostly because I know nothing about Ethiopian cuisine. There wasn't anything overly special about this recipe. It was actually a bit spicy for me. I don't know that I would make it again, but if you like flavor, give it a try. The chicken was extremely moist as well.

Ethiopian chicken stew-adapted from More Make it Fast, Cook it Slow by Stephanie O'dea
Total time: 6 hours
Serves 4

• 1-14.5 ounce can diced tomatoes, undrained
• 4 boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tablespoons butter
• 3 large yellow onions, diced
• 1 teaspoon ground ginger
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon ground tumeric
• 2 cups water

Grease a 5-quart slow cooker. Pour in the can of tomatoes. Top with chicken, then the rest of the ingredients. Cover and cook on low 6-8 hours, or high 4-5 hours or until chicken juices run clear and onions are tender.

Cheese & veggie crepes

I have never made anything with crepes. I've also never made crepes. This recipe calls for premade crepes, but I think if I made this again I would try making my own because these kept falling apart. The filling tasted delicious so I would definitely try them again.

Cheese & veggie crepes-adapted from Easy Family Meals by Prevention Guide
Total time: 10 minutes
Serves 4

• 4 premade crepes
• 1 tablespoon vegetable oil
• 8 ounces mushrooms, sliced
• 6 ounces baby spinach
• 1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Put the crepes on two baking sheets. 

Heat oil in a large skillet over medium heat. Add the mushrooms and saute about 5 minutes until most of the liquid has evaporated.

Add the spinach to the pan. Cook just until wilted. 

put one-quarter of the mixture in the center of each crepe. Sprinkle a quarter of the cheese on top. Fold the edges of the crepes around the filling. Bake until cheese melts, about 5 minutes.

Eggplant Parmesan

Disclaimer: This recipe doesn't have any Parmesan cheese in it. None....what so ever. This recipe has feta instead, which is one of my favorite cheeses! It's super easy to put together and delicious to eat! This is a slow cooker recipe that doesn't take very long to cook!

Eggplant Parmesan-adapted from Make it Fast, Cook it Slow by Stephanie O'Dea
Total time: 4 hours
Serves 4

• 26 ounce jar pasta sauce
• 1 large eggplant
• 1/4 cup vegetable oil
• 1/4 cup panko bread crumbs
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup crumbled feta cheese

Spray a 5 quart slow cooker with cooking spray. Pour 1 cup of the pasta sauce in the bottom of the crock. Slice the eggplant into 1/2 inch thick pieces. Drizzle each piece of eggplant with the oil on both sides

In a small bowl, combine the breadcrumbs, Italian seasoning, salt and pepper. Dredge each slice of eggplant and place on top of the pasta sauce. Pour the remaining sauce over the eggplant, and top with feta cheese. Cook on low for 4-6 hours or until eggplant is tender.

Root veggies

I don't think I've ever had beets in my life. While I was making this I even asked my mom and her answer was "Nope." I'm glad I tried them! This isn't something I'd want all the time, but it was good to change things up.

I also need to say, I love the bowl I put these in with some asparagus. It's perfect when you have a few different side dishes!

Prep

My favorite bowl!

All of dinner!

Root veggies-adapted from Meals Made Easy by Real Simple

Total time: 15 minutes

Serves 4

• 1 tablespoon vegetable oil
• Bunch carrots, cut lengthwise into thin strips
• Bunch beets, cut into thin slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon dried tarragon

In a large skillet, heat oil over medium-low heat. Add the carrots and beets and cook until tender, about 5 to 7 minutes. Season with salt, pepper and tarragon. 

Mushroom tart with black truffle oil

This recipe has been sitting at the bottom of my Pinterest board for quite some time. I think I kept passing it up because I've never used black truffle oil before and I had no clue where to get it. Well, to help any of you out there that are in the same boat, you can find it at World Market (a favorite store of mine by the way)!

Anyway, I think something went a little wrong with this recipes because the puff pastry ended up a little doughy, but the flavors were definitely all there. The combination of the gruyere cheese and black truffle oil was awesome. If anyone else tries this, let me know what you did differently!

Mushroom tart with black truffle oil-adapted from Authentic Suburban Gourmet
Total Time: 30 minutes
Serves 6

• 1 sheet puff pastry, thawed
• 2 tablespoons vegetable oil
• 2 tablespoons salted butter
• 1 pound mushrooms, sliced
• 1 garlic clove, minced
• 1/2 cup ricotta
• 1/4 cup Creme Fraiche
• 2 egg yolks, divided
• 1/4 cup Gruyere, sliced thin
• 1 bunch green onions, sliced
• Black truffle oil

Preheat oven to 400 degrees. Flatten the puff pastry with a rolling pin and score the outisde 1-inch edge with a knife. 

In a large skillet, melt the butter and oil over medium heat. Add the mushrooms and garlic and cook for 4-5 minutes or until mushrooms have released their juices and are tender.

In a medium bowl, combine ricotta, Creme Fraiche and one egg yolk. 

In a small bowl, mix the remaining egg yolk with a little water and brush on the 1-inch edges of the puff pastry. 

Spread the ricotta mixture inside the puff pastry edges. Top with Gruyere, the mushroom mixture and green onions.

Bake in the oven for 25 minutes or until crust is golden brown. Once the tart is out of the oven, drizzle with the black truffle oil. 

Carrot and cumin dip

Last Christmas, my cousin bought us cookbooks, and I've finally gotten around to making a recipe out of one! The Cooking with Beer cookbook sounds awesome, but I have to say the first recipe was one I wouldn't make again. There wasn't anything wrong with it, but it just wasn't anything special. This dip was relatively easy to make and gave me a great excuse to use my new, super awesome food processor! Definitely serve with hard bread.

Carrot and cumin dip-adapted from Cooking with Beer by Paul Mercurio
Total Time: 30 minutes
Makes 2 cups

• 2 pounds carrots, peeled
• 6 tablespoons vegetable oil, divided
• 2 tablespoons honey
• 1 teaspoon cumin seeds
• 4 garlic cloves, minced
• 1/2 teaspoon dried cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/2 cup lemon juice
• 1 tablespoon heavy whipping cream
• Crunchy bread, chips or crackers

Preheat oven to 350 degrees. Cut the carrots in half lengthwise and then crosswise. Place into a 9x13 inch baking dish and toss with 4 tablespoons oil, honey, cumin seeds and garlic. Bake for 20 minutes or until carrots are softened.

Add the carrot mixture and remaining ingredients to a large food processor. Pulse until blended-it will be a bit chunky. Serve with  crunchy bread, chips or crackers.

Huevos rancheros

I've never made or had huevos rancheros before. Now that I've had them, unless someone tells me they are the best thing ever, I don't know that I would ever order them. There wasn't anything wrong with this recipe, there just wasn't anything that was stand out about it. I'd make it again, but it's nothing I think I'll crave. I also feel like you could just warmed up jarred salsa with some additional spices if you want to save even more time (not that this takes long anyway). Additional plus side-this dish can be gluten free if you use corn tortillas!

Huevos rancheros-adapted from Comfort Food by Cooking Light
Total time: 15 minutes
Serves 4

• 4 (6-inch) flour tortillas
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 can chopped green chiles
• 2 teaspoons chile powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon tabasco sauce
• 1 can diced tomatoes, undrained
• 4 large eggs
• 1/4 cup shredded Mexican cheese

Preheat oven to 350 degrees. Coat tortillas with cooking spray and place on a baking sheet. Bake tortillas for about 12 minutes or until crispy.

Meanwhile, heat a large skillet over medium high heat and spray with cooking spray and saute onion and garlic for about 3 minutes. Add green chiles, chile powder, cumin, oregano, tabasco sauce, and diced tomatoes. Cook, for 3 minutes or until thickened. Reduce heat and simmer until eggs are cooked.

In a large skillet, heat cooking spray over medium heat. Cook eggs to your preferred method (I used over easy), about 3 minutes or until cooked through.

Top each individual tortilla with about 1/4 cup tomato mixture. Place egg on top and sprinkle with cheese. Repeat with remaining tortillas.

Cauliflower Rice

I made this to go with the Greek Chicken Stew. It was great with the stock. I don't know that I would make it with anything that didn't have a sauce to it. It wasn't bad, just not a ton of flavor.

Cauliflower Rice-adapted from Skinny Ms.
Total Time: 10 Minutes
Serves 4

• 1 head cauliflower florets
• 3 tablespoons olive oil
• Sea salt and pepper to taste

Boil cauliflower for 8 minutes or until fork tender. Drain. Return to pan, add oil, salt and pepper and mash like you would potatoes until a consistency you prefer.

German Cucumber Salad

I made this recipe as I had accidentally bought too much yogurt and needed to use it up. It didn't hit anything out of the park, but maybe I'd like it more in the summertime?

German Cucumber Salad-adapted from Stumbling Upon Happiness
Total Time: 10 Minutes
Serves 2

• 1 cucumber
• 1 large tomato
• 1 small onion
• 1/2 cup plain yogurt
• 2 teaspoons lemon juice
• 1/2 teaspoon dill
• Pinch of salt

Slice the cucumber, tomato and onion into thin slices. In a large bowl, mix together dill and salt. Add yogurt and lemon juice until well combined. Mix in vegetables until well combined. 

Berry Custard Pie

This pie was tasty, but nothing crazily amazing to write about. I used some frozen blueberries and strawberries I had on hand, but you could probably use any extra fruit you have on hand.

Berry Custard Pie-adapated from One Hundred Dollars a Month
Total Time: 1 hour
Serves 8

• 1 pie crust
• 2 cups fruit (blueberries, strawberries, raspberries, etc.)
• 1/4 cup sugar
• 2 eggs, beaten
• 1 1/4 cup low fat milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Preheat oven to 450 degrees. Fit the pie crust into a 9-inch pie dish. Fill with berries and top with 1/4 cup sugar.

In a medium bowl, combine remaining ingredients until well mixed. Pour over berries. Bake at 450 degrees for 15 minutes, then reduce heat to 350 and bake for another 30-45 minutes or until custard is set.

Peach and Blueberry Tart

I don't have a true tart pan, so I used a standard pie plate for this recipe. It was a fine recipe, but not something I would have to make again.

Peach and Blueberry Tart-adapted from Taste of Home
Total Time: 1 hour, 20 minutes
Serves 12

• 1 1/3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 2 cups frozen blueberries, thawed
• 2 cups frozen sliced peaches, thawed
• 1 tablespoon honey

Crumb topping

• 1/4 all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup old fashioned oats
• 3/4 cup chopped pecans
• 1/8 teaspoon ground cloves
• 2 tablespoons butter, melted

Preheat oven to 350 degrees. In a small bowl, mix the flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-inch pie plate. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.

In a large bowl, combine the blueberries, peaches and honey. Toss to cotat. In a small bolw, combine all the cumb topping ingredients.

Spoon fruit mixture into crust. Top with crumb topping. Bake for 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack before serving.

Beef and Lentil Bake

I don't know that I've ever had lentils in my life. I was a bit worried about this recipe, but figured I'd give it a try. Truth be told, Scott nor I really loved it but maybe it's just an aquired taste. I'm not quite sure :) We used the leftover beef from the 40 Clove Garlic Beef-I love those secondary uses!

Beef and Lentil Bake-adapted from The $5 Dinner Mom Cookbook by Erin Chase
Total Time: 1 hour
Serves 4

• 1 cup green lentils
• 2 cups shredded, leftover, cooked beef roast
• 1 cup white rice, cooked
• 8 ounces tomato sauce
• 2 tablespoons brown sugar
• 2 teaspoons white distilled vinegar
• 1 teaspoon Worcestershire sauce
• 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In a medium saucepan, add the green lentils and 3 cups water. Bring to a boil, reduce heat to medium and simmer, tightly covered, for 30 minutes or until lentils are tender. Drain.

In a small bowl, whisk the tomato sauce, brown sugar, vinegar and Worcestershire sauce. Spray an 8x8 inch glass baking dish with cooking spray. Combine the lentils, rice, beef and sauce. Top with cheese. Bake for 20 minutes or until cheese has melted.

Shrimp Jambalya

Anytime I come across a jambalaya recipe, I instantly think of my dad. He's a big jambalaya fan. Truthfully, I've never been a huge fan, usually because they're rather spicy. Because I can spice it to my liking, I've been trying to find one I like. This was not the one. There really wasn't any flavor to it. I'll have to keep searching. (At least the picture looks good, right?!)

Shrimp Jambalaya-adapted from Best Loved Slow Cooker Recipes by Crock-Pot

Total Time: 8 hours

Serves 6

• 28 ounce can diced tomatoes
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 rib celery, chopped
• 2 tablespoons minced garlic
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dried thyme
• 2 pounds cooked shrimp

Combine tomatoes, onion, pepper, celery, garlic, parsley, oregano, hot pepper sauce and thyme in a 5-quart slow cooker. Cook on low for 8 hours.

Stir in shrimp and cook for 20 more minutes on low. Serve with rice.

Salsa Fish

When I come across a recipe for any kind of whitefish--tilapia or halibut for example--lately I've been substituting swai fillets. They're usually a bit cheaper at the store, and I think they taste pretty much the same!

This recipe was an...interesting one. I'm pretty sure I put too much dijon mustard because it was very tangy. And by very, I mean overly mustard-y. And I'm not really a huge mustard fan. Mistake #1. There was then also a lot of salsa to this too. I'm not sure I'd make this again. Scott liked it okay, but I wasn't overly thrilled.

If I do make this again, I think the key is to spread on the mustard and salsa to your own taste.  Then you can make sure you don't over do it like I did. Let me know if you try it!

Salsa Fish-adapted from 365 Last-Minute Meals by Better Homes and Gardens
Total Time: 20 Minutes
Serves 4

• 4 white fish fillets (halibut, tilapia, swai, etc.)
• 1/2 cup bottled chunky salsa
• 2 tablespoons honey
• 2 tablespoons dijon mustard

Preheat oven to 450 degrees. Place fish in a shallow 2-quart baking dish and bake uncovered, about 6 minutes. Drain liquid from baking dish.

Meanwhile, in a small bowl, combine salsa and honey until blended. Brush mustard onto fish and spoon salsa mixture on top. Bake for 2 to 3 minutes more or until salsa mixture is heated through.

Swiss Steak

So I must confess-this might not be the best review of this recipe. I accidentally screwed up the timer on the slow cooker, so when I came home dinner wasn't really cooked. I kept cooking it on low and had egg sandwiches for dinner instead. I then warmed this up for dinner the next night. The flavors and taste were fine, but it wasn't something I really need to make again. If someone makes it right the first time, please let me know!

Swiss Steak-adapted from New Slow Cooker Meals by Betty Crocker
Total Time: 9 hours
Serves 6

• 1 1/2 pounds boneless beef round steak
• 1/2 teaspoon seasoned salt
• 6 baby red potatoes, cut into fourths
• 1 1/2 cups baby carrots
• 1 medium onion, sliced
• 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained
• 12 ounces beef gravy

Cut beef into 6 serving pieces. Spray a large skillet with cooking spreay and heat over medium-high heat. Sprinkle beef with seasoned salt and cook for about 8 minutes, turning once, until brown. 

Layer potatoes, carrots, beef and onion in a 4-quart slow cooker. Pour tomatoes and gravy over top.

Cover and cook on low heat 7-9 hours or until beef and vegetables are tender.

Cheesy Veggie Soup

Scott and I are still in the process of finding the perfect beer cheese soup recipe. This wasn't it, but it was still a good, cheesy soup recipe for those rainy days! The one thing I wish I did better was make sure to blend this a little more. I got a little impatient and decided not to make sure it was thinned out!

Cheesy Veggie Soup-adapted from Mommie Cooks
Total Time: 30 Minutes
Serves 4

• 1 tablespoon butter
• 1/2 onion, chopped
• 2 carrots, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 4 tablespoons flour
• 1 cup beer
• 4 cups chicken broth
• 1/2 cup half & half
• 2 cups of shredded cheddar cheese
• 1 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Melt butter in a large stock pot over medium heat. Stir in onions, carrots, celery and garlic for 3-4 minutes. Mix in flour, beer and chicken broth, stirring constantly. Bring to a gentle boil. Once boiling, reduce heat to low, add in half & half and cheddar cheese. Stir until cheese is melted.

Carefully transfer chunks of vegetables and soup into a blender in batches (or use an immersion blender if you're lucky enough to have one). Puree until smooth and return to stock pot. Repeat until soup is smooth.

Ribeye Steak with Whiskey Cream Sauce

Sometimes I don't know why I bother making recipes for steak. We just love a good, medium-rare steak with some seasoning and mushrooms and onions. This sauce didn't thicken very well for us and I don't know that I'd make it again. It wasn't bad, it just wasn't anything special to me.

Ribeye Steak with Whiskey Cream Sauce-adapted from The Pioneer Woman Cooks by Ree Drummond
Total Time: 30 Minutes
Serves 2

• 5 tablespoons butter, divided
• 3 tablespoons diced onion
• 4 ounces sliced mushrooms
• 1/4 cup whiskey
• 1/4 cup beef broth
• Salt and pepper to taste
• 1/4 cup light cream
• 2 ribeye steaks

Melt two tablespoons in a large skillet over medium heat. Add onion and mushrooms and cook until browned, about 4 minutes. Pour in the whiskey and add salt and pepper to taste. Add another tablespoon of butter and let bubble for 30 seconds then reduce heat to low. Pour in the cream, whisk and then simmer on low heat while you cook the steaks.

I prefer to cook steaks on the grill over a medium flame, about 4 minutes per side until done medium rare in the center. Season the steaks with salt and pepper before cooking.

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Spinach, Strawberry and Grapefruit Toss

Here is another fresh salad for this summer! I found out, from this recipe, that Scott nor I are the biggest fans of grapefruit. It's a little bit too tart for the two of us. This salad was relatively simple, and that may have been part of the reason I wasn't a huge fan.

Spinach, Strawberry and Grapefruit Toss-adapted from Pillsbury's, 'Fast and Health Cookbook'
Total Time: 25 Minutes
Serves 12

• 3 tablespoons olive oil
• 1/3 cup slice almonds
• 3 tablespoons honey
• Dash ground cinnamon
• 3 tablespoons lime juice
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sugar
• 10 ounces fresh spinach leaves
• 1 pint fresh strawberries
• 1 grapefruit, peeled and sectioned

In a 6 inch skillet, heat 2 teaspoons oil over medium heat until hot. Add almonds; cook and stir until lightly browned. Add 1 tablespoon honey and cinnamon; cook and stir 1 to 2 minutes or until almonds are glazed and golden brown. Place aside to cool.

In a jar with a tight-fitting lid, shake remaining oil and remaining honey, lime juice, mustard, salt, cayenne pepper, and sugar until well blended.

In a large serving bowl, mix spinach, strawberries and grapefruit; top with dressing and toss to coat. Sprinkle with toasted almonds.

Beef Stew

I'm not going to lie, this was not one of my best adventures as of late. There wasn't a whole lot of 'soup/stew'ie-ness to this dish. It was carrots, potatoes and beef with a light sauce over it. The flavors were good, but nothing spectacular. I might make it again, but with smaller chopped potatoes and depending on how it looks when it goes into the slow cooker, another can of soup or beef broth. Give it a try with some modifications and let me know how it goes!

Beef Stew-Adapted from Easy Family Meals
Total Time: 8 hours
Serves 4

• 1 pound beef stew meat, cut into 1" cubes
• 12 ounces potatoes, diced
• 4 carrots, cut into 1/2" pieces
• 1 can low sodium cream of mushroom soup
• 1/2 cup water
• 1 envelope beefy onion soup mix

Place meat, potatoes and carrots in a 4 quart slow cooker. Top with soup, 1/2 cup water and soup mix. Cover and cook on low 8-9 hours.

Fried Rice with Sweet Soy Sauce

Finding the ultimate homemade fried rice recipe is one of my goals. Fried rice is one of my favorite things when I order Chinese takeout. We have a rice cooker that we absolutely love as I've found the perfect ratio of rice to water that makes perfect rice every time.

This recipe wasn't quite the perfect one for me. The serrano chile made this a little too spicy for me, and I don't think I'd keep that in the recipe next time. Otherwise the flavors were fine and I'd make it again. I served it with chicken marinated in sweet chile and hoisin sauce.

Fried Rice with Sweet Soy Sauce-adapted from Cooking Light's Dinner Tonight!

Total Time: 35 Minutes

Serves 4

• 3 tablespoons olive oil
• 4 large eggs, beaten
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 finely chopped shallot
• 2 garlic cloves, minced
• 1 chopped serrano chile (which I will be omitting next time-it was too hot for me)
• 4 cups cooked rice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups thinly sliced radishes
• 1/3 cup fresh basil leaves
• 1/3 cup chopped fresh cilantro

Heat 1 tablespoon oil in skillet over medium high heat. Cook eggs until set, turning once. Remove eggs from pan and set aside. Meanwhile, in a small bowl, mix together soy sauce and brown sugar to make sweet soy sauce.

Turn up heat on pan to high, and add in remaining 2 tablespoons oil. Stir fry shallot, garlic and chile for 1 minute. Add rice and stir fry for 3 minutes or until lightly browned. Add cooked eggs, sweet soy cauce, salt and pepper and toss to combine.

Top with radishes and herbs. Serve with protein of your choice.